Dine with a view at SKY 22

Story and photos by Dr. Michael Lim The Travelling Gourmet TM

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The indomitable and irrepressible Travelling Gourmet TM dines with a view at…

MARVELLOUS SKY 22 in Courtyard by Marriott. Located on the 22nd floor there is a cheerful spacious ambience with blue skies and abundant natural light. The contemporary space stuns with expansive floor-to-ceiling windows featuring panoramic views of the Singapore skyline and nature reserve. Feast your eyes on the view while you dine. An amazing setting for a family dinner or social event, the all-day dining restaurant is decked out in warm and soothing shades with plush comfortable seating and open kitchens with live cooking stations. Helmed by humble and excellent Executive Chef John Chye, Sky22 delivers innovative dining experiences that inspire and satisfy your appetites and make you relaxed and happy.

My favourite dishes include meaty Braised Waygu Beef Cheeks in a rich Red Wine Sauce with Asparagus, Mushrooma and Fennel. The beef is so tender and moist and tasty. I also like the Kampong Chicken Leg Confit with Barley Risotto. The Barley Risotto has a very nice texture and creamy flavour. The chicken is also yummie! Another lovely dish is the Locally Farmed Kuehlbarra Barrmundi Fish.

Beef Sky 22 20220521_190320_resized

Wagyu Beef Cheeks

For dessert go for the tangy and zesty Crepes Suzette with Vanilla Ice Cream!

The Travelling Gourmet TM say: Keep calm and carry on eating!

SKY 22

Courtyard by Marriott Singapore Novena

90 Irrawaddy Road, Singapore 329568

Tel: 6378 2040

Hours: Daily 6.30am to 10.30pm

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Earth Month Plate to Planet Impossible plant based “Meat”

Story and photos by Dr. Michael Lim The Travelling Gourmet TM

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The indomitable and irrepressible Travelling Gourmet TM features…

MARVELLOUS planet friendly food for Earth Month!

This April, 2022 Impossible Foods is rolling out a series of #PlateToPlanet initiatives as part of their third Earth Month campaign in Singapore, designed to get Singaporeans talking about the connection between their food and the planet.

The #PlateToPlanet campaign will serve up answers to some of the biggest questions people have around climate change – from explaining the changes in our climate to debunking myths. With the goal of sparking conversations around the impact of our food choices on the planet, Impossible Foods hopes more Singaporeans will be inspired to turn back the clock on climate change by considering the environmental impact of the food on their plate.

The “Plate-To-Planet” content will be available across Impossible Foods’ social media platforms and displayed at restaurants Fatburger and Swensen’s. Impossible Foods has also teamed up with food delivery service Deliveroo and online grocery store RedMart to offer special promotions and exclusive merchandise during the month of April, including:



  • $2 off Impossible x Deliveroo menus: First 2,000 orders on Deliveroo can enjoy $2 off Impossible™ menus from FatBurger and Swensen’s. Fans can enjoy dishes like Swensen’s Rendang Impossible™ ($17.01), Garlic Aioli Impossible™ ($17.01) and Swensen’s Bagus Burger ($15.80), their delicious take on the famous Ramly Burger. For a great, classic burger, Fatburger is serving Impossible™ Fatburger ($15.90) – a juicy and tasty Impossible™ Beef Made From Plants patty topped with cheese, red onion, pickles, relish, mustard and mayonnaise, served on a toasted brioche bun with crisp lettuce and ripe tomato. Limited edition swag will also be given away with Deliveroo x Impossible orders, while stocks last.
  • $3 off Impossible™ Beef Made From Plants retail pack: The convenient, versatile 340g pack will retail at just $8.90 at major grocery stores NTUC Fairprice and RedMart from now till May 31, as well as at Cold Storage, Giant and Market Place stores and online via Cold Storage OnlineGiant Online from 1 to 30 April.
  • Limited Edition Impossible x RedMart Swag: First 1,000 orders on RedMart will receive an Exclusive Earth Month merchandise.
  • New Impossible™ Menu by Trapizza: The casual Italian beachfront restaurant located a few minutes’ walk away from Shangri-La Rasa Sentosa is the latest restaurant to offer Impossible Beef on its menu, following the success of the Impossible™ Spicy Pizza Bolognese ($27++) offered as a limited-time special in 2021. This year, the team will not only reintroduce the Impossible Spicy Pizza Bolognese but also debut new hearty Italian dishes like Impossible™ Lasagna ($26++) with Impossible Beef, tomato sauce, parmesan cheese, bechamel and basil, and Impossible™ Burger with charcoal-grilled Impossible Beef patty layered with tomato, onion, lettuce and cheddar cheese, and served with potato wedges.

