Embed Size (px)
Citation preview
>> 啟發廚師Danny Ho的良師 >> 安得利於FHA大放異彩 >> 美麗蛋糕的裡裡外外
On 21 March, the esteemed personalities in the pastry and baking industry were invited by Puratos and Angliss Hong Kong to spend the afternoon with the technical advisor of Puratos group for chocolate & patisserie applications, David Redon at the Puratos “Art of Patisserie” product seminar in the Hotel Nikko to share the innovative ideas and trendy applications of patisserie & chocolate products.
3月21日下午，焙樂道和安得利香港邀請了法式糕點及烘焙業界多位頂尖人士，在日航酒店與焙樂道的朱古力及法式糕點技術顧問David Redon分享心得，當日講座名為「法式糕點之藝術」，會上除了講解多個新穎意念外，亦分享法式糕點及朱古力產品的最新實用技術。
Puratos is an international group with a full range of innovative products and application expertise in the bakery, patisserie and chocolate sectors. Products and services are available in more than 100 countries around the world, and in many cases actually produced there by our subsidiaries. Clients are artisans, industry, retailers and food service. We aim to be ‘reliable partners in innovation’ wherever we are in the world, and so help our customers deliver nutritious, tasty food for the communities they live in. Our head office is in Groot-Bijgaarden, near Brussels in Belgium.
Puratos “Art of Patisserie” is a special event organised by Puratos Hong Kong to share the new ideas and applications of chocolate and patisserie through the product demonstrations by talented chefs from the Puratos Group. The spotlight was placed on Belcolade Origins Chocolate, Specialty Chocolate, PatisFrance Pralines and the Puratos Glaze range of products. These exquisite baking and patisserie products are marketed by Angliss Hong Kong to its valued clients.
David Redon, the Technical Advisor of Puratos Group, specialized in chocolate & patisserie applications recently won an impressive third runner up at the Tropheé Pascal Caffet competition during le Salon de la Gastronomie in Troyes, France in November 2013.
焙樂道是一間國際集團，業務涵蓋烘焙、法式糕點和朱古力行業各類新穎產品及應用技術，其產品和服務範圍遍及全球一百多個國家，而且不少是旗下附屬公司的出品。焙樂道的客戶包括法式糕點師、業界、零售和食品服務者。公司致力在全球各地成為
「可靠的創新夥伴」，協助客戶為他們的地區提供營養豐富而可口的美食。焙樂道總部位於比利時布魯塞爾附近的Groot-Bijgaarden。
焙樂道「法式糕點之藝術」是焙樂道香港舉辦的特別活動，由焙樂道集團才華洋溢的廚師通過產品示範，分享朱古力和法式糕點的新意念和應用技術。當日的焦點是 Belcolade Origins朱古力、Specialty朱古力、PatisFrance果仁糖和焙樂道糖霜產品系列。這些精美的烘焙和法式糕點產品由安得利香港介紹予尊貴客戶。
David Redon是焙樂道集團的技術顧問，專門研究朱古力及法式糕點的應用技術，最近更在2013年11月法國特魯瓦美食沙龍的Tropheé Pascal Caffet比賽中榮獲第四名。
在產品講座中，David Redon一步一步地示範製作四款法式糕點，全部使用焙樂道的出品。第一款名為White Garden，採用全新Patisfranc Pralicrac Chocolait這種口感鬆脆的杏仁和榛子果仁糖、Belcolade Origins Noir Peru 64純朱古力以及焙樂道CPT吉士粉。第二款是Lemon Pralifizz Mini Logs，採用有起泡效果的全新杏仁糖、PatisFrance的Pralifizz產品以及Belcolade Selection的牛奶朱古力。被譽為可以爆開的杏仁糖，PatisFrance Pralifizz為這款甜點帶來另一層刺激感覺。
During the product seminar, David Redon kicked off with a step-by-step demonstration of four pastries, all created with products from Puratos. The first was the White Garden, which featured the brand-new Patisfranc Pralicrac Chocolait, a almond and hazelnut praline with a crunchy texture, the Belcolade Origins Noir Peru 64 real chocolate and the Puratos CPT. Next up were the Lemon Pralifizz Mini Logs, which showcased the innovative new praline with fizzing effect, Pralifizz product from PatisFrance and Belcolade Selection Lait chocolate. Touted as the praline which pops, the PatisFrance Pralifizz added an exciting dimension to the mini logs.
The third pastry product which the technical advisor, David Redon introduced to the guests was the Fraise d’amour. This pastry product is mainly made with Belcolade Selection Blanc real chocolate, Puratos Miroir glassage neuter glaze and Puratos Topfil blueberry filling. The final pastry product demonstrated was the Froufrou, David Redon used Puratos Bavarois neuter, Belcolade Origins Lait Venezuela 43 real chocolate, Belcolade Selection Lait real chocolate, and the Puratos Miroir neuter glaze.
During the break of the product seminar, the guests from the leading hotels, bakery chain outlets and industrial customers were treated with a selection of mouth-watering pastries and macarons which had been hand-crafted by David Redon earlier.
In summary, it is an amazing experience to see the fine and trendy pastry products created by David Redon. This definitely helps to broaden the horizon of the guests as well as providing them with new concepts to inspire the new product developments in the future.
David Redon向賓客介紹的第三款甜點是Fraise d’amour， 主要材料是Belcolade Selection純白朱古力、焙樂道Miroir玻璃糖霜以及焙樂道Topfil藍莓餡料。
最後一款則是Froufrou，David Redon使用焙樂道Bavarois鏡面劑、Belcolade Origins Lait Venezuela 43純朱古力、Belcolade
Selection純牛奶朱古力以及Puratos Miroir鏡面糖霜。
到了講座的中場時間，來自各大酒店、連鎖麵包店及業內的客戶均可品嚐較早時間由David Redon製作的法式糕點及蛋白杏仁餅(macaron)，實在令人垂涎欲滴。
總而言之，這次能夠一睹David Redon炮製的精緻時尚法式糕點，令人眼界大開，賓客亦獲得不少新穎意念，必定能啟發他們日後製作更別開生面的新出品。
02
branches
Angliss Beijing Food Service Limited 安得利(北京)食品貿易有限公司#59, Shunhuang Road, Huanggang, Chaoyang District, Beijing, China北京市朝陽區黃港順黃路59號 T. +86 10 8586 1619 | F. +86 10 8586 4880
Angliss Beijing Food Service Limited – Tianjin Branch安得利(北京)食品貿易有限公司 – 天津辦事處Rm 214,Yunhan Building, No.185 Qinjian Road, Hongqiao District, Tianjin, China天津市紅橋區勤儉道185號雲漢大廈214室T. +86 22 2655 8550 | F. +86 22 2655 8550
Angliss Shanghai Food Service Limited 上海安得列郎晴食品貿易有限公司Block B, 5/F, No.4 Building, No.1 Hongqiao Headquarters No.100 Zixiu Road, Minhang District, Shanghai, China上海巿閔行區虹橋鎮紫秀路100號 (近吳中路、合川路) 虹橋總部1號4號樓5樓B座T. +86 21 6073 2060 | F. +86 21 6073 2050
Angliss Shanghai Food Service Limited - Hangzhou Branch Company上海安得列郎晴食品貿易有限公司 - 杭州分公司Room 238-239, No.48 Shixiang Road, Xiacheng District, Hangzhou, China杭州市下城區石祥路48号238-239室T.+86 571 8681 0896 | F.+86 571 8681 0196
Angliss Guangzhou Food Service Co. Limited 廣州安得利福斯食品有限公司Unit 01-08, 25/F, Jia Xing Square, 22 Bai Yun Road, Guangzhou, China 廣州市越秀區白雲路22號嘉星廣場2501-2508室 T. +86 20 8323 5497 | F. +86 20 8323 5446
Angliss Chengdu Food Service Co. Limited 成都安得利福斯食品有限公司Unit 09-10, 26/F, Building A, Long Hu San Qian Xing Zuo Construction of North Road Section 3, Chenghua District, Chengdu, Sichuan, China成都巿成華區建設北路三段2號龍湖三千星座A幢26樓09-10室T. +86 28 8327 3722 | F. +86 28 8315 0922
Angliss Shenzhen Food Service Limited 安得利(深圳)食品有限公司Building 3B, Block B, Baosheng Industrial District No. 1 Mabu Road Bainikeng Village, Pinghu Town Longgang District, Shenzhen, China 深圳巿平湖鎮白坭坑村麻布路1號寶盛工業區B區第3B楝 T. +86 755 2885 7688 | F. +86 755 2585 3675www.anglissz.com
Haikou Angliss Food Service Limited 海口安得利食品有限公司Villa #23, Midhill Garden, 1 Jin Mao Zhong Lu, Haikou, Hainan, China 海口市金貿中路1號半山花園別墅23楝 T. +86 898 8863 0068 | F. +86 898 8863 0318
Angliss Xi’an Food Service Limited 安得利(西安)食品有限公司North Gate of Daily Chemical Factory, No.7 Zhangba North RoadYanta District, Xi’an, China西安巿雁塔區丈八路7#南風日化北門T. +86 29 8873 4883 | F. +86 29 8873 2852
Hunan Angliss Food Service Limited 湖南安得利嘉食品貿易有限公司Baijiahe Warehouse, Changsha Railway Company, Xiangjiang South Road, Xinkaipu, Tianxin District, Changsha, China長沙市天心區新開鋪湘江南路長鐵總公司柏家河倉庫T. +86 731 8556 9552 | F. +86 731 8556 9553
Angliss Macau Food Service Limited 安得利澳門飲食服務有限公司52-58 Rua dos Pescadores, Edf Industrial Ocean II Fase 4-Andar C & D, Macau澳門漁翁街52-58號海洋工業中心2期4樓C&D室 T. +853 2886 2886 | F. +853 2886 2828
Angliss Singapore Pte Ltd232 Pandan Loop, Singapore 128420T. +65 6778 8787 | F. +65 6778 3966www.angliss.com.sg
FoodPride21 Tuas Bay Walk, Singapore 63773 T. +65 6275 9275 | F. +65 6863 3855
PastryGlobal Food Service Limited 嘉寶食品有限公司Unit B, 3/F., Yoo Hoo Tower, 38 Kwai Fung CrescentKwai Chung, N.T., Hong Kong香港新界葵涌葵豐街38號Yoo Hoo Tower 3樓B室T. +852 2494 1900 | F. +852 3145 0756www.pastryglobal.com.hk
PastryGlobal Singapore Pte. Ltd.232 Pandan Loop, Singapore 128420T. +65 6933 9500 | F. +65 6774 0554
L’Atelier du Goût Hong Kong 賞味坊Shop A2, G/F, Yoo Hoo Tower, 38 Kwai Fung CrescentKwai Chung, N.T., Hong Kong 香港新界葵涌葵豐街38號大鴻輝中心二期地下A2鋪 T. +852 2615 0638 | F. +852 2615 2210www.atelierdugout.com.hk
foodtalk 名廚坊New Territories shop:G/F, 38 Kwai Fung CrescentKwai Chung, N.T., Hong Kong 香港新界葵涌葵豐街38地下 T. +852 2615 0822 | F. +852 2615 0855
Hong Kong Island shop:G/F, 23 First StreetSai Ying Pun, Hong Kong香港西營盤第一街23號地下T. +852 2615 0338 | F. +852 2559 3938
Kowloon shop:G/F, 21 Nanking StreetJordan, Kowloon, Hong Kong香港九龍佐敦南京街21號地下T. +852 2615 9187 | F. +852 2615 9287www.foodtalk.com.hk
Sweet la Vie Priestley’s Gourmet Delights47-51 Kwai Fung Crescent, Kwai Chung, N.T., Hong Kong
香港新界葵涌葵豐街47-51號T. +852 2494 4988 | F. +852 2494 4987
Him Kee Food Distribution Company Limited 謙記食品貿易有限公司3/F., East Asia Industrial Building, No.2 Ho Tin StreetTuen Mun, N.T., Hong Kong香港新界屯門河田街2號東亞紗廠工業大廈3樓 T. +852 2440 0756 | F. +852 2440 0405
Miumi Japan Food Co Ltd 御海日本食品有限公司 Flat 801-804, 8/F., Tai Hung Fai Centre Tower 177-81 Container Port Road, Kwai Chung, N.T., Hong Kong香港新界葵涌貨櫃碼頭路77-81號大鴻輝中心一期8樓801-804室T. +852 2494 4966 | F. +852 2439 4070
Miumi Japan Food Co Pte. Ltd 御海日本食品私人有限公司232 Pandan Loop, Singapore 128420T. +65 6777 2112 | F. +65 6779 7666
Gourmet Cuisine Hong Kong Limited 高美食材香港有限公司Unit B, 9/F., Yoo Hoo Tower, 38 Kwai Fung CrescentKwai Chung, N.T., Hong Kong 香港新界葵涌葵豐街38號Yoo Hoo Tower 9樓B室T. +852 2494 1977 | F. +852 2439 5055
Gourmet Partner (M) Sdn BhdNo.7, Jalan Anggerik Mokara 31/45, Seksyen 31Kota Kemuning, 40460 Shah AlamSelangor Darul Ehsan, MalaysiaT. +603 5122 1601 | F. +603 5121 0601
Gourmet Partner Singapore(A Division of Angliss Singapore Pte Ltd)232 Pandan Loop, Singapore 128420T. +65 6602 0790 | F. +65 6778 0153
03
contents
05
01
28
2006
14
08
12
18
22
25
26
Hot TalkHave your (patterned) cake and eat it!
