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87 Articles

EDITOR’S NOTE

Growing up in the 80s and 90s, words like food miles, carbon footprint and localism were hardly part of a Singaporean’s lexicon. While there have been conscientious land reclamation efforts over the years to increase the size of our country (Singapore now stands at 719 sq km) and local farms to produce mainly vegetables, fish and eggs, we still import more than 90 percent of the food we consume. Coupled with our hot and dry climate, not many crops can be viably grown in the city. Despite these constraints, a buy-and-eat local movement has gathered steam over time. As the food and drinks scene became more vibrant from the 2010s, the locavore trend from America also began to filter down to Singapore. Several hotels and restaurants have since set aside space…

EVE TEDJA has been writing for food and travel magazines for four years. Words and stories are her passion. She loves exploring the different mediums of storytelling and has been involved with various projects, from coffee book publishing to script writing. When she is not at home, the Bali-based journalist can be found hunting for street food and asking a lot of questions to unfortunate locals in coffee shops. What impressed you the most about your silent retreat in Bali? “It’s not as strict as I expected. I found that silence can be liberating. Their commitment to source their food from their own garden and forage daily in the surrounding forest is admirable.” CHEAH UI-HOON started writing about fine dining in Singapore when TungLok just launched My Humble House, Michelangelo’s was considered…

epicure is available at the following: Onboard Singapore Airlines (SIA) as an inflight magazine Airport Lounges/Airline Offices Air France KLM British Airways Cathay Pacific Airways CIAS DNATA CIP Lounge Emirates SATS Premier Clubs SIA KrisFlyer Gold Lounges SIA Silver Kris Lounges Skyview Lounge Thai Airways Deluxe Rooms & Business Centres of Hotels & Resorts in SINGAPORE Amara Sanctuary Resort Sentosa Amara Singapore Capella Singapore Carlton City Hotel Singapore Carlton Hotel Singapore Concorde Hotel Singapore Conrad Centennial Singapore Fairmont Singapore Four Seasons Hotel Singapore Furama City Centre, Singapore Furama RiverFront, Singapore Goodwood Park Hotel Grand Copthorne Waterfront Hotel Grand Hyatt Singapore Hilton Singapore Holiday Inn Singapore Orchard City Centre Holiday Inn Atrium Hotel Grand Mercure Singapore Roxy Hotel Indigo Singapore Katong Hotel Jen InterContinental Singapore Klapsons, The Boutique Hotel Le Meridien Sentosa M Hotel Singapore Mandarin Orchard Singapore Marina Mandarin Singapore Naumi Liora Oasia Hotel Singapore One Farrer Hotel & Spa Orchard Hotel Pan Pacific Orchard, Singapore Pan Pacific Singapore PARKROYAL on Beach Road PARKROYAL on Kitchener Road PARKROYAL on Pickering Raffles Hotel Singapore Resorts World Sentosa Royal Plaza on Scotts Shangri-La Hotel, Singapore Sheraton Towers Singapore Singapore…

EDITOR’S NOTE

Growing up in the 80s and 90s, words like food miles, carbon footprint and localism were hardly part of a Singaporean’s lexicon. While there have been conscientious land reclamation efforts over the years to increase the size of our country (Singapore now stands at 719 sq km) and local farms to produce mainly vegetables, fish and eggs, we still import more than 90 percent of the food we consume. Coupled with our hot and dry climate, not many crops can be viably grown in the city. Despite these constraints, a buy-and-eat local movement has gathered steam over time. As the food and drinks scene became more vibrant from the 2010s, the locavore trend from America also began to filter down to Singapore. Several hotels and restaurants have since set aside…

Citizen Farm Picture this: a self-sustaining farm in our Little Red Dot that supplies fresh produce to 40 (and counting) restaurants, which include Chef’s Table by Chef Stephan Zoisl, 1-Altitude, one Michelin-starred Alma, and two Michelin-starred Restaurant André. Welcome to Citizen Farm. The brainchild of Bjorn Low, founder of Edible Garden City, the 8,000 sq m urban farm is driven by its own ecosystem. Think: insect farming that transforms food waste into fertiliser, which is used as food for tomatoes and vegetables; then passing the waste generated from the produce back to the insects. Partnering with different local start-ups and companies – VertiVegies, Circento, En Farm, Social Farms, iFarm and E4PID – you can expect a bevy of fresh local produce such as microgreens, mushrooms, and even freshwater fish (bred in-farm)…

EPICURE’S TOP 10 Kueh salat

Out of dozens of traditional kueh, one in particular has gained a modern appreciation, with a few establishments turning the three-bite snack into round cakes fit for birthday celebrations. Kueh salat has a simple two-layer composition: a bed of chewy glutinous rice topped with sweet, coconutty custard. Its colouring should be all-natural, provided by pandan leaves (or the rarer suji for a more vivid green) and blue pea flowers (for optional streaks in the rice). The rich dessert is known by various names in different communities, one of which is seri muka – Malay for ‘pretty face’ – because the ideal custard or kaya layer should possess a perfectly smooth surface. Texture-wise, a fine balance is key. The kueh must soft enough to give a silky mouthfeel, yet firm enough not…

EPICURE’S TOP 10 Kueh salat

What’s up at The Quayside

Robertson Quay has never been so vibrant. The Quayside’s facelift after RB Capital acquired the property has not only unveiled a new black and white façade that unites the F&B offerings of the area, but also a beefed up lineup of restaurants that includes two new joints – Summerlong and Dabbawalla. The former – a breezy, white-washed space that exudes a Mediterranean beachside vibe – is led by the team behind Neon Pigeon and Fat Prince. The restaurant offers fresh and healthy fare by chef Justin Hammond, from Roasted Sweet Potato & Chilli Hummus ($7) to Greek Style Burratina with tangerine, coriander and honey ($16). Main courses include the likes of Mediterranean Smoked Pork Ribs ($35) with pomegranate glaze and dukkah crust, and their signature Persian Fried Chicken ($25). Dabbawalla takes its…

What’s up at The Quayside

New look, familiar flavours

If you are a regular shopper at VivoCity, you will have passed by this restaurant before. Gone is the white and blue colour palette; the capacious, 280-seat space of Serenity Spanish Bar & Restaurant is now decked quirkily in warm woods, mosaic pillars inspired by Antoni Gaudí, and Spanish-imported tiles. Graffiti and pop art murals adorn the walls, while the entrance façade has been torn down to create a more open and inviting atmosphere. The expansive menu will have something to satisfy hungry mall shoppers. You get a neat selection of morsels such as Basque-style buñuelos de bacalao (cod fish cake. $19.80), gambas al ajillo (garlic prawns, $10.80) and calamares a la plancha(freshly grilled squid, $18.80). One of our favourites is the Catalan-style crema de marescos ($16.80) soup that marries the…

New look, familiar flavours

EVE TEDJA has been writing for food and travel magazines for four years. Words and stories are her passion. She loves exploring the different mediums of storytelling and has been involved with various projects, from coffee book publishing to script writing. When she is not at home, the Bali-based journalist can be found hunting for street food and asking a lot of questions to unfortunate locals in coffee shops. What impressed you the most about your silent retreat in Bali? “It’s not as strict as I expected. I found that silence can be liberating. Their commitment to source their food from their own garden and forage daily in the surrounding forest is admirable.” CHEAH UI-HOON started writing about fine dining in Singapore when TungLok just launched My Humble House, Michelangelo’s…

Gems that impress

The box of assorted mini snow skin mooncakes ($72 for eight) from Fairmont Singapore lets you sample return favourites such as rum and raisin chocolate truffle (boozy and decadent) and imperial yuzu (zesty and floral), as well as the brand new golden caramel crunch – a turquoise gem with couverture chocolate and feuilletine flakes. 80 Bras Basah Road. Tel: 6339 7777 The Fullerton Hotel Singapore unveils two new snow skin flavours ($60 for four) this season. Kopi with salted Hokkaido milk pays homage to the heritage coffee served at The Courtyard, its rich coffee aroma melding seamlessly with the sweetness of the milk centre. Tangerine lemon and pistachio is a lighter alternative – its fruity yellow paste is flecked with finely chopped bits of pistachio. 1 Fullerton Square. Tel: 6733 8388 One…

Gems that impress

10 minutes with...

