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MULPHA INTERNATIONAL BHD (19764-T)

17, Jalan Semangat, 46100 Petaling Jaya, Selangor Darul Ehsan, MalaysiaTel: 603-7957 2233 / 603-7955 1344 Fax: 603-7957 2234

OUR COMMITMENTTO EXCELLENCE

r e f i n i n g & r e d e f i n i n g l i v i n g

the magazine volume two 2012

Mulpha International Bhd is a diversified conglomerate and a component stock of the Bursa Malaysia Composite Index since 1983 and listed on the Main Market of Bursa Malaysia Securities Berhad. Its shareholder's fund is in excess of RM 2.9 billion.

The Group's focus is on property development and investment, infrastructure and civil construction with operations and investments in Malaysia, Vietnam, Singapore and Australia.

Over the years, Mulpha has leveraged on its expertise abroad to become Malaysia's largest real estate investor and developer in Australia, owning world-class assets that include Sanctuary Cove and Hyatt Regency Sanctuary Cove in Queensland, InterContinental Sydney, Norwest Business Park Sydney, The Hotel School Sydney, Bimbadgen Estate in New South Wales' Hunter Valley and the world-renowned and award-winning Hayman Great Barrier Reef.

Lifestyle is a bi-annual magazine from Mulpha International Bhd., published with the primary objective of

keeping all Mulpha privileged guests abreast with the latest Lifestyle issues and the Group’s upcoming

developments. Copies of Lifestyle can be obtained from the Mulpha International Bhd. office. For enquiries,

please call (603) 7957 2233 or (603) 7955 1344 or contact Darlene Liew at darlene.liew@mulpha.com.my

CHAIRMANLee Seng Huang

CEOChung Tze Hien

EDITORFaridah Hanim

EDITORIAL BOARDDarlene LiewMulpha, Malaysia

Koh Boon TengMulpha Land, Malaysia

Sally MorganMulpha, Australia & Hayman

Sue ThomsonSanctuary Cove, Australia

Karen EvansBimbadgen Estate, Australia

Karen EdwardsNorwest Land, Australia

Paul WeeksThe Hotel School Sydney, Australia

Erin MillarHyatt Regency Sanctuary Cove, Australia

Fred MattiInterContinental Sydney, Australia

CONTACTSMulpha International Bhd.Faridah Hanim(603) 7957 2233

Leisure Farm Resort (Sales & Marketing)Tan Po Reen (Johor)(607) 556 3003

Mulpha Sanctuary Cove (Development) Pty. Ltd.Sue Thomson(617) 5577 6500

Hayman Great Barrier ReefShane Green(612) 8272 7005

RESERVATIONS & GENERAL ENQUIRIESHayman Great Barrier Reef (617) 5577 6500

InterContinental Sydney (612) 9253 9000

Hyatt Regency Sanctuary Cove (617) 5530 1234

Bimbadgen, Hunter Valley (612) 4998 4600

Indochine Park Tower (848) 930 4009

PRINTINGLabel Plus Sdn. Bhd.

DISTRIBUTIONMulpha’s Lifestyle magazine is a free publication showcasing the quality of life with a controlled circulation of 2,000 copies, offered to an exclusive database through selected distribution channels.• MulphaGroupofhotels -InterContinental Sydney -Hyatt Regency Sanctuary Cove -Hayman Great Barrier Reef• ResidentsofLeisureFarmResort& Residences, Johor• Lifestyle brand owners• Professionals

Mulpha International Bhd is a diversified conglomerate and a component stock of the Bursa Malaysia Composite Index since 1983 and listed on the Main Market of Bursa Malaysia Securities Berhad. Its shareholder’s fund is in excess of RM 2.9 billion. The Group’s focus is on property development and investment, infrastructure and civil construction with operations and investments in Malaysia, Vietnam, Singapore and Australia. Over the years, Mulpha has leveraged on its expertise abroad to become Malaysia’s largest real estate investor and developer in Australia, owning world-class assets that include Sanctuary Cove and Hyatt Regency Sanctuary Cove in Queensland, InterContinental Sydney, Norwest Business Park Sydney, The Hotel School Sydney, Bimbadgen Estate in New South Wales’ Hunter Valley and the world-renowned and award-winning Hayman Great Barrier Reef.

Mulpha Australia LimitedSally Morgan(612) 9268 5000

Peter Lim (Singapore)(602) 6254 8280

Contentslifestyle with a difference

volume two 2012

sojourn 02 Divine Dining

06 Fresh Fare

09 One Fabulous Number

14 Homegrown Perfection

18 A Slice of Hayman

high life 22 Moments are Eternal New Hayman Beach Villas

24 All Before You’ve Even Finished Breakfast

after hours 26 A Different Fill

30 Full Steam Ahead

34 Chic Outlet

38 One Big Party

Divine Mulpha Sanctuary Cove has refined its culinary offering and unveiled an exclusive new dining destination that caters to an array of tastes and occasions.

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sojournDivine Dining

Mr Alfieri, one of the Gold Coast’s most acclaimed

restaurateurs, said the Corker Cellar’s automated

wine tasting machine was proving a novelty with

patrons. “It is the only one of its kind in the city,” he

said. “The automated system has been imported

from Italy and features innovative ‘Enomatic’

technology, allowing patrons to sample wines with

ease, while they are at their optimum temperature

and freshness.”

