food & entertainment

There’re so many good places to eat in Asia that we’ve had to cram two restaurants on each page of the Tabletop section! Marry that with a whirl of wine events and the buzz of society comings and goings, and it should be no wonder why Asia is the most happening continent to dine and hang out in. Also, try one of the listed vintages in the On The Rocks section for a taste tour of the best vineyards in the world.

Page 37 FROM THE WOK 38 flair. I prefer classic combinations combinations classic prefer flair.I hospitality asia quality ingredients and execution execution and ingredients quality Las Vegas, Gumport has created created has Gumport Vegas, Las at Bellagio, and before that Chef Chef that before and Bellagio, at take the best ingredients, locally locally ingredients, best the take native ingredients in my cooking cooking my in ingredients native most spectacular dining venues, venues, dining spectacular most natural environment and culture culture and environment natural menu combines classic cooking cooking classic combines menu straightforward,” says Gumport, Gumport, says straightforward,” widely celebrated Michael Mina Mina Michael celebrated widely an island rich in natural bounty bounty natural in rich island an shop. We have access to many many to access have We shop. amazing local products. This is is This products. local amazing degustation menu at Dava, the the Dava, at menu degustation the most iconic dining spots in in spots dining iconic most the as much as possible,” said the the said possible,” as much as who arrived in Bali mid-July. “I mid-July. Bali in arrived who signature restaurant at AYANAat restaurant signature and served with elegance and and elegance with served and and I intend to use the unique unique the use to intend I and sourced wherever possible, to to possible, wherever sourced it’s like being a kid in a candy candy a in kid a being like it’s create a modern menu that is is that menu modern a create inspiration. “As a chef in Bali, Bali, in chef a “As inspiration. light, clean and full of flavour, of full and clean light, Dava restaurant, one of Bali’s Bali’s of one restaurant, Dava techniques with clean natural natural clean with techniques Resort and Spa Bali. The new new The Bali. Spa and Resort Robuchon at the MGM Grand Grand MGM the at Robuchon that are strongly grounded in in grounded strongly are that of Bali a wonderful source of of source wonderful a Bali of following the appointment of of appointment the following de Partie, Sous Chef, at Joel Joel at Chef, Sous Partie, de William Gumport as Chef de de Chef as Gumport William a new a la carte and nightly nightly and carte la a new a chef who has worked at the the at worked has who chef Coming to Bali from two of of two from Bali to Coming has launched a new menu menu new a launched has He said he has found the the found has he said He Delectable Dava Delectable “My style is simple and and simple is style “My Hotel and Casino. Casino. and Hotel of technique.” of . flavors. sharpened palates with distinctive cuisine that has impressed ’s gourmet elite and redefined redefined and elite Asia. in gourmet standards culinary Singapore’s impressed has that cuisine distinctive with palates Sydney-siders’ charm to sharpened poised perfectly is André Chef André, par Jaan at Cuisine de Chef as year first remarkable a celebrated recently Having taste. and texture of harmonies creative and ingredients flavours, unique pure of palette nouvelle French signature his showcasing team, his and Mark Chef star Sydney Sergi two-Michelin-star Spain’s more. many Madrid, and Arola Bras; Sebastien three-Michelin-star including chefs top-rated world’s the as well as – etc Becasse, of North Bar, Justin Bentley of Savage Brent Perry, Neil Rockpool’s a cobalt blue bottle that has become a collector’s item in England, and Evian Natural Spring Water from from Water Alps. French Spring the Natural Evian and England, in item collector’s a become has that bottle blue cobalt a in comes which TyNant, between select can Diners Wales. and Belgium Austria, Germany, Norway, Italy, waters. sparkling and still both enjoying for unique their with waters temperatures serving and optimum provide suggestions, stemware foodpairings, that as flavors, wellas recommended characteristics the of outs and ins the sharing water, in variety of Chef Andre Chiang Andre Chef Club, Beijing (New ) and most recently in 2008, Empress Jade, Singapore (Singapore (Singapore Singapore Jade, Empress 2008, in Cuisine). Chinese recently Heritage most and Cuisine) Beijing (New Beijing Club, Whampoa cuisine), Teochew and (New Bangkok Oriental Mandarin House, China The cuisine), acumen. business as well as overseas, and locally concepts Cuisine Chinese New trendsetting developing for flair a natural skills, culinary superb of a trinity an in decades. three milestone nearly spanned has significant that a career marks illustrious business new exciting This consultancy. restaurant service full a – Concepts Creative Leung Jereme his own company in has launched Asia powerhouse culinary a renowned and Cuisine Chinese New of founder trailblazing the as credited widely Leung Jereme Chef-Restaurateur Business Tasty Water master Forest Zhao Forest master Water Chef André will present a one-night only nine-course dinner at Marque on 8 October alongside alongside October 8 on Marque at dinner nine-course only one-night a present will André Chef Vasco’s offers more than 18 different selections of the world’s best bottled water, from China, France, water,France, China, from bottled best world’s of the selections 18 different than more Vasco’s offers Successful concepts that Leung has spearheaded include Whampoa Club, Shanghai (New Shanghai Shanghai (New Shanghai Club, Whampoa include spearheaded has Leung that concepts Successful Established in 2008, Jereme Leung Creative Concepts exemplifiesand leverages on Jereme’s expertise; demonstrations that will bring together Sydney’s biggest culinary stars – stars culinary biggest Sydney’s together bring will that demonstrations and culinary discussions dinners, of a exclusive series comprises Showcase October. 11 to 9 this SIFF at debuts Showcase Chef World inaugural the when pairing culinary are and Best set Mark to be anticipated most Sydney’s October. in (SIFF) Festival Food International Sydney new brand Herald’s Morning Sydney the at cuisine nouvelle French exemplary present to Best, Mark restaurant, Marque of owner and icon culinary Sydney with up teams Singapore, Stamford, The at par Swissôtel of Jaan André Chiang Chef André Play Power He is also an expert in analyzing water for brightness, clarity and viscosity. viscosity. and clarity brightness, for water analyzing in expert an also is He many his to listen stories about the mouth feel,to the origins, love clarity, taste who and of brightness water. connoisseurs water to service quality high master. water first Beijing’s Zhao, Forest expert, special very – to offering access unique their another but diners also provides techniques and cooking Chinese Indian Portuguese, blending incuisine finest Macanese the very offers not only in Beijing, Vasco’s, restaurants one of few Macanese Mastery Water As a major highlight of the month-long food festival, the World Chef Chef World the festival, food month-long the of highlight major a As a Sharing pure love for the fineart of cuisine,French Chefs AndréChiang He goes from table to table in Vasco’s introducing diners to the delights delights to the diners in to Vasco’s table introducing table from He goes providing to dedicated is and profession; his about passionate is Zhao hospitality asia ~ September-November 2009 Page 39 C M Y K WEST

EAST N’

Chandra Mohan Arunasalam Chef de Cuisine for Studio Hilton Kuala Lumpur,

Hilton Kuala Lumpur has announced the appointment of Chandra Mohan Arunasalam as its new Chef de Cuisine for Studio. Chef Chandra will impart his over 15 years of international culinary experience to Studio, Hilton Kuala Lumpur’s revolutionary one- stop dining and entertainment centre that houses five restaurants and two bars located within a dedicated three-storey upwardly spiraling dome. A native Malaysian, Chef Chandra joins Hilton Kuala Lumpur from Peninsula Hotel in Chicago where he was the Sous Chef for Avenues Restaurant, known for its ‘thoughtful, progressive’ cuisine. Prior to that, he worked in the United Kingdom and Conrad Maldives Rangali Island (formerly known as Hilton Maldives). During his days in the US and UK, Chandra’s weekly two-day off and annual leave Tetsuya Yanagida were not spent holidaying but instead training at various world renowned restaurants Executive Japanese Chef in Chicago and Switzerland, namely The French Laundry alongside Chef Thomas Keller, Benkay Japanese Restaurant Alinea Restaurant with Grant Achatz,, Charlie Trotter’s and Rotonde and Johri’s Talvo Hotel Nikko Kuala Lumpur in Switzerland to name a few.

