Northstar

25 NOV-DEC 2018 MEETINGS & CONVENTIONS MCMAG-ASIA.COM Healthy foods Switching from the white bread, dairy and sugar-loaded items to super-fresh plates of largely vegetarian and organic ingredients is an increasingly popular option. The chefs at the Grand Hyatt Singapore search for sustainable and low-carbon footprint ingredients. Its plant-based menu includes lentil shepherd's pie, spelt-grain chilli and sustainable coee. At the Pullman Jakarta Central Park, organic menus ensure that delegates get the maximum nutrition, bite by bite, and the Conrad Hong Kong also oers a super healthy spread with Healthy and Fruity options on its coee break menu for health-minded organisers. Bircher muesli, chia seed pudding, fruit and berry skewers, and more go into the Fit and Trim theme, minimising calories for health-conscious groups at the Swissôtel Merchant Court, Singapore, while its Vitality theme oers whole wheat burritos with turkey breast, oatmeal pancakes with mixed berries compote, Greek yoghurt with oats, gs and pistachio, and more. Sustainable menus Many properties go the extra mile, or perhaps the extra ingredient, to ensure that their menus are sustainable. The Grand Hyatt Hong Kong's sustainable sushi puts guests at ease when tucking into Japanese-style specialities, while BBQ jackfruit toasted sandwiches and vegan meat and cheeseburgers take the pressure o our animal friends. At Sands China properties in Macau, its hotels The Venetian Macao and The Parisian Macao are oering MICE groups meat alternatives. The Impossible, Beyond and Omnipork brands have been scientically created to avoid animal agriculture while providing nutritious and protein-rich meat alternatives. While many of its restaurants carry the "Meat 2.0" ingredients, the group also oers the slider-sized and locally inuenced Omnipork chop buns at MICE events. From pest to protein, the Bangkok Marriott Marquis Queen's Park wows with its Traditional Thai Market theme, featuring fried insects such as scorpions, silkworms and grasshoppers. While traditionally eaten in Thailand, this is a new food group for many visitors to the country. "When it comes to Thai culture, many guests are experienced and think they know what to expect. We like to surprise them and give them something dierent," says senior executive sous chef Daniel Bucher. "We like to surprise our guests and give them something di„erent." DANIEL BUCHER, SENIOR EXECUTIVE SOUS CHEF, BANGKOK MARRIOTT MARQUIS QUEEN'S PARK Vegan cheeseburger at Grand Hyatt Hong Kong Bangkok Marriott Marquis surprises its guests with unusual offerings

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