Tasty trends

> Unilever im­parts culi­nary in­sights

The Sun (Malaysia) - - MEDIA & MARKETING -

UNILEVER Food So­lu­tions (UFS) Malaysia shared the lat­est on food and travel trends at an ex­clu­sive event called Trend­watch Ho­tel 2016 at Kuala Lumpur Con­ven­tion Cen­tre re­cently.

As a thought leader in the global food seg­ment, UFS also cel­e­brated the launch of a pub­li­ca­tion, Buf­fets Around The World: Trend­watch Ho­tel 2016. The in­sights were the out­come of in-depth re­search and de­vel­op­ment fea­tur­ing in­for­ma­tion on the top cur­rent food and travel trends around the globe.

In­sights were also gath­ered from UFS’s in­dus­try ex­pe­ri­ence, along­side re­ports it car­ried out with pro­fes­sional mar­ket re­searchers where tens of thou­sands of din­ers and food ex­perts were in­ter­viewed.

On the whole, the book car­ries valu­able in­for­ma­tion that will be use­ful to hote­liers, their busi­ness part­ners, as well as con­sumers.

Present at the event was UFS am­bas­sador Chef Rich­mond Lim and UFS South­east Asia re­gional ex­ec­u­tive Chef Dhillon Ng. Both Lim and Ng pre­sented in­for­ma­tion on Meet­ings, In­cen­tives, Con­ven­tions and Ex­hi­bi­tion (MICE) trends apart from an anal­y­sis on the five up­com­ing food trends. The pre­sen­ta­tion was fol­lowed by a show­case of food­bear­ing sta­tions where guests got a taste of foods about to en­liven the F&B in­dus­try and bring back sa­ti­at­ing plea­sure to gas­tro­nomic ap­petites.

“As a re­sult of to­day’s culi­nary rev­o­lu­tion, food is of­ten the cen­tre­piece of an event. Cre­at­ing a me­morable culi­nary ex­pe­ri­ence now has to go be­yond just tastes and flavours. It has to pro­vide a sen­sory ex­pe­ri­ence that sat­is­fies all five senses to make an im­pact­ful im­pres­sion.

As such, chefs must place greater em­pha­sis on find­ing in­no­va­tive ways, through flex­i­ble set-ups and unique crock­ery, to de­velop eye-catch­ing cre­ations to link the decor, am­bi­ence and de­li­cious­ness of the food be­ing served,” said Lim.

Lim, with over 32 years of ban­quet­ing ex­pe­ri­ence from fives­tar ho­tels and con­ven­tion cen­tres, is also an award-win­ning author. He spe­cialises in mod­ern cui­sine. His vo­ca­tion sees him at­tached to the Kuala Lumpur Con­ven­tion Cen­tre, as ex­ec­u­tive chef over­see­ing a culi­nary brigade of 51 chefs.

Ng on the other hand, holds a track record of di­verse ex­pe­ri­ences from across the re­gion.

He has worked with some of the best chefs in South­east Asia that in­clude Quo Vadis’ for­mer head chef Jeremy Hollingsworth, Sin­ga­pore’s mas­ter of fu­sion cui­sine Jimmy Chok and Mar­malade Group ex­ec­u­tive chef Robin Ho.

“To­day’s trends are im­por­tant for hote­liers to be on the cut­ting edge of pro­vid­ing the per­fect ser­vices, espe­cially in cre­at­ing food menus that please the palates of trav­ellers re­gion­ally, from lo­cal to in­ter­na­tional vis­i­tors alike,” said UFS Malaysia manag­ing direc­tor Nus­rat Parveen.

UFS is a com­po­nent un­der the Unilever brand that mar­kets la­bels all too fa­mil­iar with kitchen pro­fes­sion­als across 74 coun­tries around the world.

The com­pany em­ploys 500 over chefs glob­ally, who play crit­i­cal roles across dif­fer­ent func­tions, in­clud­ing de­liv­er­ing im­pact­ful in­sights.

From left: Unilever Food So­lu­tions am­bas­sadors Lim and Ng pre­sent­ing in­sights on MICE trends and up­dates on food for 2016.

A taste of some food that will be all the rage in 2016, if not al­ready.

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