THE MAGAZINE OF AUSTCHAM SINGAPORE
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WWW.AUSTCHAM.ORG.SG
QUALITY AUSTRALIAN FOOD AND HOSPITALITY 2016
DECEMBER / JANUARY
CONNECTING BUSINESSES ACROSS ASIA AND BEYOND anz.com/institutional
PRESIDENT’S MESSAGE
Dear members, This is our last magazine for 2016 and time to say good bye to another year. And what a year it has been; an Australian Federal election, a new British Prime Minister, the Brexit vote, a new President in the Philippines and by the time you receive this we will have a new American President. And in our own little way, a passing of the guard with our High Commissioner leaving us in December, Chris Rees handing over to David Campbell as Austrade’s Senior Trade Commissioner and of course our very own Executive Director stepping down after 11 prosperous and exciting years.
BOARD MEMBERS PRESIDENT GUY SCOTT
To High Commissioner Philip Green OAM I am grateful both personally and on behalf of AustCham for the amazing contribution you have made to all aspects of the Australia and Singapore relationship. From a business perspective, you have been a wonderful friend and supporter of AustCham and the wider business community and I constantly hear the utmost praise for your efforts. Likewise, Chris Rees has worked as tirelessly and with the same passion and commitment as Philip. Thank you both, and we look forward to working with your successors to continue the promotion of Australian business in Singapore and the broader Asia region.
VICE PRESIDENTS
To Annette Tilbrook, you will be missed! I have had the pleasure of working alongside Annette during my three and a half years as President. I have watched Annette take on new and exciting initiates on behalf of AustCham, I have watched her being knocked over on a number of occasions, but she always has stood right back up ready to take on the next challenge. The success of AustCham is a collective and every contributor needs proper recognition but Annette is a stand out in the way she has driven the Chamber forward, building an amazing events program, propelling the brand forward and leading our push into effective partnerships and advocacy initiatives.
HONORARY TREASURER SEAN STRATON UBS
PHILIP FORREST Honorary Life Member
On behalf of the Board our heartfelt thanks for your amazing contribution and our best wishes for your next challenge.
FREYA HONE ANZ
If I reflect on the changes I mentioned in my opening, it seems like the pendulum has shifted with most volatility occurring way off to the west, is this a new phenomenon? For so many years Asia was always considered the rambunctious child, full of verve and energy but seemingly always tripping itself up in its excitement to get to the next horizon. Whilst acknowledging the fact that business is slow and the regional economies are tightening maybe we should console ourselves with the fact there seems to be greater stability in our region than has been apparent in decades. As growth picks up (and it always does), the opportunities that present will be easier to attain and easier to deliver upon. Let’s hope so. In parting, best wishes and good luck to our outgoing friends and colleagues and welcome to our new friends. I wish all our members and their families a safe, happy and prosperous end of 2016 and a successful 2017.
IAN CUMMIN BlueScope ADAM LYLE Padang & Co HONORARY SECRETARY JOHN DICK
NIGEL CUMMINGS Sliding Doors Entertainment
GRAHAM LEE Pricewaterhouse Coopers DEREK MACKENZIE designphase dba BENJAMIN TAN Qantas Airways FRASER THOMPSON Alphabeta ANNETTE TILBROOK AustCham Singapore
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EXECUTIVE DIRECTOR’S MESSAGE
Dear members,
My first role with the Chamber in 2006 was the development and implementation of our regional conference ‘Capitalising on Asian Growth’, a highly successful two day event focussing on the excellence of Australian business across Asia. This conference was the catalyst for the growth to come; laying the foundation for our reputation as a go-to organisation for Australian business in Asia. In Singapore we focussed on developing an effective business programme, introducing a number of our flagship series including the High Commissioners Breakfasts, Excellence in Leaders, Inside Business and more recently Breakfast with the Stars and Launchpad. And continually enhancing our marketing vehicles, in particular our Access Asia website and magazine which are performing effectively as support and promotion opportunities for our members. Across the Asian region following the successful engagement through the conference in 2006, a significant amount of my time was spent leading the initiative to create Australian Business Asia (ABA), a grouping of 17 Australian Chambers across the region, formalising the organisation in 2010. Similarly we are leading the recently formed Australia-ASEAN Chamber of Commerce. AustCham Singapore’s leadership and my personal engagement in these organisations has been a very fulfilling experience. And back to Australia. The Australian Roadshow, the brainchild of Guy Scott, and a highlight of my time with the Chamber, is a brilliant way to support the education of Australian business about Asian opportunities, an excellent conduit for deeper discussions with federal and state governments and an effective vehicle for engagement with our partners, both in Singapore and Australia. The one clear lesson that I have learnt over the years is that continued evolution is essential for our Chamber remaining relevant. I know that we have succeeded in this. Our reputation both in Singapore and across the region is one to be very proud of, and we are continually strengthening our brand in these areas and also back in Australia. It is difficult for me to personally thank everybody who has been a part of my time with AustCham, however it would be remiss not to mention the five amazing AustCham Presidents; Phil Forrest, John Dick, Nick Cocks, Graham Lee and Guy Scott who guided and mentored me in my role and continue to do so. Special mention also to our current High Commissioner Philip Green and to Chris Rees, past Senior Trade Commissioner, both huge supporters of the Chamber and myself. And of our hardworking, passionate and inspiring executive team, I have had and continue to have the privilege of working with a team who truly believe in the AustCham vision. Thank you, AustCham Angels, each one of you is special and always remembered. And lastly, one of the greatest joys of being with the Chamber is my engagement with members. Thank you for all the memories and lifelong friendships. I look forward to continuing my engagement with you all and contributing to the Chamber as a board member. The Chamber could not be positioned better for the future. I wish every success to the incoming Executive Director.
ANNETTE TILBROOK EXECUTIVE DIRECTOR
COVER PHOTO: David Pynt, Head Chef and Owner at Burnt Ends
CONTENTS
As I write my last column as Executive Director of AustCham I thought it appropriate to reflect on the significant achievements over the last ten years and the strength of AustCham as it stands today.
