Host issue 5

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Consulting Editor

Media Advertising [email protected]

Media Sales [email protected]

Media & Creative Services [email protected]

Artwork [email protected]

Derek Chiang, Isabel Chia, Michelle Yee, Tammy Rip

[email protected]

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Circulation & Admin [email protected]

Designer

Senior Designer

Angie Lim

Don Ho

HOST (mica (p) no. 173/03/2012) is a publication of Citrus Media Private Limited

87 East Coast Road #02-01 Singapore 428789 Tel 65.6345 8748 Fax 65.6345 5844

Printed by Image Printers.Distributed by Circulation Department, Singapore Press Holdings.

Publisher

business develoPment director

Issue 5 2012 Hospitality in the Spotlight

editorial & art

sales

media & creative services

contributors

Published by

Daniel Goh

Yvonne Ng

Luke Wee

Daphne Wee

Jane Ng

Editor [email protected] Wong

Wendy See

Fanix Oong

Gary Then

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hello!The season of festivity and goodwill is around the corner and as Andy William suggests, it is truly “the most wonderful time of the year”. But I’ll let you in on a secret: I really like this season of love, feasting and … overeating. There’s no better time to indulge except this time of the year.

Up the luxe factor at the celebrations with a serving of premium Russian caviar. But when did fish roe become such a highly-prized delicacy? Find out on p42. Seafood is also a decadent and indispensable addition to the feasts. Garner tips on choosing, handling and cooking seafood safely and relish your fish and shellfish sans souci (p46).

Talking about love, read how a father’s love has had influenced her daughter in embarking on a culinary journey. My Father’s Daughter is written in celebration of a father’s love and how macrobiotic dieting helped Gwyneth Paltrow to maintain her lithe figure (p36). Whether you’re a epicurean or not, foodies like me will throw that diet out of the window.

Hoteliers, restaurateurs and Food and Beverage businesses are constantly reinventing and innovating to cater to the ever-evolving tastes of consumers. Don’t miss our conversations with celebrity chef, Emmanuel Stroobant (p14) and Food and Beverage industry veteran, Cheong Hai Poh (p24) on what inspires them. We also learn the secret behind the success of local household brand, DoDo (p12).

Cheers to love, peace, joy, and one more glass of pinot noir please!Happy holidays from all of us at HOST!

Time to start on a new diet - P64

Dreaming of my next vacation - P60

Rise of social media is good news for restaurateurs - P44

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Treatment of Alcoholism and Alcohol-related Problems),

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On The Scene

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He had a dream, a big dream. Started in the 1970s as a family-run backyard operation in the production and distribution of fish balls, it was Lim Boon Chay’s passion for this humble food which drove him to grow Thong Siek Food Industry Pte Ltd, the company behind the leading brand of seafood products, DoDo, the past 34 years. Ever curious and creative, Lim took to doing research at the library and observing small-scale fish ball hawkers at the wet market when he started the business in 1978. He was then a relatively newcomer to a business dominated by elderly people and he actively sought to improve the quality and sale of his product. Thong Siek was the first in the region to adopt modern technology and processes in the production of fish balls after Lim’s trip to Osaka, Japan, in 1983. The Japanese were pioneers in surimi – minced, processed fish meat that has been through a washing process to produce better quality and whiter fish balls, and this innovation has helped increase Thong Siek’s output by an extraordinary two-fold in just five years into the business!

Lim Boon Chay, chairman and managing director of Thong Siek Food Industry Pte Ltd shares with

June Wong on the growth of his business and domestic household brand, DoDo.

Big Going

In 1991, Thong Siek bought over the DoDo brand and business, a strategic acquisition that was a stepping stone for its expansion into the supermarket arena. It has since become the leading manufacturer, distributor and retailer of surimi-based seafood products in Singapore and is producing more than

Keeping it Niche60 varieties of seafood products for the local and international markets. Some of the plans towards further expansion of the business is the move from frozen seafood to the production of canned seafood. Lim expresses that he would continue to create seafood products in different forms.

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People/ Business

Big Fishfor

People PowerThong Siek, a combination of the Chinese words for together and help, stands for team work. Lim and the business are very people-oriented. Since its inception, Thong Siek has maintained a customer-centric approach, responding proactively to the evolving needs and tastes of consumers worldwide. Being at the forefront of innovation, the company aims to produce new and tasty products for consumers.

To Lim, people are as valuable as the company’s fixed assets and he recognises the need for good staff as well as research and development. He strives to bring out the potential of each staff member and, like the name suggests, for the company to be working together as a family. When asked how his staff would describe his leadership style, he proudly proclaims that would be the democratic people-centric employer. One of the things he most enjoys about his work is the time he spends every morning catching up with his key appointment holders over breakfast of, what else but their very own products.

Today, DoDo products can be found in more than 20 countries worldwide in Asia, Europe, America and the Middle East. A winning formula of product innovation, a customer-centric business approach and a staff team which works together contribute to the success of Thong Siek Food Industry Pte Ltd.

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Apparel Blueprints industrial Pte Ltd entered the uniform design and production market when there were very few design companies which dealt with corporate apparel. Armed with the strong desire to provide design concepts and advice on how to enhance the image of corporate clients through the provision of suitable uniforms, a team of designers, including the current Business Development manager, Mr Gary Pheh, band together in 2007 to form a design company to support the wholesalers or manufacturers of corporate apparel.

Making

The Rebirth and ExpansionThe name of the company signifies the provision of unique prototypes for corporate apparel – seeing through the production of the apparel from start to end. The business took off and the customer base grew. However, there was a lack of support from the factories producing the garments and the quality was below expectations. Apparel Blueprints Pte Ltd was then put on hold for two years in 2008. Like a phoenix, 2010 saw the rebirth of the company with a different name – Apparel Blueprints Industrial Pte Ltd dealing with the clients in the Food & Beverage (F&B)and fashion industries from Australia, Europe and South East Asia. A factory was set up in Malaysia in the same year and Apparel Blueprints Thailand was established the following year to provide quality workmanship for woven shirts and pants, especially for the Japanese market.

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People/ Brand Story

Helping their clients build their image has propelled Apparel Blueprint Industrial Pte Ltd to continue building a stronger brand.

Their Mark Apparel Blueprints Industrial Pte Ltd is currently a one-stop shop, providing design services, understanding the needs and wants of the clients, sourcing for the fabric and production of corporate apparel. Han’ei (which means good fortune and prosperity in Japanese and something the company wants to pass on to their valued clients) by Apparel Blueprints Industrial Pte Ltd is the design arm, headed by Mika Nogawa, who has had close contact and experience in the F&B industry and understands the importance of the creation of corporate identity through the company’s corporate gear. This year marks another milestone for the company with the set up of Apparel Blueprints China in Guangzhou.

Apparel Blueprint Industrials Pte Ltd focuses on providing a very customer-centric service, educating their clients on every step of the apparel production process – from the type of fabric to use to produce the uniform they want to what might potentially go wrong. This is one of the major factors why they are the leading designers and manufacturers of F&B service staff uniforms locally. Great pains have been given to sourcing for more innovative types of fabric at a lower cost but not sacrificing quality for their clients.

