Angliss Asia - foodtalk Issue 63 - Middle Eastern Magic

Welcome to the 63nd issue of foodtalk!

The news just prior to printing this issue that Hong Kong is to cancel the compulsory quarantine requirement for people arriving from overseas places will give Angliss Hong Kong, alongside our HORECA industry colleagues, a massive boost, both directly and indirectly.

The dropping of travel restrictions will be a huge relief to the beleaguered tourism sector, which has been decimated since the introduction of the contentious quarantine requirements in March 2020. The stringent measures have been in contrast to the rest of the world, which has gradually relaxed rules and returned to normalcy. The policy has been blamed for both undermining the city’s international reputation and placing its food and beverage industry under unbearable pressure.

As a supplier to the industry Angliss Hong Kong has shared this pain, and it is only due to the exceptional relationships the company enjoys with its loyal workforce,

stakeholders, clients and suppliers that we have been able to see out this unprecedented period.

In spite of the challenges, our industry is truly resourceful, and as has been covered in foodtalk magazine throughout the past 2.5 years, colleagues have shown amazing resilience. While there have been inevitable casualties, hardworking people across the business have pitched together and done anything they can to fight for their livelihoods.

This wonderful news throws an even brighter and more positive complexion on this issue, in which you will find the usual mix of interviews and news featuring the aforementioned creative, determined and inspiring people.

Enjoy the issue!

Johnny Kang CEO - Asia

AMUSE BOUCHE

COVER STORY HONG KONG

MOHAMED HEGAZY

TALK

TALK FRESH

CHEF'S TALK SINGAPORE

BEN GOH

EVENT TALK

SLICE OF THE PAST

Middle Eastern cuisine is becoming hugely popular, but many fans don’t know their mulukhiyah from their shawarma – what dishes originate from which countries?

HEALTH TALK

Eatology’s Chef Jean Charles Devillard explains why the company’s healthy eating delivery service is catching on with customers unwilling to compromise on flavour

ANNOUNCEMENT

Two valued PastryGlobal Food Service Limited colleagues said their final farewells as they each announced their retirement from the world of cakes and croissants

HOT TALK

Cannabidiol, or CBD, is now available as a healthy ingredient in a growing list of F&B products as part of an industry thought to be worth as much as US$20 billion

BAKERY TALK SHANGHAI

ABEN LEE

The successful bakery chain Butterful & Creamorous founder already has nine stores and is planning for 30 more, based on his “multi-country, multi-flavour” concept

CHINA TALK

Angliss Xiamen presents a feast of summer desserts; while Angliss Shenzhen thrills with outstanding butter and hosts Angliss Discovery 2022 in Shantou

TALK OF THE TOWN & GLOBE

Events, shows and F&B openings in Greater

and around

Mohamed Hegazy, Culinary Director of Chess House Restaurants, explains how his early career in butchery informed later roles in large-scale food production and still inspires him in leading his multiculinary enterprise

FT (Foodtalk): You began your career as a chef de partie butcher in your native Egypt, working at leading hotels in popular tourist destination, Sharm El Shaikh. How did you later make the move into general culinary work?

MH (Mohamed Hegazy): Quite a few renowned chefs come from a butchery background. Having a deep knowledge of this key ingredient is definitely an advantage. Understanding what is the best meat – or fish – for a dish, and the right cut, can save time and money. Even from a young age I took great pride in my work. In fact, it was when I saw restaurants not handling my perfectly cut meat properly, that I first thought: “Why don’t I cook it myself?”

Chess House

Photography by Chris Luk and courtesy of Chess House Restaurants

I grew up in the Alexandria area of Egypt, and started working there with a master butcher. Moving from handling offal to deboning felt like a major promotion!

But if you want to truly understand meat, you need to go through this process. My switch to Sharm El Shaikh, a huge tourist resort, was an eye-opening experience. There were so many restaurants, and I was exposed to many different kinds of cuisine. I guess I had a natural grasp of what made each special and individual, and it was there I first began to get a feel for the culinary creativity possible. I gradually moved to the cold kitchen, and had experience with other areas of food and meat production.

FT: Your first international assignment was in Dubai, where you were recruited by Shangri-La Hotel as a chef de partie, then as sous chef with Kempinski Hotel Mall of Emirates, and as part of The Address Dubai Mall’s pre-opening team as butcher/chef. What did you learn from these experiences?

MH: I went to Dubai in 2004 with Shangri-La before

moving to the Kempinski around three years later. Following that I joined the pre-opening team as master butcher/chef at The Address Dubai Mall, which incorporates the world’s largest shopping mall and tallest building. It was there I started my first centralised production kitchen, which saved time and money in handling large volumes of produce. But although I was a hands-on chef, just like I am now, I also honed my management skills. The biggest challenge was food consistency and labour costs. This is still the case. If you can balance these elements you can be successful in the restaurant business.

FT: You were with Galaxy Entertainment Group in Macau for about seven years, during which time you rose through the ranks from chef de cuisine to executive sous chef, overseeing Production Kitchen. What drew you to Macau, and why did it suit you so well?

MH: By this time I already had a Chinese wife, so this made the move to Asia easier! But yes, I was ready for a new challenge. I had an offer in Korea as well, but opted for Macau. I spent seven great years there, the first two setting up the large-scale butchery production system, which went on to supply over 50 outlets. I was promoted, which was gratifying, but moving up was a challenge, and I had to prove I could handle it. The company invested in me, trained me, but I feel I repaid that trust. In career terms it was huge, working with Michelin-starred chefs and winning awards.

產系統，這個系統後來更為 50 多間餐廳供應食材。工作上得到 晉升，一方面讓我相當感恩，但另一方面亦希望努力證明自己 有能力應付新的挑戰。在公司的悉心栽培和訓練下，我亦盡己 本份以報答公司的信任。工作方面，能夠與米芝蓮星級大廚合

作並獲獎，算是創出一點成就。我很感激能有機會與多位經驗 豐富的前輩一起共事，並且得到他們的信任；同時亦因能夠透 過努力工作來成就今天的自己，讓我感到十分自豪。

Chutney

I

so grateful that I’ve had worked with so many well experienced mentors that trusted me and my work that made me who I am today.

Moving on to Hong Kong, you were with Cathay Pacific Catering Services as research and development manager – can you describe what the role entailed, and why you decided to move into this rather niche F&B area?

I had become a specialist in the area of large-scale, mass production, using precise equipment to grantee high consistency with longer shelf life without food additives, so it felt like a natural progression for me. Cathay invested substantially in this equipment and I helped set up the system, which changed the production progress, guaranteeing consistent volumes. It allowed them to go from cooking for demand to cooking for inventory. We were catering for 52 airlines, sourcing all kinds of ingredients from around the world. It was a culinary United Nations! Creativity was the name of the game, and was a very rewarding and satisfying experience.

