CONTENTS SINGAPORE - A CULmINATION Of CULTURE
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From food at hawker centres to fine dining in high-end restaurant, Singapore has cuisines spanning across Chinese, Indian, Malay and Eurasian something for every palette and pocket, writes Oriental Food Life News and Features Editor Ritika Gupta.
CHINESE fOOD IS BRITAIN’S fAVOURITE TAKEAWAY
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In a recent Channel 5 documentary on Britain's favourite takeaway options, Chinese food was crowned the country's favourite cuisine, followed by Indian food especially the curry, while fish and chips ranked third. Shockingly, the much-indemand pizza bagged the fourth spot while the American-inspired burgers came fifth.
COBRA BEER LAUNCHES NEW VISUAL BRAND IDENTITY
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Cobra Beer has launched a comprehensive new brand identity, including all of its product packaging, glassware and dispensers across the UK. A new-look bottle and can packaging will be on the shelf from this month.
GO - GOKYUZU If you’re one of those cynics who claim that a lot of Turkish restaurants seem the same, you should take a look at Gokyuzu in North London. They’re a small chain of family run restaurants started in 1999 by mum and dad, Hasan and Zeynep Yauuz, and then developed by their sons Veysel and Huseyin. 1
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Curry Life Magazine presents exclusive curry trade show to showcase your products and services to business people of the Curry Industry. World Curry Expo will run alongside Curry Life Awards and Gala Dinner at the prestigious London Hilton on Park Lane, Sunday 3rd of November 2019. Come and meet the buyers and sellers and secure best deal for your business.
EDITORIAL
The Popularity of Chinese Food in Britain CHINESE food has been crowned Britain’s Favourite Takeaway. The TV Channel 5 hosted a countdown of the country’s favourite fast food, with Chinese beating an Indian into second place. The Indian takeaway finished in second place, while British classic Fish and Chips came in third. This is really good news for Chinese Cuisine in this country. Sweet and sour chicken, beef and black bean source, and chow mein -- these are some of the most common
Chinese foods you could see in British High Street. The rise of China on the international stage has fostered interest in Chinese culture in general, while growing numbers of Chinese people in Britain have created a new market for more authentic Chinese flavours. But the opening up of the myriad tastes of China to Britons is only just beginning. The cuisine and culinary traditions of the most influential provinces are now more widely available in big city other than just London.
Challenging time for Restaurant Sector We reported in this issue about 10,000 restaurant workers lost their jobs in 2018 and thousands more are likely to bear the brunt in what could be another challenging year for the industry. A report by Centre for London finds, 20, 000 UK chefs leave the profession every year. No wonder the industry is facing acute shortage of skills staff. On the other hand various factors led to closures Celebrity Chef Jamie Oliver’s restaurant chain to go out of business with a loss of 1000 jobs.
Oliver stated on a media interview that his company’s downfall mainly to do with uncertainty over BREXIT, Rental Cost and Ever increasing rates of Local Government. No doubt those factors, raising food costs and other issues having a massive impact on of all Cuisine Restaurants. Unless there is some kind of special measures from Government to help growth of our restaurant sector more and more people will leave this sector and more bad news will come.
Oriental Food Life - A recipe for success Oriental Food Life the new magazine was only launched recently as trade publication for the Oriental, Eastern and Middle Eastern cuisine Restaurants in the UK. The idea behind is to not only champion and represents those cuisine restaurants and also give them a voice. We were overwhelmed with the response after the first edition came out and it’s proved that it is ‘already a
recipe for success.’ We are hoping we will able to connect to more restaurants across the country with the future issues. The restaurants, which would like to be featured in our future edition, please fill up the coupon in the magazine’s next to content page and send it back to us.
News & Feature Editor
Ritika Gupta
Cover photo: Pad Thai Courtesy of Nipa Thai
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FEATURE
SINGAPORE From food at hawker centres to fine dining in high-end restaurants, Singapore has cuisines spanning across Chinese, Indian, Malay and Eurasian - something for every palette and pocket, writes Oriental Food Life News and Features Editor Ritika Gupta.
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oing solo or travelling with a bunch of friends or family, Singapore is a spectacular destination for a perfect city break, to experience multiculturalism in its true sense. While this island country offers an exciting range of activities encompassing nature, wildlife, sea world, water sports and day trips to neighbouring islands, it is also popular as an international food destination. Singaporean cuisine is dominantly Chinese, Indian, Malaysian and Eurasian – each community having their own set of signature dishes. Malcolm Lee, head chef and owner of Michelin-starred
Candlenut from the Como Dempsey group, refers to the evolving food culture as “heritage food” which is a unification of influences from different cultures that still preserves tradition. Singapore also has a strong expat community as it makes for a brilliant location to cover Asia. As the saying goes, when in Rome do as the Romans do, for a traveler or a foodie, to eat where the locals eat is fundamental. In Singapore, the options one’s blessed with is umpteen. Ranging from high-end fine dining restaurants to local hawker centres, the city is a food lover’s paradise.
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FEATURE
A CULMINATION OF CULTURE Leaf Apolo is a safe bet as it offers both cuisines and their famous fish head curry, chicken masala and tandoori top the list. On the contrary, Joo Chiat, which is home to the Peranakans, a group of people who are Straitsborn Chinese and have migrated to parts of Singapore, Malaysia, Indonesia, and southern Thailand, is more traditional with unique pre-war
LAND OF CONTRASTS With Chinatown, Little India, and Joo Chiat dominating the gastronomic and shopping scene in their own right, as they represent the multi-ethnic diversity of the country, Singapore is also popular as the land of contrasts. Chinatown, is a sharp contrast to the rest of Singapore, with low rise building, traditional layouts
architecture – colourful two-storey houses with ornate facades, intricate motifs and ceramic tiles. Peranakans have a unique culture and blend of both Chinese and Malay, and some more influences such as British, Indian and Arab. One of the outstanding features of the Peranakan culture is their cuisine is full of natural ingredients you’ll find throughout the Malay peninsula, which is paired with Chinese and Indian cooking techniques. The culinary choices are endless but the famous katong laksa (spicy coconut milkbased noodle soup) and kueh chan (dumplings) is not to be missed.
with bold red and gold tones and fragrant smells of traditional cuisine. The scenes typically remind you of one which you would find in New York, San Francisco or London, with busy Chinese restaurants and oriental food stores. This locality is proud of its heritage and has it very much on display. Likewise, Little India transports you to the streets and lanes of any Indian city, laced with bling gold shops, popular places of worship and rich aromas of curry. Choices are plenty adding to the confusion whether going for North Indian or South would make for a good decision. Banana
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FEATURE forward. The newcomers are carrying forward the traditions, cooking authentic food of China, Malaysia and India, and replicating Singapore's modern cuisine from the streets into fine-dining spaces. Going by the success story of Chef Malcom Lee, his restaurant Candlenut is everything a hawker centre is not. Lee serves up a fine dining version of a rather simple cuisine – Peranakan food which incorporates the use of chilli, coconut, lemongrass and black nut. The cool, serene and chic place presents the dishes in the most delectable fashion, recreating Singapore's traditional food for a completely different audience. These fancy dens can be spotted all across the Lion City. Another chef, Kazi Hassan, who shares his multicultural experience, believes his culinary journey has been a diverse one. Having donned the chef ’s hat in Melbourne, Sydney, Doha, Kuala Lumpur and Colombo, the 38-yearold, is now at helm of all culinary aspects of Hilton Singapore, combining flavours and ingredients from around the world to create unique dishes. “This is an incredible time to be in this city, which has long been known for its passion for food. I am always fascinated with the availability of unique ingredients and fresh produces, which can be worked along with combination of spices and flavours, to curate innovative recipes,” says Mr Kazi who has more than 15 years of accomplishments as a Chef and was also won the Curry Life International Honours Award 2018 in London.
