food & entertainment

When the going gets tough, the tough go out on the town! Whether it’s to forget the economic blahs or to flaunt unsinkable wealth, the outlook still looks rosy for the F&B and entertainment scene in Asia. Nightspots like the Monkey Bar in The Legend Hotel Kuala Lumpur are still packing in patrons, while Pacific Regency offers desserts with a special kind of bling. Pair these happenings with brilliant new F&B personalities who have just come to town bringing with them their exciting new concepts and life just becomes one big party.

Page 43 FROM THE WOK 44 2001, At-Sunrice offered courses courses offered At-Sunrice 2001, and internship experience in both both in experience internship and the majestic Spice Garden in Fort Fort in Garden Spice majestic the hospitality asia flourish,” FounderKwanLui. says Diploma (ACP), which is attended attended is which (ACP), Diploma by studentsofhighcalibrewithaby long term abroad. The At-Sunrice At-Sunrice The abroad. term long through culinary arts, capitalizing capitalizing arts, culinary through with integrity, meaning and great great and meaning integrity, with Asian and Western kitchensgive At-Sunrice GlobalChef Academy Academy GlobalChef At-Sunrice Dean of Culinary Education Karl Education Dean ofCulinary global chef career pathway and and pathway career chef global with the academy, the two-year two-year the academy, the with passion topursueaglobalchef and itsuseofherbsspices the globalchefcareerpath.” on its ideal location adjacent to to adjacent location ideal its on since 2002, our students study study students our 2002, since J. Guggenmos. summer “Every understanding of Asian cuisine cuisine Asian of understanding students a good foundation for for foundation good a students Asian Culinary Arts curriculum curriculum Arts Culinary Asian academy has refined its vision vision its refined has academy Advanced Culinary Placement Advanced Culinary in theirmonth- At-Sunrice for path. The hands-onexposure Canning Park, founded by Sir Sir by founded Park, Canning for at-sunrice The Singapore Singapore The at-sunrice for faculty delivers an incredible incredible an delivers faculty “We congratulate At-Sunrice on its new positioning,” says says positioning,” new its on is the new brand positioning positioning brand new the is Johnson & Wales’ University context. We also jointly offer offer jointly also We context. “Singapore sets an amazing amazing an sets “Singapore and mission to focus ontheand missiontofocus students from25countries. graduate placements for its placementsfor graduate landscape for for landscape At-Sunrice to Garden. The seven year old old year seven The Garden. When itwasfirststartedin Culinary Culinary &SpiceAcademy Made InSingapore Stamford Rafflesin1822. Stamford centred onenhancingthe Bourgogne. deterroir hearty the with cuisine Japanese of simplicity the juxtaposes that style culinary trademark his to have ethics in cooking and educate one’s ethicsincookingand educate to have taste buds. demonstrate to station cooking live a At some of ingredients. the recipes in the book, the supermarket chefs also explained their cooking philosophy mostly and why it is importantusing taste European true a Casassus and Jean-Francois Arnaud demonstrated how even kitchen novices could produce dishes with too! healthy are that flavours maximum with food produce to ingredients quality good and affordable, available, easily using on based the classics, is that soundly cuisine innovative tasteoffood. the natural backbring to – kitchen professional the in and home at both – principles cooking good of basics the to today. goodproduceinrestaurantfood and disregardfor skills cooking and taste of lack the at professionals F&B among concern the to reaction a was it - ago Culinary French cookbook, “Taste.”first The yearsits two launched region, initiated “Taste” The recently was Asia In the project School in centres learning culinary professional pioneer the of one Considered Good Taste Chef dePartieandSalsilpSilprasert-Kitchen Artist Partie, Tao Mongdu-ChefdePartie, -Demi UdomsakMathong de Chef Pastry - Paopooree Chaiyant left) (from team winning the congratulating (centre) Derrien Philippe Chef Executive GMSB’s Japanese and French of fusion creative highly his with enthusiasts food thrilled Peugeot Laurent Chef Judging thecompetitionweremembersof Judging World ofChefs’Societies(WACS).Association category.the cooking Western for hotels leading 20 over from and category Carving Ice the in Thailand cooking students. There in were all 15 including categories cooking, presentation. and food fruit carving At the launch, principal chefs of The French Culinary School In Asia Jean Michel Fraisse, Bruno Fraisse, Michel Jean Asia In School Culinary French The of chefs principal launch, the At Endorsed by the purveyor of finefood in Malaysia, Classic Fine Foods, this book is testimony to today’s More than just a collection of recipes, the book places food in its cultural context, advocating a return The GMSB winning team staved off competition from respected peers from over 15 leading hotels in years in Japan where he learned more about Asian ingredients and developed and ingredients about Asian more learned he where Japan in years the senses. for a feast truly creations his made that presentation for flair a and refinement Lion City gourmets with a culinary style that embraced innovation, tradition and thrilled Pernand-Vergelesses in restaurant Charlemagne Le celebrated the of owner and chef landscapes, French idyllic the and cuisine, wines gourmet fine HiltonSingapore. Grill &OysterBarat fusion of French and Japanese flavoursat Singapore’s culinary institution, Harbour creative highly his with enthusiasts food thrilled Peugeot Laurent Chef Starred 1-Michelin- Prix, Grand 1 Formula Singapore high-adrenaline of week the In French Touch To F1 A keen culinary explorer at heart, Chef Peugeot has also spent several several spent also has Peugeot Chef heart, at explorer culinary keen A its for renowned is which France in region Burgundy the from Hailing attracted attracted more than 500 professional chefs and which 2008, September 20 – 17 on held event hospitality star 5 Asia’s 2008, Thailand Hotel & of Cooks and Chefs. Gathering This competition is part Culinary of Food 14th the in cooking competition Western the for medal category Bronze a carving and ice the for medal won Gold recently the Silprasert Salsilp and Udomsak Mathong Mongdu, Tao Paopooree, Chaiyant of up made Hotel, (GMSB) Bangkok Sukhumvit The award-winning team from Grand Millennium Grand Win FROM THE WOK 45

The The hospitality asia The episodes

‘Ramadhan Journey with ten-episode programme, which is will be in English and Urdu, called“Ramadhan JourneyWith weekly It will be shown Lubna”. over in Pakistan and has created widespread interest especially in Malaysian customs and cuisines among Pakistan viewers. Lubna’ was filmed in three different Muslim majority Oman namely UAE, countries, and Malaysia to capture their way of life, their cuisine and culture especially relating to Ramadhan. recorded in Malaysia will feature places of interest as well as culinary outlets such as popular restaurants and street hawkers, hotels specially recommended by the Ministry ofTourism During their visit to Malaysia. Hotel Equatorial Melaka, the crew shot interesting cooking award scenes at the hotel’s winning restaurant Seri Nyonya Peranakan Restaurant, with its Peranakan Chef Bong Geok Choo and Malay Kitchen ChefAhmad Nasaruddin Dollah. Pakistan’s popular star chef Lubna Shariff, hosted the programme. From Pakistan To To Pakistan From Malaysia A television cooking programme crew and producer of Eye Limited- Network Television Pakistan were in Malaysia recently to shoot authentic cuisines in conjunction with the Ramadhan month. Dell is partnering with New and Zealand Trade Enterprise, The workshop equipped the chefs with new ideas to create Recently 62 chefs from Hilton Hotels Asia in Pacific met with the New Zealand Government’s economic development agency, with a network of offices worldwide that helps New services and products their internationalize businesses Zealand overseas. Dell demonstrated to guests the versatility of New Zealand produce and products in the creation of high quality and innovative menu selections. “It is an excellent opportunity to have Jason Dell in Kuala Lumpur”, said Grant Fuller, CommissionerTrade to New Zealand, “We are privileged to be toable showcase his passion, Zealand New quality high and cuisine Zealand New imaginative enthusiasm and knowledgefood ingredientsfor to leading contacts, media and influencers in Kiwi Cuisine near Lodge Bay Blanket from chef Kiwi award-winning Dell, Jason in produce Zealand New showcased Zealand, New Queenstown, seriesfoodworkshopsofa throughoutheldDuring Asiarecently. theKuala LumpurDell co-hosted legtheof tour, cocktaila party Residence. at the New Zealand High Commissioner’s experts from Meat & Livestock Australia (MLA) a at and Haupt Detlef gastronomy and Moore Michael Saidin, Jasman including gurus quality for drive the combine to how on ideas exchange to workshop with the need to satisfy diners’ appetite for authentic food. a selection of Australian beef and lamb dishes segments, such as restaurants forand catering. Innovation and various cost hotel management was a core objective, which resulted in a new drive Authentic Cuisine Takes Centrestage in Hilton Centrestage Cuisine Takes Authentic Hotels With ongoing economic volatility and an increasing impact of smarter exploring is Hotels Hilton sources, food on warming global and more innovative ways to manage increasing food costs while balancingtheneedmaintainto quality produceof itsinrestaurants across the world. New Zealand products – comprising seafood, meat fruit and and poultry, vegetables, olive oils and herd. and flock national its of status disease-free the for renowned is industry meat Zealand New The Discussions led to the development of new menu concepts, centering on the use of the right cuts of of cuts right the of use the on centering concepts, menu new of development the to led Discussions Kuala Lumpur’s HRI sector”. Kuala Lumpur’s natural resources. wine – are highly regarded for their quality and freshness a result of New Zealand’s farmed. were animals where locations the identify to consumers allows also system trace-back unique A with meat of cuts prime succulent in result farms managed well exceptionally and modern Zealand’s New versatility for many uses. to go ‘back to the basics’ of the Food and Beverage industry. to go that plan action ongoing an is result The cuts. meat of variety wider a using and recipes certain for meat establishing include plan the of Examples Pacific. Asia in Hotels Hilton across wastage less have to aims cooking. style home and authentic embracing and produce organic more using property, on gardens herb fishermen, and growers vegetable and fruit farmers, local with food sourcing exploring are chefs of Teams and tapping food sources on a seasonal basis. Kiwi master Jason Dell Jasman Saidin at the Meat & Livestock Australia workshop EAST N’ WEST 46 create disheswiththispoisonousfish. create and toprepare licensed certificate, cooking fish) (puffer Fugu the obtained also has He today. is he chef the becoming to skills his honing chefs, master Japanese many of apprenticeship the in School 1989. Thereafter, he has under worked Cooking International Kobe the from graduated cuisine. fineandexquisiteJapanese creating of experience of years 18 him with brings He InterContinental Singapore at welcomes Head Chef Hideto Setomoto. Restaurant Japanese KŌ bud, turnip, mountain caviar and fresh bean bean fresh curd skin. and caviar mountain turnip, ginger bud, leaf, sakura mushroom, finger, lady’s of consisting sushi, vegetarian of types seven like dishes unique many created has Seto chef and achieve to maintain vitalityandhealth. energy and nutrients quality high with one provide will foods macrobiotic proportions, way suggested in eaten unique When life. of one’s balance to combined and examined thoroughly are preparations food and ingredients macrobiotics, In needs. specific his/her meet to designed be can diet person’s each unique, is everyone ingredients As dishes. his in the used of components yang and the yin balancing creating macrobiotics, on rest; based the dishes from apart him style sets a with that cooking approaches he cuisine, Japanese of tradition the to Keeping diners. the of tastes changing the suit to cuisine his experience to his guests, chef Seto has innovated hospitality asia Originally from his hometown in Kobe, Seto Seto Kobe, in hometown his from Originally Based on the macrobiotics style of cooking, dining different a bring to wanting Always Head Chef, Restaurant KŌJapanese

