chef’s talk i · love with cooking western cuisine. ft: why a career in western cuisine instead...

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CHEF’S TALK I MACAU

foodtalk ISSUE 46

AMUSE BOUCHE

Angliss Singapore先於飲食業盛事—2018新加坡國際食品與酒店展 (FHA 2018) 上，與新加坡廚師協會(SCA) 廚師，以及國際廚藝大賽Bocuse d’Or的一眾烹飪高手合作，展現非凡廚藝，其後又憑藉頂尖的食材及出色的餐飲體驗，在2018亞洲食尊(Asian Masters)成為全場焦點，更在早前的世界名廚峰會(WGS)擔任大會主要贊助商，展示安得利的嶄新創意烹飪。

另外，安得利香港完成收購著名的隆順環球海產貿易有限公司，並將其納入為附屬公司。是次收購將令安得利進一步為其主要批發商及超市客戶供應各類高品質冰鮮魚和海鮮食品，應有盡有。

我們亦夥拍越南采購商Dai Thuan成立Gourmet Partner Vietnam，加強與近年迅速崛起的越南市場接軌，與當地五大地區客戶全面對接物流業務，五大地區分別為河內、胡志明市、峴港、芽莊及富國島。

Angliss Singapore has been burning especially brightly

in recent weeks, partnering with chefs from SCA and

Bocuse d’Or at FHA 2018, the star of the show at

the Asian Masters and a major sponsor at the recent

World Gourmet Summit, where it showcased some

innovative new products.

Other exciting news has seen Angliss Hong Kong

recently acquire the renowned seafood company

Linson Global Seafood Trading Company Ltd, which

will become a new subsidiary. The acquisition will

allow Angliss to supply a comprehensive range of

frozen fish and seafood to a wider range of key

wholesale and supermarket customers.

Other recent developments saw the establishment of

Gourmet Partner Vietnam, a joint venture with local

company Dai Thuan, which will allow us immediate

strategic access to our major customers in the rapidly

developing Vietnamese market in five logistical areas:

Hanoi, Saigon, Da Nang, Nha Trang and Phu Quoc

Island.

安得利在中國亦悉心籌辦多項活動，其中安得利北京舉辦了《牛肉 • 演繹法》春夏季餐飲交流會；Angliss Shanghai 舉辦了一場盛大的飲品體驗活動；安得利深圳更聯同可可百利舉辦法國甜品工作坊，誠邀國際知名甜品大師 Jean-Michel Perruchon助陣，炮製華麗法式甜品宴。

今期名廚坊亦訪問了香港諾富特世紀酒店的當紅大廚—李耀倫先生，以及香港會所的行政總廚 Stefan Leitner 等多位業界名人。

除此之外，我們亦很高興宣布 Rudolf Muller 加盟安得利成為了公司的常務董事，並將負責監督安得利香港餐飲有限公司的一切營運業務。Rudolf 在款待及餐飲業具備多年經驗，曾管理不少環球飲食企業，憑藉他的專業知識及豐富經驗，定能為安得利注入新動力，推動業務發展。

希望您喜歡今期名廚坊的資訊！

江文喜亞洲區董事總經理

踏入炎夏，安得利環球企業活動亦進行得如火如荼，為這個盛夏更添氣氛！

It’s a hot summer and things are equally scorching with Angliss as the year heats up!

Welcome to the 46th issue of Foodtalk!Things are just as hot in China, where Angliss Beijing

hosted a spring-summer food and beverage conference

themed ‘The Art of Beef Carving’, Angliss Shanghai held a

beverage testing event while Angliss Shenzhen partnered

with Cacao Barry to host a French dessert cooking

workshop with renowned chef Jean-Michel Perruchon.

This issue also features great interviews with on-fire chefs

Andrew Lee at Novotel Century Hong Kong and Stefan

Leitner of The Hong Kong Club, among others.

Finally, we are pleased to announce that Rudolf Muller

recently joined us as Managing Director, and will be

overseeing the entire Angliss Hong Kong Food Service

Limited operation. Rudolf has strong international

hospitality and restaurant management experience and

will bring his dynamic, innovative spirit to our company.

Enjoy the issue, and stay cool!

Johnny KangRegional Managing Director - Asia

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CONTENTS

Contents

AMUSE BOUCHEAn introduction from Regional Managing Director Johnny Kang

03

06

ISSUE 46

Editor-in-Chief / 總編輯 : James Stephen

Editor / 編輯 : Vivian Lau

Project Manager / 項目统籌 : Wisteria Lo

Creative Director / 設計及藝術總監 :Fanky Fu

Translation / 翻譯 : SPEAR TRANSLATION

Foodtalk is published quarterly

by Angliss Hong Kong Food

Service Ltd.

Foodtalk季刊由安得利香港餐飲有限公司出版

2018 © Copyright Angliss Hong Kong Food Service Ltd. All rights reserved.2018 © 安得利香港餐飲有限公司版權所有，不得翻印

Published by:

Angliss Hong Kong Food Service Limited

47-51 Kwai Fung Crescent,

Kwai Chung, N.T. Hong Kong

T. +852 2481 5111

F. +852 2489 8861

[email protected]

出版:安得利香港餐飲有限公司香港新界葵涌葵豐街47-51號電話 +852 2481 5111傳真 +852 2489 [email protected]

COVER STORYHONG KONGANDREW LEEThe Novotel Century Hong Kong Restaurants and Kitchen Manager explains how passion and teamwork have played equally important roles in his careerBy Rebecca Lo

BOOK TALKRiver Café London – Thirty Years of Recipes and the Story of a Much-Loved Restaurant

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14CHEF’S TALK HONG KONG STEFAN LEITNERThe Hong Kong Club Executive Chef describes how his extensive international experience made him the perfect fit for the prestigious institution

28CHEF’S TALK SHANGHAI SIMON LAUChef-owner Lau has allowed innovation to take the lead in establishing the three successful restaurants in his portfolio

EVENT TALKSINGAPOREAngliss Singapore is the centre of epicurean attention in the Lion City following several high-profile culinary events

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SLICE OF THE PASTAlthough German cuisine is rightly celebrated, Austrian food is just as distinctive and delicious – just not given the recognition it is due

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BEVERAGE TALKAngliss Hong Kong partnered with Aqua Restaurant Group provide the central ingredient for Lucky Dog, a new cocktail with real bite

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CHINA TALKBeijing hosts beef carving conference; Guangzhou stages fruit and tea-blending event; Beverage demo at Shanghai; Shenzhen hosts dessert workshop

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12TALK FRESH Tender and meaty, Clearwater Premium Hardshell Fresh Canadian lobster also incorporates industry-leading quality and safety processes

38HOT TALKWhile many western cities have had a food truck culture for years, Asia has yet to develop the tradition in a meaningful way

TALK OF THE TOWN & GLOBEEvents, shows and F&B openings in Greater China and around the world

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COVER STORY I HONG KONG

FT(Foodtalk): What led to your culinary

career?

AL(Andrew Lee): Actually, I originally wanted

to be a designer when I was in high school.

One of my aunts suggested that I enrol in the

International Culinary Institute (ICI) instead, and

I gave it a try. I found that many aspects of the

culinary world, such as plating and cookbooks,

have similarities to design. Though my first

encounter with it was in culinary school, I fell in

love with cooking Western cuisine.

FT: Why a career in Western cuisine instead

of Chinese?

AL: Back then, Chinese dishes were cooked

and then served immediately, without much

attention to how the dish looked. I thought that

Western cuisine was more refined and more

aesthetically appealing, with a wider scope

for combining different ingredients and more

attention to designer plating.

FT(Foodtalk): 什麼原因令你選擇以烹飪為職業？AL (李耀倫): 其實，高中時我本來希望成為一位設計師，我的一位姨姨建議我報讀國際廚藝學院 (ICI)，於是我便聽她的建議嘗試一下。我發覺在烹飪的世界裡，無論擺碟、食譜以至其他方面，都與設計有著相似的地方。雖然我只是在烹飪學校首次接觸西式烹調，但我已為它著迷。

FT: 為何從事西式而非中式烹調？AL: 以往，中菜需要在烹調後立即上碟給客人享用，因而可能忽略了菜式本身的賣相。相反，我覺得西餐更精緻和講究美感，並且在食材的配搭上有更大的發揮空間，同時更注重菜式的擺碟設計。

香港諾富特世紀酒店餐飲經理暨行政總廚李耀倫先生，透過炮製色香味俱全的菜式，展現出他的藝術和設計天賦

Andrew Lee, Restaurants and Kitchen Manager at Novotel Century Hong

Kong, creates perfect dishes that showcase his flair for art and design

Culinary ArtistBy Rebecca Lo Photography by Chris Luk

FT: What were the most important lessons you learned

at ICI?

AL: Knowledge and passion. From wielding a knife to

finessing a pan, all the knowledge that I acquired at ICI

make up what I can do today. I spent half a year studying

the service side and half a year in the kitchen, and I ended

up choosing the kitchen for my main profession—mostly

because I am shy and didn’t want to go out to meet

customers. But that has been changing slowly, as I want to

overcome my shyness.

Passion is really important for sustaining a culinary career.

Only a handful of my former 30 ICI classmates are still

working in this industry. It’s challenging, since Hong Kong

people today really know how to eat. Frequent travel

abroad, the rise of social media and the inclination for diners

to take photos have made them aware of what dishes

should look like. Western cuisine used to just be steak and

potatoes. Now, people have lots of criteria and expectations

when they step into a restaurant.

FT: When you first started working, did you have any

mentors that guided you?

AL: Yes—three men really helped me when I was starting

out. I first got to know Timothy Tam when I worked at City

Garden Hotel; he taught me a lot about how to run a hotel

restaurant. Then I worked with Angelo McDonnell at Marco

Polo Hongkong Hotel, where I was promoted three times

in five years and went from a cook in its coffee shop to

overseeing all of the hotel’s F&B outlets. And Urs Besmer,

Marco Polo’s former Executive Chef, shared his passion for

overseeing a hotel.

