Interview with Marriott Singapore’s Director of Food and Beverage

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

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The irrepessible and indomitable Travelling Gourmet TM has an exclusive interview with…

MARRIOTT Singapore’s Director of Food and Beverage, affable Owen Cooper, about how the 5 Star hotel is handling the horrid virus pandemic.

 

The Travelling Gourmet TM: Singapore Marriott Tang Plaza Hotel is following all the Singapore guidelines for the virus. Are there additional safety features that Singapore Marriott Tang Plaza Hotel is implementing?

Owen Cooper: The well-being and health of our guests and associates remain a top priority at Singapore Marriott Tang Plaza Hotel. We are committed to providing our valued customer, with a safe environment that aligns with expert protocols for working to defeat COVID-19. We have intensified our preventive measures in line with the World Health Organization and Singapore’s Ministry of Health guidelines. In addition, our hotel has implemented measures in accordance to Marriott International’s Commitment to Clean programme. Some of the additional safety measures in terms of Food and Beverage include enhanced cleaning protocols throughout the hotel, including public spaces,; implementing of QR Code menus; elimination of self-service food stations. We are also in the midst of enhancing our contactless QR payment system.

The Travelling Gourmet TM:   How are the foreign guests finding all these measures?

Owen Cooper: Our safety management measures are well-received, as they help to create a safe and clean environment, letting them dine with peace of mind. 

   The Travelling Gourmet TM:  Will the good old Buffet dinners come back in due course in future?

Owen Cooper: I think in time we will see a gradual return to buffet operations in the future, however with enhanced safety and hygiene standards in place. It may not be exactly the same as it was before, but instead a renewed approach.

Yes, Buffets are now featuring cooked to order concept served to the diner at tableside with no more self-service food stations. When you stay and dine at Marriott Singapore you can be sure that you are safe and well looked after. Many thanks to dynamic and helpful Owen Cooper, Director of Food and Beverage and Marriott Singapore.

Keep calm and carry on eating! Stay healthy!

For 2020 Marriott has superb Mooncakes to celebrate the Mid-Autumn Festival!

Marriott’s haute cuisine Cantonese restaurant Wan Hao has really yummie Tim Sum that touch your heart and taste buds! Steamed Hokkaido Scallop Dumping, Deep Fried crispy Mango Prawn Roll and Triangular Char Siew Soh filled with SAS- sweet & savoury roast pork. A nice Riesling from Alsace or Germany goes well with Cantonese cuisine. I always remember my dear friend, the late Etienne Hugel of the celebrated winery in Alsace, who loved Vietnamese food.

Etienne brought me on a VIP tour of Hugel winery and did a Wine Tasting of his best wines, which I will never forget.

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Wan Hao’s Dessert Chilled Zangy Lemongrass Jelly with Lime Sorbet is to rob a bank for!

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Mandarin Orchard’s Mooncakes

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

Copyright all rights reserved

The indomitable and irrepressible Travelling GOurmet TM tells you about…

MANDARIN Orchard’s Mooncakes for 2020!

The 15th Day of of the 8th Lunar Month for the Mid Autumn Festival is 1 October 2020! This year Mandarin Orchard are keeping to their classic flavours from last year.

The flavour which I like is the Low Sugar Pandan Paste Mooncake with little chewy morsels of the exotic Cempedak jungle fruit. Cempedak is a cousin of the Jackfruit aka Nangka which is another tasty tropical fruit not found in Europe. The Pandan flavour is not overpowering and due to the healthy low sugar option, eating this is not cloying at all. The deep emerald green Pandan paste contrasts with the cute little pieces of yellow Cempedak. Very nice combined with a crisp Austrian Gruner Veltliner white wine. With more and more health conscious people, low sugar is a good idea!

Jamon Iberico from Spain!

Have you heard of the special ham beloved of gourmets called Jamon Iberico? It is a Spanish delicacy. Well this flavoursome ham is in the Mooncake with Mixed Nuts. I really relish the taste and texture of Mixed Nuts Mooncakes. Nuts like Almonds are very healthy and boost your good cholesterol by up to 30%! It is true. The flavour profile is SAS – Sweet And Savoury.

Azuki Beans!

Vegetarians will be delighted by the Japanese inspired Baked Mooncake with Red Azuki Bean Paste. Azuki Beans are much beloved of the Japanese. Pine Nuts add a healthy crunchy touch to this innovative Mooncake.