Laurent Stevenart, General Manager, Singapore & UAE, Impossible Foods, said enthusiastically, “Few people realise that what goes onto our plates is deeply tied to the health of our planet. Following the success of our first two Earth Month campaigns, we’re shifting gears this year to focus on showing Singaporeans why they should eat plant-based – and not just because it’s delicious or has the same meaty flavour that they love. Our goal is to get more people to start having these important conversations about how our food choices impact our planet, and the small steps they can take to preserve nature.”

Delicious for you and great for our planet! 

Animal agriculture uses more of the earth’s resources than any other industry on the planet and is one of the biggest emitters of greenhouse gasses. In fact, a whopping 45% of Earth’s land surface is used for grazing livestock, raising livestock, or growing crops to feed them. 

By eating meat made from plants instead of meat made from animals, consumers can drastically cut down their personal carbon footprint, save water and help ensure that our planet is here for future generations. A 113 g serving of Impossible Beef Made From Plants uses 96% less land, 87% less water and 89% less greenhouse gasses compared to ground beef from a cow. This translates into 7 square meters of land, 3 kg of CO2 equivalents and 84 litres of water.

In 2021, Singaporeans set a new Earth Month record by choosing Impossible Beef over ground beef from cows. Collectively, the nation saved an equivalent of over 708,863 square meters of land, more than 303,798 kg of CO2 and over 8,506,360 litres of water. This is comparable to:

  • The estimated land area of 99 soccer fields or twice the size of Singapore Sports Hub
  • The greenhouse gas emissions of more than 1,380,900 km driven in a medium-sized car
  • More than 3 Olympic size pools or the water footprint of 28,166 baths in a standard bathtub

The Travelling Gourmet TM say: Keep calm and carry on eating to save the world! Yum! Yum!

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Vinitaly in Verona 2022

Story and photos by Dr. Michael Lim The Travelling Gourmet TM

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The intrepid and indomitable Travelling Gourmet TM tells you about Vinitaly in the…

MARVELLOUS city of Romeo and Juliet from 10 to 1 April 2022.

