food & entertainment
We unveil the new look of the Star Chef section where we let the food do the talking. Feast with your eyes, bon appétit! If you’re looking for gifts for the year end, try something uniquely Asian, with Eu Yan Sang’s gorgeous gift baskets. If you’re looking to splurge, Kadeka wine chillers are the perfect excuse, and so is an espresso machine. And if neither is on your Christmas list, good food will never fail and we bring you some of the newest restaurants in four countries to try.
Page 25 EAST N’ WEST 26 Barbara Fairchild for eight years straight. straight. years eight with for Fairchild collaboration Barbara in Fundraiser Foundation Cancer Johnson and 2005, in Tsunami Fundraiser Cross Red Foundation, Kidney Children’s National the by Fundraiser Angeles Los of Chefs Best the and Todd Ginor English; Michael Puck, Wolfgang Rupert, Eric with America Across Chefs as such activities fundraising various through community the to and Cairo in Plaza Nile Cairo of California. in Hotel opening Westlake the for Chef Executive Four and force task technique, cooking Seasons his on recipefoodTV on appearances and Show), Today View The The Show, Winfrey (Oprah shows time prime American various on Freeman Friends & book cook the of co-writer Angeles), (Los Cuisine French of Culinaire remember. to style unforgettable an eying those for events previously attached to include the Mandarin Oriental in Hong Kong and the elegant elegant the and Kong Hong was in Cyprus. in Hotel he Oriental Anassa hotels Mandarin the reputable include Other to ganache. attached creating previously in blend superb and pastries his chocolate and glace pastry, staff. his local of training sharing and management A) as well as (Grade creations Chef Pastry Executive as hotel, award-winning Readers Traveller Oman Muscat, Chedi The prestigious the at years five than more spent in he Datai, The joining France to Prior 1994. DOlonne, Sables hometown, his in apprentice an as Pastry career his started Rambaud French Chef. a professional as of experience years 16 had over has he Confiserie, & Glace Chocolat, Patisserie, in diploma a With school. and high since chocolates desserts of art Benjamin the with fascination a had has Pâtissier Rambaud French hospitality asia The Datai Langkawi, Malaysia Langkawi, Datai The Additionally, he has put his incredible cooking skills to a good cause by giving back back giving by cause a to good skills cooking incredible his put has he Additionally, Club by 2003 Year The of Chef include achievements Andersson’s of Some He is known for his immaculate artistry in sugar glace, attention to detail in in detail to attention glace, sugar in artistry immaculate his for known is He Benjamin Rambaud a with Hollywood actor Morgan Freeman, television appearances with Morgan Morgan with appearances television Freeman, Morgan actor Hollywood with Executive Pastry Chef Pastry Executive multiple Condé Nast Nast Condé multiple catering service specializing in exclusive exclusive in specializing service dining catering fine in background a has also he cuisine, European in expert An accolades. and awards reputable him winning Bali to Maldives Indies, West Angeles, Los from the globe across properties in Chef various Executive as hotel Seasons Four 19 reputable the to For attached was he 2007, Sweden. until years Gothenburg, in of liner years in a passenger as an apprentice 30 career his started he Conny since over experience Sweden, gastronomic has in raised Andersson and Born Malaysia Langkawi, Datai The Chef Executive Conny Andersson Morgan Freeman Freeman Morgan to celebrate life by celebrating fine cuisines. cuisines. fine celebrating by life celebrate to passion of the their an expression call experiences dining to set now is Spa and guests, Resort of Philea levels all with mingle to loves who person a As services. detailed and personalized with adventure culinary a through Spa & Resort of Philea guests the on bringing is focused Kuan Spa. & Resort Philea in standards of level and culinary the trends alleviated has food recent most the up with keeping date to always is He presentations. food extra-ordinary and unique creating great for a passion with satisfaction, guest on focused is He quality. while food of highest operation the demanding volume still the high withstand a of to pressures ability chef the rounded possesses well a who is He field. culinary the Singapore. La Shangri- and Spa & Resort Puri Damai Resort, Karambunai Nexus the Kinabalu, Kota to Meridien attached Le was he Spa, & joining Resort to Philea Prior Cuisine. European modern to cuisines delicious local from field, culinary the the from Sarawak. hornbills, of hails land who Kuan Joseph Cuisine, de Chef passionate and friendly a of appointment the announce to proud is Spa and Resort Philea Malaysia Malacca, Spa & Resort Philea Cuisine de Chef Joseph Kuan With his strong and diverse background, background, diverse and strong his With in decades two him with brings Kuan in experience vast him with brings Kuan STAR CHEF 27
hospitality asia
Top left:Top Frank Kilian, Executive Chef, Tower Club Singapore Above (from the top): Bread Crusted Foie Gras; HeirloomTomato Salad Hospitality Asia had the opportunity of To Kilian,To cooking is simple and uncomplicated.“If you are passionate about something, you work on getting better at it. Cooking, to me is very straight forward. I think Italian cuisine is rather simple and product-driven.” He recalls the position timeatTower Club was offered when to him.“When this theyhired theyme, were looking foranItalian chef but I told them I’m not Italian,simple foodbut withwhat ItalianI products.do You is can moderncall Italianit cuisine.” savouring Kilian’s recommends the Tuna star Frozen Tomato – a frothywhite dishes blend and of sashimi; Bread tomatoes highly Crusted Foie coupled Gras and with with raspberrybeetroot reduction; tuna and Tiramisu his – an uniqueextraordinary Warm take on tiramisu that will surely please all lovers of this dessert. The modest German finds himself grappling Frank Kilian, ExecutiveSingapore’s culinary voyage began Chef 16 years ago, at where he Tower worked Club in kitchensScotland, London across and Germany, Sydney, whereover five he years spent at The Pierin developing modern his cooking. skills From the had age the of opportunity 18, Kilian to experience restaurants Michelin-star including Die Ulrichshoehe,Restaurant, Becher Waldhorn Restaurant Restaurant, and in and 2002 he was Vintageappointed Sous Chef at London’s award-winningrestaurant Zafferano. Michelin star with the idea of styling Italianhimself cuisine,as but a many masterwho haveof savouredfood collectivelyhis agree that the man has a unique light-handed take on Italianso he now cuisine, classifies so his food much cuisine moreorasaccurately, Mediterranean moderncuisine. Italian Cooking Maestro Of Modern Modern Of Maestro STAR CHEF 28 hospitality asia Lumpur; Beef Wasabi; Warm Chocolate Chocolate Warm Wasabi; Beef Lumpur; Japanese Sous Chef, Hotel Maya Kuala Kuala Maya Hotel Chef, Sous Japanese From the top (left to right): Alex Lee, Lee, Alex right): to (left top the From Cake; Miso Cod; Lamb Truffle Miso Truffle Lamb Cod; Miso Cake; a taste and texture which needs no introduction. introduction. no needs which texture and taste a possessing also while fish, nutritious very a is “It of full and flavour. Hetexture isdish, afanof cod,great saying, heady and rich sweet, a truffle, in and resulting miso with prepared been has which excellence. par piece presentation a is it crisps, root lotus delicate and ragout mushroom Oriental an gravy, wasabi with infused sliced Served corns pan-fried. is pepper been it red before Italian has and oil which corn in soaked tenderloin chilled Australian uses Wasabi Beef His creativity. and versatility his twists. unusual with influences Asian has and Japanese Lee fuse which hotel, dishes out the turned with been has he years four the In proud. restaurant Waters Still does Lee Alex Chef Sous Japanese Lumpur’s Kuala Maya Hotel Deep Still Waters Run His Lamb Truffle uses chilled Australian lamb lamb Australian chilled uses Truffle Lamb His He rolled out six of his to creations demonstrate end a meal at Still Waters. Waters. Still at meal a end to way best the it make matcha the of smokiness cool the and beauty, black this of centre the from oozing chocolate gooey fudgy, of combination The cream. ice tea green with served Cake Chocolate on. dolloped is fin warm gelatinous of the which on egg bowlful smooth a is result end The fin. shark’s utilizes custard egg Japanese steamed the of version His (seaweed).” is nori usual the of top it on paper think rice I Vietnamese uses it good. dish, because so awesome presentable tastes also a and such visually, “It’s dish. favourite slight the thyme. the of and astringency wine, the from heat of the with sensation texture velvety based is curd result bean The a reduction.” in it cook then and cod the marinate to wine rice Japanese and thyme use I Lee’s piece de resistance is his Warm Warm his is resistance de piece Lee’s personal his also is Salad California Lee’s IMPRESSIONS
At Hospitality Resources, creating lasting impressions is what we do best. From a perfectly set table to an extensively laid buffet, our range of products meets most requirements. For the past 12 years, Hospitality Resources has been in the forefront of innovation in tableware supplies. From classic À ne dining to contemporary gastronomy, we offer ideas and concepts that will enhance the way you present and serve your culinary creations. View our exciting products on display at our showrooms, which span over 3 Á oors.
