This issue, we share about a special and meaning collection from Serax’s collaboration with Chef Sergio Herman. Also featuring the latest entry to the bar scene in Singapore, Employees Only and its team of talented individuals. Continue reading on to find out how Chef Derrick and William thinks about our Quantum Pro Series.
EVERY SURFACE TELLS A STORY
Serax – Surface by Sergio Herman
Sergio Herman talks personal about his design collaboration with Serax. A comprehensive collection that includes chinaware, cutlery, boards, glassware and knives, the latest range was inspired by his environment and inherited love for cooking from his father.
“The Surface collection is a very personal project for me and one that comes from a long-standing desire to create and surprise. It was inspired by the raw nature of Zeeland. Its rough textures and beautiful imperfections expose what is real and what is true; from the deep grey of the mystic North Sea to a scarred and ageing skin, every surface is a symbol of depth. Every surface tells a story. Which is why i was excited to be given the opportunity to tell my own story and to translate my professional experience into this personal range of tableware. The product of a vision both Serax and I share: a belief in talent and the power of collaboration to fuel creativity. Because a strong idea is nothing without execution.”
Catch Sergio at the helm of The Jane in Antwerp (http://www.thejaneantwerp.com)
To discover and experience the new range from Serax and Sergio Herman, contact us to arrange for a personalised appointment.
STRICTLY FOR EMPLOYEES ONLY
Featured Bar for the Quarter
Opened in Singapore at 112 Amoy Street by co-founder, Igor Hadzismajlovic, Executive Chef Julia Jaksic and Principal Bartender Steve Schneider, this would be Employees Only’s home away from home. Started in New York by 5 industry friends back in 2004, Employees Only has since been recognised in 2015 as one of the top 4 bars in the world.
The trio brings to the sunny shores of Singapore an authentic taste of New York. Nestles in a heritage shop house, it is the perfect blend of New York City and Singapore. The nondescript exterior of the shop house hides inside an almost identical mirror image of the original New York bar.
Famous for their bar techniques & flawlessly executed cocktails, you can be sure that EO Singapore will be just as good as the one in New York, as Steve who has been with EO for more than a decade has been tasked with developing the team behind the bar. Regardless of how busy the bar gets, you can be sure that you will get your crafted cocktail in a New York minute. The cocktails served here do away with all the fancy dressage that most speak-easy bars in Singapore have adopted. Do not expect to find half a rainforest sticking out of your drink or a lit up smoking cinnamon stick. Drinks here stay true to its classic style and it works. Very well.
If you plan on closing out the bar, the dedicated last men and women standing can expect a hot bowl of chicken soup served on the house. This soul-warming soup rounds off the evening with some truly down to earth American hospitality that cannot be bought.
Location: 112 Amoy Street Singapore, 069932
Reservation & Enquiries: reservations@employeesonlysg.com
Q Industries is proud to be the supplier of glassware to Employees Only Singapore
5 QUESTIONS WITH: IGOR HADZISMAJLOVIC
The brain and muscle behind Employees Only Singapore.
- If your bar is on fire, what is the one equipment you would save and why?
Definitely I would go for the cash drawer! - If there is one person, dead or alive, that you could make a cocktail for, who would it be and what would you make?
It would have to be Tom Watts and just plain bourbon served neat. - What is your favourite cocktail on your menu and why?
The Manhattan Cocktail from our list. Why? I’m probably a bit nostalgic. - What is the one ingredient that you cannot live without?
Campari - If you hadn’t gone into the bar industry, where would you be right now?
I would probably still be installing air conditioners.
HAVE YOU TRIED OUT THE QUANTUM PRO SERIES?
Read on to find out more from chefs who have already used it.
3 months ago we gave a select group of Chefs a set of our Quantum Pro series of pots and pans to use and abuse. Here are some of their comments on their experience with using our professional range.
Chef Derrick Ang – Executive Chef, F&B, Mount Faber Leisure Group Pte Ltd
“I did a Seafood Bouillabaisse with the Quantum Pro pots and the seafood and vegetables retained both its texture and colour. The pots heat up quite fast and I was able to cook the soup in a short period of time. I would strongly recommend the Quantum Pro pots to my fellow chefs.”
Chef William Tay – Executive Chef from Tanah Merah Country Club
“We used the induction stove and gas stove to cook both western and local sauces, and also to pan-fry meat dishes. The food turned out very consistent in colour when used for pan-frying meat and fish dishes. The quality of the final product turned out very well. It also cooked fast which is good. The pan was still managed to stay warm even after taking it off the stove for 10 minutes. Heating up is dependent on different factors like which stove on or which dish were cooking. Quantum Pro has improved in terms of their expectations in the market, quality is good in terms that it is hard-wearing and heavy duty…”
Give it a go! To get your very own set of Quantum Pro pots and pans, contact us to arrange a personalised appointment.