InterContinental Singapore Hideto Setomoto

steaks, his entrepreneurship skills were honed when tasked with having to constantly andqualitystandardswhilstreducingoverallcosts.maintain highservice constantly to having with tasked when honed were skills entrepreneurship his steaks, premium up serving of helm the at he was only 2005.Not and 1995 between Village inception of his very own steak restaurant, George’s Steak & Ribs Restaurant at Holland culinary creations inthehotel’s creations culinary menus. restaurantsandcatering Penang in 2006, he headed the 60-man kitchen and was responsible for the refreshing Hotel G for team opening the of lies member specialties.A Asian and Fusion,Western in versatility Lee’s Australia, and Malaysia Singapore including overseas in and experience of years M.all at to experience dining exciting more a chefs of and team providing towards conceptualizing the leading be will style, signature unique his with Lee, field, culinary the in veteran A Lee. George Chef its Executive addition, new welcome to pleased is Hotel M M Hotel Executive Chef George Lee his peersandstaff. handles he way the and advancement career his in applicable are that skills with him equipped have which courses numerous up taken has he years seven past the Over Other than food preparation, he is also active in the pursuit of academic achievements. medals. One of which was the MLA Black Box Culinary Challenge where he got a Bronze. his childhoodandadolescentyears. eventually He work. at out discovered his were passion for the parents culinary arts his when his when grandmother impressed him family during the for cook for responsible Straits Café, Palong Bar and banquet. He began cooking at the age of 10, when he was Lee’s mastery and accomplishments certainly extended beyond the kitchen with the Having garnered over thirty-seven over Having garnered thirty-seven Throughout the years, Choo has participated in several competitions and won many

the daily operations in the kitchen for for kitchen the in operations daily the oversees he date; to and 1998 in chef quality andstandards. highest the of is Rendezvous @ Café to Straits the at able served food that ensure is and Singapore of food culture local the understand to appropriate person most the is Choo chef Singapore. Born and bred in Singapore, Hotel Rendezvous of Chef Executive appointed is Seng Kok Choo Chef Rendezvous HotelSingapore Executive Chef Choo Kok Seng Chef Choo started as a junior sous

EAST N’ WEST 47 hospitality asia

Prior to joining Shangri-La Hotel, Singapore, Singapore, Hotel, Shangri-La joining to Prior In his pastry creation, Chef Potus places pastry executive area of capacity new his In Chef Herve Potus has been appointed new as area executive the pastry chef of Shangri-La Hotel, Singapore. Chef Potus joined the in hotel July 2008 and in his new capacity, oversee pastry operations for Shangri-La Hotel, he will Singapore, Rasa Sentosa Resort, Singapore as Singapore. Hotel, Traders well as ChefPotus wasthe executive pastry Thechef of years’WithImperial24 India.Delhi, Newhotelin experiencetheinindustry,hasimpressivehean track record with various established hotels. He has also amassed a wealth of experience from working in countries such as Jordan, Greece, Switzerland and France. Mexico, products. quality of usage and taste on emphasis He is open to experimenting with complex and flavourful combinations. Shangri-Lachefat Singapore,Hotel,Chefof one dessert stunning a present to is tasks first Potus’s showcase for the reopening of the iconic Rose Veranda. Chef Potus also aspires to establishone of the best pastry teams in the region and raise the hotel’s standards of pastry operations to even greater heights. Herve Potus Area Executive Pastry Chef Singapore Shangri-La Hotel,

Hailing from Turin, Italy, Chef Rosario joins the resort from his previous posting as the Italian chef manager in Towers forand Hotel Collection Luxury SheratonKuwait Shangri-La’s joins Rosario Chef City. Kuwait Rosario Seminatore Rosario Restaurant Peppino Italian Chef, Matthias Roeke, Aru GeneralTanjung Shangri-La’s Resort and Spa, Manager ofKota Kinabalu, is pleased to announce the appointment of Rosario Seminatore as the new Italian chef for Peppino restaurant. its Shangri-La Tanjung Aru Resort & Spa Tanjung Shangri-La Stephan Zoisl NOVUS Restaurant Executive Sous Chef His innate passion for Counting American Michelin Star Chef Thomas Keller as his inspiration and role In his new Aru role Resort at Tanjung and Shangri-La’s Spa, Kota Kinabalu, Chef Executive Sous Chef Stephan Zoisl, 26, grew up in the regionof Innsbruck, Austria.professionaland father, hischefas With a the influence of other prominent decisionZoisl’sregion,the chefsin to pursue the culinary arts ascareer came as no surprise. a gastronomy and the intricacy of food preparation led Hotel at apprenticeship three-year him to a Europa Tirol in Austria. Innsbruck, passion and sheer dedication Zoisl’s towards perfecting his craft saw him rise quickly proper career his on embarked he ended, apprenticeship his after and ranks the through 1 the Steirereck, them among Europe, in restaurants Star Michelin several at stints with Portugal in Joya Vila restaurants Star Michelin 2 and Vienna, in restaurant Star Michelin Affairs in Switzerland. and Mathis Food alwaysuse and simple; and pure it “Keep culinarythe by philosophy lives Zoisl model, the freshest produce.” Alongside fellow Executive Sous Chef Cedric Bourassin, Zoisl delights the discerning palates of patrons with his simple but exquisite interpretation of NOVUS’ modern European cuisine. TanjungAru Resort and Spa, Kota Kinabalu with 25 years of experience in the culinary He industry. started his career in 1983 as a commis chef at Cacciatori restaurant in He has worked Italy. in several restaurants Torinesse, Caselle and international hotels in Switzerland, Italy, France, China, Singapore and Thailand. He also has experience of working on-board the Pacific Princess De Luxury cruise liner which cruised around Asia. the Caribbean and healthy and rustic traditional of menu new entirely an creating for responsible is Rosario Italian home-cooking of great freshness for the regulars as well as newPeppino restaurant. customers at STAR CHEF 48 remove from heat andsetaside. remove fromheat and cook till honey and vinegar is well combined, vinegar and peppers, honey piquillo the in add colour,turn to allow not do but fragrant, till oil Piquilo Pepper Relish: consistency. Setaside. desired the reached has mash till cook and paste wasabi and cream butter, the add pan, a hot, a still in and whilst place pass through sieve water and allow it to cook till soft. Remove skin, WasabiMash: Set aside. half. till mixture reduce and pan sauce a in ginger sliced and honey sauce, soy the Place Method: To taste–Groundblackpepper Ingredients Piquillo Pepper Relish Fish, Wasabi MashAnd Honey AndSoyGlazedCod hospitality asia 100 180 20 30 10 1

ml ml pc gm ml gm

Olive oil oil Olive ginger Sliced Pure honey fillet fish Cod 4 x fillet each Passion fruit Soy sauce Bring potatoes in a large pot of of pot large a in potatoes Bring Sauté the garlic in olive in olive garlic the Sauté To taste–Pepper Salt – Totaste Piquilo PepperRelish 200 40 10 20 10

ml ml ml gm gm

Olive oil vinegar wine White Honey sliced Garlic strips in cut peppers Smoked Piquillo the plate andserve.the plate and drizzle some of the honey and soy glaze on plate, the of side the on relish pepper piquillo the of spoonful a add fish, the on fruit passion on a plate, place the fish on the plate, spoon the Make a quenelle with the wasabi mash and place toolong.cook for not does glaze the sure making glaze soy and and carefully glaze the cod fillets with the honey a use brush frying, whilst side, on each minutes 2-3 for oil olive hot in fry pan and pepper and salt with fillets cod the Season assemble: To

Salt – Totaste paste To taste– Wasabi Wasabi Mash 200 40 30

ml gm gm

Cream Butter Potatoes

Pullman Putrajaya Lakeside,Pullman Putrajaya Malaysia Executive Chef Jackson Oliver Adrian Joan Rocaand Albert Adria. of theworld’s topchefslikeFrerran Adria, some with cooked has he where Barcelona had the privilege to the attend Alimenteria in also Jackson Chef America. South Bolivia, in competition culinary level international an in compete to invited was He Adventure. Taste Cliquot’s Verve as such accolades Maria RestaurantinBarcelona, Spain. Chef, hewaswithPacoGuzmanofSanta La BodegainKualaLumpurasExecutive was promotedtoSousChef. Priortojoining Oriental ExpressasChefdePartieandlater and Eastern with career his started He art. culinary the in experience of years 14 over hisjob,about Jacksonbringswithhim Clulinary Arts. in Diploma for Spain Barcelona, Arts Gastronomic of Institute Torres and France D’hotel– Institute International Tolouse, a DiplomainCulinary Arts (BTH)fromthe excellencewithcontinued hispursuitfor and Management of Institute Catering Hotel fromtherenownChef Jacksongraduated The well-travelled chefhaswonvariousThe well-travelled passionate immensely and Confident STAR CHEF 49

Aborio rice Aborio rice Fish stock or canned Fish stock or canned veg stock White wine Butter Saffron threads Saffron threads Onions, fine dice Bay leaf Parmesan to taste

hospitality asia

g litre ml g g

1 1 2 2 300 200 150 To To finish the risotto Saffron risotto:

Simply combine all powders Dust the scallops with the seasoning seasoning the with scallops the Dust Lemongrass, Lemongrass, crushed Chervil sprigs to garnish Turmeric powder Turmeric Paprika powder Coriander powder White pepper, ground White pepper, Cumin powder Salt Seasoning Mix: together for the seasoning refresh the asparagus. mix. Blanch and Scallops: mix. In a pre heated sauté pan, searlittle olive oilCookand usingbutter. 30 to40seconds a each side. Plating & Presentation: butter, diced chilled the stirring while add slowly lastlysomestirgoodinquality grated parmesan platenextreggiano.risottoSpoonsometheonto row a in scallops the lay Then asparagus. the lay top the lemongrassoversauce theSpoon top. on ofthescallops, lastly spoon around fewadrops of the juices from the scallop cooking pan. stems tspn tspn tspn tspn tspn tspn 3 1 1 1 1 1 1 Seasoning mix:

Saute the diced onions Onion diced White wine Cream Butter Butter Scallops/roe on 16/20 Asparagus tips, peeled blanched Cubed cold butter 500g white wine sauce Start by sauteeing the onions and bay

gr ml litre gr g gr ml

1 30 30 30 200 500 100 300

Pan Seared Ocean Scallops Pan Saffron Balinese Seasoning On (Dusted With Lemongrass Emulsion) Risotto With Ingredients: Method: Preparation White Wine Sauce: add the white wine and with reduce the butter, by Add 1/3. the cream, bring to a boil, reduce grass. lemon the add and simmer a to heat the left. is volume the 1/3 until reduce and Simmer Set aside. Pass through a strainer. Risotto: leaf in the butter. Add the rice, stirring simmerwine;to white the Add coat butter. the in rice the fish the add Slowly evaporated. has wine the until the until continuously Stir time. a at ladle 1 stock stage way half the at absorbed; been has stock add your saffron threads to the risotto. Repeat processtheaddingstockoftheuntilstock theis This will take around 18 minutes. finished. With With

He was

Originally

Executive Chef Executive Chef Bulgari Resort Bali Australia in 1988. Australia in 1988. Andrew David Skinner A recipient of over a dozen awards

a degree from the Granville College of a degree from the Granville College of in 1995 where he mastered his craft in in 1995 where he mastered his craft in from Sheffield, England and armed with Catering, he secured his apprenticeship he secured his apprenticeship Catering, Skinner joins Bulgari Hotels and Resorts the Bulgari Resort, Bali. In his role, he is he is In his role, Bali. the Bulgari Resort, in 1997 before he moved toWashington with Gleneagles in Scotland and Charing Resort in Fiji in 1990 and Amandari, Bali Bali Amandari, Resort in Fiji in 1990 and from the Oberoi Mauritius Hotel. as Executive Chef of the Sydney property D.C. . in-charge of the overall culinary planning, in-charge of the overall culinary planning, over 25 years of culinary experience, chef food production and operations of the 59- Mauritius Young Chefs Culinary Challenge, Chefs Culinary Challenge, Young Mauritius Andrew David Skinner is Executive Chef at Andrew David Skinner is Executive Chef at and accolades from the United Kingdom to previously Executive Chef atYasawa Island the Australian Salon Culinaire, and the Bali and the Bali Australian Salon Culinaire, the Australia, Skinner is a gold medallist in the first joined The Ritz-Carlton Hotel Company using local island ingredients. Chef Skinner Chef Skinner using local island ingredients. villa luxury resort with a modern Indonesian restaurant, Italian restaurant and a bar. restaurant, Cross Hotel in London before immigrating to LesToque Blanche Salon Culinaire. AROUND TOWN 50 and golden leaf panels with black black with panels leaf golden and hospitality asia Sum setmenuandauthenticala traces of vibrant red. Its uniquely uniquely Its red. vibrant of traces Elegance AtTheConrad juxtaposes softhuesofcaramel,juxtaposes Texeira, enhancement thelavish the most luxurious properties in in properties luxurious most the carte dining tantalizes even the the even tantalizes dining carte Hong Kong’s position as one of of one as position Kong’s Hong Meets ClassicChinese Designed by theinternationallyDesigned by authentic Cantonese cuisine. A cuisine. Cantonese authentic part of a US$20 million master master million US$20 a of part blends contemporary flair with with flair contemporary blends pronounced, uniting teakwood teakwood uniting pronounced, reopened following a stunning stunning a following reopened combination of traditional Dim Dim traditional of combination guests and offers the finest in finest the offers and guests Golden Leaf seats close to 90 90 to close seats Leaf Golden of theConradHongKonghas Kong’s finest restaurants, the the restaurants, finest Kong’s The favourite gathering place place gathering favourite The Chinese entrance is bold and and bold is entrance Chinese makeover. The newdesignof gold, copper and bronze with with bronze and copper gold, traditional Chineseelegance. the GoldenLeafRestaurant, further cements the Conrad Conrad the cements further most refinedtastebuds. Recognized as one of Hong Hong of one as Recognized Contemporary Flair acclaimed designerGlenn The stunning new interior interior new stunning The and goldmarbleflooring. renovation for thehotel, for renovation Hong Kong the city. of herbalteaprepareddaily. concoctions daily the from choice their of brew the served be to ask can cup first their had have who spout.metre-long a Dinerswith teapot a from tea welcome in the trained art the of traditional pouring Beijing from 20-year-old young a tea-master, well being. your enhance to advice giving and energy or qi your week,reading a times four restaurant the at consults herbalist resident Chynna’s basil. Taiwan and celery with roots lotus sliced stir-fried and vegetables seasonal and kan tou gluten with curd bean as simmered such dishes with Cuisine, Being sets Chynna menu, itself apart. new its of introduction the now and hall and ancestral Dynasty Tang of replica calligrapher musicians, Chinese traditional Hilton in Kuala Lumpur.outlets dining ten the all for true holds Thisproduction. food the in MSG added no have to know Chynna that dishes are trans andfat-free Chef de Cuisine. What’s more, diners will be creative pleased and colourful creations courtesy of chef Lam Hock more Hin, Chynna’s with menu new a introduces has Lumpur Kuala Hilton the at Chynna Change AtChynna Chynna Steamed CanadianCodat Tea is a fascinating ritual at the hands of the the of hands the at ritual fascinating a is Tea on feature special the Another menu is the Well tea-master,the to herbalist resident the From Champagne. The a price includes of bottle Dom Perignon Vintage leaves, berry compote and a rare cognac perfume. Belgian chocolate suffused in edible gold and silver finest the foam, champagne gelée, Apple Fuji mousse, chocolate white and truffle Alba include which ingredients finest and best the only expect is gemstone yours,The thedessert. afterpolishingoff diversity. natural and cultural rich Malaysia’s symbolizes that arrangement gem Sugar DiamondStrawberries. treat, the of the success hotel’s gem-studded other late in débuted which August,the by inspired was dessert, This dessert. expensive most up Malaysia’s serving are Jewelries Habib in with Lumpur) cooperation (Kuala Suites Hotel Regency Pacific Just Desserts PacificRegency blingtodessertat Bringing of Schoolin The FrenchCulinary Asia. chefs the from products Honey Organic Nero Alce using dishes prepare to honey.learnt also Guests with honey, the tasting organic range of participants Alce Nero’s organic of process production the explained Europe in producer honey organic number one the and Italy in cooperative organic one number the of Founder/Chairman and bee keeper experienced The Cavazzoni. Lucio by honey organic of benefits the on session illuminating an held recently Asia In School Culinary French The Honey At RM125,000 the purchaser can of course course of can purchaser the RM125,000 At carat 100+ hefty, a is show the of star The AROUND TOWN 51 hospitality asia

The restaurant has thrilled The restaurant has thrilled Among their new highlights Beautiful Sundays at Kampachi Brunch Japanese renowned Hotel Equatorial’s Japanese Restaurant Kampachi is delighted to announce the expansion of the buffet delights to their famous Kampachi Brunch until 31 December 2008. with their new editions to their buffet brunch on Sundays which Sunday is one of the city’s highlights.The buffet promises everything on the Kampachi Y.S menu and Executive Chef How and Japan hailed Sushi Chef Sodu, have added the new dishes to their menu. Kaki Furai, Tofu, are Shichimi Shisyamo, Ebi Maki Mushi, Bukkake Soba, Tori Niniku Yaki and other delights including fresh Sashimi, Soft Shell Crab Rolls, Beef Sukiyaki, Matcha ice Egg California Handroll, cream, Roll stuffed with grilled Unagi, freshly steamed Chawan Mushi, assortedTempura, Pan-fried Rice Beef Dumpling and Potato Salad, Sukiyaki with additional egg, Grilled Unagi and more. Hilton Millennium Bangkok’s Cheese Room is mix tantalizing a in indulge can lovers Cheese age-old the to up lives also Room Cheese The Give Cheese A Chance Give Already celebrated as a leading light in Bangkok’s multi-awardMillenniumwinningthe culinary scene, Hilton Bangkok has unveiledgourmands visiting anotherthe Thai capital with treat the for city’s first ever Cheese Room at the hotel’s FLOW restaurant. speciallydesignedclimate-controlleda indining set monitoredischeesethatroomexpertsensure byto the correct temperature for storage and quality of largestselectiontheonly not isoffer On cheese.the most and best the also but Bangkok, in cheeses of renowned cheeses in the world. of flavours and aromas from the assortment of importedcheeses; whichsomeofinclude Pecorino di Fossa, a hard cheese from Italy; Reblochon de Savoie, a classic and unique Savoie, softFrance; Colston Basset cheese Stilton, a blue from cheese from Nottinghamshire, England; and Brie Royale Aux Truffles, a very high-priced semi-firm cheese with truffles from France. partnership between cheese and wine where the experienced wine and cheese butler can guests onadvise choosing the right wine to bring out the natural characteristics of the cheese. The special Wine Flight menu, consisting of five different winesfrom various international regions, hasbeen the complement to prepared and picked selectively varied range of cheese. “In tandem with our positioning as the one Everythingabout LUNA boasts unprecedented Succulent gourmet offerings are instrumental In a short four years Luna Chill Out Bar has Luna Turns A Groovy Four A Groovy Luna Turns It was a groovy partners affairbusiness agents, guests, as at 2008, Dec Luna12 Chill Out Bar on and members of the press turned up forGroovin Luna’s 70s 4th Anniversary Luna. transformed celebration.a to do’s retro- Guestssporting up turned stellarFriendsitsperformancePurnamawith& and the to class added tunes disco spinning Bernie DJ entire affair. home where two worlds meet, our priority lies in meeting and exceeding guests expectations by incorporating details that will caterproduct andstandards ensuredeliverance to our discerningguests”, said Joeanne Low, Assistant Director of Sales. “Thematic soiree such as this will become regular affair as we strive to introduce excitingnew events toand our chic patrons,” adds General Teo. Kenny Manager, quality, including the high beats. party of repertoire international and system performance sound As the sun sets, the mood heightens with by the delivered Specially vibes. music the of deepening Sunday, Mondayto deejayfrom resident artful the house of tunes invigorating the to groove can guests electro and progressive new age, music, to an unforgettable culinary experience extraordinaryand the journey galacticallyextensiveselectionwineandplethoraof is complemented byinspired specialty cocktail. a firmly positioned itself as “the place to be and be seen”. This is reaffirmed by its recent win of the Award. Best Nightspot Regional Series HAPA The mezzanine floor of Luna Chill Out Bar at a divine view Pacific Regency Hotel Suites Kuala Lumpur provides STREET DELIGHTS 52 The traditional Malay cakes and snack stall hospitality asia in the Petaling Jaya Old in thePetalingJaya Town market. food Weng Kee drinks stall is shop number 46 46 number shop is stall drinks Kee Weng and acrossfromtherowofshophouses is located perpendicularto is located TMC grocer It isopenallweek feeling ofsatiety. sliced chiliesandbigflakesoffish. istheshortcrustkind, onherpuffs Thepastry whichaddstothat filling,potato anotherwithsardinesandonion. tempting, isscrumptiously Thelatter beingzestywith supercool? canyousay service… Prefer nothing but jellies in your dessert? It’s up with a smile. done and served product, Great smashing topickandchoosetheirowningredients.allows patrons gladly Outgothegroundnuts. anutallergy? Have missus friendly the enough, good not was product the if as city. And the in ice shaved finest the palm sugar, withjustalittlepinksyrup. The resultisamulti-texturedmouthfulofdelightcrownedwith pea flourdrops(chendol),grass jelly. redbeansand dousedwithcoconutcreamand Theiceisliberally translucent jelliesaswellcooksuptherichsweetredbeans. Hey Sweetcakes Cool Runnings One constant however is her curry puffs.One constanthoweverishercurry spiced twovarieties–onewiththeoriginal Sheoffers jelly,Each moundoficehidesamotherloderedcarrageen creamedsweetcorn, groundnuts,

