THE FUTURE OF RETAILER AND CPG COLLABORATION #SootinClaimon.Com

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https://www.nationthailand.com/pr-news/life/40009256


Grocery retailing has always been a symbiotic relationship of buyers and sellers co-existing to meet consumer demand. 40 years ago, as grocery retailers in developed global economies grew and increased their market share, they in turn established more power and influence over their suppliers. The resulting effect on prices, product choice and innovation for shoppers had often been overlooked, as had the impact on the sustainability of production and consumption.

Today, however, it’s widely accepted that to generate consumer demand and remain competitive requires a greater focus on collaboration, to work with transparency to achieve shared objectives that meet the needs of shoppers.

This report will guide you to discover more about:
•    The evolving relationship between Retailers and CPGs
•    Future drivers for successful partnerships
•    Data to enrich collaborative touchpoints
•    Technology to connect you to your shoppers
•    Guiding principles for insight driven collaboration

The paper also explores what will drive collaboration to better serve shoppers. We will highlight the hallmarks of successful partnerships across the dunnhumby global network, and we will uncover the role data, technology and e-commerce will play in facilitating successful collaboration. We will hear first-hand from over 80 industry leaders at our retail and CPG partners in a survey conducted across 15 markets, alongside the thoughts of senior experts at dunnhumby and our technology partners. 

THE FUTURE OF RETAILER AND CPG COLLABORATIONTHE FUTURE OF RETAILER AND CPG COLLABORATION

INSIGHTS FROM THAILAND

While the global insights shared in this report were generated from 80 participants from 15 markets (including Thailand), there was a disparity in the volume of respondents from EMEA, NA and other regions. To combat this, and provide data relevant specifically to the Thai market, the dunnhumby team conducted additional research surveying 34 CPG and retailer experts from Thailand. 

The results generated by respondents in Thailand concurred with the global consensus that retailer / CPG collaboration will increase, with 74% of industry leaders expecting collaboration to continue to grow over the next 5 years, driven by a combination of rapid change of market situation and shopper behaviours. Strong collaboration in developing the correct strategies will help retailers and CPGs effectively respond to change and grow within a new and more complex market environment.

THE FUTURE OF RETAILER AND CPG COLLABORATIONTHE FUTURE OF RETAILER AND CPG COLLABORATION

The global results provide good insights into changing behaviour and the drivers and touchpoints that will influence this shift. However, by honing in on more granular, regional data, we can see that the future drivers for successful partnerships, and how they are prioritised, vary based on geographic region. This is true in the case of Thailand. The global insights shared here were generated from 80 participants from 15 markets (including Thailand). However, there was a disparity in the volume of respondents from EMEA, NA and other regions. To combat this, and provide data relevant specifically to the Thai market, dunnhumby conducted additional research surveying 34 CPG and retailer experts from Thailand. The results generated by respondents in Thailand concurred with the global consensus that retailer / CPG collaboration will increase, with 74% of industry leaders expecting collaboration to continue to grow over the next 5 years.

The top reasons for the predicted increase were intrinsically connected; “to find direction / strategy and develop the business plan together in order to recover and drive sales / gain a mutual win” (28%), “to respond to rapid changes in consumer behaviour/needs” (17%), and “to help the business find solutions to survive / recover” (14%). The majority of Thai industry leaders surveyed believe that
the collaboration between retailers and CPGs will increase driven by a combination of rapid change of market situation and shopper behaviours. Strong collaboration in developing the correct strategies will help retailers and CPGs effectively respond to change and grow within a new and more complex market environment.

The majority of Thai industry leaders surveyed believe that the collaboration between retailers and CPGs will increase driven by a combination of rapid change of market situation and shopper behaviours. Strong collaboration in developing the correct strategies will help retailers and CPGs effectively respond to change and grow within a new and more complex market environment.

By exploring this in more detail, in terms of both key drivers and touchpoints, we can understand how CPGs and retailers can optimise collaboration to maximise their investments and resources whilst producing a superior experience for customers. But first, it is worth noting the difference between
cooperation and collaboration. The global survey highlighted some confusion around this notion as
whilst the two sound similar, they present differently.

