Angliss - foodtalk Issue 72 - Vision on a Plate

Welcome to the 72nd issue of foodtalk!

Those of us here in Hong Kong are privileged to be in a place that has become a key regional hub, not only for finance, but also an events capital, incorporating art and culture, international conferences and exhibitions, and of course, food and beverage.

Mega events, taking in festivals, galas and carnivals, drives business in the tourism, hotel and catering sectors, attracting both locals and tourists to participate and experience Hong Kong’s unique allure, bringing huge economic benefits.

Some of these annual events include the popular Wine & Dine Festival, a celebration of epicurean offerings, and the month-long ‘Taste Around Town’ celebration – a series of dining promotions across the city. The International Wine & Spirits Fair is Asia’s premier wine event, while HOFEX is the leading regional trade fair for the HORECA industry, taking place here biennially.

Even more events and shows are scheduled, especially with the opening of Kai Tai Sports Park early next year.

Proudly at the forefront of the industry, Angliss celebrates Hong Kong’s continuing success in the culinary events sector and keenly anticipates our future participation, as well as increased collaborations with our business partners.

It’s not only Hong Kong however; regionally the industry is growing as well, with THAIFEX taking place annually in Bangkok, FHA staged in Singapore, and other events expanding exponentially throughout Asia.

Onto the issue! Our cover story sees Ringo Chan, Executive Pastry Chef, Four Seasons Hotel Hong Kong, fondly recalling childhood memories of his favourite fried sugar egg puffs, which his family used to enjoy. Bakeries offering these simple pleasures hold a special place in the hearts of people in Hong Kong and around the world, and as I touched on last issue, the expansion of the pastry and dessert market is evident throughout Asia and beyond.

Enjoy the issue!

Wilman Chong Group CEO

歡迎閱讀第 72 期 foodtalk！

我們身為香港人，很榮幸能夠身處一個主要地區樞紐，這裡不僅 是金融中心，亦是一個盛事之都，融合了藝術、文化、國際會議 及展覽，當然還有餐飲行業。

節慶、晚會和嘉年華等大型活動能帶動旅遊、酒店及餐飲業， 吸引本地人和遊客參與並體驗香港的獨有魅力，帶來巨大經濟 效益。

當中的一些年度盛事包括大受歡迎的美酒佳餚巡禮、美食慶祝活 動以及為期一個月的「品味全城 」等一系列遍布全港的餐飲推廣 活動。國際美酒展是亞洲首屈一指的葡萄酒盛會，而 HOFEX 則 是酒店及餐飲業領先的區域貿易展，每兩年在香港舉辦一次。

更多的盛事和節目亦蓄勢待發，尤其注目的是明年初啟德體育園 的開幕。安得利一直對處於業界領先地位感到自豪，並為香港在 餐飲盛事方面的成就感到欣喜，並熱切期待我們未來能夠參與 更多，並與業界夥伴加強合作。

然而，不僅僅是香港，從地區來看，餐飲行業亦在不斷發展。 每年在曼谷舉辦的THAIFEX 、在新加坡舉辦的FHA ，可見整 個亞洲的餐飲盛事亦在以倍數增長。

言歸正傳！在這期封面故事中，香港四季酒店行政餅房主廚陳 永雄 (Ringo Chan)回想起他的童年回憶，就是與家人一起享用 他最喜愛的沙翁。這種麵包店能夠提供一點點簡單的快樂 感覺，並在香港和世界各地的人心目中佔有特殊地位。正如我 在上一期所提及的一樣，糕點和甜品市場的擴張在整個亞洲以 至全球各地都是顯而易見的。

希望各位喜歡本期内容！

莊偉文 首席執行官

Editor in Chief / 總編輯 : Daniel Creffield

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

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

2024 © Copyright Angliss Hong Kong Food Service Ltd All rights reserved 2024 © 安得利香港餐飲有限公司 版權所有，不得翻印

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Angliss Hong Kong Food Service Limited

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T. +852 2481 5111

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出版:

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

16

AMUSE BOUCHE

An introduction from Angliss Group CEO – Wilman Chong.

COVER STORY

HONG KONG

RINGO CHAN

Creative and community minded, the Four Seasons Hotel Hong Kong’s executive pastry chef is an inspirational figure in the kitchen, drawing from the past while keeping his eyes firmly on the future.

14

WINE TALK

With sales of non-alcoholic wines soaring, leading Bordeaux-based producer Maison Goubet is wowing with its organic range of cuvées, especially the house’s popular sparkling Merlot and Semillon.

16

TRAVEL TALK

Angliss Hong Kong recently took part in the ‘Savour Tasmania’ showcase programme, with Deputy Managing Director Eunice Tin visiting the beautiful Australian island state to experience its exceptional produce firsthand.

18

CHEF’S TALK

MACAU

YVAN COLLET

Sofitel Macau at Ponte 16’s executive chef draws on his Michelin background and creative approach in creating next-level dining experiences to thrill and delight his guests.

26

EVENT TALK

Bidfood Malaysia participated in the recent Michelin Guide Ceremony 2025 as Event Supporter, spotlighting True North Bidfood Premium Wagyu, expertly prepared by Angliss client Chef Francisco Araya.

SLICE OF THE PAST

‘Wok hei’, or the ‘breath of the wok’, is the smoky, almost burned flavour that Cantonese folk have relished for years as a way to elevate classic fried dishes. But can you reproduce this at home?

BOOK TALK

Interested in how a former weapons specialist has become a guru in health and weight loss solutions? Then Autumn Spells Cookbook: Healthy Recipes for the Velvet Season, offering a range of the “coziest and healthiest autumn recipes”, is for you!

SWEET TALK

Bidfood Singapore dessert masterclass highlighting the finest quality ingredients attracts pastry professionals from throughout the industry, intrigued by the session’s emphasis on creativity and innovation.

32 CHEF’S TALK SINGAPORE JOSEPHINE LOKE

From an early age the executive sous chef understood food’s power to both delight and bring people together – formative lessons she brings to her role at The Grand Hyatt Singapore every day.

HEALTH TALK

Valued in the East since time immemorial, ginseng is valued for its ability to improve brain health, strengthen the immune system, lower blood sugar and more. But can these assertions be substantiated? 40 29

42 BEHIND THE STOVE SHENZHEN CARSON CHENG

InterContinental Changsha’s executive chef found early success through working on his personal and professional development, strengthening his cooking skills and emphasising cooperation and creativity.

48 42

CHINA TALK

Angliss Shanghai hosts authentic French bread workshop; Angliss Beijing celebrates ultimate American beef with premium cuts and supreme butchery skills

TALK OF THE TOWN & GLOBE

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

Life in Focus

Over the course of his career, Ringo Chan, Executive Pastry Chef, Four Seasons Hotel Hong Kong, has inspired colleagues with his competitive spirit, passion for the community around him and connection to the past. He also brings his love of photography into his role, making everything he crafts as colourful as it is creative – a useful skill in the Instagram era.

FT (Foodtalk): We are always curious about the point in which young chefs – realising they have culinary ability and ambition – make the decision to pursue the pastry route. Can you remember when that moment came for you?

RC (Ringo Chan): It’s not really a very special story! After high school my passion for photography attracted me to a junior role at a photo lab. It was basic stuff, mostly editing wedding pictures, but I enjoyed the creativity it entailed. After a couple of years though, I began discussing my long-term plans with my family. At that time my brother

聚焦生活

自投身飲食行業以來，香港四季酒店的行政餅房主廚 陳永雄(Ringo Chan) 一直積極上進，勇於挑戰，對身 邊的人和事充滿熱情，亦非常念舊，他的這份態度激 勵了眾多同事精益求精。他還將對攝影的熱忱融入工 作之中，讓自己創作的每一道甜點都充滿色彩與創意 - 這種元素在社交媒體盛行的時代之中尤其重要。

FT (Foodtalk): 我們總是十分好奇，究竟年輕廚師是在什麼 時候在職途上遇上轉捩點的？何時發現到自己的烹飪才能和 抱負，再毅然決定投身糕點界呢？您能記起自己經歷轉捩點 的那一刻是在什麼時候嗎？

RC (Ringo Chan): 其實並沒有你們想像中的那麼特別！ 在高中畢業後，因為我對攝影十分感興趣，所以決定到攝影工 作室擔任初級職員。我的工作很簡單，主要是負責編輯婚禮 照片，但當中我可以發揮自己的創意，因此樂在其中。然而， 過了幾年，我開始和家人討論自己的長遠計劃。那時候，我的 哥哥是一名專職烹調西餐的廚師，經常在肉類部門工作。我當 時有機會選擇成為肉類或糕點廚師，而考慮到自己不太喜歡處 理動物屍體，所以我根本不難做出決定！而且，製作糕點和攝

Photography by Kief Leung and courtesy of Four Seasons Hotel Hong Kong

Seasonal bakeries

Maintaining our reputation for excellence while managing the demands of volume is a delicate balance and not an easy task!

「要保持酒店的卓越聲譽，同時應付龐大的需求， 需要達致一個微妙的平衡，這實在絕非易事。」

was working as a chef specialising in Western cuisine, often in the butchery team. I was offered the option of that or pastry, and being a bit queasy about handling carcasses it was an easy decision! Additionally pastry, like photography, offered creative possibilities. I was offered an apprenticeship, and from that moment never looked back. So I never had a formal education in the industry, instead surrounding myself with hundreds of pastry books! Culinary school is of course incredibly beneficial for young chefs, offering excellent training in fundamental skills by professional teacher teams, connections to the industry, and exposure to real-life working environments. I now act as an external examiner for culinary schools from Vocational Training Council (VTC), so kind of feel I’ve closed that circle!

FT: Can you briefly sum up your career to date, and any notable highlights?

RC: I started my career at The Regent Hong Kong [previously a Four Seasons-managed hotel], before moving on to Hotel InterContinental Hong Kong and Mandarin Oriental Hotel Hong Kong. My Four Seasons

影一樣，都能讓我有機會發揮創意。其後，我獲得了當學徒的 機會，從那時起便再也沒有走回頭路。因此，我其實並沒有接 受過正式的職業培訓，而是把自己置身於數百本糕點書之中！ 當然，就讀烹飪學校對於年輕廚師來說是極其有益的，因為他 們在校內能接受由專業導師團隊提供的基本技能訓練，對飲食 行業有更深的認識，並且能夠在實際工作環境中實習。現時， 我在職業訓練局(VTC)的烹飪學校擔任校外考官，令我感覺自 己好像秉承著一種優良傳統，為培養年輕廚師出一分力！

FT: 您投身糕點界多年，能簡單總結一下自己的職場經歷， 並與我們分享當中的特別時刻嗎？

RC: 我在（以前由四季酒店管理的）香港麗晶酒店開展了自 己的職業生涯，隨後先後轉至香港洲際酒店和香港文華東方 酒店。而自2005年起，我便在四季酒店任職，最初是擔任香港 四季酒店的副餅房主廚。至於我為什麼會選擇四季酒店，是因 為我喜歡這裡的文化。四季酒店就像一個大家庭，非常重視每 一位同事，亦十分著重細節，致力為客戶提供高標準的服務和 真正奢華的體驗。

至於其他的難忘時刻，我認為包括我參與各種工作小組和開業 團隊的經歷，例如曾在澳門、杭州、北京、廣州和深圳的四季 酒店工作、以及成為香港四季酒店開業團隊的成員。另外，

Guanaja chocolate daquiose cake

tenure began in 2005, first as assistant pastry chef at Four Seasons Hotel Hong Kong. Why Four Seasons?

I like the culture, it’s very much like being part of a family. It’s also a respectful environment, values all colleagues, and offers high, detail-orientated standards, and in real luxury.

In terms of other career highlights, I would include my involvement on various task force and opening team, including Four Seasons hotels in Macau, Hangzhou, Beijing, Guangzhou, Shenzhen and the opening team of Four Seasons Hotel Hong Kong. Also important to me are the culinary awards I have won, individually or as part of a team.

FT: You and your 35-person team at Four Seasons Hotel Hong Kong have a reputation for attention to detail, but when you are creating hundreds of desserts and pastries for all hotel outlets, this is time-consuming (and expensive). How do you reconcile this, while maintaining the quality the hotel is renowned for?

RC: Maintaining our reputation for excellence while managing the demands of volume is a delicate balance and not straightforward! We achieve this through

對我來說，無論個人還是作為團隊的一份子，所獲得的烹飪獎 項皆十分重要。

FT: 您和您在香港四季酒店的35人團隊以注重細節而聞名， 但要為所有酒店的餐廳製作數百道甜品和糕點，實在是既花時 間又花金錢。那麼您是如何在保持酒店優越聲譽的同時，做到 省時、省錢呢？

RC: 要保持酒店的卓越聲譽，同時應付龐大的需求，需要達 致一個微妙的平衡，這實在絕非易事！我們致力採購優質的 食材，並採用標準劃一的食譜及技術來簡化流程，以提高工作 流程的效率，確保食品維持一致的品質，而又不失創意。我只 有一雙手，因此團隊合作十分重要，而持續不斷地學習和發展 技能同樣重要。糕點行業一直在演變，所以我們會帶領團隊參 加展會和活動，不斷提升技能，並主動尋求客人和員工的 反饋。具備強而有力的領導能力亦很重要，這才會讓員工感到 獲得重視。如果一眾員工信任你，便會盡忠職守，努力工作。

FT: 我知道您曾參加很多烹飪比賽，既代表公司、亦以香港廚 師協會的香港隊成員的身份參賽。這些比賽為什麼會吸引您去 參加呢？

RC: 我真的很享受參加烹飪比賽，但當中亦充滿挑戰，需要有 周詳的計劃，並要經常熬夜，反覆進行練習。我們通常會在放 假時帶著超過50件用具和食材去旅行！這真的需要萬分的熱情 和毅力才能成事，而當中我們亦有不少得著 — 透過跳出框架、

Gallery buffet

I’m grateful to be in my position, and happy if I can make a positive impact though contributing to the community and charity by raising awareness and funds for important issues.