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FACE TO FACE WITH DAVID PYNT
AUSTRALIAN CHEFS
A MEAT MASQUERADE TO REMEMBER
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CURRENT TRENDS IN THE AUSTRALIAN HOSPITALITY INDUSTRY IN SINGAPORE
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PM LEE VISIT TO AUSTRALIA
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OUT & ABOUT
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AUSTCHAM BUSINESS EVENT PROGRAM 2017
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5 MINS WITH DAVID CAMPBELL SENIOR TRADE COMMISSIONER
NEW MEMBERS
FESTIVE OFFERS
MEMBERSHIP CARD OFFERS
NEWSFLASH
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FACEtoFACE with
DAVID PYNT
Currently Head Chef and Owner at the ever-popular modern Australian barbeque restaurant Burnt Ends, David Pynt is not just a strong player amongst the Australians in Singapore hospitality scene, but the Singapore food and beverage industry more broadly. Dave has featured as a guest judge on the first season of Masterchef Asia and at numerous food festivals around the world including “E5 Bakery Music and Food Festival”, “Meatopia” in London and “Postrivoro” in Italy. Originally from Perth, Western Australia, Dave graduated from the TAFE West Coast Institute of Training in 2005 and started his first serious job at Tetsuya’s in Sydney as Chef de Partie. This same year the restaurant was ranked #4 World’s 50 Best Restaurant and Best Restaurant in Australia in the San Pellegrino list. Working alongside Chef Tetsuya Wakuda gave him the opportunity to sharpen his culinary technique and even to this day sitting next to him at the Asia 50 best 2015, Dave said he still gets a little star struck and was honored and grateful to work under him all those years back at the beginning of his culinary career. Following his time at Tetsuya, Dave returned to WA and worked at Restaurant Amusé, as sous-chef alongside Hadleigh Troy Chef/owner, before deciding to head overseas to broaden his experience, learn from different cultures, work with new ingredients and develop his skills. In 2010 Dave headed to Denmark where he worked for 4 months at Noma - #1 in the San Pellegrino World’s 50 Best Restaurant in list in 2010, 2012 & 2014. Dave said “My immersion into Scandinavian cooking has been eye opening, this is when I realised all the possibilities I could make out of the ingredients I am working with every day”. Following his stint in Denmark Dave travelled to the Basque region in southern Spain, and it was here that he discovered the full potential of cooking with wood grills and ovens. He worked at Asador Etxebarri - #31 World’s 50 Best Restaurants in 2014, practicing the traditional techniques of the Basque cuisine alongside world renowned Chef Victor Arguinzoniz. After this tour of Europe Dave settled in London, where in 2011 he met Chef Nuno Mendes, head chef of then Viajante and now Chiltern St Fire House. Together they worked and ran “The Loft Project” a high profile underground supper club setup for up and coming chefs to showcase their talents in a unique and intimate setting in East London. At the same time, Dave cooperated with Chef Nuno to implement “The Long Table”; a night food market offering a hand-picked selection of London’s finest street food, along with a bar and live music every Friday of the week. In spring 2012 Dave took residency at the “Climpson & Sons Roaster’s” courtyard where he installed an outdoor wood fired oven that he designed and built himself, and called it “Burnt Enz”, where the did nothing but grill, everything from scallops to leeks and suckling pig. Dave’s philosophy was and remains to stay true to his Spanish mentor Chef Victor, where the grill is done over wood fire and the flame is masterly adjusted according to the ingredients. It was after the success in 2012 that Unlisted Collection discovered the potential of Burnt Enz and bought the concept to Singapore and the restaurant “Burnt Ends” was established. After close to 4 years Burnt Ends SG is going from strength to strength, reaching No.30 in the San Pellegrino Asia’s 50 Best 2015 and winning the rising star award from Four Magazine. Dave said he wanted to create a chilled, relaxed atmosphere where his guests can gather in the company of friends with a drink and enjoy excellent food made with the best available produce, which he has no doubt achieved. 6
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FACEtoFACE
AustCham caught up with Dave to find out more about his influences, experiences and what motivates him as a chef. What makes you so passionate about cooking? I like to eat! Tell us about your first job in a kitchen? I started by washing dishes when I was in high school‌loved it! How would you describe your cooking style? Simple and easy. How has it changed over the years? I still try to keep it simple but it has become more technical. What have been the biggest influences in your career? I have been lucky enough to have a lot of influential people in my cooking career, but it is my friends, family and loved ones that allow me to do what I do! You’ve worked in a few countries outside of Australia now, do you have a favourite and why? Each country is amazing for different reasons. Each country will always have its good and bad but as long as you are looking at the good you will enjoy them! How has working overseas influenced your style? Cooking internationally has allowed me to have a lot more diverse style and has kept doors open to mix technique and flavours. Do you think there is a uniquely Australian style of cooking? And how would you describe it? No, Australian cuisine is a hot pot mix of all the amazing cultures that have landed on its shores mixed with some of the best and unique produce in the world! What are some of the challenges from working in Singapore? The biggest challenge is not having that working relationship with our producers. What are some of the best things about working in Singapore? The freedom to cook what we want, and the abundance of amazing food in this city. What is next for you? Roll the dice. ACCESSASIA | WWW.AUSTCHAM.ORG.SG
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AUSTRALIAN CHEFS ARE WELL-RESPECTED WITHIN THE HOSPITALITY INDUSTRY IN SINGAPORE. OFTEN KNOWN FOR THEIR INNOVATIVE TECHNIQUES, USE OF HIGH QUALITY INGREDIENTS AND KNOWLEDGE OF MANY DIFFERENT CULTURES AND CUISINES, WE ASKED 5 PROMINENT AUSTRALIAN CHEFS MORE ABOUT THEIR EXPERIENCES LIVING AND WORKING IN SINGAPORE.
AUSTRALIAN CHEFS JASON JONES, CULINARY DIRECTOR, THE LOCO GROUP Why Singapore? Originally I was approached to be a consultant chef for the Loco group, due to the success of my Mexican restaurant in Melbourne, Mamasita. Considering how super nice the guys were and how ambitious they seemed to be, I couldn’t resist to ask them if they would like another partner. Singapore is known for great food, what makes Australian chefs stand out from the pack? Our accents! Just kidding. I’m not sure we stand out per se, I feel more like we ‘fit in’ with the other talented chefs. We do have the added bonus of being exposed to lots of cuisines throughout our training and our well-travelled careers. So, I guess we have the ability to confidently mix it up a little as opposed to sticking to tradition. What are some of the challenges you have faced working here? I like to include as much sustainable and local produce as possible, but it’s very limited here compared to Australia. The other biggie, is the MOM quota system. Given there is a very small pool in which to find staff that want to have a career in the service industry and the F&B scene is getting larger, there are policies that requires us to
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hire a fair share of locals and foreigners. Unfortunately, there are lots more foreigners that want to work. Don’t get me wrong - I get it, but it’s just tricky for us in the hospitality industry. What is your favourite thing about the hospitality industry here? The variety. From Hawker to fine dining, it’s got it all. I also whole heartedly feel the standard is seriously world class. It’s amazing. If you know where to go, the meals you can have are incredible. What do you cook at home? Amy, my wife does most of it actually. Not because I’m lazy, but because she loves cooking. Sometimes we cook together, and she bosses me around, it’s awesome. How has Singapore changed or influenced your style of cooking? I’ve got to understand that the diners feel quite strongly about getting value for money, so I am careful to make sure the chefs get the portioning correct and the quality has to be tip top. I’ve also had good luck with getting authentic ingredients from Mexico. Unlike in Australia where they are strict on imports in Singapore I can get most things, so my recipes now taste like they’re supposed to. What is your signature dish? It’s our sweetcorn on the cob. In Mexico, it’s called Elotes. We steam it in its husk, then peel it and grill it over coals. Then it’s liberally lathered with a chipotle mayo and rolled in finely grated Mexican cheese called, ‘Cotija’, which is kinda like parmesan. Then we serve it with a sprinkle of a house spice blend, and a lime wedge. It’s really good. Seriously good. One of the Signature dishes for Singapore River Festival happening in November too!