Holding the position of Executive Japanese Chef of Benkay Japanese Restaurant with his new Chan Kung Lai appointment, Tetsuya Yanagida is no newcomer Master Chef to the culinary scene in Kuala Lumpur having Park Palace, Singapore spent more than nine years in the city. Renowned for his bubbly disposition, culinary creativeness Born and raised in Hong Kong, chef Chan and skill, Yanagida-san started off his culinary Kung Lai brings more than 20 years exodus in 1992 with various establishments of culinary experience to his present in Japan before taking up a position in the designation as Master Chef of Park Palace. Nadaman Japanese Restaurant at the Imperial Chef Chan’s interest in all things Hotel Branch in Tokyo, Japan in 1995. In 2002, culinary started at the age of 20 when his career took flight and he was transferred to he started as a steward at a restaurant the Nadaman Japanese Restaurant at Shangri- that specialized in wedding events. There, La Hotel Kuala Lumpur and played a pivotal he quickly learnt the ropes of kitchen role in the transformation of the Nadaman operations and was introduced to different Japanese Restaurant to the award-winning styles of Chinese cooking from his mentor. In the years that followed, he started plying Zipangu Japanese Restaurant which featured his trade in prestigious Hong Kong restaurants such as Tack Hsin Restaurant and Lei fine Japanese dining. Garden (Hong Kong), mastering the art of in the process. With his current appointment at Hotel In 1997, Chan moved to Singapore and worked at the Orchard Lei Garden where Nikko Kuala Lumpur, Yanagida-san will play he eventually became the Head Chef in 2009. His experience of working in a top- an equally important role of ‘raising the bar’ notch kitchen accounts for his ability to provide impeccable authentic Cantonese fare for fine Japanese dining at Benkay Japanese highlighting succulent seafood dishes. Restaurant, overseeing the smooth operation Adapting to today’s ever changing tastes, Chan’s inquisitive mind and avid need for of the Japanese kitchen team, quality and cost exploration provided him with a base to experiment with different styles and flavours to control for food preparation and presentation; keep up with diners’ evolving expectations, and at the same time, create new and unique as well as to oversee the Japanese section of dishes. When Chef Chan is not penning down recipes, the 40-year-old loves nothing Serena Brasserie and banqueting. better than cooking for his family or enjoying a quiet jog in the park.

40 hospitality asia EAST N’ WEST 41

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Nilklad brings with her more than ten years Nilklad received training in Southern Italian Susie S. Nilklad Executive Chef Villa Maroc Resort, Villa Maroc Resort in Pranburi has NilkladSusie S. Executiveas appointedCheftheresort’sof fine dining restaurant Casablanca, the only fine dining restaurant dedicated to Mediterraneanand on Pranburi beach. of professional experience in the culinary field. She started her career as Thai Banquet/RestaurantSous Chef in facility Californiain thenLos returnedAngeles, to Thailand to furtherThanieducationThaiCulinaryherDusitArtsat in College before apprenticing at FourResort ChiangmaiSeasons where she found her interest in Italian/ before Europe fordeparting formal training. to Cooking at the Italian Advance CulinaryCulinary and InstitutePastry Arts in forCalabria, thenmovedParistowhere Italy, trained she with Michelin star chef, Michael Roth Hotel. at Paris Ritz The Ecoleof school cooking a Escoffier, Ritz Before returning toThailand, she specialized in Riviera Cuisine at the Alain DucasseCentre Training in Argenteuil. SheAndrea alsoVoltolina, trainedthe renowned with Italian World PastryChampion Chef, in Padova, Italy. Prior to thisappointment, she was Executive Chef at De Naga Hotel Chiang Mai. qually between e

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Dividing his time different horizon, Dubai Andrea Ferrero Chef, Il Ristorante Bulgari Resort, Bali, Indonesia After earning his diploma from a school ofhotel management and catering inItaly Andrea Ferrero started off his career as a chef and consistently culinarydeveloped hisskills in the aroundbest the restaurantsworld, from his nativeto MonteItaly Carlo, Spain andKingdom, the Unitedand international and gave him With over 12 years of culinary experience, Chef Ferrero joinedThe Bulgari Resort His skills feature creative interpretations of classical Italian cuisine, perfectly In 2001, he joined the Four Seasons He also has a vast array of experience in food promotions held at Four Seasons the opportunity to gain knowledge of international cooking practices, variety of flavorsand excellence in high level cuisine while remaining faithful to his Italian roots. inBali after working as Executive Sous Chef Vivaldi,at the Italian fine dining restaurant within the Sheraton Hotel Dubai. He used to be ChefChef Quiquede DacostaCuisine in Denia, forSpain. 2-star Michelin blending the finest Italian ingredients with the island’s organic products. The result is a contemporary menu characterized by constant research for new colors, presentation.tastes,ChefFerreroreceived has and several awards accoladesand medals withfrom the United Kingdom’s Hotel Olympia and Salon Culinaires inAlassio Liguria.City, The Regent Singaporewelcome extends to Giovannia warm (Gio)new Executive Chef, in chargeSpeciale, of all culinary the operations includingfrom banquets.Martina FrancaHailing internationalin Italy, culinarySpeciale’s careertwo-star Michelin startedrestaurant in Italy. He then in a moved on to work at restaurants in Greece, Maldives, England, HongShangri-La Resort in theKong Philippines. and the Italiangroupaward-winningasChefat Italian restaurant Biscotti in Four Seasons Hotel Bangkok. To date, he has 16 years culinaryof Asian experience and has been a guiding light towards embellishing andthe successreputation of the restaurants he has been with. properties, namely, Four Seasons Hotel Sydney, Four Seasons Hotel Cairo at The First Residence, Four Seasons Hotel Alexandria, Egypt, Four Seasons yearsbecamehe ago,Hotel Two ExecutiveRegent Kuala Lumpur. SousDohaChef Fourat Seasons and The Hotel Shanghai, managing its banquet operations, the Hotel’s twoWestern restaurants and its 130 chefs. In December 2008, he joinedThe Regent Singapore. Giovanni Speciale Executive Chef The Regent Singapore STAR CHEF 42 Frosting Cream Butter Cupcakes Method Cupcakes Ingredients The HotelMayaCupcake