THE FUTURE OF RETAILER AND CPG COLLABORATIONTHE FUTURE OF RETAILER AND CPG COLLABORATION

Published : November 25, 2021

By : THE NATION

Grasshopper fried rice anyone? #SootinClaimon.Com

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https://www.nationthailand.com/life/40008795


Dishes featuring grasshoppers and crickets may soon be served up in European homes and restaurants. Grasshoppers were marked as safe for consumption by the European Food Safety Agency on Friday, while the house cricket (acheta domesticus) is being studied as a new source of protein.

Grasshoppers are believed to carry as much protein as a 100-gram piece of chicken tenderloin.

This is the second time that the EU has approved insects as safe for consumption after certifying dried mealworm in June this year.

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Published : November 14, 2021

By : THE NATION

Bangkok’s Kod Krapao restaurant serves up all sorts of Thai basil flavoured delights #SootinClaimon.Com

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https://www.nationthailand.com/pr-news/life/40008646


Stir-fried basil has recently joined the ranks of Thai delicacies like tom yum kung, phad Thai and green curry, and Kod Krapao restaurant in Bangkok is serving up a vast variety of dishes spiked with Thai basil.

Normally “phad krapao” (stir-fried basil) comes with pork, chicken, beef or seafood. The adventurous few have even gone as far as using liver, fermented sausages or just veggies.

However, at Kod Krapao the varieties are endless, ranging from crispy or fermented pork to Chinese sausages, though its braised pork with basil has proved to be the most popular.

The phad krapao dishes at this restaurant are not too spicy, so the taste of basil is not overpowered. Of course, each plate is served with a side of fish sauce with chilli, so diners can adjust the taste.

No phad krapao is complete without a fried egg, and at this restaurant, you have a choice of chicken and duck eggs, though the fried chaiya salted egg is not to be missed. The yolk of these eggs is not too salty because Kod Krapao only uses freshly processed eggs.

To get a chance to enjoy the delicacies on offer, diners should get to the restaurant before noon or after 2pm to avoid long queues, though braised pork is usually sold out at lunchtime.

Bangkok’s Kod Krapao restaurant serves up all sorts of Thai basil flavoured delightsBangkok’s Kod Krapao restaurant serves up all sorts of Thai basil flavoured delights

Take the BTS to Ari station and head to Soi Ari 1. Kod Krapao is located in the food court zone of A-ONE Ari and can be identified by its red sign and picture of an elderly woman in Chinese clothes sporting the Thai text โคตรกะเพรา.

Bangkok’s Kod Krapao restaurant serves up all sorts of Thai basil flavoured delightsBangkok’s Kod Krapao restaurant serves up all sorts of Thai basil flavoured delights

The restaurant is open from Monday to Saturday, 9am to 5pm, though on Saturdays it closes one hour later.

To get there, follow directions on Google Maps at https://goo.gl/maps/cdWJ3i9s4GV6obTu6 or call the restaurant at (085) 922 9511.

Bangkok’s Kod Krapao restaurant serves up all sorts of Thai basil flavoured delightsBangkok’s Kod Krapao restaurant serves up all sorts of Thai basil flavoured delights

Bangkok’s Kod Krapao restaurant serves up all sorts of Thai basil flavoured delightsBangkok’s Kod Krapao restaurant serves up all sorts of Thai basil flavoured delights

Published : November 10, 2021

By : THE NATION

Sweet, spicy, sour phad Thai wins a huge following in the US #SootinClaimon.Com

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A recent study conducted by food-delivery company Uber Eats showed that Thailand’s ubiquitous “phad Thai” was the second most ordered dish in the United States.

The most ordered item was French fries, while the third spot was held by India’s garlic naan.

Phad Thai’s heavenly sour, sweet, spicy taste spiked with the refreshing tang of lime is seen by many as a far healthier and lighter alternative to pasta.

The Uber Eats report also found that phad Thai orders often came with special requests like no egg, no chilli, no coriander or even “make me cry… please make me hurt. Make extra extra extra burning super super hot and spicy!!!”

