April 2020
Welcome
Welcome to the April issue of the USAPEEC ASEAN Regional Newsletter.
This newsletter seeks to provide readers with useful product and major market information for institutional and consumer users of U.S. poultry. Readers will find a variety of general market information, activities as well as useful product information in every issue.
This month's issue:
Contents
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Market News
- Pandemic Spurs Demand for Eggs and Frozen Packaged Foods
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Food Service
- Mad about Briyani
- Fasting and Feasting
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In The Region
- ASEAN News in Brief
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Industry Trends
- Container Dining: Thinking Inside the Box
- Hawker Centers Get a Facelift
Additional Market Information Available
We have updated our website to include more information on market reports and export documentation guidelines.
You can visit our ASEAN website at: www.usapeecasean.com
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Pandemic Spurs Demand for Eggs and Frozen Packaged Foods
The demand for eggs, frozen and RTE foods in ASEAN has spiked in light of the global COVID-19 pandemic. According to Food Navigator, analysts foresee that the current situation will increase the consumption of shelf-stable products, eggs and frozen packaged foods. In Thailand, a 30-day ban has been imposed on egg exports as the local public continues to hoard eggs, foreseeing a shortage in egg supply. In Vietnam, egg supplies, prices and consumption remain stable with farms reporting increased sales for fresh and processed eggs. In Singapore, Trade and Industry Minister, Chan Chun Sing has called for more openness to substitutes like liquid eggs that can be stored longer than fresh eggs, and to use alternatives like frozen food (meat, vegetables, RTE) or canned food (soups, broth, sauces). Indonesians are stocking up on instant foods and frozen products such as instant noodles, chicken nuggets and frozen sausages in their refrigerator. Online grocery shopping and contactless deliveries are also surging as consumers prepare for extended lockdowns and reduced exposure to crowds by stockpiling on essential household items, disinfectants and non-perishable food staples.
In general, because of poor survivability of the coronavirus on surfaces, there is low risk of spread from food products or packaging that are shipped over a period of days or weeks at ambient, refrigerated, or frozen temperatures. Food safety should always be practised, including keeping raw meat separate from other foods, refrigerating perishable foods, and cooking meat to the right temperature to kill harmful germs. Before preparing or eating food, it is important to always wash your hands with soap and water for 20 seconds for general food safety.
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(Source: Szűcs László on Unsplash)
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Mad about Briyani
Hailing from the culinary ancestry of India and Persia, Briyani is a mixture between a spicy rice dish and Pilaf. Tumbled around in a pot with spices like saffron, cardamom, cinnamon and cumin, long-grain basmati rice, meat and vegetables – this one-dish meal has been reinvented over time with multiple renditions across cultures today. While the ingredients may differ from country to country, one thing is for sure, a serving of Briyani offers up the same richness and taste.
Tengga Biryani's Coconut Briyani
(Source: TheFoodBunny Malaysia)
Going Coconuts over Rice
Malaysia’s Briyani has undergone its own local transformations from Nasi Briyani Kedah, and Nasi Briyani Muar to Bamboo Briyani. How about Coconut Briyani? With coconut water and flesh thrown into this concoction - each portion of rice is scooped into pre-prepared young coconut shells, covered in foil, and steamed for two to three hours. Food-lovers visiting Tengga Briyani will, no doubt, delight in a unique coconut bowl serving of hard-boiled eggs and succulent chunks of meat like chicken, cooked to perfection. For a triple threat, try it with Pappadam (cracker) and yogurt Raita for an extra boost of flavor.
Filipino Bringhe
(Source: Kawaling Pinoy)
Paella in the Mix
Bearing similarities in both taste and pronunciation, Bringhe is a quintessential Kapampangan (in reference to Filipinos from Pampanga) dish in the Philippines. A mix of East and West, Bringhe merges Southeast Asian Briyani with the Spanish Paella. Restaurants like Cabalen, serve this dish, prepared with glutinous rice, chicken, chorizo, peppers, raisins, peas, coconut milk, and colored with turmeric to give it a golden, yellow glow.
