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 FROM THE WOK 66 hospitality asia number is expected to reach 300 300 reach to expected is number beverage outlet, The Bistro – Eat. Eat. – Bistro The outlet, beverage Drink. Connect.® This move also also move This Connect.® Drink. across the brand. The completely completely The brand. the across it easier for travellers to maintain maintain to travellers for easier it hotels in North America, and that that and America, North in hotels redesigned dining concept offers offers concept dining redesigned will be available later this month month this later available be will comforting items like the Tender the like items comforting wine and cocktails. The Bistro is is Bistro The cocktails. and wine Courtyard by Marriott is making making is Marriott by Courtyard a healthy diet while on the road road the on while diet healthy a currently in place at nearly 160 160 nearly at place in currently range from Starbucks coffee to to coffee Starbucks from range concept that is being rolled out out rolled being is that concept “grab and go” items, to dine-in dine-in to items, go” and “grab puts Courtyard on the forefront forefront the on Courtyard puts bill, which will require all chain chain all require will which bill, selections. The more extensive extensive more The selections. Courtyard ByMarriott component of Courtyard’s new new Courtyard’s of component calorie counts on their menus. menus. their on counts calorie item. The calorie count menus menus count calorie The item. with the launch of new menus menus new of launch the with muffins and , as well as well as salads, and muffins restaurants in the U.S. to post post to U.S. the in restaurants that list total calories for each each for calories total list that guests a variety of options for for options of variety a guests options like low-carb, low-fat low-fat low-carb, like options of the U.S. healthcare reform reform healthcare U.S. the of the brand’s popular food and and food popular brand’s the menu includes many healthy healthy many includes menu at Courtyard hotels featuring featuring hotels Courtyard at domestic and imported beer, imported and domestic BBQ Ribs. Beverage choices choices Beverage Ribs. BBQ breakfast and dinner – from from – dinner and breakfast Refreshing Business lobby lobby Business Refreshing Counting Calories by the end of the year. the of end the by The Bistro is a key key a is Bistro The Chef Chew in action in Chew Chef team Culinary National Singapore the for proud and loud roars lion The displayed responsibility and have contributed valuable and devoted services to the state. state. the to services devoted and valuable contributed have and responsibility displayed have who individuals on conferred is and 1959 year the in instituted was medal This Governor. State Penang the (P.J.K)by Kebaktian Jasa Pingat the as known also Award, Service Meritorious the awarded been has Chapter, Penang Malaysia Association Chefs the of Chairman Cheah, Audee Chef Meritorious ChefAudee Wang. Wang. Joab Manager Team and Chew Elvin Coach Teamby led are They Hospitality). of School Polytechnic, ((Republic Wee Tiffany and Science) Culinary & Baking and School, Science Applied Polytechnic, (Temasek Ruth Corinne Academy), Culinary (Temasek Yong Benedict members team and Academy) Culinary (Temasek Lim Sean Captain Teamare: members team The medals. silver four and trophy one pleased.” very are we so hotels, 5-star international from were teams of Most menu. competing the course four a over items two least at for use to had we which ingredient, mystery core one have to had we as easy not was Yim, “It Matthew Manager Team Says ingredients. two protein with mystery cook-offs five through go to had team the days, three over lasted that competition intensive Institutes. SHATEC from Yim Matthew manager team by led was team all-female The Hyatt). (Grand Yee Lih Chong and Oriental) (Mandarin Chew’s Hainanese delights after the event. event. the after delights Hainanese Chew’s The SJCC Junior Culinary Team emerged Overall 1st runner-up in the ‘Student Category’, with with Category’, ‘Student the in runner-up 1st Overall emerged Team Culinary Junior SJCC The the During Malaysia. and Korea Thailand, from teams other 17 against competed team The chicken fat). Guests were treated to a lavish spread of of spread lavish a to treated were Guests fat). chicken its colour, but the fragrance comes from deep-fried deep-fried from comes fragrance the but colour, its the gives margarine (Planta rice chicken the of moistness the to young), not , old use to is secret (the sauce chilli signature the from ranging rice, chicken Hainanese of components various the about questions with inundated was Chew gastronomy. Malaysian of part favourite a been long have which specialities Hainanese are dishes two The paste. bean with lamb braised and chop chicken Hainanese succulent crisp, a to secrets the learn to clamoured who crowd the with hit a was chef veteran The recently. club hotel’s the of members elite for demonstration cooking Hainanese special a at court held Chye Teik Chew Jaya Petaling Armada Hotel of Chef Executive The Master Touch Though not on the demonstration schedule, schedule, demonstration the on not Though Resort and Spa), Joe Lee Yu Jie Jie Yu Lee Joe Spa), and Resort (Sentosa Kong Jaclyn members and Institutes) (Shatec Cheong Daisy Captain Teamare: members team The Challenge. Chefs Penang recent the at Champions as emerged team Culinary National Singapore all-ladies the that announce to proud is Association Chefs’ Singapore The Challenge At PenangChefs Singapore Glory HE WOK HE FROM

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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 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 , 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 EASTEST N’ W 68 preparing his mind and body for a busy day at the restaurants. restaurants. the at day busy a for body and mind his preparing note, good a on day the kick-starts it as jog daily the enjoys He fitness. his maintain to enjoy. to Singaporeans for recipes traditional adapting and dishes new designing for discerning inspiration his as more customers becoming cites Fung food. his in are ingredients fresh using and time Singaporeans investing in believes he that diners, Noting palate. Singaporean the responsibilities daily the kitchens. the current of overseeing as operations His well as menus, date. and concepts to group’s the of brands planning seven include includes which Group Paradise to the use of quality ingredients and looks forward to creating signature dishes from from produce. seasonal dishes as well as signature seafood creating sourced to locally forward looks and ingredients quality of use the to to He level. the next is committed experience dining every to elevate restaurants distinct Egypt. Cairo, InterContinental, Semiramis the at Chef Executive as stint 14-month a from direct Bali in He arrives Lebanon. and Jordan Miami, Croatia, in Amsterdam, at properties success Barbados Islands. Virgin British the and Seychelles, the including destinations island exotic of a host and Africa East, Middle the of flavours the to talents his across applying before kitchens Europe, rated star in skills Michelin his developing part career early his the of in spent He background dining. fine exceptional and an resort has the to expertise culinary international of years 30 almost brings Driessen Chef. Executive as Driessen of Marcel the appointment to announce Bali is Resort delighted InterContinental hospitality asia A father of two, the jovial Fung is quite health conscious and runs every morning morning every runs and conscious health quite is Fung jovial the two, of father A understand to learnt Fung years, ten than more for Singapore in lived Having rapidly-expanding the of Chef Executive Group as challenge the up took he Later At InterContinental Bali Resort, Driessen will revitalize the menus at the four four the at menus the revitalize will Driessen Resort, Bali InterContinental At culinary enjoyed having brand InterContinental the to stranger no certainly is He InterContinental Bali Resort Bali InterContinental Marcel Driessen Executive Chef Executive in 2006 as the Executive Chef for Taste for Paradise. Chef Executive the as 2006 in Group Paradise joining before Singapore Mandarin Meritus at Chef Chinese Chief and Kong Hong Conrad Hotel at Chef Chief Assistant the notably at was He Singapore. ranks the and Kong Hong in through establishments various years rose the soon through and craft his Kong. Hong honed in He restaurant seafood a in assistant kitchen a as starting 15, young of age the at career Keung his Chi upon embarked Fung chef Kong-born Hong Singapore Group, Paradise Chef Executive Fung ChiKeung Hotel. Hotel. no Lumpur Kuala with Imperial Sheraton the years than other the throughout gained has he that skills and experiences the first share to wishes his he and country is home his in back This working time organization. challenging a dynamic in and working of through field the patisserie in contributions major make by to is accompanied objective career His multi-task, skills. organizational strong to ability and attitude work oriented chef. detail his for known is He established very a now is he challenges as for off paid zeal His ladder. career the up move to order in techniques his polish to seeks Singapore. and Republic, Dominican India, Emirates, Arab United Darussalam, Brunei several as in such countries in located hotels chefs international renown him many enabling from learn thus to another, to one move from him career led challenges for passion His business. “” Malaysian traditional a running strong His started Partie. family his when began pastry de in interest Chef to promoted got later and commis a as off started he at when 20 Singapore Stamford, in Westin career of kitchen his the began chef Malacca-born The Malaysia Hotel, Lumpur Kuala Imperial Sheraton Chef Pastry Danis Yap EngHoo He is constantly in search of new skills and and skills new of search in constantly is He IMPRESSIONS

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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

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9. Trilogy of Mochi Ice Cream Trilogy Serves 12 mini size mochi ice cream Ingredients For mochi dough Method 1. 2. 3. 4. 5. 6. 7. 8. royalty. Capital Club Dubai Executive Sous Chef Asian culinary experiences. renowned Capital Club Dubai. Mohammad Ali Kunhi He parted from his family business in As Mohammad’s career flourished, he has some special moments in which he Hotel China, Four Seasons SaudiArabia Rainer Zinngrebe atThe Fullerton Hotel. for food stemmed from both his parents cooked for celebrities like Janet Jackson him years of experience under numerous easy for Mohammad, seeing that his love in hotels like the Four Seasons, Fairmont, give people the chance to enjoy authentic Atlantis Palm Jumeirah and presently, the began his culinary career at the age of 16 at his family-run restaurant in Singapore’s St. Mortiz, Ritz Carlton Hotel HongfuQatar, also received various awards from Grumpy Since then, he has worked at Carlton Hotel being chefs.Although trained in Italian and Gourmet,Time Out andWhat’s On. He even big names, including the leadership of Chef and various Bollywood stars, politicians and and finally landed in Dubai in 2004 working to widen his horizons.That decision brought promote his knowledge ofAsian cuisine and hopes of trying his hand in the bigger hotels French cuisine, Mohammad saw the need to business district. Making that decision came Singaporean-born Chef MohammadAli Kunhi CHEFALK T 72 hospitality asia Renaissance Chefs celebrate their passion for their art, with a special two-for-two interview. interview. two-for-two special a with art, their for passion their celebrate place. Malaysia second him Rotisseurs netted des Chaine at outing first His received Award. Art also Culinary He Nestle’s Student. of Best Champion the was and Award, Overall Chancellor MARA’sVice Teknologi named Universiti was who graduate UiTM a is be will He he held. as is one, competition September. the the sweet come time Helsinki in in doubly next Malaysia the a represent will competed is restriction age has year the to this black) due win ineligible (in His Azmi times. six Shafik category Adzlan Malaysia Winner Rotisseur Commis category. the in 2010 second Malaysia and first Rotisseurs placed des they Chaine when made history chefs Lumpur Kuala Meridien Le Two In acknowledgement of this one-of-a-kind feat, Hospitality Asia decided to to decided Asia Hospitality feat, one-of-a-kind this of acknowledgement In red) (in Salleh Mohamed Iskandar Tariq wunderkind 22-year-old Young Malaysia’s New CHEFALK T 73