LUCAS GLANVILLE, EXECUTIVE CHEF, GRAND HYATT SINGAPORE Why Singapore? I joined the Hyatt team here in 2010, Singapore is a bustling destination and we are fortunate to be part of it, every day is different. After 15 years, I don’t miss the cold winter mornings in Melbourne! Singapore is known for great food, what makes Australian chefs stand out from the pack? Australian chefs are in high demand as they generally travel well, have flexibility in their outlook and have a positive approach and engage great camaraderie and sharing to their work. What are some of the challenges you have faced working here? It’s all in the approach, in 15 years I have not had any challenges only opportunities. Share your knowledge, be approachable and culturally sensitive, listening to people’s opinions around you and being humble are just as important as the business skill set you were given the opportunity to come here for in the first place.
Guests use and support hotels completely differently in Asia compared to Australia, they are almost like a club and guests will be here multiple times a week, you end up having sincere friendships with guests who are very supportive. What do you cook at home? With 52 weeks of endless summer you can’t beat a good Aussie bbq, with loads of local influence. Many different flavours from spicy chicken wings, rendang sausages and Indian inspired vegetables have passed over the grill! How has Singapore changed or influenced your style of cooking? I have been exposed to many different methods of food production imported into Singapore, this has influenced my outlook and I am passionate about ethical animal husbandry, supporting sustainable fisheries and playing our part in encouraging responsible stewardship of the environment. What is your signature dish? We have just finished installing a herb garden covering the entire roof of our ballroom. We also purchase heirloom organic vegetables from a farm in the Cameron highlands, I suppose a raw vegetable salad with heirloom beetroot, radish, carrots and cucumbers with lots of fresh chopped herbs from our garden a few nuts and seeds, a good virgin olive oil and our chia seed and rye sourdough would be my favourite at the moment.
What is your favourite thing about the hospitality industry here?
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RISHI NALEENDRA, CHEF - OWNER, CHEEK BY JOWL
What is your signature dish? Pan fried barramundi with braised leek, bonito butter and caramelised onion.
SAM AISBETT, CHEF-OWNER, WHITEGRASS
Why Singapore? My wife and I were looking for a change from Australia and Singapore seemed to be the best place for opportunity and for travelling.
Why Singapore?
How is the Singapore market different to Australia? There is more opportunity and exposure in Singapore because it’s easier to connect through Singapore because everyone travels through here. What is your favourite thing about the hospitality industry here? It’s a very small community which makes it easier to get to know one another. When you go to other establishments you truly get looked after. What do you cook at home? I like cooking steak at home, or occasionally Sri Lankan food. How has Singapore changed or influenced your style of cooking? The food became a lot more fresher and lighter. It made me look for better produce because it doesn't come to you like it does in Australia.
I have always loved Asia and been heavily influenced by Asian cuisine. I love the food culture here. Everyone is so passionate and I love the fact that whether you are dining at hawker centres, mid-range casual eateries or celebrity chef fine dining restaurants you can eat so well. Singapore is known for great food, what makes Australian chefs stand out from the pack? Australia is a melting point of traditions and cultures from around the world and our food is a reflection of that. Australian cooks have the ability to respect this range of influences without being confined by them and this affords them limitless creativity in the kitchen. What are some of the challenges you have faced working here? Setting up a restaurant for the first time was definitely a challenge and a huge learning curve. We learned from a lot of mistakes we
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made along the way. What is your favourite thing about the hospitality industry here? I love the sense of camaraderie amongst chefs and business owners. It is an amazing family to be a part of. When I first arrived, I didn’t know anyone. So many chefs that I met were only too happy to help me, connecting me with their suppliers and offering me invaluable advice.
Why Singapore? I was attracted to Singapore because it is a culinary melting pot of different cuisines. As a young chef just finishing my apprenticeship I was looking for
What do you cook at home? Honestly, I am too busy eating out to cook at home. I spend most of my days off trying new restaurants, visiting hawker centres and local markets. It is a great source of inspiration for me. When I do eat at home, I keep my meal simple. I simply steam some peas and broccoli and then sprinkle them with chili, garlic, salt and olive oil. How has Singapore changed or influenced your style of cooking? I’m always frequenting local hawker centres and markets, trying local ingredients and fruits and getting inspiration for new dishes. When I first arrived in Singapore, I visited a hawker centre and decided to order from the hawker stall with the longest queue. It just happened to serve the most delicious century egg porridge. I was inspired to use century egg in a dish with butter poached quail, black and white garlic. What is your signature dish? My menu is always changing so I like to think that my signature dishes change with it. Currently, it is a beef dish I created when I was researching aged soy sauces a few months ago and came across a rare 20-year-old soy sauce called kamebishi shoyu. It was so intensely delicious when I tasted it, that I decided to build a dish entirely around it. We put 5 drops of aged soy on a plate to accompany grass fed black angus tenderloin (which we cook over bincho-tan charcoal). It is served with fermented mushroom puree, wilted wasabi leaf, salsify, shimeji mushroom caps and a crispy rice lace that is seasoned with charcoal and shitake powder.
"AUSTRALIAN COOKS HAVE THE ABILITY TO RESPECT THIS RANGE OF INFLUENCES WITHOUT BEING CONFINED BY THEM AND THIS AFFORDS THEM LIMITLESS CREATIVITY IN THE KITCHEN." Sam Aisbett on what makes Australian chefs stand out.
new adventure. Singapore is known for great food, what makes Australian chefs stand out from the pack? To me personally what makes Australian chefs standout is our work ethic and the training we receive back home. Our multicultural background has brought chefs well versed in numerous cuisines to Australia, paired with the great produce it gives us an edge in the culinary scene. What are some of the challenges you have faced working here? Culture and lifestyle. I believe, personally, it takes at least a year if not longer to settle into a new country. The adjustment from an Aussie mentality and lifestyle to what Singapore offers which is dynamic, fast-paced and connected to the rest of the world. I love it, these challenges are what make us grow and learn more about ourselves. What is your favourite thing about the hospitality industry here? It’s dynamic and diverse. Chefs are stealing and creating better versions of each other's dishes; there is rivalry and comradery at the same time. The suppliers here are very supportive, and you can order some of the best food in Singapore created by top quality chefs; whether from a hawker stall or a fine dining restaurant and everything in-between. What do you cook at home? My home lacks a full fitted kitchen, but I make do with a slow juicer and bullet blender for juicing, an immersion circulator for eggs, a thermomix and kitchen mixer still in its box. My prime joy and pride would be my blow torch which is my go to kitchen gadget to quickly cook something or give a slightly charred flavour. Torched salmon with a quick salad and low temperature eggs is a go to as I try to eat healthy most of the time. How has Singapore changed or influenced your style of cooking? The availability of ingredients is phenomenal. Every time I travel and eat around Asia, any food that's delicious I'm like, "how can I replicate it and make it better". My cuisine has evolved since coming to Singapore with more Asian influences predominately from Japan and Korea, but I really love local Peranakan and Indian food which I dabble in from time to time. What is your signature dish? I cook with the season, ingredients, influences and trends. If you could call it a signature dish I make a great chocolate lava cake and kimchi fried chicken with spicy miso glaze.
