food & entertainment We unveil the new look of the Star Chef section where we let the food do the talking. Feast with your eyes, bon appétit! If you’re looking for gifts for the year end, try something uniquely Asian, with Eu Yan Sang’s gorgeous gift baskets. If you’re looking to splurge, Kadeka wine chillers are the perfect excuse, and so is an espresso machine. And if neither is on your Christmas list, good food will never fail and we bring you some of the newest restaurants in four countries to try. Page 25 WEST EAST N’ Benjamin Rambaud Joseph Kuan Executive Pastry Chef Chef de Cuisine The Datai Langkawi, Malaysia Philea Resort & Spa Malacca, Malaysia Philea Resort and Spa is proud to announce the French Pâtissier Benjamin appointment of a friendly and passionate Chef Rambaud has had a fascination de Cuisine, Joseph Kuan who hails from the with the art of chocolates and land of hornbills, Sarawak. desserts since high school. With Kuan brings with him vast experience in a diploma in Patisserie, Chocolat, the culinary field, from local delicious cuisines Glace & Confiserie, he has had to modern European Cuisine. Prior to joining over 16 years of professional Philea Resort & Spa, he was attached to the experience as a French Pastry Le Meridien Kota Kinabalu, Nexus Karambunai Chef. Rambaud started his career Resort, Damai Puri Resort & Spa and Shangri- as an apprentice in his hometown, La Singapore. Sables DOlonne, France in Kuan brings with him two decades in 1994. Prior to joining The Datai, the culinary field. He is a well rounded chef he spent more than five years at who possesses the ability to withstand the the prestigious The Chedi Muscat, pressures of a high volume operation while Oman a multiple Condé Nast still demanding the highest of food quality. He Traveller Readers award-winning is focused on guest satisfaction, with a great hotel, as Executive Pastry Chef (Grade A) sharing his pastry, glace and chocolate passion for creating unique and extra-ordinary creations as well as management and training of local staff. food presentations. He is always keeping up He is known for his immaculate artistry in sugar glace, attention to detail in to date with the most recent food trends and his pastries and superb blend in creating ganache. Other reputable hotels he was has alleviated the culinary level of standards in previously attached to include the Mandarin Oriental in Hong Kong and the elegant Philea Resort & Spa. Anassa Hotel in Cyprus. With his strong and diverse background, Kuan is focused on bringing the guests of Philea Resort & Spa through a culinary adventure with Conny Andersson personalized and detailed services. As a person Executive Chef who loves to mingle with all levels of guests, The Datai Langkawi, Malaysia Philea Resort and Spa is now set to call their Born and raised in Sweden, Conny dining experiences an expression of the passion Andersson has over 30 years of to celebrate life by celebrating fine cuisines. gastronomic experience since he started his career as an apprentice in a passenger liner in Gothenburg, Sweden. For 19 years until 2007, he was attached to the reputable Four Seasons hotel as Executive Chef in various properties across the globe from Los Angeles, West Indies, Maldives to Bali winning him reputable awards and accolades. An expert in European cuisine, he also has a background in fine dining catering service specializing in exclusive events for those eying an unforgettable style to remember. Some of Andersson’s achievements include Chef of The Year 2003 by Club Culinaire of French Cuisine (Los Angeles), co-writer of the cook book Morgan Freeman & Friends with Hollywood actor Morgan Freeman, television appearances with Morgan Freeman on various American prime time shows (Oprah Winfrey Show, The View and The Today Show), appearances on recipefoodTV on his cooking technique, and Four Seasons task force Executive Chef for the opening of Cairo Nile Plaza in Cairo and Westlake Hotel in California. Additionally, he has put his incredible cooking skills to a good cause by giving back to the community through various fundraising activities such as Chefs Across America with Eric Rupert, Wolfgang Puck, Michael Ginor and Todd English; the Best Chefs of Los Angeles Fundraiser by the National Children’s Kidney Foundation, Red Cross Tsunami Fundraiser in 2005, and Johnson Cancer Foundation Fundraiser in collaboration with Barbara Fairchild for eight years straight. 