How did your journey into photography start? I was introduced to photography by my father, who is an avid shooter. Since my first roll of film, I realised I have a real talent and passion for it and never looked back. Today, I am a commercial photographer sponsored by Nikon and I shoot mainly for advertising campaigns. What are you most passionate about? Scuba diving, underwater photography, ocean conservation and sharks. What are some interesting projects you are currently working on? I recently directed three videos for Nikon, which will be realised through the remaining part of the year. One of them features my father and I. How do you achieve work-life balance given your hectic schedule? Without diving and underwater photography, I would have burnt out after looking through the lens for 20 years. Where do you…

10 minutes with...

epicure is available at the following: Onboard Singapore Airlines (SIA) as an inflight magazine Airport Lounges/Airline Offices Air France KLM British Airways Cathay Pacific Airways CIAS DNATA CIP Lounge Emirates SATS Premier Clubs SIA KrisFlyer Gold Lounges SIA Silver Kris Lounges Skyview Lounge Thai Airways Deluxe Rooms & Business Centres of Hotels & Resorts in SINGAPORE Amara Sanctuary Resort Sentosa Amara Singapore Capella Singapore Carlton City Hotel Singapore Carlton Hotel Singapore Concorde Hotel Singapore Conrad Centennial Singapore Fairmont Singapore Four Seasons Hotel Singapore Furama City Centre, Singapore Furama RiverFront, Singapore Goodwood Park Hotel Grand Copthorne Waterfront Hotel Grand Hyatt Singapore Hilton Singapore Holiday Inn Singapore Orchard City Centre Holiday Inn Atrium Hotel Grand Mercure Singapore Roxy Hotel Indigo Singapore Katong Hotel Jen InterContinental Singapore Klapsons, The Boutique Hotel Le Meridien…

J Master sourdough baking, kefir making, kimchi pickling and kombucha brewing through Shannon Stonger’s tome on Traditionally Fermented Foods, as she sheds light on the science behind sustainable fermentation methods. Read how Stonger manages to transform fresh, seasonal home-grown produce into probiotic-heavy and enzyme-rich preserved foods that can be enjoyed all the year round. Published by Page Street Publishing. Available from amazon.com. US$22.99 (S$31) J We are constantly surrounded by sugar, and yet we think of it differently now than we did centuries ago. What was first considered a happy treat is now the cause of a global epidemic of obesity and considered a dangerous addiction on par with tobacco. Aptly titled Sugar, author James Walvin explains how this commodity has become the apparent cause of many serious health issues around…

Come to the table

For the month of August, iconic Singapore dishes from the 60s and 80s will be making a comeback at Min Jiang at One-North. Only available on their à la carte menu, highlights include the Double-Boiled Whole Winter Melon with Eight Treasures ($80), Stir-fried Crabmeat and Egg White served in Yam Ring ($24), as well as the Roasted Boneless Chicken stuffed with Minced Prawns ($30 for half, $60 for whole). The latter is a seemingly unassuming dish that requires two days to prepare, and is served with a homemade chilli, calamansi, plum sauce and ginger flower dip. No. 5 Rochester Park. Tel: 6774 0122 Savour a slew of sumptuous local favourites at D9 Cakery’s Saturday High Tea Buffet ($41/person), where an array of heritage dishes including house-made Laksa, Satay, Seafood Otak-tak, Popiah,…

Come to the table

Belmond Le Manoir aux Quat’Saisons, a two Michelin-starred restaurant set within the hotel of the same name, boasts a magnificent two-acre garden producing over 90 types of vegetables and more than 70 herbs. As a natural offshoot, chef Raymond Blanc has recently launched The Raymond Blanc Gardening School, which now joins his two-decade-old Cookery School in the same hotel complex. Targeting both greenhorns and green fingers, the gardening school imparts classic and modern techniques as well as expert advice on the entire gardening process – from planting and growing to picking and cooking. Head gardener Anne Marie Owens, who has worked at the hotel for over 30 years, conducts the core courses with her team, on subjects such as seasonal vegetable growing, organic growing, micro greens, and understanding your soil.…

Citizen Farm Picture this: a self-sustaining farm in our Little Red Dot that supplies fresh produce to 40 (and counting) restaurants, which include Chef’s Table by Chef Stephan Zoisl, 1-Altitude, one Michelin-starred Alma, and two Michelin-starred Restaurant André. Welcome to Citizen Farm. The brainchild of Bjorn Low, founder of Edible Garden City, the 8,000 sq m urban farm is driven by its own ecosystem. Think: insect farming that transforms food waste into fertiliser, which is used as food for tomatoes and vegetables; then passing the waste generated from the produce back to the insects. Partnering with different local start-ups and companies – VertiVegies, Circento, En Farm, Social Farms, iFarm and E4PID – you can expect a bevy of fresh local produce such as microgreens, mushrooms, and even freshwater fish (bred…

24 hours in BANGKOK

» 9AM: Even though it is a per ennial tourist favourite, I still love walking the alleyways of Chatuchak Weekend Market. The massive bazaar of over 15,000 stalls peddles a wide array of goods, and what catches my fancy the most are the sections with furniture, lighting, home furnishings, and odds and ends. 587/10 Kamphaeng Phet 2 Road. » 12PM: Lunch at Wuanood for a satisfying bowl of beef noodles. Choose from cuts such as bee f knuckle and beef shank, or op t for the more premium Thai-French beef. 888/56 Mahatun Plaza, Ploenchit Road. Tel: +66 2 650 7842 » 2PM: Explore Bangkok’s Old Town on foot or bicycle and take in its rich history, culture and grand architecture. First-time visitors should stop by magnificent temples such as Wat Pho and…

24 hours in BANGKOK

EPICURE’S TOP 10 Kueh salat

Out of dozens of traditional kueh, one in particular has gained a modern appreciation, with a few establishments turning the three-bite snack into round cakes fit for birthday celebrations. Kueh salat has a simple two-layer composition: a bed of chewy glutinous rice topped with sweet, coconutty custard. Its colouring should be all-natural, provided by pandan leaves (or the rarer suji for a more vivid green) and blue pea flowers (for optional streaks in the rice). The rich dessert is known by various names in different communities, one of which is seri muka – Malay for ‘pretty face’ – because the ideal custard or kaya layer should possess a perfectly smooth surface. Texture-wise, a fine balance is key. The kueh must soft enough to give a silky mouthfeel, yet firm enough…

EPICURE’S TOP 10 Kueh salat

Brave new Earth

“Eating is an agricultural act,” wrote American author, Wendell Berry, in his remarkable essay titled The Pleasures of Eating. The statement, made in the early 1990s, rings true today, given how the farm-to-table movement has influenced the way we think and consume our food. It reminds us that there is a close connection between farming and the food that we put on our plate three times a day. Industrialisation cut off a lot of our direct ties with nature, especially for those who live in urban areas. But the recent revival of foraging is raising awareness about the origins of our food, particularly in Bali where nature is always near and closely entwined with tradition. After all, Balinese who live in rural areas still forage in their backyards, surrounding river…

Brave new Earth

What’s up at The Quayside

Robertson Quay has never been so vibrant. The Quayside’s facelift after RB Capital acquired the property has not only unveiled a new black and white façade that unites the F&B offerings of the area, but also a beefed up lineup of restaurants that includes two new joints – Summerlong and Dabbawalla. The former – a breezy, white-washed space that exudes a Mediterranean beachside vibe – is led by the team behind Neon Pigeon and Fat Prince. The restaurant offers fresh and healthy fare by chef Justin Hammond, from Roasted Sweet Potato & Chilli Hummus ($7) to Greek Style Burratina with tangerine, coriander and honey ($16). Main courses include the likes of Mediterranean Smoked Pork Ribs ($35) with pomegranate glaze and dukkah crust, and their signature Persian Fried Chicken ($25). Dabbawalla…

What’s up at The Quayside

Great expectations

The official opening of Gran Hotel Manzana Kempinski La Habana two months ago at the heart of UNESCOprotected Old Havana is a big deal – it’s Cuba’s first-ever five-star hotel. Geneva-based luxury hotel group, Kempinski, has possibly taken one of the biggest gambles in its 120-year history. Under the Obama administration, travel to Cuba looked set to boom. In fact, the communist state is touted as 2017’s trendiest travel destination. The opening of Four Points by Sheraton Havana came hot on the heels of thawing relations between the U.S. and Cuba. When it opened in June last year, it was the first U.S. hotel to open in Cuba in nearly six decades. However, in June this year, President Donald Trump rolled back on Obama’s Cuba policy and tightened restrictions on travel…

Great expectations

New look, familiar flavours

If you are a regular shopper at VivoCity, you will have passed by this restaurant before. Gone is the white and blue colour palette; the capacious, 280-seat space of Serenity Spanish Bar & Restaurant is now decked quirkily in warm woods, mosaic pillars inspired by Antoni Gaudí, and Spanish-imported tiles. Graffiti and pop art murals adorn the walls, while the entrance façade has been torn down to create a more open and inviting atmosphere. The expansive menu will have something to satisfy hungry mall shoppers. You get a neat selection of morsels such as Basque-style buñuelos de bacalao (cod fish cake. $19.80), gambas al ajillo (garlic prawns, $10.80) and calamares a la plancha (freshly grilled squid, $18.80). One of our favourites is the Catalan-style crema de marescos ($16.80) soup that marries…

