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Food & Entertainment food & entertainment Things are always cooking in Asia! From a dynamic duo of young chefs from Malaysia, to high profile names like the venerable Anton Mosimann, there’s always something delicious happening. Read on for culinary news, movements in the industry, great recipes, tips from the masters, new places to discover new tastes, and some spankingly fresh venues to hang out in! Page 65 T FROM HEWOK Courtyard By Marriott Singapore Glory Counting Calories At Penang Chefs Courtyard by Marriott is making Challenge it easier for travellers to maintain The Singapore Chefs’ a healthy diet while on the road Association is proud to with the launch of new menus announce that the all-ladies that list total calories for each Singapore National Culinary item. The calorie count menus team emerged as Champions will be available later this month at the recent Penang Chefs at Courtyard hotels featuring Challenge. The team members the brand’s popular food and are: Team Captain Daisy beverage outlet, The Bistro – Eat. Cheong (Shatec Institutes) and Drink. Connect.® This move also The lion roars loud and proud for the Singapore National Culinary team members Jaclyn Kong (Sentosa puts Courtyard on the forefront Resort and Spa), Joe Lee Yu Jie of the U.S. healthcare reform (Mandarin Oriental) and Chong Lih Yee (Grand Hyatt). The all-female team was led by team manager bill, which will require all chain Matthew Yim from SHATEC Institutes. restaurants in the U.S. to post The team competed against 17 other teams from Thailand, Korea and Malaysia. During the calorie counts on their menus. intensive competition that lasted over three days, the team had to go through five cook-offs with two The Bistro is a key mystery protein ingredients. Says Team Manager Matthew Yim, “It was not easy as we had to have one component of Courtyard’s new core mystery ingredient, which we had to use for at least two items over a four course menu. Most of Refreshing Business lobby the competing teams were from international 5-star hotels, so we are very pleased.” concept that is being rolled out The SJCC Junior Culinary Team emerged Overall 1st runner-up in the ‘Student Category’, with across the brand. The completely one trophy and four silver medals. The team members are: Team Captain Sean Lim (Temasek Culinary redesigned dining concept offers Academy) and team members Benedict Yong (Temasek Culinary Academy), Corinne Ruth (Temasek guests a variety of options for Polytechnic, Applied Science School, and Baking & Culinary Science) and Tiffany Wee ((Republic breakfast and dinner – from Polytechnic, School of Hospitality). They are led by Team Coach Elvin Chew and Team Manager Joab “grab and go” items, to dine-in Wang. selections. The more extensive menu includes many healthy options like low-carb, low-fat Master Touch muffins and salads, as well as The Executive Chef of Hotel Armada Petaling Jaya comforting items like the Tender Chew Teik Chye held court at a special Hainanese BBQ Ribs. Beverage choices cooking demonstration for elite members of the range from Starbucks coffee to hotel’s club recently. The veteran chef was a hit with domestic and imported beer, the crowd who clamoured to learn the secrets to a wine and cocktails. The Bistro is crisp, succulent Hainanese chicken chop and braised currently in place at nearly 160 lamb with bean paste. The two dishes are Hainanese hotels in North America, and that specialities which have long been a favourite part of number is expected to reach 300 Malaysian gastronomy. by the end of the year. Though not on the demonstration schedule, Chew was inundated with questions about the various components of Hainanese chicken rice, ranging from the signature chilli sauce (the secret is to use old ginger, not young), to the moistness of the chicken rice (Planta margarine gives the rice Chef Chew in action its colour, but the fragrance comes from deep-fried chicken fat). Guests were treated to a lavish spread of Chew’s Hainanese delights after the event. Meritorious Chef Audee Chef Audee Cheah, Chairman of the Chefs Association Malaysia Penang Chapter, has been awarded the Meritorious Service Award, also known as the Pingat Jasa Kebaktian (P.J.K) by the Penang State Governor. This medal was instituted in the year 1959 and is conferred on individuals who have displayed responsibility and have contributed valuable and devoted services to the state. 