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STAR CHEF 43

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skydiving. and Malaysia. Executive Chef Hilton Beijing, China Christian Bruhns at Hilton Petaling Jaya, Malaysia. A native German, Christian Bruhns golfing, playing tennis, travelling and Chef Bruhns developed his passion for He is fluent in German and English and quality time with his wife and daughter, appointment to Hilton Beijing, he worked cruise liner MS EUROPA. He also has rich well as inAsian countries including China by working on the world’s famous five-star food and cooking when he started working as Executive Sous Chef at Hilton Shanghai, Middle East, AmericaUK, and Caribbean as speaks basic French, Spanish and Chinese. experience working in Europe, SouthAfrica, During his leisure time, he enjoys spending of 16. He broadened his culinary knowledge joined the Hilton Family in 1997. Prior to his where he and his team won the MEAP 2006 in various restaurants in Germany at the age Executive Chef at Hilton Sanya Resort & Spa, F&BAward of Excellence, and Executive Chef CHEF TALK 44 hospitality asia fresh and as exciting as the food food the as exciting as and fresh Outwardly reticent, once probed probed once reticent, Outwardly and allowed to open up, he is a is he up, open to allowed and treasure chest of opinions – as as – opinions of chest treasure Chef Tan Tik San is one of the the of one is San TanTik Chef rare breed of Malaysian chefs. chefs. Malaysian of breed rare One World Hotel Executive Executive Hotel World One Deliciously Upfront he cooks up. up. cooks he continuously exploring, learning. learning. exploring, continuously I’m so things new trying like guests Our change. of demands the meeting and ideas exploring always while quality, food and consistency maintain to able is team the ensure to is responsibility primary My face. I challenges the with deal me helped all have management people experience, Exposure, challenge? a still career this is years, 23 After 3. commis a as chef Swiss a under apprenticing Lumpur, Kuala Hilton to me led which restaurant a owned who friend a for time part work to went I So learn. to wanted always I’d and – cook good a was dad my – foodie a been always I’ve education. secondary my completing after around jobs many not were there ago three Twenty career? culinary a into stumble just you Did and expertise. expertise. and technique also but buds, taste good need only don’t you field this of top the at Tobe note. of institution culinary a from diploma a and exposure international lack they but scratch from started have may Malaysia in Chefs world. the for cook to able be to need They experience. need chefs Good brands? hotel international in positions top the in chefs local few so see we think you do Why profession? culinary the in excel to need Malaysians young do What time. time. takes which something is it that realize they when it do only can they and up come to time need chefs young grow. These will field the interest, is there because matter, no But profession. end high a not is chef a being Asia, In profession. a as field culinary the for recognition more much is there Europe In hopefuls? culinary new proposition we do How lucrative. or glamorous particularly as upon looked not is field culinary The excel. will some sure be can you technique, good with understanding this merge they as long as and food our of versatility the understand chefs Asian cooking. Chinese with familiar completely be to chefs European for uncommon is it but Europe in popular being food Chinese find you Today rich. very is culture food Asian The used. be to tools all are these Unilever, by competitions Malaysia, Culinaire like things – this do to them for avenues more many so is there now right and ideas explore to need They catting. copy stop to need chefs Young creative. being on keeping moving, refining, keep to need chefs professional Even momentum. their keep to passion and enthusiasm Courage, hospitality asia ~ September-November 2009 Page 45 C M Y K TOWN

AROUND

Strait To The Heart Straits Café @ Rendezvous official reopened in Q4 last year. Located on the hotel’s lobby level, Orchard Road’s trendy all-day dining venue has quickly become a crowd puller. Designed by locally based design house Eco ID, the S$1.5 million project is a complete transformation of what used to be traditional, into a modern contemporary interior. To accommodate the growing number of business travelers, a part of the café has been fully The snazzy new Straits Café equipped with presentation equipment such as a large TV screen and a portable projector to house private functions and meetings. In all, the new café experience is one of fresh vibrancy, a melting pot of international food and people of all race and age.

Stroobant’s maki of roast beef salad with togarashi and California Raisin dressing MoMo Enhancement Raisin Brunch Guests checking into a new Courtyard by Marriott The California Raisins Morning in Thailand, China or India, are immediately drawn Brunch with Emmanuel Stroobant by a certain vibe that pulls them through the lobby at 7AteNine at The Ascot, Kuala to the bright, colorful and lively MoMo Café. The Lumpur was as packed with fragrance of fresh herbs and spices together with activity as a California raisin the busy sounds from the open kitchen combined bursts with goodness. The with the bustling of cheerful staff and the glow from brunch engaged participants the wood fire oven is an open invitation to a great to view the humble raisin in a meal and a warm welcome. The Courtyard by Marriott Bangkok MoMo Cafe new light, beginning with an ‘Eat “The name MoMo Café comes from the concept Right With Raisins’ presentation of Modern living and Modern eating,” said Fitz Aguilar, Regional Vice President of Operations for Asia from a nutritionist attached to a Pacific. “Besides great food, the design and versatility of the space reflects how Courtyard continues to private hospital. reinvent itself to best provide for its guests.” Child developmentalist Ruth In 2009, Courtyard by Marriott expects to open six more MoMo Café’s with four in India and two in Liew spoke on ‘Children and China. the Goodness of Raisins’ before lauded chef in black Emmanuel Stroobant demonstrated his Top 55 signature flair utilizing California 55 Fine Dining & Grill at Centara Grand at Raisins in his recipes which CentralWorld has been named Best Restaurant included caramelized tomato in Thailand by the readers of Lifestyle + Travel with vanilla and California magazine. Raisins, maki of roast beef salad The award was presented as part of the and salmon fillet with California publication’s Readers’ Choice Awards 2008, Raisins. following a survey that was conducted over four months and with thousands of respondents from across the Asia Pacific region.55 Fine Dining & Grill is located on the 55th floor of Centara Grand at CentralWorld, and is a fine dining restaurant with French-. 55 Fine Dining & Grill is famous for its two- storey glass-walled wine cellar, stocked with more than 200 labels of premium wines and tended by Wine Angels who ascend to collect the selected Wine Angel at 55 bottles.

46 hospitality asia Alsace wines are worth savouring. Please enjoy them responsibly.