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A MEAT MASQUERADE TO REMEMBER
Many of us love a great Australian steak, and chefs across Singapore do a great job in teasing our palates with new and wonderful combinations derived from Aussie farms. By enjoying our meal we not only pay tribute to the flavours and textures that red meat provide, but show healthy respect to the provenance and many efforts an Australian supply chain take in delivering quality food and safe standards. For MLA it is a privilege to be involved in representing our beef, lamb and goat farmers across global markets and events such as the ANZ Australia Day Ball are a great opportunity to showcase new creations and have a ‘bit of fun’ with the versatility and cut utilisation that beef has to offer. All of which you can then go out and source at retail outlets across the island.
Author Andrew Simpson International Business Manager - Southern Asia Meat and Livestorck Australia To recap the memory for the thousand guests who loved the beef last year, many may have thought you were eating the world’s best tenderloin. What was served was actually a Rangers Valley Wagyu centre cut rump; raised on pastures and finished on grain in Northern New South Wales. It was not the traditional loin cut you’d expect, but by amplifying its unique textural difference, a delicious meal was created. Some of the key steps in preparation include shaping the oblong form of rump muscle into four cylindrical cuts. Once this sets overnight, the portions are then baked at 55 degrees for four hours to help break down the fibres that give meat its chew. That’s right…4 hours … and before serving, a sear either side will fool even the best connoisseur into believing that it is a tenderloin on the plate .
Keeping up with the theme of the 2017 ball, MLA are working with AustCham and the Stamford Swissotel to share a few more secrets of a ‘meat masquerade’ and develop a beef forequarter plate that just explodes with taste and texture. Until then – we look forward to continuing the food journey together and bringing beef to the menu of many more Singaporeans.
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WORLD'S TOP CHEFS PLATE UP AUSTRALIAN NATIVE PLANTS By the mouth of the Snowy River, a waterway iconic in Australian history and literature, farmers are growing native succulents on land once thought to be affected by salt beyond redemption. Andrew and Gabrielle French’s 2,500-acre farm – Snowy River Station – is now one of the world’s leading producers of these salt water succulents, with the products being used by internationally acclaimed chefs and Michelin starred restaurants. Snowy River Station’s saline paddocks are now home to a variety of these native succulents, ranging from Sea Spray, a delicate plant with fern like leaves, and Samphire, a coastal plant, to Kalkalla, a creeping succulent. Early adopters of these sea vegetables were Michael Ryan from Provenance in Beechworth and Chef Frank Camorra from the Movida group of restaurants. Chef Tetsuya Wakuda and Guillaume Brahimi are also using Snowy River Station sea vegetables on their menus. The Frenchs are exploring the use of the natural flows of salt water to meet a burgeoning demand for seaweed. They will also be growing fish native to the region such as mulloway, flathead and bream. Read the full article on the Australia Unlimited website (http://www. australiaunlimited.com/food/snowy-river-station).
A WARM AUSTRALIAN WELCOME AT THE FORMULA 1 GRAND PRIX 2016 If you were lucky enough to experience the 2016 Formula 1 Singapore Airlines Singapore Grand Prix, you may remember the fun atmosphere, the Australian driver in 2nd place (!), the concert and the welcome smiles from more than 2000 staff in the lead up to the event. In preparation for this year’s Formula 1 Grand Prix, the Singapore based William Angliss Institute had trained more than 1000 students from the Singapore Institute of Technical Education (ITE) and over 1000 security staff, ushers, customer service staff, safety and security staff. William Angliss Institute, Singapore, is a wholly owned subsidiary of William Angliss Institute, Melbourne, Australia. It is a Victorian State Government funded and endorsed TAFE (Technical and Further Education) Institute and a partner of the Singapore Workforce Development Agency, operating as a Continuous Education and Training Centre of Tourism in Singapore. Learn more about William Angliss Institute on their website (https://www. angliss.edu.sg/).
Australian Trade & Investment Commission in Singapore Phone: +65 6418 8400 Email: singapore@austrade.gov.au Web: www.austrade.gov.au/singapore
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CURRENT TRENDS IN THE AUSTRALIAN HOSPITALITY INDUSTRY IN SINGAPORE For an insight into the current state of play of the Australian food, beverage and hospitality industry in Singapore we asked industry insider Emmanuel Benardos, Co-Group General Manager Restaurants Singapore for UNLISTED COLLECTION for his thoughts.
Author Emmanuel Benardos Co-Group General Manager Restaurants UNLISTED COLLECTION
There has been a huge rise in interest of Australian products here in Singapore from vegetables, meat, dairy and seafood, plus need I mention great spirits, wine and beer as well. With a greater understanding relating to sourcing of produce, by not only chefs but also consumers, people are looking to ensure they purchase quality goods, not just in restaurants but when shopping for home as well. On top of this, we are now seeing great boutique/high quality grocery brands available from Australia and new ones entering every week, the newest of these stores leading the charge is Little Farms at Valley Point in River Valley. Relating to restaurants, some of the best in Singapore have Aussies involved in some way and all of them have dynamic servers and food and drinks. As group general manager of Unlisted Collection we have 16 restaurants in Singapore and three boutique hotels, and three of our 16 restaurants have unmistakable Australian tones. The multi award winning Burnt Ends (Chef / Owner Dave Pynt) with its Modern Australian Barbeque, Cheek By Jowl (Chef Rishi Naleendra) as well as Salted and Hung (Chef Drew Nocente). Other great places with Aussies involved are: The Lokal (Chef/Owner Darren Farr), Lucha Loco and Super Loco (Chef / Owner Jason Jones), Whitegrass (Chef Sam Aisbett), not to forget The Grand Hyatt (Chef Lucas Glanville and Chef Sorren Lascelles). To round out this amazing list of talented hospitality professionals is restauranter Dan Ballis, with his three venues Maggie Joans, Gemmils and Moosehead. The way chefs and our restaurants are using the great produce that we get so easily from Australia is causing a surge of interest amongst primary producers back home to create even better products to have stocked for consumption in Singapore. A lot of these producers would have never considered this an option some 10 to 15 years ago. Another part of the “Aussification” of hospitality in Singapore is the introduction of a comfortable style of service, characterised by being attentive but with a distinct level of relaxation. Training this skill is second nature to Australians, and pairs well with the open minded way that chefs blend flavours and adopt new depth to repertoire with great ease. The most exciting part of this is that Australian and international media have been looking more into the development of the food and beverage scene here in Singapore, creating exposure and very successful businesses for anyone involved. Don’t think that all the success is going to restaurants only! We are seeing amazing sommeliers and cocktail bar tenders serving up delicious beverages in countless venues across the city as well. In terms of up and coming trends, we are seeing concerns around environmental sustainability and food security gaining momentum. Australia is in a prime position to take advantage of this. From what we are seeing at the moment, I think there are only going to be more modern Australian restaurants on the scene in Singapore. Needless to say, find a great restaurant or bar here in Singapore and you will probably find a server, manager, chef or investor that will greet you with a sturdy …. “g’day mate”.
