Sheraton Fitness Programmed by Core Performance

Part of Sheraton brand’s $120 Million Global Rollout of Revolutionary Health and Fitness Program – Sheraton Fitness Programmed by Core Performance
Sheraton Hotels & Resorts Worldwide today announced the official launch of Sheraton Fitness Programmed by Core Performance®, the brand’s revolutionary new health and fitness program, in Asia Pacific. Sheraton Hotels and its owners are investing $120 million to roll out its new fitness program that lets guests use the strategies developed by the leading experts in pro-athlete training to become the ultimate road warrior.
“We are thrilled to launch our new fitness program in Asia Pacific,” said Mr. Hoyt Harper, Global Brand Leader, Sheraton Hotels & Resorts.  “It is a global trend that fitness and travel go hand in hand. To better understand what our guests need we have conducted a survey in Greater China, the fastest growing market in the world, and our guests have told us that fitness is a priority when they are on the road.  Sheraton Fitness Programmed by Core Performance offers a multitude of programs and services to help guests enhance their overall fitness regimen and performance before, during and after their stay. ”
In celebration of the rollout of the new program across Asia Pacific, multiple concurrent fitness related activities will be happening across China from Guangzhou to Beijing, Wenzhou, Hangzhou, Shunde and Shanghai. To coincide with the meaning of “prosperity” in Chinese, all the activities are related to the number “8”: Sheraton Guangzhou Hotel kicks off a special “Vertical Run” activity for 888 runners; Sheraton Shunde Hotel invites 288 participants perform a mass “Wing-Chun” martial art performance at the hotel square; Sheraton Shanghai Hongkou will hold a swimming relay race; Sheraton Wenzhou Hotel will hold a walking “marathon” with 88 participants; and the Sheraton Guangzhou Huadu Resort, set to open in November, will hold an 88-participant “Tai-Chi” performance. Scheduled to open in end of this year, Sheraton Hangzhou Wetland Park Resort will present a cycling event with 88 cyclists. The soon-to-open Sheraton Beijing Dongcheng Hotel held an 88 hour non-stop treadmill marathon relay on 30 August.
Sheraton Fitness Program Meets Travelers Fitness Needs on the Road
From a survey across Sheraton hotels in Greater China, statistics have shown that fitness is a priority for travelers on the road:
·         2 out of 3 travelers exercise at least 4 times a month.
·         Almost 9 out of 10 travelers rate staying fit and healthy as a priority in their life style.
·         More than half of travelers expect to relax, refresh and remove fatigue with travel workouts.
·         9 out of 10 travelers expect a hotel fitness center with first class equipment, relaxing environment and professional coaches.
·         9 out of 10 travelers agree that if Sheraton has a fitness program which oversees health from the gym to F&B and in room workout, it will increase their preference of staying at Sheraton.
To meet the fitness needs of travelers Sheraton found it timely to launch Sheraton Fitness, a program that is developed from the same training methodology used by professional athletes. The program helps travelers train and eat healthy on the road, as well as refresh, recharge and refocus their minds and bodies.  So whether travelers work out every day or just want to take advantage of the nutrition programs and health tips, “Sheraton Fitness Programmed by Core Performance” will help guests feel and perform better.
“We’re excited to partner with Sheraton to unveil this unique, co-branded program to Sheraton hotels in Asia Pacific,” said Mark Verstegen, Founder and Chairman of Core Performance and Athletes’ Performance.  “Sheraton Fitness is a program that touches multiple elements of a guest’s lifestyle, both in an out of the hotel, and we are dedicated to providing innovative solutions to enhance the overall health of guests.”
New Fitness Program Goes Beyond the Gym
Guests will experience the holistic Sheraton Fitness program through multiple touch-points during their stay that incorporates four fundamentals of optimal performance: mindset, nutrition, movement and recovery:
·         First Class Gyms Designed for the Top Performers in Life:  Core Performance has developed a state-of-the-art gym experience tailored specifically to the needs of frequent travelers. Since travelers have different needs when they are on the road, the new fitness centers feature time-efficient training programs – 20 to 30 minute “themed” workouts – designed by Core Performance to work with busy travel schedules.
·         Guest Room Workouts: Guests can also request a complimentary “workout in a bag” — including workout cards, workout mat, foam rolls, resistance band and massage stick — to be delivered to their room.
·         FIT Meetings: Sheraton is also unveiling a unique meetings offering that allows corporate businesses to enhance performance at meeting. This FIT Meetings concept includes breathing techniques to keep the mind and body sharp and customizable group workout options. FIT Meetings are now available at Sheraton Shunde Hotel, Sheraton Shanghai Hongkou Hotel and Sheraton Sanya Resort.
·         Online Training, After Check-Out:  Guests can access Sheraton Fitness online at, which features online training programs created by Core Performance and health/nutrition tips. This allows guests to download workouts and follow the Core Performance programs both at home and on the road – eliminating any disruption to their fitness regimen.  Core Performance is also offering guests a free three-week trial to the online training at, which provides customized training regimes based on guests’ goals.
For more information please visit