(Rome, 30 March 2022) Just as before, but even before: appreciation of wine among Italians remains very high – and
actually even higher than in the pre-china virus period. Over the last year, 89% of Italians drank wine – an increase compared
to three years ago – mainly as a result of a surge among young adults, the protagonists of a moderate and responsible
approach. This is highlighted by the latest “Italians and Wine” survey, presented today in Rome during the press
conference for the 54th Vinitaly by the Vinitaly Observatory-Nomisma Wine Monitor, which sought to compare the
relationship between Italians and wine with a survey very similar to the one conducted in 2019.
What emerges is a picture of unchanged passion for the prince of drinks in Italy linked with increased curiosity among
young people. Compared to 2019, Generation Z and Millennial consumers (18-41 years old) expanded considerably in
terms of numbers (from 84% to 90%) but not in quantity, while the incidence for Generation X consumers remained
unchanged (89%, 42-57 years old) and the share for Baby Boomers (over 57 years old) declined somewhat, no longer
the largest segment but still the most frequent consumers), down from 93% to 90%. Compared to just 3 years ago, the
features of new trends also differ, even as regards preferences. The survey, presented 10 days ahead of the return of
Vinitaly (10-13 April at Veronafiere), indicates the most evident growth trend as consumption of wine mixes – mainly in
the form of spritz – now enjoyed by 63% of the audience (compared to 56% in 2019). All the other types also increased
well, with sparkling, red and white wines all at 81% (compared to 77%) and rosé wines at 63% (compared to 57% in
2019). Yet numbers not always align with quantity: sparkling wine, as well as also rosé wines and spritz mixes, are
enjoyed as occasional consumption, particularly by the under 40s, with a share of those who drink them weekly of less
than 20%. The approach to red wine is different, which remains the staple for customary wine drinkers, with about 60%
of Baby Boomers consuming it 2-3 times a week and even one-third 3 every day.
Nomisma Wine Monitor manager, Denis Pantini, said: “The growth of premium wines through large-scale retail
distribution, starting with sparkling wines, is a legacy that Covid has left us and which, combined with the recovery of
out-of-home consumption, should bring about an increase in the market value of wine consumed in Italy, today standing
at 13.8 billion euros, 7% less than in 2019 ”
Vinitaly (10-13 April at Veronafiere) returns after 2 years of forced stoppage with 4,400 exhibitors and thousands of
buyers from all over the world. For wine lovers, the appointment is with the Off-Show event “Vinitaly and the City” (April
8-11) in the streets in the centre of Verona.

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Vinitaly 2022 in Verona

Story and photos by Dr. Michael Lim The Travelling Gourmet TM

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The indomitable and irrepressible Traveling Gourmet TM on…

MARVELLOUS Vinitaly from 10 to 13 April 2022 in Verona, Italy.


Verona, 16 March 2022. With 130 confirmed top buyers, the United States – the first world market for Italian wine exports – leads the field of international delegations attending the 54th Vinitaly (Veronafiere, 10-13 April). It is the first time that the International Wine and Spirits Exhibition has achieved such a result on the American market. This emerges from the Veronafiere and ICE Trade Agency incoming campaign which, as it now comes to its conclusion – is surpassing its objectives.

So far, 630 ‘super buyers’ of Italian wine from all over the world – with reference exclusively to this international promotion project – have taken up invitations to attend Vinitaly. They are joined by a further 50 profiled market operators who will travel to Verona for the first time thanks to another ‘tailor made’ incoming project, set in motion this year and the result of direct collaboration between Vinitaly and about 30 companies exhibiting at the Show.

As for around 50 countries involved in the promotion and communication programme (the list has seen changes as a result of the conflict), the Vinitaly map welcomes new entries from the high-spending area of the Midwest and Southern United States, proof that there are still ample margins for growth. Representatives of the two monopolies in Ontario and Québec will arrive from Canada thanks to coordination with ICE Trade Agency. On the other side of the world, the Asian market is also moving in the name of wine, despite the persistence of certain travel difficulties associated with the pandemic: Japan, Singapore, Thailand and Malaysia, as well as South Korea and China, are all accredited.

As regards China, however, monitoring remains alert following the latest lockdown measures issued by the Beijing government. The response from South America was positive with operators travelling from 10 of the 12 states in the macro-region (Ecuador, Colombia, Brazil, Argentina, Costa Rica, Peru, Guatemala, Mexico, Panama and Chile). New entries at Vinitaly 2022 also include Africa, with professional collectives from Mozambique  Kenya, Ethiopia, Cameroon and Angola.

Europe sees delegations from Germany and Northern countries – with Denmark and Sweden in first place – among the most numerous (respectively 65 and 40). They also lead the field on the b2b agenda for organic produce at Vinitaly. Then come buyers from the United Kingdom, Austria, France, Greece and Switzerland. Vinitaly will also welcome operators from Poland, Romania, the Czech Republic and Slovenia. An incoming event for Germany, Denmark, France and the United States was also organized by Sol&Agrifood, the international quality agro-food exhibition scheduled alongside the wine event, as part of projects financed by the European Community.

