epicure

DECEMBER 2015
$8.50
www.epicureasia.com

BEST COVER DESIGN

GOLD AWARD
—ASIAN PUBLISHING
AWARDS 2014
life’s refinements
Inside this issue:
PARKROYAL ON PICKERING STAYS & COLONY DINING VOUCHERS

)
Champagne, Cava,
Prosecco and all
that sparkles

)
Massimo Bottura
talks art and
) perfection
Decadent )
desserts to Stunning f lower
impress centrepieces,
elegant canapés
and showstopping
The royal F a b e rgé
roasts for the
Christmas table

&
)
Fall in love

All that with Capri

glitters glows
Rockpool Bar & Grill, Sydney
 WINE PRESERVATION TECHNOLOGY

www.vintec-cellar.com

Available at all leading wine shops and appliance stores

 IN THIS ISSUE

FOOD 94 RAISING THE BAR

New tipples at Catalunya and Nutmeg &
88 TOP TOQUE Clove, plus Baptiste Loiseau talks his love
Massimo Bottura of Cognac
PHOTO CLOUDY BAY VINEYARD

WINE & DRINKS 98 CELLAR CHOICE

Reach for sherry this Christmas.
92 VINE EXPECTATIONS
What’s to come from the next generation 100 TIPPLE TIPS
of Elvio Cogno’s Barolo winery A warm twist on the classic whisky sour

4 epicureasia.com
 CHRISTOFLE HILTON BOUTIQUE CHRISTOFLE TAKASHIMAYA DEPARTMENT STORE
581 Orchard Road #02-11/12 Hilton Shopping Gallery B1- Branded Tableware Zone - 391 Orchard Road
Singapore 238883 Singapore 238872
Tel: +65 6733 7257 Tel: +65 6737 8710

E N T E R TA I N I N G
160 HOMETOWN HEIRLOOMS
Traditional Swiss dishes
from Yves Schmid’s childhood
in Meyrin
164 MASTERCLASS
Potatoes
6 epicureasia.com
IN THIS ISSUE
168 COOKBOOK CRITIC
Pasta By Hand by Jenn Louis
171 RECIPE REVEAL
Prego’s chocolate panettone
TR AV E L
174 TRAVEL NEWS
PHOTO THE GRAND MANSION, A LUXURY COLLECTION HOTEL, NANJING
178 CHEF’S TRAVELOGUE
Rick Stephen’s eye-opening trip to
Yangzhou
182 SHE’S A BEAUTY
An island escape to Capri
190 FREQUENT FLYER
Nina Beale, owner of Bungalow 55
 IN THIS ISSUE

CHRISTMAS SPECIAL 23 EPICURE LOVES 66 EPICURE LOOKBOOK

Ultimo – A Weekend of Excellence The South Beach
108 FAWN OVER FLORALS
Stunning bouquets by three luxe florists 24 EPICURE’S TOP TEN 72 STYLE BUZZ
Strawberry shortcake Add bling to your outfit with jewelled
114 FUSS-FREE FEASTING accessories and timepieces.
Preparing the Christmas spread is a cinch with 28 EPICURE NEWS
The St. Regis Singapore and Bar-Roque Grill. Our round-up of Christmas treats, plus where 78 EPICURE REVIEWS
to count down to 2016 Spruce and Aura
118 GEMS FOR DESSERT
Dress up your sweet treats for a lustrous 52 GLOBETROTTING EPICURE 102 FOOD HUNTING
festive spread. Cinco Jotas jamón, Grant Achatz’s new Win Colony dining vouchers worth $200.
restaurant, and a foodie destination in Batam
128 SPARKLE AROUND THE WORLD 194 FOOD TALK
The best bubbly from every corner of Why an invitation to dinner is a compliment to
the globe the guest

140 HOSTS WITH THE MOST 196 STOCKISTS

Seasoned party planners share their tips for
an unforgettable festive celebration. 198 SUBSCRIPTION
Win 2D1N stays at PARKROYAL on Pickering.
144 GIFT GUIDE
Lust-worthy presents for your loved ones, 200 EPICURE’S CHOICE
pets, and even bosses The things we crave this month

REGULARS

10 EDITOR’S NOTE

8 epicureasia.com
 EDITOR’S NOTE

Cooking is an
act of love
T
hree Michelin-starred chef Massimo
Bottura was recently in town to
cook a week of dinners at Shangri-
La Hotel, Singapore as part of the inaugural
Shangri-La International Festival of
Gastronomy 2015. We were lucky enough to
snag a table for the sold-out dinner — and
even got the chance to speak to the visionary
chef one afternoon (page 88)— where many
of his signature dishes were on showcase.
After our meal the affable Italian sat
down with us and explained with much
passion and at length of his dishes and
inspirations. The meal was brilliant; the
tête-à-tête was revelatory. And when we got
Bottura to sign our menu cards for keepsake,
he scribbled “Cooking is an act of love”.
Indeed it is. Ask any chef or home cook
and they’ll say the same: the hours and
energy spent preparing a meal is all worth
it for a loved one and those who appreciate
the thought and effort behind it. Be it
handmaking fresh pasta (page 168) for a
simple weekend dinner, or throwing a lavish feast for an
important celebration (page 140), churning out a meal is
the single most tangible demonstration of our love for our
families and friends. Dinner invitations should thus not be
taken lightly – there must be good deal of affection for
you should someone ever invite you to their home for a
meal (page 194).
No time does the adage ring truer than during
Christmas. As you plan your meals and organise festivities,
take inspiration from our bumper issue. Whether it’s
JHWWLQJDJRUJHRXVàRUDOFHQWUHSLHFHSDJHWUDGLWLRQDO
roasts (page 116), and bottles of bubbly (page 128) for
your festive table; or getting gifts for your partner, parents
or even paw friends (page 144), we’ve rounded up tips and
ideas to make your Christmas shine that much brighter.
Happy holidays!

