FROM DOCK TO DINING | MARCH 2014

The 19th edition of Food&HotelAsia is coming in April!

This year, Sia Huat promises to showcase the latest food service equipment and products for hotels and restaurants. Up to 30 brands will be present in a booth set up that is built like an actual operational restaurant. There will be a buffet line, a bar, and even a preparation kitchen!

In this issue, we feature 4 products that you can see at Sia Huat booth during FHA. Visit us to have a feel of how the products will add value to your business!

Sincerely,

d2D Editorial Team

PRODUCTS

Lacor Freeze and Glace

These machines will change the way food and drink are presented in your restaurant. Easy to use and maintain, it is the ideal addition to your business!

Read more about it here!

IVV - Handmade in Italy

IVV provides a comprehensive collection of glass dinnerware, including modern designs and coloured glassware.

Find out more here!

ZE PÉ Buffet & Trolley

ZE PÉ has a long tradition of designing and crafting items for the breakfast buffet table, like juice and cereal dispensers, displays, trays and stands, as well as service trolleys.

Click here to see more!

Garnier-Thiebaut

Luxury Linens for the Home and Hospitality

Featuring a comprehensive collection of designs and products, Garnier-Thiebaut can help your hotel and restaurant stand out among the rest.

Read more here!

NEWS

Visit Sia Huat at Food&HotelAsia 2014	SCA, WDA Masterclass Series	World Gourmet Summit 2014
This April, Sia Huat will be at Food&HotelAsia 2014! Sia Huat will be located in Hall 4 at booth 4B2-01. Click here for more information, and the booth numbers of our partners! Click here to pre-register now!	The Singapore Chef Association (SCA) and Singapore Workforce Development Agency (WDA) collaborated to present the Master Class Series for junior chefs and culinary students. Click here to see the photos of the last class, and look out for the next!	Sia Huat and ToTT are partners of the annual gastronomic extravaganza, World Gourmet Summit. Join Chef Christian Escribá & Patricia Schmidt in a Junior Chef's Pastry Workshop or be at the Gastronomic Jam Sessions to have an enriching session with the Michelin star chefs. Check here for more information!

TABLE TALK

Did you know?

Choosing the right knife for your kitchen can improve the hygiene stands and make the kitchen a safer place.

1. Knives and cutting board should be colour coded for cutting different food. This is to prevent cross contamination, especially between cooked and uncooked food.

2. A forged knife is always the best choice since it is able to stay sharp for a very long time. A sharpening steel should always be within reach to encourage daily sharpening habits.

3. Buy the right knife for the specific job will enhance efficiency. For example, it is generally faster to use a boning knife as comparing to a chef's knife for a boning task.

To find out more about cutting solutions available at Sia Huat, email us now!