The business line-up at Vinitaly 2022 (www.vinitaly.com) will be completed with the arrival of thousands of national and international operators whose registrations are currently being processed.

Promotion efforts in the Russian Federation have been suspended.

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SIA highlights new 5 Senses!

Story and photos by Dr. Michael Lim The Travelling Gourmet TM

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The indomitable and irrepressible Travelling Gourmet TM highlights SIA’s…

MARVELLOUS 5 Senses of flight on the world’s best airline!

For Sense of Taste, inflight dining now offers:

Deliciously Wholesome Gourmet Meals

COMO Shambala Wellness Cuisine

The Epicurean Gallery in Suites, First and Business Class

Regional Economy Class Meals

SIA’s Wine Selection from the very best vineyards

The Travelling Gourmet TM says: SIA you are a great way to fly and dine!

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BERRY Big Berry!

Story and photos by Dr. Michael Lim The Travelling Gourmet TM

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The indomitable and irrepressible Travelling Gourmet TM is very impressed by the…

MOST colossal Strawberry ever!

A farmer in Israel has grown the world’s heaviest strawberry cited by the Guiness Book of Records!

At 289g, the Strawberry was about five times the average weight of a regular berry of the local Ilan variety, said Nir Dai, a researcher at Israel’s Volcani Institute, where the strain was developed. Amazing! I wonder what it tastes like…

The strawberry was 18cm (7in) long and 34cm (13in) in circumference, the online Guinness entry said.

Chahi Ariel had been hoping he was on to a winner when he saw how big the fruit were growing on his family farm last year. He has been waiting for confirmation it was a record while keeping the giant strawberry in the freezer as proof.

“When we heard, it was an amazing feeling. I jumped in the car, laughed and sang,” said Ariel, proudly displaying his certificate on a laptop. “We’ve been waiting for this for a long time.”

Unusually cold weather in early 2021 slowed the strawberry’s ripening process, allowing it to continue gaining weight, according to the record book’s website.

The previous record was held by a Japanese farmer who discovered a 250g strawberry in his harvest in 2015. I love strawberries with cream and Ice cream too!

The Travelling Gourmet TM says: Keep calm and eat giant Strawberries!

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Impossible Meal Kit to cook at home

Story and photos by Dr. Michael Lim The Travelling Gourmet TM

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The indomitable and irrepressible Travelling Gourmet TM tried…

MOUTHWATERING Italian cuisine made with plant-based Impossible beef…

Impossible foods paired up with Da Paolo’s Executive Chef Andrea Scarpa Chef  to create  the Impossible™ Meal Kit ($47.90++). This includes Da Paolo Tagliatelle Egg Pasta, Impossible™ Bolognese Sauce/Ragu alla bolognese, big Impossible Meatballs and Impossible™ Lasagne. I cooked up the perfect romantic dinner at home for Valentine’s Day. The plant-based “beef” cooked this way tastes pretty good and 85% like beef. From my experience, when Impossible Beef is cooked like minced beef in a skilful way, the taste and texture is pretty good. 

Each dish is made using the delicious Impossible™ Beef Made From Plants, which cooks and sizzles like beef from cows.

Egg Tagliatelle alla Ragu Bolognese with Impossible Beef

Impossible Beef contains no animal hormones or antibiotics and is gluten-free certified. Every 113g serving size of Impossible Beef uses 96% less land, 87% less water and generates 89% less greenhouse gas emissions — this means a saving of 7 square meters of land, 3 kg of CO2, and 84 litres of water for each serving consumed. Being plant-based there is also no cholesterol.

The Travelling Gourmet TM says: Keep calm and carry on eating Italian cuisine!

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I love Bak Kwa! Now there is plant-based Bak Kwa

Story and photos by Dr. Michael Lim The Travelling Gourmet TM

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The indomitable and irrepressible Travelling Gourmet TM spotlights…

MOUTHWATERING Bak Kwa…with a difference. It is plant-based Bak Kwa made from a wheat and soya bean protein blend! Absolutely Amazing!