Sweet TalkGwen Lim hits the spot
Book TalkProfessional Baking by Wayne Gisslen
Slice of the PastBread through the ages
Talk of the Town & GlobeEvents, shows and new restaurants in Greater China and around the world
Special ReportA Sweetly Enriching Afternoon by PuratosAngliss Impresses Partners at FHA 2014
Amuse BoucheA word from Managing Director, Johnny Kang
Behind The StovesDanny Ho, an iconic Malaysia
Talk FreshBoiron’s perfect blend of passion & fruitsCacao Barry, taste has evolved
Chef’s TableLa Belle France comes to Asia
features
06 1208 18Danny Ho
We learn more from the Executive Pastry Chef at Hotel
ICON HK about his twin passions for nurturing young chefs and
the king of fruits.
BoironThe expert in fruit and vegetable purees had its start in a Parisian fruit trading company several
decades ago.
FHA 2014Angliss launches Angliss Singapore Discovery and
unveils its new brand image and personality.
Gorgeous Cakes GaloreCakes are getting prettier
by the day and a new trend consists of cakes which retain
their beauty coyly until you cut into them.
Editor-in-Chief Cassandra Yue
Editor Vivian Lau
Project Manager Wisteria Lo
Creative Director Lucia Cahyaningtyas
Chinese Translation A Chan of RR Donnelley
Foodtalk is published quarterly by
Angliss Hong Kong Food Service Ltd.
2014 © Copyright Angliss Hong Kong
Food Service Ltd. All rights reserved.
三十期
總編輯 Cassandra Yue
編輯 Vivian Lau
項目统籌 Wisteria Lo
設計及藝術總監 Lucia Cahyaningtyas
翻譯 A Chan of RR Donnelley
Foodtalk 季刊由安得利香港餐飲有限公司出版
2014 © 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] | www.angliss.com.hk
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 8861
[email protected] | www.angliss.com.hk
05
amuse bouche
“...further emphasised our commitment to providing our 4,000 customers with personalised service, approachability and innovation.”
“這次活動充份反映安得利致力為4,000位客戶提供個人化的卓越服務，強調創新之餘亦平易近人。”
第30期的Foodtalk與大家見面了！
過去三個月，在安得利有許多精彩節目，快樂時光過得真快！
我們意大利食品部的Nunzio Rossi於3月4日晚上主持「意大利之味」的名廚餐桌活動，美食當然不可或缺，而餐飲界專業人士得以聚首一堂，交流寶貴經驗，實屬難得的盛會。當日的嘉賓包括多位名廚及餐飲界名人，來賓一面享用美食，一面輕鬆交換業界最新知識。
三月底，我們有幸邀請到米芝蓮兩星級名廚兼法國Plomodiern餐廳L’Auberge des Glazicks東主Olivier Bellin前來香港及新加坡，以安得利、Gourmet Partner Singapore和高美食材香港營銷的高級食材，準備兩場別開生面的「名廚餐桌」盛宴。與會者除了能夠品嚐Olivier
Bellin這位廚藝大師所炮製的美食外，亦有機會把酒談歡、聚首交流。
4月8日至11日，我們在2014年新加坡「亞洲食品與酒店展」中首次舉辦「安得利新加坡發現之旅」。通過這個平台，我們能夠與供應商及顧客接觸，藉此難得機會正式向各位業務夥伴推介安得利的新標誌、形象及定位，他們對新形象均表示讚賞。展覽會中安得利的攤位面積龐大，除了能夠容納設備齊全的廚房及用餐空間外，亦包括一個廚房陳列室，以冷凍環境展示了我們一系列的產品。這次活動充份反映安得利致力為4,000位客戶提供個人化的卓越服務，強調創新之餘亦平易近人。
4月9日對安得利來說是一個特別日子，我們邀請了100位來自世界各地的供應商以及安得利各地辦事處的同事，參與由現場樂隊伴奏及名廚Emmanuel Stroobant製作小食的雞尾酒會，源源不絕的香檳、美食以及悠揚悅耳的音樂令人流連忘返。
為了提供更全面的海鮮產品並向顧客提供更佳服務，安得利香港最近成立了海鮮部，由Sana Wong主管的五人團隊有豐富經驗，主要負責從不同國家採購龍蝦、蝦蟹、扇貝、帶子等冷凍海鮮。隨著我們繼續開展新市場、新產品，安得利熱切期待各位繼續鼎力支持！
江文喜亞洲區董事總經理
Welcome to Issue 30 of Foodtalk.
Angliss has been involved in so many delicious happenings that the past three months have practically flown by.
It was a night of excellent gourmet fare and meeting of minds when our Italian Food Division, Nunzio Rossi, hosted a ‘Taste of Italy’ Chef’s Table on 4 March. The guests, consisting of distinguished chefs and noted F&B personalities, chatted happily throughout the meal, sharing their industry knowledge freely with one another.
Towards the end of March, we invited 2 Michelin Star Chef Olivier Bellin, also the owner of L’Auberge des Glazicks restaurant in Plomodiern, France, to Hong Kong and Singapore to prepare two Chef’s Tables featuring some of the ingredients marketed by Angliss, Gourmet Partner Singapore and Gourmet Cuisine (Hong Kong). The guests savoured Chef Bellin’s special creations and relished the opportunity to catch up with one another over a delectable meal.
From 8 to 11 April, we organised the inaugural Angliss Singapore Discovery during FoodandHotelAsia 2014, leveraging on the platform to reach out to suppliers and customers. It was a golden opportunity to formally launch our new Angliss logo, image and personality to trade partners, many of whom spoke positively about the new look. Our extensive booth boasted a fully equipped kitchen and dining area, along with a separate kitchen showroom housed in a chiller environment showcasing our products, which further emphasised our commitment to providing our 4,000 customers with personalised service, approachability and innovation. 9 April was a special date on the calendar as we invited 100 international suppliers and colleagues from our regional offices to a cocktail during which everyone was treated to canapés prepared by Chef Emmanuel Stroobant and free flow of champagne, while being serenaded by a live band.
To provide a comprehensive suite of seafood products and better serve our customers, Angliss Hong Kong recently set up a new Seafood division. Headed by Sana Wong with a committed and experienced 5-person team, the division is primarily responsible for frozen seafood such as lobster, crab, prawn and scallop from various countries. We look forward to everyone’s continued support and partnership as we forge ahead and approach new markets and segments together.
Johnny KangRegional Managing Director – Asia
06
安得利在2014年「亞洲食品與酒店展」大放異彩
special report
2014 marks several firsts for Angliss.
A loyal supporter of FoodandHotel Asia since its inauguration, we leveraged on the platform this year to hold our inaugural Angliss Singapore Discovery 2014. It was a golden opportunity for us to introduce the new Angliss logo and corporate image formally to the trade, as we respond to the need to stay at the forefront of the vibrant food industry. The new Angliss logo is hand-drawn, expressing the company’s commitment to personalised service, approachability and innovation. The finishing touch to the logo is a golden seal bearing the Chinese character ‘安’. In addition to being the first word of the company’s Chinese name, the word also signifies peace of mind, an aspect which we pledge to bring to all our partners.
The Angliss Singapore Discovery 2-14 was a gourmet event filled with good food and long-standing partners. Through the event, we gathered numerous elite personalities of the food industry to mingle and share their passion for food. Guests covered a broad spectrum of the food industry and comprised partners from hotels, restaurants, catering companies and associations. We are grateful for the immensely strong support from everyone and target to establish this as a biennial affair.
During the event, Angliss formally presented our branch offices in Hong Kong, Macau and 12 cities in China, as well as our four affiliates in Singapore - Gourmet Partner, PastryGlobal, Miumi and FoodPride. Gourmet Partner is an Asian group of distributors who specialises in sourcing for and distributing fine food and gourmet products from four continents, with the emphasis on freshness and uniqueness. PastryGlobal works closely with principals to enhance their brand image and with customers to provide them with premium pastry ingredients. The specialised team at Miumi aims to proffer the highest quality of Japanese food products, such as Wagyu beef, Kurobuta pork and seafood. FoodPride provides customers with customised value-added, ready-to-serve food items ranging from sausages to meatballs and a host of others.
Angliss Singapore Discovery allowed Angliss to showcase our vast product offerings and to tell our customers the story behind many of our suppliers. Half of the 252sqm booth was occupied with a kitchen showroom housed in an enclosed
2014年是安得利的多個第一次。
安得利自「亞洲食品與酒店展」首次舉行以來已經是忠實支持者，本年我們更利用該平台首辦「2014年之新加坡Angliss Discovery」，這是大好機會向業界正式介紹安得利的新標誌及企業形象，顯示公司矢志迎合客戶需要，力求緊貼餐飲業的最新發展。安得利的新標誌由人手繪畫，強調致力提供個人化的卓越服務，強調創新之餘亦平易近人。標誌亦有一個金色印章，上面寫著安得利的
「安」字，亦代表「安心」，意指我們對每位合作夥伴的承諾。
「2014年之新加坡Angliss Discovery」是我們與多年夥伴聚首的美食盛事。會場中多位餐飲界的名人及來賓分享對美食的無限熱情。賓客來自餐飲界的不同界別，包括酒店、餐廳、到會公司及協會。我們藉此機會感謝各位熱烈支持，使這場計劃兩年一度的盛會得以圓滿舉行。
在這次活動，安得利正式向來賓介紹香港、澳門和中國內地12個城市的分公司，以及新加坡的四間聯屬機構：Gourmet Partner、 PastryGlobal、Miumi和FoodPride。Gourmet Partner由多間亞洲分銷商組成，專責分銷採購來自四大洲的高級食材及美食，著重新鮮度和獨特性。PastryGlobal一直與客戶緊密合作以提升他們的品牌形象，並致力為客戶提供上乘糕點配料。Miumi的專責團隊旨在提供最優質的日本食品，包括和牛、黑豚和海鮮。至於FoodPride
為客戶度身提供增值的即食佳餚，包括香腸、肉丸等。
「2014年之新加坡Angliss Discovery」使安得利得以展示一系列產品，讓客戶了解供應商背後的故事。攤位佔地252平方米，一半為廚房陳列室，當中有封閉式的冷凍環境，以原始狀態精心展示各款產品，輔以配料和調味品作為裝飾，方便廚師在開展烹飪創意之旅前吸收靈感。攤位牆上當眼處展示新鮮的食物照片，以連貫外觀及感覺呈現相同概念，包括多汁的生蠔、法國的美味魚子醬、
special report
chiller environment, with products artistically displayed in their original state decorated with side ingredients and condiments, serving as an inspiration to chefs prior to them embarking on their culinary creations. The photos of fresh food prominently displayed on the walls of the booth emphasised the same concept via a consistent look and feel. There were succulent oysters and delectable caviar from France, live lobsters from Canada, multi-coloured pasta from Italy, juicy slabs of beef from USA, Japan, Australia and New Zealand, and so much more.