While Pheh concentrates on the development of the factory in GuangZhou, China, plans to start a sales office in Europe are in the pipeline to cater to their clients in Europe and even Papua New Guinea. Two things which Apparel Blueprints Industrial Pte Ltd and Han’ei can assure their clients of are the high quality of the end product and the prompt delivery.

Building A Brand

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Homein One

With four decades of experience under their belt, find out what one of the leading players in the hospitality and home

furnishing industry—T.C.Homeplus, has to offer.

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People / Hotelier

Backed with 40 years of history, T.C.Homeplus has grown from a small start up dabbling in bed linen and accessories to become one of Singapore’s leading players in the home furnishing industry. Established in the early 1960s in Malaysia, this one-stop shop has since expanded into Singapore to provide customers with quality custom made curtains and bed linens that aim to inspire creativity and comfort in your home. Accredited with ISO 9001 in 2008, this certification ensures that the final product has reached the international quality standard.

T.C.Homeplus’ manufacturing plant is backed by their plant in Kuala Lumpur, Malaysia. Equipped with state-of-the-art facilities and machineries, they are able to deliver bed linens and bedding accessories of the finest quality. These are of national and international standards catering to the hospitality industry. Their pillows, bed linen and beddings are created with the consumers to provide the best comfort for restful sleep.

Aside to their core product, T.C.Homeplus offers custom and ready made curtain made with a wide range of quality fabrics. Their range of soft and fluffy bath linens comes in various types and sizes, and can be customised with embroidery or weaving of the hotel’s logo. Made with terry cotton, pure cotton and polycotton, customisation can be done on their range of bathrobes and bedroom slippers as well. Going beyond the bathroom to the dining table, T.C.Homplus also has a variety of table linens, table napkins and chair covers for the hotel restaurant and banquet needs.

Star-studded ClienteleWith its brand value targeted on excellent customer service and offering the finest quality of furnishings, T.C.Homeplus furnishings are available at major departmental stores. Constantly striving to improve on design and functionality, designers travel the world to seek inspiration and ideas—ensuring stylish yet practical products.

Through media advertisements via magazines and catalogs, events and participation in various associations involved in the hotel industry, T.C.Homeplus focused on building the brand to the success story it is today. With almost ten labels under their name, such as well-loved ones like Genova, Jean Perry, Louis Casa and Novelle, T.C.Homeplus is a major furnishing supplier to established hotels, clubs and medicals centres in Singapore. Their international clientele also include five star hotels.

Bedding Specialists

People / Brand Story

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The instant association with the product and brand depicts the success of Tuck Lee Ice.

With a legacy left behind four generations ago by Mr Hauw Kiat, grandfather of current Managing Director of Tuck Lee Ice Pte Ltd, Mr Hauw Wee, the company has certainly soared to higher heights since the senior Mr Hauw bought the brand in 1957. The name Tuck Lee is actually derived from two Chinese words – “tuck” which means ethics, and “lee”, benefits. This is also the company’s mantra, that they will benefit with good business practices and ethics.

Creativity and innovation have been some of the brand values which Tuck Lee Ice Pte Ltd hold dear. Their tagline, Have Ice Will Revel will attest to that. In search for a better way of making ice, Mr Hauw Wee went on a research mission to Europe, the United States and Australia. With that, Tuck Lee Ice Pte Ltd became the first ice company to bring in machines that could churn out ice fit for human consumption, such as ice cubes for chilling beverages.

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A New LegacyA new wave of ideas and business opportunities came with the addition of Mr Jeremy Hauw, fourth generation member, to the management team in 2002. He wanted to rebrand the company starting with the logo. The new blue logo represents a splash of water and the abstract version of the Chinese character for ice. The fleet of ice trucks has since increased by 68 per cent to 42 vehicles.

Mr Jeremy Hauw also started offering ice sculpting services. Some of the company’s ice sculptures have been proudly displayed at Singapore’s hottest nightspots and top corporate events. Subsequently in 2006, Tuck Lee Ice Pte Ltd entered into the beverage market and is the exclusive distributor of Archipelago beer and premium brand of bottled water, FIJI Water. They recently introduced a new concept of re-freezable ice trays filled with pure artisen water from New Zealand – Pure NZ Ice. There are certainly plans to bring in more brands in the beverage segment which accounts for 10 to 15 per cent of sales.

Looking ForwardIce at Tuck Lee Ice Pte Ltd are manufactured under stringent conditions tested by the TÜV SÜD PSB and they are one of the first in the ASEAN region to be awarded the coveted ISO 9002, HACCP, IQ Net and HALAL certifications. The award stands testimony to Tuck Lee Ice Pte Ltd’s commitment and dedication to ensuring product consistency and maintaining high quality standards.

The organisation is expanding into neighbouring countries and helping beverage partners to get relevant distribution means into the respective countries. Tapping on social media platforms such as Facebook and Twitter and the recently launched e-shop are fuss-free ways for customers to be updated on and enjoy their products and services. While the organization is expanding into other areas, their core is still the ice business and they want to continue to do what they are good at.

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Juggling his appointment as EAM at a five-star

establishment and his involvement as President

of the Food & Beverage Managers’ Association

(FBMA), Cheong Hai Poh shares with June Wong

what fuels him.

Mr Cheong, you’re a veteran in the hospitality and Food and Beverage (F&B) industry. Can you tell us a little about your background? I started as a humble cook at a family restaurant to earn some extra cash during my school days and my passion for the service industry grew. I‘ve been in the industry for more than 20 years, working my way up the corporate ladder. Along the way, I was fortunate to meet great leaders who gave me opportunities to grow and helped me to achieve my career goals.

What is your philosophy in life?I believe that success is a lifelong journey and never a destination. This has helped me to continuously strive for improvement and to reach for higher heights as I believe that one will never exhaust his capacity to grow towards his potential, or run out of opportunities to help others. I always remind myself and others to keep walking, keep smiling, keep loving and to always maintain a positive outlook in life.

Cheong Hai Poh, Executive AssistantManager,Conrad Centennial Singapore

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What was the most challenging task you have been given so far?It’d have to be to form an effective team, build the confidence and trust of my team members, and continuing to excel on a yearly basis. That needed a lot of courage, patience, care, sincerity and entrepreneurship and I was happy to have brought it to pass.

What would you say your management style is like?I always believe in leading by example, being open to feedback and continuous improvement. I like to understand the strengths and weaknesses of my team members and colleagues as it allows me to tap on their potential and maximise their value to get the job done. At the same time, this allows my team members and colleagues to perform to the best of their ability. It’s a win-win situation.

What were the fondest memories in your career?I’m glad to have met some wonderful people and guests, most of whom have become my friends. I also cherish my involvement with the various local F&B and hospitality Associations, academic institutions and government bodies, which helped provide an active voice for the interests of the industry at large.

What are some of the milestones in your career?They’d include winning the “F&B Manager of the Year” at the World Gourmet Summit Awards of Excellence in 2004 and 2006, being elected as President of FBMA since 2000, being elected as Chairman of the Hospitality Alliance, pioneering the formation of the International F&B Association in 2012 with four countries namely Singapore, Malaysia, Germany & Cambodia, being elected as Board Member for the Singapore Workforce Development Agency since 2009, and being elected as Deputy Chairman for Institute of Technical Education’s Hospitality Services Academic Advisory Committee since 2010.

