With Hello Fresh anyone can cook amazing food at home

At Chef’s Tales, we are always willing to support local small businesses and with this in mind please find uploaded the following post.

Every once in a while a new idea comes along that makes people wonder why nobody thought of it before. Hello Fresh is a brand new grocery delivery service that will certainly shake things up in the kitchen. With Hello Fresh anyone can easily prepare amazing food in their own home.

Hello Fresh delivers amazing recipes and all the necessary ingredients to your door every week. It is easy to sign up on the website for a weekly subscription. Simply choose how many meals you would like to receive and Hello Fresh does all the hard work for you.

The recipes are created by professional chefs who have worked in world-famous restaurants such as the Fat Duck. But don’t worry; anyone can create a Hello Fresh meal in no time.

In fact, Hello Fresh takes easy cooking to a new level. Recipes typically take only 30 minutes or less to prepare and don’t require fancy kitchen equipment. So if you enjoy great food but have two left hands when it comes to cooking – Hello Fresh comes to the rescue! The recipe cards are lovely to look at and provide a photo for each step, making sure that every meal comes out perfect.

The company was started by a small group of food fanatics in Central London who believe that it should be easier for everyday people to cook delicious food in their own home. Launched in early January, the service has already found a following among savvy Londoners and is taking off as a revolutionary new way to eat. Currently, Hello Fresh only delivers to addresses within the M25 but expect this to change soon. Certainly one to watch for 2012!

The website is www.hellofresh.co.uk and find them on Facebook at www.facebook.com/HelloFresh.co.uk.

Come and join the E&O search for the next AFC celebrity chef, enter now!

Click on the logo below to enter!

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AFC's Next Celebrity Chef (L-R) Michael Saxon, Judge Hian Goh of AFC, Chef Bruce, Judge

AFC and E&O Kickstart the First-ever Asia-wide Reality Television Contest in Search for AFCʼs Next Celebrity Chef.

21 July 2011, MALAYSIA – Calling all food lovers and aspiring chefs! For the first time in Asia, the Asian Food Channel (AFC) is conducting a region-wide search for Asiaʼs next Celebrity Chef through AFCʼs firstever reality television series called the “E&O Search for AFCʼs Next Celebrity Chef”.

Joining AFC in this search for Asia’s best shining new chef talent is luxury lifestyle group Eastern & Oriental Berhad (E&O), with interests in property development, property investment, hospitality and lifestyle. Together, both organisations will leverage their resources to put contestants through a gamut of culinary challenges that will test even the most seasoned chef or passionate foodie.

With contestants from across Asia and auditions to be held in 5 countries – Hong Kong, Indonesia, Malaysia, the Philippines, and Singapore – the programme promises to capture the best of Asiaʼs diverse talent. All aspiring chefs, individuals with culinary training, or those simply with the passion for and knowledge of cooking are invited to sign up for auditions and take up the challenge to be crowned “AFCʼs Next Celebrity Chef”.

The winning chef will also be signed to an exclusive one-year contract as an AFC Celebrity Chef with AFC. In addition, the winner will be awarded the opportunity of a year-long employment contract with the E&O Group, taking on the mantle of Creative Director and Head of R&D for the E&O Gourmet Group.

Auditions will run from 3rd to 16th August 2011 in the five respective countries.

Contestants who are shortlisted from the auditions will be put through a series of intense cooking tests and trials, to identify who has the right ingredients to hold the title of E&O and AFCʼs Next Celebrity Chef!

The exciting eight-part series will unveil the top 12 finalists in its premiere episode. Each week, one or more participants will be eliminated from the running based on the decisions made by the esteemed panel of judges.

AFC and E&O have appointed AFC Celebrity Chef and star of TV series Tablescapes, Chef Bruce Lim and Mr. Michael Saxon as the judges on this show. Mr. Saxon, Director of Group Hospitality & Lifestyle of E&O Group, is not only a well-known hotelier, but also author of his famous professional memoir, Chefʼs Tales.

A host of international and distinguished celebrity chefs will also be invited to make surprise guest appearances in selected episode(s) throughout the series as guest celebrity chef judges.

