Angliss Asia - foodtalk Issue 47 - Man of the Moment by Angliss

CHEFâ&#x20AC;&#x2122;S TALK I MACAU

foodtalk ISSUE 47

AMUSE BOUCHE

Welcome to the 47th issue of Foodtalk! 2018 is shaping up to be another successful year for Angliss As we head from summer into autumn we find ourselves experiencing another dynamic year of growth. While some of this comes via acquisition, most is due to the impressive expansion of our subsidiaries. An example of this is Gourmet Cuisine, with new business operations in Macau and Shenzhen, and our Japanese food specialist Miumi, which recently expanded into Shenzhen. We are looking for more expansion in Asia in the future – watch this space! In other news, Angliss Hong Kong Foodservice now has a dedicated confectionery team, which will work closely with our related clients and channels, offering specialised services in this key sector. As part of this development I am delighted to introduce Kevin Chiu, our new Technical Advisor – Confectionery, in our Foodservice Division. Kevin will be responsible for advising on product applications,

collaborating with clients on menu development and solutions, exploring new ideas and trends and brand building. Please help me welcome Kevin into the Angliss family. As usual, this issue features interviews with some of the most talented chefs working in Asia, in a range of culinary disciplines. They include Mandarin Oriental Guangzhou’s Chef Fei; Singapore restaurant owner Gunther Hubrechsen; Grand Hyatt Hong Kong F&B Director Marcus Mathyssek and others. This is a challenging industry, and it is due to the diligent teamwork of all our colleagues that Angliss continues to grow our business. I am hugely proud of our achievements and want to thank everyone for their efforts and contribution. Keep up the great work, and enjoy the issue!

Johnny Kang Regional Managing Director - Asia

第47期的Foodtalk隆重登場！ 2018年，安得利將繼續成就豐碩炎夏過去，轉眼間便已踏入秋季。安得利的業務發展蓬勃，

和解決方案、探索新構思、分析市場趨勢和拓展公司品牌。讓

在各方面均取得令人欣喜的成績。業務收購令公司的規模擴

我們熱烈歡迎 Kevin 加入安得利的大家庭。

展不少，但業務增長來源主要有賴安得利旗下公司的驕人業績，當中包括最近在澳門和深圳開業的高美食材，以及剛剛

今期Foodtalk一如以往，有享負盛名和才華洋溢的亞洲廚師接

進軍深圳市場的日本食品專家公司—御海國際食品。

受訪問，包括廣州文華東方酒店的 Chef Fei、新加坡餐廳老闆 Gunther Hubrechsen，以及香港君悅酒店餐飲部總監 Marcus

我們正摩拳擦掌，準備於亞洲大展拳腳。請各位拭目以待！

Mathyssek 等。

此外，安得利香港餐飲有限公司現已成立專業糕點團隊，未

餐飲業是一個充滿挑戰的行業，安得利之所以能繼續拓展業

來將通過多個渠道與客戶展開緊密合作，為客戶提更多個人

務，有賴全體同事通力合作，團結一心。我為公司的成就感到

化的專業烘培服務，帶來更多驚喜。

非常自豪，在此衷心感謝每一位同事的努力和貢獻。

同時，我亦希望借此機會向大家介紹我們的Technical

希望大家能再接再厲，並會喜歡今期 Foodtalk 悉心撰備的內

Advisor- Confectionery, Kevin Chiu。 Kevin 將負責為公

容。

司產品的應用提供建議，同時亦會與顧客合作，創作新菜單

江文喜亞洲區董事總經理

CONTENTS

Contents ISSUE 47

AMUSE BOUCHE

An introduction from Regional Managing Director Johnny Kang

COVER STORY HONG KONG

MARCUS MATHYSSEK The Grand Hyatt Hong Kong F&B Director discusses how his hospitality career has fuelled his culinary adventures around the world

06 14 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

BOOK TALK

Cuba: The Cookbook A long-awaited collection of colourful, vibrant and authentic recipes from Cuba

INSIDE TALK

Foodtalk sits down with Angliss Hong Kong Foodservice new Technical Advisor-Confectionery, Kevin Chiu

TALK FRESH

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

With a quality product range bursting with innovation and convenience, Lamb Weston is the world’s leading producer of frozen potato products

CHEF’S TALK HONG KONG

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 e-version: https://issuu.com/anglissasia

ROY CHAN

16 18

Constantly looking to elevate pastries and desserts, Royal Plaza Hotel’s executive pastry chef is making a name for his creative masterpieces By Karen Chiang

RESTAURANT INSIDER SINGAPORE

GUNTHER HUBRECHSEN

Gunther’s Belgian boss on how he created one of the Lion City’s biggest restaurant success stories – on his own terms

EVENT TALK

Visitors looking for true Italian flavour in the heart of Hong Kong found the Angliss stand at Italian Market 2018 well stocked with authentic treats

EVENT TALK

Angliss Singapore was official food partner at the second Sentosa GrillFest 2018, a vibrant beach festival featuring great cuisine and entertainment

CHEF’S TALK MACAU LAM YUK MING

Staying traditional while experimenting with ingredients and techniques is all in a day’s work for Michelin-starred Pearl Dragon’s head chef By Karen Chiang

SWEET TALK

Patisserie guru Stéphane Leroux leads a joint Puratos and Angliss chocolate demonstration and delicious journey of discovery

CHEF’S TALK GUANGZHOU CHEF FEI

The rising star explains the philosophy and food culture that has made him one of China’s biggest culinary names

CHINA TALK

Angliss Shenzhen hosts F&B Fair; Angliss Beijing and Angliss Shanghai demonstrate top quality chocolate and desserts

HOT TALK

Asia has taken the brunch concept and added its own distinct culinary stamp on this mid-meal phenomenon

SLICE OF THE PAST Healthy and delicious, is it time Chaozhou received greater recognition as one of China’s great regional cuisines?

TALK OF THE TOWN & GLOBE

Events, shows and F&B openings in Greater China and around the world

foodtalk ISSUE 47

COVER STORY I HONG KONG

A Taste for Travel His 21 years with the group have enabled Grand Hyatt Hong Kong F&B Director Marcus Mathyssek to fuel his passion for exploring far beyond his native Germany Photography courtesy Grand Hyatt Hong Kong and Chris Luk FT(Foodtalk): What are your earliest memories of food and cooking? MM(Marcus Mathyssek): Growing up in rural Germany we had our own vegetable garden, and picked a lot of our own fruit. My mother was a great cook, she would never open a can! Even cookies she would make from scratch. I was fascinated that she could transform these simple ingredients into such wonderful food. It seemed like magic to me. FT: Your early career was based on three key restaurant experiences, the first of which was the Hotel Lindenhof. What was that experience like? MM: The Lindenhof is a 50-room family hotel, and I did my school holidays work experience in the kitchen. The staff enjoyed what they did and had a lot of fun. I didn’t want to go back to school, and decided to do my apprenticeship there. We prepared classic, rustic German food, but then the owners decided to modernise – they wanted a Michelin star! So they hired a former Michelin star head chef and rebuilt the kitchen. I was lucky in that I got to learn the classics as well as fine dining cuisine. FT: Your next kitchen was at the one Michelin star Victorian Restaurant in Dusseldorf, and then the two Michelin

foodtalk ISSUE 47

Steakhouse rib eye

用味蕾探索世界來自德國的Marcus Mathyssek服務香港君悅酒店超過21年，現擔任酒店的餐飲總監。他對美食的熱誠遠超於他所熟識的德國家鄉菜，而酒店正好讓他可以探索家鄉菜以外的花花世界 FT(Foodtalk): 您對食物和烹飪的最初印象是什麼？ MM (Marcus Mathyssek): 我自幼在德國的鄉郊地區長大，我們有自己的菜園，自家種植大量新鮮蔬果。而我母親是一位非常出色的廚師，她堅持不使用罐頭食品。就算是曲奇，也必定是由她自己親手焗製。她的一雙巧手能將簡單的食材變成精緻的佳餚，有如魔法一樣，這一直令我深深着迷。 FT: 早年您主要在三間餐廳中工作，而第一間就是 Hotel Lindenhof。那段日子您有什麼體會呢？ MM: Lindenhof 是一間擁有 50 間客房的家庭式酒店。學校假期時，我便會到這間酒店的廚房裡工作，吸收經驗。那裡的員工很享受他們的工作，常常寓工作於娛樂。當時的我亦無意繼續學業，於是便決定留在那裡當學徒。這間餐廳主要烹調經典的德國農村菜色，但後來店主決定令餐廳加入現代化元素，並以獲取米芝蓮星級榮譽為目標！因此，他們聘用了前米芝蓮星級主廚，同時將廚房大翻新。我幸運地因此而學到烹調經典菜餚及高級美食的技巧。 FT: 之後，您分別到了位於杜塞爾多夫的米芝蓮一星級餐廳 Victorian Restaurant，以及漢堡的米芝蓮二星級餐廳 Landhause Scherrer工作。您認為這兩家餐廳有何分別呢？

COVER STORY I HONG KONG

star Landhause Scherrer in Hamburg. How do you compare these restaurants? MM: At Victorian Restaurant you could feel the difference as soon as you walked into the kitchen – more tension, a serious, disciplined atmosphere, and tougher, with much longer hours. The cuisine was on another level, in the refined Robuchon style, with a lot going on the plate. But while I found it overly complex, it was a great learning environment. Landhause Scherrer in Hamburg was two Michelin star and a huge operation, with 25 chefs, but it suited me better – simpler, with a focus on quality ingredients. But there was still a lot of pressure, long working hours and tension in the kitchen.

MM: 走進 Victorian Restaurant 的廚房，您便馬上能分辨出這些餐廳與別不同之處；這裡有一股張力，氣氛嚴肅，而且紀律性相當強。工作較辛勞之餘工時亦較長。餐廳的食品則屬於高級風格如Robuchon，能將食物昇華到另一層次，伴碟亦相當講究。雖然我個人認為這有點過於複雜，但Victorian Restaurant 無疑是一個十分理想的學習環境。而漢堡的 Landhause Scherrer 則是一間規模龐大的二星級餐廳，共有25 位主廚；我認為這邊比較適合我，因為它比較簡單、亦較著重食材的質量。不過在這裡工作依然要承受壓力，冗長的工時和廚房中緊張的氛圍，有時難免令人喘不過氣來。 FT: 您亦曾在由 Mosimann 開設的倫敦傳奇級私人餐飲俱樂部中擔任過初級主廚。首次在英國工作，新的環境，新的職位，您有

FT: You also had a stint at the legendary Mosimann’s private dining club in London, as a junior chef. Did you enjoy these new responsibilities, and working in the UK for the first time? MM: Mosimann is Swiss, and at that time was the youngest Michelin-starred chef in Europe. His cuisine was light and modern, and seemed to me the right way to go. I also wanted to learn English! There were always lots of celebrities and VIPs around, and even members of the royal family. And even more importantly, I met my wife there, who was also working in the kitchen.

甚麼感覺？ MM: Mosimann 是瑞士人，更是當時全歐洲最年輕的米芝蓮星級主廚。他所烹調的菜式以輕盈兼富現代感而聞名，這亦是我希望追求的烹飪風格。而且，我很想學好英語！很多名人和貴賓，甚至是皇室成員都是餐廳的常客。更重要的是，我在那裡找到真愛！我和現在的太太就是在那個廚房工作時認識的。 FT: 您再次回到德國，便加入在Cologne property集團位於科隆的 Hyatt Regency 團隊。之後您又跟隨集團的步伐，先後到過珀斯和新德里，最後才在今天身處的香港定下來。您是怎樣踏上這趟旅程的?

Grand Cafe - seafood station

Early in my career I realised I loved travelling and wanted to explore the world and that was easier to do with a hospitality group 「回想當初投身職場，我發現自己喜歡旅遊和探索世界。加入餐飲服務集團便能助我更容易達成這個目標」 FT: You next found yourself back in Germany, where you started your career with Hyatt Regency at the group’s Cologne property, before moving with them to Perth, then New Delhi and now your current home in Hong Kong. How did that come about? MM: Moving to Perth enabled me to make the jump to executive chef for the first time. I spent five years there, it was a wonderful time and the hotel was great. But I really wanted to experience the heart of Asia, and the three years I subsequently spent in India were fascinating and incredible. So stimulating, chaotic yet peaceful at the same time. It’s a very different culture and mentality, and adapting isn’t straightforward. Indian people are lovely and hardworking but it takes time to learn how to get the best from them. You have to stay cool and calm – I got a lot grey hair while there! But it prepared me for my role here in Hong Kong at a much larger property.