ANDREA FRAIRE Chef de Cuisine at Grissini

Grand Hyatt Hong Kong is pleased to announce the appointment of Chef Andrea Fraire as the Chef de Cuisine of Grissini. Born in Vicoforte, Piedmont, Chef Andrea has developed his affections with food and always enjoys the authentic Italian cuisine.

Before he was even out of his teens, Chef Andrea was already to be found working in 3 Michelin star restaurants such as Thomas Keller’s renowned ‘French Laundry’ in San Francisco, and Juan  Marie Arzak’s famous ‘Arzak’.  Returning to his native Italy, Chef Andrea then chose to study and work in the restaurants of the Piedmont, arguably centre of the world’s artisan food and wine movement. After rounding off his experience in working with Chef Mattia Mana in Tuscany, Chef Andrea comes to Hong Kong uniquely qualified to share his deep knowledge and passion for the justly celebrated tradition of fine Italian cuisine. 

Being Grissini’s Chef de Cuisine, Chef Andrea is in charge of the restaurant’s menu planning and shares with guests his original cooking style.  His signature dishes include? ?Handmade Garganelli Pasta with Sautéed Mediterranean Red Prawns, Ligurian Zucchini and Saffron and Risotto with Seafood & Fresh Cherry Tomatoes?.?

Grissini opening hours:
Sunday to Friday     12noon to 2:30pm & 7pm to 10:30pm
Saturday        6:30pm to 10:30pm  

For reservations, please call 2584 7722.

U.S. Travel Association Discusses Impact of 9/11 on Travel Industry

Releases Principles for Building a More Secure and Efficient U.S. Travel System

WASHINGTON, DC – In a call with journalists today, Roger Dow, president and CEO of the U.S. Travel Association, discussed the impact of 9/11 on the travel industry in advance of the ten year anniversary and outlined a series of forward-thinking principles that will strengthen security and help eliminate barriers that are discouraging travel to and within the United States.

With a focus on reducing traveler wait times, improving customer service, and replacing a one-size-fits-all approach with a risk-based approach, the principles strike a balance between security and travel facilitation.

"The decade following 9/11 has seen significant changes in the way Americans, and those who visit America, travel," said Dow. "We must continue keeping travelers safe with the highest level of security, but we must incorporate principles that improve facilitation and encourage travel."

Dow also provided economic data since 9/11:

Since 9/11, international travel has represented a lost opportunity for the U.S. economy and American jobs. While global long-haul travel grew 40 percent from 2000 to 2010, overseas travel to the United States during this same timeframe rose just two percent. Despite more travelers worldwide, our slice of the pie shrunk, with U.S. market share of the global travel market dropping from 17 percent in 2000 to 12.4 percent in 2010. If America had simply kept pace with the growth in global long-haul international travel in the decade after 9/11, 78 million more travelers would have visited the United States, adding a total of $606 billion to the U.S. economy and supporting more than 467,000 additional U.S. jobs annually. The past decade has been difficult for business travel, with total volume declining 21 percent between 2000 and 2010. This was due to the immediate impact of 9/11 and by the meetings crisis in the late 2000s. Business travel returned to growth mode in 2010, increasing nearly 4 percent, and growth is expected through 2014, although at a much slower rate ranging from 1.2 percent to 1.7 percent annually. Leisure travel has been quite resilient in the decade since 9/11, with leisure travel volume increasing 17 percent since 2000, despite a few years of negative growth. This growth underscores the importance of travel to Americans. Slow but steady growth of about 2 percent annually is expected through 2014.

