CHEF’S TALK I MACAU
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foodtalk ISSUE 46
AMUSE BOUCHE
Welcome to the 46th issue of Foodtalk! It’s a hot summer and things are equally scorching with Angliss as the year heats up! Angliss Singapore has been burning especially brightly in recent weeks, partnering with chefs from SCA and Bocuse d’Or at FHA 2018, the star of the show at the Asian Masters and a major sponsor at the recent World Gourmet Summit, where it showcased some innovative new products.
Things are just as hot in China, where Angliss Beijing hosted a spring-summer food and beverage conference themed ‘The Art of Beef Carving’, Angliss Shanghai held a beverage testing event while Angliss Shenzhen partnered with Cacao Barry to host a French dessert cooking workshop with renowned chef Jean-Michel Perruchon.
Other exciting news has seen Angliss Hong Kong recently acquire the renowned seafood company Linson Global Seafood Trading Company Ltd, which will become a new subsidiary. The acquisition will allow Angliss to supply a comprehensive range of frozen fish and seafood to a wider range of key wholesale and supermarket customers.
This issue also features great interviews with on-fire chefs Andrew Lee at Novotel Century Hong Kong and Stefan Leitner of The Hong Kong Club, among others.
Other recent developments saw the establishment of Gourmet Partner Vietnam, a joint venture with local company Dai Thuan, which will allow us immediate strategic access to our major customers in the rapidly developing Vietnamese market in five logistical areas: Hanoi, Saigon, Da Nang, Nha Trang and Phu Quoc Island.
Finally, we are pleased to announce that Rudolf Muller recently joined us as Managing Director, and will be overseeing the entire Angliss Hong Kong Food Service Limited operation. Rudolf has strong international hospitality and restaurant management experience and will bring his dynamic, innovative spirit to our company. Enjoy the issue, and stay cool!
Johnny Kang Regional Managing Director - Asia
踏入炎夏，安得利環球企業活動亦進行得如火如荼，為這個盛夏更添氣氛！ Angliss Singapore先於飲食業盛事—2018新加坡國際食品
安得利在中國亦悉心籌辦多項活動，其中安得利北京舉辦了
與酒店展 (FHA 2018) 上，與新加坡廚師協會(SCA) 廚師，
《牛肉 • 演繹法》春夏季餐飲交流會；Angliss Shanghai 舉
以及國際廚藝大賽Bocuse d’Or的一眾烹飪高手合作，展現
辦了一場盛大的飲品體驗活動；安得利深圳更聯同可可百利
非凡廚藝 ，其後又憑藉頂尖的食材及出色的餐飲體驗，在
舉辦法國甜品工作坊，誠邀國際知名甜品大師 Jean-Michel
2018亞洲食尊(Asian Masters)成為全場焦點，更在早前的
Perruchon助陣，炮製華麗法式甜品宴。
世界名廚峰會(WGS)擔任大會主要贊助商，展示安得利的嶄 新創意烹飪。
今期名廚坊亦訪問了香港諾富特世紀酒店的當紅大廚—李耀倫先 生，以及香港會所的行政總廚 Stefan Leitner 等多位業界名人。
另外，安得利香港完成收購著名的隆順環球海產貿易有限公 司，並將其納入為附屬公司。是次收購將令安得利進一步為
除此之外，我們亦很高興宣布 Rudolf Muller 加盟安得利成為了
其主要批發商及超市客戶供應各類高品質冰鮮魚和海鮮食
公司的常務董事，並將負責監督安得利香港餐飲有限公司的一
品，應有盡有。
切營運業務。Rudolf 在款待及餐飲業具備多年經驗，曾管理不 少環球飲食企業，憑藉他的專業知識及豐富經驗，定能為安得
我們亦夥拍越南采購商Dai Thuan成立Gourmet Partner
利注入新動力，推動業務發展。
Vietnam，加強與近年迅速崛起的越南市場接軌，與當地五 大地區客戶全面對接物流業務，五大地區分別為河內、胡志 明市、峴港、芽莊及富國島。
希望您喜歡今期名廚坊的資訊！
江文喜 亞洲區董事總經理
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CONTENTS
Contents ISSUE 46
03 AMUSE BOUCHE An introduction from Regional Managing Director Johnny Kang
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COVER STORY HONG KONG ANDREW LEE
The Novotel Century Hong Kong Restaurants and Kitchen Manager explains how passion and teamwork have played equally important roles in his career By Rebecca Lo
Editor-in-Chief / 總編輯 : James Stephen Editor / 編輯 : Vivian Lau Project Manager / 項目统籌 : Wisteria Lo Creative Director / 設計及藝術總監 : Fanky Fu Translation / 翻譯 : SPEAR TRANSLATION
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TALK FRESH
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Foodtalk is published quarterly by Angliss Hong Kong Food Service Ltd. Foodtalk季刊由安得利香港餐飲 有限公司出版
2018 © Copyright Angliss Hong Kong Food Service Ltd. All rights reserved. 2018 © 安得利香港餐飲有限公司 版權所有，不得翻印
CHEF’S TALK HONG KONG
STEFAN LEITNER
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The Hong Kong Club Executive Chef describes how his extensive international experience made him the perfect fit for the prestigious institution
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Published by: Angliss Hong Kong Food Service Limited 47-51 Kwai Fung Crescent, Kwai Chung, N.T. Hong Kong T. +852 2481 5111 F. +852 2489 8861 info@angliss.com.hk www.angliss.com.hk 出版: 安得利香港餐飲有限公司 香港新界葵涌葵豐街47-51號 電話 +852 2481 5111 傳真 +852 2489 8861 info@angliss.com.hk www.angliss.com.hk
Tender and meaty, Clearwater Premium Hardshell Fresh Canadian lobster also incorporates industryleading quality and safety processes
EVENT TALK SINGAPORE
Angliss Singapore is the centre of epicurean attention in the Lion City following several high-profile culinary events
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SLICE OF THE PAST
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Although German cuisine is rightly celebrated, Austrian food is just as distinctive and delicious – just not given the recognition it is due
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CHEF’S TALK SHANGHAI SIMON LAU
Chef-owner Lau has allowed innovation to take the lead in establishing the three successful restaurants in his portfolio
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CHINA TALK
Beijing hosts beef carving conference; Guangzhou stages fruit and tea-blending event; Beverage demo at Shanghai; Shenzhen hosts dessert workshop
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38 HOT TALK
While many western cities have had a food truck culture for years, Asia has yet to develop the tradition in a meaningful way
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BOOK TALK
River Café London – Thirty Years of Recipes and the Story of a MuchLoved Restaurant
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BEVERAGE TALK
Angliss Hong Kong partnered with Aqua Restaurant Group provide the central ingredient for Lucky Dog, a new cocktail with real bite
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TALK OF THE TOWN & GLOBE
Events, shows and F&B openings in Greater China and around the world
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COVER STORY I HONG KONG
Culinary Artist Andrew Lee, Restaurants and Kitchen Manager at Novotel Century Hong Kong, creates perfect dishes that showcase his flair for art and design By Rebecca Lo Photography by Chris Luk
FT(Foodtalk): What led to your culinary career? AL(Andrew Lee): Actually, I originally wanted to be a designer when I was in high school. One of my aunts suggested that I enrol in the International Culinary Institute (ICI) instead, and I gave it a try. I found that many aspects of the culinary world, such as plating and cookbooks, have similarities to design. Though my first encounter with it was in culinary school, I fell in love with cooking Western cuisine. FT: Why a career in Western cuisine instead of Chinese? AL: Back then, Chinese dishes were cooked and then served immediately, without much attention to how the dish looked. I thought that Western cuisine was more refined and more aesthetically appealing, with a wider scope for combining different ingredients and more attention to designer plating.
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香港諾富特世紀酒店餐飲經理暨行政總廚 李耀倫先生，透過炮製色香味俱全的菜 式，展現出他的藝術和設計天賦 FT(Foodtalk): 什麼原因令你選擇以烹飪為職業？ AL (李耀倫): 其實，高中時我本來希望成為一位設 計師，我的一位姨姨建議我報讀國際廚藝學院 (ICI)， 於是我便聽她的建議嘗試一下。我發覺在烹飪的世 界裡，無論擺碟、食譜以至其他方面，都與設計有著 相似的地方。雖然我只是在烹飪學校首次接觸西式烹 調，但我已為它著迷。 FT: 為何從事西式而非中式烹調？ AL: 以往，中菜需要在烹調後立即上碟給客人享用， 因而可能忽略了菜式本身的賣相。相反，我覺得西餐 更精緻和講究美感，並且在食材的配搭上有更大的發 揮空間，同時更注重菜式的擺碟設計。
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FT: What were the most important lessons you learned at ICI? AL: Knowledge and passion. From wielding a knife to finessing a pan, all the knowledge that I acquired at ICI make up what I can do today. I spent half a year studying the service side and half a year in the kitchen, and I ended up choosing the kitchen for my main profession—mostly because I am shy and didn’t want to go out to meet customers. But that has been changing slowly, as I want to overcome my shyness. Passion is really important for sustaining a culinary career. Only a handful of my former 30 ICI classmates are still working in this industry. It’s challenging, since Hong Kong people today really know how to eat. Frequent travel abroad, the rise of social media and the inclination for diners to take photos have made them aware of what dishes should look like. Western cuisine used to just be steak and potatoes. Now, people have lots of criteria and expectations when they step into a restaurant. FT: When you first started working, did you have any mentors that guided you? AL: Yes—three men really helped me when I was starting out. I first got to know Timothy Tam when I worked at City Garden Hotel; he taught me a lot about how to run a hotel restaurant. Then I worked with Angelo McDonnell at Marco Polo Hongkong Hotel, where I was promoted three times in five years and went from a cook in its coffee shop to overseeing all of the hotel’s F&B outlets. And Urs Besmer, Marco Polo’s former Executive Chef, shared his passion for overseeing a hotel.
Beef tenderloin with baked bone marrow and sautéed leek and cepe mushroom
FT: 你在 ICI 最大的得著是什麼？ AL: 知識和熱誠。無論是刀工以至炒鍋，我在 ICI 學到的所有知 識都能在今天大派用場。當時我先花了半年時間來學習餐桌服 務，再用半年來學習廚房運作。由於我是一個較害羞的人，而且 不太擅長面對顧客，因此最後選擇留在廚房發展事業。後來因為 希望克服這種害羞的性格，情況亦逐漸改變過來。 要堅持發展烹飪事業，熱誠是一個不可或缺的因素。我以前在 ICI 的 30 個同學中，只有少數仍然留在這個行業。現今香港人經 常外遊，加上社交媒體的興起以及客人喜歡為菜式拍照，提升了 對飲食的要求，而且比以往更注重菜式的賣相，因而令這個行業 充滿挑戰。以往西餐只會讓人聯想到牛排和薯仔，但現在客人在 選擇餐廳時，都對食物有各式各樣的要求和期望。
Le Cafe
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HONG KONG I COVER STORY
Passion is really important for sustaining a culinary career FT: Why switch from hotels to work in an independent restaurant such as The Boathouse in Stanley? AL: I had been working at Hongkong Hotel for a decade. My family considered immigrating to Canada, so I quit my job and joined my wife in Vancouver. But after one month, I discovered that I missed life in Hong Kong and I moved back. By chance, I bumped into Angelo and he invited me to join him at Igor’s Group (now Café Deco Group). That was how I became Chef De Cuisine at The Boathouse. FT: What are the biggest differences between working for a hotel and a restaurant? AL: A hotel is hierarchal, and there are others to help take care of different aspects of running an outlet. In a restaurant, a chef has to do it all. I learned to resolve problems quickly. Also, as Stanley is considered a remote location, it was difficult to hire staff. I had to find ways to motivate my team so that they were willing to put in long working hours. I changed the menu often, to keep them engaged. We became very close, like a family—we even knew the owner well. FT: What are some of your initiatives since joining Novotel Century Hong Kong in 2011? AL: We completely rebranded our Italian restaurant Pepino in 2013. We hired a consultant, who came up with a concept based on Naples and its cuisine. I executed many different promotions. I change the menus every two months, as most of our clientele are repeat customers. Every year, we organise a Christmas lunch for the elderly with St. James Settlement. I come up with a special menu for about 100 low-income seniors. Plus, we offer an early breakfast kiosk in the hotel lobby that is tucked away during the rest of the day. Early risers such as airline crew members can enjoy breakfast including juice, coffee, tea and pastries between 4am and 7am daily.