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Mushroom risotto.And fried Wastage on the buffet line. I don’t mind if My family and my kids. My son is six, my It’ll be good if chefs were more willing to Pasta! No matter what I use, it always Malaysians tend to be always in a hurry The hotel itself. I was in university The attitude of some chefs.They do it What’s your ultimate crowd What’s pleaser dish? A: chicken if I am cooking local food. T: comes out good. What dining habit among Malaysians do you dislike? A: people eat a lot, but sometimes they take so much and it goes to waste. People need to learn to take just a little and truly taste what they are eating in order to enjoy it. T: to eat.They eat because they’re hungry and they don’t want to wait for food.They become impatient.And when they eat, there is no appreciation for the atmosphere or the money they are spending on the meal. What drives you? What drives A: daughter I four. love cooking pasta for them! T: when Le Méridien Kuala Lumpur opened. In a short time their culinary team was dominating every competition. I set a goal for myself that I would work hard and get a job at Le Méridien Kuala Lumpur. I begged my lecturer to call the hotel and asked them to take me for my practical training. I’m proud to be working here! like to see What would you changed in the Malaysian culinary industry? A: share their past experiences with younger chefs. It takes time to learn all the things a good chef has gone through and it would be great to have had advice. If I had not worked at Le Méridien Kuala Lumpur, I’d not have the kind of experience I do. Chefs should gather more and share more and not just cook for a salary. T: because they have There’sto. no passion. It makes a big difference.Also, some younger chefs are scared to talk about the ideas that they may have.They’re scared of their bosses and will just follow what their boss says rather than present a different way of doing things. When I deliver a great dish and the guest Woking long hours and the sacrificing of Working here in this great ambiance and I’m still enjoying Theit. hours are not yet What’s the best thing about What’s your job? A: is really satisfied, I can really feel their enjoyment. T: receiving a personal compliment from a guest. What the worst thing about the job? A: my time. T: a big deal to me. My I worked part-time Antoine Rodriguez, Executive Chef of Le I’m very quiet and just do my work. Tariq has new ideas for everything! He’s Tariq had an edge. He was guided Halim, Junior Sous Chef at Prime Thomas Keller andAntoine Rodriguez. Adzlan’s very dedicated! I’ve worked It was my first time in competition so I did Who are your culinary heroes? A: Méridien Kuala Lumpur. T: A: T: with him and he is a perfectionist! I’m very easy-going. A: best when working in a buddy-buddy kind of environment. What are your working styles like? A: by a chef who had a lot of professional competition expertise. My own mentors were not competition chefs per se. But having said that, I don’t have any bad feelings whatsoever. Adzlan, do you feel slightly a newbie put-out that Tariq, managed second place on his first outing while you had to slog for six years? A: Restaurant assisted and managed me. He drew up a list of schedules and the things we had to do. I was especially nervous this year because I had tried for six years prior. I believe that if one does not succeed, there is something which had to be learnt with each failure. T: not really know what to expect or what was expected of me. My mentor kept pushing me to do this and that, but I have to admit to being a bit laissez-faire. What preparations did you make for the competition? as a banquet waiter and was influenced by the chefs I saw working at the back of the house, cooking and cutting. I found it a lot more interesting than a stewarding career. Tariq Iskandar Mohamed Salleh: sister’s friend mentioned in passing that top chefs could earn up to RM50,000 per month. I was in FormThree at the time and that made me decide to opt for theArts stream. I then went to UniversitiTeknologi MARA to study CulinaryArt. How did you decide on a you decide on a How did career? culinary Adzlan Shafik Azmi: CHEFALK T 74 most of the changes seen in the hotel’s hotel’s the in for seen changes responsible the is of most Orchard Mandarin of narrates. he cuisine,” the understand fully can you before master to need you that skills and techniques of lot a are there chef, “If you want to complexities. be a professional has its cuisine every that summarize can only Israel. and Zealand New Korea, , Maldives, namely in, foot stepped has he countries many the of culinary field the in mark his made has challenges.” Shigeru exciting face to and chef a as myself energize re- to chance a me gave also decision This my mentor. by former scene Orchard F&B Mandarin in the revamp help to to asked actually was I around, time This 1990s. in the back Singapore in work used to I me. to familiar very is “Singapore explains, He him. for challenge a and request a both was it as Shigeru Chef for hospitality asia Shigeru, together with the management management the with together Shigeru, Shigeru long, so for field this in Being A Good KindofChange to work came easy easy came work to to Singapore to move decision he his current plans for the F&B department and how revamping these outlets outlets these revamping how and ways. many department in him F&B re-energized have the about for speaks plans Singapore current Orchard his Mandarin of Akashi Shigeru Chef Executive said a very decisive Shigeru. Shigeru. decisive very a said customer to do in we future,” going are what and wants the what at, good we’re what of picture clearer a have we should now, So we maintain. qualities what and change good what be justify will to here came I good. necessarily not some and better the for be may some arose, that lot suggestions a and ideas were there changes, these all During refurbishment. outlets F&B to management outlets. from changes; many these through went hotel This at processes and the structure standardized “I today. department F&B heights. heights. greater to Orchard the Mandarin iconic take consistent already to with determined is food Shigeru quality, good delivering in believer firm A off.” cooled eventually trend quite for this line, the down hit years five But a time. some was which – cuisine Meets West East on took all Singapore 90s, in chefs early the the in back remember still I resurfaces. tradition and down dies hype the eventually But fans. and hype of and lot a there’s up comes new something – same the always is pattern “The summarizes, Shigeru ever-evolving dining scene, scene, dining ever-evolving town.” in rice chicken best the have also We Road. Orchard on lady old grand the being Singapore, in here image iconic an been has hotel This follower. a not trend trendsetter a be to is target Our process. on-going an is it – on improve can we areas still are there but changes good many gone through have “We more. see about to wishes still been Shigeru changes, have months Having been there – in the the in – there been Having few past the Though To enhance great foods they choose great waters.

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hospitality asia ~ September-November 2010 Page 75 C M Y K OWNAROUND T 76 working on a project that involves involves that project a on working Captions ! Captions ! Captions ! Captions ! Captions ! Captions guest rooms with a minimal price price minimal a with rooms guest hospitality asia approximately cost RM 800,000. 800,000. RM cost approximately the hotel’s mascot, Melito, a soft soft a Melito, mascot, hotel’s the (SEMOA) on 17 July 2010 at the the at 2010 July 17 on (SEMOA) computer labs and dormitory for for dormitory and labs computer Maharajalela. The charity dinner dinner charity The Maharajalela. toy of which will be placed in all all in placed be will which of toy Education Centre will be utilized utilized be will Centre Education has raised RM 160,000 for this this for 160,000 RM raised has are to be used to build facilities facilities build to used be to are was organized to raise funds to to funds raise to organized was Manager, Arno Thony said, “We said, Thony Manager, Arno In line with its Corporate Social Social Corporate its with line In by the Orang Asli children from from children Asli Orang the by these Orang Asli children since since children Asli Orang these the male and female children.” children.” female and male the foster and further enhance the the enhance further and foster 2008. The funds that we raise raise we that funds The 2008. build the Orang Asli Education Education Asli Orang the build Melia Kuala Lumpur’s General General Lumpur’s Kuala Melia Chinese Assembly Hall, Jalan Jalan Hall, Assembly Chinese have been involved in helping helping in involved been have Thus far, Melia Kuala Lumpur Lumpur Kuala far, Melia Thus project. The hotel is currently currently is hotel The project. Responsibility programme, to to programme, Responsibility Centre in Raub, Pahang. This This Pahang. Raub, in Centre such as an education centre, centre, education an as such Strategic Education Methods Methods Education Strategic tag to raise further funds. funds. further raise to tag the Orang Asli settlement in in settlement Asli Orang the Kuala Lumpur co-organized co-organized Lumpur Kuala existing cordial relationship relationship cordial existing with the community, Meliá Meliá community, the with & Ongoing Advancements Advancements Ongoing & a charity dinner with the the with dinner charity a The SEMOA project will will project SEMOA The As the co-organizers, co-organizers, the As Project Semoa Raub. Raub. Ms Tan Soo Suan and Dama Orchestra Dama and Suan TanMs Soo voucher. voucher. shopping RM5000 a of prize grand the walking with away guest a with note, exciting an on evening ended The years. proving her beyond is yesteryear, talent her from that numbers with the serenaded crowd Tan Orchestra. Dama famed the alongside performed who singer soprano winning award- Malaysia’s The Suan, Soo Tan talent, games. performance local by stellar a and was night the draws of face- highlight lucky Chinese art, ancient changing with through entertainment the followed while dinner Chinese course ceremony. cutting cake a and Hong Chiang Teo Dato’ Director, hotel’s the from speech welcome a by followed Association Dance Lion & Dragon Loke Khuan by performance Drums Festival Chinese eight-piece night’s an was the off programme Kicking attended. guests media the regular and partners, business suppliers, of comprising guests 1500 Almost 2010. 15 July on Ballroom Imperial the at dinner grand a organized Hotel year, World One third their Tocommemorate One World HotelTurns Three uss ee rae t a upuu nine- sumptuous a to treated were Guests of the Japanese Association in Singapore also also presence. Singapore their with event the in graced Association Japanese the of Secretary-General Sugino-san, and Japan Singapore, of Leong. in Embassy Jonathan the from and Yamamoto Yang Minister Faith singers and Chen, Adam and Mok Patricia with artistes along Mediacorp celebration, the 250 for up Over turned passion. guests and to artistry of tribute a image TAO’s as design themed red-and-black a adopts restaurant The world. the of rest the with them share and them modernize to cultures desire a traditional and Japan’s for passion a of out born was TAO IPPUDO of concept the The for time. first Singapore in perform to celebration, the for especially in flown was spectators million 3.5 to countries 16 over in performed has that group performance drum Taiko the Japanese renowned The to 2010. by TAOJuly 27 on launch performance spectacular its a with Taiko drums, Japanese of beats celebrated resounding TAO IPPUDO Japanese Flavours Captions ! Captions ! Captions ! Captions ! Captions ! Captions hospitality asia ~ September-November 2010 Page 77 C M Y K PROFILE 78 hospitality asia Man Of TheMoment ail he, h nw utain hf e usn a Te lv Rsarn & Bar, & in team good Restaurant a Olive. The With of Olive him. invigoration on the is The is priority main Malaysia at Sheen’s as place, Cuisine Malaysia on de keen as Chef is Genting Australian Maxims new the Sheen, Daniel from other countries.” other from ingredients new sourcing as and products new well trying as organization and cooking of methods new some developing been have we kitchen the In what’s observing changes. implement will I not, After what’s and working well. works and works time some for here using been have the they formula “I’ve because October. changes small early only made in currently launched be will new The menu Olive. The of invigoration the is priority me.” for attraction major a was country another from flavours bringing by industry developing a in in stage infant Asia. its pioneers of the to be one East opportunity in the Malaysia, still South is in dining fine city Though major other than Lumpur another Kuala in opening hotspots doors more dining with Asia’s of one is becoming and years rapidly ten last the in exploded restaurant has and scene culinary Malaysian “The shares, each supports everyone other.” here, family big a just really like It’s people. nice very all are they and cook to love all hard, work all They do. have I team to the lucky little a and happy very feel I team. the join me see to happy and welcoming very was staff the “All welcome. Malaysian warm typically With a good team in place, Sheen’s main main Sheen’s place, in team good a With Sheen portfolio, new his into a year half Barely moment he arrived, and was given a given was and arrived, he moment the restaurant award-winning the at team the from vibes good had aniel their Maxis mobiles. mobiles. on Maxis for their 301 to send discount and MIGF percent type who 10 users Maxis a and receipt one on orders persons’ eight than more are there is menu festival the off discount percent 20 a availability), room to (subject seats 12 to eight booking between for a is if Ravioli, room, dining private Olive’s the of usage exclusive / champagne, wine of glass 2009. Bothie The Torbreck and with paired lychee , for and panacotta coconut fillet, young lamb poached of course main a 2007; Merlot River Margaret Tate& Evans West with paired caviar carpaccio, Sevruga and lobster Australian mushroom Portobello Kabinett 2009; Himmerlreich Graacher Loosen Dr paired with marmalade onion and feta Persian with fig fresh of (with tartlet features menu pax the pairing), wine per 398++ RM or wine) (without pax menu per RM298++ at Priced 2010. 1-31 Festival October from Gourmet International Malaysian me!” for first a was certainly “That with. spaghetti for their eat requested to guest chopsticks a when he incident when an laughs recalls He quirks. being dining as their well to As open seasoning.” of and mindful recipes few being a adjusting slightly slightly is it means just troublesome, palate not is This local Australia. to the different that is discerning only difference The produce. to challenging rewarding both and is it perspective chef’s a from and work to seems it formula, I this to stick to want Australian. and African North Spanish, French, also is there but menu, the on influence Italian an is there Currently them. love by I ingredients, influenced Italian is cooking to my himself of lot of “A bit Olive. a The bring will he certain quite is chef affable the cuisine, European Contemporary on presentation. and focus textures a alternate with contemporary, more food the becoming see will which way a in them apply will but methods, cooking classic these be incorporating will Sheen food touch. modernist influenced a with classically peppered of balance happy a Other Festival offers include a complimentary complimentary a include offers Festival Other special a presenting be will Olive The and Australian Modern his for Known been always has Olive The at cuisine The hospitality asia ~ September-November 2010 Page 79 C M Y K ADVERTORIAL 80 hospitality asia contact Unilever FoodSolutions’ Customer Customer FoodSolutions’ Unilever contact For more on Knorr and its product range, range, product its and Knorr on more For www.unileverfoodsolutionsasia.com Adding SauceTo Life Fax: +60 3-2284 2878 3-2284 +60 Fax: Tel: +60 3-2246 2288 2288 3-2246 Tel:+60 Service Centre: Service Chef Dhillon Ng, Executive Chef, Unilever Food Solutions Food Unilever Chef, Executive Ng, Dhillon Chef maintain moisture and prevent a dish from drying to drying from dish a work prevent and also moisture maintain sauces of flavour, dimensions and new texture adding taste, by dish or a compliment enhance to Designed bread-making. to is and Thailand in used pla, Vietnam. nam fish called fermented sauce pungent the of version sweeter the smelling shoyu is dashi in fish-based Their miso. resulting and ingredients, sauce-making principal as beans of variety a use also Japanese The beans. soya fermenting by made is soy, which is Orient the of sauce it.staple The thicken to flour with mixed meat, roasted a of drippings the from ragu. a of goodness chunky thick, the to Hollandaise, and thick sauce oyster of viscosity medium the to sauce, soy fluid very the from consistency in make a range was Sauces luxury. to itself salt – when time sauce a in salty, a more of food purpose main that the the Originally, was from ‘salted’. comes meaning ‘salsus’, itself Latin ‘sauce’ word The one. perfect a spoil can steak. sauce pepper black ill- an made while incomplete, is gravy herbed rich, of a topping without chicken Roast sauce. bolognaise Sauces are as essential to cuisine, as flour flour as cuisine, to essential as are Sauces made gravy is sauce Western basic most The varied and wide a is sauces of world The noodles without an outstanding outstanding an without glorified but dish. nothing noodles a is break spaghetti or A make can auces base to experiment with herb and spice blends. blends. spice and perfect herb with the experiment to base is and control, consistency provides real from sauce Carbonara Knorr’s Made cheese, and cream eggs, cheese. melting and grating of fuss the without heat, able against is stability sauce improve to the agent, thickening a as starch food modified contains it As dishes. baked in used be can cheese Parmesan and Romano premium from made Sauce Cheese dishes. tomato-based for base unparalleled an it making chunks, tomato visible with , and oil sunflower premium in helper. kitchen or this with bolognaise perfect minutes up in three be can whipped sauce A lasagne real herbs. from made and is tomatoes it as sauces tomato-based sauce. the personalizing own thus their ingredients, specific add can cooks which to taste creamy uniformly a delivers consistently it as sauces their the in to sauces a world. It chefs consistency way gives to ensure finest the of some of tradition the taste. home-grown herbs that for pepper mild and with balanced note, chicken roasted comes preparation strong a boasts which Gravy, and Chicken Knorr’s with storage of The ease ingredients. raw same store on and buy down to cutting need months, the 12 for means kept be product can the it of format dry The minutes. five in beef of aroma full the delivers and fat and magic. culinary for base a as used be can which sauces prepared pre- of range a offers Knorr inefficient, energy and consuming time tedious, is gravy a for stock into that bones Knowing down boiling by scratch from Knorr. sauce making from sauces ready-made highly of fabulous in a range lies saucier, very answer the paid a to recourse no with outlets service passion. fierce a with sauces their over slave and buds taste impeccable their for renowned specialized are Sauciers a task. the to designating cook of extent the to even art, an into preparation kitchen sauce elevated European has which the is it sauces, wonderful of ingredients. main the overpowering never while level, another to dish a brings sauce a well, done optimum its When retain amounts. large in served when food temperature help also Sauces up. Pronto uses fresh Roma tomatoes seasoned seasoned tomatoes Roma fresh uses Pronto for basis great a makes Sauce Napoli The in cream, with made is Sauce White Knorr’s beef real from made is sauce Glace Demi The food and restaurants or enthusiasts home For arsenal an boasts kitchen Asian the While ADVERTORIAL 81