66 hospitality asia FROM HEWOK T Two In Top Places Gourmet Treats In Chaine des Rotisseurs held Langkawi its 20th annual competition at The Malaysian International Berjaya Hotel School recently. Gourmet Festival (MIGF) is The prestigious event is for Malaysia’s leading culinary chefs to gain International festival. This high profile event recognition. This year, chef shines a light on Malaysia’s most Adzlan Shafik Azmi from Le talented chefs and innovative Méridien Kuala Lumpur emerged restaurant concepts. as the overall champion when For this year’s MIGF he was awarded ‘Best Commis participation, Executive Chef Rotisseur Malaysia 2010’ while Chandran Narayanan of The Chef Tariq Iskandar Mohamed A great one-two finish (from left to right) Chefs Halim, Adzlan, Antoine, Tariq and Sazli Westin Langkawi Resort & Spa Salleh, also from the same has created a special menu, hotel, won second prize. taking inspiration from the The competition was divided into two stages. Participating chefs had to pass the first round of four distinctive seasons, and menu composition before they can battle it out with other chefs in the preparation of classic French intertwining them with Seasonal themed 3 course meal for 4 persons. Six contestants were short listed from the 20 who participated in Tastes’ diverse cuisine. The the preliminary round. The winner was chosen based on points awarded for knowledge, creativity, skill 4-course menu invites you to and taste. experience spring, summer, “It was exceptional that two contestants from the same hotel were short listed but for both to win autumn and winter, by tantalizing the first and second prize, that is first in the history of Chaine des Rotisseurs,” says Chef Halim, Junior your senses. Sous Chef at Prime Restaurant. During the entire month of The chefs credit their mentor, award-winning Executive Chef Antoine Rodriguez of Le Méridien October, Seasonal Tastes will be Kuala Lumpur for their win with his passion for perfection and advice of never settling for second best. serving the special MIGF festival Chef Halim, also played a big part in monitoring their training schedules. Adzlan will be representing menu at RM98+ per person. Malaysia for the finals in Helsinki in September 2010, where he will be competing with chefs from all In conjunction with this much over the world. anticipated event, indulge in a weekend getaway at The Westin Langkawi Resort & Spa. The The Anton Fare Resort will be offering a special World-renowned Chef Anton MIGF package at RM720 nett per Mosimann came to The Club room per night, inclusive of daily at The Saujana Kuala Lumpur buffet breakfast for two persons, in July to make his Malaysian one time wine tasting session, fans fall in love with him all over complimentary Superfoods mojito again. The soft-spoken culinary for two persons and 20 percent genius mesmerized all who were discount on all Heavenly Spa privileged enough to savour treatments. Interactive cooking his food during the three days, and mixology master classes where his signature dishes were will also be conducted during made. Apart from his already the month, complimentary for all notable recipes like the Risotto festival diners. World-renowned Chef Anton Mosimann receives BL Award al Funghi and the bread and butter pudding, Mosimann revealed a menu that was desirable to the core, resulting in satisfied guests who left with a gastronomic experience to never forget. The lunch featured some exquisite dishes, including the warm duck salad, steamed fish fillet of sea bass topped with vierge sauce, chicken liver parfait with pistachio brioche and roasted saddle of Welsh lamb, to name a few. Making a lasting impression was one of his newer recipes; the passion fruit soufflé – a velvety textured soufflé with tangy notes of passion fruit, mellowed down with soft vanilla ice cream. The scrumptious food coupled with selected wines sponsored by Asia Euro Wines and Spirits Sdn Bhd made it the perfect lunch for each guest, not forgetting the sophisticated ambience at the restaurant. The chef extraordinaire and restaurateur has cooked for most of Europe’s heads of state including the British Royal Family, four British prime ministers and four American presidents. In January 2004, Mosimann received the Order of the British Empire [OBE] by H.M. Queen Elizabeth II for his dedication and commitment to the food and tourism industries. Much to his surprise, he also received the Brand Laureate Award during his visit here. hospitality asia 67 W EAST N’ EST Danis Yap Eng Hoo Marcel Driessen Pastry Chef Executive Chef Sheraton Imperial Kuala Lumpur Hotel, InterContinental Bali Resort Malaysia The Malacca-born chef began his career in InterContinental Bali Resort is delighted the kitchen of Westin Stamford, Singapore at to announce the appointment of Marcel 20 when he started off as a commis and later Driessen as Executive Chef. Driessen got promoted to Chef de Partie. His strong brings almost 30 years of international interest in pastry began when his family started culinary expertise to the resort and running a traditional Malaysian “kuih” business. has an exceptional background in His passion for challenges led him from one fine dining. He spent the early part career move to another, thus enabling him of his career developing his skills in to learn from many renown chefs in several Michelin star rated kitchens across international hotels located in countries such as Europe, before applying his talents to Brunei Darussalam, United Arab Emirates, India, the flavours of the Middle East, Africa Dominican Republic, and Singapore.
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