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FT: 當你還是一個新人 時，有沒有前輩指導你？ AL: 有，三位前輩在我初 出茅廬時幫了我很多。 在城市花園酒店工作 時，我認識了第一位前 輩 Timothy Tam。他教 了我很多有關酒店餐廳的 運作知識。之後我在馬哥 孛羅香港酒店與 Angelo McDonnell 一起工作， 當時我在五年內晉升了三 級，從一個咖啡室的廚師 獲提拔到管理酒店的所有 餐廳商店。而馬哥孛羅 香港酒店的前行政總廚 Urs Besmer，亦與我分 享了他對管理酒店方面的 熱誠。 FT: 為何你從酒店轉到如赤柱 Boathouse 這類的獨立餐廳工作？ AL: 當時我已在香港酒店工作了十年，家人考慮移民到加拿大， 因此我辭去了酒店的工作，到溫哥華與太太一起生活。但一個月 後，我發現自己很想念香港的生活，因此決定回來。在機緣巧合 之下我遇到 Angelo，他更邀請我加入 Igor’s Group (現為 Café Deco Group)。於是，我便成為了 Boathouse 的主廚。 FT: 在酒店和餐廳工作的最大分別是什麼？ AL: 酒店講求階級制度，其他同事會協助你打理餐飲商店的各種事 務。而在餐廳，主廚需要一手包辦所有事情，因而令我掌握了迅 速解決問題的能力。另外，赤柱這個偏遠地方亦很難招聘人手。 我要想辦法鼓勵餐廳的團隊，以令他們樂意長時間工作，我也不 時改變菜單，讓同事保持新鮮感。我和團隊的關係密切得就像一 家人，而且大家都與餐廳老闆很熟絡。 FT: 自從在 2011 年加入香港諾富特世紀酒店後，你有什麼計劃？ AL: 2013 年，我們徹底重新塑造了意大利餐廳 Pepino 的形象， 包括聘請一位顧問以那不勒斯及當地美食來構思出餐廳的新概 念。另外我亦安排了多種不同的宣傳活動，並且考慮到餐廳大部 份都是常客，便每兩個月更新一次菜單。每年，我們都會攜手與 聖雅各福群會為長者舉辦一個聖誕午餐，親手為百多位低收入長 者設計一份特色餐單。除此之外，我們亦在酒店大堂，設置了一 個只有在清晨時段才會提供服務的早餐亭。好像航班機組人員這 類清晨時分起床的客人，便能在每天早上 4 時至 7 時享用到如果 汁、咖啡、茶及糕點等簡單而精緻的早餐。
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COVER STORY I HONG KONG
At Novotel Century, we pride ourselves on keeping ahead of the curve while respecting our loyal customers’ dining preferences
FT: How does your recent promotion to Restaurants and Kitchen Manager differ from your previous role? AL: I get more direct feedback now, since I interact with our guests more. While previously I used to execute menus, now I create them and leave them for others to execute. In addition, I am much more involved in marketing.
FT: 你最近獲晉升為餐飲經
FT: How do you keep on top of the latest food trends? AL: I go to different shows and exhibitions, including recent ones in San Francisco and Paris, to see what’s new. I’ve toured cheese making facilities in the United States, and participated in a fishing expedition in Alaska to understand the process behind seafood’s journey from farm to table.
FT: 你如何緊貼最新的美食
Today, more of our guests are eating healthier. At Novotel Century, we pride ourselves on keeping ahead of the curve while respecting our loyal customers’ dining preferences. As trends change quickly, I always have to be on my toes.
Pepino 10
理暨行政總廚，這個崗位與 你過往的工作有什麼分別？ AL: 這個崗位讓我有更多機 會與客人接觸，因此能更直 接聽到他們的意見。過往我 負責按著菜單烹調，現在可 設計菜單，並將烹調工作交 給其他同事。另外，我目前 花更多時間在市場推廣的工 作上。
潮流？ AL: 我會參加不同的美食節 目和展覽，包括最近在三藩 市和巴黎舉行的活動，以掌握最新的美食資訊。我曾參觀過美國 的芝士製造廠，並在阿拉斯加參加過一次遠航捕魚之旅，從中了 解海產從養殖場到餐廳背後的製作過程。 現今，越來越多客人注重健康飲食。在諾富特世紀酒店，我們既 能緊貼美食潮流，亦能根據長期顧客的飲食喜好精心炮製各種美 食，成績令人引以為傲。同時，我必須時刻準備就緒，以迎接千 變萬化的美食潮流。
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TALK FRESH I SEAFOOD
Sublime Shellfish The most tender, fully-meated lobster available, Clearwater Premium Hardshell Fresh Canadian lobster yields up to 50% more meat than soft shell lobsters
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ncorporating industry-leading, world-class quality processes and food safety systems, which also take sustainability into consideration, Clearwater Premium Hardshell Fresh Canadian lobster has a hard-earned reputation for the finest wild-caught lobster available.
肉質最豐富的龍蝦鮮嫩登場！Clearwater加拿大高級 硬殼新鮮龍蝦，比一般軟殼龍蝦多出高達 50% 蝦肉 野生捕撈的 Clearwater 加拿大高級硬殼鮮龍蝦，不但用上世界 一流的處理過程及食品安全系統，更支持可持續漁業的發展，在 業界享負盛名。 Clearwater 的硬殼龍蝦比一般軟殼龍蝦多出高達 50% 蝦肉。從 北大西洋的清澈水域捕撈，更是確保龍蝦能從海洋捕撈到烹調均
Yielding up to 50% more meat than soft shell lobster, Clearwater lobster is harvested from the pristine waters of the North Atlantic. But this is just the beginning of a process that guarantees quality from ocean to plate. Once caught, lobsters are stored humanely at optimum temperatures in conditions that closely resemble their wild state. On reaching Clearwater processing plants they then go to the world’s only lobster-friendly storage system, developed by the company, where up to two million pounds of fresh, live lobster can be stored in a stress-free environment.
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保持優質的第一步。 龍蝦在捕撈後會儲存在最適合的溫度下，以盡量為牠們提供一個 與野生條件相似的舒適環境。當龍蝦運抵 Clearwater 的處理工 場後，便會安排送入全球獨一無二、由 Clearwater 專門開發的 儲存系統中。這個系統可為二百萬磅鮮活龍蝦提供一個無壓力的 環境。 這個先進的儲存系統參考適合龍蝦生活的天然棲息地，提供了一 個絕不含化學物及抗菌藥物的純淨水生環境。在這個專利的儲 存箱中，每小時會有超過五百萬公升含有豐富營養素的冰凍海水 流動，不但能保持龍蝦的優越品質，更能把龍蝦的死亡率降到最 低。
With a pure aquatic environment free of chemicals and antibiotics, this advanced holding system is also modelled on the lobster’s preferred natural habitat. Every hour, over five million litres of icy-fresh, nutrient-rich seawater flows through the patented compartments, maintaining lobsters in optimum quality and also resulting in the lowest mortality rates in the lobster industry. Consistency is guaranteed through the use of computerised size grading, making portion control and accurate pricing easy. These systems have enabled Clearwater Lobster to meet the strict Certified Sustainable Seafood environmental standards set by the Marine Stewardship Council and also achieve coveted BRC certification.
電腦化的龍蝦尺寸評級程序，有助於一致地控制龍蝦的份量，從而準確地訂定價 格。 這些系統讓 Clearwater 龍蝦符合由海洋管理委員會嚴謹制訂的可持續海鮮環保 認證標準，以及獲得業界求之不得的英國零售商協會 (BRC) 認證。
The end result is the highest quality, live, succulent lobster in peak condition, that also represents a responsible choice, available to Angliss customers 365 days a year.
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經過一連串嚴格的程序，Clearwater 方能每天為安得利的顧客，提供新鮮肉 嫩、符合健康和環保要求的頂級龍蝦。
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CHEF’S TALK I HONG KONG
Club Class Stefan Leitner, Executive Chef at The Hong Kong Club, explains how a love of making people happy has taken him around the world Photography courtesy The Hong Kong Club
FT(Foodtalk): What made you chose a career in F&B? SL(Stefan Leitner): Growing up in a little village in Austria I was surrounded by great produce, fresh and seasonal ingredients. I loved to eat and taste new things; also my grandmother was a good cook. I enjoyed cooking, liked to make people happy, and happily signed up for a culinary apprenticeship at 15. FT: You trained for four years at Restaurant Koeck in Austria. What was that like? SL: It was a classic tough restaurant apprenticeship where I had to do everything, starting at the very bottom
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CHEF’S TALK I HONG KONG
Marinated crab
cleaning the kitchen and washing pots. I spent 10 months of the year there and two months at school, followed by exams. It gives you a thorough understanding of how every element of the kitchen works. FT: After stints with several renowned restaurants in Austria you worked your way up to chef de partie within five years. What do you owe to your fast progress? SL: Growing up in a small village I naturally wanted to see the world and I was very lucky to join these great restaurants. My first experience after completing my apprenticeship was a real eye-opener, and I was simply blown away by the big city. It was a competitive, old school, sink or swim environment, but I worked hard, was dedicated, showed ability, enthusiasm and gained a comprehensive understanding of restaurant operations.
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香港會所行政總廚 Stefan Leitner以為他人帶來歡樂 為己任，懷著熱誠走遍全球，創下豐碩的烹飪成果 FT(Foodtalk): 什麼原因令你選擇投身餐飲行業？ SL(Stefan Leitner): 我在奧地利成長，在一個出產優質農產品 和新鮮時令食材的小村落裡長大。我從小便對食物及品嚐新菜式 懷著不一樣的熱情，非常喜歡烹飪，希望能透過烹飪為其他人帶 來歡樂，加上我的祖母是一個烹飪能手，因此我在 15 歲時報名 成為烹飪學徒。 FT: 你在奧地利Koeck餐廳接受了四年訓練，訓練過程是怎樣 的？ SL: 那是一份艱苦的傳統餐廳學徒工作。受訓期間我需要兼顧所
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CHEF’S TALK I HONG KONG
I always believe things can be improved
有工作，並要由基本做起，負責清潔廚房和 清洗碗碟。我在那間餐廳工作了 10 個月， 並在學校花了兩個月時間上課，最後參加考 試。這段日子令我徹底了解廚房每一項工
FT: In 2008 you spent around 18 months at The Ritz-Carlton Moscow as sous chef fine dining. Was working in Russia an ambition? SL: It was definitely another eye-opener! I could have gone to a two Michelin star in Portugal but I realised this move would allow greater flexibility, as well as the opportunity to work in a fine dining environment headed up by a German three Michelin star chef/ambassador Heinz Winkler, working under Executive Chef Christopher Southwick. It was almost too good to be true. There were many French and Italian restaurants opening in the city around that time so it was an exciting period.