MM: 去珀斯是我首次躍升為行政主廚的契機。我在這間優秀的酒店中逗留了五年，度過了一段愉快的時光。但我真的很想體驗一下亞洲繁華大都市的魅力，所以隨後三年我便選擇留在令人目不暇給的印度。那裡的一切都刺激我的感觀，可謂亂中有序，日子過得很愝意。然而，印度的文化和精神文明與我的背景落差甚大，要適應並非易事。印度人友善且勤力，但亦需要時間和他們磨合，才能發揮他們的潛能。更重要的是，我在印度學會了保持心境平靜，我髮間的銀絲就是在印度工作時留下的記念品！印度的經歷令我更有能力勝任在香港的工作，管理這家規模更大的酒店。 FT: 凱悅集團有什麼魅力，讓您願意長時間效力？ MM: 今年是我為凱悅集團服務的第 21 年，其中 10 年是在香港君悅酒店中渡過。回想當初投身職場，我發現自己喜歡旅遊和探索世界。加入餐飲服務集團便能助我更容易達成這個目標。當時凱悅集團正在不斷擴充，發展各種新穎有趣且現代化的概念，令我印象相當深刻。因此，我毫不猶疑地加入位於科隆的酒店，成

foodtalk ISSUE 47

COVER STORY I HONG KONG

We don’t need a Michelin star to know what an amazing product we have 「我們無需依靠米芝蓮的星星來證明我們的品質」 FT: What attracted you to the group and made you stay with it for so long? MM: I celebrated my 21st anniversary with Hyatt this year, 10 years of which have been here at Grand Hyatt Hong Kong. Early in my career I realised I loved travelling and wanted to explore the world and that was easier to achieve with a hospitality group. Hyatt was expanding and developing interesting, modern concepts, and what I saw impressed me. So joining the Cologne property as a fine dining fusion chef was an easy decision. There was a warm, family feel and I felt part of the team from day one.

為高級混合菜式主廚。從我第一天上班起，這個團隊便給我一個溫暖如家的感覺。 FT: 香港君悅酒店雖然是一間優秀的餐飲營運商，但卻很少獲得讚譽或獎項。您會否因而覺得若有所失？ MM: 香港君悅酒店擁有九間餐廳、200 位主廚和一個大型的活動及餐飲部門，營運規模相當龐大。雖然如此，酒店仍然能保持傲視全球的服務質素。我們每一間餐廳能成功地獨當一面，而大部份客人都是本地居民。只要全心全意去經營，便能得到外界充分的認可。我們為成功營運而感到自豪，而酒店的經營者亦百分百同意這種理念。因此我們無需依靠米芝蓮的星星來證明我們的

FT: The Grand Hyatt Hong Kong is a successful F&B operation and yet rarely receives accolades or acknowledgements. Does this matter to you? MM: With nine restaurants, 200 chefs and a massive events and catering department, this is a huge operation, and yet considering its scale is among the best in the world. All our restaurants are successful, freestanding businesses, where the majority of guests are local residents. If it works right, and there will be enough recognition for us. We’re happy to be a successful operation, and our owners totally agree with this philosophy. We don’t need a Michelin star to know what an amazing product we have.

品質。

FT: Since becoming F&B Director at Grand Hyatt HK you inevitably spend more time involved in management responsibilities. What do you enjoy most about the job? MM: In my previous role as executive chef I was already focused on the business and financial aspects of the job, so moving up to management was a logical step and a smooth transition. I’ve always been more comfortable to work at the back of house rather than front, so taking off my chef’s uniform and putting a suit and tie on initially took some getting used to, but I’m very comfortable now with guests and staff. It was the right time. I now focus on attracting and training new staff and getting the most out of our people while making them feel they are on board and growing. FT: You have a reputation for your caring approach and guest-orientated initiatives. Where did this come from? MM: Whether it’s two guests or 2,000 we want to impress and delight, offering the unexpected, remembering preferences or requirements, anticipating demands, touching people’s hearts. It’s what the hotel is known for and what we believe in.

One Harbour Road - dining area

FT: 自從成為香港君悅酒店的餐飲總監後，您便需要花更多時間來處理管理方面的工作。您最享受工作中哪一部分？ MM: 過往當我身為行政主廚時，便一直以處理業務和財務為工作重心，因此獲晉升至管理層後工作亦能順利過度，沒有出現令人難以掌握的情況。但要脫下主廚制服並穿上西裝確實需要一段時間來適應，幸好現在我已能遊刃有餘地面對賓客和員工。我認為現在是集中精神招募和培訓新員工的好時機，我將此視為目前的首要工作，希望能為員工創造一個有歸屬感和能夠成長的環境，讓他們盡量發揮所長。 FT: 您的温和管理手法和以客為先精神的得到業界的認同，請問您從何學到這種管理手法？ MM: 無論是兩位還是二千位客人，我們都會盡力讓他們感到賓至如歸、喜出望外。我們會記著他們的喜好和需要，預計他們的需求，從而觸動人心。這是酒店聞名於世的特點，同時亦是我們深信不疑的營運

Grand Cafe - breakfast pastry station

理念。

foodtalk ISSUE 47

BOOK TALK

Cuba: The Cookbook By Madelaine Vazquez Galvez & Imogene Tondre (Phaidon Press)

A long-awaited collection of colourful, vibrant and authentic recipes from Cuba, reflecting the island’s amazing culinary diversity and history

onsidering how popular Cuba has become in recent years as a travel and culture destination, it is surprising it’s taken this long for a definitive guide to the fascinating island’s cuisine to appear. Finally though we have Cuba: The Cookbook, 350 dishes across a substantial 432 pages that offer an encyclopedia-meets-history of a food culture that has been influenced from everyone from Spain to the USSR and Asia. Part of the charm of Cuba’s cuisine though is that while it is truly multicultural, it is relatively uncomplicated and doesn’t require unusual culinary techniques or specialist skills, which makes it appealing for the casual yet curious home cook. If that sounds like you, there are a ton of tantalising recipes and ideas for you to get your teeth into. Recipes are divided by type of dish, and you’ll find appetisers, rice, fish, meat, vegetables and egg dishes, desserts, beverages and more. A classic dish already known outside the country is Moros y Christianos (Moors and Christians), comprising of black beans and rice. Another recipe that suggests its historical past is Cuban Fried Rice, inspired by the island’s Chinese residents. Picadillo a la Creola is standard yet delicious Cuban at its best, with seasoned minced beef, rice, plantains and fried egg.

古巴料理食譜作者： Madelaine Vazquez Galvez 及 Imogene Tondre 出版社：Phaidon Press

古巴料理食譜 (Cuba: The Cookbook) 是一本萬眾期待的古巴食譜，當中圖文並茂介紹一系列色彩鮮豔、充滿活力的地道古巴料理，深入剖析這個迷人加勒比海島國令人驚嘆的烹飪方式，以及當地源遠流長的飲食文化歷史雖然古巴近年來成為旅遊和研究文化熱點，但長久以來，市面上鮮有有介紹這個美麗小島特別菜式的飲食指南。近日，業界期待以久的古巴料理食譜終於面世。這本 432 頁的食譜詳述了 350 款古巴料理，內容豐富，除了是一本古巴美食指南，更是一部百科全書，娓娓道出古巴這神秘島國的飲食文化和歷史如何受西班牙、蘇聯和亞洲文化所薰陶。雖然古巴匯聚了世果各地的文化，但相對其家國家的傳統料理，古巴菜式的烹調方法較簡單，無需花巧的烹飪技巧或秘訣，適合閒來喜歡輕鬆下廚的美食家。假如你也喜歡偶然享受下廚樂，定會對這本書愛不釋手。書中對各款古巴菜式提供詳盡的說明，更提供不少烹調方法和建議。食譜除了按菜式的類型分類，亦分前菜、飯類、魚、肉、蔬菜和雞蛋菜式，當然有不可或缺的甜點和飲品。其中一款聞名海外的古巴經典菜式是 Morosy Christianos（意思是摩爾人和

A word on some of the less common ingredients used – while you may struggle to find all of them in a regular supermarket, there are a growing number of international and specialist food stores which will certainly stock many of them, such as okra, plantains and taro root. You can also expect lots of chillies, beans, fish and spices, along with odd unexpected addition such as borscht and beef stroganoff – a reminder of when the Soviets came to Cuba.

基督徒），食材包括黑豆和米。另一個能反映古巴歷史的菜式是古巴炒飯，料理靈感來自島上的中國居民。Picadillo a la Creola 絕對可稱得上為標準的古巴美味料理，當中有醃牛肉碎、大米、大蕉和煎蛋。這裡順道介紹一些如秋葵、大蕉和芋頭根等不太常見的食材。雖然一般超市未必能找到它們的蹤影，但越來越多國際和專門食品商店已大量購入及儲備這些食材存貨，可見他們愈來愈受歡迎。同時，古巴菜亦用上大量辣椒、豆類、魚類和香料。由於古巴與蘇聯的淵源甚深，因此古巴菜中亦出現如羅宋湯和俄式牛柳絲等俄羅斯菜式，反映古巴與蘇聯的一段歷史。

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MACAU I CHEFâ&#x20AC;&#x2122;S TALK

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INSIDE TALK

Sweet Taste of Victory Meet Kevin Chiu, Angliss Hong Kong Foodservice new Technical Advisor, Confectionery – team player and competition aficionado Photography by Chris Luk

evin Chiu, Angliss Hong Kong Foodservice’s newly-joined Technical Advisor, Confectionery, has worked for more than 15 years in F&B segment. Alongside this valuable experience, he is also a key team member in the successful Hong Kong Chefs Association National Team, where he has proved himself a creative and innovative industry practitioner. Foodtalk sat down with Kevin to get to know him better and his opinion on the industry. Foodtalk(FT): What do you enjoy most about working in the pastry and confectionery sector? Kevin Chiu(KC): It allows me to be an artist, creating work that both tastes and looks good, which gives me a great sense of pride and accomplishment. I also like pushing the boundaries to make something unique and exciting – a new flavour or fusion of Asian and Western influence. FT: What enables you to continually come up with new and exciting ideas? KC: Being part of the Hong Kong National Team and taking part in competitions allows me to see the latest worldwide trends and bring ideas back. Training and updates at work and from industry partners also helps to put new concepts into my head and onto the plate. FT: The interest in pastry and confectionery has grown hugely in Hong Kong and the region over the past few years. What do you put this down to? KC: Partly thanks to social media and “the camera eats first”, pastry is now viewed as an art form. High tea used to be a luxury and about being seen at the right places, but its quality is now more important. If your pastries and confectioneries look good, people will travel and queue for them.

FT: 過去幾年，香港和鄰近地區的市場對糕點和甜品的需求大增。你認為原因是什麼？ KC: 部分原因是社交媒體和「相機先吃」的熱潮，讓糕點現在被視為一種藝術形式。下午茶本來是一種豪華享受，只會在高級場合進行。但現在，其質素成為重點。只要糕點和甜品賣相吸引，即使要排隊等候，人們也願意遠道而來品嚐。 FT: 你曾參加過很多比賽和行業活動，你最享受哪一部分？又有何難忘體驗？ KC: 參加比賽能讓我拋開日常的工作，挑戰自己。比賽的時候時間緊迫，對手在你身邊埋頭苦幹，加上現場緊張的氣氛令我充滿活力！而一些最難忘的體驗也是與團隊一起代表香港的比賽，特別是在2012 年，我們滿載而歸，能夠帶著金牌的榮譽 Kevin Chiu Technical Advisor, Confectionery

FT: You have taken part in many competitions and industry events. What do you enjoy about them and what were the highpoints? KC: Competitions are how I challenge myself in a way that’s very different from my usual work life. The time constraints, your fellow competitors around you and being tested live all make me feel so alive! Some of my best memories of competitions come from representing Hong Kong in team events, especially in 2012, when we won so many events. The pride in bringing back gold medals was the best feeling in the world. FT: What is the main thing you are looking forward to in your new position? KC: Working with chefs and F&B professionals to brainstorm creative and innovative ideas is a very exciting prospect. I have always enjoyed live demonstrations and competitions, and with Angliss I will often be performing live, interacting directly with my customers for potential business development. Also, collaborating with industry partners will remind me of the team competitions I used to take part in!

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Eunice Tin General Manager, Food Service Division

勝利的滋味 Kevin Chiu已正式加入安得利香港的大家庭，成為Technical Advisor-Confectionery，與其他團隊成員通力合作，力爭上游

回來是世上最好的感覺。 FT: 在新的崗位上，你有什麼期望？ KC: 能夠與眾多廚師和餐飲界的專業人士合作，共同構想創新意念，真的教人興奮！我一向很享受進行即場示範和參加比賽，而安得利給我帶來更多機會進行即場示範，和食客交流互動，這必定能帶來更多商機。而且，能夠與行家交流合作，更讓我想起當年參加團體比賽的情形！

Kevin Chiu 是安得利香港餐飲部新加入的 Technical Advisor- Confectionery。他在餐飲業已有超過15年的豐富經驗，亦是香港廚師協會代表隊的重要成員，展現過人的創意及創新精神。 Foodtalk和Kevin促膝長談，了解一下他對行業的看法。 FT(Foodtalk): 在糕點和甜品的世界裡，你最享受的是什麼？ KC(Kevin Chiu): 製作糕點和甜品使我變成藝術家，創作色香味俱全的食物，這給予我莫大的自豪感和成功感。而且我愛突破界限，製作一些新奇而獨特的東西，例如研發新口味或中西合璧的菜色。

FT: 是什麼東西使你有源源不絕的創作靈感？ KC: 成為香港廚師協會代表隊的成員和參加比賽使我大開眼界，讓我了解到全球的飲食潮流，激發了我的創作靈感。工作上不斷練習和進步，加上同業好友的幫助，讓我能把想法付諸實行。

TALK FRESH

Potato Perfection A combination of innovation, imagination and excellence has seen Lamb Weston become the world’s leading producer of frozen potato products

t’s the globe’s most popular food, alongside pasta and pizza. But there’s a world of difference between the French fries you get with your burger at fast food chains and those crafted with top quality ingredients and the know-how of almost 70 years’ experience.

