Back to Basics — A Toast to you

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At the recent launch of the Wealth Magazine Business Access TV series, as toasts were being raised to celebrate the event, Managing Director Leighton Davis suggested that I do some research on the origins of this custom that we practise. All over the world people clink glasses of champagne, wine, rum, vodka and other spirits wishing each other good health, “Cheers", “Salud”, “À votre santé”, “Chin chin”, or “Prost”. But there was a point in our history when this ritual was actually a life or death situation.

History of toasting

Honey Bun exec Krystal Chong with white wine in hand during the launch party.

Wealth Magazine Business Access executive producers Garth Walker (left) and Leighton Davis raise a toast with Digicel’s Tshani Jaja.

Erroleen Anderson-Powell (left) and husband Phil Powell along with MaXBrown boutique owner Sophia MaxBrown during the Wealth Magazine Business Access launch.

Garrick Communications director Naomi Garrick smiles in-between sips of red wine.

There are a number of stories on the beginnings of this custom. One story suggests that toasting originated with the English custom of flavouring wine with a piece of browned and spiced toast. In 1709 Sir Richard Steels wrote of a lady

Back to Basics — A Toast to you

Tweet

At the recent launch of the Wealth Magazine Business Access TV series, as toasts were being raised to celebrate the event, Managing Director Leighton Davis suggested that I do some research on the origins of this custom that we practise. All over the world people clink glasses of champagne, wine, rum, vodka and other spirits wishing each other good health, “Cheers", “Salud”, “À votre santé”, “Chin chin”, or “Prost”. But there was a point in our history when this ritual was actually a life or death situation.

History of toasting

Honey Bun exec Krystal Chong with white wine in hand during the launch party.

Wealth Magazine Business Access executive producers Garth Walker (left) and Leighton Davis raise a toast with Digicel’s Tshani Jaja.

Erroleen Anderson-Powell (left) and husband Phil Powell along with MaXBrown boutique owner Sophia MaxBrown during the Wealth Magazine Business Access launch.

Garrick Communications director Naomi Garrick smiles in-between sips of red wine.

There are a number of stories on the beginnings of this custom. One story suggests that toasting originated with the English custom of flavouring wine with a piece of browned and spiced toast. In 1709 Sir Richard Steels wrote of a lady

Back to Basics — A Toast to you

Tweet

At the recent launch of the Wealth Magazine Business Access TV series, as toasts were being raised to celebrate the event, Managing Director Leighton Davis suggested that I do some research on the origins of this custom that we practise. All over the world people clink glasses of champagne, wine, rum, vodka and other spirits wishing each other good health, “Cheers", “Salud”, “À votre santé”, “Chin chin”, or “Prost”. But there was a point in our history when this ritual was actually a life or death situation.

History of toasting

Honey Bun exec Krystal Chong with white wine in hand during the launch party.

Wealth Magazine Business Access executive producers Garth Walker (left) and Leighton Davis raise a toast with Digicel’s Tshani Jaja.

Erroleen Anderson-Powell (left) and husband Phil Powell along with MaXBrown boutique owner Sophia MaxBrown during the Wealth Magazine Business Access launch.

Garrick Communications director Naomi Garrick smiles in-between sips of red wine.

There are a number of stories on the beginnings of this custom. One story suggests that toasting originated with the English custom of flavouring wine with a piece of browned and spiced toast. In 1709 Sir Richard Steels wrote of a lady

Back to Basics — A Toast to you

Tweet

At the recent launch of the Wealth Magazine Business Access TV series, as toasts were being raised to celebrate the event, Managing Director Leighton Davis suggested that I do some research on the origins of this custom that we practise. All over the world people clink glasses of champagne, wine, rum, vodka and other spirits wishing each other good health, “Cheers", “Salud”, “À votre santé”, “Chin chin”, or “Prost”. But there was a point in our history when this ritual was actually a life or death situation.

History of toasting

Honey Bun exec Krystal Chong with white wine in hand during the launch party.

Wealth Magazine Business Access executive producers Garth Walker (left) and Leighton Davis raise a toast with Digicel’s Tshani Jaja.

Erroleen Anderson-Powell (left) and husband Phil Powell along with MaXBrown boutique owner Sophia MaxBrown during the Wealth Magazine Business Access launch.

Garrick Communications director Naomi Garrick smiles in-between sips of red wine.