The Tavern opens on to an expansive new ‘village

square’ piazza-style area that allows patrons to

watch the world go by while connecting them to the

vibe of the popular marine community. The tavern

is Mr Alfieri’s second culinary foray into the Marine

Village, where he has established one of the northern

Gold Coast’s most popular dining spots – Ioesco

Café Cucina Bar.

Sanctuary Cove is undergoing another facelift,

this time in the heart of the upmarket estate’s

Marine Village, more specifically, the dining

precinct. The area, which sits within The

Marine Village’s redeveloped Docks area and

close to the Cove’s bustling waterfront, is set

to herald a new standard of dining and leisure

in the Gold Coast.

Leading the way is the Sanctuary Cove Tavern,

a chic watering hole that offers a traditional

pub menu with an urban twist. Owner and

operator Max Alfieri, who oversees another

eatery in the precinct, said the Tavern was

designed to be an affordable alternative for

diners with a tantalising selection of seafood,

steaks, burgers and salads, along with an

array of delicious desserts and an extensive

beverage list.

The vision behind the Tavern is to create an environment for locals and visitors to relax and enjoy a traditional pub menu complete with dishes like bangers and mash and fish and chips, he said. The Tavern includes a

separate boutique wine cellar called ‘Corker

Cellar’ where patrons can try their wine before

they buy it.

Other culinary options close to The Docks dining precinct include the ever-

popular Gold Coast institution, George’s Paragon Seafood Restaurant and

specialty steakhouse Black Angus, formerly known as Bahia.

Mulpha Sanctuary Cove redeveloped The Docks as part of a wider AUD$50

million development programme it has implemented across the resort

community during the past few years. Sanctuary Cove sales general manager,

John Hughes, said the new precinct offered a smorgasbord of dining options

and experiences for Sanctuary Cove residents and visitors.

“Sanctuary Cove has now joined the ranks of Queensland’s most exclusive

dining destinations,” he said. “We have created something that complements

the quality and tone of the existing resort facilities at Sanctuary Cove. We have

been overwhelmed with the popularity of Raw and the revitalised Tavern, which

have both welcomed Sanctuary Cove regulars, as well as many new faces to

our resort community.

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sojournDivine Dining

“In effect we have created a first-class dining

precinct with innovations unique to Sanctuary Cove

that is attracting people from across southeast

Queensland.”

Over coming months, Mulpha Sanctuary Cove will

put the finishing touches on its redevelopment of

The Docks area, including the ‘village square’ – an

outdoor, European-style piazza, which will front the

new dining precinct.

Mulpha’s redevelopment programme also includes

an AUD$8.8 million overhaul of The Palms golf

course and improvements to The Marine Village retail

precinct which included the closure and demolition

of the former Sanctuary Cove Tavern and its

subsequent relocation to its present position.

“ “We welcome visitors to come and enjoy the new facilities, restaurants and services at Sanctuary Cove, all of which make up the new Sanctuary Cove experience, said Mr Hughes.

Raw redefines a new café culture at Sanctuary Cove.

Fresh Farelife

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Sanctuary Cove’s newest restaurateurs, Davide and Marco De Vincentiis,

borrowed from their Italian heritage and added a modern twist when they

created RAW Kitchen and Espresso in the community’s Marine Village.

The brothers brought together the beloved rustic cooking of their

childhood with contemporary trends to open an eatery that focuses

on the freshness and intrinsic flavour of produce. Head chef Craig

Pope shares Marco and Davide’s passion for fresh produce and local

ingredients and has whipped up a menu that uses ingredients sourced

from local producers and that is, where possible, organic.

And while the restaurant’s name may suggest to some that uncooked carrots

are on the menu, it actually reflects the brothers’ passion for simple but

delicious dishes prepared without too much fuss.

“Our food is not raw but our philosophy is that it is treated as simply as possible and not overly processed or refined,” said Marco. “Our focus lies on treating these wonderful local ingredients with respect, allowing their natural flavours to be appreciated in all their glory.”

Cakes and muffins are made in-house, breads are hand-baked and the coffee –

with hints of chocolate, butterscotch and summer fruits – is sourced from Byron

Bay’s Marvell Street Roasters.

sojournFresh Fare

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“We want our guests to know that what they see on their plate did not travel half way around the world to get to them,” said Marco. “I think people are more conscious of this these days and appreciate enjoying food that doesn’t travel too far from paddock to plate. Our menus change frequently, allowing us to make the most of what’s in season and what’s available from our local producers.”

Patrons of Raw Kitchen and Espresso can

order everything from Nutella Pancakes

and Bacon and Egg Bagel for breakfast to

Twice-Cooked Pork Belly and Roast Eye

Fillet for dinner. In between there are lunch

dishes including the PLT (pancetta, lettuce

and tomato) Sandwich, Baked Chicken and

Organic Lamb Burger.

RAW’s understated approach to food extends

to the decor of the waterside eatery where the

concrete floor, blonde timber, brick and bi-

fold glass doors reinforces the De Vincentiis’

down-to-earth philosophy about food.