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Published : November 09, 2021

By : THE NATION

Crab fishing season offers temporary jobs to Gazans #SootinClaimon.Com

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https://www.nationthailand.com/life/40007303


Its crab fishing season in Gaza, local fishermen are taking this opportunity to make some money.

Every day, thousands of Palestinians, including fishermen and fishing enthusiasts, rush to the Gaza sea, throwing their nets into the water to catch crabs.

Their fishing season lasts for three months, from September to November. Palestinians, who have been suffering from acute economic crisis for years, rush to buy crabs due to their relatively low costs and the fact that some fish don’t reach the Gaza coast at this time of the year.

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Bashir Muheisen is one of the fishermen, who used to benefit from the crab fishing season. However, it later became a tougher job. “We were allowed to fish within 20 nautical miles off coast, but the fishing areas further shrank after the blockade,” the 60-year-old father of ten said.
A man removes a crab from the fishing net at Al-Shati refugee camp in Gaza City, on Sept. 28, 2021. (Photo by Rizek Abdeljawad/Xinhua)A man removes a crab from the fishing net at Al-Shati refugee camp in Gaza City, on Sept. 28, 2021. (Photo by Rizek Abdeljawad/Xinhua)

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The man said he thought about looking for other jobs. But that was a mission impossible. “I spent most of my life in the sea. Neither I nor many other fishermen can work in other field,” he said.

Together with two of his sons, Muheisen catches about 60 kg of crabs a day. Then they sort them out in boxes, which are then sold in local markets.

“I can make about 80 U.S. dollars a day. However, it is not solely for myself as I should pay other people who help me catch and sell them,” the man said.

People remove a crab from the fishing net at Al-Shati refugee camp in Gaza City, on Sept. 28, 2021. (Photo by Rizek Abdeljawad/Xinhua)People remove a crab from the fishing net at Al-Shati refugee camp in Gaza City, on Sept. 28, 2021. (Photo by Rizek Abdeljawad/Xinhua)

Mahmoud al-Qouqa is an unemployed man from al-Shatea refugee camp. He told Xinhua that the crab fishing season has been giving him “a golden chance” to make money even it just lasts for a few months.

The 40-year-old father of four said that he graduated from university in 2006, but did not find any job neither in the public or the private sector. And that prompted him to look for a job in other fields such as building establishments, cultivating, driving cars, and catching crabs.

Al-Qouqa gains about 35 dollars a day, but he shares that money with his brother, who has six children.

According to the Department of Fisheries in the Hamas-run Ministry of Agriculture, crabs are usually caught over the year through trawl nets, while the crabs head to the beaches in large numbers during autumn, making them more accessible to fishermen.

“Every day of the autumn season, the fishermen in the Gaza Strip catch about 2,000 kg of crabs,” the ministry said in a press statement.

“Crabs are the fruit of the sea and we wait for their harvest season to enjoy the delicious taste,” Mohammed al-Aqraa, from Gaza City, told Xinhua.

The 35-year-old man said he buys crabs at least once a week for his family.

“In the past, before the Israeli blockade, the Palestinians used to buy fish but later, when most of them have been suffering from poverty, they resorted to buying crabs as they have the same nutritional benefits,” he said.  
 

Published : October 10, 2021

By : Xinhua

Decades-old fusion-food ‘kook’ shop overcomes series of crises to prove a scrumptious attraction #SootinClaimon.Com

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https://www.nationthailand.com/life/40006849


Bangkokians have long enjoyed dining out at “cook shops” (or “kook” shops, if pronounced in Thai) but such restaurants have not received the widespread mention they deserve, even across social media.

These traditional restaurants, run by Hainanese people, or Chinese from southern Hainan island, have been dishing out a tasty fusion of western and Chinese fare for the past 80 years and more. And as the decades have gone by, the attractive eateries, found particularly in old Bangkok areas such as Charoen Krung, Rajavithi and Sukhumvit, have proliferated despite changing times and trends.

Agave Foomuikee 2 (Delicious Agave) in Rama IX area is believed to be the oldest cook shop in existence, having opened its first branch in 1932 – 89 years ago.

