Press Release: Singapore-based Jebsen & Jessen Announced New Food Production Facility in Chonburi, Thailand

Singapore, 22 September 2016 – Jebsen & Jessen (SEA) (JJSEA) today announced that its new facility in Chonburi, Thailand, has started production and will begin to sell premium malted products to customers within Southeast Asia soon. It is the first manufacturing facility by the Group’s ingredients division and marks the fifth business unit of JJSEA to move from marketing and distribution, to innovation and manufacturing.


Mr. Heinrich Jessen, Chairman of JJSEA, “This is the latest partnership that has evolved from one where we help our partners market and distribute their products within ASEAN, to one where we innovate, manufacture and create products right here in this region. It is an affirmation of the potential we see in Southeast Asia and our commitment to invest in the countries we operate in. Each joint venture to bring manufacturing to Southeast Asia over the last 40 years has provided substantial value to the Group, our partners and customers, and the communities we serve.”


The facility is a joint venture with Muntons PLC, the world’s leading malt producer and a long-time supplier and partner of JJSEA. The US$17.5 million plant will produce 7,000 tonnes of specialty malted food ingredients for the fast growing Southeast Asia premium food and beverage industry. It includes both straight and compounded products using the latest Vacuum Band Dried (VBD) technology, enabling customers to make compounded formulations of malt, sugar, cocoa and milk powder that is similar or better than existing players.


Mr. Marc Deschamps, Regional Managing Director & CEO of Jebsen & Jessen Ingredients said, “The booming middle class of Southeast Asia has increased demand for food, consumer and life science products. Malted products in particular are growing in popularity and our customers increasingly need innovative product launches, faster delivery, better technical and product support, and customized formulation in small batches for testing and development. This manufacturing facility helps us meet the needs of the ASEAN malted food sector, and will hopefully mark the first of many other production capabilities within our ingredients division.”


The  plant is supported  by  23 employees  of  which  15  are  directly involved in the operations of the facility. It has a manufacturing flexibility and economies of scale unmatched in the industry, due to having one of the world’s largest vacuum driers. The site is technologically supported by its own strong Quality Assurance facility, a dedicated Muntons PLC Regional Innovation Center and Jebsen & Jessen Ingredient’s Regional Application laboratory in Bangkok.

New Facility in Thailand. Image provided by Jebsen & Jessen
New Facility in Thailand. Image provided by Jebsen & Jessen
About Jebsen & Jessen (SEA)

Tech Dining With Your Valentine

If you are trying to find a place for dinner with your date this Valentine’s day, look no further than Sumiya, a new Japanese grill restaurant at the recently revamped Suntec City.

Sumiya literally means Charcoal (sumi) house (ya). As the name suggests, the restaurant uses an ancient style of grilling called Irori Genshiyaki where fish is vertically placed surrounding the charcoal bed (Irori).

Fishes are placed vertically upright around the charcoal
Fishes are placed vertically upright around the charcoal

An evening at Sumiya @suntec is exceptionally pleasing. No noisy diner. People who were there in the evening are usually in a small group of not more than 3-4 pax and you could really enjoy your dinner in a peaceful and quiet environment. The open kitchen gives a clear view of the entire Irori Genshiyaki process. This is also a good conversation starters for the couples. (Note: The fish are grilled in the vertical positions so that the surface of the fish stays crisp while maintaining the succulence of the meat inside).

Char-grilled Amberjack Head
Char-grilled Amberjack Head

You could start off with skewers (for individual) followed by char-grilled (Irori Genshiyaki) fish which could be shared between both of you.

Ryoshi Mushi
Ryoshi Mushi

Iori Genshiyaki will take approximately 20-40min. While waiting, try their Ryoshi Mushi, traditional Japanese fisherman’s cooking style of seafood steamed in can.

A romantic dining experience won’t be possible without wine. To cater for a wider group of diners in Singapore, Sumiya offers various types of sake

Sake Dispenser
Sake Dispenser

imported from Japan. If both you and your partner are not familiar with Sake, fear not! Sumiya offers sample through the use of electronic sake dispenser by Enomatic. To work the dispenser,  just insert a post-paid card into the machine and select the preferred sake to be meted in a selected portion.

For sample tasting, you could select the smallest portion (20ml). The machine is also able to dispense in half glass (60ml) and full glass (120ml) portion offering greater flexibility to those who want to try different sake without breaking the bank.

