Marriott APEC Cage-Free Egg Challenge 2023

APEC PLANT-BASED BATTLE 2021

Renaissance Phuket- Cage Free Egg station

Cage-Free Eggs

Our Company is committed to source responsibly 100% of eggs from cage-free sources by 2025, it is only 2 years away .

Marriott International defines cage-free as any eggs that do not come from hens in cages; hens must be able to perch, scratch, dust, bathe and lay eggs in a nesting area.

* Cage-free eggs may also be referred to as barn eggs.

** Hotels may choose to adhere to a country/region-specific cage-free egg certification.

Click here

Marriott International Cage-Free Egg Statement

APEC Cage Free Egg Challenge

CONGRATULATIONS !!

Winners:

• David Morell , Le Meridien Phuket

• Renaissance Phuket- Egg station + Stone egg

• Dedi Mustofa , Renaissance Bali Uluwatu

Runners up :

• William Khala , Westin Yokohama

• Li Huynh , JW Marriott Phu Quoc

• Apoorva Kunte , Westin Melbourne

( All top recipes are featuring in this inspiration look book ! THANK YOU, TEAM, for incredible work )

David Morell

Le Meridien Phuket Beach Resort - Thailand

Chef’s Story

“Kai Bhaam” is a traditional Thai snack, where egg is grilled in an open banana leaf boat over charcoal with various ingredients as desired We have transformed the dish into a true highlight dish for tea breaks, by using our organic freerange eggs and locally farmed white prawns, giving it two unique talking points

Kai Bhaam Goong Sod – Grilled Free-Range Egg

One organic, free-range farmed egg

One local Andaman white prawn

Diced white onion

Diced tomato

Spring onion rings

Light soy sauce

Oyster sauce

Pepper

Poached Egg” Pho

Iaminspiredby“TraditionalVietnamesePho”,whichrepresentsthebest ofmy culture,myidentity.Beefphoandpoachedegghasbeen Vietnamese“kithand kin”.Themoderntwistofthisdishissubmerging cage-freeeggyolkwithPho seasonings,theyolkismy“secret”catalyst meltingallofingredientstogether.

Theeggcookingtechniqueisminimizingtoenhancethe“fattiness”and ”freshness”ofthecage-freeyolkwhichisthemainstarofawholedish.

LiHuynh

JW

MARRIOTT PHU QUOC

Black Egg Yolk and Mushroom Filled

Raviolo with Garlic and Onion Puree, Red

Shallot Pickle and Hazelnut Beurre Blanc

Dewa Putu Ariwijaya

The St Regis Bali Resort / Bali

In this dish I want to combine the natural taste of egg yolks with the delicious and healthy flavor of Italian cuisine. Good quality of eggs are very important in this dish. If we choose the right eggs, the combination of flavour that we get will be richer and of course healthier.

Kevin B. Thomson JW Marriott Bangkok

This dish is inspired from a Thai savory egg custard called Kai Toon, which I ate when traveling through Thailand, very similar to charwanmushi, I have added a fresh herb salad and deep-fried cage free egg yolk in panko crumb, finished with a drizzle of chili oil.

Salli par Eddu (Egg with Potato )

)

A Parsi inspired wholesome dish made with the simplest ingredients, yet such a complex and heart-warming flavor. The crisp potato salli reminds me of the childhood memories, when my grandmother would cook this for us every Sunday.

Ashwin

Goa Marriott Resort & Spa , India

Apoorva Kunte

The Westin Melbourne, Australia

Inspiration was to create a luxe plate that showcases use of a humble ingredient like egg coupled with a topof-the-line product in the form of a WA lobster. I have used the cage free egg 2 times one in making a hollandaise while also as a soft paoched egg that brings in an umami mouth feel coupled with sherry hollandaise and café de parie butter.

Black forest French toast , Kirchwasser dunk, 80% dark whipped chocolate mousse,Aero chocolate crumble

Free range egg waffles ,Whipped vanilla bean ricotta, brulee banana, raspberries

Free range Organic Poached Egg, Scorched Baby spinach, Panfried Eggplant, onion paprika & cheese dust, braised Lentils

W.A LOBSTER 2 ways: Benedict and Poached

Yuri Yamaoka

JW Marriott hotel Nara

This is a cake that uses all cage-free eggs. Together with Nara`s local ingredients, this dish expresses the eggs that are loid with respect for the natural behavior of animals in their natural form.