New look, familiar flavours

This is home, truly

Constructed from sturdy Finnish birch plywood, the Rafa R bunk bed features a ladder on each side of the bed to give Junior easy access, and round holes at the base for improved ventilation. Have another little one? Simply slide the Rafa R toddler bed beneath the bunk! $5,610 for the bunk bed and $2,960 for the toddler bed (prices inclusive of mattress), available at ACTUS häuse Light things up with Crate & Barrel’s Boka Persimmon Table Lamp – a mid-century modern-inspired piece that combines a punchy orangered high gloss oval ceramic base with a soft ivory dupioni silk shade. $339.50 Make a statement with another one of mid-century modern design’s most iconic masterpieces: Knoll’s Bertoia Diamond Chair. Originally crafted by renowned sculptor Harry Bertoia in 1952, this version is interpreted in…

This is home, truly

Gems that impress

The box of assorted mini snow skin mooncakes ($72 for eight) from Fairmont Singapore lets you sample return favourites such as rum and raisin chocolate truffle (boozy and decadent) and imperial yuzu (zesty and floral), as well as the brand new golden caramel crunch – a turquoise gem with couverture chocolate and feuilletine flakes. 80 Bras Basah Road. Tel: 6339 7777 The Fullerton Hotel Singapore unveils two new snow skin flavours ($60 for four) this season. Kopi with salted Hokkaido milk pays homage to the heritage coffee served at The Courtyard, its rich coffee aroma melding seamlessly with the sweetness of the milk centre. Tangerine lemon and pistachio is a lighter alternative – its fruity yellow paste is flecked with finely chopped bits of pistachio. 1 Fullerton Square. Tel: 6733…

Gems that impress

KIDS DINING PERKS

Mealtimes with the family are precious. Take advantage of the latest dining programme by Mastercard®, which allows you to make meaningful use of your time to indulge in new experiences with loved ones. With the new suite of privileges, Platinum, World and World Elite cardholders can now give their children a taste of the world simply by paying with Mastercard. Block out those year-end dates and gear up for autumn and winter in Beijing or Shanghai. Planning stays and meals at Shangri-La Hotels and Resorts gets easier as children aged 12 years and under enjoy a complimentary meal with every paying adult with Kids Dining Perks. Pack the family’s sports attire if you're headed to Kerry Hotel Beijing for active sessions at the Kerry Sports complex, the largest hotel-based sports centre in…

KIDS DINING PERKS

10 minutes with...

How did your journey into photography start? I was introduced to photography by my father, who is an avid shooter. Since my first roll of film, I realised I have a real talent and passion for it and never looked back. Today, I am a commercial photographer sponsored by Nikon and I shoot mainly for advertising campaigns. What are you most passionate about? Scuba diving, underwater photography, ocean conservation and sharks. What are some interesting projects you are currently working on? I recently directed three videos for Nikon, which will be realised through the remaining part of the year. One of them features my father and I. How do you achieve work-life balance given your hectic schedule? Without diving and underwater photography, I would have burnt out after looking through…

10 minutes with...

EPICURE REVIEWS

FOOD: 7/10 SERVICE: 8/10 AMBIENCE: 8/10 AVERAGE DINNER BILL FOR TWO: $140 WITH DRINKS MUST-TRIES: MOUSSAKA, ZUCCHINI FRITES, FETA SAGANAKI AND CHICKEN KALAMAKI MERIDA 3 SENG POH Road. Tel: 6836 3688 BAKALAKI GREEK TAVERNA Stepping into Bakalaki Greek Taverna is akin to entering a breezy joint in Santorini. Light woods, cosy nooks, teal accents, plus stunning imagery of Grecian coasts and their iconic white and blue villas lend a relaxing vibe. We relished the complimentary crusty bread with pillowy insides, which mopped up the moreish house brand extra virgin olive oil, cold-pressed from the fruit of Koroneiki trees. You can purchase the exemplary oil at the in-house deli, which also stocks other Greeceimported produce such as feta, honey, herbs and yoghurt. The mezedes and oretika (appetisers) were the highlights of the meal. Honey and sesame seeds were the perfect foils to…

EPICURE REVIEWS

J Master sourdough baking, kefir making, kimchi pickling and kombucha brewing through Shannon Stonger’s tome on Traditionally Fermented Foods, as she sheds light on the science behind sustainable fermentation methods. Read how Stonger manages to transform fresh, seasonal home-grown produce into probiotic-heavy and enzyme-rich preserved foods that can be enjoyed all the year round. Published by Page Street Publishing. Available from amazon.com. US$22.99 (S$31) J We are constantly surrounded by sugar, and yet we think of it differently now than we did centuries ago. What was first considered a happy treat is now the cause of a global epidemic of obesity and considered a dangerous addiction on par with tobacco. Aptly titled Sugar, author James Walvin explains how this commodity has become the apparent cause of many serious health issues…

WINE PRIVILEGES

Make the most of your time with those who matter and connect over an enjoyable meal of good food and drinks. Be rewarded with a complimentary bottle of wine when you dine at over 100 participating outlets, courtesy of Mastercard® Wine Privileges. FOREST? Lobby Level, Equarius Hotel, Resorts World Sentosa, Singapore. Tel: +65 6577 7788 Bask in the tranquil ambience of this rainforest-themed restaurant which serves up contemporary reinventions of Chinese cuisine. It’s helmed by local celebrity chef Sam Leong, his first-ever restaurant in partnership with Resorts World Sentosa. Forest? restaurant boasts a distinctive ‘theatre kitchen’ which let diners watch the chefs in action. The innovative eight- or 10-course discovery menus feature signature dishes such as Kagoshima Wagyu striploin, and 6 Head Abalone. GREYHOUND CAFE S1-30b, Taikoo Li Sanlitun, 19 Sanlitun Road, Beijing. Tel: +86…

WINE PRIVILEGES

Come to the table

For the month of August, iconic Singapore dishes from the 60s and 80s will be making a comeback at Min Jiang at One-North. Only available on their à la carte menu, highlights include the Double-Boiled Whole Winter Melon with Eight Treasures ($80), Stir-fried Crabmeat and Egg White served in Yam Ring ($24), as well as the Roasted Boneless Chicken stuffed with Minced Prawns ($30 for half, $60 for whole). The latter is a seemingly unassuming dish that requires two days to prepare, and is served with a homemade chilli, calamansi, plum sauce and ginger flower dip. No. 5 Rochester Park. Tel: 6774 0122 Savour a slew of sumptuous local favourites at D9 Cakery’s Saturday High Tea Buffet ($41/person), where an array of heritage dishes including house-made Laksa, Satay, Seafood Otak-tak,…

Come to the table

Belmond Le Manoir aux Quat’Saisons, a two Michelin-starred restaurant set within the hotel of the same name, boasts a magnificent two-acre garden producing over 90 types of vegetables and more than 70 herbs. As a natural offshoot, chef Raymond Blanc has recently launched The Raymond Blanc Gardening School, which now joins his two-decade-old Cookery School in the same hotel complex. Targeting both greenhorns and green fingers, the gardening school imparts classic and modern techniques as well as expert advice on the entire gardening process – from planting and growing to picking and cooking. Head gardener Anne Marie Owens, who has worked at the hotel for over 30 years, conducts the core courses with her team, on subjects such as seasonal vegetable growing, organic growing, micro greens, and understanding your soil.…

A brae-ve new cuisine

The last few years has been good for Australian chef Dan Hunter. His four-year-old restaurant Brae in Birregurra, Melbourne, was ranked at No. 44 on the 2017 World’s 50 Best Restaurants list in April. In June, he won the coveted top spot for peer-voted award, Australia’s Top 100 Restaurants. Brae is Hunter’s first restaurant, set up in 2013 after spending six years at Royal Mail Hotel in Dunkeld, Victoria, and two years at Mugaritz, San Sebastián. About 90 minutes drive southwest of Melbourne, the ‘destination dining room’ is situated in a 30-acre, six-room property with its own fruit trees, organic vegetable gardens and a small olive grove which supplies much of the restaurant’s produce. His latest coup is with Phaidon. The U.K.-based publisher launched 15 chef’s monographs in the past 15…

A brae-ve new cuisine

When Portugal came to Singapore

On 7 July, Singapore’s top wine trade specialists and personalities gathered for the annual Wines of Portugal Masterclass and Grand Tasting. The former was held at the Bras Basah Room at Fairmont Singapore, while the latter took place at the Skysuites @ Equinox, with stellar views of the city from the 69th floor of Swissôtel The Stamford. The event was co-organised by Sopexa with epicure as the official publication. At the morning Masterclass, wine educator Sofia Salvador from ViniPortugal took the stage to share key insights on Portuguese winemaking, the regions to look out for, and grapes that are gaining in prominence. Salvador also led the tasting of nine wines, including sparkling, white, red and fortified. All attention was focused on the Grand Tasting in the afternoon, during which 20 producers presented…

When Portugal came to Singapore

24 hours in BANGKOK

» 9AM: Even though it is a per ennial tourist favourite, I still love walking the alleyways of Chatuchak Weekend Market. The massive bazaar of over 15,000 stalls peddles a wide array of goods, and what catches my fancy the most are the sections with furniture, lighting, home furnishings, and odds and ends. 587/10 Kamphaeng Phet 2 Road. » 12PM: Lunch at Wuanood for a satisfying bowl of beef noodles. Choose from cuts such as bee f knuckle and beef shank, or op t for the more premium Thai-French beef. 888/56 Mahatun Plaza, Ploenchit Road. Tel: +66 2 650 7842 » 2PM: Explore Bangkok’s Old Town on foot or bicycle and take in its rich history, culture and grand architecture. First-time visitors should stop by magnificent temples such as Wat…