FT: 你在 ICI 最大的得著是什麼？AL: 知識和熱誠。無論是刀工以至炒鍋，我在 ICI 學到的所有知識都能在今天大派用場。當時我先花了半年時間來學習餐桌服務，再用半年來學習廚房運作。由於我是一個較害羞的人，而且不太擅長面對顧客，因此最後選擇留在廚房發展事業。後來因為希望克服這種害羞的性格，情況亦逐漸改變過來。

要堅持發展烹飪事業，熱誠是一個不可或缺的因素。我以前在 ICI 的 30 個同學中，只有少數仍然留在這個行業。現今香港人經常外遊，加上社交媒體的興起以及客人喜歡為菜式拍照，提升了對飲食的要求，而且比以往更注重菜式的賣相，因而令這個行業充滿挑戰。以往西餐只會讓人聯想到牛排和薯仔，但現在客人在選擇餐廳時，都對食物有各式各樣的要求和期望。

Le Cafe

foodtalk ISSUE 46

Beef tenderloin with baked bone marrow and sautéed leek and cepe mushroom

8 9foodtalk ISSUE 46foodtalk ISSUE 46

HONG KONG I COVER STORY

FT: 當你還是一個新人時，有沒有前輩指導你？AL: 有，三位前輩在我初出茅廬時幫了我很多。在城市花園酒店工作時，我認識了第一位前輩 Timothy Tam。他教了我很多有關酒店餐廳的運作知識。之後我在馬哥孛羅香港酒店與 Angelo McDonnell 一起工作，當時我在五年內晉升了三級，從一個咖啡室的廚師獲提拔到管理酒店的所有餐廳商店。而馬哥孛羅香港酒店的前行政總廚 Urs Besmer，亦與我分享了他對管理酒店方面的熱誠。

FT: 為何你從酒店轉到如赤柱 Boathouse 這類的獨立餐廳工作？AL: 當時我已在香港酒店工作了十年，家人考慮移民到加拿大，因此我辭去了酒店的工作，到溫哥華與太太一起生活。但一個月後，我發現自己很想念香港的生活，因此決定回來。在機緣巧合之下我遇到 Angelo，他更邀請我加入 Igor’s Group (現為 Café Deco Group)。於是，我便成為了 Boathouse 的主廚。

FT: 在酒店和餐廳工作的最大分別是什麼？AL: 酒店講求階級制度，其他同事會協助你打理餐飲商店的各種事務。而在餐廳，主廚需要一手包辦所有事情，因而令我掌握了迅速解決問題的能力。另外，赤柱這個偏遠地方亦很難招聘人手。我要想辦法鼓勵餐廳的團隊，以令他們樂意長時間工作，我也不時改變菜單，讓同事保持新鮮感。我和團隊的關係密切得就像一家人，而且大家都與餐廳老闆很熟絡。

FT: 自從在 2011 年加入香港諾富特世紀酒店後，你有什麼計劃？AL: 2013 年，我們徹底重新塑造了意大利餐廳 Pepino 的形象，包括聘請一位顧問以那不勒斯及當地美食來構思出餐廳的新概念。另外我亦安排了多種不同的宣傳活動，並且考慮到餐廳大部份都是常客，便每兩個月更新一次菜單。每年，我們都會攜手與聖雅各福群會為長者舉辦一個聖誕午餐，親手為百多位低收入長者設計一份特色餐單。除此之外，我們亦在酒店大堂，設置了一個只有在清晨時段才會提供服務的早餐亭。好像航班機組人員這類清晨時分起床的客人，便能在每天早上 4 時至 7 時享用到如果汁、咖啡、茶及糕點等簡單而精緻的早餐。

FT: Why switch from

hotels to work in an

independent restaurant

such as The Boathouse in

Stanley?

AL: I had been working

at Hongkong Hotel for

a decade. My family

considered immigrating

to Canada, so I quit my

job and joined my wife

in Vancouver. But after

one month, I discovered

that I missed life in Hong

Kong and I moved back.

By chance, I bumped into

Angelo and he invited me

to join him at Igor’s Group

(now Café Deco Group).

That was how I became

Chef De Cuisine at The

Boathouse.

FT: What are the biggest differences between working

for a hotel and a restaurant?

AL: A hotel is hierarchal, and there are others to help take

care of different aspects of running an outlet. In a restaurant,

a chef has to do it all. I learned to resolve problems quickly.

Also, as Stanley is considered a remote location, it was

difficult to hire staff. I had to find ways to motivate my

team so that they were willing to put in long working hours.

I changed the menu often, to keep them engaged. We

became very close, like a family—we even knew the owner

well.

FT: What are some of your initiatives since joining

Novotel Century Hong Kong in 2011?

AL: We completely rebranded our Italian restaurant Pepino

in 2013. We hired a consultant, who came up with a concept

based on Naples and its cuisine. I executed many different

promotions. I change the menus every two months, as

most of our clientele are repeat customers. Every year, we

organise a Christmas lunch for the elderly with St. James

Settlement. I come up with a special menu for about 100

low-income seniors. Plus, we offer an early breakfast kiosk

in the hotel lobby that is tucked away during the rest of the

day. Early risers such as airline crew members can enjoy

breakfast including juice, coffee, tea and pastries between

4am and 7am daily.

Passion is really important for sustaining a culinary career


COVER STORY I HONG KONG

Pepino

FT: How does your recent

promotion to Restaurants

and Kitchen Manager differ

from your previous role?

AL: I get more direct feedback

now, since I interact with our

guests more. While previously

I used to execute menus,

now I create them and leave

them for others to execute.

In addition, I am much more

involved in marketing.

FT: How do you keep on top

of the latest food trends?

AL: I go to different shows

and exhibitions, including

recent ones in San Francisco and Paris, to see what’s new.

I’ve toured cheese making facilities in the United States, and

participated in a fishing expedition in Alaska to understand

the process behind seafood’s journey from farm to table.

Today, more of our guests are eating healthier. At Novotel

Century, we pride ourselves on keeping ahead of the curve

while respecting our loyal customers’ dining preferences.

As trends change quickly, I always have to be on my toes.

FT: 你最近獲晉升為餐飲經理暨行政總廚，這個崗位與你過往的工作有什麼分別？ AL: 這個崗位讓我有更多機會與客人接觸，因此能更直接聽到他們的意見。過往我負責按著菜單烹調，現在可設計菜單，並將烹調工作交給其他同事。另外，我目前花更多時間在市場推廣的工作上。

FT: 你如何緊貼最新的美食潮流？AL: 我會參加不同的美食節目和展覽，包括最近在三藩

市和巴黎舉行的活動，以掌握最新的美食資訊。我曾參觀過美國的芝士製造廠，並在阿拉斯加參加過一次遠航捕魚之旅，從中了解海產從養殖場到餐廳背後的製作過程。

現今，越來越多客人注重健康飲食。在諾富特世紀酒店，我們既能緊貼美食潮流，亦能根據長期顧客的飲食喜好精心炮製各種美食，成績令人引以為傲。同時，我必須時刻準備就緒，以迎接千變萬化的美食潮流。

At Novotel Century, we pride ourselves on keeping ahead of the curve while respecting our loyal customers’ dining preferences


TALK FRESH I SEAFOOD

The most tender, fully-meated lobster

available, Clearwater Premium Hardshell

Fresh Canadian lobster yields up to 50%

more meat than soft shell lobsters

Incorporating industry-leading, world-class quality processes and food safety systems, which also take sustainability into consideration, Clearwater Premium

Hardshell Fresh Canadian lobster has a hard-earned

reputation for the finest wild-caught lobster available.

Yielding up to 50% more meat than soft shell lobster,

Clearwater lobster is harvested from the pristine

waters of the North Atlantic. But this is just the

beginning of a process that guarantees quality from

ocean to plate.

Once caught, lobsters are stored humanely at

optimum temperatures in conditions that closely

resemble their wild state. On reaching Clearwater

processing plants they then go to the world’s

only lobster-friendly storage system, developed

by the company, where up to two million pounds

of fresh, live lobster can be stored in a stress-free

environment.

肉質最豐富的龍蝦鮮嫩登場！Clearwater加拿大高級硬殼新鮮龍蝦，比一般軟殼龍蝦多出高達 50% 蝦肉

野生捕撈的 Clearwater 加拿大高級硬殼鮮龍蝦，不但用上世界一流的處理過程及食品安全系統，更支持可持續漁業的發展，在業界享負盛名。

Clearwater 的硬殼龍蝦比一般軟殼龍蝦多出高達 50% 蝦肉。從北大西洋的清澈水域捕撈，更是確保龍蝦能從海洋捕撈到烹調均保持優質的第一步。

龍蝦在捕撈後會儲存在最適合的溫度下，以盡量為牠們提供一個與野生條件相似的舒適環境。當龍蝦運抵 Clearwater 的處理工場後，便會安排送入全球獨一無二、由 Clearwater 專門開發的儲存系統中。這個系統可為二百萬磅鮮活龍蝦提供一個無壓力的環境。

這個先進的儲存系統參考適合龍蝦生活的天然棲息地，提供了一個絕不含化學物及抗菌藥物的純淨水生環境。在這個專利的儲存箱中，每小時會有超過五百萬公升含有豐富營養素的冰凍海水流動，不但能保持龍蝦的優越品質，更能把龍蝦的死亡率降到最低。

Sublime Shellfish

With a pure aquatic environment free of

chemicals and antibiotics, this advanced

holding system is also modelled on the

lobster’s preferred natural habitat. Every

hour, over five million litres of icy-fresh,

nutrient-rich seawater flows through the

patented compartments, maintaining

lobsters in optimum quality and also

resulting in the lowest mortality rates in the

lobster industry.

Consistency is guaranteed through the

use of computerised size grading, making

portion control and accurate pricing easy.

These systems have enabled Clearwater

Lobster to meet the strict Certified

Sustainable Seafood environmental

standards set by the Marine Stewardship

Council and also achieve coveted BRC

certification.

The end result is the highest quality, live,

succulent lobster in peak condition, that also

represents a responsible choice, available to

Angliss customers 365 days a year.

