Learning Hub
Guides, tips and equipment insights for commercial kitchens
Spaghetti with Seafood Velouté
INGREDIENTS 1½ cups water (375 ml water) 1 bay leave ½ teaspoon dried thyme leaves 8 to 10 large raw prawns 150 grams salmon fillet 10 to…
The Benefits of New Restaurant Equipment
When it comes to purchasing restaurant equipment, the cost of buying said equipment can amount to a huge sum. This could lead one to conside…
How To Keep Ice Clean
So your biggest concern when purchasing an ice machine was whether or not it has the capacity to support your business. But really, there is…
Basque Burnt Cheesecake
INGREDIENTS Unsalted butter (for pan) 2 lb. cream cheese, room temperature 1½ cups sugar6 large eggs 2 cups heavy cream 1 tsp. kosher salt…
Pulut Tai Tai
INGREDIENTS 400g glutinous rice 15 butterfly pea flowers (bunga telang) 1 ½ tbsp white vinegar or lemon juice 200ml coconut milk ¾ tsp sal…
The Types of Metals in Foodservice
When picturing a commercial kitchen in your mind's eye, it is difficult to not think of a seemingly endless expanse of polished metal surfac…
Beverage Dispenser Buying Guide
There is nothing quite like having a nice cold drink on a hot day, especially in temperate climates such as ours. And we should know, becaus…
Thai Steamed Fish
INGREDIENTS 1 whole fish, about 1 to 2 pounds (barramundi, sea bass, red snapper, tilapia), gutted, scales and gills removed 3 stalks lemo…
Cafe Malaysia 2019
Three years later and we're back at this year's Cafe Malaysia 2019. This time, the annual gathering of coffee and tea industry players was h…
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