What do you love about what you do?I love the daily interaction with internal and external guests and being able to make a difference in the lives of others.

You hold several appointments outside of the position of EAM at Conrad Centennial Singapore and have been heavily involved in major activities in the F&B industry. What do you hope to achieve?I hope to bring together a massive amount of capability, expertise and knowledge in the hospitality and F&B industry so that people can tap on these resources to help them in their professional or personal development. I always want to give back to the society and impact people’s lives.

How supportive will you be if your children follow in your footsteps?I’ll be supportive as long as they know what this trade entails and are mentally prepared for it. Naturally, seeing them happy makes me happy.

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Trend / Project Showcase

Recognised for its relaxed, yet sophisticated designs, KayuKaya Furniture Industrial Pte Ltd

has made its mark in Singapore and beyond.

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Kayukaya is known as a specialised custom contract manufacturer for loose furniture in the hospitality sector, both interiors & outdoors, and has worked with many major high-end hotels and resorts locally and in the region.

Ray Ho is an international interior designer and founder of KayuKaya. His clientele includes exclusive luxury resorts in the Maldives, Bahamas and Asia.


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Trend / Project Showcase

The Holland Collection

SAGE @ Nassim Hill Verdure

The Holland Collection


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The Helicium® collection of wine glasses’ dome shape and sharp edges on the peripheral interior of the glass ensure an optimal fluidity and oxygenation of wine and help to enhance its three aromatic layers – primary, secondary and tertiary aromas. With the innovative Helicium® wine glasses, prior decanting of the wine is unneeded.

Soley distributed by Lomig Pte Ltd, 9734 4856.

The Borgonovo SafeCup from Italy enhances the taste of wine by enabling quick wine oxygenation without the need for hours of decantation. It allows the wine to release all its aromas for an optimal sensory experience. Scientific tests also show that the SafeCup results in a 30 per cent decrease in the blood alcohol level and the calories absorbed.

Soley distributed by Chef & Cook Pte Ltd, 6841 1006.

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AwArd-winning Actress gwyneth PAltrow Pours her heArt out to DANIEL GOH About how she went

from being A screen siren to being An exPert At mAcrobiotic dieting.

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Cover Story

exclusive from London

from glamour Puss to domestic goddess

Paltrow

gwyneth Paltrow has a successful film career with starring roles in Contagion, The Avengers, and more recently, Iron Man 3. Gwyneth married Coldplay’s Chris Martin in December 2003. They live in Belsize Park, London, a house the couple bought from Kate Winslet, with their eight-year-old daughter Apple, and Moses, their six-year-old son. Despite a packed personal schedule, the celebrity wife and mum needs to shuttle the pair of tykes around the globe according to Chris Martin’s equally complex schedule.

Tall, blonde and uber-direct, Gwyneth Paltrow looks the picture of well-being. At 40, she has nary a wrinkle on her face, just a dusting of freckles. Her hair is a sheet of pale ash blonde, her body toned to a T. This is a Supermum who is as fearless as she is beautiful. Gwyneth tells us in this exclusive interview about her first cookbook, My Father’s Daughter, her inspiration behind this book, and why she believes in macrobiotic dieting.

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my father’s daughterthe collection of simple dishes celebrates food at the heart of the family. Gwyneth Paltrow is known for having been close to her father, director Bruce Paltrow, who died in 2002. It’s pretty earnest stuff and the book’s intimate tone will no doubt endear it to readers who enjoy gobbling up the homely offerings from celebrity chefs such as Sophie Dahl and Nigella Lawson.

But does Gwyneth Paltrow know anything about food? She blogs about it and has filmed a gastro-tour of Spain with the chef Mario Batali, but is more usually associated with the rather extreme Hollywood sect of macrobiotic dieting (a regimen that avoids processed foods and relies on pulses, vegetables and nuts).

Her book presents a softer edge – more organic and seasonal food for the family than lofty lecturing and endless bowls of brown rice (which, she said in an interview in 2007, made her “want to throw up”). But she’s been accused in some of the snarkier corners of the foodie blogosphere of ladling on the self-importance in some of her latest musings. “In the past 10 years, cooking has become my main ancillary passion in life,” she writes, rather paradoxically.


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But who would doubt the latest Hollywood Renaissance woman to strut and fret beyond the stage? The Oscar-winner is a singer (in her film Country Strong), a dancer (in a guest appearance on the television series Glee), and a matchmaker (she revealed this week that it was she who had introduced the actor, Jake Gyllenhaal, to his new country singer girlfriend, Taylor Swift). And if the book’s a hit, who knows? Perhaps she’ll do a Paul Newman and launch a range of salad dressings, too.

The idea behind the book, says Gwyneth, was to pay testament to her late father’s love of cooking. Nonetheless, it trades on the kind of bite-sized philosophy that spells success in that vast market of consumers who are looking for the three-minute recipe for spiritual enlightenment. “Invest in what’s real,” writes Gwyneth. “Clean as you go. Drink while you cook. Make it fun. It doesn’t have to be complicated. It will be what it will be.”


macrobiotic dietyou are what you eat, runs the old dietary doctrine, and the subtext of celebrity cookbooks is that access to their kitchen secrets will also afford admission to their lives. In other words, you can eat yourself to becoming Gwyneth.

But how? She looks like she only snacks on alternate days and even then just a bean salad. The answer, naturally, is “healthy” eating. Gwyneth, by her own admission, is obsessed with the concept. Not only did she name her first child Apple, to signify wholesome nutrition, she can talk about sugar as if it contained the Sars virus and gluten as though it were edible nitroglycerin.

It helps that Gwyneth is an advocate of Macrobiotic. Hippocrates first coined the term - it translates as “great life” - when advocating a lifestyle in harmony with nature as the road to good health and longeivity. Rabelais referred to it in the Renaissance, and in 1797 German physician Christopher Hufeland nailed the name for posterity in his book Makrobiotik or The art of Prolonging Life. But it was barely 50 years ago that Japanese philosopherGeorge Ohsawa set out his ground rules for a diet with many Oriental elements designed to balance the mysterious yin and yang energies within the body.

The heroes were whole grains and vegetables - including pickled ones but excluding tomatoes and other members of the nightshade family. The villains were meat, eggs, dairy and refined sugar, though in theory nothing is absolutely banned. Fish, nuts, seeds, whole-grain bread, baked goods made with natural sweeteners and fruit are considered fine in moderation.

Gwyneth dates this preoccupation with “good” and “bad” food to her father’s death. A TV producer, best known for St Elsewhere, Bruce Paltrow died of throat cancer in 2002, after a lengthy illness, aged 58. His daughter became convinced during his treatment that not only had the wrong diet helped cause the cancer, but that the right diet might make him better. To that end, she tried to get him to follow her and eat macrobiotic food. But as she has often recounted, when she offered him some brown rice, he said that it “was like biting into the New York Times”. Now everyone has the chance to find out what the New York Times actually tastes like.


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gwyneth writes in the book that her father was “the love of [her] life until his death” and it’s probably no coincidence that she met her husband, Coldplay singer and songwriter, Chris Martin, shortly before her father died and married him the following year. It also marked the point at which she took a series of steps back from the celebrity frontline.