A rich, long history

Chuleekorn Vorayingyong, the third-generation owner of Agave Foomuikee, told us this week that her family’s business has witnessed several changes and crises in Bangkok – from the Siamese Revolution in the year it had been founded to World War II, the big flood of 1945 and, of course, the Covid-19 pandemic.

She said Agave Foomuikee was founded by her grandfather, who had emigrated from Hainan island along with his wife. Her grandfather started his new life in Thailand as a chef in a western embassy.

His experience inspired him to open the restaurant’s first branch in Charoen Krung, where several Chinese families had settled down, near the popular Oriental Hotel.

However it was not all smooth sailing for the fusion-food restaurant amid an unstable political situation. Chuleekorn said there were times when her grandmother was forced to sell her assets in order to have enough money to support the family and help her husband run his business.

The next challenge for the restaurant was World War II.

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The cook shop had to close its doors several times due to warning signals and even bombing during that war.

In 1945, the owner and his family was hit by hardship again – this time from a big flood that overwhelmed the capital.

“The business was forced to close again,” Chuleekorn said. “However, my grandfather had no choice but to do whatever he could in a bid to go through the hard time while raising thirteen children.”

Agave Foomuikee experienced more misery through the years but its fortunes changed in 1962, when then columnist and well-known food critic Thanadsri Sawasdiwat visited the restaurant and reviewed it for Fah Muang Thai magazine.

“More and more customers were drawn to our restaurant after that, and the business became smoother and smoother,” she added.

The second branch

Today, only Agave Foomuikee 2 is still open.

This second branch was founded by Chuleekorn’s father in 1988, located on Rama IX Soi 7.

Chuleekorn explained that the first branch was operated by her uncles, the second generation, after her grandfather handed it over to them. But one of the second-generation operators died, so the rest decided to close the first shop.

Decades-old fusion-food ‘kook’ shop overcomes series of crises to prove a scrumptious attractionDecades-old fusion-food ‘kook’ shop overcomes series of crises to prove a scrumptious attraction

Coronavirus crisis

The latest and biggest challenge faced by Agave Foomuikee is the Covid-19 crisis, which has pummelled several businesses in the country.

With the latest Covid-19 wave, Chuleekorn said, her cook shop had no income whatsoever as all restaurants were prohibited from serving customers.

However, the alumni of several universities had set up a group for students to post about their businesses in order to help ease their financial burden.

Chuleekorn, an alumni of Chulalongkorn University, grabbed the opportunity, joining the CU Market group and introducing Agave Foomuikee 2.

The move helped Agave attract a healthy stream of orders.

Chuleekorn said she had actually realised the importance of online channels ten years ago, but she could not pay it much attention as her main job took up most, if not all, of her time.

“In the past ten years I wrote a blog about Agave’s history and set up a Facebook page. But I could not attend to it on a regular basis. However, there were customers who shared information online about Agave. If I had started the blog and page during these Covid-19 times, it wouldn’t have been effective as there would have not been enough comments and shares from customers online,” she explained.

The future

Asked how Agave Foomuikee is surviving the tough competition of present times, Chuleekorn firstly thanked her loyal customers for still visiting the shop and always checking in online when they dine in.

Chuleekorn said she aimed to focus more on online marketing and delivery services in order to survive.

“I am planning to improve this restaurant through delivery services. Youngsters like my daughter always rely on Grab or Lineman services when they need food,” she told us.

“However, to run a delivery service you need to offer promotions, and this affects the cost of dishes. My father is concerned that customer numbers will decrease if our food prices increase. It depends on time, but the cook shop will be gradually improved,” she added confidently.

By Thanachart Chuengyaempin

Published : September 30, 2021

Marriott Bonvoy’s Latest Global Promotion Invites Members To Embrace Adventure #SootinClaimon.Com

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https://www.nationthailand.com/pr-news/life/40005619

Marriott Bonvoy’s Latest Global Promotion Invites Members To Embrace Adventure


Register Now To Earn 1,500 Bonus Points For Stays + 3,000 Additional Points For Stays at All-Inclusive Resorts Between September and December

Marriott Bonvoy, Marriott International’s award-winning travel program, is inviting members to step away from their routine and embrace exciting adventures with a new global promotion. Registration starts today for the offer, which makes it easier and quicker to earn points to redeem free nights, exchange for gift cards and bid on Marriott Bonvoy Moments experiences.