There’s nothing better than doing your own thing, working with your own vision

Maison Du Mezze

FT: Last year with your partners you established your own restaurant, The Hunter, followed by three other outlets –Chutney, Maison Du Mezze and Shahrazad. How were you able to get so many restaurants up and running so quickly?

MH: I felt I needed to do something different, and there’s nothing better than doing your own thing, working with your own vision. My associate Musab Suleiman, an avid foodie, shared my vision and I joined his team as a partner. We opened four restaurants within 16 months, starting with The Hunter, which was immediately successful. Shahrazad was already in operation when I came on board, but needed more help, so we closed it, renovated, and relaunched with new menu focusing on pure Lebanese cuisine. With large organisations, getting something done can take a lot of time and effort, presentations, tastings etc, but with independent restaurants it can be almost instant – show the team, they get it, done!

MH: The Hunter is a Mediterranean seafood and grill concept, our first real opening and my baby, showcasing dry-aged steak, cooked on a charcoal Josper oven, and so drawing on my speciality. We did our market research and were confident we could introduce a high quality product. We nailed it, primarily thanks to word of mouth. Shahrazad is pure Lebanese cuisine, with high-end ingredients imported from the Middle East and around the world. Chutney, our modern Indian restaurant, was successful from day one. The clientele is mainly Chinese, and we had to adapt for this local market, making dishes slightly less spicy, with high nutritional value, reduced fats, zero food additives and a focus on natural richness. During initial discussions with the chef I told him to look at the healthy, slim people down on the street, and said that we can’t serve them spicy, fatty food! It also features a charcoal oven, which is one of my trademarks. Maison Du Mezze is a little out of town, offering Mediterranean-Lebanese-Middle Eastern cuisine

至於我們的時尚印度餐廳 Chutney，從第一天開業便大受 歡迎。餐廳的客人大部分都是華人，為了配合本地市場，我們 需要避免菜式過份辛辣，並且提供富含營養、較少脂肪、不含 食物添加劑，以及注重天然食材的菜式。在最初與大廚討

Maison Du Mezze，則提供 以開放式炭燒烹製的地中海 - 黎巴嫩 - 中東美食，同樣得到客 人的青睞。假如沒有一眾營運夥伴齊心合力，以及身邊傑出團 隊和出色廚師的協助，我絕對無法取得今天的成績。我們懷著 相同的願景和理念，在彼此扶持下經歷了高低起跌，最終建立 了屬於自己的品牌和特色。

FT: 你可否分享一下心目中的未來計劃？ MH: 我們將會因應目前的餐飲潮流推出不同的項目。擁有壯麗 海景的全新 Mulino Mediterranean 餐廳及酒吧，已剛在尖沙 咀開幕；同時亦正在籌備一間糕點和甜品概念店。整體而言， 我希望能夠運用優質食材、現代烹調技巧以及配合本地市場的 口味，再加上盡可能保持菜式的正宗味道，為香港的餐飲業帶

FT: Can you describe the concept for each of your restaurants?

I couldn’t have made it work without surrounding myself with a talented team and capable chefs

Kibbeh

cooked on an open chargrill, and has proved equally successful. I wouldn’t be here if its not from my business partner and surrounding myself with a talented team and capable chefs. Together, we worked through from highs and lows along with our vision and concept – creating our very own brand and style.

FT: Can you discuss any future projects you have in mind?

MH: We have upcoming projects tapping into current culinary trends. Our new restaurant, Mulino Mediterranean restaurant and bar with seaview, has just opened in Tsim Sha Tsui, while a pastry and dessert concept are underway. Overall, I want to influence change in the Hong Kong restaurant market, focusing on using high quality ingredients, modern cooking techniques and adapting local market flavour, while, maintaining everything as authentic as possible – for example investing substantially on things like chargrill cookers – we are gradually building our reputation.

FT: What is your favourite dish, and do you like to cook for pleasure?

MH: Rustic Italian style red wine beef stew – The Hunter makes a great one based on my recipe, using prime beef short rib and lots of sage and thyme. Yes, I enjoy cooking when I have time. I also like local Chinese barbeque style cuisine and vegetables.

來一些轉變，並且透過大量引入炭燒爐具等設備，逐步建立餐 廳的口碑。

FT: 你最喜愛什麼菜式，以及享受烹飪所帶來的樂趣嗎？

MH: 我最喜歡傳統口味的意式紅酒燉牛肉，其中 The Hunter 能夠按照我的食譜，再運用優質的牛肉排骨以及大量的鼠尾草 和百里香，炮製出這款美味的菜式。當然，閒餘時間我亦十分 享受下廚的樂趣。至於本地的中式燒烤風味美食和蔬菜，則是 我的心頭好。

Shahrazad

Go-To Dinners:

A Barefoot Contessa

Autumn comfort food that’ll have you craving for more

As summer comes to a close and autumn nights start drawing in – or not, depending on where you are in the world – many gastronomes turn their thoughts to cosy and warming autumnal dishes.

Much of the world is familiar with American chef and television presenter Ina Garten, best known for hosting 28 seasons (yes, you read that right), of “Barefoot Contessa” on the American Food Network. With another cookbook to be released over the next couple of months, “Go-To Dinners”, Garten shares lots more simple, fun and delicious recipes with her many fans.

These include comforting basics such as such as Mac and Cheese (always a crowd pleaser), nourishing dishes like Tuscan White Bean Soup and mouthwatering desserts including Beatty’s Chocolate Cupcakes.

Readers can expect recipes for quick on-the-go breakfasts, such as Overnight Oats, which have taken the internet by storm in recent years, easy one-pot dinners for the family like Chicken in a Pot with Orzo, and Hasselback Kielbasa (meat sausage from Poland) and much more. Garten was born to delight with these kinds of simple but satisfying dishes, and each one in Go-To Dinners is a winner.

Garten’s other cookbooks, “Modern Comfort Food”, “Make it Ahead”, “Foolproof” and many more have made her a New York Times bestselling author. Meanwhile, her long-term gig hosting “Barefoot Contessa” has won her five Emmy awards.

With Go-To Dinners, Garten shows us that inviting loved ones to share a meal is more than just about the food – it’s the sense of community and care shown. These easy and homely recipes will have us constantly flipping through the cookbook for more and we can’t wait to try out all the new creations.

