Emmanuel Stroobant

Anyone who's selling wine or trying to sell wine to China, should pay attention to upcoming consumption tax reform. Ahead of Third Plenum meeting next week, discussions on consumption tax reform has intensified. Its impacts on wine are closely followed by wine merchants as the tax reform proposal might mean that imported wines will get much more expensive for consumers. We talked to different importers and retailers on the ground to get their reactions on the proposed reform. Some welcomed the change, as the burden will be passed from importers to retailers/consumers when sales are made, while others are apprehensive, fearing it might discourage sales when demand is already soft. Full report and analysis here. #tax #consumption #reform #wine #importedwine #retailer #importer #trade #winemerchant #news #analysis #market #china

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We have had a lot of questions about non alcoholic wine since last week, and to respond to all the insightful queries, I thought I would put together an article which demystifies the category. Is Alcohol-Free Wine Halal? How is non-alcoholic wine made? Does non-alcoholic wine taste the same as regular wine? Is non-alcoholic wine suitable for pregnant women? Can non-alcoholic wine be used in cooking? What are the health benefits of non-alcoholic wine? Are there less calories in non-alcoholic wine? Can non-alcoholic wine age like regular wine? Is non-alcoholic wine suitable for people with dietary restrictions? All the answers are in the below blog post: https://lnkd.in/guWVD9B8

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[Asian “Fine” Food Reinterpretation?] Food for Thought 🍽️💭 Elevating local Asian cuisine to a fine dining experience is not only possible but has become a growing trend in the culinary world. The essence of this transformation lies in the refinement of traditional dishes, where chefs take familiar flavors and present them in a more sophisticated, delicate manner. By using premium ingredients and modern cooking techniques, like sous-vide or molecular gastronomy, chefs can enhance the texture and taste of the food while maintaining its cultural authenticity. In addition, there’s a beautiful balance that can be achieved by merging Western techniques with local Asian ingredients, creating fusion dishes that feel innovative yet rooted in tradition. Street food, for example, can be reimagined into gourmet dishes by refining its flavors and presenting it in a way that reflects the aesthetics of fine dining. The visual aspect is crucial—minimalistic, artful plating can elevate even the simplest dishes into a more luxurious experience. Moreover, the use of local, seasonal, and sustainable ingredients adds another layer of sophistication, allowing chefs to tell a story of connection to the land and culture. This approach can be further enhanced through curated dining experiences such as tasting menus, wine or tea pairings, and personalized service, offering diners a more immersive and exclusive experience. By blending traditional flavors with modern culinary techniques and focusing on presentation and sustainability, local Asian cuisine can reach new heights in the fine dining world, offering both innovation and respect for cultural heritage.

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Adrian Goh, director of sake distributor Inter Rice Asia, said: “In wine pairing, we make it work by complementing or contrasting the flavours of the food and the wine. For sake pairing, we go for a marriage between the sake and the dish. The goal is to have balance, where neither the food nor sake overwhelm each other. “More expensive or higher-grade sakes are more difficult to pair with food. They are usually more delicate and have less umami. I’d usually drink Ginjo and Daiginjo on their own or with white fish or food with lighter, elegant flavours.” https://lnkd.in/gm7gNByw

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https://lnkd.in/gpqMVQGz What really matters in life? Good friends, seeing the world, spending time with family, enjoying food and fine wine, etc. And on the last point, I have taken a deep dive into the fine wine world, mainly because I am a serious collector and know something about wine, perhaps just enough to be dangerous. The vinification – or making – of fine wine is very interesting to study, but wine excels when it is able to be enjoyed at the right time and with the right food. But is fine wine a good investment? I would argue it is not, at least compared to better alternatives, and certainly not when compared to traditional assets. There are various reasons this is the case, but if you want to come into the forest with me, go to my blog and give this story a read. It might just prepare you for the weekend! And keep in mind that regardless of your views, there is always a "Plan B" for wine – drink it!! #WSET WineSociety Liv-ex Wine-Searcher CultWine #winemerchants #finewine #Bordeaux #Burgundy #enprimeur #investments #alternativeassets #privateassets 1275 SA

