Specialty Fine Food Asia is the inaugural Asian edition of London’s famous Specialty & Fine Food Fair – a dedicated platform for gourmet, artisan and premium food producers and suppliers to meet trade buyers in Europe. Held at stunning Suntec Convention Centre from 18^th to 20^th July, Angliss Singapore is delighted to be part of the show, showcasing our new brands for meat as well as new product categories ranging from Antipasto to micro-cress.

One of the highlights of the exhibition, is the Fine Food Live demo theatre where chefs deliver ideas and practical menu and cooking tips. For the 3 days, top chefs from across Southeast Asia demonstrated their cooking skills to inspire and inform attendees, and one of them is Jeremy Nguee, a well-known chef and food personality in Singapore behind F&B solutions company, Preparazzi.  And we are glad to have him as the chef and host to introduce and whip up a couple of interesting dishes using Angliss ingredients in one of his sessions.

It was indeed a great platform to bring the trade together for focused business, networking and shared inspiration.

On 16^th March 2017, a day before St. Patrick’s Day, the Irish community in Singapore gathered at Conrad Hotel for a grand celebration.  As part of the St. Patrick’s Day “Promote Ireland” 2017 programme, Minister of Finance, Michael Noonan attended the party to promote awareness and confidence in Ireland’s economic recovery, as well as showcasing what they have to offer as a nation.

Kerrygold, an Irish brand, of course supported the event with a continuous flow of cheese assortments and intricate pastries made with its butter. Along with many other Irish brand food sponsors, everyone get to reminisce the taste of Irish delicacies while having a great time!

Suppliers from the Kansai region gathered for a food exhibition at Maguro-Donya Miura-misaki-Kou  Sushi & Dining on 10^th March 2017.   The Kansai Foods Export Cooperative Association (KFE) is aggressively introducing the region’s interesting food, cooking and culture through their exclusive distributor in Singapore, Miumi Japan Food.

Kansai region encompasses Osaka, Kyoto and Nara and has developed into a famous commercial area.  With its long history, Kansai has created its own unique taste and food culture.  One of the very famous and typical dishes of Kyoto is called “Kyo-Ryori”.  This dish utilises the seasonal material cooked with “Dashi” (seasoned soup) and expressing the feeling of 4 seasons and its flavours. Chefs in the Kansai area not only focus on the cooking method, but also on how the dish is decorated and how the customers felt about their dishes.  You could almost say it is an “Art”.

The following day, Kansai Omakase lunch and dinner invitations were sent out to the media and trade partners for a sumptuous food tasting treat at Tamashii Robataya.  A 4-Hands Cooking Omakase by Chef Yukari Tsuchida and Chef Patrick Tan.  Chef Yukari was specially invited from Japan for the event and she has worked for the largest Japanese cooking school and then opened her own school named “Ouchi Café Cooking Studio Midori en”.  Chef Patrick Tan worked for Tatsuya and gone on to start his Tamashii Robatayaki and Boruto restaurants. 

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Angliss Singapore is proud to be the Official Gourmet Purveyor of the “Asian Masters” event.  A year-long festival celebrating Asian Cuisine, Produce and Talents hosted by Singapore Press Holdings. It brings together over 50 top Asian restaurants across Singapore to come up with special edition menus for the public to enjoy for a limited time period.

To kick off the event, an awards gala known as “The Best Asian Restaurants in conjunction with Asian Masters” was recently held at Mandarin Orchard on 29^th March 2017.  All in all, the gala reception has seen a total of 24 gold winners and 21 silver winners. Among the gold winners are VLV, Shinji by Kanesaka, and The Imperial Treasure Fine Shanghai Cuisine. To celebrate the great occasion, the winners along with 200 guests were treated to a sumptuous spread prepared using Angliss products.

Through Asian Masters, Angliss is sincere in collaborating with all the Asian Chef Masters in Singapore to infuse western ingredients into their recipes and come up with superb East Meets West pairings. And it is truly our honour to have this golden opportunity to empower these creators with our top-grade produce sourced from across the globe.

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Article written by: Darinee Durai from Cuisine & Wine magazine, posted on Oct 14th 2016 09:45AM

Candia is now in Singapore! This premium French dairy brand was launched at the Grand Ballroom of Intercontinental Singapore with its distributing partner, Angliss.

With 9 live-stations presented by 9 chefs including those from the Singapore National Culinary Team, Bocuse d’Or Team and the kitchen team at Intercontinental.