「我很感激能夠參與這類活動，亦很高興能夠提高人們對一些重要問題的關注， 並幫忙籌集善款，從而為社區和慈善事業出一份力。」

sourcing quality ingredients and streamlining procedures with standardised recipes and techniques to achieve efficient workflows, ensuring consistency without compromising on creativity. I only have two hands, so teamwork is key, as is continuous learning and skill development. Pastry is evolving all the time, so we attend shows and events with the team to update our skill levels, and actively seek feedback from guests and staff. Strong leadership also plays its part so staff feel valued. If they trust you, they will be more committed.

FT: You have taken part in lots of culinary competitions, both representing employers and as part of the Hong Kong Team from Hong Kong Chefs Association. What is it about these events that attracts you?

RC: I really enjoy taking part in these kinds of events but it’s challenging, with a lot of planning, late nights and practice required. We typically travel with more than 50 items of luggage and ingredients, in our holiday time! This requires passion and commitment, but the benefits are substantial – enhanced creativity and innovation through thinking outside the box and exploring new techniques and flavours; and skill development, learning from talents from around the world. It’s not only about winning but also team spirit, representing Four Seasons and Hong Kong and showcasing our culture and skills.

I also act as a judge at these kind of events, and have recently been to the Philippines and Taiwan in this capacity.

FT: Four Seasons Hotel Hong Kong often supports charity events, and for the last International Breast Cancer Awareness Month, presented special menus. Do you enjoy the challenge of developing cakes and desserts for these and other community occasions?

RC: I’m grateful to be in my position, and happy if I can make a positive impact though contributing to the community and charity by raising awareness and funds for important issues. These occasions adds meaning to what we do, and also enable us to create something fun and exciting. They provide an opportunity to connect on a

探索新技術和風味來提升創造力和不斷創新；同時我們亦能發 掘新的技能，並向來自世界各地的出色廚師學習。比賽不僅僅 在於爭取獲勝，還在於發揮團隊精神、能夠代表四季酒店和香 港參賽，並充份展示我們的文化和廚藝。

另外，我亦會為這類比賽擔任評委，最近一次便是在菲律賓和 台灣的烹飪比賽中擔任評委。

FT: 香港四季酒店經常支持各項慈善活動，在去年國際乳癌關 注月期間，就曾推出特別菜式。您喜歡為這類社群活動創出新 的蛋糕和甜品嗎？

RC: 我很感激能夠參與這類活動，亦很高興能夠提高人們對 一些重要問題的關注，並幫忙籌集善款，從而為社區和慈善 事業出一份力。這些活動令我們所做的工作更添意義，亦推 動我們創作一些有趣和振奮人心的美食。我們亦因此能夠有 機會與客人建立更深厚的聯繫，而他們在享用我們的特別菜 式時，亦知道自己正在與我們為公益出一份力。

deeper level with our guests, and they can enjoy our special menus knowing they are also supporting a good cause.

FT: At a recent fundraising gala you created desserts inspired by nostalgic Hong Kong snacks. What memories did that event bring back?

RC: It was part of a First Initiative Foundation Charity Gala Dinner, with a theme of celebrating our paper art heritage. We served hundreds of guests simultaneously and prepared hard to ensure the timing and quality would work perfectly. I was inspired by nostalgic Hong Kong snacks, especially those prepared by my grandmother, the best chef in my life ever! She cooked everything for me, a lot of good food, and this included the ‘sugar rings’, which we served with ‘Hong Kong milk tea ice cream’ at the gala. I used to watch my grandmother make sugar rings and remembered how to recreate them.

FT: You were part of the culinary team during the Hong Kong Handover Gala and Millennium Gala, both serving around 5,000 guests. What do you remember of those events, the main challenges and satisfaction on successful completion?

FT: 在最近的一次籌款晚會上，您創作了多款甜品，而當中的 創作靈感源自懷舊香港小食。您能分享一下那次活動令您回想 起哪些回憶呢？

RC: 那是領賢慈善基金慈善晚宴的一個特別環節，主題是歌 頌我們的紙藝文化。我們同時為數百位客人提供美食，並需 要努力確保時機合適和品質完美。我的作品是受到懷舊香港 小食的啟發，尤其是我祖母製作的那些小食，她是我人生中 見過最好的廚師！她為我製作過很多好吃的小食，當中包括 「糖環」，而我們在晚會上就是為客人提供糖環配香港奶茶 雪糕。我因為常常看著我祖母製作糖環，所以記得如將這款 美味小食重現於眼前。

FT: 我知道您曾是香港回歸晚會和千禧晚會烹飪團隊的一員， 兩次活動都為約5千位客人烹調美食。這兩個活動為您帶來什麼 回憶呢？當中主要的挑戰和成功舉辦活動之後有何滿足感呢？ RC: 我們要在兩天內為多達5千位客人提供美食，當中最難忘 的是應付不同的烹飪主題 —從英式菜肴開始，並別具意義地 在午夜時分轉變為中式菜肴。能夠參與創造和管理這種大型 國家級活動，實在是一個不可多得的經驗，尤其是在沒有大 型團隊的情況下，便更需要周詳地計劃。

FT: 您是熱愛攝影之人，而如今食物攝影在社交媒體上如此受 歡迎，作為一名糕點主廚，懂得從拍攝者的角度出發對您有什 麼幫助呢？當中還有其他方面的有利之處嗎？

RC: 我仍然十分熱愛攝影，這讓我對細節和色彩更為敏銳，

I still love photography, which has given me an eye for detail and colour, and I always seek to capture these element, along with textures, on the plate.

「我仍然十分熱愛攝影，這讓我對細節和色彩更為敏銳，

我亦總是會希望將這些元素和質感融入到餐碟上的美食之中。」

RC: We served 5,000 diners across two days. The most memorable aspect was the culinary theme, which began as British and symbolically transitioned to Chinese around midnight. It was great experience in creating and managing large-scale state events, especially the need for detailed planning when you don’t have a large team.

FT: You are a keen photographer – considering how popular food photography is now on social media, how does being on that side of the camera help as a pastry chef? Are there any other ways it helps?

RC: I still love photography, which has given me an eye for detail and colour, and I always seek to capture these element, along with textures, on the plate. This visual storytelling helps convey the thoughts and emotions behind our creations. Beautiful presentation also attracts guests on social media of course, providing more visibility and exposure. And you can document your progress through photography, like a visual diary of your culinary journey.

FT: Has social media put more pressure on everything you create to be aesthetically perfect?

RC: Social media, and Instagram in particular, has changed the market to some extent, and the nature of some jobs. That doesn’t apply so much to what we do, however – quality and taste are as important as presentation. We prefer to show the real work we do, and want to wow everyone, not only opinion leaders. Some people are obsessed with aesthetics but we don’t only consider social media. Our guests are more important. So I would say social media inspires rather than adds extra pressure.

FT: You have said you most enjoy crafting wedding cakes. Why is this, and are there ever conflicts with what the bridal couple may want and what you think will work?

RC: It’s a big job, taking three or four days, is detailed, requiring technical skills, and challenging and fun. And of course, the cake is important for the couple’s wedding day, adding romance and elegance. I now teach younger chefs how to make, them, the detail required, crafting petals and other decorations. If it’s a full nine-tier cake just climbing to the top is quite a job! I’ve participated in wedding cake competitions and won medals. With most customers we are on the same page, but on one

我亦總是會希望將這些元素和質感融入到餐碟上的美食 之中。這種以視覺效果說故事的方式有助我們傳達創作糕點 時背後的理念和情感。當然，精緻美麗的擺盤亦能吸引熱衷 於使用社交媒體的客人，令我們創作的糕點有更多的曝 光率，有更多人認識。而且你可以透過攝影記錄自己的 進程，就像是你在烹飪旅程上撰寫的視覺日記一樣。

FT: 社交媒體是否給您帶來更力的壓力，令您創作每一件糕點 時都需要在美感上力臻完美呢？

RC: 社交媒體，特別是 Instagram ，在某種程度上已經改變 了市場和部份工作的性質。然而，這對我們的工作其實影響 不大 — 因為食物的質素、味道與擺盤對我們來說一直非常重 要。我們更願意向大家展示我們實際工作是如何的，想令每 一個人都嘆為觀止，而不僅僅是滿足眼球。有些人非常執著 於食品的美感，但我們並不會只考慮社交媒體，因為我們的 客人更為重要。所以，我會說社交媒體對我們而言是一種激 勵，而不是增加額外的壓力。

FT: 您曾說過，您最喜歡製作結婚蛋糕。您能分享一下原因是 什麼嗎？在新人提出的要求和您認為可行的設計方案之間， 是否會有衝突呢？

RC: 這是一項大規模製作，通常需要三到四天的時間，十分

memorable ocassion a groom wanted a traditional English fruit cake, while the bride preferred a more artisanal approach. To satisfy both we created a two-tier cake, incorporating both requests. I’ve made hundreds or even thousands at this point – every weekend there’s usually two or three we need to create.

FT: What are your desert island dishes, one savoury, one sweet?

RC: When I was a kid living with my family in the countryside in the New Territories, it was a treat to be taken to Kowloon for a visit. In Jordan there was an old bakery which sold fried sugar egg puffs that I loved, called ‘sha yung’. I always felt nostalgic about this essentially Hong Kong doughnut, and a while back tried to recreate it. Frustratingly, I couldn’t initially reproduce it perfectly. It’s time consuming, and requires a precise egg-to-sugar ratio and frying in very hot oil. Finally we made it perfectly, 98% as per the original, and sold it in the hotel cakeshop and online. People started queuing for it, and we sold out very quickly! Customers remembered the taste from their childhood. We were very proud of it. On the savoury side, probably stir-fry beef rice noodles Hong Kong style.

講求細緻的技巧，既具挑戰性又有趣。而且，蛋糕對於一對 新人來說非常重要，因為能夠為他們的婚禮增添浪漫和 優雅。我現在會教年輕廚師如何製作婚禮蛋糕，講解當中所 需的細節，並說明怎樣製作花瓣和其他裝飾。如果是要製作 一個九層的蛋糕，單單是爬到最上層就已經很不容易了！ 我曾參與不同婚禮蛋糕比賽，更獲得獎牌。大部份客人的想 法跟我們都是一致的，不過有一次，新郎想要傳統的英式水 果蛋糕，而新娘則偏愛更具美感和精緻手工元素的蛋糕。

為了滿足雙方的要求，我們創作了一個兩層的蛋糕，結合了 兩者的特色。到目前為止，我已經做過數百個、甚至上千個 婚禮蛋糕 — 幾乎每個週末都需要製作兩、三個。

FT: 如果您身處熱帶荒島，最想享用的食物是什麼呢？可以選 擇一道鹹的和一道甜的嗎？

RC: 小時候，我和家人在新界的鄉郊地區生活，所以去九龍 遊玩對我而言已是一大樂事。在佐敦有一間舊式烘焙店， 售賣我很喜歡吃的油炸雞蛋泡芙，叫做「沙翁」。我一直 很懷念這種稱的上是港式冬甩的糕點，前一陣子我便嘗試 自製沙翁。但令人沮喪的是，一開始我無法完美再現這款 糕點。沙翁的製作過程十分耗時，因為蛋和糖的比例要非常 精確，還要在非常熱的油鑊中炸。最終，我們成功製作出 來了，98%接近我回憶中的味道。我其後把沙翁放到酒店的 蛋糕店和網上售賣，人們竟然排起隊來搶購，並且很快 售罄！能讓一眾客人回憶起童年的味道，令我們感到十分 自豪。而在鹹食方面，我應該會選擇港式乾炒牛河。

Festive Mont Blanc chestnut and cherry cake

Vive La Difference!

More wine drinkers are buying nonalcoholic wines than ever before, and as a leading producer, Maison Goubet, a family-run company in Bordeaux, is at the forefront of this booze-free renaissance.

Evento the casual shopper, it’s impossible to miss how non-alcoholic wines have been growing in popularity in recent years. While wine production continues to grow year-on-year, growing interest in health and wellness means many consumers are looking to reduce their alcohol intake.

Not only are alcohol-free wines healthier, they can be served by the glass just like their boozier counterparts, allowing drinkers to feel part of any occasion or celebration. Featuring quality varietal grapes, they are delicious and showcase genuine terroir – all without the risk of a hangover.

嚐出獨特味道！

無酒精葡萄酒越來越受到葡萄酒愛好者的青睞， 而作為一間行業領先的釀酒廠，來自波爾多的家族 企業 Maison Goubet 正引領著這場席捲市場的 「無酒精」風潮。

即使是偶爾輕嚼一番的普通飲家，都不難發現無酒精葡萄酒近 年的人氣不斷上升。隨著葡萄酒的產量逐年遞升，越來越多愛 酒人仕都比以往更注重健康和養生概念，並因此開始減少酒精 的攝取量。

無酒精葡萄酒不單止更加健康，而且可以像傳統葡萄酒一樣逐 杯享用，讓愛酒人仕依然能夠在各種場合和慶節中參與其中。 這些無酒精葡萄酒所採用的都是優質單一品種葡萄，美味 可口，富含地道風土特色，且不會令人宿醉。

然而，想要買到一款優質的無酒精葡萄酒並不容易。就是這個 原因，令農藝學家 Didier Goubet 與妻子 Marie-Paule 以及波 爾多的手釀生產商一同創立了 Maison Goubet，並於 2005 年 推出了品牌的 100% 有機無酒精「特級佳釀」系列。

當時，Marie-Paule 和 Didier Goubet 留意到市場上缺少能夠 配搭精緻美食的高品質無酒精法國葡萄酒和香檳。於是，他們 採用來自波爾多葡萄園的優質葡萄，並按照當地頂級葡萄酒的 嚴格標準，釀造出這些無酒精佳釀。

Finding a good non-alcoholic wine however – just like regular wine, is not always straightforward. This inspired Didier Goubet, an agronomist, to establish Maison Goubet along with his wife Marie-Paule and artisanal producers based in Bordeaux, and in 2005 they launched their range of 100% organic and alcohol-free ‘Special Cuvée’.