RE-IMAGINING TRADITION While the contribution of hawkers to the food scene in Singapore is remarkable, the original street-food vendors who have been "first-generation" cooks after the country's declaration of independence in 1959, are slowly hanging up their boots. This is making way for new players in the market, who are not only keeping the scene alive but coming up with innovative ways, to take the culture Chef Kazi Hasan
Hawkers’ Centre vs Food Courts Hawker centres are outdoor establishments, found across the city, with lots of food vendors, infusing dishes with secret recipes passed-on over generations. These eateries
Popular Hawker Centres include: Satay by the Bay, Singapore Food Trail, Makansutra Glutton's Bay, Chinatown Complex, Chinatown Food Street, Maxwell Food Centre, Newtons, Amoy Street Food Centre, Old Changi Airport Road, Tiong Bahru, Lau Pau Sat. Famous Food Courts include: Food Opera at ION, Orchard Road; Food Republic in various malls like Vivo City, Suntec City Mall, Somerset; Rasapura Masters at Marina Bay Sands Shoppes. Such an amalgamation of culture, 6
FEATURE are mostly outdoor, open air set-ups, offering a variety of food and drinks. The downside – the hot and humid weather along with tropical rains can sometimes play spoilsport. But, Andrew Tan, General Manager, Heng Heng BBQ at Newton Hawker Centre, strongly disagrees. “I don’t think it’s about the weather at all. Most people come
box in their own kitchens, but when it comes to indulging in food, a plate of char kway teow at Maxwell Food Centre or nasi lemak at the Old Airport Road Food Centre is something they would totally indulge in. At such places, there is no pretension, restriction or awkwardness. People can walk in as they wish and unwind after a long day’s work. Newton is one such hub which chefs and locals frequent for the ultimate culinary experience. “Apart from relishing the delicious food, it gives us an understanding of the gastronomic scene and what’s driving the local food culture,” says Chef Kazi Hassan, Executive Chef at Hilton Hotel on the fancy Orchard Road. Meanwhile, for those who don’t prefer the outdoor arrangement, Food Courts in malls are a good option. While these food courts are slightly more expensive and not quite as flavoursome as the hawkers, one can enjoy the air-conditioned comfort. The vibrant food courts comprise restaurant chains, juice bars, desserts and ice cream parlours -- all under one roof. Most food courts have around 20-30 food stalls and mini restaurants, seating anywhere between 500-900 diners, varying according to venues. “There are great options at food courts - you’re spoilt for choice. Any dish you can think of is available there, freshly prepared right in front of you. The ambience is great, and you get your food quickly without wasting much time,” says Mages Dora Samy, a Malay-born working professional, now based out of Singapore. “My favourite is the Sergeant Hainanese Chicken Rice – it’s awesome.”
here to see and enjoy the food culture. We believe in serving the best quality of seafood and that’s what draws people to our stall and hawker centres like this one,” says Tan. Emphasizing on how hawkers’ food is a part of daily life for most Singaporeans, he adds, “People from various ethnicities, across different income levels come to hawker centres, not caring whether it’s a week day or weekend. We have customers who are regulars and have been visiting for many years.” Well for established chefs too, these centres become their hangout after work. Most of them think out-of-the-
ethnicities and religions strengthens Singapore reputation as a diverse city living harmoniously, making it one of the most multicultural societies of the world. Singapore is easy to explore by oneself but if one wishes to discover further, there are amazing food tours one can sign up for. So, while you tick off Singapore from your bucket list, don’t forget the must-try dishes -- chicken rice, chilli crab, char kway teow, nasi lemak and satay skewers, complementing them with a freshly squeezed glass of sugar cane juice. 7
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FEATURE
A RELAXING DAY OUT IN THE LION CITY An easy day in Singapore would look like hoping on a cab to the posh Dempsey Hill, a recently transformed locality. Also known as Tanglin Barracks, Dempsey used to be old army barracks, but the area is now converted to cafes and restaurants. For a relaxing morning outdoors, PS Café is a good choice to enjoy the greenery with breakfast and a glass of mimosa, a drink consisting of champagne and orange juice. Visitors are spoilt for choice with the number of artisan cafes and gourmet restaurants nestled on the hill. Once through with breakfast the next stop is Orchard Road for some retail therapy. It is one of the most famous shopping streets in Asia with all fashion brands one can think of. Another great option for shopping is Bugis. While Orchard has the international names, Bugis Street is known for more random, trendy, affordable pieces and souvenirs. For non-shopaholics, Kampong Glam, is the best part of Singapore. The spectacular Sultan Mosque is a popular attraction, following which one can wander around Arab Street and Haji Lane - a colourful and mesmerizing alley with a mix of boutique stores, bars and cafes. One should not miss the family-run restaurant Zam Zam in the locality, which specializes in biryani since 1908. This restaurant is spread over two floors but extremely busy. Apart from the biryani which is of course delicious, the mutton murtabak is highly recommended. An evening stroll around Merlion is something to look forward to after a sumptuous lunch. Merlion is Singapore’s mythical symbol depicted as a creature with a lion's head and the body of a fish and the most sought-after photo-op. This can be followed by a bit of relaxing at your hotel, in case you’re looking forward to a longer evening.
Wrap up your day with dinner at Jumbo Seafood. Chilli Crab is a must-eat dish while you’re here, and it’ll be one of the most memorable meals. Though there are a few branches across Singapore, the Riverwalk location is scenic and allows you to stroll around Clarke Quay which is the party central of the city. From bars to clubs to live music venues, there’s a bit of something for everyone looking for a big night out.
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FEATURE
FIVE DISHES
TO TRY IN SINGAPORE Roti Prata Roti Prata is a popular dish, rich in flavour and aroma. Roti prata is a fried flatbread, sometimes stuffed with onions or cheese or egg, served with curry. Prata Saga Sambal Berlada in Little India makes it to the list of every traveller.
Kaya Toast In this dish, bread is toasted and slathered with kaya, a coconut jam, and served with runny eggs. After adding soy sauce and pepper to the eggs, dip the toast in and enjoy it. The best place to try this is Ya Kun Kaya Toast with their signature Kopi Ga Dai, coffee with condensed milk and extra sugar or Kopi-o (black coffee with sugar) or Kopi Peng (iced coffee).
Chicken Rice Simple as it may sound, Hainanese chicken rice is full of complexity. Chicken is poached in stock, sliced and served with chilli, garlic, and rice cooked with chicken fat. Commonly available at every hawker’s centre, the one at Maxwell Food Centre is most popular.
Chilly Crab/ Black Pepper Crab Chilly Crab is definitely a must-try in Singapore. While most eating joints have the dish on their menu, Jumbo Seafood serves the best. The reason for its popularity has to be its choice of crabs which are all extremely meaty and its sauce comprises of ground peanuts which adds to its uniqueness.
Char Kway Teow This dish is spicy, tasty and fairly reasonable. Rice noodles are stir-fried with dark soy sauce, prawns, cockles, bean sprouts, Chinese sausage, fish cakes and chilli, and served piping hot. Dong Ji Fried Kway Teow at the Old Airport Road Food Centre does an excellent version of the dish.
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FEATURE
FIVE LOCALITIES TO EXPLORE IN SINGAPORE Chinatown : Chinatown is another Singapore icon -- great for shopping, to see all kind of important attractions and trying out authentic Chinese food.There are countless restaurants and hawker food vendors to choose from. You can learn more about its history from the Chinatown Heritage Centre on Pagoda Street. Its main focus is on the Chinese immigrants who lived a hard life and were the main group of people who founded Singapore. Other attractions include Thian Hock Keng Temple, the oldest temple in Singapore, Buddha Tooth Relic Temple, Eu Yan Sang Chinese Medical Hall and Maxwell Road Food Centre. Little India : This bustling neighbourhood is one of the most compact in the country, so the number of attractions is inevitably limited, meaning the emphasis is more on quality rather than quantity of interesting things to do and see. Of course, no visit to Singapore's Little India district would be complete without a trip to a temple of some sort; Hinduism, Buddhism and Islam all run through the core of this multiethnic, multicultural community, and the number of religious buildings here per-capita is higher than any other place in Singapore. The enormous, 24 hour, everything-under-one-roof Mustafa Centre is one of the top attractions.
Orchard Road :
One of the most iconic streets in Singapore, Orchard Road is the epicentre of shopping in Singapore and is similar to London’s Oxford Street or Hong Kong’s Nathan Road. Flanked on both sides by local and international department stores, tiny boutiques, offices, spas, beauty salons, hotels, entertainment spots, restaurants, and cafes, you could spend a whole day trawling the main thoroughfare. Shopping malls along Orchard are stocked with practically everything under the sun.
Clarke Quay : Clarke Quay’s location takes full advantage of the picturesque body of water that emerges from the city’s main river, with alfresco-style dining to be had in an endless number of eateries set around the water’s edge. This delightful riverside development is packed full of bustling bars and restaurants, boutique shops and pumping nightclubs, attracting a steady stream of tourists alongside Singapore’s party animals.