夏天已接近尾聲，某些地方在入夜後正漸漸迎來陣陣秋意， 很多美食愛好者亦開始搜羅一些舒適暖胃的秋日菜式。

相信世界各地很多人都認識美國名廚兼電視節目主持人 Ina Garten，其中在American Food Network 上推出，合共 28 季（真是一個長做長有的節目）的「赤足伯爵夫人」 節目，更讓她一舉成名。Garten 即將在未來幾個月內推出 新一本烹飪書《Go To Dinners》，藉以與一眾支持者分享 多款簡單、有趣而美味的食譜。

這些食譜包括一些簡單且令人開懷的美食，例如芝士通心粉 （相信大家都會喜歡）、營養豐富的托斯卡納白豆湯，以及

Sweet Treasure of the Sea

Omega Seafood offers some of the cleanest and most delicious mussels in the world, boasting convenience and visual appeal

Mussels, whether prepared with pasta, paella or other dishes, or served alone with a wine-cream or other sauce, is one of the tastiest, most versatile and great value seafood products available.

Some of the finest mussels in the world can be found in New Zealand, the home of green-lipped, or Greenshell Mussels. Farmed in the pristine waters of Marlborough Sounds, South Island, Omega Seafood has a reputation for producing some of the best quality mussels on the market.

The secret to New Zealand – and Omega’s – superb mussels, is partly the habitat, with shellfish grown sustainably on ropes suspended in coastal water, causing minimal habitat disruption. New Zealand’s Greenshell Mussels have subsequently been judged one of the

most ocean-friendly seafoods in the world by the USA’s renowned Blue Ocean Institute.

From sustainably managed brood stocks, Greenshell Mussels feed by filtering algae and other plankton, improving the quality of the surrounding water. Omega carries out ongoing sampling for E.Coli, salmonella and listeria, meeting the highest global standard for food safety, including USFDA, HACCP and EU accreditation.

Omega offers cooked, portion-controlled units of Greenshell Mussels in 500g and 1kg pouches. With a 12-month chilled shelf life or 24 months frozen, restaurants and other F&B establishments can provide the presentation and preparation options of fresh shellfish, without the time, wastage and food safety concerns.

The care and attention the company invests in every element of the production process adds to the quality of Omega Greenshell Mussels. Shellfish are washed, scrubbed and partially de-bearded, before being bagged in a USFDA approved, non-BPA plastic pouch, vacuum packed, and pressure cooked at high temperatures.

They contain no added flavours, preservatives or additives, retaining only the fresh natural taste, are healthy, low fat and sugar, while high in protein, and a good source of omega 3. Their sweet, mild flavour complements many cuisine styles and applications, They can be served chilled or prepped like live, while their distinctive emerald shell adds attractive visual appeal to a plate.

Omega

採樣，確保符合全球食品安全的最高標準，包括取得美國食品 藥物管理局、危害分析重要管制點和歐盟的認證。

Omega 提供的綠殼青口經已煮熟，而且品質始終如一，顧客 可選擇500克或1公斤袋裝。這些產品擁有12個月的冷藏保質期 或長達24個月的冷凍保質期，因此餐廳和其他餐飲場所能夠以 新鮮貝類食材入饌，而無需擔心時間、浪費和食品安全等方面 的問題。

另外，

Omega 對生產過程中的每一個環節嚴以監控，以提升 其綠殼青口的質量。貝類海產經過清潔、擦洗和部分去鬚， 然後裝入塑膠袋中進行真空包裝。Omega使用的塑膠袋獲美 國食品藥物管理局認可，不含BPA。而青口其後會在高溫下加

推出的青口不含人工香料、防腐劑或添加劑，只保留

Man with a Sweet Plan

Goh, Angliss Singapore Executive Pastry Chef, has an ambitious vision for pastry and bakery which goes far beyond simply developing new recipes (although he’s on that as well). And don’t forget the chocolate room…

Photography courtesy Angliss Singapore

FT(Foodtalk): Do you remember when you first realised you had ability and interest in bread and pastry? What are your earliest memories of baking?

BG(Ben Goh): My first memory of baking was when I was 12 years old. My grandmother used to bake traditional kueh lapis during Chinese New Year to give to friends and family members. She would give me $10 as pocket money for helping her in the kitchen.

FT: Earlier in your career you held several general culinary positions, only later specialising in pastry. At what point did you realise it was your true calling?

BG: From the very beginning of my journey, I chose pastry. Why? Purely for my love of eating cake!

FT: You have held senior pastry roles at InterContinental Singapore, Shangri-La Hotels and Resorts in Guangzhou and other prestigious properties. Can you sum up what that experience taught you?

BG: Being luxury as well as flagship hotels, they taught me what it takes to work in a large organisation as well as standard operating procedures. These included the importance of running our operations smoothly, and how crucial good communications are.

FT: You are working to develop Angliss’ own bakery. What is your strategy and what do you see as your priorities?

BG: I have three main priorities. The first is to introduce the best pastry and bakery ingredients to Angliss. The second is to create and establish a pastry and bakery sales team. The third is to upgrade our kitchen, including building a dedicated chocolate room.

FT: You work extensively in research & development, creating recipes and new products. Can you give us an idea of any successes – and failures? And how do you maintain consistency when dealing with such a wide range of products?

BG: I believe there is no such thing as a failure; everything we do creates an experience which we can learn from. One such example would be the seaweed butter croissant I developed. After many attempts it became a successful recipe, where I mixed the seaweed with the butter sheet, not just sprinkling the seaweed on top of the croissant. In terms of consistency, at the risk of repeating myself, creating a standard operating procedures is very important. Also, to keep on training as well as working on our basics is the key.

FT: You lead several chefs in Angliss’ pastry department, covering both bread and pastry. Do you enjoy leading a team, and what is your management approach?

BG: It’s great to lead a team, I treat them like my younger siblings, especially in this day and age. It’s good to have a close-knit team where we can share and learn information and techniques from each other, as well as exploring new brands, which are continuously

and emerging. Taking a page out of our Managing Director Angel Ding’s book, having an open door policy allows me and my team to be much more creative and communicative.

You are also valued for your enthusiasm in sharing your professional knowledge and experience with your team. What are the key skills you value and instil in trainee pastry chefs?

BG: It’s very simple. Keep working on your basics, don’t stop learning and keep asking questions.

FT: You have won many awards primarily in pastry and dessert competitions, including Gold in IKA Culinary Olympics 2020 and Pastry Chef of the Year in World Gourmet Awards 2019. Why are these important to you and what’s the key to success?

As these awards are internationally acclaimed and have high judging standards, winning them is no small feat.

top of the confidence it gives me, it also provides validation of some sort, not only to me but to my peers and the company which has supported me. All the years of training and learning have paid off.

FT: Desserts and pastries are bigger than ever in Asia. What trends and developments do you anticipate over the next couple of years? And what’s your all-time favourite dessert?