Marie-Paule & Didier Goubet realised there was no quality alcohol-free alternative to French wines and Champagne to pair with fine foods. Utilising superb grape varieties from Bordeaux vineyards, their cuvées follow the same stringent requirements of Grands Crus wines.

Two of the house’s most popular beverages are sparkling Merlot and Semillon cuvées. To create them, grapes are grown on traditional, organic old vines according to the standards of the Grands Crus du Bordelais, and pressed immediately after harvesting, without sulphites, additives or added sugars, flavours or colours.

Merlot cuvée is dark and dense, with aromas of spices, red and black fruits and a deeply aromatic palette. On the palate, it is supple with distinguished tannins, and is the ideal alternative to red wine and rosé Champagne. Meanwhile Semillon cuvée is a golden-skinned grape variety grown mainly in Bordeaux and the Southwest of France. It is classically reserved for the production of Grand Vins and Sauternes wine, in which appellation it reveals its most distinct characteristics. The ideal alternative to white wine and Champagne, it is a perfect match for refined dishes.

The unique manufacturing process employed means that that all the nutritional benefits of grapes – vitamins, polyphenols, antioxidants, magnesium and other natural elements – are retained. And unlike de-alcoholised wines, they are guaranteed 0.0% alcohol and sulphites free.

Maison Goubet has created the essence of the Bordeaux vineyard but without alcohol. Its sparkling,alcoholfree beverages are perfect alternatives to wine and Champagne for celebrations, especially with family and kids.

The range grows every year, now encompassing organic non-alcoholic cuvées, single-varietal grape jellies and organic wine.

Maison Goubet最受歡迎的兩款酒品是氣泡梅洛和賽美蓉 佳釀。為此，品牌按照波爾多頂級葡萄酒標準選用合適的葡 萄品種，並種植於傳統有機的陳年藤枝上，且在收成後立即 壓榨，過程中絕不添加亞硫酸鹽、添加劑或額外的糖份、香料 和色素。

梅洛佳釀色澤深沉濃郁，帶有香料及紅黑水果的香氣，風味層 次豐富；口感柔順，單寧細膩，是代替紅葡萄酒和玫瑰香檳的 理想酒品。

賽美蓉佳釀則採用一種主要在波爾多和法國西南部種植的金皮 葡萄釀成。這種葡萄一般用於釀造頂級葡萄酒和蘇玳甜酒， 是當地風味的完美代表。賽美蓉佳釀媲美白葡萄酒和香檳， 佐配精緻菜餚一流。

這種獨特的釀造工藝保留了葡萄的所有營養成份 — 如各種維 他命、多酚、抗氧化成份和鎂等天然元素。與坊間的去酒精葡 萄酒不同，Maison Goubet 的無酒精葡萄酒產品保證完全不含 酒精 (0.0%) 和亞硫酸鹽。

Maison Goubet 所創造的被認為是無酒精版本的波爾多高級 酒釀。它的無酒精氣泡飲品更是各種慶節活動的理想佐品， 尤其適合與家人和孩子一起享用。

Maison Goubet的酒品系列正在每年不斷擴展，現已涵蓋有機 無酒精佳釀、單一品種葡萄果凍以及有機葡萄酒釀。

Dropping by for a Taste of Paradise

Eunice Tin, Angliss Hong Kong Deputy Managing Director, recently participated in the ‘Savour Tasmania’ programme, experiencing premium produce from outstanding Tasmanian food and beverage producers and suppliers.

Tasmania is rapidly establishing a global reputation for its variety of exceptional quality food and beverage. The Australian island state’s clean air, rich soil, temperate climate, plentiful, pure rainwater, and relative freedom from pests, diseases and weeds, make it a source of some of the most sublime produce available anywhere.

As part of its ongoing mission to supply the world’s finest products, Angliss Hong Kong recently took part in ‘Savour Tasmania’. Staged by the Department of State Growth through Trade Tasmania, it is a premium programme showcasing both established and emerging exporting businesses through five days of events and activities across the state. Deputy Managing Director Eunice Tin visited the beautiful island to personally meet and learn more about its inspiring F&B growers and producers in the seafood, meat, dairy, fruit and vegetables, packaged food, alcoholic and non-alcoholic beverage industries.

The event, which also provides a platform to invite follow-up from buyers, importers and distributors, is organised by the Tasmanian government, and aims

遠道造訪 只為品味天堂的滋味

安得利香港副董事總經理 Eunice Tin 最近參加了 「品味塔斯曼尼亞」活動，親身品嚐由塔斯曼尼亞 食品及飲品生產商所帶來的優質產品 。

塔斯曼尼亞出產的食品和飲品均具卓越品質，因而憑藉盛產美 食而迅速聞名全球各地。這個澳洲島嶼擁有清新的空氣、肥沃 的土壤、溫和的氣候、以及充沛且純淨的雨水，並相對不太常 受到害蟲、疾病和雜草的侵害，使這個得天獨厚的地方成為世 界上數一數二的優質產品來源地。

安得利香港一直致力為全球各地提供優質的產品，因此特意參 加了最近舉辦的「品味塔斯曼尼亞」活動。這個特別活動由塔 斯曼尼亞州政府經貿發展部主辦，為期五天，透過舉行一系列 的活動向各界人士推介當地的出口商，包括發展相對成熟、 以及新興的出口企業。副董事總經理 Eunice Tin 親自造訪這座 美麗的島嶼，與來自海鮮、肉類、乳製品、水果、蔬菜、包裝 食品、以及酒精和非酒精飲品行業的卓越生產商交流，深入了 解他們的故事和經營方針。

這個活動同時為買家、進口商和分銷商提供了一個互相聯繫的 平台，讓世界各地的買家和分銷商能夠認識到熱情洋溢的本地 生產商，親身體驗塔斯曼尼亞的非凡魅力、以及當地產品的獨 特之處，並有機會商討後續的合作事宜。

一連串精彩的活動在塔斯曼尼亞首府荷伯特揭開序幕，省長

Jeremy Rockliff MP發表了揭幕致辭，隨後與各界人士進行 交流，並在州內展開實地考察。各項活動均令企業和各界協會 有機會分享產品背後的故事，有助促進自身的業務發展，同時 擴展國際網絡。

Hellyers Road Distillery

Whisky tasting at The Distillery Restaurant

to connect international buyers and distributors with passionate producers, allowing them to experience what Tasmania has to offer first hand, and what makes the state’s produce and products unique.

The tour kicked off in capital city Hobart, with an introductory address by Tasmania Premier, the Honourable Jeremy Rockliff MP, followed by a networking event, and continued with site visits across the state. The schedule of events provided an opportunity for businesses and industry associations to tell the stories behind their products, helping to develop and expand their international networks.

Visits included Hansen Orchards for a guided tour of the apple packing shed and Willie Smith's Apple Shed in the Huon Valley for a cider tasting. Also on the schedule was Launceston Distillery, Tasman Sea Salt in Little Swanport and Tasmanian Gourmet Sauce Company at Evandale. Meat and seafood featured at Freshline Tasmania in Launceston, with fresh produce at Van Diemens Land Creamery in Elizabeth Town and Forth Farm Produce at Harvest Moon.

The event wrapped up with visits across the state to look at seafood at Port Huon before learning about the inner workings of the Southern Hemisphere’s largest Pacific oyster business, Tasmanian Oyster Company. A peek at Pinnacle Fine Foods in the Tamar Valley took place before lunch at Coal River Farm in Richmond.

For the last evening, all participants of Savour Tasmania came together for a showcase networking event at Waterline, on Hobart’s waterfront, with F&B from participants in the programme, including a pop-up oyster station and distillers’ bars. This concluding event gave delegates an opportunity to further connect with the businesses they had met during the week, establishing strong ties and friendships.

考察活動包括參觀 Hansen Orchards 的蘋果包裝廠，並到 訪Willie Smith 在候恩谷設置的蘋果園，品嚐當地釀製的 蘋果酒。行程還涵蓋參觀 Launceston 釀酒廠、位於小天 鵝港的 Tasman 海鹽廠、以及位於埃文代爾的 Tasmanian Gourmet Sauce 醬料公司。位於朗塞斯頓的食品供應商 Freshline Tasmania 則為大家展示新鮮的肉類和海鮮，而在伊 莉莎白鎮的 Van Diemens Land Creamery 雪糕店及 Harvest Moon 公司的 Forth Farm Produce 農產品生產商亦積極將各 式各樣的新鮮產品呈現在大家眼前。

在活動來到尾聲時，大家到候恩港深入了解當地的海鮮， 隨後到訪南半球最大的太平洋生蠔企業 Tasmanian Oyster 公司，實地考察其內部運作。參加活動的來賓在前往里奇蒙鎮 的 Coal River Farm 餐廳享用午餐前，還到塔瑪谷的 Pinnacle Fine Foods 公司探究當地食品公司的業務營運。

而在「品味塔斯曼尼亞」活動的最後一夜，所有參加者齊聚荷 伯特海濱的 Waterline，與各界人士進行交流和分享，細心品 嚐參展企業帶來的食品和飲料，包括活動期間限定的生蠔攤位 和釀酒師主理的酒吧。這個閉幕活動令各界代表有機會與過去 一周內遇到的企業進一步聯繫交流，從而建立長久而穩固的合 作關係和友誼。

(Dearna Bond)

Willie Smith's Apple Shed

Tasman Sea Salt in Little Swanport

Tasmanian Gourmet Sauce Company

Enriching Perceptions

Chef Yvan Collet, Executive Chef of Sofitel Macau at Ponte 16, is led by his Michelin background in creating next-level dining experiences. He believes a diverse team, and experimenting with new ingredients and innovative techniques, both contribute to ultimately surprising and delighting guests.

Photography courtesy of Sofitel Macau at Ponte 16

FT(Foodtalk): You have worked at five-star and Michelinstarred restaurants in Ireland and China, as well as renowned Faugeron in France and Le Pichet in the USA. What did you learn from these experiences and how did they shape your career and personality?

YC(Yvan Collet): The iconic Ashford Castle hotel in Ireland attracts many VIPs, including Hollywood movie stars. I was still a junior chef at that time but the level of cooking was high and I worked with many beautiful products. I could see salmon and trout jumping in the lake in front of the castle! In China, my first experience was in Beijing taking care of some government committees, which was a wonderful experience. Faugeron, which attracted political

澳門十六浦索菲特酒店行政總廚 Yvan Collet 憑藉其米芝蓮獲獎經驗，致力為客人締造更高層 次的餐飲體驗。他相信多元化的團隊以及勇於嘗 試新食材和創新烹調技巧，能為客人帶來驚喜和 滿足。

FT(Foodtalk): 你曾在愛爾蘭和中國的五星級及米芝蓮星級餐 廳任職，亦曾在法國著名餐廳 Faugeron和美國的 Le Pichet工 作。你從這些經歷中有什麼得着？它如何塑造了你的職業生涯和 個性？

YC(Yvan Collet): 我在愛爾蘭極具代表性的阿什福德城堡酒店 豐富的感官體驗

Beef it up (The secret of 28-day dry-aging)

My first approach is to assemble a diverse team – I currently have seven nationalities in the kitchens – as I believe it is enriching not only our perception of other cultures but also allows us to discover other cuisines.

「我的首要想法是建立一個多元化的團隊。目前廚房裡有來自七個國家的人才， 因為我相信這不僅能讓我們對其他文化的認識更豐富， 而且還讓我們能夠探索不同國家的美食。」

leaders including the heir to the France throne, and Le Pichet, one of the favourite restaurants of former French President François Mitterrand, were also great places to work and learn. I understood that you had to provide dishes of wonderful quality to attract those VIPs. The success and fame of these places does not come overnight.

FT: You took over at Privé early last year. Were you given a remit, or brief, when you were discussing the role? What changes did you make, and is it still a work in progress?

YC: The intention was to transform the restaurant from classic to modern French, incorporating storytelling and a modernist approach. I now tailor-make almost all events, and have added many culinary experiences to

工作時，酒店接待過很多貴賓，當中包括荷里活電影明星。 當時我還是初級廚師，但那裡對烹調的要求很高，因此我有機 會接觸到大量頂級食材。在城堡前方的湖泊中，我甚至能看到 三文魚和鱒魚跳躍！在中國，我首先在北京負責服務一些政府 委員，那些美好的經驗的確難能可貴。 Faugeron 則接待過包 括法國王位繼承人在內等的政治領袖，而 Le Pichet 就是法國 前總統密特朗最愛的餐廳之一，這些餐廳都是工作和學習的好 地方。我知道只有極高品質的菜餚才能吸引到這些貴賓，它們 的成功和名聲並非一朝一夕就能實現的。

FT: 你在去年初接手了 Privé。當初洽談此事時，酒店有給予你

特定的指示或期望嗎？你作出了哪些改革？目前是否仍在持續 調整中？

YC: 當時的方向是將餐廳從經典風格轉型為現代法式風格， 並以講故事和現代主義手法融入其中。

現在，我幾乎為每場 活動度身訂造餐單，並以我的烹飪經驗將 Privé提升到另一個

take Privé to the next level. It is great to be able to experiment with new dishes or courses in a single outlet. I first look for the element of surprise we can create for our guests.

FT: What kind of team do you have at the restaurant and how do you run things? Do you take a classic French structured and disciplined approach or a more flexible one?

