Welcome
Welcome to the September 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
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Food Service
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Industry Trends
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In The Region
More news and updates available on www.usapeecasean.com
For USDA Country Reports go to Export Assistance under Resources and Library.
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USAPEEC Announces ”I LOVE USA Chicken” Contest Winners
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Ten lucky winners walked away with grocery vouchers and a cookbook featuring USA poultry recipes, each personally autographed by Celebrity Chef Eric Teo. They were picked out of 150 entrants in the “I LOVE USA Chicken Contest.” The online contest, held in conjunction with the USA Poultry Digital Marketing Campaign, aimed to create more awareness among consumers and promote the versatility of U.S. poultry products in both local and western cuisine. The four-month campaign kicked off in May with a live culinary demonstration by Celebrity Chef Teo at the Fernvale Community Club.
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The USA Poultry Digital Marketing Campaign created more awareness of U.S. poultry products among consumers.
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Following the demonstration, the campaign took to social media (Facebook and Instagram) over the next three months. Through twice-weekly posts, consumers were educated on the many benefits of USA poultry, such as quality, nutrition, versatility, and strict inspection standards. The campaign also featured three U.S. chicken video recipes curated by Chef Teo. Taking the audience through a step-by-step process, he presented different methods of cooking with USA chicken, while offering tips on preparation, thawing and storage. The contest tested the knowledge of consumers/followers who had to answer three questions on USA poultry products and a bonus question as to why they love USA chicken.
A big round of applause to all the 10 winners: Adela Chew, Amanda Lee, Gino Koong, Janel Woon, Joanne Woon, Koh Hui Chen, Matt Koong, Oscar Chee, Tang Wen Dong, and Toh Lay Hoon. Congratulations! The USA Poultry Digital Marketing Campaign was made possible with funding from the United Soybean Board.
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10 lucky winners of the “I LOVE USA CHICKEN” contest walked away with grocery vouchers and a cookbook featuring USA poultry recipes.
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The campaign may be over, but you can still learn more about cooking with USA poultry! Check out Chef Teo’s Premium Chicken Leg Cooked in Lemongrass and Turmeric Spice; Coffee Macadamia Nut USA Chicken Stew; and Pan Roasted USA Premium Chicken Leg with Herbs & Spices and Cauliflower Cheese Sauce. Watch these videos and other U.S. poultry recipe videos at https://usapeecasean.com/videos/ and USAPEEC’s Facebook and Instagram pages.
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Sumptuous U.S. chicken dishes created by Chef Eric Teo.
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Take Your Pans Off On National Pancake Day!
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Yes, one celebration on February 28th but a treat so good – it must be celebrated twice a year! This September 26th, get into the spirit of dousing the kitchen with the smell of buttery, flat, round cakes drizzled with only your favorite syrups.
Did you know that pancakes are one of humankind's oldest dishes? The famous circular shapes were created by cooking them on a griddle or frying pans but they can also take on a variety of other shapes. These treats have been around since ancient Greece, and many variants have since appeared around the world. Pancake (or crêpes) are thin and commonly eaten with sweet or savory filling in the UK, France, and other parts of Europe. In Indonesia, pancakes known as "serabi" are created using rice flour and coconut milk, while in Uganda, they are prepared with bananas. These are only a few of the countless varieties found around the world, but whatever style of pancake you prefer, they are tasty and worthy of the National Pancake Day celebrations.
To make thick, fluffy pancakes, combine a starch like wheat, barley, spelt, or another flour with water, milk, eggs, and a rising agent. Pour or scoop the mixture onto a hot surface after combining the ingredients; then turn the cake to make it golden brown. Traditionally, pancakes are served with golden syrup and butter, but whipped cream, fruits, and meats are now popular additions. Ready to “take your pans off” for National Pancake Day? Check these out!
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What could be better than a stack of classic pancakes – buttery and golden brown, drizzled with a generous amount of golden syrup and butter.
(Source: Unsplash)
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Egg Benedict Pancakes: Make the most of your morning breakfast by topping your crispy, pancakes with eggs, ham, and hollandaise sauce. Just whisk together the pancake ingredients and fry the pancake batter. Place the pancakes on a serving plate and top with ham, spinach leaves, and hollandaise. Finish with chives and black pepper, and you're good to go!
Add an indulgent twist to your breakfast by topping your pancakes with eggs, ham, and hollandaise sauce.