Sumiya is also the first Japanese restaurant in Singapore that introduces the circular sake dispenser which offers 16 specially-selected varieties of rice wines ranging from lighter, easy-to-drink brews to premium, more full bodies varieties. With the proprietary technology from Enomatic, the machine is capable of preserving the wine up to weeks without compromising the wine qualities while at the same time, assuring no wastage of the opened bottle. (Hey! technology is not just being cool! It has tangible benefits as well! That’s why it is not surprising that many F&B operators are jumping into it!) 

Last but not least, end the dinner with Sumiya’s very own Tropical Dessert which is served in a hand-carved ice bowl filled with sweet red bean and sago in the coconut milk sauce.

Sumiya Tropical Dessert
Sumiya Tropical Dessert




Press Release – Spinacas, Online Salad Delivery

spinacasSingapore, January , 2016 – Set up in June 2014, Singapore-based Spinacas has been bulking up its salads and sales since. Completely self-funded and bootstrapped by its founders Phyllis Chua and Ng Wei Lieh, they tossed Spinacas into the black in September 2015 and been growing it steadily since. There are now plans to expand the humble salad delivery service by renting larger premises with a bigger kitchen to cope with the increase in demand.

The Story Behind Spinacas, Hearty Salads Delivered

What started out as a 2-month sabbatical in Spain spun into a healthy salad delivery concept for former architect Phyllis Chua. Inspired by her trip to Europe where she discovered healthy good food as a way of life and was exposed to a variety of fresh whole produce and readily available meats used in the salads, she attempted to recreate the meal experiences back in Singapore but without success.


“Salads that were nutritious and hearty just didn’t exist. Most of them were too protein-light and carb-heavy, and I would always be hungry by 3pm,’ she remarked. It was then that the health and fitness fanatic begin creating her own salads, always adding more meat cooked in flavour-packed mixes. She packed some for friends to try and before she knew it, she was making deliveries around town on her red Vespa scooter, and Spinacas, Hearty Salads Delivered, was born.


For single salads or below $30 minimum orders, as well as non delivery locations, customers can drop by the centrally located commercial kitchen just outside the CBD at Pearl’s Hill Terrace to do a self pick up. Alternatively, Spinacas also recently signed on with Deliveroo (a food delivery service) as a further option.


Payment can be made securely online by PayPal (without signing up for an account) or by Credit Card (via BrainTree)

To read the full press release

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Entrepreneur’s Insights – Interview with Ralf Wenzel, foodpanda Co-founder

Welcome back to Entrepreneur’s Insights! For those readers who are new to The Neo Dimension, we held interviews with entrepreneurs from all around the world. Through this interview, readers will hear from the entrepreneurs on the industry trends as well as their sharing on the startup journey.

Entrepreneur’s Insights is a bi-monthly interview written in Q&A format. This time we take the opportunity to interview Mr Ralf Wenzel from foodpanda

Photo by


Ralf Wenzel is the co-founder and Chief Executive Officer of foodpanda group. Before, he held the position as the Group Chief Operating Officer at Skrill Holdings that operates the online payment system Skrill/Moneybookers. Prior to that, Ralf was the Senior Vice-President of Sales & Business Development at Jamba/Jamster. Ralf holds a degree in Computer Science from Berlin University.

  1. Technology has changed radically for the past decade. Internet used to be a place where people search and exchange information. Now, it has become an inseparable part of our social life. What trend in the Internet market did you foresee in the year 2015? 


We believe the past years were the years for desktop and 2015 will be even more the year of mobile. We are investing heavy amount of our time and resources on our mobile application as that’s where we believe the market is headed. Every company that can make it to his customer’s home screen on his smartphone is the one that will stay and for the rest the market will be very challenging. For a company focused on service and convenience, it really comes to life when all it takes a tab on your mobile be it wherever you are from stuck in traffic jam, at your desk in the office or sitting in your living room.


  1. There are increasingly more and more competitors entering the food ordering business in both web and mobile sectors, how foodpanda is going to approach the market in order to stand out from the crowd?


foodpanda started in 2012 and has emerged to be the clear market leader in Singapore and most of its other markets. It’s a result of strong management, great user friendly product and commitment to customer as the king being a very service focused company. Our ambitions were always high to be the number one choice platform for the customers and we have grown and iterated reacting to our customer behavior.

Nonetheless, our biggest competitor is still the traditional telephone, the restaurant leaflets, the kitchen magnets. We are part of the internet revolution and want to switch food ordering from offline to online or directly to mobile. It is much more convenient and easier and faster through our app or website, than to call the restaurants via telephone and manually place your order.