hospitality asia

eantime, cut all vegetables into arinade cornish game hen with all its ake a roulade from farce and poach oast cornish game hen in preheated llow roasted cornish game hen to rest aute all ingredients for stuffing except aute yellow onion for sauce with our over prepared gravy, bring to boil n a saute pan, sear cornish game hen minced chicken, mayo and bread crumb.Allow to cool and fold in remain- ing ingredients. margarine till brown and caramelized. Add water and reduce by half. and keep warm. on all sides. M A M ingredients and secure with butcher string. Set aside in chiller for approxi- mately 3 hours. S M for approximately 25 minutes. S P I R oven for approximately 35 minutes at 160°C. chunky pieces, season and toss with margarine. Roast in same oven for ap- proximately 25 minutes. for 15 minutes and serve with stuffing, garnishes and gravy.

3. 5. 6. 7. 2. 4. 8. 9. Sauce 500 g Knorr Instant Chicken Gravy Mix (prepared) 300 Yellowg Onion (sliced) 100 g Planta Chef Margarine 200 g Filtered water Method 1. Whole Roasted Cornish Game Onion Gravy Hen, Stuffing, Ingredients 2 kg Spring Chicken 30 g Knorr Marinade & Stir-Fry Seasoning 20 g Knorr Lime Flavoured Powder 5 g Paprika 150 ml Olive oil Stuffing 200 g Minced chicken 200 g Chicken gizzard (chopped) 200 g Chicken liver (chopped) 50 g Red onion (brunoise) 50 g Garlic (chopped) 80 Walnutg (toasted & chopped) 80 g Dried Fruits (chopped) 20 g Lady’s Choice MayoAll-Purpose 30 g Knorr Chicken Stock 50 g Bread crumbs Garnishes 200 g Chat potato 200 Yellowg zucchini 200 g Green zucchini 200 Yellowg onion 200 g Red capsicum 100 g Planta Chef Margarine 50 g Knorr Marinade & Stir-Fry

eantime, sauté red onion, garlic and arnish and serve immediately with pan eat up a skillet, season seabass fillet and pan-fry skin-side-down till crisp before flipping over and cook further for approximately 20 seconds. M beef bacon with olive oil.Add prepared Napoli sauce and pasta. Season to taste. G fried seabass fillet. H

0 g 00 g Parmesan (shave) 000g Orrechiette (cooked) o taste Knorr Marinade & Stir-Fry 2. 3. 1 Method 1. 5 1 T Seasoning 200 ml Olive oil Garnish 50 g Mizuna 50 g Chervil Ingredients 10 fillets of 120gm/pc Seabass 200 ml Olive oil tasteTo Knorr Marinade & Stir-Fry Seasoning Sauce 1500 ml Knorr Napoli Sauce (prepared) 100 g Red Onion (chopped) 50 g Garlic (chopped) 200 g Beef Bacon (chopped) Seared Seabass, Micro Herb Salad And Orrechiette Amatriciana NIGHTSPOT SUPPLEMENT 82 has it all. Hospitality Asia has been been has Asia Hospitality all. it has hospitality asia out the choicest selections for you you for selections choicest the out to all the best, and we’ve rounded rounded we’ve and best, the all to gastro pubs, the Malaysian capital capital Malaysian the pubs, gastro luxe lounges, to chillout bars and and bars chillout to lounges, luxe drink and party and let the good good the let and party and drink in this special supplement. Eat, Eat, supplement. special this in Kuala Lumpur makes the night night the makes Lumpur Kuala trendiest clubs and nightspots nightspots and clubs trendiest to be had in the region. From From region. the in had be to come alive with some of the the of some with alive come times never stop! stop! never times hospitality asia ~ September-November 2010 Page 83 C M Y K NIGHTSPOT SUPPLEMENT 84 hospitality asia The Sky’s TheLimit and Apollo 13, just to name a few. a name to just 13, Apollo and Cookie the Space Frozen like Passion, Pluto cocktail Star, Galaxy and specialty selection inspired wine extensive galactically of plethora a by experience. multi- culinary and dimensional varied a patrons provide to choice of abundance an offer to designed is menu exciting This Wings. Chicken Grill Fried Thai Mixed Must-try signature the and Luna Skewers, Tempura experience. Prawn include the menu the from unforgettable favourites contemporary an to Friday. to Wednesday every acts live for Luna di Cristallo is that haven music smoke-free the to house on wander Or, deep tech-house. of touch breathing a soulful with jazz of nu- sounds and spiritual acid of genres music invigorating the to groove and lounge can guests Sunday, to Monday from DJs resident artful the by the delivered with Specially vibes. heightens music the of mood deepening the sets, sun the you. As surrounds that vista nocturnal fabulous the by dazzled be you’ll and dining al-fresco enjoy or bars several the of any to up step conversations, the fits mood. whatever for environment an and multiple an levels music, also great but pool, swimming intoxicated, awesome you get will the that just not view it’s And spots. gathering time night hippest the of one undoubtedly is Lumpur, Kuala The extraordinary journey is complemented complemented is journey extraordinary The instrumental are offerings gourmet Succulent intimate for spaces comfy dark in Settle Luna, at Pacific Regency Hotel Suites Suites Hotel view, Regency Pacific 360◦ at Luna, splendid a offering rooftop, and skyscrapers floor towering by 34th surrounded the on erched hospitality asia ~ September-November 2010 Page 85 C M Y K NIGHTSPOT SUPPLEMENT 86 hospitality asia KL’s IconicLifestyle Destination Cup. Cup. World Cocktail Below 42 the at 2007 Malaysia – Mixologist Best Resident awarded was 2007-2008. Frankie, mixologist, Year the of Concept among Hot was Ten Top (HAPA) and Awards Platinum Asia 2007-2008, Hospitality for Year the of sessionists. indigenous from beats with fused acclaim international of deejays guest showcase Saturdays on Nite White music. house of adult offer its with as a semi-club itself for name cocktails, signature wines. of boutique and champagnes medley a lures and with interaction patrons encourage to designed itself in – point talking a distinctly – Bar are Sun The too, different. Drinks, palate. for and feast eyes a into the and dish every classics turning presentation of mix minimalist and beautiful with creations, innovative cosmopolitan a create wine for Vin”. de Verre “Le called technology preservation the innovative an by to wines due premium glass of latter offering The the 7atenine. enables by initiative green a being former the with Bar iconic Barclay and Fan Ass Big this The are of highlight to Pillar features aesthetics distinct Two destination. Champagne chic the flooring, enhancing Sleeper the Railway as Curtain, Chain-Link such Metal elements Rabanni-inspired Paco new with refreshment indoors, the upstairs. to and area outdoor the from easy transition an with overbearing, being without layout plush the is modern-casual, distinctly is at ‘feel’ 7atenine The Destination Experience’. and Lifestyle to Service Food, is for ‘International idea an overarching the present mind, in style and who know meet”. you’ll never “you where sophisticate the of ground meeting a in resulting internationally and 7atenine was named the Best Chill Out Bar Bar Out Chill Best the named was 7atenine a make to begun has 7atenine recently, More to paid been has attention greatest The cosmetic a underwent recently 7atenine comfort both with designed and Conceived reputation among the urban chic locally locally chic urban the among reputation steadfast a gained has 7atenine 2006, the in Lumpur in Kuala metropolitan doors of heart glass its opening ince hospitality asia ~ September-November 2010 Page 87 C M Y K NIGHTSPOT SUPPLEMENT 88 hospitality asia merchandise. merchandise. edition limited and latest which Rock’s Shop Hard Rock sells a and stage band live a with persons 130 seats cafe in The night till Penang. day from jam to place is new Penang the Cafe Hard Rock the Hard the of hotel, Floor Rock Ground the at Located No PlaceButTheRock to combine lights path overhead of waves and candles tea private flickering roomy lounges, circular and soft walls, Glass Clear Sixth Heaven Cafe Penang, contact +60 4 886 8050 8050 886 4 +60 Rock contact Penang, Hard Cafe at reservations For 2.00am. till 10.30pm from performance band daily 10.00pm and till 11.00am from Hours Rockin’ everyday Enjoy daily. 2.30am till 11.00am special a with glass. souvenir collectable comes that Martini Blush Berry and Fruitapalooza Margarita, Platinum Triple Rock, Tropical Hurricanes, Rock Hard as such cocktails special and brownie honey fudge burgers, hot Cafe Rock Hard and salad chicken 10oz citrus legendary fajita’s, nachos, as such cuisine American authentic feature. distinctive Rock Hard a decades, different of artists of memorabilia The gold. authentic with of walls the are cafe decorated of splashes and red- walls with painted concept, stylish and classy new bar. mini personal own their at kept safely stocks cigar and liquor private own their have can gusts where concept unique a features and bar, own its with 50, seats that enjoy room Private the is luxury in and ultimate The sundown. after KL of lights Relax the at gape and Cosmopolitans views. reveal that magnificent walls glass-panelled and view art the of screen. state LCD jumbo a with stage a floor and dance a with area welcome main the separate bars Twolong dwellers. party 20 to 10 seat that lounges large to medium the seven offers in GSIX wall. pool glass-panelled a geyser of centre feature a has lounge Club opulent The glamour. Lumpur Kuala of den open-air enclosed an is GSIX Gardens, rooftops. and suburban skyline Lumpur’s Kuala of views club affords stunning of the City, heart Valley the Mid Gardens in located places, Valley gathering majestic Mid most Lumpur’s Kuala Gardens of One the City. at Lounge Club penthouse Ultimate GSIX, decadent the make The Hard Rock Cafe Penang opens from from opens Penang Cafe Rock Hard The serves cafe world-famous This a adapts Penang Cafe Rock Hard The The river view long bar has a pool pool a has bar long view river The the of C Level 6th the on Nested NIGHTSPOT SUPPLEMENT 89