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PM LEE VISIT TO AUSTRALIA In October, Singapore Prime Minister Lee Hsien Loong visited Australia. PM Lee’s visit marked the inaugural annual summit between the two Prime Ministers under the Comprehensive Strategic Partnership (CSP) between Singapore and Australia. During the visit PM Lee and Australian Prime Minister Malcolm Turnbull oversaw the signing of several agreements including further developments to the Singapore Australia Free Trade Agreement (SAFTA). All Australian products have been able to enter Singapore tariff-free since 2003 when the SAFTA first entered into force, but the agreement will now be updated to include additional areas of interest and benefits to business. Of particular interest to many of our members will be the amendments that affect the services sector, as the agreement aims to boost the competitiveness of Australia’s services exporters by addressing their ability to establish themselves in Singapore, have their employees work in Singapore, and have qualifications recognised by Singaporean Authorities. Amendments include: • Mobility: Australians will enjoy longer lengths of stay for independent executives, contractual service suppliers and their families (up from three months to two years). Longer lengths of stay for intra-corporate transferees and their families (up from two years to three years). Certainty on entry and length of stay for installers and servicers of machinery and equipment. Access to a help desk and streamlined processes to facilitate temporary entry and work permits for Australian business people. • Professional Services: SAFTA will provide greater certainty for Australian lawyers and law firms operating in Singapore. Australia has locked in existing opportunities in the legal sector, including the ability for Australian lawyers to practise Singapore law and to work in international commercial arbitration. Australia will also benefit from future market reforms in Singapore’s legal sector, which will automatically become SAFTA commitments, putting Australians on an equal footing with their
foreign competitors. Australia and Singapore will establish a framework to support mutual recognition of professional qualifications. Priority will be given to arrangements for engineers and accountants, with Singapore and Australia agreeing to commence negotiations on Mutual Recognition Arrangements (MRAs). • Education: SAFTA will enhance opportunities for Australia’s worldclass education exports through increased recognition of Australian tertiary qualifications. • Financial Services: Financial service providers will be able to provide a range of financial services on a crossborder basis. This includes investment advice and portfolio management services and brokerage services for insurance of maritime, aviation and transport-related risks. Also during the visit, PM Lee made an historic address to the Australian Parliament, the first such address by a Singapore Prime Minister. Former AustCham Board member and Senior Trade Commissioner to Singapore Chris Rees PM watched PM Lee deliver his address and said “Prime Minister Lee charmed a crowded chamber and packed gallery with a speech that demonstrated the real depth of the relationship between our countries. “PM Lee invited a number of Australians from his own past to parliament including the host family he stayed with in Melbourne as a teenager. He amused the chamber with the story of his first dinner with his new host family in Melbourne. Unsure of Aussie etiquette he donned a necktie, however his host brother immediately insisted he take it off. “PM Lee also paid heartfelt tribute to the Australians who lost their lives defending Singapore both during and after WW2, and the chamber was visibly moved by his sincerity.” More information on the updates to SAFTA is available on our website http://bit.ly/ChangesToSAFTA
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OUT&ABOUT BUSINESS CONNECTS SEPTEMBER Thu 29 September 2016 Our Business Connects September was held at the Gravity Bar, Calton Hotel. Thank you Avondale for partnering with us for this networking evening.
UPCOMING EVENTS
UPCOMING EVENTS
XMAS DRINKS THU 1 DECEMBER 2016 EVENT SPONSORS
1.
Marlene Teo, Mark Bulmer and Geoff Kosirog
2.
Grace Liu, Garry Taylor, Belinda Fraser, Lauren O'Neil and Sean Straton
3.
John Ooi, Philip Forrest, Duncan Gray and Nelson Quek
EVENT SPONSOR
ANZ AUSTRALIA DAY BALL 2017 SAT 4 FEBRUARY 2017 EVENT SPONSOR
GOLD SPONSORS
AUCTION SPONSORS 1
BAND FLOWN BY
PHOTOGRAPHY SPONSOR
WINE SPONSOR
BEER SPONSOR
2
3
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4 3
OUT&ABOUT
BUSINESS CONNECTS OCTOBER Thu 20 October 2016 Our final Business Connects for 2016 happened at the Boomarang Bar & Bistro. Thank you to the Australian International School for their support.
1.
Prerana Mehta, Andre Casson, Robyn Anderson and Dale Anderson
2.
Nigel Cummings, Jim Roberts and PJ Roberts
3.
Maurice Laratro, Philip Carlton, Jennifer Lim and Duncan Gray
2
EVENT SPONSOR 1
3
1 2 2
3
BREAKFAST WITH THE BOARD Wed 9 November 2016 We invited our new members for Breakfast with the Board providing our members opportunity to connect with our board members and understand more about their chamber. 1.
Paul Guy, Prerana Mehta and Greg Woolstencroft
2.
Shane Gong, Stephen Duncan and Lauren Houghton
3.
Kerrianne Tyson-Jones, Abigail Browne and Oneil Remedios
2
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31 2
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IN CONVERSATION WITH In Conversation With is a new series for 2017 and will provide a community forum where members and guests gather to hear engaging and enlightening conversation. Speakers present meaningful topics in subject areas including science and technology, leadership, communications and marketing, diversity, futuristic workspace, adventure and so on. The series is presented by AustCham’s young business ambassadors and will run from April until November. Line up coming soon.
BUSINESS EVENT PROGRAM 2017
BREAKFAST WITH THE STARS Breakfast with the Stars series will return in 2017, following the success of the program since its launch this year. Breakfast with the Stars provides an opportunity for young professionals and business owners to take a seat with a business icon, thought leader or successful entrepreneur as they share their success story and tips for propelling our guests’ career or business to the next level. This series gives our members unprecedented, close quarter access to highly successful entrepreneurs and business leaders working in Australia, Singapore and the Asian region. The series will run from April until October.
