SPG- No That Kind, but the The Starwood Preferred Guest

We had to explain to a rather serious looking CHARLES ABBOTT, Regional Vice President - South East Asia, Starwood Hotels & Resorts Worldwide, Inc, Managing Director – Sheraton Imperial Kuala Lumpur Hotel the meaning of the acronym SPG with which we grew up. That salacious Singapore girl with long black hair, low cut dress and always draped on the arm of some Caucasian man....yeah, the Sarong Party Girl, now probably deemed highly politically incorrect, but nevertheless, a formative part of our social history.

This SPG is nothing quite so tawdry, it stands for the STARWOOD PREFERRED GUEST card, its function outline in the press release provided at the end of this article. But, to launch the new concept SPG, a lovely lunch for the media, press and bloggers, because everything revolves around food in Malaysia, and how best to launch a program such as this, if not by highlighting the various cuisinal delights that the Starwood hotels in KL have to offer. We were indeed to have the highlights from Westin, Le Meridien and Sheraton Imperial, over a delightful if not over filling lunch.

Delicious hors d'ouvres and canapes from all the three hotels, with such delights as wagyu beef, foie gras dumplings, yam puffs, ...heck, we were full on just the finger food alone. I loved the presentation, in particular the shrimp in a can.

And for the main lunch, we were treated to Starters from Westin, (Chef Garth Welsh, Director of Kitchens at the Westin), an absolutely stunning Prawn, Haloumi, Watermelon & Pomegranate Salad.




The mains, (we were already stuffed with the appetizers and prawn starter), Roasted Beef Tenderloin by my favourite jolly chef, Chef Antoine Rodriguez, Chief Executive Chef of Le Meridien. Read about the awards recently achieved by Antoine at Pure Glutton's Post HERE. The tenderloin was perfect, succulent and moist, and the accompaniments were equally as satisfying.


Poached oyster blade in clear consomme, fresh goats cheese in a beetroot jelly tube, (my favourite), braised beef cheeks in a hollowed carrot trunk. This dish doesn't only look beautiful, but tastes likewise too. It makes the phrase, "how now brown cow" rather redundant. Lots of beefy goodness served in various creative ways.





That's the goatcheese in beetroot jelly roll that is absolutely amazing.

Desserts were a quartet of delicacies from Chef Rajesh Kanna of Sheraton Imperial. The signature tiramisu from Villa Danielli, Chocolate Cake from Essence, Chilled Mango Cream with Pearl Sago from Celestial Court and Black Sesame Macarons from Toastina. I liked the Chilled mango cream the best, as the slight tang was refreshing after such a gloriously heavy meal.






The Chefs equivalent of the three heavenly kings....
Kudos for a fabulous food coma inducing meal.

For more information on the SPG privileges and benefits, Check out their website HERE.




PRESS RELEASE
STARWOOD REINVENTS HOTEL LOYALTY LANDSCAPE
WITH FIRST-OF-ITS-KIND BENEFITS
FOR GLOBAL MEGA TRAVELERS

Starwood Preferred Guest Launches Richest Elite Traveler Benefits in History Including 24-Hour Check-in, One-to-One Starwood Ambassador and Lifetime Status

Services Aimed at Small but Powerful Group Who Drive 30% of the Company’s Profit

Stamford, Conn. – February 1, 2012 – Starwood Hotels & Resorts Worldwide, Inc. (NYSE: HOT) is raising the stakes in the hotel loyalty landscape to win greater share from the world’s most prolific travelers, a powerful and growing group of global mega travelers. The company announced today new benefits that make its award winning loyalty program Starwood Preferred Guest (SPG) the richest elite program in the industry. The more SPG Members stay, the more choices are available and the more personalized the benefits become with standouts like lifetime status, first-of-its-kind 24-hour check-in and a dedicated Starwood ambassador who provides one-on-one service to uniquely tailor the guest experience.

“With globalization trends, there are more mega travelers than ever before going to more places around the world,” said Frits van Paasschen, President and CEO of Starwood. “The opportunity to cultivate what we call ‘loyalty beyond reason’ with the world’s most frequent travelers has never been greater. These are sophisticated consumers who have become jaded by generic points and perks. This is why we’ve invested in distinct new and personal benefits to truly reward those who reward us with a disproportionate amount of their business.”

