Angliss Impresses Partners at FoodandHotel Asia 2014

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 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.