作，以及每項工作如何環環相扣。 FT: 你在奧地利幾間著名的餐廳任職後，僅 僅五年便躍升為廚師領班，成績非常理想， 你成功的秘訣是什麼？ SL: 在小村落中長大令我很想去見識這個世 界，而我很幸運能夠在不同著名的餐廳中工 作。完成學徒訓練後，我的第一份工作的確 令我眼界大開，同時大城市的一切亦令我感 到新鮮，印象深刻。在大城市工作，傳統的 淘汰制工作模式令競爭非常激烈。我全心全 意地努力工作，展示出能力和熱誠，透徹了 解到餐廳的營運業務。 FT: 你在 2008 年於莫斯科的麗思卡爾頓酒店 高級餐飲部做了大約 18 個月副總廚。你嚮往 在莫斯科工作嗎？ SL: 在莫斯科工作再一次擴闊我的視野！我 原本是計劃去葡萄牙的一間米芝蓮二星級餐 廳工作，但我發覺在莫斯科工作的話能學到 更多，挑戰更多，而且有機會在德國米芝蓮 三星級大廚／大使 Heinz Winkler 領導的 下，跟隨行政總廚 Christopher Southwick 工作，真是妙不可言。那時候，莫斯科有不 少法式和意式餐廳，令我見眼界大開。 FT: 你在麗思卡爾頓集團工作的下一站，是 到美國薩拉索塔擔任冷盤廚師領班，是什麼 原因吸引你到美國擔任這工作？ SL: 同樣地，當時我還有其他選擇，我本來 計劃前往曼谷，但我很喜歡麗思卡爾頓酒店 的企業文化，亦很喜歡美國這個國家。那是 一間美麗而舒適的酒店及海灘俱樂部，而我 是冷盤廚師，雖然要負責很多大型餐飲活 動，但同時亦讓我學到更多新知識。 FT: 你之後獲麗思卡爾頓集團調派到三亞的 海邊餐廳中擔任主廚，那段日子你有什麼經 歷呢？ SL: 三亞就像是中國的佛羅里達！初時遇到 不少挑戰，除了語言問題，還要負責經營 550 間客房、大量餐飲工作及保持餐廳95% 入座率。但我深信不論遇上任何問題，總有 能力改善現況。因此當我看到酒店的地理位 置、附近海灘、海洋及廚房的發展潛力時， 靈機一觸，構思新概念，大幅提高了酒店的 盈利。
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Irish lamb rack
FT: Staying with the Ritz-Carlton group you next moved to Sarasota USA as garde manger. What attracted you to the States, and that role in particular? SL: Again, I had other options on the table – I could have gone to Bangkok, for example, but stayed with Ritz-Carlton as I liked the culture and the USA. It was a beautiful, relaxed hotel and beach club where my role was as cold kitchen chef – a huge event catering operation with greater responsibility, and I learned a lot.
FT: 你期後加入了由半島會所管理及顧問服務營運的香港會
FT: Still with the group you next moved to Sanya as chef de cuisine at Sand restaurant. What was this experience like? SL: It was a little like Chinese Florida! There were a few initial difficulties with the language, combined with getting to grips with a huge operation – 550 rooms, massive F&B and 95% occupancy. I always believe things can be improved, so when I saw the potential of the location, the beach, the sea and the wonderful kitchen space I twisted things around a little and greatly improved profitability.
括取得危害分析和關鍵控制點認證。
FT: Your next move was to The Hong Kong Club as executive sous chef, managed by Peninsula Clubs and Consultancy Services. A different country, different workplace, different employer and new responsibilities – how did you cope? SL: Out of the blue I received an offer to work in Hong Kong, where I had already visited and enjoyed. It’s a private club and the quality is amazing. Each of the eight restaurants has
foodtalk ISSUE 46
所，成為了香港會所行政副總廚。去到新的國家，新的工作地 點，遇上新的僱主及新的職責，你是如何適應的？ SL: 我曾經到訪過香港，亦很喜歡這個城市，然後某一天，我 忽然收到當地公司的工作邀請。那是一間頂級的私人會所，設 有八間餐廳，每一間都各有特色及有個別衣著要求。雖然香港 會所合共擁有約 1,550 位會員，但員工竟可以把會員一一認出 來！當時他們需要一位較年輕並曾在酒店工作的人員，提供創 新的意見。我提供了一些想法，主要涉及會所的後台營運，包
FT: 你覺得會所和酒店在工作及服務客人上有什麼分別？ SL: 一開始時我覺得會所的運作十分繁忙，每天差不多要服務 1,000 個客人，同時客人每個星期一般都會到訪三次，因此我 們需要提供更貼心的服務，例如經常更換菜單以給客人新鮮 感。另外，由於會員大都已在世界各地嚐盡珍饈百味，所以我 們需要提供具米芝蓮質素的會所美食。 FT: 你在 2015 年獲晉升為行政總廚，負責管理會所旗下八間 餐店，包括籌辦宴會，以及管理92 位廚師和 42 位服務員。 你可以描述一下你的日常工作嗎？ SL: 首先，我要巡視所有廚房，然後與員工開早晨會議並在辦 公室處理行政工作。午飯時間時，我會走到各間餐廳向客人打 招呼，確保餐廳一切運作如常。午飯後，我除了與各主廚開會 外，亦會試食大量不同的新款菜式，接著便會抽時間處理餘下 的行政工作，最後準備晚市。
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CHEF’S TALK I HONG KONG
Our members are used to the finest cuisine around the world, so we have to deliver a mixture of classic club and Michelin quality dining
its own identity as well its own dress code. There are around 1,550 members but the staff are able to recognise them all! They needed a younger guy with a hotel background to provide a few fresh ideas. I have made a few subtle changes, mainly back of house, such as getting us fully HACCP certified. FT: What are the differences working for clubs as opposed to hotels and the clients you cater to? SL: For a start the club is a busy operation, with around 1,000 covers per day. It’s also much more personalised, and with members typically visiting three times a week we change menus more frequently to keep things fresh. Our members are used to the finest cuisine around the world, so we have to deliver a mixture of classic club and Michelin quality dining. FT: Promoted to executive chef in 2015 you are now responsible for the club’s eight F&B outlets including banqueting, 92 cooks and 42 stewards. Can you describe your typical working day? SL: I walk through all the kitchens first thing, then morning meetings, a little office time until lunch, when I float around the restaurants, greeting members and making sure everything is running smoothly. After lunch there are more meetings with the chef de cuisines and lots of samplings for new dishes. I will spend time with some administration work and we are then into dinner service.
FT: 你在上年贏取了廚師夢寐以求的「金蓋」大獎 (Golden Cloche Award)，這是一項向在奧地利境外工作的廚師頒發的最 高烹飪榮譽。對你來說，這個獎項有什麼意義？ SL: 這個獎項的歷年得獎者很多都是我的偶像，因此得到這個獎 令我感到萬分驚喜，同時亦感到十分光榮。能夠得到這項殊榮， 我相信是基於我曾在世界各地的工作經驗，以及幸運之神的一點 眷顧吧！
FT: You won the coveted Golden Cloche award last year, the highest culinary honour given to chefs working outside their native Austria. What did that mean to you? SL: It was a big surprise and I was very honoured, especially as a lot of former winners are my idols. I put it down to my international experience and a bit of luck! FT: Other than quality ingredients and a straightforward approach to cooking, what else inspires your food style and philosophy? SL: Exposed to so many different influences, my cuisine continues to evolve. I enjoy mixing Thai spices, sweet and sour flavours and more. Overall I stay traditional and classic, use a lot of seasonal products and look for space to play around. And I don’t mess with the wiener schnitzel! I find young chefs add too many ingredients and condiments, whereas I tend to take things away.
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FT: 除了優質食材和真材實料的烹飪技巧外，還有什麼啟發出你的 烹飪風格和理念？ SL: 各種不同的因素都令 我的菜式不斷地演變。我 喜歡把泰式香料的甜味和 酸味等混合起來。整體來 說，我偏向研發傳統美食 及經典菜式，除了運用多 種時令食材外，亦會思考 一下創新煮法。但我不會 將維也納炸肉排這類經典 菜式變得不倫不類！我發 覺有些年輕廚師往往在菜 式中加入過多配料和調味 料，在我看來可能有點畫 蛇添足了。
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EVENT TALK I SINGAPORE
An Exhibition of Excellence Angliss Singapore partners with chefs from SCA & Bocuse d’Or at FHA 2018 for delicious cooking demonstrations and tastings
F
ood & Hotel Asia is the region’s most comprehensive premier food and hospitality trade show. Over 40 years the biennial event has proved its relevance to the Asian market, with the ability to cater to the diverse needs of the food and hospitality industry through an extensive range of products and services covering six specialised sectors.
Angliss Singapore在2018新加 坡國際食品與酒店展 (FHA 2018) 上，與新加坡廚師協會(SCA) 廚 師，以及國際廚藝大賽Bocuse d’Or的一眾廚藝精英合作，即場 演釋非凡廚藝，烹調佳餚美食 國際食品與酒店展是全亞洲最頂尖的飲食 業盛事。過去 40 年，這個兩年一度的展覽
With more than 78,000 trade attendees from over 100 countries, this year’s event was the perfect platform for Angliss Singapore to showcase its culinary excellence. With a concept inspired by the idea of a food gallery, one of the booth’s main highlights was an extensive display of live seafood showcased in custom-
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聚焦行業六大專門範疇及領域，充分迎合 了美食和酒店業各式各樣的行業需求，足 見這個活動對亞洲市場的影響力。 今年展覽匯聚逾78,000名貿易商參與，展 覽商分別來自全球超過 100 個國家，成為 了Angliss Singapore展示優質美食及烹飪 體驗的最佳平台。 安得利展覽攤位以美食 陳列室為主題，利用特製的魚缸展示一系
made tanks, alongside exquisite product displays including meats, seafood, pastries, dairies, oils and finger foods.
列生猛的海鮮，以及各色各樣的肉類、海鮮、糕點、奶製品、食油
But the Angliss experience did not stop there. Visitors were in for a treat, with a star-studded line-up of chefs from the Singapore Chef Association and Bocuse d’Or making their appearance at Angliss’ booth to showcase their extraordinary culinary skills, and the chance to taste delectable treats at the end of each demonstration.
Angliss Singapore更特意聯同新加坡廚師協會及 Bocuse d’Or 的
Working from a built-in professional kitchen housing the latest appliances, it was a breeze for chefs to cook up enticing cuisine using only the finest ingredients supplied by Angliss Singapore. With the combination of stunning food and gorgeous aesthetics, it was no surprise that big crowds were seen at the Angliss booth throughout the four-day show.
美專業廚房的工作空間，更悉心為大廚預備最新的烹飪工具及由
和小食等精緻高端美食。
名星級大廚，一同為賓客精心炮製各種美食，讓嘉賓體驗獨特的安 得利美食文化。賓客除了能在安得利的攤位欣賞大廚的精湛廚藝 外，更可即席品嚐令人唾涎的美食。 Angliss Singapore悉心佈置展覽攤位，在有限的空間搭建出媲 Angliss Singapore精心挑選的食材，讓名廚一展所長，炮製色香 味俱全的豪華盛宴，吸引源源不絕的賓客在一連四天的展覽上駐足 Angliss Singapore展覽攤位。 我們在此衷心感謝所有附屬機構、合作夥伴和名廚的傾力支持，令 Angliss Singapore在本年的國際食品與酒店展上取得完滿成功。
Special thanks must go to all our wonderful affiliates, partners and celebrity chefs who helped make Angliss Singapore’s FHA exhibition a great success.