hospitality asia ~ September-November 2009 Page 47 C M Y K PROFILE 48 hospitality asia From the top (left to right): Signature of double boiled bird’s nest and jelly bean with melon; Chef Chan Chan Chef melon; with bean jelly and nest bird’s boiled double of dessert Signature right): to (left top the From Kong Tung brings Hong Kong mastery to Genting; Deep-fried prawn with German vermicelli; Steamed wild wild Steamed vermicelli; German with prawn Deep-fried Genting; to mastery Kong Hong brings Tung Kong With ADelicateAir bamboo pith roll; Elite Palace provides a warm, welcoming refuge to dine in style in dine to refuge welcoming warm, a provides Palace Elite roll; pith bamboo comfort. Bliss never tasted so good! good! so tasted never Bliss comfort. of bowl warm a in resulting melon, dew coupled honey with dessert warm this in use great to put is with and bean Yunan,China from originates bean melon. The jelly and nest bird’s boiled double of onion. spring crisp perfectly a with topped mushrooms Shimeiji and tofu home-made the and sauce XO in noodles glass satiny the for foil perfect a is shoot bamboo pith bamboo roll. The crunchy, thin of slices the wild wild steamed the with case the is as mundane, the with marvelous the pairing of Chan’s ability chef by accessible made is cuisine Exotic treat. lifting spirit stomach-warming, a of make to shards combining and scallops pork sliced delicately with least, the say to generous, is fin of portion The burner. wild mushroom and pork rump is served in a ceramic prawns. cooked perfectly of fresh succulence sea the with bursting and flavour with ripe textures, of mouthful great a in results blend The sesame breaded vermicelli, perfect pansies and nori. white and black with style dining fine in presented Chef offerings. is vermicelli German with prawn deep-fried Chan’s fabulous into transformed are style. inimitable own his in cuisine Cantonese of flavours the orchestrating maestro, culinary a is Chan Chef Year2007/2008. the of Chef Cuisine Chinese Award Platinum Asia Hospitality the by up served is it when do to thing of – food morsel their and every relax an enjoy easy exciting highlands. The ambiance entices patrons to most Malaysia’s of bustle the from refuge serene a Palace Elite makes which furnishing soft elegant Tung.Kong Chan chef Kong Hong by crafted creatively cuisine, up Cantonese serves wonderful restaurant gourmet The Hotel. Highlands the in located Palace Elite is spotlight the in savour. to establishment public The the to opened been now has enclave dining private a the to used what because is This Entertainment. The exotica continues with a signature dessert dessert a signature with continues exotica The The double boiled sharks’ finwith dried scallop, which ingredients finest the boasts menu The timelessly with fused is décor Contemporary the delights of Genting – City of of City – Genting of enjoying when delights the rejoice to more reason one has street the on man he hospitality asia ~ September-November 2009 Page 49 C M Y K PROFILE 50 hospitality asia Healthful Goodness In U.S. Turkey Every Bite E-mail: [email protected] E-mail: 1727 737 (65) Fax: 1726 6737 Tel:(65) 238881. Singapore Towers, Liat #15-04 Road, Orchard 541 Council, Export Egg & Poultry USA contact: information, more For ‘heart smart’diet. a for choice suitable a it making fat, saturated and cholesterol in low is fat. turkey of Skinless 1.7g just of grilled turkey breast meat without its skin contains has a lower total fat content than other meats as 100g provides approximately 23g of protein. Skinless turkey phosphorus, potassiumandBvitamins. intake. fat Turkeyiron,of source good a also is zinc, to difference big a make can it turkey,removing of 119 calories. Since most of the fat is found in the skin An 86g serving of cooked turkey breast contains only naturally high in protein and low in fat and cholesterol. toovenandgrill. from thestovetopandmicrowave methods,cooking of variety a to adaptable is turkey more, what’s And dishes. unique and new create to easy is it sauces, or spices herbs, ingredients, recipes.favorite traditional your in adding choice By well with different seasonings. It offers a low-fat meat easy to enjoy this wholesome bird. Turkey combines ahealthydiet. for preferred meat the as acceptance gaining fast is category,it meat in supermarkets all year round. As a leader in the lean Thanksgiving and Christmas, you can now find turkey An average portion of turkey meat (100 g) g) (100 meat turkey of portion average An is turkey nutrients, important with Packed it make turkey of taste great and versatility The turkey. Once a seasonal favourite at at favourite seasonal than a more Once turkey. celebration of spirit the captures that food no probably is here hospitality asia ~ September-November 2009 Page 51 C M Y K TABLE TOP 52 hospitality asia E-mail: [email protected] E-mail: chefpeterandcompany.com.sg Vanilla Pod Restaurant & Cafe Cafe & Restaurant Pod Vanilla by Chef Peter & Company Company & Peter Chef by E-mail: reservations.vp@ E-mail: www.thesoupspoon.com www.thesoupspoon.com Tel: +65 6368 0672 0672 6368 Tel:+65 The Soup Spoon Soup The baked using a recipe Boon has painstakingly perfected over the years using only Valrhona 55 percent percent cocoa. 55 Valrhona only using years the over perfected painstakingly has Boon recipe a using baked is and chocolate, melted of centre a oozes cake chocolate lava molten Valrhona classic The (S$13.50). reduction lobster with cakes crab home-made and two) for portions (S$25.50, skin crackling crispy, friends. European his from collected recipes grandma’s the using cooked are that dishes added also has Boon Chef menu, wholesome the For S$8.50. only at priced is pizza, Alsacien an – flammekueche) (or flambée tarte a example, affordable. For are that offerings European familiar casual, mainly includes that menu a of introduction the band’s album ‘Parsley, Sage, Rosemary and Thyme’ and clearly hits all the right notes. notes. right the all hits clearly and Thyme’ and Rosemary Sage, ‘Parsley, album band’s evergreen well-known the to tribute pays that creation wholesome and creamy a Ragout; Mushroom S$8.20. to S$5.60 from start sizes (500ml) Grande and (375ml) Regular in come soups The Stroganoff. Mushroom Velvety and , Stew, with Tangy Tomato Chicken Tokyoof likes the with creations unique to Almonds, & Toasted Apple Caramelized with Pumpkin Soup’s Up! Beyond Flavour OfTheMonthAnd Other signature dishes include the pork knuckle- slow roasted till tender but with addictively addictively with but tender till roasted slow knuckle- pork the include dishes signature Other to led has that accessible ambience priceless this in experience dining the make to desire this is It Not to be missed are the latest chef specials, which include Simon and Garfunkel Chicken and and Chicken Garfunkel and Simon include which specials, chef latest the are missed be to Not Boston Clam Chowder and Roasted Roasted and Chowder Clam Boston Goulash, Beef as such favourites traditional from everyone, for soup a is day. There the of time any at meal hearty and nutritious comforting, a makes soups of selection Spoon’s Soup The sides. and wraps salads, healthy sandwiches, gourmet soups, handmade delicious of variety wide Spoon’s Soup The enjoy to guests for setting cozy and modern a offers 50-seater This three. basement on Orchard ION at located is Orchard ION at Spoon Soup The overhauled the restaurant. the overhauled completely has chef-restaurateur the team, his with Together direction. gastronomic the steering now is classics, culinary French the in trained been has who chef local bred kitchen. the helming chef-owner new a with scene culinary the to comeback a made has Singapore Garden, Orchid Mandai of nature rustic luscious, the amidst set restaurant, Pod Vanilla Chef Peter Boon, a born-and- a Boon, Peter Chef hospitality asia ~ September-November 2009 Page 53 C M Y K TABLE TOP 54 hospitality asia www.pullmanputrajaya.com Tel: +60 3 8890 0000 8890 3 Tel:+60 Tel: +60 3 7681 1159 7681 3 Tel:+60 www.accohotels.com Zuan Yuan Zuan B’s The SumOfGoodFood Bountiful B’s a traditional wood fire pizza oven, and round off a hearty meal with refreshing drinks at the cozy bar bar cozy corner. the at drinks refreshing with meal hearty a off round and oven, pizza fire wood in order to traditional a bake that pizzas of selection wide a to treated be will lovers Pizza chefs. the with recipes and secrets cooking exchange to opportunity the given are Table,diners Chef’s the At cuisine. mouth- the watering enjoying whilst secrets cooking their and chefs the of ritual culinary the observe can diners where Corner a Teppanyaki including carte’, la ‘a and buffet on delights Western and Asian gardens. landscaped beautifully the and lake Putrajaya breathtaking the overlooks octopus and crab stick, steamed scallop dumpling and steamed shark’s fin dumpling. dumpling. fin shark’s steamed and dumpling scallop steamed stick, crab and octopus Sink your teeth into an array of gastronomic delights. The menu highlights wholesome authentic authentic wholesome highlights menu The delights. gastronomic of array an into teeth your Sink roe, steamed minced squid ball with dried dried with ball squid minced steamed roe, fish flying with mai siew steamed style Yuan Zuan dumpling, scallop steamed as such favourites includes which sum dim steamed noodles. and fun cheong chee style Kong Hong soup, of order an with meal your complement and available delights sum dim of trove treasure a from choice your pick of, orders unlimited have can you which Set. Empress or Emperor the either from delicacies sum dim of assortment innumerable the on feast and tea Chinese hot on Sip 2009. December 31 until lunch sum dim delightful a with diners tempts Malaysia Jaya, Petaling Hotel World One of floor ground the on located Restaurant, Chinese Yuan Zuan treat. a for in are lovers Sum Dim Spoil yourself with unlimited orders of of orders unlimited with yourself Spoil sum dim fried or baked steamed, it Be include an alfresco dining dining alfresco an include restaurant the of features unique the Amongst culture. harmonious a create to art and food of blend a it’s theatre; cooking unique a is restaurant The Lakeside. Putrajaya Pullman in located ambience cozy and setting fashionable with taste vibrant of outlet dining day all chic a is B’s Service Above All Asian Paste Groceries Dessert Roasted Poultry SPICES AND ASIAN PASTE: Food Industries Vismark Blk 3017 Bedok North Street 5 #05-32/33, Singapore 486121 (65) 6552 2161 • Fax: 6454 6689 Tel: products, please email: [email protected] Vismark For general enquiries or export shipment about Import & Export of Provision foodstuff WESTERN CUISINE, SOUPS and SAUCES: Food Industries (S) Pte Ltd TopChoice East Industries Estate Singapore 738322 Woodlands Loop, #03-51 Woodlands Blk 15 (65) 6753 1677 Tel: Fax: (65) 6753 5100 Email: [email protected] www.topchoicesingapore.com Website:

hospitality asia ~ September-November 2009 Page 55 C M Y K SIPS N’ SWIRLS 56 hospitality asia WFA 2008. About 50,000 bottles bottles 50,000 About 2008. WFA and consumers. The show, to be be to show, The consumers. and organized by MP Wine Resource Resource Wine MP by organized France, Germany, Hungary, Italy, Hungary, Germany, France, agencies such as the Singapore Singapore the as such agencies will give the show a wider focus focus wider a show the give will Tourism Board and International International and Board Tourism to the show, which has become become has which show, the to Singapore from 22-24 October. 22-24 from Singapore board, and the Australian Trade Australian the and board, compared with 5,100 sq m for for m sq 5,100 with compared a one-stop shopping venue for for venue shopping one-stop a complimentary lodging. This is is This lodging. complimentary It will spread over 5,800 sq m sq 5,800 over spread will It New Zealand, Portugal, Spain, Spain, Portugal, Zealand, New Australian government’s trade trade government’s Australian Pte Ltd, will be held at Suntec Suntec at held be will Ltd, Pte about 150 hosted buyers who who buyers hosted 150 about and Vietnam to attract visitors visitors attract to Vietnam and Wine for Asia 2009 will unveil unveil will 2009 Asia for Wine country and national pavilions pavilions national and country Singapore and South America America South and Singapore organizers and who will enjoy enjoy will who and organizers and appeal for both the trade trade the both for appeal and marketed WFA 2009 via road road via 2009 WFA marketed a host of new features which which features new of host a of wine will be showcased at at showcased be will wine of and investment development development investment and shows in Indonesia, Thailand Thailand Indonesia, in shows almost double the 78 hosted hosted 78 the double almost A roadshow will also be held held be also will roadshow A Wine For Asia 2009 2009 Asia For Wine are invited by the WFA 2009 2009 WFA the by invited are the region’s wine industries. industries. wine region’s the in Malaysia. It will also have have also will It Malaysia. in Commission (Austrade), the the (Austrade), Commission Singapore), as well as from from as well as Singapore), support from Government Government from support Gains Momentum Gains SOPEXA, the French wine wine French the SOPEXA, from Australia, California, California, Australia, from WFA 2009 enjoys strong strong enjoys 2009 WFA Enterprise Singapore (IE (IE Singapore Enterprise buyers in WFA 2008. 2008. WFA in buyers The organizers have have organizers The during the show. the during agency. Millennium Hotel Kuala Lumpur at the signing ceremony signing the at Lumpur Kuala Hotel Millennium Grand of Manager General Eaton, John and Denise of Lim David open its first upper segment shop in the Grand Millennium Kuala Lumpur in August 2009. 2009. August in Lumpur Kuala Millennium Grand the in shop segment upper first will its it open table, dining Western and Asian every in wine of bottle a promoting of philosophy its realizing ratio. In price valued superb a at wines rated top most the of some offers Shop Wine the Denise world, the around agencies best the of some secured Having Chateaus. renowned most the of some in Shop. Wine the Denise of director managing and founder Lim, David said Lovers”, Food & Wine for Haven “A creating – Asians amongst drinking the wine. wine. store the to oak imported French best the use only they And grapes. excellent from comes wines premium that is philosophy Park Howard regions. Southern Great and River Margaret Australia’s Western in best the of some be to known are wineries Their commitment. uncompromising with wines elegant event. tasting wine the attended guests Thirty lax. graved with served was finish long a with 2006 Riesling Park Howard the Finally 2005. Chardonnay Park Howard zesty and powerful the with well went which kebab peppers and grilled scallops was menu the on Next gherkins. and rolls beef dried air with paired was berries) of taste with the (tight 2005 Sauvignon Cabernet Scotsdale Park Howard The wine. juicy and youthful a was which favourite. time all an is which Fish Mad was drink cocktail pre The canapes. with paired labels four were There 2009. July 3 Friday, on held was vintages Park Howard of tasting a Bhd, Sdn Cellar Asia with Together Flo! lounge, lobby Equatorial’s Hotel at back are events Wine Oz-tastic and local wine importers. importers. wine local and wineries international from support strong receive to expected is Award The opened. have wine community, the in event eagerly-anticipated an now by Award, the for Entries WSAA. for partner venue official Singapore). (IE Singapore Enterprise International and (STB) Board Tourism Singapore entrants. the for percent 50 to up into of savings translate will this wine, the of value the on Depending exporters. and wineries for participation of costs lower into translate will savings tax The judged. be to wines on Tax(GST) Services and duties Goods of and waiver the granted be to award wine first the be will year. It this firsts three score will awards, wine foremost region’s the of one as itself established having (WSAA), Award Asia Style Wine The Firsts Three Scores 2009 Award Asia Style Wine Denise the Wine Shop, with close to 12,000 members based in Malaysia is now highly recognised recognised highly now is Malaysia in based members 12,000 to close with Shop, Wine the Denise Howard Park was chosen for this event because of their reputation for crafting balanced and and balanced crafting for reputation their of because event this for chosen was Park Howard 2005 Shiraz Leston Park Howard with matched was cranberry with cheese camembert Baked And, for the first time, the Award will culminate in a gala dinner on 21 October at The St Regis, the the Regis, St The at October 21 on dinner gala a in culminate will Award the time, first the for And, the of backing the secured time first the for has competition the profile, higher a with Returning of Denise & GMKL’s efforts to encourage wine wine encourage to GMKL’s & efforts Denise of beginning the be will this aside, set industry hotel the in prices retail above folds many wine of price the up marking of mentality traditional the With prices. retail to close almost to outlets dining top hotel’s a in prices wine marked-up high Lovers’. Food & Wine for Haven “A create to Lumpur Kuala Hotel Millennium Grand the with partnership groundbreaking a announce to proud is Singapore and Malaysia in outlets 40 almost with chain store retail wine specialty local a (Denise), Shop Wine the Denise Pairings Perfect “Our objective is to bring the traditionally traditionally the bring to is objective “Our SIPS N’ SWIRLS Four Points by Sheraton Something’s Brewing Four Points by Sheraton Shanghai, Daning recently held a fun event for beer fans to officially kick off the launch of the Four Points by Sheraton Best Brews Programme at the hotel as well as introduce the Four Points Beer Fans Club and the Blog to the guests. Shanghai, Daning launched the Four Points by Sheraton beer fans club blog in order to share their passion and knowledge on beers with all beer lovers.The blog fourpointsbeerfansclub. spaces.live.com, provides latest beer and food promotions at the hotel as well as a wealth of brew knowledge that will delight the experienced beer drinker as well as beginners. This“special one” product comes from the hilly area of Operators in the world of wine consider it one of the leading prizes worldwide for its standards, prestige and the media attention given to the prizes awarded. Distilleria Bottega completed its collection IlVino dei Poeti with Brunello di Montalcino, the most famous Italian red wine. Montalcino in SouthernThe wineTuscany. is characterized by the intense ruby red colour with pomegranate shades.A long-lasting and intense bouquet with captivating perfumes of red fruits introduces a dry, robust, full-bodied taste. It is well-balanced and keeps just the right amount of tannin. The persistent aftertaste with scents of wood completes its profile. This wine goes well with important red-meat based dishes, braised, stewed, pot roasts, as well as with salami. The 75 cl bottle is enriched by an elegant label with the logo IlVino dei Poeti. Silver Surfer Distilleria Bottega, which is present in the markets of more than 110 countries with grappa, wine and liqueurs, was awarded the Silver Medal and the prestigious“Best in Class” title in England for its IlVino dei Poeti Brunello di Montalcino during the 2009 InternationalWine and Spirit Competition. Page 57 IlVino dei Poeti Brunello di Montalcino ON THE ROCKS 58 hospitality asia tuna spring rolls with lime and soy. and lime with rolls spring tuna rare and butter balsamic in asparagus with of enjoyed acidity. is best wine The mouth-full crisp and sugar residual of balance good a with finishes wine The fruit. tropical ripe with grass freshly-cut two years), the taste aromas indicates of finish. crisp long-lasting a by balanced capsicum and gooseberry aromatic of summer, dry is and an the abundance result hot long, a Nelson with the Coupled of region. soils Stony and Moutere Clay winery’s were the from Blanc sourced Sauvignon 2008 the in Kahurangi grapes year the three wines, old and two predominantly true integrity. forgetting environmental without complexity and flavour intense of wines premium producing Industry, Wine Zealand New of the in reputation upholding dedicated vineyard and winery, Estate Kahurangi is sky”. “blue and greenstone” “pale jewel”, “precious possession”, “treasured – Kahurangi word the to meaning rich wines gives aptly hand-made making in whose belief vineyard boutique a is Estate Kahurangi 1970s, the in Established Best Best enjoyed young and fresh (up to from harvested fruit from Made sustainable accredited fully A A Treasured Taste Treasured A