The RAW team worked with George Plastiras

of Phase 9 Designs to achieve an industrial-

warehouse ambience that reflects the essence

of the business. “The interior finishes and

products were to be as raw as possible,

celebrating their natural integrity and not

refining or over processing them too much,”

said Mr Plastiras. “Due to design practicalities

and the sophisticated atmosphere of

Sanctuary Cove, we felt that some of the

finishes and products could not be left in their

raw and natural state.” In keeping with the

rustic kitchen vibe, each table is topped with

fresh flowers daily – adding to the feeling that

you are eating in a very welcoming home.

RAW Kitchen and Espresso has joined

Sanctuary Cove’s new-look dining precinct

in the refurbished Docks area of the Marine

Village. Marco and Davide hope RAW will be

the first of several restaurants they plan to

open across South East Queensland.

0908

FABULOUSONENUMBER

July babies should look out for InterContinental Sydney’s Cafe Opera first birthday bash.

sojournOne Fabulous Number

It could be said that turning one – whether you’re celebrating your birthday or a business milestone – is a cause for celebration. At InterContinental Sydney, the scene is no different. With Cafe Opera restaurant due to celebrate its first birthday in July, marking 12 months since undergoing a major transformation from hotel restaurant to luxury dining experience, it’s an event that is highly anticipated by both staff and guests.

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sojournOne Fabulous Number

Housed within InterContinental Sydney’s

historic sandstone arcades, Cafe Opera’s

transformation saw a complete redesign to

its interior and exterior dining spaces and

a new French-inspired a la carte menu and

creative buffet concept. To celebrate the

milestone birthday, the hotel invites guests

celebrating their own birthday in July to enjoy

complimentary house-made cake when dining

for lunch or dinner at Cafe Opera during the

month*.

Designed and baked in-house by Cafe Opera’s

team of pastry chefs, the birthday cake will

be a great conclusion to the restaurant’s

buffet dining experience, which includes

mountains of locally-sourced seafood, salads

and antipasto, a selection of hot dishes and

an assortment of freshly-baked breads and

gourmet cheeses.

Not only that but, guests celebrating their

birthday in July can also amp up their birthday

celebrations by doing it in true style with a VIP

overnight stay in a Club InterContinental guest

room or suite, gaining exclusive access to the

hotel’s rooftop Club lounge.

Club guests can soak up views of Sydney

Harbour from the wraparound outdoor terrace

over complimentary deluxe breakfast, all day

light refreshments and twilight drinks, with

room only rates in July starting from AUD$450

per night.

For more information or to make a

booking, contact restaurant reservations

on 02 9240 1396, restaurant.reservations@

interconsydney.com or visit www.sydney.

intercontinental.com.

4 ServingsPreparation Time: 1 hourCooking Time: 1 hour

Ingredients

Beef tenderloin

4 X 180g beef tenderloin

50g butter

50ml olive oil

Salt and freshly ground black pepper

2 handfuls of fresh rosemary sprigs

Mint summer pea purée

500ml chicken stock

300g fresh garden peas

1 bay leaf

70 ml olive oil

Pinch of salt

Pinch of grounded cumin

Handful of fresh mint leaves

Chickpea Cylinders

125g chickpea flour

500ml milk

20g semolina

1L vegetable oil for deep frying

10g fennel seed

10g wattle seed

10g lemon myrtle

Pinch of salt

Black Olive Crunch

50g black olive tapenade

70g sourdough bread

50ml olive oil

Salt and freshly ground black

pepper

Watercress sprouts for garnish

Bite This!Cafe Opera ’s executive chef Tamas Pamer begins the resta u ra nt’s 1st birthday bash by sha ring his favou rite recipe with readers: Open f ire grilled beef tenderloin with mint summer pea pu rée, chickpea cylinders a nd black olive cru nch.

1 Preheat the oven to 150ºC/350ºF/gas 7.

2 Chickpea Cylinders: Combine milk, olive

oil, fennel seeds, wattle seeds and lemon

myrtle in a saucepan over medium heat.

Bring to the boil, whisking continuously.

Gradually add chickpea flour and whisk until

smooth. Pour mixture into a 3cm deep tray

and cool until hardened.

7 Deep fry chickpea cylinders in vegetable oil at 175°C or until golden. Remove from pan. Season with salt. Keep warm until serving.

8 Beef Tenderloins: Remove the tenderloins

from the oven and place the pan back on

the stove on a medium heat. Add the left

over butter (25g) and rosemary to the pan.

On a medium heat slowly caramelise the

butter and continue to baste the meat with

the butter and meat juice. Remove meat

from the pan. Keep warm until serving.

9 Pea Purée: Drain the peas and remove

the bay leaf. Add the chopped mint and

olive oil. Use a blender to purée the peas

and mint to create a smooth paste. Add

the paste to a fine sieve and push mixture

through, seasoning with salt if needed.

Keep warm until serving.

10 Olive Crunch: Remove crust from the

sourdough bread and chop dough finely.

Place the chopped dough into a satay

pan and fry over a medium heat. Add the

tapenade, salt and pepper. Remove once

golden brown.

3 Beef Tenderloins: At room temperature

generously season the meat with salt and

pepper. Add olive oil to an oven proof frying

pan on medium to high heat. When the oil

is almost smoking, place the meat into the

pan and add half the butter (25g). Cook

on each side for roughly 3 minutes or until

a brown crust forms on both sides. Adjust

the heat as necessary to avoid charring.