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Today Kopi Session with Tan Alan a seasoned professor with over 23 years of experience in Hotels, Restaurants, and Culinary Education within the F&B industry. Alan’s wealth of knowledge and passion for continuous learning are truly inspiring! From his Specialist Diploma in Applied Learning and Teaching to his constant pursuit of certifications in Wines, Sakes, Spirits, Coffee, and Teas, Alan is a testament to the importance of lifelong learning. Alan graciously hosted me for lunch at At-Sunrice GlobalChef Academy, where I was introduced to WellSpent™. This brilliant initiative aligns with the academy’s commitment to ESG (Environment Social Governance) and sustainability. WellSpent™ takes high-touch, high-spent food ingredients—typically discarded during food production—and transforms them into upcycled foods that are not only delicious but packed with fiber, protein, and vital nutrients that promote gut health. Some of these "side streams" include: * Brewer’s spent grain (a by-product of beer production) * Okara (by-product of tofu and soy milk production) * Eggshells, coffee grounds, tea leaves, and many more. What struck me most during our conversation was Alan’s dedication to his students. Many of them dream of running their own F&B ventures, but as Alan shared, the real world can be brutal and unforgiving. He actively engages with industry players to better equip his students with the skills and resilience they need to thrive in the challenging F&B landscape. If you have any ideas on how Alan can better prepare his students for the realities of the F&B industry, feel free to share your thoughts in the comments below or reach out to him directly! This conversation reminded me of the importance of bridging the gap between education and the realities of the industry. Looking forward to seeing how we can work together to make a positive impact! #F&B #LifelongLearning #Sustainability #ESG #WellSpent #UpcycledFood #CulinaryEducation #FutureOfFNB #AtSunrice #IndustryCollaboration

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🐔🏨 SILKS HOTEL GROUP TAIWAN GOES CAGE-FREE Regent Taipei - Silks Hotel Group 晶華國際酒店集團, the largest publicly-listed hotel group in Taiwan, has introduced a 100% cage-free egg sourcing policy, which is set to come into effect at all its locations by 2030. The announcement comes as part of a partnership with animal rights charity the Environment & Animal Society of Taiwan (EAST) and the Taiwan Mennonite New Dawn Educare Center for people with disabilities, which is centred on promoting sustainable practices in the country’s agriculture sector. As part of Silks Hotel Group’s corporate social responsibility efforts, all restaurants in the luxury chain Regent Taipei will transition to using only cage-free eggs by the end of 2026, with implementation beginning this year. The decision to do so was born out of a chance meeting between Silks Hotel Group COO Simon Wu and EAST deputy CEO Chen Yumin in December, where they discussed sustainability-related topics. Wu then assigned sustainability director Sharon Liao to carry the conversation forward, which resulted in the cage-free policy. In Taiwan, 70% of egg-laying hens are confined in battery cages throughout their lives. This prevents them from exhibiting their natural behaviours, leading to physical and mental health issues. Keeping hens in these cages subjects them to respiratory, digestive, immune system and skeletal problems – and to tackle these issues and avoid economic losses, prophylactic antibiotics are routinely administered in their feed. This means hens struggle to adapt to climatic changes and disease threats, leading to mass culling due to illness and weakness. That puts Taiwan at risk of prolonged egg shortages, as well as the spread of zoonotic diseases that affect both humans and animals. Avian flu is an ever-growing problem globally, recently being detected in cattle in the US too. Cage-free eggs have been a topic of discussion in the Taiwanese government ever since a report by the Open Wing Alliance (OWA) in February, which evaluated policy frameworks around this subject. Of the 17 Asia-Pacific countries analysed, Taiwan ranked sixth, scoring 29 out of a possible 140 points on three pillars: the use of cages, policy frameworks, and welfare standards. “We applaud Silks Hotel Group for making a commitment to eliminate the cruel confinement of egg-laying hens in its supply chains,” Noa Limpoco, senior Asia lead at the OWA, told Green Queen. “As a leading hotel management company in Asia and the most profitable group on the Taiwan Stock Exchange, it is encouraging to see Silks Hotel Group align with consumer and investor expectations by embracing ethical supply chain practices and ESG principles.” #GreenQueen #sustainability #foodsystems #futurefoods #innovation