LAUNCH PAD SERIES 2017 will also see the return of our popular Lauch Pad series, this is a startup focused series that covers key issues of relevance to entrepreneurs who are or plan to be engaged in start-up businesses in Singapore. Launch Pad events are intimate and informal workshops where attendees can engage with industry experts in a supportive learning environment. The series will run from April until November and topics will include:
INSIDE BUSINESS Inside Business is a series of targeted events that cover hot topics and issues of relevance to our members in an intimate and informal settings where members can engage with industry experts on the chosen topic. In 2017 we plan to bring you the following Inside Business events, starting from March: • Let’s talk communication Differences and similarities between online and offline communications and how to create compelling copy • Intellectual property and competition law - What are they and why do businesses need to know about them • Cybercrime and IT security • Business in crisis - how to manage downturn and how to do business in tough times • Change management - Understand the fundamentals of change management and how effective change management improves organizational results • Finance 101 - Finance for non-finance professionals
SPECIAL BREAKFASTS AND FORUMS Throughout the year we will also bring you a number of Special Breakfasts and Forums, covering an extensive range of topics. We are working to bring you the following: • Regional Economic Outlook with ANZ • Salary snapshot • Human capital – panel discussion • Diversity and Inclusion – panel discussion • Content marketing – panel discussion
• Company structuring & incorporation • Understanding incentives and grants • Back office compliance – Accounting and Tax • Intellectual Property • Marketing • Cross cultural business
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Before you reach the Hunter Valley, we’ll serve you a taste of it in the air
Enjoy Rockpool inspired cuisine paired with some of Australia’s best wine when you fly with Qantas. 22
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Australia starts here.
Tell us a little about your background, how did you come to be with Austrade?
5 MINUTES WITH DAVID CAMPBELL
I started my career as a tax and finance lawyer at an international law firm and then moved into investment banking. I worked in the City of London for 10 years before returning to Australia to work in wholesale banking and wealth management. Most recently I was Consul General, Frankfurt and responsible for the Western European operations of Austrade from our office in Germany. It has been professionally and personally very satisfying to work with major European companies on their capital investment strategies in Australia. What are your first impressions of Singapore? I have visited Singapore many times over the years and have always been impressed with its economic prosperity and resilience, and of course its climate and food! What are you most looking forward to in the new role? I have arrived in Singapore at a most auspicious time given the formalisation of the Comprehensive Strategic Partnership between our two countries. One of my key agendas will be to contribute to its implementation and ensure we maximise the opportunities it offers Australian business to capitalise on the huge growth in the ASEAN region. What makes you passionate about helping Australian business? We are an innovative and dynamic country with huge potential and much to offer the region both in terms of goods and services. The growth in wealth in Asia offers Australia a once in a generation opportunity we cannot afford to miss. Are there key areas of opportunity you have identified already? The region’s focus on food security and Australia’s vast agricultural capabilities create great opportunities for Australian producers of quality food products. Given the need for new infrastructure in the region (estimated at circa USD1 trillion per annum), Australian skills and experience in the sector will be in demand. There are great opportunities for our construction and engineering firms and related service providers to participate either alone, or jointly with Singaporean firms who have an intimate understanding of the region.
David recently moved to Singapore to take up the posting as Senior Trade Commissioner. We spoke to him about his priorities in the role, about his background and how he has found his first few weeks in Singapore.
We also see great opportunities for Australian start-up companies to engage in Singapore’s vibrant innovation eco-system – to this end we will shortly launch a Landing Pad in Singapore’s BASH facility to connect our start-ups with Singaporean innovators and funders. Austrade has introduced a new role in the Singapore office, can you tell us a little about how that will work? With such a large agenda in Singapore, we have created a Trade Commissioner role to assist implementation of the strategy. My colleague Prerana Mehta recently joined us from our Canberra office – she has significant private sector experience having worked regionally in the health sector and with advisors Deloitte. What do you do in your spare time, to unwind? What is ‘spare time’?
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NEW
MEMBERS
GOLD CORPORATE MEMBERS
CORPORATE MEMBERS
CHAMP PRIVATE EQUITY PTE LTD
STEPHEN DUNCAN
AUSTRALIAN TRADE AND INVESTMENT COMMISSION
AUSTRALIAN TRADE AND INVESTMENT COMMISSION
RIO TINTO SINGAPORE HOLDINGS PTE LTD
DAVID CAMPBELL
PRERANA MEHTA
MARK DAVIES
Senior Trade and Investment Commissioner www.austrade.gov.au
Trade and Investment Commissioner www.austrade.gov.au
Singapore Country Head www.riotinto.com
AUSTRALIAN HIGH COMMISSION
CENTRE FOR INTEGRAL LEADERSHIP ASIA
DIANNE CAPPELLI
MICHELLE HERRIDGE
SUSAN TAN
SHANE GONG
Associate Director www.anz.com.sg
First Secretary Consul www.singapore.embassy.gov.au
Business Development Director www.cilasia.co
Director www.champequity.com.au
SCHIAVELLO
CISTRI PTE LTD
CISTRI PTE LTD
SINGAPORE PTE LTD
PETER HYLAND
JACK BACKEN
ANDREW WILLETT
Regional Director www.cistri.com
Director www.cistri.com
Associate Director www.champequity.com.au
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CHAMP PRIVATE EQUITY PTE LTD
ANZ BANKING GROUP LIMITED
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Regional Head, ASEAN www.schiavello.com
FRASERS HOSPITALITY PTE LTD
CAROL LAU
JAX’S BISTRO
TIM ONG Co-Owner www.jaxsbistro.com
Deputy Group Director www.frasershospitality.com
JENNIFER LIM DESIGN
JENNIFER LIM Director www.jenniferlimart.com
KALOTI JEWELLERY INTERNATIONAL (SINGAPORE) PTE LTD
SPENCER CAMPBELL General Manager www.kalotipm.com.sg
KPMG SERVICES PTE LTD
WILL TIPPING
LITTLE FARMS GROUP PTE LTD
LITTLE FARMS GROUP PTE LTD
Senior Manager
FRED MOUJALLI
www.kpmg.com.sg
CEO www.littlefarms.com
LLOYD'S REGISTER QUALITY ASSURANCE
JUSTIN REIS
MAURICE LARATRO
Chairman www.littlefarms.com
Global Corporate Accounts Director www.irqa.com.sg
GOLD CORPORATE MEMBERS
CORPORATE MEMBERS
SINGAPORE MANAGEMENT UNIVERSITY
EXECUTIVE DEVELOPMENT FUTURE READY FORUM
SPECIAL EVENT
SGD 299 ONLY
20–21 FEBRUARY 2017
2016 HIGHLIGHTS
Designed as a buffet of leading authors and thinkers, the Future Ready Forum 2017 will bring you 24 different bite-sized discussions covering 6 trending business areas. With various world-class SMU Faculty presenting their latest research and insights, this is an ideal opportunity for busy professionals, managers, executives and business owners to attain a high impact learning experience.