電腦化的龍蝦尺寸評級程序，有助於一致地控制龍蝦的份量，從而準確地訂定價格。

這些系統讓 Clearwater 龍蝦符合由海洋管理委員會嚴謹制訂的可持續海鮮環保認證標準，以及獲得業界求之不得的英國零售商協會 (BRC) 認證。

經過一連串嚴格的程序，Clearwater 方能每天為安得利的顧客，提供新鮮肉嫩、符合健康和環保要求的頂級龍蝦。


CHEF’S TALK I HONG KONG CHEF’S TALK I HONG KONG

FT(Foodtalk): What made you chose a

career in F&B?

SL(Stefan Leitner): Growing up in a little

village in Austria I was surrounded by great

produce, fresh and seasonal ingredients.

I loved to eat and taste new things; also

my grandmother was a good cook. I

enjoyed cooking, liked to make people

happy, and happily signed up for a culinary

apprenticeship at 15.

FT: You trained for four years at Restaurant

Koeck in Austria. What was that like?

SL: It was a classic tough restaurant

apprenticeship where I had to do

everything, starting at the very bottom

FT(Foodtalk): 什麼原因令你選擇投身餐飲行業？SL(Stefan Leitner): 我在奧地利成長，在一個出產優質農產品和新鮮時令食材的小村落裡長大。我從小便對食物及品嚐新菜式懷著不一樣的熱情，非常喜歡烹飪，希望能透過烹飪為其他人帶來歡樂，加上我的祖母是一個烹飪能手，因此我在 15 歲時報名成為烹飪學徒。

FT: 你在奧地利Koeck餐廳接受了四年訓練，訓練過程是怎樣的？SL: 那是一份艱苦的傳統餐廳學徒工作。受訓期間我需要兼顧所

香港會所行政總廚 Stefan Leitner以為他人帶來歡樂為己任，懷著熱誠走遍全球，創下豐碩的烹飪成果

Stefan Leitner, Executive Chef at

The Hong Kong Club, explains how a love

of making people happy has taken him

around the world

Club Class

cleaning the kitchen and washing pots. I spent 10 months

of the year there and two months at school, followed by

exams. It gives you a thorough understanding of how

every element of the kitchen works.

FT: After stints with several renowned restaurants in

Austria you worked your way up to chef de partie within

five years. What do you owe to your fast progress?

SL: Growing up in a small village I naturally wanted to

see the world and I was very lucky to join these great

restaurants. My first experience after completing my

apprenticeship was a real eye-opener, and I was simply

blown away by the big city. It was a competitive, old

school, sink or swim environment, but I worked hard,

was dedicated, showed ability, enthusiasm and gained a

comprehensive understanding of restaurant operations.

Photography courtesy The Hong Kong Club

Marinated crab


CHEF’S TALK I HONG KONG

有工作，並要由基本做起，負責清潔廚房和清洗碗碟。我在那間餐廳工作了 10 個月，並在學校花了兩個月時間上課，最後參加考試。這段日子令我徹底了解廚房每一項工作，以及每項工作如何環環相扣。

FT: 你在奧地利幾間著名的餐廳任職後，僅僅五年便躍升為廚師領班，成績非常理想，你成功的秘訣是什麼？SL: 在小村落中長大令我很想去見識這個世界，而我很幸運能夠在不同著名的餐廳中工作。完成學徒訓練後，我的第一份工作的確令我眼界大開，同時大城市的一切亦令我感到新鮮，印象深刻。在大城市工作，傳統的淘汰制工作模式令競爭非常激烈。我全心全意地努力工作，展示出能力和熱誠，透徹了解到餐廳的營運業務。

FT: 你在 2008 年於莫斯科的麗思卡爾頓酒店高級餐飲部做了大約 18 個月副總廚。你嚮往在莫斯科工作嗎？SL: 在莫斯科工作再一次擴闊我的視野！我原本是計劃去葡萄牙的一間米芝蓮二星級餐廳工作，但我發覺在莫斯科工作的話能學到更多，挑戰更多，而且有機會在德國米芝蓮三星級大廚／大使 Heinz Winkler 領導的下，跟隨行政總廚 Christopher Southwick 工作，真是妙不可言。那時候，莫斯科有不少法式和意式餐廳，令我見眼界大開。

FT: 你在麗思卡爾頓集團工作的下一站，是到美國薩拉索塔擔任冷盤廚師領班，是什麼原因吸引你到美國擔任這工作？SL: 同樣地，當時我還有其他選擇，我本來計劃前往曼谷，但我很喜歡麗思卡爾頓酒店的企業文化，亦很喜歡美國這個國家。那是一間美麗而舒適的酒店及海灘俱樂部，而我是冷盤廚師，雖然要負責很多大型餐飲活動，但同時亦讓我學到更多新知識。

FT: 你之後獲麗思卡爾頓集團調派到三亞的海邊餐廳中擔任主廚，那段日子你有什麼經歷呢？SL: 三亞就像是中國的佛羅里達！初時遇到不少挑戰，除了語言問題，還要負責經營550 間客房、大量餐飲工作及保持餐廳95% 入座率。但我深信不論遇上任何問題，總有能力改善現況。因此當我看到酒店的地理位置、附近海灘、海洋及廚房的發展潛力時，靈機一觸，構思新概念，大幅提高了酒店的盈利。

FT: In 2008 you spent around 18 months at The Ritz-Carlton Moscow as

sous chef fine dining. Was working in Russia an ambition?

SL: It was definitely another eye-opener! I could have gone to a two Michelin

star in Portugal but I realised this move would allow greater flexibility, as

well as the opportunity to work in a fine dining environment headed up by a

German three Michelin star chef/ambassador Heinz Winkler, working under

Executive Chef Christopher Southwick. It was almost too good to be true.

There were many French and Italian restaurants opening in the city around

that time so it was an exciting period.

FT: 你期後加入了由半島會所管理及顧問服務營運的香港會所，成為了香港會所行政副總廚。去到新的國家，新的工作地點，遇上新的僱主及新的職責，你是如何適應的？SL: 我曾經到訪過香港，亦很喜歡這個城市，然後某一天，我忽然收到當地公司的工作邀請。那是一間頂級的私人會所，設有八間餐廳，每一間都各有特色及有個別衣著要求。雖然香港會所合共擁有約 1,550 位會員，但員工竟可以把會員一一認出來！當時他們需要一位較年輕並曾在酒店工作的人員，提供創新的意見。我提供了一些想法，主要涉及會所的後台營運，包括取得危害分析和關鍵控制點認證。

FT: 你覺得會所和酒店在工作及服務客人上有什麼分別？SL: 一開始時我覺得會所的運作十分繁忙，每天差不多要服務 1,000 個客人，同時客人每個星期一般都會到訪三次，因此我們需要提供更貼心的服務，例如經常更換菜單以給客人新鮮感。另外，由於會員大都已在世界各地嚐盡珍饈百味，所以我們需要提供具米芝蓮質素的會所美食。

FT: 你在 2015 年獲晉升為行政總廚，負責管理會所旗下八間餐店，包括籌辦宴會，以及管理92 位廚師和 42 位服務員。你可以描述一下你的日常工作嗎？SL: 首先，我要巡視所有廚房，然後與員工開早晨會議並在辦公室處理行政工作。午飯時間時，我會走到各間餐廳向客人打招呼，確保餐廳一切運作如常。午飯後，我除了與各主廚開會外，亦會試食大量不同的新款菜式，接著便會抽時間處理餘下的行政工作，最後準備晚市。

FT: Staying with the Ritz-Carlton group you next moved to

Sarasota USA as garde manger. What attracted you to the

States, and that role in particular?

SL: Again, I had other options on the table – I could have

gone to Bangkok, for example, but stayed with Ritz-Carlton

as I liked the culture and the USA. It was a beautiful, relaxed

hotel and beach club where my role was as cold kitchen chef

– a huge event catering operation with greater responsibility,

and I learned a lot.

FT: Still with the group you next moved to Sanya as chef de

cuisine at Sand restaurant. What was this experience like?

SL: It was a little like Chinese Florida! There were a few initial

difficulties with the language, combined with getting to grips

with a huge operation – 550 rooms, massive F&B and 95%

occupancy. I always believe things can be improved, so when

I saw the potential of the location, the beach, the sea and the

wonderful kitchen space I twisted things around a little and

greatly improved profitability.

FT: Your next move was to The Hong Kong Club as

executive sous chef, managed by Peninsula Clubs and

Consultancy Services. A different country, different

workplace, different employer and new responsibilities –

how did you cope?

SL: Out of the blue I received an offer to work in Hong Kong,

where I had already visited and enjoyed. It’s a private club

and the quality is amazing. Each of the eight restaurants has

Irish lamb rackI always believe things can be improved


CHEF’S TALK I HONG KONG

FT: 你在上年贏取了廚師夢寐以求的「金蓋」大獎 (Golden Cloche Award)，這是一項向在奧地利境外工作的廚師頒發的最高烹飪榮譽。對你來說，這個獎項有什麼意義？SL: 這個獎項的歷年得獎者很多都是我的偶像，因此得到這個獎令我感到萬分驚喜，同時亦感到十分光榮。能夠得到這項殊榮，我相信是基於我曾在世界各地的工作經驗，以及幸運之神的一點眷顧吧！

FT: 除了優質食材和真材實料的烹飪技巧外，還有什麼啟發出你的烹飪風格和理念？SL: 各種不同的因素都令我的菜式不斷地演變。我喜歡把泰式香料的甜味和酸味等混合起來。整體來說，我偏向研發傳統美食及經典菜式，除了運用多種時令食材外，亦會思考一下創新煮法。但我不會將維也納炸肉排這類經典菜式變得不倫不類！我發覺有些年輕廚師往往在菜式中加入過多配料和調味料，在我看來可能有點畫蛇添足了。

its own identity as well its own dress code. There are

around 1,550 members but the staff are able to recognise

them all! They needed a younger guy with a hotel

background to provide a few fresh ideas. I have made

a few subtle changes, mainly back of house, such as

getting us fully HACCP certified.

