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Sub-Zero &Wolf SUB-ZERO &WOLF NEWSLETTER DECEMBER 2018 Welcome Message Pg 02 News Pg 03 Singapore Events Pg 04 Thailand Events Pg 05 GREETINGS FROM THE DIRECTOR Dear Clients and Partners, As we’re nearing the end of the year, we take a look back at what has kept us busy in the past few months as well as what we have in store for 2019. We have fully embraced our new flagship showroom in Singapore, taking every opportunity to bring this beautiful space alive with events, workshops and gatherings. It’s great to see the showroom become a gathering point for creative individuals with a love for food and cooking. You can read more about our interesting guests later in this newsletter. It has also been a few exciting months in Bangkok where our Thonglor showroom has been busy hosting various events and pop-ups – something that we are working on expanding in the new year. In particular, it has been a pleasure to work with chefs Aisha Ibrahim and Sam Beaird whose Axis pop-up dinners have left us with a new- found appreciation for the wealth of local ingredients that Thailand has to offer. Our ever-growing family of brand ambassadors is raising the profile of cooking in Southeast Asia and we’re proud to work with such a group of talented and passionate individuals. Our friends in Indonesia, chefs Ray Adriansyah and Eelke Plasmeijer from Locavore, recently won Best Restaurant in Bali by FoodieS, a food magazine, and Darren Teoh of Dewakan in Kuala Lumpur was listed as one of Asia’s most influential food industry people by Philippines Tatler. In Bangkok we are excited to announce our partnership with Joe Sloane of the butcher and boutique meat supplier, Sloane’s. Joe will host a number of workshops and demonstrations at the Thonglor showroom and is also supplying us with ethically sourced, premium meat and spice rubs. We hope you will enjoy the contents of this newsletter and look forward to bringing you even more exciting events in 2019! Sincerely, Yam Churn Meng Sub-Zero and Wolf South East Asia NEWS Sharon Gonzago, resident chef of Sub-Zero and Wolf South East Asia RECLAIM THE KITCHEN TRY BEFORE YOU BUY Are you ready to reclaim the kitchen? We think the joy of cooking should be for everyone and that’s why we’re Interested in a new Wolf oven or a Sub-Zero wine cooler but launching the ‘Reclaim the kitchen’ campaign which we hope not sure how to use these premium appliances? We’re excited will encourage people to cook more. The campaign features tips to feel more confident in the kitchen, including learning to announce our new ‘Try before you buy’ programme where simple cooking techniques, stocking essential ingredients, buyers can come and try the Sub-Zero and Wolf appliances acquiring the basic tools and of course, delicious, easy-to- before making a purchase. Together with our resident chefs, make recipes to get you started. Every customer who comes clients can come and cook a whole menu, learning how to to House of SZW in Bangkok, Singapore and Jakarta will take use, clean and maintain the appliances in the process. The home a jar of spice rub from Bangkok-based artisan butcher, Sloane’s, with instructions on how to cook delicious meats in programme is available in Singapore and Bangkok. To book an Wolf ovens. appointment email [email protected] Check out https://reclaimthekitchen.subzero-wolf.com/ for more information. NEW JAKARTA SHOWROOM Our new Jakarta showroom is nearly complete and we can’t wait to share this beautiful space with all our Indonesia-based clients. Designed in the spirit of ‘House of SZW’, the new showroom will feature a reception area, a common dining area which can be converted for training and workshops and of course a live kitchen with all the latest models from Sub-Zero and Wolf. Once again, we have partnered with Hausmann for the most beautiful wallpaper on the market. Stay tuned for more details about the completion of the showroom and our grand opening in February 2019! SINGAPORE EVENTS TOK PANJANG It’s been a busy few months in our new Singapore showroom. We kicked off September with a number of client Tok Panjang dinners prepared by Masterchef Singapore finalist Sharon Gonzago and a workshop by water colour artist Art Foo who taught attendees how to overcome their fear of painting. One Tok Panjang dinner was attended by One FM 91.3, its host Glenn Ong, two winners of a lucky draw and magician and entertainer Sean Borland who pulled off jaw-dropping tricks! Tok Panjang loosely means ‘Long Table’ and is a tradition in Peranakan families in Singapore and Malaysia. It involves an elaborate spread (sometimes more than 20 dishes!) prepared according to old recipes that have passed down in each family for several generations. Sharon is passionate about preserving