FROM DOCK TO DINING | OCT 2014

 
See you at Camfood!
Sia Huat will be present at Camfood at the Singapore Pavilion for the first time together with many other exhibitors from Singapore.

Go back to basics this month as we share sharpening tips, and a buying guide on knife blades and handles. Find out how Legle's Ruyi range can add an elegant touch to your restaurant, and be amazed by ZE P�'s service trolley. 

Sincerely,

d2D Editorial Team

 

PRODUCTS

 


Legle Ruyi Porcelain

 

For over 50 years, Legle have used their knowledge to develop a range of high temperature coloured glazes (fired to over 1100�C). Each glaze is formulated at the heart of the company, from the design stage to production. This collection of high temperature coloured glazes has made Legle, a market leader in this sector.

 

Find out more here!

Knife Handles and Blades

 

When buying a knife, always hold the knife and make sure you are comfortable with it. Different blades have different function, hence it is important to get the right knife for the task.

 

 Find out more here! 

  

ZE P� Service Trolley


Service trolleys plays a huge part in a restaurant and hotel, especially if flamb� or cooking in front of the guests is part of the dining experience. 

ZE P� service trolleys will meet your needs and make the difference!
  

Click here to read more!

 

 

Knife Sharpening Tips 

 

Do you know how you should take care and sharpen your knives? What is the easiest way to do so?

 

Find out how here! 


NEWS
  
  




  
Hocatsu Sdn Bhd
See you at Camfood 2014!
SCA Celebrates 30th Anniversary and Three Decades of Achievements

Do you own a business in Kuala Lumpur or Malaysia? Visit us at Hocatsu to make your food service equipment purchases! 


 

Click here for more information or email to [email protected] .

Sia Huat will be exhibiting under the Singapore pavilion at Camfood from 8 - 10 October. The event will be held at DIECC, Phnom Penh.


 

Click here for more information.

 

 

 

Congratulations! The Singapore Chefs Association celebrated her 30th Anniversary on 16th September 2014 with all pioneers and members at One Farrer Hotel & Spa. It was a night to remember SCA's achievements, and to look forward to even greater moments for the association. 

TABLE TALK




Did you know?

 

Did you know that Singapore dumped 796,000 tonnes of food waste in 2013? 

 

While there are studies to find out what measures can be taken to reduce wastage, and recycle food waste, chefs can play their part in serving correct portions. 

 

Having huge portions not only wastes food. It might also cause a dip in profits with too much food served. 

 

Use measuring tools to make sure portions are consistent, and discourage customers from wasting food. 

 

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