In the next couple of years, the trend I foresee will be more on healthy options, sugar-free as well as vegan desserts. And in terms of my favourite dessert, I can’t just choose one! For me it will be black forest gateaux and the Chinese dessert mango pomelo sago.

FHA Back with a Vengeance Bigger and Better Than Ever

After a four-year hiatus, Food & Hotel Asia is finally back. Angliss Singapore participated as an exhibitor with a showcase of over 40 brands, enjoying huge visitor engagement

Ithas

been a long wait for the return of Food & Hotel Asia (FHA), with an original two-year interlude becoming four interminable years. Angliss Singapore is a regular exhibitor at FHA, and we were beyond excited to be back and able to take part in the event this year.

As one of Asia’s key F&B events, FHA is the best platform for us to feature new-to-market innovations, obtain customer feedback, form strategic alliances and carry out first-hand market research. After the long drought caused by COVID-19, we feel that face-to-face connections are more important than ever before, and FHA was a great way for us to meet new partners and customers alike.

FHA 2022 saw 50,000 registered visitors, and our booth was one of the event’s hotspots. With over 40 brand partners to display, there was never a dull or quiet moment; crowds of people came and went while the kitchen was busy with live chef demonstrations. These were particularly special as we caught up with various chefs and saw how they used our products in their culinary creations. The bustle drew quite the crowd in, and the artistic product displays designed by our team truly elevated and highlighted the unique character of each brand.

was a truly memorable event and great success. Thank you to the Angliss team, our partners, and all the chefs involved for helping us make this one to remember for years to come!

更吸引了大批訪客駐足觀賞。另外，我們亦特意訪問了多位 廚師，以了解他們如何運用我們的產品來創作出各種美食。

此感謝安得利團隊、一眾合作夥伴，以及所有參與的廚師， 讓安利得能在這次活動中再創佳績！

The Source of the Sauce

the cuisine of the Middle East and surrounding regions

to grow in popularity at an exponential

many people

to identify what kinds of dishes originate from which countries

story

issue is with Mohamed Hegazy, Culinary Director of Chess House restaurant group in Hong Kong, and someone who knows the culinary landscape of the Middle East and surrounding regions –particularly north Africa and the Mediterranean –better than anyone.

Mohamed has several restaurants serving what many people would describe as “Middle Eastern cuisine”, including the highly-rated Shahrazad Lebanese Dining Lounge & Bar. During our conversation we took the chance to ask him to explain how to differentiate the food of individual countries throughout the region.

Mezze (Getty Images_ jchizhe)

“In the Middle East countries of Cyprus, Lebanon, Syria, Iraq, Iran, Israel, Jordan, Saudi Arabia, Kuwait, Qatar, Bahrain, UAE, Oman and Yemen you will find more classic dishes, featuring mezze, doner kebabs, houmous and chargrilled meats,” he explains.

Other dishes and ingredients found throughout these countries include olives and olive oil, chickpeas, pita and other breads, dates, honey, sesame seeds, rice, spices such as sumac and herbs like mint and parsley. Popular dishes include, mulukhiyah, falafel, yogurt, baklava, shawarma and dolmas.

Mohamed went on to clarify that countries of The Gulf Cooperation Council, comprising Bahrain, Kuwait, Oman, Qatar, Saudi Arabia and the United Arab Emirates, are more Indian influenced. Here you will discover meat, fish, and rice as staples. Lamb and mutton are popular, but goat, beef and even camel meat can be found.

Meanwhile cuisine from North Africa – Algeria, Morocco and Egypt – is more Mediterranean in its makeup. Couscous is ever-present, as is b’stilla, a sweet and sour pigeon pie, stuffed with onions, spices, almonds, and eggs, and tajine, a mutton or chicken stew, with onions and spices. Ful medames is a national dish in Egypt, popular street food of fava beans served with a soup-like mixture of garlic, onions, peppers and boiled eggs.

(sumac) 等香料以及薄荷和 香芹等香草。而深受大眾歡迎的菜式還包括錦葵湯 (mulukhiyah)、油炸鷹嘴豆餅 (falafel)、乳酪、果仁蜜 餅

美食，在選材方面會更具地中海色彩。除了著名的古斯 米 (Couscous) 外，糖醋鴿肉批(B'stilla) 亦廣受歡迎， 皆因當中填滿了芬香撲鼻的洋蔥、香料、杏仁和雞蛋 餡料。另外，還有一種以塔吉鍋 (tajine) 慢火煮燉的羊 肉或雞肉菜式，當地人更會在烹煮時加入洋蔥和香料。 此外，蠶豆餐 (Ful medames) 可說是埃及的美食 代表，在當地大街小巷都能找到，若配以大蒜、洋蔥、 辣椒和烚蛋，味道更令人一試難忘。

Health on a Plate

Eatology’s classically trained Chef Jean Charles Devillard shares his passion for healthy eating, and how Eatology – a one-stop shop for healthy meal plans –is winning the hearts and taste buds of its customers

The past few years has seen an exponential rise in the number of companies offering premium, tailor-made meal programmes, delivering delicious, nutritious directly to clients’ homes and offices.

One of the leaders in this growing market is Eatology. Employing renowned chefs and dietitians, and freshly cooked every day, Eatology’s recipes are designed to help users reach their goals, whether that is losing weight, boosting energy levels or staying healthy.

Chef Jean Charles Devillard believes his French culinary background and experiences in various boutique restaurants and hotels in Hong Kong have been the greatest asset to Eatology.

“Hong Kong is a multi-cultural city where I can get creative ideas working with people from all around the world, learning from each other, and exchanging culinary ideas. Eatology is where I utilise my experience and passion for French cuisine. It is also about precision. We are on a mission to deliver high-quality meals to meet clients’ nutrition goals.”

Eatology offers a range of plans to choose from, including Keto, Paleo, Gluten-Free, Lighter Delights, Vegetarian, Mediterranean, Asian and specially designed fitness plans such as the F45 Challenge and Optimal Performance plans to align with fitness goals. Clients can choose the number of calories and meals desired for each meal plan. Some of the dishes on offer include Hawaiian sesame crusted tuna with smashed avocado, marinated corn-fed chicken breast in walnut miso, and Thai basil beef larb salad.