Three Year Pilot Aimed at Most Profitable Travelers Inspires New Changes
According to van Paasschen, just two percent of travelers drive 30 percent of Starwood’s profits. With that in mind, the company spent the last three years quietly piloting a highly personal one-on-one ambassador service to better understand the needs and desires of these very powerful guests. Across the small, select sample of travelers, Starwood saw a double-digit share shift compared to a control group. Starwood took insights from this pilot to develop new benefits aimed at its elite Members.

“What we heard loud and clear from travelers was that they wanted more choice, more control and more personal service,” said Mark Vondrasek, Senior Vice President, Distribution, Loyalty & Partnership Marketing. “Today, through high touch and high tech, we have a newfound ability to better understand our guests, their preferences and even the nature of each unique trip. By delivering a whole new definition of choice and personal services, we’re moving beyond a purely points arms race to instead build loyalty for life.”

Good-Bye 3 p.m. Check-in – Hello Your24TM
Turning an ancient hotel convention on its head, Starwood is for the first time ever abolishing the industry’s long-standing 3:00 p.m. check-in time and giving its most frequent travelers control of their own arrival and departure time. Your24 lets Members choose their own 24 hour check-in and checkout time. For example, a guest who checks in at 10 p.m. won’t have to check-out until 10 p.m. on their day of departure. The Your24 program is offered to SPG Members who spend 75+ nights at Starwood hotels annually.

Ultimate in Personal Service for Most Prolific Travelers
Building upon its successful pilot program, Starwood is expanding its innovative one-to-one service which matches its best travelers with personal ambassadors. Now, all Members who stay 100 nights annually are invited to participate in this unique service designed to provide the ultimate in tailored experiences across all 1100+ Starwood hotels. What separates this from a traditional travel concierge program is the unique personal relationship between Member and ambassador. Starwood’s ambassadors work one-on-one with guests to understand their preferences and what matters to them on each trip to deliver a customized experience on property. Ambassadors also provide services beyond the hotel and are even empowered to assist guests when they’re not traveling.

Starwood to Reward Loyalty with Lifetime Status
To show its appreciation for its most loyal and enduring travelers, Starwood Preferred Guest is introducing SPG LifetimeTM status. Now Members who have stayed 250 nights total and maintained elite status for at least five years (consecutive or not) are awarded SPG Lifetime Gold status. Members with 500 total nights and 10 years of Platinum SPG status (consecutive or not) will enjoy their top tier status for life.

The Lowdown on Loyalty: Starwood Enhances Benefits for all Elite Members and the More You Stay, the Richer and More Personal it Gets
“Our goal is to make SPG so rich that it’s impossible for mega travelers not to choose Starwood,” said Vondrasek. “We also want to make the program wildly aspirational for all frequent travelers. And because we know that many of our Members are also Members of other hotel loyalty programs, we believe these upgrades give travelers a compelling reason to consolidate their travel with us. With this in mind, we have enriched all of our elite offerings, ratcheting up the proposition as Members stay more.”

o SPG 100 Nights Benefit: After crossing the 100-night threshold, SPG Members are paired with their personal ambassador.

o SPG 75 Nights Benefit: After spending 75 nights with Starwood, Members earn four Starpoints for every eligible U.S. dollar spent. Members also get access to Your24 to control their check-in and checkout time.

o SPG 50 Nights Benefit: At 50 nights, Members will receive 10 Suite Night Awards ™ to use for room upgrades. Suite Night Awards are confirmable five days prior to arrival.

o Platinum Members (25 Stays or 50 Nights Annually): now have the option of complimentary breakfast as part of their welcome gift at check-in. Platinum Members can also choose from bonus Starpoints or a local gift.

o Gold Members (10 Stays or 25 Nights Annually): now receive a welcome gift at check-in and can choose from bonus Starpoints, complimentary in-room Internet access or a complimentary beverage.

To learn more about these exciting SPG changes that give Members more control over their hotel experience visit spg.com/morepower. All benefits begin March 1, 2012.

