New Products!
 

Love our annual warehouse sale? With discounts up to 80%, it's no wonder many customers return every year! Trade customers need not feel left out as we will be at Food & Hotel Malaysia and Hotel Asia Maldives later this month to offer foodservice solutions to help grow your business. 

Products Highlights
Safico Kent Range

The new Safico Kent hollow ware range is the latest 18/10 stainless steel addition to the brand. Refresh your breakfast buffet line and bring a contemporary touch to your business. 
Stocks are expected to arrive by late November.
 
20th Design Award for Magisso!
 
The amazing Cooling Ceramics Collection won her 4th accolade, the Product Innovation Award, at the NY NOW show for the Cooling Ceramics Collection. This is also the 20th International Design Award for Magisso. 

Sia Huat Annual Warehouse Sale 2015

 Were you at our Annual Warehouse Sale this year? If you have missed it, follow us on our FB page to stay updated for next year's sale!
News for our fans!

Hotel Asia 2015
 
Visit Sia Huat at Hotel Asia - Maldives! Held at Dharubaaruge Exhibition Hall, Male, Maldives from 19th to 21st  Sept, the show promises to bring the best products for the F&B industry. Sia Huat is located at booth A120. Click here for more information on the show! 
Food & Hotel Malaysia 2015
FHM 2015 will be held at KLCC from 29 Sept to 2 Oct. Sia Huat and Hocatsu will be present at booth 7501 at Hall 7. Visit us to find out how we can help your business in Malaysia.
Table Talk!
Did you know?

Cooking at lower temperatures for extended periods of time has a wide range of benefits:

  • Minimal loss of moisture and weight
  • Preservation of flavour and aroma as water soluble substances - especially aromatics - are not lost
  • Flavours are enhanced, colours retained and little or no salt is required
  • Nutrients are preserved as water-soluble minerals are not leached into cooking water, as cooking in a vacuum bag eliminates this
  • Research has shown that sous vide gives the highest retention of vitamins vs. steaming and boiling
  • Little additional fat is required during cooking
  • Consistent results every time a dish is cooked
  • As chefs the world over are aware, these benefits result in enhanced textures, flavours and tenderness.

Because Sous Vide involves specific cooking times and precise temperatures, the risk of human error is eliminated provided the right equipment is used. Clifton Food Range® water baths offers users unparalleled accuracy in temperature control.

Sia Huat Pte Ltd  | 20 Pandan Road  | Singapore 609272  | Tel: +65 6268 3922


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