24 hours in BANGKOK

Brave new Earth

“Eating is an agricultural act,” wrote American author, Wendell Berry, in his remarkable essay titled The Pleasures of Eating. The statement, made in the early 1990s, rings true today, given how the farm-to-table movement has influenced the way we think and consume our food. It reminds us that there is a close connection between farming and the food that we put on our plate three times a day. Industrialisation cut off a lot of our direct ties with nature, especially for those who live in urban areas. But the recent revival of foraging is raising awareness about the origins of our food, particularly in Bali where nature is always near and closely entwined with tradition. After all, Balinese who live in rural areas still forage in their backyards, surrounding river…

Brave new Earth

Raising the steaks

Over black coffee served out from a red Catalina picnic basket on the back of his four-wheel drive, Clint Ashbacher is talking about the cattle that roam Wylarah Station, 15km from Surat, Queensland. “Every single bull born at Wylarah Station is raised on open pastures,” he says proudly. “We now have 4,200 full-blood females and the aim is to reach 5,000.” The cattle Ashbacher refers to are Westholme Wagyu and it's no ordinary herd. The Australian Agricultural Company (AACo), Australia’s oldest continuously operating company, bought the Westholme Stud in 2006; its genetics originating from the most highly credentialed full-blood Black Wagyu to have left Japan. Wearing just a light blue long sleeved shirt, straight cut jeans and a wide brim straw hat, the station manager is unfazed by the nine-degree cold snap that…

Raising the steaks

Steering the business

As managing director & chief executive officer of AACo since January 2014, what developments and changes have taken place since you came on board? AACo has been on a journey to transform the company from a production focused business to one that delivers the highest quality branded beef to the most discerning customers around the world. The journey culminated with the launch of Westholme and Wylarah in Singapore in 2016. We are now a company that is steeped in history and heritage but focused on integrated supply chains, investing in innovation, technology, branding and marketing. How do you plan to lead the company in the next three to five years? The focus for AACo now is growth from the execution of our strategy. Rolling out the new brand program globally, improving the efficiency…

Steering the business

Great expectations

The official opening of Gran Hotel Manzana Kempinski La Habana two months ago at the heart of UNESCOprotected Old Havana is a big deal – it’s Cuba’s first-ever five-star hotel. Geneva-based luxury hotel group, Kempinski, has possibly taken one of the biggest gambles in its 120-year history. Under the Obama administration, travel to Cuba looked set to boom. In fact, the communist state is touted as 2017’s trendiest travel destination. The opening of Four Points by Sheraton Havana came hot on the heels of thawing relations between the U.S. and Cuba. When it opened in June last year, it was the first U.S. hotel to open in Cuba in nearly six decades. However, in June this year, President Donald Trump rolled back on Obama’s Cuba policy and tightened restrictions on…

Great expectations

Brunette Downs Wagyu Beef Salad

Serves 10 Prep time 15 minutes Cook time 3 minutes Craving for more beef? We got chef-partner of Gattopardo Ristorante di Mare, Lino Sauro, to share his Wagyu beef salad recipe, a tribute to his cookout at Brunettes Down Station. 400g purple onions, diced 400g red peppers, diced 20g garlic 300g crunchy romaine lettuce 200g raw fresh spinach 1kg Westholme or Wylarah Wagyu ribeye cap, trimmed (available from Culina) dash of Cognac vinaigrette 60ml extra virgin olive oil 20ml balsamic vinegar 20g mustard • Stir-fry onions with red peppers and garlic until soft. • In a shallow pan, add Wagyu, sauté and flambé with Cognac for about 2 minutes. • Mix ingredients for the vinaigrette. Toss romaine lettuce, spinach leaves and vinaigrette together. On a plate, add the greens. Top with Wagyu and serve.…

Brunette Downs Wagyu Beef Salad

This is home, truly

Constructed from sturdy Finnish birch plywood, the Rafa R bunk bed features a ladder on each side of the bed to give Junior easy access, and round holes at the base for improved ventilation. Have another little one? Simply slide the Rafa R toddler bed beneath the bunk! $5,610 for the bunk bed and $2,960 for the toddler bed (prices inclusive of mattress), available at ACTUS häuse Light things up with Crate & Barrel’s Boka Persimmon Table Lamp – a mid-century modern-inspired piece that combines a punchy orangered high gloss oval ceramic base with a soft ivory dupioni silk shade. $339.50 Make a statement with another one of mid-century modern design’s most iconic masterpieces: Knoll’s Bertoia Diamond Chair. Originally crafted by renowned sculptor Harry Bertoia in 1952, this version is…

This is home, truly

KIDS DINING PERKS

Mealtimes with the family are precious. Take advantage of the latest dining programme by Mastercard®, which allows you to make meaningful use of your time to indulge in new experiences with loved ones. With the new suite of privileges, Platinum, World and World Elite cardholders can now give their children a taste of the world simply by paying with Mastercard. Block out those year-end dates and gear up for autumn and winter in Beijing or Shanghai. Planning stays and meals at Shangri-La Hotels and Resorts gets easier as children aged 12 years and under enjoy a complimentary meal with every paying adult with Kids Dining Perks. Pack the family’s sports attire if you're headed to Kerry Hotel Beijing for active sessions at the Kerry Sports complex, the largest hotel-based sports…

KIDS DINING PERKS

FOOD OF OUR FUTURE

Imagine a world where we could soon be harvesting our own vegetables from mini cold-room containers in our houses, eating with edible utensils created from grains, and baking cookies and cakes using high-protein flour made from crickets. Safetyconscious consumers will also have a way to test the toxicity levels of supermarket products. Modern agri-tech solutions like these are fast becoming reality, especially when such innovations are funded by banks and venture capitalists. Unreasonable Impact — a partnership between Barclays and Unreasonable Group — is helping to scale up entrepreneurial solutions for some of society’s most pressing challenges, one of which is food production. Several of the entrepreneurs are based in Asia Pacific and many of the concepts are slated to be ready by the end of the year. Scaling up vegetable farming A…

FOOD OF OUR FUTURE

EPICURE REVIEWS

FOOD: 7/10 SERVICE: 8/10 AMBIENCE: 8/10 AVERAGE DINNER BILL FOR TWO: $140 WITH DRINKS MUST-TRIES: MOUSSAKA, ZUCCHINI FRITES, FETA SAGANAKI AND CHICKEN KALAMAKI MERIDA 3 SENG POH Road. Tel: 6836 3688 BAKALAKI GREEK TAVERNA Stepping into Bakalaki Greek Taverna is akin to entering a breezy joint in Santorini. Light woods, cosy nooks, teal accents, plus stunning imagery of Grecian coasts and their iconic white and blue villas lend a relaxing vibe. We relished the complimentary crusty bread with pillowy insides, which mopped up the moreish house brand extra virgin olive oil, cold-pressed from the fruit of Koroneiki trees. You can purchase the exemplary oil at the in-house deli, which also stocks other Greeceimported produce such as feta, honey, herbs and yoghurt. The mezedes and oretika (appetisers) were the highlights of…

EPICURE REVIEWS

It’s oft been said that Nic Peterkin was born into West Australian wine-making ‘royalty’. The glib 31-year-old is the son of Dr. Michael Peterkin, who established Pierro in 1979, and Shelley Cullen, the daughter of Diana and Kevin Cullen of Cullen Wines. But Peterkin got serious about wine for a different reason: “Wine-making gave me the avenue to travel, and I love travelling, which (then) got me more into wine,” he laughs. “L.A.S. Vino was created from ideas coming from travelling and seeing things.” Case in point: a red blend comprising Portuguese grape varieties, as Margaret River’s terroir is similar to the Duoro, he points out. Peterkin has taken part in 14 vintages, including some in Napa, Mexico, Portugal and Mendoza. Officially, he counts six as the vintage winemaker at Pierro,…

WINE PRIVILEGES

Make the most of your time with those who matter and connect over an enjoyable meal of good food and drinks. Be rewarded with a complimentary bottle of wine when you dine at over 100 participating outlets, courtesy of Mastercard® Wine Privileges. FOREST? Lobby Level, Equarius Hotel, Resorts World Sentosa, Singapore. Tel: +65 6577 7788 Bask in the tranquil ambience of this rainforest-themed restaurant which serves up contemporary reinventions of Chinese cuisine. It’s helmed by local celebrity chef Sam Leong, his first-ever restaurant in partnership with Resorts World Sentosa. Forest? restaurant boasts a distinctive ‘theatre kitchen’ which let diners watch the chefs in action. The innovative eight- or 10-course discovery menus feature signature dishes such as Kagoshima Wagyu striploin, and 6 Head Abalone. GREYHOUND CAFE S1-30b, Taikoo Li Sanlitun, 19…