Founded in 1950 as a small family business, Lamb Weston has earned its reputation as an industry pioneer and one of the world’s leading suppliers of frozen potato products. Renowned for its tireless innovation, it continues to introduce processes that create superior

products that are progressively more sustainable and efficient. Light, with a fluffy texture, great potato flavour and heat retention and more servings per case than line-flow fries, Lamb Weston’s range of fries includes straight, curly, sweet potatoes, seasoned/ coated and skin-on. Wedges offer high solids, low defects, uniform sizing, golden appearance, light, fluffy texture with a full potato flavour, while Lamb’s Supreme mashed potatoes deliver premium quality and consistency. Formed into finely chopped potato shapes, hash browns are delicious and easy to prepare, while appetisers include cheese sticks and gourmet onion rings made from sweet Spanish onions, coated with premium gourmet breadcrumbs.

極品馬鈴薯 Lamb Weston憑藉創新思維及卓越技術，成為全球首屈一指的冷凍馬鈴薯產品生產商馬鈴薯是全球最受歡迎的食物之一，受歡迎程度可媲美意粉和薄餅。然而快餐店的薯條只能滿足你一時的口腹之慾，卻不能帶給你真正的馬鈴薯味道。要品嚐真正頂級的馬鈴薯，擁有70多年製作馬鈴薯經驗的專家 - Lamb Weston的出品才是你的最佳選擇。 Lamb Weston成立於1950年，從早期的小型家族企業，演變成國際知名的冷凍

Highlights from the company’s history include the invention of the water gun knife in 1960 – the first device to slice French fries in a high-velocity water flow – which quickly became the industry standard, Twister Fries in 1983 alongside the Automatic Defect Removal System, while 1984 saw the arrival of CrissCut Fries. 1992 marked the launch of Stealth Fries, which retain heat and flavour longer than conventional fries and in 1995 Supreme Mashed Potatoes, made from scratch and delivered in portioncontrolled pouches.

馬鈴薯產品生產商，在行業間享負盛名。Lamb Weston不斷推陳出新，革新生產過程，以可持續發展及更有效率的方針生產更優質的產品。 Lamb Weston生產的薯條口感清新爽脆，帶有濃郁的天然馬鈴薯味道，保溫性強且有高出產率。Lamb Weston的薯條種類包羅萬有，包括直切、波浪、甘薯、經調味和連薯皮薯條。其中，黃金脆薯角口感結實，形狀大小一致，爽口清脆的口感及滿滿的馬鈴薯味道深受客戶歡迎。Lamb Weston旗下Lamb’s Supreme品牌的至尊薯蓉亦貫徹公司一貫優質食品水準。以切碎馬鈴薯製成的薯餅不單止香脆可口，亦容易烹調，再配以由芝士棒和西班牙甜洋蔥製成的美味洋蔥圈，洋蔥圈外層以優質麵包糠覆蓋，讓人食指大動。歷年來，Lamb Weston製造了不少業界經典發明，例如於1960年發明的水槍刀是全球第一部以高速水流切開幼身薯條的機器，所生產的薯條亦迅速成為行業標

2001 marked the arrival of the Sweet Things brand of sweet potato French fries, 2002 saw Lamb’s Natural Chips introduced, and in 2003 Lamb Weston became the first frozen potato producer to launch a product with zero grams of trans fat, called Starz.

準。Lamb Weston其後於 1983 年發明了扭紋薯條和自動去除缺陷系統外，亦

In 2004 Lamb’s Supreme brand Yukon Gold potato products entered the market, and in 2014 Lamb Weston acquired Tai Mei Potato in China, one of the largest potato-growing regions in China.

生產商推出零反式脂肪產品—Starz。

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於 1984 年推出了薯格，之後更於 1992 年發明了比傳統薯條更能鎖緊熱力和香味的Stealth Fries 裹粉薯製品。Lamb Weston並於1995年推出了至尊薯蓉，這款產品以劃一大小的袋包裝，方便易用。 Lamb Weston於 2001年發明Sweet Things品牌的幼身甘薯條後，公司緊接於 2002年推出了Lamb’s Natural Chips，並於2003年成為全球第一間冷凍馬鈴薯

Lamb Weston於2004年推出至尊品牌育空黃金(Yukon Gold)馬鈴薯產品，其後更於2014年收購了在中國擁有其中一個最大馬鈴薯種植區的太美薯業，進一步拓展公司版圖。

CHEF’S TALK I HONG KONG

Sugar Man Executive Pastry Chef of Royal Plaza Hotel, Roy Chan, takes pastries and desserts to the next level with his creativity and eye for detail By Karen Chiang Photography courtesy Royal Plaza Hotel and Chris Luk

FT(Foodtalk): How did you get your start in pastry and desserts? Was it something you’ve always wanted to do? RC(Roy Chan): I initially chose to study cooking because I am something of an introvert, and the kitchen felt perfect for me. I ended up choosing pastry, where I was taught by the now chairman of Hong Kong Bakery and Confectionery Association, Louisa Ho. Through learning, practicing and ultimately an internship with JW Marriot in Hong Kong, I found fulfillment from baking and decided to continue on this path. FT: How do you come up with the ideas for your creations? Can you talk us through the creative process and what influences your creations? RC: We have regular meetings to decide seasonal themes. We then start with ingredients – for example, in autumn, we might use maple syrup. We then look at how those ingredients can work together in terms of presentation and colours, and eventually figure out how we can produce it.

CHEF’S TALK I HONG KONG

Sometimes we have to complete a perfected product within two days! FT: What is your favourite dessert to make, and what’s most challenging about creating it? RC: Napoleon cake. It was the first I made from scratch after leaving school, when I was working at JW Marriot Hong Kong. I shared it with my family for my mum’s birthday. Puff pastry is very difficult to get right, you won’t know until it comes out of the oven. Nowadays it’s much easier to make Napoleon cake with pre-made puff pastry dough. FT: What do you think is the key to making a good dessert? RC: Every part of the process is important. Each ingredient needs to work with one another, from cake base to final decoration. Skills wise, controlling the temperature is also very important. You have to be patient, because baking takes time.

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甜品達人帝京酒店行政糕餅總廚陳繼志（Roy Chan）憑著創意和一絲不苟的工作態度，將糕點和甜品製作提升至更高層次 FT(Foodtalk): 可否向讀者介紹一下您是如何開始製作糕點和甜品的？這是您一直想做的事情嗎？ RC(Roy Chan): 最初選擇學習烹飪是因為我的性格比較內向，並覺得廚房是最適合我的工作環境。機緣巧合下，我有幸受現任香港烘焙專業協會主席何肖琼女士教導啟蒙，因而選擇了糕點製作成為我日後發展方向。透過學習和練習，讓我終於有機會在香港JW萬豪酒店實習。我在烘焙中得到的成就感令我更加堅定地朝著這個方向發展。

CHEF’S TALK I HONG KONG

Every part of the process is important. Each ingredient needs to work with one another…You have to be patient, because baking takes time

FT: 您創作的靈感從何而來？您能否向我們介紹一下自己的創作歷程以及影響您創作的因素？ RC: 我們會定期舉行會議以決定季度主題，然後便從材料開始著手，例如在秋天時可能會選用楓糖漿。之後，我們觀察食材的顏色和外觀，嘗試配搭出不同的組合，最後便落實製作糕點的各項具體細節。我們曾經試過在短短兩天內，由構思開始製作出一件完美的糕點！ FT: 您最喜歡製作什麼甜品，製作它最具挑戰性的又是什麼？ RC: 我相信是拿破崙蛋糕吧。那是我剛剛畢業後，在香港JW萬豪酒店工作時第一件由零開始製作的甜品。我將蛋糕帶回家，和家人一起慶祝媽媽的生日。製作酥皮糕點需要較高的技巧，因為往往要到烤焗完成後才能知道結果。幸好我們現時可以使用預製的酥皮麵團來製作拿破崙蛋糕，令製作過程比以往簡單得多了。 FT: 您認為製作好的甜品最重要的是什麼？ RC: 甜品製作的每一個步驟都舉足輕重。從製作蛋糕底到最終的裝飾，每種材料都需要互相配合。技巧方面，控制溫度也很重 FT: Which is your proudest creation? RC: The half-baked cheese tart. We were one of the first to do it when the trend started, and were ranked by local media to be one of the best. Few people knew that I hadn’t even tried the tart before I made it! FT: What about the sweet surprise cake? How did you come up with the idea? RC: We needed to make something very ‘out of the box’ for a particular event. I had a sudden thought, “what if we turn something savoury into something sweet?” Inspired by the food models I’ve seen at Japanese restaurants, I decided to make an edible and sweet version. We have

Sweet surprise cake – ramen (Mango custard cake with hazelnut chocolate tempura)

要。因為烘焙需要時間，所以您亦需要保持耐性。 FT: 最令您驕傲的甜品創作是什麼？ RC: 我想應該是半熟芝士撻。當這甜品開始流行時，我們是其中一間最早製作的餅店，當時更獲本地傳媒冠以市面上其中一款最佳的半熟芝士撻。但其實我在做出第一批芝士撻之前，我從來都沒有品嚐這款糕點！ FT: 那麼您是怎麼想出製作鬼馬蛋糕這主意？ RC: 我們時常需要為特別節目製作一些非常具創意的甜品。某一次我忽發奇想：如果我們將一些鹹點變成甜品，效果會是怎樣？在一次日本餐館看到的食物所啟發下，我決定製作一種可供食

Sweet surprise cake – sausage abalone rice (Chestnut cake with crispy rice, cookie sausages and chocolate abalones)

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CHEF’S TALK I HONG KONG

Hong Kong diners are also increasingly critical of what they eat, so in order to please them you have to give it a bit more thought

since made cakes that look like congee, or oyster hot pot, or pineapple fried rice – altogether over 10 designs. FT: Your sweet creations like the realistic ramen 3D cake are both creative and delicious. What’s the most challenging part about creating them? RC: The hardest part is to create a recipe that can be practically produced. If it takes a whole day it doesn’t make sense on an operational level. We have to think of creative ways to make realistic recreations – for example, we create rice with ingredients like white chocolate rice puffs.

用的甜味版本。自第一款鬼馬蛋糕推出後，我們又再挑戰其他食物，結果前後總共創作了超過10款看起來像粥、生蠔煲、或菠蘿炒飯的蛋糕。 FT: 您所創作的甜品，例如像真度極高的立體拉麵，不單止創意十足，而且十分美味。在製作過程中，哪一個步驟最具挑戰性？ RC: 最難的部分是構思一份真正可行的食譜。單是構思有時便要一整天時間，而將其付諸實行更是要投入相當多的精神和心力。很多時候，我們必須以創新的方式來製作一些可行的作品，例如，用白朱古力米泡芙打造出白飯的外觀和質感。 FT: 帝京酒店經常與美容品牌合作推出主題下午茶，包括最近精

FT: Royal Plaza Hotel often works with beauty brands to create themed tea sets, including an elaborate catthemed tea set and dessert buffet you put together recently. What is most fun or challenging about these projects? What other product categories or brands do you work with?

Bare Mineral - tea set

心製作、以貓為主題的下午茶套餐和甜點自助餐。這些項目最有趣或最具挑戰性的是什麼？您還與哪些其他產品類別或品牌合作過嗎？ RC: 了解主題或產品非常重要，因為我們可以從品牌中獲取靈感。在推出Paul & Joe的下午茶套餐時，我們使用模具和朱古力製作了外型如最新款口紅的蛋糕。此外，我們亦與珠寶品牌或

Lion Rock

RC: It is really important to understand the theme or product, and take inspiration from the brand. For the Paul & Joe afternoon tea set we made a cake version of the latest lipstick using moulds and chocolate. We have also worked with jewellery brands, or games like Candy Crush. The trick is to tailor-make each tea set with fun but reproducible elements that pays homage to the brand. FT: What do you feel are the main differences between western and Asian dessert making? What’s the key to combining their ingredients and techniques successfully? RC: To me, cakes will always be western. The only difference is, in Asia we use ingredients from around the region, such as China or Japan. When you change the ingredients, the recipe has to be adjusted. The weather also affects it, for example in hotter climates like Hong Kong we have to use more gelatin powder. You really have to do a lot of tweaking and testing.