No. 51 Jalan 109E, Desa Business Park, Taman Desa, Off Jalan Klang Lama, 58100 Kuala Lumpur, Malaysia. Tel : 603 7980 8075 Fax : 603 7980 8285 www.hospitality.com.my
hospitality asia ~ December-February 2011 Page 29 C M Y K AROUND TOWN 30 heat, moisture and for automated automated for and moisture heat, hospitality asia onions and cardamoms imported imported cardamoms and onions Carrefour, Cheras. Chairman and and Chairman Cheras. Carrefour, Beginning its operations in 2006 2006 in operations its Beginning nostalgic homely taste of FUZA’s of taste homely nostalgic with a selection of chicken, beef beef chicken, of selection a with or catering services, call +6013 +6013 call services, catering or Convotherm’s Combi steamer is is steamer Combi Convotherm’s from India. Their briyani comes comes briyani Their India. from and lamb. For more information information more For lamb. and Convotherm’s Combi Steamers. Steamers. Combi Convotherm’s FUZA’s BriyaniStation producing the food quicker and and quicker food the producing needed for the right amount of of amount right the for needed way to prepare the briyani in a in briyani the prepare to way briyani, Kader and his team of of team his and Kader briyani, chefs developed a homemade homemade a developed chefs preparation process of briyani briyani of process preparation Managing Director, Ahamadul Ahamadul Director, Managing timelier fashion was to utilize utilize to was fashion timelier Kaber Hj. Ali figured the best best the figured Hj. Ali Kaber ingredients including spices, spices, including ingredients second outlet has opened at at opened has outlet second quickly became a hit among among hit a became quickly steamers has contributed to to contributed has steamers briyani lovers and today, the the today, and lovers briyani at the same, not comprising comprising not same, the at This trusted brand of Combi Combi of brand trusted This briyani paste comprising 35 35 comprising paste briyani at Dataran Sunway, Mutiara Mutiara Sunway, Dataran at on the quality. Because the the Because quality. the on Damansara, FUZA’s Briyani FUZA’sBriyani Damansara, is tedious, a machine like like machine a tedious, is cooking. To achieve that that Toachieve cooking. 748 3250. 3250. 748 (FHM) the first MOU signing took place between between place took signing MOU first the (FHM) Malaysia Hotel future & Food at 2007 In possible collaborations.” discussed we where seafood a restaurant in them for we dinner 2006, welcome a in hosted Lumpur FBMA Kuala to “During visit MFBEA, Singapore’s of Hisham between President Recalls Abdullah, link meeting. the associations’ two were the Singapore and Malaysia Carlsberg Carlsberg where Malaysia to visit industry. beverage players and food the all within for avenue sociable Association a into developed has Managers’ and 1989 in founded was Beverage Singapore (FBMA) and generally Food hoteliers. and are today managers F&B who owners, and restaurant members 1974 320 in constitutes began Germany Association Managers (FBMA) Beverage and Food The industry. the improving about passionate those for all house a been has it then, Since industry. the within concerns any through voice work and one express have to to was objective sole the where 1980s, in started (MFBEA) Association to Executives Beverage and limited Food Malaysian not The of category. certainly this consisting but owners generally members, restaurant over 50 of comprises now and 2010 February in created was valuable exchanging as information. and knowledge well as opportunities networking strong providing of with objective main the Understanding of Memorandum a three-year sign to united of (MFBEA) Association Executives (FBMA) Beverage and Food and Malaysian the Association and Germany, Food Managers’ Singapore, of Beverage (FBMA) Association Restaurant Managers’ Cambodia Beverage and Food (CRA), from Association industry Presidents Beverage the and as Food in the day of significant history a the marked 2010 October 28 MOU Signing Germany. FBMA of President Finkenwirth, Udo and (CRA) Association Restaurant Cambodia of FBMA of President Porleng, President Van Poh, Hai Singapore, Cheong (MFBEA), Association Executives’ F&B Malaysian of President Abdullah, Hisham right: to Left The affiliation began with FBMA Singapore’s Singapore’s FBMA with began affiliation The (CRA) Association Restaurant Cambodian The universities; developing and motivating new new members.” new for motivating overseas education and conducting and industry with the to entrance working developing to universities; forward look Singapore. “We FBMA of President Poh, Hai Cheong remarks well,” Abdullah. industry this serve to earn but and money work to just not – players industry the amongst passion deep a inculcate to importantly, most and industry the of standards the raise to is of objective main panel Our ideas. the contributing on or judges, being perhaps give by would support we our something, organizing is CRA if instance, For another. one for support of sign a is MOU This participation. more garner hopefully and Europe across associations F&B other to news the of be MFBEA. spreading will “Udo Abdullah Hisham reports associations,” F&B marriage a different the been has between there time first the is because this pioneers the are We unite. to countries here associations the operate. how about been lot has a he says learning and Asia of part this thrilled in is be to Finkenwirth horizons.” our widen and better market each understand us help will turn in which – cultures different our is other each from learn will we thing important most “The explains he as sentiment, same the shares Germany FBMA of President Finkenwirth, Udo standards.” ASEAN the reach time in will that scene F&B local our for benchmark a achieve and standards the raise able to be will “I we formed, (CRA), alliance the with Association believe Restaurant Cambodia of President Porleng, Van Says whole. a support as industry and information-sharing the between for four of countries the betterment the of level the a be to to-date. marriage proven successful has which associations two the Equally excited about this partnership is is partnership this about excited Equally four these for move bold a it’s think “I increase will ways many in bond 3-year This I would like to subscribe to Hospitality Asia. 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hospitality asia ~ December-February 2011 Page 31 C M Y K AROUND TOWN 32 hospitality asia Supreme and NordicWare. Being Being NordicWare. and Supreme Asia, ToTT is a one-stop culinary culinary one-stop a is ToTT Asia, kitchen aficionados and children children and aficionados kitchen All Purpose 3-in-1 Peeler. Other Other Peeler. 3-in-1 Purpose All wonderland opened at the Sime Sime the at opened wonderland & Mix bowls and the brand new new brand the and bowls Mix & idea of ToTT came to Managing Managing to came ToTTof idea become the perfect dinner host host dinner perfect the become find his product line like the Tilt Tilt the like line product his find Go counter and a retail section section retail a and counter Go the largest centre of its kind in in kind its of centre largest the and kitchenware, Sia Huat, the the Huat, Sia kitchenware, and classes are available at ToTT’sat available are classes culinary skills to another level. level. another to skills culinary related merchandizes. Fans of of Fans merchandizes. related children’s play area, a Bake & Bake a area, play children’s Jamie Oliver will be thrilled to to thrilled be will Oliver Jamie bearing an extensive range of of range extensive an bearing a cookbook corner, a bistro, a bistro, a corner, cookbook a sections in its 36,000 square square 36,000 its in sections luxurious kitchenware brands brands kitchenware luxurious Singapore’s very own kitchen kitchen own very Singapore’s cooking, baking and hosting- and baking cooking, alike. Rooted from Southeast Southeast from Rooted alike. Director of Sia Huat, C.B.Tan C.B.Tan