Ms. Maria Brown, Co-founder and Managing Director of the Asian Food Channel, expressed her excitement at this AFC original production, “We are so proud and honoured to be able to create our own search for a celebrity in show in Asia. It has been something we have been planning for a long time and as Asia’s premier Food Channel we are delighted to be able to develop talent from across the region. Asia can now begin to have its own home-grown celebrity chefs that the region can take pride in.

“As this is AFCʼs first-ever fully produced and filmed reality television contest, we want the different backgrounds and personalities of the contestants and judges to add to the mix of culture and character dimensions to the series, which – as our loyal viewers will know – is what AFC has always been about!”

The entire series will be shot on location at E&Oʼs numerous hospitality and lifestyle properties such as the Eastern & Oriental Hotel and Lone Pine Hotel in Penang, the Martinique seafront villa and Straits Quay Retail Marina at E&Oʼs master planned township of Seri Tanjung Pinang, Penang, the St. Mary Residences in Kuala Lumpur as well as at some of the popular Delicious restaurants in Kuala Lumpur and Penang.

“AFC has always supported local Asian talent, through our many other original productions featuring legendary chefs such as Chef Wan and Chef Martin Yan. We feel this series is the perfect opportunity now to give our viewers not only high quality Asian content, but also for them to have the very real chance of a lifetime to be a Chef on our Channel,” added Ms. Brown.

E&O Groupʼs Deputy Managing Director Mr. Eric Chan commented, “E&O is all about luxury lifestyle experiences, and we are excited to bring this to life in a new and different way. This is Asia’s first homegrown reality show centred around talented chefs and great food, and we are proud to be working with AFC to make it happen.

“With their production expertise, and the range of challenges we can offer across our different properties and businesses, we are confident we can inspire aspiring chefs across the region to become AFCʼs next celebrity chef and be a part of the E&O team.”

This production follows the great success of True Passion – Martin Yan, which premiered on 13 July 2011, featuring Chef Martin Yan cooking his signature Asian dishes which he pairs in eight (8) episodes with his favourite wines. This show was shot on location at vineyards in Australia and at the AFC’s studio in Singapore.

This programme comes after several other AFC original productions such as Best Wan! with Chef Wan, and several other documentary programmes covering topics from the use of palm oil in cooking, to the well chronicled visits made to Asia by notable chefs such as Chef Daniel Boulud, Chef Anna Olson, and Chef Robert Rainford.

The E&O Search for AFCʼs Next Celebrity Chef series will be complemented with online updates and information, as AFC will be launching a microsite dedicated to the production of the series. Please visit http://www.asianfoodchannel.com/nextafcchef for more information.

The site will provide up-to-date information about contestants and carry weekly updates of the latest happenings as contestants go through challenging rounds (with some of them failing!) until we are left with the last chef standing.

Chefs on Fire in Gastro-laboratory at Carousel

 

Singapore, 31 May 2010 – The award-winning chefs behind Carousel, Singapore’s Best Buffet Restaurant, lead the way in launching a theatrical Avant-garde section, an intriguing addition to its seven exciting satellite open kitchens. This innovative move showcases the latest form of culinary art inspired by Ferran Adria, the world’s most influential chef.

The well-lit “live” studio laboratory is impossible to miss when one steps into the restaurant. Nifty culinary gadgets come to life in the hands of five chefs, helmed by Executive Culinary Chef, Abraham Tan, who are behind the creation and execution of another ingenious repertoire at Carousel.

The elaborate cooking methods incorporate scientific techniques to create exquisite gastronomic fare that pushes the limits of culinary art. A new sensory language of food unravels by creating extraordinary flavors and textures. The techniques involve restructuring the DNA of food to achieve characteristics that were once impossible to attain, yet retaining the original taste of the dish.

Sous-vide, a slow cooking process conducted at a consistent low temperature to retain protein, infuse flavors and obtain an exceptional tenderness of the product. Spherification, a phenomenal process turns liquid into caviar or ravioli, by forming an instant membrane. These are just some of the intricate cooking methods which guests can look forward to.

The bigger mean machines and smaller sophisticated apparatus are kept in the chefs’ private gastro-laboratory where research, experiments, and explosions of flavors take place.

Culinary Executive Chef, Abraham Tan, links the new form of cuisine back to the roots of gastronomic art. “We must first get the fundamentals right to be able to embark on this part of the journey. Despite changing the food presentation visually, food preparation involves skilled selection, handling and scientific processing of ingredients.”