There are a number of stories on the beginnings of this custom. One story suggests that toasting originated with the English custom of flavouring wine with a piece of browned and spiced toast. In 1709 Sir Richard Steels wrote of a lady

Wine Chat with Dennis Cakebread

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When I first discovered wine in a serious way many years ago, among the things I did to fast-forward my wine knowledge was to ask wine lovers for a list of the wines that I should buy. The wines of Cakebread Cellars were on most of those lists. Another list that features Cakebread Cellars wines is the annual Wine and Spirits Restaurant poll who saw it fit to award Cakebread Cellars the rank of number 1 best-selling wines in America.

History of Cakebread Cellars

Earlier this week Dennis Cakebread, Senior VP Sales and Marketing for Cakebread Cellars, visited Jamaica in order to meet some of his customers. I caught up with Dennis for a brief chat on a range of topics.

Fabian Graham, Betco Premier - Importers of Cakebread, Kerri-Anne Reckord, Bin 26 Wine Bar, Dennis Cakebread, Director of Sales - Cakebread Cellars and Larry Nocera of Kobrand Corporation - USA Exporter of Cakebread.

Dennis signs a few bottles of the 2007 Cabernet Sauvignon at Bin 26.

2007 Cabernet Sauvignon Napa Valley

2008 Sauvignon Blanc Napa Valley

2008 and 2009 Chardonnay Napa Valley

In 1972, Jack Cakebread (Dennis's Dad) was under commission as photographer for Nathan Chroman's photographic history "The Treasury of American Wines." He stopped one day in the Napa Valley to see family friends, the Sturdivants, an elderly couple who acquired their 22-acre Rutherford ranch in 1946, and had decided to sell it. With the understanding that the Sturdivants could live on the ranch as long as they wished, Jack and Dolores Cakebread purchased it, founding Cakebread Cellars.

So, at age 43, Jack

Wine Chat with Dennis Cakebread

Tweet

When I first discovered wine in a serious way many years ago, among the things I did to fast-forward my wine knowledge was to ask wine lovers for a list of the wines that I should buy. The wines of Cakebread Cellars were on most of those lists. Another list that features Cakebread Cellars wines is the annual Wine and Spirits Restaurant poll who saw it fit to award Cakebread Cellars the rank of number 1 best-selling wines in America.

History of Cakebread Cellars

Earlier this week Dennis Cakebread, Senior VP Sales and Marketing for Cakebread Cellars, visited Jamaica in order to meet some of his customers. I caught up with Dennis for a brief chat on a range of topics.

Fabian Graham, Betco Premier - Importers of Cakebread, Kerri-Anne Reckord, Bin 26 Wine Bar, Dennis Cakebread, Director of Sales - Cakebread Cellars and Larry Nocera of Kobrand Corporation - USA Exporter of Cakebread.

Dennis signs a few bottles of the 2007 Cabernet Sauvignon at Bin 26.

2007 Cabernet Sauvignon Napa Valley

2008 Sauvignon Blanc Napa Valley

2008 and 2009 Chardonnay Napa Valley

In 1972, Jack Cakebread (Dennis's Dad) was under commission as photographer for Nathan Chroman's photographic history "The Treasury of American Wines." He stopped one day in the Napa Valley to see family friends, the Sturdivants, an elderly couple who acquired their 22-acre Rutherford ranch in 1946, and had decided to sell it. With the understanding that the Sturdivants could live on the ranch as long as they wished, Jack and Dolores Cakebread purchased it, founding Cakebread Cellars.

So, at age 43, Jack

Wine Chat with Dennis Cakebread

Tweet

When I first discovered wine in a serious way many years ago, among the things I did to fast-forward my wine knowledge was to ask wine lovers for a list of the wines that I should buy. The wines of Cakebread Cellars were on most of those lists. Another list that features Cakebread Cellars wines is the annual Wine and Spirits Restaurant poll who saw it fit to award Cakebread Cellars the rank of number 1 best-selling wines in America.

History of Cakebread Cellars

Earlier this week Dennis Cakebread, Senior VP Sales and Marketing for Cakebread Cellars, visited Jamaica in order to meet some of his customers. I caught up with Dennis for a brief chat on a range of topics.

Fabian Graham, Betco Premier - Importers of Cakebread, Kerri-Anne Reckord, Bin 26 Wine Bar, Dennis Cakebread, Director of Sales - Cakebread Cellars and Larry Nocera of Kobrand Corporation - USA Exporter of Cakebread.