SPG Gets a New Look Inspired By Actual Members
To celebrate its new benefits, SPG is updating its brand identity with a new look inspired by the rich personalities of its Members. SPG conducted a casting call for Members to participate in photo shoots with famed portrait photographer Alessandra Petlin. The inspiring photos will be prominently featured in all SPG communications and collateral including more than 90 million member communications a year. The first photo shoot took place in New York and features the Chatwal, a Luxury Collection Hotel, W New York - Times Square, W New York – Downtown, Aloft Harlem, The St. Regis New York and Sheraton Tribeca.

Visit spg.com/members to hear personal stories from these Members about their relationship with SPG. Additional casting calls are taking place around the world in 2012. Follow SPG on Facebook.com/spg to learn about the latest locations.

About Starwood Preferred Guest
The SPG program’s breakthrough policy of No Blackout Dates at the world’s most sought after collection of hotels, reinvented the hospitality loyalty program when it launched in 1999. By creating a program centered on its Members, SPG has developed the most passionate and knowledgeable membership base in the hotel loyalty space. Through its use of new technologies and innovative channels such as SPG.com, SPG.com/stayconnected, SPG.com/flights and others, SPG continues to innovate and lead the industry. By offering No Blackouts on standard rooms at over 1,000 hotels and resorts in nearly 100 countries, No Blackouts on hundreds of airlines, and once in a lifetime experiences available through SPG Moments at spg.com/moments, the program has proven to be a big draw for the world’s most frequent travelers, and a significant competitive advantage for Starwood. For more information about Starwood Preferred Guest please visit SPG.com.

About Starwood Hotels & Resorts Worldwide, Inc.
Starwood Hotels & Resorts Worldwide, Inc. is one of the leading hotel and leisure companies in the world with 1071 properties in 100 countries and territories with 145,000 employees at its owned and managed properties. Starwood Hotels is a fully integrated owner, operator and franchisor of hotels, resorts and residences with the following internationally renowned brands: St. Regis®, The Luxury Collection®, W®, Westin®, Le Méridien®, Sheraton®, Four Points® by Sheraton, and the recently launched Aloft®, and Element SM. The company boasts one of the industry’s leading loyalty programs, Starwood Preferred Guest (SPG), allowing members to earn and redeem points for room stays, room upgrades and flights, with no blackout dates. Starwood Hotels also owns Starwood Vacation Ownership, Inc., one of the premier developers and operators of high quality vacation interval ownership resorts. For more information, please visit www.starwoodhotels.com

A New Look For An Old Friend - HENNESSY VSOP'S NEW BOTTLE

BUILDING THE FUTURE WITH HENNESSY V.S.O.P

Hennessy V.S.O.P moves forward in a spirit of continuity with a new bottle and packaging design

Legends are shaped over time. The legend of Hennessy V.S.O.P. began on 7 October 1817, when the future King George IV of England asked the great French cognac House to supply him with a special cognac described in the records with the words “Very Superior Old Pale”.

This cognac’s personality has gone unchanged for nearly two centuries. Under the stewardship of Hennessy’s cellar master, the Tasting Committee hands down the secrets of selection, ageing and blending, as can be seen in the use, for maturation, of oak barrels that have lost part of their tannin, so as to avoid giving the eau de vie excessively woody notes while providing an elegant expression.

Today, the House’s Tasting Committee carries on this vision, as Olivier Paultes, Member of the Tasting Committee explains, “When blending the eaux de vie for Hennessy V.S.O.P., we harmonise a wide variety of sensory characteristics as a great Chef would, selecting from a wide range of ingredients to create an exceptional dish.”



Born in Cognac, the son and grandson of master blenders in the region, it is fair to say that Olivier Paultes has spent his whole life surrounded by the culture of France’s most famous distilled spirit.

So it seems fitting that in September 2011, after a successful 24-year tenure as cellar master at the family-owned estate producer Cognac Frapin, Olivier was invited to take up a newly created role as member of the tasting committee and “head of distilleries and communication of eau-de-vie know-how” at the heart of the world’s biggest cognac house, Hennessy – the region’s most important producer and exporter.

The position was created earlier in the year when Hennessy’s legendary cellar master and general manager Yann Fillioux – the seventh generation of his family to occupy the post – made the decision to step back from many of his day-to-day responsibilities in production.