With the domestic economy again appearing to decelerate, attracting more international visitors to the United States and improving the TSA security experience will play an important role in creating job opportunities for Americans. Implementing the principles set forth today by the U.S. Travel Association will help make America more secure and competitive in the global marketplace.

Something Wicked is Coming to Singapore!

WICKED is coming to Singapore!WICKED,BASE Entertainment and Marina Bay Sands are proud to announce that the hottest musical in Broadway will open in Singapore at Marina Bay Sand's Grand Theater on December 7, 2011 for a strictly limited season.WICKEDis one of the most successful shows in theatre history and Singaporean's and visitors alike will be spellbound by this production. Tickets go on sale August 19 2011.
Winner of 35 major awards including a Grammy® and three Tony Awards® including Best Musical, WICKED is the untold story of the witches of Oz. Long before Dorothy drops in; two other girls meet in the Land of Oz, one born with emerald green skin, is smart, fiery and misunderstood. The other is beautiful, ambitious and very popular. WICKED tells the story of their remarkable odyssey, how these two unlikely friends grow to become the Wicked Witch of the West called Elphaba and Glinda the Good Witch.
"Hooray! Broadway's got a big new musical that's good enough to run for a decade or two!
 If it doesn't please you, you're too tough to please. Go!"
Wall Street Journal
Currently in its 8th year on Broadway, WICKED's North American and International companies have cumulatively grossed over US$2.2 billion and have been seen by nearly 28 million people worldwide.
 'We're delighted that Singapore  is now set to follow WICKED productions in New York, Chicago, Los Angeles, the North American tour and London's West End,' Marc Platt and David Stone said in a joint statement from New York. 'This will be the first time that WICKED will visit the South East Asian region, and we're absolutely sure that Singaporeans – and visitors from around the region – will be just as enchanted by WICKED as the audiences are in America, England, Europe, North Asia and Australia.'
"If every musical had the brain, the heart and the courage of WICKED, Broadwayreally would be a magical place."
Time Magazine
WICKED opened in London's West End in 2006. In 2007 a Japanese language production of WICKED opened in Tokyo and a German language production of WICKED opened in Stuttgart in the same year. The show has been running in Australia since 2008.
The Producers of WICKED take great pleasure in working with Milan Rokic, Managing Director of BASE Entertainment and local promoter of WICKED.Rokic says "Get ready Singapore for a musical that is unique, a phenomenon, quite unlike any other show. Music theatre lovers and audiences from all different backgroundswill adore WICKED. It's an enchanting musical with wit and spectacle and a wonderful score, but it also spans the demographic of people from 8 to 80. It brings in audiences who've never been to the theatre, and never thought they would go and they come out spellbound and wanting more. Singapore is in for a treat."
The smash-hit musical with music and lyrics by Stephen Schwartz (Godspell, Pippin, Academy Award-winner for Pocahontasand The Prince of Egypt) and book by Winnie Holzman (My So Called Life, Once and Again and thirtysomething) is based on the best-selling novel by Gregory Maguire. WICKED is produced by Marc Platt, Universal Pictures, TheAraca Group, Jon B. Platt and David Stone.Gregory Maguire's best-selling 1995 novel, has sold more than three million copies – two and a half million since WICKEDopened on Broadway in 2003. The album sold more than a million copies and the amazing companion book that goes with the show, The Grimmerie, has sold almost 150,000 copies.
"Broadway's biggest blockbuster."
New York Times
"Remember the last time an original Broadway musical made you laugh, cry and think? WICKED is the most complete and completely satisfying new musical in a long time."
USA Today
    •    THROUGH INTERNET     :
    •    BY PHONE                       : 6688 8826
    •    BOOK IN PERSON AT     : Marina Bay Sands Box Offices (Museum, Theaters, SkyPark, Retail   Mall and Hotel Tower 1 and 3 Lobby)              
For more information please log onto our official website

Crown Melbourne Welcomes Anthony Hannan As Executive Chef of Banqueting

Anthony Hannan is Executive Chef of Banqueting for Crown. In this role, Anthony oversees Crown's main banqueting kitchen and banquet operations at Crown.