the tradition, which is becoming less prominent as the younger generation finds the preparation of a traditional Tok Panjang too troublesome. JIAK SONG On 10 October, we hosted a Jiak Song dinner with Aaron Wong, a Masterchef Singapore finalist who is also a renowned underwater and celebrity photographer and ambassador of Nikon Singapore. Jiak Song is Hokkien and means ‘to eat with fun’ and Aaron’s six-course menu was created just for that! His signature dishes were as refined as they were delicious GASTRONOMIC EVENING THAILAND WITH TELA AXIS DINNERS We attended a special preview of the new Sub-Zero and Wolf- fitted TELA luxury development by Gaysorn Properties in October and showcased the Wolf Outdoor BBQ. Exclusively for TELA families, the event was designed to evoke all the senses with performances and displays with dynamic sights, sounds, flavours, scents.Sub-Zero and Wolf are featured in the property’s penthouses. SLOANE’S Sloane’s has for years been synonym for high quality, ethically sourced meat and meat products and we are excited to partner with this artisan butcher for our House of SZW in Bangkok has been home to some extraordinary showroom in Bangkok. With a dinners of late. Chefs Aisha Ibrahim and Sam Beaird are humble beginning selling home- hosting monthly pop-up dinners as a preview of their upcoming made sausages and home- restaurant, Axis, which focusses on the best produce available smoked bacon at the city’s farmers’ markets, Joe Sloane has in Thailand. Spending most of their time up-country, the two built a solid client base who now chefs visit local markets to source unique, seasonal ingredients enjoys a wide range of products, not commonly found elsewhere. The result is a series of ever- including Thai Angus beef, artisan evolving tasting menus that transform often humble ingredients cheeses and pastrami, and of into refined morsels full of flavour. Held in the cosy surroundings course the bacon and sausages of our Bangkok showroom, guests are all seated at the same that made him famous in the first table which makes for a nice, interactive evening. Stay tuned for place. dates in 2019! We look forward to welcoming Joe to the showroom for various workshops and demonstrations in the new year! ALAIN PASSARD World-famous chef Alain Passard, patron of three Michelin- starred L’Arpege in Paris, cooked two sold-out dinners at Issaya Cooking Studio in late October. His second visit to the studio, Alain wowed the guests once again with his creativity and high level of skill, cooking dishes on the fly and improvising along the way. His use of Sub-Zero and Wolf appliances shows that these brands truly cater to top professionals and home cooks alike. TIP OF THE MONTH INDONESIA You’ve finally chosen the Sub-Zero refrigerator of your dreams, the technician has installed it and there is now a steady supply of cold drinks and well-kept food in your house. To keep your Sub-Zero refrigerator working its best for years to come, here are some tips on how to maintain it: • Make sure to clean the dust and dirt from the refrigerators condenser coils every three to six months. Dust and dirt obstruct the air transfer and make your appliance’s motor work less efficiently. The condenser One of the most anticipated events on the Indonesian foodie coils are often found in the back, so you need to pull calendar in recent months was the collaboration between our brand the machine out from the wall to access them. For some models, such as built-in Sub-Zero fridges, the ambassadors Ray Adriansyah and Eelke Plasmeijer from Locavore components are at the top of the appliance’s grill or in Bali and Darren Teoh from Dewakan in Kuala Lumpur. All three in the toe-kick at the bottom of the machine. Before cleaning the condenser, switch off the appliance. chefs share a cooking ethos which brings local and often forgotten • Set your appliance at the right temperature to keep ingredients to the fore, using them in new and innovative ways. The the motor in check and avoid overheating it: Your fridge collaboration, which was titled ‘Local Produce Challenge’ took place should be set between 2.8 - 4.4 degrees Celsius and your freezer at -17 degrees Celsius. over two days with a sneak preview ‘work-in-progress’ dinner at LocaLAB on 17 November and lunch and dinner at Locavore on 18 • Don’t overstuff your fridge. You need room to let cool air circulate and keep food at a safe temperature. November. Conversely, don’t leave your fridge empty. Refrigerators need to have some items inside to maintain low Locavore was voted for Best Restaurant in Bali by FoodieS while temperatures and absorb the warm air that enters when Darren Teoh of Dewakan Kuala Lumpur is listed as Asia's most you open the door.
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