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.

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.

An exciting day of tense cooking competitions, product showcases, culinary demonstrations that recently took place as part of Angliss Singapore’s Angliss Discovery event.

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.

It is Angliss Singapore’s first collaboration with Mandarin Orchard Hotel to create the biggest hamburger in Singapore!

On 9th April 2015, Mandarin Orchard held the official launch of “The Great, Big American Buffet” at Triple Three restaurant with the cutting of a great big burger.

Made up of more than 60kg of beef, 100 whole eggs, 15kg of flour and 5kg of onions, the final product set the new mark in the Singapore Book of Records (SBOR) with the measurements of 82cm by 40cm in size, weighing more than 100kg.

The arduous task of formulating and putting the huge patty together was made possible with the help of Chef David Carew (Group Mgr, Production & Business Development) and Chef Chris Kwan (Sales Executive, Foodservice). Together, with the help of Chef William and Chef Sam from Mandarin Orchard to create the burger bun, the Republic’s largest hamburger was thus created and shared among the amazed diners.

Mr Winder is the captain of the Pure South Sharp Blacks, a group of New Zealand’s top six butchers who represent their country in the global arena throughout the year. Mr Winder has led the team to victory on two occasions, bringing the Tri-Nations Butcher’s Challenge trophy home in 2013 and 2014. The experienced butcher, who lives by the keywords of quality, customer service and passion, conducted a two-week visit throughout Asia to meet the major partners of Alliance Group Limited, Hong Kong and Singapore were two of his stops. Alliance Group has been the sponsor of the Pure South Sharp Blacks from 2013.

The highlight of the event was the almost two-hour training and demonstration by Mr Corey Winder. The champion butcher shared his expertise and passion about Pure South products with the audience, introducing them to high-quality cuts of meat which they might not be as familiar with. Mr Winder also updated the participants on the latest trends in Western cuisine, a growing area of interest in the region. Mr Winder’s informative session included demonstrations on the many different ways which retailers could handle, prepare and present red meat. Towards the end of the event, Mr Winder interacted with the audience through an insightful question-and-answer session. The participants contributed their views enthusiastically in a lively discussion regarding the pricing of meat products.

Through the seminar, Alliance Group Limited, Angliss Hong Kong Food Service and Angliss Singapore aimed to refresh, reignite and focus interest on Pure South and its grass-fed lamb and beef. The Pure South tagline of ‘farm fresh to you’ was highlighted and it served as a timely reminder of the natural meat which Alliance Group offered. Alliance Group Limited works hand in hand with Angliss Singapore and Hong Kong as the premier partners supporting and enhancing sales of New Zealand lamb and beef.

In view of Angliss’ recent major rebranding exercise, a contest was held with Epicure magazine to increase the public awareness of our new logo and its meaning. The first week of October ended in style for a lucky winner of this contest, aptly named – “Guess what the word 安 stands for”.

Winner Jacqueline Ho, and 3 of her invited guests were treated to an evening of fine food and good wine in their own private room at the Atlantic Restaurant of the Tower Club.

The menu was specially prepared by renowned celebrity chef Frank Kilian. It featured Angliss’ delectable ingredients, such as 1855 beef, tuna and foie gras. The chef’s mastery over these ingredients, ensured that the lucky guests had their taste buds tantalised throughout the evening.

Angliss Singapore Pte Ltd is happy to have hosted this special evening, and once again would like to congratulate Jacqueline and her fellow diners.

In the month of September, Angliss Singapore Pte Ltd is pleased to announce its collaboration with Pan Pacific Hotel’s renowned restaurant, as their exclusive supplier of our delectable range of Japanese OMI Wagyu beef.

Each cut brimming with rich heritage and taste, OMI wagyu was once sold as medicine for the stomach, hips and legs, and even presented to the Shogun (General) of Japan. Today, OMI’s cattle are raised in the rich natural surroundings of the Shiga Prefecture, where Japan’s largest lake – Biwa, provides clear, clean water and feed with an excellent balance of nutrients. The meat obtained from these cattle has a high degree of marbling and is characterised by its unique aroma and tenderness and is highly prized both in Japan and the world alike. OMI Wagyu’s texture is fine and soft and the beef fat are primarily monounsaturated giving the meat its  “melt in the mouth texture”. All OMI cattle are also female, which gives a more tender meat.

For the first time, OMI beef will be offered with a limited serving, as part of the restaurant’s delectable selection. Without a doubt, this exquisite cut of beef promises its tasters a magical experience, and its lingering taste will have them clamouring for more, at which the chefs at Pan Pacific will happily oblige. Accompanied by a wide spread of other mouth-watering dishes and desserts, dining there promises to be a memorable one, which can only be made better with good company and conversation.