  1. foodpanda has been making acquisitions everywhere. Is this going to be strategy for expansion, especially in Asia? 

With the recent selected acquisitions, adding to our already strong foodpanda businesses, we have consolidated our leading position in Asia. Moving on our focus is on making the customer experience an even happier one with faster delivery from only the best restaurants and more interesting features on our mobile and web application.



  1. Why is foodpanda choosing to make acquisitions instead of other forms of expansion? What advantages does a business acquisition provide to foodpanda?

Our recent business acquisitions are very strategic and aimed at immediate gains for our customers and restaurants. With the acquisition of Roomservice and Koziness, Dial-a-dinner brands in Singapore, Hong Kong respectively, we have gained additional delivery resources and a team expert in operations. We are further empowering them with our automation and tracking tools to make it a more operationally efficient business ensuring improvement in the market overall and direct benefits for the end customer.


  1. What are the criteria that foodpanda looks at when selecting target markets to focus on, and how do you identify the businesses you want to acquire?

We enter into markets where we see a big opportunity to offer customers convenience in getting their food delivered and at the same time restaurants a channel for incremental revenue. Food ordering always existed in these markets but primarily via phone orders and our role is to make it convenient and easy with a click of a button on mobile or web. For restaurants it offers them a channel for more marketing exposure online, more new customers and more revenue through the delivery orders.



  1. What are the challenges or opportunities for foodpanda in the year 2015?

From where we started 3 years in Singapore as our first market, we are today one of the biggest choice platforms globally from Asia to Middle East, Africa to whole of Central Eastern Europe, and Latin America.


Our challenge would remain to get as many customers to go mobile and enjoy the real convenience over calling restaurants over phone. We will not stop to invest in our customer service and continuously improve our product and offerings.



  1. What are the cultural difference or barriers dealing with restaurants in Asia than the ones in Europe? 

In many countries in Asia we have realized how marketing for a single restaurant owner starts and stops at the very traditional channels such as flyering in his neighborhood, and we have to get them past their hesitance to adapt to the digital world where things are more targeted and much more efficient. For restaurants, foodpanda is much more than an online order marketplace. We are experts in online, as well as offline marketing and serve as an extremely strong marketing channel for our partners.


  1. As an entrepreneur yourself, what are the attributes do you think that an entrepreneur should possess? 

I believe an entrepreneur is one who sees a bigger purpose in life and wants to do something, create something that challenges the way people see, measure things and finds an interesting and better way to do so. One with strong passion to what he does, great amount of determination and willingness to persevere.



  1. For the graduates, do you advocate the idea of starting up fresh out from the college? 

I would go even a step further, one does not need to be a graduate to be an entrepreneur, four years at the university already offer a great platform to explore such an initiative. One big advice I will give is, there is no best idea that you need to commit your life to, all you need to start somewhere, some things that excites you.


  1. It is rumored that every investor has his or her own set of checklist while evaluating a business venture. As an investor you, do you mind to share with us yours?

My checklist would be 1) market size 2) scope for expansion 3) similar players in the market/globally 4) current active customer base 5) revenue model/s 6) profitability target and very important 7) the team

Spread the Christmas Cheer with foodpanda

foodpanda and its restaurant partners offer special Christmas promotions delivered at your doorsteps 

foodpanda (, Singapore’s leading mobile and online food ordering marketplace, along with its restaurant partners, are bringing in promotional Christmas delights.


The year-end festivities bring joy and deals at your fingertips with foodpanda’s mobile app. Singaporeans can enjoy their Christmas favourites from home or the office with these attractive promotions, only available through foodpanda. While the city illuminates with its jolly decorations this season of giving, Singapore residents are looking at restaurants, venues and menus to celebrate the end of the year. List of restaurants under promotion includes: The Soup Spoon, Spizza, Subway, Moi Lum, Big Bern’s, Maki-San, Popeye’s Louisiana Kitchen, Sakae Sushi, Flee Away, Outback Steakhouse and Omar Shariff

See the details of the promotion and the press releases here

Ricciotti’s 10th Anniversary Party!