4 Place the pan (ensuring it is oven proof) into the preheated oven and cook slowly until medium.

5 Pea Purée: Meanwhile, place chicken

stock, bay leaf and peas into a saucepan

and bring to the boil. Season with salt,

pepper and cumin. Once boiled turn heat

down and simmer for 5 minutes or until the

peas are tender.

6 Chickpea Cylinders: Once the chickpea

mixture has cooled, cut with a small ring

cutter into 2cm rings. Roll in semolina to

coat, shaking off any excess.

To assemble and serve

Place a large spoonful of pea purée on a warm plate and then top randomly with the chickpea cylinders and watercress sprouts. Place the beef tenderloin next to the puree, along with a spoon full of the olive crunch. To finish, glaze the meat with the caramelised jus.

sojournOne Fabulous Number

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Celebrating the best in local and seasonal produce at Esca Bimbadgen.

Homegrown Perfectionlife

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With so much happening within the winery, Esca Bimbadgen restaurant keeps busy with the

change of the season, as it embraces the cooler weather with richer Autumn flavours featured

in Executive Chef Ebonnie Newby’s newly released menu.

Dedicated to the art of food and wine matching, Esca’s modern Australian menu is seasonal

to enhance the food and wine experience in all seasons and utilises the freshest local produce,

with many items grown on the estate itself within the Esca Garden. Esca grows an abundance

of its own fruit and vegetables – a labour of love for the Esca kitchen team. By doing so, Esca

is not just reducing its carbon footprint, but also provides their guests with a taste of the region.

Organic scraps are also collected from the kitchen for composting which then helps to fertilise

their garden, creating less waste and a more environmentally sustainable kitchen.

Autumn is a season full of change around the winery, Vintage is in full swing as we receive the fruit for the season from the vineyards located right across the country; first our home in the Hunter Valley, then on to inland regions Orange and Mudgee in New South Wales, and completing the haul of grapes with Adelaide and Tasmanian fruit.

sojournHomegrown Perfection

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The freshest of produce is always the focus of an Esca Bimbadgen menu – and this menu is no

exception, with beetroots, chanteray carrots, capsicums, chilli, basil and lemons – these are just a few of

the ingredients grown within the Esca gardens featured on the new menu.

Within Esca the aim is to reduce the global footprint by reducing the ‘food miles’ – the distance food has

to travel to its final destination and the energy demands of that travel. For items not grown on the estate,

Esca Bimbadgen endeavours to use as many local suppliers as available. They support local growers in

fruit and vegetables, honey, olives and olive oil, eggs, cheese and bread. Their seafood is predominately

sourced from the coast of New South Wales, weather depending. Most of the meat supply ranges from

the Hunter Valley and across New South Wales but always sourced as close to home as possible.

Highlights from the Esca Bimbadgen Autumn Menu include Five Spice roasted duck breast with pan

fried livers, orange sauce and micro turnips (duck sourced from neighboring suburb of Nulkaba) and

Ravioli of Manning River prawn and braised leek, sweetcorn emulsion, poached crab and truffle salsa

(seafood sourced from the Mid North Coast New South Wales). The Esca Bimbadgen Autumn Menu is

available for viewing within the Bimbadgen website www.bimbadgen.com.au/esca_menu

The Hunter Valley Wine and Food Month in June promises an unmissable range of events taking place within Esca Bimbadgen. The event celebrates all things Hunter with Executive Chef Ebonnie Newby creating the ‘Hunter Gatherer’ menu – a menu with a strong focus on ingredients sourced from as close to home in the Hunter as possible (again including ingredients grown on the estate). This 5-course degustation menu is available during the whole month of June as an option to the a-la-carte menu.

The Winemaker’s Table with Sarah Crowe

will feature within the underground ‘Bunker

Private Dining Room’ with Bimbadgen’s Senior

Winemaker. Indulge in a 4-course degustation

menu as guests explore the Bimbadgen

wine range step-by-step with Sarah to gain a

greater understanding of the intricacies of the

wines on show.

Hunter Valley Restaurant Week will see Esca

Bimbadgen offer the ultimate in food and

wine matching. From Friday 15 June through

to Sunday 24 June visit Esca to sample the

menu with your first grazing plate featuring

3 small ‘tastes’ of menu items perfectly

matched to 3 Bimbadgen white wines,

followed by another plate featuring 3 ‘tastes’

from the menu matched to 3 Bimbadgen

red wines. Complete the experience with a

cheese platter and glass of Fortified Verdelho.

Full event details are listed on the Bimbadgen

Website www.bimbadgen.com.au

sojournHomegrown Perfection

Bimbadgen Hunter Valley is celebrating

recent success with Gold in Sydney. Senior

Winemaker Sarah Crowe presented the 2011

vintage wines, her first vintage completed

for Bimbadgen since her appointment to

the winery in September 2010. From this

new selection of wines, Bimbadgen was

awarded two gold medals in two classes at

the prestigious Macquarie Group Sydney

Royal Wine Show in January. The gold medals

were awarded to the Bimbadgen Estate 2011

Chardonnay, and the Bimbadgen Estate

2011 Semillon – both wines are traditional

Hunter Valley stand-out varieties that form the

backbone of the Bimbadgen Estate range of

wines.

Chardonnay was a standout performer at

the show, with 22 gold medals awarded.