Huat, Sia of Director Darby Centre on 23 October, 23 on Centre Darby include Epicurean, SousVide SousVide Epicurean, include Interactive activities such as as such activities Interactive haven for anyone seeking to to seeking anyone for haven The Trade – boasts different different boasts – Trade The which can be converted into into converted be can which cooking, baking and hosting hosting and baking cooking, private function rooms upon upon rooms function private feet premises which include include which premises feet premium industry tableware tableware industry premium during his travels overseas. overseas. travels his during Asia’s leading distributor of of distributor leading Asia’s two onsite cooking studios, studios, cooking onsite two or who wishes to take their their take to wishes who or attracting aspiring chefs, chefs, aspiring attracting ToTT – short for Tools of of Tools for short – ToTT ToTT Beckons request. request. Honey Mart MGO100+ Manuka Honey. Manuka MGO100+ Mart Honey Tea and Happiness Double Abalone, Australia Gold Table, De Nest, Vin Bird’s Yan Hua Imperial Nest, Bird’s Yan Christin Hua as such boosters wonderful health contains and RM939 at retails which hamper Leap Marvelous the as such baskets, the in contained products quality the complement and eye the to pleasing utilitarian aesthetically also are but value have only not 37 crafts in handmade These collection. baskets gift its in used be rattan to designs exclusive traditional of selection tradition cultural art. folk into evolved a since of has which baskets, appreciation cultural rattan and use handmade and the social through heritage distinctive and a traditions and maintaining values cherished upholding interpersonal promotes harmony. “Li” communal fosters and relationship of practice The reciprocity. and etiquette manners, encompasses that code social a rather but giving It’s about life. just not of wisdom Chinese age-old an is “Li” of products. TCM trusted and of presentation gift marrying through the innovation, of examples hampers perfect are and which gifts of Year range New a Chinese offering exquisite is Malaysia, in retail store healthcare chain TCM largest the Sang, Yan Eu Hampers Galore Eu Yan SangChineseNewYear This year, Eu Yan Sang has included a special special a included has year,Sang Yan Eu This about is Year New Chinese Sang, Yan Eu At concept The “Li”. is Mandarin in Gift-giving semolina, pumpkin, groundnut, and yam. flour,yam. and groundnut, rice pumpkin, semolina, using made desserts, pastel selection pretty a of also was and There sesame) mackerel. in pan-fried strips (beef bulgogi outstanding ribs, gruel, short bean adzuki and fungus noodles), ear glass (wood chei champ kimchi, mul mushroom agaric honey, with beans red garlic walnuts, sweet the salad, included of These course the promotion. through served were which goodies Korean of spread a made personally hwi buffet. lavish the tucked into who guests the dance entertained Korean performance special A Sum. Hoy Ho Manager General with ribbon opening the cut Hong Chiang Teo Dato’ Director Hotel guests. invited 300 with opening off by was kicked an official day promotion nine- The aplomb. scrumptious with event the off pulled they and Korea of taste real to the in showcase flown were Korea Hotel, Palace Seoul chefs from guest Two foodies. for treat authentic real a was House Coffee Cinnamon at Hotel’s World One recently held promotion food Good Seoul The Seoul Food oen hf Jn Yn-u ad en Dai- Jeon and Yong-jun Jang chefs Korean ADVERTORIAL 33
hospitality asia
he two latest Kadeka wine chillersdesigned are with thea contemporaryKA 143T touch, andwith KAbluea classy165T. LED Both blacklight are exterioron designthe withcontrol panel. White light in the interior completes the The Big Chill Get irresistible gifts worth up to S$400 when you purchase an impeccably designed Kadeka’srangesleekof wine chillers areavailable AudioHouse,atBestDenki, Carrefour, The Kadeka KA 165T stores 165 bottles, and has two separatetwocabinets,independenthaswith bottles,andstores 165T165 Kadeka KA The Official page (Singapore) on Facebook. Kadeka chiller. Be pampered with exquisitegourmet dining experienceAustralian at Lawry’s,The Prime wines Rib Singapore. Plus, from get your hands Pernod on an exclusive Ricard wine pairing andwheel developed a together with wine expert Edwina monthly Soon. Additionally, lucky draw winner will take home six bottles of Jacob’s S$420Creek simply Three byVines mailing worth or submitting your warranty online. settings, to let you conveniently store all reds top orcabinet whiteand whitesin in theboth bottom. Bothcabinets, wine chillersor comeall withreds 3-layered inglass anti-UV doorsthe tintedto block harmful ultra-violet rays. Units are also equipped with humidity box and odourfilters to ensure the air circulated remains clean. Other features include stainless steel doorframe and handle, charcoal humidityfilter, box, wooden shelves, Celsius and Fahrenheit reading, auto defrost, anti vibration and lock. Courts,HarveyGain City, Norman, Robinsons andallauthorized Kadeka dealers. Prices range from S$299 to S$2,828. For more details, log on to www.Kadeka.com.sg or join Kadeka stylishness of the new wine chillers. Kadeka KA 143T stores 143 bottles of wine and comes with three temperature zones, with independent settings that allow you the luxury winesof storing at their ideal serving temperature. If it’s a wine chiller you’re looking for, Kadeka Themay havebrand, just theKadeka, unit for establishedyour needs. in hasbecome 1998,aname in the chiller marketedindustry for its in-depth by knowledge Capitalof wine storage, Marketingwhich (S) is Pteevidenced Ltd by its range capacityof with single,chillers duo or triplewhich temperaturespan zones. 15-bottle units to 168-bottle PROFILE 34 hospitality asia guests, RM55 nett for walk ins) featuring live DJs and pole dancers, with free party party free with dancers, in-house pole for and nett DJs cocktails. and live mocktails (RM45 special and featuring Disco packs ins) Safari walk for at nett Countdown RM55 Eve guests, Year’s New and Party Eve Christmas the with begin Year. New celebrations The Chinese to right Christmas from goodies culinary and promotions festive of a host up lined has World Genting Resorts Festive Treats There is also a Wine Buffet on Christmas Eve Eve Christmas on Buffet Wine a also is There spread. same the with RM70++ is Brunch Buffet Day Year New The band. live a with spread buffet international an features and RM80++ at priced games. fun and goodies Christmas of lots and Claus Santa with party a Brunch. include Features Party X’mas the attend to just who kids for 35++ RM dining, not adult If ten. to five aged kids for entrance free with adults for RM70++ priced at is Brunch Party children. Christmas for Children’s The RM40++ and adults for at RM80++ spread buffet the on more and cocktail prawn oysters, fish, venison) lamb, items beef, chicken, (turkey, roasted featuring Dinner Oyster & Carvery wine. house of glass a of inclusive RM150++ at priced lunch set 4-course a feature Day Year’s dinner, New and Christmas meals. Continental the during jazz live with delectable a before Lounge Olive the at canapés (RM288++). and bubbly enjoy guests pairing All champagne/wine without Its New Year Eve Buffet & Dance dinner is is dinner Dance & Buffet Eve Year New Its Eve Christmas a offers Terrace Coffee The choice of meals with (RM398++) or or (RM398++) with meals of a choice with Olive, The at await menus Eve Year’s New and Eve, Christmas pecial and restaurants will be made available on-line on-line available made www.rwgenting.com.my be will restaurants prices and menus, the on information More New outlets. Chinese different the in 17 prosperity to 2 February and from meals Year 6 to 2 February per 20 kiosks. special and the at available 15 are they container, 12, six, of packs from Ranging February. 