26 hospitality asia STAR CHEF Maestro Of Modern Cooking Frank Kilian, Executive Chef at Tower Club To Kilian, cooking is simple and uncomplicated. “If Top left: Frank Kilian, Executive Chef, Singapore’s culinary voyage began 16 years ago, you are passionate about something, you work on Tower Club Singapore where he worked in kitchens across Germany, getting better at it. Cooking, to me is very straight Above (from the top): Bread Crusted Foie Gras; Heirloom Tomato Salad Scotland, London and Sydney, where he spent forward. I think Italian cuisine is rather simple and over five years at The Pier developing his skills product-driven.” He recalls the time when this in modern cooking. From the age of 18, Kilian position at Tower Club was offered to him. “When had the opportunity to experience Michelin-star they hired me, they were looking for an Italian chef restaurants including Die Ulrichshoehe, Becher but I told them I’m not Italian, but what I do is Restaurant, Waldhorn Restaurant and Vintage simple food with Italian products. You can call it Restaurant, and in 2002 he was appointed Sous modern Italian cuisine.” Chef at London’s award-winning Michelin star Hospitality Asia had the opportunity of restaurant Zafferano. savouring Kilian’s star dishes and highly The modest German finds himself grappling recommends the Tuna Frozen Tomato – a white with the idea of styling himself as a master of frothy blend of tomatoes coupled with tuna Italian cuisine, but many who have savoured his sashimi; Bread Crusted Foie Gras with beetroot food collectively agree that the man has a unique and raspberry reduction; and his unique Warm light-handed take on Italian cuisine, so much Tiramisu – an extraordinary take on tiramisu that so he now classifies his food as modern Italian will surely please all lovers of this dessert. cuisine or more accurately, Mediterranean cuisine. hospitality asia 27 CHEF STAR Still Waters Run Deep From the top (left to right): Alex Lee, Hotel Maya Kuala Lumpur’s Japanese Sous Chef I use thyme and Japanese rice wine to marinate Japanese Sous Chef, Hotel Maya Kuala Alex Lee does Still Waters restaurant proud. In the the cod and then cook it in a bean curd based Lumpur; Beef Wasabi; Warm Chocolate four years he has been with the hotel, Lee has reduction.” The result is velvety texture with the Cake; Miso Cod; Lamb Truffle Miso turned out dishes which fuse Japanese and Asian sensation of heat from the wine, and the slight influences with unusual twists. astringency of the thyme. He rolled out six of his creations to demonstrate Lee’s California Salad is also his personal his versatility and creativity. His Beef Wasabi uses favourite dish. “It’s such a presentable dish, Australian chilled tenderloin which has been visually, and also tastes so good. I think it is soaked in corn oil and Italian red pepper corns awesome because it uses Vietnamese rice paper before it is pan-fried. Served sliced with wasabi on top of the usual nori (seaweed).” His version of infused gravy, an Oriental mushroom ragout and the steamed Japanese egg custard utilizes shark’s delicate lotus root crisps, it is a presentation piece fin. The end result is a smooth bowlful of warm par excellence. egg on which the gelatinous fin is dolloped on. His Lamb Truffle uses chilled Australian lamb Lee’s piece de resistance is his Warm which has been prepared with miso and truffle, Chocolate Cake served with green tea ice cream. resulting in a sweet, rich and heady dish, full of The combination of fudgy, gooey chocolate oozing texture and flavour. He is a great fan of cod, saying, from the centre of this black beauty, and the cool “It is a very nutritious fish, while also possessing smokiness of the matcha make it the best way to a taste and texture which needs no introduction. end a meal at Still Waters. 28 hospitality asia IMPRESSIONS At Hospitality Resources, creating lasting impressions is what we do best. From a perfectly set table to an extensively laid buffet, our range of products meets most requirements. For the past 12 years, Hospitality Resources has been in the forefront of innovation in tableware supplies. From classic À ne dining to contemporary gastronomy, we offer ideas and concepts that will enhance the way you present and serve your culinary creations. View our exciting products on display at our showrooms, which span over 3 Á oors. No. 51 Jalan 109E, Desa Business Park, Taman Desa, Off Jalan Klang Lama, 58100 Kuala Lumpur, Malaysia. Tel : 603 7980 8075 Fax : 603 7980 8285 www.hospitality.com.my hospitality asia ~ December-February 2011 Page 29 C M Y K TOWN AROUND Left to right: Hisham Abdullah, President of Malaysian F&B Executives’ Association (MFBEA), Cheong Hai Poh, President of FBMA Singapore, Van Porleng, President of Cambodia Restaurant Association (CRA) and Udo Finkenwirth, President of FBMA Germany. FUZA’s Briyani Station MOU Signing the two associations which has proven to be a Beginning its operations in 2006 28 October 2010 marked a significant day in successful marriage to-date. at Dataran Sunway, Mutiara the history of the Food and Beverage industry This 3-year bond in many ways will increase Damansara, FUZA’s Briyani as the Presidents from Cambodia Restaurant the level of information-sharing and support quickly became a hit among Association (CRA), Food and Beverage Managers’ between the four countries for the betterment of the briyani lovers and today, the Association (FBMA) of Singapore, Food and industry as a whole.