FT: What are the differences working for clubs as

opposed to hotels and the clients you cater to?

SL: For a start the club is a busy operation, with around

1,000 covers per day. It’s also much more personalised,

and with members typically visiting three times a week

we change menus more frequently to keep things fresh.

Our members are used to the finest cuisine around the

world, so we have to deliver a mixture of classic club and

Michelin quality dining.

FT: Promoted to executive chef in 2015 you are now

responsible for the club’s eight F&B outlets including

banqueting, 92 cooks and 42 stewards. Can you

describe your typical working day?

SL: I walk through all the kitchens first thing, then morning

meetings, a little office time until lunch, when I float

around the restaurants, greeting members and making

sure everything is running smoothly. After lunch there

are more meetings with the chef de cuisines and lots of

samplings for new dishes. I will spend time with some

administration work and we are then into dinner service.

FT: You won the coveted Golden Cloche award last

year, the highest culinary honour given to chefs

working outside their native Austria. What did that

mean to you?

SL: It was a big surprise and I was very honoured,

especially as a lot of former winners are my idols. I put it

down to my international experience and a bit of luck!

FT: Other than quality ingredients and a straightforward

approach to cooking, what else inspires your food style

and philosophy?

SL: Exposed to so many different influences, my cuisine

continues to evolve. I enjoy mixing Thai spices, sweet

and sour flavours and more. Overall I stay traditional

and classic, use a lot of seasonal products and look for

space to play around. And I don’t mess with the wiener

schnitzel! I find young chefs add too many ingredients

and condiments, whereas I tend to take things away.

Our members are used to the finest cuisine around the world, so we have to deliver a mixture of classic club and Michelin quality dining


EVENT TALK I SINGAPORE

Angliss Singapore在2018新加坡國際食品與酒店展 (FHA 2018) 上，與新加坡廚師協會(SCA) 廚師，以及國際廚藝大賽Bocuse d’Or的一眾廚藝精英合作，即場演釋非凡廚藝，烹調佳餚美食

Food & Hotel Asia is the region’s most comprehensive premier food and hospitality trade show.

Over 40 years the biennial event has

proved its relevance to the Asian

market, with the ability to cater to

the diverse needs of the food and

hospitality industry through an

extensive range of products and

services covering six specialised

sectors.

With more than 78,000 trade

attendees from over 100 countries,

this year’s event was the perfect

platform for Angliss Singapore to

showcase its culinary excellence. With

a concept inspired by the idea of a

food gallery, one of the booth’s main

highlights was an extensive display of

live seafood showcased in custom-

國際食品與酒店展是全亞洲最頂尖的飲食業盛事。過去 40 年，這個兩年一度的展覽聚焦行業六大專門範疇及領域，充分迎合了美食和酒店業各式各樣的行業需求，足見這個活動對亞洲市場的影響力。

今年展覽匯聚逾78,000名貿易商參與，展覽商分別來自全球超過 100 個國家，成為了Angliss Singapore展示優質美食及烹飪體驗的最佳平台。安得利展覽攤位以美食陳列室為主題，利用特製的魚缸展示一系

Angliss Singapore partners with chefs from SCA & Bocuse d’Or at

FHA 2018 for delicious cooking demonstrations and tastings

An Exhibition of Excellence

made tanks, alongside exquisite product displays including

meats, seafood, pastries, dairies, oils and finger foods.

But the Angliss experience did not stop there. Visitors

were in for a treat, with a star-studded line-up of chefs

from the Singapore Chef Association and Bocuse d’Or

making their appearance at Angliss’ booth to showcase

their extraordinary culinary skills, and the chance to taste

delectable treats at the end of each demonstration.

Working from a built-in professional kitchen housing the

latest appliances, it was a breeze for chefs to cook up

enticing cuisine using only the finest ingredients supplied by

Angliss Singapore. With the combination of stunning food

and gorgeous aesthetics, it was no surprise that big crowds

were seen at the Angliss booth throughout the four-day

show.

Special thanks must go to all our wonderful affiliates,

partners and celebrity chefs who helped make Angliss

Singapore’s FHA exhibition a great success.

列生猛的海鮮，以及各色各樣的肉類、海鮮、糕點、奶製品、食油和小食等精緻高端美食。

Angliss Singapore更特意聯同新加坡廚師協會及 Bocuse d’Or 的名星級大廚，一同為賓客精心炮製各種美食，讓嘉賓體驗獨特的安得利美食文化。賓客除了能在安得利的攤位欣賞大廚的精湛廚藝外，更可即席品嚐令人唾涎的美食。

Angliss Singapore悉心佈置展覽攤位，在有限的空間搭建出媲美專業廚房的工作空間，更悉心為大廚預備最新的烹飪工具及由Angliss Singapore精心挑選的食材，讓名廚一展所長，炮製色香味俱全的豪華盛宴，吸引源源不絕的賓客在一連四天的展覽上駐足Angliss Singapore展覽攤位。

我們在此衷心感謝所有附屬機構、合作夥伴和名廚的傾力支持，令Angliss Singapore在本年的國際食品與酒店展上取得完滿成功。


EVENT TALK I SINGAPORE

Angliss Singapore在世界名廚峰會(WGS) 擔任大會贊助商，在峰會上展示全新的美食產品

Journey of Culinary DiscoveryAngliss Singapore was a sponsor at the recent World

Gourmet Summit, showcasing several exciting new products

Singapore’s World Gourmet Summit (WGS) is one of Asia’s most highly anticipated food and

wine festivals and a great opportunity

to see what’s hot and happening in

global gastronomy.

Celebrating its 22nd anniversary,

this year’s festival was themed ‘The

Discovery WGS’, and aimed to take

diners off the beaten track to explore

some the world’s lesser-known and

exciting cuisines. Presented by a

stellar group of master chefs along

with up-and-coming and established

culinary stars from Asia, Eastern and

Central Europe and America, the

opening reception was held at One

Farrer Hotel & Spa, with an impressive

attendance of about 900 guests.

Angliss Singapore was delighted

to be one of the official gourmet

partners for the event, during which

we showcased our latest cooking

oil products from recent exclusive

partnership with Bunge FarmOrigin,

新加坡世界名廚峰會是亞洲最令人期待的美酒佳餚盛會之一，是探討全球美食業最新話題及發展趨勢的絕佳平台。

名廚峰會已踏入第22個年頭，今年以The Discovery WGS為主題，帶領各地的美食愛好者突破常規，探索全球鮮為人知的美食佳餚。世界名廚峰會的開幕酒會於新加坡華樂酒店舉行，出席的賓客人數接近900人，除了有星光熠熠的名星級廚師外，大會亦雲集一眾來自亞洲、東歐及中歐，以及美洲的業界新星和名廚一同亮相。

Angliss Singapore很榮幸成為世界名廚峰會其中一個官方美食合作夥伴，於峰會上展示了Angliss Singapore的獨家合作夥伴 Bunge FarmOrigin 的全新食油產品，以及最新自家活海鮮品牌

our newest in-house live seafood

brand DelicaSea, as well as a tasting

session for our popular international

meat brands, National Beef and

Hershell’s.

Aside from the dazzling awards of

excellence presentation ceremony

honouring 30 outstanding F&B and

hospitality professionals, the highpoint

of the night had to be the array of

exotic, picturesque creations from

various renowned chefs, featuring a

variety of quality Angliss ingredients

ranging from succulent meats to fresh

seafood. The night was a wonderful

platform for networking, showcasing

and experiencing sensational culinary

products.

Also part of WGS was The Discovery

Brunch, another dazzling occasion

that gathers the best in the industry

for one of the biggest gourmet parties

of the year. Tamarind Hill’s historic

architecture was a perfect fit to host

this year’s extravagant brunch party.

Guests had the opportunity rub

shoulders with influential chefs and

industry personalities while sampling

WGS-exclusive gastronomic cuisines

and crafted beverages presented

by establishments including Salted

and Hung, Morsels and Song of India.

Angliss Singapore was proud to

be one of the main sponsors of the

ingredients featured in all the cuisine

served during the event.

Cuisine sampling was not all that took

place at the event. With die-hard

foodies and industry experts gathered

at the brunch, it was a great melting

pot for sharing latest food trends and

products.

All in all, it was a fun-filled

gastronomical brunch affair!

DelicaSea，同時亦為我們的國際著名肉類品牌 National Beef and Hershell’s 舉行試食環節。

名廚峰會上，除了向 30位傑出的餐飲從業員頒發卓越大獎外，更安排一眾名廚利用安得利提供的鮮肉和海鮮食材炮製多款環球精美料理，成為活動一大焦點。另外，當晚亦是讓業內人士互相交流，以及展示和品嚐各種美食的難得機會。

今年名廚峰會亦設滋味早午餐(The Discovery Brunch)，是全球烹飪高手展示匠心獨運的廚藝的國際舞台。在羅望子山歷史建築的襯托下，是舉行年度最奢華早午餐派對的最佳地點。

來賓更有機會與多份量十足的大廚和業內人士交流，以及品嚐由 Salted and Hung、Morsels 及 Song of India 等餐廳為名廚峰會獨家呈獻的精彩美食和佳釀。Angliss Singapore很高興能夠成為大會主要贊助商，為各嘉賓提供美味食材。

名廚峰會上更匯集美食愛好者及業界專家，除了分享美食外，一眾精英互相分享業界行業盛話及最新的美食情報。

簡而言之，這絕對是一個令人樂而忘返的早午餐美食慶典！


EVENT TALK I SINGAPORE SLICE OF THE PAST

The Straits Times and Lianhe Zaobao Best Asian Restaurants Awards, presented to celebrate

culinary excellence in Asian

gastronomy, was recently held at

Grand Hyatt Singapore.

It saw the announcement of the ‘top

50’ establishments, where winners

walked away with three gold, 22 silver

and 29 bronze awards. Two new

personality titles were also added

this year to honour the best in Asian

dining in Singapore.

The grand award ceremony hosted

200 attendees from the media,

F&B industry influencers, the 50

restaurants’ representatives, sponsors

and readers, where everyone

gathered to cheer for the winners.