Candy Crush 等遊戲合作過。當中的訣竅是為每款下午茶度身訂做有趣及可行的元素，以向品牌致敬。 FT: 您覺得西方和亞洲甜品的製作主要有什麼分別？要將它們的材料和技術成功結合，關鍵是什麼？ RC: 我認為蛋糕永遠是西方的甜品。唯一的區別是，身處亞洲的我們會使用鄰近地區所提供的食材，例如中國或日本。當更改材料時，便必須相應調整烹調方法。此外，天氣也是一個影響因素，例如像香港這樣較熱的氣候，我們必須使用更多魚膠粉。所以在整個過程中，您必須作很多調整和測試。 FT: 相比起亞洲其他國家的糕點師傅，香港的糕點師傅有什麼不同？ RC: 香港的糕點師傅必須能忍受極長的工作時間。剛入行時，我每天均須工作 15 小時。同時，香港食客對食物質素的要求越來越高，他們不單止追求食物賣相吸引，更要求菜餚和全球潮流接軌。因此為了令顧客滿意，廚師必須多花心思。

FT: Are there differences in being a pastry chef in Hong Kong compared to other Asia countries? RC: Pastry chefs in Hong Kong have to be able to endure long working hours. When I started, I had to work 15 hours a day. Hong Kong diners are also increasingly critical of what they eat, so in order to please them you have to give it a bit more thought. People want good-looking food and the latest trends.

La Scala

foodtalk ISSUE 47

CHEFâ&#x20AC;&#x2122;S TALK I SINGAPORE

RESTAURANT INSIDER I SINGAPORE

Carpaccio wagyu beef, tartare style

Keeping it Classic Owner and Executive Chef of Gunther’s, Gunther Hubrechsen, explains his love for Singapore and how his restaurant is an extension of his personality FT(Foodtalk): When did you know you wanted to be a chef? GH(Gunther Hubrechsen): I grew up in my parents’ restaurant, so since forever, but it really clicked when I was working in Paris with Alain Passard at L’Arpège. I started training young, at 16, but I found it pretty easy to focus and commit to this pressure because I always loved what I was doing. I was even working on my days off! It is very important to have a strong base.

經典猶存今Foodtalk邀請了 Gunther’s 餐廳老闆兼行政總廚 Gunther Hubrechsen與我們分享他對新加坡的熱愛，以及他的餐廳如何展示自身風格，延續他的個人煮食理念 FT(Foodtalk): 您何時知道自己希望成為一位廚師？ GH(Gunther Hubrechsen): 我在父母的餐廳裡長大，自小

FT: Have there been any chefs – or non-chefs – who have had a positive influence on your career? GH: All the chefs I’ve worked with have had a positive influence on my career in different ways, but the most significant was at L’Arpège. Alain Passard continues to influence me.

foodtalk ISSUE 47

便受他們的薰陶而愛上烹飪。但真正令我立下決心把興趣發展成事業，應該是當我在巴黎跟名廚Alain Passard學習，在 L’Arpège餐廳工作的時候。我成為學徒時只有 16 歲，雖然年紀輕輕，但由於我很享受整個烹飪的過程，因此，我不但能專注學習，而且化壓力為學習動力，我甚至放假時也會工作！對我來說，擁有扎實穩建的基礎是非常重要的。

RESTAURANT INSIDER I SINGAPORE

I am very classic and don’t do fancy cuisine. I like to keep it simple yet creative and memorable 「我注重傳統，喜歡經典菜式，對花巧的菜式我一向敬而遠之。我喜歡在保持簡約的同時，在菜式上加添創意，令顧客留下美好回憶」 FT: You first came to Singapore to work at Les Amis in 2002 and you’re still here – why this love affair with the Lion City? GH: Singapore gave me the opportunity to set up my own restaurant 11 years ago, and of course I have my life here now as well. FT: Gunther’s is fundamentally a French Restaurant but the menu has Italian, Japanese (especially the ingredients) and other influences. Is this a deliberate strategy? GH: My first concern is the freshness of our products so Japan won out over Europe. In terms of the menu – it’s important to listen to and satisfy your customers, and adapt where necessary, so yes, this is why you can see pasta or rice on the menu. FT: Have any Belgian specialities crept onto the menu? GH: The carpaccio of Japanese beef, tartar style, with crispy potato is my Belgian dish.

Gunther’s - main dining

FT: 在您的職業生涯中，有沒有哪些廚師或任何人士對您有所啟發？ GH: 所有我合作過的廚師都在不同層面上啟發了我，但當中最重要的可算是我在L’Arpège餐廳工作的日子。時至今日，那段日子仍帶給我無窮的啟發。 FT: 您於2002年到新加坡的Les Amis餐廳工作。十六年過去，您仍在這裡工作，是什麼讓您戀上獅城？ GH: 我在十一年前於新加坡這地方開設了人生首間餐廳，因此，這裡順理成章地是我落地生根的地方。 FT: 雖然Gunther’s是一間法國餐廳，但菜單上有意大利、日本（尤其是食材方面）和其他國家料理。這是你精心策劃的策略嗎？ GH: 我的首要考慮是食材是否新鮮，而日本在這方面比歐洲各國優勝，因此我的菜式會用上日本食材。菜式設計方面，聆聽和滿足顧客的需求均十分重要。為做到盡善盡美，需要在必要時加以調整。因此，您可以在餐牌上同時找到主打意粉和米飯等菜式。

Cold angel hair pasta oscietra caviar

FT: There is a lot of seafood on your menu – is this a particular favourite of yours? GH: I grew up on the coast and saw the fisherman selling their fresh catch everyday. Seafood is one my favourites because you can’t get something fresher than live. FT: Your angel hair pasta with sustainably farmed Oscietra caviar is probably your best-known dish – how did it come about? Any other signature dishes? GH: The angel hair pasta with caviar uses classic ingredients, but what makes it unusual is the way we serve it cold. This is a refreshing dish for Singapore’s hot climate. My new menu features all my signature dishes.

FT: 餐牌上有沒有特別的比利時菜式？ GH: 薄切生和牛，再搭配脆皮馬鈴薯便是我的比利時菜式。 FT: 餐牌上有很多海鮮料理，您是否最喜歡炮製海鮮菜式？ GH: 我在海邊長大，每天都看到漁夫售賣各種新鮮的魚類。海鮮無疑是我最喜愛的食材之一，因為實在沒有哪種食材比海鮮更新鮮。 FT: Oscietra人工養殖魚子醬天使麵是您的招牌菜式。這道菜的創作靈感是什麼？您還有其他招牌菜式嗎？ GH: 這款魚子醬天使麵雖使用經典食材，但我們以冷盤的方式調製這款料理，讓顧客感到新奇。新加坡天氣炎熱，這味冷盤天使麵能為食客帶來與別不同的感受，煥然身心。我的新餐牌上推介

FT: You enjoy combining unusual flavours – is it a fine line to be innovative yet not stray too far from recognisable classics? GH: I am very classic and don’t do fancy cuisine. I like to keep it simple yet creative and memorable. FT: Gunther’s is now 11 years old, a success by any measure. What do you put this down to – especially in such a competitive place as Singapore? GH: I do what I do and have never followed trends. I think what’s important is consistency, and having loyal guests who have followed me since I first came to Singapore is the most precious thing for me. Successful restaurant operation

foodtalk ISSUE 47

了我所有的招牌菜。 FT: 眾所周知，您喜歡配搭新奇口味。創新的同時，是否需保留某些傳統，以保留經典菜式的原貌？ GH: 我注重傳統，喜歡經典菜式，對花巧的菜式我一向敬而遠之。我喜歡在保持簡約的同時，在菜式上加添創意，令顧客留下美好回憶。 FT: Gunther’s已開業十一年，當中的成功不容置疑。要在餐飲業競爭激烈的新加屹立不倒，您的成功秘訣是什麼？ GH: 一直以來，我堅持做我認為對的事，從不隨波逐流。最重要的是保持一貫專業水準。對我來說，自我初到新加坡後便一直支

RESTAURANT INSIDER I SINGAPORE

I grew up on the coast and saw the fisherman selling their fresh catch everyday. Seafood is one my favourites because you can’t get something fresher than live 我在海邊長大，每天看到漁夫售賣各種新鮮的魚類。「海鮮無疑是我最喜愛的食材之一，因為實在沒有哪種食材比海鮮更新鮮」 is all about the team, with me as the last link of the chain.

持我至今的客人，他們的支持及認可是無價的。餐廳的成功有賴整個營運團隊的努力，而我只是團隊的一員，負責最後的把關工

FT: Belgian cuisine is sometimes trapped in French cuisine’s shadow but is only just behind France in terms of numbers of Michelin stars. How would you sum up what modern Belgian food is? GH: Belgian food is similar to French in term of classic cooking, especially that of the north of France, it’s just that some ingredient are different, using beer instead of wine, for example. FT: Singapore is an amazing foodie destination – what kinds of local cuisine do you enjoy? GH: I eat everything! I love durian, Teow Chew style fish head steamboat, curry, I have my regular spots such as Maxwell for their roast meats and more. The only thing I am not really a fan of are Chinese desserts. FT: When not cooking at your restaurant, what other kinds of cuisine do you enjoy preparing? Or do you avoid cooking when not working? GH: I never cook at home and in fact my fridge is usually empty! I love to eat barbeque if I am not cooking.

作。 FT: 外界有時視比利時菜式為法國菜的影子。但就米芝蓮星的數量而言，比利時菜僅僅落後於法國，卻時常被法國菜的光茫掩蓋。您如何評價時下比利時菜的特色？ GH: 在經典菜式的烹調方法方面，比利時菜和法國菜相當類似，尤其是法國北部的料理。但當中亦有不同，例如使用啤酒代替葡萄酒。 FT: 新加坡對全球美食家有莫大吸引力，您自己喜歡這裡那些地道美食？ GH: 基本上我什麼也愛吃！我喜歡榴蓮、潮式魚頭火鍋和咖哩等。我經常到麥士威小販中心(Maxwell)享受地道烤肉等美食。我唯一不太喜歡的是中式甜品。 FT: 當您不在餐廳工作時，會喜歡炮製哪些其他美食？還是你在下班後盡量避免煮食？ GH: 我從不在家煮食。事實上，我的雪櫃通常空空如也！當我不煮食時，我大多在家燒烤。

Gunther’s - bar area

foodtalk ISSUE 47

EVENT TALK

La Dolce Vita Angliss Hong Kong provides a taste of the sweet life at the Italian Market 2018

ans of top quality authentic Italian food and drink were in their element at the Italian Market 2018, which took place recently at Hong Kong’s Cyberport innovation zone. Visitors flocked to the Angliss Hong Kong stand in their droves where they discovered a wide range of genuine artisanal products and delicious Italian vintages. With a great location on the coast, the sixth edition of the event, organised by The Italian Chamber of Commerce, offered a feast of great food and drink, including classic gelato, pasta, pizza and breads, olive oil and alcoholic beverages. Customers were also able to explore an extensive selection of goods from both Italian and local artisans, including handcrafted jewellery, houseware and fashion items. Attended by several thousand visitors over two days, the Italian Market offered a delicious and colourful cultural experience for the whole family, with a kid’s area, sea view terrace, lucky draws, live Italian music, shows and other entertainment.

foodtalk ISSUE 47

寫“意”風味

Dolce

Vita

安得利香港在今年2018意大利夏日市集展示醉人意式風情一年一度的意大利夏日市集(Italian Market)今年再度回歸香港，早前於香港數碼港盛大舉行，吸引城中喜愛正宗意大利料理的一眾賓客到場，感受真正意大利風味。安得利香港於市集攤位上展現各色各樣的正宗意大利食品及手工藝品，琳瑯滿目，吸引大批賓客蜂擁至安得利的攤位，一嚐地道意式美酒佳餚。意大利夏日市集由意大利商會舉辦，至今

括珠寶首飾、家居用品和時裝。為期兩天

已踏入了第六個年頭。主辦方善用海濱長

的意大利夏日市集共吸引了數千名人士到

廊的美景，為賓客帶來極致饗宴，包括經

場參觀，除了讓一家大小共聚天倫之樂，

典意大利雪糕、意大利麵、薄餅、麵包、

品嚐各款美食外，亦為賓客提供多姿多彩

橄欖油及酒精飲料等，讓人目不暇給。

的娛樂及文化體驗活動和設施，包括特設兒童遊樂區、海景露台、幸運抽獎、現場

除了包羅萬有的美食，賓客亦可以欣賞由

意大利音樂演奏、表演和其他娛樂活動，

意大利和本地藝術家設計的手工藝品，包

樂而忘返。

EVENT TALK I SINGAPORE

Beach Feast!

海灘盛宴

Angliss Singapore was official food partner at the second Sentosa GrillFest 2018, a vibrant beach festival featuring great cuisine and entertainment

踏入第二年 Sentosa GrillFest，Angliss Singapore 早前以Sentosa GrillFest 2018 的官方飲食合作夥伴身份參與這個充滿活力及集美食娛樂於一身的沙灘燒烤派對

Sentosa Grillfest Festival 是新加坡飲食界年度盛事，Angliss

ngliss Singapore recently participated at Sentosa Grillfest Festival as official food partner for the Singapore island resort’s signature gastronomic affair. The fun event sees Siloso Beach transformed into a onekilometre food haven with an amazing range of dining options from over 27 establishments, featuring an ITE School of Hospitality Showcase, Sentosa F&B operators and Singapore’s own second-generation hawkers. A festive setting was created with fairy lights, roaming entertainers, live music, picturesque sea views and of course great food, presenting a great platform for Angliss Singapore to showcase its latest products and enhance brand awareness to the public.

