food & entertainment

The world is your oyster with fabulous entrees and fantastic desserts served in some of the coolest dining spaces to be enjoyed in Asia. Try creating culinary masterpieces with recipes from our Star Chefs from the South East Asian region, or choose a new wine for your next meal pairing. If you're looking to chill out in style, consider the options in the Chill Out section or just relax and be catered to in gourmet style at our featured restaurants.

Page 41 FROM THE WOK 42 Sheraton Abu Dhabi in November. November. in Dhabi Abu Sheraton 2 in the Malay kitchen, presented presented kitchen, Malay the in 2 hospitality asia Shamsuri and Saifuddin, Commis Commis Saifuddin, and Shamsuri In an effort to promote Malaysian Malaysian promote to effort an In representatives from Le Méridien Méridien Le from representatives delicacies such as young mango mango young as such delicacies prepared a special buffet spread spread buffet special a prepared Food Festival which was held in in held was which Festival Food buffet. The well crafted menus menus crafted well The buffet. featured mouth-watering local local mouth-watering featured seafood buffet, cooking class class cooking buffet, seafood salad with sweet prawns and and prawns sweet with salad Kuala Lumpur were selected selected were Lumpur Kuala meat main courses, seafood seafood courses, main meat to participate in a Malaysian Malaysian a in participate to traditional Malay appetizers, appetizers, Malay traditional main courses and desserts. desserts. and courses main Chef Shamsuri and Saifuddin from from Saifuddin and Shamsuri Chef menus and a cocktail style style cocktail a and menus cooked up a storm as they they as storm a up cooked for the opening ceremony, ceremony, opening the for a menu that comprised of of comprised that menu a Malaysiana InAbu cuisine in Abu Dhabi, two two Dhabi, Abu in cuisine Malay kitchen Sous Chef Chef Sous kitchen Malay Both chef and commis commis and chef Both Le Meridien Kuala Lumpur Kuala Meridien Le lime dressing. dressing. lime Dhabi Chateaux. Chateaux. & Relais by 2006” World the of Chefs Master Gourmand Relais 150 Best “The amongst featured was and 2006” Asia in Chefs Young 10 “Top the of one named also was André Chef Stamford, the Swissôtel at appointment his to Prior awards. trade hospitality prestigious most – Asia’s Excellence of cuisine. nouvelle French of spirit creative the encapsulates that cooking his exemplary savour to repeatedly return whom of many gourmands, elite captivated have ingredients using unique for exuberance and flair artisanal his 2008, July in André par Jaan at launch menu first André’s Chef the Taiwan-born Since cuisine. de chef as year first remarkable most a André’s Chef in achieved set. vivant bon Singapore’s amongst recognition rising rapidly André’s par Jaan of affirmation an – Restaurants’ Top5 ‘Singapore’s of category new the in 2 No. of standing spectacular table etiquette. etiquette. proper on table them educate to and service hotel dining, fine of uniqueness the experience to opportunity dinner. set western dining fine 5-course a with Home Children’s Army Salvation from the guests 80 of group a treat to Chapter Penang Malaysia’s of Association Chefs’ the from little a guidance and personnel communication mass few a plus staffs service trainee of team a with together worked members and committees its and (PJCC) Club Chefs Junior Penang the old, two-years Only Gourmet Salvo Sharifah and (left) Pang TanChian from award their receive (centre) partner his and Cheam Eric Swissotel The Stamford, receiving the Miele Guide Trophy Guide Miele the receiving Stamford, The Swissotel F&B, of Director Moore, Nigel and Chiang Andre Chef local foodservices industry. industry. the of foodservices standards local the raise to effort its of part as Foodservices Fonterra by sponsored is course pastry The France. of Chef Pastry Best prestigious the including awards, numerous conferred been has who Chef Pastry Master acclaimed the Arnaud, Jean-Francois by conducted Course Training Pastry a attend Office. Penang Malaysia, Tourism of Director the Loon, Sharifah Cik by represented was who (PTAC), Council Action Tourism Penang the of Chairman Cheen, Kee Phaik Dato’ by officiated was Challenge Pastry maiden year. The this time first very the for Malaysia of shores the to competition the led Chapter, Penang Malaysia, Association Chef the with collaboration in Foodservices, Fonterra Indonesia, and Vietnam Philippines, Taiwan, Kong, Thailand, Hong as In April, the 33-year-old was named Rising Chef of the Year at the World Gourmet Summit Awards Awards Summit Gourmet World the at Year the of Chef Rising named was 33-year-old the April, In has restaurant the recognition recent most the is Guide Miele the in inclusion André’s par Jaan The purpose of serving a fine dining western set dinner to the youth was to provide them with an with them provide to was youth the to dinner set western dining fine a serving of purpose The The Best Award Gold winner, chef Eric Cheam, received prize money of RM5,000 and will get to to get will and RM5,000 of money prize received Cheam, Eric chef winner, Gold Award Best The Foodservices Pastry Challenge in countries such such countries in Challenge Pastry Foodservices hours. three within all served, and plated designed, be to Penang’, of ‘Flavours theme the with cakes two present to required were participants The awards. top the for pairs in competed who chefs local talented 15 attracting Campus, Penang College, KDU at 2009 Challenge Pastry Foodservices Fonterra inaugural the held recently Malaysia Foodservices Fonterra Local ChefsBeat14Contenders Asia’s Top Restaurants. The restaurant also has a has also restaurant The TopAsia’s Restaurants. amongst 4 No. at in coming inclusion, restaurant new highest-ranking guide’s well-respected the now is André par Jaan restaurants. finest region’s the to guide authoritative and independent truly first Asia’s – Guide Miele the of edition second the into Chiang, André Cuisine de Chef by helmed André, par Jaan of ascension the announced Stamford The Swissôtel Restaurant Jaan parAndréNamedAsia’s 4thBest Following the regional success of the Fonterra Fonterra the of success regional the Following hospitality asia ~ December-February 2010 Page 43 C M Y K WEST

EAST N’

Shinji Morihara Executive Japanese Chef Fairmont Singapore

Fairmont Singapore’s Inagiku, welcomes Chef Shinji Morihara as its newly appointed culinary sensei tasked with propelling the recently revamped restaurant into a sphere where timeless kaiseki craft accompanies authentic Japanese ingredients of the finest quality. Chef Morihara boasts over 20 years of expertise in wielding the culinary reigns at top-notch Japanese establishments in Asia, including the JW Marriott Hotel Nagoya in Japan where he commandeered banquets for over 1,000 diners on a daily basis. Chef Morihara also commands respect for his stellar reputation of establishing remarkable prestige and celebrity amongst the restaurants under his care. During his tenure as executive chef of the acclaimed Zen-inspired Inagiku restaurant at the Four Seasons Hotel, Hong Kong, Chef Morihara won praise in the city’s coveted Michelin Guide and Denis Vecchiato was widely acknowledged as Hong Kong’s top Japanese chef. Executive Chef Shangri-La’s Tanjung Aru Resort And Spa, Kota Kinabalu, Malaysia Christian Bruhns Executive Chef Denis Vecchiato’s objective in his professional Hilton Beijing life is to render his service to clients by giving them a delightful and extra value dining Hilton Beijing has announced the experience customized to their own needs. appointment of Christian Bruhns as In order to do this he utilizes his formidable its new Executive Chef responsible for abilities and calls upon his experience at food conceptualization and promotions. managing a culinary team to deliver nothing Bruhns will impart more than 20 years but the best. of culinary and kitchen management Vecchiato joined Shangri-La’s Tanjung Aru experience into the Hilton Beijing’s Resort And Spa in June 2007 and has made five restaurants and bars – Elements a name for himself via the success of the restaurant, One East, Tonic Lounge, resort’s restaurants, namely Peppino which Caffé Cino and Zeta Bar – all under has been on Malaysia Tattler’s Best Restaurant one roof. list for three years. A native German, Bruhns joined the Prior to his Malaysian posting, he was Hilton Family in 1997. Prior to his appointment to Hilton Beijing, he worked as Executive attached to The Regent Shanghai where Sous Chef at Hilton Shanghai, Executive Chef at Hilton Sanya Resort & Spa, where he he was Executive Sous Chef of the pre – and his team won the MEAP 2006 F&B Award of Excellence, and Executive Chef at opening team in 2005 before his promotion to Hilton Petaling Jaya, Malaysia. Executive Chef in May 2006. He developed his passion for food and cooking when he started working in various restaurants in Germany at the age of 16. He broadened his culinary knowledge by working on the world’s famous five-star cruise liner MS EUROPA. He also has rich experience working in Europe, South Africa, Middle East, United Kingdom, America and Caribbean as well as in Asian countries including China and Malaysia.