4th February 2022, Singapore – yumeat™, a leading food producer that provides meatless
alternatives for local comfort food, has launched its plant-based Bak Kwa. The brand’s plant-based bak kwa is high in fibre, low in saturated fat and naturally cholesterol free.
Bak Kwa is a well-loved local Chinese New Year treat. Bak Kwa traditionally made from pork, is a
barbequed savoury sweetmeat that takes the form of thin square slices.

yumeat™’s plant-based Bak Kwa is a healthier alternative. There is has a slight sweet crispness on the surface. The bak kwa is moist, savoury and chewy when you bit into it. The texture is quite good but it is softer and less chewy than pork Bak Kwa. The aroma is also different from pork Bak Kwa with a seductive nose of Five Spice with hints of curry from the cinnamon, clove, aromatic fennel seed or ketumbar, start anise and pepper used in the seasoning. It looks nice with a glossy glaze. The colour is a bit darker than pork Bak Kwa. The good news is there is NO cancer causing palm oil! This is good. Canola oil is used instead. It is tasty and there is no MSG but it is quite high in sugar. Each 45g slice has 13.9g of sugar. Being plant-based there is no cholesterol. As a professional Chef I would recommend reducing the sugar to 10g per slice which will not affect the taste. Many are now very concerned about their sugar intake. From my careful tasting, I would say it is 80% like pork Bak Kwa. Lightly grill it in the oven toaster before you enjoy it. Even a dedicated pork Bak Kwa afficionado whom I persuaded to try the plant-based Bak Kwa was impressed with the taste and texture. A nice wine to go with this Bak Kwa is Donnafugata Prio 2021 with citrus notes from the magical island of Sicily.

Each piece is generously glazed and baked to perfection before being packed individually and
sterilized. yumeat™’s state-of-the-art factory in Malaysia includes processes that allow for longer conservation time while preserving nutrients such as protein and fibres. The plant-based bak kwa is made from non-GMO soy and wheat, and is both vegan and vegetarian-friendly.
Designed for guilt-free convenience, yumeat™ aims to help consumers transition to a more
sustainable diet. The brand’s plant-based bak kwa (270g) is priced at SGD$ 28.80 / box,
which makes for an affordable meatless option. Each elegant box comes with six individually
vacuum-packed slices of bak kwa for freshness and convenience. Consumers can also choose
between the limited-edition red, blue and green boxes.

yumeat™ embodies an unwavering focus on responsible food production. It is made from
sustainable ingredients, like non-GMO soy and wheat, in a factory using renewable solar energy
and electronic sensors to eliminate energy waste.
The boxes used by the brand are also made of 100% of recycled material. yumeat™ is the visible
representation of years of efforts by Denis Group to be a socially conscious company and a
steward of nature, measured through Environmental, Social, and Governance (ESG) criteria.
For instance, the company was awarded the SEAL (Sustainability, Environmental Achievement
& Leadership) Awards in 2021, as well as the Sustainability Strategy Award by SBA (Sustainable
Business Awards), clearly leading the way in ESG (Environment, Social and Governance) goals
in Singapore.

Bak kwa yumeat 20220215_205848_resized

yumeat™ Plant-Based Bak Kwa is available on RedMart and Spectrum Suntec City. 3 Temasek
Blvd, #02-433 / 434, Suntec City Tower 5, Singapore 038986.

Ms Nicole Lau, Category Manager (Plant-based), Denis Group remarked enthusiastically,

“We are truly excited to launch a Singaporean plant-based favourite – the Bak Kwa. With the
launch of yumeat™’s Plant-Based Bak Kwa, we are continuing our vision of bringing sustainable
and nutritious food to consumers. As a leading food producer with a long history of social
responsibility, we are committed in constantly developing our R&D to create innovative meat-alternative products which reduce our environmental footprint, and put the right food on our
plates. Our products are clean, with no added MSG or preservatives, and ingredients are
sustainably sourced,”

The Travelling Gourmet TM says, “Save the world! Keep calm and eat yumeat™’s plant-based Bak Kwa!”