To celebrate the occasion, chefs

from the Singapore Chef Association

created an epicurean spread for the

winners and guests using Angliss

ingredients.

The event was a great platform for

Angliss to showcase the versatility of

our top-grade products, and a good

opportunity to support local culinary

masters in their quest for culinary

excellence.

《海峽時報》及《聯合早報》近日在新加坡君悅酒店合辦「最佳亞洲風味餐館」大獎頒獎典禮，表揚亞洲傑出餐館及廚師的精妙巧思。

頒獎典禮上，大會合共頒發3 個金獎、22 個銀獎和 29 個銅獎，共有50間餐廳脫穎而出。今年，大會亦增設了兩個新的個人獎項，表揚在新加坡亞洲餐飲業表現卓越的廚師。

大會陣容鼎盛，雲集了200名傳媒朋友、餐

亞洲食尊是飲食業年度盛事， Angliss Singapore 有幸在第六屆亞洲食尊上成為大會的官方食品供應商，為各業界精英提供頂尖烹飪體驗

Angliss Singapore was delighted to be the official gourmet purveyor of Asian Masters,

a year-long gourmet festival

Celebrating Asia’s Finest Gastronomy

飲業業界精英、50 間得獎餐廳代表、贊助商以及讀者，一同為得獎者致以衷心祝賀。為慶祝這項盛事，新加坡廚師協會(SCA)的多位大廚利用安得利悉心提供的食材，為得獎餐廳及來賓炮製了華麗豐盛的酒宴。

安得利很榮幸能參與本年度亞洲食尊盛事，與業界分享及展示公司一系列頂尖的食材，同時藉著這個難得的機會，支持新加坡當地的烹飪大師炮製岀色香味俱全的菜式，推動業界發展。


SLICE OF THE PAST

There are two dishes it is important

to establish straight away are

unquestionably, without doubt, 100%

Austrian (although they is widely

available in Germany and variations

exist in Italy and elsewhere).

Schnitzel is the country’s national

dish. Often copied, but never

bettered, it consists of veal which is

battered, dipped in flour, smothered

in parmesan cheese, egg, parsley,

nutmeg, milk and salt and pepper and

then fried to a delicious crisp. The

Austrians use the same treatment

on whole chickens, which they call

backhendl.

The other dish is Apple strudel. With

recipes dating back to 1696, the

Viennese especially enjoy an ongoing

love affair with this layered pastry,

which you will find varieties of at

every bakery.

Other dishes that are uniquely

Austrian include pockets of dough

filled with Topfen (a kind of cheese),

potatoes, herbs and mint boiled

and served with butter sauce

called Kärntner kasnudeln; boiled

beef served with roast potatoes,

horseradish cream and cream with

chives called Tafelspitz, Krapfen –

doughnuts filled with apricot jam or

custard and light, yeasty Gugelhupf, a

combination of Italian panettone and

marble cake. Vive la difference!

接下來為大家介紹的兩款菜式，雖然在德國很普遍，並且有意大利或其他國家的料理特色，但無疑是正宗奧地利菜。

第一款是著名的維也納炸牛排 (Schnitzel)。雖然世界各地都嘗試複製這款美食，但始終還是奧地利出品的最為原汁原味。做法是先將牛肉敲打壓平，以鹽和胡椒粉調味後，將每塊牛排沾上一層麵粉，再加入巴馬臣芝士、雞蛋、香菜、肉荳蔻和牛奶，最後酥炸至金黃香脆。奧地利人亦會以同樣方法炮製原隻雞隻，並稱之為Backhendl。

而另一款經典奧地利菜式便是蘋果餡餅(Apple strudel)。這款餡餅的製法源自 1696 年，維也納人一直對這款富層次感的糕點愛不釋手，幾乎每間維也納麵包店都會售賣這款糕點，而且以不同風格演釋，各有特色。

其他奧地利獨有的菜式，包括以 Topfen 芝士、馬鈴薯、香草和薄荷作餡料，煮沸後搭配黃油醬食用的麵團包 Kärntner kasnudeln；以烤馬鈴薯、山葵醬和奶油韭菜配以燉牛肉，名為Tafelspitz的菜式；填滿了杏醬或奶黃的Krapfen糕點，以及由意式托尼甜包和大理石蛋糕結合而成的Gugelhupf蛋糕。快來品嚐與別不同的滋味吧！

Like most countries’ national cuisine, Austrian food has been influenced by many

cultures, including Eastern

Europe, Jewish, Italian, Balkan,

French and others. But while it

may be among some of Europe’s

most multicultural, its aficionados

insist it is nevertheless very

different from that of Germany.

Austrian food is renowned for

being hearty and meaty, full of

strong flavours with plenty of

sweet dishes. Savoury courses

emphasise, pork, chicken and

beef, with potatoes never very

far away, with desserts relying

on chocolate, soft cheese, yeast,

compotes and custards.

正如大部份國家的家鄉菜式一樣，奧地利菜受到不同國家的飲食文化影響，包括東歐、猶太、意大利、巴爾幹、法國等地。雖然奧地利菜可能是眾多歐洲料理中融匯最多國家飲食文化於一身的美食，但對奧地利料理情有獨鍾的食客卻強調：奧地利菜與德國菜是兩個截然不同的世界。

奧地利菜以不同肉類料理為主，以香濃味道及五花八門的甜品而聞名。其中主菜大多是豬肉、雞肉和牛肉，配料方面幾乎離不開奧地利人最愛的馬鈴薯；甜品則常以朱古力、軟芝士、酵母、蜜餞和奶黃為主要材料。

今期foodtalk訪問了來自奧地利的香港會所頂級大廚 Stefan Leitner， Stefan 表示喜歡炮製有別於德國菜的家鄉料理。但地道的奧地利菜有什麼特色？它與德國料理又有什麼分別？

Interviewed elsewhere in this issue, proud Austrian Stefan Leitner

of The Hong Kong Club is keen to differentiate between his and

German cuisine. But what exactly is Austrian food, and how does it

differ from that of its larger neighbour?

A Delicious Distinction

Wiener schnitzel

Apple strudel

Photo credit: Foodbarn

28 29

CHEF’S TALK I SHANGHAI

FT(Foodtalk): Do you remember

when you first realised cooking

was fun? Was it down to family?

SL(Simon Lau): Yes – I’ve enjoyed

cooking fun since I was young.

My grandpa had a restaurant in

New York and this was definitely a

major influence on me.

FT: When you started your career

in the F&B industry, did any chef

you worked with make a special

impression?

SL: When I began working at

the famous White Swan Hotel in

Guangzhou in 1982 I was lucky

FT(Foodtalk): 你是如何發現自己對烹飪有興趣？是因為家人的關係嗎？SL(Simon Lau): 是的，我從小便喜愛烹飪。我的祖父當時在紐約有一間餐廳，我對烹飪的興趣便是在那個環境及他的熏陶下漸漸培育出來的。

上海炙手可熱的餐廳創辦人兼名廚Simon Lau與我們分享他的營商心得。當中，Simon表示研發新菜式及推動創新是他的成功不二法門。Simon目前在上海營運3間餐廳，分別是逸穀、逸穀會及麥子季節

rt on a PlateChef-owner Simon Lau describes the innovative R&D based

approach he employs in running his three successful Shanghai

restaurants – Vale Club, Vale Cuisine and Golden Autumn

FT: 正式展開廚師生涯時，有沒有哪些曾與你共事的廚師讓你留下深刻印象？SL: 我在1982年於著名的廣州白天鵝賓館工作，當時被分配到粵菜部並有幸得到廣東帥坤和羅坤兩位大廚的悉心教導。他們的烹飪技術十分精湛，早已享負盛名。在他們的教導下，我亦逐漸掌握粵菜的烹飪技巧及精粹。

FT: 你現時經營3間餐廳，分別是逸穀、逸穀會及麥子季節。你是如何構思餐廳的主題？是什麼讓你有信心能把餐廳辦得有聲有色？SL: 我很慶幸能在菜式上引入及研發自己喜歡的概念，並得到別人甚至廣泛認同。逸穀和逸穀會主打中西合壁的創意料理，以中菜的手法烹調西式食材；而麥子季節則以口味迎合年輕一代的新中式料理作為招徠。

FT: 管理餐廳的過程中，什麼最能激發你的創意靈感及熱情？SL: 身為老闆，我的首要責任是有效管理團隊及確保餐廳營運順暢。但我最喜歡的莫過於研發新菜式，這亦是我選擇在飲食業發展的主要原因。

FT: 餐廳菜式融合了哪些料理風格？SL: 我融合了粵菜、日本、上海及四川四種料理風格。

FT: 什麼才稱得上是好的食材？AC: 我喜歡用品質上乘的食材，選取食材時食材是否新鮮，是否易於儲藏及烹煮等各方面都是我的主要考量。為確保煮食時用上最優質的食材，我在食材上所投放的資源可謂是不惜功本。

enough to train in Cantonese cuisine under two mentors,

Chef Shuai Kun and Chef Luo Kun. They both became

famous for their skills and were invaluable in my gaining a

grasp of Cantonese cuisine.

FT: You have three restaurants – Vale Cuisine, Vale Club

and Golden Autumn. How did you decide on these specific

concepts and what made you confident they would be

successful?

SL: I feel really blessed in that I developed concepts I

enjoy, which subsequently caught on with diners and

became successful. For Vale Club and Vale Cuisine the

concept is using Western ingredients with Chinese cooking

methods, while for Golden Autumn it’s Chinese tapas with a

restaurant focus on a younger demographic.

FT: What inspires and enthuses you most about running

your restaurants?

SL: As a boss I am primarily responsible for the effective

management of my team and operation of my restaurants.

Beyond this I like to focus on R&D. This is my particular

interest and also the main reason I chose a career in the

restaurant industry.

foodtalk ISSUE 46

Braised pork with preserved vegetables sushi

Simple stir-fried phoenix prawns

Photography courtesy Vale Club, Vale Cuisine and Golden Autumn

A

30 31


FT: What kind of culinary styles have you have fused into your restaurants?