17 to 2011 January 14 from available Prices jellyfish. selection. the with and vary tuna salmon, and yee abalone, wan yee, wan salmon, from Choose special kiosks. the at also and World, Resorts in outlets the all nearly at available is which sang, yee with and chocolates, pudding, sale. on candies cakes, cup cakes, spice honey variety bread, a ginger cookies, find Christmas can of you Square, where Plaza Times World Hotel, First World First to in “Welcome Land” at Lap await goodies More piece. per RM12++ at December 25 and 24 on pies minced for Café Starworld at Express Hainan Hotel, Park Theme at Express Hainan Carlo, Monte at Express Restaurant. Happy Seafood Valley at 2011 January 1 to December 24 dinner from and lunch for offered is wine red of glass following the RM150++. for at days set Western three-course the with RM170++, at wine pouring house of glass a of inclusive set Western three-course a is Dinner ten. of table a for RM988.00++ or six of table a for Imperial RM628.00++ at at set meals Chinese six-course a same encompass will Rama The lunch. dinner, Day Eve New Year and dinner Christmas Eve Year New for lunch, Christmas RM128++ at set Chinese seven-course or RM88++ at set Chinese Grand and Chardonnay Shiraz. Burge Burge Grant RM48++ for featuring Eve Year New and Christmas and A variety of buffets will be offered from from offered be will buffets of variety A become also will tarts pineapple famous The festivities Year New Chinese the off Kick Hainan visit offerings, Yuletide more For a of inclusive meal seafood five-course A Year New and Eve Christmas Palace’s Elite six-course a of choice a offers Ren Ming hospitality asia ~ December-February 2011 Page 35 C M Y K TOP
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Lido Italian Dining arrives in Kuala Lumpur, offering discerning fans of Italian fare an epicurean voyage that is first class all the way. Singapore’s renowned Italian restaurant and lounge bar, iL Lido brings to Kuala Lumpur an all-inclusive dining experience boasting a fine dining restaurant and an alluring alfresco lounge il Lido Italian Dining & Lounge Bar bar upstairs. Leading the charge is Beppe de Vito, Jalan Mayang (Off Jalan Yap Kwan Seng) a successful restaurateur who has a portfolio of 50450 Kuala Lumpur Tel: +603 21612291 Fax: +603 creating some of the finest dining experiences 21612295 in Singapore and Hong Kong over the past 15 years. Having seen the success of iL Lido Dining & Lounge Bar at Singapore‘s Sentosa Golf Club, de Vito brought the brand over to Kuala Lumpur on 1 June 2010, with the sole purpose of changing Malaysia’s fine dining culture. Hospitality Asia had the full length and spread of il Lido’s largesse; having savoured the Degustation Set priced at RM180, the Classic Set and some house-recommended dishes like Parma ham with rock melon and balsamic sauce, porcini mushroom cream with truffle, Champagne risotto with truffle, and prime beef tenderloin with baked truffle potato cake. If you love Parma ham, you might want to have theirs as an appetizer, simply because the paper-thin, soft ham coiled into a rose is of a generous portion and reasonably priced at RM39. You should also opt to try dishes like the creamy Champagne risotto with truffle and the homemade pasta that comes in all shapes, sizes and sauces. If you’re not in a hurry to leave, make some tummy space for the Degustation Set featuring premium courses like crab salad with avocado and bisque jelly, pan-fried goose liver with saba wine must and sweet potato galette, tagliolini with lobster ‘Amalfi’ style, roasted suckling pig with plum sauce and Molten Lava chocolate cake with vanilla ice cream. The Classic Set is equally as good, presenting outstanding dishes like pan roasted scallops with roast garlic cream and crispy prosciutto, and squid ink tonnarelli with spicy crab and tarragon foam. And if you fancy truffles, you’ll be thrilled to From the top (left to right): Parma Ham with Rock Melon and Balsamic Sauce; Pan Fried Goose Liver with Saba Wine Must and Sweet Potato Galette; Squid Ink Tonnarelli with Spicy Crab and Tarragon Foam; know that iL Lido is anything but stingy with their The cozy & sophisticated interior of iL Lido; Main dining area truffle dishes. Buon appetito, indeed! Italian Flight The true taste of Italian cuisine comes a-calling to Kuala Lumpur
36 hospitality asia hospitality asia ~ December-February 2011 Page 37 C M Y K TOP
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The Reign Of Spain Recently adding to Clarke Quay’s melting pot of cuisines is Octapas Spanish Tapas Bar – a visually authentic Spanish bar and restaurant that serves all things Spanish, like hot and cold tapas, the famous traditional Sangria, a la minute paellas and other scrumptious delights. The unmistakable Spanish ambience at Octapas begins with service staff in frilly red dresses and the lively vibe of modern and classic Spanish hits coming from its resident live band, Ent-Marisol. Octapas caters for all preferences; for outdoor lovers, you can choose to sit Above: Signature Paella Marisco; a alfresco by the scenic Clarke Quay riverside, or if it’s a warm intimate evening you desire, then opt to generous helping of assorted seafood dine on the inside, where the interior is made up of high tables with marble tabletops and wrought- cooked in fragrant rice iron legs back-dropped with burnished orange walls and ceiling. To savour the best of Octapas, start Right: The warmly lit Spanish interiors of Octapas your journey with the Toasted Bread Topped with Aubergine, Peppers, Onions and Parmesan – a light and sour puree-like topping that well complements the crusty bread. The Grilled Squid with Balsamic Vinegar Reduction is one that should not be missed, especially if you like succulent, minimally- For more information contact: marinated seafood. The Pan-Fried Snapper with Romesco Sauce features a typical Spanish sauce Octapas Spanish Tapas Bar Blk D, #01-08, Clarke Quay made from blended almonds, pine nuts, roasted garlic and red bell peppers cooked in olive oil. For a River Valley Road complete Spanish meal, try the all-time-favourite Paella that comes in seafood, meat and vegetarian Singapore 17920 varieties. Remember to quaff their Traditional Red Sangria while you enjoy your meal. Tel: +65 6837 2938 Because deciphering a menu that is written in foreign terms is a task no hungry diner wants, the chefs at Octapas have thoughtfully spelled out every menu item in its simple English descriptions – so you’ll know exactly what you’re ordering.
Paradise Pleasures The newly opened Paradise Dynasty is an exquisite Chinese cuisine restaurant that serves the first-of-its-kind Xiao Long Bao, silky handmade La mian, a variety of Shanghainese dim sums and Chinese comfort food. Its interior boasts a combination of the bygone era of Imperial China and a modern twist, featuring an elegant dining space illuminated Above: La Mian with Sliced Pork in with warm lighting from its customized Signature Pork Broth Soup Right: The elegantly furnished Paradise chandeliers that resemble imperial court Dynasty lamps. Selling like hot cakes is the signature Paradise Dynasty’s Xiao Long Bao that For more information contact: Paradise Dynasty comes in eight innovative flavours like #04-12A Ion Orchard black truffle, foie gras, cheese, garlic, ginseng, Szechuan, crab roe and original, all of which can be 2 Orchard Turn enjoyed in their specialty sampling basket affordably priced at $13.80. There are 18 types of la mian Singapore freshly made for your selection. The assortment of soups include the highly recommended La mian with Tel: +65 6509 9118 Sliced Pork in Signature Pork Bone Soup and La mian with Poached Marbled Beef in Szechuan Style. Particularly pleasing is the Radish Pastry – a very light and airy pastry delicately filled with aromatic radish filling that melts in your mouth within seconds. A sure must-try! For a sweet ending, try their popular Glutinous Rice Dumplings served in Ginger Soup or the Souffle Egg White Balls stuffed with Red Bean and Banana.