WINE PRIVILEGES

Trio from Nippon

Chikin is a Pop Art yakitori bar by the concept-savvy folks behind Sum Yi Tai. The menu features plentiful fowl such as in juicy tail and bouncy tsukune skewers (from $3, original or Sichuan flavours) alongside Asahi clams in garlic butter dashi ($14). Cocktails (all $19), by consultant Sam Wong, are of the infused variety. We love Sumoki Raisin, a raisin-infused whisky and sherry with apple wood chip smoke. Lychee Sake-Tini is balanced between fruit and sophistication. 6 Bukit Pasoh Road. Tel: 6221 3670 On Mondays only, from 6 to 8pm, BAM! offers a five-course tasting menu ($48) that pairs Japanese-inspired tapas by chef Pepe Moncayo with fine sakes from Orihara Shoten. The Tedorigawa Shukon Junmai Ginjo is especially pleasant – medium alcohol, balanced sweetness and acidity with a clean finish.…

Trio from Nippon

A brae-ve new cuisine

The last few years has been good for Australian chef Dan Hunter. His four-year-old restaurant Brae in Birregurra, Melbourne, was ranked at No. 44 on the 2017 World’s 50 Best Restaurants list in April. In June, he won the coveted top spot for peer-voted award, Australia’s Top 100 Restaurants. Brae is Hunter’s first restaurant, set up in 2013 after spending six years at Royal Mail Hotel in Dunkeld, Victoria, and two years at Mugaritz, San Sebastián. About 90 minutes drive southwest of Melbourne, the ‘destination dining room’ is situated in a 30-acre, six-room property with its own fruit trees, organic vegetable gardens and a small olive grove which supplies much of the restaurant’s produce. His latest coup is with Phaidon. The U.K.-based publisher launched 15 chef’s monographs in the past…

A brae-ve new cuisine

Delve into these iconic wines.

Trimbach Clos Sainte Hune Riesling 2009 The exceptional Rosacker vineyard, belonging to the Trimbach family for over 200 years, produces the grapes for this sought-after bottling. The southeast facing vines on limestone subsoil exhibits precise, racy minerality together with rich creamy layers of lemon, dried fruit, and pine, but with just 8,000 bottles a year on average, Riesling lovers need to act fast. Enjoy in 10 years or more. $210 from 1855 The Bottle Shop Alsace 2009 vintage 1 The exceptional 2009 vintage with healthy, fully ripe grapes and ideal fruit character followed two consecutive great vintages of 2007 and 2008. 2 Notes the Conseil Interprofessionnel des Vins d’Alsace: “Rieslings are very fruit-driven, with citrus and floral aromas, while those from hillside vineyards with deep soil have a particularly interesting freshness.” 3 While many Rieslings are…

Delve into these iconic wines.

When Portugal came to Singapore

On 7 July, Singapore’s top wine trade specialists and personalities gathered for the annual Wines of Portugal Masterclass and Grand Tasting. The former was held at the Bras Basah Room at Fairmont Singapore, while the latter took place at the Skysuites @ Equinox, with stellar views of the city from the 69th floor of Swissôtel The Stamford. The event was co-organised by Sopexa with epicure as the official publication. At the morning Masterclass, wine educator Sofia Salvador from ViniPortugal took the stage to share key insights on Portuguese winemaking, the regions to look out for, and grapes that are gaining in prominence. Salvador also led the tasting of nine wines, including sparkling, white, red and fortified. All attention was focused on the Grand Tasting in the afternoon, during which 20…

When Portugal came to Singapore

homemade pineapple lavender shrub 300g pineapple, skinned and cut into chunks 50g food-grade lavender buds 500ml apple cider vinegar • Combine all ingredients in a jar and let it infuse in the chiller for 24 hours or until your desired flavour is achieved. • Strain out liquid. Keep up to 1 month in the chiller. Joaquim Sling egg white 40ml G’Vine Floraison 15ml pineapple lavender shrub 10ml rose syrup 5ml Peter Heering Cherry Liqueur 5ml Cointreau 5ml unsweetened yuzu juice powdered roselle, for garnish • Drop egg white into a cocktail shaker, followed by the rest of the liquids. • Dry shake to emulsify the ingredients. All cocktails that incorporate egg white are first shaken without ice to obtain a frothy texture. • Add ice to the shaker and do a rigorous standard shake until drink is well chilled through. • Double strain into a goblet or preferred…

Raising the steaks

Over black coffee served out from a red Catalina picnic basket on the back of his four-wheel drive, Clint Ashbacher is talking about the cattle that roam Wylarah Station, 15km from Surat, Queensland. “Every single bull born at Wylarah Station is raised on open pastures,” he says proudly. “We now have 4,200 full-blood females and the aim is to reach 5,000.” The cattle Ashbacher refers to are Westholme Wagyu and it's no ordinary herd. The Australian Agricultural Company (AACo), Australia’s oldest continuously operating company, bought the Westholme Stud in 2006; its genetics originating from the most highly credentialed full-blood Black Wagyu to have left Japan. Wearing just a light blue long sleeved shirt, straight cut jeans and a wide brim straw hat, the station manager is unfazed by the nine-degree…

Raising the steaks

Steering the business

As managing director & chief executive officer of AACo since January 2014, what developments and changes have taken place since you came on board? AACo has been on a journey to transform the company from a production focused business to one that delivers the highest quality branded beef to the most discerning customers around the world. The journey culminated with the launch of Westholme and Wylarah in Singapore in 2016. We are now a company that is steeped in history and heritage but focused on integrated supply chains, investing in innovation, technology, branding and marketing. How do you plan to lead the company in the next three to five years? The focus for AACo now is growth from the execution of our strategy. Rolling out the new brand program globally,…

Steering the business

THE ON OUR BOUNTY DOORSTEP

Recipes by Russell Misso Shot at open Farm Community THE MAJORITY OF THE INGREDIENTS IN THIS FEATURE WERE SOURCED LOCALLY OFC GARDEN SALAD LET YOUR IMAGINATION RUN WILD WHEN RUSTLING UP A SALAD OF LOCALLY SOURCED GREENS, FRUITS AND HERBS. THINK CHEESE-STUFFED ‘TOMATOES’ HANGING FROM A BASIL SPAGHETTI ‘VINE’. Serves 5 Prep time 40 minutes Cook time 1 hour 15 minutes salt-baked pineapple with hibiscus bubbles 500g rock salt 5g white vinegar powder 225g egg whites 1kg all-purpose flour 1 honey pineapple, head removed 25g dried hibiscus (alternatively, use hibiscus tea leaves) 1 roselle flower (available from Tekka Market) 250ml water 5g salt 15ml rose water 2g xanthan gum 3g Versawhip (available from Modernist Pantry) » Pulse rock salt to get small grains but make sure that the salt is not too fine. » With a kitchen mixer, combine rock salt, vinegar powder, egg whites and flour until a dough…

THE ON OUR BOUNTY DOORSTEP

Brunette Downs Wagyu Beef Salad

Serves 10 Prep time 15 minutes Cook time 3 minutes Craving for more beef? We got chef-partner of Gattopardo Ristorante di Mare, Lino Sauro, to share his Wagyu beef salad recipe, a tribute to his cookout at Brunettes Down Station. 400g purple onions, diced 400g red peppers, diced 20g garlic 300g crunchy romaine lettuce 200g raw fresh spinach 1kg Westholme or Wylarah Wagyu ribeye cap, trimmed (available from Culina) dash of Cognac vinaigrette 60ml extra virgin olive oil 20ml balsamic vinegar 20g mustard • Stir-fry onions with red peppers and garlic until soft. • In a shallow pan, add Wagyu, sauté and flambé with Cognac for about 2 minutes. • Mix ingredients for the vinaigrette. Toss romaine lettuce, spinach leaves and vinaigrette together. On a plate, add the greens. Top…

Brunette Downs Wagyu Beef Salad

FOOD OF OUR FUTURE

Imagine a world where we could soon be harvesting our own vegetables from mini cold-room containers in our houses, eating with edible utensils created from grains, and baking cookies and cakes using high-protein flour made from crickets. Safetyconscious consumers will also have a way to test the toxicity levels of supermarket products. Modern agri-tech solutions like these are fast becoming reality, especially when such innovations are funded by banks and venture capitalists. Unreasonable Impact — a partnership between Barclays and Unreasonable Group — is helping to scale up entrepreneurial solutions for some of society’s most pressing challenges, one of which is food production. Several of the entrepreneurs are based in Asia Pacific and many of the concepts are slated to be ready by the end of the year. Scaling up…