“This was a winter inspiration from our last menu and our team learning and driving new inspiration from using our Sous Vide machine. We love the golden cage free egg which is cooked but so softly and it oozes through the pasta with hints of traditional Italian carbonara flavors. “

Paul Smart , JW MARRIOTT RESORT & SPA GOLD COAST

What is your inspiration for this recipe/initiative?

IwasinspiredtofusepopularFrench techniquewithatraditionalIndiandish andcurateamodernrecipethatwouldnot onlylooksensationalontheplate, but alsoshowcaseaplethoraofflavorsthat enliventheexperience.Also,this dishisa completerepresentationofacagefree eggeatenforbreakfast .

Beena Noronha

The St. Regis Mumbai

TRUFFLE ORZO

Pepes Tahu Telur –

Steam egg and silky tofu

Renaissance Bali Uluwatu

Dedi Mustofa

Chef’s Story

Inspired from classic traditional Indonesian dishes call Pepes tahu telur which is steamed marinated egg and tofu mixture wrap in banana leaves, we elevate the dish using our cage free chicken egg combined with house grown herbs and locally sourced ingredients carefully executed with zero waste philosophy .

Juan Antonio Rodriguez

Le Meridien Kuala Lumpur

Chef’s Story

Back to my early age, we have the chance of having fresh cage free eggs at home prepared “a la coque” with buttered mouillette (bread stick deep in butter and pan-fried) . The whole eggs were cooked 3 minutes precisely and then open on top. The mouillette were deep into the warm runny egg yolk …only real happiness! This recipe is my gourmet modern version of bringing happiness to the next level .

Enes Bahcivan Le Meridien

Maldives

What is your inspiration for this recipe/initiative?

The same boiling water that softens potato hardens the egg. It’s about what you are made of not the circumstances ……………

Egg-ceptional-Gourmet poached cage free egg

Stuffed Egg , potato & parmesan foam & caviar

Egg-ceptional Chawanmushi & the other 4 eggs

Chef’sStory

To combine the rich, umami, silky and smooth texture from the chawanmushi that made from the cage-free egg, crab meat and dashi with the other 4 eggs as a garnish and also to add complex flavors plus popping texture from the ikura,caviar, and tobiko.

Mandapa, a Ritz Carlton Reserve Ubud

Eli Fatmawardi

Taleggio fonduta, Cage free poached egg, Nakijin shiitake,

White truffle

The. Ritz-Carlton Okinawa/ Japan Marcello Mereu

Chef’sStory

Since I born in Italy, I wanted to make great combination of white truffle and cage free egg. I used taleggio as an excellent additional flavor for the dish. I also used Okinawa nakijin shiitake which is very local and strong mushroom flavor

I Nyoman – Suyasa

W hotel Bali / Indonesia

Spicy free range egg

taco ,sous vide egg and avocado salad, hollandaise & yolk

Egg Gordon blue, hollandaise glaze potato, egg yolk gel & parmesan

Gordon blue is the dish that I often made when I sill study at university .we all love the this because it is crunchy ,creamy and flavourfull.from that I have idea to make Gordon blue based on free range egg accompanies by steam potato that glaze with hollandaise and also I put some yolk gel and parmesan made from dry cured egg yolk .

Ni Kadek – Adiari

W hotel Bali

Egg pistachio Saint-honore

“ A classic Saint-honore-style cream puff, inspired by the round shape of an egg. In addition,since it is used for both the dough and the custard cream,I think that you can feel the cage free eggs even better “

Yuika Watanabe

Marcello Mereu

The. Ritz-Carlton

Okinawa

I created this dish for our breakfast guests as a signature dish at the egg station. Okinawa local farmer Goya is bitter taste, so added with sustainable pineapple pork which taste very excellent. These are going very well with cage free egg. Sauce is also very unique that is using Tofuyo which is Okinawa traditional fermented food.

Natthapat Suriyachai

Le meridien Suvarnabhumi , Thailand

Inspiration of the dish “Make your day brighter than yesterday like a cloud “

Okinawa local farmer Goya with Miyagi farm cage free egg benedict

Kai Nai Hin , Stone Egg

This recipe reminds me of when we were children and my Mom was preparing this dish for special occasions such as birthday celebrations or visits. The crispy texture is an amazing combination with the richness of the egg yolk as well as sweet potato, additionally the sweetness of the prawns completed this dish, we served as a wild egg nest, celebrating the “Cage-free eggs” upgrading to Organic eggs

Chef Thum / Trisub, Tanasub

Renaissance Resort & Spa Phuket, Thailand

Sorot Ngamchuensathien Renaissance Bangkok Ratchaprasong hotel

Because I want to use Asian technique & produce with European food. So that people around the world can taste this menu for everyone, just like Marriott around the world and want this menu to welcome people from all over the world.