YC: My first approach is to assemble a diverse team – I currently have seven nationalities in the kitchens –as I believe it is enriching not only our perception of other cultures but also allows us to discover other cuisines. I encourage discipline but also believe in leading by example. A good leader needs a good ear to listen and understand his team, and then be able to show empathy.

FT: What do you make of Macau’s culinary landscape? ‘Macanese’ cuisine – a fascinating blend of Portuguese and Chinese food –tends to dominate the local diet. Is it challenging to promote other European fare in the face of this prevailing culture?

YC: Macanese cuisine is unique, and for tourists might be the prime choice when it comes to choosing restaurants to discover Macau in the culinary sense. Nevertheless, I think it is difficult to compare all those cuisines, Macanese, Portuguese, French, Italian, Chinese … each thrives in its own style, and what matters at the end is which restaurant can make a difference on the local scene.

層次。能夠藉此引入不同種類的新菜式確實不錯，當中我首要 思考如何為客人創造驚喜。

FT: You have a reputation for “contemporary French food with an Asian twist”. Is this something that has developed since you have been in Asia, or have you always been interested in fusion-style cuisine?

YC: I do not know if I have this reputation but I think French cuisine does. For me, there is no other which borrows so much from other countries’ national menus! Adding new ingredients is always surprising and exciting for our guests and also allows us chefs to constantly experiment with new products, which is great.

FT: 你在餐廳帶領的是什麼樣的團隊？你傾向採用法國餐廳傳 統，講求嚴謹結構和紀律的管理方法還是更靈活的方式？ YC: 我的首要想法是建立一個多元化的團隊。目前廚房裡有來 自七個國家的人才，因為我相信這不僅能讓我們對其他文化的 認識更豐富，而且還讓我們能夠探索不同國家的美食。我着重 紀律，但同時堅信以身作則的重要性。一個好的領袖需要善於 傾聽和理解他的團隊，並能夠展現出同理心。

FT: 你對澳門的餐飲業有何看法？「澳門土生葡菜」融合葡萄 牙和中國美食的特色飲食文化—在本地飲食中佔據主導地位。 在這種環境下推廣其他歐洲菜是否很具挑戰性？ YC: 澳門土生葡菜非常獨特，對遊客而言，在探索澳門美 食時，這往往可能是他們的首選。話雖如此，我認為很難直接 比較各種菜式，無論是澳門土生葡菜、葡國菜、法國菜、意大 利菜、中菜……每種菜式都各有特色和風格，最重要的是哪間餐 廳能在本地餐飲市場中脫穎而出，帶來獨特體驗。

Adding new ingredients is always surprising and exciting for our guests and also allows us chefs to constantly experiment with new products, which is great.

「加入新食材總是讓客人感到驚喜和興奮， 同時亦鼓勵廚師不斷試驗新品，這種做法非常不錯。」

FT: Can you provide some examples of dishes you have developed that you have proud of? What do you look for when developing new dishes and creating food promotions?

YC: An immediate example is oysters served in an edible shell we made using a special mould. Guests were amazed and intrigued by this new course. I have also developed multiple afternoon teas, but am particularly proud of the ‘Macau Garden’, ‘French Riviera’ and ‘Parisian Café Gourmand’ concepts. For the buffets we have revamped everything, including adding more ‘Frenchness’ to our hotel breakfast, alongside special items such as Spanish churros, breakfast tacos and Chinese jian bing guo zi [deepfried dough sticks rolled in a thin pancake]. The ultimate goal was to create a sense of difference for our guests, demonstrating that Sofitel Macau is distinctive and creative, with its own DNA. For dinner, the strategy was to regularly add new promotions and dishes to create surprises for guests such as our famous trick-the-eye desserts –e.g. cakes that look like pumpkins or cherries – our successful beef wellington and koulibiak promotions, and salmon bar.

FT: Having had such extensive Michelin experience what are your feelings about the system at this point? Does it deserve its monopoly and is it still the primary indication of a restaurant’s quality?

YC: The Michelin experience is very important to chefs as it empowers them to experiment and discover new opportunities for creativity. But it is not the primary indication

FT: 外界對你的評價是「將亞洲風味融入現代法國菜」。這是 你來到亞洲後才慢慢形成的風格，還是你一直對融合菜式感 興趣？

YC: 我不知道是否真有這樣的名聲，但我認為法國菜本身就常常 借鑒其他國家的特色。加入新食材總是讓客人感到驚喜和興奮， 同時亦鼓勵廚師不斷試驗新品，這種做法非常不錯。

of quality, as you cannot really give a score to some restaurants, for example, buffets.

FT: Having spent considerable time in Asia, especially China, how do you feel about the development of Western cuisine here, especially at the higher end? Is there still good potential or is there too much competition?

YC: It depends on the city we are talking about! In Shanghai, the development of Western cuisine has been amazing, but there are also probably too many high-end restaurants, as part of the expat community left during COVID era. I think there is strong potential for middle range restaurants which want to offer more affordable cuisine. People need to discover the basics of French, Italian and other Western cuisines before exploring them on a more sophisticated level.

FT: You present a popular channel on social media, sharing your knowledge through virtual French cooking classes, and revealing the secrets behind great cuisine. Why do you invest your time in this and what do you get back in return?

YC: My passion is French cuisine and I have always been willing to share it with people who want to discover it. The original idea of developing those cooking classes was to be able, one day, to do that on a full time basis,

People need to discover the basics of French, Italian and other Western cuisines before exploring them on a more sophisticated level.

「人們需要先認識法、意等西方菜的基本風味， 然後才去探索更精緻複雜的層次。」

to please myself and the people who want to learn about it. Let’s see what the future will bring and if there are opportunities to develop that further.

FT: What’s your favourite non-French food? Do you enjoy Asian food, or cook any?

YC: I am a big fan of Japanese cuisine, love the Thai street food and Cantonese dim sum scenes, Spanish tapas and more. We can learn so much from other cuisines and cultures. It never ends!

FT: 可否舉例一些你引以為傲的菜式？你在研發新菜式和進行 推廣時最注重什麼？

YC: 其中一個例子是用特製模具製作可食用的生蠔殼，客人 在品嚐時感到非常驚喜和好奇。我亦曾設計過多款下午茶 餐單，其中以「Macau Garden」、「French Riviera」及 「Parisian Café Gourmand」三大主題最令我自豪。在自助餐 方面，我們全面革新，包括為酒店早餐增添更多法式元素， 亦有西班牙吉拿棒、墨西哥玉米餅及中式煎餅果子等特色 食品。最終目標是讓客人感受到索菲特酒店的與眾不同和 創意，展現我們獨有的DNA。晚餐方面，我們定期推出新菜式 和推廣活動，為客人創造驚喜，例如我們馳名的以假亂真甜品 （形狀像南瓜或車厘子的蛋糕）、深受歡迎的威靈頓牛柳及俄 式三文魚批（Koulibiak）推廣，以及「三文魚吧」等。

FT: 你擁有豐富的米芝蓮經驗，你現時對這套評分系統有何 看法？它的評分系統是否對行業具舉足輕重的地位，並作為評 定餐廳品質的首要指標？

YC: 米芝蓮經驗對廚師而言非常重要，因為它能鼓勵廚師進行 更多創作和發掘新機會。然而，這並非品質的唯一指標，因為 有些餐廳（例如自助餐）並不適合用評分系統來衡量。

FT: 你在亞洲，特別是中國待了很長一段時間。你對西式美食 在當地的高端市場發展有何看法？這區域依然有很大的潛力， 還是競爭太過激烈？

YC: 這要視乎城市。例如在上海，西餐發展非常蓬勃，但高端 餐廳亦可能過多了，再加上部分外國人在疫情期間離開，市場 結構有所改變。我認為中檔價位的餐廳仍有很大的潛力，為客 人提供更「平易近人」的歐美料理。人們需要先認識法、意等 西方菜的基本風味，然後才去探索更精緻複雜的層次。

FT:

你在社交媒體上經營了一個頗受歡迎的頻道，透過遙距法 式烹飪教學分享知識，並公開美味佳餚背後的的秘訣。你為何 願意花時間經營頻道呢？從中又有什麼得著？

YC: 我對法國美食充滿熱誠，一直希望與有興趣的人分享。

最初的構思是希望有朝一日能全職從事這項教學工作，讓我能 夠滿足自己和那些想學習的人。我們拭目以待，看看未來有沒 有機會向這方面進一步發展。

FT: 你最喜歡的非法式美食是什麼？你喜歡亞洲菜嗎？會自己 下廚做亞洲菜嗎？

YC: 我非常喜歡日本料理，亦熱愛泰式街頭美食和粵式點心， 同時欣賞西班牙小食（tapas）。我們熱衷於從其他菜系和文化 中不斷學習，而這個過程是永無止境的！

Star of the Show

Bidfood Malaysia takes part in Michelin Guide Ceremony 2025 as Event Supporter, while representing True North Bidfood Premium Wagyu.

Bidfood Malaysia was thrilled to participate in the recent Michelin Guide Ceremony 2025 as Event Supporter, while proudly representing True North Bidfood Premium Wagyu.

At the ceremony, entitled ‘An amazing year for Malaysia: The Michelin Guide Kuala Lumpur & Penang 2025’, the triumphant third chapter for this gastronomic nation was unveiled, highlighting 143 restaurants, including 56 Bib Gourmand establishments, 80 Selected spots, two new Michelinstarred restaurants, and the nation’s first-ever Green Star awardee.

A culinary high point was the main dish featured by Chef Francisco Araya – an Angliss client whose onestarred Araya restaurant in Singapore was described by Michelin inspectors as “Their ingenious creations – deeply influenced by Araya’s time in Spain and Japan – use an eclectic mix of Chilean and Japanese produce, with a South Pacific theme.”

舞台焦點

Bidfood Malaysia鼎力支持《米芝蓮指南2025》 頒獎典禮，並代表其旗下品牌True North Bidfood 高級和牛出席當日活動。

Bidfood Malaysia很高興能以活動贊助商的身份參與最近舉行 的《米芝蓮指南2025》頒獎典禮，同時欣喜地向大家隆重介紹 True North Bidfood 高級和牛的優質品質。

本次典禮以「馬來西亞精彩的一年：吉隆坡檳城米芝蓮指南 2025」為主題，標誌著這個美食國度的第三個輝煌篇章。典禮 中公佈了143間餐廳，其中包括56間必比登推介餐廳、80間入 選餐廳、兩間首次獲米芝蓮星級的餐廳，以及全國首間獲得綠 星榮譽的餐廳。

其中一大亮點是由星級名廚Francisco Araya炮製的主菜。

他為安得利客戶之一，於新加坡的一星餐廳Araya深受米芝蓮 評審讚賞：「餐廳的創意料理深受Araya於西班牙和日本旅居 時的經歷所影響，當中會將智利和日本的食材以南太平洋風格 融合在一起。」

Francisco主廚曾在《foodtalk》第71期中亮相。在吉隆坡文 華東方酒店的盛宴上， 他以「440日熟成和牛配粟米麵包及朱 古力醬」驚艷全場，這道主菜（頂級牛肉）正是由True North Bidfood 高級和牛所提供。

Featured in issue #71 of foodtalk, Chef Francisco wowed participants at the Mandarin Oriental, Kuala Lumpur, with ‘440-Day Aged Wagyu with Cornbread and Cacao Sauce’; being the main dish (premium beef) provided by True North Bidfood Premium Wagyu.

This year’s Michelin Guide lineup showcased the full, vibrant spectrum of dining in Kuala Lumpur and Penang. From bustling street food stalls to elegant fine-dining venues, the edition celebrates over 30 diverse cuisines that make Malaysia a true gastronome’s paradise.

It is gratifying to see how Bidfood/ Angliss (under the Bidcorp Group) clients are increasingly making their mark on burgeoning culinary hotspots such as Malaysia, Singapore and other Asian destinations. As further markets continue to expand, this is a trend that can only continue, and Angliss will be on-hand to support every step of the way.

今年的《米芝蓮指南》陣容全面展示了吉隆坡和檳城多姿多彩 的餐飲面貌。從熱鬧的街頭小食到優雅的高級餐廳，今年包括 逾30種來自不同國家的菜式，展示了馬來西亞作為美食天堂的 美譽。

欣見Bidfood / 安得利（隸屬Bidcorp集團）的客戶逐漸進軍 馬來西亞、新加坡及亞洲其他新興美食熱點。隨著更多市場不 斷擴大，此趨勢將只會持續，而安得利將全程支援，與各方並 肩前行。

Dragon Breath

Cantonese chefs, and their customers, are adamant that ‘wok hei’ provides an X-factor to classic fried dishes that transforms them from everyday favourites to something almost mythical. So how can you reproduce this elusive effect in your own kitchen?

‘Wokhei’ (pronounced ‘hey'), literally means the ‘breath of the wok’. It refers to the smoky, on the verge of being burned flavour that results from stir-frying meat, vegetables, rice and noodles in a wok, over a roaring gas burner, as you often see at Chinese restaurants or dai pai dongs (traditional open-air eateries).

Interestingly, the idea of wok hei is far more popular in southern China, especially Hong Kong. Here it is believed to impart something special, almost mystical to classic dishes such as char kuay teow and beef chao fan. The rest of China seems less intrigued about the concept.

Food scientists believe the unique process draws on the Maillard reaction – a chemical interaction when amino acids and sugars in food react under high heat – browning food and simultaneously releasing mouthwatering flavours and aromas.

So how can you achieve this complex, umami flavour? Well, it’s not as simple as it may seem, and many Chinese chefs spend years to get it right. For a start, it’s not just a question of cooking everything as hot as possible. For sure you will need real, roaring flame, but there are other factors at play.

You should heat your wok gradually, so it reaches very high temperatures before oil, vegetables and meat are added. The precise amount of oil – which should be slightly smoking – is vital, as too much will deep-fry your ingredients. These need to be stirred and tossed quickly, as often as 2.7 times per second, according to experienced chefs.