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Shrimp Congee 🦐🥣 A Culinary Delight with Rich History and Cultural Significance : Congee, a traditional rice porridge popular in many Asian cultures, embodies comfort and nourishment. Among its myriad variations, shrimp congee stands out—not just for its flavor but also for its intriguing history and cultural significance. History of Shrimp Congee Congee dates back thousands of years, with mentions in ancient texts from China around 3000 BCE. It was initially used as a way to feed the sick or as a practical dish for farmers and laborers needing an affordable meal. Over time, it evolved into a versatile dish that adapts to regional ingredients and preferences. Shrimp congee predominantly falls within Chinese cuisine, where it is commonly enjoyed for breakfast or as a comforting meal any time of day. However, variations exist throughout Asia. In Vietnam, "cháo tôm" is a beloved dish that features similar ingredients and flavor profiles. Thai cuisine also offers variations with local herbs and spices, reflecting the region’s unique culinary identity. Preparation of traditional Shrimp Congee Making shrimp congee is straightforward but requires patience to achieve the desired creaminess. Here’s a simple recipe: **Ingredients:** - 1 cup jasmine rice, rinsed - 8 cups chicken or seafood broth - ½ lb fresh shrimp, peeled and deveined - 2 slices of ginger - 2 green onions, thinly sliced - Salt and white pepper to taste - Optional toppings: chopped cilantro, fried onions, soy sauce, or sesame oil **Instructions:** 1. **Cook the Rice:** In a large pot, combine the rinsed rice with broth and ginger slices. Bring to a boil, then reduce to a simmer. Cook for about 30-40 minutes, stirring occasionally. The rice should break down, creating a creamy texture. 2. **Prepare the Shrimp:** When the congee reaches your desired consistency, add the shrimp. Cook until they turn pink, usually about 3-5 minutes. 3. **Season:** Add salt and white pepper to taste. Stir in half of the green onions for added flavor. 4. **Serve:** Ladle the congee into bowls and garnish with remaining green onions and your choice of optional toppings. Bon Appetite !!!! Here are five hashtag suggestions for a LinkedIn post about shrimp congee: #CulinaryDelights #SeafoodLovers #AsianCuisine #ComfortFood #FoodInnovation #AnAppetiteForSuccess #FraternityMEA

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"Are you a chef?” I’m often asked this when I talk about managing a Chinese quick-service restaurant (QSR). While I’m honored by the comparison, as being a chef requires a different kind of pressure handling; similar to stock trading —both require swift, decisive action. 𝗘𝘃𝗲𝗿𝘆 𝘀𝗲𝗰𝗼𝗻𝗱 𝗰𝗼𝘂𝗻𝘁𝘀. During busy weekends, even a small misstep, like reading an order wrong, can set us back by five minutes, affecting both kitchen flow and customer satisfaction. Good food is essential, but it’s only one piece of a successful restaurant. Other key factors include: • 𝗟𝗼𝗰𝗮𝘁𝗶𝗼𝗻: A high-traffic spot increases brand awareness and customer engagement. These offer commission-free business, customer connect and brand awareness. • 𝗠𝗲𝗻𝘂 & 𝗖𝘂𝗶𝘀𝗶𝗻𝗲 𝗦𝗲𝗹𝗲𝗰𝘁𝗶𝗼𝗻: Align with trends, audience preferences, and the restaurant concept. • 𝗧𝗮𝗿𝗴𝗲𝘁 𝗖𝗼𝗻𝘀𝘂𝗺𝗲𝗿 𝗕𝗮𝘀𝗲: Understand customers to personalize offerings and create loyalty. • 𝗛𝘂𝗺𝗮𝗻 𝗥𝗲𝘀𝗼𝘂𝗿𝗰𝗲𝘀: Build a strong, experienced team to handle peak hours. • 𝗙𝗶𝗻𝗮𝗻𝗰𝗶𝗮𝗹 𝗣𝗹𝗮𝗻𝗻𝗶𝗻𝗴: Budgeting the Working Capital requirement, marketing expenses, and Fixed Expenses with a view of at-least 6 month runway is an absolute necessity. Other essentials include packaging, supply chain, ambiance, customer service, and marketing. These play a crucial factor as well. I’ll share the main points in the next post to keep things brief. Setting up a restaurant is just the beginning—𝗿𝘂𝗻𝗻𝗶𝗻𝗴 𝗶𝘁 𝗿𝗲𝗾𝘂𝗶𝗿𝗲𝘀 𝗯𝗮𝗹𝗮𝗻𝗰𝗲, 𝗲𝘅𝗽𝗲𝗿𝘁𝗶𝘀𝗲, 𝗮𝗻𝗱 𝗽𝗿𝗲𝗰𝗶𝘀𝗶𝗼𝗻. Post 1/2