hospitality asia

TheAutumn Club boasts a state‐of‐the‐ Petronas Twin Towers and Jalan make it Ampang, an interesting place to dine. art sound and lighting system clubbing for experience a great while Winter KTVseveral has private rooms roomwhere you can andsing out loud to and the one common same Happy Hour and bottle promotions as Spring Lounge Autumn& Club. At SkyBar, guests can gaze at the glow Guests can also look forward to a new The Spring Lounge is the watering hole For a warmer and brighter setting, there SkyBar, SkyBar, located on Hotel, level Kuala 33 Lumpur, at drinks offers and intoxicating Traders guestsviews in a very cool chicand cosmopolitan contemporary atmosphere. setting provokes in guests SkyBar’s an instantandirresistible desire justtochill-out. from the illuminated towering twin wonders of Petronas while listening to “straight chill” and upbeat music. The rejuvenated SkyBar sports a fresh facilities new and look services. The with outlet’s fabrics interior upgraded and trimmings have beenand a culinary updated bay for food preparation has been added. Overhead been installations installed have to shieldelements. guests from the tapas menu, avant-garde staffa attire line-up and of by signature international cocktails mixologists. createddeveloped a popular SkyBar following among has localand international guests for its combination of great cocktails and panoramic the views Kuala of Lumpur skyline. The hosts outlet international also deejays and mixologists from time to time. Sky-high Experiences A Quattro For All Seasons A Quattro Housed in the trendy, fashionable block that is Avenue K, Quattro presents to four rooms re‐create the Lounge, four Summer Restaurant, seasons Autumn Club – and Spring Winter KTV. And, rooms, as it a caters to collection everything luncheons of from casual to wicked celeb‐stocked privateparties. Whether it’s burning the night away with flaming cocktails or strutting style while donning a designer undoubtedly jacket, injected an Quattro edge ofneeded hasalternative a clubbing experience. much‐ for after‐office drinkers and with one of the best deals in town and a good selectionmusic on rotation,of the lingering chill at 21°C makesitanideal place torelax andchat with some friends over rounds of lager. A happy hour goer’s dream come true, avoid the jam by visiting Spring Lounge earlytheir‘Happy Hour all Nite, and Every Nite promo. enjoy isthe Summer Restaurant that is also known for its exceptional menu for anythinglunch to late nightfrom munchies. Its warm 26°C surroundings and sweeping view of the NIGHTSPOT SUPPLEMENT 90 hospitality asia favorites such as , lemak nasi laksa, enhanced curry and as such Perennial favorites a on stand. table to your special at grilled served seafood and and perfection meat of skewers features and Portugal from originates which Asian. of a touch with albeit drawn Mediterranean is North the from inspiration continents, different from regions Harvesting coastal 15 from menu. foods best the new WIP’s of direction the is cuisine Coastal coastal garden. an urban-tropic of a feel design the offers with ambience resort WIP Centre, Shopping Bangsar refurbished recently the at Located The PlaceTo Be The house specialty is the Espetada Espetada the is specialty house The and Strawberry Long Island. Island. Long Strawberry and Better like Degrees 21 names Cool Fcuk, As As Badoogie, Than with tipples washed with are down mousse chilled cheese and down herbs upside Thai with chilled salad spinach, mango skin baby of bed crispy a on salad, salmon lemongrass with seabass like fillet dishes where venue, and bar kitchen ultimate the it makes menu Asian experience. the savour to together come people glitzy of lots and melodies wines, lush awesome cocktails, decadent food, luscious spaces, sophisticated where their outlet Lumpur Kuala Bintang, Bukit Changkat under their at true breeds talent the and belts, experience collective gastronomic Magazine. Juice by 2008 Bar and New Best Bronze 2008 Mixology, 2008 Best Award, and Outlet Gold Best – Excellence of since School Horeca from range ago. awards Their years stopped three opened not kitchen+bar twentyone have accolades The 21-Gun Salute celebrations and exhilarating nights. nights. exhilarating and celebrations unforgettable parties, fabulous for destined is WIP unwind, and relax to goers party and drinkers crowd, office the shoppers, beckons wine. and champagnes beers, premium whiskies, fine are as thirst, your quench to available are and liquors boutique mojitos, sangrias, cocktails, signature of selection uniquely delectable A the Bar. Clam at shaped perfection liquid creating chefs bar with glee in hands their rub surely menu. the on feature still makanwala chicken and Its modern European with a touch of of touch a with European modern Its of trail a have owners two The A contemporary look and feel that that feel and look contemporary A will beverages innovative of Lovers NIGHTSPOT SUPPLEMENT 91

hospitality asia

Entertainment is performed live and is a nothing but the best bubbly by Gosset, world’s oldestthe Champagne house. diverse mélange of the hottest music mixing and blending, contrasting and the highlighting different genres of The Euro-Asianlive band takes music. centre stage weaving a web of music that entrances the groove along.crowd to dance music expands represents across Asia. the Zouk fashion,clubbing music, worlds art with educating the and mass. the With this blueprint philosophy set by the ofmother company Zouk KL has ontoforge goneanidentity ofits own without ever forgettingthe roots and original philosophy – OneWorld, One OneTribe. Dance. Butevenrooms outfitted with the world’s Different themes and styles of music Zeta Bar serves up a range of classic A stylish Champagne Bar provides an The Final Word In The Final Word Entertainment Kuala Lumpur’s leading club has in itsSingapore rootsas much as Ibiza. Since KL’s Zouk March 2004 opening, it the has nightspot become of choice for the city’s clued- in crowd. It wasn’t hard to see why, with its purpose-builtstructure housing some ofKL’s best rooms for dance music. This is a builtclub by clubbers for clubbers. best equipment would be rendered useless without a soul. Kuala Lumpur’s irrepressible partyhavepeople,ensuredhowever, that this farfromisthecase.Since inception, ZoukKL has delivered an innovative and progressive clubbing environment, Lumpur introducing to the world Kuala not only dance the music freshestbut the most varied packedand atmospherefun- on offer. are played on different nights of to maintainthe the club’s aim to offerweek as diverse a music policy crowd. to Zouk’s commitment KL’s to discerning pushing boundaries the partyof music in KL remain as strong as ever as the worldwide phenomenon of Z’s The Word Z’s Live performances pulsating by internationalas Ravin of DJs music, Buddha Bar Paris such orPompougnac Stephane of the highly world-class acclaimed Hotel Costes series, a sleek and sexy champagne bar and stylish crowds – all found theseat Zeta HiltonBar, can Kuala Lumpur, be KL’s ticket to late night indulgence. trend Setting beyond anything thethat had come before über-stylishit, ZetaBar theishub for the late night social circuit and remains the place to be, and to be seen. contemporary cocktails and nibbles perfect keeptoyougoing through theevening.There are cozy booths called room ‘silos’where guests around can therevel in plushroomycomfort, butmost people wouldand prefer to be in the thick of the live entertainment in the centre. exclusive enclave for a party persons and of has upits own tobar and 35 bartender serving up – what else, but Champagne and TABLEOP T 92 hospitality asia E-mail: [email protected] E-mail: Road, Level 3, Singapore 169633. Singapore 3, Level Road, Furama Riverfront, 405, Havelock Havelock 405, Riverfront, Furama Kintamani Indonesian Restaurant Indonesian Kintamani Tel: +65 6739 6463 6463 6739 Tel:+65 Kintamani Wonders From the top: Kintamani; Ayam Kodok Kintamani ; Chef Kaler with buffet spread buffet with Kaler Chef ; Kintamani Kodok Ayam Kintamani; Bakar Ikan top: the From food. food. as Indonesian well who as authentic favour families corporations officials, government amongst choice of restaurant the been has Kintamani halal-certified. then, Since be to Singapore in hotel a within serving. before brown golden medley till a deep-fried and with spices of marinated and minced boneless of chicken, dish tantalizing a Kintamani, Ayam Kodok and sauce, butter in prawns stir-fried salad and prawn & avocado the his are Among Noldy. dishes must-try modernist the is twist a with cuisine the Balinese Kaler,modern up chef gravy) Serving by traditionalist. milk soup) (oxtail coconut Buntut Sup spicy and in Sapi simmered Daging include (beef the which like modern, dishes and specialty traditional the of look. new fresh a with but restaurant, the of spirit the Balinese maintain to imported bricks and with timber bamboo, charm to rustic opted the has keep management the a mind, in loyal seen the diners Keeping has 2003. in Kintamani makeover refreshing was 1985, it in Since 2009. established and 2008 Dining, for Simply Award by Gold Singapore in and Restaurant 2004 Top Tatler Singapore Singapore’s by 2005, Restaurants Top Guide Restaurant Top titles & Dine from Wine them by ranging Restaurants by Top Singapore’s basis, as seized such yearly awards a of on discerning list almost of the needs is the diners meet that standards here. back come to choose you’ll why reason only the not home, is at excellence feel service the guests all here ensure staff to service Kintamani at amiable the of it priority While the selection. is carte ala large a and spread buffet extensive an of way by delights Indonesian tempting deliver to out set who continuously Bawiling, together Herling Gusti Noldy chefs and Kaler Balinese this Nyoman are for fare responsible mouth-watering persons two The . authentic with environment classy a music is the ideal for location diners who appreciate warm gamelan The soothing by accompanied and culture. ambience cozy Indonesian of service distinctive personal hospitality of embodiment In 1998, Kintamani was the first restaurant restaurant first the was Kintamani 1998, In offerings with choice for spoilt be will Diners world-class has Kintamani that Proving Indonesian Restaurant is the the is Kintamani Restaurant district, popular Indonesian Bali’s after mountain named ptly hospitality asia ~ September-November 2010 Page 93 C M Y K TABLEOP T 94 hospitality asia Mandarin Orchard, Singapore Singapore Orchard, Mandarin 26 Sentosa Gateaway Gateaway Sentosa 26 Fax: +65 6686 3902 6686 +65 Fax: Fax: +65 6235 6688 6235 +65 Fax: Tel: +65 6686 3565 3565 6686 Tel:+65 Tel: +65 6831 6118 6118 6831 Tel:+65 Singapore 098138 Singapore #01-217/222, #01-217/222, Triple Triple Three Baits cream counter features a burst of unique flavours such as saffron pistachio and blueberry conjured by Shigeru. conjured Chef blueberry and pistachio saffron as such flavours unique of burst a features counter ice The cream pralines. assorted and sauce, raspberry with cream wine sparkling cake, cheese Mandarin include the recommendations house the of Some counter. dessert the visiting by meal your noodles End rice pasta. flat to soba, from ranging noodles of variety a and delights Indian like sausages, food grilled comfort by imported followed be can that ice on seafood fresh of array an find to thrilled be will lovers Seafood beef. Wagyu of rib-eye Australian slow-roasted luscious, and beef of Rib-eye tender the Australian as such dishes featuring section roast premium a having on itself prides also stations. live Triple Three the at perfection to fried and grilled teppanyaki, and kushiage tempura, of sea a into Baits BringsItOn Triple TheGoodness ambience and attentive service by the smartly attired staff that will make your visit overall a very very a one. overall rewarding visit your make will that staff attired smartly the by service attentive and ambience contemporary charming the is food, great its besides here, dine to reason Another coconut dessert. with cream nuts ice gingko and paste yam special their with palates the Cleanse forget. taste never and you’ll fragrance that a disperses which rice chicken special the and crab chilli Baits having sought-after the without leave cannot One base. creamy that into zing add to chillies and flower, ginger itself. Baits within operating – York Times New the by the of Restaurants Top World’s one TenBest as ranked – TaiFung Din from Baos Long Xiao world-renowned on feast to have also opportunity will the they but seafood Singapore-style featuring menu all-encompassing an relish able be Start off your feast with a variety of cold cuts and salads, fresh sashimi and then dive dive then sushi and sashimi fresh salads, and cuts cold of variety a with feast your off Start Making the big list of must-haves is the Assam ftyle Fish uniquely cooked with evaporated milk, milk, evaporated with cooked uniquely Fish ftyle Assam the is must-haves of list big the Making across a W-shaped buffet counter. counter. buffet a W-shaped across spread and from choose to dishes 100 over featuring adventure culinary a in indulge can Diners Akashi. Shigeru Chef Executive by helmed Japanese-inspired, is that spread buffet appetizing an boasts restaurant the – Road Orchard 333 – hotel the of address stylish the after Named dinner. or lunch satisfying and hearty a out seek who diners for map the on now is Triple Three restaurant, buffet international hotel’s the Being Three. Triple trendy the is – served is town in Rice Chicken Hainanese best the arguably where – Chatterbox legendary the to Neighbour offered at Baits. at offered others many and grills soups, meats, seafood, of menu tantalizing the into translates that experience culinary of years 30 over him with brings who Kheng Hei Tham Chef Master is Baits Spearheading regulars. many itself for scored has Baits Sentosa, World Resorts at restaurant seafood local only and first the Being Diners will not only only not will Diners OP TABLE

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The Kechara Way

Possibly the only new age vegetarian restaurant available in town, Kechara Oasis brings the term ‘vegetarian food’ to a whole new level with its inventive mix of Pan-Asian dishes coupled with a fine dining ambience. Its signature dishes are created with a balance of colours, flavours and a contrast of textures inspired by Chinese, Tibetan, Nepali, Vietnamese and Western cuisines which are presented in a simple yet sophisticated manner. Popular dishes include the cheese and spinach pancakes, Tibetan deep- fried Momos, Amboyak beef with tingmo and the exotic salad to name a few. For thirst-quenching beverages, try their specialty avocado lassi, lemongrass juice or the illy ice coffee. Situated in the bustling hub of Petaling Jaya, Kechara Oasis Restaurant is inspired by H.E. Tsem Tulku Rinpoche whose aim is to encourage vegetarianism by making vegetarian diets delicious, appealing and readily Kechara Oasis Restaurant available to all people. Strategically furnished to convey a classy, relaxing environment with subtle D-19-LG1, Level B1 Block D Jaya One, No. 72A Jalan University, Tibetan touches, Kechara Oasis has been the choice of venue for wedding receptions, special celebra- 46200 Petaling Jaya, Selangor tions, business and non-profit events. Its very own event coordinators have successfully pulled off Tel: +60 3 7968 1818 in-house and external caterings from 12 years of experience of event planning. The main dining room Fax +60 3 7968 8118 comfortably fits up to 210 guests for dinner and lunch banquets while three private rooms are avail- able.