Chef Yew Eng Tong of Ocean by Cat Cora, and Chef Benton Toh of The Ritz Carlton Millennia Singapore were among the chefs that made beautiful, buttery dishes using the products produced by Candia. Chef Edmund Toh, President of the Singapore Chef Association, Chef Eric Neo, Vice-President of the Singapore Chefs Association, Chef Louis Tay of The Swissotel Merchant Court as well as other renowned chefs from the Singapore Chefs Association also came to show their support for this launch.

Candia is brand under the Soodial cooperative group that is owned by its dairy farmers. With over 12,500 farmers and about 60 French cows per farm, quality is ensured. Each of the farmers are given one vote to participate on council matters.

Candia is the leading brand of milk and is the first liquid milk brand to make its way to the French markets.

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An opportunity for Sharing and Celebration.

Bidvest, South Africa’s biggest company by revenue has transferred its foodservices assets into a new business – Bidfood, which was listed on the Johannesburg Stock Exchange in May 2016. The separation of interests will better allow management to focus and increase the scope for entrepreneurial flair, both domestically and abroad.

Thereafter, a Bidfood conference took place in Singapore early September 2016, focusing on celebrating the group’s achievements, sharing a vision for the future, and most importantly, for colleagues from around the world to get to know each other. It also presented a great opportunity to exchange ideas and learn from each other, as there is something unique, interesting, and innovative in every one of Bidcorp’s businesses across the globe.

Held at Singapore’s Shangri-La Rasa Sentosa Resort, the conference was the first chance for the extended management teams to get together and represent the total Bidfood Group. There was also
the opportunity to showcase the depth, diversity and reach of Bidcorp’s business worldwide. Everyone shared their experiences, expertise, best practice, challenges and triumphs.

Sentosa was selected as the conference location as it represents peace and tranquility, and in the hope that everyone will leave in that frame of mind, enthused and positive for the future.

Bidfood CEO, Bernard Berson said, “Last year was a great one for us, and it is now time to look forward with renewed passion and optimism to an even brighter future. I am proud to be on this journey together with you all.”

It represents the next step in the company’s development as a global leader in the foodservice industry, and will enable its management to focus on realising the potential that exists in this dynamic sector, as well as creating an improved platform from which to pursue both organic and acquisitive growth.

Other benefits include improved management focus, enhanced global acquisition opportunities and risk management and dramatically improved scope for entrepreneurial flair, which has always been a hallmark of Bidfood’s operation.

With four days of continuous live demonstrations by reputable  Celebrity Chefs and other talented individuals from 12 to 15 April 2016 held at Singapore Expo, FHA visitors got to witness their exceptional cooking and plating skills, and at the same time, a chance to taste all kinds of delectable treats.

Working in a 6m by 6m professional kitchen, fully equipped with cutting-edge cooking appliances, the chefs were able to easily whip up enticing works of art using Angliss Group’s ingredients like US Angus beef, Australia Wagyu beef, Japanese Wagyu beef, New Zealand black Angus beef, New Zealand lamb rack, sea urchin, French oysters, French pigeon, Canadian live lobsters and Singapore barramundi.  With such great chefs and great food, it is no wonder that Angliss Asia’s booth attracted an endless stream of crowd.

Through the participation of such food shows, Angliss Asia hopes to be a trailblazer in the F&B industry that inspires chefs in their culinary artistry and create opportunities for new partnerships.  It also provides a great venue for like-minded people to share and exchange ideas and opinions.  All these are made possible with 68 years of strong and continuous support received from trade partners and customers, coupled with sturdy backing from International Bidvest Group.  Angliss Asia has expanded its operations to cover Singapore, Hong Kong, Macau, Malaysia and 15 major cities in China.