Avant-garde cuisine may not be familiar to many. The introduction of this new culinary art at Carousel makes it more accessible, as the dining team shares on the insights upclose at the buffet counter.

General Manager, Patrick Fiat, said, “This is a continued journey from the success of Carousel by far, as we advance with the trends and evolvement of culinary art. Guests are invited to enjoy, discover, and grow with us as they are exposed to a distinct top-notch cuisine that was once thought to be expensive and exclusive to fine dining restaurants.”

Carousel has maintained its cutting edge in the dining scene with the philosophy of sharing the passion with serious food lovers. Once again, it raises the bar in Singapore and elevates taste to another level. Endless possibilities as far as the imagination takes!

Culinary Fest at Gleneagles

Gleneagles has brought together talented chefs and purveyors of fine food
for a Culinary Fest weekend from Friday 5 – Sunday 7 March 2010.

Afternoon tea on Friday afternoon is elevated by marrying the flavours with
whisky, followed by a malts and whisky blending masterclass.

On Saturday morning guests can either attend a VIP tour of nearby Glenturret
Distillery, or Perthshire smokehouse and fishmongers, George Campbell &
Sons.

Or back at Gleneagles, watch the skills of award-winning Scottish butcher
Simon Howie and the innovative cooking of Executive Chef Alan Gibb come
together in a ‘Nose to Tail’ cooking demonstration and listen as Head Pastry
Chef Neil Mugg, reveals his secrets for creating indulgent treats with 18
carat gold and Valrohna chocolate.

Following a showcase lunch in Deseo, the afternoon tastings are hosted by
Pommery Champagne and Le Dome.

The highlight of the weekend is a spectacular banquet in the Ballroom
prepared by Alan Gibb and Michelin Star chef Nigel Howarth of Northcote
Manor in Lancashire, with fine wines presented by Veronique Drouhin, head
winemaker of Maison Joseph Drouhin.  The evening closes with Scottish
artisan cheeses and classic malt truffles and an opportunity to meet the
chefs, winemakers and suppliers.

Prices per Estate room based on two adults sharing, including overnight
accommodation, full Scottish breakfast, VAT and the culinary events are:

Friday 5 March: £219
Saturday 6 March: £599
Sunday 7 March: £219

For full information or reservations, please call 0800 704705, email
resort.sales@gleneagles.com or visit www.gleneagles.com.

The newly opened Kanpei Restaurant and Bar

We would like to announce the opening of our Kanpei Restaurant and Bar at Micasa, which is a subsidiary of E&O Berhad – Hospitality and Lifestyle Division, which owns E&O Hotel Penang and Lone Pine Hotel Penang.

  • Kuala Lumpur’s latest Asian Euro Bistro, an upscale restaurant and Bar offering unique dining experiences in fashionable and stylish settings.
  • Features glass walls with an extensive selection of choice wines and the Asian-Euro cuisine compliments the whole culinary journey.
  • Menu offerings include choice prime quality steaks from the US and Australia, as well as the freshest seafood cooked the Asian way.
  • Comfortable and cozy surroundings with quality service ensures a truly enjoyable time.
  • Restaurant Capacity: 133 indoor and 16 outdoor. Total = 149
  • Opening Hours: Restaurant 7am to 11pm (daily)
  • Bar 11am to 1am (daily)
Location

Kanpei is located at the Main Lobby, MICASA ALL SUITES HOTEL, Jalan Tun Razak beside the US Embassy.

Access

Through the Main Lobby entrance.

Management Team

  • Executive Chef: Mr. Kasdi Dahari
  • Restaurant Manager: Mr. Simon Siow
  • Chef de Cuisine: Mr. Ibrahim Zakir

For more information or inquiries for All Day Dining, Parties and Group Bookings; please call 03-2166 3603 or e-mail Ms Zalipah at info-kanpei@easternandoriental.com

Thank you and happy dining!

Kampei photo 1

Kanpei photo 2

Kanpei photo 3

Gingerbread Christmas Tree: A Christmas Charity Project

Christmas is the time for family, friends, love & hugs and it’s also the time for showing compassion, for sharing and for helping those in need.

I would like to start the ball rolling with the announcement of the Hotel Nikko, Kuala Lumpur charity project, with the hope that others can find it in their hearts to launch similar events to make Christmas a joyous time for everyone.