A Crisp And Powerful Blend Powerful And Crisp A palate with a long, lingering finish. finish. lingering long, a with palate minerality, by a balanced full yet elegant intense an and acidity mouth-watering or vegetable fresh seafood, the wine has Excellent with antipasto, grilled seasonal blackcurrant, and fruit, gooseberry. passion grapefruit of aroma strong and intense an possesses It respectively. 2008 Show Wine Perth Royal the and the Air New Wine Zealand 2008 Awards at Awards Gold two garnered already has 2008 Blanc Sauvignon Clair Saint freshness. and flavour fruit retain to temperatures cool 100% at steel in stainless yeast selected of using variety a fermented are juices settling, After deterioration. juice and contact skin minimise to quickly pressed and quickly to grapes transported the winery ripeness, with physiological each load of had it when and maturity flavour maximum reached harvested was vineyard block Each Rapaura. and Wairau Valley Lower the including sub- regions and vineyards of variety a sourced from being wine this for fruits to Sauvignon vintage. Blanc Marlborough Clair Saint 2008 the in soundly resonating wine of passion undying Ibbotson’s Judy and was Estate in 1978, Neal established with founders Family Clair Saint The Deliciously crisp and intense, the the intense, and crisp Deliciously led terroir unique Marlbourough’s layers open up. up. open layers the as cellaring patient of years more or ten rewards which structure tannin sturdy with balanced is fruit rich cellar. Pure the in and glass tasting the in evolve to continue which flavours aromas and of layers with wine complex Shiraz. Stocks’ ‘The Woodstock of lineage the continue to selected finest the only and monitored, is barrel Each months. 18 to up for cellar controlled temperature a in barrels oak American and French The selected carefully in daily. aged then is wine twice plunged hand and fermenters open small in fermentation before hours 24 for soaked cold and crushed then are grapes The flavours. berry delicate the preserve to night at harvested is fruit Shiraz The flavor. of dry grown resulting in intense concentration essentially vineyard the and low deliberately kept are Yields perfect ripening. ensure to reduced canopies the and burn sun prevent to removed are bunches exposed veraison; during Estate. Woodstock of slope north sandy a on 1900 circa yielding planted low vines, of rows 31 is from Shiraz made vineyard single This wine. flagship Woodstock’s is Shiraz Stocks England, in The Oxfordshire, Woodstock of town the in stand which stocks leg wooden medieval of set a after Named The 2006 The Stocks Shiraz is a is Shiraz Stocks The 2006 The thoroughly inspected are vines The Perfect Complexity Perfect CHILL OUT Libre Cigar Lounge Hilton Shanghai HotelTowers No. 250 Hua Shan Road, Shanghai, China 200040 +86Tel: 21 6248 0000 Fax: +86 21 6248 3868 Hilton Shanghai is offering a new feature to offer connoisseurs fresh venuea to savour fine cigars. Justlaunched LibreJune,inCigar Lounge, provides individuals who love this genteel recreation with more than 20 brandstypes andof Cuba’s60 best products. The collection includes versionslimited of cigars with essences ranging from light to strong. It is locatedat the western area of the hotel lobby. Page 59 Designed by renowned Japanese architect, Hirokazu Saito, the venue reveals a lavish interior with an authentic British flavour. Covering a 120-metre floor area, theand ritzyis furnished 35-seatwith rosewood tealounge tables, arty floor has lamps anda lushVIP leather room sofas with Chinese cushions; as well as a comprehensive set of appliances and gadgets commonly associatedcigars: a cigarwith humidor, thecutters, enjoyment punch, special of lighters and ashtrays. Mucho Libre Mucho CHILL OUT 60 hospitality asia Jalan Karang Mas Sejahtera, Jimbaran, Jimbaran, Sejahtera, Mas Karang Jalan AYANA Resort and Spa Bali Spa and AYANAResort Fax: +62 361 702455 361 +62 Fax: Bali, 80364, Indonesia 80364, Bali, Tel: +62 361 702222 702222 361 Tel:+62 Fax: +65 6222 0749 6222 +65 Fax: Tel: +65 6224 1133 6224 Tel:+65 Singapore 079908 Singapore M Hotel Singapore Hotel M 81 Anson Road Anson 81 The Rock Bar Rock The J Bar J J At M Rock It were approaching from a boat. boat. a from approaching were they below though as cliffs, rock and beach the the to of back and base ocean the the across and views beach 360-degree enjoy the guests them, onto break waves the As above. sky the of colors changing Torige. Seiki artist glass Japanese by created artwork of piece bar,stunning a glass ironwood split-level the theilluminated, to flank rock counter-tables perimeter. Long the entire around wall the glass a with 1m-high of platform, side either up lead stairs of sets Small Beach. AYANA’s Kisik on an eclectic medley on Wednesdays, Thursdays and Fridays. Fridays. and Thursdays Wednesdays, on medley eclectic an with entertain bands live its addition, where stage, In 120. newly-elevated to the of backdrop capacity the adorned seating panels wall purple increase to added also were tables glass’ ‘martini long and Sleek There is no roof; the bar is open to the elements with nothing to block the fresh sea air and the the and air sea fresh the block to nothing with elements the to open is bar the roof; no is There outcrop rocky the of layout and beauty natural the maximizes design inspired minimalist, bar’s The 360-degree views from every single single point. vantage every from views 360-degree NOBU Hong Kong, it uninterrupted, offers and Tokyo NOBU include works whose SPIN, Studio Design Japan’s of Koichi Yasuhiro by Designed architecture engineering. of and feat spectacular Bar a Rock is the cliff-face, the traverses cliffs. the towering of resort’s base the at outcrop rocky a on ocean the above perched bar open-top innovative an with level, new whole a to rocks’ the ‘on of concept the takes Bali Spa and Resort AYANA at Bar Rock The ih ised f h oiia iln bar. island original the of instead light warm in now bathed bar long sexy a and features 2009 May in refurbishment executives. trendy and professionals sophisticated among hotspot favourite a is and audience discerning the to out calls bar the parties, cool and chill-out evening an for venue ideal An bites. bar music and a of variety deals and fabulous live acoustic to unwinding for perfect ambience the provides nine level on Bar J Hotel’s M buzz, urban the amidst Set