fresh coconut, makesandcutsupthevarious of out milk the sugar,presses palm traditional the down melts She scratch. from ice) (shaved kacang ice the into go which ingredients the all makes proprietress lady charming The reputation. hasmadestall46’s that icetreats its shaved tuber porridge(buburchacha). However, itis the popularlimeandsourplumjuicesweet including quenchers, thirst Chinese traditional of selection a offers stall drinks Kee Weng The town. old Jaya’s Petaling in market food the in stall little a from is city the in found be to treat coolest The ingredients. of availability the on depending day to day varies selection her – slices and cakes Malay traditional Malaysia’s Eastcoastcalled ‘lekor’ andassorted from cracker fish fried deep popular the include store agoodfewyears.TMC for Herwares in LuckyGardennearthebusyBangsarsuburb. consistentistobefoundproducts areconstantly whose stallholder one but abound, stuff of manner all selling Hawkers dross. the from gold the shift to hard sometimes is it Lumpur, Kuala in anywhere nearly and anytime had be to food With This lady has been hawking across grocery acrossgrocery This ladyhasbeenhawking TABLE TOP 53

hospitality asia

Kuala Lumpur +60 3 7490 3333 : Tel +60 3 7490 3388 Fax : [email protected] E-mail : www.pnbdarbypark.com The 39 Restaurant PNB Darby Park Executive Suites For more information, contact: For more information, Clockwise from the top: Chef Ashar Daud; Jala Emas; Chicken percik Chef Ashar’s style; The modern The 39 The 39 The modern style; Ashar’s Ashar Daud; Jala Emas; Chicken percik Chef Chef Clockwise from the top: Restaurant at PNB Darby with pennyworth Park; Scallops salad Traditionally Modern Traditionally takes some guts for a property to make make to property a for guts some takes their flagship restaurant a modern DarbyPNB like if especially, one, Malay At the helm of this bold new movement is even sometimes artistically, to hello say Instead Ashar’s grilled chicken percik wrapped in Emas Jala special his with dreamy, are Desserts Park, the clientele compromises of expatriatesmore compromisesclienteleof the Park, used to the usual Western buffet smorgasbord. However, the 39 Restaurant, located on the 39th floor of Kuala Lumpur’s most favouredtraditionalMalayits with waves made residencehas serviced cuisine served with a twist. ExecutiveAsharSousChefBinDaud whohasrisen to the challenge of serving authentic traditional this alumnus, Starwood A twist. a with cuisine Malay KelantaneseWesternkitchenchefuseshistraining to re-present recipes handed down from hisgloriously ispiquant 39 at foodlate thewhile So mother. wonderfulexpectsfromspicesonethe with rife and Malay the cuisine, presentation is wholly modern. Forget earthenware dishes of formless or curries, masses of stodgy vegetables. feel contemporary the befitting presentations dainty, and scallops the is dish such One restaurant. the of pennyworth salad.This local herb is used in place innateotherspicyItsrocketgreens.bitternessorof is mellowed with a dressing of tamarind and palm sugaraccompanimenttheand gingerofflower and lemongrass, while the scallops Roma areand strips cucumber marinated beans, Winged sambal. in tomatoes make up the dish. purple cabbage with potato croquette is anotherfine looking dish,accompanied bya raw salad of cucumber and pineapple pickles. Ashar has gottenthe art of saucing down toT so a that while authentic,thepercik sauce coconutof milk,spices andchilli doesnotfireball the palate but seduces it molten covering of flavour. with a warm, (GoldendelicateNet)whicha is Kelantanese sweet form to syrup in simmered yolk egg duck uses which fried a accompanied by is This truffle. localspringy a milk evaporated reduced in cempedak and banana and palm sugar And sauce. because the portions are fine dining size, ameal at 39 Restaurant will make you come back for more. TABLE TOP 54 hospitality asia Jalan Punchak, JalanP. Off Ramlee E-mail: [email protected] 50250 KualaLumpur, Malaysia For moreinformation, contact: Pacific RegencyHotelSuites www.pacific-regency.com Fax: +60320312492 Tel: +60323327777 Above (fromthetop): Soi23; at Fish; Oneofthedishesserved SpicyMangoSaladwithCrispy Menara PanGlobal Fine ThaiDining InTheHeartOf

Oh! Soi Good! Kuala Lumpur The warmandchicinteriorofSoi23

7777 ext. 6807 for reservations or inquiries. or reservations for 6807 ext. 7777 from menu lunchanddinner.11.00am to11.00pmfor carte la a from and breakfast 10.30am to buffet 7.00am offers that outlet dining to 11.00pm. 7.00am from daily open is restaurant the Suites, memorable a visit experience. diner’s a will that makes things little definitely the to guests attention of pays needs service and the the anticipate Even to ask. strives to team is needs one all palate so diner’s each to dishes season to (Kaeng enough beef accommodating are Waan with chefs The Nua). Kiew curry Mussaman (Kaeng mussaman and curry Gai) green in eternal chicken the Nim), Goong,YamTow Poo soup Thai quintessential (Yam salad soft crab deep-fried shell Krob), Dad Krood (Mua Ma Bai leaves Tod Deaw kaffir with beef fried include best the only northern traditional Thai cuisine. all promises who are Sujinda Chef Sous dishes by headed The Bangkok from chefs Thai by herbs. prepared and sweet-sour and complement seasonings mellow gently where tastes balance subtle always is there zest,spicy beyond flavour; of fusion a on dine authentic Thai cuisineinfusedwithsublimestyle. find can one where is 23 Soi skyline, city of view a with interior 23 level on modern away and nestled and chic a Boasting location. restaurant’s the from especially the amazing, area, is view ceiling dining the to of much floor surrounding With glass city. Lumpur Kuala over floating while meal your having to akin is 23 Soi The restaurant can be reached at (03) 2332 2332 (03) at reached be can restaurant The day all an as functions also restaurant The Hotel Regency Pacific of 23 level on Located dishes signature restaurant’s the of Some also can one where place a also is 23 Soi Pacific Regency Hotel Suites. Dining at at located restaurant Thai dining fine a is Restaurant Thai Fine 23 oi

TABLE TOP 55 K hospitality asia

C M Y For more information, contact : For more information, Gen Japanese Restaurant Kuala Lumpur The Legend Hotel, +60 3 4042 9888 Tel: +60 3 4043 0700 Fax: i amo Kappuni No Potato Moch g reat food and views; Ai reat food and views; g en offers lockwise from the top: The sushi and sashimi counter; Beef To Wasabi Bata Yaki; Grilled fillet of cod; Grilled fillet of cod; Yaki; Bata Wasabi To The sushi and sashimi counter; Beef lockwise from the top: C G

) s o d ng ng es m i f T an bl oo d ose to ose to new. new. ee l d hr spr counter, counter, the soy. the soy. B h . Tender, Tender, . f , co ce cream ce cream t rilled fi llet llet rilled fi us ) e i i ki k end Hotel end Hotel g sushi and sushi and lace on the lace on the t an g m p Japanese Restaurant. p th w uc h onion. lotus root and lotus root and d d , ect white meat ect white meat ed g g aminess of the aminess of the tenderloin and tenderloin and f be i green tea ice green tea ice nger f rt i f g r

root vegeta o b h an as t ’ i t apanese at c h e g J aki and tomato sauce asso d air with the succulent air with the succulent ng have a ained a reputation for ained a reputation for as y i p eanuts which sees the eanuts which sees the y ngs g otato cake served with p ern ne. hi p i spr as a teppanya w h d ‘ s artitioned off for sushi and artitioned off for sushi and ll i t o k with Spring Freshness out of the norm with the out of the norm with the p ent sprouts. The Ise Ebi No The Ise Ebi No ent sprouts. ll h omema tems suc g g s so soup w i ea h i t

s mo i en Japanese Restaurant. The The en Japanese Restaurant. ered rice, Gen offers a new take new take Gen offers a ered rice, s Legend Hotel Kuala Lumpur’s Gen Legend Hotel Kuala Lumpur’s e

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r h f th c ster m cu o rom the butter, it is a stellar dish with it is a stellar dish with rom the butter, fusion of heat from the wasabi and fusion of heat from the wasabi and b hi en means comes a Such it is with the Le f n r apanese cu y o sauce erent is in! a J (l k t w ff s of the salty nuts with the semi sweet ice of the salty nuts with the semi sweet ice bea hi of delicate fl avours, with the earthiness of the earthiness of with avours, of delicate fl