Raffles Place : The luxurious colonial-style Raffles Hotel in Raffles Place has a long history dating back to 1887 and has become one of the most important Singapore landmarks. Among famous guests are Elizabeth Taylor, Queen Elizabeth II and the late King of Pop, Michael Jackson.The Raffles Hotel features 103 suites and 18 distinctive restaurants and bars as well as an arcade with over 40 boutiques and stores. Many go there for the Raffles Bar experience and you can be sure to enjoy the best Singapore Sling in town. 12
NEWS
Choosing a Chinese restaurant could help your business deal A negotiating tactic to get people to agree with you rapidly is to share a plate with them, according to scientists. A new study found that when people share food rather than just a meal, they collaborate better and reach deals more quickly. In Chinese culture, sharing a meal is customary. When people are sharing a meal, specifically, sharing plates, they have to coordinate their physical actions. This can be applicable to prompt action to coordinate their negotiations, the study established. Researchers Kaitlin Woolley and Ayelet Fishbach, from the University of Chicago Booth School of Business and Cornell University asked pairs of participants to negotiate a topic while eating chips and salsa. Half the pairs received one bowl of chips and one bowl of salsa, while the other half had their own bowls. Next, one person in each pair was assigned as management, and the other as a union representative. The goal was to arrive at an acceptable wage for the union within 22 rounds of negotiation, with strikes starting on the third round. Results showed that teams who had shared bowls took an
average of nine strike days to reach a deal. But pairs who had eaten from separate bowl took an average of 13 days to reach a deal. Professor Ayelet Fishbach, co-author of the study, said: “Basically, every meal that you're eating alone is a missed opportunity to connect to someone. And every meal that involves food sharing fully utilises the opportunity to create that social bond." The researchers wrote about their study and findings in the journal Psychological Science.
RESTAURANT wORKERS LOSE jOBS CHALLENGING TIME FOR THE INDUSTRY
About 10,000 restaurant workers lost their jobs in 2018 and thousands more are likely to bear the brunt in what could be another challenging year for the industry. Reputed restaurant brands such as Jamie’s Italian, Prezzo, Carluccio’s and Gaucho shut down many of their restaurants, which resulted in staff
losing their jobs. Burger joints namely Byron Burger and Gourmet Burger Kitchen also resorted to cost cutting, adding to the number of workers being laid off. According to researchers at the Centre for Retail Research, 2019 will be equally tough. Analysts further predicted that a further 10,950 jobs will be lost in 2019, with independent restaurants being hit hardest.The Centre's director Professor Joshua Bamfield said: “Many of the large chains have already made cuts and, in 2019, we expect the smaller and independent restaurants to bear the weight of the losses.” Rising wages, business rates and ingredient costs have caused these
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difficult conditions. The weakening of the pound following the Brexit vote has also added to the woes of increased food prices for restaurants. In addition, both business rates and minimum wage costs have risen. President of UK expert services Alex Probyn said huge growth in the casual dining market pushed restaurant numbers up by 16% since 2010. “Extra tax for business rates coupled with rising food prices and staff costs through increases in both the national and minimum wages created a lethal cocktail as margins were squeezed,” he said. Analysts also warned that as many as 164,000 jobs will be lost in the British retail industry next year.
NEWS The report highlights many challenges that need to be resolved if the imminent staffing issues is to be addressed adequately. The first being culinary education. Out of 48 further education colleges, 16 of them provide catering courses but many employers don’t believe colleges prepare aspiring chefs with the skills they need to succeed in the workplace. In 2017-18, 50% of London’s chefs earned under £21,000 a year and 80% earned under £28,000. Taking into account inflation, hourly pay was no higher in 2017 than in 1997. Nicolas Bosetti, Centre for London research manager and co-author of the report, said: “Despite being home to some of the best catering colleges in the country, London’s culinary education offer isn’t specialised and high profile enough. And London is a chef apprenticeship dark spot.” “London’s restaurants and colleges need to cultivate local culinary talent to maintain and grow the city’s global and national reputation as a hub for culinary creativity and good food and benefit its workers,” he added. The report claims that chefs are forced to work with stagnating wages and often have to do long hours including unpaid overtime. It also claims that the London restaurant scene depends heavily on migrant workers with 85% of the workforce born abroad, compared to 50% in the rest of the UK. London prides itself on its prospering fine dining scene where one can come across such an eclectic mix of culinary influences and cultures living side by side. This is what gives London its unique flavour. However, with the uncertainty of the outcome of Brexit, freedom of movement looks like its days are numbered, and there seems like a disaster waiting to hit London’s restaurant scene with no plan in place to deal with the crisis.
Think tank finds 20,000 UK chefs leave the profession each year
Restaurants in London are struggling to keep hold of chefs, with 20,000 which is around 10%, of the UK hospitality workforce leaving the profession each year. A report from think tank Centre for London, has found that restaurants in the capital need to reform chef education and training and improve work conditions in order to retain staff. Although there is a growing demand for chefs, it has not been matched with an expansion and improvement of culinary education and training, the study says.
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NEWS
CHINESE FOOD
Full list of UK's Top 20 takeaways 1. Chinese 2. Indian 3. Fish and Chips 4. Pizza 5. Burger 6. Chicken 7. Kebab 8. Sandwiches 9. Thai 10. Sausages 11. Bagels 12. Cheese chips 13. Baked Potato 14. Mexican 15. Caribbean 16. Sushi 17. Pie 18. Greek Food 19. Tapas 20. Parmo
IS BRITAIN’S FAVOURITE TAKEAwAY, FINDS CHANNEL 5 In a recent Channel 5 documentary on Britain's favourite takeaway options, Chinese food was crowned the country's favourite cuisine, followed by Indian food especially the curry, while fish and chips ranked third. Shockingly, the much-in-demand pizza bagged the fourth spot while the Americaninspired burgers came fifth. Earlier in March, Channel 5 created a stir when it revealed Britain’s Favourite Crisps announcing the top three -- Walkers, Pringles and Doritos. Viewers were divided over the results, with many saying Monster Munch should have ranked higher than 11th place. Following the same principle as the
previous documentary, the show 'Britain's Favourite Takeaway' ranked 20 of the country's most beloved dishes. Researching on the origins of the top favourites, the documentary revealed that the first ever Chinese restaurant in the UK opened its doors in 1908, and immigration from Hong Kong in the 1950s and 1960s made the food even more popular. It also revealed that one of the most ordered Indian dishes is Tikka Masala, which can be traced back to both India and Bangladesh, though its origin is disputed to this day. The UK's beloved fish and chips
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came third, which might surprise some, as they have been a British staple for the past 150 years. According to the documentary, the iconic dish was deemed so important to moral during the Second World War that they were never rationed. Coming in at fourth was pizza, which originated from Naples where it was popularised as an affordable and quick dinner option. Meanwhile burgers came in fifth position, with the most popular options seen to be McDonald's and Burger King. McDonald's came to the UK in 1974 and now serves a staggering 3.5 million people all over the country.