The other half of the booth was set up as an elegant restaurant to which major clients from Angliss, Gourmet Partner and Miumi were invited. Multi-award-winning Belgian Chef Emmanuel Stroobant presided over the restaurant with his customary flair and precision, serving inimitable dishes crafted with exceptional ingredients from Angliss, Gourmet Partner and Miumi. The restaurant, which was open throughout all four days of the event. Our invited guests included chefs and/or purchasers from RWS, Hotel Intercontinental, Fullerton, Ritz Carlton, Four Seasons, Les Amis Group, Tunglok, Senso Group, Singapore Chef Association, Singapore Chinese Chef Society, Tanglin Club, Tower Club, and SATS, among others. Chef Jason Tsai, who is the Pastry R&D Director (Greater China) from the Angliss Technical Team was specially invited to help decorate the delightful range of ready-to-serve Sweet La Vie cheesecakes in variants of chocolate, mango, passion fruit, blueberry and raspberry. Chef Tsai has been feted at numerous cake and baking competitions world-wide, coming in first at many of them.
The second day of the event saw the entire booth cordoned off for a private cocktail reception for Angliss’ suppliers and our overseas colleagues in the Asian region. Our valued guests were served mouth-watering canapés, specially hand-crafted by Chef Emmanuel Stroobant, accompanied by free-flow champagne. Singers from a live band crooned popular songs, entertaining the crowd throughout the reception.
Throughout the four-day event, the Angliss booth received many visitors and enquiries. Angliss is thankful for the opportunity to spend time with our esteemed partners and to reiterate our commitment and service to them.
加拿大活龍蝦、意大利五彩繽紛的意粉、以及美國、日本、澳洲和紐西蘭的鮮嫩牛肉等。
攤位另一半佈置成一間典雅餐廳，招待安得利、Gourmet Partner
以及Miumi的主要客戶，由獲獎無數的比利時名廚Emmanuel
Stroobant坐陣， 以其一貫風格和精確度，選用安得利、Gourmet
Partner以及Miumi精選食材製作的獨特菜餚。餐廳在整個四天的展期中開放。我們邀請的來賓包括聖淘沙名勝世界、洲際酒店、富麗敦、麗思卡爾頓、四季、Les Amis集團、Tunglok、淺草集團、新加坡廚師協會、新加坡中國廚師協會、Tanglin Club、Tower
Club和SATS等的廚師和／或買手。安得利技術團隊糕點研發總監（大中華區）的糕點大師 Jason Tsai特別應邀前來協助裝飾各款現成
Sweet La Vie芝士蛋糕，口味包括朱古力、芒果、熱情果、藍莓和紅莓。Jason Tsai曾獲邀參加世界各地多個蛋糕和烘焙比賽，曾多次榮獲冠軍。
在活動第二天，攤位不對外開放並改為雞尾酒會場地，只供安得利供應商及我們亞洲區的海外同事參加。除了源源不絕的香檳供應外，還有名廚Emmanuel Stroobant精心炮製的美味小食，加上現場樂隊及歌手演出膾炙人口的樂曲，更令一眾貴賓流連忘返。
在整個為期四天的活動中，安得利的展區招待了不少來賓，亦收到許多查詢。我們藉此感謝各位貴賓及合作夥伴來臨賜教，日後定當繼續為他們提供最佳服務。
08
Born and bred in Malaysia, Danny Ho, Executive Pastry Chef at Hotel ICON Hong Kong, retains fond memories of his hometown. His upbringing and love for a certain spiky fruit has led him to create exciting pastries featuring it. He is proud to be associated with Hotel ICON, an extension of the School of Hotel and Tourism Management, which is part of the Hong Kong Polytechnic University.
馬來西亞土生土長的Danny Ho是香港唯港薈(Hotel ICON)的糕點行政總廚。Danny對家鄉有著非常美好的回憶，榴槤飄香伴隨他成長，所以對這種多刺水果情有獨鍾，並且用榴槤精心創造多款特別糕點。他表示有幸成為唯港薈這間香港理工大學酒店及旅遊管理學院旗下酒店的一份子。
behind the stoves
F (Foodtalk): Can you tell us a little about yourself?H (Danny Ho): I come from Malaysia, where my mum has always loved to bake and make cakes. From a young age, I began helping her in the kitchen and through the years, I developed a keen interest in food. I was especially attracted to pastries and harboured ambitions of becoming a pastry chef when I grew up.
F: What was the process of becoming a chef like?H: I began my career in the food service industry by working with a junior chef at the Hilton Kuala Lumpur Hotel in Malaysia. I had to do all sorts of jobs in the kitchen, not only cooking. This included humble jobs such as washing, cleaning up and essentially everything else that was needed to keep the restaurant running smoothly.
F: You’ve come a long way since washing up. What made you decide to work at Hotel ICON?H: Hotel ICON is very special as it serves as a crucible for the hotel and tourism students to learn all about hospitality and managing a hotel in a truly hands-on manner. The hotel is fervent about training the next generation and it’s rewarding to know that the top management constantly appreciates and supports innovation and creation.
F (Foodtalk): 可否介紹一下自己？H (Danny Ho): 我來自馬來西亞，母親愛做蛋糕、烘焙蛋糕，我從小在廚房幫忙，多年下來對食物產生感情。我尤其喜歡糕點，一直有志長大後能成為糕點師傅。
F: 你成為廚師的歷程是怎樣的？H: 最初我在馬來西亞吉隆坡希爾頓酒店擔任初級廚師，開展飲食業生涯。在廚房不單止是烹飪，甚麼都要做，包括不起眼的工作，例如清洗清理，基本上就是餐廳運作順利所需的一切事情。
F: 你由低做起取得今日的成就。為甚麼決定加盟唯港薈？H: 唯港薈是一間相當特別的酒店，是酒店及旅遊管理學院學生的搖籃，莘莘學子在這裡能夠學會招待及酒店管理的全部真正實務。酒店致力培訓新一代的專才，高層一直認同及支持創新，這值得欣慰。
F: 這種學習環境對學生有何益處？H: 酒店有多名導師，每人負責一組三個學生。小組形式有助高效率學習，讓學生親身參與完成一道菜，用自己雙手準備食物並親身端到食客面前，當中的滿足感無可比擬。廚師亦有機會出國接受培訓，令技術更上一層樓。
我們視每名學生如同一草一木，悉心照顧並扶持他們成為參天巨木。這條道路相當漫長，但對酒店和學生都有所得益。
09
F: How does the learning environment benefit students?H: There are a number of mentors in the hotel, each of whom takes care of a group of three students. The small group size allows optimal learning to take place. Students get practical experience in helping with the dishes and they derive great satisfaction from serving customers with the food they had prepared with their own hands. Chefs also get the opportunity to train overseas, enabling them to hone their skills to a higher level.
We treat the students like plants, watering them and nurturing them with sunlight from seeds to saplings and beyond. The journey is a mutually beneficial one for both the students and the hotel.
F: What are some of the programmes which the hotel has implemented for students?H: We try our best to share our knowledge, experience and work as a team with our students. Some time back, I conducted a pastry demonstration workshop for the students, showing them how some of my pastries were produced. The students got to sample the pastries at the end of the workshop.
F: 酒店為學生設計了哪些課程？H: 我們以團隊形式盡力對學生分享知識、經驗和工作內容。早前我主持一個糕點製作示範工作坊，教導他們製作我的某些糕點。同學們在工作坊結束後亦可以品嚐。
F: 有沒有其他原因推動你來到唯港薈工作？H: 我認同酒店重視可持續發展和環境，在許多綠化措施可以看得出來，其中室內垂直園林就有八千多棵植物，客人甫踏入大堂，就能感受一份綠意。垂直園林將室內溫度保持在合適水平。另一方面，我們臨近海濱，能夠善用自然光和海風，減少用電。酒店登記亦力求無紙化，菜式則盡量採用有機和本地食材。我們特別將餐牌中剔除魚翅，除非顧客另有要求。事實上，酒店的咖啡廳（晚上改為酒吧）的名字就是GREEN!
F: 唯港薈致力推動本土文化，為此你如何將本地文化元素注入餐牌？H: 我會設計吸引本地口味和喜好的菜式。舉例說，香港人喜歡酥脆、香氣飄逸而味道香濃的美食。所以我善用所學的法式甜品製作技巧，將這些特點融會其中。
10
behind the stoves
F: Any other reason why you made the shift to Hotel ICON?H: I also like the fact that the hotel values sustainability and the environment and this is expressed in the many green initiatives which the hotel implements, beginning with the indoor vertical garden containing more than 8,000 plants that welcomes hotel guests when they step into the lobby. The vertical garden keeps the room at a fair temperature. We also take advantage of the fact that we’re located near the sea front and use natural sunlight and the sea breeze, to cut down on usage of electricity. Hotel registration is paperless and we use organic and local produce in some of our food production. We’ve also made a conscious effort to remove shark’s fin from the menu, so unless a customer makes a special request for it, shark’s fin won’t be available. In fact, the name of the hotel cafe (which converts to a bar at night) is GREEN!
F: Hotel ICON is passionate about local culture. How has this influenced you in infusing local culture into your menu?H: I focus on designing dishes that appeal to local palates and preferences. For example, people in Hong Kong enjoy food that is crispy, smells fragrant and is aesthetically-pleasing. I leverage on the knowledge and skills which I have learned through crafting French desserts to create dishes which display all these qualities.
F: Is there any particular ingredient that you like to use in your creations? H: That would have to be durian, for sure.
F: Why is that the case?H: Being a Malaysian, I am familiar with the king of the fruits, as the durian is commonly referred to. I like durian and because I enjoy experimenting, I picked durian as a fruit to be creative with. To my pleasant surprise, there are many durian lovers in Hong Kong, and they’re enthusiastic about trying desserts made with durian. As such, we serve durian desserts throughout the year. We place a great emphasis on quality control and would select the durians directly from the farm.
F: 你有沒有特別喜歡採用的食材？H: 肯定是榴槤，毫無疑問。
F: 為甚麼是榴槤？H: 身為馬來西亞人，我對於榴槤這種果王非常熟悉。榴槤是我喜愛的，而且喜歡嘗試新事物，所以用榴槤作為發揮創意的源頭。香港的榴槤愛好者不少，令我頗感驚喜，而他們熱衷品嘗榴槤甜點。因此，我們一年四季提供榴槤甜品。我們極為重視品質控制，選擇直接從農場運到的榴槤。
如果你首次光臨而不知道應該點甚麼，不妨選擇榴槤甜品！
F: 你最近創作哪些新甜品？H: 我們創作了一款揉合中西文化的下午茶套餐。
F: 你覺得導師對新晉廚師重要嗎？H: 絕對重要。導師的意見和建議對新晉廚師非常有用。我本人從導師身上獲益良多，當中包括Jean Francois Arnaud及Thomas Lui，他們教曉了我許多東西，我想藉此機會感謝他們。兩人的「可吃藝術作品」啟發了不少其他廚師。
11
Students at ICON learning how to make a wedding cake
behind the stoves
F: 你有沒有可以與年青一輩廚師分享的金石良言？H: 在我看來，學習和實踐是事業更上一層樓的關鍵。年輕廚師必須盡力吸收必要的知識和技能，從而為自己創造未來。
F: 依你所言，不同層面的合作是成功的要素。H: 沒錯！唯港薈的管理層一直對我們非常支持和鼓勵，信任和關心每名員工和學生，使所有人表現最好。我很感激他們，並會繼續與糕點團隊繼續百尺竿頭、更進一步。我亦想藉此機會感謝糕點團隊，他們的勤奮、熱情、團結合作和支持是不可或缺的。請繼續加油，你們很快會成為獨當一面的糕點廚師！
最後，感謝內子多年來的支持，我很掛念你和寶寶！
F: What new pastries have you created recently?H: We’ve done a fusion high tea set which combines Western and Chinese styles.