ve uc ru counters as we g i i y e e a carte menu d hile the usual suspects o l Ji . h h or those who think Japanese food revolves food revolves or those who think Japanese fans. While Gen also serves u fans. la sh. sh. m fi y u W T T F a a p hi n k h zugas t omotaro tomato with wasabi butter asabi Bata Yaki (pan grilled bee Yaki asabi Bata arryin an eat offset by astrin ith a lovel hose crisp skin envelopes the per uala Lumpur’s uala Lumpur’s eef. The Aigamo Kappuni No Potato Mochi (lightly Kappuni No Potato Mochi (lightly Aigamo The eef. aikon which add crunch to lso offers somethin ffset by minimalist shards of sprin f cod and bean curd with teri ream. Di ream. ream and red beans are on the dessert list, Gen Gen ream and red beans are on the dessert list, reaminess erved with rice cake and ashimi, with sections ashimi, as weet hell olely around vine ofu makes another appearance in the oasted duck meat and estaurant prides itself on presenting new menu presenting new menu estaurant prides itself on he cooked dishes defi nitel he cooked dishes defi he mushrooms layering the nuttiness o s a ts peak, with the warmed sliced ts peak, na nnovat tems frequently and it has tems frequently and it has s a delicate consommé with carrots a Mi s m c s s t me c o W m w c m i t T o w s i m I i d s i s wi b r K r i hospitality asia ~ November-January Issue 2009 hospitality asia ~ November-January ADVERTORIAL 56 hospitality asia Source: inthisadvertorialwastakenfromwww.eatturkey.com Someinformation andispropertyoftheNational It’s Turkey Time! Turkey Federation, of UntiedStates America. making it a great option for theweightconscious. optionfor making itagreat satiety, greater promotes also meat the of heaviness serving of boneless skinless other meats. The relative That’s eight percent more protein than the same size grams of protein, on gram of fat and no saturated fat. 26 contains breast turkey U.S. of skinless boneless, serving three-ounce A value. nutritional its is and piquancy ofregional Asian cooking. spices flavours, the with well marries which meat sound nutritionally this of addition the from Singapore and the rest of Southeast Asia Vietnam,also Thailand, benefitsof cuisines mushy.The turn to tend which meats other to alternative wonderful a it making characteristics, best meat’s the out brings also heat constant low, on process cooking slow long,a process,cooking slow rendang.as such The for choice traditional new Malay or good Indonesian cuisine a which it requires makes also seasoning favourites. old to addition new delicious a it making dish, a in U.S. turkey absorbs the smoky richness of the sauces takes on a tender, succulent texture . When braised, sour,and sweet like dishes Chinese favourite turkey in chicken to alternative an as Used recipes. based also easily assimilated into Chinese stir-fries and wok- is grill.It and oven to microwave and stovetop from U.S. turkey is also adaptable to all cooking methods, meats. fat higher other for substitute a as used is it it’s easy to create unique new dishes, especially when easily seasoned. By adding herbs, spices or sauces, is taste delicate turkey’s U.S. long. year all turkey enjoy to easy it make available now products and cuts U.S. turkey tasty Southeast Asia.of variety The is now finding its way to buffet spreads and menus in goodness. with bursting option meat a is it America, of (NTF) Federation Turkey National the by protein’ ‘perfect the Called meats. white regular other to alternative is gaining prominence as a delicious and wholesome justice.true it However,do to gathering large turkey Another often overlooked fact about U.S.overlookedaboutturkeyAnotheroftenfact absorbs meat turkey U.S. which to ease The A low-fat, high-protein, nutrient-rich meat, turkey possibly because its size necessitates a necessitates size its because possibly menus, Christmas and Thanksgiving to mostly relegated been has turkey he U.S. TURKEY. The Perfect Protein.

U.S. Turkey is a delicious source of lean protein available in a variety of cuts and products to fi t today’s busy lifestyles. It adapts to all cooking methods from stovetop to oven to grill and its delicate fl avour is easily seasoned. U.S. Turkey complements the fl avour profi les of many cuisines from Latin American to Thai. Once you know a few turkey basics, preparation is fast and fun.

USA Poultry & Egg Export Council #15-04 Liat Towers, 541 Orchard Road, Singapore 238881. Tel: +65 6737 1726 Fax: +65 6737 1727 Source : www.eatturkey.com

hospitality asia ~ November-January 2009 Page 57 C M Y K SIPS N’ SWIRLS 58 Bartender Stefania d’Angelo from from d’Angelo Stefania Bartender hospitality asia Summer intheCitywasmost motto “Your night startshere”. prestigious Cup and a dream trip trip dream a and Cup prestigious spectacular battle the jury chose chose jury the battle spectacular seeds. According to the jury this this jury the to According seeds. in the City by Stefania d’Angelo d’Angelo Stefania by City the in sponsored by the world leader leader world the by sponsored was thebestaccomplishment its favourite cocktail: Summer Summer cocktail: favourite its Sweden won the International International the won Sweden Summer in the City, a mix of of mix City,a the in Summer cocktail finalDeKuyperCup convincing result of the Cup Cup the of result convincing De KuyperCupcompetition. and presentation duringtheand presentation Sour Rhubarbliqueur, white Stefania d’Angelo, cocktailchamp from Sweden who won the the won who Sweden from in cocktail liqueurs. After a After liqueurs. cocktail in finished withpomegranate rum, lime and sugar syrup syrup sugar and lime rum, The winnercreated to theCaribbean. In HerCups one person at Oscar’s for their participation in promoting safe driving. As alternative options, the hotel thenight.hotel infor thosewhowishtostay for andspecial roomrates also providestaxicallingservice the options, alternative As driving. safe promoting in participation their for Oscar’s at person one Driver”Designated lunchvoucherfor Singapore Uniquely cardecalasasouvenirandcomplimentary A “I’m an receive also will they addition, In events. banquet as well as Lounge Lobby and Peony Oscar’s, namely establishments; andbeverage thefood teamat themselves totheservice Golden friendsundertheinfluenceofalcohol. for transportation driverandtoprovidesafe individualstovolunteerasadesignated The campaignaimstoencourage todrinkinganddriving,alternatives thehotel. afteranightoutat andtoensureguests get homesafely responsible promote to programme driver designated a adopted has Singapore Centennial Conrad The Drink AndDesignate 2004. 2007 Vinho Verde, QuintadasBaceladas2004, 2005andFonteMouroReserva PeriquitaReserva Vindaloo styleandlemoncinnamonricepudding. The winesshowcasedwere Varanda doConde of pâtés, smokedduckbreast, Mexilhões, cream, freshmusselsinsaffron freerangechickenstew red andMoscatel, School In theFrenchCulinary asit-downdinnerby by followed Asia. awonderfulintroductiontothecountry’s andthenightsaw world today wineswhichincludedwhite, intheemerged fromtheshadowstobecomeoneofmostinterestingandexcitingredwineregions MarioFernandes.wine expertandoenologist Sincetheturnofcentury, has thissmallnation Schoolin The FrenchCulinary with eveningrecently Asia presentedaPortuguesewineappreciation A Taste OfPortugal Cèpe WinsWineSpectatorAward designed for driedandfreshmushrooms.designed for de CuisineEugenioIraci’s revolvearoundpremiummushroomsstoredinahumidor variousdishesthat therestaurantcelebrates. that the NorthernItalianregion The extensivewinelistcomplementsChef 484 etiquettesfilledwithuniquevarietals, from newworldproducersandtimelessselectionsnamely regions. excellent breadthofmajorwinegrowing 400ormoreselections,offer depthaswellan exhibitvintage that alongwithsuperiorpresentation The winningCepeteam

Designated drivers receive complimentary free flow mocktails for the evening when they identify identify they when evening the for mocktails flow free complimentary receive drivers Designated assortment sausage, duck dried air cuts, cold homemade and salad Mesclun included menu The Created by by Created Wine DirectorLorenzoMaraviglia, awinelistwithover Cèpefeatures thewinelistat recognition to restaurants whose wine lists lists wine whose restaurants to recognition special gives award The China. mainland receivedsuchanhonoron tohave to date restaurants two only the also are Shanghai restaurant at The PortmanRitz-Carlton, Beijing. in Excellence of Award of Best 2008 the of recipient sole the as Street Financial Beijing, style Italianrestaurantat The Ritz-Carlton publication, namedCèpe, acontemporary- wine foremost America’s Spectator, Wine

Cèpe alongside Palladio, Italian Italian Palladio, alongside Cèpe SIPS N’ SWIRLS

Master Of Wine Ron Georgiou Hosts Gourmet Wine Event In Ithaa Ron Georgiou, the Conrad Maldives Rangali Island’s Master of Wine, treated guests to a gourmet wine celebration at Ithaa Undersea Restaurant recently. Georgiou is one of only 264 Masters of Wine in the world. He presides over the world-class wine experience on offer at the seven restaurants and three bars at the Conrad Maldives Rangali Island. This includes his own personal creation, the underground Wine Cellar, which houses over 10,000 bottles of wine from the Old and New Worlds. He has nurtured the wine programme at the resort for the last seven and a half years. This has seen the Conrad Maldives Rangali Island win the ‘2 Glass Award-Winning Wine List’ as voted by Wine Spectator Magazine Restaurant Awards program 2008. His passionate mixing of wine, combined with travel, art and music anecdotes, will create a true multidimensional experience – and a night to remember.

The Glass Is Half Full The Pump Room Bohemian Lager Stephen Li, Assistant Food and Beverage Manager of Hilton Sanya Resort & Spa has been named Pump It Up! runner-up at the recent “Penfolds China Sommelier The Pump Room is proud to Competition 2008” in Shanghai. ASC Fine Wines announce its recent scoop and Australian wine producer Penfolds co-hosted from the annual Australian the event, the first of its kind to be held in China. International Beer Awards (AIBA) Judges reviewed applications from over one held in Melbourne. Established hundred food and beverage professionals from by the Royal Agriculture Society Stephen Li (middle), Regina Bitzer, F&B Manager (left) and around China and, following a written test, three and the University of Ballarat, Jean-Pierre Mainardi, GM(right) of Hilton Sanya Resort & Spa contestants were chosen to continue on to the the AIBA is the second largest final round. These three experts were then put through their paces in a day of practical wine exercises, brewing awards in the world with including blind tasting and food and wine service, testing their skills as a sommelier. 42 countries participating and Li began his food and beverage career 11 years ago as a bartender at the first 5 -star hotel in 1084 beers entered this year. Xiamen, China and then joined the newly opened Hilton Sanya Resort & Spa in 2005 as manager of the The AIBA is regarded as one of resort’s .IZE restaurant and bar. Over the past decade, he has refined his passion and knowledge of the most prestigious beer events food and wine, and has inspired his team to enjoy the pleasure of tasting and enjoying wine. and a barometer of quality in beer brewing worldwide. Through the talents and Bar None expertise of Head Brewer Alex Marriott International recently announced the launch of a global mixology Chasko – who is armed with a programme called BarArts: Liquids, Classic to Cool. Developed by Master of Science in Brewing world renowned mixologist Dale DeGroff and an international panel of from Heriot-Watt University in Marriott and Renaissance bartenders, the BarArts programme sets the Edinburgh, Scotland – The Pump company apart by using fresh squeezed juices in all of its core cocktail Room garnered two silver medals recipes, signature cocktails, premium products and unique or indigenous for its Bohemian Lager and ingredients. The BarArts programme is poised to “raise the bar” for the Celebration India Pale Ale at the greater enjoyment of tipplers in Singapore. AIBA, a major accomplishment Hemingway Daiquiri “The art of mixology will never be the same,” said Mark French, for a microbrewery in its first Marriott’s Director of International Food and Beverage. “Approaching the year of participation. The beers creation of cocktails from the perspective of a world class chef in terms of flavour profiles and quality were judged on appearance, ingredients simply results in phenomenal drinks. The programme allows each bartender to use his or aroma, flavour and body, style, her flair and creativity and the training gives them the tools to create a well-balanced drink. In the end, and technical quality by a blind the BarArts programme is all about bringing the fun back, to make tending bar an artful skill again.” judging panel. The silver medal “In addition to the 250 updated recipes included in the programme, we have developed unique is awarded to beers that display signature cocktails at many of our international hotels and resorts, allowing our bartenders the the right balance of taste, aroma, creativity to craft cocktails unique to their locations,” said French. appearance of the style, and a The “Bar Chef” concept is further enhanced by the development of online bartending certifications high level of technical merit. and a renewed emphasis on classic bartending training techniques, reflecting the new culinary approach to the creation of the cocktail.