NEWS
HMRC warns restaurant and business owners over tax evasion
Restaurant owners have been warned by business advisory firm BDO that HMRC is continuing to target the industry in a bid to crackdown on tax evasion. According to figures, restaurants and takeaways make up 26% of businesses ‘named and shamed’ by HMRC as ‘deliberate tax defaulters’ since they began publishing the list in December 2017. The firm says that restaurants are at higher risk of under-declaring taxes due to the high volume of cash transactions they deal with. HMRC is thought to be particularly focused on taxes lost through tips and can pursue businesses with incorrect tips schemes for unpaid taxes, plus interest and penalties. HMRC is also aware of an electronic card payment system used by some restaurants and takeaways that
does not leave an ‘audit trail’ and could facilitate tax evasion. BDO says that a failure to comply with regulations surrounding the reporting of tips could result in a business being investigated. “We will continue to make sure that every business, no matter their size or industry, pays all the taxes due under UK law and won’t settle for less,” an HMRC official was quoted as saying. “Tax avoidance doesn’t pay. People can end up paying more than they were trying to avoid in their misguided attempts to save money.” Recent examples include a Chinese takeaway in Bangor that defaulter on £158,000 of tax between 2012 and 2016, which has been given a £77,000 fine, or an Indian restaurant in Luton facing a £310,000 for defaulting on
Chinese restaurant owner jailed for 3 years for false claims A Chinese restaurant owner, who pocketed more than £1m in tax by claiming his business “made pottery” and had a “tiny turnover”, has been jailed for three years in last December. Chin Seong Lam, 60, from Barnet in north London opened 2 outlets - one at the O2 Arena in North Greenwich and another at Gun Wharf Quays shopping centre in Portsmouth, Hampshire. He failed to declare cash payments, stealing £1m in tax, an HM Revenue and Customs (HMRC) investigation found. Both businesses used a similar scam when they opened. In North Greenwich, the Water Margin restaurant registered for VAT where it was described as “manufacturing pottery with an estimated yearly turnover of £10,000”. The actual annual turnover of the restaurant was £5.1m. In Portsmouth, the Water Margin registered as an ‘Art
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£413,000 worth of taxes. Meanwhile, a pizza restaurant in Middlesbrough defaulted on tax of £60,000 and face fines of £27,000. Dominic Arnold, Partner at BDO, said: “HMRC’s crackdown on tax evasion and avoidance continues with gusto and remains high on the government’s agenda. This is a way of both reducing the tax gap as well as gaining public trust in the fight against tax evaders.” “HMRC has a range of taskforces now focused on investigating the restaurant industry. The use of taskforces has proved very effective in the past and businesses need to be aware HMRC is going to continue to throw this kind of concentrated effort at the sector.”
Illustration Company’ with a turnover of £10,000 per year. HMRC found that between 2013 and 2016 the figure was in fact £5.3m. From December 2014 to November 2016, Lam declared £2,100 in selfassessment income despite being the director of both sites. The restaurant went into liquidation in September 2016. Lam pleaded guilty to VAT fraud and money laundering at Harrow Crown Court and was sentenced to three years in prison on 20 December, 2018. Richard Wilkinson, assistant director, Fraud Investigation Service, HMRC, said: “Lam made millions and paid very little tax, rubbing law-abiding taxpayers’ noses in it. The cash he pocketed was the equivalent to the starting salary of 130 new nurses in London for an entire year.” “We will continue to pursue criminals who think it is acceptable to charge their customers VAT and pocket the money for their own benefit. Anyone with information about tax fraud should report it to HMRC online or contact our Fraud Hotline on 0800 788 887.”
NEWS
Calorie labelling threatens BRITISH TAKEAWAY small businesses - CAMPAIGN
Expressing discontent over mandatory calorie labelling, the British Takeaway Campaign has written to the Government to exempt restaurants and takeaways with fewer than five outlets from its proposals. The organization also called for a two-year delay for takeaways with five to ten outlets. Amid bitter divisions in the Cabinet, ministers are yet to decide whether small businesses, independent restaurants, pop-up eateries and cafes, will be exempted from the plans. Many local takeaways lack the resources and infrastructure to implement the changes immediately, the organization noted, adding, the calculated costs for implementing mandatory calorie labelling could touch up to £150 per menu item. The Campaign, which represents restaurant and takeaway owners, food manufacturers, supply-chain organisations and trade associations, is calling for a three-tiered approach to calorie labelling: - For restaurants and takeaways with fewer than five outlets, calorie labelling should be on a voluntary basis only; - For restaurants with five to ten outlets, a two-year delay to the adoption of mandatory calorie labelling, once the new regulations come into force; - Calorie labelling to be mandatory from day one for all other takeaways and restaurants.
Like Northern Ireland and Scotland, a nationwide roll-out of an online calorie calculator should be introduced to assist takeaways of all sizes to measure the calories of dishes on their menu. Ibrahim Dogus, Chair of the British Takeaway Campaign, said: “The takeaway sector is committed to providing customers healthier choices and playing an active role in tackling obesity. All we are asking is that calorie labelling plans are rolled out in a way that the small business owners who run our local Fish and Chip shops, our Kurdish and Turkish kebab houses and our Indian takeaways can cope with. Otherwise we risk choking the life out of a Great British institution.” “Most takeaway restaurants are small, independent businesses who face an array of pressures from rising business rates to skills shortages. We want to ensure these restaurants, that are part of the fabric of British culture, continue to thrive whilst playing their part to promote healthy eating.” The introduction of calorie information on menus was proposed last summer in the Government’s updated childhood obesity strategy. However, details of how it will work - including a timescale for the compulsory measures have yet to be agreed.
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NEWS
Japanese research
Eating more rice could help fight obesity
Eating rice could help prevent obesity, a Japanese study has found. According to a Bloomberg report, researchers from the Doshisha Women’s College of Liberal Arts in Kyoto said that people following a Japanese or Asian-style diet based on rice were “less likely to be obese” than those living in countries where the consumption of rice is low. The researchers added that even a modest increase of 50 grams of rice per day could help to reduce the worldwide prevalence of obesity by one per cent — from 650 million adults to 643.5 million adults. They noted that low-carbohydrate diets limiting rice are a popular weight-loss strategy in developed countries, but the effect of rice on obesity was unclear. The study examined rice consumption — in terms of grams per day per person — and calorie intake in 136 countries, as well as data on body mass index (BMI). In the U.K., people were found to consume just 19 grams of rice a day, below dozens of other countries including Canada, Spain and the U.S. “The observed associations suggest that the obesity rate is low in countries that eat rice as a staple food,” said
Professor Tomoko Imai, who led the study. Giving possible reasons why rice can help, Prof Imai said rice was low in fat, adding: “It’s possible that the fibre, nutrients and plant compounds found in whole grains may increase feelings of fullness and prevent overeating.” “Given the rising levels of obesity worldwide, eating more rice should be recommended to protect against obesity even in western countries,” Prof Imai was quoted as saying. The authors of the study concluded: “The prevalence of obesity was significantly lower in the countries with higher rice supply even after controlling for lifestyle and socioeconomic indicators.” Tam Fry, chairman of the U.K.’s National Obesity Forum, said: “We have known for centuries that Far Eastern populations tend to be slimmer than in the West because rice is a staple food, but few obesity specialists may have appreciated why. This novel research is the first to hypothesize that we could nail obesity by eating a modest amount more.” The study was presented at the European Congress on Obesity in Glasgow.
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NEWS
Asparagus Gin Launch Puts the Tip into Tipple Asparagus Gin is the latest creation to bring to life the Vale of Evesham's venerable veg. Launched to celebrate this year's British Asparagus Festival, which is full force in Worcestershire until the end of June, the distillers, Hussingtree Gin, are amongst the first to successfully use asparagus as a botanical. They're certainly the first Worcestershire-based maker to use world famous Vale of Evesham asparagus. Numerous distillers have attempted to incorporate asparagus into their gins, but with varied success. The team at Hussingtree Gin spent over six months experimenting with distilling processes and botanical blends to unlock the vegetable's unique flavour. Distilled using the one-shot method in a traditional alembic copper still, the result is an incredibly smooth, distinctive dry gin. Richard Meredith, distiller at Hussingtree Gin, explains: "Asparagus, when distilled, delivers an earthy, nutty-sweetness on the palate. Our blend of botanicals, enhanced by local Droitwich brine salt during the distillation process, complement its characteristics beautifully." One question everyone has been asking of Richard is whether asparagus gin has the same effect on the human body as the vegetable itself and the answer is apparently not. The process used to make it seems to knock back those chemicals responsible.
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RESTAURANT REVIEW
HERE’S TOOMAI BROTHER!