FOOD OF OUR FUTURE

Keeping the kampung spirit

Executive chef Nixon Low of Jiakpalang Eating House, 31, is one of the rare millennials in Singapore who can call himself a kampung boy. “I spent most of my early childhood, till I was about nine years old, with my grandparents in an old, rented Joo Chiat shophouse,” Low says. “They sold charcoal for a living at the front of the house – the smoky odour of burning charcoal is forever etched in my memory. Naturally, my grandmother regularly cooked with charcoal.” Another distinct smell from his childhood is of coffee. Every morning, Low’s grandmother would brew kopi for the whole family with a coffee ‘sock’, filling the house with an aromatic and slightly acidic smell that lingered for hours after. These two scents culminated in a unique dish for Low’s…

Keeping the kampung spirit

It’s oft been said that Nic Peterkin was born into West Australian wine-making ‘royalty’. The glib 31-year-old is the son of Dr. Michael Peterkin, who established Pierro in 1979, and Shelley Cullen, the daughter of Diana and Kevin Cullen of Cullen Wines. But Peterkin got serious about wine for a different reason: “Wine-making gave me the avenue to travel, and I love travelling, which (then) got me more into wine,” he laughs. “L.A.S. Vino was created from ideas coming from travelling and seeing things.” Case in point: a red blend comprising Portuguese grape varieties, as Margaret River’s terroir is similar to the Duoro, he points out. Peterkin has taken part in 14 vintages, including some in Napa, Mexico, Portugal and Mendoza. Officially, he counts six as the vintage winemaker at…

Mastering… grilled steak ‘rendang’ and crispy ‘mee siam’

Think mod-Sin cuisine and dishes comprising offbeat – and sometimes bizarre – flavour and texture combinations come to mind, but don’t let that notion deter you from trying to whip up your own lipsmackingly delicious renditions of contemporary Singaporean fare, says Jeremy Nguee. The charismatic and humorous chef of gourmet caterer Preparazzi, who also founded artisanal spice pastes purveyor Batu Lesung Spice Company, took the stage at ToTT @ Dunearn’s well-equipped cooking studio to prove to epicure’s masterclass guests that shaking up our staple dishes and flavours can be a cinch. epicure’s intimate session hosted homemakers and sisters Julia and Jessie Chua; Ernest Wong and Chew Zhi Wen, who both work in law; artisanal jewellery entrepreneur Mindy Chow; headhunter Sean Lee; HR consultant Lynette Yong; and financial consultant Yeo En Hwee.…

Mastering… grilled steak ‘rendang’ and crispy ‘mee siam’

MEET JOY To celebrate Joy Spence’s 20th year as the world’s first female master rum blender, Appleton Estate has released the Joy Anniversary Blend ($380), which marries rums aged between 25 and 35 years. The robust concoction bears notes of orange peel (an Appleton hallmark), toasted oak, ginger, butterscotch and coffee. Fewer than 1,000 cases are available worldwide, with only two dozen released in Singapore. Email: aliciac@metadesign-group.com…

The healthy foodie

Writing for a food magazine, we are frequently exposed to a plethora of cooking techniques. Hence, we aren’t quite sure what to expect from Casslynn Ong, a freelance human resources consultant in her 50s, who proudly proclaims as we step into her 4,000 sq ft, three-storey semi-detached home in Serangoon Gardens, that none of the dishes on the lunch menu this afternoon involve heavy stirfrying. “I am inspired by healthy living. Whenever I dine out, I take note of the wonderful dishes I’ve enjoyed. I will challenge myself to see if I can recreate that dish with more wholesome ingredients and a less messy preparation method,” shares Ong. True enough, as we venture into her dry kitchen, neat mounds of nasi ulam (mixed herb rice) and pomelo shrimp salad have already been…

The healthy foodie

JAKARTA – SOUTHEAST ASIA’S BUSINESS HUB

A melting pot of cultures and influences; a hedonist’s haven, with its staggering number of shopping malls; home to some of Asia’s most luxurious hotels; and endless culinary options, from street food to world-class fine dining. These are just some characteristics that Jakarta, one of the world’s fastest-growing economies, is known for. By day, it’s a working city that promises the world to those gritty enough to rise above and seize it, and by night, it’s a blissful hub that offers multiple ways to indulge all the senses. From a business standpoint, the above translates into one thing – profit. Millions flock to Jakarta annually to conduct business, and the city embraces them. Whether you’re prospecting a business opportunity or meeting up with potential investors, you’ll never run out of restaurants,…

JAKARTA – SOUTHEAST ASIA’S BUSINESS HUB

Trio from Nippon

Chikin is a Pop Art yakitori bar by the concept-savvy folks behind Sum Yi Tai. The menu features plentiful fowl such as in juicy tail and bouncy tsukune skewers (from $3, original or Sichuan flavours) alongside Asahi clams in garlic butter dashi ($14). Cocktails (all $19), by consultant Sam Wong, are of the infused variety. We love Sumoki Raisin, a raisin-infused whisky and sherry with apple wood chip smoke. Lychee Sake-Tini is balanced between fruit and sophistication. 6 Bukit Pasoh Road. Tel: 6221 3670 On Mondays only, from 6 to 8pm, BAM! offers a five-course tasting menu ($48) that pairs Japanese-inspired tapas by chef Pepe Moncayo with fine sakes from Orihara Shoten. The Tedorigawa Shukon Junmai Ginjo is especially pleasant – medium alcohol, balanced sweetness and acidity with a clean…

Trio from Nippon

The best... place for breakfast I like noodles for breakfast, and my favourite is Pinangsari or Lho Mie Pinangsia, both located in Jalan Pinangsia, Kota. When it comes to breakfast meetings, The Majapahit Lounge at the Dharmawangsa Hotel is one you cannot say no to. With its opulent interiors, it’s a conducive atmosphere for creative ideas to flow. Cosmas Gozali, architect golf course Pondok Indah Golf Course is one of the most beautiful and well-kept golf courses in town. The location is great, the food at The Club House Restaurant is awesome, and the pro coaches are terrific. Jamie Whenman from Leadbetter Academy is my favourite. Olivia Marzuki, TV personality My kind of breakfast is a light and healthy one. I love smoothies with fruit or acai to jumpstart my day with a punch. Currently, Berrywell or…

Delve into these iconic wines.

Trimbach Clos Sainte Hune Riesling 2009 The exceptional Rosacker vineyard, belonging to the Trimbach family for over 200 years, produces the grapes for this sought-after bottling. The southeast facing vines on limestone subsoil exhibits precise, racy minerality together with rich creamy layers of lemon, dried fruit, and pine, but with just 8,000 bottles a year on average, Riesling lovers need to act fast. Enjoy in 10 years or more. $210 from 1855 The Bottle Shop Alsace 2009 vintage 1 The exceptional 2009 vintage with healthy, fully ripe grapes and ideal fruit character followed two consecutive great vintages of 2007 and 2008. 2 Notes the Conseil Interprofessionnel des Vins d’Alsace: “Rieslings are very fruit-driven, with citrus and floral aromas, while those from hillside vineyards with deep soil have a particularly interesting…

Delve into these iconic wines.

homemade pineapple lavender shrub 300g pineapple, skinned and cut into chunks 50g food-grade lavender buds 500ml apple cider vinegar • Combine all ingredients in a jar and let it infuse in the chiller for 24 hours or until your desired flavour is achieved. • Strain out liquid. Keep up to 1 month in the chiller. Joaquim Sling egg white 40ml G’Vine Floraison 15ml pineapple lavender shrub 10ml rose syrup 5ml Peter Heering Cherry Liqueur 5ml Cointreau 5ml unsweetened yuzu juice powdered roselle, for garnish • Drop egg white into a cocktail shaker, followed by the rest of the liquids. • Dry shake to emulsify the ingredients. All cocktails that incorporate egg white are first shaken without ice to obtain a frothy texture. • Add ice to the shaker and do…

AT YOUR SERVICE

Situated on Thamrin main road, Sari Pan Pacific Jakarta is just 35 minutes away from Soekarno-Hatta International Airport and allows easy access to embassies, major commercial offices as well as a host of leisurely pursuits, making it the perfect base for business travellers. Sari Pan Pacific hotel’s comprehensive business facilities is another plus. By dealing with a single conference service manager, you can plan just about anything, from an intimate meeting to full-scale conference with cutting-edge IT and audio/video service. A dedicated technician is provided for your convenience. You can also choose to enhance your meeting with Sari Pan Pacific Jakarta’s updated F&B offerings, such as this August’s Indonesia-inspired culinary selections in conjunction with the country’s Independence Day. Sample executive sous chef Eno Dadang’s latest creations as well as authentic treats, such…

AT YOUR SERVICE

BUSINESS IN STYLE

Located at the heart of the prestigious Sudirman Central Business District, adjacent to Pacific Place mall and within close proximity of many upscale eateries and lifestyle centres, The Ritz-Carlton Jakarta, Pacific Place is the perfect home base for business travellers. Aside from ultra-luxurious accommodations, such as the 1,830 sq m Ritz-Carlton Suite or sumptuous residential quarters for long-term stays, The Ritz-Carlton Jakarta, Pacific Place offers an array of event venues and modern meeting spaces that comes with impeccable service and specialist catering. At 3,600 sq m, the main ballroom – the largest hotel ballroom in Indonesia – can accommodate up to 7,000 guests in a reception-style setting, perfect for industry-wide conferences or corporate gatherings. For smaller business events, such as investor meetings or business presentations, the hotel’s elegant meeting spaces, such as…