44 hospitality asia EAST N’ WEST 45

hospitality asia

Those who’ve worked with Latorracawho’veworkedThosewithhiscite Egidio Latorraca Chef De Cuisine Angelina at the Hotel Metropole Hanoi, Vietnam Angelina at the Hotel recruitedMetropole one of HanoiMacao’s finesthas ItalianEgidio chefs,Latorraca, to supply some panachethe city’s to Italian aspirations. Latorraca comesto Angelina from a stint as chef de cuisinePortofino in TheVenetian at at Macao. Until 2005, Latorraca worked in kitchens across Europe - principally in Milan and Paris -before heading East, first to Australia and then to Macao. focusdetails,on andhisprecision, whether he’s at work on a grilled artichoke heart or to talkinga diner. Born, raised and educated in Milan, , Latorraca won the Hotels and Restaurants Services Specialist and FoodExecutive award fromand Istituto Amerigo Vespucci Beverage in Milan. Ivan Liew Pastry Chef Meritus Mandarin, Singapore Ivan Liew joins Meritusthe PastryMandarin Chefas withSeptember 2009. Lieweffect began his career from 30at the Copthorne King’s Hotel, Singapore in2000.Helater went ontojoin thepasty kitchens of established restaurants such Les Amis, Sebastien’s Bistro, The Bakery DepotCaliforniaandCA (atDempsey Hill). Chef Liew also spent time in the pastrykitchens of Conrad Hotel and Shangri-La Hotel. His first position as chef came in 2003 Born in 1976, his destiny as a chef was Prior to coming to Singapore, Hernandez spent a number of years travelling and Throughout his career, he has had an extensive hand in fashioning the fanciful Dessert aficionados will get the opportunity to sample his creations at Meritus A native of Madrid, Spanish chefHernandez wasRoberto headhunted to join the ever expanding Esmirada Group of Restaurants in 2008 as the Executive Chef of Bodegas Tapas. Y with Restaurant Urkiola Mendi Previousin to joining BodegasMadrid. heTapas, Y was AssistantExecutivetheHotelClement at Chef in Madrid where he worked for three years. delightfulwovenaroundhappymemoriesa of childhood spent in his mother’s cozy traditional Spanish-styleyears kitchen.21 at Sponsorededucationculinary formal his bybegan a he programme, exchange Union European oldat Ristorante Il Pellegrino Vicenza,in whereItaly, he spent two months as a kitchen helper before returning to Madrid, Spain to continue his training in Hotel-Escuela de la Comunidad de Madrid for a further period of two years. After which, he spentmonths several completing his final internship in the kitchen of ChateauParis before Hotel obtaining Mont his Royaldiploma inin year 2000. working in various parts of Spain to hone his skills in Spanishwork inAsia cuisine. for theHe first decided time as heto wanted a change and challenge. Roberto Hernandez Executive Chef Bodega SingaporeTapas, Y pastry creations in the kitchens he has graced. His favourites cake,include caramel cakechocolate and chocolate mud fondant. He is also fond of injecting unconventional flavours into the cakes he makes, teasing the palette and drawing a smile fromfortunate those enough to taste them. Mandarin’snewest café,CoffeeCrust, wellas&itsatinternationalas buffet restaurant, Three.Triple Prior to joining Meritus Mandarin, he was the Pastry Chef of CA California and Heaven’s Loft. STAR CHEF 46 Totaste Totaste Totaste

4) serves Fruit (Bread Sukun Buah Sauce Pepper Black Onion Mustard Sukun Buah Rack Lamb Method: 4) (serves Rack Lamb Ingredients: onion, blackpeppersauce) (Grilled lambrackwithlocalherbs,breadfruit,mustard, Sukun Rusuk KambingBuah hospitality asia 1 3 2 1 3 2 3 2 1 1 7 ......

6 3 8 3 00 20 B B S S S T S G M 0 2 0 0 0 0 ake off the skin of sukun and bake in the oven for 15 minutes and mash. and minutes 15 for oven the in bake and sukun of skin the off ake auté tomato, green chili and onion till fragrant. fragrant. till onion and chili green tomato, auté pepper. white and sugar salt, with eason ingredients. all and sukun ,add leaf curry with garlic auté sauce. pepper black onion, mustard, & fruit bread with lamb erve oil all ingredients, add chili powder and season with salt, sugar and black pepper. black and sugar salt, with season and powder chili add ingredients, all oil milk. evaporated with items sautéed all lend

rill lamb and bake in the oven for 5 minutes. 5 for oven the in bake and lamb rill arinade lamb with turmeric powder and coriander seed, salt and pepper. and salt seed, coriander and powder turmeric with lamb arinade

m g g m g g g

l l l

C W S S C G F P S L resh milk resh amb Rack Australia Chilled Australia Rack amb ugar alt istachio nut (chopped) nut istachio ukun ukun orn oil orn urry leaf (chopped) leaf urry arlic (chopped) arlic hite pepper hite

To taste Totaste

Sauce Pepper Black Onion Mustard Ingredients 1 2 2 6 1 00 00 3 8 00 00 00 00 0 0 5 5 0 0 0 0

m g m g g g g

l l l l

C S C E B G O T omato (slices) omato vaporated Milk Milk vaporated ugar lack Pepper lack orn Oil orn hili Powder hili reen Chili (slices) Chili reen nion (slices) nion Ibunda Malay Fine Dining Fine Malay Ibunda Co-owner Chef/ Ibrahim Bin Zabidi everyday local Malay food. Malay local everyday at look locals way the in renaissance new a about bring to hopes and offerings his into field culinary the for passion his pour to continues he establishment, an of co-owner and restaurateur as path Melaka. Hotel, Bayview City and Malaysia Island Redang Resort Country & Golf Redang Bay,Berjaya Datai Andaman The Hotel, & Resort Harbour Sutera include which properties notable at stops with Sarawak, Kuching, Santubong, Spa, & Resort Puri Damai at Chef Executive acting cum Chef Sous Executive to helper kitchen from him taken has journey culinary His offerings. dining fine Malay creative his in uses he spices the as flavourful as experience of wealth a on draws Ibrahim Bin Zabidi Chef As he embarks on a new career career new a on embarks he As

STAR CHEF 47

hospitality asia

antan olcitrat oley trawberry juice trawberry puree asmine essence J S S S S S

l

bs t g g g m g

1 5 5 0 1 50 50 2 2

Ingredients Strawberry Jasmine Foam ark chocolate ocoa powder nsalted butter gg white gg yolk lour ine sugar E U F C D F E

l

os m g g g g g n

elt butter with dark chocolate. ake foam using hand blender. ook mixture until creamy then remove pot from stove. dd cocoa powder and flour into chocolate mixture. eat egg whites till half meringue. ake at 180 Celsius for 8 minutes. oil all ingredients in sauce pot. eat egg yolk with sugar until fluffy.

B C M B M A B B 5 5 0 5

50 00 1 1 50 5 ...... 2 1 2 1 2 3 1 2 3 4 5

Strawberry Jasmine Foam Warm Chocolate Volcano Chocolate Volcano Warm Jasmine Strawberry With Foam Ingredients: ChocolateVolcano Method: ChocolateVolcano Pastry Chef mouthful at a time. Zam Zaini Hussin bouches, amongst other brain waves. His selections, featured on the buffets Rising from the rank and file beginning mother for most of his local sweetmeat in F&B and is taking the world over one Lakeside, Malaysia’s restaurants, range recipes – also finds ways and means to Lumpur, Lumpur, Zam is set on making his mark Seremban, Eastin Hotel, Concorde Hotel present them in ways which make them posts at Hilton Seremban, RoyalAdelphi Highlands, and working his way through syrup in ceramic soup spoons as amuse from the traditional to the classic, with a pot of ideas and concepts – pretty much akin to the hotel which currently benefits morsels of glutinous rice and palm sugar Pullman Putrajaya Lakeside, Malaysia and ala carte menus of Pullman Putrajaya Pastry Chef Zam Zaini Hussin is a melting grounded in the traditional techniques and traditional desserts, Zam – who credits his methods of the pastry kitchen and he uses from his pastry expertise. Zam is thoroughly more appealing to the eye by serving up tiny this firm foundation to expand his repertoire. good sprinkling of creativity.A lover of Malay ShahAlam and Novotel Hydro Majestic Kuala from 3rd commis with Resorts Hotel, Genting STAR CHEF 48 lemon and pepper salt, with season each, gm 50 of pieces size equal 8 in tuna ahi the ut . Method Ingredients four Serves Salsa AndSautéedSpinach , HerbedTomato Ahi Tuna Steak,Oriental hospitality asia 6 5 4 3 2 1 2 2 4 . . . . .

