TREND TALK

Mycoprotein is a protein made from edible fungi that is found in the nature. Through fermentation, mycoprotein can be upscale sustainably and offered as a natural source of protein to the people. The fungi mycelium is a long threads of hypae, that resembles meat muscle. Nutrition wise, it is high in protein and dietary fiber but have zero cholesterol. There’s growing evidence that consuming mycoprotein can help to reduce blood cholesterol and control blood glucose level. In short, mycoprotein is a good source of nutrition that benefits human health and at the same time sustainable to the environment.

A United States citizen, and one of the 3,500+ Certified Food Scientist in the world. His research primarily focuses on plantbased protein and alternative protein sources. Alfred is a dedicated food developer with over 35 years of research experiences. Currently, technical advisor/mentor to more than 40start-up companies worldwide through venture capitalists in the field of alternative proteins, including plant-based, cultured meat and precision fermentation, as well as food manufacturing and food quality management. He is also the founding vice chairman of the Hong Kong Food Science and Technology Association. Director of Business Development and Technology Co-operations for a US Government Agency. He holds postgraduate and undergraduate degrees in food science, is a visiting professor of food science and currently teaches at the University of Hong Kong. His presence in Ultimeat is certainly value-adding and game-changing.

Serving red meat sustainably. How versatility and quality play a major role?

Chef to Royals, executive and high profile diners the world over, Chef Richmond combines 32 years of 5-star-fine-dining know how with the finest of a master chef. His expertise lies largely in the Mediterranean roots married with multi-cultural influences, which he uses to continually set new standards.

Chef Richmond has a very successful track record of developing many centres of culture and dining into recognized lands of fine dining has been seen in the Singapore International Convention & Exhibition Centre and the Kuala Lumpur Convention Centre, and he seeks to create a dining experience that is “beyond the standard dining experience”.

A distinguished author, he won the coveted “Best in the World for Food Professionals” title from the Gourmand World Cookbook Awards in Les Folies Bergere – Paris, France, and he has been a finalist for the “Best of the Best” and “Best Book Award” from the 20th Anniversary Gourmand World Cookbook Awards at Frankfurt Germany and the 2013 10th Annual USA Best Book Awards, respectively.

Viewpoint from a supplier’s perspective on sustainably Aussie beef and lamb products. 

Shaun Franics is the General Manager, Meat Division of Orca Marketing Pte Ltd.  He is a certified Butcher from Australia with 20 years of experience. He is presently running a company wholesaling predominantly Australian meat products to restaurants and hotels.  Shaun also operates a retail business “Butcher Box” with 2 stores and a home delivery service in Singapore. 

The Australian red meat and livestock industry set to be Carbon Neutral by 2030 (CN30)

Valeska is the Meat & Livestock Australia (MLA)Regional Manager for Southeast Asia. She has been with MLA since 2015 working across animal health, trade and marketing areas.  With her veterinary background, Valeska is strongly passionate about livestock management and good meat production.

Rose Yong is the Meat & Livestock Australia (MLA) Malaysia Representative and Singapore Trade Development Manager. In the span of 33 years with MLA, Rose remains one of its most passionate and enthusiastic advocates whose innovative ideas developed and conceptualized creative and effective programs such as the MLA Butcher Club, Butcher’s logbook, Customer First, Regional 5 star Banqueting Innovation, MLA Red Majesty Chef and the Iron Butcher Challenge – these are all first- ever programs effectively promoted the popularity of secondary cuts of Australian beef and lamb.

A creative multi-tasker with extensive network contacts in Southeast-Asia region and greater China, Rose has strong marketing communications and management skills; culled from her PR consultancy years. In addition to her double major degree in Management and Economics from the University of Guelph, Canada and Marketing, Advertising and Public Relations qualifications, Rose has an Australian Cert IV in Training & Assessment. She is an avid golfer and enjoys digital content creation.

Victor Siow is the Founder and Proprietor Las Carretas Mexican Restaurant. Having graduated with a Food & Beverage Diploma at International College of Hotel Management, Switzerland in 1987; he stayed back for in search of Culinary Expertise in different European Cuisines.

Montreaux Palace Hotel, Euro Hotel, Restaurant Du Parc were some of his training ground. Cuisine involved was extremely fine & has worked with numerous Michelin Chefs. He left Montreaux in 1989 & headed to Amsterdam where he stayed on with Victoria Hotel till 1990 & pursued his Degree in Hotel & Restaurant in New Hampshire College, USA.