Finally, you should not use a coated wok (e.g. nonstick), as it believed true wok hei partly relies on minute flavours imparted from every other dish that has ever been cooked in that pan!

廣東廚師和食客都不會質疑「鑊氣 」是經典炒菜中的 精髓。它彷彿是一道秘方，能把家常便菜提升至另一 層面。那麼如何在自己的廚房中創造這種難以捉摸的 「氣息」呢？

「鑊氣 」，字面上的意思是 「鑊的氣息」，指將肉、蔬菜、米飯

和麵條放入鍋中，在高溫瓦斯爐上翻炒食物時產生的煙燻味。

這種充滿鑊氣的菜式在中餐廳或大牌檔（傳統露天食肆）皆大受 歡迎。

有趣的是，「鑊氣 」的概念在中國南方，尤其是香港更為流行。

人們相信 「鑊氣 」能為一道道經典菜式帶來特殊、神秘的味道， 例如炒貴刁和乾炒牛河。相反，中國其他地區似乎對這個概念則 不甚著迷。

食物科學家相信，梅納反應催成了這個獨特的過程：當食物中的 氨基酸和糖在高溫下產生反應時的化學作用，使食物變啡，同時 釋放令人垂涎的味道和香氣。

那麼，如何才能掌握這種獨特複雜的味道呢？這並不像看起來那 麼簡單，許多中國廚師花了很多年的功夫才領略過來。首先， 不是將所有東西煮得越熱便越好；猛烈的火力當然是箇中秘訣， 但還有夾雜著其他因素。

鑊應該慢慢被加熱，在加入油、蔬菜和肉之前就要達到很高的 溫度；另外，油量的控制（應略微冒煙）要十分精準，因為太多 油便會變成把食物炸香；同時，食材需要在鑊中快速攪拌抛起， 根據有經驗的「老師傅」表示，每秒抛鑊次數可高達 2.7 次。

最後，要製造「鑊氣 」則不建議使用塗層鍋具 (例如易潔鑊)，

因為真正的「鑊氣 」或多或少來自於殘留在鑊中的其他菜餚的微 妙香氣！

(Freepik)

Autumn Spells Cookbook: Healthy Recipes for the Velvet Season by Yurii Sreda

Amazon, hardback, paperback, Kindle

Former weapons specialist turns analytical mind to more appetising health-orientated issues in the latest in a range of weight-loss books.

This latest title from Yurii Sreda, who holds a PhD in, of all things, missile systems, is part of the seven-book series Healthy Life Made Simple: A Collection of Smart Recipes and Weight Loss Solutions.

Sreda obviously realised he could no longer reconcile his former career with a desire to help people achieve their wellness goals in the most delicious way possible. Instead he utilised his analytical mindset into a unique approach to healthy eating and weight management.

His journey began with a personal quest for better health and evolved into a passion for helping others, producing titles including Weight Loss: Healthy Eating Rules & Virtual Chef Assistant, and 0 Point Weight Loss Cookbook: 111 Tasty Healthy Recipes For Your Healthy Nutrition.

Autumn Spells Cookbook is the latest in the culinary collection, inviting readers on a gastronomic journey through the “coziest and healthiest autumn recipes”, with “delicious and nutritious dishes that will warm and energise you and your loved ones”.

The chapter on breakfasts includes ‘sunny pumpkin pancakes with cinnamon’, ‘buckwheat porridge with nuts and berries’, and ‘quinoa with apples and cinnamon’, among others. Lunch offers pumpkin soup with ginger and coconut milk’, ‘autumn vegetable stew with lentils’, and ‘stuffed peppers with quinoa and vegetables’, while dinner introduces ‘baked fish with lemon and herbs’, ‘chicken with nut crust and vegetables’ and ‘autumn pilaf with pumpkin and pine nuts’.

Most of the recipes don’t require much time to prepare and are fairly straightforward, look delicious and healthy, and support well-being. Autumnal ingredients introduce a seasonal vibe, and there are options suited for different diets and preferences, including vegetarian, vegan, low-calorie and protein-packed dishes. Each dish is accompanied by vibrant and inspiring photos.

Autumn Spells Cookbook is thoroughly recommended to inject a little autumn magic into your culinary life!

作者 : Yurii Sreda PhD

出版 : Amazon, hardback, paperback, Kindle

前武器專家筆下的減肥書籍系列，讓讀者運 用分析思維鑽研更多健康開胃方案 。

Yurii Sreda 擁有導彈系統博士學位，他最新出版的這本 書屬於《Healthy Life Made Simple: A Collection of Smart Recipes and Weight Loss Solutions》系列七本 書的其中一本。

Sreda 明白，需要幫助別人建立健康的生活和尋找美味的 食材，單憑他的導彈系統知識未必足夠。於是，他決定將 自身的分析頭腦加以利用，在健康飲食和體重管理方面創 作出獨特的餐飲方法。

為追求更高質素的個人健康，他一直不斷探索，期間他這 份熱情慢慢將演變為熱忱，並驅使他執筆與人分享當中 的心得，過去曾出版的書籍包括《Weight Loss: Healthy Eating Rules & Virtual Chef Assistant》及《0 Point Weight Loss Cookbook: 111 Tasty Healthy Recipes For Your Healthy Nutrition》。

當中，《Autumn Spells Cookbook》更是其烹飪系列的新 作，為讀者帶來「最溫馨、最健康的秋季食譜」，教大家 製作出「美味又營養的菜餚，讓您和身邊的人感到溫暖又 充滿活力」。

書中提及的早餐食譜包括「肉桂南瓜班戟」、「營養蕎麥 粥配堅果莓果」和「蘋果肉桂藜麥」等；午餐有「薑配椰 奶南瓜湯」、「扁豆燉秋天蔬菜」和「藜麥蔬菜釀青椒」 ；而晚餐則有「檸檬香草烤魚」、「堅果脆皮蔬菜雞肉」 和「南瓜松子秋天燉飯」。

大部份食譜都不需要費時準備，不但簡單易煮，同時 美味、健康，有助促進身心健康。各種菜式皆選用了秋季 食材，以營造濃厚的季節氣氛，同時亦照顧到不同飲食習 慣和喜好，當中包括素食、純素、低卡路里和高蛋白質 菜式，並附有美觀、開胃的菜式照片。

Autumn Spells Cookbook 在此誠意推薦，為您的烹飪生活 注入一絲秋天「味」力！

Dessert masterclass highlights quality products for creative solutions

Pastry professionals were thrilled and inspired at a recent dessert masterclass featuring topquality ingredients with an emphasis on creativity and innovation.

Adessert

masterclass that brought together over 30 pastry professionals from educational institutions, hotels, bakeries and restaurants recently took place at Bidfood Singapore’s Pastry Kitchen. Conducted by Dexter Lee, Executive Pastry Chef of Bidfood Singapore, the in-depth demonstration focused on four key dessert applications: whole cakes, portion desserts, verrines, and platters.

Chef Dexter demonstrated techniques using premium ingredients such as La Fruitière’s fruit purées and Callebaut’s couverture chocolate, showcasing his expertise and creativity by using 3D modelling to create custom moulds for fully customised desserts.

甜品大師班融合專業創 意與優質材料

甜品大師班近日圓滿結束，各界糕點師傅雲集， 運用一系列頂級食材，將創意和創新元素融入其中。

30 多位來自教育機構、酒店、麵包店和餐廳的糕點師傅齊集 Bidfood Singapore 的餅房，參加由 Bidfood Singapore 行 政糕點主廚 Dexter Lee 主講的甜品大師班。主廚 Dexter深入 淺出示範四款甜品製作：包括蛋糕、件裝甜品、杯裝品和糕點 拼盤。

The event ended with a tasting session, where participants enjoyed the desserts and explored practical applications for their own establishments. This masterclass not only showcased Chef Dexter’s creativity but also provided valuable insights and networking opportunities, reinforcing Bidfood Singapore’s commitment to supporting pastry innovation.

在大師班上課過程中，主廚 Dexter 示範運用 La Fruitière 果 漿和 Callebaut 頂級朱古力等優質食材，並利用 3D 打印技術 製作模具，以創作出一系列外型各具特色的品，充份展現出他 的專業知識和創意。

活動最後以品嚐環節作結，參加者一邊品嚐甜品，一邊探討 如何將一道道創意甜品引入自己的餐廳裡。是次大師班不僅展 示出 Dexter 的創意，同時亦為大家創造了寶貴的交流機會， 與Bidfood Singapore一同 致力推動糕點創新的理念。

A Natural Affinity for Food

Food has always been important to Josephine Loke, from early memories of her grandmother’s fragrant kitchen, through to her current role at The Grand Hyatt Singapore. But as the executive sous chef explains, she values great food not only for its inherent qualities, but as a way to connect with family and guests – and a meaningful form of storytelling.

FT(Foodtalk): Can you tell us something about your childhood and first memories of the food that really made an impression on you? You have mentioned that your parents’ work commitments meant they were not at home much, and instead your grandmother did most of the cooking?

JL(Josephine Loke): My earliest culinary memories centre on my grandmother’s kitchen, where weekends were marked by the preparation of traditional dishes like curry chicken and clay pot mushroom. I was naturally drawn to the cooking process, and while she wouldn’t let me handle knives, she nurtured my curiosity about food preparation. At home, my father took charge of our daily meals, cooking comfort dishes like chicken wings and

天生對美食的熱愛

從她回憶祖母香噴噴的廚房，到她目前在新加坡 君悅酒店的職位，美食的地位對 Josephine Loke 的人生來說一直佔據著重要的席位。然而，正如 這位行政副總廚所說，她熱愛美食不僅是因為食 物的本質，還因為它是連繫她與家人以及賓客的 一種方式，亦是一種有意義的講故事形式。

FT(Foodtalk): 你能和大家分享一下關於你的童年和最早對食物 產生深刻印象的記憶嗎？你提到由於父母工作繁忙，他們需要經 常外出，所以大部分時間都是由你的祖母負責做飯？ JL(Josephine Loke): 我最早關於烹飪的記憶圍繞著祖母的

Photography courtesy of The Grand Hyatt Singapore

Chaoshan goose liver mousse, loquat jam, loquat honey tuille

Triple egg, steamed soy custard, shrimp roe, caviar, arrowhead crisp

Confit abalone tart, perilla pesto

The dual influence of my grandmother’s traditional cooking and my father’s home-style cuisine provided an invaluable foundation as it not only shaped my understanding of food, but also demonstrated its power to unite family.

「祖母的傳統美食和爸爸的家常菜的雙重影為我提供了寶貴的基礎， 因為它不僅塑造了我對食物的理解，亦展示了它團結家庭的力量。」

soy-steamed fish. In those formative years, my appreciation for food was instinctive – I understood what was well seasoned and what brought joy to the palate. The dual influence of my grandmother’s traditional cooking and my father’s home-style cuisine provided an invaluable foundation as it not only shaped my understanding of food, but also demonstrated its power to unite family.

FT: When did you decide on a career as a chef and what inspired that choice? Was there an epiphanal moment?

JL: My journey in the culinary arts took an unexpected turn. Having built a foundation in communications with an initial aspiration to becoming a food writer, I came to believe that compelling food journalism demanded an intimate, first-hand knowledge of the kitchen. This conviction led me to pursue a course at the Culinary Institute of America. Once immersed in the kitchen environment, I discovered my true passion lay not in writing about food, but in using creative cooking as my form of storytelling.

FT: You spent over three years in Korea and two in China with the Hyatt Group. What made you want to travel, and what were some of the highlights of those experiences?

JL: My time in Korea and China with the Hyatt Group was invaluable for both personal and professional growth. In Korea I had the opportunity to work extensively with local ingredients and techniques, visiting soy breweries and learning about specialised products like Hanwoo beef. China presented unique challenges and opportunities, especially in terms of scale and efficiency. These experiences broadened my culinary perspective and helped me develop a more nuanced approach to Asian flavours and techniques.

廚房，她每逢週末都會在那裏炮製咖哩雞和砂鍋蘑菇等傳統 菜式，我自然地就會被烹飪過程所吸引。雖然她不讓我拿刀， 但她培養了我對煮食的好奇心。在家裏，爸爸負責我們的日常 膳食，他會炮製雞翼和豉油蒸魚等家常菜。在那些成長的歲 月裏，我對食物的欣賞之情源於本能，我知道什麼是具水準的 調味，什麼能給味蕾帶來快樂。祖母的傳統美食和爸爸的家常 菜的雙重影響為我提供了寶貴的基礎，因為它不僅塑造了我對 食物的理解，亦展示了它團結家庭的力量。

FT: 你何時決定成為一名廚師？是什麼激發了這個志向？有沒 有一個具啟示性的時刻？

JL: 我的廚藝之旅曾經經歷過一次意想不到的轉變。最初我立 志成為一名美食作家，在文筆方面下了點苦功，後來我發現， 要寫出具說服力的美食報道需要對廚房有深入和親身的了解。

這種信念促使我來到美國烹飪學院進修。一旦沉浸在廚房的環

FT: Back in Singapore, you have had valuable experience at renowned dining establishments such as Pollen at Gardens by the Bay, the Tippling Club, three-Michelin-starred Odette, and of course 665°F at Andaz Singapore. What did you gain from those stints, and what do you feel you contributed?

JL: Each establishment has contributed significantly to my growth as a chef. At Pollen, I developed strong foundational skills in modern Mediterranean cuisine. Tippling Club exposed me to modern gastronomy and R&D, working with innovative techniques in their experimental kitchen. At Odette, Chef Julien Royer’s mentorship refined my understanding of quality, consistency and discipline, while working with premium ingredients from Japan and Europe. My time there, including participating in international chef collaborations, not only enhanced my technical precision and creativity but also taught me how to maintain the exacting standards I now apply to large-scale operations.