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EVENT TALK I SINGAPORE
Journey of Culinary Discovery Angliss Singapore was a sponsor at the recent World Gourmet Summit, showcasing several exciting new products
S
ingapore’s World Gourmet Summit (WGS) is one of Asia’s most highly anticipated food and wine festivals and a great opportunity to see what’s hot and happening in global gastronomy. Celebrating its 22nd anniversary, this year’s festival was themed ‘The Discovery WGS’, and aimed to take diners off the beaten track to explore some the world’s lesser-known and exciting cuisines. Presented by a stellar group of master chefs along with up-and-coming and established culinary stars from Asia, Eastern and Central Europe and America, the opening reception was held at One Farrer Hotel & Spa, with an impressive attendance of about 900 guests. Angliss Singapore was delighted to be one of the official gourmet partners for the event, during which we showcased our latest cooking oil products from recent exclusive partnership with Bunge FarmOrigin,
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Angliss Singapore在世界名廚峰 會(WGS) 擔任大會贊助商，在峰 會上展示全新的美食產品 新加坡世界名廚峰會是亞洲最令人期待的 美酒佳餚盛會之一，是探討全球美食業最 新話題及發展趨勢的絕佳平台。 名廚峰會已踏入第22個年頭，今年以The Discovery WGS為主題，帶領各地的美 食愛好者突破常規，探索全球鮮為人知的 美食佳餚。世界名廚峰會的開幕酒會於新 加坡華樂酒店舉行，出席的賓客人數接 近900人，除了有星光熠熠的名星級廚師 外，大會亦雲集一眾來自亞洲、東歐及中 歐，以及美洲的業界新星和名廚一同亮 相。 Angliss Singapore很榮幸成為世界名 廚峰會其中一個官方美食合作夥伴，於 峰會上展示了Angliss Singapore的獨 家合作夥伴 Bunge FarmOrigin 的全 新食油產品，以及最新自家活海鮮品牌
our newest in-house live seafood brand DelicaSea, as well as a tasting session for our popular international meat brands, National Beef and Hershell’s. Aside from the dazzling awards of excellence presentation ceremony honouring 30 outstanding F&B and hospitality professionals, the highpoint of the night had to be the array of exotic, picturesque creations from various renowned chefs, featuring a variety of quality Angliss ingredients ranging from succulent meats to fresh seafood. The night was a wonderful platform for networking, showcasing and experiencing sensational culinary products. Also part of WGS was The Discovery Brunch, another dazzling occasion that gathers the best in the industry for one of the biggest gourmet parties of the year. Tamarind Hill’s historic
architecture was a perfect fit to host this year’s extravagant brunch party.
DelicaSea，同時亦為我們的國際著名肉 類品牌 National Beef and Hershell’s 舉 行試食環節。
Guests had the opportunity rub shoulders with influential chefs and industry personalities while sampling WGS-exclusive gastronomic cuisines and crafted beverages presented by establishments including Salted and Hung, Morsels and Song of India. Angliss Singapore was proud to be one of the main sponsors of the ingredients featured in all the cuisine served during the event.
名廚峰會上，除了向 30位傑出的餐飲從業 員頒發卓越大獎外，更安排一眾名廚利用 安得利提供的鮮肉和海鮮食材炮製多款環 球精美料理，成為活動一大焦點。另外， 當晚亦是讓業內人士互相交流，以及展示 和品嚐各種美食的難得機會。 今年名廚峰會亦設滋味早午餐(The Discovery Brunch)，是全球烹飪高手展 示匠心獨運的廚藝的國際舞台。在羅望子
Cuisine sampling was not all that took place at the event. With die-hard foodies and industry experts gathered at the brunch, it was a great melting pot for sharing latest food trends and products. All in all, it was a fun-filled gastronomical brunch affair!
山歷史建築的襯托下，是舉行年度最奢華 早午餐派對的最佳地點。 來賓更有機會與多份量十足的大廚和業 內人士交流，以及品嚐由 Salted and Hung、Morsels 及 Song of India 等餐 廳為名廚峰會獨家呈獻的精彩美食和佳 釀。Angliss Singapore很高興能夠成為大 會主要贊助商，為各嘉賓提供美味食材。 名廚峰會上更匯集美食愛好者及業界專 家，除了分享美食外，一眾精英互相分享 業界行業盛話及最新的美食情報。 簡而言之，這絕對是一個令人樂而忘返的 早午餐美食慶典！
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EVENT TALK I SINGAPORE
Celebrating Asia’s Finest Gastronomy Angliss Singapore was delighted to be the official gourmet purveyor of Asian Masters, a year-long gourmet festival
T
he Straits Times and Lianhe Zaobao Best Asian Restaurants Awards, presented to celebrate culinary excellence in Asian gastronomy, was recently held at Grand Hyatt Singapore. It saw the announcement of the ‘top 50’ establishments, where winners walked away with three gold, 22 silver and 29 bronze awards. Two new personality titles were also added this year to honour the best in Asian dining in Singapore.
亞洲食尊是飲食業年度盛事， Angliss Singapore 有幸在第六屆 亞洲食尊上成為大會的官方食品供 應商，為各業界精英提供頂尖烹飪 體驗 《海峽時報》及《聯合早報》近日在新加
飲業業界精英、50 間得獎餐廳代表、贊助
坡君悅酒店合辦「最佳亞洲風味餐館」大
商以及讀者，一同為得獎者致以衷心祝賀。
獎頒獎典禮，表揚亞洲傑出餐館及廚師的
為慶祝這項盛事，新加坡廚師協會(SCA)
精妙巧思。
的多位大廚利用安得利悉心提供的食材， 為得獎餐廳及來賓炮製了華麗豐盛的酒
頒獎典禮上，大會合共頒發3 個金獎、22 The grand award ceremony hosted 200 attendees from the media, F&B industry influencers, the 50 restaurants’ representatives, sponsors and readers, where everyone gathered to cheer for the winners. To celebrate the occasion, chefs from the Singapore Chef Association created an epicurean spread for the winners and guests using Angliss ingredients.
宴。
個銀獎和 29 個銅獎，共有50間餐廳脫穎 而出。今年，大會亦增設了兩個新的個人
安得利很榮幸能參與本年度亞洲食尊盛
獎項，表揚在新加坡亞洲餐飲業表現卓越
事，與業界分享及展示公司一系列頂尖的
的廚師。
食材，同時藉著這個難得的機會，支持新 加坡當地的烹飪大師炮製岀色香味俱全的
大會陣容鼎盛，雲集了200名傳媒朋友、餐
菜式，推動業界發展。
The event was a great platform for Angliss to showcase the versatility of our top-grade products, and a good opportunity to support local culinary masters in their quest for culinary excellence.
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foodtalk ISSUE 46
SLICE OF THE PAST
foodtalk ISSUE 46
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SLICE OF THE PAST
A Delicious Distinction Interviewed elsewhere in this issue, proud Austrian Stefan Leitner of The Hong Kong Club is keen to differentiate between his and German cuisine. But what exactly is Austrian food, and how does it differ from that of its larger neighbour?
Wiener schnitzel Photo credit: Foodbarn
L
ike most countries’ national cuisine, Austrian food has been influenced by many cultures, including Eastern Europe, Jewish, Italian, Balkan, French and others. But while it may be among some of Europe’s most multicultural, its aficionados insist it is nevertheless very different from that of Germany.
今期foodtalk訪問了來自奧地利的香港會所頂 級大廚 Stefan Leitner， Stefan 表示喜歡炮 製有別於德國菜的家鄉料理。但地道的奧地利 菜有什麼特色？它與德國料理又有什麼分別？ 正如大部份國家的家鄉菜式一樣，奧地利菜受到不同國家 的飲食文化影響，包括東歐、猶太、意大利、巴爾幹、法
Austrian food is renowned for being hearty and meaty, full of strong flavours with plenty of sweet dishes. Savoury courses emphasise, pork, chicken and beef, with potatoes never very far away, with desserts relying on chocolate, soft cheese, yeast, compotes and custards.
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國等地。雖然奧地利菜可能是眾多歐洲料理中融匯最多國 家飲食文化於一身的美食，但對奧地利料理情有獨鍾的食 客卻強調：奧地利菜與德國菜是兩個截然不同的世界。 奧地利菜以不同肉類料理為主，以香濃味道及五花八門的 甜品而聞名。其中主菜大多是豬肉、雞肉和牛肉，配料方 面幾乎離不開奧地利人最愛的馬鈴薯；甜品則常以朱古 力、軟芝士、酵母、蜜餞和奶黃為主要材料。
There are two dishes it is important to establish straight away are unquestionably, without doubt, 100% Austrian (although they is widely available in Germany and variations exist in Italy and elsewhere). Schnitzel is the country’s national dish. Often copied, but never bettered, it consists of veal which is battered, dipped in flour, smothered in parmesan cheese, egg, parsley, nutmeg, milk and salt and pepper and then fried to a delicious crisp. The Austrians use the same treatment on whole chickens, which they call backhendl. The other dish is Apple strudel. With recipes dating back to 1696, the Viennese especially enjoy an ongoing love affair with this layered pastry, which you will find varieties of at every bakery. Other dishes that are uniquely Austrian include pockets of dough filled with Topfen (a kind of cheese), potatoes, herbs and mint boiled and served with butter sauce called Kärntner kasnudeln; boiled beef served with roast potatoes, horseradish cream and cream with chives called Tafelspitz, Krapfen – doughnuts filled with apricot jam or custard and light, yeasty Gugelhupf, a combination of Italian panettone and marble cake. Vive la difference!
Apple strudel
接下來為大家介紹的兩款菜式， 雖然在德國很普遍，並且有意大利或其他國家的料理 特色，但無疑是正宗奧地利菜。 第一款是著名的維也納炸牛排 (Schnitzel)。雖然世界各地都嘗試複製這款美食，但始 終還是奧地利出品的最為原汁原味。做法是先將牛肉敲打壓平，以鹽和胡椒粉調味後， 將每塊牛排沾上一層麵粉，再加入巴馬臣芝士、雞蛋、香菜、肉荳蔻和牛奶，最後酥炸 至金黃香脆。奧地利人亦會以同樣方法炮製原隻雞隻，並稱之為Backhendl。 而另一款經典奧地利菜式便是蘋果餡餅(Apple strudel)。這款餡餅的製法源自 1696 年，維也納人一直對這款富層次感的糕點愛不釋手，幾乎每間維也納麵包店都會售賣這 款糕點，而且以不同風格演釋，各有特色。 其他奧地利獨有的菜式， 包括以 Topfen 芝士、馬鈴 薯、香草和薄荷作餡料，煮 沸後搭配黃油醬食用的麵團 包 Kärntner kasnudeln； 以烤馬鈴薯、山葵醬和奶 油韭菜配以燉牛肉，名為 Tafelspitz的菜式；填滿了 杏醬或奶黃的Krapfen糕 點，以及由意式托尼甜包 和大理石蛋糕結合而成的 Gugelhupf蛋糕。 快來品嚐 與別不同的滋味吧！
foodtalk ISSUE 46
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CHEF’S TALK I SHANGHAI
Art on a Plate
Chef-owner Simon Lau describes the innovative R&D based approach he employs in running his three successful Shanghai restaurants – Vale Club, Vale Cuisine and Golden Autumn Photography courtesy Vale Club, Vale Cuisine and Golden Autumn
FT(Foodtalk): Do you remember when you first realised cooking was fun? Was it down to family? SL(Simon Lau): Yes – I’ve enjoyed cooking fun since I was young. My grandpa had a restaurant in New York and this was definitely a major influence on me. FT: When you started your career in the F&B industry, did any chef you worked with make a special impression? SL: When I began working at the famous White Swan Hotel in Guangzhou in 1982 I was lucky
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上海炙手可熱的餐廳創辦人兼名廚 Simon Lau與我們分享他的營商心得。 當中，Simon表示研發新菜式及推動創 新是他的成功不二法門。Simon目前在 上海營運3間餐廳，分別是逸穀、逸穀會 及麥子季節 FT(Foodtalk): 你是如何發現自己對烹飪有興 趣？是因為家人的關係嗎？ SL(Simon Lau): 是的，我從小便喜愛烹飪。我 的祖父當時在紐約有一間餐廳，我對烹飪的興趣 便是在那個環境及他的熏陶下漸漸培育出來的。
FT: 正式展開廚師生涯時，有沒有哪些曾與你共事的廚師讓你留下 深刻印象？ SL: 我在1982年於著名的廣州白天鵝賓館工作，當時被分配到粵菜 部並有幸得到廣東帥坤和羅坤兩位大廚的悉心教導。他們的烹飪技 術十分精湛，早已享負盛名。在他們的教導下，我亦逐漸掌握粵菜 的烹飪技巧及精粹。 FT: 你現時經營3間餐廳，分別是逸穀、逸穀會及麥子季節。你是 如何構思餐廳的主題？是什麼讓你有信心能把餐廳辦得有聲有色？ SL: 我很慶幸能在菜式上引入及研發自己喜歡的概念，並得到別人 甚至廣泛認同。逸穀和逸穀會主打中西合壁的創意料理，以中菜的 手法烹調西式食材；而麥子季節則以口味迎合年輕一代的新中式料 理作為招徠。 FT: 管理餐廳的過程中，什麼最能激發你的創意靈感及熱情？ SL: 身為老闆，我的首要責任是有效管理團隊及確保餐廳營運順 暢。但我最喜歡的莫過於研發新菜式，這亦是我選擇在飲食業發展 的主要原因。 FT: 餐廳菜式融合了哪些料理風格？ SL: 我融合了粵菜、日本、上海及四川四種料理風格。 FT: 什麼才稱得上是好的食材？ AC: 我喜歡用品質上乘的食材，選取食材時食材是否新鮮，是否易 於儲藏及烹煮等各方面都是我的主要考量。為確保煮食時用上最優 質的食材，我在食材上所投放的資源可謂是不惜功本。 Braised pork with preserved vegetables sushi
enough to train in Cantonese cuisine under two mentors, Chef Shuai Kun and Chef Luo Kun. They both became famous for their skills and were invaluable in my gaining a grasp of Cantonese cuisine. FT: You have three restaurants – Vale Cuisine, Vale Club and Golden Autumn. How did you decide on these specific concepts and what made you confident they would be successful? SL: I feel really blessed in that I developed concepts I enjoy, which subsequently caught on with diners and became successful. For Vale Club and Vale Cuisine the concept is using Western ingredients with Chinese cooking methods, while for Golden Autumn it’s Chinese tapas with a restaurant focus on a younger demographic. FT: What inspires and enthuses you most about running your restaurants? SL: As a boss I am primarily responsible for the effective management of my team and operation of my restaurants. Beyond this I like to focus on R&D. This is my particular interest and also the main reason I chose a career in the restaurant industry.