00 00 4 6 00 00 with a twig of coriander. Dress some more salsa around the fish and serve immediately. serve and fish the around salsa more some Dress coriander. of twig a with garnish salsa, the of bit little a with Dress again. top on tuna of piece second the add and spinach sautéed the with it top risotto, the of top on tuna the of piece one tower. a Add build F I I pepper. and salt with taste to season and minutes few a for sauté spinach, the add butter, in garlic some and onions remaining the of half sauté pan, sauté a In spinach. the of colour green the maintain to quickly B I later. grilling for aside Keep juice. C cooked well done, only medium. Remove it from the heat and keep on the side. the on keep and heat the from it Remove medium. only done, well cooked tasty. become has salsa the until hours of couple a for refrigerator in Keep coriander. chopped the in toss and pepper and salt with season vinegar, service. for side ready the on keep and pepper and salt with taste to season done, Once cooked. is rice the until or minutes 20-25 for heat low at simmer and powder Hondashi the Add stock. chicken with up fill and again sauté rice, risotto the Add mushrooms. shitake chopped the clear. Add turn 0 0 0 n a hot skillet, quickly pan fry the marinated tuna on both sides. The tuna should not be be not should tuna The sides. both on tuna marinated the fry pan quickly skillet, hot a n the Add garlic. and onions remaining tomatoes, peeled diced small the mix bowl small a n they until sauté garlic, chopped and onions the half oil. Add sesame the up heat pan, sauté a n or service, spoon about 50 gm of the finished risotto rice in the middle of the plate trying to trying plate the of middle the in rice risotto finished the of gm 50 about spoon service, or lanch the cleaned spinach in salty water for a couple of minutes, remove and cold very very cold and remove minutes, of couple a for water salty in spinach cleaned the lanch

m m g g g

l l l

C S dried S R A esame oil esame mushroom, hitake isotto rice isotto tuna hi hicken stock hicken

2 5 5 2 0 0 0 0 0

g g g g

G O S H fresh powder pinach leaves, leaves, pinach ondashi fish fish ondashi arlic, chopped arlic, nion, chopped nion, To taste Pepper black Pepper Totaste Salt Totaste juice lemon Totaste 2 1 2 00 0 0 0

g m g

l l

C V T chopped omato, fresh omato, inegar cider inegar oriander, fresh fresh oriander, French and Filipino. Filipino. and French basic speaks and German and English both Dhabi. Abu and Philippines the course of and Islands Cayman Grand Australia, Arabia, Saudi China, are from inspiration got and in worked he countries the Among cuisines. and cultures of mix a reflecting dishes create to chance the him gives also so. This do to opportunity the him gives chef match. perfect the just found he where world culinary the into venture to him motivating satisfying, it find not did but secretary a as worked originally He surprisingly. rather world. the in hotels different at journey enriching an after 2009 of January in resort the joined He Wicki. Peter chef is world culinary Spa’s and Resort Cebu Hilton of helm the At Philippines Spa, and Resort Cebu Hilton Chef Executive Wicki Peter A Swiss Australian born, he is fluent in fluent is he born, Australian Swiss A a being and travel to loves Wicki Chef started experience culinary 24-year His CHEF TALK 49

hospitality asia

You have a Michelin star. Do you think you could have achieved it if you were serving Continental food? cheese use don’t I and hair blonde have don’t I Westerncuisinedon’tthinkso! I sofood my in began in the West and it is usual for culturefoodthat in broughtthoseupbeenhave who to excel in it. Just as a Western chef would find it hard to prepare Asian dishes because his roots and taste buds are European,too wouldso I have just been another Chinese dabblingWestern.inAnd while Iam proud of myMichelin an award star, is not everything. Each diner’s satisfaction is a star for me and I think a good review in Hospitalityas powerfulAsia as a is Michelin sat because each medium has its own followers. What’s the best thing about the niche you’ve carved for yourself? The fact that I can teach! I have no secrets from my team. As long as they areto learnwilling Cantonese in order to understand! Whathate,I being ingourmeta restaurant, if having no one to cook for! I like complaints! They help me make my next meal better! alwaysI talk to customers (I have a Japanese staff who interprets for me in the restaurant) andfindI that benefitI more from complaints than compliments. I’mChinese! didI not learn English inschool. I can read Chinese but not enough English to be a Western chef. So I use what I have learnt in Western kitchens and to applythe that portioning, plating presentation.and delicacy Also, of I find thatcannot oneenjoy person a proper Chinese dishesmeal. areThe just too large. possibleIn for mya diner wayto try itmany things. isThis servedcuisineshouldbemineonlywhylike is in hotels. In hotels you’ll find thetraveler business dining alone who meal haslike this. timeHotel kitchensfor also a have the back-end needs – enough cutlery, different presentationsmealwithdealto sized plates – like this. It’s not something a hawker centre can do! The intricacy of cordon bleu Western cooking never appealed to you, given the attention you pay to detail and presentation of your food? How did you get into the culinary field? I began with Shanghainese cuisine and then moved to Cantonese cuisine. I was sixteen when I began and really had no ideaI whatwanted to specialize in. thrustMy me into thebrother F&B line since he, himself just worked in the kitchen. I apprenticed myself toone of the top ten chefs in Hong Kong and laterbeganpaying attention Chineseto chefs foodChineseingredientswestern usedin who decidedAsianandItheother usegotoway – ingredients and present them in a Western manner. Gastronomy menu. Out Of The Blue Blue The Of Out years and where he makes it since he has not managed to Chef de Cuisine from Conrad part of Hilton Kuala Lumpur’s his food. Hong Kong-born, he a tantalizing signature festival before he decamped to Tokyo mandatory for all his Japanese grasp Japanese. In Malaysia as Malaysia International Gourmet where has spent four and a half Chynna for four days to present Tokyo Tokyo is a chef as interesting as kitchen crew to learn Cantonese worked extensively in Singapore Albert Shing, Tse Wai China Blue Festival 2009, Tse commandeered PROFILE 50 hospitality asia Celebrate At ThePeak with special festive menus to tempt and tantalize. tantalize. and tempt to up menus festive come special with has restaurant Continental dining fine – of City Entertainment’s The reason Genting Olive, this For hub. entertainment highest Malaysia’s on of-the-world feeling as much as being being as much as feeling of-the-world top- the one extra gives nothing and special, something for call elebrations contact +603 6101 1118 ext 58307 (9 am to to am pm). (9 10.30 to pm (6 9668 6105 +603 or 5 pm) 58307 ext 1118 6101 +603 reservations, contact For tea. or coffee of choice a with heart pink chocolates. special shaped and ragout), with berry Chantilly raspberry and chocolate dark which is dessert Fire and Heart special a jus, enhanced beef truffle with laced lobster tropical with tenderloin Wagyu pan-roasted tapenade), green and and black with tare tar (tempura, ways three in prepared prawn king foam, truffle with squash butternut with soup cold raspberry avocado, with quenelle crab and mesclun figs with duck smoked and black melon, rock featuring menu romantic chocolate. of epicure and 2009 Dessert of Finale pancetta, and reduction Noir Pinot with dotted gras foie with tenderloin veal foam, truffle with herbmonkfish crust,braised creamand salsify pan cassis, de crème with dotted liver goose fried pan- with abalone braised salsa, tomato avocado with quail of consommé Sea, the of Dancers Four bouche, amuse features which menu Eve Year’s chocolates. of epicure an and pudding Christmas warm with mousse shell chocolate cru the as cranberry centrepiece. orange with drizzled marron with Australian stuffing chestnut and breast turkey essential the with foam; yam cumin with and laced puree pumpkin with turbot marinated succulent, with a moist precedes cream seafood Agnolini tarragon caviar. with artichokes Jerusalem and by dressing followed truffle asparagus, with with salad begins and Langoustines bouche amuse of selection a features menu Eve Christmas The season. the flavours of the all with dine can diners that so Day menus Valentine’s and Year’s Eve New Eve, Christmas for celebratory special designed has Lopez All menus are priced at RM288 and are served and are served at RM288 are priced All menus deliciously a with celebrate can Lovers Begin the new year early with the tempting New grand the with play into come endings Sweet Oliver chef senses, and tastes of Master hospitality asia ~ December-February 2010 Page 51 C M Y K AROUND TOWN 52 November. The hotel invited three three invited hotel The November. to a lucky diner each day. Special day.Special each diner lucky a to hospitality asia Mild Chilli and Coconut Sauce. Sauce. Coconut and Chilli Mild Macau Government Tourist Office Office Tourist Government Macau promotion was also supported by by supported also was promotion Hotel & Casino Macau to prepare prepare to Macau Casino & Hotel Cinnamon Coffee House, located located House, Coffee Cinnamon StarWorld Hotel & Casino Macau Macau Casino & Hotel StarWorld holiday package was given away away given was package holiday prepared dishes such as Seared Seared as such dishes prepared day promotion, a 3-day/ 2-night 2-night 3-day/ a promotion, day Tomato and Capsicum, Sautéed Sautéed Capsicum, and Tomato Seafood Rice, Baked Sea Perch Perch Sea Baked Rice, Seafood guest chefs from the StarWorld StarWorld the from chefs guest Office; and throughout the ten- the throughout and Office; Onion and Paprika, Portuguese Portuguese Paprika, and Onion genuine Macanese dishes. The The dishes. Macanese genuine the Macau Government Tourist Government Macau the spread of Macanese cuisine in in cuisine Macanese of spread Potatoes, African Chicken with with Chicken African Potatoes, Guest Chefs from Macau at One World World One at Macau from Chefs Guest on the concourse level of One One of level concourse the on World Hotel promoted a wide wide a promoted Hotel World chefs, Chao Kun Io, Ip Weng Weng Ip Io, Kun Chao chefs, Portuguese Beef Steak with with Steak Beef Portuguese Fillets with Boiled Potatoes, Potatoes, Boiled with Fillets door gifts sponsored by the the by sponsored gifts door Kit and Kuong Wai Tai from TaiWai from Kuong and Kit Bacalhau with Onions and and Onions with Bacalhau Portuguese cuisine, guest guest cuisine, Portuguese Marvellous Macau Hotel’s Cinnamon Coffee House Coffee Cinnamon Hotel’s of southern Chinese and and Chinese southern of were also given away. given also were Consisting a blend blend a Consisting access to the VIP lounge. lounge. VIP the to access exclusive with package, bar full and food of cocktail inclusive RM300nett at priced are tickets VIP drinks. soft and beer of flow free of inclusive nett music. non-stop of hours 12 with back-to-back spinning Hafidz DJ and Chinois DJ C, Nicky DJ Desire, DJ with blast a a be will Bar into Long venue. party themed transformed futuristic- Bar Long the see will Hotel 2009! December 31 on Jaya Petaling Hotel World One of Bar Long the at DJs with away not only one, celebrity but four renowned night the Party Eve! Year’s New this blast a Have One Countdown, FourHeadliners Bar Long Hotel’s World One at Desire DJ final phase of BSC’s extensive refurbishments. refurbishments. extensive BSC’s of phase final the with coincides which outlet new the up whip to in poured was million RM2 seekers. fun for haven ultimate the be inevitably will it entertainment, and music beverage, and food ambience, mesmerizing destination. of WIP from to a outlet a transient lifestyle landmark metamorphosis an outstanding Place, exemplifying Into Whipped into evolved now has it Progress, In as Work known Once 2009. 8 October on officially launched (BSC) Centre Shopping Bangsar in WIP Working ItOut Tickets are priced at RM150 nett and RM200 RM200 and nett RM150 at priced are Tickets World One at celebration ’s Eve Year New The With an enchanting potpourri of unique and and unique of potpourri enchanting an With