Singapore, October 2014 As part of its 10th Anniversary, Ricciotti Riverwalk hosted its grand re-opening on 16th October 2014 to unveil a whole new concept, design and menu. Established in 2004, as an authentic Italian establishment, Ricciotti has consistently delighted the taste buds of patrons with its warm “cucina nostrana” take on classic Italian dishes. Surrounding the re-opening around the theme of Benvenuti Casa, meaning Welcome Home, Ricciotti is setting up to be a place for everyone – singles, couples, families or friends – to gather and celebrate life.

Pasta served with crab meat plus Arborio rice with seafood
Pasta served with crab meat plus Arborio rice with seafood

This rebranding comes on the heels of the restaurant’s renovations of their 10-year-old outlet. To match the outlet’s Italian facelift, their menu was also revamped to showcase its premium offerings such as the Spaghetti alla Marinara al Cartoccio (rich flavors of seafood wrapped in a parcel), Mixed Grill Platter (selection of perfectly grilled meats served with mashed potatoes, mixed salad and truffle jus), Polenta Herb Fries, Risotto ai Frutti di Mare (soft rice that retains a little bite, paired with exceptionally fresh seafood), Cioppino Soup (a yummy mixed seafood stew with garlic crostini) and many other new dishes!


Art piece displays on the wall
Art piece displays on the wall

Ricciotti will have on-going collaborations with Italian artists from different backgrounds to make the restaurant’s dining concept a more holistic one, surrounding the theme of Italian culture. Their fascinating new dining concept will be the talk of the town, incorporating culture, art and good food.


customer can use receipt number to choose the charity organisation that they wish to donate to.
customer can use receipt number to choose the charity organisation that they wish to donate to.

Arts aside. Ricciotti believes in giving back. It will be the first in Singapore to run the CrozzBorderz‘s charity solution, an innovative IT based platform promoting several charity projects for different NGOs. The way the system works is rather unique and is a driver for people to donate more to charities. Restaurant patrons are informed in their receipt that Ricciotti will donate a percentage of their bill to a panel of charity organization; if they wish, they can log onto the CrozzBorderz’s website and select one charity project over another and also top-up payments by via PayPal.


To find out more about the upcoming events, connect with Ricciotti at!


Ricciotti Riverwalk
20 Upper Circular Road #B1-49/50, The Riverwalk  Singapore 058416
Tel: (65) 6533 9060
Fax: (65) 6535 5915
Opening hours: Opens daily: 10am to 11pm  

Fight hunger with foodpanda – World Food Day campaign

World Food Day is a day of action against hunger

Singapore, October 16, 2014 – Today is World Food Day – and foodpanda is joining the international annual reminder to end hunger. Together with people around the world working towards the eradication of hunger, foodpanda is initiating a World Food Day campaign “You Say. We Donate” to encourage active public participation.

In a world of plenty, 805 million people, one in nine worldwide, live with chronic hunger. According to a study by the Food and Agriculture Organization of the United Nations:

  • 60% of the hungry in the world are women.
  • More than 3 million children under the age of 5 die of malnutrition-related causes every year.
  • 4 in 10 children around the world are malnourished resulting in delayed growth and brain development.

foodpanda’s “You Say. We Donate” campaign invites all Singaporeans to join the global movement to end one of the most basic yet persistent universal challenges. foodpanda’s World Food Day campaign empowers the Singapore population to do their bit by simply selecting what food they want to donate on the foodpanda Facebook Fan page.

Here’s how it works: From 10 am Thursday 16 October 2014 to 11.59 pm Friday 17 October 2014, foodpanda will be collecting your wishes. Visitors can choose from 5 items proposed by foodpanda by commenting on the foodpanda Facebook Fan Page (

Food donors can select rice, bread, noodles, milk or potatoes and foodpanda will donate the proposed food at Food Bank ( on your behalf. The more people speak, the more foodpanda donates.

foodpanda is giving everybody the opportunity to be part of the solution in their community! Spread the word. Make a difference!


An Explosion Of Flavours With The Collaboration Between Executive Chef Anne-Cecile Degenne And Guest Chef Nicolas Isnard

Singapore, 15 October, 2014 Xperience, the signature restaurant and bar at Sofitel So Singapore, welcomes French Michelin star Guest Chef Nicolas Isnard to deliver fresh and sumptuous flavours from France to Singapore. From 4 to 8 November 2014, Chef Isnard will be bringing his Mediterranean and Italian influences and serving up delectable, rustic flavours in classic French style.