foodtalk ISSUE 46
Simple stir-fried phoenix prawns
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CHEF’S TALK I SHANGHAI
I look for those who love to eat and are good communicators, passionate, creative, hardworking and keen to further develop the culinary arts
FT: What kind of culinary styles have you have fused into your restaurants? SL: I blend four kinds of cuisine: Cantonese, Japanese, Shanghainese and Sichuan. FT: Can you explain what you look for in ingredients? SL: I love good ingredients, and give a lot of thought to their freshness, storage and preparation. I have invested substantially in equipment to keep them at optimum quality. FT: Many Chinese Chefs are reluctant to combine Western and Chinese cuisines. What gives you such confidence in mixing and matching as you do? SL: We use many Western ingredients in our dishes, probably because I am familiar with them, confident about using them and love experimenting and fusing different cuisines. As the boss I can do that but I fully appreciate not all chefs have this freedom. FT: What’s the secret to managing your large workforce? SL: Time management is key, and it’s important to
FT: 不少中廚對融合中西料理持觀望態度，甚至不願嘗試。是什麼 驅使你踏出這一步，大膽創新？ SL: 由於我熟悉如何搭配及烹煮各種西式料理中會使用到的食材， 加上我喜歡混合不同風格的料理，因此我們的中菜菜式用上大量 這類食材。我是餐廳的老闆，當然有自由及空間讓我做這類料理 實驗，但我亦明白為什麼某些廚師不喜歡融合各國料理。 FT: 你的團隊規模龐大，成功管理背後的秘訣是什麼？ SL: 時間管理最為關鍵，要堅持今天的事今天做。例如，我們逢星 期三都會安排大廚培訓，期間我必定集中討論任何潛在問題及解 決方法。其餘時間，我則主力研發新菜式。 FT: 你理想的員工應具備哪些特質？ SL: 我心中理想的員工需熱愛飲食並對烹飪有熱情、有良好的溝通 技巧、有創意、勤奮好學，以及有志在飲食業發展。 FT: 你特別欣賞哪位廚師？ SL: 我喜歡Joel Robuchon，不論是他的概念和原則、發佈新菜 式的方法，抑或是無可挑剔的味覺，我都十分欣賞。
Pattaya casserole shark’s fin
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Vale Cuisine
maintain daily schedules. For example, I focus on chef training on Wednesdays, when we discuss potential issues and solutions. I focus on R&D most of the rest of the week.
Thin-sliced wagyu beef with mushroom sauce
FT: What qualities do you encourage in your trainees? SL: I look for those who love to eat and are good communicators, passionate, creative, hardworking and keen to further develop the culinary arts. FT: Is there a chef you particular admire? SL: I like Joel Robuchon – his concepts and principles, the way he launches new products, his amazing taste perception – everything. FT: As well as a Chef and restaurant owner, you are also a professional photographer. Can you draw any similarities between photography and cooking? SL: Just as we identify what colours and textures work best when we construct a photograph, we can draw on similar methods when cooking and presenting dishes. If you have an artist’s eye for food presentation and a chef’s palate you should be able to work well in the F&B industry!
foodtalk ISSUE 46
FT: 你除了是大廚及餐廳創辦人外，同時是一名專業攝影師。你認 為，攝影及烹飪兩者有沒有相同之處？ SL: 在拍攝構圖時，我們需判斷如何搭配各種色彩及質感以取得最 佳效果，食物擺盤亦然。若你在食物擺盤方面有藝術家的觸角， 以及大廚級的味覺，你在飲食業的發展定能一帆風順！ FT: 你經常周游列國，哪一種料理最能激發您的靈感？ SL: 對法國和地中海料理情有獨鐘，但在設計我的菜式時，亦會同 時引入不同國家的料理。就以麥子季節的梅菜扣肉壽司為例，創 作靈感便是來自西班牙的餐前小食Tapas及日本的壽司。
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CHEF’S TALK I SHANGHAI
If you have an artist’s eye for food presentation and a chef’s palate you should be able to work well in the F&B industry
FT: Having travelled extensively, what international cuisine most inspires you? SL: I particularly like French and Mediterranean food, but have integrated cuisine from many countries into my dishes. One example is braised pork with preserved vegetable sushi that I serve in my Golden Autumn restaurant, which finds its inspiration from Spanish tapas and Japanese sushi. FT: Do you plan on opening any more restaurants? SL: Yes, I am planning on opening one that blends Chinese and Western cuisine and also have some other ventures in mind. But whatever new restaurants I open I intend to continue training and investing in good chefs. FT: What do you like about Angliss product quality and the service you receive? SL: Angliss products and service are really impressive and we buy seafood, beef and poultry from them. Angliss Shanghai has also developed five beverages for our Golden Autumn restaurant that we have received positive feedback on, as well as supplying us with desserts.
Abalone sushi
FT: 你有計劃開設更多新餐廳嗎？ SL: 有，我除了打算進一步貫徹中西料理融合這概念外，亦有一些其 他希望嘗試的念頭。但無論新餐廳主打什麼菜式，我都會堅持繼續 投放資源培育更多高質素的大廚。 FT: 你最喜歡Angliss的哪些產品和服務？ SL: 我們向Angliss購買海鮮、牛肉和家禽肉類；對於食材的質素和 相關的服務我都非常滿意。由Angliss Shanghai為麥子季節研發的 五款新飲品及所提供甜品，更獲客戶一致好評。
Vale Cuisine
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foodtalk ISSUE 46
CHINA TALK I BEIJING
foodtalk ISSUE 46
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CHINA TALK I BEIJING
BEIJING 北京
The Art of Beef Carving A recent ‘meat-and-greet’ saw a beef slicing techniques conference attended by industry leaders
近日一場“肉類交流會”展示的 牛肉切割技術吸引了眾多餐飲業 翹楚到場參觀 安得利北京在方恒假日酒店近日舉辦了 《牛肉•演繹法》春夏季餐飲交流會。這次 的活動約有四十多位酒店及餐飲的客戶參 加，共同探索獨特的美食體驗。 活動的焦點在沈志龍師傅與劉亞輝師傅於 現場演示牛肉分割和烹飪技巧，及為客戶 於春夏季節的新產品開發提供了新的構 思。師傅們的精彩表演輪番上演，交流會 在熱烈的氣氛中劃上完美的句號。
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ngliss Beijing recently hosted a spring-summer food and beverage conference under the theme ‘The Art of Beef Carving’ at Beijing Focus Square Holiday Inn, gathering more than 40 guests and industry elites to explore a unique culinary experience. In particular, Chef Shen Zhilong and Chef Liu Yahui demonstrated precise techniques for beef cooking and slicing, inspiring forward-looking culinary ideas for seasonal recipes of the year. With additional inspiring live cooking demonstrations, the conference was a great experience for its attendees.
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CHINA TALK I SHANGHAI
SHANGHAI 上海
Cheers – Taste of Success at Angliss Beverage Event A multi-themed beverage demonstration and sampling was recently hosted by Angliss Shanghai, showcasing the wide range of its product portfolio in three exciting themed zones
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aking place at the Radisson Blu Hotel, the first products to be showcased were Tipfree juices, which are made entirely using fresh fruits, as well as scones and snacks served with foie gras and jam. Guests were then led to the first themed zone – the President Tea House, decorated beautifully Japanese style – where they were shown how the leading manufacturer’s butter is integral to Angliss daily cuisine. Andrew Zou, Angliss Shanghai Technical Consultant of Beverages demonstrated the making of FontStreet Coffee, which has gone viral on the internet in recent days. Next was the Fabbri Afternoon Café tea party, which featured an Italian royal twist. Blended with various fruits and coffee, Fabbri took guests on a remarkable culinary journey, with Brand Ambassador Agosti Vittorio providing a fascinating live demonstration. The final themed zone of the event was the Boiron Fruit Bar, where “Godfather of Chinese Cocktails” and F&B industry entrepreneur Aki Wang demonstrated his colourful mixology creations using Boiron fruit purees. The event successfully presented Angliss Shanghai’s extensive beverage portfolio, alongside its ambitious R&D programme.
Angliss Shanghai最近主辦了一場多樣化的主題飲 品體驗活動，於三大區域的形式向大家展示我們強大 的飲品線 是次活動於新世界麗笙酒店舉辦，飲品體驗館從歡迎區的緹樹小 吃車開始，擺放緹樹多款百分百果汁，以及司康餅和鴨肝果醬小 食。室內分為三大區域：第一個是總統茶鋪，以日式奶茶鋪的形 式展示總統奶油在多款流行飲品中的用途。Angliss Shanghai 飲品技術顧問鄒效良為客戶演示了近來網上流行的防彈咖啡的做 法。 第二個是法布芮下午茶的區域，他們採用意式宮廷風，以法布芮 產品搭配水果、咖啡等材料，創造出令人意想不到的美味。法布 芮品牌形象大使Agosti Vittorio先生亦專程飛往上海為大家帶來 一場精彩的產品示範。 第三個是深藍色水吧造型的寶茸水果吧，寶茸邀請到有著“華人 雞尾酒行業教父”美譽的王偉勳先生，為客戶帶來多款色彩繽紛 的寶茸果泥飲品。 客戶們在這場活動中不僅體驗到了安得利多樣化的飲品線，更感 受到安得利強大的研發能力和專業的品牌形象。
foodtalk ISSUE 46
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CHINA TALK I GUANGZHOU
GUANGZHOU 廣州
A Delicious Partnership Angliss Guangzhou recently hosted a fruit and tea-blending event to give its customers the opportunity to meet Taiwanese Aki Wang, a three-time world champion mixologist and F&B industry entrepreneur
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nown as the “Godfather of Chinese cocktails”, Aki Wang is a three-time world champion mixologist started Indulge Experimental Bistro which is considered not only the must-go bar of the town, but also in the China region. Wang also shared stories of his more than 20 years in the F&B industry, his philosophy of mixology and his latest venture, the Brew and Still, a “tea tavern” and duel beverage concept aiming to promote tea and wine culture from a Taiwanese perspective. For this venture Wang has chosen his long-term partner Boiron, the leading manufacturer of fruit and vegetable purees and coulis for the food industry, offering more than 70 choices of 100% natural flavours and he also shared the stories of this partnership and his philosophy of mixology to the customers of Angliss Guangzhou. To fully retain the original fruit texture, flavour and scent, Wang has discarded industry practice of using fruit syrup and concentrated juice for his creation of drinks with exciting textures which promote the concept of healthy beverages in which consumers can not only taste but also see the original fruits.