Viva Trattoria

Looking for a home-style Italian restaurant tucked away in a quaint neighbourhood, away from the madness of the city? Look no further than Trattoria Milano – a haven for authentic home-made Italian food prepared by owner and veteran chef, Domenico Truglia. The 40-seater trattoria is ideal for family dinners or even lovers who want a romantic dinner that will not hurt their pockets but still leave contented. A native of Milan, Italy, Domenico thrives on inventing new recipes while retaining family recipes that have been passed down for generations. For starters, try Domenico’s special antipasti – Bresaola Contadina – thinly sliced Australian beef, marinated with herbs and served chilled with mixed salad and grated parmesan. Feast on some hearty Italian mains like the squid ink ravioli in capsicum sauce that features squid ink pasta Trattoria Milano pillows stuffed with fresh crayfish, prawns, chopped carrots, and onions. Pasta lovers will also No. 3 Chu Lin Road Singapore 669890 appreciate the aromatic fettuccine alla Piedmontese made with strips of beef tenderloin, mushrooms Tel: +65 6760 3534 and a tinge of truffle oil in a creamy sauce. Another must try is the rarely-found risotto beetroot. E-mail: [email protected] Radiating a deep purple hue, this risotto diffuses immense flavours of fresh beetroot, onions, parmesan cheese and black pepper that will appeal to the palates of both vegetarians and non-vegetarians alike. For the sweet tooth, a range of Italian dessert like tiramisu, gelato and panna cotta are available to complete your Italian escapade here at Trattoria Milano. No Italian meal is complete without the right bottle of wine to pair; hence, you will find a good selection of Italian wines displayed on the timber shelves for you to choose from.

hospitality asia 95 SIPS N’ SWIRLS 96 hospitality asia Bortoli wines and products, some some products, and wines Bortoli of which are already available for for available already are which of wine talk over an intimate dinner dinner intimate an over talk wine Bortoli’s multi-award winning 21 21 winning multi-award Bortoli’s first for Malaysian connoisseurs. connoisseurs. Malaysian for first the minority. In Malaysia, Albert Albert Malaysia, In minority. the sale at retailers and restaurants restaurants and retailers at sale Winery, Stephen Webber gave a gave Webber Stephen Winery, professional tasting notes of De De of notes tasting professional they can do better and the new new the and better do can they them through this wine journey journey wine this through them the authorized distributor of De De of distributor authorized the of stereotypes about Australian Australian about stereotypes of Australia, definitely puts him in him puts definitely Australia, Wines & Spirits (M) Sdn Bhd is is Bhd Sdn (M) Spirits & Wines Chief winemaker for De Bortoli Bortoli De for winemaker Chief held at Shook Restaurant, Star Star Restaurant, Shook at held wines from Yarra Valley, one of of one Yarra Valley, from wines took place on 10 August 2010 2010 August 10 on place took line of De Bortoli Estate grown grown Estate Bortoli De of line Line from Yarra Valley. Guiding Guiding Yarra Valley. from Line the coolest growing regions in in regions growing coolest the Hill Gallery Kuala Lumpur. The Lumpur. The Kuala Gallery Hill delighted guests as they were were they as guests delighted your taste buds to rubble kind kind rubble to buds taste your prisoners- powerful, reducing reducing powerful, prisoners- of wine. Webber believes that that believes Webber wine. of year old Tawny Port - another another - Port Tawny old year De BortoliMakesthe didn’t matter if the world has has world the if matter didn’t To the surprise of many, a lot lot many,a of surprise Tothe Shiraz, is perceived to be the the be to perceived is Shiraz, amongst the first in Malaysia Malaysia in first the amongst Australian wines, namely the the namely wines, Australian made up its mind about how how about mind its up made exclusive wine dinner which which dinner wine exclusive to sample the Estate Grown Grown Estate the sample to over-the-top fruit, take-no- fruit, over-the-top was Webber, who gave his his gave Webber,who was wines were demystified at demystified were wines this tasting. To tasting. Webber,it this in the Klang Valley. Klang the in Difference Torbeck Wines founder, David Powell David founder, Wines Torbeck acclaimed wineries. wineries. most acclaimed Australia’s of one as emerged have and Valley Barossa by produced wines best the as are recognized wines Torbreck achieve. can farming fastidious most the only that purity fruit the red displays wine full-bodied this glass, the from soar tar melted and graphite smoke, cassis, de crème black raspberries, of aromas the hue, like ink almost saturated, dense, a Possessing RunRig. 2006 luxurious exclusive and the was crowd the among hit Another fruit. core its produce that vines’ ‘bush gnarled of old, its because Powell’s of favourite personal long-time a Steading, 2006 the was sampled wines many world. the in vines old precious the of most some to home is which Valley, Barossa the in vineyards best very the from fruit use enabled to has Torbreck principle share-farming This vineyard. the managing totally for return in rate grapes market his the for of percentage a owner the paying involves which practice a vineyard, to the money share-farm enough raise to managed He vines. old dry-grown of sections few a up clean and discover consumers a refreshing drink. drink. refreshing a consumers offers that beer flavoured a lighter is tin, a metallic in packaged Dry, Super Asahi 1987, in Introduced country. this positive in beer the Japanese the of development towards support his show to eager was who Excellency Japan, of His Ambassador of Horie, Masahiko presence the launch by media graced Asahi was the Kiara, Mont Solaris at retailers. chain and cafes restaurants, hotel, at efforts marketing and its distribution by increasing the brand reinvigorate to targets LHFB and Malaysia Carlsberg breweries, Japanese largest the of one Ltd, Breweries Asahi with partnership In 2010. July beginning beer dry further Super Asahi of is distributorship sole premium the with beers imported of Malaysia Sdn portfolio its Carlsberg F&B strengthening Heng (LHFB), Luen Bhd subsidiary its Through Asahi, ThePreferredBeer improving significantly. levels significantly. service improving beverage and food in result then would which staff, service and partners trade GAB doorsteps of the to right advocacy brand and training brings Academy, Operators) Restaurant and Outlets Entertainment (Hotel, HERO GAB by undertaken endeavour, wheels’ on ‘training The exciting partners. and trade 600 unique its serve better to country the across all pubs and restaurants more to outlets, out reach flagship to – centre training a of facilities with complete bus a – centre training launched mobile (GAB), a Berhad Anchor Guinness country, the in brewery a by initiative such first the is what In Beer Bus Powell highlighted the finer points of drinking these Australian wines at the dinner. Among the the dinner. Among the at wines Australian these drinking of points finer the highlighted Powell Held at the exclusive Canon Celebrities’ Club Club Celebrities’ Canon exclusive the at Held Breweries Ltd., Mr. Ltd., Takumi Yamaguchi Breweries Asahi of Manager Regional and Loong, Voon Chin Dato’ LHFB, of Director Managing Deputy and Malaysia Carlsberg of Director Managing Deputy Ravn, Mr. Soren LHFB, of Director Managing and Malaysia Carlsberg of Director Managing Horie, Mr. Masahiko Excellency His Malaysia, Embassy Japan of Ambassador Mr. Ltd, Nakai, Tadashi Breweries Asahi of Headquarters International of Manager General Senior Officer/ Senior Mr. Ltd, Kodato, Toshio Breweries Asahi of Headquarters International of Head Officer, Executive Left: From Powell, who was working at Rockford, began to to began Rockford, at working was who Powell, when 1992 to back date wines of selection himself. man the know to getting and samplings, and discussions wine of session intimate an was cuisine Chinese sumptuous of course a over place took which dinner laid-back 1994.The in Vintners Torbreck founded who Powell David winemaker, Australian with dine and wine to guests invited of group a hosted Bhd Sdn Spirits and Wines AsiaEuro 2010, 9 August On Torbreck Greatness The roots of this now globally renowned renowned globally now this of roots The OCKS HE ON

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An Italian Legend Aperol was launched in 1919 at the Padua International Fair. Created by the Barbieri brothers, Aperol soon became one of Italy’s favourite liqueurs. It is light on alcohol at only 11 per cent by volume, but has a rich, complex taste deriving from the infusion of a blend of high-quality herbs and roots. The original recipe has remained unchanged and is a secret to this day. The origins of the Aperol Spritz are not known for certain, but it is said to have been created during the Austrian occupation of Italy in the 19th century. The name may in fact come from the German verb ‘spritzen’, meaning ‘to spray’, or from the name given to Austrian wines from the western region of Wachau. German soldiers quickly became accustomed to drinking the local wines of Veneto in local taverns but, since their alcohol content was much higher than the beer they were used to drinking, they often diluted it with water. This gave rise to the white Spritz. As time passed, the ritual of the aperitif spread, with many different versions of the Veneto Spritz becoming popular. Over the past ten years, Aperol Spritz with prosecco has become the most frequently ordered and consumed variety: light, cool and sparkling, it is the ideal aperitif for any occasion.

For more information contact Albert Wines & Spirits (M) Sdn Bhd. Tel: +60 3 6276 3993

Keep On Running The RunRig has often drawn comparison with the beautifully fragrant and tautly structured wines produced from the steep slopes of the Northern Rhône Valley’s Appellation of Côte Rôtie. The 2006 RunRig, although wonderfully aromatic like its predecessors, is a wine that exhibits so much power and latent richness that it could easily be mistaken for the hugely concentrated wines sourced from the sun drenched hill of Hermitage (the historic home of Syrah and some of the world’s most powerful and longest living wines). Possessing a dense, saturated, almost ink like hue, the aromas of black raspberries, crème de cassis, smoke, graphite and melted tar soar from the glass. Full bodied with great intensity, amazing freshness and extraordinary concentration, the multi-layered palate displays the fruit purity that only the most fastidious farming can achieve. Hints of homemade marmalade, scorched earth and slow roasted meats later emerge with time in the glass. Although extremely intense, the wine’s power is cloaked within its balance and concentration, surging forth as an expansive sensation- the way only the greatest wines can.

For more information contact Asiaeuro Wines & Spirits Sdn Bhd. Tel: +60 3 7883 2828

De Bortoli Estate Grown Chardonnay De Bortoli Estate is one of the largest in the Yarra Valley with more than 240 hectares under vine. Led by Steve Webber, the winemaking team of Australia has hit consistent high notes with their Yarra Valley Estate Grown line. The reds do well here but their whites stand apart from the whites grown in other regions of Australia. Here is a look at their Chardonnay, a varietal that is gaining popularity because it is just as beneficial for one’s health as most red wines and tastes really good by itself or with most foods. With a nose of complex nutty minerals and palate of ripe citrus fruits and hazelnuts, the wine takes you on a ride with every glass at it reveals greater complexity and terrific length leaving you wishing you had another bottle on ice.