During the 1990s, she had an extraordinary rise to international fame. Having dropped out of an art history course at the University of California, she didn’t hang around with walk-on parts. Perhaps it was the influence of her father and mother, the actress Blythe Danner, but by 23 she had hit the big time with Se7en. She also dated her co-star, Brad Pitt. The following year, 1996, she demonstrated her pitch-perfect English accent in Emma, and two years after that, and now going out with Ben Affleck, she starred in Shakespeare in Love, a role for which she won the Oscar for best actress.


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At that time, it was very difficult to buy a woman’s magazine that did not have Paltrow’s neatly symmetrical, flawless face emblazoned on its cover. She was courted by clothes designers, became a fixture on the front row of fashion shows and was the profitable muse of a thousand paparazzi. She was the ultra-cool blonde, the Grace Kelly of the Clinton years. Yet the Oscar night previewed a new public image and also, perhaps, the beginnings of a new calling.

On becoming a mother, Gwyneth went into what’s she’s called “hibernation”, cutting back on the prolific film work rate of her 20s, and at the same time developing her position as the transatlantic voice of high-spec yummy mummydom.

After Gwyneth’s second pregnancy, she reported suffering from post-natal depression. She decided, possibly with the help of the therapist she sees, that her anxiety stemmed from the “fear of loving a little boy as much as I loved my dad”.

Gwyneth sure knows a thing about healthy living. With upcoming plans for her own magazine, Gwyneth Paltrow is fast becoming the lifestyle guru of our times as she fully understands health is wealth.


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Feat

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Caviar - an intricate food product once described by Greek philosopher, Aristotle, as a delicacy that was often served at lavish banquets with a trumpet fanfare along with garnishing of flowers. As if it was insufficient to indicate the high regard people back then had for caviar, fashion designer Michael Kors had also once claimed “True luxury can be caviar for a day with no meetings, no appointments and no schedule”. There is no doubt that even today, caviar retains its primary association with wealth and the affluent, epitomising grandeur.

Just what is it about caviar that makes it

such a highly prized delicacy? In this feature,

we reveal the facts on where caviar originated

from and what all the fuss is about.

Behindthe Taste

ofBlack Gold

The word “caviar” had originated from the word “khavyar” in Turkish and first appeared in English print in 1951. The history of caviar tracks back to about 250 million years ago, where it had once been a large part of the Middle Eastern and Eastern Europe diet. A cuisine that was previously served exclusively to the upper echelons of society - mainly the royalties such as Roman Emperors, English Kings, Iranian Shahs and Russian Tsars - those whom had stolen caviar often went through the gruesome punishment of having their hands chopped off. For such a severe punishment to be executed over a food product, one can only imagine how the caviar was likened to that of a treasure, which rightfully belonged to the royalties. Then again, it should not come across as such a surprise given that caviar is sometimes known as “black gold”.

Ask Not What You

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Features

Accessibility to caviar might be fortunate for those whom have yearned so long for a taste of these eggs of deluxe quality, but ostensibly unfortunate for the providers of caviar - the sturgeons. Caviar from the rivers of Russia had always been regarded as premium good and the caviar boom of the 1900s turned out to be the pre-cursor of rampant poaching, therefore accelerating possible extinction of sturgeons whilst resulting in a wild increase in prices of caviar. Today, caviar is retrieved from sturgeons that are grown in farms so as prevent the occurrence of over-fishing while maintaining a steady produce of caviar for the masses.

Truth is, good things come to those who wait and the same applies

to the harvesting of caviar from a sturgeon. The roe of the sturgeon is considered to be genuine caviar and requires up to 20 years of

waiting before they are ready to be gathered. Pre-historic distant relatives of the shark, sturgeons weigh almost 60 kilograms at the age of 18 and can easily produce up to five or six kilograms of caviar. The whole point of the long wait is so that eggs could be retrieved at optimum quality before the fishes are born naturally. Most matured sturgeons are expected to have tens of thousands of eggs, or else it means she is not ready.

A Delicacy That Gives Success Its FlavourApart from the sturgeons, the sturgeon farmers and farms are to thank for the continuous supply of caviar, and both Romanoff and Petrossian, for their dedication to manufacturing and exporting the caviar. With a long history of 170 years 92 years respectively, both companies are now market leaders in the caviar industry. Romanoff Company was established in 1859 and had further made a name for itself during the shortage of caviar supplies worldwide. In 1982, instead of insisting in caviar made of sturgeons’ roe, Romanoff turned to more economic sources and provides sustainable options such as salmon roe to produce red salmon caviar as well as lump fish roe and white fish roe to produce golden white fish caviar. Although Romanoff caviar has affordable retail price, the taste of it remains unequivocally true to those that of finest quality.

Petrossian was founded in the 1920s by Armenian brothers - Melkoum and Mouchegh Petrossian. It was also then did they introduce the splendid caviar to Paris from the shores of the Caspian Sea when they discovered that the City of Light was woefully devoid of their favourite Russian delicacy. Having endured a lucrative yet fateful relationship with the Soviet government, Petrossian is able to become the

premier buyer and importer of Russian caviar worldwide as it is well-known for producing an unmistakable superiority in their prized Beluga, incomparable Ossetra and exquisite Sevruga caviar in every essential of taste, texture, colour and size. What makes Petrossian caviar special is that, while other producers pull the sturgeon as soon as it matures, Petrossian allows the fish to age and thus giving their caviar a flavour that is fuller and more robust. Working with specialists at the world’s finest caviar refineries, Petrossian ensures that the roe harvested undergoes a specific salting process, furnishing the caviar with an impeccably delicate accent of “malossol” - which means “little salt”. Once processed, Petrossian caviar is refrigerated immediately and stored fresh for sale or delivered at peak freshness.

Having satisfied your inquisitiveness, we wonder if you are now caving in to your caviar craving?

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Market Place

Made from fresh Australian fruit at Mount Compass, Mountain Fresh Fruit Juices contain no added preservative, sugar, artificial colours or flavours. The fruits are carefully blended to produce unique juices with exceptional taste and quality. Available in a wide variety of flavours, these premium juices carry the HALAL and Healthier Choice certifications.

Toyo International Trading Pte LtdTel: 6844 4269Website: www.toyointl.com.sg

Moutain Fresh Fruit Juices

Sumiyaki means charcoal roasted in Japanese and these carefully selected coffee beans have been specially roasted by UCC. Coffee lovers will enjoy the deep rich aroma and full-bodied flavour with every sip. The roasting process also ensures that the coffee has the lowest acidity possible for a smooth taste.

UCC Ueshima Coffee (S) Pte LtdTel: 6287 8825Email: [email protected]

Soft water from Kopparberg allows natural tastes to come through unaltered and is used for Kopparberg premium cider. It is the world’s best selling pear cider. The new flavours created in the recent years, like Elderflower & Lime and Strawberry & Lime are also making their mark in the market.

Tuck Lee Ice Pte LtdTel: 6471 1957Website: www.tucklee.com

SUMIYAKI Charcoal Roasted Coffee Beans

Kopparberg Premium Cider

MarketPlaceFood & Drink

Everyone knows the wonders of soy. Polleney Soybean Powder, made of top grade non-genetically modified soybeans, has no sugar added and is 25% higher in calcium. It not only serves as a nutritious low-fat beverage, but the versatility and fragrance of this product marks your creativity in culinary arts. Halal certification and high hygiene standards assure that you serve only the best without worry about inconsistencies in quality and taste.