安得利廣州最近舉辦了一場果茶活動，給客戶們一個機會與臺灣 傳奇調酒師王偉勳見面，他是一位三屆世界冠軍調酒師和餐飲業 的企業家 臺灣傳奇調酒師王偉勳曾獲得三次世界調酒冠軍，他的Indulge Experimental Bistro 一舉成名為臺灣最佳酒吧，更被評選為大中華區最佳酒吧。近年來馳騁餐 飲江湖二十餘年的“臺灣之光” 王偉勳集中在茶酒上，接下來要開一家名叫Brew and Still的“茶酒館”，推廣茶與酒之中華文化。 是次，王偉勳利用他一直信賴的法 國寶茸產品，法國寶茸擁有70種不 同口味的法國寶茸純天然無添加果 泥，為廣州安得利的客戶們帶來一 場果茶飲品的盛宴，分享他與寶茸 的故事和創作理念。 為了保持水果原有的質感和果香， 他捨棄了一般調酒常用的糖漿及濃 縮果汁，而是利用不同口味的純天 然無添加果泥，讓他激發出更多的 靈感，調製出更富口感的飲品。飲 品不僅有健康養生的概念，還有看 得見及吃得出的鮮果味道。
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CHINA TALK I SHENZHEN
SHENZHEN 深圳
Famous French Pastry Chef Sweetens Dessert Workshop Angliss Shenzhen recently partnered with cocoa giant Cacao Barry to host a French dessert cooking workshop, featuring renowned pastry chef JeanMichel Perruchon, MOF winner and founder of the L’Ecole Gastronomique Bellouet Conseil in Paris to showcase a range of desserts
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ean-Michel Perruchon, M.O.F. (Meilleur Ouvrier de France), founded and operated the L’Ecole Gastronomique Bellouet Conseil in Paris, France in 1989 and won the MOF Pastry title in 1993.Throughout his career, JeanMichel Perruchon has acclaimed numberless top-tier industry awards and is now author of dozens best-selling culinary books. He is undoubtedly a highly respected chef not only for his expertise but also his vigorous working manners and gentleman-class etiquette. Angliss partnered with Cacao Barry to host a French Dessert Cooking Workshop and has invited Jean-Michel Perruchon to share with the audience on the exotic sweet treats delight. The globally renown chef is surely the highlight of the joint workshop and has helped boasted event attendance. Gourmet dessert and workclass live demos have made the event such a great success. After the workshop, audience were all eager to take photos with Perruchon and requested his signature.
安得利深圳與可哥百利最近舉辦了一場法式甜品分享會，並邀 請了Jean - Michel Perruchon 著名的糕點大師 MOF 獲獎者為 大眾展示多款甜品 Jean - Michel Perruchon 現任法國最佳工匠比賽 MOF評審團副主席。 於1989年，他創立並執掌法國巴黎貝魯耶美食甜點學校 L’Ecole Gastronomique Bellouet Conseil，並於1993年榮獲法國最佳工匠 “Meilleur Ouvrier de France” (MOF) 的稱號。Jean - Michel Perruchon 大師在職業生涯中贏得了許多國際美食比賽，並且出版了許多珍貴的美食書 籍，這樣一位成就非凡的烘焙大師，不僅技藝了得，更保持著嚴謹的工作態度 及儒雅的談吐。 安得利與可哥百利邀請了Jean - Michel Perruchon為大家帶來一場法式甜品 分享會，MOF的大名吸引了無數粉絲慕名而來，現場十分熱鬧，活動結束後 更吸引了眾多的粉絲爭相合照與簽名。
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HOT TALK
Really Fast Food The food truck business is slowly powering its way into the gourmet arena
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any countries have a tradition of portable food carts and trucks, with an estimated 2.5 billion people worldwide served by them every day.
美食車業務在高端精緻美食市場中嶄露頭角 很多國家有其獨特的小型美食手推車和美食卡車傳統文 化，估計全球每天有 25 億人都是美食車的顧客。 傳統美食車一般傾向供應製作不複雜的食物，對廚師的 烹飪技巧、工作環境的設備水平及投資成本都相對較
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Traditionally, the cuisine offered by food trucks is simple and requires correspondingly straightforward cooking skills, facilities and modest investment costs. However, for both operators and consumers they represent a win-win –fast, usually reasonable quality food, and equally fast and reasonable profits.
低。但想深一層，不論對營運者和顧客來說，美食車都
In some Western cities, especially the United States, such as San Francisco and New York City but also Paris, London and others, food trucks have appeared in an organic way, with many offering quite sophisticated fare.
綜觀亞洲大部份的美食車，一般都只提供雞肉串燒或湯
是雙贏的發展。營運者能迅速得到合理的回報，顧客又 享受到一定水準的食物。 某些西方國家城市的美食車會提供多款原創料理，其中 尤以美國三藩市和紐約市，巴黎、倫敦等地方的美食車 發展更是非常蓬勃。
麵等傳統小食，沒有太大驚喜及地方特色。 然而，以高級美食作招徠的新潮流，最近正在亞洲流動 美食車市場中蔓延。
Most Asian trucks, meanwhile, are typically more traditional and modest affairs where you are likely to get a chicken satay or bowl of soup noodles. An emerging trend however, is seeing a new element entering the Asian mobile food truck marketplace – gourmet. Rather than the more mundane sandwiches and fast food fare, more recent ventures are attempting to play catch-up with their international counterparts. As part of the pop-up restaurant phenomenon, we are seeing Asian food trucks offering gourmet cuisine, ethnic and regional specialties and more.
在這股潮流下，美食車已不再提供乏味的三文治和 快餐食品，而是彷效國際同業的模式。隨著快閃餐 廳風氣盛行，我們逐漸看到亞洲美食車提供各種高 級料理，以至不同民族及地區的特色菜式。 在香港政府的倡議下，新式美食車正輪流在城中八 個地點營運，促進本港美食車發展趨勢。但綜觀全 球美食車發展的過程，香港美食車短期內可能難以 彷效外國這種主打原創料理或是營造隨意舒適氛圍 的美食車風格。 即使如此，我們仍可期待在不久的將來便會出現一 股亞洲高級料理美食車風潮。
Nowhere is this more apparent than in Hong Kong, where as part of a government initiative new food trucks have been allowed to operate at eight locations around Hong Kong on a rotation basis. The history of food trucks around the world suggests though there is a sense of spontaneity and organic growth that may be difficult to reproduce. However, in spite of some setbacks, you can nevertheless expect the Asian gourmet truck to be motoring into your neighbourhood in the near future.
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BOOK TALK
River Café London
Thirty Years of Recipes and the Story of a Much-Loved Restaurant By Ruth Rogers, Rose Gray, Sian Wyn Owen and Joseph Trivelli (Knopf)
Beautiful and inspiring 30th anniversary book is as suitable for the kitchen as it is the coffee table
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ondon’s famous The River Café restaurant on the Thames, originally opened in 1987, has been described as setting “the benchmark for Italian food outside Italy”. Owned and run solely by chef Ruth Rogers since her partner Rose Gray’s death in 2010, it is also famed for the number of successful cooks that have trained in its kitchens, including celebrity chefs Jamie Oliver, Hugh Fearnley-Whittingstall, Ben O’Donoghue and Tobie Puttock. Through their best-selling cookbooks, The River Café is indirectly credited with transforming the way British people prepare Italian food at home. Rogers and her restaurant’s head chefs, Joseph Trivelli and Sian Wyn Owen, have now put together a new Italian cookbook collecting 120 recipes from the legendary restaurant, marking 30 years of memories and classic, quality Italian cooking.
作者： Ruth Rogers, Rose Gray, Sian Wyn Owen 及 Joseph Trivelli 出版社：Knopf
精美實用的 30 年經典食譜 ，既是入廚天書亦是生 活的藝術品 倫敦著名的The River Café位於泰晤士河岸，自 1987 年開業 以來，享有「意大利以外意式美食典範」的美譽。大廚 Ruth Rogers 是這間餐廳的創辦人，自丈夫 Rose Gray 於 2010 年 過身後，餐廳的運作便由她一手包辦。餐廳的廚房孕育出眾多 國際知名的頂級廚師，包括 Jamie Oliver、Hugh FearnleyWhittingstall、Ben O’Donoghue 和 Tobie Puttock。 憑藉他們的暢銷食譜，倫敦 River Café 間接改變了英國人在 家中製作意大利菜的方式，改變了英國人對意式料理的態度。 Rogers 聯同餐廳的首席大廚 Joseph Trivelli 和 Sian Wyn Owen，把餐廳 120 種美食秘方編撰成一本全新的意式食
Lovingly written and stunning photographed, it has been crafted as a tactile reading experience, offering an emotional journey over three decades. Taking in antipasti, primi, secondi, contorni, and dolci, the book includes recipes from the restaurant’s current menu: ravioli with ricotta, raw tomato, and basil; spaghetti with lemon; risotto nero with Swiss chard; pork braised with vinegar; and its famous chocolate nemesis cake. It also incorporates memories of the restaurant’s amazing history and includes unseen archive images, cooking tips and hand-drawn illustrations, photography and menu design from its many artist friends.
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譜，紀錄這 30 年來大眾食客對餐廳的意大利菜的經典回憶。 食譜以繪形繪聲的文字和相片展示各款意式料理，呈現餐廳這 三十個寒暑的奇妙旅程，觸動每位讀者和食客珍貴的回憶。 無論是開胃菜、頭盤，主菜、配菜還是甜品，這本食譜都把餐 廳當前的美食一一羅列出來，當中包括餛飩配意式奶酪、生番 茄和羅勒、檸檬意大利粉、瑞士甜菜黑燴飯、醋醃豬肉，以及 馳名的朱古力脆餅蛋糕。 讀者亦可從食譜中了解到餐廳的動人歷史，欣賞從未發表的珍 藏照片、大廚烹飪心得及手寫說明，以及出自多位藝術家手筆 的相片和菜單設計圖。
BEVERAGE TALK I GIN
Perfect Blend Angliss has partnered with Aqua Restaurant Group to create an exciting new cocktail Photography courtesy Aqua Bar
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orking with leading Aqua Restaurant Group, Angliss Hong Kong has provided the key ingredient for a new cocktail, named Lucky Dog which is inspired by the Chinese year of the dog. Lucky Dog was created by Aqua Bar Manager Simone Rossi, using Pickering’s Gin and includes Italicus Rosolio di Bergamotto, Mirto Bianco, lime and egg white. It also features a distinctive design on the surface of the cocktail, which gave the drink its name. The award winning Pickering’s Original 1947 Gin is handcrafted at Summerhall Distillery in Edinburgh, Scotland, and is based on an original Bombay recipe, kept secret since 1947. Smooth and beautifully balanced, it is spicy, sweet and intense, fusing cardamom, coriander, clove and cinnamon spice for a crisp and refreshing finish.
Lucky Dog creator and Aqua Bar Manager Simone Rossi
安得利香港夥拍 Aqua Restaurant Group 打造不一樣的雞尾酒 安得利香港聯同著名餐飲集團 Aqua Restaurant Group 合作，利用安得利香 港代理的餐酒，調製出名為 Lucky Dog 的全新雞尾酒。 Lucky Dog 由 Aqua Bar 的經理 Simone Rossi調配，以Pickering’s Gin配合佛手 柑利口酒、Mirto Bianco酒、酸橙和蛋白 調製而成，並因雞尾酒製成後獨特的外觀 而命名。 其中，在酒壇上獲獎無數的皮克林 1947 Lucky Dog
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年經典杜松子酒於蘇格蘭愛丁堡的 Summerhall 釀酒廠以人手釀製而成，
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BEVERAGE TALK I GIN
The cocktail menu of ‘Hoshii Desu’ in the shape of a classic fan
Geiko
Rossi has created Lucky Dog and several other cocktails as part of a concept conceived as ‘Hoshii Desu’, a Japanese expression meaning ‘needs and desires’. Aqua has also designed a cocktail menu in the shape of a classic fan, inspired by the historical Japanese artist Hiroshige, a Japanese ukiyo-e artist, considered the last great master of that tradition. Occupying the 29/F penthouse of the iconic One Peking building in Hong Kong’s Tsim Sha Tsui, Aqua combines stunning views and great architecture with Italian and Japanese cuisine to offer a breathtaking Hong Kong experience.