De Khao Mok Gai's Thai-style Khao Mok Gai Briyani
(Source: The World & His Tuk Tuk)
Scoop and Dip
Khao Mok Gai translates to chicken buried in rice, which is popular among the Thai-Muslim community. The dish is notably historical, appearing in a 18th century Thai literature classic. This Thai-style Chicken Briyani is heavily flavored and seasoned with traditional spices. You can find a local twist in the way it is served, with either fresh tomatoes or cucumbers and the must-have Nam Jim dipping sauce made with fresh mint and ginger. If you're an early bird, check out this delicacy at street stalls like De Khao Mok Gai - as early as 6am!
Burmese Dan Bauk
(Source: TasteAtlas)
A Mouthful of Flavors
Inspired by the original version, Dan Bauk is the Burmese take on Briyani with its long-grain rice doused in local spices. The dish is one for meat-lovers, as it is cooked with pieces of curried chicken, lamb or mutton. For Burmese taste buds, the Indian classic is prepared with the addition of peas, beans and carrots at eateries like Nilar Biryani in Yangon. The dish transforms into an Insta-worthy moment when the aromatic rice is sprinkled with raisins and nuts, accompanied with sides of fresh mint, mango chutney or pickle, and a green chili dipping sauce.
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Fasting and Feasting
During the entire month of Ramadan, Muslims are obligated to fast, from sunrise to sundown. Right before the sun sets, streets light up with night bazaars and food stalls selling festive wear and delicacies. These bazaars are what everyone looks forward to, as families gather throughout the month until it culminates in celebratory Eid al-Fitr, also known as the "Festival of Breaking the Fast".
Raise your hand if you cannot get enough of these festive favorites!
Chicken over Charcoal
Malaysia’s Ayam Percik is a delectable dish originating from the state of Kelantan, made with marinated chicken that is traditionally grilled slowly over charcoal. It is prepared with bone-in cuts and seasoned with a hot blend of coconut milk, cumin, turmeric, coriander, lemongrass, galangal, ginger, and chili pepper. The chicken pieces (you can also use whole chicken) are marinated in a special sauce to lock in the moisture and prevent charring. Baste in the special hot sauce, the tiny splashes that drip from the chicken and into the charcoal give the dish its name ’Percik’ (meaning splash). Test your taste limits with this dish served alongside rice, fresh vegetables or salads.
Ayam Percik served with Rice and Vegetables
(Source: Pie Harbour)
Martabak, King of Indonesian Street Food
(Source: Sun Island Bali)
Pick a Pancake
Martabak, whether sweet or savory, is the king of Indonesian street food. Stuffed with filling and pan-fried, this hot pancake typically draws locals and tourists to vendors across Jakarta and Java. The savory version is made with a stretched wheat dough base with chicken or duck egg and topped with minced meat filling like chicken, lamb or beef. With a crunchy exterior, the golden case of unique flavors is sliced into squares and garnished with raw hot chillies, fresh coriander, red onions and pickled cucumber. The sweet version is made with the same egg batter, buried beneath layers of butter, chocolate sprinkles and freshly grated cheese, and drizzled with condensed milk, peanuts and sesame seeds. Hot or sweet, take your pick!
Bag a Burger
Aside from the flashy burgers at night bazaars, the Ramly Burger remains close to heart for Singaporeans. Commonly found in neighboring countries like Malaysia, this go-to burger comes with a layered exterior, and standard beef or chicken patty. And if you’re really hungry, you can ask for double the meat or a combination of both! Each patty comes enveloped in an omelette and a medley of mayonnaise, chili and barbeque sauce. Upscale versions of the burger are fast gaining popularity with the younger crowd. However, the loyalty still remains with the older supper crowd who regularly stop by corner coffee shops, after a night on the town, to savor the mouth-watering burger, wrapped in a Ramly-branded paper.
Ramly Chicken Burger
(Source: Eatabook)
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Cambodia
Raffles Grand Hotel D’Angkor unveils new fine dining restaurant
Cambodia’s most-storied hotel, the Raffles Grand Hotel D’Angkor has unveiled “1932”, its latest fine-dining restaurant. 1932 is credited with the honor of being one of only two establishments in the country permitted to serve Royal Khmer Cuisine with recipes passed down from the King’s own kitchen. Executive Chef Angela Brown uses traditional Khmer recipes to create dishes with a modern approach to suit western palates. Signature dishes include beef cheeks, served with a local aromatic herb known as Ma’om and quail egg curry, among other dishes like Grilled Lamb Chops in Ginger Sauce and Red Chicken Curry in Coconut.