The Charcoal Baked Mooncake with Mixed Nuts and Yuzu is palate pleaser with an unusual citrus aftertaste from the Yuzu. Yuzu always has that most distinctive lemony, tangy flavour!

I also found the cute Limited Edition Piglet Shaped Mooncake with a combination of Low Sugar White Lotus Paste and Azuki Red Bean Paste most appealing.

The Travelling GOurmet TM always says: Keep calm and carry on Eating! 

Low Sugar Pandan Paste with Cempedak Mooncake

 

Mooncake with Lotus Seed Paste and MacadamiasMandarin Orchad Mooncake Macadamia20200904_193817_resized

Mandarin Orchard

333 Orchard Road

Singapore 238867

Tel:67374411

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MARRIOTT’S Magnificent Mooncakes!

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

Copyright all rights reserved

The indomitable and irrepressible Travelling Gourmet TM reveals Marriott Singapore’s exquisite…

MOONCAKE offerings…Yes, it is that time of the year and the 8th Lunar Month is coming when we celebrate the heart-warming Mid-Autumn Festival with Mooncakes. Marriott Singapore never fails to come up with new, bold and super yummie Mooncakes every year. Despite the horrid china virus, this year is no different. The 15th Day of the 8th Lunar Month is on 1 October 2020.

I was very honoured to have a special tasting with dynamic and helpful Owen Cooper, Director of Food and Beverage,

Dr. Michael Lim The Travelling Gourmet TM and Owen Cooper,

Director of F & B

I was very pleased to discover some very unique Mooncakes. Wan Hao, Marriott’s elegant haute cuisine Cantonese restaurant was the perfect venue for the tasting. There are six new Mooncakes this year! They include the rich Golden Black Truffle Baked Mooncake with tasty morsels of Jambon de Bayonne (Bayonne Ham) and single Yolk. yes, it is dusted with REAL Gold dust! Bayonee Ham is a gourmet’s delight, and is prepared with a special pure salt from the foothills of the Pyrenees mountains. The heady aroma of the Black Truffle is very seductive. Truly a gourmet combination. I tasted the Mooncakes with Pu Erh Tea and also Chrysanthemum Tea.

Red Date Baked Mooncake with Wolfberries & Pumpkin Seeds and Golden Black Truffle Baked Mooncake with tasty morsels of Jambon de Bayonne (Bayonne Ham) & single Yolk

Marriott 2020 Gold Black Truffle Baked Mooncakes with Bayonne Ham

I also liked very much the White Lotus Seed Paste Baked Mooncake with crunchy Macadamia Nuts. I love Macadamia Nuts aka Queensland nuts, and they are also very healthy and help to raise up the good cholesterol in us. Macadamia nuts are indigenous to Australia and were a favourite food of the Aborigines. Macadamias can boost your heart health and brain health. I adore them! As always, Marriott’s Lotus Seed Paste is super fine and so smooth like skating on ice.

Good old perennial favourites are also on offer like the best seller of White Lotus Seed Paste Baked Mooncake with Double Yolk. Perfect as business gifts to receive and to give.

Lovely Snowskin Mooncake Treats!

Marriott 2020 Snowskin Mooncakes

Owen, the Director of Food and Beverage told me, “Unusually, this year the Snowskin Mooncakes are selling better than the Baked Mooncakes. Normally, it is the other way around! The Premium Grade Pure Mao Shan Wan Durian Mooncakes are selling like crazy!” Well, Mooncake afficionados know that Marriott Mooncakes are lovingly made and hand crafted piece by piece with only the finest ingredients. Traditional wooden moulds are used by a team of 20 Chefs led by Chef Brian Wong!

Fabulous Snowskin treats!

There are three new SnowskinMooncakes. One is the pink Rose Tea SnowskinMooncake with Champagne Truffle which you abslolutely must try. You can really taste the Champagne in the Truffle. Very yummie indeed! They must be savoured well chilled otherwise the Truffle centres will melt.

Another new flavour is the green auspicious Mandarin Orange Snowskin with Caramel Sea Salt Truffle. I like the little bits of orange zest in the Lotus Seed paste which release their citrus flavours when you bite into them. I also like the Caramel Sea Salt Truffle being not too salty. A very good balance. Moreover, the Lotus Seed paste is not overly sweet.