(Source: Hormel)
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Chicken Pancakes: Pancakes don't have to be sweet. There’s something magical about the combination of hot, crispy chicken paired with sweet pancakes. With its peppery fried chicken and light-textured pancakes, the pairing is absolute perfection. Pour the pancake batter onto a pan and cook. Dip the chicken in buttermilk and egg mixture, then flour and spices, and fry until golden brown. Combine red pepper flakes, maple syrup, and sriracha sauce in a microwavable bowl and heat.
Sweet & savory - why not pair some hot, crispy chicken with sweet pancakes?
(Source: Dash of Savory)
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Bacon and Fruit Pancake Skewers: What if you could eat your entire breakfast on a stick with a combination of pancakes, bacon, and fruit? Out of this world, right? Mix all the ingredients for the pancake batter and fry in a pan. Using two skewers, alternate the pancakes, strawberries, bananas, and bacon slices. Add syrup and cinnamon and mix well. Serve with skewers, drizzled with sauce.
Pancake nibbles on sticks.
(Source: The Worktop)
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Veggie Pancakes: How about these soft, crispy veggie pancakes? They cook up fast in a skillet and provide a blend of healthy veggies like zucchini, corn, and carrots. In a bowl, combine pancake batter with the sliced vegetables, and scoop onto a pan or griddle. Cook until golden brown.
For a healthy spin, try some golden brown veggie pancakes.
(Source: The Kitchn)
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What’s your pick?
Pancakes are one of the most versatile foods around. Some are thin, others are fluffy; some recipes call for fruit, others call for veggies. Some are sweet, some are savory. And sometimes that plain boxed mix just needs a little something extra to take your breakfast game to the next level. Suffice to say when it comes to pancakes, the options are limitless. So, get creative!
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Tenderize Chicken For That Even Cook
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Chicken is a tasty meat option when prepared correctly. However, if overdone, the meat can be chewy and dry, and offer little flavor on its own. A tender chicken ensures that the meat is cooked evenly and retains its natural juices.
Tenderizing is the process used to enhance the meat's tenderness and juiciness through marinating, velveting, pounding, or salting. Common ingredients like buttermilk, yogurt, lemon juice, or vinegar are frequently used as they contain enzymes and acids. These make the meat softer by breaking down the protein.
Tenderization occurs before you cook the chicken, whether you choose to grill it, heat it on a stovetop, or place it in a slow cooker or oven. Before cooking, the meat should be tenderized for at least four hours prior to cooking, or better yet - overnight. When it comes to chicken recipes, some explicitly call for tender chicken breast or thigh meat, especially in stir-fries. Still, the flavor and mouthfeel of most chicken dishes can benefit from the tenderizing process because it evens out the texture and makes it juicier.
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Tenderizing chicken guarantees meat that is succulent, tender, and tastier.
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4 Steps to tenderizing chicken
Here are four simple steps on how to make your chicken dishes as juicy, flavorful, and tender as possible:
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Debone the meat: To tenderize chicken pieces, first remove all bones in the meat. Depending on your preference, you can keep or remove the skin. If you find this cumbersome, just purchase boneless, skinless chicken breasts or thighs from any supermarket, skip this step, and save on your overall cook time.
Store-bought boneless chicken breasts can help save on your overall cook time.
(Photo: Alleksana)
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Pound the poultry: Place raw chicken on a cutting board or paper towel. Cover with plastic wrap. Then use a meat mallet, a rolling pin, or any other kitchen tool to beat or pound the meat to even it out. This will help to avoid a tough chicken texture and ensure an even, juicy consistency.
For even thickness, use a mallet to pound the meat.
(Photo: Little Sunny Kitchen)
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Marinate your chicken: Marinating chicken in something overnight can help make it more juicy and tender. You can use an acidic marinade (olive or lemon juice) or baking soda, egg white, and buttermilk. Adding spices like garlic powder and black pepper at this stage is referred to as brining the meat. Brining is a process in which meat is soaked in saltwater solution for 30 minutes to 12 hours or more ("brine") before cooking it. Brining tenderizes the meat and helps it absorb moisture and flavors. When you cook chicken soaked in salty liquid for a few hours, you’ll definitely get the juiciest and most tender chicken.
Marinating with lemon juice not only adds flavor but helps tenderize chicken as well.