So was it challenging at first to have to design recipes which had to be as healthy as they were delicious? Does the company have to think outside the box? “At Eatology, we believe a healthy diet should be as tasteful and diverse as possible. To provide such a variety of meal programmes while fulfilling client requests in terms

接受過傳統烹飪訓練的 Eatology 大廚

Jean Charles Devillard，分享了他對健康飲食的

看法，以及一站式健康膳食規劃公司 Eatology

如何贏得客人的青睞，讓他們吃得津津有味

過去幾年，專門定製優質膳食計劃，以向家庭和辦公室客戶直 接送上有營美食的公司，正以幾何級數急速增長。

在這個不斷發展的市場中，Eatology 是其中一間頂尖的公司， 旗下擁有多位著名的廚師和營養師。他們每天致力提供新鮮烹 調的食物，並透過設計各款餐單來協助客人達到減輕體重、提 升精力，或是維持健康等目標。

大廚 Jean Charles Devillard 認為，他的法式烹飪背景以及在 香港不同餐廳和酒店所累積到的工作經驗，都能協助Eatology 持續發展。

「香港是一個擁有多元文化的城市，讓我有機會在工作中與來 自世界各地的人合作，從而得到很多創新的靈感，並且能互相

of food allergies and restrictions can be challenging sometimes. On the bright side, we always find the best solutions that we can.”

And why does Chef Jean think Eatology has been so successful? “We credit our success in the market to the quality of our meals and service. We stand behind each meal we prepare every day, and take pride in the high quality of our meal plan service to Hong Kong citizens who live busy lifestyles yet take care of their health and well-being. They can now enjoy healthy meals directly delivered to the home or office.”

And how about the Eatology’s R&D process? How often are new dishes added? “The R&D process is ongoing, adjusting recipes or changing ingredients in the recipe to tailor client requests while maintaining the taste, texture, and nutrition values they value. I am very proud of the spirit of teamwork at Eatology to win the hearts and taste buds of our customers.”

質。我們用心準備每天的膳食，並且因能夠為生活繁忙卻依然 注重健康的香港人，帶來優質的膳食計劃而感到自豪。現在， 客人即使安坐家中或辦公室內，亦能享用到我們直接送到的健 康膳食。」

Eatology 如何進行研發工作？你們每隔多久會加入新的菜式？ 「我們一直努力從事研發工作，並且調整餐單或者更改食材， 以適切配合客戶的要求；同時，我們亦努力維持客人一直重視 的食物味道、口感和營養價值。對於能夠在 Eatology 中體驗 到團隊合作精神，以贏得客人的青睞，讓他們吃得津津有味， 我感到相當自豪。」

Ketolight meal plan

Eatology meal plan

Valued Team Members Retire

Years of

Johnny

today, he has been our pivot man, our big brother and a role model to many of us, as well as a trusted partner to our clients and mentor to new colleagues. We are blessed to have had his leadership. His can-do spirit and positive attitude during stormy times has led us to reach triumphant moments. His passion in the pastry industry, profound knowledge, and professional service are treasured by all at PastryGlobal. We all hold dear the inspiration and friendship Johnny has brought, and wish him smooth sailing after his well-earned retirement.

Mike joined the PastryGlobal founding team in 2007, focusing on both the Hong Kong and Macau markets. After a long-standing tenure of 15 years, he retired earlier this year. The PastryGlobal team and partners appreciate Mike as a hardworking, committed, and friendly colleague, and his dedicated contribution was integral to our development. We appreciate Mike for all the knowledge and experience he shared, and wish him a happy retirement.

On behalf of everyone in PastryGlobal, we wish Johnny and Mike the very best, look forward to seeing them at their leisure and shopping at foodtalk!

人物，像哥哥一樣親切地對待大家，亦是我們一眾同事的 榜樣。而他在我們客戶的眼中是一位可靠的合作夥伴，對於新 入職的員工而言則是一位值得信賴的啟蒙老師。我們很感謝他 帶領大家邁步向前。Johnny 一直堅信「有志者，事竟成」， 而且他在艱難時刻仍能抱持正面積極的態度，帶領我們取得重 大成功。他對烘焙業界充滿熱誠，亦具備淵博的知識和專業的 服務精神，絕對是嘉寶不可多得的領導。我們很感激 Johnny 為公司帶來的啟發和靈感，也十分重視他與我們之間的情誼， 在此祝願他在辛勞工作過後，能好好享受退休生活。

Mike 則於2007年加入嘉寶的創始團隊，致力開拓香港和澳門 市場。在工作了長達15年後，他於今年年初正式榮休。嘉寶團

An Alternative Search for a (Delicious) Health High

Cannabidiol, more commonly known as CBD, is finding its way into a variety of F&B products, with the industry predicted to be worth as much as US$20 billion within two years

Cannabidiol (CBD), a chemical compound that can be found in both in both hemp and cannabis plants, first started becoming popular a few years ago as an ingredient in beauty, health and wellness products, primarily oils, balms, serums, creams and supplements.

An extract of the cannabis sativa plant, CBD has been around for as long as marijuana, but unlike tetrahydrocannabinol (THC), which is also present in weed and does have an psychoactive effect, CBD does not make consumers ‘high’.

What it does do, is help reduce sleep disorders, manage anxiety and depression and promote mental wellbeing, allegedly even benefiting those suffering from Alzheimer’s, Parkinson’s, epilepsy and cancer. It is anti-

大麻二酚，被簡稱為 CBD。目前，世界有不少 地方的食肆正在研發將大麻加入到餐單當中， 業界亦預計大麻食品的市值將會於兩年內升至

inflammatory, antioxidant and effective in improving skin health.

The past couple of years, however, have seen CBD cropping up increasingly in F&B products. According to media reports, there are as many as 1,000 CBD-infused foods and beverages now available, again with an emphasis on health and wellness. It is widely reported that the total global CBD market could hit the $20 billion mark by 2024.

So if you want to get this near-mythical goodness into your system via delicious flavours, what kind of thing should you be looking out for? For a start, there is a plethora of beverages, including coffee, juices and sodas and alcoholic drinks, including beer and wine.

Meanwhile, CBD-loaded snacks include Lulu's chocolates, infused with 80mg Colorado hemp, A Boring Life which offers a variety of products like CBD-infused nuts, honeys and hemp extracts (even dog treats!) and KIVA Confections, which produces a variety of CBD-infused sweets and snacks, from chocolate bars and bites to gummies and mints.

Show

Aben Lee, Founder of Butterful & Creamorous bakery, is responding to evolving societal norms in China by taking his products to the next level, such as displaying them in cabinets like jewellery. With nine stores, and plans for 30 more by 2023, the strategy appears to be working.

FT(Foodtalk): Can you tell us a little about your career, and why you have focused on bread and pastry?

Lee): I have had a strong interest in bread since I was a child. To me, it is not only food, but an attitude towards one's needs and lifestyle, and an important source of happiness. I am a foodie myself and an Aquarius, so my ideas are more changeable. When I work, I have a lot of enthusiasm and freshness, which I bring to our brand. The

Photography

Butterful & Creamorous

bread we sell is unique. As an integrated brand, we do not want to be a single category, having bread and desserts, so that consumers can choose a variety of products with the characteristics and representativeness of different countries. There is also a lot more potential to explore bread and desserts. One of our slogans is “multi-country multi-flavour”, meaning different types, flavours and production methods.