FT: Can you describe a typical day at Grand Hyatt Singapore? What are the moments you enjoy the most? What kind of team do you manage?

JL: My day typically starts with visiting StraitsKitchen halal buffet to review the breakfast service, followed by detailed operational meetings and kitchen inspections. I manage a team of about 85 people across different departments. What I enjoy most is the variety each day brings and seeing both the team and guests satisfied with our work. There's always something new to tackle, whether it’s planning special events or developing new menus.

境中，我發現我真正的熱情不在於寫作，而是以創意烹飪作為 我講故事的形式。

FT: As you take on more of a managerial role, do you spend much less time actually cooking? Are there times you wish there were fewer meetings and you can just run into the kitchen and start cooking steak? Or are you reconciled to your evolving role?

JL: While my role has evolved to include more managerial responsibilities, I still maintain a hands-on approach, particularly during R&D sessions and special

FT: 你在韓國待了三年多，在中國待了兩年，都是在凱悅集團 工作。是什麼促使你想要出國？這些經歷期間有哪些亮點？ JL: 我在韓國和中國凱悅集團工作的經驗對於我個人成長和專 業發展都難能可貴。在韓國，我有機會接觸大量當地的食材和 技術，如參觀醬油廠並了解韓牛等特色產品。中國則為我帶來 了獨特的挑戰和機遇，特別是在規模和效率方面。這些經驗 拓寬了我的烹飪視野，亦讓我對亞洲風味和技術有了更細膩的 理解。

FT: 回到新加坡後，你在新加坡濱海灣花園的 Pollen、the Tippling Club、米芝蓮三星餐廳 Odette，當然還有新加坡安 達仕酒店的 665°F 等知名餐廳獲得了寶貴的經驗。從這些經歷 中你有什麼收穫？你感覺自己作出了什麼貢獻？

What I enjoy most is the variety each day brings and seeing both the team and guests satisfied with our work. There's always something new to tackle, whether it's planning special events or developing new menus.

「我最喜歡的是每天帶來的變化以及看到團隊和客人對我們的工作感到滿意。

無論是規劃特別活動還是研究新餐單，總會有一些新的事情要解決的。」

events. The key is finding the right balance between administrative duties and staying connected to the culinary side. Stepping into a more managerial role does not mean I’ve departed from cooking entirely, but simply that my role now involves empowering a larger team to work together towards something I’ve always loved – uniting people through the power of food. Each aspect of our role at every level plays a crucial role in ensuring our overall success.

FT: What kind of targets do you set yourself? What’s your vision of success?

JL: My vision of success centres on making Grand Hyatt Singapore a premier destination for upscale events and maintaining exceptional culinary standards. I’m particularly focused on mentoring team members and incorporating sustainability practices into our operations. Success to me means creating memorable experiences for our guests while developing a strong, capable team.

FT: You previously said that you have struggled outside the kitchen, in terms of chatting confidently with restaurant guests, and have also suffered during faceto-face interviews with the media. As your profile rises, and you have to do these things more often, are they becoming easier?

JL: My experiences across different culinary landscapes have shaped both my approach to cooking and communication. Working in diverse cultural settings – from Singapore to Korea and China – has enhanced my ability to connect through food. I’ve found that authentic engagement comes naturally when sharing our culinary vision, whether it’s with guests, media, or our team. Overall it’s been a journey of growth that parallels my culinary journey, and I am grateful for the privilege to speak with diverse audiences about our collective vision and how we hope to connect with guests through culinary excellence.

JL: 身為一名廚師，在每間餐廳裡工作對我的發展和成長都非 常有得著。在 Pollen，我在現代地中海菜方面建立了紮實的 基礎；Tippling Club 讓我接觸了現代美食學和研發技巧，並在 他們的實驗廚房中學習到創新的技術；在 Odette，主廚 Julien Royer 的指導加深了我對品質、一致性和紀律的理解，亦讓我 接觸到來自日本和歐洲的高級食材。我在那裡的經歷，包括與 世界各地的廚師合作，不但提升了我技術的精準度和創意 能力，還教會了我如何在大規模的運作上保持嚴格標準。

FT: 你能講述一下你在新加坡君悅酒店的日常工作是怎樣 的嗎？你最享受的時刻是什麼？你管理的是怎樣的團隊？ JL: 日常工作通常是從 StraitsKitchen [清真自助餐] 檢查早餐 服務開始，然後是詳細的營運會議和檢查廚房。我負責管理大 約 85 人的團隊，分佈在不同的部門。我最喜歡的是每天帶來 的變化以及看到團隊和客人對我們的工作感到滿意。無論是規 劃特別活動還是研究新餐單，總會有一些新的事情要解決的。

FT:

隨著你擔任更多管理級職務，你花在實際烹飪的時間會變 少很多嗎？你有曾希望能少參與一些會議，然後跑進廚房親自 下廚？還是你已經適應了自己不斷變化的角色？

JL: 雖然我的角色已經演變為需要負責更多管理職務，但我仍 然經常親力親為，特別是在研發新餐單和特別活動期間。關鍵 是在行政職務和保持烹飪角色之間找到適當的平衡點。進入管 理層並不代表我完全放棄烹飪，而只是我現時的角色變成了推 動更大規模的團隊一同實現我一直追求的理念 -- 透過食物的力 量將人們團結起來。每個職位裡的每一個角色對於我們整體的 成功都發揮著關鍵的作用。

FT: 你為自己定立了什麼目標？對你來說什麼是成功？ JL: 我心目中的成功主要是要令新加坡君悅酒店成為舉辦高檔 活動的首選地點，同時食物保持卓越的水準。我特別注重培 養團隊成員和將可持續發展理念納入到我們的營運之中。於我 而言，成功就是為客人創造難忘的體驗，同時培養一個強大和 能幹的團隊。

FT: 你之前曾說過，你在廚房外表現不佳，在與餐廳客人的交 談時缺乏自信，在接受媒體面對面採訪時亦感到困難。隨著你 的知名度上升，這些情況變得越來越頻繁，這有讓你感覺變得 容易嗎？

JL: 我在不同餐飲領域的經驗塑造了我獨特的烹飪和溝通方式。 從新加坡到韓國和中國，在不同文化環境中工作，皆鍛練出 我透過食物建立聯繫的能力。我發現，無論是與客人、媒體或 團隊分享我們對美食的想法時，我自然就能真正地投入參與。

FT: There are so many high-end restaurants in Singapore, and like Hong Kong, high rents mean that even popular establishments can fail. What’s your take on this challenging culinary market? What advice would you give anyone thinking of opening a restaurant?

JL: Singapore’s dining scene is dynamic but challenging. My advice to anyone looking to open a restaurant would be to focus on three key elements: service consistency, product quality, and value. Success isn’t just about opening doors; it’s about maintaining standards and building a reliable team that can deliver consistently excellent experiences.

總括而言，我的烹飪之旅亦是我個人的成長過程，我很高興有 幸與不同的受眾分享我們的理念，以及我們希望如何透過卓越 的廚藝與客人建立聯繫。

FT: 新加坡有很多高級餐廳，和香港一樣，昂貴的租金令到即 使是廣受歡迎的餐廳亦有可能需要倒閉。你對這個充滿挑戰的 餐飲市場有何看法？對於那些想進軍餐廳行業的人仕，你有什 麼建議？

JL: 新加坡的餐飲業不斷變化，但亦充滿挑戰。我建議任何想要 投資餐廳的人仕專注於三個主要因素：一致性的服務質素、 產品品質和價值。成功不僅僅是打開大門而已，而是在於保持 水準並建立一個能夠提供一致穩定且餐飲體驗優質的可靠團隊。

Success isn’t just about opening doors; it’s about maintaining standards and building a reliable team that can deliver consistently excellent experiences.

「成功不僅僅是打開大門而已，而是在於保持水準 並建立一個能夠提供一致穩定且餐飲體驗優質的可靠團隊。」

FT: If you cook for yourself at home, do you prepare something fancy, or make yourself a bowl of instant laksa? Or are you more likely to get char kway teow or fish head curry delivered?

JL: My go-to comfort food varies – sometimes it’s a warming kimchi jjigae, other times it might be mapo tofu or steak and fries. I tend to cook based on what is available in the fridge and I’m in the mood for. It’s less a matter of being fancy or indulging in simple comforts, and more about creating satisfying, flavourful meals using whatever I have to hand, whether it be wagyu steak or half a head of cabbage!

FT: 如果你在家中自己下廚，你會做一些花巧的東西還是只 為自己煮一碗即食叻沙？又或者你會叫外賣炒粿條或咖哩魚 頭嗎？

JL: 我最喜歡的療癒美食數之不盡 — 有時是暖呼呼的泡菜鍋， 有時可能是麻婆豆腐或牛扒配薯條。我通常會按雪櫃裏的食材和 心情來下廚 -- 這可不是花巧或簡單的問題，而是用我手頭上的 任何食材創造出令人滿足和美味的飯菜 -- 這可以是和牛牛扒， 又或只是半個椰菜！

Seared spiced M7 wagyu ribcap, puffed beef tendon, guizhou pepper, confit shallot

(visitkorea.or.kr)

(Getty Images)

Taking the Initiative

A natural with food from an early age, Carson Cheng, Executive Chef at InterContinental Changsha, honed his skills working with international colleagues, moving quickly through the ranks. Focus on your personal development, strengthen your basic skills and work closely with your team, he urges.

FT(Foodtalk): Can you tell us something about yourself, why you decided to devote your life to food and cooking, and your early career?

精益求精

長沙北辰洲際酒店行政總廚 Carson Cheng 從小 就對美食有著濃厚的興趣，他在與來自世界各地的 同事合作中磨練廚藝，並迅速晉升。他鼓勵大家注 重個人發展，強化基本廚藝技巧，並多與團隊緊密 合作。

Photography courtesy of InterContinental Changsha FT(Foodtalk): 你能向我們介紹一下自己嗎？為什麼你決定將 一生都奉獻給美食和烹飪？你的早期職業生涯是怎樣的？ CC(Carson Cheng): 我在十歲的時候就發現了自己熱愛烹飪， 家人對我製作的每一道菜都讚不絕口。在家人的支持下，我很 容易就決定了要在高中畢業後學習廚藝並以此為職業。烹飪是 非常有成就感的 —它不僅有趣，當客人對你製作的菜餚給予正 面評價時，對於廚師來說是一種極大的讚美。

CC(Carson Cheng): I was 10 years old when I discovered my love for cooking. Everything I prepared was praised by my family. Due to the support I got, choosing to study culinary arts as a career, after I graduated from high school, was an easy decision. Cooking is so rewarding – not only it is fun and

FT: 你曾師從法國和馬來西亞的名廚，這是怎樣開始的？這些 經驗對你有什麼意義？

CC: 當我剛進入酒店行業時，大多數行政主廚都是外國人。

Baked rum Alaska

You need to work on your personal and professional development, and the area you are specifically interested in. Focus on strengthening your cooking skills, while paying attention to enhancing cooperation and creativity within your team.

「你需要在個人和專業發展以及你特別感興趣的領域不斷努力； 專心發展你的烹飪技巧，並多與團隊合作和發揮創意。」

interesting, but as a chef it is a great compliment when your customers and clients comment positively about your dishes.

FT: You studied with well-known chefs from France and Malaysia. How did this happen, and what spoke to you most from the experience?

CC: When I first joined the hotel industry, most executive chefs were foreigners. While working under them, I was fortunate enough to learn the specialties and signature dishes from their respective home country. Alongside my studies and work experience, these opportunities for learning with my international colleagues gave me a very good foundation for my future career.

FT: As a young executive chef, can you explain how you have achieved your success in a relatively short space of time?

CC: You need to work on your personal and professional development, and the area you are specifically interested in. Focus on strengthening your cooking skills, while paying attention to enhancing cooperation and creativity within your team. At the same time, you need to have a good understanding of the market you are working in, and how to maximize potential, both personally and collectively.

在他們麾下工作期間，我有幸學習了他們各自的特色家鄉菜和 招牌菜。除了學習和吸取工作經驗之外，這些與來自世界各 地的同事一起學習的機會為我未來的職業生涯奠定了良好的 基礎。

FT: 身為一位年輕的行政總廚，你是如何在相對較短的時間內 取得這些成就的？

CC: 你需要在個人和專業發展以及你特別感興趣的領域不斷 努力；專心發展你的烹飪技巧，並多與團隊合作和發揮創意。 同時，你需要充份了解自己所在的市場，並懂得如何將個人和 團隊的潛力盡力發揮出來。

FT: 你在各項烹飪比賽中都取得相當不錯的成續。你將這些成 就歸功於什麼？

CC: 對我來說很簡單：秉持工匠精神，充滿熱情和好奇心， 並勇於接受嶄新的概念和食材。

Braised seafood with fennel and bell pepper in clay pot

Understand your market positioning and consistently introduce new dishes. Train and inspire chefs so that on a daily basis, so they not only focus on cooking techniques, but also new concepts and ideas.

「了解你的市場定位並不斷推出新菜式。每天培訓和鼓勵廚師們， 讓他們不僅專注於烹調技術，還會多接受新的概念和想法。」

FT: You have had considerable success in various culinary competitions. What do you put these achievements down to?

CC: For me it’s simple: exercise an artisanal approach, be enthusiastic, curious, and embrace fresh concepts and ingredients.

FT: Can you explain your management system in maintaining high standards?

CC: Understand your market positioning and consistently introducing new dishes. Train and inspire chefs on a daily basis, so they not only focus on cooking techniques, but also new concepts and ideas.

FT: What are the biggest challenges of the job?