(Photo: The Chicken Community)
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Cook it just right: Chicken should not be undercooked or overcooked; it should be cooked just right. Tenderized chicken often cooks best at high heat, from about 162°C to 218°C. As the chicken heats up, check the internal temperature with a meat thermometer to avoid burning it or serving it still raw. The meat’s internal temperature should be about 71°C before you remove it from the heat source.
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Tip: Chicken is a temperature-sensitive meat that turns dry even with a slight temperature variation and may be harmful to eat if not cooked at the optimum temperature. Tenderizing chicken is a great way to ensure that you cook it perfectly each time.
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Congee, also known as Juk in Korean, is a type of Chinese rice porridge that has been satisfying palates for centuries. Also known as the chicken soup of Asia, congee provides the warmth and nutrients of comfort food, and comes in both savory and sweet varieties. You can eat it at any time of day, but for many Asians, it is a breakfast favorite, and many people enjoy it alongside pieces of youtiao (Chinese fried dough).
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Congee can be eaten on its own or with a variety of side dishes.
(Source: Pups with Chopsticks)
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Usually paired with savory ingredients like spices, congee offers a load of healthful benefits. It is a go-to option for a happy tummy, as well as a helpful companion for weight management. And, if you opt for brown rice congee, you will not only treat yourself to a delightful taste but also reap the benefits of additional fiber. When you’re feeling nauseated or low on energy, hydration is key, and that’s precisely what congee offers due to the substantial amount of water in the dish.
Rice porridge is incredibly versatile and can be adapted to suit individual preferences. Whether you want to make it the star of a larger meal or savor it on its own, congee is up for the challenge. You can enhance its richness by adding diced chicken or tofu for that extra protein boost, or even make it with broth for a richer soup. But why stop there? Adding scallions, shiitake mushrooms, ginger, soy sauce, sesame oil, and pepper can do wonders to elevate this simple dish and its nutritional value.
For those unfamiliar with cooking congee, the number one rule is to use the right type of rice – premium quality short- or medium-grain rice is best. And don't worry about dietary restrictions because this flexible dish is here to accommodate everyone. For those following a gluten-free lifestyle, grains like rice, quinoa, or millet make a wholesome base that won't disappoint. And if you're lactose intolerant, replace regular cow's milk with plant-based alternatives like almond milk, coconut milk, or oat milk to add a creamy texture. Tofu and tempeh are excellent substitutes for animal protein. Just add cubed tofu or sliced tempeh to the cooking process. These ingredients will absorb the flavors and contribute to the overall richness of the dish.
If you’re searching for a tempting congee recipe to try out, look no further than the classics — chicken and duck congee.
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Ginger Chicken Congee – richly flavored and deeply comforting.
(Source: Delicious)
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Chicken Congee
Begin by adding the rice, chicken broth, and ginger in a big pot. Simmer the rice in chicken broth until tender and the congee is creamy. Add shredded cooked chicken, salt, and green onions. Finish with a touch of sesame oil for extra flavor. The result: a warm bowl of pure goodness!
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Tip: Use chicken thigh or breast for the extra oomph! As chicken is swiftly poached in hot congee, there is less chance of overcooking, and the result is moist and tender.
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Duck Congee
If you prefer something different, consider duck congee. This savory dish is made by simmering rice in duck broth until it transforms into a smooth, velvety texture. In a large saucepan, combine the rice, skinless duck legs, ginger, and star anise, and cover with stock. Bring to a boil, then turn down to a low heat for a gently bubbling simmer. Cover and cook for one hour, or until the rice has broken up and the consistency is akin to thick porridge. When the duck legs are cooked, remove, and shred or chop the meat after it has cooled slightly. Then return the meat to the pan, removing the bones. Finally, season with salt and white pepper to finish off the dish.
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Duck congee – a blend of hearty, tender shredded meat and thicker texture.
(Source: Olive)
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Gen Z And The Evolution Of Tastes
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The food and beverage industry is constantly evolving, and one of the major factors that influence this evolution is the changing tastes and preferences of consumers. The latest generation to come of age, Generation Z or Gen Z, is having a major impact within this category with their unique flavor profile. Gen Z (those born between 1997 and 2012), has a distinctive palate that is shaped by their upbringing, lifestyle, and values.
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Gen Z has a distinctive palate, shaped by their upbringing, lifestyle, and values.