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rothers Kumar Sunil and Bhola Prasad say they developed their fascination for food ‘over the kitchen table’, growing up in a large family in north-east India, where an endless variety of ingredients and spices were available. So when Bhola qualified as a chef working in famous hotel chains across Asia - and Kumar gained a masters degree in business - the path ahead seemed obvious. They were going to combine heart and head – blend their love of Asian cuisine with hardheaded business sense – and go into the
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RESTAURANT REVIEW and comfortable. The menu also lives up to the brothers’ ‘Pan Asian’ ambitions – with something on offer whether you’re a fan of Thai or IndoChinese cuisine or indeed a combination. Keen to sample a range of dishes acrossthe-board, we started with tempura prawns, chicken wings, calamari, pepper chilli lamb and the ingeniously named Chicken Lollipops - basically drumsticks that actually seem to take on the shape of a lollipop the more you looked at them. Each dish, and accompanying dip or sauce, was delicious in its own right and, together, definitely showed off the broad spectrum of cooking and presentation available at Toomai to extremely good effect. After an ample break to absorb our starter feast, we moved on to our main courses. Here we plumped for a selection of meat and fish – again aiming to test the restaurant’s desired quest to offer a wide selection of Asian cuisines and flavours. As with our starters, we were not disappointed. The lamb shank massaman – which
restaurant business. The latest manifestation of their collaboration is the new Toomai Square Thai/Indo-Chinese restaurant in Greenwich – set up with a bold ambition to ‘combine Chinese cooking methods, Indian flavours and Thai freshness’. If ‘freshness’ is the desired image for Toomai, the spanking new décor, open kitchen and imaginatively themed Greenwich-meridian clock motifs certainly set the right tone as you enter the 120-seat dining area, which is bright, modern
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RESTAURANT VEGAN EATING REVIEW
Greenwich Mayor, Cllr Christine May, is officially opening the Toomai Square
combined braised lamb with a mild home-made curry and potatoes, with a distinct but subtle coconut taste, melted in the mouth in an explosion of flavours. The lemon grass seabass had a more tangy lemon taste, offset by tamarind, and an ample helping of basil rice, but was equally delicious and showed off the eatery’s admirable talent for imagination when it came to blending ingredients and spices. We would have loved to have sampled what looked like an interesting dessert selection – and thought about sharing a Tasta Fantastic Original (don’t ask!) - but simply didn’t have the room. Other sections of the menu offered everything from Red and Green curries to Schezwan Fried Rice with chicken, veg or prawns – along with various manifestations of Thai Chilli – so I think we can say without doubt that Toomai lives up to its Pan Asian credentials. But brothers Bhola and Kumar have brought much more than a varied menu and attentive service to their new restaurant. They have brought imagination, flair and an ambition to blend different Asian cuisines and,
using each others’ talent for cooking and business, have turned their dreams into reality. Average price of an ample meal for two with drinks is in the region of £50. Toomai Square is located at 5-6 Lambarde Square, Greenwich London SE10 9GB and is open from 12 noon to 11 pm, Sunday to Thursday and 12noon to 11.30pm Fridays/Saturdays. Toomai Square 5-6 Lambarde Square, Greenwich Peninsula, London SE10 9GB, Phone: 020 8066 1199
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COBRA BEER LAUNCHES
NEw VISUAL BRAND IDENTITY reflects its journey from humble beginnings into a household name and a drink of choice for all food types. Cobra Beer was originally brewed in Bangalore, India and imported and distributed to restaurants in the UK by its Founder, Lord Bilimoria shortly after he graduated from the University of Cambridge as an international student with £20,000 in student debt. He set out on a mission to create a beer, which would be the perfect accompaniment to any meal. Lord Bilimoria, Founder and Chairman of Cobra Beer, said: “Long before the revival of British real ales and the rise of craft beer, I wanted to create a lager that was less gassy than most and more drinkable than most real Cobra Beer has launched a comprehensive new brand identity, including all of its product packaging, glassware and dispensers across the UK. A new-look bottle and can packaging will be on the shelf from this month across the Cobra Beer range: Cobra Premium Beer, Cobra Gluten Free and King Cobra, along with new glassware and point-of-sale in thousands of bars and restaurants where Cobra Beer is stocked. The new visual brand identity is part of a £1.2million investment into the re-alignment of the brand as a worldleading beer brewed smooth to be the ideal accompaniment to a host of different cuisine types. The new VBI packaging will include: • Bottles embossed with designs inspired by Cobra Beer’s unique brewing process, an innovative, complex recipe and unique. • An entire new packaging design reflecting Cobra Beer’s transition into a leading World Beer brand, exported from the UK to over 40 countries worldwide. • New glass designs which represent the use of Cobra’s finest ingredients and new dispense equipment including a new font, plaque and handle –driving stand out on the bar. Today Cobra Beer is a world leading beer brand and it continues to stay true to its origins. The new branding
Lord Bilimoria, Founder and Chairman of Cobra Beer
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NEWS brand identity reflects the great steps Cobra Beer has made to become the beer of choice for a huge range of new food lovers and develop innovative new products like our Gluten Free beer. Cobra Beer can become the first choice for conscious consumers.” Cobra Beer’s entire product range is constantly innovating and improving to ensure that they are the perfect accompaniment to all food. Earlier this year the products were approved as vegan-friendly, following accreditation by The Vegetarian Society. Cobra Beer won seven medals won at last year’s prestigious Monde Selection Awards for fine quality and taste bring Cobra Beer’s total number of gold medals from the prestigious Monde Selection Awards up to 101. Cobra Gluten Free has also been shortlisted for the Free From Food Awards in the Down the Pub and Bar category. The new VBI packaging showcases the beer’s award winning status on all touch points.
ales – a beer with the smoothness of an ale and the refreshment of a larger - in other words, a beer that could accompany all kinds of food. “This is the first full rebrand of Cobra Beer, after 15 years, during which time Cobra Beer has grown at an enormous pace, becoming a joint venture with Molson Coors, one of the largest brewers in the world ten years ago. Cobra Beer is now stocked in thousands of supermarkets and off-licences around the world, as well as pubs and restaurants of all kinds, including Indian, Chinese, Vietnamese, Thai, Turkish and Lebanese restaurants.” Jo McCarthy, Marketing Manager, Cobra Beer, said: “Cobra Beer will invest £2 million in social and digital marketing, PR and events in 2019 to reach a new market of gastro pub diners and food lovers looking for a beer that accompanies new flavours and experimental fusions from around the world. “Consumers have a fast-growing appetite for veganfriendly and free-from products, and the new visual
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RESTAURANT REVIEW
GREAT SPREAD
AT PF CHANG’S ASIAN TABLE
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ith almost 300 restaurants across America, Asia and the Middle East, PF Chang’s has built its success on a philosophy of good quality affordable Pan-Asian food, served speedily, so that it suits both busy diners and those keen to have a more leisurely meal. So it was always going to be interesting to see how this recipe travelled when the chain opened its first and only branch in London – called the Asian Table - especially given the added ambition announced by co-founder Phillip Chiang to ‘create a special concept for our firstever opening in this city that I adore.’ The plan was to offer something very different from the average run-of-the-mill British style Chinese/Asian eatery – with an in-house bakery, the Pastry Lab, bucking the long-held English belief that ‘ Chineses don’t do puddings’. Other innovations include a no-reservations chef ’s table, designed for working types and others in a hurry. The Pastry Lab provides all of the restaurant’s desserts, while modern takes on traditional dishes include Fish and Lotus chips. We thought we’d give the new 138-cover restaurant near Leicester Square Station a few months to settle down before testing the waters (and the food) and weren’t disappointed by what we found. The menu was imaginative and varied – while the service was speedy and attentive. Freshly prepared starters include everything from soups and noodles, such as the tangy Hot & Sour Soup and Lobster Chowder, to shrimp - and chicken rolls and an Asian twist on Caesar Salad, involving a choice of lemongrass, chicken, salmon and poached prawns. The handmade lobster and shrimp roll and chilli jam wings which we selected were very tasty and left you anticipating good things to come. The mains again presented a head-scratching dilemma given the variety of dishes on offer – including classic fare like sesame chicken and BBQ pork ribs, as well as
