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