Indonesia
Plenty of chicken and eggs during Ramadan
The Ministry of Agriculture has reassured the public of a sufficient supply of chicken meat and eggs during the fasting month of Ramadan. Director General of Livestock and Animal Health, I Ketut Diarmita said the current supply of 1.72 MT will fulfill the projected demand for chicken meat of approximately 1.45 MT until May. Egg supply is at 2.08 MT while its demand sits at 2.06 MT.
Malaysia
Shopee launches Fresh Food grocery delivery
Leading e-commerce platform, Shopee Malaysia has unveiled its fresh food grocery delivery service for vegetables, seafood, and poultry products. The company has identified specific areas to create a more dynamic online shopping and selling environment. As part of a prior pilot program, fresh foods will be available first in the Klang Valley area of Greater Kuala Lumpur before the official rollout nationwide. Shopee plans to empower and drive inclusive economic growth by working directly with fishermen and farmers in rural Malaysia on this project.
Philippines
MOS Burger debuts in Ortigas Center
MOS Burger has opened its first store at the Galleria in Ortigas Center. MOS Burger Philippines was formed last year as a joint venture between the MOS Food Services, Inc and Tokyo Coffee Holdings. This store brings the chain’s internationally popular burgers like Teriyaki Chicken Burger and Natsumi Chicken Teriyaki to the local market. Prior to the launch, the franchise offered free burgers to the public for two days in February to tease the market and test its operations. MOS Burger is planning for more stores in Metro Manila this year. The burger joint also operates in Thailand, Singapore, Indonesia and will launch in Vietnam later this year.
Hard Rock Cafe introduces 24 Karat Gold Leaf Burger
Hard Rock Café returned to Makati City with a revamped look and global menu. While its signature Legendary Burger (a tower of bacon, beef, onion rings and cheese) is still among their top five best-sellers, the resto-bar is introducing a new 24 Karat Gold Leaf Burger - a premium-grade beef burger with American cheese, leaf lettuce, tomato, onion and edible gold leaf layered on the patty. Meanwhile, the restaurant will continue to serve classics like Hickory Smoked Ribs and Filipino favorites like the Sisig. Two more branches are set to open in Cebu and Malate in Manila.
Grab Kitchen opens in Makati City
Grab has opened its first kitchen in Makati City. Grab app users can now access the menu under the ‘Grab Kitchen’ section and order food from different vendors with a single transaction. Dine-in options are also available for customers to order via the self-order kiosk in the store. 24 Chicken, Mister Kabab, Omakase, Recovery Food, and Frank & Dean Coffee are among the first five vendors to partner with Grab Kitchen. Plans for four more Grab Kitchen outlets are underway.
Singapore
CS Fresh reopens at Great World City
After a major renovation, Cold Storage reopened its doors as CS Fresh at Great World City. More than groceries, the supermarket is offering a variety of ready-to-eat meal options, ranging from build-your-own bento sets to aromatic Indian curries and authentic Parathas. Visitors can build their own Souzai bento sets by choosing from combos that come with protein like Crispy Pork Tenderloin Katsu coated with Breadcrumbs. Popular Indian meals like Butter Chicken, Chicken Tikka Masala, and Shish Kebabs are available at CS Fresh’s Curry Bar, the first Indian food station to open at a supermarket in Singapore. For a selection of bread, cakes and pastries such as tarts and fruit-filled Danishes, customers can check out the Artisanal Bakery.
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Container Dining: Thinking Inside the Box
What’s not to love about recycling, especially when they’re turning into dining options? Say no more – restaurants and bistros are already hopping on the sustainability bandwagon. By refashioning old shipping containers into modern trendy food and lifestyle havens, eateries around the region are all going green.
ArtBox Bangkok
(Source: Shop JJ)
Bangkok’s trendy outdoor night market, ARTBOX plays host to rows of stalls housed within large metal shipping containers. Going local, the market features local artists and designers. Shoppers can take a load off, grab a seat at picnic tables, and fill up their tummies with delicious gourmet food, cooked in the container kitchens. Sink your teeth into mouth-watering meals like the Classic Pulled Pork Grilled Cheeseburgers and Signature BBQ Pork Ribs from takeaway eatery, Pitbull BBQ.