Anthony leads a team of over 80 chefs comprising of cooks, commis chefs, chef de parties, sous chefs, chef de cuisines and executive sous chefs. During the peak events season, the banqueting kitchen is arguably Melbourne's busiest single kitchen. It's a veritable hive of activity with 110 chefs and stewards all working in Crown's main kitchen.

Armed with his talented brigade of chefs, Anthony is in charge of overseeing the operations for Crown's major events including the TV Week Logie Awards, Brownlow Medal Count, Crown Oaks Club Ladies' Luncheon, the annual Million Dollar Lunch, Call of the Card and Crown's official Melbourne Food and Wine Festival events and gala dinner.

Anthony worked as chef de cuisine at Singapore's renowned Raffles Hotel, when it was ranked as number 2 in the world from 1999-2000. Among chefs, Raffles is widely known as the unofficial university for chefs.

Since then, Anthony has travelled widely from the famous beachside Ritz Carlton in Dubai to working three years in China at the Fairmont Peace Hotel, Shanghai and the Mandarin Oriental Hotel, Beijing. Originally from Perth, Anthony gained much of his culinary training in Germany and Switzerland.

Working with only the best seasonal produce available, Crown banqueting is renowned for serving guests restaurant quality meals in an events setting.

Anthony's new banquet menu is now available. The new menu has been radically overhauled and 90% of dishes on the dinner menu are new. He has introduced a new European-inspired four and five course menu for guests with additional soup and cheese options available and the
choice of a second entrée. Anthony is also showcasing three tiers of beef on his revitalised banquet menus. Clients can select a 6 star rated beef, Gippsland beef or the coveted certified Black Angus beef. Repeat clients will rejoice that firm favourite dishes, such as Crown's signature seafood tower, remain on the menu. However, the re-invented seafood tower now boasts Anthony's trademark flair for fresh flavours teamed with the best produce.

A personable and likeable chef, Anthony is able to help clients finalise their menu selections by hosting a menu tasting in Crown's purpose-built tasting table in Crown's banquet kitchen. An avid wine connoisseur, Anthony is also able to help clients decide on the menu's wine selection and ensure that each course is expertly matched with an appropriate wine.

He is a keen home cook and father of two. His three year old son is already showing promise in the kitchen.

For more information on Crown's banqueting and events, please visit

Korean Air to Introduce the Third Airbus A380

Korean Air’s third A380 aircraft will soon be ready for long-haul flights.
Korean Air’s third A380 left Toulouse, Paris for Korea last Friday (August 19) and arrived in Korea on August 20, local time. The new aircraft will then go through the required flight tests in Korea and will make its debut flight on August 23.
With the introduction of the new aircraft, the airline will increase frequency of its A380 service to New York.
Starting from September 1, Korean Air will operate 7 flights a week.
Operating every day, the flight KE081 will depart Seoul/Incheon at 11:00 and arrive in New York at 11:30 the same day. The return flight KE082 will depart New York at 14:00 and return to Seoul/Incheon at 17:35 the following day.
Designed with ultimate luxury and comfort in mind, and featuring a pioneering spacious interior, Korean Air’s third A380 is set to amaze passengers the same way it always has.
Configuration and interior design is the same as the previous A380.
Korean Air has ordered ten A380 aircraft; two of which will be delivered by the end of 2011 and the remaining five by 2014. The airline will gradually expand its A380 service to major destinations in Europe and North America, such as Paris and Los Angeles by the end of this year.

Does My Bum Look Big In This?