t n e c e r a t n e w r e d n u r a B J A ccessed via an inclinator that that inclinator an via ccessed ®

hospitality asia ~ September-November 2009 Page 61 C M Y K PUBLISHER’S PICKS 62 hospitality asia 500ml & 1000ml bottles. bottles. 1000ml & 500ml in available Only eateries. and to groceries premium selected launch the PINK limited bottles will CDA worldwide, month Pink with line in 2009, Oct In October. this cancer breast of awareness raise to help bottle like’ ‘ice curvaceous their of version a of new ‘Pink’ launch the and Foundation Pink Ribbon the with involvement their announce to delighted are bottles, glass blue cobalt iconic its for famed Mineral Water, Natural NANT TY Central Distribution & Distribution Central Agency (KL) Sdn Bhd Sdn (KL) Agency Fax: +60 3 8062 5992 8062 3 +60 Fax: Tel: +60 3 8062 3991 3991 8062 3 Tel:+60 TY Nant Pink Nant TY www.cdasb.com

www.dudson.com [email protected] E-mail: 813230 1782 +44 Fax: 819337 1782 Tel:+44 Ltd Dudson process. manufacturing of quality for 4034 Kitemark BS the carry and safe microwave and dishwasher are to specifically fit the two sizes of laminate high-pressure trays (HPL) use. in impact and staining crazing, to resistance for 438 EN BS to conforming tray of sizes both with centigrade degrees -20 to down cooled and 80 centigrade to up degrees heated be can and systems regeneration Gastronorm the with work to specifically designed is tray large The service. rapid and storage transportation, safe regeneration, cooling, for utilizing its innovative tray technology by management resource and time concept. and design in creativity its through foodservice the in workflow revolutionizing whilst combines impact a with visual high practicality which range a is Design. This CMK with conjunction in a unique ‘Modus’, ‘Flying Buffet’ system created is Dudson from New Modus Dudson [email protected] E-mail: 2676 6281 +65 Fax: 6321 6284 Tel:+65 Ltd Pte Holdings TCEP effectiveness. cost increased offer will and priced is range competitively also very glassware made Italian This bar operation. glassware for every type of foodservice and The Kong. Hong are designs fresh and there is also a line of and China Tokyo, in reputation a is enjoying formidable already but Asia, East South in industry HORECA the to introduced be to yet has glassware of range This 1825. since manufacturers leading Europe’s of one from glassware professional of range a is Rocco Bormioli Glassware Professional Rocco Bormioli

The The collection of stackable ceramic pieces have been designed effective optimizes Its versatility PUBLISHER’S PICKS 63

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Mussels www.sealord.co.nz Tel: +64Tel: 3 547 8908 Fax: + 64 3 547 3636 Sealord New Zealand E-mail: [email protected] Sealord mussels are blanched, Sealord Greenshell From the pristineZealand’s waters remote of bayscomesNew Sealordand Greenshellinlets waters, coastal Zealand’s New to Uniquemussels. the mussels are harvested at the peak of their condition and are processeddirectly after harvest. Utilizing modern plant and technologies to seal in their natural goodness, the mussels anhave ocean fresh aroma, a silky smooth texture, with a delicate, mild saltiness and a taste that reminds one of food fresh from the sea. quick frozen and then glazed. Mussels appear either cream (male) or orange (female) in colour, but both have samethe delicate flavour. The aremussels grown, harvested, processedtransported, and labelled in accordance with the USFDA NationalSanitation ProgrammeShellfish (NSSP). These systems are verifiedZealand Food SafetyAuthorityby (NZFSA) both New theproductAlso,andUSFDA. conforms to the microbiologicalstandards USFDA and Ltd Group Sealord standards of for biotoxin testing.