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Straits Times: "Wave after wave of closures have battered the food and beverage scene this year – and the last quarter of 2024 has not spared long-time establishments. Tippling Club in Tanjong Pagar closes on Dec 31 after more than 16 years, following the shutting of several restaurants in November. Three restaurants ended their leases on Nov 30. They are 10-year-old vegetarian restaurant Joie at Orchard Central, as well as Italian restaurants Gemma and one-Michelin-starred Art di Daniele Sperindio – with their nine-year lease up at the National Gallery Singapore. Prior to this, 16-year-old Japanese restaurant Akanoya Robatayaki at Orchard Rendezvous Hotel shut on Nov 26, while four-year-old Portuguese restaurant Tuga in Dempsey also bowed out in the same month. All these add to the slew of Michelin-starred establishments that ceased operations in 2024, including Sommer, Chef Kang’s, Braci, Beni, La Dame de Pic and Sushi Kimura. And there are more to come, with popular wine bar Wine RVLT in Carpenter Street announcing on Dec 6 that it will not be renewing its lease in 2025." The same points keep coming up- 1. Landlords not collaborative either in rental terms or other aspects 2. Rising food costs 3. Rising labour costs 4. Decreasing Demand. With more and more spaces opening up for F&B in practically every area in Singapore and no shortage of new entrants either foolhardy enough or those with a huge cash backing, I reckon the Seating to Stomach Ratio has increased way above Pre Covid. And since then, inflationary effects via Progressive Wage Model as well as logistics and food manufacturing costa rising, plus... wait for it... every item increased or increasing such as utilities, insurance, uniforms, repair. Will there be an inward rationalising way into 2025/6 as what we see in 2024? seems likely this will continue. Big or small, many are impacted as can be seen by recent publicly listed results. Thankfully our diverse portoflio and synergy in terms of our resources across our brands is helping us. Am open to share any advice or pointers with anyone else as well as learn from you. Please PM me. In meantime, hold fast! Commonwealth Concepts Commonwealth Capital Group

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For the #WhiskyLovers in #HongKong This 1988 Vintage 35 Years Old from the Bunnahabhain Distillery is a special bottling by Whisky Antique (Silver Seal) from a Single Cask #1024. Matured in a Sherry Cask for 35 Years and bottled at 46.5% this release of 60 bottles has a special label designed by The East Asia Whisky Company under the Manta Ray Genesis Edition. The label captures the silhouette of a majestic Manta Ray made visible by the dark emerald and frigid pink clouds that emanate from its dotted pattern radiating in the colors of the marine environment it inhabits. Rated 92 Points / 5 Stars by WhiskyFun and awarded 98 points IWSC. Very limited stock available. Whisky Fun Extract: Colour: mahogany. Nose: this is more old-school than the House of Lords. Not talking about the Scotch whisky. Prunes, old cognac, dates, chocolate, figs, whiffs of moss and old pine wood, a few mushrooms and a little liquorice, plus a few roasted nuts, especially pecans. Mouth: we're deeply reminded of some old Speyside malts by G&M. Like pre-war, bottled in the 1970s and 1980s. It is a time machine! More bouillons, chocolate, pipe tobacco, liquorice, truffles, puréed chestnuts, pears poached in Sauternes, very old Sauternes, very old Malaga… It is definitely very 'antique'. I would love to watch young whisky enthusiasts tasting this whisky, or similar whiskies, for the very first time. It would undoubtedly be a real revelation, as they are becoming so rare. Finish: rather long, rather sublime to tell you the truth. Comments: as I sometimes say, we could spend hours sipping a magnum of each to try, and fail to decide which one, between the Kinship and the Silver Seal, is our favourite. That wouldn't be too reasonable. SGP:651 - 92 points and 5 Stars https://lnkd.in/gesAsqsb