The new orange Almond Custard Snowskin has Osmanthus Flower Truffle and is very light and refreshing on the palate. The texture is different from Lotus Seed paste.

A classic favourite is the white Lotus Seed paste Snowskin with Salted Egg Truffle. A good thing is that the Salted Egg Truffle is not overpowering but subtle and sublime.

The Travelling Gourmet TM says: Keep calm and carry on eating…Mooncakes! Guten Appetit!

 

The Mooncakes are available at Marriott’s Mid-Autumn Forecourt Stall at the main hotel entrance

Marriott Tang Plaza

320 Orchard Road

Singapore 238865

Tel: 6735 5800

 

 https://youtu.be/pdBrppEeq_g

 

 

 

 

 

 

 

 

 

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Champagne hit by horrid china virus

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

Copyright all rights reserved

The intrepid and indomitable Travelling Gourmet TM tells how the…

MONSTROUS china virus has  hit Champagne badly. Champagne is losing its fizz! Why? This is because Weddings, dining out, Birthday Celebrations, Anniversaries, safe-distancing, parties and exhibitions and wine fairs have been cancelled due to the lockdowns for months!

All these joyful social occasions drive the sales of effervescent Champagne, the sparkling French luxury wine. Known as the KIng of wines and the wine of Kings, bubbly Champagne has been de rigeur for any celebration for centuries.

In France’s eastern Champagne region, the headquarters of the global industry, producers gloomily report that they’ve lost an estimated €1.7 billion (US$2 billion) in sales for 2020! Turnover has fallen by a third. This terrible loss is a loss worse than the Great Depression. China is responsible for the china virus and for wilfully spreading the viros around the world. China is reponsible for this and also for damaging the airline industry and the economies of many countries worldwide!

7 Top Champagne Brands & Awesome Alternatives | Wine Folly

About 100 million bottles are expected to be languishing unsold in the cellars by the end of the year. Tourism to visit the Champane region and the famous Maisons de Champagne like Krug, Bollinger, DomPerignon and more have also been badly hit.

Thibaut Le Mailloux of the Champagne Committee, known by its French acronym CIVC, that represents some 16,000 winemakers, said, “We are experiencing a crisis that we evaluate to be even worse than the Great Depression” of 1929.” C’est un horreur!

Exactly like oil-producing countries, the CIVC regulates the size of the harvest each year to avoid the kind of excess production that would cause Champagne prices to plummet. To manage the losses, the CIVC is launching unprecedented damage-limitation measures.

The Champenois are in disarray as efforts to reach agreement on the level of yield for the 2020 harvest failed at a recent meeting in July of the Comité Interprofessionnel du Vin de Champagne (CIVC) in Epernay.

At a meeting scheduled for Aug. 18, 2020, the CIVC is expected to impose a cap so tight that record quantities of grapes will be destroyed or sold to distilleries at discounted prices to produce Marc de Champagne which is like Grappa.

Mon Dieu! Anselme Selosse, of Jacques Selosse Champagnes, called it “an insult to nature” that Champagne’s famous grapes might even be destined to produce alcohol for hand sanitizer, as is happening in other wine-producing regions such as Alsace after demand spiked during the pandemic.

“We are to destroy [the grapes] and we pay for them to be destroyed,” Anselme Selosse explained, referring to the industry as a whole. “It’s nothing but a catastrophe.”

“Champagne has never lived through anything like this before, even in the world wars,” Selosse added. “We have never experienced … a sudden one-third drop in sales. Over one hundred million bottles unsold.”

Major producers such as Vranken-Pommery predict that the crisis could last for years.

“It should not be forgotten that (Champagne) has lived through every single war,” said Paul-Francois Vranken, founder of Vranken-Pommery Monopole. “But with the other crises, there was a way out. For now, there is no way out — unless we find a vaccine.”

“In victory, you deserve Champagne; in defeat, you need it.” — said midget Napoleon Bonaparte who caused the Napoleonic Wars in Europe from 1803 to 1815.

The Travelling Gourmet TM says: Keep calm and drink Champagne

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Wine Corks FREE of TCA!

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

Copyright all rights reserved.

The indomitable and irrepressible Travelling GOurmer TM is excited about a new process that…

MAKES Wine Corks TCA FREE!