From these 22 awards, Bimbadgen’s 2011

Chardonnay was the only Hunter Valley

Chardonnay to receive gold. Additionally,

within its entered class (Class 22 – 2011

Vintage Chardonnay – Varietal Class),

Bimbadgen Estate 2011 Chardonnay was the

only gold medal recipient.

In the highly competitive Semillon category

which saw 12 gold medals awarded across all

categories and classes, Bimbadgen received

the only gold medal given to a Semillon from

the current (2011) vintage.

After receiving the medals Sarah Crowe,

Senior Winemaker at Bimbadgen said, “I am

proud of this result and to have achieved

these awards for “hero” Hunter Valley varieties

Chardonnay and Semillon reinforces why I am

passionate about making wines in the Hunter.

It is great to see two of our 2011 whites

winning gold as we feel it was a strong vintage

overall for Bimbadgen.”

The Macquarie Group Sydney Royal Wine

Show continues to be the most prestigious

wine show in Australia. This show is renowned

for its fair yet rigorous judging process which

ensures the best of the best wines in Australia

are selected and recognised each year. A

whopping 2,241 entries were received from

377 exhibitors for this year’s show with 975

medals awarded from these entries.

Gold for Bimbadgen in Sydney

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Hayman, Australia’s celebrated private island destination in the Great

Barrier Reef, continues to welcome guests from throughout Australia

and overseas to experience a new kind of personalised luxury. Following

a five-month period of closure in 2011, this Mulpha Australia owned

and operated resort has reopened and retains its mantle as a favourite

hideaway for its guests and residence owners, including a long line of

business and political leaders, dignitaries and celebrities.

There’s never a shortage of dining options when you’re on Hayman.

A Slice of Haymanlife

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1918

sojournA Slice of Hayman

Amongst the many special experiences available on Hayman are the

amazing culinary offerings available both within the resort, throughout the

stunning island setting and into the magnificent reef surrounds. With a

world-class team of Chefs, headed by Executive Chef, Glenn Bacon, new

and exciting creations are being crafted each day for the enjoyment of all

in this special place in paradise.

In keeping with this culinary tradition, new restaurant concepts have been

introduced in the beachfront Azure as guests start the day with Azure’s

famous bountiful breakfast and again in the evening with seafood dinners

and grills, overlooking the Hayman Beach.

The new Nic Graham-designed Fontaine restaurant, which is quickly becoming Australia’s signature resort restaurant, presents contemporary Australian cuisine and the best of Australian wines from the Hayman Cellar, in a beautiful indoor setting and outdoor dining including stunning platforms over the tranquil Fontaine Pond.

For an authentic Italian dining experience in a charming al fresco, indoor

and outdoor setting, La Trattoria is a superb choice. With rustic local

timber finishes, hand beaten chandeliers, hanging vines and terracotta

tiles, this restaurant brings a little piece of Italy to Hayman. La Trattoria

offers a fabulous antipasto buffet and a great selection of pizzas and

desserts. The pizzas can be enjoyed in the restaurant or taken away.

Set amongst breathtaking gardens, the Oriental restaurant showcases

food that is an adventurous mix of Thai, Chinese, Japanese and Indian

dishes all prepared with innovative flair. The gardens add another

dimension to the experience with outdoor dining options including a

beautiful ceremonial tea house, set within the tranquil surroundings

providing the perfect location for a private dinner. Guests may also

choose to dine on the dining platforms scattered among the gardens with

rockpool and waterfall features, presenting another special setting and

memorable Hayman experience.

In fact, there’s always a tasty piece of Hayman

available at every turn. The Beach Pavilion offers

the perfect setting for enjoying your favourite

drink while taking in the breathtaking view of the

sparkling Coral Sea. Guests can enjoy appetising

poolside snacks and refreshments throughout the

day at the laidback Hayman Pool Bar. Overlooking

the resort’s famous pool, this is also the ideal place

for a lunch amongst the tropical breezes. The Club

Lounge offers guests the chance to retreat from

the heat with a cool drink and relax after a busy

day of island activity. Whichever way you decide

to savour Hayman, one thing’s certain – you’ll be

spoiled for choice.

A new style of Hayman Gourmet is all about delivering the ultimate Australian picnic experience to anywhere on the island or in the reef surrounds. Guests on day trips to neighbouring

beaches and islands can even place special orders including pizzas delivered

by helicopter. A memorable dining event at night, The Chef’s Table is, on

occasion, taken out of its traditional Main Kitchen setting to intimate Rainforest

Grove under the stars for a 6-course degustation menu of fine food and paired

wines. This evening also includes a visit to the famous Hayman Chocolate

Room and fabulous Hayman Cellar. From a unique picnic designed to be

enjoyed on one of Hayman’s signature island escapades or pristine beaches to

Twilight Dining as you select your own menu to be presented in the evenings,

outdoors on Hayman Beach and in Rainforest Grove, Hayman Gourmet offers

an Australian-inspired culinary experience.

sojournA Slice of Hayman

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life

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A Different FillFrom luscious flaky croissants to freshly baked artisinal breads, cafes and patisseries in Bangkok are taking a stylish, personalised turn.