Bak Kwa 20220215_211001_resized

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14 February 2022 – The Vinexposium group’s flagship event opened at Paris Expo Porte de Versailles this morning, marking the return of large-scale trade events after a two-year hiatus caused by the vile china virus. The official opening ceremony, attended by Mr Julien Denormandie, French Minister of Agriculture and Food, launched the three-day exhibition punctuated by tastings, business meetings and the major reunion of every strand of the industry in Paris this February.

The Minister praised the courage and determination of the organisers and the attendees for staying focused in order to make the event a reality. He particularly wanted to send out a message of confidence to producers: “Rest assured that we are by your side to honour these wonderful products and a love of wine which I share and which I am delighted to see celebrated here at the exhibition”.

During the official opening ceremony, Rodolphe Lameyse, CEO of Vinexposium, stressed the significance for the wine and spirits trade of resuming business: “Wine Paris & Vinexpo Paris in February is a key date in the buying calendar. Today, we are gathered here in Paris and it is a huge pleasure to meet up once again. May the celebrations continue!”

As the first round of business meetings set the tempo for the first day, the prevailing mood throughout the exhibition aisles on the eve of the second day was one of joy.

“What a feeling to attend the first international wine fair after two years. Wine Paris & Vinexpo Paris is already a success because it stuck to its original program. It was a bold decision. Respect…” comments Ilaria Ippoliti, export director at Tenuta del Buanamico.

“It’s the right time of the year for buying Northern hemisphere wines and Paris is so easy to get to from the UK », adds David Gill, Specialist Sales & Wine Development at Kingsland Drinks.
Wine Paris & Vinexpo Paris continues through to 16 February at Paris Expo Porte de Versailles. The event is hosting 2,864 exhibitors from 32 countries, visitors from over 100 countries and a programme packed with 100 conferences, masterclasses and panel discussions.



Wine Paris & Vinexpo Paris is rolling out an impressive line-up of ON! events focusing on the issues and challenges facing the industry in terms of innovation, distribution, consumer trends and international development, alongside the customary tastings, including verticals.

WineTech Perspectives, the new area created in conjunction with La Wine Tech and Vinocamp, will host a series of impactful presentations in a range of dynamic and participatory formats.

  • Innovation within the wine & spirits industry will be the topic of a raft of conferences and panel discussions featuring experts from the fields of technology, trend research and analysis, digital communications and e-commerce. Vin & Société will present its first indicator of digital technology usages in the wine industry; companies providing sustainable and responsible solutions will share their knowledge of technology to foster a positive approach to wine; sommeliers, wine merchants and influencers will trade ideas and information about the new cues and practices defining the boundaries of the industry.

ON! also features a programme of high level masterclasses, so that attendees can get a taste of the quintessential characters of regions, appellations, products, brands and estates.

  • French and international wines will be honoured in a series of masterclasses focusing on appellations such as Alsace, Champagne and Languedoc; grape varieties including Melon de Bourgogne or Chile’s iconic Carménère; regions such as Centre-Loire and Italy’s Friuli; icons like Château d’Yquem; or international wines  such as Austrian offerings, Prosecco and Australian wines, featuring both the great classics and some new styles of wine.
  • The Vinexpo Challenge, Vinexposium’s historical tasting, will propose a blind tasting of 10 outstanding wines, hosted by Marc Almert, 2019 World’s Best Sommelier.

Market-focused conferences will offer insight into changes facing the industry:

  • The IWSR will provide the keys to “Understanding wine trends and the drivers of future consumption”;
  • A conference co-hosted by Jancis Robinson MW will ask: “Is it the end for glass wine bottles?”;
  • Covid-induced changes to distribution channels will be the topic of a debate by the Independent Wine Merchant Federation & the Professional Wine Merchant’s Organisation.