沿用自1947 年流傳至今的經典龐貝酒的酒譜秘方調製而成。這款 杜松子酒味道香醇均勻，帶點辛辣，同時味帶香甜濃郁。荳蔻、香 菜、丁香和肉桂香料的融合更散發出一份爽脆清新的餘韻。 Rossi 的 Lucky Dog 和其他幾款雞尾酒都是源自「Hoshii Desu」 的概念來調製 (日文意指「渴望」)。Aqua 亦從被譽為日本最後一 位浮世繪大師—歌川廣重(Hiroshige)身上得到靈感，以日式古典 扇了設計雞尾酒單。 Aqua 開設於尖沙咀著名地標北京道一號 ，二十九樓閣樓 ，客人 可在現代感十足的氛圍擁著無敵景觀，一邊享用意式和日式美食， 一邊體驗香港的醉人情懷。
Team photo of Aqua Bar
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TALK OF THE TOWN
Shangri-La receives MSC seafood certification Shangri-La Hotels and Resorts has received full Marine Stewardship Council seafood Chain of Custody certification for all its 53 properties across Mainland China and Hong Kong. The Shangri-La group initiated the certification programme as part of its sustainable sourcing strategy and commitment to protect future seafood supplies and make a positive impact on the environment. www.shangri-la.com/corporate/golden-circle/about/news/
香格里拉榮獲海洋管理委員會 (MSC) 頒發海鮮認證 香格里拉酒店集團旗下所有中國及香港分店，合共 53 間酒店均獲得由 海洋管理委員會頒發的海鮮產銷監管鏈認證。認證計劃屬香格里拉集 團實踐可持續採購策略的措施之一，集團承諾銳意保護未來海鮮供應 及改善環境。 www.shangri-la.com/corporate/golden-circle/about/news/
Gaggenau offers expanded master classes German professional-grade home appliance manufacturer Gaggenau is to introduce an expanded Culinary Artisans Program, a new series of premium master classes and demonstrations throughout this and next year. The first session, the Gaggenau Culinary Masterclass, includes 12 cooking classes for 14 students per class, led by renowned chefs from award-winning restaurants such as Nicolas Boutin of one-Michelin starred French restaurant Epure. . www.kih.com.hk
Gaggenau 開辦大師星級課程 德國專業級家庭用品生產商 Gaggenau 即將開辦頂級烹飪大師課 程，在今年及明年舉辦全新進階課程及星級大師示範。Gaggenau 烹飪大師的第一階段課程設有 12 課，每堂 有14 位學生，由多位 屢獲殊榮的大廚任教 ，包括米芝蓮一星級法國餐廳 Epure 的大廚 Nicolas Boutin 。 www.kih.com.hk
Mission possible Jinjuu in Hong Kong will be the first Korean restaurant in Asia to offer Impossible brand plant-based meat. The leading restaurant will add its trademark contemporary twist on steamed Korean dumplings, created with an Impossible plantbased meat filling; tacos made with Korean bulgogi imitation Impossible meat; bulgogi Impossible sliders; and its renowned fried chicken, re-imagined with crispy Korean fried Impossible meat. www.jinjuu.com/hk
挑戰不可能的任務 香港的 Jinjuu 將是亞洲首間韓式料理餐廳與Impossible Foods合作， 把Impossible 這個品牌的仿肉素食融入多款極具人氣的韓式料理中， 例如蒸餃子的餡料、烤肉玉米餅、小漢堡及馳名炸雞，健康美味。 www.jinjuu.com/hk
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World’s most expensive gin workshops Home to the most extensive collection of gin in Hong Kong, with over 300 varieties, Dr. Fern’s Gin Parlour recently hosted a master class featuring the world’s most expensive gin, Watenshi. Requiring over 50 distillations to create a single bottle, there are currently only 36 bottles of Watenshi gin available worldwide. The exclusive class was limited to just 20 guests. www.landmark.hk/en/shopping/dr-ferns-gin-parlour
全球最昂貴的氈酒工作坊 Dr. Fern’s Gin Parlour酒吧擁有超過 300 款氈酒，收藏量冠 絕全港。最近酒吧舉辦了一個以全球最貴氈酒 —Watenshi 為 主題的氈酒大師工作坊。由於需要經過 50 多次蒸餾過程才能 製成一瓶 Watenshi 氈酒，全球目前僅得 36 瓶，極為珍貴。 這個獨家舉辦的工作坊只限 20 位客人參加。 www.landmark.hk/en/shopping/dr-ferns-gin-parlour
New restaurant honours regional cuisine JIA Group has continued its expansion with the launch of Old Bailey, its 11th Hong Kong restaurant. Showcasing regional Jiangnan cuisine and traditions, Old Bailey is located in the JC Contemporary building, in Tai Kwun, a landmark heritage site, and will shine a light on new and unexplored regions of Chinese cuisine while celebrating time-honoured recipes and cooking techniques. www.jiagroup.co/brands
新興餐廳把地區美食發揚光大 佳民集團擴充營運規模並在香港開設了第 11 間餐廳—奧卑列。奧卑列位於本港歷史地標—大館的 JC Contemporary 大樓內，主打江 南地區美食和傳統菜式，憑藉經典美味菜式及技藝非凡的廚師，把這個鮮為人知的地區料理發揚光大。 www.jiagroup.co/brands
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TALK OF THE GLOBE
A sensory experience London’s Dorchester Collection’s Roman property, Hotel Eden, recently announced a collaboration with niche fragrance company, Campomarzio70, to create a new immersive cocktail experience, the Fragrance Bar, available until December 31, 2018. Exclusively for the partnership, Hotel Eden’s bar manager, Gabriele Rizzi, has created a range of light, floral, spicy and aromatic cocktails, inspired by each of the fragrances.. www.dorchestercollection.com/en/rome/hotel-eden/restaurantsbars/la-libreria
感官體驗 倫敦酒店發展商多切斯特精選酒店集團在羅馬開設的伊甸園酒店宣佈與香 水公司Campomarzio70 合作開設香水酒吧，由即日起至2018 年 12 月 31 日，為賓客帶來前所未有的雞尾酒體驗 。伊甸園酒店的酒吧經理 Gabriele Rizzi 從各款Campomarzio70香水取得靈感，調製了一系列淡雅芬芳、辛 辣香味並重的雞尾酒。 www.dorchestercollection.com/en/rome/hotel-eden/restaurantsbars/la-libreria
Macallan unveils 72-year-old, $60K whisky Edrington is set to release its oldest Macallan expression to date – a 72-year-old single malt bottled in a Lalique crystal decanter, priced at US$60,000. The Macallan 72 Years Old in Lalique was distilled during the 1940s and is described as possessing a balance of strong, sweet oak with a peaty spirit shaping its refined character. Limited to 600 decanters worldwide, it is priced at US$60,000 per 700ml. www.themacallan.com
麥卡倫推出擁有72 年酒齡的陳年佳釀，價值高達 6 萬美元 愛丁頓推出史上最古老，已有 72 年歷史的單一麥芽威士忌—The Macallan 72 Years Old in Lalique，酒瓶並由麥卡倫與法國萊儷水晶合作打造，定價 高達 6 萬美元。這款麥卡倫威士忌於 1940 年代以蒸餾程序製作而成，香濃 香醇，完美平衡濃郁的橡木芳香及烈酒的泥煤味。每 700 毫升的售價為 6 萬 美元，全球限量600 瓶。 www.themacallan.com
Delicious taste of Scotland Sophisticated jazz lounge Foxglove recently marked World Whisky Day with a special whisky master class showcasing the best of Scottish whiskies. The bar hosted a tasting of The Talisker 18 years, Caol Ila 15 years (unpeated), Dalwhinnie 15 years and the Ardbeg Corryvreckan, taking whisky fanatics on an eye-opening journey of spirits produced in Scotland and Ireland. www.foxglovehk.com
蘇格蘭的美味 馳名中外的爵士樂酒吧 Foxglove 最近舉辦了世界威士忌日(World Whisky Day)，大會特別安排了威士忌大師體驗工作坊，向威士忌愛好者展示最 優質的蘇格蘭威士忌。來賓品嚐了有 18 年歷史的 Talisker、15 年歷史 的 Caol Ila（不經泥煤燻製）、15 年歷史的 Dalwhinnie， 以及 Ardbeg Corryvreckan，令大家對蘇格蘭和愛爾蘭出產的烈酒有更深入的認識。 www.foxglovehk.com
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A culinary adventure The Sukhothai Shanghai, a contemporary lifestyle hotel located at HKRI Taikoo Hui, has launched five eclectic restaurants and bars. They include Urban Café, serving Southeast Asian fare, Urban Lounge suitable for afternoon tea and casual meetings, renowned Italian restaurant La Scala, The Zuk Bar, a casual gathering place and cocktail bar, and Beans & Grapes, serving wholesome comfort meals, coffee and refreshments. www.sukhothai.com/shanghai/en
美食探索之旅 位於興業太古匯，以現代生活品味為風格的上海素凱泰酒店，五 間別樹一格的餐館及酒吧現已投入服務，包括以東南亞菜式為主 的 Urban Café、與知己共享下午茶的最佳餐館 Urban Lounge、 著名意式餐廳 La Scala、輕鬆優閒的雞尾酒酒吧 The Zuk Bar， 以及主打健康餐點、咖啡和輕鬆小食的 Beans & Grapes。 www.sukhothai.com/shanghai/en
Top London hotel completes restoration Mandarin Oriental Hyde Park, London has completed the most extensive restoration in its 115-year history. Renowned designer Joyce Wang took inspiration from the hotel’s royal heritage and parkside location in the design of all 181 guest rooms and suites. As part of the first phase of the renovation, the building’s iconic façade was also revitalised. www.mandarinoriental.com
倫敦頂級酒店完成翻新工程 倫敦海德公園文華東方酒店完成了自成立116年內最大規模的翻新工程。著名設計師 Joyce Wang 以酒店的皇家歷史文化及鄰近的海德公 園美景為藍本，重新設計酒店內 181 間客房和套房。在第一期裝修工程中，酒店大樓外牆的巨型海報亦已落下，以煥然一身的面貌示人。 www.mandarinoriental.com
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BRANCHES
Branches Singapore 新加坡
Angliss Singapore Pte Ltd 232 Pandan Loop, Singapore 128420 T. +65 6778 8787 | F. +65 6778 3966
Macau 澳門
Shanghai 上海
Shenzhen 深圳
Angliss Shanghai Food Service Limited
Angliss Shenzhen Food Service Limited
5F., Block B, No. 4 Building, No. 1 Hongqiao Headquarters, No. 100 Zixiu Road, Minhang District, Shanghai, China
Building 3B, Block B, Baosheng Industrial District, No. 1 Mabu Road Bainikeng Village, Pinghu Town, Longgang District, Shenzhen, China
上海安得列郎晴食品貿易有限公司 上海市閔行區紫秀路100號虹橋總部1號4號樓5樓B座 T. +86 21 6073 2060 | F. +86 21 6073 2050
Angliss Macau Food Service Limited 196-242 Rua dos Pescadores, Edf Industrial Ocean II Fase, 4-Andar C & D, Macau
