Business SenseConcept & DesignFeature ArticlesVol. 9 THE COST FACTOR – ideas for the new year The year end is rolling around. For many restaurants, it is time to pull out the…Ian YapDecember 7, 2014
Feature ArticlesProject ManagementSolution ProviderVol. 8 bringing BEHIND-THE-SCENES to the fore For students in the culinary arts or hospitality, they would most likely have had to execute…Ian YapSeptember 30, 2014
Equipment & ManufacturerFeature ArticlesVol. 8 forwarding PRODUCTIVITY & SPEED Earlier in Concept & Design, we took a trip back to the origins of food preparation…Ian YapSeptember 30, 2014
Business SenseConcept & DesignFeature ArticlesVol. 8 the beginnings of MACHINERY “The chef dug a deep hole in the ground, placed logs in, started the fire, layered…Ian YapSeptember 29, 2014
Feature ArticlesProject ManagementSolution ProviderVol.7 ArtiZen-homegrown; TRUSTED LOCALLY & RECOGNISED GLOBALLY Mr Dick Seow at his showroom with diverse products Coming from a family that was…Ian YapJuly 2, 2014
Equipment & ManufacturerFeature ArticlesManufacturerVol.7 MEIKO – “MISSION M” – going beyond EFFICIENT warewashing Yellow lines depict the sprawling area of Meiko’s operations Service for the day is over.…Ian YapJuly 2, 2014
Equipment & ManufacturerFeature ArticlesManufacturerVol.7 HALLDE – SPEED, PRECISION & PERFECT CUTS Visionary butter portioning machine A chef’s knife skills is undeniably vital but in certain situations,…Ian YapJuly 2, 2014
Business SenseFeature ArticlesVol.7 cooking for the MASSES “A task carried out by institutional kitchens, it is defined as bulk preparation and cooking for…Ian YapJuly 2, 2014