Singapore 以官方飲食合作夥伴身份與來自全球的美食家共同參與這項盛事。活動上，西羅索海灘搖身一變成為延綿一公里長的美食天堂，ITE旅遊學院 (ITE School of Hospitality Showcase)、聖淘沙餐飲營運商及當地第二代小販合共27個飲食攤檔為嘉賓提供各色各樣的美食，令人樂而忘返。活動會場佈置如了童話般的燈光效果，加上醉人海景，以及藝人表演和現場音樂伴奏，當然還有讓人食指大動的各樣美食，統統為Angliss Singapore締造了一個絕佳平台以展示最新產品及提升品牌知名度。賓客可參觀Angliss Singapore的美食之旅，一邊自己選擇食材，

Visitors were able to visit Angliss Singapore Gourmet Discovery to enjoy creating their own gastronomical experience by selecting ingredients and then watching skilled Angliss chefs transform them into delicious one-ofa-kind meals at the onsite pop-up kitchen. The Angliss Singapore booth incorporated a retail area, giving visitors the opportunity to purchase Angliss’ products for their own easy DIY home cooking experience. A Häagen-Dazs ice cream retail pushcart was also onsite much to the delight of those with a sweet tooth or in need of a palate refresher. 享受個人美食創作的難忘體驗，同時欣賞技藝超卓的安得利廚師 With entertainment provided by several popular local bands, attendees were able to enjoy a unique gastronomic experience with good music and multiple Instagramworthy hangouts, guaranteeing a delicious and fun night out.

在美食亭以自己所選的食材製獨一無二的美食。 Angliss Singapore的攤檔設有零售專區，賓客可購買心宜的安得利產品，在家享受簡單的DIY烹飪樂趣。現場亦有Häagen-Dazs 雪糕零售手推車，適合喜愛甜食或藉以放鬆身心的賓客。隨著受歡迎樂隊的音樂伴奏下，賓客一邊享受悅耳的音樂演出，一邊享受獨特的美食體驗，紛紛拿起手機，拍照到Instagram和摯友分享這個難忘的晚上。

foodtalk ISSUE 47

CHEF’S TALK I MACAU

Revisiting Chinese Roots Michelin-starred Pearl Dragon at Studio City Macau, helmed by seasoned Chef Lam Yuk Ming, is about showcasing and elevating age-old Cantonese traditions with new ingredients and techniques By Karen Chiang

Photography courtesy Studio City Macau

FT(Foodtalk): How did you get started in Chinese cuisine? LYM(Lam Yuk Ming): I was referred into the industry by my family, and stayed because I found it to be a way for me to explore and share my Cantonese roots. I’ve not thought about working with other cuisines because I felt it was important to me to stay true to my origins. FT: What brought you to Macau? LYM: I came in 2015 from Beijing, where I was based for four years. As an international city, it has so much varieties and options in terms of ingredients and cuisines too, which I enjoyed exploring and playing with. FT: When did you first learn about Chinese ingredients? LYM: When I was very young. In my childhood, my family often enjoyed both dried and fresh seafood. In a harbourside city such as Hong Kong, it is quite common to use ingredients from the sea where it is freshest and most abundant. My palette was moulded when I was young, but my cooking techniques solidified when I started culinary school. FT: What do you think about Chinese herbal soups? LYM: I definitely believe they can act as an aid to health. Traditionally we should drink different soups each season. For example, in the summer we make use of cooling ingredients such as winter melon and barley to balance out the heat in our bodies. It is a complex subject, and in culinary school we had to learn the correct use of plants, roots and exotic animal parts to create medicinal soups.

把中國風味發揚光大位於澳門新豪影滙的米芝蓮星級餐廳玥龍軒由中廚大師林鈺明師傅打理。林師傅利用創新食材及烹調技巧，為歷史悠久的粵菜演繹新風格 FT(Foodtalk): 你是如何展開中廚的職業生涯？ LYM(Lam Yuk Ming): 起初是家人推薦我學廚，但我發現廚師能讓我探索和分享我的廣東文化，於是便一直留在這行業。我從未想過要烹煮其他地方的菜式，因為我認為飲水思源很重要。 FT: 是什麼原因吸引你來澳門發展？ LYM: 我在2015年來到澳門，之前我在北京待了四年。澳門是國際都市，有五花八門的食材和各色各樣的料理，讓我能盡情探索，一展所長。 FT: 你從何時開始學習烹調中菜？ LYM: 我從很小的時候便開始學習中菜了。童年時，爸爸很喜歡吃新鮮或是曬乾了的海產。像香港這類沿海地區尤其盛產海觧，而且全都非常新鮮。我自小已培養出廚師的味覺，其後我進入烹飪學校，烹飪技巧才逐漸成熟。 FT: 你對中式藥材湯水有什麼想法？ LYM: 我絕對認同藥材湯水對健康有莫大裨益。傳統中醫提倡不時不食，湯水也不例外。例如在夏天，我們應善用如冬瓜和薏米等解暑的食材，讓身體降溫。湯水無疑是一門學問。在烹飪學校，我學到了如何使用合適的植物或動物的各部分來熬煮具藥用療效的湯水。

foodtalk ISSUE 47

Braised abalone, fish maw and Japanese sea cucumber

CHEF’S TALK I MACAU

I’ve not thought about working with other cuisines because I felt it was important to me to stay true to my origins 「我從未想過要烹

其他地方的菜式，因為我認為飲水思源很重要」

Baked Brittany lobster with sea urchin

FT: Why does Pearl Dragon use western ingredients in its dishes? LYM: There are aspects of Chinese cuisine that can be improved through the use of new ingredients. We hope that through combining the east and west, we can elevate the dish and make it even healthier and more delicious. For example, our signature oven-smoked parcel with honeyglazed pork is usually made with chicken liver and pork belly. But we’ve now paired it with goose liver and oyster mushrooms to make it lighter but more flavourful. FT: Tell us more about abalone and bird’s nest – why are they used so much in Cantonese cuisine? LYM: Abalone is rich in protein and unsaturated fat, and in terms of Traditional Chinese Medicine, is good for the liver and eyes. We tend to work with dried abalone from Japan, and fresh abalone from Australia. For bird’s nest, Indonesian ones are the best, with a higher amount of protein and a concentrated taste. FT: What’s the most difficult part of your job? LYM: Getting to know and working with new ingredients. It is often a challenge to initially gain an understanding of unfamiliar products.

Pearl Dragon - private room

FT: 為什麼玥龍軒會使用西式食材來烹調食物？ LYM: 使用新的食材能彌補中菜在某方面的不足。我們希望混合中西食材能使食物味道昇華，使其變得更健康和美味。例如我們的招牌菜鵝肝金錢雞，一般的金錢雞只會使用雞肝和五花腩來烹調，但我們則加入了鵝肝和杏鮑菇，使口感輕盈之餘，味道亦更為豐富。 FT: 為什麼粵菜經常使用鮑魚和燕窩？ LYM: 鮑魚含有豐富的蛋白質和不飽和脂肪。在中醫角度來說，鮑魚對肝臟和眼睛都有很好的功效。我們多數使用來自日本的乾鮑和澳洲的新鮮鮑魚。而印尼的燕窩品質最好，含較多蛋白質，而且味道濃郁。 FT: 工作上最大的挑戰是什麼？

FT: How do you help Pearl Dragon maintain its Michelinstar standards? LYM: Ultimately it is about delivering consistently high quality food and service. We always serve the freshest seasonal ingredients – this is part of Cantonese cuisine’s ethos. We have specials every month, and a new menu every two seasons. In winter, for example, we make use of game such as French partridge and pheasant to achieve a richer taste.

foodtalk ISSUE 47

LYM: 最大的挑戰是如何能運用新的食材。如何把不熟悉的食材融入菜式中，發揮食材最高水洗準，往往是最困難的。 FT: 你是如何保持玥龍軒米芝蓮級的水準？ LYM: 保持一貫的高質素食物和服務最為關鍵。我們循烹飪粵菜的一大原則，就是只選用時令的新鮮食材。我們每月都會推出限定菜式，並且每兩季轉換一次餐牌。例如在冬天，我們會烹煮如法國鷓鴣或野雉等野味，使菜式味道更為豐富。

CHEF’S TALK I MACAU

We always serve the freshest seasonal ingredients – this is part of Cantonese cuisine’s ethos 「我們循烹飪粵菜的一大原則，就是只選用時令的新鮮食材」

Oven-smoked parcel with goose liver and honey glazed barbecued Iberico pork

FT: How long does it take to create a new dish? LYM: Around a week, although it can take longer when we are working with new ingredients that need to be sourced and imported. There will be several meetings with our chefs to see how we can best create something that is true to Pearl Dragon’s quality and taste. FT: What’s the biggest difference between Pearl Dragon and the previous restaurants you’ve worked at? LYM: There is no margin of error allowed here. We have to taste each dish on the menu every morning. If it is not up to standard, we may take it off the menu for the day.

Wok-seared Australian wagyu beef cubes with black garlic

FT: 創作一款新菜式需要花多少時間？ LYM: 大概一星期吧。如果要用上進口的食材，這可能需要更多時間。我們的廚師團隊會進行多次會議，討論如何烹調新菜式，以符合玥龍軒的品質和客人的口味。 FT: 在玥龍軒工作和在其他地方工作有什麼不同？ LYM: 在玥龍軒，我們不允許任何誤差發生。我們每天早上需試食餐牌上的所有菜式。如果味道未如理想，我們會從當天的餐牌上取消這款菜式。

Pearl Dragon - main dining area

foodtalk ISSUE 47

CHINA TALK I BEIJING

foodtalk ISSUE 47

SWEET TALK

A Delicious Journey of

Chocolate Discovery

Patisserie genius Stéphane Leroux leads a joint Puratos and Angliss chocolate demonstration

group of Hong Kong and Macau hospitality professionals were recently invited to join a delicious and creative food journey, “Be Inspired by The Art of Chocolate”, led by one of the world’s greatest chocolatiers, Stéphane Leroux, M.O.F., Technical Director of Puratos Group.

情迷朱古力之旅

Hosted by Puratos Hong Kong and Angliss Hong Kong at Puratos Asia Development Centre, Chef Stéphane created two pralines and a classic French entremet, while demonstrating various advanced techniques for making chocolate decorations.

MOF) 之稱的Stéphane Leroux舉辦了

Chef Stéphane is also the author of the highly acclaimed Bleu Chocolat, a collaboration with Belcolade, Puratos’ authentic Belgian chocolate brand, showcasing over 100 examples of his artistic chocolate that replicate elements and materials including marble, concrete, slate and porcelain

烘焙天王 Stéphane Leroux 與 Puratos 和安得利攜手展示朱古力非一般的魔力近日，Puratos集團技術總監及有法國最佳工匠 (Meilleur Ouvrier de France; 「情迷朱古力」工作坊，邀請了一眾香港和澳門的酒店同業參加這場集美味和創意於一身的美食之旅。「情迷朱古力」工作坊由Puratos Hong Kong和安得利香港在 Puratos 亞洲發展中心合辦。享譽國際的朱古力大師 Stéphane現場炮製兩款果仁糖和經典法式蛋糕，並即席示範各種創新的朱古力伴碟藝術。 Stéphane 是暢銷書Bleu Chocolat的作者。Bleu Chocolat記錄了Stéphane 與Puratos 的正宗比利時朱古力品牌 Belcolade的合作，展示Stéphane如何

with stunning realism, exclusively using Puratos chocolate. As well as an inspiring reference guide, it includes a step-by-step guide for chocolate and pastry professionals to create their own masterpieces. The highlight of the demonstration was a creation adapted from Bleu Chocolat, inspired by his trip to Hong Kong to create his vision for the future: The Panorama Showpiece. From his love of all things associated with water, he especially appreciates the balletic movement of the stingray. But instead of creating just one chocolate stingray he created 12, to bring to life the grace and elegance of a school of stingrays in motion. Everyone attending was enthralled by

Chef Stéphane’s showpiece, and the unique culinary art movement he has pioneered. Just like the title of his book, Chef Stephane’s vision is for a “blue ocean” where there are no boundaries to of creativity, and all you need is respect for chocolate, and the world of art can flow like a stingray gliding through the ocean.

使用Puratos朱古力締造極致的視覺享宴，製造出逾百多件宛如大理石、混凝土、石板和瓷器的朱古力藝術品，匠心獨運。Bleu Chocolat定能啟發讀者無限創意，它同時是一本實用指南，讓朱古力和烘焙專家製造屬於自己的作品。工作坊亮點之一是Stéphane取才自 Bleu Chocolat而即席製作的朱古力藝術品 — 「全景魅影」(The Panorama Showpiece) 。Stéphane表示，「全景

Belcolade chocolate is made from carefully selected cocoa beans, using solely pure cocoa butter and pure, natural vanilla, and exclusively manufactured in the Erembodegem plant in Belgium, according to the traditional Belgian production process.