Registered members will receive 1,500 bonus points on stays around the world that occur between September 14, 2021 and December 12, 2021. As a further incentive, members will also receive 3,000 additional points for stays at All-Inclusive by Marriott Bonvoy resorts during the same period. To take advantage of the promotion, members must register here before November 28, 2021.

This is the first promotion that includes the newest offering in the Marriott Bonvoy travel program, All-Inclusive by Marriott Bonvoy, which currently consists of 25+ resorts in locations across the Caribbean and Latin America where members can now earn and redeem points. With this promotion, members could earn 4,500 bonus points for a stay at one of these exclusive resorts.

It is possible to begin earning points from the very first stay after registration and on each eligible stay thereafter that falls within the 90-day earning period. The offer is global, providing more opportunities to experience the world through Marriott Bonvoy’s extraordinary hotel brands – whether that’s close to home or in the most inspiring destinations around the globe.

In addition to the global promotion, members enjoy other benefits like exclusive rates when they book directly with Marriott, contactless check-in with the Marriott Bonvoy mobile app and free Wi-Fi for every stay. To join Marriott Bonvoy for free and to learn more about all the benefits, visit Marriott.com

Here are some important details:

• With this promotion, you can earn unlimited bonus points. There is no limit to the number of bonus points you can earn during the promotion period.

• Stays made prior to registration are not eligible to earn bonus points with this promotion. So, please register here.

• Remember to book stays directly with Marriott on Marriott.com, Marriott Bonvoy Mobile app or through a reservations center. Rates available through most third-party online retailers and select travel agency rates do not qualify for this promotion.

• The following brands are not participating in the promotion: Homes & Villas by Marriott International, Marriott Executive Apartments® and Marriott Vacation Club® owner-occupied weeks. Ritz-Carlton Reserve®, BVLGARI, and other hotels that do not currently participate in Marriott Bonvoy® are also excluded from the promotion.

To see the Terms & Conditions, visit here.

Published : September 02, 2021

SIAM Takashimaya at ICONSIAM Bring along freshness from ready-to-serve Japanese Fish Market #SootinClaimon.Com

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https://www.nationthailand.com/pr-news/life/40005195

SIAM Takashimaya at ICONSIAM Bring along freshness from ready-to-serve Japanese Fish Market


Japanese sushi and sashimi lover and crave for fresh seafood from Japan, don’t miss out real genuine freshness for your sushi & sashimi at home from Nakajima Suisan

IAM Takashimaya, original yet famous Japanese department store at ICONSIAM, complied with the policy to eliminate risk from Covid-19 pandemic by accommodating our valued customers gathering sushi and sashimi menus from Nakajima Suisan, the renowned sushi & sashimi retailer in Japan and East & South East Asia, that selects seafood from the Japan and worldwide fish market. Not only sumptuousness, but also the freshness in every bite will be delivered to your doorstep. Stay safe at home and indulge yourself, your family & your friends with freshly prepared and delicious menus every day.

If you are Japanese sushi and sashimi lover and crave for fresh seafood from Japan, don’t miss out real genuine freshness for your sushi & sashimi at home from Nakajima Suisan, the retail outlet that has originated from a big & famous fishery company from Japan that specializes in preserving/delivering the high quality of great taste & freshness during the transportation which are made by Nakajima Suisan. Their outlets become well-known and they can be able to expand over 100 outlets throughout East & South East Asia.

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SIAM Takashimaya at ICONSIAM Bring along freshness from ready-to-serve Japanese Fish MarketSIAM Takashimaya at ICONSIAM Bring along freshness from ready-to-serve Japanese Fish Market

SIAM Takashimaya & Nakajima Suisan serve more than 20 delicious menus both sushi and sashimi starting from 10 baht each bite, 16-piece value set menu for 180 baht, unagi set menu, salmon set menu and many more. Don’t miss special recommended menus from Chef’s Recommend stickers that guarantee freshness at valuable prices packed in imported temperature-controlled box to preserve great taste and freshness to make sure you can enjoy what you order as if you dined in at Nakajima Suisan.