SL: I blend four kinds of cuisine: Cantonese, Japanese,

Shanghainese and Sichuan.

FT: Can you explain what you look for in ingredients?

SL: I love good ingredients, and give a lot of thought to their freshness, storage and preparation. I have invested

substantially in equipment to keep them at optimum

quality.

FT: Many Chinese Chefs are reluctant to combine Western

and Chinese cuisines. What gives you such confidence in

mixing and matching as you do?

SL: We use many Western ingredients in our dishes,

probably because I am familiar with them, confident about

using them and love experimenting and fusing different

cuisines. As the boss I can do that but I fully appreciate not

all chefs have this freedom.

FT: What’s the secret to managing your large workforce?

SL: Time management is key, and it’s important to

FT: 不少中廚對融合中西料理持觀望態度，甚至不願嘗試。是什麼驅使你踏出這一步，大膽創新？SL: 由於我熟悉如何搭配及烹煮各種西式料理中會使用到的食材，加上我喜歡混合不同風格的料理，因此我們的中菜菜式用上大量這類食材。我是餐廳的老闆，當然有自由及空間讓我做這類料理實驗，但我亦明白為什麼某些廚師不喜歡融合各國料理。

FT: 你的團隊規模龐大，成功管理背後的秘訣是什麼？SL: 時間管理最為關鍵，要堅持今天的事今天做。例如，我們逢星期三都會安排大廚培訓，期間我必定集中討論任何潛在問題及解決方法。其餘時間，我則主力研發新菜式。

FT: 你理想的員工應具備哪些特質？SL: 我心中理想的員工需熱愛飲食並對烹飪有熱情、有良好的溝通技巧、有創意、勤奮好學，以及有志在飲食業發展。

FT: 你特別欣賞哪位廚師？SL: 我喜歡Joel Robuchon，不論是他的概念和原則、發佈新菜式的方法，抑或是無可挑剔的味覺，我都十分欣賞。

maintain daily schedules. For

example, I focus on chef training

on Wednesdays, when we discuss

potential issues and solutions. I

focus on R&D most of the rest of

the week.

FT: What qualities do you

encourage in your trainees?

SL: I look for those who love to

eat and are good communicators,

passionate, creative, hardworking

and keen to further develop the

culinary arts.

FT: Is there a chef you particular

admire?

SL: I like Joel Robuchon – his

concepts and principles, the way

he launches new products, his amazing taste perception –

everything.

FT: As well as a Chef and restaurant owner, you are also a

professional photographer. Can you draw any similarities

between photography and cooking?

SL: Just as we identify what colours and textures work best

when we construct a photograph, we can draw on similar

methods when cooking and presenting dishes. If you have

an artist’s eye for food presentation and a chef’s palate you

should be able to work well in the F&B industry!

I look for those who love to eat and are good communicators, passionate, creative, hardworking and keen to further develop the culinary arts

foodtalk ISSUE 46

FT: 你除了是大廚及餐廳創辦人外，同時是一名專業攝影師。你認為，攝影及烹飪兩者有沒有相同之處？SL: 在拍攝構圖時，我們需判斷如何搭配各種色彩及質感以取得最佳效果，食物擺盤亦然。若你在食物擺盤方面有藝術家的觸角，以及大廚級的味覺，你在飲食業的發展定能一帆風順！

FT: 你經常周游列國，哪一種料理最能激發您的靈感？SL: 對法國和地中海料理情有獨鐘，但在設計我的菜式時，亦會同時引入不同國家的料理。就以麥子季節的梅菜扣肉壽司為例，創作靈感便是來自西班牙的餐前小食Tapas及日本的壽司。

Pattaya casserole shark’s fin

Thin-sliced wagyu beef with mushroom sauce

Vale Cuisine


CHINA TALK I BEIJING

foodtalk ISSUE 46

FT: Having travelled extensively, what international

cuisine most inspires you?

SL: I particularly like French and Mediterranean food,

but have integrated cuisine from many countries

into my dishes. One example is braised pork with

preserved vegetable sushi that I serve in my Golden

Autumn restaurant, which finds its inspiration from

Spanish tapas and Japanese sushi.

FT: Do you plan on opening any more restaurants?

SL: Yes, I am planning on opening one that blends

Chinese and Western cuisine and also have some

other ventures in mind. But whatever new restaurants

I open I intend to continue training and investing in

good chefs.

FT: What do you like about Angliss product quality

and the service you receive?

SL: Angliss products and service are really impressive

and we buy seafood, beef and poultry from them.

Angliss Shanghai has also developed five beverages

for our Golden Autumn restaurant that we have

received positive feedback on, as well as supplying us

with desserts.

If you have an artist’s eye for food presentation and a chef’s palate you should be able to work well in the F&B industry


FT: 你有計劃開設更多新餐廳嗎？SL: 有，我除了打算進一步貫徹中西料理融合這概念外，亦有一些其他希望嘗試的念頭。但無論新餐廳主打什麼菜式，我都會堅持繼續投放資源培育更多高質素的大廚。

FT: 你最喜歡Angliss的哪些產品和服務？SL: 我們向Angliss購買海鮮、牛肉和家禽肉類；對於食材的質素和相關的服務我都非常滿意。由Angliss Shanghai為麥子季節研發的五款新飲品及所提供甜品，更獲客戶一致好評。

Abalone sushi

Vale Cuisine


CHINA TALK I SHANGHAI

Taking place at the Radisson Blu Hotel, the first products to be showcased were Tipfree juices, which are made entirely using fresh fruits, as well as scones and snacks

served with foie gras and jam. Guests were then led to the

first themed zone – the President Tea House, decorated

beautifully Japanese style – where they were shown how

the leading manufacturer’s butter is integral to Angliss

daily cuisine. Andrew Zou, Angliss Shanghai Technical

Consultant of Beverages demonstrated the making of

FontStreet Coffee, which has gone viral on the internet in

recent days.

Next was the Fabbri Afternoon Café tea party, which

featured an Italian royal twist. Blended with various fruits

and coffee, Fabbri took guests on a remarkable culinary

journey, with Brand Ambassador Agosti Vittorio providing

a fascinating live demonstration.

The final themed zone of the event was the Boiron

Fruit Bar, where “Godfather of Chinese Cocktails” and

F&B industry entrepreneur Aki Wang demonstrated his

colourful mixology creations using Boiron fruit purees.

The event successfully presented Angliss Shanghai’s

extensive beverage portfolio, alongside its ambitious R&D

programme.

是次活動於新世界麗笙酒店舉辦，飲品體驗館從歡迎區的緹樹小吃車開始，擺放緹樹多款百分百果汁，以及司康餅和鴨肝果醬小食。室內分為三大區域：第一個是總統茶鋪，以日式奶茶鋪的形式展示總統奶油在多款流行飲品中的用途。Angliss Shanghai飲品技術顧問鄒效良為客戶演示了近來網上流行的防彈咖啡的做法。

第二個是法布芮下午茶的區域，他們採用意式宮廷風，以法布芮產品搭配水果、咖啡等材料，創造出令人意想不到的美味。法布芮品牌形象大使Agosti Vittorio先生亦專程飛往上海為大家帶來一場精彩的產品示範。

第三個是深藍色水吧造型的寶茸水果吧，寶茸邀請到有著“華人雞尾酒行業教父”美譽的王偉勳先生，為客戶帶來多款色彩繽紛的寶茸果泥飲品。

客戶們在這場活動中不僅體驗到了安得利多樣化的飲品線，更感受到安得利強大的研發能力和專業的品牌形象。

Cheers – Taste of Success at Angliss Beverage Event

SHANGHAI 上海BEIJING 北京

Angliss Beijing recently hosted a spring-summer food and beverage conference under the theme ‘The Art of Beef Carving’ at Beijing Focus Square Holiday Inn, gathering more than 40 guests and industry elites to explore

a unique culinary experience.

In particular, Chef Shen Zhilong and Chef Liu Yahui demonstrated precise

techniques for beef cooking and slicing, inspiring forward-looking culinary

ideas for seasonal recipes of the year. With additional inspiring live cooking

demonstrations, the conference was a great experience for its attendees.

安得利北京在方恒假日酒店近日舉辦了《牛肉•演繹法》春夏季餐飲交流會。這次的活動約有四十多位酒店及餐飲的客戶參加，共同探索獨特的美食體驗。

活動的焦點在沈志龍師傅與劉亞輝師傅於現場演示牛肉分割和烹飪技巧，及為客戶於春夏季節的新產品開發提供了新的構思。師傅們的精彩表演輪番上演，交流會在熱烈的氣氛中劃上完美的句號。

The Art of Beef Carving

CHINA TALK I BEIJING

A recent ‘meat-and-greet’ saw a beef slicing techniques

conference attended by industry leaders

近日一場“肉類交流會”展示的牛肉切割技術吸引了眾多餐飲業翹楚到場參觀

A multi-themed beverage demonstration and sampling was recently hosted by

Angliss Shanghai, showcasing the wide range

of its product portfolio in three exciting themed zones

Angliss Shanghai最近主辦了一場多樣化的主題飲品體驗活動，於三大區域的形式向大家展示我們強大的飲品線


SHENZHEN 深圳

Famous French Pastry Chef Sweetens Dessert Workshop

GUANGZHOU 廣州

Known as the “Godfather of Chinese cocktails”, Aki Wang is a three-time world champion mixologist started Indulge

Experimental Bistro which is considered

not only the must-go bar of the town, but

also in the China region. Wang also shared

stories of his more than 20 years in the F&B

industry, his philosophy of mixology and

his latest venture, the Brew and Still, a “tea

tavern” and duel beverage concept aiming

to promote tea and wine culture from a

Taiwanese perspective.

For this venture Wang has chosen his

long-term partner Boiron, the leading

manufacturer of fruit and vegetable purees

and coulis for the food industry, offering

more than 70 choices of 100% natural

flavours and he also shared the stories of this

partnership and his philosophy of mixology

to the customers of Angliss Guangzhou.