魅影」的靈感來自他的香港之旅，有感而發再以朱古力創造出他對這個城市的未來願景。Stéphane 從小熱愛和水有關的一切，尤其欣賞魔鬼魚在水中暢泳的姿態。活動上，他合共創作了十二款不同型態的朱古力魔鬼魚，完美傳繹魔鬼魚傲遊暢泳的姿意。活動嘉賓紛紛被Stéphane的作品及他獨特的烹飪精神所吸引。從Bleu Chocolat的書名中，可見 Stéphane的願景是創造一個創意無限的「藍色海洋」。懷著對朱古力和藝術的熱忱，你和我亦可踏上藝術創作之旅，如同魔鬼魚在海洋中暢泳，推動川流不息的創作，百花齊放。 Belcolade朱古力由經專人嚴格挑選的可可豆製成，以傳統的比利時朱古力生產技術，選用純可可油和純天然雲呢拿，於比利時的Erembodegem工廠獨家生產。

foodtalk ISSUE 47

CHEF’S TALK I GUANGZHOU

Gentle Genius Hard work, determination, a commitment to quality and refusal to take shortcuts have seen Chaozhou cuisine specialist Chef Fei rise to the top of his profession FT(Foodtalk): You began your career in Cantonese cuisine at 16. What was your training like at that time? CF(Chef Fei): I started my career as a chef apprentice in 1989, working in a large, busy kitchen. During those four years, my attitude was “work harder than the other 99 people to stand out from the 100”. Through this challenging work and desire to learn, I believe I progressed twice as quickly as my colleagues, which was confirmed when I was made head chef in 1993. Subsequently, I found myself a boss for the first time in my life. FT: Can you describe your early working experience and any mentor figures you worked with who influenced you? CF: I agree with the quote: “If there’s three people, one will be a teacher.” I worked under several famous culinary masters at that time and learned some extraordinary things from them. I can say I was lucky enough to be influenced by many mentors.

Wok-fried Sri Lanka crab with white and black pepper

Braised Dalian scallop with chanterelle and oyster sauce

As long as it’s a quality ingredient, I will consider using it – wherever it is from 「不論食材來自哪裡，只要是優質的食材，我便會考慮放入菜式中」

溫文爾雅的廚藝天王 Chef Fei憑藉勤奮堅毅的意志及力臻完善的精神，成為廚藝界中享負盛名的潮州菜總廚。多年來，Chef Fei對高質素的潮菜始終抱著不一樣的堅持 FT(Foodtalk): 您16歲時便展開了粵菜廚師的職業生涯。可否分享一下您當時的訓練歷程？ CF(Chef Fei): 我在1989年開始了我的學徒生涯，在一間大型餐廳的廚房工作，非常繁忙。在那四年間，我立志要「比另外的 99 人更勤力，令自己能從100人中脫穎而出。」當時的工作具挑戰性，激勵我加倍努力學習。職場上，我相信我晉升的步伐幾乎是同事的兩倍。四年後，即1993年，我晉升成為主廚，其後我更初嚐成為老闆的滋味。 FT: 您可否描述一下早期的工作經歷，以及您的啟蒙導師？ CF: 我一向同意「三人行，必有我師」這句說話。當時我跟隨了幾位著名的烹飪大師學習。在他們的指導下，我的知識增長不少，我十分有幸能受益於他們的教導。

foodtalk ISSUE 47

CHEF’S TALK I GUANGZHOU

As a chef who pays attention to nutrition, health and safety, I must also keep pace with the times 「作為一名注重食物

養、健康和安全的大廚，必須與時俱進」

FT: You have a reputation for cutting-edge modern Chinese cuisine – is this something you always aspired to? CF: As a chef who pays attention to nutrition, health and safety, I must also keep pace with the times. It’s necessary to introduce both innovative ideas and delicious food to our customers. FT: You specialize in Chaozhou cuisine, which, while acknowledged as one of the greatest expressions of Chinese cooking, rarely receives the recognition it deserves. Do you agree with this? CF: Not really – Chaoshan people are all over the world, and our cuisine has already become famous in China and abroad. Whether high-prized delicacies or authentic street food, Chaoshan has become recognised as one of the world’s great foods. FT: Your menu at Mandarin Oriental, Guangzhou’s Jiang by Chef Fei restaurant is very health-driven, featuring a lot of seafood, while you are also known for using

Jiang by Chef Fei

FT: 您以炮製創新中國菜聞名。為中國料理注入新風氣是您一直都想做的事？ CF: 作為一名注重食物營養、健康和安全的大廚，必須與時俱進。同時必需時刻向客戶介紹創新的煮食意念和美味菜式。 FT: 潮州菜是您的專長。雖然潮州菜被認為是最具中國料理特色的菜式之一，但名氣似乎不及其他中國料理。您同意這說法嗎？ CF: 我其實並不太同意。潮汕人遍佈世界各地，潮汕菜亦馳名中外。無論是高檔菜式還是地道街頭小食，潮汕菜都是公認為全球最出色的美食之一。 FT: 您在廣州文華東方酒店天河粵菜餐廳設計的菜式全都非常健康，主打不同種類的海鮮。您在烹調時也以少鹽、少油、少脂肪和糖著稱。在這些限制下要創造出色的菜餚，是否更具挑戰性？ CF: 我喜歡使用新鮮的海鮮，因為海鮮不但富含蛋白質和低脂肪含量，營養價值也十分高。我一直都認為，過多的調味料會影響優質食材的原味。事實上，優質和新鮮的食材是創作美味佳餚的關鍵，當然這亦有賴廚師的技藝。此外，使用季節性的食材同樣是吃得健康的重要因素。

lower levels of salt, oil, fat, and sugar in your cooking. Is it much more challenging to create outstanding dishes under these restrictions? CF: I like using fresh seafood, as it is high in protein, lower in fat and rich in nutritional value. And I have always believed that too much seasoning can compromise the original taste of quality ingredients. Good, fresh produce is key to creating great dishes, along with the chef’s skill. Using seasonal produce is also a contributor to health. FT: Jiang by Chef Fei Restaurant has an excellent reputation for its great service. Why is this so important? CF: There are two prerequisites for excellence in managing a restaurant: production and service. It is essential to let our customers feel welcomed, paid attention to, comfortable and understood. Even with the most stunning products you need your staff to deliver great service to offer the complete restaurant experience. FT: One of your most celebrated creations is deep-fried, swan-shaped dumplings using peppered duck meat. Can you explain how that came about? CF: I made it to represent a symbol of a romantic relationship, for love. And two years ago, I changed the original yellow swan into a black swan, which is even more visually striking.

FT: 天河粵菜餐廳以一流的服務質素見稱。為什麼好的服務如此重要？ CF: 產品和服務質素是管理餐廳的兩個先決條件。讓顧客感覺賓至如歸及舒適是至關重要的，讓顧客體會到我們深諳他們的需要是優質服務的關鍵。即使有最上盛的佳餚，只有優質的待客服務才能令顧客有完美的用餐體驗。

foodtalk ISSUE 47

CHEF’S TALK I GUANGZHOU

It is essential to let our customers feel welcomed, paid attention to, comfortable and understood 「讓顧客感覺賓至如歸及舒適是至關重要的，讓顧客體會到我們深諳他們的需要是優質服務的關鍵」

FT: You don’t hesitate in using unconventional Western ingredients such as mayonnaise when it suits you. Can you explain your thinking here? CF: As long as it’s a quality ingredient, I will consider using it – wherever it is from. Chinese diners are also increasingly becoming open-minded in this sense, and it’s a trend we will see moving forwards. It’s a question of maintaining the core taste but expressing it in diverse ways. FT: You have collaborated with other Mandarin Oriental properties, for example when you helped open Li Feng at Mandarin Oriental, Jakarta in 2016. What did you enjoy about that experience? CF: I have been very fortunate in cooperating with Mandarin Oriental properties, and while working on the Li Feng project, experienced both the national cuisine and unique charm of Jakarta. With a Muslim majority population, you won’t find much pork in Indonesia, which challenged us in designing our menus, but I think we successfully worked around this. FT: You are a highly awarded chef, winning a wide range of industry honors. What do you put this down to? CF: I’ve worked very hard to get to this point, and while I’ve enjoyed the recognition, I will never forget where I came from and everything and everyone who has helped me along the way.

FT: 岭南黑天鵝酥是您最著名的菜式之一。可否向讀者介紹一下這點心的創作靈感？ CF: 我認為它是浪漫愛情的象徵。兩年前，我將原來的黃天鵝酥變成了黑天鵝酥，令視覺上更有衝擊力。 FT: 您會在中式料理中使用如蛋黃醬這類西式食材，在中式料理增添西式色彩。為什麼您會採取這種非傳統的料理烹飪方法？ CF: 不論食材來自哪裡，只要是優質的食材，我便會考慮放入菜式中。在這方面，中國食客對食材也續漸地抱著開放的態度，我認為這將是業界一大趨勢。食材和調味是其次，重點是如何以不同的烹飪方法保留菜式的精髓。 FT: 您曾與其他文華東方酒店合作，例如您在2016年在雅加達文華東方酒店開辦了Li Feng粵菜餐廳。當時的經驗有給您帶來什麼啟發嗎？ CF: 我非常幸運能與文華東方的其他酒店合作。在創立Li Feng 粵菜餐廳時，我有機會品嚐印尼當地的美食，以及體驗雅加達的獨特魅力。由於大多印尼人信奉回教，故此在印尼非常難買得到豬肉。即使在設計菜單時遇到重重挑戰，我們的團隊亦成功克服了困難，創造別具特色的菜單。 FT: 您在業內享負盛名，屢獲殊榮。您認為是什麼驅動您達到今天的成就？ CF: 一分耕耘，一分收穫。我在過去付出了很大的努力才得到今天的成就。我的努力得到業界認可，我會飲水思源，毋忘初衷，永遠感謝所有幫助過我的良師益友。

Steamed lobster cooked in rice wine and egg

foodtalk ISSUE 47

CHINA TALK I SHANGHAI

A Winning Approach Chocolate champion leads Cacao Barry demonstration session at Angliss Shanghai

成功方程式

朱古力冠軍大師與可哥百利於Angliss Shanghai舉辦了一場分享演示會

artnering with high-end French chocolate brand Cacao Barry, Angliss Shanghai was honored to welcome 2015 Meilleur Artisan Chocolatier Au Monde winner and World Chocolate Masters champion, Vincent Vallée, to host a two-day session for the company’s baking professionals and chocolate lovers. Vincent demonstrated and shared his skills and knowledge during the event, giving guests the chance to take a closer look at his three awardwinning chocolate desserts.

擁有2015年 “世界最佳朱古力大師(Meilleur Artisan Chocolatier Au Monde)” 這項至高榮譽的Vincent Vallée，在法國高端朱古力品牌可哥百利的邀請下，來到了Angliss Shanghai，為安得利專業烘焙客戶帶來了為時兩天的朱古力和甜品分享演示會。參賽時獲獎的三款作品也在分享演示會中一一展示。

At the young age of 27, Vincent’s exceptional chocolate-styling skills and creativity earn him the championship of WCM (World Chocolate Masters). The two demonstration sessions hosted by Angliss Shanghai were full of fun and dynamics, with the audience enthusiastically participating in the Q&A session and interacting with the acclaimed chef. The making of four desserts and a handmade chocolate were demonstrated at the event to manifest Vincent’s passion for chocolate, as well as the high-quality brand of Cacao Barry and professionalism of Angliss. Over 140 customers from eastern China were able to experience a combination of the finest products and service from Angliss.

foodtalk ISSUE 47

Vincent Vallée 在27歲時就憑藉極高水準的朱古力造型技藝和創意，榮獲WCM (World Chocolate Masters) 世界朱古力大師賽的冠軍。此次在Angliss Shanghai 連續上演兩場的分享演示會節奏明快及氣氛活躍。客戶都踴躍與大師互動，並參與現場提問，十分積極。此次展示的四款甜品和一款手工朱古力，表達了 Vincent Vallée對朱古力的熱誠、專業品牌可哥百利的高品質，以及安得利的專業。讓來自華東的一百四十多位客戶感受我們優秀的產品和服務。

CHINA TALK I BEIJING

Masterclasses Harness the Power of the Seasons French pastry master joins hands with Boiron and Angliss to redefine luxury French desserts

aised in Western France, Michel Willaume, winner of the prestigious 2001 Coupe du Monde de la Patisserie (World Cup of Pastry), grew up surrounded by pastries. He demonstrated his passion and talent for desserts in his early days and had mastered the making of most of the traditional French desserts over the years. He spiced his creation up with his unique creative concepts, which earned him the industry-acclaimed titles such as the “The Master of Impressionist-inspired Dessert” and “The Godfather of Dessert”. In partnership with Boiron, Angliss Beijing recently invited Michel Willaume to orchestrate two French dessert masterclasses. Hailed as the master of impressionist-inspired dessert, Michel has his own philosophy when it comes to the application of dessert. During the training sessions, Michel integrated the high quality ingredients provided by Angliss and his innovative world-class craftsmanship to create four French desserts: “Spring”, “Summer”, “Autumn” and “Winter”. These desserts are truly an ode to the seasons, perfectly illustrating the beauty of nature.