more out-of-the-ordinary dishes such as Mongolian Beef and Kung Pao Chicken or Beef. Side dishes again ranged from standard rice and noodle offerings to something a bit different including a chilli based aubergine plate and Sichuan green beans. Whether classic or modern, a common thread throughout all dishes was the imaginative use of sauces and spices – so the Mongolian Beef was caramelised and came in a mouth-watering dark ‘signature’ soy sauce with garlic and spring onions. The tender Chang’s Chicken was wok fried with spring onions in a lovely sweet garlic chilli sauce while the Sichuan Green Beans were the pick of the sides, accompanied by of chilli, ginger, garlic and pickled radishes – delicious! To finish off our meal we had a selection of fresh offerings from the Pastry Lab – which included a different take on Banana Spring Rolls which have come a long way since the Banana Fritters so common on old Chinese restaurant menus – drizzled with caramel and vanilla sauce along with a coconut pineapple ice cream. That dish, and the Rhubarb and Gingerbread Trifle, were probably the pick of a dessert menu that also included indulgencies like Spiced Apple Cheesecake, Kaya French Toast (with maple syrup, Thai kaya jam and whipped coconut cream) and Deconstructed Lemon Meringue (don’t ask!). All was served up amidst music-themed surroundings which live up to the co-owner’s stated aim of creating an atmosphere which reflects the location’s past as a jazz club linked with The Beatles and Rolling Stones. Such is the variety of the menu that it’s possible to have a good meal for anything averaging between £20pp at the cheaper end to £35-£50pp depending on the number of courses and drinks chosen. PF Chang’s Asian Table is 10 Great Newport Street, London WC2H 7AJ - near Leicester Square Station
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REVIEW
Bright Courtyard Club A RESTAURANT WITH CONTEMPORARY CONSUMER CULTURE n SHAFIUR RAHMAN
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done, to be on time for our reservation. Established in 2011, a few years after Royal China Club, its Cantonese competitor at 40-42 Baker Street, Bright Courtyard Club of 43-45 Baker Street is an upmarket restaurant not too far from Mayfair or Marleybone High Street and a mere seven minute walk from Baker Street tube station. As we entered the restaurant, we walked past giant crustaceans housed in a bank of aquaria. I remembered reading on the restaurant’s website that they serve up Scottish diver-caught scallops at £16 per scallop.The giant sea crab that stared at me as I
pon learning that I will be reviewing a Chinese restaurant on Baker Street, I assumed it would be the revamped Royal China Club. To my surprise it was a different restaurant by the name of Bright Courtyard Club. Equally surprisingly, the two restaurants are within chopstick flinging distance of each other. How brave of Bright Courtyard Club management to have taken on what is a London favourite in its own neighbourhood. We navigated the pedestrian traffic with long strides, as I imagine the great sleuth Sherlock Holmes of 221b Baker Street would have
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REVIEW acknowledge some difficulties. She reckons that the Chinese overseas labour market has not changed much in terms of volume but now has to meet the demands of many more Chinese restaurants or in her words “too many Chinese restaurants�. Edwina is also keen to exploit other market segments - like the food-to-go sector. Bright Courtyard Club signed up with Deliveroo a year ago - initially with limited success. With a change to a simplified take-away menu consciously made a couple of months ago, Bright Courtyard Club have noticed a huge increase in sales. Bright Courtyard also like to be down with the kids and are proactive in contemporary consumer culture trends. They have a large following on instagram, and a huge engagement on the Chinese social media site - Weibo. Short videos on Tik Tok also help spread the word about the restaurant to their Chinese clientele. Management keep a vigilant eye on review sites like TripAdvisor and discuss the feedback received on the site at weekly meetings. Whilst the restaurant’s PR team are eager to highlight the Shanghai origins of Bright Courtyard, the menu also features Cantonese popular dishes and of course Dim Sum. When Edwina first came to London 12 years ago, Cantonese restaurants were everywhere entered was probably wondering whether I could afford him or not. We are led into to a very spacious, sedate and elegant space. Modern, bright monotones and without the dark and moody East Asian look. Before our meal, I had the chance to meet one of the partners, Edwina Ye Qu. I asked her how the current challenging economic environment is affecting the Chinese restaurant business. People in Britain are eating out more and more driven by demographic and consumer trends. But Brexit is around the corner. There are predictions of higher energy and commodity prices and possibly a squeeze on credit. There are a variety of cost pressures and all with a weaker pound thrown into the mix. Edwina was upbeat about the situation and even suggested that the Chinese sector may not be suffering as much as restaurants offering western cuisine. In terms of staff recruitment, however, Edwina did
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in Chinatown. She suggests this was natural given Britain’s connections with Hong Kong and Macau and the access that that provided. However over time, she has noticed that mainland cuisine has been emerging in the London scene. Naturally then Bright Courtyard Club’s somewhat hybrid menu is a reflection of the realities of London’s market characteristics and perhaps also a competitive nod to the other place across the road. The Dim Sum and the main dishes we sampled were immaculately presented, and in receptacles which were as interesting looking as the food. First off was Har Kau. No Dim Sum meal can dispense with this prawn dumpling dish and it stands as an exacting test of the chef ’s proficiency. The dough should be translucent so that the pink morsel of prawn is invitingly visible. There should be no stickiness or stodge. On that standard alone, Bright Courtyard Club’s chef passed with distinction. Next up the Cheung Fun. Rolled rice noodles, enveloping cuttlefish wrapped in crunchy Tofu and seeped in sweet and salty soy sauce made a change from the usual beef or prawn filling options available in most other eateries. The baked pastry puffs of sweet venison, glazed and sprinkled with sesame seeds, were absolutely delicious. These are
known as “So” and the slightly sweet pastry is like the pastry in croissants and dare I say it, "So” more-ish. Of the savoury dishes we tried, we were presented with two menus. An “English” menu and a menu for those people, we were told with an insider’s snigger, “who would not be frightened of liver”. We opted for the manly liver-eater’s menu and then for some reason stayed away from the liver. However we certainly appreciated the accessibility provided by the English text. This is often not the case for specialised menus in Chinese restaurants. The prawn dish with asparagus and sliced scallops was delicately scented with XO sauce and equally delicately presented in a bed of frilly and edible rice paper. The lamb and beef dishes were as tender as you would expect in a top notch restaurant. There is nothing boring about this restaurant’s innovative menu and its execution. It is certainly pricey and possibly best reserved for payday. Bright Courtyard Club 43-45 Baker Street, London w1 020-7486 6998 web: http://brightcourtyard.co.uk instagram: http://instagram.com/brightcourtyard
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NEWS
kbe drinks expands its world beer portfolio KBE Drinks, which is best known for representing India’s No.1 beer Kingfisher, has added a range of exciting World Beers to its ever expanding portfolio. This range now encompasses authentic flavours from all around the globe and includes respected brands like Sagres, the house beer of Nando’s, and Sardinian favourite, Ichnusa. There’s also Dos Equis, a premium imported lager from Mexico, and Krušovice, the only Royal Czech Pilsner. John Price, Head of Marketing, Says: “Following strong growth of our flagship brand, Kingfisher, we decided to spread our wings and bring some exciting, new beers
into the business. With consumers embracing a ‘less but better’ approach when making alcoholic beverage decisions, it is the premium World and Discovery segment that is really driving growth, up 12% in the last year!” The portfolio has been strategically developed to tap into this trend, whilst satisfying consumers’ desire for brands with heritage and authenticity.” KBE will utilise its skills and expertise to help create profitable opportunities for outlets and special drinking experiences for consumers. For further product information, please visit: www.kbedrinks.com or email info@kbedrinks.com. be made from a "bespoke" Quorn fillet, coated in the Colonel's Original Recipe herbs and spices. It will be served in a classic bun, with fresh iceberg lettuce and vegan mayonnaise. This is the first time the recipe has been used on something other than chicken. KFC have called it a "triumph of deception" as they replicate the Original Recipe burger, but without any animal products. The Imposter Burger consists of 450 calories, practically the same as the chicken equivalent at 475 calories. It will also contain a respectable 18.8g protein, which although less than the 29.7g of its chicken counterpart, is a decent amount for a vegan patty. The burger is being trialled in selected restaurants in London, Bristol and the Midlands from June 17 to July 15, before the company decides whether to roll it out nationally or not. After the initial trial they will be testing out another veggie option called the 'Southern Fritter Stacker' which is a mixture of crispy vegetables served as a wrap or with rice. KFC is the latest in a series of restaurant chains and food producers to attempt to capitalise on the public's growing appetite for meat alternatives.