Cambridge Weight Plan discovers the biggest turn-offs for Hong Kongers. Do you whine about your weight? Bellyache about your jelly belly? Or moan about your muffin top? Well, according to a recent survey of Hong Kong’s men and women, Obsession with Weight and Appearance is the ultimate turn-off when it comes to relationships!1 So constantly asking, “does my bum look big in this?” could be the kiss of death for your love life.

Weight Management and Lifestyle company Cambridge Weight Plan Hong Kong conducted the extensive questioning of Hong Kong locals. They found that on the flipside, being Confident in your own skin and feeling satisfied with your appearance is hugely attractive to the opposite sex; 94% of women and 96% of men surveyed agreed it was important for a potential partner to be Confident and Satisfied with their Appearance and Personality. When men were asked what they’d most like to change about their partner, 53% said Insecurities about Appearance.

Luckily for this work hard, play hard city, being a Workaholic was not viewed as a negative trait, being ranked the least offensive out of five possible turn-offs by men and women.2

And there's more good news….
While women think that men rank Good Looks and a Good Body as most important in the list of traits they look for in a partner, the truth is that a majority of men (71%) actually put a Good Personality at the top of their list, whilst a Good Body was rated second to last in order of importance out of six possible options.3

Happily it also turns out Hong Kong women aren’t the gold diggers they get the rep for being, putting Good Personality top of their desirables as well, and rating Wealth as the least important. Getting back to the physical stuff, 55% of men said the body type they find most attractive is Toned. Curvy bodies were second favourite with 35% of the vote, while only a measly 6% said they prefer the Skinny Minnies. When a sked if their current partner worries unnecessarily about their weight, 60% of men said yes!

Stop Grumbling about your Dim Sum Bum So how can Hong Kongers do a little less whining, take charge of their insecurities and put themselves on the route to body confidence – helping their love lives at the same time? “If you catch yourself constantly complaining and feeling insecure about your body, then it’s time for change and a positive plan of action”, says Sarah Armstrong, Founder and Director of Cambridge Weight Plan
Hong Kong.

1 44% of women and 56% of men rated Obsession with Body Weight and Personal Appearance as the biggest turn-off out of five possible options.
2 Other options being: Emotional Baggage, Bad Dress Sense and None of the Above.
3 Other options being: Intelligence, Humour and Wealth.

More than just a diet plan, Cambridge Weight Plan is flexible enough to fit your lifestyle, using tasty meal replacement shakes, bars and soups to help those who’d normally be reaching for the pineapple buns, egg tarts and bubble teas, make healthier nutrition choices instead.

A defining factor of Cambridge Weight Plan is the weekly support clients receive. “Breaking the cycle of emotional eating and yoyo dieting requires constant support from those that have been there and done it themselves,” says Sarah Armstrong who lost 60 pounds herself whilst following Cambridge Weight Plan. All Cambridge consultants have lost significant weight with Cambridge Weight Plan and understand what their clients are dealing with at every stage of their weight loss journey.

Cambridge Weight Plan advocates looking after your body with a balanced, nutritional diet and helping clients develop long-term healthy eating habits. The results of this go beyond the surface, with clients reporting increased confidence, energy, a feeling of wellbeing and happiness in their own skin – all the qualities that give you the ultimate attraction factor!

All or Nothing?
A common misconception about Cambridge Weight Plan is that it supports an all or nothing approach. In fact, Cambridge Weight Plan is the basis of a flexible range of weight management programmes, which differ depending on desired results. Cambridge Weight Plan products can be used as the sole source of nutrition for fast, predictable weight loss with nutritional assurance; with conventional food for more gradual weight loss or weight maintenance and nutritional supplementation. All products are nutritionally balanced and provide the Recommended Daily Allowance of vitamins and minerals.