CC: I’ll give you one specific example. After discussing with our customers, owners and colleagues, as well as studying the market and our competitors, we came

FT: 你能解釋一下你是如何透過妥善的管理來保持高水準的出 品嗎？

CC: 了解你的市場定位並不斷推出新菜式。每天都為廚師們提 供培訓機會和鼓勵，讓他們不僅專注於烹調技術，還會多接受 新的概念和想法。

FT: 這份工作最大的挑戰是什麼？

CC: 我可以給你舉一個具體的例子。在與客人、業主和同事討 論及研究市場競爭對手之後，我們意識到我們的自助餐餐飲模 式過時，與客人欠缺互動而且了無生氣。因此，我們推出了 「任點任食」的自助餐概念。客人從餐桌上點餐，可以讓我們 的餐飲團隊有更多機會與之互動，亦讓食客有更多時間交談， 而不需要反覆離開座位去取餐。此外，這還可以讓客人即時享 用到專為他們新鮮炮製的菜餚。

然而，這種模式的轉變意味著我們的烹飪團隊成為了整件事的 主角 -他們必須明白在焦點下展示他們的手藝是有多麼的重要！ 他們當然喜歡埋頭在廚房裏工作，但現在他們需要在客人面前

Cooking is so rewarding – not only is it fun and interesting, as a chef it is a great compliment when your customers and clients comment positively about your dishes.

「烹飪是非常有成就感的 —它不僅有趣，當客人對你製作的菜餚給予正面評價時， 對於廚師來說是一種極大的讚美。」

to the realization our buffet was old fashioned, noninteractive and boring. So, we introduced an “all you can eat à la carte” buffet concept. Where customers order from their tables, while it is adding more interaction with our food and beverage team and it allows our diners more time to talk instead of going back and forth to the buffet to serve themselves. It also gives our guests à la minute prepared dishes, freshly made just for them.

This paradigm shift, however, meant our culinary team was now the star of the show, and had to understand how crucial the focus was on being on stage and highlighting their craftsmanship. Of course they enjoyed being in the kitchen, but now they had to become comfortable in front of clients, who often want to interact with chefs, ask them questions or take pictures together.

We ensured our hotel colleagues understood the new concept through tastings and testing over a twomonth trial period. They enjoyed the experience and the format, which allowed them to order their meals using their phones, and after six months, most of our customers also expressed favorable reviews.

FT: What are your favorite dishes to cook and eat? CC: I like eating seafood cooked in different ways.

變得自如，因為客戶往往都想與廚師互動，向他們交流甚至 拍照。

在為期兩個月的試驗期期間，我們品嚐了不少新菜式和在餐廳 裡試行這種模式，以確保酒店的同事們都清楚理解這個嶄新餐 飲概念。他們都很喜歡這種可以使用手機點餐的體驗和形式， 經過六個月之後，我們大多數客人都給予了好評。

FT: 最後，可以跟我們說一下，你最喜歡炮製和吃的菜式是 什麼？

CC: 我喜歡吃用不同方式烹調的海鮮。

Baked lobster with crispy garlic and citrus sauce

MADEIN THEUSA

Exploring the Charm (and Secrets) of Authentic French Bread

French master baker conducts exclusive Angliss Shanghai workshop, sharing the intricate process of bread-making with participants.

Angliss Shanghai recently hosted an authentic French bread-making sharing session, inviting French master baker Jean-Marie Lanio to teach attendees the secrets behind crafting genuine French bread. The event attracted more than 60 participants, including bakery and hotel catering managers, who had the opportunity to witness the exceptional skills up close.

Mr. Lanio, a two-time finalist in the prestigious Meilleur Ouvrier de France (MOF) competition, currently serves as the Asian Brand Ambassador for Grands Moufins de Paris and as a baking consultant in Korea.

The course covered the entire process, from doughshaping to fermentation and baking. Each step was demonstrated by the master baker, with questions answered and techniques shared for relaxing gluten

探索正宗法式

麵的魅力

法國麵包大師於分享會親臨授課，與客戶們分享精湛 的麵包製作過程。

最近，上海安得利舉辦了一場正宗的法式麵包分享會，是次分 享會邀請了法國麵包大師Jean-Marie Lanio親臨授課，為參與 者揭示了正宗法式麵包的製作秘訣。此次活動吸引了60多位西 式烘焙店及酒店餐飲負責人參加，讓大家近距離體驗大師的精 湛技藝。

Lanio大師是兩屆法國最佳工匠獎MOF的決賽選手，現為巴黎 大磨坊亞洲品牌大使，並於韓國任烘焙顧問。

in the flour, adjusting flour blend ratios, controlling temperatures and shaping the dough with precision to ensure optimal elasticity. He also shared insights on cultivating natural sourdough (levain), helping participants stabilise their sourdough culture.

The event yielded impressive results, producing several classic breads, including traditional baguettes, multigrain bread and brioche. The baguettes were perfectly crisp on the outside and chewy on the inside, and filled with a rich wheat aroma. The multigrain bread, infused with sesame and pumpkin seeds, had an irresistible fragrance, while the brioche was soft and sweet, pairing wonderfully with chocolate or fruit.

Participants had the chance to experience Mr. Lanio’s skills up close, actively asking questions and engaging in exchanges with him, with many taking photos together. Moving forwards, Angliss Shanghai will continue to uphold its service philosophy of meeting customer needs by offering the finest ingredients and professional service, along with hosting more useful sharing sessions.

課程涵蓋從麵糰整形、發酵、烘烤的整個過程。大師親自示 範並解答學員疑問，傳授令麵粉中的麵筋鬆弛方法麵粉調配 比例、溫度控制與精細整形，確保麵團延展性等等。 大師亦特 別分享了自製天然酵母魯邦種的養成方法，協助學員穩定 續種。

是次分享會成果豐碩，製作了傳統法包、穀物法包、布里歐等 多款經典麵包。 大師製作的法包外脆內韌，麥香四溢。而穀物 法包融入了芝麻與南瓜子，香氣迷人; 布里歐則柔軟香甜，搭配 朱古力或水果更添風味。

分享會中客戶們近距離感受大師級技藝，並踴躍提問，紛紛與 大師交流和合照。未來，上海安得利會繼續秉承懂你所需的服 務理念，把最優質的食材與最專業的服務帶給大家，也會舉辦 更多的相關分享會。

Celebrating the Ultimate American Beef

Beef tasting event delights with premium cuts and exceptional butchery skills.

Angliss Beijing recently held a tasting event featuring premium cuts of American beef enhanced by superb butchery techniques. Hosted by Angliss Beijing in collaboration with the U.S. Meat Export Federation, the tasting attracting numerous meat enthusiasts and professionals from the food and beverage industry. Together, they explored the superior quality and rich flavour of American beef.

Mr. Shen Zhilong, General Manager of Meat Business Development of Angliss Greater China, was invited to deliver a professional demonstration of beef cutting and share his expertise. With years of experience and deep knowledge of the meat industry, he covered topics ranging from beef grading and scoring to its application in the restaurant industry, while also providing an analysis and forecast of current beef market trends.

To showcase the exceptional quality of American beef, Mr. Shen demonstrated the cutting and preparation of various premium cuts, including U.S. grain-fed, select beef brisket, U.S. grain-fed Angus select bone-in ‘cowboy steak’, U.S. grain-fed prime boneless short ribs, as well as U.S. grain-fed select flat iron steak. The beautifully prepared dishes were paired with wine and other beverages, allowing guests to savour the full experience. The tasting event received unanimous praise from all attendees.

Moving forward, Angliss Beijing will continue to uphold its service philosophy of understanding and meeting customer needs by providing the finest ingredients and professional service.

探索美國牛肉的 極致風味

美國牛肉品鑒會的優質牛肉及出色的切割技巧讓 客戶們大開眼界。

安得利北京最近與美國肉類出口協會攜手舉辦了一場美國牛肉 品鑒會，此次活動吸引了眾多肉類愛好者和餐飲業專業人士， 共同探討美國牛肉的卓越品質和豐富口感。

品鑒會中我們邀請到安得利大中華區肉類業務發展總經理沈志 龍沈老師，為大家帶來精彩及專業的牛肉分切示範和知識講 解。沈老師憑藉多年專業的肉類知識及經驗，從牛肉分級評分 到餐飲使用和培訓講解，同時也對目前牛肉市場現狀及未來趨 勢進行了分析預測。

為了讓大家更好地體驗美國牛肉的優越品質，沈老師以美國谷 飼特選級三角肥牛、美國谷飼安格斯精選級帶骨牛仔骨、美國 谷飼極佳級去骨牛小排（紅標）和美國谷飼精選級牛板腱等， 示範了如何分切，並且烹飪了精美的菜式，以葡萄酒及兩款飲 品搭配讓現場客戶們品嚐，均得到客戶們的一致好評。

未來，安得利北京會繼續秉承懂你所需的服務理念，把最優質 的食材與最專業的服務帶給大家。

JIA unveils Italian-Japanese all-day pastry cafe

JIA Group – which operates restaurants including Duddell’s, Estro, Chachawan, Louise and 22 Ships – has launched its latest culinary venture in the heart of Central’s Tai Kwun entertainment complex – Tozzo. The contemporary ItalianJapanese, all-day pastry/dining café is led by chef/founder Fabio Bardi, recently awarded 2024 ‘Best Pastry Chef’ by Tatler Dining Hong Kong, during his tenure as head pastry chef at one-Michelin-starred Estro. www.jiagroup.co/jia-group-restaurants/

JIA 開設日本x意大利風味咖啡糕餅店

佳民集團 - 旗下擁有多間餐廳包括Duddell' s、Estro、Chachawan、Louise 及 22 Ships - 其最新餐廳 Tozzo 將於中環大館 開幕。餐廳主打現代日意風格，將會全日提供各式咖啡和糕點，並由創辦人兼主廚 Fabio Bardi 主理 - 他在米芝蓮一星餐廳

Estro 擔任糕點主廚期間，獲 Tatler Dining Hong Kong 頒發 2024 年「最佳糕點主廚」獎項。

HK Eats Awards 2024 announced with emphasis on sustainability

THE Loop HK’s HK Eats Awards 2024 winners are out, highlighting a typically diverse, colourful and all-encompassing list. The organiser states that this year’s awards comprise more venues that operate with sustainability in mind. Winners include Fish Bar at the JW Marriott Hotel Hong Kong, Cruise Restaurant & Bar, serving modern Asian cuisine, and Hung Tong, a contemporary restaurant that reinterprets traditional Cantonese cuisine. https://theloop.hk/hk-eats-awards-2024-winners/

HK Eats Awards 2024大獎揭曉 著重可持續發展

The LOOP HK 舉辦的「HK Eats Awards 2024」得獎名單經已公佈，得獎名單包羅萬有、多姿多彩。主辦單位表示，今年不少得 獎餐廳較著重可持續發展，當中包括魚吧(香港 JW 萬豪酒店)、提供現代亞洲美食的Cruise 空中餐廳及酒吧，以及重新詮釋傳統粵 菜的當代餐廳紅糖。

Relaunched Roganic re-emerges

Roganic Hong Kong has relocated to Lee Garden One in Causeway Bay. An offshoot of its London namesake, Roganic is the brainchild of Michelin two-star British chef Simon Rogan, offering a fine British farm-totable concept with sustainable produce sourced from local organic farms. The new Roganic will introduce an ‘interactive’ set menu designed for sharing while adding fun and flexibility. www.roganic.com.hk

Roganic 重新開幕

Roganic 香港已遷至銅鑼灣利園一期。餐廳是英國米芝蓮二星主廚 Simon Rogan 的心血結晶，以「英國農場到餐桌」的餐飲概念， 提供來自本地有機農場的可持續農產品。全新的 Roganic 將推出「互動」套餐，設計原意為分享美食，同時增添樂趣和彈性。

Korean beef specialist opens on Hollywood Road

Born & Bred in Seoul (#64 on Asia’s 50 Best Restaurants 2024 and Michelin recommended) founder Jung Sang-won has soft opened Moo-Lah, a new dining concept, on Hollywood Road. With a capacity for 24 diners, Moo-Lah highlights the quality of Born & Bred’s renowned Hanwoo beef in the form of traditional yet innovative Hong Kong and Korean influenced recipes.

https://bandb.co.kr/en

韓牛專家進駐荷里活道

Born & Bred in Seoul (在 2024 年「亞洲50最佳餐 廳」中排名第 64 位，並獲米芝蓮推薦） 的創辦人 Jung Sang-won 在荷里活道開設了全新的餐飲概念餐廳 MooLah。Moo-Lah 可容納 24 位食客，以傳統又創新的香港和

韓國菜式，突顯 Born & Bred 的韓牛品質。

Cocktails with a kick at Kai Tak

London’s popular Jin Bo Law rooftop bar has opened its first international outlet at Dorsett Kai Tak. The trendy cocktail bar offers contemporary Asian influences, with unique cocktails created by head bartender and mixology maestro Joe Villanueva, such as the salted lemon and 7-Up-inspired ‘HKG’, or the ‘IND’, an intriguing mango lassi with Los Arcos distilled agave and curry salt.

www dorsetthotels com/dorsett-kai-tak/dining/

啟德新派雞尾酒 倫敦深受歡迎的 Jin Bo Law 天台酒吧在 Dorsett Kai Tak 開設了第一間海外分店。時尚的雞尾酒吧提供當代亞洲風格的雞尾酒， 由首席調酒師兼調酒大師 Joe Villanueva 創作獨特的雞尾酒，例如以鹽漬檸檬和七喜為靈感的 「HKG」，及以 Los Arcos 蒸餾龍 舌蘭和咖哩鹽調配的芒果拉西酒「IND」。

Plethora of dining options on the menu at newly-opened The

Link Seoul

The Link Seoul, a Tribute Portfolio Hotel and part of Marriott Bonvoy, has opened in the district of Sindorim in Seoul, with an emphasis on dining experiences. The 141-room property, set across 19 floors, features local and international outlets including all-day restaurant, Frame; modern pub Punch; DIGM lounge-bar in the lobby, and ZAG, a bakery and café with a lively Scandinavian aesthetic. www marriott com/seltx