Michelin Star Chef Nicolas Isnard
Michelin Star Chef Nicolas Isnard


Partnering with Chef Anne-Cecile Degenne, Executive chef of Xperience, Chef Isnard will offer a daily set 4-course lunch at S$45++, daily set 5-course dinner menu at S$88++ and Saturday 6-course Gala dinner at S$148++ or S$188++ with wine pairing. An à la carte dinner menu will also be available.



Originally from the South of France, Chef Isnard acquired a taste for cooking from his Italian grandmother. Famous for mixing traditional cooking with innovation, he currently co-owns the L’Auberge de la Charme restaurant in France, which earned a Michelin star within a year of its opening in 2008. The restaurant also boasts four Gault & Millau toques.

“As the culinary capital of Asia, Singapore is the place for gastronomic adventures and new experiences. Sofitel So Singapore strives to offer our guests an exclusive interactive culinary journey of the senses. With Chef Isnard and Chef Degenne together, we are confident that they will bring an extraordinary culinary experience for Singapore’s gastronomes,” said Mr. Vincent Lelay, General Manager of Sofitel So Singapore.



Filet de Boeuf en Cube Sauce Barbecue Artichaut
Filet de Boeuf en Cube Sauce Barbecue Artichaut

Chef Isnard’s specialties include Filet de Boeuf, Farmed Chicken Egg and Onion Soup “Contemporary Style”.


“I am excited to be collaborating with such an inspiring chef to continuously push new boundaries for Singapore’s culinary scene. Chef Isnard’s creativity and innovation will certainly elevate our guests’ experience to a whole new level,” added Chef Degenne.


Guest Chef Isnard is the grand finale of Sofitel So Singapore’s Guest Chef Series. Earlier this year, Chef Degenne was joined by internationally acclaimed Michelin star guest chefs, including Chef Yuichi Kamimura and three Michelin star Chef Quique Dacosta.


For reservations, please call the hotel at +65 6701 6800.

THE RETURN OF THE HAIRY CRABS! 24 September to 23 October 2014

Singapore, September 2014 – The prized Hairy Crab will make a welcome return to Min Jiang and Min Jiang at One-North from 24 September to 23 October 2014, when diners can savour the pristine flavours of these exquisite crustaceans prepared with an expert hand in dishes conceived by Master Chefs Chan Hwan Kee and Goh Chee Kong respectively.

Menu Highlights
Min Jiang 岷江川菜馆, located at Goodwood Park Hotel, will offer delicious a la carte specials such as a duo of Steamed Xiao Long Bao with Chilli Crabmeat and Baked Japanese Fresh Scallop with ‘Mentaiko’ Mayonnaise paired with Chilled Angel Hair Noodles with Truffle Oil and Hairy Crab meat 辣汁蟹肉小龙汤包,明太子焗日本带子拼松露油蟹肉天使冻面 (S$28 per person), Steamed Hairy Crab 清蒸大闸蟹 (S$68 each), Baked Hairy Crab with Ginger Rice Wine wrapped in Lotus Leaf 荷香姜酒焗大闸蟹 (S$68 each), Steamed Hairy Crab with Glutinous Rice served in Bamboo Basket 笼仔蒸糯米大闸蟹 (S$68 each), and Simmered Japanese Noodles with Hairy Crab 京汤泡大闸蟹日本面线 (S$68 each).

Two set menus priced at S$108 and S$128 per person (minimum 2 persons) will feature Steamed Hairy Crab and Steamed Hairy Crab with Glutinous rice served in Bamboo Basket

At Min Jiang at One-North 岷江在纬壹 located in Rochester Park, indulge in the luxurious Hairy Crab Trio Platter 大闸蟹拼盘 (S$28 per person); a trinity of intricate delights comprising Baked Hairy Crab Meat in Tomato (番茄焗大闸蟹粉), Soft Shell Crab with Garlic and Shallots (避风塘软壳蟹) and Steamed ‘Xiao Long Bao’ with Hairy Crab Meat (蟹粉小龙包). Another decadent appetiser would be the Steamed ‘Xiao Long Bao’ with Hairy Crab Roe (S$28 for 4 pieces). A la carte dishes such as Steamed Hairy Crab with Ginger Rice Wine 姜米酒蒸大闸蟹 ($68 each) as well as Braised Beancurd with Hairy Crab 蟹粉扒豆腐 (S$38 per person) will best showcase the delicate flavour of the hairy crab.

Two set menus priced at S$108 and S$118 per person (minimum 2 persons) will feature both Steamed ‘Xiao Long Bao’ with Hairy Crab Meat and Steamed Hairy Crab with Ginger Rice Wine.