Dennis signs a few bottles of the 2007 Cabernet Sauvignon at Bin 26.

2007 Cabernet Sauvignon Napa Valley

2008 Sauvignon Blanc Napa Valley

2008 and 2009 Chardonnay Napa Valley

In 1972, Jack Cakebread (Dennis's Dad) was under commission as photographer for Nathan Chroman's photographic history "The Treasury of American Wines." He stopped one day in the Napa Valley to see family friends, the Sturdivants, an elderly couple who acquired their 22-acre Rutherford ranch in 1946, and had decided to sell it. With the understanding that the Sturdivants could live on the ranch as long as they wished, Jack and Dolores Cakebread purchased it, founding Cakebread Cellars.

So, at age 43, Jack

Wine Chat with Dennis Cakebread

Tweet

When I first discovered wine in a serious way many years ago, among the things I did to fast-forward my wine knowledge was to ask wine lovers for a list of the wines that I should buy. The wines of Cakebread Cellars were on most of those lists. Another list that features Cakebread Cellars wines is the annual Wine and Spirits Restaurant poll who saw it fit to award Cakebread Cellars the rank of number 1 best-selling wines in America.

History of Cakebread Cellars

Earlier this week Dennis Cakebread, Senior VP Sales and Marketing for Cakebread Cellars, visited Jamaica in order to meet some of his customers. I caught up with Dennis for a brief chat on a range of topics.

Fabian Graham, Betco Premier - Importers of Cakebread, Kerri-Anne Reckord, Bin 26 Wine Bar, Dennis Cakebread, Director of Sales - Cakebread Cellars and Larry Nocera of Kobrand Corporation - USA Exporter of Cakebread.

Dennis signs a few bottles of the 2007 Cabernet Sauvignon at Bin 26.

2007 Cabernet Sauvignon Napa Valley

2008 Sauvignon Blanc Napa Valley

2008 and 2009 Chardonnay Napa Valley

In 1972, Jack Cakebread (Dennis's Dad) was under commission as photographer for Nathan Chroman's photographic history "The Treasury of American Wines." He stopped one day in the Napa Valley to see family friends, the Sturdivants, an elderly couple who acquired their 22-acre Rutherford ranch in 1946, and had decided to sell it. With the understanding that the Sturdivants could live on the ranch as long as they wished, Jack and Dolores Cakebread purchased it, founding Cakebread Cellars.

So, at age 43, Jack

Wine Chat with Dennis Cakebread

Tweet

When I first discovered wine in a serious way many years ago, among the things I did to fast-forward my wine knowledge was to ask wine lovers for a list of the wines that I should buy. The wines of Cakebread Cellars were on most of those lists. Another list that features Cakebread Cellars wines is the annual Wine and Spirits Restaurant poll who saw it fit to award Cakebread Cellars the rank of number 1 best-selling wines in America.

History of Cakebread Cellars

Earlier this week Dennis Cakebread, Senior VP Sales and Marketing for Cakebread Cellars, visited Jamaica in order to meet some of his customers. I caught up with Dennis for a brief chat on a range of topics.

Fabian Graham, Betco Premier - Importers of Cakebread, Kerri-Anne Reckord, Bin 26 Wine Bar, Dennis Cakebread, Director of Sales - Cakebread Cellars and Larry Nocera of Kobrand Corporation - USA Exporter of Cakebread.

Dennis signs a few bottles of the 2007 Cabernet Sauvignon at Bin 26.

2007 Cabernet Sauvignon Napa Valley

2008 Sauvignon Blanc Napa Valley

2008 and 2009 Chardonnay Napa Valley

In 1972, Jack Cakebread (Dennis's Dad) was under commission as photographer for Nathan Chroman's photographic history "The Treasury of American Wines." He stopped one day in the Napa Valley to see family friends, the Sturdivants, an elderly couple who acquired their 22-acre Rutherford ranch in 1946, and had decided to sell it. With the understanding that the Sturdivants could live on the ranch as long as they wished, Jack and Dolores Cakebread purchased it, founding Cakebread Cellars.

So, at age 43, Jack

Wine Chat with Dennis Cakebread

Tweet

When I first discovered wine in a serious way many years ago, among the things I did to fast-forward my wine knowledge was to ask wine lovers for a list of the wines that I should buy. The wines of Cakebread Cellars were on most of those lists. Another list that features Cakebread Cellars wines is the annual Wine and Spirits Restaurant poll who saw it fit to award Cakebread Cellars the rank of number 1 best-selling wines in America.