(Photo: Polina Tankilevitch)
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Value of health and wellness
For Gen Z, health and wellness, sustainability, and ethical sourcing are important considerations. They are more health-conscious than previous generations and are likely to choose foods and beverages that are organic, natural, and plant-based. Influenced by their diverse cultural backgrounds, exposure to global cuisines, and desire for healthy and sustainable foods, this generation is more adventurous when it comes to trying new foods. They prefer bold, complex, and layered flavors, and are more likely to choose savory and umami flavors, such as soy sauce, miso, and mushrooms over sweet and sugary tastes. They are also more interested in spicy and tangy flavors like sriracha and kimchi.
Tea, coffee, and energy drinks are the beverages of choice for Gen Z, as are non-alcoholic beverages, mocktails and functional drinks that offer health benefits.
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Savory and umami flavors are favored by this generation.
(Photo: Roman Odintsov)
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Top Gen Z food and beverage trends
One of the top food trends among Gen Z is plant-based eating. They are more likely to choose vegetarian and vegan options, but are still eager to explore alternative sources of protein. Another major trend is food bowls, where various ingredients are mixed in a single bowl to create nutritious and flavorful meals. And being health conscious, it is no surprise that they are more likely to go for healthy and portable snacks, such as nuts, seeds, and protein bars.
Gen Z’s flavor preferences have shifted towards non-alcoholic beverages and functional drinks that offer unique flavors and health benefits. The rise of mocktails, specialty sodas, kombucha, probiotic drinks, and cold-pressed juices is a reflection of this trend. As this demographic continues to prioritize health and wellness, we can expect to see more innovative beverage options that cater to their preferences.
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Gen Z are likely to opt for non-alcoholic beverages, mocktails and functional drinks that offer health benefits.
(Photo: Denys Gromov)
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Gen Z is also driving the trend towards sustainability in the beverage industry. They are more inclined to choose beverages that are packaged in eco-friendly and biodegradable materials, and will show their support behind companies that are committed to reducing their carbon footprint.
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Gen Z flavor pairings
With Gen Z’s love for bold and complex flavors, chefs and manufacturers will have to create innovative and flavorful dishes. More are experimenting with new flavor pairings that cater to Gen Z’s unique tastes, some of which include soy sauce and honey; miso and ginger; sriracha and lime; kimchi and avocado; and turmeric and coconut. These offer a balance of savory, sweet, and tangy flavors that appeal to Gen Z’s palate.
Gen Z’s unique flavor profile is already pushing the food and beverage industry to come up with innovative ideas and products. We are seeing plant-based burgers and hot dogs; fusion cuisine such as sushi burritos and Korean tacos; specialty sodas such as lavender lemonade and cucumber mint; probiotic snacks such as yogurt-covered nuts and probiotic popcorn; and cold-pressed juice shots such as ginger turmeric and beet apple in the market.
No doubt, the flavor preferences of Gen Z are changing the food and beverage industry in significant ways. As this demographic continues to grow in size and influence, it will be important for companies to stay attuned to their evolving tastes and preferences. (Sources: Mintel & Innova Market Insights)
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Top Trends In The F&B Industry In Singapore
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For food and beverage (F&B) businesses to succeed, they need to be aware of the latest trends. The knowledge gained enables them to adapt to changes, address challenges, and develop effective strategies to position their brand(s) successfully in the competitive market.
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F&B businesses must keep up with the latest trends to succeed in a competitive market.
(Source: Roman Odintsov)
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Naturally healthy foods: The demand for naturally healthy foods, which contain beneficial substances for health, is increasing. Packaged food including snacks, now incorporates ingredients like ‘super’ seeds and whole grains to cater to this trend.
Superseeds and grains are increasingly in demand as they are are viewed as naturally healthy.
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Premium supermarkets: Higher-income consumers in Singapore are looking for higher quality food and imported ingredients to create restaurant-style meals at home. This has led to increased demand for premium supermarkets offering a wide range of high-quality products.
Premium supermarkets satisfy higher-income consumers who want higher-quality food and imported ingredients for restaurant-quality meals at home.
(Source: Maria Orlova)
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Thriving supermarkets & convenience stores: Supermarkets and convenience stores are popular among consumers because of their affordability. During the pandemic, consumers became more price-sensitive, which benefited these retail formats. Traditional neighborhood grocery retailers also experienced an increase in sales during the COVID-19 restrictions. By 2025, supermarket sales are projected to hit USD2.4 billion while convenience store sales are expected to reach USD3.9 billion. Meanwhile, hypermarkets face intense competition and are likely to experience a drop in sales.