Special thanks to our partners mentioned below who participated in Angliss Asia’s FHA booth demonstrations:

1. Cheese Master Xavier Thuret – Lactalis International
2. Executive Chef Tony Khoo – Marina Mandarin Singapore
3. Executive Chef Eric Teo – Consultant at ET Culinary Arts (ETCA)
4. Chef Louis Tay – F&B Consultant
5. Executive Chef William Tan – Sky on 57
6. Pastry Chef Wong Joon Kit – One Farrer Hotel & Spa
7. Executive Chef Kong Kok Kiang – One Farrer Hotel & Spa
8. Executive Sous Chef Chan Tuck Wai – Marina Mandarin Singapore
9. Application Chef Daniel Schneider
10. Owner/Executive Chef Stephane Istel – Stefan&ko Pte Ltd
11. Executive Chef Lino Sauro – Kuhlbarra
12. Executive Chef Ian – Teru Sushi Restaurant
13. Pastry Chef Jason Tsai – Angliss Asia

Produced by Shih-Chuan in Taiwan, “Ju-He” (菊鶴) is a very popular health drink for everyone of all ages. This fruit vinegar beverage is made from fermented pure glutinous rice and natural fruit juice, which gives a sweet fruity taste that is very refreshing and enjoyable to drink.

In general, consuming vinegar helps to improve blood circulation, lower blood pressure, aid digestion, energy boost along with many other benefits.

“Ju-He” is Halal, ISO22000 and HACCP certified.

This new range of products can be found on the shelves at any NTUC Fairprice, Cold Storage, Giant or Sheng Siong supermarkets.

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Representing Singapore’s largest private international culinary competition, 16 elite international teams gathered to battle it out for the ultimate Angliss culinary championship.

Many hours of amazing cooking eventually saw Chef Yee Xian Kang and Chef Aaron Wong from Singapore triumphant, with Chef James H. Olberg and Chef Trevor Ritchie from Canada coming in as first runners-up and Chef Jatuporn and Chef Songmueng from Thailand as second runners-up.

Adding more spice and challenge to the competition, the mystery ingredients were only revealed an hour before the start, representing a great test of contestants’ experience, skills, creativity and flexibility. Chefs had a wide choice of fabulous Angliss Group’s  products to choose from, including  Darling Downs Wagyu’s beef flank steak, bolar blade, rib fingers;  IBP’s beef short ribs, heel muscles, chuck flap tail and karubi plate; Pure South’s lamb leg, rack and shoulder square cut; Kuhlbarra’s Australian barramundi; Cadoret’s La Lune oysters; Clearwater’s lobsters; Batalle’s pork rack; Borde’s morel, trumpet and porcini; and  Isigny’s whipping cream and butter, and many more

Angliss Culinary Professional Chefs Challenge 2015 took place between 9.30am to 10pm on June 22, at Marina Mandarin Singapore, with 16 international teams, (two people per team), from China, Cambodia, Czech Republic, Canada, Hong Kong, Japan, Italy, Macau, Malaysia, Myanmar, Philippines, Singapore, South Korea, Thailand, Taiwan and the USA represented.

Judges included Chef Rick Stephen, Director of Kitchens for SATS Ltd; Chef Rudy Muller, Culinary Director of Hong Kong Disneyland Resort; Chef Otto Weibel, Director of OttScott Pte Ltd; and Chef Edmund Toh, President of Singapore Chefs Association.

The theme of the competition was freestyle/Western plating, with teams given two hours to prepare a two-course meal consisting of a hot appetiser and main course.

A cocktail party was held at 6.30pm, followed by a welcome speech by Johnny Kang, Regional Managing Director – Asia, and from 7.15pm a Dinner Award Ceremony to announce the winners of the Angliss Culinary Professional Chefs Challenge 2015.

Amazing prizes included S$10,000 cash with Gold Medal and Trophy to the winner; S$5,000 cash with Silver Medal and Trophy to the first runner-up; and S$2,000 cash with Bronze Medal and Trophy to the second runner-up.

Also during the day Angliss, together with her affiliates,  Gourmet Partner Singapore, PastryGlobal Singapore, Gusto Italiano, Miumi Japan Food Co Pte Ltd, and FoodPride showcased their brands and products to the trade.  The sales teams, along with our suppliers were there to introduce our new products, accompanied with food tasting.

Fascinating culinary demonstrations by famous chefs were also held. Namely Quickfood chilled beef demonstration by Chef Elvin Chew (Head Chef of Au Chocolat), Khulbarra premium barramundi demonstration by Chef Pung Lu Tin (Advisor for Society of Chinese Cuisine Chefs) and Pure South lamb rack demonstration by Chef Francis Chong (Group Executive Chef of Long Beach Seafood Restaurant).

Through organising such culinary events, Angliss is becoming a trailblazer in the F&B industry, inspiring chefs to produce ever-greater culinary artistry and creating opportunities for new partnerships and like-minded people to share and exchange ideas and experiences.