Let us all take time to reflect on the past year and to know that if we all contribute even the smallest effort, I am sure that we can achieve great things as a community.

Royal Plaza on Scotts Redefines Work and Lifestyle in the Upcoming Suites

Singapore, 4 August 2009—Royal Plaza on Scotts redefines work and lifestyle in the series of upcoming new suites. The move is just one of the many initiatives the hotel has taken to set itself apart from the competition. The new suites, Executive Suites, Corporate Suites and the Presidential Suite depict the best of both worlds where the senses are immersed in a delightful unique experience. The versatile suites transform impeccably from a contemporary residence into a sophisticated meeting room in a snap. The suites are fitted with complimentary wi-fi and a host of other features which will appeal to corporate travelers.

The seamless components in the Executive Suites allow the corporate traveler to discover the new experience of the business life, in supreme comfort. A reception table is strategically placed at the entrance foyer, providing an appropriate workspace for personal assistants. Guests can enjoy a cup of aromatic coffee from the Nespresso Essenza coffee machine. Chill out to snazzy tunes with the iPod docking station and enjoy the crystal clear acoustics from the Bose speaker. Dress up for the evening in the walk-in wardrobe, with its very own personal dresser table. Relish in the simplicity of the crisp clean lines of the sleek Italian furniture surrounded by accent citrus tones. The Dream Bed by Simmons is the perfect sanctuary to prepare the road warrior for another day.

Work and lifestyle come together in perfect unison in the Corporate Suites. The soothing sounds are changed into inspiring pieces with the iPod docking station and the space is immediately transformed into a conducive environment, fit for business discussions. Meetings are conducted comfortably at the 10-persons discussion table with the convenience of the built-in projection screen and state-of-the-art Bose speaker. Participants are invited to indulge in delights from the complimentary maxi-bar which comes with a thoughtful selection of beverages. For a dash of caffeine, pop the coffee capsules of varying roasts into the personal Nespresso Le Cube which is set up at the coffee break buffet area. Engage guests with the in-room Wii station which provides the players with a unique social gaming experience.

The beige porcelain and full-bodied texture tiles add a note of grandeur to the ambience. Exquisite Cantilever shelves, with accent mirror walls, amplify the space of the Corporate Suite. Finally, have a quiet moment in the bathtub or take a tranquilising rain shower with Chopard body products. Retire for the day by cuddling up to the warmth of the 320-thread count duvet and drift into a gentle slumber.

The Presidential Suite reflects the changing times and the discerning tastes of the elite clientele of Royal Plaza on Scotts. The modern contemporary theme is a combination of effective space planning, luxurious material finishes, well-appointed furniture, efficient lighting and decorative final touches.

Built-in woodwork and timber finish generate a warm and inviting feel. The furniture is largely modular characterised by clean lines and an earthy colour palette of browns and beiges. Fine finishes and upholstery create a sense of luxury. This is particularly evident in the bedroom where a magnificent floor-to-ceiling upholstered headboard lends presence and an ambience of cosy comfort.

Royal Plaza on Scotts

Yuletide Feasting at the InterContinental London Park Lane

 

September 2009 Press Release

Number One for Festive Food

Yuletide Feasting at the InterContinental London Park Lane

New Year’s Day Brunch, cooking classes with Theo Randall and not-to-be-missed Christmas and New Year’s Eve restaurant specials; just some of the yuletide feasting at the InterContinental, London Park Lane.

 

COOK WITH THEO RANDALL

Theo prides himself on using the freshest ingredients sourced daily to create dishes inspired by northern Italian cuisine. On Saturday 5th December, Theo will be sharing his culinary skills in his monthly cookery class, which will focus on fish dishes. Traditionally, Italians abstain from meat on Christmas Eve in celebration of the birth of Jesus on Christmas Day and some serve the ‘Feast of the 7 Fishes’. Keen cooks can learn how to re-create at home some of the fish dishes available from Theo’s menu, depending on which ingredients are available on the day. These could include Spaghetti con Aragosta (spaghetti with Dorset blue lobster, plum tomatoes, parsley and chilli), Insalata do granchio (fresh Devon crab with rocket, fennel, aioli and bruschetta), Cape Sante (Scottish scallops with chilli, capers, parsley and lentils di Castelluccio) or Branzino al cartoccio (sea bass baked in foil with porcini mushrooms, thyme, vermouth and Italian spinach). Priced at £150 per person the class takes place from 9:30am until 3pm, including a wine tasting with head sommelier Cristian Fusco and a three-course lunch.