History of Cakebread Cellars

Earlier this week Dennis Cakebread, Senior VP Sales and Marketing for Cakebread Cellars, visited Jamaica in order to meet some of his customers. I caught up with Dennis for a brief chat on a range of topics.

Fabian Graham, Betco Premier - Importers of Cakebread, Kerri-Anne Reckord, Bin 26 Wine Bar, Dennis Cakebread, Director of Sales - Cakebread Cellars and Larry Nocera of Kobrand Corporation - USA Exporter of Cakebread.

Dennis signs a few bottles of the 2007 Cabernet Sauvignon at Bin 26.

2007 Cabernet Sauvignon Napa Valley

2008 Sauvignon Blanc Napa Valley

2008 and 2009 Chardonnay Napa Valley

In 1972, Jack Cakebread (Dennis's Dad) was under commission as photographer for Nathan Chroman's photographic history "The Treasury of American Wines." He stopped one day in the Napa Valley to see family friends, the Sturdivants, an elderly couple who acquired their 22-acre Rutherford ranch in 1946, and had decided to sell it. With the understanding that the Sturdivants could live on the ranch as long as they wished, Jack and Dolores Cakebread purchased it, founding Cakebread Cellars.

So, at age 43, Jack

Wine Chat with Dennis Cakebread

Tweet

When I first discovered wine in a serious way many years ago, among the things I did to fast-forward my wine knowledge was to ask wine lovers for a list of the wines that I should buy. The wines of Cakebread Cellars were on most of those lists. Another list that features Cakebread Cellars wines is the annual Wine and Spirits Restaurant poll who saw it fit to award Cakebread Cellars the rank of number 1 best-selling wines in America.

History of Cakebread Cellars

Earlier this week Dennis Cakebread, Senior VP Sales and Marketing for Cakebread Cellars, visited Jamaica in order to meet some of his customers. I caught up with Dennis for a brief chat on a range of topics.

Fabian Graham, Betco Premier - Importers of Cakebread, Kerri-Anne Reckord, Bin 26 Wine Bar, Dennis Cakebread, Director of Sales - Cakebread Cellars and Larry Nocera of Kobrand Corporation - USA Exporter of Cakebread.

Dennis signs a few bottles of the 2007 Cabernet Sauvignon at Bin 26.

2007 Cabernet Sauvignon Napa Valley

2008 Sauvignon Blanc Napa Valley

2008 and 2009 Chardonnay Napa Valley

In 1972, Jack Cakebread (Dennis's Dad) was under commission as photographer for Nathan Chroman's photographic history "The Treasury of American Wines." He stopped one day in the Napa Valley to see family friends, the Sturdivants, an elderly couple who acquired their 22-acre Rutherford ranch in 1946, and had decided to sell it. With the understanding that the Sturdivants could live on the ranch as long as they wished, Jack and Dolores Cakebread purchased it, founding Cakebread Cellars.

So, at age 43, Jack

Back to Basics - Opening a bottle

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Over the festive season most if not all of the parties and major entertainment events served a variety of wines, and some even had dedicated wine bars. Something that I noticed over and over again was that most of the bartenders and waiters responsible for serving wines and Champagnes did not have any idea how to properly open the bottle.

Opening a bottle of wine

Wine service at a party is a bit less formal and different from that of a dinner or a restaurant. In a restaurant one has to present the selected wine to the guest and await approval, then the bottle is opened and the cork is presented to the guest. Let's go through the simple steps; the best tool is the classic waiters or professional lever corkscrew:

o Use the corkscrew knife to cut around capsule below the raised lip near mouth of bottle

Back to Basics - Opening a bottle

Tweet

Over the festive season most if not all of the parties and major entertainment events served a variety of wines, and some even had dedicated wine bars. Something that I noticed over and over again was that most of the bartenders and waiters responsible for serving wines and Champagnes did not have any idea how to properly open the bottle.

Opening a bottle of wine

Wine service at a party is a bit less formal and different from that of a dinner or a restaurant. In a restaurant one has to present the selected wine to the guest and await approval, then the bottle is opened and the cork is presented to the guest. Let's go through the simple steps; the best tool is the classic waiters or professional lever corkscrew:

o Use the corkscrew knife to cut around capsule below the raised lip near mouth of bottle

Back to Basics - Opening a bottle

Tweet

Over the festive season most if not all of the parties and major entertainment events served a variety of wines, and some even had dedicated wine bars. Something that I noticed over and over again was that most of the bartenders and waiters responsible for serving wines and Champagnes did not have any idea how to properly open the bottle.