For more information contact Albert Wines & Spirits (M) Sdn Bhd. Tel: +60 3 6276 3993

hospitality asia 97 CHILLUT O 98 hospitality asia 3 Nanson Road, Studio M Hotel Level 1 Level Hotel M Studio Road, Nanson 3 The Westin Kuala Lumpur, Kuala Westin The Tel: +60 3 2773 8338 2773 3 Tel:+60 Fax: +65 6808 8899 6808 +65 Fax: Tel: +65 6808 8888 8888 6808 Tel:+65 Qba Latin Bar & Grill & Bar Latin Qba Lower Ground 1 & 2 & 1 Ground Lower Singapore 238910 Singapore Malted Mlik Malted during Salseros Night. Night. Salseros lessons during salsa trial free for Thursdays on Qba towards head should dancers salsa Budding from 1am. to ladies 9pm the for only beverages selected complimentary with Night Ladies’ are 5pm from Wednesdays 9pm. to beverages for prices Hour Happy attractive offering – Hour Happy QBARRIO with away day mouth-watering char-grilled foods and delicious thin crust pizzas, it is a beer experience like no other. no like experience beer a is it pizzas, crust thin delicious and foods char-grilled deals, bucket mouth-watering competitive Offering seasons. game during screen projector giant a on your match of favourite screenings live witness and Milk Malted to over head fanatic, sports a are S$20 you as If low carton. as a for from prices starting with month the of Sunday last every auction beer a first offer the to and bar Awards Beer Asia the of brews gold-medal-winning all serve to Singapore in bar also is only the Milk Malted Asia. to exclusive are which of some – globe the across from beers of myriad a music. soothing live, by accompanied friends with up catching Quirky Q Weaned OnMilk Boasting a range of more than 50 different kinds of commercial and craft beers, Malted Milk offers offers Milk Malted beers, craft and commercial of kinds different 50 than more of range a Boasting

Bar & Grill every other day. Kick the blues of the the of blues the day. Kick other every Grill & Bar 2007-2008. and 2005-2006 years in consecutively award Outlet’ Bar & Wine ‘Best the with Qba honoured Awards Platinum Asia Hospitality received. has it that awards the is fame its to testament a and Grill, & Bar Latin Qba at partied and dined wined, have Many environment. modern a in life to brought Cuba of era bygone a of reflection a is Grill & Bar Latin Qba engaging, passionate, character. unique very a Grill & Bar Latin Qba giving elements, all encompasses – performances Latin live intoxicating cigars, and wines of selection wide a with along KL, in collection rum largest the with teamed cuisine exquisite and interior, glorious many. The for option dining preferred the and entertainment great for setting perfect the is Grill & Bar Latin Qba There is something going on in Qba Latin Latin Qba in on going something is There dramatic, charged, emotionally Theatrical, perfect choice for a night of of night a for choice perfect the is sittings minimal with venue airy This designs. uncomplicated and contemporary on draws that M Studio hip the to adjacent setting lounge alfresco an in unwind and back Kick snacks. scrumptious and beer chilled some over peers with time feel-good some for M Studio at Milk Malted to over way your make work, at day strenuous and long a After hospitality asia ~ September-November 2010 Page 99 C M Y K HAPPENINGS 100 hospitality asia Chefs Association (TCA) senior, 4th 4th senior, (TCA) Association Chefs Association (SCA) team, Champion Champion team, (SCA) Association Professional category ; Lakeside 2 Lakeside ; category Professional for Professional category ; G G Team ; category Professional for (Taylor’s College KL), 3rd place for for place 3rd KL), College (Taylor’s Professional category ; Thailand Thailand ; category Professional (G Hotel Penang), Runner up for for up Runner Penang), Hotel (G From the top : Singapore Chefs Chefs :Singapore top the From place for Professional category Professional for place Battle Of TheBest was by far the toughest competition in the world. the in competition toughest this the far by that was humour of tinge competitors a with Some confessed even live. witness to most entertaining the became quickly it but challenging, robust and competition the was only not ingredients, tricky and exotic of kind these With fresh . whole even and mint dry , fresh ginseng, root, ginger finger including ingredients secret of combination a with seafood and poultry, meat, such as proteins different using dish a up whipping culinary their included tasks their of tested Some skills. and know-how that battle a in immersed thoroughly were teams competing all stages, out Brueshweiller. Marco and Ong Helen food analyst Asian Beh, Amy chef celebrity Weible, Otto Judge Chief were lot the Amongst Societies. Chefs of Association World the by approved individuals qualified highly of comprised judges of panel The teams. participating the of six up made that teams of female trend was a there noticeable of Malaysia, to south the the north from hailed the teams remaining While Thailand. and Singapore Korea, South were namely countries, foreign of three stakes participation the the Heightening winners. breaking student record make 30 to set was and competition the – teams professionals of were – 17 teams which participating culinary 47 With regional Societies, competition. approved Chefs WACS of a becoming Association World the by schedules. competition long-awaited their receive and lots draw randomly to stage up the way their made from categories junior and Participants professional battling. culinary of days three next the for up pumped spirits and satisfied stomachs their with night that left who media the and participants judges, members, of PJM. panel committee the sponsors, Chan were feast this Peter at Present Chef by Chairman spearheaded Association Chapter Organizing Chefs Penang the Malaysia, at of team by organized energetic was dinner the Penang welcome Hotel a Eastin fight, at held culinary this of the mark To start 2010. June 6 to Sports 4 three-day on (PISA) International a Arena Penang in the storm at largest competition arena, the one up in cooking assembled who establishments ih fo te al rud t te knock- the to rounds early the from Right endorsed was competition the year, This chefs from different regions and and regions different from between chefs Challenge battle Chefs serious a witnessed Penang 4th he HAPPENINGS 101

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Clockwise from the top left: Thai Junior (TCA), Champion for student category ; SJCC (Singapore Junior Chefs Club), Runner up for student category ; Sketch (KDU Penang Campus), 3rd place for student category ;Al-Dente (KDU Penang Campus), 4th place for student category Above (left and right): Chefs busy preparing their signature dishes for the challenge Internasionale for sponsoring the venue, Penang Global Tourism for being the transportMAH provider, Penang Chapter, and Matta Penang StateTourism Exco for Penang endorsing our Chapter event,” said Organizing Chairman Peter Chan. He continued, “ Not forgetting our staunch partners, F&B Facilities – Quality Official Associates Kitchen - Nestle Equipments, Convotherm Professional – Combi-oven, Maggi & West Nestle Metric products,– Official Kitchen Aid, Petronas LPG gas, Hospitality Asia, Junichi – OfficialTableware and many more product and service providers thank you– for your support.” After three days of intense cooking, the Under the student category, where the Over the three days of competition cum This event was made possible by a group competition came to an end named. and winners Under were the Singapore professionalChefs Association (SCA) category,team bagged the grand the prize of a total of RM 5,000. Coming in HotelPenangGfrom Team G Thesecond placewas followedbyLakeside College Taylor’s from2 Kuala Lumpur. The Thailand Chefs Associations senior team (TCA) took the title of 2nd runner up in the professional category. competitionwas just as stiff, theThai Junior (TCA) teamwas named reigning champions, followed by runner up Singapore Junior Chefs The Club 1st (SJCC). and 2nd runner upwent to placesSketch and respectivelyAl-Dente – both hailing from KDU Penang Campus. The most vied forthe Nestle Specialaward, Award for Best Malaysian Team deservingly went to the Penang. G Team from G Hotel iFoodex Food Exhibition, food more enthusiasts, than chefs 60, thronged and the 000 concourse culinary of PISA, squeezing students theirway through the competition. bustling Among exhibition the and manybrands like food Sun Dairies, exhibitors Moi Foods, Kitchen Tech, were Nestle, Unilever, Eco Brown and Australian Taylor, all of whom enjoyed a responsive local crowd. of sponsors whom appreciative of. the“My sincere appreciations committee go to are truly HAPPENINGS 102 ing (M) Sdn Bhd; Ivo R. Nekvapil, MAH Vice Vice MAH Nekvapil, R. Ivo Bhd; Sdn (M) ing hospitality asia President; Prof. Dr. Lucy Lum, PICU UMMC UMMC PICU Lum, Dr. Lucy Prof. President; Hurst, The Saujana Hotel General Manager Manager General Hotel Saujana The Hurst, T. Pereira, MAH CEO; R. Ravindran, Senior Senior Ravindran, R. CEO; MAH T. Pereira, Association Committee Member; Reginald Reginald Member; Committee Association Key Account Manager, Carlsberg Market- Carlsberg Manager, Account Key Abidin presented a mock cheque to Prof. Prof. to cheque mock a presented Abidin Elias, BMW Club Malaysia President; Ian Ian President; Malaysia Club BMW Elias, Consultant; Sam Cheah Swee Hee, MAH MAH Hee, Swee Cheah Sam Consultant; Intensive Care Unit of University Malaya Malaya University of Unit Care Intensive From the top: (From left): William Quah, Quah, William left): (From top: the From Malaysian Food & Beverage Executives Executives Beverage & Food Malaysian ; President of Malaysian Association of of Association Malaysian of President ; Dr. Lucy Lum, Consultant of Paediatric Paediatric of Consultant Lum, Dr.Lucy Hon. Secretary-General; Captain Nazri Nazri Captain Secretary-General; Hon. Hotels, YBhg. Datuk Mohd Ilyas Zainol Zainol Ilyas Mohd Datuk YBhg. Hotels, Jammin’ FundRaising Medical Centre; The Union The Centre; Medical RM361,678 for PICU. PICU. for RM361,678 last about raised the have Over Sessions Jam year. Charity after decade, year back regulars come of who comprised gets guests the of which percent 40 July, to 35 About of sessions. jam about Saturdays excited regulars first the with Jam Charity Session.” 11th the exceeded for aimed again actually we amount which once the PICU, to for happy funds are raise we Vain’, In Knock assuredly, said Raja S.S. Chairman, Organizing RM10,000 each. cost which blenders oxygen as such necessities crucial purchase now can PICU raised, funds the With difficulties.” helps breathing with children It RM150,000. a cost purchasing which towards bronchoscope, gone has Sessions Jam from the Charity the last few years, the contribution “In added, She Sessions”. Jam Charity annual the organized have who sponsors, and bodies other of host a and MAH by answered been has aid for call Lucy the years, 10 last the Dr. “Over shared, See Chai Lam Professor Consultant PICU generosity, this by Moved society. local to innate charity indeed was of spirit the that proving year, this Unit (PICU) Care Intensive Paediatric the for raised was 203.25 RM51, of total to. out set A staggering had PICU. of children needy the of aid in 2pm at beginning hours 12 for whom live perform to of volunteered Smoke all Vertigo, Carbolic and Men D’Stags, President’s Balls, Roses, Wild Lyia, Zack & Band, Sharin Sensations, Chemistry, SWV, of Adam, Sons Union, The Rosario, Joe “Elvis” Stones with Small Hussien, Ashik The Vernon, & Fats of like Centre acts Entertainment performing Lumpur, with Kuala Hotel RP Saujana the at Held Lumpur. Kuala the Centre, of Medical Malaya (PICU) University Unit Care for Intensive funds raise Paediatric to the give particular to in again society, yet to back place took event annual this charity, of name the in All entertainment. stopping The event has always been synonymous synonymous been always has event The Shall Child ‘No theme the under year, society, “This to back giving in believer firm A it what than more achieved event the all, in All eeaig oe ud ad crowd- and Session funds more Jam generating bolder, and bigger Charity year this returned 11th he HAPPENINGS 103