In 1981, German native Jochen Michalski founded an import and distribution company called Cork Supply in the USA. It was to furnish the American wine industry with high quality corks. Working with his R&D team, Michalski has developed a system with which he claims guarantee natural corks free of TCA and with total sensory neutralities. As a bonus without any extra charge for the wine producer.

Jochen Michalski- President Cork Supply © Jorge Simao/ Cork Supply

What is TCA? The compound is Trichloroanisole and makes the wine “corked” and undrinkable. A problem that has been around for donkey’s years. However, as an International Wine Judge, I have found that the percentage of “corked” wine is somewhat exaggerated. For example at the Concorso Ecologico Internazionale Wine Competition in Vinitaly, as a Wine Judge I tasted and scored 100 to 120 wines a day for a week. Out of those wines there were only about 5-8 “corked” wines. They were replaced with another bottle of the same wine.

The Innocork Circuit process to make the natural corks FREE from TCA is in 2 phases…

InnoCork Curcuit Cork Supply

1.Purecork process                                                                      2. Innocork Process

 

Phase 1 is the PureCork process

First, the corks are heated to 85°C in a twenty-four-hour cycle. Steam distillation removes TCA and other off-aromas.  Followed by Phase 2…

 Phase 2 is the InnoCork process

In a one hour cycle, the corks are again heated to 65°C degrees using steam and an ethanol distillate, thereby removing any residual particles.

After the cork has gone through the InnoCork curcuit with InnoCork and PureCork, corks have shown to be 99,85% free of TCA and off-aromas. All natural corks from Cork Supply are currently put through both technological processes, at no additional cost to the customer. That is really something to smile about.

The Olfactory Test

If the value of 99.85% is not enough, one has the opportunity to go one step further: DS100 & DS100+ are the names of the processes that Cork Supply developed a few years ago. Every individual cork is tested and analyzed for TCA by persons with hypersensitive olfactory organs (whose precision cannot be surpassed) in the case of DS100, or by means of a highly sensitive computer programme in the case of DS100+. After completing these procedures, Cork Supply issues the ‘Bottle Buy Back Guarantee’.If a defective cork is discovered, Cork Supply will purchase the bottle back for the retail release price of the bottle.

Quality begins in the forest…

Of course, the vital part is like winegrowing, the quality of the cork , like grapes, begins in the great outdoors of Portugal for example. Hence the maxim: Good grapes make good wine. Stringent selection of the individual oak trees plus constant meticulous monitoring of the cork oaks together with intensive cooperation and consultation with partner companies is de figeur. Experts must walk for miles through the cork forests, take countless samples and perform many analyses, before the first cork bark arrives at the production facility. From the wild forest to the finished product, these corks pass through multiple analytical, sensorial & visual tests before they are approved as wine corks.

Zum Wohl! A German toast that means “To your health”

The Travelling GOurmet TM says: Keep calm and drink wine!

 

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HEYTEA FOOD LAB Croissants, Cookies and Muffins!

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

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The indomitable and irrepressible Travelling Gourmet TM goes to try some…

MUFFINS and more…

SINGAPORE, 26 June 2020 – HEYTEA Food Lab has new additions to its Tea menu with  specially crafted pastries for a yummie experience to pair with HEYTEA’s signature teas. HEYTEA started in 2012 specialsing in exotic bubble teas.

 HEYTEA Food Lab’s Delectable debut of Pastries

                                           

There are 4 baked pastries all baked to perfection. Classic Golden Croissant ($3.60) is  flaky and golden on the outside but fluffy inside. Comme les parisiennes I love to dip it in coffee actually a la the French ou francaise. Being a professional Chef, I have made Croissants before and I can tell you they involve a LOT of work and time and yummie butter, rolling and waiting for the dough to rise. A variation is the Chocolate Croissant ($4.20), which is clearly inspired by classic Pain au Chocolate. The croissant has two batons of chocolate inside that seduces your taste buds with each melting morsel when you warm it up before eating. The crust is a tad hard and not that crispy. The pastry dough has not been layered and rolled enough before baking.

