Exhibition Review
Cookery demonstration Finally we were treated to a superb and entertaining cooking demonstration from Ms Trinh Diem Vy, who runs the Hoi An Cookery School and showed us how to make fresh Vietnamese Spring Roll and a delicious BBQ Chicken. The two dishes were a perfect example of simple and uniquely Vietnamese cuisine at its best, with its easy construct and delicate range of flavours. That evening we were all invited to the lovely town of Hoi An, where Ms Trinh Diem Vy owns five restaurants and her cooking school. We dined at her newest operation where every conceivable flavour of Vietnam was on offer. After a fantastic dinner we had the opportunity to stroll around the old town of Hoi An and enjoy the atmosphere and unique architecture. Excitingly,
APOT.asia has applied for an
entry in the Guinness Book of Records as the holder of the World’s Longest Spring Roll. We were all up at 05:30 on the final day to take part in this amazing feat.
From top left: Ms Trinh Diem Vy gives a cookery demonstration; Philip Ho, Keish Trading, Bambang Sujatmiko, Aerofood ACS and Ari Suryadharema Aerofood Indonesia with Happy; Pat Osborne, Alpha Australia in conversation with Rudi Friedrichs of Frankenberg
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"
APOT.asia has applied for an entry in the Guiness Book of Records as the holder of the world's longest spring roll"
Happy had arranged for more than 500 college kids to be bussed in to help. Bert Dinkel and the team from Ho Chi Minh Vietnam Air Catering had flown up 500 trays (one per metre) of ingredients. Despite the wind blowing the rice papers around and the 38°C heat, by 07:00 the result was a 500m long, fully filled and intact Spring Roll!
The Gala Dinner The Vietnamese entertainment and dinner prepared by Hyatt Regency’s executive chef Frederik Farina and his team created a wonderful evening.
Looking ahead Mr Wickramasinghe of Sri Lankan Airlines has extended an invitation to host APOT. asia in 2015.
A huge thanks to Heather Cho and the
APOT team for a great event and see you in Sri Lanka!
Chefs' competition
APOT.asia is about onboard hospitality and this was well demonstrated by the six entrants. They were: • Dang Van Dzung from Noi Bai Catering, Hanoi
• Stephane Lambert from TFK, Tokyo • Chai Ming Kent from SATS, Singapore
• Fakhrul Aliff Arifin Mohari from Brahim’s Catering in K.L.
• Nguyen Minh Tuan from Vietnam Airlines Catering in Ho Chi Minh • Na Do Woong from Korean Air
Congratulations to TFK’s Stephane Lambert on his winning menu: • Poached saffron chicken breast with cucumber jelly, mango-green peppercorn salsa and black olives coulis
• Slow cooked sea bass in red
capsicum crust, sea bass reduction with Balsamic Vinegar
• Rare and grilled mango, green tea blanc- mange and spicy Maderia syrup
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