Dean and Deluca

It brought with it the classy vibe of Manhattan

and the cool excitement of world flavours in

a cosy outpost at Bangkok’s Chong Nonsi

neighbourhood. This artisinal food emporium

is filled with handcrafted food and produce,

and a cafe that serves up epicurean treats and

typical New York fare. Think sandwiches on

rustic breads whipped up with goat’s cheese

and fresh summer salads paired with peaches

and succulent lamb tenderloin. It’s certainly

a menu that emanates from the parent SoHo

store and, with its crisp white interiors and

a gallery-like air, it almost feels like you’re

drinking in SoHo’s bohemian atmosphere, too.

Come for some of the world’s best coffees,

teas and pastries and don’t leave without the

quintessential metal tins filled with the world’s

scents and then some. A new outlet recently

opened at Park Ventures Ecoplex, promising

more variety for Bangkok gastronomers and

visitors.

When New York’s Dean and Deluca opened its doors in 2010, it immediately became the darling of Bangkok.

after hoursA Different Fill

2726

Founded by two friends who thought Bangkok needed a serious education on good, authentic bagels, this store adopts a modest decor, preferring the impressive diversity of their bagels to impress instead.

And as they say, the proof is in the pudding (well, in this case,

bagels). In the quaint shop’s vertical bagels display entice not just

with its outer authentic appearance, but traditional flavours such as

salt, whole wheat, poppy seed and sesame. And yes, there’s also

the plain bagel where locals favour savouring it with the bakery’s

homemade fresh cream cheese topped with lox (salmon). But the

bagels’ popularity has also prompted the founders to turn the shop

into a full-fledged restaurant offering many New York-style staples.

There’s freshly-made sandwiches on hearty breads, New York-style

cheesecake, black and white cookies, and ‘ruggies’ or rugelach –

rolled cookies filled with jam, dried fruit, and nuts.

BKK Bagel Bakery

L’Espace is the go-to venue when you want to escape Bangkok’s bustling traffic. A calm oasis in Siam Paragon, its cream marble and water gardens setting offers the ultimate dining experience in true Oriental style.

L’Espace by Mandarin Oriental, Bangkok

Ambience aside, it’s the culinary encounter that has

made this place a favourite with locals and visitors. The

all day menu, features both Western and Thai cuisine,

was clearly designed to satisfy every palate. There’s

Smoked Royal Project Rainbow Trout Salad, Alaskan

Cod Fish Teriyaki, Pan-fried Black Garoupa Fillet with

Madras Curry, and Phad Thai. But, it’s their breads,

made fresh daily with quality ingredients, that has won

legions of fans. Hearty dark rye bread, wholemeal

breads and sourdough loaves all have the air of having

been baked in a homemade oven. Many of the breads

are baked in small batches to maintain quality using

fundamentals of bread baking tradition. The breads

are slowly fermented and some are hand shaped for a

rustic look. The flavour is rich and delicate at the same

time, and when paired with your favourite sandwich

ingredients, the result is phenomenal.

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after hoursA Different Fill

Café Tartine

In true French style, there are also homemade

soups, quiches and salads. The popular

breakfast ensemble includes a cafe latte,

orange juice and the flakiest croissant this

side of Chao Phraya. As anyone who’s been

here will tell you, the croissant alone is enough

reason for a visit, but that would mean passing

up the opportunity to bite into the poulet

chèvre, a chicken, goat cheese and black olive

combination served in a crusty baguette, or

the sublimely divine Tart Tartin with its luscious

caramelised apples and beautifully crisped

pastry. In short, everything you bite into here

will give you a very Francais moment.

Café Tartine makes French food uncomplicated. This small Parisian-style café may not even have a kitchen, but what they whip up in their tiny workstation/kitchenette can rival any French-style bistro. Café Tartine wins rave reviews with razor-sharp service and solid sandwiches.

2928

Steam trains and scenic railroads are the stuff of romance and adventure, as you’ll discover in Kota Kinabalu.

FullSteamAhead

31

For a journey of pure nostalgia the North Borneo Railway is hard to beat. From the moment you

begin your journey in Kota Kinabalu’s Tanjung Aru Station, you’ll feel as though you’ve stepped

into a different era. The route takes you past several colonial train stations and scenic landscapes,

including Sabah’s rice fields, with every experience of yesteryear’s rail travel heightened even

further knowing that you’re on a vintage locomotive.

after hoursFull Steam Ahead

30

The North Borneo Railway is the last of a fleet of locomotives that once plied the tracks through Borneo in the late 1880s. It features a British Vulcan steam locomotive, designed and built by the Vulcan Foundry in Newton-le-Willows, England in 1954 as part of the last order before the factory converted to diesel and electric locomotive construction. It is also one of the very few functional wood-burners left in the world. The carriage is supported by five new Japanese-built carriages that have been purpose-designed to enhance the colonial steam railway experience. Each has been painted in the traditional deep green and cream colours of the original North Borneo Railway, with carved brass logos showcasing the original design of a tiger holding a rail wheel standing on the royal crown.

The last time the North Borneo Railway pulled out

of the Tanjung Aru station was in 2005 before all

trips were suspended to accommodate upgrading

rail works. Today, the train has been refurbished to

reflect the steam engine era. Passengers boarding

the train at the Tanjung Aru Station are met by

a steward attired in period-style uniform while a

specially-designated platform further creates a

distinctive historical feeling.