大師級的甜品季節頂級西點大師與法國寶茸攜手安得利為你帶來創新的法式甜品體驗 Michel Willaume，2001年世界盃甜品大賽冠軍，出生於法國西部及糕點的世界裡長大，從小就顯現出對於甜品的熱情及天賦，並掌握了最傳統的法式甜品的製作方法。他以其獨特的創作理念，獲得業界 “甜品界的印象派畫家” 及 “甜品界的時尚教父” 等美譽。安得利北京攜手寶茸邀請了Michel Willaume為大家開辦了兩場生動的大師課堂。作為甜品界的印象派畫家，對甜品的應用有自己獨特的創意理念，此次培訓課程中， Michel為我們帶來了四款名為 “春”、“夏”、“秋”、“冬” 的法式甜品，透過安得利甄選的食材，加上大師的創新手法，完美地釋演了自然之真，四季之美。

CHINA TALK I SHENZHEN

Angliss Shenzhen Hosts Food & Beverage Fair Angliss Shenzhen joined hands with top international food suppliers to gather the cream of the catering industry at a gala in Huizhou

ngliss showcased a wide range of its great products and took professionals across hotel, bakery and food manufacturing sectors on a remarkable culinary journey. The venue was divided into three exhibition zones - Afternoon Tea, Food & Beverage, and Baking. A plethora of globally renowned F&B brands, including Boiron, President, Cacao Barry, Rosedale Ruby, Tartufi Morra from Italy, and Sliver Fern Farms from New Zealand, showcased top quality products and delivered on-the-spot gourmet experiences for customers, capturing the hearts of guests and foodies.

安得利深圳餐飲交流會安得利深圳聯合全球優質食材供應廠商與餐飲業界相約在惠州，為大家帶來一場餐飲盛會現場彙集了世界各地優質美食，吸引眾多酒店、烘焙業、食品領域等專業人士，與安得利一起體驗美食所帶來的樂趣。場地分為三大展區，分別為下午茶專區、餐飲及烘焙專區。眾多國際知名餐飲品牌在場內展示包括寶茸、總統、可哥百利、Rosedale Ruby、義大利塔菲摩拉、紐西蘭銀蕨農場等等，展會中的食品現場新鮮即製讓客戶品嚐，無數食客為之傾心。這場盛會，讓參會的客戶們收穫不小，不論是與廚師們

The event added extra value for participants by bringing them up close to chefs and highlighting quality food brands.

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近距離交流，或是尋找優質食材品牌，交流會於熱烈的氣氛中劃上完美的句號。

HOT TALK

Let’s do Brunch!

Photo: Wikipedia

A tradition started in the west, Asia is now home to its own distinctive mid-meal phenomenon

he origins of what we now call brunch may be shrouded in the mists of time but there’s no doubt that a culinary concept that has been truly embraced by much of the world. And Asia is certainly no exception – stroll around Hong Kong, Singapore, Kuala Lumpur, Bangkok and you’ll be spoilt for brunch options. But what is brunch exactly, and how did it become the new king of meals?

享受早午餐的樂趣！雖然早午餐源於西方的傳統，但它在亞洲重新定位，成為一種獨特的餐飲文化關於早午餐由何時開始成為傳統的一部份，已無從稽考；但毫無疑問，這是一種現時受世界各地追捧的飲食概念。亞洲地區亦不例外，無論是身處香港、新加坡、吉隆坡還是曼谷，各式各樣的早午餐定讓您大飽口福。然而，究竟早午餐是什麼？而它又是怎樣躍升成為飲食界的新寵兒？

Brunch is defined as a combination of breakfast and lunch usually eaten late morning to early afternoon, typically between 10am and 2pm. However, what makes brunch feel more decadent than other meals is that alcoholic drinks, usually sparkling wine or cocktails, often accompany it. In Britain, particularly among the middle class, a meal that was more than just breakfast but not a formal ‘dinner’ was popular going back several hundred years. This could have included roasts meats, egg dishes, root vegetables, soups and more. In the United States it wasn’t until the 1930s that the word brunch was used, initially in dining spots across New York where now classic dishes such as eggs benedict, bagels and lox, French toast and pancakes were popularised.

Photo: Valeria_aksakova/Freepik

早午餐被形容為早餐和午餐的結合，享用時間通常為早上10時至下午2時之間。不過，早午餐之所以給人更為精緻的印象，是因為早午餐一般都會以起泡酒或雞尾酒等酒精飲品佐餐。早於幾百年前的英國，特別是中產階層之間，這種比早餐更為豐富，但又不如晚餐般正式的餐點已相當受歡迎。烤肉、蛋類菜餚、根莖類蔬菜、湯品等都是早

Since then the tradition has never really gone out of style. A fun, stylish meal where you can catch up with friends and eat and drink your way through the overindulgences of the night before, brunch is now served in every major city. Asia has in particular made the meal its own, and in addition to western classics, you can expect to find curry, fried rice and noodles, chicken wings, and even dim sum on the menu. One drink that has become synonymous with the brunch experience is Bloody Mary, partly because its main ingredient, tomato juice, gives the impression of healthfulness (even though it is combined with vodka). Now fashionable is to augment it with savoury elements such as celery, bacon strips, pickles or even cheese.

午餐的常見菜色。但直至1930 年代，早午餐文化傳入美國，在紐約率先廣泛使用早午餐「Brunch」一詞。班尼迪克蛋、百吉餅和熏鮭魚、法式多士和煎餅等現時廣為人知的早午餐經典菜式都是靠當年的熱潮一舉成名。自此之後，早午餐便一直歷久常新。全球各地的大城市中隨處都有餐廳供應早午餐，讓您在一夜狂歡後仍能一邊享用精緻美食，一邊與好友把酒言歡，輕鬆暢敍。亞洲的早午餐更將當地的飲食風格融入其中，除了西方的經典菜式，咖哩、炒飯和麵食、雞翼，甚至是點心等食品經常出現在他們的早午餐餐單上。迷人血瑪莉 (Bloody Mary) 亦因早午餐而重拾人氣，部份原因是因為這款飲品的主要成份是蕃茄汁，即使飲品中含有伏特加，但仍能給人健康的感覺。而現在較流行的是使用芹菜、煙肉條、泡菜甚至芝士等為飲品添加鹹味。

Photo: Wikipedia

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SLICE OF THE PAST

Photo: Pho

Unsung Hero

An interviewee in this issue is renowned Chaozhou Chef Fei of Mandarin Oriental Guangzhou’s Jiang by Chef Fei. But what is Chaozhou Cuisine, and why isn’t it better known? haozhou, also known as Teochew or Chiuchow cuisine, originated in the Chaoshan region of the eastern part of China’s Guangdong Province, incorporating the cities of Chaozhou, Shantou and Jieyang. The region already includes Cantonese, or Yue food, regarded as one of the Eight Culinary Traditions of Chinese cuisine, which automatically precludes Chaozhou from the prestigious list. However, many fans of Chinese food believe Chaozhou deserves to be regarded as some of the very finest the country has to offer. This is borne out by the popularity of Chaozhou lu shi, or braised dishes, which can be found in typical Cantonese restaurants in mainland China and Hong Kong.

While Chaozhou cuisine bears some similarities to that of Fujian, its cooking methods, primarily steaming, braising and poaching, with less deep frying, combined with its reliance on fresh ingredients, give it a reputation as some of China’s healthiest. This can also be demonstrated in its emphasis on seafood and vegetarian dishes, as well its seasoning, which is far lighter than most other Chinese cuisines, relying instead on the freshness and quality of the ingredients to provide superior taste. Meals at authentic Teochew restaurants often start and end with small cups of strong oolong Iron Buddha tea, thought to aid digestion. It is also known as kung fu tea because of the flavour punch it packs. Cold dishes are popular as starters, including cold boiled crab and spiced goose, before main courses of steamed fish, roasted suckling pig and braised goose, as well as prestigious items such as shark fin and bird’s nest soups and lobster. Omelettes containing oysters and coriander are perennial Chaozhou favourites, as are vermicelli noodles. Meanwhile Chaozhou sauces and condiments that give the cuisine its distinctive flavour can include preserved limes, olives and fermented bean sauces.

Photo: enciktan.com.sg

無名英雄今期名廚坊訪問了廣州文華東方酒店天河粵菜餐廳的知名潮州Chef Fei。究竟潮州菜是什麼？為何潮州菜的知名度不及其他中國料理？潮州菜起源於中國廣東省東部的潮汕地區，包括潮州、汕頭和揭陽等城市。由於被視為中國八大烹飪傳統之一的廣東菜（亦稱為粵菜）早已包括潮汕地區的菜式，因此潮州菜亦理所當然地被排除在中國名菜榜以外。然而，不少鍾情中國菜的食家均認為潮州菜應被視為全中國最美味的料理之一。事實上，在中國內地和香港的一般粵菜酒家中不難找到潮州鹵水或紅燒菜餚的蹤影，證明潮州菜確實非常深入民心。雖然潮州菜和福建菜有相似之處，但潮州菜主要以蒸、炆和燉作為主要烹飪方法，相較之下較少油炸食物，加上潮州菜主要選用新鮮食材，當之無愧成為中國最健康的地方料理之一。潮州菜經常使用海鮮和素食為食材，調味亦較其他中國料理清淡得多，主要靠食材的鮮味和質量炮製美味佳餚。同時，正宗的潮州酒家在餐前和餐後通常都會為顧客提供一小杯濃濃的鐵觀音茶，以幫助消化。由於茶的味道濃郁，故亦被稱為功夫茶。不論是食用蒸魚、乳豬、燒鵝，還是魚翅、燕窩和龍蝦等名菜前，顧客大多喜歡先來一些凍蟹和鹵水鵝等冷盤。此外，以芫茜增加色香味的蠔餅和潮式家鄉炒米粉亦是潮州酒家的全年熱門菜式。最後不得不提的是由咸檸檬、橄欖和豆醬等具獨特風味食材而製

Photo: Hot Thai Kitchen

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成的潮州醬油和調味料。有了這些調味法寶，絕對能讓你從此愛上潮汕料理。

TALK OF THE TOWN

Drinking to turtle conservation The Olive Ridley Brewing Company, created with a mission to protect Olive Ridley sea turtles, has launched in Hong Kong, where its small-batch artisan beers are available at 19 restaurants, bars and liquor stores throughout the city. Beer lovers can choose from three exclusive craft brews – Pacific Pilsner, Shell Shock IPA and Morjim Pale.

為保育海龜乾杯以保護太平洋麗龜為宗旨的 Olive Ridley Brewing Company 最近在香港的 19 間餐廳、酒吧和酒莊推出小批量手工啤酒，讓啤酒愛好者可以品嚐到三種獨家精釀的啤酒口味，包括Pacific Pilsner、Shell Shock IPA 和 Morjim Pale Ale。 https://oliveridley.beer

Tastings Group launches Room 309 Nestled within chic boutique hotel The Pottinger Hong Kong in the heart of Central, Room 309 is a refined new cocktail venue helmed by award-winning Tastings Group’s mixologist, Antonio Lai. Lai is also the mastermind behind Quinary, Origin, The Envoy, Angel’s Share Whisky Bar & Restaurant and VEA Restaurant & Lounge.

Tastings Group 旗下 Room 309 酒吧隆重開業位於中環的核心地帶的Room 309即將於時尚精品酒店 The Pottinger Hong Kong 內開業。Room 309提供精緻雞尾酒會場地，並由屢獲殊榮的Tastings Group 調酒師 Antonio Lai 主理。除 Room 309 外，Antonio 亦是Quinary、Origin、The Envoy，Angel’s Share 威士忌吧及餐廳和 VEA 餐廳酒廊的幕後策劃人。 www.room309.hk

In-flight mooncakes Private jet charter company VistaJet recently collaborated with Michelin-starred Duddell’s restaurant to create an exclusive in-flight menu and limited edition mooncakes to celebrate Chinese Mid-Autumn Festival. Guests could also enjoy the onboard menu at Duddell’s in Hong Kong and London, which offer classic Cantonese favourites in a sophisticated setting.

空中月餅為慶祝中秋佳節，私人包機公司 VistaJet 最近與米芝蓮星級食府 Duddell’s 餐廳合作，設計了一份獨家的飛機餐單和限量版月餅。除了在飛機上，顧客亦可在香港和倫敦的Duddell’s 餐廳品嚐這些空中的滋味，在精緻的環境中享受經典粵菜。 www.vistajet.com

Bringing the pizza party Kytaly, the award-winning Geneva-based Italian restaurant coowned by legendary pizza chef Franco Pepe, will open its first overseas restaurant in Hong Kong. Kytaly Hong Kong’s menu will feature 19 pizzas from classics to signature creations, as well as a range of Italian salads and classic desserts. The restaurant will also debut Hong Kong’s first Campari Bar.