hospitality asia 59 ON THE ROCKS 60 hospitality asia chilled for immediate enjoyment. immediate chilled for Serve experience. dining alfresco that dinner, turkey sumptuous or way to the start perfect a dishes, Asian lively for for.strive accompanimentideal an is It achieve the contemporary wine style we to blended Vale McLaren and Riverland from handpicked blocks in the Barossa, finish. lingering dry a with complexities oak vanilla subtle of hints of mulberries, and black pepper and mousse features an pink extended middle palate full embracing and andbottling.fermentation spending some six months in oak wine before base the with process mat Char the using created been has Sparkling Wines signature product. Martin This new style Henry is Shiraz Sparkling This This This wine is a of Shiraz combination vibrant a with magenta deep a is It Sparkle Star particularly overadeliciousmeal. particularly now,enjoyment for styled is wine This and slight mealy nuttiness on the palate. creamy soft, a with wine A filling mouth aromas. blossom citrus and fruits stone ripe of abundance an displaying Chardonnays. structured tightly produces and elegant refined, Island, South the of north the on Marlborough, while characters peach and fruit stone with Chardonnay Chardonnays. region and produces rich and full bodied growing grape warmest the is country, the of north the in Gisborne, flavours. Chardonnay of spectrum full the displaying wine complete a produces blend inter-regional Marlborough.This Gisborne, Hawkes Bay and portions from Coast blend consists of parcels grown in date. harvest average the than earlier weeks 2-3 and very warm days promoting harvest Marlborough, was bathed with sunshine sporadic rainevents. conditions dotted with harvest average experienced Island, North the on both South and Island. Hawkes Bay North and Gisborne, the between diverse was quite harvest Zealand New 2006 The Fresh and fruit very driven in style, typifies East, the in Bay, Hawkes East Bin Private Maria Villa The particularly Island, South the While Get Fresh

the blend. with well goes korma chicken mild a even and oysters) (particularly seafood veal, including food of variety A wide capsicum. of hint a by off rounded pear and gooseberry currant, red like that is luscious and lively, with flavours potentialofthreeyears.an aging has which wine, the of complexity and weight the to contribute to barriques oak old in fermented is juice of portion capture intense varietal flavours. A small to temperatures cool controlled at steel tanks where the juice is fermented stainless into pressed and crushed floral notesofmuskandboxhedge. faint and with mixed aromas pineapple fruit passion like fruit tropical of resulting in a lifted and pungent bouquet with patchier weather conditions late on, typically hot and dry summer conditions by characterised is vintage 2008 The Marlborough.of areas Waihopai Valley and Wairau Awatere, the of from grapes selection special a from vinted is Blanc Sauvignon Label Black the food, crisp finish. and lingering a possesses 2008 Blanc Sauvignon Marlborough Label Black oldest Babich ensures wineries Zealand’s family-owned New of one from Over 90 years of wine-making tradition The wine offers a powerful palate palate powerful a offers wine The quickly are grapes harvest, After Developed especially to complement Bet OnBlack CHILL OUT

Swinging Good Time

Touted as the happening fun pub in town, The Monkey Bar The Monkey Bar is designed with the The Legend Hotel, Kuala Lumpur Putra Place, 100 Jalan Putra objective to provide complete enjoyment 50350 Kuala Lumpur for its patrons. From vibrant repertoires by Tel: +60 3 4042 9888 ext. 1027 the versatile live band to its very popular Fax: +60 3 4043 8602 Opening hours: pizzas and exhilarating cocktails, it is 3pm – 1am Mondays to Thursdays indeed the perfect venue for a night out to and Sundays, 3pm – 2am Fridays and let your hair down. Saturdays There is a variety of alternatives to encourage patrons to relax, have fun and most of all enjoy themselves tremendously so that returning again will be the most natural thing to do. The vibrant décor of monkey motifs and decorated wall complete with knick knacks and interesting memorabilia immediately puts one at ease, in anticipation of a fun night out ahead. An in-house band performs every day except Sundays. Apart from the exhilarating cocktails and mocktails, food is something that keeps faithful patrons returning to Monkey Bar, where it is well known for its specialty pizzas, BBQ chicken wings and sandwiches. Special food promotions are held regularly to give patrons variety and choice. The Monkey Bar is an ideal place to have a party or a get-together with some friends or simply to relax and have fun. It also caters to private events or even launching of products and services with a seating capacity of 140 guests. The Monkey Bar also boasts the longest happy hours from 3.00pm to 9.00 pm with 1 + 1 on draught beers and house pouring brands.

Right Down The Alley

Tucked away in a snug passageway in Alley Bar Peranakan Place, against the exquisite 180 Orchard Road, Peranakan Place Complex, Singapore 238846 backdrop of conservation shop houses, Tel: +65 6738 8818 Alley Bar is an architectural gem that Opening hours: seamlessly weaves old-world 5pm – 2am Sundays to Thursdays, 5pm –3am Fridays, Saturdays & Eve of charm with contemporary design. public holidays Step inside, and the place opens up to an inimitable chic setting with its sweeping airy ceiling dotted with hanging lamps. This watering hole that boasts of a 15m-long black terrazzo bar complemented by a striking gilt- framed mirror capturing the scene is the perfect place for drinks after a hard day’s work or a clandestine date. Get cozy on comfy settees and chill out to the groove of Acid Jazz and funk beats with a drink in hand. Alley Bar offers different promotions daily, like its Stirred or Shaken Nights on Thursdays where customers get two Martinis for $15, and $10 nett for Mojito, Caipirinha and Caiprioska on Mondays. Happy hours are 5-9pm. Also irresistible are the popular specialty drinks – Fusion Cocktails like YingZhen (Belvedere Vodka, Shochu, Grapes and Mint), Frozen Margaritas in delicious flavours, Signature Mojitos and the well-loved Lychee Martini. What also sets Alley Bar apart from the rest is its menu of unusual gastronomic delights such as Shitake Mushroom in Light Cream Sauce, N.Z. Half Shell Mussels in Garlic Hollandaise Sauce, Cantonese Wings and Tempura Soft Shell Crab with Mango Salsa.

hospitality asia 61 WINE TALK 62 hospitality asia Wines FromWay Down Clockwise from the top: The Pinot Noir grape; The entrance to Piper’s Brook, Tasmania; Tasmania; Brook, Piper’s to entrance The grape; Noir Pinot The top: the from Clockwise Rows ofyellowvinesClover;Rod Thorpe, MooresHillEstate, Tamar River Under By David Bowden By David

is new to Tasmania, the truth is, Tasmania has Tasmaniais, truth the Tasmania,to new is retaining adistinctiveelegance. than many produced in other parts of Australia while freshervarieties taste these that is The difference Blanc. Sauvignon and Semillon Gewürztraminers, Noir,Chardonnay,Pinot Riesling,including board, the across varietals strong produce varieties grape and Bordeaux, Burgundy Champagne. Cool climate with famous French wine producing regions such as conditions climatic similar enjoys Tasmania South, difference to the rest of Australia. Located at 41o a is major itself by that and course, of climate, The getrecognitiononthelabel. always not does this although Tasmania from grapes wine wine producers are sourcing some of their sparkling from varies Australian large the of offer Many vineyard. to on vineyard list the so varieties grape in various Tasmania support that are microclimates listings. there that auction its annual This suggests in Blancs Sauvignon and state’s Noirs Pinot known the better of ahead Vineyard, A Domaine from Sauvignon variety, Cabernet grape climate warmer the places enough, interestingly auctions, wine to in and areavailable Asia. overseas trickle to starting are wines Tasmanian aware of the wine industry in the island state. Now has been and limited even many are not Australians Noir. Pinot Supply and Blanc Sauvignon varieties especially grape climate cool mostly establishing for superb are south down conditions climatic the that discovering are Australians more as decade past the over boomed have wines Tasmanian sub-Antarctic wintersof Tasmania). the to Territory Northern the of extremes tropical the from (yes, Canberra of capital federal the and to many; wines are produced in all Australian states While many today think that wine producing producing wine that think today many While distinctive? so wines Tasmanian makes What guide Australian prestigious the Langton’s, country, the of out well-known not While world and while it comes the as a surprise around themselves established truly and well have wines ustralian WINE TALK 63