As passengers board their respective carriages,

they will immediately notice the warm ambience

coming from Sabah’s natural woods used to

recreate a 1900-styled interior. Passengers will

also be given a ‘passport’ that doubles up as a

handy guide throughout the three-hour journey that

tracks the train’s journey through the various towns

while pointing out interesting facts. This includes

Patatan water village with its iconic stilt houses, the

mangrove forest of Kawang, and the steel trestle

bridge of Papar. Along the way, the train’s stewards

will also ensure that guests experience a unique ride,

providing a polished service onboard.

A breakfast service begins the journey with a

basket of flaky croissants and buttery pastries

accompanied by tea or coffee poured from the

iconic vintage red thermos. But it is the meal

on the return leg that tops off the adventure

where passengers are served meals in a tiffin

carrier. The tiffin is a traditional meal carrier,

typically with containers of three stack one

on top of the other. It was a popular concept

during the colonial days when lunch would

be transported in a tiffin carrier for ease and

convenience.

While experiences like these hark back to the

romanticism of steam train travels, everything

else about the North Borneo railway has been

meticulously fashioned to provide comfort

and pleasure. Each of the five passenger

carriages features a modern washroom with

full amenities. Seating is done quad style,

with a table in between to facilitate the dining

experience. The British Pullman carriage is

used as a functional kitchen car as well as a

powerful generator to provide for all electrical

and power requirements.

33

The train runs every Wednesday and Saturday between Kota Kinabalu and Papar through the towns of Kinarut and Kawang. It crosses over the Papar River before making a 30 minute stop to allow passengers to alight and experience the ‘rice bowl’ township. With the service, the North Borneo Railway aims to provide visitors the experience of a bygone era, simultaneously creating a time capsule and transporting passengers along the life line of Sabah.

Bookings can be made through Sutera Harbour Resort that runs the train in collaboration with the

Sabah State Railway Department (Jabatan Keretapi Negeri Sabah). The ticket price of RM250 for

adults (RM150 for children between the ages of 2 to 12) includes Continental breakfast and Tiffin-

style lunch. For guests of Sutera Harbour Resort, the fare is also inclusive of complimentary transfer

from the Resort to Tanjung Aru Station.

after hoursFull Steam Ahead

3332

OutletChic

after hoursChic Outlet

3534

The Johor Premium Outlets, located near Mulpha’s Leisure Farm resort, provides a shopping experience that is unparalleled.

Just outside Johor Bahru, the state capital of Johor, and the gateway to Singapore, is a new

shopping destination that is making waves not just in Malaysia, but Southeast Asia as well. The

Johor Premium Outlets is Malaysia’s first Premium Outlet Centre, an upscale shopping destination

featuring 80 leading international and niche Asian brands. Opened last December, the outlet is retail

haven that will entice even the most modest shopper.

Designed to offer a fine selection of European and American culture, lifestyle and gastronomy,

Johor Premium Outlets is truly a world of affordable luxury. Visitors can expect genuine savings on

previous seasons’ collections – between 25 to 65 percent every day – whenever you visit, any time

of the year! Of course, discounts can be more, depending on the brand. Daily deals and flash sales

are also things one should look out for to enjoy greater savings and bigger bargains.

As with each Premium Outlets outlet shopping centre, bringing together

the finest brands in unique outdoor settings is of utmost importance. In

fact, each centre is a shopping attraction and destination in its own right.

At Johor Premium Outlets, shopping takes on a new level of experience.

Visitors will love the tranquil village setting, the elegant landscape and the

many open-air promenades.

So what can one expect from the merchant mix? Plenty! Well-known

brands such as Adidas, Armani, Brooks Brothers, Burberry, Canali, Coach,

Esprit, Ermenegildo Zegna, Gap, Guess, Lacoste, Michael Kors, Nike,

Oroton, Ralph Lauren, Royal Selangor, Salvatore Ferragamo, Swiss Watch

Gallery, Timberland, Tommy Hilfiger, Tumi are all here. The outlet covers 45

acres of land and plans are already underway to build additional 60 shops,

including a water park, convention centre and a 2,000-room hotel, all within

the vicinity.

With its launch in Malaysia, the Johor Premium Outlets becomes the 70th centre in the Premium Outlets worldwide portfolio. The world’s largest collection of upscale outlet centres, the Premium Outlets is the world’s largest collection of upscale outlet centres with 57 outlets in the United States, one in Puerto Rico, eight in Japan, two in Korea, one in Mexico and now, the latest one in Malaysia.

The outlet also caters for all kinds of shoppers.

Families with children can make use of

the child stroller service and the outlet is

also wheelchair friendly. Foreign currency

exchange, locker rentals, cash machines and

international shipping all are provided to make

the shopping experience at Johor Premium

Outlets seamless. In between shopping,

visitors can take a break at various F&B

outlets, including Starbucks, Coffee Bean

& Tea Leaf, Absolute Thai and Kampachi

Japanese Restaurant. Ardent shoppers might

just want to consider signing up as a VIP

Shopper at www. premiumoutlets.com.my to

enjoy benefits such as e-mail updates on sales

and special events, shopping vouchers and

updates on new stores.

3736

The Johor Premium Outlets is open daily from 10am to 10pm and is easily accessible by car from Malaysian highways. The website also lists several Johor hotels that offer Shop & Stay packages as well as free shuttle service to the outlet.

after hoursChic Outlet

It’s a busy time for the UK as it prepares to host the 2012 Olympic this year; but there’s more in store for those who visit during the 2012 Games!