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One T I t’s not that the Austrians have a lot of wine wine of lot a have Austrians the that not t’s of the problems for Austria is the names the is Austria for problems the of

Do this in the knowledge that WINE TALK 65

hospitality asia

Far left to right: Kremstal and Kamptal VineyardAustria; The vineyard above Danube RiverVienna; Wine cruising on the Danube,The Wachau At the top: Kremstal and KamptalWines Austria t are you waiting for – don’t be put Wha

wines are distributed in Malaysia by Luen Heng F & B (www.luenheng.com) as well as elsewhere in elsewhere as well as (www.luenheng.com) B & F Heng Luen by Malaysia in distributed are wines are four Wien main Steirerland wine and Burgenland, regions – Austria), Niederosterreich (Lower lowland here is dominated by the microclimatic affects of the lake and this is where Jöst and son AWMB has produced a brochure entitled Austrian Wine with which can be downloaded be can which Cuisine Asian with Wine Austrian entitled brochure a produced has AWMB magnificent dessert wines including Eiswein (the Austrians were making ice wine before Canada was Canada before wine ice making were Austrians (the Eiswein including wines dessert magnificent f the wines produced, 66 percent is labelled Qualitätswein reversing the situation in the 1960s and 1970s 1970s and 1960s the in situation the reversing Qualitätswein labelled is percent 66 produced, wines the f Höpler The His O There The Other

findings were that fruit-accented wines such as Sauvignon Blanc and Riesling (also produced in Asia. Ex AWMB boss Michael Thurner now operates Austria’s Fine Brands (www.austriasfinebrands.com) from (www.austriasfinebrands.com) Brands Fine Austria’s operates now Thurner Michael boss AWMB Ex Asia. Singapore and represents eight of the countries better producers. Christof craft their wines of, among others, Grüner Veltliner, Pinot Blanc, Chardonnay, Riesling and Sauvignon and Riesling Chardonnay, Blanc, Pinot Veltliner, Grüner others, among of, wines their craft Christof Laurent. Pinot Noir and St. Zweigelt, Blaufränkisch, Blanc, colonized) are available at prices substantially below the well-know duty free favourites from Canada. The quality is arguably superior too. order least at but “grooner” Veltliner, Grüner called must, you If names. unpronounceable seemingly the by off won’t be disappointed. You it when you next see it on a wine list. Historic Höpler of lake inland large the beside Winden from (www.hoepler.at) Höpler Weingut is favourite Austrian personal A cellar historic and delightful This Vienna. capital Austrian the of east the to just Burgenland in Neusiedlersee was the venue for a recent tasting (Höpler wines frequently appear on the wine lists Airlines Austrian of the Austria). preferred carrier to (Vienna). Here, some 20,000 wine estates are located and while more Here, than 50 percent are larger than 5ha, (Vienna). percent 75 with annually produced are wines of hectoliters million 2.5 Some rare. are estates wine large really This limited supply createsAustrian a dilemma especially as the international appetite for consumed locally. wines grows. and period short a in quality to quaffing from gone quicklyhave Wines norm. the were averagewines where for this Austria reason, stands out. This change was initially championed by the growers finest in Austria’s They white havewine producing worked along area Wachau together the of banks the of the Danube River. Controllatus Austriae Districtus own their establish to Austria in area first the became and style their define to DOCG. AOC and Italy’s (DAC) similar to France’s Regionality and Terrior Over 50,000ha of grapes are planted mostly in the east and southeast of this small land-locked nation (as a 30 and varieties white to devoted is percent Approximately70 170,000ha). some has Australia comparison, Chardonnay Blanc, Pinot Riesling, Veltliner, Grüner (including varieties white 22 includes This red. to percent and Traminer) and 13 reds (including Zweigelt, Blaufränkisch, St. Laurent, Pinot Cabernet Noir, Sauvignon and Merlot). from their website (www.winesfromaustria.com). from their website (www.winesfromaustria.com). Austria) were a good match for appetizers. The light tannin reds so common in Austria are also a good match good a also are Austria in common so reds tannin light The appetizers. for match good a were Austria) for as curries. Eastern dishes such PERSONALITIES 66 hospitality asia Saujana, Kuala Lumpur and The Club at The The at Club The and Lumpur Kuala Saujana, and Beverage operations covering a total of of total a covering operations Beverage and Intercontinental Hotel and GHM Hotels, One One Hotels, GHM and Hotel Intercontinental eight outlets located at The Saujana, Kuala Kuala Saujana, The at located outlets eight Club), Suria Restaurant, Kogetsu Japanese Japanese Kogetsu Restaurant, Suria Club), a multicultural team and in meeting varied varied meeting in and team multicultural a Lounge, RP Entertainment Centre, Golfer’s Golfer’s Centre, Entertainment RP Lounge, Restaurant, Senja Italian Restaurant, Bayu Bayu Restaurant, Italian Senja Restaurant, responsibilities cover The Restaurant (The (The Restaurant The cover responsibilities The Saujana, Kuala Lumpur, Malaysia Lumpur, Kuala Saujana, The Lumpur and The Club at The Saujana and and Saujana The at Club The and Lumpur chains he was previously attached to are are to attached previously was he chains Terrace and Ti Chen Chinese Restaurant. Chinese Chen Ti and Terrace food and beverage, this French-born has has French-born this beverage, and food Saujana Golf & Country Club (SGCC). His His (SGCC). Club Country & Golf Saujana worked in some of the best international international best the of some in worked Didier Belmonte is in charge of the Food Food the of charge in is Belmonte Didier chains worldwide and various luxurious luxurious various and worldwide chains in improving the F&B operations at The The at operations F&B the improving in boutique hotels in Europe. Some of the the of Some Europe. in hotels boutique client preferences will be monumental monumental be will preferences client His extensive experience in managing managing in experience extensive His With over 20 years of experience in in experience of years 20 over With Director of Food & Beverage & Food of Director & Only, and Jumeirah Group. Jumeirah and Only, & Didier Belmonte Didier Saujana. Saujana. Westin Kuala Lumpur. Kuala Westin the of Manager General subsequently then of the Manager W in in and 2002 Korea Seoul Plaza General in Hotels becoming before Singapore, Westin & Stamford Westin The with Beverage and Food Operations, of Director He as started he industry. when 1999, in Starwood joined hospitality the in experience Innovator”. Creative “Most for Award Excellence Business Starwood the of and was also the recipient construction under presently and bars of of many the restaurants development and design in the involved been also has He programmes. new beverage & food various and initiatives Breakfast Best concepts, bar and restaurant new of series a including Pacific, Asia for Starwood initiatives & beverage food new of successful a number Pacific. Asia in Resorts & Hotels Starwood for Beverage and Food for responsibility overall have and role, he will continue to set directions strategic this In Division. Pacific Asia & Resorts, Hotels Starwood Vice for named Beverage, & been Food has President, Jones B. Martin Vice President, Food & Beverage & Food President, Vice He has 25 years of professional work work professional of years 25 has He leading in instrumental been has Jones Starwood Hotels & Resorts, Resorts, & Hotels Starwood Martin B. Jones B. Martin Asia Pacific Division Pacific Asia Hilton Chongqing ,China Chongqing Hilton Manager Beverage & Food Goldmann Sebastian management team of the hotel. hotel. the of team management pre-opening the of member key a also was He Shenyang. Hotel Kempinski at Manager F&B Assistant an as worked and 2004, in China in arrived first He China. and Egypt, Germany, in Ltd World, the of Hotels Leading The of members are who hotels finest the of some in worked has he then, Since Germany. Residenzschloss, Hotel Treff at chef apprentice an as career culinary re-brandings. two and openings hotel three at member team executive an as involved heavily being in instrumental also was he industry, F&B the in experience twelve-year notable a With Quan. Hong Shanghai Hotel Radisson at Beverage & Food of Director hotel. the in outlets F&B all of management the for responsible be will Goldmann Chongqing. Hilton at guests all to options dining first-class offering to commitment strong hotel’s the of indication another is family hotel the to addition latest Manager. This Beverage & Food new hotel’s the as Goldmann Sebastian appointed recently Chongqing Hilton A German national, he started his his started he national, German A the was he Chongqing, Hilton to Prior