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FOR IMMEDIATE RELEASE (For Singapore Only)

Canton-i To Serve Traditional Hong Kong Style, Wood Fired Roast Duck In Contemporary Setting

Singapore, October 13, 2009 - Featuring renowned Hong Kong style roast meat prepared in a specially imported apple-wood fired oven, Canton-i is set to rouse new interest in authentic Hong Kong cuisine in Singapore.

"A wood fired oven creates a convection that roasts duck to perfection, retaining its juiciness while the fire brings out a unique crispy and smoky outer layer. The kind of wood used influences the taste of the food. Apple wood has a nice and subtle flavor, which brings out the flavor in duck. Our customers can experience truly Hong Kong Cuisine in Singapore without having to fly there," said Henry Yip, CEO of Canton-i.

The first Canton-i outlet in Singapore is located at the new shopping landmark in Orchard Road, ION Orchard, at Unit 03-14, and started operations on 29 July 2009. This 4,700 square feet restaurant seats 160 customers in a contemporary dining environment of predominantly white background, a departure from traditional settings. Singapore-based interior design consultant, Benjamin Kim, seamlessly blended chic and traditional design elements to create this distinctive interior decor. White timber paneled walls with a splash of oriental fabric panels, custom-made screen panels with traditional details, modified birdcages in white and lanterns in subtle pink shades create a vibrantly pleasant mood in line with the concept of a luxury Hong Kong teahouse.

In Canton-i, 4 highly skilled chefs from Hong Kong and Guangzhou using the finest imported ingredients and condiments ensure that each dish offers a true taste of Hong Kong. The extensive menu includes signature dishes such as freshly made jumbo prawn wontons with authentic noodles air-flown from Hong Kong, scrumptious crispy roast meat, delicious Hong Kong specialties such as the double-boiled fresh milk with lotus seed and ginger broth, egg tarts, and the perennial kids' favorite - steamed piggy bun with red bean paste.

One of the specialties at Canton-i is the Hong Kong-style congee. Made with three types of rice - Australian long grain, Japanese pearl and Thai fragrant rice, the unique blend is slow-cooked to perfection. Dried scallops are also added for sweetness and aroma. The end result is a silky smooth and fragrant congee that can be enjoyed with a wide variety of fresh meat and seafood.

Canton-I opens from 11.00 am to 10.00 pm on weekdays, and 10:30 am to 10:00 pm on weekends and public holidays. For more information about Canton-i, please visit www.Canton-i.com.


Signature Dishes:

Hong Kong Signature Prawn Wonton Noodles
Crispy Char Siew
Carp Fish Balls & Lettuce Congee
Steamed Piggy Bun with Red Bean Paste
Signature Egg Tarts
Double-boiled Fresh Milk with Lotus Seed and Ginger Broth
Canton-I Supreme Congee
Fried Crab and Glass Noodles in Claypot
Honey-glazed BBQ Pork
Steamed Fish Maw Stuffed with Minced Pork & Prawn
Traditional Apple Wood Roast Duck


Biography:
Mr Henry Yip Choong Hung
Chief Executive Officer
Canton-I Pte Ltd

A Computer Science graduate from Staffordshire University, United Kingdom, 38-year old Henry Yip spent 12 years in the ICT industry with the Sime Darby Group before venturing into the food and beverage (F&B) industry.

His first F&B foray was the acquisition of a stake in a well-known bread retail franchise outlet. Although the venture failed, it taught him valuable lessons and gave him a new perspective on business.

Frequent travels to China, Hong Kong and Singapore exposed him to the wide variety of Chinese cuisine but the unique blend of flavours in Shanghainese cuisine soon caught his attention.

The lack of Shanghainese restaurants in Malaysia against a backdrop of dominant Cantonese cuisine gave Henry the idea of establishing a restaurant that would serve authentic yet affordable traditional Shanghainese delicacies.

In 2004, he teamed up with businessmen, Dato' Vincent Tan and Dato' Douglas Cheng to create the hugely popular Dragon-i chain of Shanghainese restaurants.

In a short span of four years, Dragon-i Restaurant Sdn Bhd has established itself as one of the most successful food and beverage operators in Malaysia with a total of eight Dragon-i outlets in Malaysia as of September 2009.

Following the success of its Shanghainese cuisine outlets, Henry is now focusing his attention on building Canton-i, the company's second brand, into the preferred destination for authentic Hong Kong cuisine.

Since the opening of its first outlet in 2008, Canton-i has earned widespread acclaim for serving excellent Hong Kong-style wonton noodles and porridge, roast meats and dim sum.

Henry is applying the proven formula of 'quality and consistency at the right price' at Canton-i. Most ingredients, including the noodles, are imported directly from specialist suppliers in Hong Kong by scheduled air-flown consignments to maintain freshness. The kitchen is helmed by a hand-picked group of chefs from Hong Kong and Guangzhou, China.

Henry's hands-on approach means that he personally conducts food tasting at his outlets on a regular basis. He also makes regular trips to Hong Kong and China to source for key ingredients and try out new dishes that he can introduce in his restaurants.




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