Portfolio of Kimberly Johans

A collection of articles created during my stint as a journalist at The Macau Daily Times

Archive for the ‘Food’ Category

Tenmasa opens up the mystery of the geisha world to Macau

Posted by Kimberly on October 1, 2008

By Kimberly Johans
Published in The Macau Daily Times
October 01, 2008 (989 words)

When asked to comment on one’s knowledge of the world of geishas, inevitably, the mention of that popular, yet somewhat inaccurate, Hollywood film will crop up. Yet, glamour aside, the world of geishas is still as mysterious today as it has been for hundreds of years. In Kyoto, considered to be where the geisha tradition is the strongest, this mystery can still be witnessed. It is a constant source of frustration for travellers wanting to experience the world of the geisha, to know where in Kyoto they may do so. If ever a woman needed to learn how to say no tactfully, look no further than the way a geisha responds to a passer-by’s question of which restaurant houses one of them.
Over the next week, guests need look no further than Crown Macau to not only see the way geishas express themselves but learn more about their world. Tenmasa at Crown have brought over Lady Mariko, her daughter Maika and her son Eitaro from the famed Matsunoya Geisha House in Tokyo, to entertain guests until October 6. Read the rest of this entry »

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Cuisine from the pearl of the Indian Ocean

Posted by Kimberly on March 11, 2008

By Kimberly Johans
Published in The Macau Daily Times
March 11 2008 (710 words)

The Institute for Tourism Studies (IFT) yesterday began their week of promoting Sri Lankan food, which will continue until Friday.
IFT have brought over two chefs from Sri Lanka, Dhanuska Kumara and Romuald Machado, from the Sri Lankan Institute of Tourism Management, to not only entice locals to visit during this week and sample their country’s cuisine, but also to show IFT’s own student chefs their secrets.
“We will be showing specific techniques on how to retain the aromas and flavours,” said chef Machado.
The selection consist of about 25 dishes which will be varied across the days of the promotion and include such regional favourites as fish fricadell, pork black curry and fish ambulthiyal. The half a dozen desserts include weli thalopa and bibikkan.
Asked what made Sri Lankan food different to that of its neighbour India, head chef Chandrisari Tennakoon stressed that his country’s cuisine was closest to that of the south of India, Kerala in using coconut oil with which to cook. As well, while Sri Lankan food focuses on chilli powder, spices and rice, he felt that Indian food was more geared towards breads such as chapatti and paratha, and “other preparatory ingredients.”
He added that they strongly believed in coconut oil and its ability to reduce cholesterol and the flavours it gives off. Read the rest of this entry »

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Good things come in three’s

Posted by Kimberly on November 18, 2007

By Kimberly Johans
Published in The Macau Daily Times
November 18, 2007 (575 words)

With every eye on the Cotai strip and proprietors wanting to get in while they still can, Eclipse Restaurant Group’s Clayton Parker is already there with not one, but three Venetian establishments.

With McSorley’s Ale House already open since August as well as Bocca Tapas Wine Bar, and the Brazilian steak house Fogo Samba’s opening launch to be held November 23, the Hong Kong-based businessman has made the decision to relocate to Macau to have a more hands-on role with his properties.

“I believe in the Macau story and in Cotai and the Venetian,” said the 45-year-old, adding that the draw-card of the Venetian was the reason he came to Macau.

Asked about the number of establishments, he said, “three restaurants seem like I have al my eggs in the one basket and a significant investment, but we’re just getting started.

“I want to be a major player in Macau, and I’d like to have 2-3 outlets in every integrated resort on the Cotai strip!” he added.

Speaking about McSorley’s, Clayton describes it as more “Victorian” in keeping with the theme of the Venetian. Read the rest of this entry »

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Macau’s 7th Food Festival is an immediate success

Posted by Kimberly on November 17, 2007

By Kimberly Johans
Published in The Macau Daily Times
November 17, 2007 639 words)

Macau’s 7th annual food festival came to life last night with the attendance of Chief Executive Mr Edmund Ho Hau Wah and SJM Managing Director, Dr Stanley Ho.

The fair, located at Sai Van lake Square, had begun at 3pm yesterday afternoon, but by 7pm, during the time of the opening ceremony, it was almost impossible to walk around, signifying the success of what has no doubt become a Macau institution.

Six main themed areas supported 100 booths, with some familiar sights of local eating establishments including popular Indian restaurant, Aruna’s.

Proprietor Aruna Jha had made 500 pieces of a favourite Indian snack only to see it gone within one hour, even though she and her team had been up since 4am preparing for the festival.

The stalls are divided into the following: “Macau Street”, “Greater China Street”, “East Asia Street”, “Southeast Asia Street”, “European Street” and “Dessert Street” – providing delicacies from different regions.

As well as the live entertainment of marching band and local dancers, there are also game booths and rides to participate in, as well as a beer-drinking contest and SJM’s “World of Dinosaurs.”

A total of 13 emulation dinosaurs, of which three are available for riding, have been brought along to the festival for display, with ten sets of models. Read the rest of this entry »

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Singapore firm brings a little of the country to Macau’s catering industry

Posted by Kimberly on November 16, 2007

By Kimberly Johans
Published in The Macau Daily Times
November 16, 2007 (499 words)

Country Foods Macau (CFM) has set up shop in Macau to supply food materials such as processed fruits and vegetables, soups, sauces, semi-processed meats as well as ready-made meals and snacks for the Macau market.

A subsidiary of Singapore-established Country Foods, Valeo Strategic Investments and Good View Fruits (GVF) Company in Hong Kong, the Macau operation took nine months to set up and be established.

During his speech at the company’s launch ceremony and cocktail reception at the Venetian yesterday, Kevin Ho, Chairman of CFM said, “I’m very excited to be part of a new era of international co-operation between Macau and our friends from Singapore and Hong Kong.”

He added that “Country foods Macau will transfer expertise and know-how from Singapore and Hong Kong to raise the bar for food hygiene and efficiency in Macau’s booming resort and hospitality industry.”

When questioned about this, Frankie Tan from Country Foods Singapore explained that the group was encouraged by the Macau Government Tourist Office to register the business in Macau I order to raise the industry’s standards, as “currently there is no food factory at the ISO:22,000 [quality management] level.”

Of County Foods in Singapore, Mr Ho added that it was a pioneer in the central kitchen model for institutional catering, “a leading manufacturer f chilled, frozen an processed food, serving an international clientele of Singapore Airlines through SATS Catering” as well as restaurant chains, convenience stores and hospitals. Read the rest of this entry »

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