F: Do you think mentors are important to aspiring chefs?H: Oh, definitely. The advice and comments that mentors give are immensely useful to all future chefs. I have personally benefitted a lot from my mentors - Mr Jean Francois Arnaud and Mr Thomas Lui - they have taught me so much and I would like to place on record my gratitude to them. Their edible ‘art pieces’ have also inspired many other chefs.
F: Do you have any words of wisdom for young chefs who are starting out?H: In my opinion, learning and practical experience are critical for a chef hoping to progress in their career. Young chefs must do all they can to gain the necessary knowledge and skills so that they can build a future for themselves.
F: From what you say, it seems that teamwork at all levels is critical to success.H: Absolutely! The management team of Hotel ICON has been very encouraging of our efforts, trusting in and caring for every staff member and student, enabling everyone to perform well. I’m indebted to them and will carry on forging ahead with my pastry team. I would also like to thank everyone in my pastry team for their diligence, passion, solid teamwork and support. Continue with your hard work, team, and you’ll soon become pastry chefs yourselves!
Finally, many thanks to my loving wife who has been a wonderful pillar of support all these years. I miss you and baby very much.
12
talk fresh
In the beginning, there was fruit and the passion of one French family for fruit. Several decades ago, the Boiron family launched a fruit trading company known as Boiron Frères in Paris and has not looked back since. Their rock-solid reputation is based on their know-how in selecting the best fruit from the world’s best agricultural regions. Drawing from expertise inherited from the champagne sector, les vergers Boiron uses blending techniques after harvesters have picked the fruit at the peak of their ripeness to capture their optimal flavour. Boiron invented a new way of processing fruit - treating it with heat then deep-freezing it. They discovered that this method enabled the fruit to retain its natural characteristics including colour, flavour, fragrance, freshness and texture. To fend off competition from rivals, the company developed creative new ways of packaging such as using thermoformed trays and bottles. In 2010, the company, which had always prided itself on innovation, moved all its activities and operations to a new processing plant in Valence. Prior to the move, the company had already obtained ISO 9001 certification for quality management and ISO 14001 for environmental management. The company achieved another milestone, this time being the first in their sector to adopt the Haute Qualité Environnementale standard for green buildings in France. A year later, the company launched three vegetable purees - tomato, cucumber and red pepper to provide a wider range of puree options for culinary professionals and in 2014 launched green asparagus, beetroot and butternut. The company continues to expand and currently processes around 10,000 tonnes of fruit and vegetables annually.
Les vergers Boiron produces an extensive product line consisting of 60 flavours of fruit and vegetable puree, 6 flavours of fruit coulis, 17 flavours of whole fruit and pieces, 4 flavours of concentrated fruit preparation and 2 flavours of semi-candied fruit.
Les vergers Boiron’s exclusive frozen fruit puree and IQF fruit products are proudly marketed in Hong Kong and Macau by PastryGlobal Food Service Limited. Clients in China can approach any of the Angliss offices in China for more information.
故事之初，這只是法國一個家族對水果的熱情；到了數十年前，Boiron家族在巴黎成立水果貿易公司Boiron Frères ，從此發揚光大。這間公司享譽甚隆，全賴他們深諳如何在全球最佳產區挑選最優質的水果。Les vergers Boiron借助香檳製作的知識，在最佳時節採摘水果後，採用調配技術，保留最新鮮的味道。
為了應付龐大需求，Boiron 發明嶄新的水果處理技術－加熱處理然後急凍。他發現這種方法能夠保存水果的天然特性，包括顏色、味道、香氣、新鮮度和質感，事實上這種水果保存方式沿用至今。為了在競爭脫穎而出，公司研發全新的包裝方式，例如內置倒出裝置的熱成托盤和瓶子，更方便廚師使用。
公司一直矢志創新，2010年將業務及運作搬到瓦朗斯(Valence)的新廠房，該處備有頂尖科技以及測試新技術的研發實驗室。在此之前，公司已經獲得了ISO 9001質量管理認證和ISO 14001環境管理認證。遷入新廠房後，此外是業界首間採用法國綠色建築優質環境標準的企業，標誌著另一個重大里程碑。
一年之後，公司推出了三款菜泥：番茄、青瓜和紅椒，為餐飲專業人士提供更多的菜泥以供選擇，到了2014年更加入了綠蘆筍、紅菜頭和奶油瓜的菜泥。公司不斷擴充，現時每年處理的水果和蔬菜達10,000噸。
Les vergers Boiron的產品林瑯滿目，包括60種味道的果泥和菜泥、6種味道的水果醬汁、17種味道的全果或果塊、4種味道的濃縮水果配料以及2種味道的半乾水果。
嘉寶食品有限公司非常榮幸在香港及澳門推廣Les vergers Boiron的獨家冷凍果泥以及IQF水果產品。中國客戶可聯絡安得利的中國辦事處查詢進一步詳情。
Concentrated natural flavor and texture to boost the creativity of pastry chefs, bakers, ice cream makers and confectioners. Thanks to the very pleasant candied citrus juice, the small diced of Les vergers Boiron lemon and orange semi-candied fruits are softer and much less sweet than traditional candied fruits.
Cream (35% fat) 600 g Sugar 120 g Gelatin leaves 2 pcs Les vergers Boiron Bergamote Puree 120g
Heat up the cream with sugar until 63ºC. Add gelatin. Cool down to 56ºC and pour over the bergamote puree. Stir well and set aside.
Les vergers Boiron Orange Semi-Candied 100 g Les vergers Boiron Lemon Semi-Candied 90 g Les vergers Boiron Mandarin Puree 80 g
Put all the ingredients in the robot coupe and blend until spreadable texture.
Les vergers Boiron Bergamote Puree 80 g Les vergers Boiron Mandarin Puree 100 g Les vergers Boiron Bitter Orange and Orange Puree 20 g Sugar 120 gEgg yolks 112 gEggs 128 gGelatin 2 gButter 120 g
Beat the sugar with eggs and egg yolks until foamy. Add the purees and cook like a pastry cream. Remove from the stove and add gelatin. Cool down to 45ºC and add butter. Blend in fast speed for 1 minute.
Pour a bit of citrus cream at the bottom of the jar and let it set in the fridge. Top up with semi-candied paste and bergamote yoghurt.
Recipe by:
Area Pastry Chef at Les vergers Boiron
Products used:
Les vergers Boiron presents:
14
chef’s table
Two Michelin Star Chef Olivier Bellin, who is also the owner of L’Auberge des Glazicks restaurant in Plomodiern,
France was invited by Angliss to prepare two Chef’s Tables featuring ingredients from Angliss, Gourmet Partner
Singapore and Gourmet Cuisine (Hong Kong). The Chef’s Tables - one in Hong Kong and the other in Singapore -
were eagerly anticipated and Chef Bellin did not disappoint. The exquisite meals he served delighted everyone,
leaving everyone hankering for more of Chef Bellin’s one-of-a-kind cuisine. Foodtalk caught up with Chef Bellin
in Singapore to find out more about this extraordinary chef.
Olivier Bellin貴為米芝蓮二星級名廚，亦是法國Plomodiern一間餐廳L’Auberge des Glazicks的東主，這次應安得利邀請，以Gourmet Partner
Singapore和高美食材（香港）的食材示範兩場別開生面的「名廚宴」活動。兩場分別在香港及新加坡舉行，反應熱烈，Olivier Bellin亦未教人失望，他炮製的美食深受眾人喜愛，大家都希望再品嚐他別具特色的佳餚。Foodtalk把握機會在新加坡與Bellin展開一席之談，了解更多他的入廚心得。
可否介紹一下你的背景？家父家母有一間小旅館，其餐廳對象是勞工。我從少在旅館的廚房幫母親煮菜並招待客人。
為何立志成為廚師？我向來欣賞美食，但沒有認真考慮成為廚師。後來我修讀了一個課程，需要花五年到不列塔尼及法國西部不同的餐廳實習，期間認識了不少享負盛名的大廚。我第一次實習時只是15歲左右，廚師問我是否熟悉法國有甚麼名廚，我說不太清楚，他就遞一本書給我，那是Joël Robuchon所著的《給你的名菜》(Ma cuisine pour vous)。一看到書中第一道菜的照片，我就下決心成為廚師。那張照片開啟了我的旅程，猶記得當時自己在想：「這就是我的未來了，我想在Joël Robuchon手下工作。」
Can you share a little of your background with us?My parents own a small inn with a restaurant targeted at the working class. From a young age, I’ve helped my mother in the kitchen, cooking and serving food for customers.
What made you decide to become a chef?I’ve always appreciated good food but did not consider seriously the notion of becoming a chef. As part of my course, I spent five years interning at different restaurants in Brittany and the western region of France. The experience brought me in contact with several renowned chefs. At my first place of internship, when I must have been about 15 years old, the chef asked whether I was familiar with great chefs. When I answered in the negative, he presented me with the book ‘Ma cuisine pour vous’ by Joël Robuchon. When I saw the photograph of the first dish featured in the book, I knew immediately that I wanted to be a chef. The photograph marks the commencement of my journey. I remember thinking, “My history starts now. I want to work for Joël Robuchon.”
I consider Joël Robuchon to be my mentor and a very helpful one too. He instilled in me the importance of quality, excellence and precision when working with great chefs. Every day that I worked under him was a great education.
All the other chefs I met during my internship inspired me as well. They made me determined to become a chef and be integral to developing and sharing French cuisine. Around this time, I was also fortunate to be awarded a prize for being the best chef in Western France.
15
Other than Joël Robuchon, were there any other chefs whom you felt helped you greatly?I had the good fortune to work in established restaurants and innovative dining outlets all over France. I was tutored by Alain Ducasse and Jacques Thorel.
Alain Ducasse believed in me and picked me for several catering events in Paris, Monaco and Japan. In response to French journalists who claimed that there was a dearth of up-and-coming French chefs, Alain Ducasse showcased about 15 young chefs (of which I was one) by inviting all of us to cook with him at an event.
Jacques Thorel taught me the finer points of running my own restaurant. For example, it’s great to be able to prepare meals with high-quality ingredients but when you manage your own restaurant, you can’t concentrate only on fine ingredients to the exclusion of everything else. You’ll need to bear in mind the cost of ingredients as well as the operating costs of running the restaurant. Jacques Thorel also made me appreciate the origin of ingredients and how they were created. I owe my love of using local and seasonal produce, wherever possible, to him.
In 1998, you transformed your parents’ inn into a top restaurant. What was the experience like?Actually, the work began in 1997. By then, I had already garnered invaluable experience working under Joël Robuchon and I wanted to put into practice some of the exciting ideas I had learnt. Three years later in 2000, I made the decision to upgrade my parents’ restaurant from a working class eatery to a fine dining establishment. The award and the experience of working with reputable chefs served as starting points for me to revamp the restaurant. The initial three years were rather challenging and for a short while, I wondered whether it was the right decision.