ONE

PARTY

BIG!

It probably won’t have escaped your notice that the UK is hosting the 2012 Olympic – the biggest

event in the world – this year. When the Summer Olympics get underway from 27 July – 12 August,

London will become the first city to stage the Olympics three times. The city has hosted the Olympic

Games on two past occasions, in 1908 and 1948; and with experience firmly under their belt, it’s

only natural that the city rolls out the red carpet and provides a delightful twist when it comes to

celebrating this year’s Olympic in style.

39

after hoursOne Big Party

As well as the Olympic, the other high profile international event to be

hosted by London is the Paralympic Games from 29 August –

9 September. This back-to-back hosting has given London, and other UK

cities, the opportunity to showcase to the world what they can do. Case

in point: The London 2012 Festival.

The festival comprises over 1,000 different events and starts 21 June –

9 September. There will be a major series of free events in every part

of the city commissioned by the Mayor of London, encompassing

an outdoor arts festival, London Live in Hyde Park, Victoria Park and

Trafalgar Square and a festival inviting people to explore less well known

parts of the capital.

3938

Since London won its bid to host the 2012 Summer Olympics in 2005, the city has seen a flurry of planning and building. The Games this year, to quote Britain’s Minister of State Jeremy Browne of the Foreign and Commonwealth Office (FCO), is “… not about people running and jumping, it’s a global event and a celebration of humanity.” To this end, the visitor descending into London and the vicinity can look forward to much more than just the sporting events.

Meanwhile, the Olympic is also celebrated in other artistic ways. Major pieces

of public art are already taking shape in and around London designed to be

enjoyed for generations to come. There are crayon-shaped sculptures lining

the course of the Waterworks River on the Olympic Park. The artworks will also

serve a dual function after the Games, as mooring posts fastened to pontoons

for boats along the waterway.

Steles’ by Hackney-based artist Keith Wilson, comprise a long line of 35

brightly coloured pillars rising directly from the tidal waters, and is made

from the same durable material as navigational buoys. During the Games,

these striking pillars, which range from 3-5 metres tall, will be seen by visitors

walking along the waterfront of the London 2012 Gardens in the South Park.

Each viewpoint will offer a new combination of the five colours, blue, brown,

green, orange, and red, which quietly echo the colours of the Olympic rings.

Elsewhere, a team of local artists and designers, The Klassnik Corporation,

Riitta Ikonen and We Made That, are developing a family of landscape features

in the Park and The Greenway, a key walking and cycling route.

At the heart of the Festival is a programme of commissions by some of the finest artists in the world in events ranging from pop to film, from visual arts and fashion to theatre, from circus to carnival, and from opera to digital innovation. Visitors can look forward to everything from a free West End Live performance in Trafalgar Square to catching Academy Award and BAFTA winner, Cate Blanchett, in a rare appearance on the London stage in Botho Strauss’s Gross Und Klein and pop-up performances of Shakespeare’s sonnets and speeches around Central London.

The London 2012 Festival

after hoursOne Big Party

4140

For collectors and ardent Olympic fans, they

will be able to buy copies of official posters

of the Olympic and Paralympic Games as

both posters and limited edition prints. The

images will go on show at Tate Britain in a free

exhibition as part of the London 2012 Festival.

There are six for the Olympic Games and six

for the Paralympic Games.

Since 1912 each Olympic host city has

commissioned one or more posters to

celebrate the hosting of the Games and

since the first Paralympic games was held

at Stoke Mandeville posters have also been

commissioned for the Paralympic games.

Over the course of the last century a body of

iconic work has been created and previous

artists who have created a poster include

David Hockney, Roy Lichtenstein and Andy

Warhol. The official posters of the Games are

now themselves a special celebration of the

meeting of art and sport over the last 100

years.

London has always had a proud sporting

history and is renowned for its world-class

events. So whether or not you have a

confirmed Games ticket in hand, your visit

to London and the UK will no doubt be an

eventful one.

by M

ulp

ha

the

ma

ga

zine

20

12

MULPHA INTERNATIONAL BHD (19764-T)

17, Jalan Semangat, 46100 Petaling Jaya, Selangor Darul Ehsan, MalaysiaTel: 603-7957 2233 / 603-7955 1344 Fax: 603-7957 2234

OUR COMMITMENTTO EXCELLENCE

r e f i n i n g & r e d e f i n i n g l i v i n g

the magazine volume two 2012

Mulpha International Bhd is a diversified conglomerate and a component stock of the Bursa Malaysia Composite Index since 1983 and listed on the Main Market of Bursa Malaysia Securities Berhad. Its shareholder's fund is in excess of RM 2.9 billion.

The Group's focus is on property development and investment, infrastructure and civil construction with operations and investments in Malaysia, Vietnam, Singapore and Australia.

Over the years, Mulpha has leveraged on its expertise abroad to become Malaysia's largest real estate investor and developer in Australia, owning world-class assets that include Sanctuary Cove and Hyatt Regency Sanctuary Cove in Queensland, InterContinental Sydney, Norwest Business Park Sydney, The Hotel School Sydney, Bimbadgen Estate in New South Wales' Hunter Valley and the world-renowned and award-winning Hayman Great Barrier Reef.