beverage industry. industry. beverage and food local the for achievement a and milestone marks event inaugural this Asia, for Wine Fisheries and and Agriculture of Ministry French the of support the with SOPEXA (SOMLAY), Malaysia November. in Japan Osaka, in championships regional Oceania Asia the in Malaysia represented Edmund and Lumpur. Chong Kuala Hilton the from Kong Yew Han was place third in and KL Cellars, of Hearn Vintry Chien Liew up Edmund was Runner restaurants in Kuala Lumpur emerged as the winner. in history making. the witnessing audience live a of front in all suggestions pairing food and practice service tastings, blind of examination rigorous a through finalists the put body) sommelier world official the of ASI, President committee technical the also and 1995 in World the of Sommelier Best title the won who Asian only the date (to Japan Tasaki of Shinya international panel of esteemed of judges chaired by An success. great and fanfare much with held was Malaysia’s very firstcompetition sommelier national Groundbreaking Event competition. sommelier national first very Malaysia’s – feat breaking Ground Kennerty are the guitarists, and drummer Chris Chris Gaylor. drummer and guitarists, the are Kennerty lead the Mike and Wheeler Nick as guitarist, bass and vocalist Ritter Tyson rockers. 4 of consists 2009. October 31st on Concert Live Music DIGI first the at for perform to recently town in was who Rejects All-American rock The band, the American the accorded accommodate to was opportunity Lumpur Kuala Nikko Hotel Special GuestRejects Organized by the Sommelier Association of of Association Sommelier the by Organized Cerdito El & Cerdo El of Chuan Yoke Chong Formed in 1999, The All-American Rejects Rejects All-American The 1999, in Formed hospitality asia ~ December-February 2010 Page 53 C M Y K AROUND TOWN 54 hospitality asia Landmark Gastronomy From the top: Surprises and great tastes abound at Indulgence; King George whiting; Lamb tenderloin Lamb whiting; George King Indulgence; at abound tastes great and Surprises top: the From Experience oe auos uiay upie ad osby a star. Michelin possibly and surprises culinary means fabulous more which course, its on Indulgence keep to continues and principles her to but true held cuisine, has she superlative of brand distinctive her up serving in role a play to players industry major by courted been late of has and crowd discerning breads. house unusual and 12 salads, with their now famed different, 12 are offered Also menu. the on Wagyu and gras foie like regulars delicious and specials weekly with extensive, is menu restaurant’s The institution. Ipoh an Indulgence made has evoked specials. daily surprising in resulting delivered, been has fresh exceptionally something when pants culinary their of seat the by fly to wont are and ingredients best the only team use her and Song as Indulgence with the opposite is That issues. more freshness the suffers is, produce its restaurant a centres city the from at finds one quality is the further that joke bar none. People Indulgence the And price. higher a at comes quality that awareness create to – mission a on woman a also is and She eating presentation. great fabulous about all is who taste good woman of a excellence, par foodie a is Song from. comes one wherever from trip special a make to enough is reason at Indulgence sleepover, food the suites. opulent three and rooms deluxe four of consisting hotel boutique a to to lot shop a half from – strength strength from gone has Indulgence building, restaurant Indulgence. Housed in a majestic colonial her and in Song Julie chef celebrated of experiences person the gastronomy best Malaysia’s of one to claim makes now rice chicken for famous og a cuh te y ad aae f a of palate and eye the caught has Song has this excitement gourmet resulting The a include can’t sojourns whose those For from Ipoh?’ The town most most town The come Ipoh?’ from good anything ‘Can Book, Good the paraphrase TABLE TOP 55

hospitality asia

Brussels Sprouts 80 Mohamed Sultan Road #01-12The Pier@Robertson Singapore 239013 +65Tel: 6887-4344 www.brusslessprouts.com.sg Tandoor North Indian Restaurant Basement Level Holiday Inn Singapore Orchard City Centre 11 Cavenagh Road Singapore 229616 +65Tel: 6733-8333 Dishes are listed as‘small eats’ and‘big eats’ (hot and cold) and,‘sweet eats’. Mussels are the Moghulcuisine is featured with Alternatively, a la carte is available with signature dishes including smoked tomato shorba (soup), A well-considered wine list featuring lighter reds such as Pinot Noirs fromYering Station, Morton Dining at Brussels Sprouts is an essential ingredient to a good night along the Singapore River. Under the guidance of part-ownerand Belgium expatriatechef Emmanuel Stroobant (the ‘Chef in Black’) diners can expect the finestworld’s beers and variousdelicious mussel dishesas signature items. There are 120 Belgium (four beersdraught and the rest in bottles) available these areand admirably supported by an extensive wine list from around the world with eleven by the glass. hero here and there are 24 ways in which they are served with the two star attractions winebeing or Awith L’Ardennaise white (ham, leek, cream, onion and parsley).All mussel dishes are served with chunky Belgium frites with mayonnaise on the side. Eat Your Greens Eat Your Tandoor North Indian Restauranthas been serving excellent IndianNorth dishes for the past 25 years. The restaurant is based upon the grandeur of 16th century India and its subtle lighting and good spacingtable makes it an ideal venue for business dinners. several options from a la carte setto menus including offerings.vegetarian Five availableset menuswith optionsarevegetarian or meat sets.These of include an eleven-courseeither set starting from just S$52++range per person upand to a twelve-course premium set foroffered in S$92++this set. per person with shahi lobster being one dish king lobster marinated in cumin, crab masala, dum ki chaanp (lamb) and cardomon-flavoured ice dessert garnished with pistachio. Estate and Palliser Estate as well as some crisp whites such as Stella Bella Chardonnay andSpringhill Irvine Pinot Gris complement the spicy dishes. Spice Of India Spice TABLE TOP 56 hospitality asia E-mail: [email protected] E-mail: Tel: +60 4 886 2288 ext: 8212 ext: 2288 886 4 Tel:+60 Fax: +65 6593 8899 6593 +65 Fax: Tel: +65 6593 8888 6593 Tel:+65 Tamarind Brasserie Tamarind Brizo the bars’ selection of fine wines, beers and spirits. spirits. and beers wines, fine of selection bars’ enjoy the will meal wholesome a after unwind to looking Diners landscape. evening an up opens while nightfall lighting natural warm, providing restaurant the across sweeps sunlight natural of swath day,Street. a By Unity of view a offers restaurant the of part fronts that panels glass oversized The ambience. like its Ice Kacang, the ever-popular Banana Split are perennial favourites. favourites. perennial are Split Banana ever-popular the Kacang, Ice its like desserts Mouth-watering Penang. in best the amongst rated are Rice Chicken Hainanese and crabmeat attraction. main the as draw lucky children’s a and clown magical a by appearance special a with Lunch Buffet Family Sunday premium a for Sunday on by Drop oysters. and lobsters Tantalizing Tamarind Brizo’s Your Oyster The à la carte menu also has a loyal following. The Penang Char Koay Teow with shredded shredded with Teow Koay Char Penang The following. loyal a has also menu carte la à The exudes a modern and chic chic and modern a exudes ingredients. Western or Asian with prepared it having of option an with menu carte la a the from seafood favourite your of selection a Choose creations. seafood in specializing West, and East the from ingredients choicest the of some boasts Singapore Quay, Clarke Hotel Park of level lobby the at located Bar and Restaurant Brizo Saturday is Seafood Day with with Day Seafood is Saturday meats. and seafood BBQ nightly. served is buffet dinner different A dinner. or breakfast for come you whether available, best very the amongst rated are spreads buffet fabulous Its cuisine. traditional and continental Asian, of menu mouth-watering a serves that Malaysia Penang, PARKROYAL in restaurant open-air breezy, a is Brasserie Tamarind Brizo Restaurant and Bar Bar and Restaurant Brizo Friday features premium premium features Friday hospitality asia ~ December-February 2010 Page 57 C M Y K SWIRLS