Reporting directly to Hennessy president Bernard Peillon, Olivier will be working alongside Jean-Pierre Vidal, Hennessy’s long-time distilling specialist and manager of the facility at Le Peu, where the company has 10 pot stills.

Olivier Paultes explains: “I am in charge of the Hennessy distillation and contacts with all the big distilleries who work for Hennessy, as well as overseeing the blending. Previously I had to look after all the elements of producing and bottling cognac, from labels and corks, to marketing as well.



“So today I am very happy, because I can focus on my true passion, working at the heart of the cognac elaboration process: handling the complexities of the eaux-de-vie and the distillation.”

Naturally, such an iconic cognac should be presented in a bottle whose curves signify the elegance and generosity of its content, as well as its balance and exceptional harmony. After an initial modernisation of the bottle in 1989, V.S.O.P. is moving resolutely into the 21st century, as can be seen in the work of designer Chris Bangle, a legendary figure in the automobile world, who has redesigned its contours to bring its sleek silhouette firmly into the future.









“Designing for Hennessy gave me the same sensations as working on designs for fast BMWs or a great Rolls Royce. It is that experience of a unique emotion,” said Chris Bangle.



Ah, talk about DRINK and DRIVE!
Christopher Edward "Chris" Bangle is an American automobile designer known for his daring design and far-reaching influence. Bangle is known best for his work as Chief of Design for BMW Group, where he was responsible for the BMW, MINI and Rolls-Royce motor cars from 1992 to 2006. Bangle attended the Art Center College of Design in Pasadena, California, earning a Bachelor of Science degree and a Master's degree in Industrial Design at the University of Wisconsin-Madison, before starting his career at Opel in Germany, where he worked from 1981 until 1985.

He became the first American chief of design of BMW on October 1, 1992, where he designed the Z9 Gran Turismo concept car.

During the Bangle era, BMW overtook Mercedes as the global leader in premium car sales. Chris Bangle is also the creator of the emblematic M6, Z4 and the famous GINA Visionary Model concept car, his last project in the world of automobile design before leaving the car industry altogether to focus on his own design-related endeavours under his own firm called Chris Bangle Associates based in Turin, Italy.

The Hennessy V.S.O.P new carafe is his first masterpiece outside the automobile industry. For Hennessy V.S.O.P., the designer first sought to identify the cognac’s personality by delving into its history. He wanted to understand the road travelled by these eaux de vie, from the first cluster of grapes to their maturation in oak barrels. Looking both forward and back, comes from Chris Bangle’s training; he always thinks in terms of industrial design. For him, a product cannot be summed up by a function or an aesthetic: a product is living thing.

After seeking to understand Hennessy V.S.O.P’s deepest secrets, Chris Bangle picked up his pencil and drew this cognac’s new silhouette. He accentuated the curves on the sides of the bottle, thereby reinforcing its silhouette’s dynamics, then he lengthened its neck and straightened its shoulders, stretching it vertically. Inspired by the Hennessy V.S.O.P. bottle created in 1954, Chris Bangle chose to confirm this upward movement with an enriched base resembling a pedestal to distinguish the whole with opulence while maintaining its stability.

With a carefully designed optical effect, the front of the bottle evokes a pyramid perspective, suggesting an upward vanishing point to draw the eye toward the top of the bottle, where Chris Bangle has chosen to engrave the legendary arm and axe of the Hennessy family into the glass itself. The symbolic Hennessy V.S.O.P. oval label is in dark grey ennobled with golden embossing a few millimetres from this.







The box that the bottle comes in has also benefited from this renewal, giving its edges over to a more modern vision: the sides have been refined and dramatised by photographer Adam Savitch.










Anti-counterfeiting techniques for the Hennessy V.S.O.P bottle were also developed: a laser stamp for the 35-cl, 70-cl and 3-litre bottles and a hologram of inimitable complexity (now with horizontal lines forming a grape cluster) seal the cap, ensuring product integrity.

For Hennessy, the combination of design aesthetics and ergonomics with a never-ending quest for quality and security is indispensable. V.S.O.P. embodies these values. Because that is how the future is made: by designing legends.