KFC launches its first ever vegan burger in UK
American fast food chain KFC is the latest restaurant to jump on board the vegan bandwagon with its first ever vegan fried "chicken" burger. Named as “the Imposter Burger”, the vegan version of the fried chicken chain's Original Recipe Fillet Burger will
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RESTAURANT REVIEW
YUMMY YUM-SA
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different experiences – to the imaginative menu, Yum-Sa lives up to its English translation ‘Alchemy’ (or ‘Chemistry’). There’s a gallery space showcasing work by up-and-coming artists from local and Londonwide communities – plus a chef ’s area, close to the busy open kitchen, where head chef Jai Shaikh is happy to wok and talk simultaneously. The 102-seater restaurant even boasts a meditation room for those keen to digest more than just the food. As the website proclaims, Yum-Sa is all about ‘food, art and wellness – all thai’d up’.
any restaurants claim to be much more than ‘just places to eat’ – some pretentiously citing nebulous attractions like ‘ambiance’ and ‘atmosphere’ to attract punters. Few actually offer anything more than decent food and service – if you’re lucky – because much thought and planning are required to truly offer diners something really more comprehensive. That’s why hats must be doffed to the owners of the Yum-Sa Thai restaurant in London’s trendy East Putney. From the layout of the restaurant – which offers various spaces providing completely
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RESTAURANT REVIEW So how does the menu live up to these ambitious claims? A great start is that all of the food – from curry paste to soups and grills – is hand-made from fresh, natural ingredients without the use of preservatives. We started with a selection of Dim Sum – including crab, prawn, duck and chicken variations – all equally delicious. Hard to choose a favourite but the Prawn Sapphire, wrapped in a blue casing made from natural butterfly pea juice, and accompanied by a ginger soy dip, took some beating. The quality of the starters set the scene for the mains – with chef Shaikh working his magic on an exceptional egg-dressed Chicken Pad Thai, where the chicken and noodles are encased in an omelette crepe ‘to seal in the freshness’. Another imaginative take on traditional Thai came in the shape of a King Prawn Padcha with jasmine rice, baked into a carved pineapple – while the Green Curry came with berry and jasmine rice. That just left room for us to share a mini Kaffir Lime Crème Brulee, with ginger shortbread, which was every bit as tasty as it sounds. Setting off the excellent food was an equally impressive offering of wine and other drinks – with even the house wine sourced from European gold medallist producers - on the basis that a good house wine is a reflection of a restaurant’s brand. All in all, Yum-Sa wins top marks for everything from that much-flaunted term ‘ambience’ to great food that is clearly lovelingly and, more importantly, freshly prepared. Average prices, depending on drinks, probably range from around £35-£50 a head - a competitive price given the quality of food and surroundings. Yum-Sa is at 3 Plaza Gardens, 88 Upper Richmond Road, Putney, SW15 2DT Tel: 020 3371 9111
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RESTAURANT REVIEW
THAI BORAN FOR CLASSIC STREET FOOD EXPERIENCE IN DERBY The Thai Boran is the family run Thai Street Food Restaurant in Derby. Once you walk in you will feel you are on the Street of Bangkok. This is the oldest established Thai Restaurant in the city of Derby. The chef Patron, Srikanya Ingthaisong has years of experience as chef running this successful venture. Her inspiration came from her mother cooking and she considers her mother was her ‘guru’ as cook. Srikanya moved with her husband to UK in 2004 started their dream business. Mr Ingthaisong, said: “When people who have been to Thailand for holiday visit us, they will feel like they are back in Thailand. We have created real atmosphere and of course serves authentic Thai food.” Chef Srikanya, said: “from the start our focus was to create, a clean, simple, and fuss-free setup that serve some classic Thai street food and this is exactly what we do here.” Thai Boran, 20 Green Lane, Derby DE1 1RP Tel: 01332 405894 www.thaiboranrestaurant.co.uk
RESTAURANT REVIEW
STEVEN LEE “H
akkaland completing two years is a big achievement for all of us here – I couldn’t have been more blessed with the strong and supportive team of colleagues and staff,” says owner and chef Steven Lee, who launched the unique Indo-Chinese restaurant in London two years ago in November. Chef Lee combines his inimitable Chinese cooking techniques with Indian flavours to bring before diners an unbeatable Indo-Chinese fusion experience, which has not only been drawing foodies to Harrow, but leaving them guessing where did it all begin. Chef Steven Lee, was born in a Chinese family in Kolkata, India in 1971 and grew up in Tangra, a locality in the Indian city that initially housed a large number of tanneries owned by people of Hakka Chinese origin, who later traversed into restaurant business, hence the name Hakkaland.
wins hearts with
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RESTAURANT REVIEW “Indo-Chinese food is a speciality developed in Tangra that has now become a worldwide sensation,” says Lee, who introduced the cuisine in the UK about 18 years ago, making it an instant hit. “At Hakkaland, we specialise in this unique and vibrant culinary culture of India and China with the use the classic Chinese wok and pinches of Indian spices including garlic and ginger.” A quick glance at the menu and Lee’s signature dish, Kolkata Chilli Chicken caught my immediate attention as Lee recounted his experience. The dish was not only delectable, it brought along with it a lot of nostalgia – so much so it was hard to tell whether I was eating it at a restaurant in Tangra or in London. Gifted with the love for Indo-Chinese cooking, Lee mastered the trade in another Indian city. “I worked in China Garden, a popular Chinese restaurant owned by Nelson Wang in Mumbai for few years before I moved to London. The experience and techniques I mastered in there has brought me a long way,” said the 47-yearold. In 2000, Lee moved to London after celebrity chef Udit Sakhel invited him to work at his restaurant Dalchini in Wimbledon. “In Dalchini, the challenge was very different. Introducing an entirely new cuisine to multicultural communities, in a world-class city was tricky. I started off with Hakka Chicken, Ginger Chicken, Fish Pepper Salt and Tai Pai Paneer, which almost
immediately gained popularity. This, not only added to my confidence but pushed me to experiment further.” After a successful stint in Wimbledon, his next move was to Spice n Ice at Croydon, followed by Bombay
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RESTAURANT REVIEW
Steven Lee of Hakkaland, Harrow. Wok at Hounslow, before Lee teamed up with his partners to launch Hakkaland. Amit Kadam, who owns a share in the business, has been with Lee through the up and downs. Lee’s 5-member chef squad have picked up his techniques and on any given day are able to run the show. For starters, the wide selection on the menu caters to both vegetarian and non-vegetarian diners - Chow Chu Cauliflower, Chicken Lollipops, Tai Pai Paneer and Vegetable Szechuan Wonton topping the list. Moving to the mains, Ocean Delight (a mixed platter of prawn, squid, tilapia fish and crab claws) is a perfect platter for sharing. For someone looking for something spicy, the Hunan Chicken is a marvel. The boneless slices of chicken cooked with dry red chilli, ginger, onion and spicy chilli sauce was heavenly. The Vegetable Manchurian and Hakka Veg Noodles form a good vegetarian option for mains. Hakkaland bagged the Customers’ Choice Award 2018 at the Curry Life Awards, among other prestigious awards in the last two years. It has also been rated as the top Chinese Restaurant in Harrow and Wembley Area by Trip Advisor and been voted as the ‘Most Loved Local Restaurant in Harrow 2018’. This 150-seater restaurant is spread over two floors - the second floor of the restaurant is used as a banquet to host private gatherings. Accompanied by a well-stocked bar, the ambience and décor gives out a modern Chinese feel.
Chef Lee has also shared his culinary skills on Zee TV UK, earlier this year on the reputed ‘The Place to Eat’ show. Hakkaland stands to be a favourite among some celebrities as well. Indian Cricketer Sunil Gavaskar and Bollywood star Govinda, frequent the restaurant whenever they are in the UK. Among others are Anuradha Paudwal, Kalyanji Anandji, Suresh Bhagwat, Sonu Nigam. At a time when restaurants are facing acute staff problems, most shutting up shop, Lee, an epitome of modesty, credits his co-workers and staff for the success, awards and recognition they have received so far is because of them. “It was my life’s biggest decision to start my own restaurant. But the confidence I got with my culinary skills and support from my staff who I worked in the past and have joined me now, is something I really cherish.” When asked about having more branches across UK, Lee says, “It is time to leverage on our popularity. Our focus will be to have chains in Manchester, East London, Leeds, Leicester and Birmingham. We are striving towards coming up with more branches but don’t have anything concrete on the cards yet.” Enlivening the taste buds of this foodie, Hakkaland not only surpasses all expectations, but justifies it’s awards for being the best fusion food in town.