SIPS N’

Hail Mary! St. Regis Hotels & Resorts celebrated the 75th anniversary of the iconic Bloody Mary with a series of initiatives and special offerings available at St. Regis hotels and resorts around the world. Through the end of this year, St. Regis will offer guests opportunities to experience its signature cocktail in new and creative ways including a special Bloody Mary menu created by Manhattan and Washington DC’s leading chefs and restaurants, Bloody Mary inspired spa treatments, a Bloody Mary epicurean menu, the St. Regis Bloody Mary World Collection, and more. Invented in the King Cole Bar at the St. Regis landmark hotel SKYY Infusions All Natural Passionfruit in New York, the “Red Snapper,” or Bloody Mary as it has come The St. Regis Singapore’s Chilli Padi Mary to be known, has been imitated and adapted endlessly by others Real Infusion throughout the years, but the original St. Regis recipe still stands as one of the most beloved cocktails SKYY Infusions was launched in ever created. style at the Twenty One Kitchen and Bar, Kuala Lumpur, Malaysia on October 7. Emerging as Wines From Down Under Top Wine Style Asia Award a fitting substitution for the The Wine Style Asia Award in Singapore (WSAA) had a distinctly Antipodean flavour, with five out of the discontinued SKYY Flavours top eight Trophy winners coming from Australia. The Award is held in conjunction with Wine for Asia line, Albert Wines commercial (WFA), Asia’s most comprehensive wine show. manager Jonathan Cheah said There are five categories of winners in the Wine Style Asia Award: Trophy, Gold Platinum, Gold the brand opted for the unique Classic, Silver and Bronze awards. Most happy would be Chain of Ponds, which bagged two of the and natural infusion technique in Trophies. Said Graeme Thredgold, Sales & Marketing Manager of Chain of Ponds, “We were very their award-winning vodka. excited and ecstatic about winning. I was told that this is the first time in the history of the Wine Style “The new enhanced concept Asia Award that any winery has ever won two Trophy Awards in one show!” produces sensational 100 The winery was very confident about the wines entered for the Award, with seven winners out of percent natural and lip smacking eight submitted. A relatively young winery established in 1985, the vines planted included Chardonnay fruity taste. It is a step up from and Sauvignon Blanc, both of which have become signature wines of Adelaide Hills, and a number of the flavoured vodka as it offers traditional Italian varieties including Pinot Grigio, Barbera, Sangiovese and Nebbiolo all of which were the real and pure tang of the found to be ideally suited to this region. respective fruits in every bottle. It also offers the wonderful flavourful escape from the Two-fer traditional and ordinary way of Barely two years since its opening last January, appreciating the drink.” Swissôtel Nankai Osaka’s Sh’un Kushiage Citrus has been a long and Wine has made it to the Wine Spectator’s serving companion of vodka with Restaurant Wine List Awards for two consecutive its tantalizing scent of freshly years. In 2008, its first year of operations, squeezed lemon surfacing with Sh’un received the Wine Spectator’s Award of zesty lime background. Freshly Excellence and in 2009, it raises the bar by picked and sun-ripened red clinching the Best of Award of Excellence – an Swissôtel Nankai Osaka’s Sh’un Kushiage and Wine raspberries inject bursting even more prestigious award given to a select sweetness for a big taste while 816 restaurants around the world. passion fruit has an interesting These annual awards by Wine Spectator, one of the world’s leading wine appreciation publications, appeal to stir the senses with its recognise the best restaurants across the globe for their commitment to offering an outstanding sweet beginning followed by the selection of wine that complements the cuisine and appeals to a wide range of wine lovers. signature bold finishing. The Best of Award of Excellence is the second-tier award, given to restaurants that clearly exceed The new line of all-natural the requirements of the Award of Excellence. To qualify for this level, a restaurant’s wine list must offer infused flavours of the premium a selection of 400 or more wines, along with excellent presentation, and display either vintage depth spirit is presented in the tranquil with vertical offerings of several top producers from major regions or excellent breadth across wine and distinctive cobalt blue regions. Sh’un is only one of five restaurants in Japan to have received The Best of Award of Excellence bottles. accolade.

58 hospitality asia SIPS N’ SWIRLS As a non-profit making trade Macau’s First First Macau’s Association Bartending TheAssociation of Bartenders and Sommeliers Macau staged its inauguration ceremony on 23 October 2009 at theAsian Cocktail Championship Lounge of Wine & GourmetAsia 2009. membership association catering to bartenders and wine stewards in China, Hong Kong and Macau, theAssociation aims to promote friendship and fraternity among the professional bartenders in the industry.With over 52 hotels and 200 bartenders currently in Macau, the setting up of the Association will help to foster the unity among members of its industry and encourage mutual information exchange and knowledge sharing. Page 59 Just two months after the 2009 grape harvest, which was brought forward for the Prosecco grapes This historical event, which sees the first production of Prosecco Doc using the grapes gathered Prosecco uncorked around the world Prosecco Unplugged Prosecco Effective August1 2009, all Prosecco is protected in the European Community and internationallya protected as designation of origin. Specifically, a Prosecco Doc will be produced in the provincesTrieste, Treviso, Gorizia,of Belluno, Padua,Venice, Vicenza, Udine and PordenoneThe only. names of Treviso andTrieste exclusively may be listed on the label. Docg,Two ConeglianoValdobbiadene and Asolo or ColliAsolani, have also been created to offer full protection for these two establishedProsecco areas production. of in particular, Distilleria Bottega has streamlined the production times in itsAs cellar. a preview, the company based in Bibano di Godega (TV) uncorked the first bottle of Prosecco Doc on October 30. in the province ofTreviso according to the dictates of the new specification, was heralded by a striking6-litre Mathusalem uncorked to fully celebrate Prosecco’s entry into the pedigree of elite wines.sparkling Simultaneously Moscow,Toronto, Hong Kong, Hanoi, New Delhi and Nairobi also toasted with the first Doc bottles produced with last harvest grapes. ON THE ROCKS 60 hospitality asia and crisp. and clean is which finish and lingering a leave flavours these carry balance in floss.and sweetness acidity The natural fairy and rosewater the of hints with palate on raspberries and strawberries freshness. ensure to runs small in bottled then and tanks, in cold held is wine finished the and chilling with stopped is ferment The reached. is sweetness residual natural of level desired the until slowly ferments juice the while discarded and pressed lightly then are skins The flavour. and colour up for to good to 24 soaked allow hours flavour. of full is and which style fruity to made a deliberately handpicked are Rosé Woodstock Grenache 2009 the of grapes Estate, the Woodstock on planted vines bush Grenache 80-year-old from Made Lots of juicy cherries, ripe ripe cherries, juicy of Lots cold are grapes crushed The A Rose Kind Of Hue Of Kind Rose A

recognised wine competition in the the in world. competition wine officially recognised largest the is Today MUNDUSvini Paris). (UIOE, Œnologues des et du Vin, Paris) and Union Internationale de la Vigne Internationale OIV (Organisation the of organisations wine patronage international the has Award under Wine been the 2002, world. the Since of the regions all from wine-growing wines held for Germany competition in a is Award Wine C. 14-16° of temperature the at served better and sipping meditative for also perfect is It cheeses. and roasts meats, red dishes, sauced heavily by complimented best fruits. is it finishing, in tannic of and dry Intense, complexity and toastiness by almonds, cherries, of bouquet characterized subtle is It personality. outstanding an with wine a is Dei degli of its honour.deserving Il Amarone Vino wines. red its for Medal awarded two Gold Medals and one Silver was company Italian The competition. MUNDUSvini the at Germany in score wine and liqueurs, achieved an excellent , with countries 110 than more in present is which Bottega, Distilleria The MUNDUSvini International International MUNDUSvini The Its Amarone Il Vino degli Dei was well Praises On High On Praises comes into its own. its into wine comes the lamb, Zealand New classic the or pigeon duck, with paired When tannin. dusty with minerals displaying complex, and spicy long, is finish while the detected, be can leaf bramble dusty by offset fruit boysenberry and raspberry rich acid, juicy of interplay an with along silkiness plush a wise, ripe and a oak toasty of mocha hints. Palate- of perfume dark nose by a countered raspberry with hints, purple filtered. or fined not was and yeast indigenous with fermented was wine the approach, winemaking non-interventionalist winery’s the with line regarded in and coopers, highly Burgundian from barrels oak French in months 11 aged was wine flavour. of This depth considerable with tannin and colour good extracted has skins on maceration a long with moderately fermentation traditional Noir, itself. express in wine finished the letting intervention human rather nature preferring adjustments, and additives from away stay to possible as much as tries winery the bottle, to principles. harvest From biodynamic and organic strict to according cultivated Road are wines Felton winemaking, traditional Recalling ‘terroir’. what its call or French place, the their of taste great wines that Road philosophy the Felton to adheres 1991, in Established The colour is deep garnet with with garnet deep is colour The Pinot Road Felton 2008 the For On The Right Road Right The On