W Hotel Jenne Lombardo as Global Fashion Director

W Hotels Worldwide today announced the appointment of Jenné Lombardo, entrepreneur and style maven, as its new Global Fashion Director.  For more than 12 years, W Hotels has had a continuous commitment to fashion, and in 2010 appointed the first-ever Global Fashion Director for a hospitality brand – Amanda Ross.  As the W brand continues to expand its international footprint and opens in fashion capitals around the world, Lombardo, a global trendsetter with a knack for identifying what’s new and next in fashion, will be instrumental in developing strategic initiatives and partnerships that showcase W’s innovative point of view on fashion.
“W Hotels has established itself as a brand that is constantly searching for ‘what’s new and next’ across music, design, and fashion,” said Eva Ziegler, Global Brand Leader, W Hotels Worldwide and Le Méridien. “Jenné Lombardo’s international outlook and connection to emerging talent makes her a perfect fit as both the W brand and the role of Fashion Director continues to grow.”
Jenné Lombardo’s intuitive approach to bringing like-minded brands together led her to the creation of M.A.C. & Milk, connecting the renowned beauty brand with a raw space to create a unique platform for emerging designers during New York Fashion Week.  M.A.C. & Milk now serves as one of the premiere Fashion Week programs, providing space and other services to more than 40 designers per season. Several high-profile designers have been showcased at these events, including Alexander Wang, Band of Outsiders, Lulu Frost, Matthew Ames, Proenza Schouler, Suno, and Vena Cava.  Prior to working with M.A.C & Milk, Lombardo served as the Executive Director of Global Fashion, Talent, and Special Events at M.A.C., where she launched projects with celebrities and artists, including the Viva Glam campaign with Lady Gaga, on a global level.
“Throughout my career I have always looked at the unique ways in which artists, designers, and other innovators can work together,” said Lombardo. “With W Hotels, the possibilities are infinite.  I am extremely excited and honored to be working with such a dynamic and global brand.”
In late 2010, Lombardo launched The Terminal Presents, a New York-based consultancy focusing on giving brands unparalleled access to unique talent across fashion, music, the arts, and pop culture.  The company’s aim is to identify opportunities in the marketplace to allow brands to create, innovate, collaborate, and articulate an original customized vision.  Past events have included after-parties for Alexander Wang and Gwen Stefani, a Gareth Pugh screening and dinner, and performances by Patti Smith, The National, Iggy Pop, Crystal Castles, MIA, and Santigold.
In anticipation of Mercedes-Benz Fashion Week in New York City, Lombardo has begun to identify the next group of designers for this season’s W Hotels Fashion Next program, which is an industry-first initiative that fosters and supports emerging designers. In her new role, Lombardo will seek to firmly establish the Fashion Next program on a global level.  The selected Fashion Next designers will make their debut at Mercedes-Benz Fashion Week in September, where they will show their collections at the Box space in Lincoln Center. She is also collaborating with fashion trendsetters in London and Moscow to indentify new and next designers to showcase their latest collections during those cities’ Fashion Weeks. Lombardo and the designers will then travel to fashion-forward cities around the globe as W Hotels provides a platform for support and brings its point of view on fashion to an international audience.
In early 2010, W Hotels first introduced the role of Global Fashion Director to the hospitality industry with the appointment of Amanda Ross, international stylist and fashion authority.  During her time as Global Fashion Director, Ross steered W Hotels from backstage to “center stage” at Mercedes-Benz Fashion Week in New York, as the W VIP Backstage Lounge evolved into a full fashion presentation, showcasing the W Hotels Global Glam collection, a seasonal line inspired by the unique personalities of W Hotels and Retreats.  Ross also identified emerging designers to support through the W Hotels Fashion Next program and served as the W spokesperson at international fashion weeks in cities such as New York, Bangkok, and Mexico City.
Throughout its 12 years, W Hotels has been engaged with the world of fashion, from its Backstage VIP Lounge at Mercedes-Benz Fashion Week to its various collaborations with fashion fixtures, including Simon Doonan, Michael Kors, and Diane von Furstenberg.  W has also redefined traditional hotel retailing with the creation of W Hotels The Store, trendsetting boutique stores that sell designer apparel such as the aforementioned Global Glam collection as well as jewelry, accessories, home and design items in W Hotels around the world, online, and through the W Hotels iPhone application. Beyond the brand initiatives, W Hotels around the globe have also been engaged in fashion over the past years, whether from the W Lounge at ELLE Fashion Week in Bangkok to the launch of the exclusive James Small-designed Insider belt for W London – Leicester Square, to Fashion Next designer trunk shows in Atlanta, Chicago and New York and the debut of Global Glam from Mexico City, Miami, Barcelona, and Los Angeles, among other destinations. The role of W Hotels in the fashion industry will only continue to grow as the brand expands worldwide, with a presence at fashion weeks across the globe, from New York to London, Paris, Milan, Moscow, and beyond.
For more information on W Hotels fashion initiatives, please visit