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Clockwise from the top left: Raw crystal bay prawns with Osetra caviar & Mild Laksa king prawn ; Executive Chef Frank Kilian & Sous Chef EricThng ofTower Club ; (L-R) MalcolmTham, Programme Director,Wine ForAsia; Antonio Guillermo VillegasVillalobos, Ambassador, Embassy of Mexico;Ambassador’s Spouse, Claudia Gonzalez deVillegas; Josie, Boss of Tower Club; Millie’sSamTan, Enterprise; Jason Ng, Director, MPWine Resources Pte Ltd ; (L-R) Representative of New Zealand Trade and Enterprise; Elodie Journet, Trade Commissioner,Australia Trade Commission;Yanee Srimeechai, Deputy Director,Thailand Trade Office Wine Rendezvous Wine eld at the prestigious Singapore Tower Club, on 30 June exclusive Wine 2010,For Asia (WFA 2010) the ‘Yin and Yang’ was inspired by the overall Kicking-off the elegant feast was a unique The two very talented chefs behind the Programme Director of WFA, Malcolm Tham, dinner featured a ‘Yin and Yang’ theme on drawing Western and Asian winesto match. Present at this special cuisinesevent were with selecteddignitaries from key countries involved in the wine trade, including ambassadors, trade chancellors commissioners and from Australia, Chile, Mexico, New Zealand, Italy, Spain andThailand. theme of the Dimension trade of show Wine and that guests Food a is Pairing.’sneak preview To ‘The into give the Fifth dinner, guestsevening’s were winetreated to a pre-dinner drink - the Xenius Cava Brut Rosado NV; an appealing rose-coloured sparkling wine with and strawberry berry, aromas and cherry flavours sponsored by Millie’s Enterprise. match of Raw Crystal Bay Caviar alongside Prawns Mild withLaksa King OsetraPrawn coupled with2008a Becker (Pfalz) “Schweigener” Riesling Dry courtesy of Second Magma on German the Wine menu Bistro.cucumber was potato Confit juxtaposed with Ocean Asian-inspired Trout Deep-fried Sea Perch topped with Crispa true Beanhit among- the crowd. Complementing this serving was a supplied 2007 Delfi notableSingaporeby a Next, Ltd. Pte Stella Bella western Chardonnay recipe; Angus Beef served withpearl onionpickled and Madeira jus, paired with Chinese styleWok-fried Beef Cubes in Black Pepper Sauce suitably accompanied by a 128 Coonawarra 2006 Shiraz, compliments Penfolds of Bacardi- Bin Martini Singapore Pte Ltd. evening’s mesmerizing dinner were than none resident otherchefs, Executive Chef Frankwho preparedKilian the Western dishes and Sous Chef EricThng who delivered theAsian fare. said, “Combining goodharmonious pairing fastisgaining popularity thein food and region. wine Asian cuisine in is rich a with exotic so flavours,it is natural that the epicurean will seek to find new frontiers in taste with the with it.” rightHe stressed thatwine wine and tofood pairinggo is fast becoming the main engine of growth for wine consumption inAsia. HAPPENINGS 104 hospitality asia Charitably Empowering From the top: Dr Christina Ng, Founder of EMPOWERED!; Frangipani Restaurant’s inviting ambience ambience inviting Restaurant’s Frangipani EMPOWERED!; of Founder Ng, Christina Dr top: the From Castillon. Castillon. glaze, de Cotes Pitray, truffle de Chateau 2003 with a with coupled topped leaves potato sweet wilted tempura, anchovy in a mushroom Portobello was tenderloin, fourth Angus wrapped bacon in duck Joseph succulent Coming 2008, Beaujolais. Brouilly Drouhin, with paired pleasantly sauce, orange candied sour sweet with crumpet gras foie seared pan dusted spice five marinated and pigeon wine red of ensemble an was course main the flavours, piquant on Drawing Burgundy. Ligeret, A. 2005, Chablis by accompanied crème fraiche echirè and roe salmon potato, confit salmon with smoked tea warm of Next, entrée match. aromatic to an enticing Alsace Hugel, and the Riesling, quenelles 2007 a lobster with fresh with bisque beginning lobster surprised audience, chefs own the Frangipani’s by prepared Cobcroft dined. Simon they while guests and with the entertained Linda Rodnite, and Daniela Baagoe, by Runa led quartet commenced. string dinner the A as tables seated cozy were their voice. at guests act, romantic opening steady the and Following charm manly his with crowd the serenaded guitar the on man The Estrada. Edgar by set music Latin a – act first the was evening for the for mood the funds Setting campaign. raise help screening cancer to colorectal next EMPOWERED!’s support full who in guests came invited and performers musicians, shows, exhibitions. road and workshops, as such platforms mission its several through accomplish vaccinations to strives and It poor. the screening to providing and for awareness creating as well as information health non-profit and a cancer provides is particularly that on organization EMPOWERED! launched 2009, April Officially under 30 Malaysia. the in amongst privileged lives suffering saving eliminating cancer, and preventing to committed music dining, fine auction. wine a and of entertainment night a through sat who guests over 80 saw event The Restaurant 2010. July 14 on Frangipani hip Lumpur Kuala Bintang, Bukit the Changkat on located at place took Evening Charity EMPOWERED! The way. fulfilling On the menu, a series of exquisite dishes dishes exquisite of series a menu, the On sponsors, were dinner charity this at Present society advocacy cancer a is EMPOWERED! always unravels in a more fun and fun in a more unravels always party the charity, of name the in together getting to comes it hen HAPPENINGS 105

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From the top row: Frangipani Restaurant; (left) Kings School Ely concert band; (right) Red wine marinated pigeon and five spice dusted pan seared foie gras crumpet with sweet sour candied orange sauce; String quartet performance All photographs courtesy of DrAdelina Cheong, Merck Serono Div. Wrapping up the delicious five-course meal Presenting the evening’s main act was the The lady behind this charitable mission Apart from these big-hearted individuals who was a dessert trio consisting of chocolate terrine withpassion fruit custard, French toast with roast apple and maple sauce and thirdly, pistachio and white chocolate cheesecake with Irish tea sauceand “cigarette russe” – truly a motley of bite size sweet treats. King’s School Ely concert band the that way flew from in Cambridge, all United youthfulband Kingdom.comprising of33musically The talented students and six teachers memorable delivered musical a fun experience, and playingrepertoire a of music wide which altogether entertainedand engaged the audience. is Dr Christinaof EMPOWERED!. Ng, President Seeing supporting this foundation and is the Dr Ng’s close friend, Founder importance Tracey-Anne of Holloway, whowith Dwina was – instrumental – in this bringing together together event. Owner his partner of who volunteered Frangipani, to share thehost same Eddie vision the as Dr Ng whendinner it andcomes to fundraisers. He comments, “This was for a good cause and at least once a year, we’ll try our best to support charity events.” were responsible for thisthe following memorable sponsors evening, also in procuring played success a for vitalthe charity role dinner;are ADLthey Advertising & Design Sdn Bhd, AsiaEuro Wines & Malaysia Spirits Sdn Sdn Bhd, Yoong Kheong, Co-Wise Bhd, CarlsbergResources (M) Sdn Bhd, Bacardi-Martini Brewery, Finebins Sdn Bhd, Chin Frangipani Restaurant and theirall food suppliers, Magnum Wines & Spirits Sdn Bhd and Radius International. IMPRESSIONS 106 called Matah. I brought this recipe recipe condiment this brought I onion Matah. Sambal delicious called a made who met I chef a was there and year, last went Bali to “I example, an recalls He world.” the around all from food comfort is Cafe of Oriole idea “The food. honest good and fine dining for palate discerning a had always but cuisine Asian in groundings Bar his had & Café initially Oriole and Grill & Bar Bedrock three runs Aerin’s, namely Singapore in now outlets popular who man The understand to flavours.” began there from and her food taste to used I days, younger my since and cook around incredible an is revolved mother my – food always has for went family I My and it. gap, the in saw opportunity I an ago. while a Kale & an Whitebait called saw restaurant he seafood a started because “I opportunity. first F&B three into of ventured father passionate and dedicated very The delegation.” of art the master to need “I jokes, He shoes. hands-on the of out steps never Food Chain The of Director Loh, Keith tasks, hospitality asia charge by delegating delegating by charge the lead successful entrepreneur most hile about attaining success with the right blend of business strategies and most most and strategies do. you what business for of passion the blend having importantly, right Asia the Hospitality with to success speaks attaining restaurateur about award- old of Barista 36-year National chain The Singapore a 2010. the at owning Championship champion a scene, as made F&B emerging and has Singaporean outlets Loh winning the Keith in forward-thinking himself and for name energetic the gourmet, avid An Class Act your business strategies.” forgo strategies.” business but your awards naturally for aim will can’t You awards come. the that successful you’re when only is It business. a successful having to key the be will that then slow down, never and ingredients these all marry to secret the find can you If product. proposition your of value the – value of indicators key the are in- two These consistency. quality with line your develop to need you Then customers. your to relevant be to need you First, points. key a few on concentrate to but awards receive to aim not to is thumb of rule “The explains, Loh - 2010 Guide Restaurant Best Tattler’s Singapore by ‘Best Restaurant’ named New being - success Grill’s & Bar ribs.” pork barbecued with paired menu our in now is it and back When asked about the secret to Bedrock to Bedrock secret the about asked When serve them.” them.” serve to happy than more be will we opportunity, the us give on customers the me long As toes. keeps my it because being restaurant of the in tired never I’m changing. always and boring never mine. is of industry restaurant passion The personal a has been it always because here industry coffee presence I the larger in much and a having expanding us see do and my growing see “I business shares, He for industry. ambassador coffee the an future being the and in expanding business his envisions Loh businesses.” all to apply facts same These are. you than job better a do to trying is who Because there out else on. someone be always will improve there can we something always is there Because worried. me gets it Being the forward-thinker he is, is, he forward-thinker the Being If there’s nothing wrong with the outlet, outlet, the with wrong nothing there’s If ball. the and drop cannot You customer. the food the a very service, is are –the “It balls important three All service: act. and juggling food the of importance equal the about field. shares this He in balance right the having Loh is just as affirmative about about affirmative as just is Loh OPINION 107

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Being the pioneer in the coffee roasting business since 1962, Boncafé’s vision with its new coffee gallery and academy in Kuala Lumpur is in line with promoting the coffee story to all coffee lovers. General Manager Bennie speaks Teoh to us about the facility and the types of exciting services it has to offer. The other mainstay activity in this What activities will be carried out in this new facility? Customers and visitors are welcome to come in and see the range of coffee and beverage products we have on asshow, well as coffee machines and systems from our partners in providingbe alsowill We Switzerland.andItaly our ROAST on Demand Coffee Service with our range of up to 5 single whichorigins we coffees will roast on demand. Simply by calling up order, our customer can pick their up orders from us in three days time. This is in line with our belief that coffeeenjoyed when consumedis fresh. best istotrain our HORECA customers but wewill constantly monitor feedback from andthepublic accordingly before wedecide demand to set up training programmes open to public. the If demand is good we may see this programme available in the near future. outlet will be the training sessionscustomers, forwhere ourthey will learn all coffeefrompullingperfect the thingsespresso shot, coffee machine cleaning and maintenanceand of course serving coffee up a and great espresso cup based of dining beverages patrons. for Roasting And Toasting And Roasting Is this facility any different Is this facility any different from the one in Singapore? ÊtreBonGallery Academy& inKuala Lumpur is very similar toSingapore, in the elements flagship of the facility Coffee design Journey, in and the training academy setup portion, in and the the Demand new Service. What Roast is on differentis though that this facility Courses does and not Coffee offer Barista Journey public.At present tours the academy’s main focus to the Over a year Singapore.Onetheofcore values Boncaféof ago, this is the waspassion for knowledge; where started we are always in in-sync with the current trends. So today with all the interest about coffee andcoffee-making, our passion for has knowledge driven us to open Aparteducatefrom thistrainand customers.our new facility to the passion for knowledge, our value other is the passion core for business and that is wherewewant togive that extra value toour customers. In order to do that, we opened this facility to provide a value added service for our foodservice customers; I believe that all who come through this learningwill facility find it useful anddiscerning beneficial. coffee drinker Even at home the who buys a coffee machine from us to will benefit also from stand thisexperience training from our academy. and learning How did the inspiration for Être Bon Gallery & Academy come about? Tell us more about this new us more about this Tell facility. This is a new learning and thattraining facility will showcase coffee. Être and Bon GalleryAcademy & is where teach all Boncafé’s thingsinstitutional customers can come and be trained on their baristaskills. willItalso showcase coffee theCoffee making or Journeycrop-to-cuporvisitors and story, can also view the gallery for Boncafé products,coffee machines and equipments as well as be able to place orders for premium singleorigin coffee via Boncafé’s Demand new service. Roast on OPINION 108 hospitality asia to Hospitality Asia about current current about Asia Hospitality to Managing Director of Hospitality Hospitality of Director Managing lasting impressions’, Hospitality Hospitality impressions’, lasting expected in the future. Rooted Rooted future. the in expected industry and the kind of trends trends of kind the and industry market leader in delivering the the delivering in leader market latest tabletop products and is is and products tabletop latest Resources, Ajmal Khan spoke spoke Khan Ajmal Resources, Resources has always been a been always has Resources changing trends in the supply supply the in trends changing now geared to push forward. forward. push to geared now in the philosophy of ‘creating ‘creating of philosophy the in Lasting Impressions they know exactly what to expect. expect. to what exactly know they and day the by wiser getting are Customers enjoyment. holistic It’s chip. bargaining extra an as atmosphere using are operators restaurant Instead, next. the from apart one set to enough be not may food great choose, to which from restaurants of variety increasing the of Because taste. the finally and presentation the setup, tabletop the layout, and design the including restaurant the of concept the encompasses This experience. the about now It’s alone. food about just more no is Dining industry? What’s newintheF&B restaurant wants to be left behind. behind. left be to wants restaurant or hotel no as trends changing of track keep to need definitely We waves. creating companies upstart young time same the at and market the from disappear names brand established many seen have We trends. current with up keeping and designs innovative new about all It’s exciting. and new something with up coming is someone everyday because granted for positions their take cannot brands Big industry evolving? How doyouseethesupply will lead to better savings in the long run. run. long the in savings better to lead will choices right The quantities. order minimum and availability stock replenishments, durability, the at Look products. money for value is for out look to needs buyer the What with. out started they what from double pay ultimately they end, the In try. they but possible not it’s knows Everyone prices. star three at products star five – deal best the wants world the in buyer Every changes? they bepreparedforthese for thesedaysandhowcan What arebuyerslooking the 5-star hotels throughout the country. country. the throughout hotels 5-star the of majority at used being now are products our and time the of most correct been have we that say to proud I’m clients. Malaysian our among hit a be will feel we that portfolio our to brands new five to three to close on add we year Every options. unlimited has customer the showroom, of floors three With choice. widest the with products tabletop newest and latest the offering in leader market a been always have We preparing forthis? How isHospitalityResources creative. being about it’s but brand expensive most the having about not It’s setup. table dull most the even up liven surely will this All examples. the of some just are placemats elegant or lamps table unique mills, pepper and salt Eye-catching pieces. complimentary the of proliferation the is development interesting Another late. of flatware even and buffetware glassware, chinaware, in that seeing are We comeback. a making be to seems Colour expect toseeinthefuture? What arethetrendswecan PUBLISHER’S PICKS 109

