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Posted at 3/06/2018 02:27:00 PM
Actually, on March 4 it is the first time that I have been into Osome Wood Fired Pizza located at fourth mile, Kuching and to my surprised, they have this wood fire oven right beside the entrance of the restaurant. It is quite amazing because then people would be able to watch the Chefs at work, and the processes to go through just by making the orders of pizzas coming in - it is sort of like an open kitchen; we were seated at the second level and it is fascinating to be able to look down at the Chefs at work clearly albeit in aerial view.
^ Osome's boss clad in blue.
So, bloggers were invited to Osome Wood Fired Pizza on March 4 to sit through the unveiling of two artisanal pizza by Anchor Food Professionals for their second PizzArt campaign, with the first one being held in Sarawak last September.
This round, the PizzArt campaign includes the meat-endowed-cheese-oozing PizzBurger as one of its main attraction, alongside the ambitious all-meat-based UltiMeat Pizza.
PizzBurger features a succulent grilled minced meat patty stuffed with Anchor Mozzarella Shredded Cheese, Anchor Colby and Cheddar Cheese with baked in light crust with Anchor Butter while the UltiMeat Pizza features a pizza base made entirely out of ground meat deep fried to crusty perfection before being baked with Anchor mixed cheeses on top.
Speaking at the unveiling of the second PizzArt campaign, Director of Anchor Food Professionals Malaysia, Linda Tan said, “We want to excite the market and take the enjoyment of pizza a notch up by infusing global food trends into local favourites. This round we are working with 18 outlets in Peninsula Malaysia and East Malaysia. In Kuching, customers of Osome Wood Fired Pizza are in for a treat with these one-of-a-kind pizzas.”
Starting from March 8 to 31, Osome Wood Fired Pizza, Kuching will be rolling out the Anchor’s PizzArt campaign pizzas to its customers at the price of RM 18.99 each!
Those opting from the PizzArt menu will also be entitled to receive a free PizzArt pizza cutter that is available in six different colours.
Linda mentioned also, “These inventive pizzas under PizzArt were conceptualised and created by our own Anchor Food Professionals’ Hot Cooking Chefs. These pizzas can only be made by kitchen crew with advanced culinary skills, and in restaurants with pizza ovens.”
Together with outlets in Peninsula and East Malaysia, Anchor Food Professionals will be introducing these creations through a nationwide campaign from December 2017 to early June 2018.
The enhance your tastebuds, and to let you have a lick at your screen, here is PizzBurger sliced open, revealing the inner part which is oozing with cheese, portraying strings of cheese - undoubtedly mankind's fascinating kind of dairy.
Ever since its rebranding launch in August 2016, Anchor Food Professionals have been actively working alongside customers to bring business and product solutions that answer questions such as improving profitability and reducing waste.
As this is a nationwide campaign, other cities or states to enjoy PizzArt artisanal are as below :
Don't worry about taste though, according to Osome's boss, Gilbert, the Chefs were sent to Anchor to learned on how to create exactly the two pizzas - PizzBurger and UltiMeat Pizza, hence while it is prepared by different Chefs nationwide, the taste and ingredients of the both pizzas is standard.
During the unveiling at Osome, National Sales Manager Chua Chern Shian shared that Anchor brand products are not manufactured in Malaysia as the products are shipped in from New Zealand.
“The products will be packed before shipping with hygienic procedures for safety of consumption, then it will be shipped in chilled environment, or frozen depending on products.”
Once the product reached Malaysia, averagely within 3 to 4 weeks, Anchor Malaysia is responsible to make sure of its quality, ensuring that each products will have a 3 to 4 months shelf life, depending on products.
Chua continued, “Anchor is one of the biggest dairy exporter in New Zealand, and we focus mainly on quality, definitely the freshness, and most importantly it is natural.”
When asked to comment on the cows the dairy products are yield from, Chua said, “A lot of people would thought that the cows eat certain ingredients but in New Zealand, most of the time, the cows are free roaming, grazing on the grass at the green field, and the quality of the grass actully depends on season. When it comes to winter, that is the only time we give them dry grass.”
Chua elaborated that cows fed on dry grass will take in less nutrients as compared to cows fed on grass from the field. “However, during winter we do not have much productions because the cows would be resting as we do not want to overwork them.”
According to Chua, almost 90% of the farmers in New Zealand contributes milk to Anchor, “Fonterra is a corporation of farmers so we help them maximise the efficiency of milk the provide to us, and that is how Anchor helps in increasing the livelihood of farmers.”
The recently rebranded Anchor Food Professionals reflects the way the food service team are now doing business acting as true consultants, working behind the scenes to deliver exciting new tastes and products for chefs, bakers, caterers, commercial kitchens, hotels, restaurants, quick service restaurants and cafes.
Now, before I end my post, below are some pictures of hungry probably empty stomachs guys during the Anchor's PizzArt pizza challenge - to eat UltiMeat the fastest within three minutes :
yay I won !
Osome Wood Fired Pizza
Jalan Datuk Tawi Sli,
Hua Joo Park, 93250
Operation Time :
Sunday : 11am – 10:30pm
Monday : 5pm – 10pm
Tuesday : Closed
Wednesday : 5pm - 10pm
Thursday : 5pm - 10pm
Friday : 5pm - 10:30pm
Saturday 11am - 10.30pm