Angliss Asia - foodtalk Issue 61 - Chain of Command

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foodtalk ISSUE 61

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AMUSE BOUCHE An introduction from CEO - Asia Johnny Kang

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COVER STORY HONG KONG THOMAS MAK

Human relationships and cultural communication play a significant part in his crucial role at Jardine Restaurant Group, explains the supply chain management director

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TALK FRESH

Australia Bone Roasters’ top-quality veal, beef and chicken stocks and reductions have become the go-to for chefs looking to elevate and enhance a wide variety of dishes

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CHEF’S TALK SINGAPORE JULIEN MERCIER

Two years in the making, opening Claudine has been a labour of love, although not helped by recent events, explains the heralded restaurant’s executive chef

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BOOK TALK

Exciting new cookbook Easy: Simply Delicious Home Cooking offers fresh, lighter, meals perfect for spring and the warmer weather, including weekday dinners, weekend brunches and more

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HOT TALK

Many people have been maximising their home time during the pandemic by experimenting with cooking and baking, but what have been the most popular recipes?

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CHEF’S TALK MACAU

MARTINHO MONIZ The celebrated Portuguese chef looks to his upbringing while focusing on bringing diners a contemporary culinary experience at the renowned Vic’s Restaurante

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SLICE OF THE PAST

The Savoie region in France is renowned for distinctive cuisine inspired by its neighbours Switzerland and Italy, as well as its own rich culinary traditions

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RESTAURANT INSIDER BANGKOK

ARNAUD DUNAND SAUTHIER Team player and adopted son of Thailand explains how his new restaurant is a combination of his personality, international travels and French Alps homeland

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EVENT TALK

PastryGlobal Food Service Limited celebrates its 15th anniversary with and looks forward to years of success to come

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BEHIND THE STOVE SHENZHEN ERIC JIACHENG HU

The executive chef understands his customers’ desire for the most up-to-date culinary creations, and ensures his chain of steak restaurants tick all the innovation boxes

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CHINA TALK

Angliss Guangzhou wows customers with winter meat tasting conference; Angliss Beijing hosts appreciation dinner featuring Président and Galbani

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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

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KFC

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PHD

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Pizza Hut

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BEHIND THE STOVE I SINGAPORE

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CHEF’S TALK I MACAU

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MACAU I CHEF’S TALK

foodtalk ISSUE 61

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