hospitality asia

Goaty Hill Winery, Tamar Winery, Goaty Hill contact: For more information, +603 2148 8978, (Tel: Tastevin Clockwise from the top: Clockwise from the top: The vineyards at Tasmania; Freycinet Kerry Carland, Tasmania; River, Tamar Tasmania; Laurel Bank, Winemaker, has a www.mytastevinkl.com) Tasmanian comprehensive selection of wines from vineyards such as: Bream Creek, Meadowbank, Pirie, Moores Hill Apsley Gorge. and Superb restaurants are attached to Moorilla Wine producers around the Tamar River and On the northeastern coast near Freycinet favouriteWineryapastimehopping amongstis Estate Estate and Home Hill with the art collection, location and accommodation at Moorilla making it an attraction even for those who don’t appreciate producerwineorganic an is CreekFrogmore wines. headed by Californian born, Tony Shearer who is now an enthusiastic supporter of anything Tasmanian. Launceston include Piper’s Brook, Pirie, Moores Creek, Clover Hill, Goaty Hill, Bay of Fires, Jansz, Josef Chromy. Ridge and, Tamar Rosevears, National Park, wineries like Freycinet, Coombend havecreativeValeSpringApsley Gorgeand, Estate, strong followings with connoisseurs. winesareparticularly hardFreycinet tocome bybutlook out for their Radenti (a sparkling wine), Riesling, Pinot Noir and the Louis Riesling/Schonburger. locals and tourists are most welcome too. fromStartTamar River’s wine route comprising a dozen grapeswithsignsyellow wineries clearlybymarked icon. Many also include restaurants, cellars and gift shops selling local produces as well as wines. One of the best set ups is at Mooreswhere winemakerHill EstateRod Thorpe produces excellent Chardonnays. Unwooded and Noirs Pinot Rieslings, The views from the verandah restaurant over the vineyardRiverwithoutare equalTamar towards the in the region. With new technology and a growing interest The small island is divided into two main Manyare small producers and vineyards such been producing renowned wines since the 1880s. 1880s. the since wines renowned producing been In 1848, the island wonwine award in Paris. For itsa long wine- time after, first international producing regions such as Hobart and Swansea fell to failure, and the general mindset,south, too “toocold, grapesfar will never ripen” began to take hold. in food and wine, theregrowing wasgrapes a thanksresurgence largely to Jeanin the Miguet,efforts a ofFrench Launceston of engineer north 20km Provence, La at who vineyard mooted a Tasmania from wines Today, Tasmania. northern in are regaining their former The prominence. state is the only Australian state with a government- controlledappellation system that guarantees that the in used are grapes Tasmanian percent 100 only production of wines. there but northern, and southern – areas viticulture are distinctive sub-regions as well. The southern wineries around Hobart that stand out from many other credible producers are: Wines, Moorilla Stefano Estate, Frogmore Creek Winery, Lubiana A. Domaine Meadowbank and, Bream Creek, Laureldon’treallycellardoorBankhaveas facilities preferring to sell stunning Pinot Noirsproprietor, and Winemaker direct followers. of to band loyal a Kerry Carland has a 3ha vineyard overlooking the wines award-winning grows he where River Derwent including Pinot Merlot, Cabernet Noir, Sauvignon, Sauvignon Blanc and Cabernet Franc. PERSONALITIES 64 hospitality industry, he has equipped himself himself equipped has he industry, hospitality Mandarin Oriental Singapore, his confidence confidence his Singapore, Oriental Mandarin elevate themuptoanewdiningexperience.elevate hospitality asia skills. of Heissettooverseetheoperations with sharp business acumen, creativity and and creativity acumen, business sharp with accomplishments includes being honoured honoured being includes accomplishments promotions before moving on to Singapore Singapore to on moving before promotions flair in customer service and management management and service customer in flair the hotel’s food and beverage outlets, and and outlets, beverage and food hotel’s the Dennis M. as hasbeenappointed Johnny Quality Hotel Singapore. Starting out with with out Starting Singapore. Hotel Quality will inject new ideas into the outlook and and outlook the into ideas new inject will the new Food & Beverage Manager for for Manager Beverage & Food new the Over thecourseofhis15yearsin as a winner of SAWEA 1994 (Shatec (Shatec 1994 SAWEA of winner a as Cricket Club for greater challenges. greater Cricket Clubfor Australian Wine Education Awards). and enthusiasm led him to various various to him led enthusiasm and Food & Beverage Manager Food &Beverage Quality HotelSingapore Dennis M.Johnny One of his professional professional his of One many honoursthroughtheyears.many Antalya, Turkey and has been recognized with and Tourism at the Mediterranean University in the Fairmont HotelKansasCity. at 2004 in beverage & food of full-pledge director a as finally and Chicago, Hotel in 2000 at the operations Fairmont restaurant of director to promoted being before years, three for there worked He manager. dining in-room assistant as Chicago Swissôtel the were creativity to transferred he when fine-dining to shifted and passion Cülcüloglu’s Club Marco Polo. After mastering bartending, for as supervisor then Royal, at bars the Hotel one ofthecountry’s leading5-starhotels. in-room dining and the seasonal promotions of the bars, Centre, Convention City Raffles cutting-edge and restaurants six of the collection banqueting, encompassing beverage operations & food multifarious Singapore’s Fairmont overseeing and Cülcüloglu directing be will hotel, Diamond Five AAA only Seattle’s Olympic, Hotel Fairmont the with new its Director.Food &Beverage as veteran Singapore seasoned the Fairmont appoints as away years light undoubtedly are Turkey Cülcüloglu’s in days bartending Burhan 1987, began which December in career his at back Looking Fairmont Singapore Director Food &Beverage Burhan Cülcüloglu Cülcüloglu studied Hotel Management Management Hotel studied Cülcüloglu He began his career in the bartending field stint two-year successful his from Fresh

Sheraton SubangHotel& Sheraton Towers F&B of Director Alfred Paulsen he leads a team of approximately 180staff.he leadsateamofapproximately functions in the hotel. Under his supervision, and conventions meetings, banqueting, andkitchenoperations,& beverage food all overseeing restaurants, the to potentialguestsopportunities toattract on tapping standards, service upgrading F&Bproductsandstandards,and innovating enhancing profit, and revenue F&B overall Subang, Paulsenwillberesponsiblefor Outlet Supervisor. an as Resort Langkawi Beach Mutiara joined he which after Resort, Beach Mutiara Penang of pre-opening the during Captain Service to promoted then was and waiter respectively, asa hemovedontoserve Pacific PangkorandLautResort career asawaiterandbartenderinPan his started He excel. to him enabled has establishments beverage and food ships, cruise resorts, hotels, international various in worked Having industry. hospitality the to experience, Alfred Paulsenisnostranger of years 21 than more with Armed

As theDirectorofF&BinSheraton PERSONALITIES 65 hospitality asia

Chandrasekhar joined Melia Hanoi, Chandrasekhar joined Melia Hanoi, In his current role, Chandra will Parkroyal Penang has appointed C. Parkroyal Penang has appointed C. Chandrasekhar as the resort and spa’s Chandra Director of Food and Beverage. brings with him more than 19 years of He started his experience in hotel industry. career in 1989 with Crowne Plaza Hotel (formerly known as Hilton Kuala Lumpur) and he has worked in 12 hotels all over Malaysia including Sabah andTerengganu Vietnam before joining Parkroyal and also in Penang. Vietnam in 2001 where he headed the F&B team as the Director of Food and Beverage. Amongst the successful events in Chandra’s hotel career includes theWestern Australia Airbus Industries Promotion and the Trade Gala Dinner held to mark the end of the conference. IATA spearhead the hotel’s three food and beverage outlets and banqueting facilities and services. His challenge is to maintain high service standards in food service as well as to implement various food and beverage promotions to see to an increase in the Food and Beverage revenue. C. Chandrasekhar Director of Food and Beverage Parkroyal Penang Weder joined the Ritz-Carlton family in With his new appointment, Weder will Weder is excited about his new role and Patrick Weder Patrick Food & BeverageDirector of Place Pacific The Ritz-Carlton Jakarta, proudly Place Pacific Jakarta, Ritz-Carlton The appoints Patrick Weder as Director of Food & Beverage replacing Raghu has Menonbeen promotedwho as Executive AssistantManager Food & Beverage for The Ritz- Jakarta. Carlton, 2001 at The Ritz-Carlton in Cancun, Mexico immediately he where Manager, Restaurant as demonstratedexcellent skillsfurtherwasand promotedasDirector ofBanquet atthesame property. In 2005, Weder was transferred to The Ritz-Carlton Portman AssistantShanghai Director F&B then subsequentlyas as Director of Food and Beverage at The Ritz- Carlton Dubai in 2006 before then departing of team beverage & food the lead to Jakarta to Pacific Place. Jakarta, The Ritz-Carlton, direct all food & beverage service withinThe Ritz-Carlton Jakarta, Pacific Place, including the daily banquet operations services the withlargest hotel ballroom in Asia. He will also ensure a pleasant dining experience by collaborating with award winning Executive Chef,SeanMcdougall creatingin memorable dining experiences. ready to share his experiences, exceptional management skills and undoubted expertise with everyone at The Ritz-Carlton Jakarta, Pacific Place.

2003. 2003. Erich Friedl exotic ingredients. exotic ingredients. – Food & Beverage Westin Kuala Lumpur. Lumpur. Kuala Westin The Westin Kuala Lumpur Westin The the Salon Culinaire in Cairnes. the Salon Culinaire in Cairnes. ExecutiveAssistant Manager Arriving inAustralia in 1996, he was appointed as Executive Sous Chef of and operations for the innovative Food and operations for the innovative Food He joined the Starwood family in 2000 Darling Harbour Sydney where he later Friedl was literally born into hospitality. Friedl was literally born into hospitality. an international hotel, where he led his then moved to Four Points by Sheraton & Beverage. He leads the management He leads the management & Beverage. Chef in charge of Food and Beverage in Chef in charge of Food and Beverage in & Beverage restaurants and bars at The The & Beverage restaurants and bars at official start of Friedl’s hospitality career hospitality career official start of Friedl’s His childhood in Austria was spent at his Austria was spent at his His childhood in liner to experience and explore fresh and liner to experience and explore fresh and before he moved to a Swiss restaurant in Zurich. His passion for food moved to the His passion for food moved to the Zurich. moved out of the kitchen as the Executive moved out of the kitchen as the Executive at the former Sheraton Sydney Airport. He He Airport. at the former Sheraton Sydney Three CourseAustralian Themed Menu’ in next level when he joined a five star cruise as the Executive Assistant Manager - Food Assistant Manager - Food as the Executive was a five year apprenticeship in Salzburg, was a five year apprenticeship in Salzburg, Erich Friedl joinsThe Westin Kuala Lumpur parents’ country guesthouse and farm. The The parents’ country guesthouse and farm. Culinary team to win the‘Most Outstanding when he took up the post of Executive Chef ASSOCIATION NEWS 66 (President ofHousekeepers Frankie Association) Yu (Blue Ace Avant Garde), -Frank squatting Yuen. Hospitality Purchasing Association), MosesLim, MacLee(PresidentofBartenders Association), Adrian Chua Rooms DivisionExecutives), ErnieOng, RonnieHo, CheongHaiPoh, Maureen Tang, Ben Aw (Presidentof posingwith:The Mongoliandanceperformers (fromleft)DerrickLee, Alphonsus d’Conceicao(Presidentof hospitality asia Beverage Managers’ Association Association Managers’ Beverage dinner at theConradCentennialdinner at Alliance Singapore, association “Hollywood style” event graced graced event style” “Hollywood Singapore recently. The theme theme The recently. Singapore by members of the Hospitality Hospitality the of members by “Oscar’s Night” was a formal formal a was Night” “Oscar’s backgrounds, celebrities and and celebrities backgrounds, members, partners, industry celebrated its 18th annual annual 18th its celebrated The Singaporean Food & Food Singaporean The VIP guests from diverse diverse from guests VIP media guests. FBMA D&D common issuesandopportunities. address proactively members where Associations works along similar lines as other Hotel International JIHA members, active 33 With Grande. Casa as known organization Managers’ General informal previous the replace to 2000 of quarter first the in in Hotel, andenvironmentalissues. charge ofenergy Seasons Four of Manager General the Mandarin the of Oriental, in charge of marketing, Manager and Vikram Reddy, General the Abram, Andrew treasurer; the as position her in remains who Hotel, Century Atlet of Manager General the Other committee. Inciong,Delia are: members committee executive executive JIHA’s on remain inJakarta. hotel industry of the parliament, on various issues that Yanthi affect the Ibu member with and PHRI of Chairperson the Sukamdani, discussion informative very a by followed was meeting The Meeting. General The the Association’sduring held Association. Annualwas election the of Chairman Vice new the as Jakarta, Hotel Ciputra of Manager General the Earle, Darren and association, the of Chairman as Jakarta, Borobudur Hotel of Manager General the Bitsch, Poul re-elected have Jakarta, star in Hotels five Hotels and four of up made International (JIHA) Association Jakarta the of Members New OfficersForJIHA JIHA was notarized and formally established established formally and notarized was JIHA will Bell Fraser Chairman Vice outgoing The 2008. 20th on the August Hotel Park at Goodwood dinner gala cum finals grand the during positions their for themselves amongst then competed These finalists 2008 Finals at Clarke Quay on 19th August 2008. Competition Cocktail National the with conjunction from the semi-finalsof the competition conducted in selected were category Flair-tending the from four countries this year. 15 over from competitors 32 totalling category; showmanship the for competitors 12 were 13 competitors for the creative andcategory There internationally. industry bar the in best the Pacific Asia of best the the by contested is Yearthe of of Bartender title coveted The Asia. and Pacific America Asia South and North the Europe, also but in regions countries from only participants not of attention the gained has competition this years, the Over techniques. working and skills bartending and and cocktail original the of taste creativity on evaluated are competitors The Category.Flair-tending the and Category Cocktail local spectators. and tourists many attracting well-received, been is event conducted at this open public area. The event has this year third the is Singapore This Asia. Vok Ricard and Pernod Singapore, Maxxium Singapore, Delfi Diageo, S.A., Freres Boiron Australian partners Fruit Juice, Asia Pacific Breweries, industry Bacardi-Martini, by sponsored and (IBA), Association Bartenders International the by endorsed is competition Institutes.The Shatec by supported and (SHA) Association Hotel Singapore the by presented is event special This (ABSS). the is Singapore & Sommeliers of Bartenders event Association this of organizer competition The Singapore. cocktail in ultimate the as is the regarded Competition” as Cocktail Year known the of formerly “Bartender Competition National Cocktail annual the year, continuous 20th its In National CocktailCompetition2008 cocktailcompetitioninSingapore ultimate CocktailCompetitionisregardedastheThe annualNational Six competitors from the cocktail category and of consists two the The categories, competition hospitality asia ~ November-January 2009 Page 67 C M Y K PUBLISHER’S PICKS 68 hospitality asia are alsoavailable. others many and fruit kiwi fruit, passion fruits freeze-dried like raspberry, strawberry, and pineapple, pumpkin pea, green beetroot, as such powders vegetable coriander, basil, mintandtarragon. plus spices and industry herbs above the includes foodservice the for range the full and Capsicum, Red and Chilli Red Lemongrass,Garlic,Ginger, Thyme Sage,Rosemary, Oregano, range: retail the in products and nine are There caterers. manufacturers food for range restaurants, full a as well as consumers in season the kitchen. in be always will freshness of viability the and so ones, dried spices traditional and herbs fresh between seamlessly fit products As Fresh time. fresh product and do not deteriorate over a than flavour intense more a have use, freeze-dried herbs company’s and spices are easy the to chefs, finest Zealand’s to New of some by tested difference and Triedfood. incredible an make will that products of range a developed Freeze-dried! yes. is answer The aroma? and flavour colour,of integrity their maintain still yet use year-round for a life have shelf longer spices and herbs fresh Could www.classicfinefoods.com Fax: +60342802910 Tel: +60342803910 Classic FineFoodsSdnBhd A range of Fresh As freeze-dried freeze-dried As Fresh of range A for range retail a has As Fresh have As Fresh company Kiwi Fresh As