What were the dishes that helped you to clinch your two Michelin Stars?I prefer to focus on the story that I want to tell when someone comes for a meal in my restaurant. From the appetiser to the dessert, I weave a complete narrative for diners to gain an insight into the local culture and diet.
我會視Joël Robuchon為啟蒙導師，他的確非常樂意幫忙，向我灌輸了與名廚合作時質素、卓越及準繩的重要性，每一天與他合作都是絕佳的學習。
實習時遇到的其他廚師亦啟發了我。他們使我決心成為廚師，肯定自己讓法國菜發揚光大，使所有人感受到箇中美味。大約是這時候，我有幸獲得一個法國西部最佳廚師的獎項。
除了Joël Robuchon，有沒有其他廚師讓你獲益良多？我很慶幸曾在法國各地許多著名及極具創意的餐廳工作。Alain
Ducasse和Jacques Thorel都曾經是我的導師。
Alain Ducasse器重我，挑選我參加巴黎、摩納哥和日本多個重要烹飪活動。當時法國報章指法國烹飪界青黃不接，於是Alain Ducasse
集合了15名年輕廚師（我是其中之一），在一項重要活動中與他展示廚藝。
Jacques Thorel則教曉我經營自己餐廳要留意的細節，例如用上乘食材烹飪固然理想，但管理自己的餐廳時，不能只依賴優質食材而忽略其他。食材成本及餐廳營運開支都要留心。另外由於Jacques Thorel的緣故，我非常著重食材的來源及其製作過程。我對於本地以及新鮮時令食材情有獨鍾，亦是拜他所賜。
1998年，你將父母的旅館改成頂級餐廳。可否分享一下你的體驗？事實上這在1997年已經開始。當時我在Joël Robuchon身邊學到不少寶貴經驗，希望想將所學到的別開生面想法付諸實踐。事隔三年，我在2000年決定將雙親主要服務勞工的餐廳升格為高尚食府。我曾經獲獎，加上曾與不少著名大廚合作，於是以此為起點改造餐廳。最初三年頗不輕鬆，有一段短時間我曾懷疑自己的決定是否正確。
16
chef’s table
Warm Black Pearl Oyster Kobe Beef Tenderloin M7 Layers of Apple Leaves & Tarragon Caramel
甚麼菜式使你奪得米芝蓮二星的榮譽？我寧願人們前來用膳時，我可以訴說自己想說的故事：由前菜到甜品，我會為食客娓娓編織一個有關本地文化及美食的完整餐桌歷程。
可否進一步與我們分享準備香港和新加坡「名廚宴」活動的體驗？活動的食材質素極佳，我很高興能夠用如此精緻食材烹調美食。事實上，在距離家鄉這麼遠的地方看到如此上乘的食材，實在令我喜出望外
小龍蝦相當吸引，鮮蠔對口感而言亦是恰到好處。我覺得和牛的質地有別於我在法國所用的牛肉，但無疑十分美味－多汁柔軟的和牛放入口中，實在是無比享受；切下去其鮮嫩度仿如牛油，真不可思議。至於魚子醬，更是人間美味，在口中久久依然令人回味。鵝肝和龍蝦亦質地一流，味道亦濃郁可口。
我知道兩場「名廚宴」後賓客口碑極佳。你會否打算將那些菜式加到自己餐廳的餐牌中？謝謝讚賞！菜式獲得賓客歡心是令人欣喜的，當中不少是菜單上已有，但我受到身處亞洲的啟發而精心改良，希望使本地食客喜出望外。我不會單純將自己的菜式「亞洲化」，而是在法國不列塔尼以及亞洲取其精髓，創造出獨一無二的菜式。
Can you tell us more about your experience when preparing for the Chef’s Table in Hong Kong and Singapore?The ingredients were excellent and I was very pleased to have the opportunity to create a menu with them. In fact, I was really glad and surprised to see such high-quality products so far away from my country.
The langoustine was simply beautiful and the oysters’ fine flesh provided just the right texture for the palate. I found the texture of the wagyu different from French beef but I have to say, the wagyu is extraordinary. It was unctuous - rich and superbly pleasurable to bite into. The wagyu was incredibly tender, and one could almost cut it like butter. Amazing! The caviar was subliminal and the taste lingered delightfully in the mouth. The delectable foie gras and lobster had wonderful texture and splendid full-bodied flavour.
Both Chef’s Tables received marvellous feedback from the guests. Any plans to add these dishes to your restaurant’s menu?Thank you for the compliments! I’m happy to hear that the guests enjoyed the meal. Some of the dishes which I served are on the menu but I was inspired by being in Asia and I customised them to excite the local palates. Instead of preparing merely an Asian version of my dishes, I blended the best of Brittany and Asia to come up with these dishes.
17
chef’s table
What other ingredients do you like working with?I enjoy preparing meals with all kinds of meat, from chicken, duck and pigeon to rabbit, other meat and seafood. I also like working with the blue lobster, which is a local speciality. I’m a great supporter of buckwheat flower too.
What are some of the unique dishes at your restaurant?One is the oyster and pork trotter stew with turbot. Another exclusive dish is langoustine with white asparagus and thin slices of pork tongue. Served alongside the dish is a condiment of beetroot and mustard with raspberry to provide a lemony tang.
Are you planning any special dishes for Easter?Definitely! Around Easter, we’ll be including a lamb dish, which is a traditional dish of the Christian and Catholic faiths.
Have you sampled any local cuisine in Hong Kong and Singapore?It has been a week of hard work and intense preparation, so I have not had the chance to visit as much as I would have liked. A friend brought me to Chinatown and I had some dim sum. I hope to visit Asia again and try more of the local food. Now that I’ve stepped foot in Asia, it’ll be hard to bid this fascinating continent farewell for long.
I would like to express my gratitude to Angliss for giving me this opportunity. I would not have achieved all this without the warm welcome and strong support from the Angliss teams in Hong Kong and Singapore.
你還希望用甚麼其他食材？我喜歡用各種肉類，例如雞、鴨、鴿、兔和其他肉類以至海鮮。我亦愛用藍龍蝦，這是法國不列塔尼獨有的食材。此外，我亦是蕎麥花的忠實支持者。
你的餐廳有甚麼獨特的菜式？其中一道名菜是鮮蠔燉豬手和多寶魚。另外一道我們獨有的是小龍蝦配白蘆筍及薄豬脷，配以紅菜頭和芥末，並以紅桑莓帶來清新的口感！
復活節會否推出應節菜式？當然！為了慶祝復活節，我們將特別預備一道羊的菜式，這是基督教及天主教信仰的傳統菜式。
你有否在香港和新加坡品嚐過甚麼本地菜式？這星期我忙於準備烹飪活動，所以未能抽空遊覽。有位朋友帶我到新加坡的唐人街，品嚐了一些點心。希望以後能夠再來亞洲，細味更多本地佳餚。亞洲將會是不久將來我再度踏足的地方！
最後感謝安得利提供這個寶貴機會。這次活動能夠成事，實在有賴香港和新加坡的安得利團隊熱烈歡迎和支持。
hot talk
18
Humans have been baking cakes for centuries. In fact, food historians say that the ancient Egyptians used to bake cakes. However, the cakes that they prepared look nothing like the cakes we know and love today. The first cakes resembled bread, were often fried and usually sweetened with honey, as sugar (in the form of sugar cubes or grains) had not appeared on the scene then. On occasion, nuts or pieces of dried fruit, such as raisins or currants, were added to create different flavours.
蛋糕已有幾個世紀的歷史，事實上，食物歷史學者指出最先烘焙蛋糕的是古埃及人。然而，他們的蛋糕與今天所見的截然不同。起初的蛋糕與麵包相似，一般經過油炸，並以蜂蜜加入甜味，當時方糖或糖粒仍未出現。有時蛋糕會加入果仁或乾果（例如葡萄乾或草莓乾），口味有較多變化。
至於圓形及有裝飾的蛋糕，就像今天在特別日子和其他社交場合中所見的，最早是在17世紀的歐洲出現。當時的技術已經可以更可靠控制溫度，更重要是製作糖粉的精製糖已經面世。中世紀時，歐洲人用金屬、木材甚至是紙製的圓形模具來烘焙蛋糕。最初蛋糕是完全沒有表面裝飾的，烘焙蛋糕時，將糖、蛋白甚至是調味料混合倒在蛋糕表面，放入焗爐一會兒；到了從爐中取出，外層迅速冷卻，形成一個牢固冰狀的外層。
過去400年，蛋糕製作有長足進步。其中一個最新潮流就是圖案蛋糕，這些蛋糕有精美設計，可以是漸變、多層或圖案；有時形狀清晰可見的，但有些蛋糕的款式卻是隱藏起來的，只有切蛋糕時才看到。
Round decorated cakes, much like the ones used for special and other social occasions in modern times, first surfaced in Europe in the 1600s. By then, technology had progressed to provide more reliable control of temperature and more importantly, refined sugar was available to create icing sugar. Medieval Europeans baked cakes using circular moulds constructed from various materials - metal, wood and even paper. The cake would first be baked without any topping. When the cake was baked, a concoction of sugar, egg white and perhaps flavouring would be poured over the cake surface. The cake would then be placed in the oven for a short while and when it was removed, the icing would cool rapidly to form a firm, ice-like shell.
hot talk
19
sweets.serio
useats.co
m
azlitamasam
man
is.com
24.med
ia.tum
blr.co
m
sweetvio
letbrid
e.com
alycedid
this.co
m
mycakesch
oo
l.com
漸變的法文是「ombré」，意思是陰影，在英語世界指深淺之間的漸變色調。這種技巧在時裝、手袋等設計上屢見不鮮，糕點師亦將這股潮流融入蛋糕和布甸。要做到這種效果，其中一種方式是將忌廉染成不同層次的相同顏色，然後由最淺色排到最深色，形成賞心悅目的視覺梯級。此概念亦可以用於蛋糕裝飾，例如蛋糕面層一圈一圈不同的色調，這尤其適合分層蛋糕。現時市面流行漸變蛋糕，到處都看得到，包括婚禮以至生日和紀念日等慶祝活動。
分層蛋糕利用漸變的效果，但效果相當神秘，只有切開蛋糕才能知曉。客人通常對於旋流效果的顏色喜出望外，尤其如果蛋糕表面沒有裝飾，就能加強外表簡約和內部精巧多層顏色的對比。事實上，多色層並非即時可見，所以有人筆下稱之為「遮臉(Peek-a-
boo)」蛋糕。經典例子是彩虹蛋糕，不單深受小朋友喜愛，對成年人亦相當討好。
正如多層蛋糕一樣，圖案蛋糕的秘密亦要待切開才會揭曉；但有別於漸變蛋糕，圖案蛋糕往往有獨特的設計，例如一個剔號、心形、星星、樹葉和花朵圖案。在一個蛋糕佳品，我們甚至可以看到野生動物和群山峻嶺，景觀更展現漸變效果。
面對如此精美的蛋糕，實在捨不得吃下去！
Cake making has advanced quite a bit in the past 400 years. One of the newest trends to hit the market is patterned cakes, where the cake features a pretty design, either in the ombré style, the layer style or the pattern style. Sometimes, the pattern is visible but some cakes feature a hidden-from-view pattern, where the pattern only appears when the cake is cut.
Ombré is a French word meaning shadow or shade. Transported to the English language, the word refers to a gradual tonal change in colour from light to dark or vice versa. Examples of ombré usage abound - fashion, bags and more. Designer and home bakers have embraced the trend and begun creating ombré cakes and puddings. One way of achieving the effect is by dyeing buttercream in different shade of the same colour and then arranging the cake layers from the lightest to the darkest, creating a pleasing visual gradient. The concept can be applied to the cake decoration as well, for example, through different hues of piping on a cake, one shade for each level. This works particularly well for tiered cakes. Ombré cakes are in vogue and pop up everywhere from weddings to birthdays and anniversaries.