BUON NATALE – CHRISTMAS EVE AND NEW YEARS EVE

Celebrate Christmas Eve at Theo Randall at The InterContinental for just £65 per person. Glass of champagne is followed by a three-course set menu with dishes such as Insalata di Invernale (salad of wood roasted pheasant, trevisse, pomegranate, prosciutto and fresh chestnuts), Cappelletti di vitello (fresh pasta stuffed with slow cooked veal, pancetta and white truffles) and Piccione al forno (Anjou pigeon marinated in Marsala with cavolo nero and lentils di Castelluccio).

To ensure New Year’s Eve is celebrated in spectacular style Theo has created an evening of mouth-watering food, champagne and live entertainment. Enjoy a five-course set menu starting with a selection of Italian canapés and champagne between 7 – 8pm followed by a choice of Antipasti, Primi and Secondi and finished with Assotimento di formaggi and Assortimento di dolci. Live music and a DJ will complete the countdown to 2010. The evening is priced at £140 per person.

The à la carte menu will be available throughout December with the exception of Christmas Eve and New Years Eve.

CHRISTMAS AT THE COOKBOOK CAFE

The Cookbook Cafe offers guests a more relaxed and informal food experience. Located on the corner of Park Lane, the floor to ceiling windows look out onto the Wellington Arch and the fizzing activity of Hyde Park Corner. Diners enjoying the Cookbook Cafe during the festive period can sample a seasonal lunch from the Market Table where a wide variety of cuisine is on offer or set dinner menu priced at £35 per person that includes salmon and lobster croquette on marinated celeriac and capers, sweet corn veloute with mushrooms and red peppers, breast of duck on chestnut and sage mash and soft centred chocolate cake with Jaffa cake ice cream from Head Chef Paul Bates.

For those who want someone else to cook the Christmas Day Lunch, the Cookbook Cafe offers a six-course meal from 12 – 3pm, including a glass of champagne for £99 per person. All the delights of festive food without the peeling of potatoes or washing up! If there is any room left, or for a special treat, why not venture in for the Christmas Day High Tea served from 7pm to 10pm for £35 per person.

And, for those who over-indulge on New Year’s Eve the New Year’s Day brunch offers the perfect hangover cure of waffles, pancakes, full English breakfast, a wide selection of salad, sushi and cold meat dishes from the Market Table and includes bellinis, champagne and bloody marys – the perfect hair of the dog. Relax, read the newspapers and fill up for £49 pp between 11am and 4pm.

To make a reservation at Theo Randall at The InterContinental or book a place at the cookery class please call 020 7318 8747 or email reservations@theorandall.com. Please note that Theo Randall will be closed on New Year’s Day. To book a table at the Cookbook Cafe please call 020 7318 8563.

Please direct media enquiries to:

Michelle Patient or Mary Shiels at Neville McCarthy Associates

Tel: 020 7940 2900 or email mary@nevillemccarthy.com

 

Notes to Editors:

InterContinental Hotels Group (IHG) [LON:IHG, NYSE:IHG (ADRs)] is the world’s largest hotel group by number of rooms. IHG owns, manages, leases or franchises, through various subsidiaries, over 4,150 hotels and almost 620,000 guest rooms in nearly 100 countries and territories around the world. The Group owns a portfolio of well recognised and respected hotel brands including InterContinental® Hotels & Resorts, Hotel Indigo®, Crowne Plaza® Hotels & Resorts, Holiday Inn® Hotels and Resorts, Holiday Inn Express®, Staybridge Suites® and Candlewood Suites®, and also manages the world’s largest hotel loyalty programme, Priority Club® Rewards with 42 million members worldwide.

IHG has more than 1,700 hotels in its development pipeline, which will create 200,000 jobs worldwide over the next few years.

InterContinental Hotels Group PLC is the Group’s holding company and is incorporated in Great Britain and registered in England and Wales.

IHG offers information and online reservations for all its hotel brands at www.ihg.com and information for the Priority Club Rewards programme at www.priorityclub.com. For the latest news from IHG, visit our online Press Office at www.ihg.com/media