 

                                             

Life by Chocolate

The Double Chocolate Chip Cookie ($2.00), a soft and chewy dark delight. Desperate and dark desires emerge when you see it…Made with a melange of milk and dark chocolate for a good taste profile. Nice to bite into and not overly sweet. A cookie to live for. I NEVER EVER use that ueber-asinine phrase beloved of brain-dead wannabe food writers – to die for. When you are dead you cannot taste anything, n’est pas.

Whoever does not love Muffins is very unwell…

Their  Muffin has Butterscotch chips inside for that sexy sweetness and aroma of caramel. From the French, caramel actually means “burnt sugar”. Inside the muffin is a dollop of gooey nutterscotch. Butterscotch Chip Muffin ($3.20) is buttery with a grainy velvety mouth feel.

 


L to R: Chocolate Croissant, Double Chocolate Chip Cookie

 Afternoon Tea pairing

Good at anytime, treat yourself to some tea and pastries…to revive and indulge yourself.

 Try  HEYTEA’s Taro Bobo with its Golden Croissant. Together with the buttery Golden Croissant, the blend of taro with fresh milk and chewy bobo pearls make for an explosion of flavours and textures.  

Chocolate Croissant and HEYTEA’s Aqua Green Cheezo adds the jasmine perfume of jasmine green tea, savoury cheese foam and chocolate for a rathet unusual taste experience. 

HEYTEA’s Strawberry Cheezo and the Double Chocolate Chip Cookie are well matched. Think strawberries dipped in chocolate. Strawberries in a refreshing green tea base and creamy cheese foam melds with rich Double Chocolate Chip Cookie.

HEYTEA’s sweet indulgence, the Butterscotch Chip Muffin, can match well with the fruity Very Grape Cheezo—the juicy fresh grapes are all hand-peeled to provide premium flavor and taste plus a brisk Aqua Green tea base. Topped with slighty salty creamy cheese foam.

 HEYTEA ION Orchard
2 Orchard Turn,
#B4-29 ION Orchard,
Singapore 238801
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Captivating Cempedak!

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

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The indomitable and irrepressible Travelling Gourmet TM tells the tale of this…

MOST delectable jungle fruit…

Cempedak!

Cempedak or Artocarpus integer is part of the belongs to the same genus as of Jackfruit aka Nangka and Breadfruit family. Indigenous to Southeast Asia, Cempedak is widely grown in Malaysia, Indonesia & Thailand. Also in India where Cempedak grows in the southern states of Kerala, Andhra Pradesh and Tamil Nadu. Cempedak grows well in tropical regions where there is lots of water.

Cempedak fruit20200627_214800_resized

Cempedak 20200629_192454_resized

 

Evergreen Cempedak trees grow up to many meters high. The fruit is smaller in size than Jackfruit. Once cut open, the sap is very sticky so use a knife coated with oil, you will find soft juicy and sweet yellow flesh that is slightly gooey covering large seeds. Ripe cempedak is yellow in color and the fruit is sweeter than jackfruit. Its flavor is musky, honey flavoured and aromatic and it tastes a little like mango. It is a yummie fruit to savour and can be fried in a crsipy batter like bananas. You can dip it in chocolate like strawberries too. The seeds can be boiled and eaten like potatoes. Its high nutritional profile means it has medical benefits. It has a good amount of vitamin C, enzymes, bioflavonoid, minerals and vitamins.

Per 100 gm of Cempedak has…
Energy 117.0 Kcal
Water 66.7 g
Protein 2.5 g
Fat 0.4 g
Carbohydrates 25.8 g
Fiber 3.4 g
Calcium 40.0 mg
Phosphorus 5.0 mg
Iron (Fe) 1.1 mg
Vitamin C 17.7 mg
Carotene 80 ug
Vitamin B1 0.16 mg
Vitamin B2 0.15 mg
Niacin 0.5 mg

Health Benefits of Cempedak

Some of the health benefits are:

  • Heart health: Antioxidants, dietary fiber and vitamin C present in cempedak help in maintaining heart health. High potassium content helps to lower blood pressure. It decreases cholesterol levels and reduces hypertension that makes you healthier.
  • Urinary tract infection: Cempedak helps in fighting urinary tract infections with its antibactrail, antiviral and antifungal properties.
  • Good for your Eyes: Cempedak is rich in vitamin A that helps in maintaining good eye health and keeps the cornea healthy.