165
OPEN AND CUSTOM PROGRAMMES DELIVERED
facebook.com/ smuexd
+65 6828 9095
26
linkedin.com/ company/smu-exd
exd@smu.edu.sg
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65%
65%
RETURN CUSTOM CLIENTS FROM 2015
TRANSFORMED APPROXIMATELY OVER
5000 DIVERSE SENIOR EXECUTIVES
Singapore Management University, Executive Development 81 Victoria Street, Level 10, Singapore 188065
www.exd.smu.edu.sg
NEW MEMBERS
CORPORATE MEMBERS
MICHAEL PAGE
NORTHMORE GORDON PTE LTD
SPRUSON & FERGUSON
SCS GLOBAL PAC
INTERNATIONAL
BARBARA KANG
PTE LTD
ALASDAIR MCCULLAGH
CASSIE RENSHALL Marketing & Business Development Manager www.spruson.com
Audit Partner www.scsglobal.asia
ABIGAIL BROWNE Director www.michaelpage.com.sg
VEOLIA ES SINGAPORE PTE LTD
VGP CONSULTING
JOHN EDWARD DALTON
GREG WOOLSTENCROFT
Managing Director www.veolia.com.sg
Owner/Founder www.gwoolstencroft.com
WOODSIDE ENERGY TRADING SINGAPORE PTE LTD
MATT FARR Singapore Country Manager http://woodside.com.au
ASSOCIATE MEMBERS
Director www.northmoregordon.com
WILSON TRANSFORMER COMPANY
PAUL GUY Director SEA www.wtc.com.au
MERCURE SINGAPORE BUGIS
RHYS CHALLENGER General Manager www.mercure.com
TRADE & INVESTMENT QUEENSLAND
MICHELLE WADE General Manager, International Operations www.tiq.qld.gov.au
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27
FUTURE
OLYMPIC MEDALISTS
IN TRAINING
FROM AGED 3 TO 18 YEARS World-class sports facilities including 3 swimming pools, 2 indoor sports arenas and a golf academy, offer exceptional opportunities for Stamford American students to realize their sporting ambitions.
90 200+ 60 COMPETITIVE TEAMS
CO-CURRICULAR ACTIVITIES
ST
SPECIALIST COACHES
Stamford American offers an outstanding international education for students from 18 months to 18 years of age. We offer the rigorous IB Programme – enhanced by American standards, plus a focus on holistic programs which support passions outside the classroom. Introducing our new Early Learners Campus.
Pioneer Class August 2017. Enrollment now open.
21/2/2016 – 20/2/2020
Stamford American International School CPE Registration Number: 200823594D Period of Registration: 28 ACCESSASIA | WWW.AUSTCHAM.ORG.SG August 10, 2014 to August 9, 2018
Explore our campus
+65 6653 7907 │ sais.edu.sg
NEW MEMBERS
INDIVIDUAL MEMBERS LAUREN O’NEIL
BRENT RUTHERFORD
KRIS LEVICKIS
Senior Consultant
Managing Director
Control Risks
Here Be Dragons Pte Ltd
Vice President, Support Services - Asia Pacific/Japan
ANNA HUGHES Analytical Manager S&P Global
Oracle
LILIYA BARCHUK
JOHN PARBERY
ONEIL REMEDIOS
Compliance Officer
Global Head of Storage Tecnology Services
Director
South32
Standard Chartered Bank
STEFAN THUMIGER
KAH LAI FONG
Coo Hospitality
Senior Sales Manager
Treasure Bay Bintan
Tata Communications International Pte Ltd
GRANT BURNS Consultant Trewburns Pte Ltd
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29
tmas! s Chri B WE LOVE
and to help celebrate the festive season we’re giving AustCham members
10% off ALL shopping in december*! Our first store is now open at City Square Mall #B2-04 180 Kitchener Road Our second store will open December 5th at Tanjong Pagar Centre #B2-06 * A valid AustCham membership card must be presented at time of purchase. For in-store purchases only. 30
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FESTIVE OFFERS
Get ready to ring in the New Year as Grand Hyatt Singapore celebrates all things beautiful with 5 dinners and a Belle Époque countdown party. Meaning the "Beautiful Age" in French, the evening will welcome 2017 with ornate touches and live entertainment right in the hotel lobby – complete with premium beverages like Perrier-Jouët Belle Époque vintage champagne. Prices start at SGD138++ for festive dinners that include tickets to Belle Époque.
Celebrate and enjoy the festivities at Carlton Hotel Singapore from 1 December 2016 to 15 January 2017. Take advantage of the selection of Christmas offerings featuring festive stays, sumptuous buffet, Champagne & Oyster promotion and traditional Christmas goodies! For more information, please visit www.carltonhotel.sg
For more information, please visit singapore.grand.hyatt.com
For more information, please visit www.comohotels.com/thetreasury/dining/ wildflower
Celebrate wonderful moments with your loved ones this Yuletide season and let us put the finer touches of Christmas into your joyful celebrations as we present the best ingredients of the season through exquisite festive menus at The Square Restaurant.
Partake in a creative and delightful selection of dim sum at Peach Blossoms with our dim sum lunch buffet. Special highlights include Panfried Foie Gras with Smoked Duck served on Mantou, Baked Lobster with Cheese, as well as Bird's Nest on Steamed Egg White.
Prices start at $38++ per person.
Prices start at $48++ per person.
EXCLUSIVE: Receive 20% *off total F&B bill from 1 – 31 December 2016. *(Discount not valid on the 24, 25 & 31 Dec 2016)
For more information, please visit www.novotelclarkequay.com
Wildflower is located on the rooftop of COMO The Treasury and enjoys sweeping views across the Swan River and city of Perth. Led by Executive Chef Jed Gerrard, the contemporary menu revolves around the indigenous ethos of six seasons. Menus are produce-driven, with Gerrard relying on local farmers and foragers. From this lofty perch, Wildflower offers an experience that is unapologetically and uniquely WA.