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ten days. Sophisticated and elegant, in either Bordeaux or Champagne store them opened for Sowine Perfectly designed, the ingenious Sowine is the first home winebar available on the market. It allows home users to bring two bottles of either white and/or red wine to an ideal serving temperature and shades, it will fit beautifully in all interiors. Hospitality Resources Sdn Bhd +60Tel: 3 7980 8075 Fax: +60 3 7980 8285 www.hospitality.com.my Mepra Here’s a handy little serving component!polycarbonate This plate Mepra for catering is 27cm a in dishdiameter measuringwith a hole where you kindwinecanThis ofglass plate indispensableflute. an or is put any item for all parties and events. Made of polycarbonate, the catering plate is use suitableof glass is for not allowed. places The plate whereis dishwasher unbreakable, the safe and colours. available in several different Owing to its innovative oxygen extraction system wine is Classic Coffee & Beverage Sdn Bhd +60Tel: 3 8073 4388 Fax: +60 3 8073 4368 protected from any risk of oxidation. Its control panel makes it very easy for users to select the optimum temperature, while the plungers make oxygen extraction a breeze. Tel: +65Tel: 6288 9190 Kadeka Wine Chiller Kadeka Wine Capital Marketing (S) Pte Ltd 21 Ubi Road 1 #01-01, Singapore 408724 The journey of the best premium oftenwines ends in a highly regarded wineKadeka chiller; each impeccably designedwith tasteful features suchtemperature as precise control, charcoal filter humidity andUV three-layered glass doors. box, anti-The new advanced143T KA with three temperature separately zones controlled is a offering case the luxury in of storing point; your prized collection of white wines champagnes, in optimal cellar conditions. red Togetherwithsophisticateda black finish, and wooden shelves and LED perfection display, wine aficionados it will savour to is the very last drop. WINEALK T 110 hospitality asia New Wines, Old Vines By David Bowden David By Barossa Scholar Chardonnay Scholar Barossa world-class Rieslings from the adjoining Eden Eden adjoining the Valley. from as well Rieslings as grapes world-class Syrah) (or Shiraz from premier made super world’s wines for known best is Valley the Barossa The wines. of one Grange; considered Penfolds to plus home 50 also It’s its history. in year year every a almost by won vineyard been state it’s as Australia South in status residence has almost Trophy Watson Jimmy the grapevines. wine-producing surviving oldest world’s the them makes This old. years 150 than more are vines some and Barossa generations six for Valley the in made been have Wines century. 19th late the in vines World that Old many phylloxera destroyed of ravages the oldest world’s withstood the having of some are state producing highly- these wine largest making of Australia’s vines wines. The prized in heritage long valley’s the about talk winemakers hear also You’ll wines. finest world’s of the some in producing component has worked in several Australian vineyards as as vineyards Australian several in Dutschke worked has cellarhand. a as young starting from his in skills he that learned the winemakers valley’s of many of He’s typical winemakers. of line long a Wayne Barossa, of the a descendant is Wines Dutschke from of Dutschke district Lyndoch the In Wine fromtheGods wine world the on scene. mark their winemakers making some are are who Here palate. pre- a to conceived made being than rather terrior their of expression an are that wines and, levels lower alcoholic wines, their in regionality more for looking now are who Barossa the in winemakers are there wines. followers, dedicated of Barossa band his has of Parker While enough get can’t seemingly Australia. or France in classes educational wine attended you whether upon depends usage their and interchangeable are names the although winemakers from glances suspicious get you’ll as here around it Syrah wines. go calling Don’t Shiraz its for acclaimed internationally is Valley Barossa Big andboldBarossa Australia’s most prestigious wine award, award, wine prestigious most Australia’s

Noted America wine writer, Robert Parker Parker Robert writer, wine America Noted grape vines that are an essential essential an are that vines old grape the to references see you’ll Valley Barossa Australia’s South WINEALK T 111

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Clockwise from the top left: Blending wines, Penfolds 1962; Rows of vines at Pindarie BarossaValley; Tony Brooks of Pindarie BarossaValley; Barrels of Lanmeil fortified wines Another new winery to visit is Pindarie andin the hands of the Schulz Family since 1865. Turkey Flat has always been prepared to produce wines from well-known varieties as well as some from lesser grown grapes Viognier, Dolcetto, Pedro Ximénez such and Mourvèdre. as Marsanne, These complement the well-established varieties of Shiraz, Chardonnay and Grenache.Their wines are also considered by manyAustralians as some of the nation’s most cellar-able wines with many gracing the nationsFlat Turkeycellars. Rosé isalso considered asone leading restaurants of the nations finest and along with that produced fellowby BarossaValley winemaker, Charles Melton. Home on the Grange In one sense, Troy Kalleske is a new block as hekid only startedon his own labelthe in 2002 but in another, his Polish forefathers planted vines in theBarossa in 1853. Kalleske decided that it was time for his own grapes to and benot end labelledup in other people’sas wines. suchSome of the ‘other people’ are of the calibreGrange ofso it Penfoldswas a tough decision to venture out onhis own although Penfolds still gets its share of Kalleskegrapes.Kalleske wines arehand-pruned, placedin open fermenters and basket presses are used to produce organic wines. near Tanunda. It produceswine an labelled interesting as red ‘Bar Tempranillo, Rossa’ Sangiovese and made and The new from cellardoor Shiraz has superb panoramic varieties. views where meals of Mediterranean cuisine are served on the verandah of the old stone building. Wines for cellaring Wines Julie Campbell winemakers iswho have captured the one attentionwineconnoisseurs. She comes of from along line of of severalwinemakers and is now blending wines female at Turkey Flat. The vineyard has been around since 1847 Old vines, contemporary creativity Schild Estate in Rowland FlatJacob’s Creek near was started the by famousPolish immigrants. Established in 1952 by Ben Schild the estate also incorporates some vines that date back to which1847 go into the Limited estate’s iconic Release ‘Moorooroo’ Hazeldine produces Shiraz. wines of subtle flavour unlike many of Winemakerthe other ‘blockbusters’ from Scottthe valley. Moorooroo is matured for 24 months in new and oldFrench oak to give it a subtle intensity and just a hint of oak. Limited filtering results in a wine of generous flavour that requires decantering for at least four hours to ensure optimum appreciation. Theyalsoproduceexcellent an rangeEstateofand Reserve wines including Merlot, Chardonnay,Shiraz and Riesling,the iconic Australian blend GMS (Grenache,of Mataro and Shiraz). well as in France, California and Spain. Heoperates nowfrom the appropriately named, God’s Hill Road where he produces underfruity and his elegant own wines label, with Seek balanced out his tannins. premium Shiraz wines such OscarSemmler,St Jakobi as and GHR. He also theturns his hand to fortified wines such as Muscat,Tokay and a full-flavoured sun-dried Shiraz. PERSONALITIES 112 hospitality asia notes. The 39 year-old Australian-born Food Food Australian-born year-old 39 The notes. accolades from the different establishments establishments different the from accolades an instrumental role in gearing the team for for team the gearing in role instrumental an overseeing the restaurants, the former chef chef former the restaurants, the overseeing engages in water-skiing and martial arts as as arts martial and water-skiing in engages Hotel in the Australian Black Box Cook Offs Offs Cook Box Black Australian the in Hotel winning the gold medal. He was chosen as as chosen was He medal. gold the winning the opening of Thistle Port Dickson Resort Resort Dickson Port Thistle of opening the and Beverage Operations Manager played played Manager Operations Beverage and him to oversee the Sports and Recreation Recreation and Sports the oversee to him in June 2009. Aside from developing the the developing from Aside 2009. June in Practical and Theory, Oliver Cortez began began Cortez Oliver Theory, and Practical Pacific International Cooking Competition Competition Cooking International Pacific represented Melbourne Sheraton Towers Sheraton Melbourne represented one of the 10 Sous Chefs from Sheraton Sheraton from Chefs Sous 10 the of one Great Wall for the Chaine des Rotisseurs Rotisseurs des Chaine the for Wall Great F&B concept and menus with the Thistle Thistle the with menus and concept F&B Behind this humble and people-oriented people-oriented and humble this Behind F&B personality is a portfolio of regional regional of portfolio a is personality F&B he has worked with. Cortez represented represented Cortez with. worked has he Qingdao Crowne Plaza Hotel in the Asia Asia the in Hotel Plaza Crowne Qingdao his Food and Beverage on all the right right the all on Beverage and Food his where he bagged the gold medal; and and medal; gold the bagged he where team, Cortez’s versatility also allowed allowed also versatility Cortez’s team, apprenticeship with Australian T.A.F.E Australian with apprenticeship Qualification in Professional Cookery, Cookery, Professional in Qualification Great Chefs of Beijing Gala Dinner. Gala Beijing of Chefs Great Food and Beverage Operations Operations Beverage and Food When he’s not in the kitchen or or kitchen the in not he’s When Thistle Port Dickson Resort Dickson Port Thistle Having completed a four-year four-year a completed Having part of his leisure time. time. leisure his of part Oliver Cortez Departments. Departments. Manager the various divisions such as Housekeeping, Housekeeping, as such divisions various the luxury hotel’s three restaurants, lounge, The The lounge, restaurants, three hotel’s luxury Sales and Marketing, Finance and Food and and Food and Finance Marketing, and Sales Singapore’s F&B operations; overseeing the the overseeing operations; F&B Singapore’s At the forefront of The Ritz-Carlton, Millenia Millenia Ritz-Carlton, The of forefront the At overview of general hotel operations across across operations hotel general of overview recently completed his Masters in Business Business in Masters his completed recently history and culture such as Florence, Rome Rome Florence, as such culture and history he chose to pursue his hospitality career in in career hospitality his pursue to chose he Beverage. After the 24 month programme, programme, month 24 the After Beverage. Administration, with the Maltepe University University Maltepe the with Administration, time with his family and exploring cuisines cuisines exploring and family his with time based in Turkey. A connoisseur of travels, travels, of Turkey.in connoisseur A based where he last held the position of Director Director of position the held last he where of Food and Beverage. Prior to which, he he which, to Prior Beverage. and Food of Ritz-Carlton Club and banquet facilities is is facilities banquet and Club Ritz-Carlton Executive Assistant Manager of Food and and Food of Manager Assistant Executive Leading Hotels of the World organization. organization. World the of Hotels Leading member of the Wine Lover’s Association, Association, Lover’s Wine the of member year tenure at The Ritz-Carlton, Istanbul, Istanbul, Ritz-Carlton, The at tenure year Conference & Airport Hotel. He has also also has He Hotel. & Airport Conference his favourite places include cities rich in in rich cities include places favourite his The Ritz-Carlton, Millenia Singapore Singapore Millenia Ritz-Carlton, The was with the Crowne Plaza and Holiday Holiday and Plaza Crowne the with was Bosphorus which was a member of the the of member a was which Bosphorus Inn hotels as well as the Radisson SAS SAS Radisson the as well as hotels Inn management trainee in Swissotel The The Swissotel in trainee management The experience provided him with an an with him provided experience The from around the world. He is also a also is He world. the around from entered the hospitality industry as a as industry hospitality the entered For leisure, Temuçin enjoys spending spending enjoys Temuçin leisure, For Executive Assistant Manager, Manager, Assistant Executive Temuçin joined the hotel after six six after hotel the joined Temuçin The Turkish-born F&B expert first first expert F&B Turkish-born The Beverage, Tarik Temuçin. Beverage, Food And Beverage Beverage And Food Tarik Temucin Food and Beverage. and Food and also Asia. Asia. also and in Turkey.in Conrad Bangkok Conrad Beverage And Food of Director Jean-Philippe Joye quality food and service excellence. excellence. service and food quality for passion his for known best is Joye Jean-Philippe region, the around outlets renowned in experiences his Throughout Bangkok. in Brasserie Thai-French first the becoming into Café@2 of transformation the spearhead to Lartigue Denis Chef Executive with closely works - heritage French his by powered – Joye Bangkok, Conrad At hotels. sister its and Bangkok Conrad of staff the among particular in Thailand, to education wine systematic bringing on plans he and Singapore in chefs Michelin-starred featured which Experience Art and Food Wine, the in involvement his through wine in expertise his applying in prides takes He Spirits. and Wines in Certificate Higher International operations. F&B Prix’s Grand Singapore F1 the organize to appointed also was he where Singapore Hotel Raffles in team the led veteran F&B the recently, Tokyo.Most Hyatt Park and Singapore Hotel Mandarin Mediterranée, Club as such establishments fine in positions holding management, bar and restaurant in experience of years 20 over him with brings leader multi-cultural The functions. and services catering hotel’s the as well as bars premier two and restaurants four all overseeing Beverage, and Food of Director Bangkok’s Conrad is Joye Jean-Philippe continents, across exposure with Frenchman A Joye is the proud holder of the the of holder proud the is Joye