Simply make your order now at SIAM Takashimaya Chat & Shop service. Just chat with us via LINE@SIAMTakashimaya then let us know what menu you would like to order. Simple as that, delicious menus will arrive at your doorstep in no time, fast and easy. Please make your order from 10:00am – 5:00pm. Delivery charge will be made from 1 – 40 kilometers in Bangkok and Nontaburi only.

SIAM Takashimaya at ICONSIAM Bring along freshness from ready-to-serve Japanese Fish MarketSIAM Takashimaya at ICONSIAM Bring along freshness from ready-to-serve Japanese Fish Market

Indulge yourself with delectable and freshness directly from Japan now. SIAM Takashimaya has the best precaution and safety policy, our customers are welcome to enjoy shopping at Taka Marché and Pharmacy on G Floor during 10:00am – 8:00pm. For more information, please call 02-011-7500, or Facebook : Siam Takashimaya.

Published : August 24, 2021

Feed your Passions with a Gastronomic Feastat Singapore Food Festival 2021 #SootinClaimon.Com

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https://www.nationthailand.com/life/40005003

Feed your Passions with a Gastronomic Feastat Singapore Food Festival 2021


Singapore Food Festival (SFF), one of the most highly-anticipated events on every foodie’s calendar, returns for its 28th edition over three weekends from 27 August to 12 September 2021

The Singapore Food Festival (SFF), one of the most highly-anticipated events on every foodie’s calendar, returns for its 28th edition over three weekends from 27 August to 12 September 2021 with the theme ‘Savour Singapore In Every Bite’. The only festival in Singapore dedicated to local cuisine and F&B talent, it continues to innovate, bringing foodies more than50 gastronomic and drinking experiences on a hybrid platform. This is double the number compared to last year’s virtual edition.

An exciting breadth of live masterclasses, both free-to-view and paid, will bring international audiences up close and personal with some of the most well-known chefs in Singapore’s culinary scene. Foodies can also work up an appetite through curated walking tours to indulge in stories of culinary heritage and invention; peel back the layers to uncover new flavours through recipe videos and exclusive food bundles, and explore Singapore through virtual experiences and docu-features.

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SFF 2021 is a highlight of SingapoReimagine, a campaign that invites travellers to experience new possibilities that redefine what Singapore has to offer. In line with SingapoReimagine, SFF spotlights our diverse culinary culture and the people who keep it alive, by offering global foodies the opportunity to reignite passions and experience travel anew through our hybrid offerings.

Ms Serene Tan, Director of Retail and Dining, Singapore Tourism Board (STB), said: “True to its proud tradition, Singapore Food Festival 2021 showcases our vibrant culinary culture byspotlighting our people – from established and rising chefs to everyday culinary heroes, wine experts and mixologists. This year, we are excited to bring SFF to global audiences, inviting them to indulge in Singaporean cuisine and learn more about our multi-cultural heritage through food. More than ever, SFF is testament to the innovation in Singapore’s culinary scene and our reputation as a global culinary capital.”

Programme highlights

This year’s festival line up comprises four components: Live Masterclasses, Virtual Food Experiences, Partner Events and Workshops, and SFF food merchandise.

The Live Masterclassesoffer viewers the rare opportunity to learn from some of the best chefs, bartenders, and food personalities in Singapore’s culinary scene. Festival-goerscan join thenine free-to-view live masterclasses hosted on SFF 2021’s Facebook page or sign up for intimate and interactive sessions with renowned chefs by joining another ninepay-to-viewlive masterclass. The thrilling line-up of features top names in the F&B scene in Singapore and around Asia, including:

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• MasterChef Singapore 2018 judge Bjorn Shen of Artichoke and Le Cordon Bleu-trained chef JP Anglo of Sarsafrom the Philippines, who will be presenting a four-hands collaboration with their rendition of anoyster omelette;

• Chef Lim Hoe Gern of Laut and celebrity chef ThitidTassanakajohn, the creative mastermind behind Thailand’s one-Michelin star Le Du with their four-hands collaboration dish – the umami laden Prawn Raja;