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[HONG KONG AND EUROPE IN THE SPOTLIGHT] Hong Kong's Wine imports and Swiss wine Hong Kong has an abundance of experienced fine wine merchants with specialist knowledge and international wine trade experience. In February 2008, with the demand for wine growing in Asia, the Hong Kong government removed all duty‑related customs and administrative controls for wine to encourage the region's development as a wine trading and distribution centre, particularly for mainland China. Ever since Asia has become an import destination for wines, its popularity has been growing. Even though most Swiss wine is produced and consumed locally, export figures to China are increasing. From July to September 2022, Swiss wine exports to China, including Hong Kong, increased by 16.67%. 🍷 Find out more about the wine industry in Hong Kong: https://lnkd.in/d2ktxv7 👇 For the latest updates on Hong Kong, visit: https://lnkd.in/dnYxpRY7 #hketoberlin #hongkong #discoverhongkong #asiasworldcity #switzerland #wine #asiaswinehub #export #winebusinessinhongkongandeurope

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☕ High-End Specialty Coffee: Exploring Kefircoffee™, Kopi Luwak, and Black Ivory Coffee ☕ These three exceptional coffees Kefircoffee™, Kopi Luwak, and Black Ivory Coffee are not your average cup of joe. 🌱 They represent the fusion of tradition, innovation, and exclusivity, elevating them to the premium segment of the coffee market. Here's what makes them so special: 🔸 Scarcity and Exclusivity: Kefircoffee™: The Kefircoffee process is unique, transforming ordinary coffee into a functional beverage rich in taste, polyphenols, antioxidants, and prebiotics. Kopi Luwak: This coffee relies on civet cats to digest coffee cherries, producing rare beans with a smooth and complex flavour. Black Ivory Coffee: The rarest of them all, made from beans that pass through elephants, creating an incredibly limited supply and exquisite flavour. 🔸 Unique, Labour-Intensive Production Methods: From the controlled propriety Kefircoffee™ process to the animal-digested beans in Kopi Luwak and Black Ivory, each coffee requires special expertise and careful handling at every stage. 🔸 Distinctive Flavour Profiles: Kefircoffee™: A smoother, richer taste with enhanced health benefits. Kopi Luwak: Known for its smooth, earthy flavour with reduced bitterness. Black Ivory Coffee: Described as having notes of chocolate, malt, and spice with a velvety mouthfeel. 🔸 Health and Wellness Positioning: While luxury coffee often focuses on flavour, Kefircoffee™ stands out as a health-conscious option, appealing to consumers looking for wellness alongside their coffee experience. 🔸 Premium Pricing: Each of these coffees commands high-end prices, reflecting their rarity, labour-intensive production, and unmatched quality. 🔸 Exclusivity as a Marketing Strategy: Whether you're drawn to the health benefits of Kefircoffee™ or the exotic appeal of Kopi Luwak and Black Ivory, these coffees cater to an audience seeking premium, one-of-a-kind experiences. ☕💎 Explore the world of high-end speciality coffee and discover what sets these luxurious beverages apart! 🌍✨ #Kefircoffee #KopiLuwak #BlackIvoryCoffee #SpecialtyCoffee #LuxuryCoffee #FunctionalBeverage #ExoticCoffee #CoffeeInnovation #GourmetCoffee #HealthAndWellness #PremiumCoffee #CoffeeLovers #CoffeeCulture #ExclusiveCoffee

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We used the WSET Systematic Approach to Tasting to evaluate Sangiovese grapes. WSET Wine Courses:https://lnkd.in/gXc8QnhK #wset #wsetlevel1 #wineeducation #napavalleywineacademy

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Norm... A bar, the bar. A bartender, the bartender. My book on bartending is at its first pages. Bartender from 1991-2007, travels, competitions, barschool in Singapore and Norway. All combined for my bartending book. Cheers? Berger Consulting #bar #bartending #cocktails #boston #cheers #bergerconsulting

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