Opening a bottle of wine

Wine service at a party is a bit less formal and different from that of a dinner or a restaurant. In a restaurant one has to present the selected wine to the guest and await approval, then the bottle is opened and the cork is presented to the guest. Let's go through the simple steps; the best tool is the classic waiters or professional lever corkscrew:

o Use the corkscrew knife to cut around capsule below the raised lip near mouth of bottle

Back to Basics - Opening a bottle

Tweet

Over the festive season most if not all of the parties and major entertainment events served a variety of wines, and some even had dedicated wine bars. Something that I noticed over and over again was that most of the bartenders and waiters responsible for serving wines and Champagnes did not have any idea how to properly open the bottle.

Opening a bottle of wine

Wine service at a party is a bit less formal and different from that of a dinner or a restaurant. In a restaurant one has to present the selected wine to the guest and await approval, then the bottle is opened and the cork is presented to the guest. Let's go through the simple steps; the best tool is the classic waiters or professional lever corkscrew:

o Use the corkscrew knife to cut around capsule below the raised lip near mouth of bottle

Back to Basics - Opening a bottle

Tweet

Over the festive season most if not all of the parties and major entertainment events served a variety of wines, and some even had dedicated wine bars. Something that I noticed over and over again was that most of the bartenders and waiters responsible for serving wines and Champagnes did not have any idea how to properly open the bottle.

Opening a bottle of wine

Wine service at a party is a bit less formal and different from that of a dinner or a restaurant. In a restaurant one has to present the selected wine to the guest and await approval, then the bottle is opened and the cork is presented to the guest. Let's go through the simple steps; the best tool is the classic waiters or professional lever corkscrew:

o Use the corkscrew knife to cut around capsule below the raised lip near mouth of bottle

Back to Basics - Opening a bottle

Tweet

Over the festive season most if not all of the parties and major entertainment events served a variety of wines, and some even had dedicated wine bars. Something that I noticed over and over again was that most of the bartenders and waiters responsible for serving wines and Champagnes did not have any idea how to properly open the bottle.

Opening a bottle of wine

Wine service at a party is a bit less formal and different from that of a dinner or a restaurant. In a restaurant one has to present the selected wine to the guest and await approval, then the bottle is opened and the cork is presented to the guest. Let's go through the simple steps; the best tool is the classic waiters or professional lever corkscrew:

o Use the corkscrew knife to cut around capsule below the raised lip near mouth of bottle

Back to Basics - Opening a bottle

Tweet

Over the festive season most if not all of the parties and major entertainment events served a variety of wines, and some even had dedicated wine bars. Something that I noticed over and over again was that most of the bartenders and waiters responsible for serving wines and Champagnes did not have any idea how to properly open the bottle.

Opening a bottle of wine

Wine service at a party is a bit less formal and different from that of a dinner or a restaurant. In a restaurant one has to present the selected wine to the guest and await approval, then the bottle is opened and the cork is presented to the guest. Let's go through the simple steps; the best tool is the classic waiters or professional lever corkscrew:

o Use the corkscrew knife to cut around capsule below the raised lip near mouth of bottle

Café EurAsia's eclectic appeal

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It's a work in progress, but already newly opened Marketplace restaurant, Café EurAsia, has the potential to become the food court's hottest destination.

Andy Dhanpaul has recently acquired the space formerly occupied by Neville Anderson's Café Aubergine. He's sitting inside the restaurant, legs crossed, enjoying a glass of Pepsi and ready to share with Thursday Food his plans for expansion, some of which are to take effect as early as next week.

A view of Café EurAsia by twilight. Café EurAsia restaurateur Andy Dhanpaul (inset) explains how he intends to transform the Marketplace space. (Photos: Christina Hoo Fung)

Andy Dhanpaul (inset) explains how he intends to transform the Marketplace space. (Photos: Christina Hoo Fung)

The Estate bar is set to feature elegant barrel-style furniture.

The façade of Café EurAsia is reminiscent of a Spanish bistro.

Chef Norman Walker displays his creation, Blackened Grilled Salmon marinated in extra virgin olive oil and fresh herbs.

Ten of the 75 labels poured at Café EurAsia, which pair excellently with red meat or seafood.