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RESTAURANT REVIEW evening. There was a mix of diners, from celebrating families to couples enjoying a more intimate meal. We pitched in with a selection of appetising mixed hot and cold mezzes – ranging from the usual humus and aubergine dips to lambs liver and pan fried prawns, supplemented by ample offerings and bread and a complementary salad. That just about left room for the mains ranging from a melt-in-the-mouth kleftico of lamb served with mashed potato, along with a traditional chicken doner with rice. Portions were such that we couldn’t manage a dessert, though there was a wide variety of dishes on offer – from favourites such as Sutlac (rice pudding) to more exotic choices like Kunefe. This involves a mixture of cheese, two layers of crispy filo pastry and pistachios; probably not a good choice for anyone watching their wasteline. Depending on selection, a good meal for two needn’t cost more than £40-£45, while the atmosphere and service all makes for a good overall dining experience. So if you want something more than the average Turkish meal, we’d have no hesitation in saying ‘Go Gokyuzu’! Gokyuzu 42D, Selborne Walk, The Mall Walthamstow London E17 7JR
f you’re one of those cynics who claim that a lot of Turkish restaurants seem the same, you should take a look at Gokyuzu in North London. They’re a small chain of family run restaurants started in 1999 by mum and dad, Hasan and Zeynep Yauuz, and then developed by their sons Veysel and Huseyin. The restaurants have a loyal clientele, many who have been regulars for almost 30 years. “We saw the care and attention mum and dad put into setting up the first restaurant as children and wanted to replicate their success, with some modern twists, when we went into the business,” explains Veysel. “When I set up our latest restaurant in Walthamstow, which opened at the beginning of 2018, that meant the family had four branches in all - with ones in Chingford and Finchley in addition to Harringay and Walthamstow.” It’s a family thread and influence which has paid dividends as Veysel adds: “We’ve seen how looking after our customers has worked so well for mum and dad, with so much repeat business from loyal diners over almost 30 years, it’s a recipe we have repeated in all our restaurants.” Judging by our visit to Walthamstow it’s a philosophy that works. Even though it’s a big space accommodating more than 250 people over two floors the room was very busy even very early on a Sunday
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RESTAURANT REVIEW
An Authentic Thai Experience There are a number of Thai restaurants in London but this one is exceptional. The Nipa Thai is the Thai Government approved glamorous Thai restaurant inside the Royal Lancaster London Hotel. The Royal Lancaster London has reopened following an £85million renovation. After massive renovation of the hotel, the Nipa Thai restaurant looking absolutely stunning inside, a plus point of Nipa Thai is the huge floor to ceiling windows, which look out over Hyde Park. The restaurant is renowned as one of London’s best Thai
establishments using original Thai ingredients. Nipa Thai offers a holistic experience, from the all female Thai kitchen brigade to the smell of essential Lemongrass oil gently permeating the restaurant. Nipa’s stunning flavours and inventive food set the standards for some years in London. Nipa Thai has received the prestigious “Thai Select” award from the Thai Government for its authentic cuisine. This accolade is presented to Thai restaurants proven to have achieved the highest standards of quality. The 55-seat restaurant features a teak panelled interior
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RESTAURANT REVIEW
Steamed spring roll with prawns
with traditional Thai furnishings, and ornate decorations crafted in Thailand. The authentic décor complements the cuisine which is served by Thai staff. The restaurant delivers outstanding traditional cuisine that combines hot spices with mild and sweet flavours, offering a mix of dishes from Thailand’s central region. The Head Chef Sanguan Parr and her dedicated team according to traditional recipes prepare each of the dishes. Kaseam Jongpitakrat, Nipa Manager, who has been with Nipa for over 20 years, warmly welcomed my colleague and myself. We took Kaseam’s advice to choose our
selection of dishes. Everything we had from Starters to desserts was packed with flavours. Main course dish we recommend is, Phad Kra Prao Pla (Crisp fried Seabass with aromatic coriander, chillies and fried holy basil). My Red Curry was particularly nice, best I have ever tasted for sometime. For the food at Nipa is so extraordinary nice that one is left simultaneously pleased and astonished that such an institution can retain its effortless charm. We had a really wonderful evening at Nipa Thai and no doubt this is truly one of the best quality Thai restaurant in London. Nipa also has two fantastic offerings, with its Thai Wine paired set menus and the early bird pre-theatre Nok Khamin menu. Thai wine Paired Set Menus Each menu features a selection of Head Chef Sanguan Parr’s speciality Thai dishes such as Nor Mia Fa Rang Phad Hoy Shell (Stir-fried fresh scallops with asparagus) and Award-winning
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wines have been chosen to highlight the dishes’ flavours, including wines from Monsoon Valley’s prestigious Hua Hin Hills Vineyard. The menus are priced at £59, £64, £69 and £74 (with wine pairings). Pre – theatre Nok Khamin Menu The Nok Khamin menu is served from 5pm to 6.30pm and priced at £24 per person. With London’s West End and the Royal Albert Hall just a short distance from the hotel, the menu offers the perfect pretheatre or early bird dinner. The Early Bird menu is served daily and includes a starter, main and glass of house wine or Singha beer. The menu features Thai favourites such as Thai Green Curry (Kaeng Kiew Warn Puk), and Deep-fried spring rolls with glass noodles (Por Pia Thod). Nipa Thai Restaurant, 1st Floor, Royal Lancaster London, Lancaster Terrace, London W2 2TY. Reservations on 020 7551 6039 or visit www.niparestaurant.co.uk
Chef Sanguan Parr
CHEFS LIFE
Chef Sanguan Parr Head Chef, Nipa Thai Restaurant, Royal Lancaster Hotel London Nipa Thai’s all-female kitchen brigade is lead by Head Chef Sanguan Parr. Born in the Chumphon Province of Thailand, Sanguan moved to London in 1984, and has been working in Nipa Thai ever since. Thai food doesn’t get much more authentic than within Nipa Thai. Having learnt to cook at a young age from her mother and family, Sanguan honed her traditional Thai cooking skills to a fine cuisine level, training at several prestigious chef schools in Thailand, before fulfilling her dream of moving to the UK, and beginning her work at Nipa Thai. Sanguan started out as an Administrative Chef, and swiftly moved up through the ranks, working as Sous Chef. In 2014, she was promoted to Head Chef, and now has over 30 years of experience under her belt. The restaurant delivers outstanding traditional cuisine that combines hot spices with mild and sweet flavours, offering a mix of dishes from Thailand’s central region. The each of the dishes at Nipa Thai are created by the Head Chef Sanguan Parr with her dedicated team according to traditional recipes, and she enjoys developing ideas for monthly specials to add to the menu. Sanguan is proud that Nipa Thai is often the restaurant of choice for important visitors from Thailand, and her career highlights include cooking for royalty and the Thai Ambassador and other VIP’s. Recipe next page
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RECIPE
Accompaniments
RECIPE FROM CHEF SANGUAN PARR
3 tablespoons ground roasted peanuts 1 cup bean sprouts 1 small lime, cut in half Teaspoon chilli powder (optional) Teaspoon white sugar (optional)
PHAD THAI KHAI HOR Fried Noodles and Prawns wrapped in Egg Pancake (1 portion)
Method
Ingredients
Deep fry the prawns for half a minute. Mix in a bowl with pickled turnip, dried shrimps, bean curd and shallot. Heat the oil in the wok, working it round the sides. Break in one egg and stir it as it cooks, Add the mixture in the bowl, reduce the heat and cook, stirring, for 1 minute. Dip the rice noodles in boiling water for 15 seconds, then add to the wok and season with the fish sauce, vinegar, sugar, chilli sauce, and chilli powder. Cook for about 4-5 minutes stirring gently so that the noodles do not break. Add spring onions and one cup of bean sprouts, remove from the heat and set aside. Lightly coat the wok with a little oil and heat. Break the remaining eggs into the wok and spread around to make a pancake. When cooked, fill with the fried noodle mixture and wrap into a square shape. Sprinkle ground peanuts over the top. Serve with the remaining fresh bean sprouts and lime on the side. To be truly Thai, put a teaspoon of chilli powder and a teaspoon of white sugar on the side.
8 clean prawns 1 shallot, sliced 2 tablespoons bean curd, sliced into half inch squares and deep fried 1 tablespoon pickled turnip, finely chopped * 1 tablespoon dried shrimps 3 tablespoons vegetable oil 1 cup rice noodles (these usually require soaking in cold water before use for 1 hour) 2 dessertspoons sugar 1 tablespoons rice vinegar 2 tablespoons fish sauce 1 dessertspoon chilli powder 1 dessertspoon chilli sauce 2 spring onions, sliced 2 cups beansprouts 3 eggs Additional oil for deep frying etc *This can be bought ready prepared from Thai supermarkets
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Multiple award winning Cobra Beer is one of the leading restaurant lager brands in the UK1. Crafted to a smooth yet complex recipe, Cobra Beer is designed to match perfectly to all Asian cuisines. Call our head oice on 020 7788 2880, to find out how you can stock Cobra Beer. Source - 1. CGA OPMS Lager Vol MAT to 24/03/2018
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