38 hospitality asia TABLE TOP 39
hospitality asia
KOI Restaurant & Living Room Restaurant KOIVenues Bangkok 26, Sukhumvit 20, Sukhumvit Road, Bangkok,KlongToey, 10110 +662Tel: 258 1590 From the top:Trio of Crème Brulee; (left to right) Creamy Rock ShrimpTempura and Miso Bronzed Black Cod;The cozy and contemporary Living Room;
The KOI Joy KOI brings its stylish cuisine to Bangkok Originally California, from KOI Restaurant sprouted across Los the United States with outlets Angeles, Haunt of celebrities in whichever region it opens in, Haunt of celebrities in whichever region Just a few steps away from KOI is newcomer, For starters, try their Cucumber Sunomono ème Brulee that comes in a trio of flavours – Cr coffee, ginger and original. the Living Room – a offering Mediterraneana collection of restaurantcuisines from regions like North Africa (Morocco), Eastern(Egypt, Greece, Israel, Lebanon, MediterraneanSyria and Turkey) and Southern European (Italy, France, and Spain). Because wine and herbs are central to SouthernEuropean cuisine, and spices are a bold element in North African food, the chefs ensureat thatLiving every Room dish is prepared with ofthe the bestaforesaid ingredients. Living Room’s menu includes Mediterranean classics such asLobster, Aubergine GrilledCake, Niçoise Salad, Monkfish Turmeric with Greek TzatzikiGratined Parmesan, Salad, Eggplants Marinated Pita Chicken bread Breast with Humus, Tajine BeefSemolina and Meatballs,Crispy Fillo Lamb Dough “Baklava style’’ caramel ice cream. in New York and Las Vegas. In 2005, the first KOI inAsia opened on the private corner of Sukhumvit Road, Bangkok. The attraction of loyalcustomers KOI,would agree, is its integration as of a most stylish contemporary ambience, attentive service staff and appetizing Californian Japanese twist. cuisine with a – a refreshing portion of swirled cucumber strips lightly pickled, followedCreamy Rock Shrimp Tempura by that’s batter-fried the and glazed with scrumptiousa special creamy besauce. missedNot to are KOI’s signature cold asdishes such the Yellowtail Carpaccio Ponzu sauce, lightlyTobiko and oven roasted tossed garlic and with peppers and the Scallop Ceviche made with fresh pineapple juice and apples. As for the mains, you won’t regret ordering the Miso Bronzed Black Cod that’s served with a medley the of Grilled vegetables Rack and of Lamb Mash Potato with and Ichimi RoastedSauce. Leave some room Pepper for dessert because you will want to try the TOP
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Le Ciel Reaching Skyward
Le Ciel One of the great joys of dining in Pullman Shanghai Skyway cosmopolitan Shanghai is enjoying 15 Dapu Road Luwan District the dramatic view of the vibrant and Shanghai 200023 colourful city skyline. The recently- China renovated Le Ciel on the 50th floor of Tel: +862 3318-9988 the Pullman Shanghai Skyway Hotel www.pullmanhotels.com offers superb views to accompany the traditional French cuisine served here. Le Ciel re-opened in August 2010 to offer Chef Alain Denis’s innovative version of honest and authentic French cuisine. Diners can select from dishes such as Burgundy snail ravioli with goat’s cheese and candied tomato and parsley mousse for starters and mains such as Australian Wagyu beef tenderloin painted with mushroom jus and accompanied by a potato pancake and vegetables tempura. After mains, a dessert trolley is wheeled in and sweet treats like lavender crème brulée are on offer. Complete an evening of fine dining with a glass of French brandy or even an Italian grappa.
Fine Italian Cuisine In Shanghai
Giovanni’s Giovanni’s Italian Restaurant Sheraton Shanghai Hongqiao Hotel in the Sheraton Shanghai 5 Zunyi Nan Road Tel: +8621 6275-8888 Hongqiao Hotel, with its www.starwoodhotels.co classy and stylish ambiance provides the ultimate Italian fine dining experience, distinctively different and more exclusive than others in Shanghai. Located on the 27th floor of this 587-room hotel, Giovanni’s offers a panoramic view of Hongqiao whilst the interior features a contemporary Italian- Oriental ambiance. Authentic recipes and fresh and seasonal ingredients are hallmarks of chef Simonetta Garelli’s cooking. She believes in offering her guests a classic Italian culinary experience in which the flavours of the ingredients are paramount. The outcome is a cuisine that is remarkably unpretentious and honest, yet sumptuous and conceived with flair and passion. Discover how good the food is by ordering dishes such as pumpkin soup with pine nuts and croûtons and, freshly-made tagliatelle with wild boar. The chef’s set menu changes weekly and includes two, three or four course lunches and dinners.
40 hospitality asia FEATURE 41
hospitality asia
Perfection in a cup Experiences Perking Up Dining Perking Up Dining hile instant the coffee Malaysian dominates marketgiant 95 with percent market a share, TheItalian coffee brand used tobe distributed Great coffee comes at a price, but Cosset roast bean/ground coffee is the fastestsegment ofgrowing the market, with double digit growthYTD. This is due, undoubtedly, to the many coffee new experiences and loving. people Part of this flavour are revolutioncredited can to coffee be purveyors experiencing like illy. Simplexby MajuMalaysia.in2007 Inthecompany was bought by Classic Fine Foods. Foods Classic ManagingFine Director Jacques Cosseta brief gives history of the brand, one “illy internationalis coffeethe brandnumber in the a world. premium It coffeeis which focuses only on roasted coffeeno–instant. Ithas very strong brand equity and we liked the business. dynamic After way one year it of approachedMaju, trading we as changed Simplex the name & Beverage to Sdn ClassicBhd to align Coffee it with Classic Foods.Fine illy focuses on the perfect espresso,it achievesand that with 100 percent Arabica coffee, good machines and the skill of hasthe a baristas. patented Illy system for the selectioncoffee of their beans and they growers, paying have them up to 30 percent partnershipsmore than with world coffee prices. The beans are roastedin only Italy, although they America come andAfrica.” from India, South believesthat illy’s brand equity is such that people areconfident to pay premium prices because they know they will get a premium coffee experience. “Malaysia is a price sensitive market,such as Espressamente but are very cafesgood channels to promote the perfect espresso and illy. Many café owners are upgrading their productquality in the cup offering is a lot better so than it used to be CustomersyearsTheyago.get gettingare smarter. angry when they pay RM5 for a bad coffee. With seven grams of illy to a cup, and a can of coffeefor RM100 a kilo, this works out to 70 sen a cup. It’s a fact that people associate a restaurant with the coffee they drink to end the meal. If they lousyget coffee, their recall of the meal is that it was FEATURE 42 hospitality asia more knowledgeable about what makes a makes what about knowledgeable more Above: Malaysian consumers are getting getting are consumers Malaysian Above: Chee Wan at work; Jacques Cosset of of Cosset Jacques work; at Wan Chee Right (left to right): Barista Goh Goh Barista right): to (left Right Classic Fine Foods Fine Classic good coffee coffee good sure there will be repeat business and better better and business Goh. repeat asserts profitability,” be almost will is it there experience, sure good a has patron And a experience. if great a have to able be always will you properly, functioning is machine well the trained and is barista the If a experience. is coffee lifestyle “illy cappuccinos. of cups in art milk is whimsical creates he work as artist an watching at to akin him Watching that way language. a in transcends coffee illy about passionate is He cup the equipment.” the in at look and quality for check to the all cafes to and go hotels who baristas three of team a have also use. We clients our machines the service and align check, constantly who technicians seven of team own our have we and the lot a matter machines that “The coffee. the stresses about just not is Cosset business coffee growth. for room is year year). a a kilos (25 kilograms Finland of consumption two capita per where the to to opposed country one a is in coffee consumption good promoted of have cause courses the the days, three to two from Ranging courses. Barista Master and making coffee creative to modules, operational F&B from span which HORECA from professionals as well as Phileo in located lovers coffee is for courses 2. offers UDC Damansara which Malaysia coffee) of (University Caffe Del Universita the via it attain to takes it knowledge the and coffee great promotes Frenchman. knowledgeable the shares business,” the restaurant in make to association bad a is which lousy, Goh Chee Wan is one of the trio of baristas. baristas. of trio