BUSINESS IN STYLE

FOR ALL YOUR BUSINESS NEEDS

Pullman Jakarta Central Park bills itself as the best business hotel in town and a look at the luxury property’s services and facilities paints an impressive picture. It boasts 317 guestrooms designed with the modern traveller in mind, including the Central Park Suite room, a lavishly spacious 135 sq m accommodation with a clear view of Jakarta’s glittering skyline, access to additional amenities such as private in-room bars, 24-hour high-speed wireless Internet access, and exclusive access to the Executive Lounge. Much to the convenience of business travellers, Pullman Jakarta Central Park’s COMEETING is an entire concept built around ensuring quality seminars, meetings, celebrations, and other private events. Work with COMEETING’s experienced event specialist to conceptualise your event according to your vision, then with the support of an IT solutions specialist, fit…

FOR ALL YOUR BUSINESS NEEDS

THE ON OUR BOUNTY DOORSTEP

Recipes by Russell Misso Shot at open Farm Community THE MAJORITY OF THE INGREDIENTS IN THIS FEATURE WERE SOURCED LOCALLY OFC GARDEN SALAD LET YOUR IMAGINATION RUN WILD WHEN RUSTLING UP A SALAD OF LOCALLY SOURCED GREENS, FRUITS AND HERBS. THINK CHEESE-STUFFED ‘TOMATOES’ HANGING FROM A BASIL SPAGHETTI ‘VINE’. Serves 5 Prep time 40 minutes Cook time 1 hour 15 minutes salt-baked pineapple with hibiscus bubbles 500g rock salt 5g white vinegar powder 225g egg whites 1kg all-purpose flour 1 honey pineapple, head removed 25g dried hibiscus (alternatively, use hibiscus tea leaves) 1 roselle flower (available from Tekka Market) 250ml water 5g salt 15ml rose water 2g xanthan gum 3g Versawhip (available from Modernist Pantry) » Pulse rock salt to get small grains but make sure that the salt is…

THE ON OUR BOUNTY DOORSTEP

You had a long day in Jakarta meeting up with a succession of clients. For a much-needed break before the next few days of many more meetings, a sky-high dining experience is a great respite. Henshin, the latest addition to The Westin Jakarta’s diverse F&B offerings, is located on the three uppermost floors of the five-star hotel. Housed in Gama Tower, The Westin Jakarta is the highest hotel in Indonesia, effectively making Henshin the highest restaurant in Indonesia. Access the hotel lobby and make your way up to the 67th floor where the bar and lounge is located. A welcoming venue decorated with colourful tiles and natural marble, guests can relax at the indoor lounge or chill in the open air area, which overlooks Jakarta’s skyline. An in-house DJ plays riveting…

DOWN WILSHIRE BOULEVARD

Named after a popular neighbourhood in Los Angeles, Wilshire brings a sense of Californian cool to Jakarta. The restaurant interior speaks of laidback elegance with a classic black-and-white floor and mahogany furniture topped with plush red cushions. An intricate wood-and-steel fixture hangs from the ceiling to inject a vibrant and modern ambience. The inviting venue has become popular among the city’s food and lifestyle enthusiasts. Having polished her culinary skills in Los Angeles, executive chef Dolly Chia crafts progressive fusion dishes at Wilshire. Her stints in multiple Michelin-starred restaurants have given her ample experience in elevating premium ingredients with fine cooking techniques. Pan-seared Dory is slathered with a fresh passion fruit sauce that complements the tender fish. Thai Coconut Pork Ribs features succulent ribs with prik nam pla. If you prefer…

DOWN WILSHIRE BOULEVARD

Keeping the kampung spirit

Executive chef Nixon Low of Jiakpalang Eating House, 31, is one of the rare millennials in Singapore who can call himself a kampung boy. “I spent most of my early childhood, till I was about nine years old, with my grandparents in an old, rented Joo Chiat shophouse,” Low says. “They sold charcoal for a living at the front of the house – the smoky odour of burning charcoal is forever etched in my memory. Naturally, my grandmother regularly cooked with charcoal.” Another distinct smell from his childhood is of coffee. Every morning, Low’s grandmother would brew kopi for the whole family with a coffee ‘sock’, filling the house with an aromatic and slightly acidic smell that lingered for hours after. These two scents culminated in a unique dish for…

Keeping the kampung spirit

Reaching for the stars

By all accounts, the MICHELIN Guide Singapore awards ceremony this year was a humdrum affair compared to last year’s dramatic debut, save for the (expected) addition of several new one Michelin-starred restaurants, Waku Ghin’s upgrade from one to two stars, and snubs of Terra and Forest. The 11 new entrants included outfits such as Iggy’s, Cheek by Jowl, Chef Kang’s and Summer Palace. Joël Robuchon, the world’s most star-studded toque, was notably absent from his restaurant’s second consecutive win of three stars, allowing his executive chef Michael Michaelidis to receive the honour – Robuchon is no doubt busy grooming yet another restaurant for three-starred status. Was the lack of new two- and three-starred restaurants really so surprising? After all, snagging the accolade is no mean feat, and losing interest in the…

Reaching for the stars

1855 The Bottle Shop #01-643 Suntec City Mall Tel: 6735 1855 ACTUS häuse #04-28 Mandarin Gallery Tel: 6887 4138 atomi #04-26/27 Mandarin Gallery Tel: 6887 4138 BoConcept #04-01/02/03 Paragon Tel: 6736 0777 Bottles & Bottles #01-13 One Raffles Place 1 Raffles Place Tel: 6532 3313 Crate & Barrel #04-21/22 ION Orchard Tel: 6634 4222 Culina #01-13 8 Dempsey Road Tel: 6474 7338 CuriO Home Block 14-C Dempsey Road Tel: 6479 7619 DREAM 456 River Valley Road Tel: 6235 0220 edit lifestyle Tudor Court 137-139 Tanglin Road Tel: 6836 5686 Egg3 164 East Coast Road Tel: 6348 6564 Kühlbarra kuhlbarra.com La Terre 11 Upper Circular Road Tel: 6532 1031 Lian Wah Hang Farm 5 Lim Chu Kang Lane 6F Tel: 6792 1366 Mmmm! #B1-58 Anchorpoint Tel: 6473 8292 Modernist Pantry modernistpantry.com Phoon Huat #01-10 1 Sims Lane Tel: 6654 4333 Proof Living #04-16 ION Orchard Tel: 6509 0555 Space Furniture 77 Bencoolen Street Tel: 6415 0058 Super Farmers 1 Seletar Aerospace Heights super-farmers.com Vintage Fine Wines #01-15 23 Tagore Lane Tel: 6801 4012 vfwasia.com W. Atelier #01-01 and #03-01 201 Henderson Road Tel: 6270 8828 XTRA #02-48 Marina Square Tel: 6336 0688…

Mastering… grilled steak ‘rendang’ and crispy ‘mee siam’

Think mod-Sin cuisine and dishes comprising offbeat – and sometimes bizarre – flavour and texture combinations come to mind, but don’t let that notion deter you from trying to whip up your own lipsmackingly delicious renditions of contemporary Singaporean fare, says Jeremy Nguee. The charismatic and humorous chef of gourmet caterer Preparazzi, who also founded artisanal spice pastes purveyor Batu Lesung Spice Company, took the stage at ToTT @ Dunearn’s well-equipped cooking studio to prove to epicure’s masterclass guests that shaking up our staple dishes and flavours can be a cinch. epicure’s intimate session hosted homemakers and sisters Julia and Jessie Chua; Ernest Wong and Chew Zhi Wen, who both work in law; artisanal jewellery entrepreneur Mindy Chow; headhunter Sean Lee; HR consultant Lynette Yong; and financial consultant Yeo En…

Mastering… grilled steak ‘rendang’ and crispy ‘mee siam’

EPICURE'S CHOICE

Melbourne outfits Cut Throat Knives and Rooftop Honey have joined hands to produce an ultra-limited edition chef’s knife. The highperformance steel blade is partially sandblasted with a honeycomb pattern, while the handle features honey drip, black honeycomb, and two honeybees suspended in resin. All 10 pieces are sure to be snapped up instantly. A$800/S$866. Available for purchase from 9 August at cutthroatknives. com.au/le The Sky Collection by Circu promises to take your child on flights of fancy with its aviation-themed bedroom furniture. For instance, the Sky One Plane bed (US$23,172/S$31,520) comes with hidden storage space in the wings and vintage suitcases that serve as boarding steps. Each bed is handcrafted in Portugal and finished in fibreglass. Tel: +351 914 929 073. circu.net Along the Siem Reap River and minutes away from the…