For more information on Hennessy V.S.O.P, please visit Hennessy’s Facebook page at www.facebook.com/HennessyMalaysia

Alas, I couldn't make it to the Launch event at the Hilton Doubletree, but from what I gathered, the food was yummeh! Hennessy and their PR Company always do know how to throw a great party.



Well, like all blockbuster movies, there's a part 2 to this.....

DISH, with Chef Steve Allen, E&Os New Group Creative Chef

Who could resist an invite when you know the Chef in question was Gordon Ramsay's Head Chef at Claridge's? That's like wow, 2 degrees of separation to the man himself. One wondered if his language and demeanour would be as colorful as Ramsay, afterall, the apple doesn't fall far from the tree and the oil does not sputter far from the wok.

A lovely Saturday afternoon it was, to relax with friends, over a Delicious meal, (no pun intended). There's something about the atmosphere of DISH, described as the Delicious Group's Casual fine dining restaurant...that makes it casual, and unintimidating, despite the range of expensive gourmet stuff sold there.




The Demure Miss Loke (I hope you are reading this), Assistant General Manager for Branding & Editorials, is our charming hostess for the afternoon, and surreptitiously whispers to us that the Chef is a fabulously nice chap. Drat, so much for meeting a replica of the famous Gordon.


And he sure is, Chef Steve Allen is mild mannered, polite, friendly, and really passionate about his work.


To start, a lovely rosemary butter with freshly baked bread.


Little pieces of tempura-like egg plant deep fried. All that was missing was a beer. Which we were too polite to ask for.


Watermelon & Feta Cheese...a refreshing combination


Pumpkin Soup with Mushrooms, Parmesan and Truffle. A rich hearty soup, that completely luxurizes the traditional pumpkin soup. It's a meal on its own.


Seared and Marinated Tuna Pickled radish and Crispy Quail's Eggs. I love quail eggs, and think they're totally underrated as a food. Not to mention given a bad rap. I don't know if it is urban legend that one quails eggs contains the same amount of cholesterol as 10 chicken eggs. Can't be true. But I digress. I loved the tuna, seared lightly so that it was still moist inside.


Vitello Tonnata, Marinated Veal, Tuna mayonaisse and Arugula. Stunningly beautiful, and delightfully light on the palate.


This had to be my favourite dish. Sauteed scallops, cauliflower puree, turkey bacon and almond crumbs. The scallops were done perfectly, and lately I've been finding that a lot of places seem to botch their seared scallops. So it was nice to see these plump babies being done nicely.


Chargrilled Tenderloin With Triple Cooked Chips. How will I ever eat a normal french fry again after eating these triple cooked chips! The steak did not disappoint either.








Salt baked Cod, red pepper and lemon sauce. Actually, although second fiddle, I have to say that the accompanying vegetables were amazing!

I simply loved the combination of the grilled zuchinni, with that wonderful roast peppers, that really brings out the natural sweetness.





Another killer dish, Seared Duck of Breast with Braised Duck leg, creamy potato puree and ginger carrots. I usually think that the Chinese do duck the best, but hmmmph, I guess there goes my theory.


Absolutely melt in the mouth morsels of ducky goodness.


Oh, in the bowl is the braised duck leg. It's strange, for chicken, I detest breasts, but for duck, give me breasts over the leg any day. Actually, I am not sure if this is a normal portion, but it's a heck of a lot as a main course in the Lunch Set Menu.


And the desserts, swooon, who can resist that Caramel Chocolate Delice, with Lime Ice Cream and Raspberries?


Fortunately, according to this scale, it hardly weighs anything at all.....


Cold Chocolate Fondant, Poached Mango and Yoghurt Sorbet. A dizzying array of flavours, sweet, tangy, and contrasting textures, from the moussey fondant to the crunchy mango...a wonderful combination.


And the pineapple carpaccio, coconut sorbet & Tuille. This is as tropical and hawaiian as you can get I reckon. Coconut, pineapple, it's calling out malibu.

This amazing ala carte menu is already available, and well, the good news is, it's not terribly expensive, with starters starting at RM22 (the pumpkin soup) to RM46, Mains from RM58 - RM 160 (but that's a black angus beef wellington for TWO). Actually a great place for an occasion or a treat.