Hangzhou 杭州
安得利澳門飲食服務有限公司 澳門漁翁街196-242號海洋工業中心2期4樓C&D室
Angliss Shanghai Food Service Limited - Hangzhou Branch
T. +853 2886 2886 | F. +853 2886 2828
Room 4001, 4/F, Block 1, No. 1191 Ling Ding Road, Jianggan District, Hangzhou, China
Beijing 北京
上海安得列郎晴食品貿易有限公司-杭州分公司 杭州市江幹區臨丁路1191號1棟4層4001室
Angliss Beijing Food Service Limited
T. +86 571 8681 0896 | F. +86 571 8681 0196
No. 10 Hongda South Road, Yizhuang Economic & Technological Development Zone, Daxing District, Beijing, China
Nanjing 南京
安得利(北京)食品貿易有限公司 北京市大興區亦莊經濟技術開發區宏達南路10號
No. 29-5 Changhong Road, Jianye District, Nanjing, China
T. +86 10 8908 3501 | F: +86 10 8586 4880
Angliss Nanjing Food Service Limited 南京安必福食品有限公司 南京市建鄴區長虹路29-5 T. +86 25 86228102 | F. +86 25 86228102
Tianjin 天津
Angliss Beijing Food Service Limited - Tianjin Branch 150m East from Bohai Vocational Technical College, G112 (Jinyu Line), Beichen District, Tianjin, China
安得利（北京）食品貿易有限公司 - 天津分公司 天津市北辰區G112（津榆線）渤海職業技術學校東150米 T. +86 22 5878 1468 | F. +86 22 5878 1468 (Ext.6018)
Shenyang 瀋陽
Guangzhou 廣州
Angliss Guangzhou Food Service Limited Unit 01-08, 25/F, Jia Xing Square, No. 22 Baiyun Road, Guangzhou, China
廣州安得利福斯食品有限公司 廣州市越秀區白雲路22號嘉星廣場2501-2508室 T. +86 20 8921 9188 | F. +86 20 8921 9168
Angliss Shenyang Food Service Limited
Chengdu 成都
Room 509-510 Science and Technology Building, No. 12-9 Xiannongtan Road, Shenhe District, Shenyang, Liaoning, China
No. 870, Gangtong North Four Road, Hongguang Town, Pi County, Chengdu, China
安得利（瀋陽）食品貿易有限公司 瀋陽市瀋河區先農壇路12號甲9-科技大廈509&510室 T. +86 24 8122 1688 | F. +86 24 8122 1688
Shijiazhuang 石家莊
Angliss Shijiazhuang Food Service Limited Room 1722, E Block Haiyuetiandi Office Building, Qiaoxi District, Shijiazhuang, Hebei, China
安得利石家莊食品貿易有限公司 石家莊市橋西區金正海悅天地寫字樓E座1722室 T. +86 311 8262 1608
Angliss Chengdu Food Service Limited
成都安得利福斯食品有限公司 四川省成都市郫縣紅光鎮港通北四路870號 T. +86 28 6496 7838 / +86 28 6496 6001
Chongqing 重慶
Angliss Chengdu Food Service Limited - Chongqing Branch Room 25-4, Unit 2, Ying Li International, No. 19, Dapingzheng Street,Yuzhong District, Chongqing, China
成都安得利福斯食品有限公司-重慶辦事處 重慶市渝中區大坪正街19號英利國際2號25-4 T. +86 23 6330 2009
Shandong 山東
Angliss Shandong Food Service Limited Room 1418, Greenland Jingya Garden Commercial Building, Central District, Jinan City, Shandong Province
山東安得利食品貿易有限公司 山東省濟南市市中區綠地泉景雅園商務大廈1418室 T. +86 531 8711 9769
Shanxi 山西
Angliss Shanxi Food Service Limited Room 925, B Zone, 168 Block Feiyun International Office Building, No. 186 Pingyang Road, Xiaodian District, Taiyuan, Shanxi, China
山西安得利食品有限公司 太原市小店區平陽路186號168幢(飛雲國際) 西段B區9層0925號 T. +86 351 8065 567
Kunming 昆明
Angliss Chengdu Food Sevice Limited - Kunming Branch
安得利(深圳)食品有限公司 深圳巿龍崗區平湖鎮白坭坑村麻布路1號 寶盛工業區B區第3B棟 T. +86 755 2885 7688 | F. +86 755 2518 5406
Nanning 南寧
Angliss Nanning Food Service Limited No. 3, Building 19, Jinqiao farmers market, No. 169 Kunlun avenue, Nanning, Guangxi, China
南寧安得利食品有限公司 廣西省南寧市昆侖大道169號金橋農批市場19棟03B T. +86 771 3947 620 | F. +86 771 3947 646
Xi’an 西安
Angliss Xi’an Food Service Limited Marsh economic and Technological Development Zone, Eco industrial park in Shaanxi Province, Xi’an City, Ten road, Marsh and Shang Yuan Road cross 300 meters to the South, China
安得利(西安)食品有限公司 陝西省西安市經濟技術開發區草灘生態產業園，草灘十路與尚苑 路十字向南300米 T. +86 29 8873 4883 | F. +86 29 8873 2852
Zhengzhou 鄭州
Angliss Zhengzhou Food Service Limited Building No. 1-4/2-4 , Changtong Industrial Park, West Jiyuan Road, Huiji District, Zhengzhou, Henan, China
鄭州安得利食品有限公司 河南省鄭州市惠濟區紀元路西段 長通機電工業園1-4、2-4號廠房 T.+86 371 8991 0680 | F.+86 371 8991 0681
Hunan 湖南
Angliss Hunan Food Service Limited No. 10, Baijiahe Warehouse, Xinkaipu, Tianxin District, Changsha, Hunan, China
湖南安得利食品有限公司 湖南省長沙市天心區新開鋪柏家河倉庫10號 T. +86 731 8556 9552 | F. +86 731 8556 9553
Wuhan 武漢
Angliss Wuhan Food Service Limited Building No. 4, D Block, Hua Zhong EnterprisesZone, North Hankou Road, Huangpi District,Wuhan, China
武漢安得利食品有限公司 武漢市黃陂區漢口北華中企業城D區4棟 T. +86 27 6180 0941 | F. +86 27 6180 0942
East Air Cargo Department (Yinxiang Warehouse), Wujiaba, Guandu District, Kunming, Yunnan, China
Haikou 海口
成都安得利福斯食品有限公司-昆明辦事處 雲南省昆明市官渡區巫家壩原東航空貨運部內 （銀翔倉庫收貨口）
No. 22, West Xingye Road, Hong Kong-Macau Industrial Zone, Xiuying District, Haikou, Hainan, China
T. +86 871 63829678
Angliss Haikou Food Service Limited
海口安得利食品有限公司 海南省海口市秀英區港澳工業區興業西路22號 T. +86 898 6855 2915 | F. +86 898 6855 3455
Xiamen 廈門
Angliss Guangzhou Food Service Limited - Xiamen Branch
Sanya 三亞
Room 304-2, Wanxiang Business Center (Airport North), No. 1690 Gangzhong Road, Huli District, Xiamen, China
No. 139, Group 8, Hailuo Village, Sanya, Hainan, China
廣州安得利福斯食品有限公司-廈門分公司 廈門湖裡區港中路1690號（機場北區） 萬翔商務中心304-2
Angliss Sanya Food Service Limited
三亞安得利食品有限公司 海南省三亞市海螺農場8組139號 T. +86 898 8863 0698 F. +86 898 8863 0318 / +86 898 6595 4474
T. +86 592 5635630 | F. +86 592 5635609
www.angliss.asia 48
OTHER BRANCHES
Other Branches
PastryGlobal Food Service Limited
Flat B, 6/F, Yoo Hoo Tower, 38-42, Kwai Fung Crescent, Kwai Chung, N.T, Hong Kong
嘉寶食品有限公司 香港新界葵涌葵豐街38-42號大鴻輝中心二期6樓B室 T. +852 2494 1900 | F. +852 3145 0756 www.pastryglobal.com.hk
Miumi International Food Company Limited
Flat A, 4/F, Yoo Hoo Tower, 38-42, Kwai Fung Crescent, Kwai Chung, N.T, Hong Kong
御海國際食品有限公司 香港新界葵涌葵豐街38-42號大鴻輝中心二期4樓A室 T. +852 2494 4966 | F. +852 2439 4070 www.miumi.asia
Gourmet Cuisine Hong Kong Limited
Flat A, 6/F, Yoo Hoo Tower, 38-42, Kwai Fung Crescent, Kwai Chung, N.T, Hong Kong
高美食材香港有限公司 香港新界葵涌葵豐街38-42號大鴻輝中心二期6樓A室 T. +852 2494 1977 | F. +852 2439 5055
Linson Global Seafood Trading Limited 隆順環球海產貿易有限公司 47-51 Kwai Fung Crescent, Kwai Chung, N.T., Hong Kong
香港新界葵涌葵豐街47-51號 foodtalk 名廚坊
47-51 Kwai Fung Crescent, Kwai Chung, N.T., Hong Kong (Pickup Point)
Lou Lou Food Market
47-51 Kawi Fung Crescent, Kwai Chung, N.T. Hong Kong
香港新界葵涌葵豐街47-51號 (取貨點)
香港新界葵涌葵豐街47-51號
T. +852 2615 0822 | F. +852 2615 0855
E: info@louloufm.com www.louloufm.com
Hong Kong Island shop:
G/F, 23 First Street, Sai Ying Pun, Hong Kong
香港西營盤第一街23號地下
T. +852 2615 0338 | F. +852 2559 3938
Kowloon shop:
G/F, 21 Nanking Street, Jordan, Kowloon, Hong Kong
香港九龍佐敦南京街21號地下
T. +852 2615 9187 | F. +852 2615 9287 www.foodtalk.com.hk
Miumi Tokyo Co Ltd 御海東京株式會社 5F Onarimon Excellent Bldg. 1-1-32 Shibadaimon, Minato-ku, 105-0012, Tokyo Japan T. +81 3 6721 5689 | F. +81 3 6721 5693
Miumi Japan Food (A Division of Angliss Singapore Pte Ltd) 232 Pandan Loop, Singapore 128420
御海日本食品有限公司
Angliss Singapore Gourmet Partner Pte. Ltd 232 Pandan Loop, Singapore 128420 T. +65 6602 0790 | F. +65 6778 0153
T. +65 6777 2112 | F. +65 6779 7666
Gourmet Partner (M) Sdn Bhd
No. 12, Jalan Anggerik Mokara 31/48, Kota Kemuning, 40460 Shah Alam, Selangor, Malaysia T. +603 5122 6601 | F. +603 5121 0601
Sweet la Vie
47-51 Kwai Fung Crescent, Kwai Chung, N.T., Hong Kong
香港新界葵涌葵豐街47-51號 T. +852 2494 4988 | F. +852 2494 4987 www.sweetlavie.com.hk
FoodPride
1 Second Chin Bee Road, Singapore 618768 T. +65 6275 9275 | F. +65 6863 3855
Bidfood Malaysia Sdn Bhd
No.12, Jalan Anggerik Mokara 31/48, Seksyen 31, Kota Kemuning, 40460 Shah Alam, Selangor, Malaysia T. +603 51316399 | F: +603 51319233 www.bidfood.com.my
Him Kee Food Distribution Company Limited
Flat B, 4/F, Yoo Hoo Tower, 38-42, Kwai Fung Crescent, Kwai Chung, N.T, Hong Kong
謙記食品貿易有限公司 香港新界葵涌葵豐街38-42號大鴻輝中心二期4樓B室 T. +852 2836 6888 | F. +852 2440 0405
Shenzhen Goodmaster Food Company Limited Buliding 18, Block B, Baosheng Industrial District, No. 3-1 Mabu Road, Bainikeng Village, Pinghu Town, Shenzhen, China
深圳市高美食品有限公司 深圳市龍崗區平湖街道白泥坑社區麻布路3-1號寶盛工業區B 區18棟 T. +86 755 2885 6766 | F. +86 755 2885 6765
Natural and Organic Global Limited
Flat B, 4/F, Yoo Hoo Tower, 38-42, Kwai Fung Crescent, Kwai Chung, N.T, Hong Kong
安機源優質食材有限公司 香港新界葵涌葵豐街38-42號大鴻輝中心二期4樓B室 T. +852 2494 2214 | F. +852 3015 2834
Bidfood China Limited
Room 301, No. 5 Building, No. 100 Zixiu Road, Shanghai 201103, China
上海市閔行區紫秀路100號 (虹橋1號) 5號樓301室 T. +86 21 6071 2300 | F. +86 21 6071 7360
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