Right after graduation, he was whisked back to Amsterdam in the Summer of 1992. This time he landed with Gauchos which owns over 40 Argentinean & Mexican restaurants throughout Europe. He led a team of Chefs and further opens another 2 outlets under his leadership. It then came to a point of time when he decided to move back to his roots with an objective of opening up a neighborhood diner. Came summer of 1993, he moved back to Malaysia & was quickly employed by Crown Princess Hotel as a Sous Chef. In less than 7 months, he was head-hunted to open & lead a Fine Dining restaurant at the brand new Legend Hotel.

During his service of 3 1/2 years, he has managed to infuse “Fine Health Cuisine” into the minds of our local community. Things changed when he decided to pursue for his dreams & in July 1996, he founded Las Carretas Mexican Restaurant & Bar which is located in Taipan, Subang. 5 Years later, he opened his second restaurant which is located at Ampang, Kuala Lumpur. His latest addition includes Damansara Heights which opened its doors in 2007

Some of his specialties included Wine & Food Pairing Dinners, Degustation Menus besides having a different Promotion every month in his restaurants. In addition, he started his catering wing 14 years ago and that has put Las Carretas onto a different platform.

James See is the Protein Specialist and VP of Sales for Lucky Frozen. Having worked with Global Restaurant Brands internationally, James expertise is in Food Innovation and Development for Red Meat Proteins- specifically for FnB applications as well added-value processing.

Valeska is the Meat & Livestock Australia (MLA)Regional Manager for Southeast Asia. She has been with MLA since 2015 working across animal health, trade and marketing areas. With her veterinary background, Valeska is strongly passionate about livestock management and good meat production.

Rose Yong is the Meat & Livestock Australia (MLA) Malaysia Representative and Singapore Trade Development Manager. In the span of 33 years with MLA, Rose remains one of its most passionate and enthusiastic advocates whose innovative ideas developed and conceptualized creative and effective programs such as the MLA Butcher Club, Butcher’s logbook, Customer First, Regional 5 star Banqueting Innovation, MLA Red Majesty Chef and the Iron Butcher Challenge – these are all first- ever programs effectively promoted the popularity of secondary cuts of Australian beef and lamb.

A creative multi-tasker with extensive network contacts in Southeast-Asia region and greater China, Rose has strong marketing communications and management skills; culled from her PR consultancy years. In addition to her double major degree in Management and Economics from the University of Guelph, Canada and Marketing, Advertising and Public Relations qualifications, Rose has an Australian Cert IV in Training & Assessment. She is an avid golfer and enjoys digital content creation.

• Diploma in Wines and Spirits (DipWSET, UK)
• Certified Specialist of Wines (SWE,USA)

Thomas accredited Thomas Ling is Malaysia’s first Certified Sommelier (CMS,UK), an accredited International International Burgundy & Bordeaux Educator with the BIVB & CIVB, France, respectively, with respectively, and is both a Certified Specialist of Wine and Spirits (CSW, CSS) withthe the Society of Wine Educators, USA. Thomas is also a Certified Saké Educator & Specialist International Specialist (WSET, UK /SSA, UK /SEC,Japan ), Master of Saké (InternationalKikisake-isKikisake-shi, SSI Japan) and a Certified Whisky Ambassador / Educator (UK). He is a established a regularly invited speaker for industry trade seminars, and judges in establishedwine 23 wine & spirits competitions, having worked in various wine regions during his 23 years Cuisine years journey in the industry. Thomas is also appointed as a “Japanese Cuisine Special FisheriesSpecial Goodwill Ambassador” by the Ministry of Agriculture, Forestry and Fisheriesof Japan’sof Japan (MAFF) for his continued efforts in promoting the growth of Japan’s Kokushu Kokushu (sake,shochu, awamori) in South-East Asia.

Discover the culinary evolution brought forth by Ingredients of Tomorrow: Redefining Foodservice Dynamics with Sustainable Frozen Gems.’ In response to the intricate challenges such as skilled labour shortage and wastage faced by the Malaysia’s Food Service Industry, this abstract presents a fresh and novel approach. Elevating efficiency, versatility and sustainability with less wastage, frozen groceries the likes of IQF Fruits present a revolution in maintaining year-round freshness and nutritional integrity. As local flavours meet global demands, the presentation delves into optimised ingredient utilisation, minimised wastage, and streamlined operations. Harnessing frozen-fresh groceries, this innovative stride empowers foodservice establishments to simplify production with duplicable processes, tantalise palates, ultimately steering the industry toward a more dynamic and competitive future.

Dr. Tan Poh Lee is the Head of Scientific Affairs Department at DPO International. Holding a Ph.D. in Food Technology, she is also a distinguished guest lecturer at Malaysia International Medical University. With an impressive 15-year track record, Dr Tan Poh Lee has excelled in research and development across the food industry, complementary medicine, and health supplement products.