首爾新開幕餐廳 The Link 提供各式各樣餐點 位於首爾新道林區的 The Link Seoul 是 Tribute Portfolio Hotel 及 Marriott Bonvoy 的旗下酒店，以餐飲體驗為重心。酒店樓高 19 層，擁有 141 間客房，提供本地及國際餐廳，包括全天候餐廳 Frame、現代酒吧 Punch、位於大堂的 DIGM 酒廊酒吧，以及富 有北歐美感的麵包店與咖啡廳 ZAG。

Latest Korean culinary arrival to Lion City

Hansik Dining is the latest Korean restaurant to open its doors in Singapore, bringing together six F&B brands in a twostorey, 24-hour destination on Tras Street. The collective will house four Korean restaurants and two bars, including Go Gi Jip, a household Korean barbecue spot; fried chicken specialist Kko Kko Na Ra; as well as My Patio, a Korean craft beer bar. www.instagram.com/hansikdiningcollective/?hl=en 又一韓國美食進駐獅城

韓國餐廳Hansik Dining最近在新加坡開幕，將六個餐飲品牌集合在 Tras 街樓高兩層的餐廳内，並會全日 24 小時營業。這裡將有四 間韓國餐廳和兩間酒吧，包括家喻戶曉的韓國烤肉店 Go Gi Jip、炸雞專賣店 Kko Kko Na Ra 以及韓國手工啤酒吧 My Patio。

Branches

Beijing 北京

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

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

Tianjin 天津

Angliss Beijing Food Service Limited - Tianjin Branch Rm 320, Yunhan Building, 185 Qinjian Road, Hongqiao District, Tianjin 安得利（北京）食品貿易有限公司天津分公司 天津市紅橋區勤儉道185號雲漢大廈320室 T. +86 22 8729 0198

Shenyang 瀋陽

Angliss Shenyang Food Service Limited No.7 Gate, No.19 Internetional Frozen Product Association Beef&Mutton Hall, Honghu No.2 Street, Tiexi Economic & Technological Development Zone, Shenyang, Liaoning, China

安得利（瀋陽）食品貿易有限公司 瀋陽市鐵西經濟技術開發區洪湖二街19號 國際凍品聯盟牛羊肉大廳7號門 T. +86 24 8122 1688 | F. +86 22 8122 1688

Shijiazhuang 石家莊

Angliss Shijiazhuang Food Service Limited

Rm 1107, Block E, Haiyuetiandi, 66 Yuhua West Road, Qiaoxi District, Shijiazhuang City, Hebei Province 安得利石家莊食品貿易有限公司 河北省石家莊市橋西區裕華西路66號海悅天地E座1107室 T. +86 311 8262 1608

Shandong 山東

Angliss Shandong Food Service Ltd Rm 1418, Quanjing Yayuan Commercial Building, Shizhong 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泉景雅園商務大廈1418室 T. +86 531 8711 9769

Shanxi 山西

Angliss Shanxi Food Service Ltd

Rm 925, 9F, Feiyun Apartment, 186 Pingyang Road, Xiaodian District, Taiyuan City, Shanxi Province 山西安得利食品有限公司

山西省太原市小店區平陽路186號飛雲公寓9層925室 T. +86 351 8065 567

Jilin 吉林

Bidcorp Jilin Food Service Ltd

11th Zhonghuan District Intersection Of Dongsanma Road And Tianbao Hutong, Nanguan District, Changchun City, Jilin Province

吉林省烘焙故事食品有限公司

吉林省長春市南關區東三馬路與天寶胡同交匯中環十一區 T. +86 431 8471 6222

Shanghai 上海

Angliss Shanghai Food Service Limited 5F., Block B, No. 4 Building, No. 1 Hongqiao Headquarters, No. 100 Zixiu Road, Minhang District, Shanghai, 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

Hangzhou 杭州

Angliss Hangzhou Food Service Limited

Rm 4001, 4F, Block 1, 1298 Danonggang Road, Jianggan District, Hangzhou

杭州安鍀利食品有限公司 杭州市江幹區大農港路1298號1幢4層4001號 T. +86 571 8680 0215

Nanjing 南京

Bidfood Nanjing Ltd

Shop 32, 2F, Second Hall, 249 Changhong Road, Jianye District, Nanjing City, Jiangsu Province

南京安必福食品有限公司

江蘇省南京市建鄴區長虹路249號二廳二樓32號商鋪 T. +86 25 8675 9306 | F. +86 25 8622 8102

Hefei 合肥

Angliss Hefei Food Service Ltd

Room 27, 2/F , Hall 1 , No. 249 Changhong Road, Jianye District, Nanjing, China

合肥必利食品有限公司

合肥市包河區繁華大道吉林路聯合東U谷54號樓401室 T. +86 551 6556 2460

Guangzhou 廣州

Angliss Guangzhou Food Service Limited 21F, No. 83 & 85 Baiyun Road, Yuexiu District, Guangzhou 廣州安得利福斯食品有限公司 廣州市越秀區白雲路83及85號21層 T. +86 20 8921 9188 | F. +86 20 8921 9168

Chengdu 成都

Angliss Chengdu Food Service Limited No. 870 Gangtong North Fourth Road, Chengdu Modern Industrial Port North Area, Pidu District, Chengdu 成都安得利福斯食品有限公司 成都市郫都區成都現代工業港北片區港通北四路870號 T. +86 28 6482 6608 / +86 28 6496 6001

Chongqing 重慶

Angliss Chengdu Food Service LimitedChongqing Branch

Rm 6, 3F, 95 Erlang Chuangye Avenue, Jiulongpo District, Chongqing

成都安得利福斯食品有限公司-重慶辦事處 重慶市九龍坡區二郎創業大道95號3樓6號 T. +86 23 6330 2009

Kunming 昆明

Angliss Chengdu Food Sevice Limited - Kunming Branch

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

成都安得利福斯食品有限公司-昆明分公司 昆明市官渡區金馬路156號（昆明新儲物流有限公司）3樓辦公室 T. +86 871 6382 9678

Xiamen 廈門

Angliss Xiamen Food Service Limited Room 1503, No. 506, Xinglinwan Road Jimei District, Xiamen, China

廈門安得利福斯食品有限公司

廈門集美區杏林灣路506號1503室 T. +86 592 5635 636

Fuzhou 福州

Angliss Xiamen Food Service Limited - Fuzhou Office

Rm 302-303, 3F, Taikun Center, 166 Guanpu Road, Cangshan District, Fuzhou City 廈門安得利福斯食品有限公司 - 福州辦事處 福州市倉山區冠浦路166號泰坤中心3樓302-303室 T. +86 591 83650383

Foshan 佛山

Angliss Foshan Food Service Limited

No. 12 Jiangsha 2nd Road, Chancheng District, Foshan City

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 T. +86 757 8228 1651

Shenzhen 深圳

Angliss Shenzhen Food Service Limited No. 1, Mabu Road, Bainikeng Community, Pinghu Street, Longgang District, Shenzhen, Guangdong Province

安得利(深圳)食品有限公司 廣東省深圳市龍崗區平湖街道白坭坑社區麻布路一號 T. +86 755 2885 7688 | F. +86 755 2518 5406

Nanning 南寧

Angliss Nanning Food Service Limited

Rm 107, Block 22, Guangxi-Asean International Medical And Health Electronic Information Technology Comprehensive Industrial Park, 9 Dingqiu Road, Jiangnan District, Nanning City

南寧安得利食品有限公司

南寧市江南區定秋路9號廣西-東盟國際醫療健康電子資訊科技 綜合產業園22棟107號房 T. +86 771 3947 620 F:+86 771 3947 646

Xi’an 西安

Angliss Xi'an Food Service Limited

No.333, 10 Caotan Road, Caotan Ecological Industrial Park, Xi'an Economic & Technological Development Zone, Xi’an City, China

安得利(西安)食品有限公司

西安市經濟技術開發區草灘生態產業園草灘十路333號 T. +86 29 8873 4883 | F. +86 29 8873 4883

Zhengzhou 鄭州

Angliss Zhengzhou Food Service Limited

Changtong Industrial Park, Xiapo Yang Village, Laoyachen Office, East Section Of Jiangshan Road, Huiji District, Zhengzhou City

鄭州安得利食品有限公司

鄭州市惠濟區江山路東段老鴉陳辦事處下坡楊村長通工業園 T.+86 371 8991 0680 | F.+86 371 8991 0681

Hunan 湖南

Angliss Hunan Food Service Limited

3F, Block 1, Xinxing Technology Industrial Park, Muyuntuo Street, Tianxin District, Changsha City

Tianxin District, Changsha, Hunan, China

湖南安得利食品有限公司

長沙市天心區暮雲南托街道新興科技產業園1棟3樓 T. +86 731 8556 9552 | F. +86 731 8556 9553

Nanchang 南昌

Hunan Angliss Food Service Limited - Nanchang Branch

NEW Building 15, Weimafengshang community, Guangzhou road, Qingyunpu district, Nanchang City, Jiangxi Province

湖南安得利食品有限公司（南昌分部） 江西省南昌市南昌縣小藍經濟技術開發區銀湖二路571號 T: +86 135 4897 7030

Wuhan 武漢

Angliss Wuhan Food Service Limited

Rm 1, 1-3F, Building D4, Phase 1 Huazhong Enterprise City, Douma River, Qinglong Branch, Wuhu Farm, Huangpi District, Wuhan 武漢安得利食品有限公司

武漢市黃陂區武湖農場青龍分場陡馬河華中企業城一期D4棟 1-3層1室 T. +86 27 6180 0941 | F. +86 27 6180 0942

Haikou 海口

Angliss Haikou Food Service Limited No. 22 Xingye West Road, Hong Kong And Macao Development Zone, Xiuying District, Haikou City, Hainan Province 海口安得利食品有限公司 海南省海口市秀英區港澳開發區興業西路22號 T. +86 898 6855 2916 | F. +86 898 6855 3455

Sanya 三亞

Angliss Sanya Food Service Limited

1-3F, Comprehensive Building A, Yuge Haiyun, Hongsha Community, Jiyang District, Sanya City, Hainan Province

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） T. +86 898 8863 0068 F. +86 898 8863 0318 / +86 898 6595 4474

Shantou 汕頭

Angliss Shantou Food Service Limited No. 702, Building B, Xinli Building, east side of Hengshan Road, Longhu District, Shantou City, Guangdong Province 安得利(汕頭)食品有限公司

廣東省汕頭市龍湖區衡山路東側新利大廈B幢702號 T. +86 754 8888 4710

Macau 澳門

Angliss Macau Food Service Limited

200 Rua dos Pescadores, Edf Industrial Ocean II Fase, 4-Andar C & D, Macau

安得利澳門飲食服務有限公司 澳門漁翁街200號海洋工業中心2期4樓C&D室 T. +853 2886 2886 | F. +853 2886 2828

Other Branches

PastryGlobal Food Service Limited Flat B, 6/F, Magnet Place Tower 2, 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Magnet Place 2期6樓B室 T. +852 2494 1900 | F. +852 3145 0756 www.pastryglobal.com.hk

foodtalk 名廚坊

G/F Shop 10, Magnet Place 1,Kwai Fung Crescent, Kwai Chung, N.T. 新界葵涌葵豐街 Magnet Place 1地下10號舖 T. +852 2615 0822 | F. +852 2615 0855

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

Gourmet Cuisine Hong Kong Limited

Flat A, 6/F, Magnet Place Tower 2, 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Magnet Place 2期6樓A室 T. +852 2494 1967 | F. +852 2439 5055

Gourmet Cuisine Macau Fine Food Limited Em Macau, Rua Dos Pescadores N°S 166 – 190, Industrial Veng Hou 10° Andar B 高美澳門優質食品有限公司 澳門漁翁街166-190號永好工業大廈10樓B室 T. +853 2888 1155 | F. +853 2821 1039

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

Bidfood Singapore Pte Ltd

A member of The Bid Corporation Limited

232 Pandan Loop, Singapore 128420 T. +65 6778 8787 | F. +65 6778 3966

Bidfood Innovations

1 Second Chin Bee Road, #02-01 Singapore 618768 T. +65 6275 9275 | F.

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 1935 | F. +852 2615 2210 www.sweetlavie.com.hk

Him Kee Food Distribution Company Limited Flat B, 4/F, Magnet Place Tower 2, 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Magnet Place 2期4樓B室 T. +852 2836 6888 | F. +852 2440 0405

Miumi International Food Company Limited

Flat A, 4/F, Magnet Place Tower 2, 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Magnet Place 2期4樓A室 T. +852 2494 4966 | F. +852 2439 4070 www.miumi.asia

Gourmet Partner (S) Pte Ltd 47, Jalan Buroh, Singapore 619491 T. +65 9011 6062 | F: +65 6602 0790

Natural and Organic Global Limited

Flat B, 4/F, Magnet Place Tower 2, 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Magnet Place 2期4樓B室 T. +852 2494 2214 | F. +852 2702 1290

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

Miumi Japan Food Co Pte. Ltd. (A Division of Bidfood Singapore Pte Ltd) 232 Pandan Loop, Singapore 128420

御海日本食品有限公司 T. +65 6777 2112 | F. +65 6779 7666

Bidfood Holdings 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

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

Bidfood China Limited Rm 301, Block 5, 100 Zixiu Road, Hongqiao Town, Minhang District, Shanghai

安得利（上海）食品有限公司 上海市閔行區虹橋鎮紫秀路100號5號樓301室 T. +86 21 6071 2300

Gourmet Partner Vietnam No. 8 Go O Moi St., Phu Thuan, District 7, Ho Chi Minh city, Vietnam T. +84 (0)28 363 615 71