FT: Would you describe Butterful & Creamorous as a Korean baking concept? If so, what is the model? What makes it different, or special?

AL: Butterful & Creamorous is actually a very international baking concept. Every bakery that makes croissants needs butter! In the Korean cultural context, many consumers order a cup of coffee and a small dessert. However, in China, consumption is completely different, with people more inclined to order a variety of breads and desserts. Especially in the first and second-tier cities, consumer demand for bakery products is very high, not just through necessity, but a combination of social and fashion factors. Our positioning is a “French Light Luxury Baking”, which was born in response to the needs of consumers. Our R&D team continuously integrates and innovates with local taste, to produce new French breads that meet the needs of Chinese people. Our coffee and drinks are part of the brand's track expansion.

FT: The bread and pastry market in China and worldwide is huge, and shows no slowdown in popularity. With the variety of products on offer, how did you come up with new ideas you were confident would capture consumer attention?

AL: Our positioning of the brand is that B&C is not just a bakery, but great products handmade by craftsmen using good raw materials. We believe the core point is the emotional needs of consumers, which we must meet with other accessories. Our store design has created a jewellery showcase design concept for a bakery brand for

從而為消費者帶來各具特色，並且能代表不同國家的產品。 目前，我們在研發新麵包和甜品方面還有很大的發展空間， 而其中一個口號是為客人送上「世界各地層出不窮的口味」， 當中包括透過各種生產方法，來製作不同類型和味道的烘焙

FT: 你認為 Butterful & Creamorous 是一個韓式的烘焙 概念嗎？如果是，韓國的模式是什麼樣的？是什麼令其與眾

AL: 事實上，

& Creamorous

Customers … have grown up eating traditional Chinese pastries and can really tell what brand of cream you use, and whether the raw materials are good quality. Whether younger or older, they are getting used to new tastes and innovations, every day

the first time, creating the style of the light luxury brand and emphasising brand positioning. This empowers the product with more sense of value for consumers. We feel this is an innovation in our brand positioning. In addition, our innovative green carrier bags have become the new fashion in food packaging in China.

FT: Can you explain about ‘All things can be Croissants’, and why it is “the soul of B&C products”? You have said that it “represents our ultimate pursuit and exploration of food”.

AL: Unlike many other well-known brands that focus on Japanese-style bread, croissants are the soul of our B&C brand. To create product differentiation is at our core and a crucial point. We choose to focus on the puff pastry category that has not been widely exploited in the market, and mainly focus on croissants. Puff pastry allows for very delicate products, which conveys the true meaning of our brand. We were the first to combine fruit and cream in a croissant product, as well as in fruit puffs, and are pioneers in bringing meal characteristics to bread products, such as our wellington steak buns and croissants. Our products are also influenced by Italian ciabatta, German alkaline water bread, and Japanese-style pastries.

FT: China’s younger consumers are very fashion driven, especially women. How do you target this market, while ensuring products are attractive to more traditional tastes?

AL: We can innovate and integrate local taste on the basis of following the principles of French baking to create new breads. Tastes are evolving, especially in Shanghai. Older female customers, especially those in Shanghai, have grown up eating traditional Chinese pastries and can really tell what brand of cream you use, and whether the raw materials are good quality. But whether younger or older, they are getting used to new tastes and innovations, every day. While mainly women, our client include 18-yearold students, fashionable young people, to 35-year-old white-collar workers and even older people who are the mainstream consumption group. We are also educating the next Z generation.

裝潮流指標。

FT: 你曾經說過「所有產品都源自牛角包」，它「代表著我 們對食物的終極追求和探索」。你可否解釋一下這句說話的 意思？為什麼牛角包是「B&C 產品的靈魂」？

AL: 有別於其他專注於製作日式麵包的知名品牌，對 B&C 來說，牛角包才是品牌的靈魂。我們的核心理念和目標，是給 客戶帶來與眾不同的體驗感和能記住我們品牌的代表性產品。 因此，我們選擇提供市場上較為少見的酥皮類糕點，其中更主 力製作牛角包。酥皮糕點是一種相當考功夫的美食，因此能表

FT: Your culinary concept is reflected in the name, Butterful & Creamorous, so do you feel that many consumers are looking for a touch of luxury and indulgence in their daily lives? And can you explain what is meant by “the concept of jewellery space brought into the baking brand”?

AL: Our customers are looking more for a sense of satisfaction, which we hope they can experience not only through the quality of the products, but also by our stores, which offer an immersive experience. According to feedback, consumers enjoy a pleasant visit from start to finish. “The concept of jewellery space brought into the baking brand” means we creatively introduce the jewellery concept into the bakery brand, using jewellery displays to treat every piece of bread as highly precious. This in turn offers consumers a stronger sense of value.

FT: You have developed recipes in collaboration with European baking masters – can you describe what has come from these partnerships? How about your R&D process generally?

AL: The R&D cooperation with European baking masters has made us more professional and given us a fuller and richer perspective in terms of product development. However, the European model cannot be replicated

French lychee cream pie

exactly and applied in China. Localisation improvements must be made when creating corresponding products to cater to the tastes and preferences of Chinese people.

FT: B&C also offers European breads, “special” coffee and original molecular fruit drinks – can you explain a little about these products, how you select them and how they fit in with your brand positioning?

AL: The choice of European breads is largely due to their richness – French baguettes and Italian ciabattas, German rye bread and bagels, and of course croissants. With many different products and new additions arriving all the time, consumers can explore different products every time they visit. I put great emphasis on quality, so I want to make drinks more authentic. We sell fruit juices with fresh cherries, strawberries and grapes. For coffee, we mainly offer single-origin espresso, which is more compatible

FT: 一直以來，你都與歐洲的烘焙大師合作製作食譜。你可否

Strawberry croissant

bakery market

with our brand. Our brand has three keywords – world, redefine and luxury. ‘World’ represents our multi-country, multi-flavour approach, ‘redefine’ embodies our desire to create a benchmark brand, while ‘luxury’ represents the ultimate sense of experience.

Where do you see yourself taking the brand over the next few years?

The bakery market has always demonstrated rapid brand evolution, which, enhanced by the improvement of Chinese people’s living standards, will see demand only increase. I am very optimistic about the bakery sector and its development prospects. My positioning of B&C has always been a luxury brand in the industry, and I hope to continue to innovate, extend its life cycle as long as possible, and go to more cities in the next few years. Currently we have nine stores, and plan to develop to 30 direct stores by August 2023, mainly in Shanghai, Jiangsu, Zhejiang, Chengdu and Beijing.