Huamao Agencies Sdn BhdTel: 6743 8883Website: www.ehuamao.com

Polleney Soybean Powder

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With its German Patented Technology, Reducktion can transform ordinary store-bought food into organic produce. Freshness of the food is restored through a detoxification process by this mighty machine. A hygienic and cost-saving solution indeed.

BioBasic Marketing Pte LtdTel: 6636 7997Web: www.biobasic.sg

Taking the clarity, fluidity and freedom of form of glass, the material is the perfect medium for the creation of these functional and beautiful glassware. The show plates and display pieces can be customised to suit different themes, interiors, ambience and menus.

Potterhaus Singapore Pte LtdTel: 6742 7621Web: www.potterhaus.com

Egyptian cotton’s reputation as the world’s finest cotton has made it the best material to be used for bedding. Fabrics made from Egyptian cotton are softer, stronger, and longer-lasting. Expect no less than superior quality and vibrant colours from high-grade bedding made from Egyptian cotton.

Oasis Living (S) Pte LtdTel: 6846 9222Web: www.oasisliving.com.sg

Reduktion Show PlatesEgyptian Cotton Bedding

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This washer extractor features a sleek stainless steel exterior and a durable stainless steel drum and tub. Convenience is at your fingertips with the easy-to-use timer mop and medical programmes and soap hopper which make washing effortless.

ACE(S) Management Pte LtdTel: 6744 7071Web: www.aces-s.com.sg

The 2511-SS birdcage luggage cart’s new contemporary design luggage cart has two-inch diameter tubular polished stainless steel superstructure and features an enclosed hanger bar, carpeted steel deck and full wrap-around bumper. It is a great entry level solution, without compromising image and class, for luggage handling at any posh lobby.

Forbes Industrial Asia Pte LtdTel: 6295 2262Web: www.forbes-asia.com.sg

Professional Washer Extractor Carry-all

The unique design of the Polymer “Poker Chip” Dish Dolly utilises adjustable, removable towers for total flexibility and maximum loading capacity. The two-handed access to all dish columns makes for easy retrieval and reduces chances of breakage to your 4-1/4” (108mm) to 11-3/4” (298mm) size dishes. It is also coated with Microban® Antimicrobial Product Protection.

Ellipsiz DSS Pte LtdTel: 6518 2200Web: www.ellipsiz.com

Adjustable Polymer “Poker Chip” Dish Dollies

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PlaceServices

Next to the food you serve, the image your establishment presents is crucial for success. The Table Linen Service from Alsco offers a convenient, economical rental program tailored to your needs with a comprehensive range of quality products including tablecloths, overlays, napkins, tea towels and HACCP wipes as well as chef uniforms. Alsco focuses on the linen so your staff can focus on the customer.

Alsco Pte LtdTel: 6455 0150Web: www.alsco.com.sg

Alsco Table Linen Service

With decades of experience in providing a full apparel management system from conceptualisaton to production to the food and beverage industry, clients can be assured of the quality of their corporate apparel. Han’ei desires to provide design concepts to enhance the client’s corporate identity.

Han’ei by Apparel Blueprint Industrial Pte LtdTel: 6732 4065Email: [email protected]

Corporate Apparel Design


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Road Test

Slumberland Tempsmart Pillow, S$189This intelligent pillow provides exceptional comfort and its Micro Temperature Control function is able to cool you down when it’s warm and warm you up when the weather’s cooler. The pillow’s Visco-Elastic foam conforms to the exact contours of the neck, providing great support and comfort.

SnoozeEasy Firm, soft, goose

down or memory foam? The HOST team puts six pillows to the test so you don’t have to lose sleep over it.

Simmons® Beautyrest® NeckCare Pillow, from S$189This pillow has springs inside! Its pocket coils adjust and adapt to any head shape, weight and neck movement to provide proper support and spinal alignment without the morning muscle tension and aches. Permanently soft and plump, the pillow comes in four varying degree of firmness.

Four Star DENTENSE® Latex Pillow, S$179The Anti-Static technology in this pillow helps to drain tension and relax the body as you sleep. This technology also helps to experience deeper levels of sleep for a more rested night. We woke up feeling refreshed despite sleeping slightly less (we hear we’d need up to 20 minutes less sleep).

Serta Polyester Fiberfill Pillow, from S$69The siliconised hollow polyester fiberfill is hypoallergenic and provides good air circulation for maintenance of a comfortable temperature. This lightweight and fluffy pillow is also amazingly odour and mildew resistant for better hygiene.

Getha Green Icon Latex Pillow, from S$105This environmentally friendly pillow is naturally hypoallergenic and anti-bacterial to ensure a healthy sleep environment. The material allows the provision of anatomical support for the head, neck and shoulder, and the pincore open celled structure gives excellent ventilation for a cool night’s rest.

Jean Perry® Starfill Memory Pillow, S$39This particular memory pillow offers balanced compression distribution to mold to the contours of the neck and helps relieve muscular tension for a more restful sleep. The starfill memory fibre also provides improved air circulation and better heat distribution for greater comfort.

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Steaming Seafood Paradise unveils a new a la

carte steamboat selection.

Available at the Changi Airport Terminal 2 outlet, Seafood Paradise’s steamboat menu is only available on weekdays to diners with a choice of delicious soups, sauces and fresh ingredients to create their own steamboat feast. To begin, customers can choose and pick from five flavourful soups, including Chinese Rice Wine, Laksa, Herbal, Superior Broth, and Tom Yum. We especially like the Chinese Rice Wine soup, their deluxe signature broth that is perfumed with premium Chinese rice wine and slow boiled for hours with old hen to produce a nourishing broth.

The extensive menu offers a good variety of affordable meat, seafood, vegetables and noodles. Lending a natural sweetness to our broth were the live fish and seafood that comprise Australian lobsters, Hokkaido scallops, coral trout and sea prawns. Not to be missed are the premium Wagyu beef, USA Kurobuta sliced pork and handmade pork balls.

Good Diners are free to create their own complimentary dipping sauces from a selection of 14 condiments such as supreme soy sauce, aged vinegar, fried garlic and special peanut sauce. Try making the flavourful Seafood Paradise Classic Sauce which consists of homemade Thai-style chilli sauce, special peanut sauce and coriander which enhanced the umami-ness of the fresh seafood.

Seafood Paradise is open from 10.30am to 11pm daily.

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Tokyo’s ramen has inspired passion among Japanese and tourists alike, but as DEREK CHIANG finds out, it is are more than just ramen-land —it’s a city of

modern living and old-fashion manners.

Go Japan

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The public transport map of greater Tokyo is an almost terrifying sight. I say map, but there are differing versions, each showing a sprawling network of inter-connecting underground and overground lines that appears almost impossibly complex. The maps spell out the scale of the metropolis - by day the population of Tokyo reaches

almost 15 million - and the scale of the challenge facing visitors. Tokyo is a hard city to get to know - a lot harder than, say, Paris or Rome. There’s the utterly alien nature of the culture and language: surprisingly few Japanese speak English, and they tend anyway to keep a distance from gaijin

(foreigners). There’s the oddness of much of the food, the juxtaposition of age-old tradition (ladies in kimonos; deep bows, reverence for cherry tree blossoms) and the ultra-modern, not to say weird. All this against the constant backdrop of screaming neon and calls to consume.