the of one is Wan Chee Goh there that prove only figures low These and champions Beverages & Coffee Classic hospitality asia ~ December-February 2011 Page 43 C M Y K OPINION 44 hospitality asia Forward Momentum Australia is certainly making a mark at Unilever Malaysia. Malaysia. Unilever at mark country; a making the certainly is in around Australia educated and lemak Guinea New nasi Papua in born of man the is, it styles whatever but different the sample to trips field his uses and Malaysia in stint his enjoying he’s is that fact a in the day, or Malaysia enjoys he espressos five or Foodsolutions four the be may It Unilever get-up-and-go. of of full Director Managing Chan, Jason also to keep things local,” asserts Chan. Chan. asserts local,” things keep to also but global is what of best the take to is The challenge needs. local to responsive need and also flexible we be to but strengths, our on leverage to have we multinational, services a As challenge. food big a such make which aspects cultural and country to subject is it and regional even not is It global. not is food multinational, a is company our While diverse. food culturally in so is be it to because place services great a be I to and Malaysia stalls find hawker the at as well as dining out, fine dining enjoy I changing. ever – cultural. is creative is it It because food like I operators. and chefs the between engagement the like exceptionally I and well does Unilever that business the of the firsttime I have been in It food services. is a part business. own his run to desire life-long his to fulfill also and reasons, family of because Africa in success this replicate to offer the down turned He US200M. to US110M from time business which the grew in he years, five for Director Regional Managing then and region Pacific the for Director Marketing and in Sales was Taiwan a and stint had Switzerland, in half a and year to a on spent He Sales. moving and Manager Brand as beginning business, his to prior Nestle in years 15 spent had Chan deal. in the kids three with to Malaysia, move it the travel, make would to family Chan the that loved decided was wife Australian his since and Chan. shares UFS,” joined had who and Nestle in me with UFS worked who joining colleague a by consider to asked was I but – while short a for capitalist venture a was I have – people its I and type as as well a business, growing I that. love inherited entrepreneurial the was My business. dad own my wanted always catering “I’ve a arm. had in also and business pies, and brisk cakes did coffee, café small His Australia. “I was always in FMCG, retail, in Nestle. is in Nestle. This in FMCG, retail, “I always was food, for passion a had always he Because uies n ury il, Sydney, Hills, Surrey own in his business running from fresh 2009, November in company the joined han OPINION 45
hospitality asia
As he heads into his second year on the job, Chan wants to continue investing in people ininvesting continue to wants Chan job, – both trade relationships as well as within the organization. “I believe if wepeople theonground,the more effective they empower will be, which leads to growth. Everything sustainable.bedoingwanttotohasam now I I leave the business much stronger than when I came. I have stemmed turnover of staff. It is now a quarter what it was lastand year, in the Unilever Global People Survey, Malaysia hashad some fantastic scores on the level of engagement. I believe Malaysians can play a greaterandAsia,role in UFSfact, in Malaysia has been marked as a talent pool, and I am really looking to giving people opportunities for development in other countries,” affirms Chan as he prepares to expend yet more of his relentless energy. I also take the path of least resistance plans to grow the Horeca market segment, while investing in teaching local chefs food how to by fuse with UFS’ way the products chefs’ of traditional way or of in cooking, the use of traditionaltwist. “Asians use recipesour products withwith a more a adaptive approach.When we sell Italian herb paste to a Chinese restaurant, we know that applicationitsWesterndifferent bewill afrom kitchen. The ingredient does not determine the dish, but rather, it is used showcase the uniquely, chef’s creativity. to when it comes to our ready-made tellWe chefs that‘own’they cantheir sauces sauces. evenif they use our pre-made ones,because makestilladdingpersonaltheytheir bytouch, the sauce their own, and add and convenience cost savings for themselves restaurants and at the same time.” their Chan took three months to observe the In the short term Chan is looking into people he had working with him, and travelledand workinghim, with hadpeople he alsotime theused customers, and tospeak to to bring the team together, providing with clear them directions for the future, while also re-introducing a growth mindset to business. “Inlargeglobal organizations, thetendency is quitebetoseeconservative I Yet ourgoals.in muchsopotential forgrowthMalaysia, inand although it takes a lot of mindset alignment, teamwork and time, I hope by being honest, open, transparent and respectful fact that it takes of time for people to the warm up to new ideas that I can fulfill the enormousgrowth agenda. I want to develop the people, notonly from the sales teams,but also future leaders,” he emphasizes. growing the savoury and dressings business, which is one of UFS’ cores. There are also IMPRESSIONS 46 Sometimes the fashionable 33 year old is invited to give talks on on talks give to invited is old year 33 constant in fashionable the spent Sometimes is day emails.” non-stop and heads Every restaurant landlords, part. the with meetings operations the COO the handle is who to – – brother my have I and designers landlords, with company dealing country, the the of out of usually I’m part projects. new ongoing the development and business the handle Group “I empire. Paradise the managing now off. paid has work hard day. Today, a his hours four only after, sleeping up cleaned day, and all cooked mornings, the in the market to wet went he all-rounder; an was Chua friend. a from him to came the stall that recession the during was It opportunity. and luck of stroke a with char zi 25-seater a from restaurant Seafood full-fledged seafood a outlet, into evolved first Paradise His money. pocket extra earn to day a juggling jobs three was Chua 16, At success. escalating and story beginnings humble a of than less nothing been has Chua Eldwin for decade last the but hospitality asia Chua describes a typical day day typical a describes Chua stall. It all started, Chua says, says, Chua started, all It stall. mogul is 33 years of age, age, of years 33 is restaurant mogul successful Singaporean this that fact by the be startled may ome Ticket To Paradise and promising Paradise Group of restaurants which are quickly quickly are Singapore. around which malls popular chance various in restaurants the mushrooming of of the Group success to Paradise the of behind promising had man and Officer young Asia the best Executive with Hospitality chat Chief words to Holdings. & three Group Founder – These Paradise Chua successful. Eldwin describe and determined Young, Singapore. across Singapore. outlets 18 total in have will Group At China.” Paradise 2010, like of end the countries other to out branch then and Singapore in my building foothold strong a have on to want I portfolio. my focused increasing and numbers I’m now, “For ambitions. aggressive have Chua, together with his brother and team at Paradise Group, Group, Paradise at team and brother his with together Chua,
Chinese food, while the remaining remaining twist. some the has while food, Chinese traditional of percent there’s 80 good closely, a still menus our at look you if But fusion. this love customers most generation, older the in minority a than “Other admits, Chua and cheese. truffle gras, foie like available flavours now in are dumplings soup These many. of talk the become has traditional the to twist Paradise an uncommon At in Orchard, Ion Dynasty things.” new out try to open always they’re so lot, a travelled have them of number huge a because cosmopolitan “very as Singaporeans of palate fellow his the describes He Singaporeans. to suited are the menus sure making creation, menu on environment. working cohesive a promoting and intact team whole the keeping and talents people, managing Chua works closely with his chefs chefs his with closely works Chua Bao Long Xiao Hospitality Asia is fast becoming the region’s most up-to-
date trade and leisure magazine. We are representing Asia’s
hospitality scene in more ways possible. Our new domain –
www.wapublishing.asia – is repositioned to further signify our
role as an Asian hospitality journal. Visit our glorybox to share
your thoughts with us at our newly acquired mailbox addresses.