「重新定義」體現出我們致力將品牌建設成業界標準； 而「高級輕奢」則代表為客人帶來極致的體驗。

FT: 未來幾年，你認為自己能帶領品牌邁向什麼目標？ AL: 在烘焙市場，品牌的發展不僅日新月異，客人的要求亦隨 著中國的生活水平得到改善而不斷提高。我對烘焙市場的前景 感到相當樂觀。B&C 一直在烘焙市場中定位為高級品牌，我希 望能夠繼續創新，盡量延長品牌的發展周期，並且在未來幾年 能夠進軍更多城市。我們現時共有九間分店，並計劃在 2023 年 8 月前，在上海、江蘇、浙江、成都和北京開設 30 間直 營店。

French

Sweet French Summer Journey

Angliss Xiamen joined hands with Boiron and Cacao Barry to present a summer feast in Quanzhou

Xiamen recently partnered with two wellknown international brands, Boiron and Cacao Barry, to present customers in Quanzhou with delights for the eyes and taste buds.

Angliss

Held in Quanzhou for the first time, the sharing session saw more than 120 top regional bakeries, hotels and catering brands attend to enjoy demonstrations from master chefs, discussions on various topics and a lucky draw.

Through this event, customers in Quanzhou gained a better understanding of Angliss’ one-stop service through the introduction made by Alex Zhang, General Manager, Angliss Xiamen Food Service Co. Lloyd Hamon, a dessert master from Boiron, gave a wonderful demonstration to offer customers featuring both his professional culinary skills and great sense of humour.

At the end of the event, all participants agreed they had a better understanding of how to apply specific flavours of Boiron products, as well as mastering key techniques and learning the secrets of great presentation. Angliss Xiamen was warmly congratulated for its professionalism in hosting a successful event.

本次活動為廈門安得利在泉州地區的首次分享會，邀請了泉州 區域約120多位最優質的烘焙、酒店以及餐飲客戶。分享會內 容包括安得利自我介紹、名廚演繹、自由討論以及幸運抽獎等 環節。

泉州地區的客戶透過本次活動對安得利有更多的認識，還有 廈門安得利總經理張青國先生的專業介紹，客戶們對安得利的 一站式服務有了更加深刻的瞭解，對廈門安得利的信任度更是

Lloyd Hamon的精彩演繹亦為客戶們帶

The Beauty of Butter

Angliss Shenzhen wows participants with Échiré butter at conference

Angliss Shenzhen recently successfully organised a Butter Product Exchange Conference for Échiré butter. At the event, representatives of various bakeries and hotels, and other various catering industry practitioners were invited to Maison Rong, Angliss Shenzhen’s banqueting space, to enjoy the outstanding butter.

Échiré has been growing in popularity among Meilleur Ouvrier de France (MOF) dessert and bakery holders, and the exquisite product amazed every customer at the conference. The Angliss Technical Team specially prepared a variety of creative and delicious products, among which the classic palmiers and croissants made with Échiré butter were well received. Meanwhile, the savoury pastries jointly created by Eric Song, Pastry Technical Consultant, and Chris Wang, Western Technical Consultant, also left a deep impression on everyone.

In the future, Angliss Shenzhen will continuously strive to provide customers with professional technical support and inspiration for innovative dishes, as well as present more delicacies and new dining experiences.

Show, Tell and Taste

Angliss Shenzhen brought Angliss Discovery 2022 to Shantou for a successful sharing of superb culinary products from around the world

Shenzhen recently organised Angliss Discovery 2022 in Shantou, introducing a wide range of gourmet products to the city, which with an amazing blend of great food from all over the world and its own local delicacies, is renowned as a gastronomic capital.

Angliss

The two-day featured around 1,000 baked goods and meat products from a variety of world-renowned catering brands. These included New Zealand Silver Fern Farms beef, Cacao Barry chocolate, Hero jam and chestnut puree, Tiptree jam, the full range of President products, Boiron fruit puree, Échiré butter, Bega whipping cream, New Zealand Natural ice cream and Aldia jam.

2022 -

At its booths, the Angliss Shenzhen Technical Team used diverse types of first-rate ingredients to create exquisite bread, desserts, Chinese and Western dishes, snacks, coffee and other drinks for guests.

The dynamic event attracted many professionals in the hospitality, baking, catering and other industries, including well-known local hotels, chain restaurants, professional associations and trending cafes. Notable industry figures were also invited to participate, including members of the Shantou Catering Industry Association, Chef Ye Fei, the Teochew cuisine master and ambassador for Chaoshan food culture, and Mr. Lin Zhenbiao, a Chaoshan food writer.

Customers who paid a visit to Shantou enjoyed a useful and profitable experience at Angliss Discovery 2022, with the opportunity to explore internationally renowned catering brands and sample delicious dishes made with their exquisite ingredients. With the support and coordination of all Angliss colleagues, teams and guests, the event was a roaring success.

在不同展位，安得利深圳技術團隊利用多款優質食材為大家製 作出精美的麵包、甜品、中西餐、小食、咖啡飲品等供客戶們

這場彙集了世界各地優質食材的夏日美食之旅，吸引了眾多 酒店、烘焙、餐飲等業界之專業人士，包括當地知名酒店、 餐飲連鎖、專業協會、網紅餐廳等等。還有汕頭市餐飲行業協 會各成員、傳播潮汕美食文化的潮菜大師葉飛潮菜、知名潮汕 美食作家林貞標等眾多精英雲集。

The Fullerton Ocean Park Hotel Hong Kong opens signature Cantonese restaurant

Jade, The Fullerton Ocean Park Hotel Hong Kong’s new Cantonese restaurant, has opened under the leadership of Michelin-starred executive chef Lai Ching Shing. The 230-seat restaurant combines modern techniques and traditional flavours to elevate Chinese classics. It also embraces the rich heritage of the quaint Aberdeen Fishing Village with the use of locally and regionally sourced sustainable seafood. www.fullertonhotels.com/fullerton-oceanpark-hotel-hongkong/dining/restaurantsand-bars/jade

香港富麗敦海洋公園酒店的招牌粵菜餐廳開幕 香港富麗敦海洋公園酒店的全新粵菜餐廳「玉」，在米芝蓮星級行政主廚 Lai Ching Shing 的帶領下隆重開業。這間設有 230 個 座位的餐廳，將現代烹調技巧和傳統味道結合，令經典中菜的味道更上一層樓。此外，在坐擁香港仔漁村古色古鄉的美麗景色下， 餐廳更提供了另一番體驗 - 以可持續方式捕撈的本地及區內海鮮菜餚。