Greek Calamari Salad.

Coconut Almond Snapper Fillet sautéed with lemon grass.

Ensalada de Tomate — classic Spanish tomato salad with balsamic vinaigrette.

A rack of lamb served with garden vegetables and a baked potato.

Marketplace Grilled Lobster Tail.

Black Mussels

Café EurAsia's eclectic appeal

Tweet

It's a work in progress, but already newly opened Marketplace restaurant, Café EurAsia, has the potential to become the food court's hottest destination.

Andy Dhanpaul has recently acquired the space formerly occupied by Neville Anderson's Café Aubergine. He's sitting inside the restaurant, legs crossed, enjoying a glass of Pepsi and ready to share with Thursday Food his plans for expansion, some of which are to take effect as early as next week.

A view of Café EurAsia by twilight. Café EurAsia restaurateur Andy Dhanpaul (inset) explains how he intends to transform the Marketplace space. (Photos: Christina Hoo Fung)

Andy Dhanpaul (inset) explains how he intends to transform the Marketplace space. (Photos: Christina Hoo Fung)

The Estate bar is set to feature elegant barrel-style furniture.

The façade of Café EurAsia is reminiscent of a Spanish bistro.

Chef Norman Walker displays his creation, Blackened Grilled Salmon marinated in extra virgin olive oil and fresh herbs.

Ten of the 75 labels poured at Café EurAsia, which pair excellently with red meat or seafood.

Greek Calamari Salad.

Coconut Almond Snapper Fillet sautéed with lemon grass.

Ensalada de Tomate — classic Spanish tomato salad with balsamic vinaigrette.

A rack of lamb served with garden vegetables and a baked potato.

Marketplace Grilled Lobster Tail.

Black Mussels

Café EurAsia's eclectic appeal

Tweet

It's a work in progress, but already newly opened Marketplace restaurant, Café EurAsia, has the potential to become the food court's hottest destination.

Andy Dhanpaul has recently acquired the space formerly occupied by Neville Anderson's Café Aubergine. He's sitting inside the restaurant, legs crossed, enjoying a glass of Pepsi and ready to share with Thursday Food his plans for expansion, some of which are to take effect as early as next week.

A view of Café EurAsia by twilight. Café EurAsia restaurateur Andy Dhanpaul (inset) explains how he intends to transform the Marketplace space. (Photos: Christina Hoo Fung)

Andy Dhanpaul (inset) explains how he intends to transform the Marketplace space. (Photos: Christina Hoo Fung)

The Estate bar is set to feature elegant barrel-style furniture.

The façade of Café EurAsia is reminiscent of a Spanish bistro.

Chef Norman Walker displays his creation, Blackened Grilled Salmon marinated in extra virgin olive oil and fresh herbs.

Ten of the 75 labels poured at Café EurAsia, which pair excellently with red meat or seafood.

Greek Calamari Salad.

Coconut Almond Snapper Fillet sautéed with lemon grass.

Ensalada de Tomate — classic Spanish tomato salad with balsamic vinaigrette.

A rack of lamb served with garden vegetables and a baked potato.

Marketplace Grilled Lobster Tail.

Black Mussels

Café EurAsia's eclectic appeal

Tweet

It's a work in progress, but already newly opened Marketplace restaurant, Café EurAsia, has the potential to become the food court's hottest destination.

Andy Dhanpaul has recently acquired the space formerly occupied by Neville Anderson's Café Aubergine. He's sitting inside the restaurant, legs crossed, enjoying a glass of Pepsi and ready to share with Thursday Food his plans for expansion, some of which are to take effect as early as next week.

A view of Café EurAsia by twilight. Café EurAsia restaurateur Andy Dhanpaul (inset) explains how he intends to transform the Marketplace space. (Photos: Christina Hoo Fung)

Andy Dhanpaul (inset) explains how he intends to transform the Marketplace space. (Photos: Christina Hoo Fung)

The Estate bar is set to feature elegant barrel-style furniture.

The façade of Café EurAsia is reminiscent of a Spanish bistro.

Chef Norman Walker displays his creation, Blackened Grilled Salmon marinated in extra virgin olive oil and fresh herbs.

Ten of the 75 labels poured at Café EurAsia, which pair excellently with red meat or seafood.

Greek Calamari Salad.

Coconut Almond Snapper Fillet sautéed with lemon grass.