To fully retain the original fruit texture,

flavour and scent, Wang has discarded

industry practice of using fruit syrup and

concentrated juice for his creation of drinks

with exciting textures which promote the

concept of healthy beverages in which

consumers can not only taste but also see

the original fruits.

A Delicious Partnership

臺灣傳奇調酒師王偉勳曾獲得三次世界調酒冠軍，他的Indulge Experimental Bistro 一舉成名為臺灣最佳酒吧，更被評選為大中華區最佳酒吧。近年來馳騁餐飲江湖二十餘年的“臺灣之光” 王偉勳集中在茶酒上，接下來要開一家名叫Brew and Still的“茶酒館”，推廣茶與酒之中華文化。

是次，王偉勳利用他一直信賴的法國寶茸產品，法國寶茸擁有70種不同口味的法國寶茸純天然無添加果泥，為廣州安得利的客戶們帶來一場果茶飲品的盛宴，分享他與寶茸的故事和創作理念。

為了保持水果原有的質感和果香，他捨棄了一般調酒常用的糖漿及濃縮果汁，而是利用不同口味的純天然無添加果泥，讓他激發出更多的靈感，調製出更富口感的飲品。飲品不僅有健康養生的概念，還有看得見及吃得出的鮮果味道。

CHINA TALK I SHENZHENCHINA TALK I GUANGZHOU

Angliss Guangzhou recently hosted a fruit and tea-blending event to give its

customers the opportunity to meet Taiwanese Aki Wang, a three-time world

champion mixologist and F&B industry entrepreneur

安得利廣州最近舉辦了一場果茶活動，給客戶們一個機會與臺灣傳奇調酒師王偉勳見面，他是一位三屆世界冠軍調酒師和餐飲業的企業家

Angliss Shenzhen recently

partnered with cocoa giant Cacao

Barry to host a French dessert

cooking workshop, featuring

renowned pastry chef Jean-

Michel Perruchon, MOF winner

and founder of the L’Ecole

Gastronomique Bellouet Conseil

in Paris to showcase a range of

desserts

Jean-Michel Perruchon, M.O.F. (Meilleur Ouvrier de France), founded and operated the L’Ecole Gastronomique Bellouet Conseil in

Paris, France in 1989 and won the MOF Pastry

title in 1993.Throughout his career, Jean-

Michel Perruchon has acclaimed numberless

top-tier industry awards and is now author

of dozens best-selling culinary books. He is

undoubtedly a highly respected chef not only

for his expertise but also his vigorous working

manners and gentleman-class etiquette.

Angliss partnered with Cacao Barry to host a

French Dessert Cooking Workshop and has

invited Jean-Michel Perruchon to share with

the audience on the exotic sweet treats delight.

The globally renown chef is surely the highlight

of the joint workshop and has helped boasted

event attendance. Gourmet dessert and work-

class live demos have made the event such a

great success. After the workshop, audience

were all eager to take photos with Perruchon

and requested his signature.

Jean - Michel Perruchon 現任法國最佳工匠比賽 MOF評審團副主席。於1989年，他創立並執掌法國巴黎貝魯耶美食甜點學校 L’Ecole Gastronomique Bellouet Conseil，並於1993年榮獲法國最佳工匠 “Meilleur Ouvrier de France” (MOF) 的稱號。Jean - Michel Perruchon 大師在職業生涯中贏得了許多國際美食比賽，並且出版了許多珍貴的美食書籍，這樣一位成就非凡的烘焙大師，不僅技藝了得，更保持著嚴謹的工作態度及儒雅的談吐。

安得利與可哥百利邀請了Jean - Michel Perruchon為大家帶來一場法式甜品分享會，MOF的大名吸引了無數粉絲慕名而來，現場十分熱鬧，活動結束後更吸引了眾多的粉絲爭相合照與簽名。

安得利深圳與可哥百利最近舉辦了一場法式甜品分享會，並邀請了Jean - Michel Perruchon 著名的糕點大師 MOF 獲獎者為大眾展示多款甜品


The food truck business is

slowly powering its way into

the gourmet arena

Really Fast Food

Many countries have a tradition of portable food carts and trucks, with an estimated 2.5 billion people worldwide

served by them every day.

Traditionally, the cuisine offered by

food trucks is simple and requires

correspondingly straightforward cooking

skills, facilities and modest investment costs.

However, for both operators and consumers

they represent a win-win –fast, usually

reasonable quality food, and equally fast and

reasonable profits.

In some Western cities, especially the United

States, such as San Francisco and New York

City but also Paris, London and others, food

trucks have appeared in an organic way,

with many offering quite sophisticated fare.

很多國家有其獨特的小型美食手推車和美食卡車傳統文化，估計全球每天有 25 億人都是美食車的顧客。

傳統美食車一般傾向供應製作不複雜的食物，對廚師的烹飪技巧、工作環境的設備水平及投資成本都相對較低。但想深一層，不論對營運者和顧客來說，美食車都是雙贏的發展。營運者能迅速得到合理的回報，顧客又享受到一定水準的食物。

某些西方國家城市的美食車會提供多款原創料理，其中尤以美國三藩市和紐約市，巴黎、倫敦等地方的美食車發展更是非常蓬勃。

綜觀亞洲大部份的美食車，一般都只提供雞肉串燒或湯麵等傳統小食，沒有太大驚喜及地方特色。

然而，以高級美食作招徠的新潮流，最近正在亞洲流動美食車市場中蔓延。

美食車業務在高端精緻美食市場中嶄露頭角

HOT TALK

Most Asian trucks, meanwhile, are typically more

traditional and modest affairs where you are likely

to get a chicken satay or bowl of soup noodles.

An emerging trend however, is seeing a new

element entering the Asian mobile food truck

marketplace – gourmet.

Rather than the more mundane sandwiches

and fast food fare, more recent ventures are

attempting to play catch-up with their international

counterparts. As part of the pop-up restaurant

phenomenon, we are seeing Asian food trucks

offering gourmet cuisine, ethnic and regional

specialties and more.

Nowhere is this more apparent than in Hong

Kong, where as part of a government initiative

new food trucks have been allowed to operate at

eight locations around Hong Kong on a rotation

basis. The history of food trucks around the world

suggests though there is a sense of spontaneity

and organic growth that may be difficult to

reproduce.

However, in spite of some setbacks, you can

nevertheless expect the Asian gourmet truck to

be motoring into your neighbourhood in the near

future.

在這股潮流下，美食車已不再提供乏味的三文治和快餐食品，而是彷效國際同業的模式。隨著快閃餐廳風氣盛行，我們逐漸看到亞洲美食車提供各種高級料理，以至不同民族及地區的特色菜式。

在香港政府的倡議下，新式美食車正輪流在城中八個地點營運，促進本港美食車發展趨勢。但綜觀全球美食車發展的過程，香港美食車短期內可能難以彷效外國這種主打原創料理或是營造隨意舒適氛圍的美食車風格。

即使如此，我們仍可期待在不久的將來便會出現一股亞洲高級料理美食車風潮。


BEVERAGE TALK I GINBOOK TALK

倫敦著名的The River Café位於泰晤士河岸，自 1987 年開業以來，享有「意大利以外意式美食典範」的美譽。大廚 Ruth Rogers 是這間餐廳的創辦人，自丈夫 Rose Gray 於 2010 年過身後，餐廳的運作便由她一手包辦。餐廳的廚房孕育出眾多國際知名的頂級廚師，包括 Jamie Oliver、Hugh Fearnley-Whittingstall、Ben O’Donoghue 和 Tobie Puttock。

憑藉他們的暢銷食譜，倫敦 River Café 間接改變了英國人在家中製作意大利菜的方式，改變了英國人對意式料理的態度。

Rogers 聯同餐廳的首席大廚 Joseph Trivelli 和 Sian Wyn Owen，把餐廳 120 種美食秘方編撰成一本全新的意式食譜，紀錄這 30 年來大眾食客對餐廳的意大利菜的經典回憶。

食譜以繪形繪聲的文字和相片展示各款意式料理，呈現餐廳這三十個寒暑的奇妙旅程，觸動每位讀者和食客珍貴的回憶。

無論是開胃菜、頭盤，主菜、配菜還是甜品，這本食譜都把餐廳當前的美食一一羅列出來，當中包括餛飩配意式奶酪、生番茄和羅勒、檸檬意大利粉、瑞士甜菜黑燴飯、醋醃豬肉，以及馳名的朱古力脆餅蛋糕。

讀者亦可從食譜中了解到餐廳的動人歷史，欣賞從未發表的珍藏照片、大廚烹飪心得及手寫說明，以及出自多位藝術家手筆的相片和菜單設計圖。

作者： Ruth Rogers, Rose Gray, Sian Wyn Owen 及 Joseph Trivelli 出版社：Knopf

精美實用的 30 年經典食譜，既是入廚天書亦是生活的藝術品

London’s famous The River Café restaurant on the Thames, originally opened in 1987, has been described as setting “the benchmark for Italian food outside Italy”.

Owned and run solely by chef Ruth Rogers since her

partner Rose Gray’s death in 2010, it is also famed for

the number of successful cooks that have trained in its

kitchens, including celebrity chefs Jamie Oliver, Hugh

Fearnley-Whittingstall, Ben O’Donoghue and Tobie

Puttock.

Through their best-selling cookbooks, The River Café

is indirectly credited with transforming the way British

people prepare Italian food at home.

Rogers and her restaurant’s head chefs, Joseph Trivelli

and Sian Wyn Owen, have now put together a new Italian

cookbook collecting 120 recipes from the legendary

restaurant, marking 30 years of memories and classic,

quality Italian cooking.

Lovingly written and stunning photographed, it has

been crafted as a tactile reading experience, offering an

emotional journey over three decades.

Taking in antipasti, primi, secondi, contorni, and dolci, the

book includes recipes from the restaurant’s current menu:

ravioli with ricotta, raw tomato, and basil; spaghetti with

lemon; risotto nero with Swiss chard; pork braised with

vinegar; and its famous chocolate nemesis cake.

It also incorporates memories of the restaurant’s amazing

history and includes unseen archive images, cooking tips

and hand-drawn illustrations, photography and menu

design from its many artist friends.

By Ruth Rogers, Rose Gray, Sian Wyn Owen and Joseph Trivelli (Knopf)

Beautiful and inspiring 30th anniversary

book is as suitable for the kitchen as it is

the coffee table

Thirty Years of Recipes and the Story of a Much-Loved Restaurant

River Café London Angliss has partnered with Aqua Restaurant Group to create an exciting new cocktail

Perfect Blend

Working with leading Aqua Restaurant Group, Angliss Hong Kong has provided the key ingredient for a new cocktail, named Lucky Dog which is inspired by the

Chinese year of the dog.

Lucky Dog was created by Aqua Bar Manager Simone

Rossi, using Pickering’s Gin and includes Italicus Rosolio

di Bergamotto, Mirto Bianco, lime and egg white. It also

features a distinctive design on the surface of the cocktail,

which gave the drink its name.

The award winning Pickering’s Original 1947 Gin is

handcrafted at Summerhall Distillery in Edinburgh,

Scotland, and is based on an original Bombay recipe, kept

secret since 1947. Smooth and beautifully balanced, it is

spicy, sweet and intense, fusing cardamom, coriander,

clove and cinnamon spice for a crisp and refreshing finish.

安得利香港聯同著名餐飲集團 Aqua Restaurant Group 合作，利用安得利香港代理的餐酒，調製出名為 Lucky Dog 的全新雞尾酒。

Lucky Dog 由 Aqua Bar 的經理 Simone Rossi調配，以Pickering’s Gin配合佛手柑利口酒、Mirto Bianco酒、酸橙和蛋白調製而成，並因雞尾酒製成後獨特的外觀而命名。

其中，在酒壇上獲獎無數的皮克林 1947 年經典杜松子酒於蘇格蘭愛丁堡的 Summerhall 釀酒廠以人手釀製而成，

安得利香港夥拍 Aqua Restaurant Group 打造不一樣的雞尾酒

Lucky Dog

Lucky Dog creator and Aqua Bar Manager Simone Rossi

Photography courtesy Aqua Bar


BEVERAGE TALK I GIN

Rossi has created Lucky Dog and several other cocktails

as part of a concept conceived as ‘Hoshii Desu’, a

Japanese expression meaning ‘needs and desires’. Aqua

has also designed a cocktail menu in the shape of a

classic fan, inspired by the historical Japanese artist

Hiroshige, a Japanese ukiyo-e artist, considered the last

great master of that tradition.

Occupying the 29/F penthouse of the iconic One Peking

building in Hong Kong’s Tsim Sha Tsui, Aqua combines

stunning views and great architecture with Italian and

Japanese cuisine to offer a breathtaking Hong Kong

experience.

沿用自1947 年流傳至今的經典龐貝酒的酒譜秘方調製而成。這款杜松子酒味道香醇均勻，帶點辛辣，同時味帶香甜濃郁。荳蔻、香菜、丁香和肉桂香料的融合更散發出一份爽脆清新的餘韻。

Rossi 的 Lucky Dog 和其他幾款雞尾酒都是源自「Hoshii Desu」的概念來調製 (日文意指「渴望」)。Aqua 亦從被譽為日本最後一位浮世繪大師—歌川廣重(Hiroshige)身上得到靈感，以日式古典扇了設計雞尾酒單。

Aqua 開設於尖沙咀著名地標北京道一號，二十九樓閣樓，客人可在現代感十足的氛圍擁著無敵景觀，一邊享用意式和日式美食，一邊體驗香港的醉人情懷。

Geiko

The cocktail menu of ‘Hoshii Desu’ in the shape of a classic fan

Team photo of Aqua Bar

44 45

TALK OF THE TOWN

Shangri-La receives MSC seafood certification Shangri-La Hotels and Resorts has received full Marine

Stewardship Council seafood Chain of Custody certification for

all its 53 properties across Mainland China and Hong Kong. The

Shangri-La group initiated the certification programme as part

of its sustainable sourcing strategy and commitment to protect

future seafood supplies and make a positive impact on the

environment.

www.shangri-la.com/corporate/golden-circle/about/news/

香格里拉榮獲海洋管理委員會 (MSC) 頒發海鮮認證香格里拉酒店集團旗下所有中國及香港分店，合共 53 間酒店均獲得由海洋管理委員會頒發的海鮮產銷監管鏈認證。認證計劃屬香格里拉集團實踐可持續採購策略的措施之一，集團承諾銳意保護未來海鮮供應及改善環境。www.shangri-la.com/corporate/golden-circle/about/news/

foodtalk ISSUE 46

New restaurant honours regional cuisineJIA Group has continued its expansion with the launch of Old Bailey, its 11th Hong Kong restaurant. Showcasing regional

Jiangnan cuisine and traditions, Old Bailey is located in the JC Contemporary building, in Tai Kwun, a landmark heritage

site, and will shine a light on new and unexplored regions of Chinese cuisine while celebrating time-honoured recipes and

cooking techniques.

www.jiagroup.co/brands

新興餐廳把地區美食發揚光大佳民集團擴充營運規模並在香港開設了第 11 間餐廳—奧卑列。奧卑列位於本港歷史地標—大館的 JC Contemporary 大樓內，主打江南地區美食和傳統菜式，憑藉經典美味菜式及技藝非凡的廚師，把這個鮮為人知的地區料理發揚光大。www.jiagroup.co/brands

Gaggenau offers expanded master classesGerman professional-grade home appliance manufacturer

Gaggenau is to introduce an expanded Culinary Artisans

Program, a new series of premium master classes and

demonstrations throughout this and next year. The first

session, the Gaggenau Culinary Masterclass, includes 12

cooking classes for 14 students per class, led by renowned

chefs from award-winning restaurants such as Nicolas Boutin

of one-Michelin starred French restaurant Epure. .

www.kih.com.hk

Gaggenau 開辦大師星級課程德國專業級家庭用品生產商 Gaggenau 即將開辦頂級烹飪大師課程，在今年及明年舉辦全新進階課程及星級大師示範。Gaggenau 烹飪大師的第一階段課程設有 12 課，每堂有14 位學生，由多位屢獲殊榮的大廚任教，包括米芝蓮一星級法國餐廳 Epure 的大廚 Nicolas Boutin 。www.kih.com.hk

Mission possibleJinjuu in Hong Kong will be the first Korean restaurant in

Asia to offer Impossible brand plant-based meat. The leading

restaurant will add its trademark contemporary twist on

steamed Korean dumplings, created with an Impossible plant-

based meat filling; tacos made with Korean bulgogi imitation

Impossible meat; bulgogi Impossible sliders; and its renowned

fried chicken, re-imagined with crispy Korean fried Impossible

meat.

www.jinjuu.com/hk

挑戰不可能的任務香港的 Jinjuu 將是亞洲首間韓式料理餐廳與Impossible Foods合作，把Impossible 這個品牌的仿肉素食融入多款極具人氣的韓式料理中，例如蒸餃子的餡料、烤肉玉米餅、小漢堡及馳名炸雞，健康美味。 www.jinjuu.com/hk

World’s most expensive gin workshopsHome to the most extensive collection of gin in Hong

Kong, with over 300 varieties, Dr. Fern’s Gin Parlour

recently hosted a master class featuring the world’s

most expensive gin, Watenshi. Requiring over 50

distillations to create a single bottle, there are currently

only 36 bottles of Watenshi gin available worldwide.

The exclusive class was limited to just 20 guests.

www.landmark.hk/en/shopping/dr-ferns-gin-parlour

全球最昂貴的氈酒工作坊 Dr. Fern’s Gin Parlour酒吧擁有超過 300 款氈酒，收藏量冠絕全港。最近酒吧舉辦了一個以全球最貴氈酒 —Watenshi 為主題的氈酒大師工作坊。由於需要經過 50 多次蒸餾過程才能製成一瓶 Watenshi 氈酒，全球目前僅得 36 瓶，極為珍貴。這個獨家舉辦的工作坊只限 20 位客人參加。www.landmark.hk/en/shopping/dr-ferns-gin-parlour

46 47

TALK OF THE GLOBE

Delicious taste of ScotlandSophisticated jazz lounge Foxglove recently marked World Whisky

Day with a special whisky master class showcasing the best of

Scottish whiskies. The bar hosted a tasting of The Talisker 18 years,

Caol Ila 15 years (unpeated), Dalwhinnie 15 years and the Ardbeg

Corryvreckan, taking whisky fanatics on an eye-opening journey of

spirits produced in Scotland and Ireland.

www.foxglovehk.com

蘇格蘭的美味馳名中外的爵士樂酒吧 Foxglove 最近舉辦了世界威士忌日(World Whisky Day)，大會特別安排了威士忌大師體驗工作坊，向威士忌愛好者展示最優質的蘇格蘭威士忌。來賓品嚐了有 18 年歷史的 Talisker、15 年歷史的 Caol Ila（不經泥煤燻製）、15 年歷史的 Dalwhinnie，以及 Ardbeg Corryvreckan，令大家對蘇格蘭和愛爾蘭出產的烈酒有更深入的認識。www.foxglovehk.com

foodtalk ISSUE 46

Top London hotel completes restoration Mandarin Oriental Hyde Park, London has completed the most extensive restoration in its 115-year history. Renowned

designer Joyce Wang took inspiration from the hotel’s royal heritage and parkside location in the design of all 181 guest

rooms and suites. As part of the first phase of the renovation, the building’s iconic façade was also revitalised.

www.mandarinoriental.com

倫敦頂級酒店完成翻新工程倫敦海德公園文華東方酒店完成了自成立116年內最大規模的翻新工程。著名設計師 Joyce Wang 以酒店的皇家歷史文化及鄰近的海德公園美景為藍本，重新設計酒店內 181 間客房和套房。在第一期裝修工程中，酒店大樓外牆的巨型海報亦已落下，以煥然一身的面貌示人。www.mandarinoriental.com

Macallan unveils 72-year-old, $60K whisky Edrington is set to

chef’s talk i · love with cooking western cuisine. ft: why a career in western cuisine instead...

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