The Londoner Hotel wins Best Restaurant in Asia Pacific title

The Residence, an exclusive club for guests of The Londoner Hotel, has been named ‘Best Restaurant in Asia Pacific’ at The International Hotel & Property Awards 2022. Spanning over 1,100 square metres, The Residence was created by Alan Chan Design Company. It is divided into

rooms, inspired by classic London houses and the homes of famous British

Black Sheep Restaurants gives 40-year-old monument new life

Hong Kong-born hospitality team Black Sheep Restaurants has opened two restaurants, Magistracy Dining Room and Botanical Garden, at The Magistracy, a declared monument which has been dormant for over 40 years. Helmed by Michelinstarred executive chef Matthew Kirkley, Magistracy Dining Room is inspired by classic London restaurants. Opening in three phases, the venue will be home to multiple venues, operated by a team of

Black

Delicious USA 2022 celebrates U.S. food products with local chefs

Homegrown plant-based gourmet brand reimagines Chinese cuisine

food brand Plant Sifu

of the city’s

Chinese restaurants to present a culinary campaign

a range of reinvented classic dishes utilising the company’s plant-based pork, which incorporates its AROMAX proprietary pork fat

The brand aims to to revolutionise Chinese cuisine with its

aware and health-conscious ethos,

most popular animal

with

Bar Nineteen12 reopens with crafted cocktails and light bites

just off the lobby of the iconic The Beverly Hills Hotel in Los Angeles, Bar Nineteen12 is open for the first time in over two years, featuring a new menu and soft redesign. Guests

views overlooking the pool and palm tree skyline while sipping on cocktails and tasting California cuisine from executive chef, Pedro Contreras. www dorchestercollection com/en/los angeles/the beverly hills hotel/restaurants bars/bar nineteen12

Bar Nineteen12 重新開業，為客人呈獻精心調製的雞尾酒和各式小食 位於洛杉磯地標比華利山酒店大堂的 Bar Nineteen12，經過兩年多後再度開業。餐廳以柔和的室內設計風格示人，並為客人帶來全 新的餐單。在夕陽的映照下，客人可以一邊欣賞種滿棕櫚樹的泳池美景，一邊品嚐由行政主廚Pedro Contreras 用心炮製的各式雞 尾酒和加州美食。

Food Folks relaunches with authentic taste of Singapore

is welcoming back visitors for an uniquely local dining experience with new food stalls and more local retail brands at Food Folks – an award-winning retail space which provides a launch pad to help local retail food products and F&B brands grow and establish their brands. The heritage retail-food hall

over 80 food stalls, 100 retail brands and 2,000 local products.

The Food School Bangkok set for October opening

Food School Bangkok,

Community’

Sixth Annual Global Culinary Travel Awards names 10 Winners of Excellence

The World Food Travel Association has announced the winners of its 2022 Global Culinary Travel Awards to recognise excellence and innovation in culinary products and experiences for travellers. This year’s winners include Spa Eastman (Quebec, Canada) for Best Emphasis on Wellness & Health in Culinary Travel, Vegan Travel Asia by VegVoyages (Nepal) for Best Use of Sustainability in Culinary Travel and others. www.worldfoodtravel.org

第六屆年度全球美食旅遊大獎公佈

世界美食旅遊協會剛剛公佈了 2022 年全球美食旅遊大獎的得獎名 單，藉以表揚得獎者為旅客獻上美食和體驗所展示出的優秀表現和創意。今年的得獎名單包括最注重旅遊美食健康的

Woven by Adam Smith opens at Coworth Park

country house hotel Coworth Park

Woven by Chef Adam

Smith’s

familiar flavours

Hulbert

a

Other Branches

PastryGlobal Food Service Limited

Flat B, 6/F, Magnet Place Tower 2, 38-42 Kwai Fung Crescent, Kwai Chung, N.T., Hong Kong 嘉寶食品有限公司

香港新界葵涌葵豐街38-42號Magnet Place 2期6樓B室 T. +852 2494 1900 | F. +852 3145 0756 www.pastryglobal.com.hk

Miumi International Food Company Limited

Flat A, 4/F, Magnet

foodtalk 名廚坊

Shop 10, G/F Tower 1 Magnet Place, 77-81 Container Port Road, Kwai Chung, New Territories 香港新界葵涌貨櫃碼頭路77-81號 Magnet Place一期地下10號舖 T. +852 2615 0822 | F. +852 2615 0855

Hong Kong Island shop: G/F, 23 First Street, Sai Ying Pun, Hong Kong 香港西營盤第一街23號地下 T. +852 2615 0338 | F. +852 2559 3938

Kowloon shop: G/F, 21 Nanking Street, Jordan, Kowloon, Hong Kong 香港九龍佐敦南京街21號地下 T. +852 2615 9187 | F. +852 2615 9287 www.foodtalk.com.hk

Linson Global Seafood Trading Limited

47-51 Kwai Fung Crescent, Kwai

Gourmet Cuisine Hong Kong Limited

Flat A, 6/F, Magnet Place Tower 2, 38-42 Kwai Fung Crescent, Kwai Chung, N.T., Hong Kong 高美食材香港有限公司

香港新界葵涌葵豐街38-42號Magnet Place 2期6樓A室

T. +852 2494 1967 | F. +852 2439 5055

Lou Lou Food Market 47-51 Kawi Fung Crescent, Kwai Chung, N.T., Hong Kong 香港新界葵涌葵豐街47-51號 E: info@louloufm.com

Gourmet Partner (S) Pte Ltd

Pandan Loop, Singapore 128420

6602

Sweet la Vie 47-51 Kwai Fung Crescent, Kwai Chung, N.T., Hong Kong 香港新界葵涌葵豐街47-51號 T. +852 2494 1935 | F. +852 2615 2210 www.sweetlavie.com.hk

Miumi Japan Food (A Division of Angliss Singapore Pte Ltd) 232 Pandan Loop, Singapore 128420 御海日本食品有限公司 T. +65 6777 2112 | F. +65 6779 7666

Gourmet Partner (M) Sdn Bhd No. 12, Jalan Anggerik Mokara 31/48, Kota Kemuning, 40460 Shah Alam, Selangor, Malaysia T. +603 5122 6601 | F. +603 5121 0601

FoodPride

Natural and Organic Global Limited

Flat B, 4/F, Magnet Place Tower 2, 38-42 Kwai Fung Crescent, Kwai Chung, N.T., Hong Kong 安機源優質食材有限公司 香港新界葵涌葵豐街38-42號Magnet Place 2期4樓B室

+852

T. +852 2494

Bidfood Malaysia