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hospitality asia ~ December-February 2011 Page 47 C M Y K SIPS N’ SWIRLS 48 dabbles in it on his own little vineyard. He presented a wonderful trip trip wonderful a presented He vineyard. little own his on it in dabbles hospitality asia Shiraz Merlot and the exquisite 2004 Eileen Hardy Shiraz. The spicy spicy The Shiraz. Hardy Eileen 2004 exquisite the and Merlot Shiraz 2006 Hardys Oomoo Grenache Shiraz Mouvedre and 2004 Thomas Thomas 2004 and Mouvedre Shiraz Grenache Oomoo Hardys 2006 soup with cheese croutons and drizzled olive oil to match the 2009 2009 the match to oil olive drizzled and croutons cheese with soup The prawn risotto was paired with the 2008 Hardys Crest Cabernet Cabernet Crest Hardys 2008 the with paired was risotto prawn The saw the fifth generation descendent of Thomas Hardy meeting with with meeting Hardy Thomas of descendent generation fifth the saw and terrace in Bangsar Shopping Centre served up wild mushroom mushroom wild up served Centre Shopping Bangsar in terrace and down memory lane through the eyes of a family member, stringing stringing member, family a of eyes the through lane memory down linguine with braised lamb and coconut cream was uplifted by the the by uplifted was cream coconut and lamb braised with linguine little anecdotes and tales along with the technical story of growth, growth, of story technical the with along tales and anecdotes little wine label Hardys ambassador to Malaysia for a media trip which which trip media a for Malaysia to ambassador Hardys label wine The great people at Cave & Cellar Sdn Bhd flew iconic Australian Australian iconic flew Bhd Sdn Cellar & Cave at people great The Hardys Nottage Hill Riesling and 2006 Eileen Hardy Chardonnay. Chardonnay. Hardy Eileen 2006 and Riesling Hill Nottage Hardys to physically touching one of the living legacies of the Australian Australian the of legacies living the of one touching physically to Hardys range, showing how these exquisite wines perk up even even up perk wines exquisite these how showing range, Hardys More than a meal, the event was the closest some would come come would some closest the was event the meal, a than More The warm, engaging William ‘Bill’ Hardy has been a winemaker winemaker a been has Hardy ‘Bill’ William engaging warm, The trade partners and the media to tell the ever-unfolding story of of story ever-unfolding the tell to media the and partners trade commonplace meals. The culinary brigade of twentyone tables tables twentyone of brigade culinary The meals. commonplace for the family’s Tintara Cellars in McLaren Vale and even now now even and Vale McLaren in Cellars Tintara family’s the for The luncheon which followed showcased the best of the the of best the showcased followed which luncheon The Clockwise from the top left: Only the best of the vintages are named named are vintages the of best the Only left: top the from Clockwise Bill Hardy; The spicy linguine was matched by the outstanding outstanding the by matched was linguine spicy The Hardy; Bill for family matriarch Eileen Hardy; The man and history – history and man The Hardy; Eileen matriarch family for acquisitions and global presence. presence. global and acquisitions Thomas Hardy & Sons Pty Ltd. Ltd. Pty Sons & Hardy Thomas Hardy Cabernet Sauvignon. Cabernet Hardy Oomoo Grenache Shiraz Mouvedre Mouvedre Shiraz Grenache Oomoo A HardyLegacy wine industry. industry. wine Killkenny. A banger of an event to be sure! sure! be to event an of banger A Killkenny. with loaf grilled and curry chicken and Paulaner; of crispness the with salad potato and sausages chicken smoked pairing), pub gastro classic (a Guinness with potatoes mashed and stew beef good), so it had never Alba (Jessica beer Tiger with chicken addictive. and smokier even draught black the of barley roasted the made which Guinness of gold black the with paired cake chocolate rich white and dark – sealer deal ultimate the and textures; and flavours contrasting of benefit the demonstrated which cider Strongbow with pasta rocket and duck smoked creamy balancing), and cleansing palate (beautifully beers. of arsenal GAB’s with matched were Rawlings & Jarrod by catered dishes Western popular where class tasting a presented GAB table, dining to stool bar from move the home Topush consultant. beer independent an now is who and years, 11 for industry beer the in worked has who Waldhorn, stressed table, dining modern the on place its take and drink, only yob a stomach. the into right channeled is rather air, but the into leech to allowed not is carbonation the that means aperture small the but palate, the on developing from flavours the blocks only not beer.It drink to way worst the is Waldhorn, says bottle, a from Swigging bottle. the from drunk being it to due was beer drinking from got people some feeling bloated the that was revealed she factoid popular One myths. beer debunk to proceeded then beer, and of discovery first the on journey tongue-in-cheek a on viewers took which presentation multimedia a through beer at look lighthearted a presented She world. the around trends beer emerging and beer proposition. value and offerings outlets’ the of best the making in partners trade GAB’s assist to developed kind its of first the is Academy Operators) Restaurant Outlets, Entertainment (Hotels, HERO GAB The recently. Academy HERO (GAB) Berhad Anchor Guinness the at event media special a at hops and malt barley, for enthusiasm her shared she Diva, Beer as role her beer.In love: great her to sticks she her, so with uneasily sits content alcohol high the says She more. any wine drink not does Waldhorn Kirrily Get Hoppy The subsequent free-for-all luncheon also paired spicy grilled grilled spicy paired also luncheon free-for-all subsequent The Heineken with tartar and fingers fish crispy included Pairings as stereotyped being from away moved be to deserves Beer of versatility the about talk to enlisted was Waldhorn Australian Above: Chocolate cake with Guinness with cake Chocolate Above: Waldhorn Kirrily Diva Beer Left: hospitality asia ~ December-February 2011 Page 49 C M Y K OUT
CHILL
A Privy Affair At Privé Making the list of Singapore’s must-see trendy bars is Privé Waterfront Bar; a 150-seat waterfront alfresco bar located on the small Keppel Island, just a stone’s throw away from the Harbour Front. This chic lounge bar features a tranquil waterfront that’s hard to come by in a bustling city like Singapore, so if you are looking for a spot that feels out of the city – this is the place to be. Privé Waterfront Bar radiates a romantic and relaxed ambience that is exclusive to the location, and it has been the host venue for various international diplomatic functions including The Jewel of Oman presentation ceremony that saw Oman royalty, members of the Singapore Cabinet as well as diplomatic representatives from various countries attending. Most recently, the Russia-Singapore Business Forum held their cocktail party here. The Waterfront Bar has been known for its extensive and eclectic cocktail menu that features more than 30 house cocktails by the Privé Waterfront Bar Waterfront Bar mixology team since 2008. There is also Mojito Fridays – a weekly event featuring a No. 2 Keppel Bay Vista brand new mojito on promotion, specially created by Privé’s mixologists. Be sure to flag a cab home Marina at Keppel Bay Singapore 098382 because you’ll definitely want to indulge in their specialty cocktails like the Peanut Butter & Chocolate Tel +65 6776 0777 Martini, Apple Raspberry Jello and The Habibi – you’ll have to order this to find out what’s in the special Fax +65 6376 2830 concoction.
China In Your Hands
China Bar & Lounge The China Bar & Lounge at the Pullman Putrajaya Pullman Putrajaya Lakeside Lakeside features a cozy, chic and comfortable No. 2, Jalan P5/5, Presint 5 setting where guests can meet and unwind with a 62200 Putrajaya Tel: +60 3 8890 0000 fine selection of drinks. Chill out with a delicious Fax: +60 3 8890 0001 selection of Tea Cocktails or simply relax over www.pullmanputrajaya.com cups of hot beverages. For a more sophisticated www.accohotels.com afternoon, the wine and liquor menu offers a wide range of brands and labels for discerning drinkers. To complement your drinks there is a delightful snack menu which offers some perennial bar favourites, as well as some specialities designed for the venue. The China Bar & Lounge opens daily from 10.00am to 11.00pm, and is conveniently located at the hotel’s main lobby.