A layer cake utilises the ombré effect as well but the effect is kept as a mystery and not evident until one cuts the cake. Guests are usually pleasantly surprised by the swirl of colours, especially if the cake surface is sans decoration, to heighten the contrast between the external simplicity and the internal elaborate multi-coloured layers. The fact that the coloured layers are not immediately visible has led a writer to christen them as peek-a-boo cakes. A prime example is the rainbow cake, a hot favourite with children and probably some adults too.
Like layer cakes, pattern cakes hold their secret fast until someone cuts into them. Instead of applying ombré, these cakes display a distinctive design such as checks, hearts, stars, leaves, flowers and in the case of one amazing cake, a safari complete with wild animals amidst a rugged landscape, with the landscape employing the ombré effect.
With such beautiful cakes, it seems almost a pity to tuck into them.
20
Chef Gwen Lim (Owner/Chef) of Patisserie G in Singapore
新加坡 Patisserie G 名廚Gwen Lim（東主／總廚）
你是否一直喜歡在廚房裡嘗試不同東西？記憶所及，我從小就喜歡在廚房幫母親的忙，例如上菜或焗蛋糕。事實上，母親很支持我們兄弟姐妹在廚房裡幫忙。我在廚房的第一個實驗是大約七、八歲的時候，當時是烚蛋，我以為不加水速度會更快，結果當然是一場災難！
在成為糕點廚師前，你曾在金融和物流業工作。當初是甚麼原因促使你投身過往全無經驗的領域？我一直喜歡烘焙和烹飪，所以在2009年決定前往法國巴黎的Le Cordon Bleu修讀糕點課程。開課時，我根據沒有打算當糕點廚師，但短短一個星期後，我對糕點製作的藝術非常入迷，其後多次回到花都巴黎繼續學藝，最終畢業並獲頒糕點製作文憑
在文憑課程畢業後，你曾師從多位名廚，包括Pierre Hermé、Christophe Grilo及Daniel Texter。可否分享一下你的體驗？跟隨Pierre Hermé學藝的經驗非常寶貴，親身看到廚房設施對暢順運作及流程的重要性。廚房中每名成員在工作中的效率速度及投入感，亦使我留下深刻印象。在新加坡，Canele的Christophe
Grilo是一位不可多得的導師，他見多識廣，而且不吝嗇與我分享。當我轉投Les Amis，其糕點總廚Daniel Texter亦同樣樂於助人，向我展示餐廳製作甜品的過程。這一切經驗對我日後自己開鋪大有裨益。
依你的說法，導師對於新晉廚師起步相當重要。除了上述名廚，有沒有其他人對你大有幫助？那會是我的摯友，亦即Wild Rocket的東主Chef Wilin。他耐心向我解答營商的各種疑問，特別在創業初期。我們兩人攜手度過開業時那段艱辛日子。
sweet talk
Have you always enjoyed experimenting in the kitchen?From as far back as I can remember, I have always helped my mum out in the kitchen regardless of whether it was dishing up a meal or baking a cake. In fact, my mother was very supportive of all the efforts which my siblings and I put in. My first experiment happened when I was about seven or eight years old and wanted to boil some eggs. I thought that the eggs would be cooked faster if I did not put any water in. Needless to say, it was a real disaster!
You worked in the finance and logistics industries before taking the plunge to become a pastry chef. What made you decide to start from scratch in a new career?I’ve always loved baking and cooking, so in 2009, I decided to attend a pastry course at Le Cordon Bleu in Paris. When the course started, I had not planned on becoming a chef but after the first week, I was hooked on the thrill that making pastries brought me. I returned to Paris several times to continue studying and eventually graduated with a Diplôme in Pâtisserie.
21
sweet talk
After graduating with your diploma, you cut your teeth working with various chefs including Pierre Hermé, Christophe Grilo and Daniel Texter. What were the experiences like?I found the experience with Pierre Hermé invaluable, seeing at first-hand the importance of kitchen infrastructure in achieving smooth operations and process flows. The speed and commitment of the staff working there were also inspiring. Back in Singapore, Christophe Grilo at Canele was a wonderful mentor, sharing generously with me his vast knowledge. When I moved to Les Amis, Daniel Texter, the pastry chef, was similarly helpful, and demonstrated how restaurant desserts were created. All these experiences helped me immensely when I was starting my own patisserie.
From what you say, mentors play a significant role when young chefs are starting out. Is there anyone else who was a great help to you?That would be my good friend Chef Wilin, who owns Wild Rocket. Chef Wilin patiently answered all my questions about running a business, particularly when I was starting out, and hand-held me unwaveringly through the challenging initial period.
Is there any particular ingredient that you like to use in your creations?Definitely chocolate! Chocolate is not only delicious, it’s incredibly versatile. Using different percentages of chocolate and working with beans from different countries of origin allow for a full range of taste in the cakes we make, from extreme to subtle. This creates varied and interesting dining experiences for our customers.
Quality lies at the heart of all our products, so we use only excellent products which support our business model. Many of our ingredients hail from France such as chocolate from Michel Cluizel and butter from Normandy.
If someone was visiting your patisserie for the first time, which items would you recommend?First-timers should try the G Spot, which has been our bestseller since we opened more than a year ago. Shaped like an elegant cupola, the G Spot blends dark chocolate mousse and meringue, with both presented on a crunchy hazelnut praline.
Guests can also consider the St. Honoré, another best-selling item on the menu. This classic French dessert, likely to be familiar with food connoisseurs, features choux puffs lightly glazed with caramel and finished with piping of Chantilly cream.
有沒有材料是你特別希望在自己創作的甜品派上用場？當然是朱古力！朱古力不但美味，而且用途極其廣泛。不同百分比的朱古力、不同產地的可可豆，就可以在蛋糕中添上不同層次的味道，既可以非常濃烈，亦可以散發淡淡美味。食客亦因此可以體驗各式各樣有趣的味覺。
品質是所有產品的重心，所以我們只用最頂級的材料，以此作為營運模式的基石。我們大部份材料來自法國，例如朱古力來自Michel Cluizel ，而牛油則來自諾曼第。
對於光顧的客人，你會推薦哪些產品？他們應該嘗試G Spot，這是我們開業一年多以來最受歡迎的產品，其形狀恰似優雅的圓屋頂，融合黑朱古力慕絲及蛋白糖霜，再配以香脆的榛子果仁糖。
此外，食客亦可考慮另一款深受歡迎的St. Honoré。美食家對這款經典法國甜品應該不會陌生，泡芙上有薄薄的焦糖，表層再有一圈一圈Chantilly忌廉。
我們的馬卡龍杏仁餅亦非常暢銷，最特別的是橄欖馬卡龍，中間有切碎的青橄欖，為這款甜甜的美食增添與別不同的滋味。
你最近創作了甚麼新糕點？其中一款是Blancheur，半球形的白朱古力慕絲中藏有山莓，下面是餅底，外層是白朱古力，然後灑上果仁。
22
復活節快到了，你會不會推出特別甜品？我們將有各式各樣的朱古力復活蛋及兔子，此外亦有希望顧客會喜歡的朱古力香蕉忌廉撻。
你留意到最近有甚麼新的飲食趨勢？我覺得目前新加坡的飲食環境令人相當振奮，越來越多有特色的餐廳開業，亦有不同文化圈的菜式。國民對美食亦更感興趣，許多年輕人熱衷修讀烹飪學校的課程，然後繼承祖業或開設自己的食肆。多間大型餐飲集團最近進入市場，這對新加坡是好事，因為將帶來新的意念和實踐，有利互相學習。
似乎你非常熱衷於學習。對於經營自己的糕點店，這是否重要呢？無疑非常重要！學習使我能夠改善自己，由產品款式以至店舖設計都是。我每年都會前往日本尋找靈感，了解當地甜品店如何維持穩定的高品質。我會留意味道和材料的配搭，研究兩者在產品中如何加入美學元素。有時吃美味食物亦可以帶來我靈感。
例如，去年我嘗試找出能夠配合甜品的佳釀，最後覺得就是日本清酒。為了對清酒有更深入認識，今年初我到東京修讀一個專業課程。顧客的反應不俗，我們計劃長期供應清酒。
你有沒有擴充計劃？全賴顧客的支持，Patisserie G的規模在年中擴大一倍。除了擴充業務外，我們亦在餐牌加入新穎有趣的美食，例如法式蛋盅和三文治。當然，甜點是必不可少的，甚至是小店存在的理由，未來顧客將可以品嚐更多不同款式的蛋糕。
Our macarons are a crowd favourite as well, with the most unique one being the Olive Macaron. Concealed in the middle of the macaron is a pinch of chopped green olives, providing a delightful savoury hint in an otherwise sweet dessert.
With Easter round the corner, are you planning any special items?We’ll be doing a wide variety of chocolate eggs and bunnies. There’ll also be a chocolate banana cream tart which we hope our customers will enjoy.
What are some of your newest pastry creations?One of them is the Blancheur. A dome of white chocolate mousse with a raspberry centre sits on a biscuit base, with the item coated with white chocolate and sprinkled with nuts.
What new food trends have you noticed of late?I think exciting times are here in Singapore, with an increasing number of new restaurants and cuisine styles becoming available. There’s also a growing interest in cuisine, with many young adults taking up courses in culinary schools and opening their own dining establishments or taking over their families’ businesses. Several major players have also entered the market recently and this is good news for Singapore as they bring in new ideas and new approaches, allowing cross-learning to take place.
It sounds like you’re keen on learning. Would you say that this is an important aspect of running your own patisserie?Absolutely! Learning helps me to improve in many areas, from product offerings to cafe layout. I visit Japan every year for inspiration and to gain an insight into how they consistently maintain the high quality of their pastries. I examine their combination of flavours and ingredients and study how they weave aesthetics into their products. Sometimes even having something savoury gives me an idea.
For example, last year, I set out to find an alcoholic beverage that would go well with desserts. I found that in sake and to understand more about sake, I attended a professional course on sake in Tokyo earlier this year. We’ve had good feedback from guests and have plans to offer sake permanently.
Do you have any plans for expansion?Thanks to my customers’ support, I will be doubling the size of Patisserie G in the middle of the year. Along with the expansion, there’ll be new and exciting items on the menu, including savouries such as egg cocotte and sandwiches. Naturally, we will not neglect sweet goods, as they’re our raison d’être, and customers can soon look forward to a wider selection of cakes.
sweet talk
23
book talk
Wayne Gisslen’s classic, Professional Baking, now in its 6th edition, continues to delight aspiring bakers, regardless of whether they are targeting to carve a career in the industry or whether they are home bakers hoping to please friends and family members.
The definitive book is the most widely-used textbook in entry-level baking courses and it is easy to understand why. The book, penned in a clear and easy-to-understand style, begins with an overview of the baking profession, starting with a historical perspective on baking and progressing to a section on baking and pastry careers, which students of baking schools may find insightful. A section devoted to the mathematics required for baking follows, after which the book expounds on food safety and sanitation. Next, the book delves into the equipment required before waxing lyrical on the common ingredients used, ranging from various types of flour to sugars, fats and eggs, among others. Leavening and gelling agents, together with food items such as fruits, nuts and chocolate are discussed.
In line with the world’s increasingly sweeter tooth, the 6th edition contains improved sections on chocolate, pastry and sugar work. The book has also been updated with material on modern styles of cake decorating.
The book contains almost 800 recipes within its pages, and many of them are accompanied by photographs of the ingredients, steps and final products, making the recipes a breeze to follow.
The book is a sumptuous visual treat and 250 new photographs have been sprinkled throughout the book, bringing the recipes to life vividly.