Derrick Poh Returns to Morton’s Chicago’s Singapore Steakhouse

Restaurant and Bar 12.21 receives facelift
Morton’s of Chicago welcomes the return of Derrick Poh as Executive Chef to its iconic Singapore address having spent the past 4-years leading the Morton’s ‘opening teams’ in Macau and Shanghai.  
Poh, who joined Morton’s when it opened its first restaurant in Asia in Singapore in 1998, began his career with the company as a pantry cook and has since climbed ranks.
In Poh’s first decade with the company, he managed various stations including the salad station, dessert station and sauté middle boiler station. Morton’s, renowned for its commitment to training and providing career opportunities to its staff, recognized that Poh had great potential and invited him to be part of the opening team in Macau in 2007.
Within a year he was promoted to Sous Chef, and in 2010 he was appointed as Executive Chef for the opening of Morton’s Shanghai.
Now Poh has returned to the helm of Morton’s Singapore as Executive Chef.
“Consistent quality and systematic techniques are key when preparing the perfect steak,” says Derrick Poh, Executive Chef at Morton’s of Chicago, Singapore. “However, I believe a great meal should be prepared not just with precise technical skills, but with heart and soul.”
Complementing his cuisine is Morton’s unique tableside presentation and friendly wait staff who delight guests with a “show and tell” menu.
After 13 successful years Morton’s Singapore Bar 12.21 and main restaurant have also undergone a renovation and been given a fresh new look with contemporary finishes including an extensive wine wall showing off Morton’s renowned wine collection.
But traditionalists can relax – the upgrade maintains Morton’s feel of a timeless US steakhouse – with its mahogany-panels, intimate leather booths, engraved glass partitions displaying the distinctive Morton’s logo and warm brickwork. Bar 12.21 now includes more dining tables for those who wish to enjoy dinner in a more relaxed environment. 
The new-look Morton’s stands by tradition in more ways than one. Every detail, from the succulent steaks and seafood and vast wine selections to the seamless service, makes Morton's the ultimate dining experience.
Morton’s of Chicago is renowned for best available aged grain-fed beef, as well as fresh fish, Maine Lobster, lamb chops and chicken entrees.
It is equally acclaimed for an extensive, award-winning wine list, with fully stocked bar featuring top-shelf spirits, domestic and imported beers and creative cocktails headlined by Morton’s signature ‘MORtinis’.
Morton’s of Chicago knows there are two pillars to its success – delivering quality steaks and seafood to its customers and fostering and mentoring its staff.
Morton’s of Chicago is on the fourth storey of Mandarin Oriental Singapore, 5 Raffles Avenue. The Steakhouse is situated in the heart of the Commercial and Central Business District, on the Marina Bay waterfront near the newly opened Marina Bay Sands integrated resort. Reservations can be made at tel. (65) 6339 3740 and

The First Annual GBU Kick Ass Challenge

 … and the winner is

The first annual GBU Kick Ass Challenge drew a hungry and thirsty crowd to Gourmet Burger Union’s recently opened Wyndham Street store on Friday, 12 August.
From 8pm, 25 ambitious contestants took up the challenge to eat the most GBU Kick Ass burgers as they could in 10 minutes – for the chance to take home pride, glory and part of the HK$5,000 cash purse! If you missed it this year, be sure to sign up next year for your shot at the title.
Crowds gathered, enjoying drinks from the well-stocked GBU bar, while three heats of 10 minutes were tightly contested. Burger eating history was made when contestant #6 Hong Konger Chris Lam, took the first prize – eating an amazing six GBU Kick Ass Burgers in 10 minutes – and winning HIK$3,000.