Ensalada de Tomate — classic Spanish tomato salad with balsamic vinaigrette.

A rack of lamb served with garden vegetables and a baked potato.

Marketplace Grilled Lobster Tail.

Black Mussels

Café EurAsia's eclectic appeal

Tweet

It's a work in progress, but already newly opened Marketplace restaurant, Café EurAsia, has the potential to become the food court's hottest destination.

Andy Dhanpaul has recently acquired the space formerly occupied by Neville Anderson's Café Aubergine. He's sitting inside the restaurant, legs crossed, enjoying a glass of Pepsi and ready to share with Thursday Food his plans for expansion, some of which are to take effect as early as next week.

A view of Café EurAsia by twilight. Café EurAsia restaurateur Andy Dhanpaul (inset) explains how he intends to transform the Marketplace space. (Photos: Christina Hoo Fung)

Andy Dhanpaul (inset) explains how he intends to transform the Marketplace space. (Photos: Christina Hoo Fung)

The Estate bar is set to feature elegant barrel-style furniture.

The façade of Café EurAsia is reminiscent of a Spanish bistro.

Chef Norman Walker displays his creation, Blackened Grilled Salmon marinated in extra virgin olive oil and fresh herbs.

Ten of the 75 labels poured at Café EurAsia, which pair excellently with red meat or seafood.

Greek Calamari Salad.

Coconut Almond Snapper Fillet sautéed with lemon grass.

Ensalada de Tomate — classic Spanish tomato salad with balsamic vinaigrette.

A rack of lamb served with garden vegetables and a baked potato.

Marketplace Grilled Lobster Tail.

Black Mussels

Café EurAsia's eclectic appeal

Tweet

It's a work in progress, but already newly opened Marketplace restaurant, Café EurAsia, has the potential to become the food court's hottest destination.

Andy Dhanpaul has recently acquired the space formerly occupied by Neville Anderson's Café Aubergine. He's sitting inside the restaurant, legs crossed, enjoying a glass of Pepsi and ready to share with Thursday Food his plans for expansion, some of which are to take effect as early as next week.

A view of Café EurAsia by twilight. Café EurAsia restaurateur Andy Dhanpaul (inset) explains how he intends to transform the Marketplace space. (Photos: Christina Hoo Fung)

Andy Dhanpaul (inset) explains how he intends to transform the Marketplace space. (Photos: Christina Hoo Fung)

The Estate bar is set to feature elegant barrel-style furniture.

The façade of Café EurAsia is reminiscent of a Spanish bistro.

Chef Norman Walker displays his creation, Blackened Grilled Salmon marinated in extra virgin olive oil and fresh herbs.

Ten of the 75 labels poured at Café EurAsia, which pair excellently with red meat or seafood.

Greek Calamari Salad.

Coconut Almond Snapper Fillet sautéed with lemon grass.

Ensalada de Tomate — classic Spanish tomato salad with balsamic vinaigrette.

A rack of lamb served with garden vegetables and a baked potato.

Marketplace Grilled Lobster Tail.

Black Mussels

Café EurAsia's eclectic appeal

Tweet

It's a work in progress, but already newly opened Marketplace restaurant, Café EurAsia, has the potential to become the food court's hottest destination.

Andy Dhanpaul has recently acquired the space formerly occupied by Neville Anderson's Café Aubergine. He's sitting inside the restaurant, legs crossed, enjoying a glass of Pepsi and ready to share with Thursday Food his plans for expansion, some of which are to take effect as early as next week.

A view of Café EurAsia by twilight. Café EurAsia restaurateur Andy Dhanpaul (inset) explains how he intends to transform the Marketplace space. (Photos: Christina Hoo Fung)

Andy Dhanpaul (inset) explains how he intends to transform the Marketplace space. (Photos: Christina Hoo Fung)

The Estate bar is set to feature elegant barrel-style furniture.

The façade of Café EurAsia is reminiscent of a Spanish bistro.

Chef Norman Walker displays his creation, Blackened Grilled Salmon marinated in extra virgin olive oil and fresh herbs.

Ten of the 75 labels poured at Café EurAsia, which pair excellently with red meat or seafood.

Greek Calamari Salad.

Coconut Almond Snapper Fillet sautéed with lemon grass.

Ensalada de Tomate — classic Spanish tomato salad with balsamic vinaigrette.

A rack of lamb served with garden vegetables and a baked potato.

Marketplace Grilled Lobster Tail.

Black Mussels