The hospitality industry will be the subject of conferences hosted by France Boissons, providing an opportunity to assess the consequences of COVID. The industry will also be spotlighted during the Chef & Sommelier duos organised in conjunction with the International Sommelier Association (ASI):

  • Xavier Thuizat, Head Sommelier at the Hôtel Crillon and Boris Campanella, Director of Gourmet Food – Executive Chef at the Hôtel Crillon (L’Ecrin gourmet restaurant);
  • Florent Martin, 2020 France’s Best Sommelier, Head Sommelier at The Peninsula Paris Hotel and David Bizet, Executive Chef at The Peninsula Paris Hotel (L’Oiseau Bleu gourmet restaurant)
  • Stéphanie Le Quellec, Chef at the La Scène** restaurant and Mathias Meynard, Head   Sommelier at the La Scène** restaurant, Paris

The Wine Talks, a lively, inviting panel discussion format, will pave the way for ground-breaking presentations delivered by passionate and exciting personalities on core issues faced by the industry:

  • Tomorrow’s issues and major social trends applied to wines and spirits will be deciphered by So Wine. The industry insight and trend analysis specialist will also share some good practice for navigating social media whilst complying with French advertising laws, the Loi Evin
  • A raft of prospective discussions on the future and issues facing French wines internationally will address the continual supply chain crisis, taxes on wine in the United Kingdom, wine in the face of climate change and the future of winegrowing worldwide.

The inspiring and dynamic spirits industry will also be a focus of discussion, with events including:

  • The IWSR conference on developments in the spirits market; a Saint James x Velier vertical tasting organised by Saint-James rums; masterclasses on the diversity afforded by an outstanding terroir bottled by the Québec craft distillers, hosted by the Quebec craft distillers’ organisation, and on Armagnac at its peak, curated by the national Armagnac marketing organisation (BNIA).
  • Zum Wohl!
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Subway Black Pepper Beef and Chicken Subs for CNY

Story and photos by Dr. Michael Lim The Travelling Gourmet TM

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The indomitable and irrepressible Travelling Gourmet TM reveals Subway’s…

MOUTHWATERING Black Pepper Beef and Chicken Subs!

This Chinese New Year of the Tiger, Subway Singapore invites families and friends to celebrate with the familiar flavours of Black Pepper Beef and Chicken, available in a sub, salad or wrap, between 19 January and 12 April. This succulent, juicy and yummie treat is great for both the young and old to enjoy, and can be paired perfectly with the all-new Peach Oolong Cookie. 


Revel in the rich, aromatic and tasty flavours of Black Pepper which for decades have brought families and friends together to celebrate occasions. Now available in your choice of sub, salad or wrap, the deep yet sweet aromas of the Black Pepper Sauce mixed with Subway’s signature succulent beef steak or chicken strips is set to tantalise your taste buds with a mild peppery punch. Like every good meal, adding the right crunch and drizzles elevates the dish and the Black Pepper chicken or beef goes best with our signature Old English Cheddar, Lettuce, crunchy Cucumbers, Corn Niblets, Onions, juicy Tomatoes and a drizzle of creamy Mayonnaise. You can also get creative and make it your own Sub with the wide variety of sides, vegetables and sauces available. Have you noticed that in many K-Drama shows that the characters are eating Subway subs a lot? 

As the flowers bloom in spring, add some floral and fruity sweetness to your year with the all-new Peach Oolong Cookie. I love cookies! Combining finely ground oolong tea leaves with bursts of peach essence, the Peach Oolong Cookie is the perfect treat that cuts through the rich flavours this season. The cookie is also not overly sweet.

Available in both Beef and Chicken, The Black Pepper sub, salad or wrap and the brand-new Peach Oolong Cookie will be available at all Subway Singapore restaurants from 19th January and across delivery platforms GrabFood, FoodPanda and Deliveroo from 24th January. Prices are as listed: 

  • Black Pepper Chicken sub is $7.30 for a 6-inch and $12.30 for a footlong 

  • Black Pepper Beef sub is $7.90 for a 6-inch and $12.90 for a footlong

  • Peach Oolong Cookie is $1.40

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