INFUSE Japanese Ingredients FUSEd with International Cuisine

Thank you for joining us at INFUSE!

We hope to see you again.

EVENT DETAILS

Date
2 December 2016 (Fri)
Time
11:00 - 17:30
* 10:30 - Registration starts
* 11:00 - Opening Remarks
Venue
CulinaryOn Singapore
One Raffles Place #04-63, Tower2 Singapore 048616
Website

The explosive popularity of Japanese food is increasing every year from all over the world. JETRO will introduce 10 specially selected Japanese producers that produce premium quality ingredients in Singapore.

Valuable opportunities are offered on that day with 2 cordially invited celebrity chefs who will demonstrate outstanding cooking skills on Chinese and Italian cuisines.

The chefs will make use of variety Japanese ingredients infuse in the Chinese and Italian cuisines. To generate new business opportunities, there will be direct negotiation with the producers.

Please come and visit us, and exploit to create new business opportunities.

CHEFS

CHEF GIUSEPPE D'ANGELO

Giuseppe was born in Sorrento, Italy.
He was fond of cooking from his youth and he has always been a cook in mind. He gave up his lawyer career in 2006 and graduated Boscolo Etoile Cooking Academy in Tuscany.

In 2010 after 4 years as an Executive Chef in restaurants in Italy, Giuseppe has moved to Moscow (Russia) as a Private Chef, and later as Brand Chef in several restaurants, including one of the best family-owned Italian restaurant Pane&Olio. In parallel, Giuseppe taught Italian and Mediterranean cuisines in several cooking schools as he believes that learning never stops.

In August 2014 Giuseppe joined CulinaryOn as Brand Chef and brought his passion and professionalism to the fast-expanding concept, leading first Moscow and since 2016 also Singaporean kitchen teams.

In 2015 due to his reputation and charisma Giuseppe was invited to be the Jury of the first-ever Master Chef Junior in Russia, that brought him countrywide recognition.

CULINARYON - Europe's largest edutainment culinary studio, unique culinary playground that amps up the fun and excitement in their cooking parties. This one-of-a-kind concept was founded in Moscow in 2012, and 1 October 2015 the studio opened its second centre in Singapore.

Designed to exude a relaxed, just-like-home vibe, the CULINARYON cooking academy with its brick walls, wooden floors, and accents of bold purple, is perfect not just for cooking activities and cooking classes, but also for entertaining events with friends or colleagues, for creative team bonding happenings, for funny birthday parties and for fun-filled memorable kids birthday celebrations.

The spacious 7,000 sq ft studio, by far the largest cooking studio in Asia, can be divided into conference room and 4 event areas, each with its own cooking stations, chef table and a bar. The welcoming space is great for parties, master classes, corporate team buildings, business trainings, birthday celebrations and more. Find your favorite class and join the culinary journey!

CHEF LIU CHING HAI

Hailing from Hong Kong, Chef Liu is a dedicated professional with over 20 years of experience in fine Chinese cuisine. His interest in cooking began at a young age, watching his grandmother cook.

Trained under Master Chinese Chefs Fok Wing Tin and Peter Tsang, his repertoire of delectable Cantonese cuisine has been savoured by international dignitaries, diplomats, Hollywood and Hong Kong celebrities.

In 1990, he came to Singapore and over the next few years, worked at several high-end restaurants before helming the Summer Palace Kitchen in Regent Singapore.

His career highlights include a "Best Culinary Skills Award" in a competition hosted by the Hong Kong Tourism Association and television show cooking demonstrations in China and Singapore.

On his vision for Summer Palace, he said: "My aim is to use the freshest and highest grade quality ingredients to create authentic yet innovative dishes and an unforgettable dining experience at Summer Palace."

About Regent Singapore, A Four Seasons Hotel

As the world's leading operator of luxury hotels, Four Seasons Hotels and Resorts currently manages 101 properties in 42 countries.

Open since 1982, Regent Singapore, A Four Seasons Hotel, provides a preferred address for both business and leisure travellers, and the highly personalised, anticipatory service that Four Seasons guests expect and value around the world. Recent awards and honours include #1 Hotel in Singapore - Conde Nast Traveler Readers' Choice Awards 2015, ASEAN Green Hotel Award and Smart Travel Asia's Best in Travel (Business Hotel) Award.

COOKING DEMO SCHEDULE

Demonstration by CHEF GIUSEPPE D'ANGELO

11:00 - Opening Remarks
1st
11:30-12:00, 2 December 2016 (Fri)
2nd
12:30-13:00, 2 December 2016 (Fri)
3rd
13:30-14:00, 2 December 2016 (Fri)

Demonstration by CHEF LIU CHING HAI

1st
14:30-15:00, 2 December 2016 (Fri)
2nd
15:30-16:00, 2 December 2016 (Fri)
3rd
16:30-17:00, 2 December 2016 (Fri)

LOCATION

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CulinaryOn Singapore
One Raffles Place #04-63, Tower2 Singapore 048616

EXHIBITORS

CREATIVE JAPAN FOOD Pte. Ltd.
クリエイティブジャパンフード

WAGYU CHUCK ROLL / 和牛カタロース

WAGYU CHUCK ROLL / 和牛カタロース

The chuck roll can be used for a wide range of cooking methods like steaks and grilled meat to sliced meat. Particularly, this chuck roll (Zabuton) have high marbling and can be used for a wide variety of dishes.