Sustainability – a key concern: Sustainability has become a significant consideration for consumers. There is a growing demand for organic foods, plant-based foods, and eco-friendly products. Concerns about the environmental impact of pesticides and the potential health effects of genetically modified ingredients, antibiotics, and hormones are driving the demand for organic foods. Interest in plant-based foods is also on the rise, leading retailers and foodservice venues to offer a variety of plant-based options. Consumers also prefer eco-friendly and recyclable packaging materials.
Consumers are demanding more eco-friendly and recyclable packaging materials.
(Photo: Karolina Grabowska)
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Convenience of packaged foods: Following the pandemic, convenience has become a top priority for consumers. They want convenient, packaged foods on-the-go. Ready-to eat (RTE) meals are also in high demand. Frozen foods, pasta, noodles, and soups are other notable areas of growth in the convenience foods space. The frozen food market size is projected to reach a value of about of USD312.3 billion by 2025 (Markets and Markets). These growth trends are attributed to developments in the retail landscape, rising demand for convenience food, and technological advancements in the industry.
E-commerce growth & online grocery shopping: Online grocery shopping is expected to grow in Singapore, with the number of e-commerce users projected to reach 4.3 million by 2027 (Statista). Currently, around 3.33 million consumers in Singapore shop online. The country’s middle-class digital natives spend nearly 9 hours online daily. The F&B e-commerce market is forecast to grow annually by 19.2% until 2027.
With Singapore’s middle-class digital natives spending nearly 9 hours online daily, online grocery shopping is expected to grow.
(Source: Kampus Production)
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Economic shifts & consumer trends: Singapore’s economy is expected to “moderate significantly” in 2023. Despite this, improved labor market conditions have bolstered consumer spending, leading to increased demand for premium, organic, and fresh foods. However, the Monetary Authority of Singapore (MAS) forecasts that higher consumer prices and interest rates will restrain spending, leading to a GDP growth of between 0.5% and 2.5% in 2023.
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This report was filed by Xiao Hui in ExaBytes.
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Cambodia
Unique blend of tradition and innovation
Banana Leaf Rice, a progressive restaurant brand, is capturing foodies’ hearts with its compelling eco-friendly approach to packaging and dining. In addition to adopting a digital business model, the restaurant has invested in environmentally conscious packaging. Banana Leaf Rice has amassed a loyal clientele of private company employees and civil servants who value its environmentally friendly ethos, cleanliness, and attractive ambiance. On the menu - rice with dried beef, rice with fried salted fish and eggs, pork ribs and rice and fried fish and rice.
Indonesia
Moon cake collection from Liu Li Palace Restaurant
Liu Li Palace Restaurant by AYANA Midplaza Jakarta has launched the Imperial Collection Mooncake Hampers line, consisting of three mooncake sets skillfully made in various ways. The Tang Collection includes snow skin mooncakes in two flavors: matcha lotus seed and cranberry, the Ming Collection features fluffy mooncakes enhanced with a burst of unique and luscious durian and the Yuan Collection include baked mooncakes in pandan, black sesame, red bean, and white lotus flavors. Mooncakes, which have been around for almost 3,000 years, represent harmony and togetherness. One or more whole salted egg yolks in their center symbolize the full moon.
Swanky new outlet for McDonald’s in Central Jakarta
McDonald's has reopened in Thamrin, Central Jakarta but not at the site of its former iconic Indonesian restaurant. The upscale new location is open 24 hours a day and features a prayer area, free Wi-Fi, self-ordering kiosks, and delivery choices, among other facilities.
Malaysia
London’s EL&N Cafe debuts in Kuala Lumpur
Launched last month, the food at EL&N, dubbed "The World's Most Instagrammable Cafe," requires no introduction. The Smashed Avocado Sourdough is a single slice of thick-cut sourdough bread swathed in avocado puree, brilliant sparks of chili, and fresh coriander, finished with a decadently rich poached egg. The Eggs Benedict is made of poached eggs resting on warm English muffins and rashers of turkey bacon. EL&N London is located on Level 3 of Pavilion Kuala Lumpur.
KL City’s newest grill and bar
The Ferria at the Westin KL is one of the city's newest grill and bar hotspots. This restaurant with a rainforest motif specializes in all things grill, including fish and meat. Guests can expect a variety of unique cocktails to accompany snacks during dinner. The Oceanic Olio, Majestic Japanese A5 Wagyu, Rocky Wild Chicken, Grilled Smoked corn, Lamb Skewers, and Wild-spiced Lamb Pizza are among the menu's highlights.