Go Japan

UenoUeno is both a key station (on the all-important JR Yamanote - or circle - line) and a district. It is a great place to get one’s bearings. It also has a beautiful bolt-hole - a park containing temples, galleries, museums, shrines, a pond with huge floating water lilies and a welcoming breeze. No wonder Ueno is a popular spot for Tokyo’s vagabonds. On the other side of the station, there is a warren of streets and alleyways - the Ameyoko area - containing market stalls, noodle bars and street restaurants full of animated diners eating skewers of grilled chicken and platefuls of edamame (salted, boiled soybeans).

Attempting to visit the Ueno Zoo on my own, this district, unlike so much of skyscraper-filled modern day Tokyo, feels authentic. The trick is to sample as much as you can – from street food to hole-in-the-wall noodle shops; serene gardens to holy shrines, you really need to immerse yourself in this city of contrasts like many Tokyoites.

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Akihabara I don’t often go into department stores to inspect the toilet range, but in the Yodobashi store in Akihabara, I make an exception. Here, in the section dedicated to the products of Toto, there are heated sanitary units that open on approach and then spray, dry and deodorise to order.

Akihabara (two stops from Ueno) is the best place to buy electronic gadgets, computer games, mini personal robots, and all things related to manga and anime comics and films. This is more like the Tokyo you expect to see: a frenzy of huge advertising hoardings, neon lights and cacophonous sounds coming from pachinko game parlours (arcades with vertical pinball-style machines). Escape here comes in the form of “maid cafés”: places offering tea, cakes, and service from giggly girls dressed in long socks, frilly dresses and aprons, with pink bows in their hair. I spolted couples enjoying the experience and paying to have their photographs taken with a maid. I spyed a single male customer looking at the “menu” and ordering a board game with a maid. It is reminiscent of how, in another age, Japanese men paid rather more handsomely to be entertained by Geisha.

Harajuku Maid cafés are not weird enough? Harajuku - the district immortalised in the Gwen Stefani song - is where young Tokyo women with a penchant for dressing outrageously gather, especially on Sundays. Think frilly hats and Victorian bustles and huge platform heels, nurse outfits and girlie umbrellas, and lots of black velvet in a style referred to as “Goth-loli” (Gothic Lolita).

The heart of Harajuku is Takeshita Dori, a narrow street containing Japanese teen-style clothes, crepe stands and a 100-yen shop with a surprisingly good selection of wares. It’s suffocating - and loud (we are struck time and again by the scale of the assault on the senses: the screaming billboards, the lorry sides with neon-lit signs, the jingles on the metro, the insistent slightly whiny pleas to purchase).

I headed on to the quieter back streets and found many thematic fashion boutiques opened by inspiring local designers. From there it’s a short walk via the sleek shop-lined Omotesando boulevard to another Tokyo sanctuary, the extensive gardens containing the city’s largest Shinto shrine, dedicated to the Meiji Emperor. This is where locals in their masses go to stroll, pray, buy lucky charms and leave messages on a row of boards outside the main shrine.

Asakusa Some way to the north and the east of Harajuku, Asakusa (three stops from Ueno on the Ginza line) is the other most significant place of pilgrimage in Tokyo, the temple of Sensoji. During the day it is generally packed, with a surprisingly good mix of local high school students trying for positive divinations – a culture and a good old past time. Asakusa, too, has a paced feel.

Tokyo is not the prettiest city in the world (a result of earthquakes, fires and bombings), but when you disembark at Hamarikyu Gardens, you’ll discover a remarkably serene spot that used to be home to a hunting lodge used by a shogun feudal general. It is now a tiny patch of green in a towering grey sprawl; the juxtaposition of concrete and ancient ritual as we sit cross-legged at a tea ceremony is surreal.

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Shibuya Just when you think Tokyo can’t get any more full-on, it forces you to step up another gear. Welcome to Shibuya, another impossibly humming hub of youthful exuberance and consumerism, and a great spot to pick up some niftily designed clothes and objects. But first you have to negotiate Hachiko, the busiest crossing in the world.

With huge screens blasting out advertisements on buildings all around them, pedestrians here cross in every direction, including diagonally, all at the same time. As we wait for the green light I see massed ranks on the other side. It feels as though we’re about to take part in a medieval battle. The lights turned green and we crossed, miraculously not even touched by anyone as we reached the other side.

Tsukiji Tsukiji Fish Market is the world’s largest, busiest fish market has long been a favorite destination for many tourists and jet-lagged tourists to catch the live tuna auctions at 4:30am. Before you go, however, be sure to check on their website to see if public access is permitted that day. If so, it will be on a first-come, first-serve basis, and limited to 120 people, admitted in two shifts of 60. If you prefer to do your exploring at a more reasonable hour, keep in mind that by 9 am, business will have already started to wind down. You’ll still see fishmongers filleting the day’s catch, but you won’t have to dodge so many trucks and trolleys.

It’s been said that no visit to Tsukiji is complete without a sushi breakfast. There are plenty of sushi counters here, but to find best ones, you need to wend your way to the restaurant area near the wholesale fruit and vegetable market, just inside the main gate off Shin-ohashi Street.

If the wholesale market smells too fishy for you, a less pungent alternative is Tsukiji’s outer market, a warren of narrow streets packed with stalls selling fresh seafood and other specialty items, such as real wasabi. You can buy bowls and sashimi knives there too.

Tokyo Travel Tips• Singapore Airlines and Scoot

Airline fly daily between Singapore and Tokyo. Log on to

www.singaporeair.comand

www.flysoot.com to make flight reservations.

• Tokyo’s official language is Japanese, and English is also widely spoken at

major departmental stores.

• Mobile phones must be 3G-capable.

• Arriving at Narita Airport: Take the Narita Express. As you come out of customs, look for the signs

that say JR, for Japan Rail, in green. These trains stop at Tokyo Station or Shinagawa Station; you can take a taxi to your hotel from there. This

will save you a lot of money.

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4 cups (1 litre) water200g green tea soba1 medium cucumber, peeled, cored and grated firmly2 tbsp Japanese soy sauce1 tsp sesame oil1 sheet of seafood, finely sliced

Makes 4 servingsJapanese Cold Noodles

Eat toLoseThese healthy versions of Asian favourites

will help to get you from flab to fit.

1 Bring water to a boil in a heavy-based pan.2 Add soba and cook until just done. The noodles should be cooked but firm. Drain well. Cool soba in a bowl of cold water and drain again. Chill until ready to serve.3 To serve, mix soba with grated cucumber.4 Portion soba into 4 bowls and drizzle with soy sauce and sesame oil.5 Garnish with seaweed. Serve immediately.