CHILL

OUT

An Entertaining Experience

The Millennium Hilton Bangkok redefines dining and entertainment with the launch of Maya. Maya represents a restaurant that redefines the art of dining with a unique combination of dance, music, food and drinks. This magical experience is hosted in a beautiful new setting, replete with Thai inspired décor and an enviable view of the Chao Phraya river. The multi sensory evening’s experience transforms the entire venue into a theatrical stage enabling Maya, Millennium Hilton Bangkok fine food and cocktails to meld with Thai dance performances of unrivalled originality. Evoking an aura of 123 Charoennakorn Road, Klongsan Bangkok, Thailand 10600 the mysterious, Maya provides a continual theatrical evening filled with talented dancers and performers Tel: +66 2 442 2000 from the Patravadi Theatre, a company headed by Patravadi Mejudon who is a choreographer synonymous Fax: + 66 2 442 2020 in Thailand with artful expression. The exclusive performances at Maya will A brand new magical set menu has been designed and the air will be spiced with lemongrass and chilies be shown every evening from Monday to as a fifteen course extravaganza is served, helping diners really feel the fire of Thai mysticism and passion. Saturday (Closed on Sundays) from 7pm Consultant mixologist Sean Nilsuwan has created a menu of cocktails that bring to life the spice of through to 1am. Thai living, using fresh herbs and local fruits, so that diners may sample glass after glass of exotic elixirs evoking the unknown, the tantalizing and the enthralling aura of Thailand.

Page 61 CHILL OUT 62 hospitality asia Opening hours: Sun - Thurs 11am – 1am – 11am - Thurs Sun hours: Opening Mondays – Sundays, 12noon till closing till 12noon Sundays, – Mondays E-mail: [email protected]. E-mail: 285 Jalan Maarof, Bukit Bandar Raya, Raya, Bandar Bukit Maarof, Jalan 285 Happy Hours – Opening till 8pm till Opening – Hours Happy Fri, Sat & eve of public holiday holiday public of eve & Sat Fri, Tel: +60 3 2094 1789/2789 2094 3 Tel:+60 Meritus Mandarin Singapore Mandarin Meritus WIP @ BSC, Kuala Lumpur Kuala BSC, @ WIP Bangsar Shopping Centre, Shopping Bangsar Lot G111, Ground Floor Floor Ground G111, Lot 59000 Kuala Lumpur Kuala 59000 Tel: +65 6831 6288 6831 Tel:+65 Singapore 238867 Singapore 333 Orchard Road Road Orchard 333 Opening hours: Opening 11am – 2am – 11am Bar on 5 on Bar High 5 Whipped! Mojitos galore on Wednesdays, Retro and Retro House music on Fridays, Long Island Teas, R & B and and B Sundays. & on R Teas, champagne and Island nights, Long Saturday on Fridays, Disco on music House Retro and Retro Wednesdays, on galore Mojitos many. use The inherent of by –five elements wood, after fire, metal,experiences. social earthand harmonious sought water enhances much is that venue unique a this making out, inside outstanding significantly brands such as The Macallan, Highland Park and Laphroaig, and specialty coffees including , Amaretto, including coffees Messicano. and specialty Beatrice and Laphroaig, and Park Highland Macallan, The as from such whiskies brands malt single of selection wide the for out look particular, In coffees. specialty and whiskies Whisky lovers will rejoice on Mondays, tall cold beers will be on offer on Tuesdays, Latin Jazz and and Jazz Latin Tuesdays, on offer on be will beers cold tall Mondays, on rejoice will lovers Whisky music and entertainment, WIP is is WIP entertainment, and music the from concept, drinks and food the to interiors stunning the From town. around and in everyone to caters WIP dusk, till dawn From opulence, styles and unparalleled classiness. pure exudes outlet vicinities. Valley Klang and Bangsar the within landscape dining the in glittering diamond polished a as emerge will Place) Into hit (Whipped Lumpur, WIP Kuala to icon sexiest most and latest, exciting the be to Tipped acclaimed wines, premium premium wines, cocktails, acclaimed spirited of array an bar. sports a of tradition true the in indoors screened be will matches soccer ‘Live’ vibe. urban the in soak and cocktails on sip can guests where area fresco al an has also bar The view fabulous of the belt. shopping a provides it Road, Orchard above floors five Located work. day’s hard to a after unwind place and out chill ideal the is 5 on Bar Singapore‘s Mandarin Meritus The concept for the new new the for concept The The beverage menu features features menu beverage The PUBLISHER’S PICKS 63

hospitality asia

CLAYTAN SunRay Bottle healthierpromote Bottles SunRay CLAYTAN living as the bottles ceramicare created- the mostfrom inert material,the safest and way of containing hotThe CLAYTAN SunRaywater. Bottle is safe from releases of heavy metal substances and will not generate toxic chemical reaction when containing hot water. When placed theincarunder thetheinertsun, material of the ceramic SunRay Bottle also will not generatesmellytoxicsubstancesand thus providingverycontainsafea wayto water. As founder and owner Bob Berry attests, the ex-farmer turned With over 20 varieties including soft whites to pressed cheese, As the bottles are scratch resistant, there is no disintegration and the Whitestone Cheese Inthe central south island ofNew Zealand, tucked away inthe town of Oamaru, unpolluted pristineair, water and fertile pastures come together to giveWhitestone Cheese its unique character. cheesemaker wouldn’t have itWithany otherone eye way. towards developing proprietary styles that reflect the region in Whitestone’s products, he notes that North Otago’s microconditions climate like and the uniquesurrounding limestone actuallypasture, and thereafterinfluences the milk. the blues,sheep and goat’s milk cheeses, Windsor Blue Whitestone’sis flagship offering – winning 10 trophies including NZ Supreme Ceramics Centre Sdn Bhd HQ Hotline: +60 7 758 3200 HQ E-mail: cfc-sales@claytangroup. lack of scratch lines keeps bacteria away. It is also easy to wash and clean beforeorafter useasthe glaze surface isvery smooth.The bottles fit all car cup holders and are able to withstand acidic juices. Classic Fine Foods Sdn Bhd +60Tel: 3 4280 3910 Fax: +60 3 4280 2910 www.classicfinefoods.com and www.whitestonecheese.co.nz ChampionInternationaltheagainst2006atentries,Gold 500 BrisbaneAwardsahead ofworld famous European cheeses, and most recently Gold at Cuisine 2009 Cheese Awards.Infact,every cheese holds medala inaddition tonofewer than 19trophies, all awarded by their peers in the dairy and fine foods industries.