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

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Mandarin Oriental Weekend Brunch

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

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The indomitable and resourceful Travelling Gourmet TM tells you about the…

MANDARIN Oriental MO Bar’s Weeekend Brunch. Now that dining-in is allowed in Phase 2 of Singapore’s circuit breaker because of the horrid china virus, you can partake of the yummie brunch…No need for dinner after this feast! I love the food and the ambience here. Bon appetit!

Weekend Brunch at MO BAR
Enjoy the new Weekend Brunch at MO BAR and make your weekend plans with us today! A combination of MO BAR’s renowned happy hour staples available with a variety of starters, main courses and sweets selection to choose from.
  • SGD 98 ++ per person
  • Add-on SGD 58++ per person 2hrs free flow Champagne and selected “Asia’s 50 Best Bars” Cocktails
Available each Saturday and Sunday from 12 to 2.30pm

 

Mandarin Oriental Singapore

5 Raffles Ave, Singapore 039797

Tel: 63380066 

 

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Phase 2 of the Singapore Circuit Breaker

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

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The indomitable and irrepressible Travelling Gourmet TM has some very…

MARVELLOUS news…

For Phase 2 of the Singapore Circuit Breaker which is a partial lockdown, here are the activities that can resume from midnight on June 19, 2020

WHAT CAN RESUME

Hip Hip Hooray Kacang Putih!

Can MAKAN again!

– Retail businesses can reopen their physical outlets, and food and beverge a(F&B) dine-in will also be allowed, although there must not be more than five diners per table. Seating capacity will be reduced to meet safe distancing requirements. Liquor sales and consumption must cease at 10.30pm. Live music and television and video screenings will not be allowed in all F&B outlets. Food and Beverage restaurants, cafes, hawker centres and morw have been hit very hard by the horrid china virus so this is welcome news!!

Singapore’s Food & Beverage outlets including restaurants, cafes, hawkers, bistros, etc have had NO dining in for 73 days! Only takeaway and delivery options.

– Small-group social gatherings of up to five people can resume. Households can receive up to five visitors at any one time.

 

 

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Singapore Airlines NEW Safety & Health video

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

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The debonair and irrepressible Travelling Gourmet TM highlights SIA’s new Safety and Health video to…

MAKE all SIA’s beloved passengers SAS – Safe And Secure. SIA is the world’s best airline! Only one thing, due to this horrid china virus, all the ravishing Flight Stewardesses wear masks so we cannot admire their youthful beauty…I really loathe and detest the china virus.

The meaning behind the iconic SIA Girl uniform is more beautiful ...

Fly safely, fly SIA!

 

Cutting edge Enhanced hygiene standards

SIA has stepped up the cleaning procedures at all premises, including its SilverKris Lounges. Customers can enjoy a la carte meals instead of a buffet service at our lounges, where SIA staff wear masks all the time and gloves when necessary.

Every SIA Group aircraft undergoes an enhanced cleaning process before a flight. This includes aircraft fogging procedures that follow regulatory requirements. Common surfaces and areas such as windows, tray tables, handsets, in-flight entertainment screens, lavatories and galleys are wiped down with an approved strong disinfectant. Headsets, headrest covers, pillow covers, bedsheets, and blankets are also washed and replaced after every flight.

Ceiling-to-floor air flow patterns within the cabin help to limit the spread of viruses and bacteria. The air is also refreshed every two to three minutes. Every aircraft in the Group’s fleet is equipped with High Efficiency Particulate Air (HEPA) filters, which remove more than 99.9% of particles including airborne viruses and bacteria.

Almost all lavatories in SIA aircraft feature contactless faucets and have anti-bacterial hand wash. SIA is also looking at a trial of an ultra-violet (UVC) light cleaning procedure on the ground for its lavatories before every flight.

 

Meal services

SIA has modified its in-flight food and beverage service to reduce the risk of contact for both our customers and crew members. Meals services have been suspended for flights within South East Asia and services to Mainland China due to regulatory reasons. Snack bags are provided to customers instead.

On long-haul flights, a single tray service has been introduced in First Class and Business Class in place of a table layout service. To boost the in-flight dining experience during this period, SIA is progressively reintroducing customer favourites such as the Airline’s signature satay and garlic bread from mid-June 2020. We will also discuss with the regulators how we can resume a course-by-course dining experience.

The Travelling Gourmet TM says, “Keep calm and carry on flying SIA!”

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