Wayne Gisslen的烘焙經典《Professional Baking》已經出到第六版！無論是對於有意闖一番烘焙事業的新手，抑或希望在親朋好友面前一顯身手的業餘愛好者，這本烘焙天書同樣不可多得。
這部權威的著作是入門烘焙課程最普及的教科書，原因不難理解：《Professional Baking》以清楚易明見稱，首先介紹烘焙行業的概況，接著是烘焙的歷史回顧，然後專門探討糕點事業。烘焙學校的學生定必大開眼界。另外章節包括烘焙所需的數學知識以及食品安全和衛生，之後生動剖析所需的設備及常用材料，包括各種麵粉、糖、脂肪和蛋。至於發粉和膠凝劑，以至水果、果仁和朱古力亦有篇幅講述。
全球各地人士越來愛好甜點，這部經典之作的第六版增訂朱古力、糕點和糖工序的內容，亦有蛋糕新穎裝飾用料的最新資訊。
這本書網羅近800個食譜，其中不少附有成份、製作步驟及製成品的相片，依書製作可謂輕而易舉。
閱讀這本書是華麗的視覺享受，250幀新照片貫穿全書，食譜栩栩如生呈現在讀者眼前。
slice of the past
麵 包傳奇
24
Man has been making bread since Neolithic times 12,000 years ago, when sticky clumps of flour and water were left in the sun to ‘bake’, with the denizens in all likelihood keeping a wary eye out for hungry predators keen to snatch their food. Bread was also placed on heated rocks or in hot ashes. These early bread forms were generally unleavened.
人類自12,000年前的新石器時代就開始製作麵包。當時以麵粉和水做成黏性團塊，放在太陽下「烤熟」，並且要小心翼翼，以防美食被飢餓的覓食者搶走。此外，麵包亦可以放到熱岩石或熱灰上。早期的麵包一般沒有發酵。
Bread played a significant role in community-building. By farming wheat and barley to make bread, humans were able to cease their nomadic hunting and gathering lifestyle and settle confidently into communities with a fixed abode and a secure food source.
It is not known how yeast was discovered (although it isgenerally accepted that the discovery was accidental) but yeast has been used in Egypt from 4000BC. A story is told of an Egyptian slave who left a piece of dough in a room and promptly forgot all about it. When he remembered about it, he was apparently horrified to find that the dough had swollen to twice its size, probably due to yeast spores settling in it. Pressing it flat to cover up his mistake, he baked it hurriedly. The bread that came out of the oven was softer than any bread they had ever made. In Egypt, archaeologists have excavated compartments for baking yeast-filled bread and have uncovered diagrams of bakeries as well. With yeast, bread
麵包對於社區建立發揮重要作用。人類開始種植小麥和大麥用來做麵包，不用再以游牧狩獵和採集維生，有信心安頓下來，建立社區，有固定居所和穩定的食物來源。
當初人類如何發現酵母仍未可考（雖然人們普遍認為純屬偶然），但公元前4,000年的古埃及已經使用酵母。有說法指出，一名埃及奴隸留下了一塊麵團在房間內，待會兒就拋遭腦後，到記起時，驚見麵團已經發脹成兩倍，很可能是酵母孢子沉澱所致。為了掩飾錯誤，此人連忙將麵團烤熟，最終出爐的麵包比以往的都要柔軟。在埃及，考古學家已經挖掘到烘焙酵母麵包用的容器以及烘焙設備的圖樣。有了酵母，麵包變得較輕和蓬鬆。無酵母的麵包被稱為大餅，世界各地仍有不少人吃無酵母麵包，例如印度次大陸的烤餅 (naan) 、中東的皮塔餅 (pita) 以及中美洲的玉米餅 (tortilla)。
在埃及，人們用小麥做麵包；在希臘，大麥則是首選。在公元前大約600年，希臘政治家Solon據稱曾頒佈法令，小麥麵包只可以在日曆上的特別日子才可以烘焙。當時的埃及和希臘政客使用麵包這種日常糧食作為統治工具籠絡人心，更重要是令大眾服從。
slice of the past
25
became light and fluffy. Bread made without yeast is termed as flatbread. Unleavened bread continues to be eaten in many parts of the world, such as naan on the Indian sub-continent, pita in the Middle East and tortillas in Central America.
In Egypt, wheat was used to make bread, while in Greece, barley was preferred. Solon, a Greek statesman around 600BC was said to have decreed that wheaten bread was only to be baked on special days of the calendar. The astute Egyptian and Greek politicians of the time leveraged on bread as a powerful tool to keep the masses satisfied and more importantly, compliant. One Egyptian proverb stated that ‘He whose belly is empty complains loudest’. The value which these two great civilisations placed on bread was not lost on the Romans, who set up associations to ensure that high-quality bread was produced and that innovation was practised where possible.
When northern Europeans migrated to Britain, they used rye to make bread. New techniques were also used for milling flour. For years, humans had milled flour by hand or with watermills. Now, they could use windmills, which were more powerful. In the Middle Ages, the expanding towns and accompanying trade fuelled a demand for bread. The rich and poor alike ate bread, although the consistency of their bread varied. Richer citizens could afford to buy bread which had been made with wheat flour where the bran and germ had been removed, resulting in it being a paler shade. Less well-off inhabitants, however, had to make do with wheat flour where the bran and germ layers remained intact. Things have come full circle today where wholegrain bread, made with flour containing the bran and germ layers, costs more than white bread, as people realise the health benefits associated with bran and wheat germ.
As feeders of the populace, bakers were held in high regard. Bakers’ guilds were established, with the first one formed in France. Guild membership conferred many advantages. For instance, bakers who provided bread to hospitals benefitted from free healthcare.
Over time, bakers expanded their repertoire to include pastries and sweet breads. Today, bakers continue to introduce new and exciting bread products.
埃及有句諺語：「肚子空空，抱怨最多。」羅馬人延續這兩大文明推崇麵包的傳統，他們甚至成立組織確保製作優質麵包，以及在可能情況下創新。
當北歐人遷徙到英國，他們改用黑麥做麵包。磨麵粉的技術亦有進步：過往，人類一般用人手或水車碾磨麵粉；現在，他們可以使用力量更大的風車。在中世紀時期，城市化以及貿易活動刺激對麵包的需求。富人抑或窮人都要吃麵包，但品質不一，較富有的買得起已去除麩皮和胚芽並由小麥麵粉製成的麵包，這類麵包一般顏色較淡；然而，窮人的麵包只可以用麩皮和胚芽層仍然完整的小麥粉。時光飛逝，現在古老當時興，含有麩皮和胚芽層麵粉製成的全麥麵包比白麵包更貴，原因是大家知道麩皮和小麥胚芽對健康有益。
麵包是不可或缺的食糧，曾幾何時麵包師的地位相當崇高。第一個麵包師公會成立於法國，成員享有各類福利，例如向醫院提供麵包能夠享用免費醫療。
多年以後，麵包師的領域逐漸擴展到糕點和甜麵包。如今，麵包師繼續創新，帶來別出心裁的精緻麵包。
talk of the town
26
Fresh Food from the Farm
Hot on the heels of the
successful launch of Ham
& Sherry located in Wan
Chai, Hong Kong, Michelin
Star Chef Jason Atherton
and entrepreneur Yenn
Wong are not resting on
their laurels. Instead, they
have pulled off a hat trick
and will be introducing
their third collaboration -
Aberdeen Street Social - in
May. Housed in the former
Police Married Quarters
building, which has been
given a new lease of life, the
restaurant will offer casual
diners farm-fresh food and
sustainable ingredients.
Diners looking for a meal
with a view will enjoy the
outdoor terraces on both
levels of the restaurant.
Freshly-baked products will
also be available for those
who want to bring home
a fragrant snack from the
talented chef.
Aberdeen Street Social
PMQ, 35 Aberdeen Street
Central, HK
Fine Franck DiningThe purveyors of excellent
timepieces, Franck Muller,
are of the opinion that
the time is ripe for them
to enter the fine dining
sector. In May, their flagship
boutique, the Franck Muller
Maison Hong Kong, will
present not one but two
fine dining establishments.
Eighteen Sharp, located on
the third floor, will feature
modern Chinese cuisine while
Francesco on level two will
offer Italian cuisine infused
with Japanese elements.
Franck Muller Maison HK
G-1/F, 15-21 Sharp Street East
Causeway Bay, HK
www.franckmuller.com
Food ingredients Asia-China, Health ingredients & Natural ingredients 2014Specially tailored for Asia,
the event is an offshoot of Fi
Europe & Ni, itself a well-
established show in Europe
for food ingredients. With
more than 450 food industry
exhibitors and 100 conferences
and events attended by 51,000
participants, the Asian event
is a principal purchasing and
networking platform for
professionals in the food
and beverage health sector.
Almost half of the attendees
are projected to be C-level
industry personalities. The
show has grown significantly
over the years and continues to
contribute to the burgeoning
food and beverage health
sector in China and beyond.
26-28 Jun
Shanghai New International
Expo Center
www.foodingredientsglobal.
com/asia-china/home
New luxury hotel for Wuhan Innovative and new media-
savvy hotel brand Wanda
Hotels & Resorts opened a
new hotel in Wuhan in March.
The opening marks the first-
ever Wanda Reign hotel to be
launched. The luxury brand
promises to pamper its guests
with services ranging from use
of a Bentley to butlers well-
trained in both hospitality and
service. Offering spectacular
Franck Muller Maison HK
銅鑼灣霎東街15-21號地下及1樓www.franckmuller.com
2014年亞洲食品配料、健康天然原料中國展這個展覽專為亞洲業界而設，是歐洲同類食材展覽的亞洲版。這個展覽會在歐洲地區歷史相當悠久，而中國展將有450
多間食品業參展商，其中100
場會議及活動將吸引51,000名參加者。對健康飲食界的專業人士而言，這個在亞洲舉行的盛事必定是採購和建立網絡的一大平台，估計近半數與會者是高級管理層。展覽在過去幾年的增長規模相當可觀，繼續推動中國等地健康飲食業的蓬勃發展。
6月26 - 28日上海新國際博覽中心www.foodingredientsglobal.
com/asia-china/home
武漢高級酒店開幕以創新和新媒體聞名的酒店品牌「萬達酒店及度假村」在3
月份於武漢為旗下一間新酒店揭幕，亦是萬達瑞華系列首間酒店的開業。這間奢侈品牌酒店為客人提供的服務包括頂級賓利轎車，以及由訓練有素的管家提供最佳的接待服務。酒店坐享武漢東湖美景，可在城市的環境中細覽大湖泊的壯麗景色，此外，酒店所用均為進口大理石以及優質水晶。酒店提供三種獨特的餐飲體驗，包括「瑞華咖啡店」的國際自助餐和精美菜式，「醉河」淮揚菜餐廳提供注入粵菜元素的地道佳餚，至於「賀」日本料理餐廳更糅合現代法國美食的巧妙之處。
萬達瑞華酒店武漢武昌水果湖街東湖路138號www.wandareignwuhan.com
views of Wuhan East Lake,
China’s largest lake in an
urban setting, the hotel is
finished with imported marble
and quality crystal. Three
distinctive dining experiences
are available at the hotel’s
restaurants - an international
buffet and à la carte menu at
Cafe Reign, Huaiyang cuisine
infused with Cantonese and
local dishes at RIVER DRUNK
Huaiyang Restaurant and
a modern blend of fine
Japanese-French cuisine at HE
Japanese Restaurant.