Special Menu “”River Prawn”Special Menu “”River Prawn”

• HawkerpreneurDouglas Ng of the Fishball Story will reveal the secrets behind his handmade traditional Hakka yong tau fu (traditional Hakka dish consisting primarily of tofu filled with ground meat mixture or fish paste);

• Chef Jeremy Gillon of one Michelin-starred restaurant JAG will demonstrate the process of making tender ravioli from scratch (pictured right);

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• Chef Maxine Ngooi of Tigerlily Patisserie will bring a twist to the babka loaf, with a stuffing of aromatic buahkeluakrempah (spice blend of the seeds of the buahkeluak fruit);

• Pastry expert Mohammed

Al-Matin of Le Matin Patisserie will present a unique goreng pisang(banana fritter) dessert.

Selected masterclasses will also offer ingredient boxes and food bundles that participants can purchase and get delivered to their doorstep in Bangkok, Chengdu, Manila and Singapore, allowing them to cook up a storm with their favourite food talent on screen for a truly engaging experience.

As part of SFF, there will also be Virtual Food Experiences in interactive formats for international festivalgoers. Take a deep dive into the ins-and-outs of innovative businesses such as Kok Fah Farm through a docu-feature, which takes foodies on a tour around the soil and hydroponics farm, and recipe videos like Kitchen Insider: Sustenir, which educate foodies on modern farming in Singapore, suggesting ways to incorporate local produce into everyday dishes, supercharging it with nutrition. Additionally, foodies can look forward to a journey of rediscovery as they feast their eyes on delectable dishes in the virtual food tours of Little India and Tiong Bahru presented by popular food host, Nikki Muller.

Virtual Food Experiences with Nikki Muller.Virtual Food Experiences with Nikki Muller.

Some of these virtual tours will also be presented in physical formats as part of Partner Events held across the island. Foodies who love exploring can rediscover the rich culinary heritage ingrained in our land and immerse in idyllic foodie experiences through curated walking tours. Learn more about the colourful spices that go into Indian dishes at the Heritage Tour of Little India, or embark on the Kim Guan Guan Factory Tour, to uncover the history and heritage behind the brewing and roasting of one of Singapore’s oldest kopi (coffee) suppliers. Check out the Singapore Vegan Festival too, for local vegan food tours, talks and panel discussions featuring local and international expert speakers. Indulge in limited period plant-based menus across leading vegan and vegan-friendly restaurants in Singapore, curated for vegans, the intrigued and just about everybody else. Secret Suppers await those who are game, with secret menus by restaurants around Singapore from Little India and Joo Chiat, to Chinatown and Kampong Gelam.

MOIC Cocktail and Ice Cream Pairing Workshop: Sips and Scoops

MOIC Cocktail and Ice Cream Pairing Workshop: Sips and ScoopsMOIC Cocktail and Ice Cream Pairing Workshop: Sips and Scoops

For a hands-on experience, SFF workshops are also available islandwide. Peel back the layers of kueh-making and try your hand at making the traditional red turtle cake Nyonya-styleat the Make your own Ang Ku Kueh Workshop by Ji Xiang Ang Ku Kueh, held at CapitaLand BugisTown (Part of Bugis Street). Repurpose food waste at the Summer Fruit Peel Popsicle and Jam Class and learn more about food upcycling when you join theWellSpentWorkshop – both at SunriceAcademy. For cocktail lovers, Museum of Ice Cream’s MOIC Cocktail and Ice Cream Pairing Workshop: Sips and Scoops will take you on a sweet journey to mix your on Hendrick’s Gin and ice cream cocktails.

Foodies will also be treated to SFF Food Merchandise. Local small-batch granola brand, Nommish has partnered with Kim Guan Guan to present Kopi Granola and their own rendition of Milo Granola – the Malted Chocolate Granola. Home of Singaporean inspired cookies, Old Seng Choong has developed Nyonya Sambal Nasi Lemak Cookies(pictured left), which is a unique rendition of the well-loved classic local dish. Paying tribute to the iconic pandan flavour that Singaporeans love, the LiHO TEA’s Singa-Pandan Lime and Singa-Pandan Shake, will be available in LiHO stores in Singapore, Brunei, Malaysia, and Shanghai.