ステーキ用や焼肉用から薄切り肉まで幅広い使用用途に対応できる部位です。ひとつの塊が大きく筋肉繊維がやや複雑ですので使用用途に応じて小割りをして使用すれば、美味しさをより引き出すことができる特徴のあるお肉です。特に「ザブトン」の部分は霜降り度合いも良く非常に美味しく幅広い料理にご利用いただけます。

HACHIYO SUISAN Co., Ltd.
株式会社 八葉水産

Fermented Squid / いか塩辛

Fermented Squid / いか塩辛

Our salted squid is made with our traditional recipe that uses sun-dried salt and squids caught in Japan. The sun-dried salt enhances the flavor of the fermented squid. Simply add to rice, hand-rolled sushi, Chirashi sushi (unrolled sushi) or rice balls.

日本産のいかと天日塩を使用し当社伝統の製法で作り上げた「いか塩辛」です。いかの腑の風味を天日塩が引き立てています。そのまま温かいご飯にのせて、手巻き寿司やちらし寿司、またおにぎりの具にもおすすめです。

KOYAMA Co., Ltd.
有限会社コウヤマ

Purple Sweet Potato Powder / 紫芋パウダー

Purple Sweet Potato Powder / 紫芋パウダー

We use purple sweet potatoes from Kumamoto prefecture, and the purple sweet potato powder is used as natural coloring for cakes, breads, confections, etc. Our sweet potato power is used in French bakeries for coloring creams such as Eclair, cream puffs and colorful desserts are very popular with customers.

熊本県産の紫芋を使用した紫芋パウダーは、ケーキやパン、菓子等の天然の色付けとしてご使用いただいております。フランスのケーキ屋さんではエクレアやシュークリーム等のクリームの色付けにご使用いただいており、色鮮やかなデザートはお客様にも大変人気です。

Kyusyuya Co., Ltd.
株式会社九州屋

Tomato / トマト

Tomato / トマト

Delicious Japanese tomatoes cultivated at the base of Mt. Fuji.

富士山の麓で育まれた、日本のおいしいトマトです。

NAKAYAMA PHARMACEUTICAL CO.,LTD
株式会社中山薬品商会

Salmon Bonito Soup Dashi / 鮭節だし

Salmon Bonito Soup Dashi / 鮭節だし

The additive-free powdered soup contains, dried salmon, kelp and mushrooms. When making stew, pour the powder along with other ingredients into the stew, then season to taste.

鮭節と昆布としいたけが入った無添加の粉末出汁です。鍋に入れて食材と一緒に煮込んでお好みで味付けして下さい。

OHTA OILMILL Co., Ltd.
太田油脂株式会社

Perilla Seed Oil / えごまオイル

Perilla Seed Oil / えごまオイル

The oil from Perilla Seeds are obtained by squeezing it the old fashioned way like rice and other seed types.The omega-3 fatty acid (α-linolenic acid) from the seed can be easily ingested. The oil for is great health and can be enjoyed as a dressing.

しそ科の植物、えごま種子を昔ながらの圧搾製法で搾った油です。現代人に不足しがちなオメガ3脂肪酸(α-リノレン酸)を効率よく摂取でき、健康生活をお手伝いする油です。ドレッシングなどに入れてお召し上がりください。

Sanei keiran Co.,Ltd.
三栄鶏卵株式会社

mangetsu noukou egg / まんげつ濃厚卵

mangetsu noukou egg / まんげつ濃厚卵

Our eggs are produced by healthy hens and are fed with selected feed for hens’ condition such as Corn, Soybean meal, Seaweed, Marigold, Sesame, Perilla etc. and also pure ground water. Orange colored yolks and tastes incredibly rich and smooth. Includes Vitamin E and Omega3.

鶏にはトウモロコシや大豆かす、さらに海藻、マリーゴールドなどをブレンドし、さらに健康によいとされるαーリノレン酸を多く含むえごまを加えた専用のエサを与えています。

Shingura Co., Ltd.
株式会社新倉

Nagasa Mai / 長狭米

Nagasa Mai / 長狭米

This region is known to have the best rice farming with a crystal clear river running between the mountains in the north and hills in the south that flows to the Pacific Ocean. As a result of its rich environment, the rice fields are rich in minerals as the sediments in the soil were formed by the broken down cooled lava rocks over the years. Characteristics: The grain is not as large as other premium rice due to the clayish soil in the Nagasa plains. However its fluffiness and full-bodied taste is there even when it becomes cold.

ミネラル分を多量に含んだ「水」「土」「太陽」に恵まれた産地でとれる長狭米は、ツヤ、ほのかな甘みがあり、冷めてもおいしく、心地よい粒の感触は、他の品種では味わえません。

Yamanaka inc.
株式会社ヤマナカ

Fresh scallops / 生鮮帆立

Fresh scallops / 生鮮帆立

We will deliver scallops taken in the morning to Singapore by air transport.

朝採りされた帆立を、空輸でシンガポールにお届けします。

Yotsuba Milk Products Asia Pte. Ltd.
よつ葉乳業アジア

HOKKAIDO Fresh Milk / 北海道ミルク

HOKKAIDO Fresh Milk / 北海道ミルク

This FRESH MILK is delivered from Hokkaido to Singapore in a bulk container by a chilled container shipment, and repacked into 1 Litres by a local renowned dairy maker in Singapore. This is the FIRST Hokkaido Fresh Milk in Singapore. In terms of the flavor and freshness, it tastes just like the milk you drink in Hokkaido.

北海道で製造されたフレッシュミルクを大型容器でシンガポールへ冷蔵輸送し、現地の乳業メーカーで1リットル容器にリパック、シンガポールでは初の北海道産(日本産)フレッシュ牛乳です。北海道で飲むのと同じコクと新鮮な風味が味わえます。