Wanda Reign Wuhan
No. 138 Donghu Road
Shuiguohu Street, Wuchang,
Wuhan, China
www.wandareignwuhan.com
新鮮食品農場直送米芝蓮星級名廚 Jason Atherton
與創業家Yenn Wong剛剛在香港灣仔成功創立了Ham & Sherry，但他們馬不停蹄，將在5月份推出兩人的第三間心血結晶Aberdeen Street Social。這間餐廳座落於翻新過的前已婚警察宿舍，為休閒食客提供農場直送的新鮮食品，並會選用可持續食材。此外，食客在餐廳的兩層都可以享用戶外露台。至於希望帶一些名廚炮製美味小食回家的朋友，亦絕對不會失望。
Aberdeen Street Social
香港中環鴨巴甸街35號PMQ
Franck Muller進軍飲食界著名鐘錶品牌Franck Muller認為進軍高檔美食界的時機已經成熟。本年五月，他們在香港的旗艦店Franck Muller Maison，將有兩間高級餐廳同時開幕，三樓的Eighteen Sharp以新派中菜為賣點，二樓的Francesco
則會提供日本元素的意大利fusion菜。
27
talk of the globe
A Berry Eggy Time
After its success at Changi
City Point, the good people at
Eggs & Berries have opened
a new outlet at the other
end of Singapore, this time in
Westgate. With its soothing
decor and comfortable
seating, Eggs & Berries offers
patrons a full range of crepes,
pancakes, waffles, main
courses, desserts and more.
Sink your teeth into a New
York Steak or savour a Mango
Tango Pancake. Lovers of
savoury carbohydrate dishes
can dig into the range of rice
and pasta dishes available.
Eggs & Berries
3 Gateway Drive, Westgate,
#02-06, Singapore
5 Changi Business Park
Central 1, Changi City Point,
#01-37/38, Singapore
www.facebook.com/Eggs.
and.Berries
A Glorious Study of Food
Managed by a dedicated crew,
Foodology is a comprehensive
food and beverage company
providing both retail dining
and catering expertise.
Occupying 8,000 sqft in
Singapore’s Marina Bay area,
their international market
restaurant features multiple
food stations which offer
delectable gourmet food at
everyday prices. Their catering
arm boasts royal families,
senior government officials
and celebrities among its
clientele. Not one to rest on
their laurels, the team opened
a casual cafe earlier this year
with all manner of breads,
soups, salads and more.
Foodology @ MBFC
12 Marina Boulevard,
Marina Bay Financial Centre
Tower 3, #02-07/08/09
Singapore
Foodology Fresh
45 Maxwell Road, The URA
Centre, #01-02, Singapore
www.foodology.sg
THAIFEX - World of Food ASIAA trade exhibition for the
Food & Beverage, Food
Catering, Food Technology,
Hospitality Service and
Retail & Franchise sectors,
is co-located with World
of Seafood, World of
Coffee & Tea and World
of FoodService, with the
latter two events being
launched this year, reflecting
the importance of these
segments. Boasting a line-up
of more than 1,400 exhibitors,
the event demonstrates an
estimated growth of 10%
over the number of exhibitors
last year. The emphasis of fine
food is evident from the 40%
increase in exhibition space of
fine food contingents.
21 - 25 May
IMPACT Exhibition and
Convention Center
Bangkok, Thailand
www.worldoffoodasia.com
World Congress for Chefs 2014Themed Taste Norway, the
event will see chefs and
decision makers from the food
service industry gathering
in Stavanger, Norway this
year. The four-day event
will feature a trade show
and, in light of the global
food situation, key note
presentations on sustainable
food production and meals.
Workshops and roundtable
discussions will be included
in the programme as well.
Competitions are a mainstay
of the event and this edition
is no different. There will be
three competitions - Global
Chef, Global Pastry Chef and
Junior Chef Challenge (Hans
Bueschkens). A unique point
of the event is the opportunity
to mingle with the residents
of the coastal town of
Stavanger’s inhabitants
during a seafood buffet
around the harbour.
2-5 July
Various locations in
Stavanger, Norway
www.wacs2014.com/event/
dolink/famid/329067
清新美味Eggs & Berries在樟宜坊深受歡迎，最近他們在新加坡另一端「裕廊東」(Westgate)再開新店，其室內裝潢及座位同樣舒適，為食客提供卷餅、熱香餅、窩夫、主菜、甜品等各式各樣的美食，而紐約牛扒及芒果探戈熱香餅更是特別美味。主食亦有多款米飯和意粉可供選擇 。
美食應有盡有Foodology是由專人打理的綜合飲食公司，提供零售餐飲和到會服務。這間國際化餐廳佔地8,000平方呎，位處新加坡濱海灣地區，通過多個食品站以相宜價錢提供美食，顧客包括皇室貴族、政府高官和名人。餐廳並不自滿，今年初更開設
一間休閒咖啡店，備有麵包、湯、沙律等美食。
泰國亞洲國際食品博覽會2014年泰國亞洲國際食品博覽會，是餐飲業、到會、食品技術、酒店業以及零售和特許經營業人士不容錯過的盛會，同場舉行「海鮮世界」、「咖啡與茶之世界」以及「餐飲天地」的展覽，其中「咖啡與茶之世界」及「餐飲天地」是今年首次舉辦，突顯這兩個領域的角色越來越重要。博覽會的參展商達1,400間，估計較去年增加一成，高級食材所佔面積更上升四成，其重要性不言而喻。
5月21 - 25日泰國曼谷IMPACT會議展覽中心
2014年世界廚師大會
本年在挪威斯塔萬格舉行的世界廚師大會主題為「挪威味道」，屆時食品服務業的廚師和決策者將會聚首一堂。為期四天的大會將有一個貿易展，並因應全球的糧食形勢，由主題演講者會介入可持續的糧食生產和餐飲。此外，同場亦會舉辦一連串的研討會和圓桌討論會。比賽是同類活動中不可或缺的一環，這次亦不例外，將有三場比賽，分別是環球廚師大賽、全球糕點廚師大賽以及青年廚師挑戰賽（Hans
Bueschkens）。這次盛會最獨特之處是有機會在港口旁舉行的海鮮自助餐中，與斯塔萬格沿海小鎮的居民打成一片。
7月2 - 5日挪威斯塔萬格多個地點
talk fresh
28
Cacao Barry® presents the next generation of chocolate couvertures:
TASTE HAS EVOLVED
The world is changing fast and taste is evolving along with it. Consumers demand authentic, intense flavours – true to nature or better: closer to nature than ever before. This new trend demands chocolate couvertures that
perfectly embody such purity and intensity. Cacao Barry has found the answer to this evolution and proudly presents ‘Purity from nature’ – a new generation of chocolate couvertures. Discover Ocoa™, Inaya™ and Alunga™.
Every step counts in achieving ‘Purity from nature’. Only the best fully sun-ripened cocoa fruits are picked and carefully opened by hand, perfectly preserving the cocoa beans inside. Following the harvest of cocoa beans, fermentation is a crucial step in developing the flavours present in the beans. Cacao Barry® has discovered that specific ferments – naturally present on plant leaves and the soil of the plantation – awaken the most intense and pure flavours in each bean. Selecting these natural ferments and adding them to the cocoa bean pulp, creates an exceptional fermentation, yielding beans of outstanding purity. Furthermore, each of these couvertures is with high cocoa solid content and has been developed around specific applications and allows chefs to create perfect finished products.
世界快速在變，口味也在隨之改變。消費者追逐于正宗、濃郁的味覺體驗--更天然、更美味、比以往任何時候都更接近自然。新趨勢下的巧克力需要完美的承載與體現純度和醇度。可可百利找到了答案，推出了讓其引以為傲的新一代調溫巧克力“自然之選”，包括Ocoa™，Inaya™和Alunga™。
在獲得“自然之選”的過程中，每一步都很重要。農民們只選擇經過陽光照曬、成熟度最佳的可哥果實，親手將可哥豆莢剝開，方能得到完美的接近於零瑕疵的可哥豆。 可可豆收割後，要釋放
它們的香味，發酵是關鍵的一步。可可百利®發現了一種特別的酵素--天然存在於植物葉片和種植園土壤中--能夠喚醒每一粒可可豆最濃郁、最純正的風味。我們提取出這些天然酵素，把它們添加到發酵中，這樣生產出的每一粒豆子都具有卓越的可可風味。 這三款全新的調溫巧克力富含可可固體、可針對不同的應用，賦予糕點作品完美的風味和口感。
hot talk
10
On 21 March, the esteemed personalities in the pastry and baking industry were invited by Puratos and Angliss Hong Kong to spend the afternoon with the technical advisor of Puratos group for chocolate & patisserie applications, David Redon at the Puratos “Art of Patisserie” product seminar in the Hotel Nikko to share the innovative ideas and trendy applications of patisserie & chocolate products.
3月21日下午，焙樂道和安得利香港邀請了法式糕點及烘焙業界多位頂尖人士，在日航酒店與焙樂道的朱古力及法式糕點技術顧問David Redon分享心得，當日講座名為「法式糕點之藝術」，會上除了講解多個新穎意念外，亦分享法式糕點及朱古力產品的最新實用技術。
Puratos is an international group with a full range of innovative products and application expertise in the bakery, patisserie and chocolate sectors. Products and services are available in more than 100 countries around the world, and in many cases actually produced there by our subsidiaries. Clients are artisans, industry, retailers and food service. We aim to be ‘reliable partners in innovation’ wherever we are in the world, and so help our customers deliver nutritious, tasty food for the communities they live in. Our head office is in Groot-Bijgaarden, near Brussels in Belgium.
Puratos “Art of Patisserie” is a special event organised by Puratos Hong Kong to share the new ideas and applications of chocolate and patisserie through the product demonstrations by talented chefs from the Puratos Group. The spotlight was placed on Belcolade Origins Chocolate, Specialty Chocolate, PatisFrance Pralines and the Puratos Glaze range of products. These exquisite baking and patisserie products are marketed by Angliss Hong Kong to its valued clients.
David Redon, the Technical Advisor of Puratos Group, specialized in chocolate & patisserie applications recently won an impressive third runner up at the Tropheé Pascal Caffet competition during le Salon de la Gastronomie in Troyes, France in November 2013.
焙樂道是一間國際集團，業務涵蓋烘焙、法式糕點和朱古力行業各類新穎產品及應用技術，其產品和服務範圍遍及全球一百多個國家，而且不少是旗下附屬公司的出品。焙樂道的客戶包括法式糕點師、業界、零售和食品服務者。公司致力在全球各地成為
「可靠的創新夥伴」，協助客戶為他們的地區提供營養豐富而可口的美食。焙樂道總部位於比利時布魯塞爾附近的Groot-Bijgaarden。
焙樂道「法式糕點之藝術」是焙樂道香港舉辦的特別活動，由焙樂道集團才華洋溢的廚師通過產品示範，分享朱古力和法式糕點的新意念和應用技術。當日的焦點是 Belcolade Origins朱古力、Specialty朱古力、PatisFrance果仁糖和焙樂道糖霜產品系列。這些精美的烘焙和法式糕點產品由安得利香港介紹予尊貴客戶。
David Redon是焙樂道集團的技術顧問，專門研究朱古力及法式糕點的應用技術，最近更在2013年11月法國特魯瓦美食沙龍的Tropheé Pascal Caffet比賽中榮獲第四名。
在產品講座中，David Redon一步一步地示範製作四款法式糕點，全部使用焙樂道的出品。第一款名為White Garden，採用全新Patisfranc Pralicrac Chocolait這種口感鬆脆的杏仁和榛子果仁糖、Belcolade Origins Noir Peru 64純朱古力以及焙樂道CPT吉士粉。第二款是Lemon Pralifizz Mini Logs，採用有起泡效果的全新杏仁糖、PatisFrance的Pralifizz產品以及Belcolade Selection的牛奶朱古力。被譽為可以爆開的杏仁糖，PatisFrance Pralifizz為這款甜點帶來另一層刺激感覺。
hot talk
10
Angliss Food Service is proud to represent the following brands for Greater China markets.
We have offices in Hong Kong, China, Macau, Malaysia and Singapore to serve all food service and retail customers.
Hong Kong & China Partners:
Publisher:
www.angliss.com.hk
Hong Kong Partners:
China Partners: Own Brands:
