CHEF’S TALK I MACAU
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AMUSE BOUCHE An introduction from CEO - Asia Johnny Kang
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COVER STORY HONG KONG
ANGELO AGLIANÓ As a Sicilian native, the influential chef draws on his rustic upbringing to inspire him in his role as director of Tosca di Angelo at The Ritz-Carlton, Hong Kong
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HEALTH TALK
Not all fats are unhealthy, with many having positively beneficial effects, bucking decades of long-held beliefs
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BEHIND THE STOVE MACAU
GIOVANNI GALEOTA
Combining his Neapolitan identity and Michelinstarred background, the Chef de Cuisine at Casa Don Alfonso at the Grand Lisboa Hotel keeps things simple
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BOOK TALK
Feel you could do with brushing up on your Christmas turkey skills and other festive dishes? This is the title you need in your stocking
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TALK FRESH
Duroc d’Olives brand is a triumph of nature and nurture, with outstanding breeding and rearing producing some of the world’s finest pork
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RESTAURANT INSIDER SINGAPORE
EMMANUEL STROOBANT
In spite of his two Michelin stars, The Chef-Owner of Saint Pierre believes he is still on a lifetime journey of learning and discovery
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EVENT TALK
Angliss Singapore enjoyed a busy end to their year, participating in several exciting events including Sentosa GrillFest 2020
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SLICE OF THE PAST A look at the cuisine of Sicily, home to this issue’s cover star Chef Angelo Aglianó and an island blessed with outstanding produce of every variety
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CHEF'S TALK GUANGZHOU
RAYMOND LIM
The ambitious Singaporean head chef and managing partner at Club Emmelyn Hospitality Group outlines his no-compromise approach to success
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CHINA TALK
Angliss Shanghai holds a launch party for new dairy range from President; Angliss Guangzhou and Angliss Beijing host Boiron demonstrations
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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
Over 1.5 years later we are one family, both kitchen and service. There is an understanding, almost like telepathy or magic between us
Risotto acquerello with hokkaido sea urchin, wasabi and broccoli rabe
Traditional tiramisu with coffee granita
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Private Dining Room - Floria
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COVER STORY I HONG KONG
You must innovate intelligently, and not change the soul of the dish or the emotion it evokes, or your diners won’t come back
Red star grouper in matalotta fish soup with olives, capers and cherry tomatoes
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Tosca di Angelo
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COVER STORY I HONG KONG
Doing a simple dish is much more difficult than doing a complicated one ‌achieving the wow factor with just two ingredients shows skill, respect, understanding, love and commitment
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Casa Don Alfonso - Private room
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I have many memories of food, but in particular, my grandmother preparing her ragout every Sunday, which woke me in the morning with its heady scent
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At Casa Don Alfonso we only use traditional Italian recipes. I would never consider mixing Italian cuisine with that of other countries
Casa Don Alfonso
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The DNA of Italian cuisine is based on simplicity – few elements are assembled but they must each have taste and character
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RESTAURANT INSIDER I SINGAPORE
I believe simplicity is the key to achieve a balance in flavours while letting the quality ingredients shine
Saint Pierre
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When I arrived in Singapore I decided that instead of mixing Thai, Chinese and Indian ingredients I would instead get them from the place I consider the best for produce – Japan
Shoukouwa
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There will never be a day where one of us will say, “I know everything about food, recipes, techniques, ingredients or cultures�. There is so much to learn, and it is a never-ending journey
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Emmelyn 37
As to creating recipes, I prefer simplicity, and focus on flavours rather than trying to make things pretty but without depth and complexity
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Focusing on your passion with hard work is the key to success. When you excel at what you are passionate about, recognition is just a matter of time
New Zealand lamb rack, goat’s cheese, green pea puree, lamb tortellini, minted lamb jus
Emmelyn
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Seeing those people who learned from you grow into excellent hospitality professionals and start to make positive contributions to the industry, that feeling of accomplishment is incomparable.
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CHEF’S TALK I MACAU
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MACAU I CHEF’S TALK
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