精彩的薄餅派對著名日內瓦意式餐廳 Kytaly 將在香港開設其首間海外分店！Kytaly 由傳奇薄餅大師 Franco Pepe 與友人合資創辦，獲奬無數。Kytaly Hong Kong 的餐單除包括 19 款經典薄餅及其招牌創作薄餅外，更會提供一系列意大利沙律和傳統甜品。此外，餐廳亦會隆重開設香港首間 Campari Bar。 www.kytaly.hk

Zuma announces redesign Celebrating over a decade in Hong Kong, Zuma has carried out a redesign and renovation of its fifth floor restaurant and kitchen, joining forces with long time design partner, Tokyo based Noriyoshi Muramatsu, to usher in a new look. Located at The Landmark in Central, Zuma offers a sophisticated twist on the traditional Japanese izakaya style of informal eating and drinking.

密切期待Zuma的全新面貌為慶祝在香港成立超過十週年，Zuma 最近宣布將重新設計和翻新其位於The Landmark五樓的餐廳和廚房。是次工程將與長期設計夥伴、來自東京的日本餐廳設計大師Noriyoshi Muramatsu合作。Zuma 是一間提供傳統日式居酒屋風格的休閒飲食餐廳，工程完成後，將為顧客帶來全新的餐飲體驗。 www.zumarestaurant.com

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TALK OF THE GLOBE

Shilla Seoul launches exclusive beer The Shilla Seoul has launched its own exclusive craft beer, Golden Ale S, making it the first hotel in Korea to offer its own branded brew. Created by the hotel’s food and beverage team in cooperation with one of Korea’s top breweries, the beer’s blend of Pilsner malt and Pacific Northwest hops give it a rich aroma with a fresh, fruity finish

新羅首爾推出獨家風味啤酒新羅首爾（Shilla Seoul）最近推出了的一款名為Golden Ale S的手工精釀啤酒，使其成為韓國第一間提供自家品牌啤酒的酒店。這款啤酒由酒店的餐飲團隊與韓國頂級啤酒廠合作炮製，透過混合 Pilsner 麥芽和太平洋西北部的啤酒花，為啤酒帶來濃郁香氣和清新果味。 www.lhw.com/hotel/The-Shilla-Seoul-Seoul-Korea

Cebu Pacific introduces Filipino favourites Cebu Pacific has introduced a new array of in-flight meals that showcase flavours from home – from comfort food to classic Filipino dishes to more contemporary cuisine. In partnership with renowned MIASCOR-Gate Gourmet Philippines, the new Cebu Pacific menu offers a wide selection of hot plates and savoury bites. Halalcertified, all dishes come with nutritional and product information.

宿霧太平洋推出菲律賓著名美食最近，宿霧太平洋航空推出了一系列的全新飛機餐，不論是小食、經典菲律賓菜式、還是現代美食，都一一展示了這個千島之國的家鄉風味。透過與著名的 MIASCOR-Gate Gourmet Philippines 合作，宿霧太平洋航空的全新餐單提供了各種熱食和鹹味小吃。此外，不論是清真認證食物或是其他菜式都提供了營養和產品資料，讓顧客用餐時倍感安心。 www.cebupacificair.com

Promoting Aussie wine worldwide The Australian Tourism Export Council will spearhead a programme to support and educate Australian wine businesses in marketing themselves to international visitors. ATEC will assist wine businesses across the country to engage with the growing international tourist market, helping to build more successful wine experiences for tourists.

在全球推廣澳洲葡萄酒澳洲旅遊出口委員會（ATEC）將帶頭推動一項計劃，以支持和教育澳洲的葡萄酒企業向國際遊客推銷自己的佳釀。 ATEC將協助全國各地的葡萄酒企業投身持續增長的國際旅遊市場，藉此為遊客帶來更難忘的絕佳葡萄酒體驗。 www.atec.net.au

Auckland welcomes new dining precinct Queen’s Rise, a laneway-style dining precinct boasting worldclass design, is opening its doors at the iconic 125 Queen Street where it will introduce a collection of international eateries to Auckland’s CBD. Drawing inspiration from the bustling dining precincts of Australasia, Europe and New York, Queen’s Rise brings together 11 of the best Auckland independent hospitality specialists and restaurateurs.

期待奧克蘭新餐飲區的誕生皇后街（Queen’s Rise）是一條擁有世界級設計的餐飲大道，而新的餐飲區將在皇后街 125 號這個地標位置開幕，為奧克蘭的核心商業區引入一系列國際餐館和食肆。皇后街餐飲大道的設計靈感來自澳大拉西亞、歐洲和紐約的繁華餐飲區，當中匯集了 11 位頂尖的奧克蘭獨立餐飲專家和餐廳經營者，為奧克蘭的餐飲業打造全新局面。 www.heartofthecity.co.nz/article/queens-rise

Nobu Hospitality opens in Tel Aviv Lifestyle brand Nobu Hospitality is continuing its global expansion with the Nobu Hotel Tel Aviv, the 17th hotel in the brand’s portfolio. With design by Gerry Schwartz and Heather Reisman, the luxury hotel will have a Nobu restaurant at its core, 38 guest rooms, large garden, fitness centre, pool, outdoor spaces and a rooftop function area.

Nobu Hospitality 將於特拉維夫開業優質生活品牌 Nobu Hospitality 於特拉維夫開設旗下第 17 間酒店，藉此繼續擴充其全球業務。此間名為 Nobu Hotel Tel Aviv的豪華酒店由 Gerry Schwartz 和 Heather Reisman攜手設計，其主要區域設有 Nobu 餐廳、38間客房、大型花園、健身中心、游泳池、室外空間和一個位於屋頂的多功能活動區。 www.nobuhotels.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

Angliss Macau Food Service Limited 196-242 Rua dos Pescadores, Edf Industrial Ocean II Fase, 4-Andar C & D, Macau

Hangzhou 杭州

Shenzhen 深圳

Room 4001, 4/F, Block 1, No. 1191 Ling Ding Road, Jianggan District, Hangzhou, China

Building 3B, Block B, Baosheng Industrial District, No. 1 Mabu Road Bainikeng Village, Pinghu Town, Longgang District, Shenzhen, China

Angliss Shanghai Food Service Limited - Hangzhou Branch

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 T. +86 571 8681 0896 | F. +86 571 8681 0196

Nanjing 南京

T. +853 2886 2886 | F. +853 2886 2828

No. 29-5 Changhong Road, Jianye District, Nanjing, China

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 8622 8102 | F. +86 25 8622 8102

Angliss Beijing Food Service Limited

Angliss Guangzhou Food Service Limited

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

Unit 01-08, 25/F, Jia Xing Square, No. 22 Baiyun Road, Guangzhou, China

T. +86 10 8908 3501 | F: +86 10 8586 4880

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

Angliss Beijing Food Service Limited - Tianjin Branch Room 530, Yunhan Office Building, Hongqiao District, Tianjin, China

安得利（北京）食品貿易有限公司 - 天津分公司天津市紅橋區雲漢寫字樓530室 T. +86 22 8729 0198

T. +86 20 8921 9188 | F. +86 20 8921 9168

安得利（瀋陽）食品貿易有限公司瀋陽市渾南區渾南西路5號香龍閣2樓 T. +86 24 8122 1688 | F. +86 22 8122 1688

Chongqing 重慶

Angliss Chengdu Food Service Limited - Chongqing Branch Room 25-4, Unit 2, 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

Kunming 昆明

Angliss Chengdu Food Sevice Limited - Kunming Branch

T. +86 311 8262 1608

East Air Cargo Department (Yinxiang Warehouse), Wujiaba, Guandu District, Kunming, Yunnan, China

Shandong 山東

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）

T. +86 531 8711 9769

T. +86 871 6382 9678

Xiamen 廈門

Angliss Guangzhou Food Service Limited - Xiamen Branch

Shanxi 山西

Angliss Shanxi Food Service Limited

Room 303, Wanxiang Business Center (Airport North), No. 1690 Gangzhong Road, Huli District, Xiamen, China

Room 925, B Zone, 168 Block Feiyun International Office Building, No. 186 Pingyang Road, Xiaodian District, Taiyuan, Shanxi, 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

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. +86 592 5635 630 | F. +86 592 5635 609

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十路333號

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.301, Building 1, Muyun Town Sci-Tech Park, 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暮雲工業園新興科技產業園1棟3樓 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

Haikou 海口

Angliss Haikou Food Service Limited No. 22, West Xingye Road, Hong Kong-Macau Industrial Zone, Xiuying District, Haikou, Hainan, China

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

Sanya 三亞

Angliss Sanya Food Service Limited

Foshan 佛山

Comprehensive Building, Block A, Yugehaiyun Residential, Hongsha Community, Sanya, Hainan, China

Shanghai 上海

Angliss Shanghai Food Service Limited

Ding Hao Cold Chain Logistics Industry Park, No.12 Jiangshaer Road, Zhangcha, Chancheng District, Foshan City, Guangdong Province, China

三亞安得利食品有限公司海南省三亞市吉陽區紅沙社區漁歌海韻A棟綜合樓（一至三層商業）

5F., Block B, No. 4 Building, No. 1 Hongqiao Headquarters, No. 100 Zixiu Road, Minhang District, Shanghai, China

佛山安得利食品有限公司佛山市禪城區張槎江沙二路12號鼎昊冷鏈物流產業園

T. +86 351 8065 567

Angliss Foshan Food Service Limited

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

No.333, Grass Land Ten Road, Xi’an Economic and Technological Development Zone, Xi’an City, Shaanxi Province, China

Zhengzhou 鄭州

成都安得利福斯食品有限公司四川省成都市郫都區工業港北片區港通北四路870號2樓

Room 1107, E Block Haiyuetiandi Office Building, Qiaoxi District, Shijiazhuang, Hebei, China

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

Angliss Xi’an Food Service Limited

No. 870, 2/F, Gangtong North Four Road, Hongguang Town, Pi County, Chengdu, China

Angliss Shijiazhuang Food Service Limited

Room 1418, Greenland Jingya Garden Commercial Building, Central District, Jinan City, Shandong Province

Xi’an 西安

T. +86 29 8873 4883 | F. +86 29 8873 4883

Shijiazhuang 石家莊

Angliss Shandong Food Service Limited

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

Angliss Chengdu Food Service Limited

T. +86 23 6330 2009

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1107室

No. 3, Building 19, Jinqiao farmers market, No. 169 Kunlun avenue, Nanning, Guangxi, China

Chengdu 成都

Shenyang 瀋陽

2/F, Xianglong Pavilion, 5 Hunnan West Road, Hunnan District, Shenyang, Liaoning, China

Angliss Nanning Food Service Limited

Guangzhou 廣州

T. +86 28 6496 7838 / +86 28 6496 6001

Angliss Shenyang Food Service Limited

Nanning 南寧

T. +86 771 3947 620 | F. +86 771 3947 646

No. 10 Hongda South Road, Yi Zhuang Economic & Technological Development Zone, Daxing District, Beijing, China

Tianjin 天津

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

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

Beijing 北京

Angliss Shenzhen Food Service Limited

T. +86 898 8863 0698 F. +86 898 8863 0318 / +86 898 6595 4474

T. +86 757 8228 1651

www.angliss.asia

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

foodtalk 名廚坊

47-51 Kwai Fung Crescent, Kwai Chung, N.T., Hong Kong (Pickup Point)

香港新界葵涌葵豐街47-51號 (取貨點)

T. +852 2615 0822 | F. +852 2615 0855

Hong Kong Island shop:

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

T. +852 2573 7433 | F. +852 2838 4071

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

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 E: info@louloufm.com www.louloufm.com

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

Sweet la Vie

Miumi Japan Food (A Division of Angliss Singapore Pte Ltd)

香港新界葵涌葵豐街47-51號

御海日本食品有限公司

47-51 Kwai Fung Crescent, Kwai Chung, N.T., Hong Kong T. +852 2494 4988 | F. +852 2494 4987 www.sweetlavie.com.hk

Angliss Singapore Gourmet Partner Pte. Ltd 232 Pandan Loop, Singapore 128420 T. +65 6602 0790 | F. +65 6778 0153

Gourmet Partner Vietnam

M Floor, Phu Nu Building, 20 Nguyen Dang Giai, Thao Dien Ward, District 2, Ho Chi Minh city, Vietnam

232 Pandan Loop, Singapore 128420 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

FoodPride Him Kee Food Distribution Company Limited

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 5131 6399 | F: +603 5131 9233 www.bidfood.com.my

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

CHEFâ&#x20AC;&#x2122;S TALK I MACAU

MACAU I CHEFâ&#x20AC;&#x2122;S TALK

foodtalk ISSUE 47

MACAU I CHEFâ&#x20AC;&#x2122;S TALK

foodtalk ISSUE 47

Angliss Asia - foodtalk Issue 47 - Man of the Moment

Articles inside

Man of the Moment- Marcus Mathyssek (Grand Hyatt Hong Kong)