Timbre+ Gastro Park
(Source: Miss Tam Chiak)
The Timbre+ Gastro Park is an urbanized food hall, repurposed from shipping containers and vintage caravans. Housing 35 dining options, the food hall serves a diverse cuisine of local Singaporean delights such as Wanton Noodles and Nasi Padang as well as restaurant-grade lobster rolls and pizzas at affordable prices. A hot favorite is the Two Wings’ 40-year old recipe of Chicken Wings served with Hainanese Chicken Rice and Chili Sauce. Grooving to music and live performances by local artists such as Sweatshop Jam, The Common People and Supersonic, diners can indulge and chill in an ambience of graffiti and flavorful meals from home-grown F&B businesses.
Roasted Chicken Entrée @ The Garage KL
(Source: Bikes Republic)
Just outside the hustle and bustle of the city center, The Garage KL in Malaysia takes recycling to the next level. The motor-centric hub’s specialty is an eco-friendly and zero carbon footprint building made from old shipping containers and recyclable structures. Revving up the engine of the local automotive scene in the country, this innovative urban structure offers co-working spaces, cafes, shops, and venues for music and art showcases as well as an actual garage for auto servicing and repairs. Here, drivers and owners can shift gears and grab a bite at the hub’s signature cafe and restaurant serving western dishes like Chicken Chop, Roast Chicken Entrée and Cheesy Meatballs while they wait to collect their serviced cars. From environmentalists to foodies, this grunge market is the place to be seen and heard!
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Hawker Centers Get a Facelift
Evolving from street food culture, hawker centers and co-eating spaces have become an integral part of the Asian lifestyle. Offering food that reflects the multicultural make-up of the diverse communities in the region, these co-eating spaces are inspired by the many cultures, experimenting and adapting dishes to fit the local taste palate. However, this generation of old, iconic and affordable food centers are finally getting the makeover they deserve. Countries like the Philippines, Singapore and Thailand have started to upgrade food centers to tap young consumers who are always on the move.
Inside 24 Chicken @ GrabKitchen in Makati City
(Source: ABS-CBN News)
Grab and Go
Takeaway culture is currently having a big moment in Asia. Be it hectic work schedules or working from home, more and more consumers are demanding food-on-the-go. Similar to many restaurants, even the smallest of businesses are partnering with the likes of Foodpanda, Grab and Gojek food delivery services to get their meal in front of their customers all over the city. Grab recently opened Grab Kitchen outlets in the Philippines where users can access menus and order food from restaurants, cafes and even hawker centers. Korean 24 Chicken is one of the vendors satisfying their customers dining in with its deep-fried Boneless Chicken Drumlets, topped with a sweet or spicy mouth-watering glaze.
Amigo lands on Google Maps’ App
(Source: The Straits Times)
Just Google It
Hawkers are virtually on the map! In Singapore, Google has partnered with the National Heritage Board, National Environment Agency (NEA) and Federation of Merchants' Association to help traditional businesses go digital. About 6,000 hawker stalls across 114 food centers are now affiliated with Google to mark their locations, create listings and capture street view images of stalls for the Google Map Application. Amigo, a stall at Changi Village Hawker Centre known for its Chicken Chop and Horfun Dish already has 5-star reviews pouring in with consumers sharing their thoughts and photographs of their experiences on the app. The hawkers are gaining more publicity through full menu features, reviews, and the stall’s exact locations - allowing consumers to connect with them online, anytime and anywhere.
FoodRepublic @ Siam Centre, Bangkok
(Source: Places and Foods)
Shop and Eat
Blurring the lines between street side stalls and restaurants, food centers are now integrated within malls for shoppers on a budget. FoodRepublic at Siam Centre in Thailand is often bustling with tourists and locals offering an assortment of world cuisine food and beverage stalls. The modern décor and air conditioning has transformed the perception of food centers among many hawker fans in the country. A hot-favorite is the Mr. Noodles stall enticing customers with their Kaki Pork Rice, Fried Chicken Rice and Stir-Fried Vermicelli with Roasted Duck. This community dining area has become a comfortable spot for food enthusiasts looking for delicious meals at affordable prices.
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Disclaimer: All opinions and views expressed in the articles published in the newsletter are those of the individual journalists and do not necessarily reflect those of the publisher, the newsletter's sponsors or USA Poultry & Egg Export Council.
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