50 hospitality asia hospitality asia ~ December-February 2011 Page 51 C M Y K HAPPENINGS 52 hospitality asia Display from Grand Copthorne Waterfront Copthorne Grand from Display Above (from the top): Best Dessert from from Dessert Best top): the (from Above Temasek Culinary Academy; Best Table Best Academy; Culinary Temasek Right: Champion of MLA Pencil Box Box Pencil MLA of Champion Right: Culinary Competition, Karolyn Chua Chua Karolyn Competition, Culinary Boxing UpCulinary
menu. Thereafter the teams were given exactly exactly given were teams the Thereafter menu. four-course their into incorporated be to had that 18 ingredients the mystery given were participants High Chester. Doug Commissioner, Australian the Excellency, and His hoteliers guest-of-honour industry, local beverage the and of food members of up made distinguished were the guests while menu, full-course their serve to each tables two accorded was team few. Every a name to Singapore, Hotel Shangri-La Waterfront and Scotts, Copthorne on Grand Sands, Plaza Bay Royal Marina the of consisted between which year, battle this participated the teams Ten gladiators. for food befitting ambience created which an outdoors held was challenge time, the first the For award. establishment best the Temasek Sentosa, winning medal, gold the bagged Academy Culinary World, Resorts at Coliseum Challenges Twenty four hours prior to the competition, competition, the to prior hours four Twenty Australia (MLA) Black Box Box the at held Black Challenge Culinary (MLA) Livestock & Australia Meat recent the Taylor, Course Manager of ITE. ITE. of Manager Taylor,Course Gibb William and Solutions Food Unilever of Chef Coordinator, Yen Challenge Koh, Executive Culinary of Box comprising Pencil Chef Young judges MLA’sofficial Palmer, Alan veteran of panel a by was led challenge live The sight. first at judges the wowed dishes beef roasted minced cooked slow and lamb mooncake-skin her as challenge the for winner named was Academy GlobalChef Sunrice within dishes hours. half a and two one up whip and Stanbroke menu to hour their an plan half given of were they lamb then and Pyrenees rump, White combination and flap beef here. Diamantina a ingredients mystery students given comprising and were students standard institutions The high culinary the brought recognize now of to is but Singapore Korea to in held was previously Challenge Culinary Box Pencil the schools), culinary various from students leading (including chefs junior the for category A be Singapore. in to held Challenge Culinary (MLA) Box Pencil Australia Chef Livestock Young & Meat ever first the Dessert. Best and Soup Best for awards the swept night, Academy Culinary the Temasek of winners won The was Sands. Bay award Marina by Appetizer Best the and award Display Table Best the with home went Hotel Waterfront Copthorne Grand Shangri-La place. third in while came Singapore Course Main Best for winner the as emerged also who Scotts, on Plaza compote. strawberry and sherbet apple chocolate white butterscotch melon rock of mousse, dessert a was finale The florets, and main. the for broccoli sauce shiraz and mushroom tomato, shimeiji potato cherry rump, mash, wagyu parsnip Australian and roasted braised course, soup the for dumpling brie Tasmanian with consommé beef appetiser, the for Culinary dressing garlic black and camembert petite crispy salad, Temasek lamb, of leg the smoked were team from Academy dishes Winning judges. the amaze to menu a create to hour one aoy Cu, tane tdn fo At- from student trainee a Chua, Karolyn with continued battle the day, following The Royal was title up runner first the Winning HAPPENINGS 53
hospitality asia
Below (from the top): Cheong Hai Poh, President of F&BMA Singapore giving his welcome address; Guests actively participating in a game that required much physical movement Bottom left: Female volunteers from the crowd onstage for a dance contest Food was no less impressive as the crowd journey and its developments, and ended with the introduction to the newly appointed office bearers groupphotograph.acentre later tookstageforwho Following official matters, the evening progressed through a series of acts, beginning with a special dance performance by the caregivers at the CrossRed Home. The emcee several for crowd-engaging the games night that hosted surprisingly garnered willing participations fromcausing surgea oftearful laughter the inthe audience crowd, at the sight of their peers’ sportingwere alsofeats. Therelucky draws that had didn’t faileveryone excited,to whileget the lucky winners brought home dining vouchers andsponsored by kitchenthe generous suppliers, appliances hotels and restaurants. were treated Chinese to menu prepared aby the chefs Centennialat sumptuous Conrad Singapore and eight-course served by passionate the young, and well-trained from student ITE College volunteersWest and Republic Polytechnic, who dedicated their precious time and efforts on a Friday evening towards roaring making success.A night to theremember, it was! dinner a Turns 20 Turns F&BMA Singapore F&BMA Singapore he annual dinner Beverage for the Food Managers(F&BMA) & Singapore took place on Association1 As the guests filled up the ballroom foyer Mr Cheong Hai Poh, President of F&BMA October 2010 at the eventful ballroom of Conrad Centennial Singapore. association’s Commencing Annual with General Meetingwhereby the the at committee 6pm, gathered for abouttheassociation’s anprogress anddiscussed updateon futuredirections including– thebiannual elections and the development of FBMAWing.Youth during the evening’s were cocktailmuch welcoming reception, and networking there activitiesoccurring. Moments later, guests were into ballroom ushered in what turned out to be an evening of merriment, great performances down memory and lane for a FBMA Singapore stroll as there was a montage video presentation. Singaporeofficially opened the event by giving the welcomeaddress. In his speech, Cheong provided an insight into the local Food & Beverage scene,highlighting the current and gave futurea sneak trendspeak to thatthose presentexpect on in what future. to He spoke of the association’s PERSONALITIES 54 Resorts Group and the Kuok Group, to name name to Group, Kuok the and Group Resorts hospitality asia Bar Manager. Ng, who hails from Singapore, Singapore, from hails who Ng, Manager. Bar comes to Philea with a wealth of experience experience of wealth a with Philea to comes brought in Sebastian Ng as its Restaurant & Restaurant its as Ng Sebastian in brought administration and cost controls too in both both in too controls cost and administration San Francisco Restaurant in Las Vegas and and Vegas Las in Restaurant Francisco San Ephelia Resort of Seychelles where he was was he where Seychelles of Resort Ephelia part of the pre-opening food and beverage beverage and food pre-opening the of part Malaysia, including the Meritus Hotels and and Hotels Meritus the including Malaysia, Philea Resort & Spa Melaka, Malaysia Melaka, Spa & Resort Philea Melaka’s Philea Resort & Spa Melaka has has Melaka Spa & Resort Philea Melaka’s dining experience for the guests of Philea Philea of guests the for experience dining team. Subsequently he has worked in the the in worked has he Subsequently team. several other properties in Singapore and and Singapore in properties other several Nevada, Las Vegas with a major in Hotel Hotel in major a with Vegas Las Nevada, concepts and creating new and exciting exciting and new creating and concepts pursued his degree in the University of of University the in degree his pursued in the financial and food and beverage beverage and food and financial the in to introducing new food and beverage beverage and food new introducing to Ng’s last property was the Constance Constance the was property last Ng’s Administration. He is looking forward forward looking is He Administration. aspects. He brings the experience of of experience the brings He aspects. Ng was educated in Singapore and and Singapore in educated was Ng resorts and hotels background. hotels and resorts Restaurant & Bar Manager Bar & Restaurant Resort & Spa Melaka. Melaka. Spa & Resort Sebastian Ng a few. a remains sensitive to culinary history. history. culinary to sensitive firmly remains that and nonetheless craftsmanship traditional is in rooted that improvisatory style contemporary, culinary a Leung create allowed Chinese to has region different the in the kitchens of understanding New Look at Classic Dishes. Classic at Look New Old New the the Bridging and Cuisine: cookbooks, Shanghai New acclaimed internationally of author two the also is Leung concept. Café Tang Shanghai first world’s the developed he with Tang, Shanghai working brand fashion 2010, international January In and Beijing. Shanghai in spawned restaurants which stunning of two Club, success founding Whampoa celebrated the the a of was creator and also chef Leung hotels. renowned most Asia’s Southeast of some at craft his honed has Leung – work knife and cooking wok barbecue, sum, dim – cooking while traditions. cooking core its preserving Chinese approach to ways revolutionary introducing of vision Leung’s of feature reflective will cuisine Chinese Taiwanese Yen and Cantonese first world. brand’s the in W restaurant the to cuisine Chinese contemporary to approach unique and cooking of style Leung innovative his Chef bring will restaurant. Taipei’s on-site W Yen,signature to chef consulting been named has Leung Jereme chef powerhouse creative that announce to proud is Taipei W An expert in all four schools of Chinese Chinese of schools four all in expert An Yen, China W Taipei, Jereme Leung and and Consultant e Biig usn: A Cuisine: Beijing New A multi-faceted multi-faceted A Thailand Bangkok, Sheraton by Points Four Keeper Beer Chris Foo customer relationsworld. diverse roleswithinthemarketingand and hasoverfiveyearsofexperience in at abeerimportanddistributioncompany, to this most recent role, as partner Foo served onlythebestBelgianbrews.on serving Prior beer bar, HouseofBeers, wheretheyfocused partnering withafriendtoopentheirown Bangkok, Sukhumvit15aftersuccessfully organizing beer-tasting events. and approachablebeercocktails, aswell be responsibleforcreatingsimple, innovative to answerquestionsaboutbeer. Hewillalso as aknowledgeableandhonestsourcewilling Foo willbeavailabletoguestsandcustomers world ofbeer. sharing hisin-depthknowledgeofthewide as creatingsignaturebeercocktails, and six ofwhichwillbeavailableontap, aswell the 48labelsofbeeravailableatBeerVault - guests abouttheBestBrewsprogrammeand knowledgeably managingandeducating In thisrole, Foowillberesponsiblefor Brews programmetolifeattheBeerVault. Points bySheratonbrand’s signatureBest where hewillbeinchargeofbringingFour Four PointsbySheratonpropertyin Thailand has beenselectedasBeerKeeperatthefirst 15 ispleasedtoannouncethatChrisFoo Four PointsbySheratonBangkok, Sukhumvit Foo comestoFourPointsbySheraton As BeerKeepertothehotel’s BeerVault,