Email: [email protected] [email protected] Email: Tel: +60342919266Fax: +60342933266 Aeroshield SdnBhd Hock Lee Mini Market in Malaysia, with Aeroshield being the distributors of of distributors the torestaurants andhotelsinMalaysia.vanilla beansat being Aeroshield with Malaysia, in Market Mini Lee Hock of scraping hassle beans. the Both products minus are available seeds at Cold Storage Vanilla supermarkets of and appearance and flavour the require that an ever-developing flavour, as well as Vanilla Paste – excellentfor use in desserts single premium bean and is bottled using a cold extraction and aging a process contains for which Extract, Heilala include products vanilla Heilala pure Other or 18cm plus in retail tubes of 3 beans, 100g, 250g, 500 g and 1 kg pack sizes. moist, superior flavour. plumpandpackedfullofseedsvanillinfor more is one Heilala a bean, Madagascar typical a to Compared Madagascar. from vanilla as variety same the – variety Vanilla Bourbon a is Heilala flavour. full a ensure to conditions optimum at stored and Sun Pacific the under dried Planted in organic virgin soil on coconut husk frames, the vanilla beans are then the Tongan island, and is later packed from a base in Tauranga, New Zealand. Email: www.dudson.com [email protected] Tel: +44(0)1782819337Fax: +44(0)1782813230 Dudson Ltd allhasaLifetimeEdgeChip safelogoandabove the food Warranty. safe,carries dishwasher and microwave is It use. in abrasion reduce to foot a only not this makes all, too. productbutonewhichlooksgreat versatile very fits lid size one and use multipurpose for saucers well double shapes, stackable and saving space with combined translucency and whiteness unparalleled Its food. your for frame perfect the provides which space a three quarter rim and a generous ‘well’ on embossment delicate a has Dudson from Range China Fine Solaris new The Solaris

Two grades of premium Vanilla beans are available in lengths of 15-18cm Solaris is manufactured to the very highest standards with a fully glazed glazed fully a with standards highest very the to manufactured is Solaris Heilala Vanilla is grown on a vanilla plantation on on plantation vanilla a on grown is Vanilla Heilala and goodness. shine aroma, of a Beans distinctive Vanilla Heilala Pure 100% being results the with Pacific – countries two between partnership food ongoing an today is Tonga in Islands for Vava’u on project village a aid Zealand New a as began What Heilala Vanilla Named after the national flower of Tonga, of flower national the after Named PREVIEW 69 hospitality asia

he year 2009 will mark the return of FHC Beijing, the eighth edition of this international exhibition exhibition international this of edition eighth the Beijing, FHC of return the mark will 2009 year he foodservice, bakery and retail industries hospitality, targeting for drink, the food, Beijing and the North China market from 10-12 June 2009 at CWTC Beijing. “With all the publicity and excitement of the Beijing 2008 Olympics it is easy to lose sight of the fact With the addition of 10,000 hotel rooms, plus the upgrading of cold storage, warehousing and byfuelled business and tourist cateringand restaurants organizations, hotels, of trade HORECA The that this capital city of 16 million, is also the tourist hub for all China and the business centre for the North North the for centre business the and China all for hub tourist the also is million, 16 of city capital this that China market and is in itself, a vast market for food, beverages and hospitality A supplies. region that cannot be ignored International China by exportersManager, General Jennings, of Brendan food,said wine, market,” confectionery,this in hold bakery,foot a chinaware,seeking supplies, glasses and hospitality Exhibitions Ltd the organizers of FHC Beijing. major a received has industry hospitality Beijing’s that doubt no is there beverages, and food for distribution in overdue long is infrastructure hospitality new this However, year. this Olympics the hosting from boost a Capital city whose population is growing by half a million per year and is the principal destination for international tourists visiting China. WTO A The total CNTA. of Authority, 126Tourist million National China the to according figures 2006 touristson increase percent 14.5 visited China in 2007 representing a also forecasts China will be the number one tourist destination in the world by 2012. travellers remains the market at present for food and beverages in Beijing.The growth for the futurecome will from the increasingly affluent and internationally exposed Chinese middle class. The Olympics will Bigger, Better, Best Better, Bigger, PREVIEW 70 hospitality asia www.chinaallworld.com. furniture manufacturing and accessories; wood & wood products. wood & wood accessories; & and manufacturing furniture hospitality technology; beverage; & woodworking technology; food brewing for technology; event pharmaceutical processing; industry packaging; retail; prestigious most China’s of some include events of 1994. since Shanghai in office staffed fully a had has which Exhibitions Alliance the Allworld organizers and individual companies. 154 exhibitorsfrom21countriesandregions. the of targets customer varied the match to cities different from and groups visitor of range complete a FHC Beijing 2009, www.fhcbeijing.com.cn is now open for reservations from National Pavilion National from reservations for open now is www.fhcbeijing.com.cn 2009, Beijing FHC

It is organized by China International Exhibitions Ltd, a member of Qingdao, Dalian, Shenyang and Harbin in North China. Offering Offering China. North in Harbin and Shenyang Dalian, Qingdao, Tianjin, of cities major the and Beijing from principally came trades. Visitors distribution food from and 21percent and supermarket retail from percent 24 hospitality, from coming percent 42 with buyers, 6,142 of audience an attracted 2007 June in held this market or those serving existing customers. existing serving those or market this entering traders and exporters for platform unique a offers 2009 Beijing FHC companies, international at targeted specifically right contacts,” commentedJennings. the make to companies event help organized a professional offers Beijing FHC and awareness brand establish and market this on and food wine in the future. “Now is the time to make an impact including luxuries to on spend imported parents their than income disposable more much per have will today of China youth the percent annum, 10 over at growing GDP with However, foods. and play a role here with introducing Chinese to a range of new cultures As the only food and hospitality exhibition in North China China North in exhibition hospitality and food only the As

For more information, please visit please information, more For

The last show last The

Its stable Its hospitality asia ~ November-January 2009 Page 71 C M Y K REVIEW 72 hospitality asia various different types of wine, paired with with paired wine, of types different various Right (L-R): Malcolm Tham, Programme Singapore; James Chia, Chairman, MP MP Chairman, Chia, James Singapore; CEO, MP International Pte Ltd; Pierre Pierre Ltd; Pte International MP CEO, Director, Wine For Asia; SylviaPhua, Below: Visitors gettingatasteofthe Buhler, food and learning about them them about learning and food

Ambassador of France to to France of Ambassador International PteLtd International classroom-style and Wine and HealthSeminar. Seminar Investment Wine a wines, Australian and French Spanish,Italian,Austrian,on Tutored Classes Online,” the Asia Sommelier Forum, Wine & Hospitality Workshop in Mandarin, Henschke Wine Masterclass, measuring 126sqm. withapavilion further strengthentheirstronghold of wineconsumptioninregion up from487,000litresin2005. were held on all the three days of the show. Singapore imported 788,000 litres of wine from Italy in 2007, France, South Australia and South America. Seminars on Italian wines (the country Germany,with Spain,Portugal,Singapore, the from largest were pavilion) pavilions other The Austria.Italy,and from Argentina For Asia A Toast To Wine Other highlights of WFA 2008 included the Wine Business Forum on “Marketing and Selling WinesSelling and “Marketing on Forum Business Wine the included 2008 WFAof highlights Other Sopexa, which promotes French food and agricultural products worldwide, lead the French contingent to Spread over 5,500 sq m, the show had 350 exhibitors and ten country pavilions, including new ones increased market share of the Singapore and regional wine market. andregional increased marketshareoftheSingapore anget to out pavilions country event,new noteworthy by a boosted was 2008 October ine for Asia 2008, the sixth installment in the successful series and held in Singapore in