Delfi Singapore Pte Ltd +65Tel: 6490 4363 Pravda Vodka is a luxury fromPoland. vodkaDating back to 1743, it is made near the MountainsCarpathian in Southern using Poland,the purest spring water and the sweet and late harvestwhich is rye untreated and natural,giving a softer, mellower Pravdataste. is made using a five-stepunique distillation process. a Attasting by experts at the World Beverage Championships in San Francisco in 2004, Pravda Vodka Vodka. LuxuryawardedBest was Pravda Vodka OPINION 64 hospitality asia caught up with Managing Director Director Managing with up caught year of operation Hospitality Asia Asia Hospitality operation of year company’s history and success. and history company’s East Asia. Celebrating its 50th 50th its Celebrating Asia. East foodservice products in South South in products foodservice Sia Huat is a well-established, well-established, a is Huat Sia C. B. Tan to learn more of the the of more learn Tanto B. C. leading supplier and agent of of agent and supplier leading kitchenware, tableware and and tableware kitchenware, Sia Huat Pte Ltd Managing Director C. B. C. Tan Director Managing Ltd Pte Huat Sia Fifty AndFabulous weeks, ahead of their deadline. their of ahead weeks, to three within was what required exactly supply able were and suppliers our with We talked President. US the included that dinner an APEC for tableware supply to approached recently were we example, For it. need they time possible – they get what they want, when shortest in the requests customers’ our meet we could so that facilities warehousing in our heavily invest to first the were we so quickly products their need realized often customers our we that example, For forefront. the at be to best our trying and needs our customers’ anticipate to learning is thing best The achievement? what isthecompany’s best seen manyupsanddowns- long, thecompanymusthave Being inthebusinessforso beginnings. humble with what from Sia its business Huat achieved 1990, I took over to and the expand continued in away passed father my When wholesaling. and distribution into move to him convinced successfully and 1968 in father my joined I housewives. mostly to crockery and figurines small a vases, as such houseware started retailing Tan business Sia Chah father My business? How didSiaHuatstartits new tagline of ‘beyond foodservice supplies’. foodservice of ‘beyond tagline new a with to move and a logo new with ourselves taking of advantage this downtime to re-brand are we example, For time. challenging this in an for us opportunity ourselves to differentiate However, it’s also downturn. economic the by affected also are we businesses, most Like economic climate? How isbusinessinthiscurrent to more service-based and value-add focus. focus. value-add and service-based more to differentiation product-based and price from our for customers. The next big products trend is to move away the in bringing by trends these propagate to help we and forming are they as trends identify we because trends for catalyst a are We cuisines. of types different the in explosion corresponding a been also has there travelled, more are diners as Also, food courts conditioned and air- outlets. mid-price from competition more facing now are centres Hawker also environment. but eating the cuisines in of types the in bounds, only and not leaps in changed have They years? changed over the past 50 How have diningtrends our overseas presence. presence. overseas our expanding while enterprise) MLE (medium-large an to SME an from transform will We ten years? Where willthebusinessbein Indonesia. and Malaysia in offices representative have we and Singapore, in is office main Our store. the around customers serve and accompany as they orders and create to stock check staff a sales retail our obtained allows we that device handheld recently example, For it. upgraded constantly have and ago years ten over intelligence) business and management Resource Planning system (software inventory We invested heavily in a customized Enterprise and e-technology? technology suchasInternet How hasyour businessadopted OPINION 65

hospitality asia

Snorre Food was established in 1987 to initially provide the freshest salmon to a discerning Asian market that was keen on consuming the best. Chief Executive Officer at SnorreFood, Frank Naesheim now heads up a staff of 22 which currently provides the wholesale trade with the finest Norwegian salmon and premium seafood from around the world. He spoke to Hospitality Asia about the company’s success and its future plans. Snorre Food Chief Executive Officer Frank Naesheim

We are planning to open a retail shop in the next few months to sell fresh produce to the public. This will feature live where lobsterconsumers tankswill be able to purchasefresh Canadian lobster and many other fresh seafood. More consumers are demandingproducts. quality The convenienceindustry – isportioning, marinating.demandingWe currently provide tailor-made filleting time years ten In specific clients. marinadesandto Ipredict that there will be more value adding from suppliers like us. We may in future be partially heating some products so that they are easier to serve to the end user. plans for the your What are future? How have you fared with the with fared you How have economic slowdown? We certainly saw a downturn just in like businesseveryone else. Fortunately, salmon is perceived as a healthy product and it isn’t overlyexpensive sopeople still want toeat it. as airlines from consumption in drop a saw We lesstravellers premium flew in classes where our products usually appear on the menu. in emerging are What trends market? your emerging trend which will only grow in the coming years. From a supply perspective,roundsourcedyearNorwegian be salmoncan while other markets like Tasmania, despite being closer, cannot provide seafood to us all year round. Why do consumers like Why do consumers like salmon? Norwegian Food safety and health are important issues in Norway and are becoming importantincreasingly in Singapore and the rest of Asia. Eating fish is also healthy and we make the most of this in our marketing. industryThe fishing in Norway follows of the sustainableprinciples fishing an andadvantage thisover manygives competitors us will who soon have to sourcing movetheir produce. Wetowards now have some this internationalin hotel groups banning unsustainably-sourcedcertain products so this is an What is the unique selling point Food? of Snorre The company specializes in sourcingsupplying and premiumproducts coldwater that seafooditDenmark, Chile, importsCanada, USA, New Zealand from andNorway, Australia. We mostlyseafood and very littlesell tropical fish. While we coldwater havesome 200products for sale,Norwegian salmon is our best selling item. We believe ourclients source products fromSnorre Food because of the quality we provide andchef’s experience.our How did you end up in Asia? How did you I came to Singapore someto 22open yearsand agobe the chefrestaurant. of The a restaurantNorwegian was successfulbut I soon realized the potentialfreshproduce initially sourcedin from homemy selling country. Snorre Food was established and it provided a service that the industry required and we are still here after so many years so we must be doing something right. We now sell seafood products to 14 countries Asiain manysupplying as well as East Middle the and airline catering companies. An Ocean Of Good Eating Good Of Ocean An HAPPENINGS 66 hospitality asia United InSharing And Caring years. This was then honoured by all the incoming incoming the all by honoured then was This years. 10 next Of the for (PICU) Centre Medical Unit Malaya Care University Intensive Paediatric the to support their giving continued they that The Saujana of management the and Director Managing then Carlsberg’s between agreement the gentlemen’s of because was It property. the of Manager General new the of request the Holiday at to Glenmarie over Inn moved was event the year Last of the commitment and support of the management. has been held at because The continuously Saujana event Hyatt the then Since the Saujana). The to (now Saujana moved was 2001 in subsequently and Jaya Petaling Hilton, Chilli’s, Uncle at 2000 in as auctions. well Dutch in as participating hampers vouchers, accommodation and meals hotel complimentary win to opportunity the had guests cause, worthy this supporting For event. the of day the on available made also and pre-sold were coupons These coupon. per RM10 Fund. Care Mail Malay & Centre Medical Malaya University of (PICU) Unit Care Intensive Paediatric out in for free aid hearts of their the who performed Stones Small and Men President’s Stone, Corner Badar, & 3, SWV,Ages 3 La’Viva, Fiezza, Vijay Bala, Band, Sharin Albert, Friends, & Singh Logic, Gerard Fuzzy Bongga, Vernon Bongga- Cinta, Extreme, Ska Fats, & Gerhana as such acts top local from performances were band 2009, live by Session entertained Jam Charity Anniversary Jaya. Petaling Hilton Chilli’s, Uncle upbeat the at 2009 8 November on 2009 Session Jam Charity and Anniversary 10th the organized co-organizer host, the Jaya, Petaling together Hilton with (MAHIR) Housekeepers of Malaysian Association and (MFBEA) Association Executives Beverage Food, Malaysian The (CAM), Malaysia of The inaugural Charity Jam Session was held held was Session Jam Charity inaugural The at priced coupons B & F via sold were Tickets 10th the at guests , 2pm at Beginning Hotels (MAH), Chefs Association Association of Chefs (MAH), Hotels Association Malaysian The giving, and sharing of spirit the HAPPENINGS 67