Like these recipes? More of these healthy treats can be found in Fit Not Fat:The Ultimate Asian Diet Plan by Anna Jacob and Ng Hooi Lin

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Makes 4 servings

Makes 4 servings

2 tbsp canola oil1 medium onion, peeled and sliced finely1 tsp garlic, minced finely1 green chilli, sliced finely1 cinnamon stick2 cloves2 cardamom pods1 cup of basmati rice, washed and drained½ a carrot, peeled and cut into small cubes½ cup of peas8 button mushrooms, cut into small pieces¼ cup of canned kidney beans, drained

400g salmon fillet, divided into 4 portions2 tbsp sake1 tbsp Japanese soy sauce (shoyu)8 sugar snap peas40g fresh shitake mushrooms, stalks removed, cleaned with a moist cloth

Vegetable Pulao

Salmon & Vegetable Parcel

1½ cups of waterSalt to tasteGround white pepper to taste

1 In a nonstick wok, heat oil and stir-fry onion until golden brown and fragrant. Add garlic and chilli and continue to cook for another minute, stirring all the time. Add spices and fry for another minute.2 Add rice and stir-fry until grains are dry and separate. Add carrot, peas, mushrooms and beans and stir-fry for one to two minutes. Season with salt and pepper.3 Transfer rice to a rice cooker. Add water and cook until done.4 Serve hot, garnished as desired.

30g fresh button mushrooms, stalks removed, cleaned with a moist cloth¼ of a carrot, peeled and cut into matchsticks8 stalks of spring onionsSalt to taste

1 Marinate salmon with sake and soy sauce for 15 minutes. Drain and reserve marinade.2 Preheat oven to 190°C.

3 Place each salmon slice on a sheet of aluminium foil large enough to wrap salmon.4 Boil a pot of water and blanch sugar snap peas. Remove and drain.

5 Arrange mushrooms, carrot and sugar snap peas on fish, then place a spring onion diagonally across the vegetables.

6 Drizzle with marinade and wrap up with foil to make four parcels.7 Place parcels on a baking tray and bake for 15 – 20 minutes.

8 Unwrap and serve with rice or noodles to complete the meal.

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Food &

HotelVietnam2013Set to

WowThe 7th edition of Food & Hotel Vietnam 2013 is a springboard into Vietnam’s vibrant foodservice and hospitality industry.

Vietnam’s leading biennial food and hospitality trade show is set to offer wide exposure to the Food and Beverage and hospitality markets in Vietnam and beyond. To be held from April 24 to 26 2013 at the Saigon Exhibition & Convention Center (SECC), visitors can anticipate the latest products and innovative solutions from a dynamic mix of over 380 exhibitors from 30 countries at Food&HotelVietnam2013 (FHV2013).

“Into its 7th edition, FHV has grown in leaps and bounds since its inception in 2004, and is now firmly established as a must-attend trade show in the mindsets of the Vietnamese food and hospitality communities. This year, exhibitors can leverage on our extended focus outside of Vietnam to the growing markets of Indochina (namely Cambodia, Laos and Myanmar), as we work with the local media and related associations to further widen industry’s awareness of regional participants. With the presence of visitors from greater Indochina, international exhibitors will be able to take the opportunity to bring their products to shores which extends beyond the Vietnam region, thereby presenting an even more effective ‘Asia’ gateway for the international market.” states Ms Ting Siew Mui, Project Director of Lifestyle Events from show organiser, Singapore Exhibition Services (SES).

There will be two exciting competitions exclusive on to FHV – Vietnam Barista Competition (VBC) and Vietnam Culinary Challenge (VNCC). Top-notch baristas from all over Vietnam will come together to compete in the VBC, where the winner will compete in the FHA Barista Challenge 2014 in Singapore. Organised by the Saigon Professional Chefs Guild, the 5th edition of VNCC will see over 180 local chefs from reputable restaurants and hotels pit against one another across three days over 12 categories ranging from Vietnamese Cuisine to Chinese Cooking and Plated Desserts.

Food & Hotel Vietnam 2013 happens Apr 24-26 (9am-5pm), www.foodnhotelvietnam.com.

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Set against an outdoor backdrop and graced by food and beverage (F&B) personnels and hospitality professionals, FESS Networking Event saw many namecards exchanged, meeting of old friends and interchange of ideas between vendors and industry players. Guests also received an exclusive goodie bag upon arrival.

designs from three hotels stood out in particular. Taking the crown of the Best Banquet Set Up was Shangri-La Hotel Singapore with a classy yet passionate display of deep red and black. Coming in very closely in second place, with only a point difference was M Hotel Singapore’s elegant set up which is reminiscent of spring-time. The second runner up prize went to Grand Park City Hall’s jewel-toned display with an air of mystery. Congratulations to all the winners who went back with an award to showcase at their hotel and prizes generously sponsored by T.C.Homeplus Pte Ltd and Prime Rate Marketing Services Pte Ltd!

Kick starting the event were five hotels who pit against one another in the Banquet Table Set Up Competition – Grand Hyatt Singapore, Grand Park City Hall, M Hotel Singapore, Resorts World Sentosa and Shangri-La Hotel Singapore. Each team of four members were given an hour to set up their banquet table and were judged based on world standards for aesthetic appeal, creativity and attention to detail. Our esteemed judges include Mr Chris Glaessel, Chief Operating Officer of At-Sunrice GlobalChef Academy, Mr Fred Utanes, Assistant Director (Academics) of School D’Hospitality Private Limited, and Mr Alan Low, Chief Executive of F&B Youth Executive Society. It was a tight competition but the

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Guests and merchants got to mingle over both alcoholic and non-alcoholic drinks and delicious bites provided by UCC Ueshima Coffee (S) Pte Ltd, IE Global Pte Ltd, Drinks & Dings Pte Ltd, LHA Food & Beverage Pte Ltd, 6 Drunk Men Pte Ltd, Lesont Pte Ltd and Charoen Pokphand Intertrade Singapore Pte Ltd. The event tent was buzzing with conversations and activity.

Guests also got to glean tips from Mr Utanes and Ms Pearl Teo-Allen, Director, Consulting & Corporate Training of School D’Hospitality. Mr Utanes and Ms Teo-Allen addressed the issue of human resources and hospitality franchising respectively. Workforce is a major concern, especially for the F&B industry, so Mr Utanes’ talk on Maximising Human Capital in a Hospitality Organisation was indeed timely. Ms Teo-Allen’s take on Riding the Waves: Hospitality Franchising Across International Borders addressed the continual expansion of hospitality chains.

The first edition of Food, Equipment, Supplies and Services (FESS) Networking Event 2012 was a resounding success!

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Our kind sponsors and partners who have contributed in more ways than one deserve special mention. Among those who have been so generous with their sponsorship of the items in the goodie bag are Ellipiz DSS Pte Ltd, Huamao Agencies Sdn Bhd, ORIGIN Exterminators Pte Ltd, Tuck Lee Ice Pte Ltd, T.C.Homeplus Pte Ltd, Hock Seng Food Pte Ltd, Field Catering & Supply Pte Ltd, Ocean Wealth Hotel & Restaurant Wares and Prime Rate Marketing Services Pte Ltd. Potterhaus Singapore Pte Ltd kindly sponsored glassware for the Banquet Table Set Up Competition and refreshments.