EPICURE'S CHOICE

The healthy foodie

Writing for a food magazine, we are frequently exposed to a plethora of cooking techniques. Hence, we aren’t quite sure what to expect from Casslynn Ong, a freelance human resources consultant in her 50s, who proudly proclaims as we step into her 4,000 sq ft, three-storey semi-detached home in Serangoon Gardens, that none of the dishes on the lunch menu this afternoon involve heavy stirfrying. “I am inspired by healthy living. Whenever I dine out, I take note of the wonderful dishes I’ve enjoyed. I will challenge myself to see if I can recreate that dish with more wholesome ingredients and a less messy preparation method,” shares Ong. True enough, as we venture into her dry kitchen, neat mounds of nasi ulam (mixed herb rice) and pomelo shrimp salad have…

The healthy foodie

JAKARTA – SOUTHEAST ASIA’S BUSINESS HUB

A melting pot of cultures and influences; a hedonist’s haven, with its staggering number of shopping malls; home to some of Asia’s most luxurious hotels; and endless culinary options, from street food to world-class fine dining. These are just some characteristics that Jakarta, one of the world’s fastest-growing economies, is known for. By day, it’s a working city that promises the world to those gritty enough to rise above and seize it, and by night, it’s a blissful hub that offers multiple ways to indulge all the senses. From a business standpoint, the above translates into one thing – profit. Millions flock to Jakarta annually to conduct business, and the city embraces them. Whether you’re prospecting a business opportunity or meeting up with potential investors, you’ll never run out of…

JAKARTA – SOUTHEAST ASIA’S BUSINESS HUB

The best... place for breakfast I like noodles for breakfast, and my favourite is Pinangsari or Lho Mie Pinangsia, both located in Jalan Pinangsia, Kota. When it comes to breakfast meetings, The Majapahit Lounge at the Dharmawangsa Hotel is one you cannot say no to. With its opulent interiors, it’s a conducive atmosphere for creative ideas to flow. Cosmas Gozali, architect golf course Pondok Indah Golf Course is one of the most beautiful and well-kept golf courses in town. The location is great, the food at The Club House Restaurant is awesome, and the pro coaches are terrific. Jamie Whenman from Leadbetter Academy is my favourite. Olivia Marzuki, TV personality My kind of breakfast is a light and healthy one. I love smoothies with fruit or acai to jumpstart my…

AT YOUR SERVICE

Situated on Thamrin main road, Sari Pan Pacific Jakarta is just 35 minutes away from Soekarno-Hatta International Airport and allows easy access to embassies, major commercial offices as well as a host of leisurely pursuits, making it the perfect base for business travellers. Sari Pan Pacific hotel’s comprehensive business facilities is another plus. By dealing with a single conference service manager, you can plan just about anything, from an intimate meeting to full-scale conference with cutting-edge IT and audio/video service. A dedicated technician is provided for your convenience. You can also choose to enhance your meeting with Sari Pan Pacific Jakarta’s updated F&B offerings, such as this August’s Indonesia-inspired culinary selections in conjunction with the country’s Independence Day. Sample executive sous chef Eno Dadang’s latest creations as well as authentic…

AT YOUR SERVICE

BUSINESS IN STYLE

Located at the heart of the prestigious Sudirman Central Business District, adjacent to Pacific Place mall and within close proximity of many upscale eateries and lifestyle centres, The Ritz-Carlton Jakarta, Pacific Place is the perfect home base for business travellers. Aside from ultra-luxurious accommodations, such as the 1,830 sq m Ritz-Carlton Suite or sumptuous residential quarters for long-term stays, The Ritz-Carlton Jakarta, Pacific Place offers an array of event venues and modern meeting spaces that comes with impeccable service and specialist catering. At 3,600 sq m, the main ballroom – the largest hotel ballroom in Indonesia – can accommodate up to 7,000 guests in a reception-style setting, perfect for industry-wide conferences or corporate gatherings. For smaller business events, such as investor meetings or business presentations, the hotel’s elegant meeting spaces,…

BUSINESS IN STYLE

FOR ALL YOUR BUSINESS NEEDS

Pullman Jakarta Central Park bills itself as the best business hotel in town and a look at the luxury property’s services and facilities paints an impressive picture. It boasts 317 guestrooms designed with the modern traveller in mind, including the Central Park Suite room, a lavishly spacious 135 sq m accommodation with a clear view of Jakarta’s glittering skyline, access to additional amenities such as private in-room bars, 24-hour high-speed wireless Internet access, and exclusive access to the Executive Lounge. Much to the convenience of business travellers, Pullman Jakarta Central Park’s COMEETING is an entire concept built around ensuring quality seminars, meetings, celebrations, and other private events. Work with COMEETING’s experienced event specialist to conceptualise your event according to your vision, then with the support of an IT solutions specialist,…

FOR ALL YOUR BUSINESS NEEDS

You had a long day in Jakarta meeting up with a succession of clients. For a much-needed break before the next few days of many more meetings, a sky-high dining experience is a great respite. Henshin, the latest addition to The Westin Jakarta’s diverse F&B offerings, is located on the three uppermost floors of the five-star hotel. Housed in Gama Tower, The Westin Jakarta is the highest hotel in Indonesia, effectively making Henshin the highest restaurant in Indonesia. Access the hotel lobby and make your way up to the 67th floor where the bar and lounge is located. A welcoming venue decorated with colourful tiles and natural marble, guests can relax at the indoor lounge or chill in the open air area, which overlooks Jakarta’s skyline. An in-house DJ plays…

DOWN WILSHIRE BOULEVARD

Named after a popular neighbourhood in Los Angeles, Wilshire brings a sense of Californian cool to Jakarta. The restaurant interior speaks of laidback elegance with a classic black-and-white floor and mahogany furniture topped with plush red cushions. An intricate wood-and-steel fixture hangs from the ceiling to inject a vibrant and modern ambience. The inviting venue has become popular among the city’s food and lifestyle enthusiasts. Having polished her culinary skills in Los Angeles, executive chef Dolly Chia crafts progressive fusion dishes at Wilshire. Her stints in multiple Michelin-starred restaurants have given her ample experience in elevating premium ingredients with fine cooking techniques. Pan-seared Dory is slathered with a fresh passion fruit sauce that complements the tender fish. Thai Coconut Pork Ribs features succulent ribs with prik nam pla. If you…

DOWN WILSHIRE BOULEVARD

Reaching for the stars

By all accounts, the MICHELIN Guide Singapore awards ceremony this year was a humdrum affair compared to last year’s dramatic debut, save for the (expected) addition of several new one Michelin-starred restaurants, Waku Ghin’s upgrade from one to two stars, and snubs of Terra and Forest. The 11 new entrants included outfits such as Iggy’s, Cheek by Jowl, Chef Kang’s and Summer Palace. Joël Robuchon, the world’s most star-studded toque, was notably absent from his restaurant’s second consecutive win of three stars, allowing his executive chef Michael Michaelidis to receive the honour – Robuchon is no doubt busy grooming yet another restaurant for three-starred status. Was the lack of new two- and three-starred restaurants really so surprising? After all, snagging the accolade is no mean feat, and losing interest in…

Reaching for the stars

1855 The Bottle Shop #01-643 Suntec City Mall Tel: 6735 1855 ACTUS häuse #04-28 Mandarin Gallery Tel: 6887 4138 atomi #04-26/27 Mandarin Gallery Tel: 6887 4138 BoConcept #04-01/02/03 Paragon Tel: 6736 0777 Bottles & Bottles #01-13 One Raffles Place 1 Raffles Place Tel: 6532 3313 Crate & Barrel #04-21/22 ION Orchard Tel: 6634 4222 Culina #01-13 8 Dempsey Road Tel: 6474 7338 CuriO Home Block 14-C Dempsey Road Tel: 6479 7619 DREAM 456 River Valley Road Tel: 6235 0220 edit lifestyle Tudor Court 137-139 Tanglin Road Tel: 6836 5686 Egg3 164 East Coast Road Tel: 6348 6564 Kühlbarra kuhlbarra.com La Terre 11 Upper Circular Road Tel: 6532 1031 Lian Wah Hang Farm 5 Lim Chu Kang Lane 6F Tel: 6792 1366 Mmmm! #B1-58 Anchorpoint Tel: 6473 8292 Modernist Pantry modernistpantry.com…

EPICURE'S CHOICE

Melbourne outfits Cut Throat Knives and Rooftop Honey have joined hands to produce an ultra-limited edition chef’s knife. The highperformance steel blade is partially sandblasted with a honeycomb pattern, while the handle features honey drip, black honeycomb, and two honeybees suspended in resin. All 10 pieces are sure to be snapped up instantly. A$800/S$866. Available for purchase from 9 August at cutthroatknives. com.au/le The Sky Collection by Circu promises to take your child on flights of fancy with its aviation-themed bedroom furniture. For instance, the Sky One Plane bed (US$23,172/S$31,520) comes with hidden storage space in the wings and vintage suitcases that serve as boarding steps. Each bed is handcrafted in Portugal and finished in fibreglass. Tel: +351 914 929 073. circu.net Along the Siem Reap River and minutes away…

EPICURE'S CHOICE

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