Philippines
Hard Rock Philippines introduces Messi Chicken Sandwich
Messi Chicken Sandwich, a new sandwich created in collaboration with football superstar Lionel Messi, recently debuted in the Philippines as a mainstay on the new menu at Hard Rock Café. The Messi Chicken Sandwich is a "Milanese-style" sandwich inspired by one of Messi's favorite Argentinean dishes, and it was introduced to commemorate Messi's historic move to Major League Soccer. Messi's menu is now available at all the restaurant chain's locations globally.
JFC joins with Food Collective to launch new café chains
JFC has formed a joint venture (JV) with Singapore-based Food Collective to launch two new cafe brands in the Philippines. The agreement, according to the World Coffee Portal, would bring Singapore-based café brands Common Man Coffee Roasters and Tiong Bahru Bakery to the Philippines. JFC will control 60% of the JV company, while Food Collective will own the remaining 40%. The corporations have invested up to 250 million pesos ($4.5 million) in the collaboration. The strong addition to JFC's foreign franchised brands allows JFC to capture an even larger opportunity and strengthen JFC's position and growth in the Philippine market.
Singapore
Tim Hortons coffee chain to open first outlet
Canadian coffee chain Tim Hortons is set to launch in Singapore as part of its strategy to further expand its presence in Southeast Asia. The franchise, best known for its coffee and donuts, also has a number of savory items, from sandwiches to loaded wraps, and breakfast sandwiches. Tim Hortons is owned by Restaurant Brands International which also owns Burger King and Popeye’s. The coffee chain has more than 5,600 stores in 14 countries.
The Korean restaurant wave continues
From fried chicken joints to barbecue – the flood of Korean restaurants opening in Singapore shows no sign of stopping. At least 10 have opened in 2023, with two or more to come before the year’s end. Driven by a love for Korean food that is further amplified by interest in K-pop and K-drama, Korean restaurants are catering to this demand by not only bringing the cuisine’s variety to Singapore but also upping their game. From unusual cuts like chicken oysters or boneless chicken neck, to Korean-Japanese fusion restaurants, these restaurateurs offer diners a unique yet familiar experience.
Thailand
Salad Factory set for large expansion
Green Food Factory Co, the operator of Salad Factory, will allocate USD 5.7 million to USD 7.2 million to expand its business in a move to build long-term growth. The healthy food trend has grown for several years, particularly in 2022 when sales of several health food chains grew by 50% as people paid more attention to taking care of themselves following Covid-19. The company plans on opening 8 to 9 new Salad Factory restaurants between 2023-2026.
MCM and Tangible Bangkok opens new cafe
German luxury fashion house MCM (Modern Creation München) has partnered with Tangible Café to bring the iconic MCM Café back once again. This time, the coffee shop’s concept is ‘MCM Maxi Café,’ inspired by the Maxi Monogram pattern. The new logo is represented in four special menu items: The MCM Diamond Cake, The Cognac Caramel Log, the MCM Hazelnut Mocha and the MCM Vanilla Tonic.
Vietnam
Japanese ramen chain Hachi-Ban keeps expanding
Japanese restaurant operator, Hachi-Ban is poised to open more ramen restaurants in Southeast Asia. The company aims to resume restaurant openings in Vietnam and is also opening a new outlet in Thailand. Hachi-Ban's signature product is ramen topped with sauteed vegetables. The noodle dish is considered a comfort food in the Hokuriku region of Japan where the company is headquartered. Hachiban ramen is popular in Southeast Asia thanks to its low price and flavors tailored to local eating habits. Hachiban ramen broth served in Japan is made from a combination of pork and chicken, while in Thailand the broth is pork-based, and in Vietnam it is made from chicken.
Hanoi among top 5 foodie destinations in Asia Pacific
Dutch online travel agency Booking.com has named Hanoi, home to Michelin-starred restaurants, among the five top culinary destinations in Asia-Pacific based on readers’ votes. In June, three restaurants in the Vietnamese capital, Gia, Hibana by Koki, and Tam were awarded a one-star rating by French food guide Michelin, boosting their reputation on the global food map. While Hibana by Koki at the Capella Hotel serves Japanese food, Gia and Tam Vi serve northern Vietnamese cuisine.
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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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