The lunch sets are RM65 for two courses, and RM75 for three. I'd definitely not forego the desserts.

DISH
Lot 1-1 Ground Floor Dua Annexe
211 Jln Tun Razak
Tel : 03-21641286

http://www.dishfinedining.com

Debbie Teoh at Chatz Brasserie - Yes it's Been A Year

Doyen of Peranakan cuisine, Debbie Teoh, returns to Parkroyal Kuala Lumpur. It's like time stood still, or flown by at the speed of light. It felt like yesterday that we were there. That sweet Song Mei Lan, Marketing & Communications Manager of Parkroyal, was there to meet and greet, and I distinctly remember telling her last year how we used to patronize the grill for the best steaks ever, etc etc etc.

I was late, but not the latest, and looked at the sea of new faces around. Calling out were the dishes prepared by Debbie, laid out like a model lying on the beach, waiting to be photographed by the paparazzi.

Not in order of serving, but these were the wonderful Nyonya treats that we had:


Gulai Tumis Ikan Pari - To the unitiated, ikan pari is actually a stingray. The meat of the stingray is nice, firm, and actually quite fascinating, because it seems to follow a certain pattern, if you know what I mean. It's like... if you were to bunch up some string, and cut a cross section, yeah, like that. Not the texture, the pattern.


Chunky Seafood Otak Otak with Fish Fillet, Prawns and Squid. Definitely not your run of the mill otak otak. This aromatic almost dumpling like version, wrapped in Kadok (Green Pepper Leaf), really is almost a meal by itself. Eat two of these at the buffet and you probably will be full.


Oh, this is absolutely glorious. Nasi Ulam, served to us as appetizer. Finely shredded herbs, ginger flower, (bunga kantan), it's really quite amazing that such a combination that is so healthy, can taste so incredibly good.


Cendol so unlike the ones you'd get from the roadside guy. Bursting with flavours of screwpine (pandan), this would be the Ferragamo of cendols.


Glutinous Rice Wrapped in Banana Leaf.


Who can resist this wonderful Ayam Buah Keluak? Debbie tells of a Singaporean man (well, it had to be Singaporean right) who single handedly whacked 20 of these at the last buffet, because they cost S$3 PER PIECE. It is abit of an acquired taste though. I personally, LOVE it. I bet you they'll discover some medicinal properties in that Keluak. (Mangrove Nuts).


Terung Dengan Sambal Udang Kering. This is to rice what butter is to bread.


Itek Tim, a savoury duck soup with salted mustard vegetable. There's something vaguely Chinese about this dish. It must be the salted mustard vegetable.


Ulam Platter With 4 angle beans, mint leaves and the most amazing sambal ever. I never knew mint leaves make for such good ulam. I am an avid ulam fan, mainly with ulam raja, pegaga and kacang botol, but I never knew that mint goes well too.


That traditional nyonya kueh, but with yam instead of the usual sticky rice. Not sure what its called, its like a yam seri muka. Of course, that made Ciki and I lapse into a tirade of lame yam jokes. I yam what I yam, etc.


The Lady herself, looking resplendent and oh so slim in her kebaya. How does one cook up all this stuff and maintain a figure like hers? I think I should take up nyonya cooking. Might be able to fit into my tight kebaya then. Until then, can only fit the kebayan.





This is a closeup of the food actually served on the table, for us to eat (as opposed for the posing foods).


This is a fried .... not sure what. There was another extraordinary dish that I do not have pictures of, its the Lemak Nenas Ikan Sepat, a creamy pineapple curry, with salted fish, the sepat variety. Adli of Fried Chillies warned that there are many bones, which is true, but the flavour imparted by this species of fish is unbelievable. It tasted rich and creamy, like the swiss chocolates of the salted fish world.








Ah, finally got to meet some new bloggers, Kevin & his lovely wife, Godis, of AhTee's Kitchen. Lovely pics on their blog, but alas, me being the unfortunate banana cannot understand the text.



A Touch of Nyonya Influence by Debbie Teoh will be at the Chatz Brasserie, Parkroyal from 11 May - 10 June, Mondays to Friday. Lunch at RM62++, and dinner at RM82++. Weekends hi tea at RM59++.

Call 03-21470088 For Reservations