The presentation aims to provide knowledge on the fundamentals of craft beer, its industry, culture and positioning in the Malaysian market. The beer tasting session aims to help participants experience the product and gain better understanding of the points raised during the presentation.

Thomas accredited Thomas Ling is Malaysia’s first Certified Sommelier (CMS,UK), an accredited International International Burgundy & Bordeaux Educator with the BIVB & CIVB, France, respectively, with respectively, and is both a Certified Specialist of Wine and Spirits (CSW, CSS) with the the Society of Wine Educators, USA. Thomas is also a Certified Saké Educator & Specialist International Specialist (WSET, UK /SSA, UK / SEC, Japan), Master of Saké (International Kikisake-isKikisake-shi, SSI Japan) and a Certified Whisky Ambassador / Educator (UK). He is a established a regularly invited speaker for industry trade seminars, and judges in established wine 23 wine & spirits competitions, having worked in various wine regions during his 23 years Cuisine years journey in the industry. Thomas is also appointed as a “Japanese Cuisine Special Fisheries Special Good will Ambassador” by the Ministry of Agriculture, Forestry and Fisheries of Japan’s of Japan (MAFF) for his continued efforts in promoting the growth of Japan’s Kokushu Kokushu (sake, shochu, awamori) in South-East Asia.

Thomas accredited Thomas Ling is Malaysia’s first Certified Sommelier (CMS,UK), an accredited International International Burgundy & Bordeaux Educator with the BIVB & CIVB, France, respectively, with respectively, and is both a Certified Specialist of Wine and Spirits (CSW, CSS) with the the Society of Wine Educators, USA. Thomas is also a Certified Saké Educator & Specialist International Specialist (WSET, UK /SSA, UK / SEC, Japan), Master of Saké (International Kikisake-isKikisake-shi, SSI Japan) and a Certified Whisky Ambassador / Educator (UK). He is a established a regularly invited speaker for industry trade seminars, and judges in established wine 23 wine & spirits competitions, having worked in various wine regions during his 23 years Cuisine years journey in the industry. Thomas is also appointed as a “Japanese Cuisine Special Fisheries Special Good will Ambassador” by the Ministry of Agriculture, Forestry and Fisheries of Japan’s of Japan (MAFF) for his continued efforts in promoting the growth of Japan’s Kokushu Kokushu (sake, shochu, awamori) in South-East Asia.

Thomas accredited Thomas Ling is Malaysia’s first Certified Sommelier (CMS,UK), an accredited International International Burgundy & Bordeaux Educator with the BIVB & CIVB, France, respectively, with respectively, and is both a Certified Specialist of Wine and Spirits (CSW, CSS) with the the Society of Wine Educators, USA. Thomas is also a Certified Saké Educator & Specialist International Specialist (WSET, UK /SSA, UK / SEC, Japan), Master of Saké (International Kikisake-isKikisake-shi, SSI Japan) and a Certified Whisky Ambassador / Educator (UK). He is a established a regularly invited speaker for industry trade seminars, and judges in established wine 23 wine & spirits competitions, having worked in various wine regions during his 23 years Cuisine years journey in the industry. Thomas is also appointed as a “Japanese Cuisine Special Fisheries Special Good will Ambassador” by the Ministry of Agriculture, Forestry and Fisheries of Japan’s of Japan (MAFF) for his continued efforts in promoting the growth of Japan’s Kokushu Kokushu (sake, shochu, awamori) in South-East Asia.

Director, Allegiance Wines

Over 26 years of professional experience in the industry

Thomas accredited Thomas Ling is Malaysia’s first Certified Sommelier (CMS,UK), an accredited International International Burgundy & Bordeaux Educator with the BIVB & CIVB, France, respectively, with respectively, and is both a Certified Specialist of Wine and Spirits (CSW, CSS) with the the Society of Wine Educators, USA. Thomas is also a Certified Saké Educator & Specialist International Specialist (WSET, UK /SSA, UK / SEC, Japan), Master of Saké (International Kikisake-isKikisake-shi, SSI Japan) and a Certified Whisky Ambassador / Educator (UK). He is a established a regularly invited speaker for industry trade seminars, and judges in established wine 23 wine & spirits competitions, having worked in various wine regions during his 23 years Cuisine years journey in the industry. Thomas is also appointed as a “Japanese Cuisine Special Fisheries Special Good will Ambassador” by the Ministry of Agriculture, Forestry and Fisheries of Japan’s of Japan (MAFF) for his continued efforts in promoting the growth of Japan’s Kokushu Kokushu (sake, shochu, awamori) in South-East Asia.