hospitality asia

“Through previous Charity Jam Sessions we Supporting partners of the 10th Anniversary In line with the Associations’ Corporate Managing Directors of CarlsbergManagersTheSaujanaof who kept the tradition of and General their predecessors. successfullyraised RM300,000 forhaveWe PICU. Anniversary10ththis RM100,000for oftarget a set event, which I believe could be achieved through the concerted efforts of all parties,” said SS Raja, Organizing Chairman of the 2000 – 2009.Charity Jam from CharityJamSession 2009included Carlsberg,The Malay Mail, Harley Motorcycle Owners Club andMini Owners Club Malaysia. Social Responsibility programmes, the President of Malaysian Association of Hotels, Datuk Ilyas MohdZainol Abidin said,“MAH together with CAM, MAFBEAand MAHIR recognizes the importance of being involved with the community and will make every effort to contribute to the needy. PICU is in direneed offunds totake care ofthese critically ill children and we are delighted to be able to assist in such a worthy cause which will indeed make a difference over the past ten years”. WINE TALK 68 hospitality asia Clockwise from the top left: Patrick Fonjallez; Vineyard building, Cully; Terraces near Cully above Lake Geneva Geneva Lake above Cully near Terraces Cully; building, Vineyard Fonjallez; Patrick left: top the from Clockwise Suspended Between Heaven andEarth By David Bowden David By west to Montreux in the east. Other well-known well-known Other east. the in Montreux to west the in Lausanne from stretching and Geneva Lake of side on the northern located being one of Lavaux are Chardonnay. and example, Merlot by for dominated Switzerland of part Italian the from wines The Chardonnay. and Gamay Merlot, Noir, Pinot Blanc, Sauvignon Sauvignon, Cabernet bees. three with wine sweet remarkable a truly la produce Tine wines. Winemakers like Hervé Fontannaz from Cave the indicates dessert of sugar in degree residual these wonderful label wine the on bees of number the and elixirs sweet great world’s the of one into turned are variety grape this from Wines Valais. the of terraces near-vertical the on grows now and ago years 2,000 some Romans the by region the to introduced was variety grape This Valais. the in Vétroz of commune the in found being these of 27ha with grown are 38ha just where Switzerland or Cornalin Diolinoir, Completer. Blauburgunder, Dorsa, Cabernet Amigne, Müller-Thurgau, a Chasselas Fendant), (or as such variety Swiss-grown a order to afraid outside be don’t and step bold be zone, comfort However, your varieties. grape more noble with familiar those international for difficult their acceptance make often which varieties grape local by championed are wines Swiss many ones. are stealing market share from the locally-produced wines imported cheaper nations, European other wine-producing some in As experience. next your dining of list wine the on appear they should out seeking worth well and excellent is quality the years, recent in consumption domestic declining Despite between. far and few are out trickle that means that those these are domestically consumed Switzerland has 19 wine regions with the main with has 19 regions wine Switzerland include varieties international familiar More in found only is Amigne as such variety A Austria, and Germany of wines the like Just world. The fact that 75 percent of of percent 75 that fact The world. the of countries many in are they as Switzerland in produced are es, wines regions include the Valais (centred on Sierre), red grape that produces Beaujolais in France) is Geneva, Tocino, Bündner-Herrschaft, Lake Zurich blended by Fonjallez with a little Merlot in one of his and Schaffhausen. best selling reds called Les Silènes. For something Some of Switzerland’s most exciting producers sweet, try half bottles of Passerillé produced by are Daniel and Martha Ganttenbein, Weingut placing white grapes on racks in the sun for three Malans, Denis Mercier, Fromm Weingut, Werner months to concentrate the sugar content. The Stucky, Daniel Huber, Patrick Fonjallez and Christian syrup-like juice is aged in oak for eight months Zündel. For some great value, seek out wines such to produce a golden dessert wine with flavours of as Philloz-Frères, Davez Weine, Henri Cruchon, quince and vanilla. Provins and Weingut Marugg. The most dramatic Swiss wine growing region Wine Touring is centred on the terraced vineyards of Lavaux Touring the vineyards of the Lavaux and other parts beside Lake Geneva. Not only is the town of of Switzerland is made easy with the literature Vevay, located in the middle of the district, the provided by Swiss Tourism (www.MySwitzerland. headquarters for the worldwide conglomerate com). Obtain a copy from them of the excellent Nestlé, it’s also where some excellent wines are publication Gourmet Travel which outlines the produced. Known as the Lavaux Terraces and best wine and gourmet experiences in each of the recognised in 2007 by UNESCO as a World Heritage Swiss cantons. One of the finest vineyard dining Site, this extensive network of terraces and paths experiences is Le Deck in the Baron Tavernier stretches for about 35 km. Hotel (www.barontavernier.com) in the township of It’s difficult to imagine anything growing here Chexbres in the Lavaux. Its wine list showcases but of all plants, grape vines are the most adaptable local producers and the menu features the best to the steep terrain. The stress placed upon the from the land and the waters of Lake Geneva with vines only adds to the complexity of the fruit grown perch or char fish being highly recommended. and the wines produced. In parts, it’s as if the Travelling by Swiss Rail (www.sbb.ch) is highly terraces are about to slip into the lake but centuries recommended for all travel throughout Switzerland of production ensure that the vine roots and stone and the most cost-effective method is to pre-buy in terraces are strong enough to bind the soil together. Asia a Swiss Pass from agents such as Boustead French monks from Burgundy introduced vines Travel (www.bousteadtravel.com). here some 800 years ago and stone terraces were built so that the vines could survive. An intricate network of small cable and rail cars now helps in the collection of the grapes during hand-picked harvests. Helicopters are occasionally used to assist in spraying and harvesting. While there are 200 winegrowers in the district most vineyards are small and between 6ha to 8ha while a vineyard of 15ha around here is considered a large estate. In all, there are some 830ha of vines, 10,000 terraces and over 400km of stone walls. The best known Swiss white grape variety which has its cradle in the Lavaux is Chasselas (to add to the mystique the same variety is known as Fendant in neighbouring Valais). While this variety is also grown in Alsace and Burgundy it’s mainly Left: Chasselas grapes used in France as a table grape. In Switzerland it From the top: Grape terraces in Cully; produces a wine of low acidity with subtle aromas Fonjallez red and spicy palate making it perfect as an apéritif. Patrick Fonjallaz produces wines in his Epesses winery from various grapes varieties including Chasselas. Try his La République Epesses to appreciate the hint of lime and citronella on the nose and spiciness on the palate. Gamay (the

hospitality asia 69 PERSONALITIES 70 much sought after by pre-opening hotels for for hotels pre-opening by after sought much chef in the banquet kitchen of a 5-star hotel hotel 5-star a of kitchen banquet the in chef hospitality asia his Corporate Executive Training programme programme Training Executive Corporate his Food And Beverage with effect from 15 July July 15 from effect with Beverage And Food he moved to Kuala Lumpur with his parents parents his with Lumpur Kuala to moved he Shangri-La group in 2002, going from sous sous from going 2002, in group Shangri-La food and beverage outlets. Born in Penang, Penang, in Born outlets. beverage and food Traders Hotel Kuala Lumpur announces the the announces Lumpur Kuala Hotel Traders various properties within the group to train train to group the within properties various 2009. Khoo joined the hotel in September September in hotel the joined Khoo 2009. Traders Hotel Kuala Lumpur, Malaysia Lumpur, Kuala Hotel Traders 2009 as Executive Chef, after completing completing after Chef, Executive as 2009 to enter Shangri-La’s corporate executive executive corporate Shangri-La’s enter to under experts, during which he was very very was he which during experts, under chef to his present position in just seven seven just in position present his to chef executive management. This took him to to him took This management. executive him with the skills to enter the realms of of realms the enter to skills the with him appointment of Alvin Khoo as Director of of Director as Khoo Alvin of appointment here. He started his career as a commis commis a as career his started He here. years. During this time, he was selected selected was he time, this During years. fresh, hip and funky ideas to the hotel’s hotel’s the to ideas funky and hip fresh, and continued his secondary education education secondary his continued and training programme spanning across across spanning programme training which took him through an extensive extensive an through him took which training programme, which provided provided which programme, training Khoo is looking forward to bringing bringing to forward looking is Khoo Director Of Food And Beverage And Food Of Director in Kuala Lumpur. He rejoined the the rejoined He Lumpur. Kuala in various hotels within the group. the within hotels various start-up assistance. assistance. start-up Alvin Khoo Alvin providing premium service for guests. guests. for service premium consistently providing in flair and savvy customer relationship confidence, of amount right with the coupled acumen business invaluable with Opitz equipped has China Shenyang, in Hotel Kempinski the and Dubai Beach in Resort Jumeirah Sheraton Emirates, Arab United Dhabi, Abu in Hotel Palace Emirates purview. his under come also Swiss, Café Kopi Tiam and Out of The Pan will comprising F&B Stamford The in Swissôtel outlets Other Rooms. Dining Private Equinox the and Asia New Space, Restaurant, City Introbar, Jaan, Equinox as such entertainment and destinations dining popular most Singapore’s of some houses which Complex, Equinox include of would This hotel. iconic operations this beverage & food overall the oversee also but promotions, beverage and food of multifarious Stamford’s planning The Swissôtel strategic the spearhead only not will 28-year-old the Services, Beverage colleagues. passionate his amongst spread to hopes he which leadership, energy, and precise enthusiasm of brand refined and sophisticated charming, own his him with Stamford. The 1.90m towering German brings The Swissôtel of Manager Beverage & Food new the as appointed been has Opitz Steffen Swissôtel The Stamford, Singapore Stamford, The Swissôtel Having worked at the prestigious prestigious the at worked Having & Food of Director the to Reporting Food & Beverage Manager Beverage & Food Steffen Opitz AYANA Resort and Spa Bali, Indonesia Bali, Spa and AYANAResort Director Beverage & Food Dobbels Marc Cannes Film Festival. Festival. Film Cannes prestigious the at row a in years three events Dior and L’Oreal the organizing for responsible was He Chopard. and Jewelry, Boucheron Gabbana, & Dolce including icons fashion influential by thrown parties of variety a for kitchen the commanded also has country, home his in awards national several as well as rating 1-Michelin-star Milan. in boutique flagship its at dinner official Gucci’s for menu the created Together,they restaurant. d’Or Palme Le renowned the at Sinicropi Christian Chef 2-Michelin-star alongside worked he where France, Cannes, in Martinez Le Hotel the at Director Beverage & Food was he that, Before March. in launch its of ahead venues dining four resort’s luxury the up set he where property, Group Hotel Paces West another Singapore, Capella The of Director Beverage & Food pre-opening as venues. lounge and dining 12 resort’s the of management the oversee will Dobbels rating, Michelin-star a with Cuisine de Chef trained A Director. Beverage & Food as Dobbels Marc chef French renowned appointed has Bali Spa and AYANAResort Dobbels, who himself boasts a boasts himself who Dobbels, role his AYANAto from comes Dobbels