For more information, please visit www.marinamandarin.com.sg/dining
Usher in the year-end festivities over a hearty Christmas or New Year’s Eve buffet. Look forward to showstoppers including Whole Roasted Turkey wrapped with Smoked Bacon, Slow-roasted Striploin with Black Pepper Crust and other festive choice cuts served a la minute at the carving station, alongside the freshest crustaceans. Prices start at $58++ per person inclusive of a glass of champagne, with an added free flow option. For more information, please visit www.thewestinsingapore.com/seasonaltastes
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MEMBERSHIP CARD OFFERS PRESENT YOUR AUSTCHAM MEMBERSHIP CARD AND ENJOY THESE BENEFITS
travel QANTAS Complimentary business class check-in for you and your family at the Qantas lounge in Singapore
business services CITY DEVELOPMENT LIMITED 10% discount on facilities and services at City Serviced Offices CLIFTONS 25% discount on room bookings GEEK TEAM ASIA 20% discount off all your technology support needs LAW IN ORDER Enjoy 15% off a range of business administrative services RUNNINGSTREAM 50% discount for the first year proprietary Portfolio Program SERVCORP Enjoy one month complimentary ‘The Virtual Office’ package
education & training BRITISH COUNCIL 20% off all corporate training workshops COALFACE DIALOGUE Special members’ rates on selected professional development program GEMS WORLD ACADEMY SINGAPORE Priority discounts & preferential discounts for enrolments in the 2016-2017 academic year PM-PARTNERS Enjoy 20% off standard price of any public or in-house training course SINGAPORE MANAGEMENT UNIVERSITY Receive 5% discount on selected SMU Executive Development Programmes THE CHANGE SCHOOL Enjoy 20% off on selected corporate workshops and retreats WHITE LODGE Free trial class for your child at any one of eight centres throughout Singapore
financial services ANZ Application fee waiver for new Australian property loan (save up to USD$750) PAY2HOME Enjoy money transfers to Australia for a flat fee of $15 (save 25%) QBE SINGAPORE 20% discount on personal lines including Home, Motor and Travel coverage
health services ALL IN THE FAMILY COUNSELLING
Enjoy special rates for counselling sessions DENTAL ESSENCE Special members’ rates for consultations IN TOUCH PHYSIOTHERAPY Enjoy 10% discount on physiotheraphy services
lifestyle and entertainment THE BIG BLOW Receive a complimentary Kevin Murphy Treat Me express service with every Perfect Blow Out THE BRITISH CLUB Associate Transferable Membership for only $9,000+ GST URBAN FAIRWAYS 10% off golf simulator rental and food & beverages
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ACCESSASIA | WWW.AUSTCHAM.ORG.SG
MEMBERSHIP CARD OFFERS
restaurants and hotels ANGSANA BINTAN 30% off best available rate at Angsana Bintan BANYAN TREE BINTAN 30% off best available rate at Banyan Tree Bintan ANGSANA LANG CÔ Complimentary choice of one unlimited inclusion (golf/spa/dining) per day BANYAN TREE LANG CÔ Stay 3 pay 2 Nights with daily breakfast CAPRI BY FRASER 10% off best available room rates and dining CARLTON HOTEL SINGAPORE 20% off total bill at Café Mosaic, Tuxedo and Gravity Bar 10% off total dinner bill at Wah Lok Cantonese Restaurant COMO THE TREASURY PERTH Save over 33% on best available room rates FAR EAST HOSPITALITY 5% off best available rate with complimentary daily breakfast and WiFi 10% off best available rate at TFE hotels in Australia FRASERS HOSPITALITY 10% off best available rate when staying for two or more nights JAXS BISTRO 10% off total bill MARINA MANDARIN SINGAPORE 15% off best available room rates and hotel managed restaurants & lounge MEAT SMITH Exclusive all day happy hour drinks and 25% off all meat platters NOVOTEL SINGAPORE CLARKE QUAY 15% off total buffet food bill only at The Square Restaurant PARK REGIS Enjoy special rate for Corporate Room and Seminar Package SOI 60 10% off total bill WHITEGRASS 20% off total bill at The Bar
retail EASTERN CARPETS Up to 50% off storewide and a surprise gift with every purchase POP UP WINE Complimentary S$49 bottle of wine with every 12 bottles purchased SHIVA DESIGNS 15% discount on purchases over $99 WINE EXCHANGE ASIA $69 per bottle for cases of six Billecart-Salmon NV Champagne
transport and relocation services ALLIED PICKFORDS Two hours complimentary handyman service on moving day
visit www.austcham.org.sg for full details & conditions ACCESSASIA | WWW.AUSTCHAM.ORG.SG
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NEWS FLASH Salted and Hung nominated for prestigious award New look for Qantas
Contemporary Australian restaurant Salted and Hung has been
Qantas has given its famous kangaroo logo a
the awards, as our guests experience quality produce from reputable
makeover for only the fifth time since its first
sources. “With the open kitchen concept and Josper firing away,
appearance in 1944. The new logo is more
Salted and Hung is a great portrayal of my personality - fun yet
streamlined and simplified, giving the logo a
serious at the same time. Guests love what we do, especially with
modern look.
the laid-back and casual vibes.”
Qantas has also refreshed the overall look of
Awards of excellence:
their planes. Qantas CEO Alan Joyce said, "It's
Chef of the Year 2017 - Chef Drew Nocente
an era of new destinations, new technology and
Chefs Choice (Western) - Chef Drew Nocente
a new standard of service."
New Restaurant of the Year - Salted and Hung
nominated for 4 awards as part of the World Gourmet Summit 2017. Chef Drew Nocente said “I think we have a good chance of winning
Restaurant Manager of the Year - Lee Tian Yang We can expect the planes with the new branding to be rolled out over the next three years,
Vote here http://www.wgsawards.com/aoe2017/main.php/
completed in time for the airline’s centenary in 2020.
Congratulations Farm to Table Farm to Table have recently opened their first store, at City Square Mall, with the second due to open at the beginning of December at Tanjong Pagar Centre. Farm to Table retails the freshest and highest-quality Australian produce – including organic and conventional fruit and vegetables, meat, seafood, dairy and eggs. Farm to Table owner Glenn Turner said “Our motto is ‘Eat Fresh Everyday’ and we strongly believe that healthy and nutritious food is a necessity that should be available for all.” Go to www.farmtotable.com.sg for delivery straight to your doorstep.
Australia’s first bank, proud to be in Singapore since 1971. We’ve been helping build Australia for almost 200 years. We can also help you from right here in our Westpac Singapore office. .................................................................................................................................................
Corporate & Institutional Banking and Financial Markets Leverage our expert knowledge in foreign exchange and commodities trading; debt and global capital markets; trade finance; structured commodity finance; asset finance and transactional banking.
Moving to Australia Whether you’re helping a child to settle into university, relocating with your family or establishing business in Australia, we’re able to help connect you to the right people and services before you move.
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Discover our capabilities by contacting a relationship manager today. 12 Marina View, Asia Square Tower 2, #27-00 , Singapore 018961 +65 6530 9868 singapore.enquiries@westpac.com.au www.westpac.com.sg
Westpac Banking Corporation ABN 33 007 457 141 AFSL 233713, Westpac Singapore Branch holds a wholesale banking licence is subject to supervision by the Monetary Authority of Singapore. ACCESSASIA | WWW.AUSTCHAM.ORG.SG
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HE THINKS
FUN. YOU KNOW HE’S LEARNING.
HE’S JUST HAVING
Opening in July 2017 - the new early learning campus at the Australian International School Our Reggio Emilia inspired teaching philosophy celebrates and acknowledges the importance of the environment in which your child learns. And that’s why every detail of our new Early Learning Campus has been designed with young learners in mind. From innovative and creative play spaces, to clusters of classrooms each with their own connected outdoor play areas, to thoughtfully selected resources and furnishings, this is a place where your child will love to be and love to learn. Designed by award-winning architects with expert advice from educational and environmental psychologists, our brand new campus is built with a simple goal in mind - every child happy, every child learning.
For more information or to speak to our admissions team please call +65 6653 7906 or email us at admissions@ais.com.sg
www.ais.com.sg +65 6653 7906
EDU-2-2037 19/2/2016 – 18/2/2020
Australian International School Pte Ltd is registered by the Council for Private Education (CPE). Registration number 199204405H. Period of registration 6 July 2015 to 5 July 2019.