SCOT EGG HERB CRUST CHILLI SHIRACHA SAUCE

ARJUN VERMA , JW MARRIOTT Bengaluru , India

“Egg is source of good protein but not all Eggs use chemical and injected hens Cage free Hens Generally have significant lives Then those confined in battery cages Nutrition value of cage free egg more batter than other battery cages egg “

Breakfast Egg Station @ Loca Vore Restaurant , RH Phuket

Laal Maas Scotch Egg

Jatinder Dhaliwal

Jaipur Marriott Hotel

Recreating Royal Indian cuisine with cage free eggs, seeking a variation in regional and traditional recipes native to this region in India, Rajasthan.

So while locals know what is Laal Maas, so will the western travelers relate this dish to the traditional famous eggs dish from England.

Jimmy Manalo Marriott Hotel ManilaPhilippines

Cage Free Sisig Egg Tart

“kapampangan sisig”

Putting the Filipino Kapampangan Sisig flavor in one bite, by using local Batangas Cage Free Eggs because commonly in the Philippines Sisig well partnered with a Fried egg. Showcasing the Cage Free Eggs, a made a homemade Chicharon Egg Tart, Cage Free Sisig Mayo Emulsion and Cage Free Sous Vide Egg Yolk Combining it all together as one dish with texture from tart adding the chicharon and pork element,creamy texture for the Sisig Mayo Emulsion and Sous vide Egg Yolk,tradionally pigs brain and liver commonly used as a creamy components on the traditional Kapampangan Sisig

The Westin

Jakarta, Indonesia

Kaya Toast, Mango Egg Yolk Sphere, Glazed Smoke Banana Bacon

Chicken Boudin blanc, Olive oil poached cage free egg yolk, Black truffle

William Khala

Westin Yokohama , Japan

IwantedtohighlighttheuseofCagefreeeggs2timesinthisdish.First inthemakingofthemodernstyleboudinblanc,Thentheoliveoil poachedeggyolk.ThisdishbringstrueFrenchflavorsofchicken,Eggs, Mushroomsandtruffletolife.Garnishedwithcomtecheeseandaherb puree

Sukit Silaart Renaissance Bangkok Ratchaprasong hotel

Chef’s story :

“I miss my mom curry paste recipe . We can do Choo Chee curry sauce with prawn or fish but now I need to present Choo Chee curry sauce with poach egg and grilled shrimp twist with English muffin I need everyone know Thai test . “

Chef Sukit

Choo Chee eggs benedict

Bangkok Marriott Marquis Queen's Park

Thisdishisoneofmy favoritesforahealthymenu alternative,low-carband nutritious .Tofeel refreshedaftereatingwith yogurt,tomatosalsa,good fatsfromavocados,protein fromeggsandalmond powder.Itisgoodstart yourday.Iwouldliketo recommendit.Wouldalso makeagoodBrunchdish..

Erwin Marquez , Marriott Hotel Manila PH

What is your inspiration for this recipe/initiative?

Wrap n rolls

This dish is inspired by my commitment to promote Filipino culture while preserving heirloom recipes using modern techniques and creativity, innovating classic Filipino dishes and supporting the local farmers through the use of cage free eggs as a way of promoting sustainable methods of food production.

Truly, here's no better way to understand a culture than through food. My passion for bringing to the table heritage Filipino dishes from different regions of the country can be seen through this recipe. It takes 1 plate to bring you on a Philippine culinary adventure. 3 dishes representing heritage Filipino recipes from the 3 major islands of the country Luzon, Visayas and Mindanao.

Three Stars and a Sun

Rahman- cahyadi

Sheraton Senggigi beach resort/ Indonesia

My inspiration is merging of 2 different island with different of culture & food culture in one province .one island prefer to spicy dishes and the other is more to sour. mostly the people in these island has chicken free cage.

Ms.Rattanasiri Boonsalee

Alfiero , Fuentes

Westin Manila, Philippines

I tried Chawanmushi 20 years ago, I absolutely love it and definitely a favorite childhood memory. My mom used to cook it when I was a kid. She’s not a fancy cooker but it still come out great Silky smooth savory soft egg custard subtly and delicately flavored yet packed with umami