A distributor of beer, fine wine and spirits like Budweiser and Estrella Galicia beer, LHA Food & Beverages Pte Ltd showcased two spirits in particular at their very creative and attractive booth at FESS. Guests got to sample the Bellini Venetian White Peach Cocktail and Canella Prosecco White Sparkling Wine served nicely chilled. It is the only distributor for these brands of spirits in Singapore, amongst others. The Venetian cocktail with its sweet, fruity taste and inebriating fragrance of peaches was a hit, especially with the ladies. The Canella Prosecco, on the other hand, offers a clean, fresh and light flavour. LHA Food & Beverages Pte Ltd also magnanimously sponsored the top three prizes for the lucky draw. An established tropical pest management company that specialises in providing high quality and environmentally responsible services to a wide network of clientele,

ORIGIN Exterminators Pte Ltd utilises the latest in pest management science and techniques. Started in 1991, the company has since an industry leader in the local pest control market and has extended its reach into neighbouring Malaysia and Indonesia. ORIGIN Exterminators Pte Ltd is the first pest control company to attain ISO 14001 Environmental Management System certification. At the event, representatives showcased three eco-friendly pest control options the company provides to clients – ORIGIN Termite Balting System Incorporating Exterra™, ORIGIN Mosquito Management Incorporating Bti, and ORIGIN Pest Detection Dog Unit. Backed by over 60 staff, they have served over 2000 commercial and residential clients in various industries throughout Singapore including hotels, restaurants, commercial property and homes.

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Incorporated in 1997, T.C.Homeplus Pte Ltd is a one-stop furnishing company supplying bed linen, bedding accessories and custom made curtains to homes and the hospitality industry. They offer a wide and exclusive range of fabrics in all kinds of patterns and colours imported from Europe and Asia to perfectly suit the client’s budgets and needs. The company also specialises in window blinds and anti-heat window films for homes and offices. With a

firm belief in providing high quality products at a low cost, their long-term clientele includes residences, commercial buildings and hotels. One of our generous sponsors, T.C.Homeplus Pte Ltd has contributed to the fluffy and soft towels for the event’s goodie bag and attractive prizes for the winners of the Banquet Table Set Up Competition. Due to the company’s rapid expansion, T.C.Homeplus Pte Ltd recently moved to their new office and warehouse.

No stranger to the hospitality and institutional industry, The Hotel Resource Co Pte Ltd is a dedicated supplier and reliable service provider of quality products and services. Established since 1998, The Hotel Resource Co Pte Ltd markets a wide assortment of fabrics, banquet, alfresco, room and meeting room furniture, table top lamps, mobile operating equipment, guestroom linen and furnishings, and buffet display accessories. The prestigious clients in their portfolio include five-star international chain hotels and resorts, serviced apartments, fine dining restaurants, and embassies locally and overseas. The Hotel Resource Co Pte Ltd aims to be forerunners in product innovation forge long term partnerships with excellent customer service and strives to constantly provide quality, reliable products at the best possible value and lead time. The company has kindly sponsored table and chair linen for the Banquet Table Set Up Competition. In fact, all the participating hotels are their clients!

Mention ice and the first name that springs to mind is theirs. Tuck Lee Ice Pte Ltd is Singapore’s leading ice manufacturer for high quality food-grade ice, ice concepts and designs, and provider of ice installations, ice sculptures, ice bars, ice logos, ice luges and more. Having led the way for the ice industry for more than 50 years, the company thrives on providing creative and innovative ice solutions. An established logistics company under Tuck Lee Ice Pte Ltd offers comprehensive and reliable logistics and distribution services that allows the company to manage the warehousing and transportation of temperature-sensitive items. They showcased two ice carvings, one to commemorate our magazine, HOST, and the other for the Blissful Outdoor Wedding Show (BOWS), and Kopparberg Premium Cider at the event. Tuck Lee Ice Pte Ltd has also provided their innovative Pure NZ Ice re-freezable ice trays for the goodie bag and food-grade ice for our merchants.

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Established in 1994, Unifood International (S) Pte Ltd strives to provide premium and value-added products to clients. Their best-selling product would have to be the UNISOY® Instant Organic Soya Milk which guests at the event got to enjoy. The perfect blend of nutrition and taste and made from 100 per cent top-grade, non-GMO and fully de-hulled organic soya beans, the soya milk is smooth and delicious. It contains no artificial flavouring, colouring or preservatives, is cholesterol-free, low in fat and sugar and fortified with calcium. The company is committed to partnering food service professionals in enhancing the marketability of their recipes with UNISOY®’s premium products. Unifood International (S) Pte Ltd also showcased their Instant Nutritious Soya Oatmeal at their booth. Guests will be able to enjoy this healthy and tasty beverage at home as sachets of the instant soy milk can be found in their goodie bags.

U-Save F&B Equipment Pte Ltd has more than 22 years of experience in the industry and is the leading supplier of commercial kitchen and F&B equipment in Singapore. Having gained widespread recognition for their excellent services and quality products, the company took on the dealership as sole agency for many globally-established equipment manufacturers including Parry, Toastmaster, Unox, Powerline, UGUR, Fukusima and Fancor. U-Save F&B Equipment Pte Ltd also manufacturers their own specialised range of kitchen equipment through their regional partners in Hong Kong, China and Malaysia – Euro-Chill, Hi-Temp and Frostar. The latest designs include pre-fabricated stainless steel table work-tops and sink in knock down designs which greatly reduces the traditionally high cost of customised fabrication. Clients can find multiple options for new, used, pre-fabricated and customised kithen equipment that fits their budget and needs at U-Save F&B Equipment Pte Ltd. The company kindly sponsored two fridges and trolleys for the event.

We’d like to thank those who have helped make FESS Networking Event 2012 a success – esteemed guests who took time off work to attend the event, our speakers for their invaluable input, the judges for the competition for their time and expertise, and our clients for their support and sponsorship.

We hope to see you at our next FESS Networking Event!

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ABSS bar is located at 429A, River Valley Road (PapaMia), and is open from 6pm to

11pm, Mondays to Saturdays.

For more information on the courses run by ABSS, please visit

www.singaporebartenders.com.

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With the theme of “Celebrating Our History, Inspiring Our Future” Simplex Pte Ltd marked the beginning of a new chapter in the company’s story.

What Simplex Pte Ltd’s celebrates the company’s 40th anniversary

40GoingStrong

Who Was There Clients from major chain accounts, principals and suppliers celebrated this momentous occasion with Simplex’ 80-strong staff team.

Event HappeningsGuests were brought back in time with the video commemoration and treated to a tour of their newly renovated office. Their principals were presented with awards for their contribution to the success of the company and the staff partied hard after.

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Having been operating at rented premises, T.C.Homplus Pte Ltd has found a permanent home in view of their expansion.

MovingUp

What T.c.Homeplus’ move into their new office and warehouse

Who Was There With the intention to expand their business, especially towards taking a bigger share of the pie servicing the local hospitality industry, the move was necessary to allocate more space for logistics and storage.

What’s The DifferenceBeing one of Singapore’s leading provider of bed linens and bedding accessories, there is a need for a bigger building. The two-storey building will house the office for the 80-strong staff team on the second level and the entire first level has been dedicated for the warehouse for their house brands - Novelle, Genova, Jean Perry and Louis Casa.

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Editor’sPick

DoDo’s Fish Ham is perfect for a flavouful yet healthy alternative to conventional ham. Packed with high-quality protein and Omega-3 essential fatty acids, low in fat with no preservatives, and richly redolent with a delicate taste of the ocean, this savoury treat certainly satisfies! Choose from three delicious flavours - Fish Ham, Tuna Ham and Tuna Ham with Black Pepper.

Ham it Up

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