Supporting SFF 2021

Festivalgoers can check out www.singaporefoodfestival.sg for a full list of activities. More details of SFF activities including the full programme, dates, images, and prices, can be found in the SFF 2021 Fact Sheet via this link.

Published : August 20, 2021

The Blue Elephant Group launches simply delicious ‘AZIAN BY BLUE ELEPHANT’ brand of Thai & Indian favourites for home delivery #SootinClaimon.Com

#SootinClaimon.Com : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation.

https://www.nationthailand.com/life/40004795

The Blue Elephant Group launches simply delicious ‘AZIAN BY BLUE ELEPHANT’ brand of Thai & Indian favourites for home delivery


The concept of the ‘’Azian by Blue Elephant’ menu is ‘simply delicious’, created with love and care by Chef Nooror with the health and pockets of consumers in mind during these hardship times as a result of the COVID-19 pandemic.

The Blue Elephant Group which operates the Blue Elephant Cooking School & Restaurant in Bangkok and Phuket, has expanded into the home delivery market by introducing the “Azian by Blue Elephant” brand offering a selection of simply delicious Thai and Indian favourites with friendly prices ranging from Baht 75 to 160.

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Beef Biryani RiceBeef Biryani Rice

The Group’s renowned Chef Nooror Somany Steppe, who has been crafting the finest Thai cuisine for the past 41 years and who loves to explore and create innovative menus from various cultures said: “The “Azian by Blue Elephant’ brand featuring a mix of Thai and Asian ready-to-eat menu selection was inspired by my experience with various cultures and cuisines, Indian food in particular, during my travels. I love Indian food and I had the great opportunity to have spent time in the kitchens of the Taj Group where I was able to further hone my skills in cooking Indian food.”

The concept of the ‘’Azian by Blue Elephant’ menu is ‘simply delicious’, created with love and care by Chef Nooror with the health and pockets of consumers in mind during these hardship times as a result of the COVID-19 pandemic. The freshest ingredients and herbs for health are used to guarantee the superb taste of each dish and food boxes are prepared daily in a spotlessly clean and hygienic kitchen.

‘Azian by Blue Elephant’ home delivery can be ordered daily from 10.30 hrs. to 19.30 hrs. as per following channels:

☎ Tel : 02 115 9830 / 080 070 1771

📌Line : @azian https://page.line.me/azian

📌GRAB : AZIAN by Blue Elephant–Sukhumvit Soi 13 https://bit.ly/2VtWLY4

📌LINEMAN : https://wongn.ai/1rwgv

Chicken Tikka Masala Curry RiceChicken Tikka Masala Curry Rice

Menu Selections:

Indian Curry & Rice

o Chicken Tikka Masala Curry Rice (@Baht 140)

o Chicken Butter Curry Rice (@Baht 140)

o Chicken Madras Curry Rice (@Baht 140)

o Chicken Vindaloo Curry Rice (@Baht 140)

Halal Option

o Chicken Biryani Rice (@Baht 99)

o Beef Biryani Rice (@Baht 129)

Grill

o Chicken Tikka Satay with Mint Sauce (@Baht 69)

o Chicken Satay with Peanut Sauce (@Baht 75)

Beef Paneang Curry RiceBeef Paneang Curry Rice

Thai Curry & Rice

o Chicken Green Curry Rice (@Baht 140)

o Roasted Duck Red Curry Rice (@Baht 160)

o Chicken Massaman Curry Rice (@Baht 140)

o Beef Massaman Curry Rice (@Baht 160)

o Chicken Paneang Curry Rice (@Baht 140)

o Beef Paneage Curry Rice (@Baht 160)

o Beef with Fennel Leaves Curry Rice (@Baht 160)

Also available is ‘Azian by Blue Elephant Take Home counters at:

o Icon Siam, Siam Takashimaya,UG Zone

o Siam Paragon,Gourmet Market, G Floor

o Central Chidlom, Tops Market, G Floor

o Central Ladprao, Tops Market, G Floor

Roasted Duck Red CurryRoasted Duck Red Curry

Published : August 17, 2021