THE EPICURE TEAM

10 epicureasia.com
E
What
brightens up
my Christmas...

SHARON LEE
senior designer
“Being able to spend precious
  time with my family.”

CECILIA GOH JUSTINA TAN 

publisher & executive director lifestyle editor YONG CHENG WEI
“Being able to share my joy with “Attending Christmas shindigs design intern
friends and family members.” with my furkids and sharing turkey “Food, friends and celebration.”
with them!”
 
HO SUM KWONG  CARLOS LOH
group publisher DEBBIE YONG regional business director
“Carols, Holly, Reindeer, Intercession, contributing features editor “Peg Bracken once said, ‘Gifts
Santa, Turkey, Manger And “Homecooked food and all my of time and love are surely
Salvation.” favourite people gathered around me.” the basic ingredients of a truly
 
merry Christmas’. I share the
same sentiment.”
ADELINE WONG EUNICE LEW
group managing editor features writer 
“Hugging my two bundles of joy.” “That sense of triumph ASHAD SHAH
ZKHQ\RXßQGWKHSHUIHFWJLIW business director
 for someone.” “The thought of a reunion
THNG WEE NEE with family members
group creative director  spread across the globe.”
“When the turkey comes out good!” MEREDITH WOO
staff writer 
 “The popping of Champagne CHERIN ONG
JOYCE HUANG and ebullient clinking business manager
contributing editor of glasses at midnight.” “When all my family members
“Knowing the new year is near!” gather together.”

 LYNNE WONG 
MARIA SINGH senior designer LINDA TAN
food editor “Seeing my cat dressed in her accounts manager
“A new addition to the family.” Christmas costume!” “Gazing at a well-assembled
Christmas tree!”
 
JUNE LEE BENJAMIN SOH 
wine editor senior designer SITI HANEYMAH
“My new whisky cabinet and a few “Knowing that I will soon be publishing admin manager
special bottles from Scotland.” PDUULHGWRP\ßDQF©HÙ “Going on vacation.”
 life’s refinements

PUBLISHER & EXECUTIVE DIRECTOR Cecilia Goh (cecilia.goh@magsint.com)

GROUP PUBLISHER Ho Sum Kwong (sk.ho@magsint.com)

GROUP MANAGING EDITOR Adeline Wong (adeline.wong@magsint.com)
GROUP CREATIVE DIRECTOR Thng Wee Nee (weenee.thng@magsint.com)

CONTRIBUTING EDITOR Joyce Huang (joyce.huang@magsint.com)

FOOD EDITOR Maria Singh (maria.singh@magsint.com)
WINE EDITOR June Lee (june.lee@magsint.com)
LIFESTYLE EDITOR Justina Tan (justina.tan@magsint.com)
CONTRIBUTING FEATURES EDITOR Debbie Yong (debbie.yong@magsint.com)
FEATURES WRITER Eunice Lew (eunice.lew@magsint.com)
STAFF WRITER Meredith Woo (meredith.woo@magsint.com)

SENIOR DESIGNERS Lynne Wong (lynne.wong@magsint.com)

Benjamin Soh (benjamin.soh@magsint.com)
Sharon Lee (sharon.lee@magsint.com)
DESIGN INTERN Yong Cheng Wei (chengwei.yong@magsint.com)

CONTRIBUTORS Ching, Desmond Lim, Lim An-Ling, Low Shi Ping, Raymond Tan, Rick Stephen,
Sebastien Cocquery-Beraud, Sim Ee Waun, Tey Yong How, Todd Beltz

REGIONAL BUSINESS DIRECTOR Carlos Loh (carlos.loh@magsint.com)

BUSINESS DIRECTOR Ashad Shah (ashad.shah@magsint.com)
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ACCOUNTS MANAGER Linda Ng (linda.ng@magsint.com)

PUBLISHING ADMIN MANAGER Siti Haneymah (siti.haneymah@magsint.com)
CONSULTING DIGITAL MANAGER Eugene Koh (eugene.koh@magsint.com)
WEB DEVELOPER Jun Evangelista (jun.evangelista@magsint.com)

ASSOCIATE PUBLISHER, INDONESIA Robin Pho (robin.epicure@poncoss.com)

GENERAL MANAGER Daren Ganesh (daren.epicure@poncoss.com)
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epicure magazine is a publication audited by

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Copyright by the Publisher. Reproduction in whole or in part without the written permission of the Publisher
ON THE COVER epicure
is strictly prohibited. Views and opinions expressed in are not neccessarily those of the Publisher
and the Editors. Although every reasonable care has been taken to ensure the accuracy and objectivity of the
Photo Ching information provided in this publication, neither the Publisher, editors and their employees and agents can
Art direction & styling Thng Wee Nee be held liable for any error and omission, nor any action taken based on the views expressed or information
Tableware Octopus butter server, provided within this publication. You should always seek your own professional advice. All prices are in
Strange & Deranged Singapore dollars unless otherwise stated and exclude miscellaneous taxes.

14 epicureasia.com
 31 december
all day hotel dining New Year’s Eve Countdown Party
8pm – 2am
SGD 25++
Inclusive of one drink

31 december
New Year’s Eve Countdown Party
8pm – 1am
SGD 120++
Dessert buffet. Free flow beer, wines, spirits
and non-alcoholic beverages. Party on!
 CONTRIBUTORS

LOW SHI PING believes that everyone has a story to tell. It is what underscores the
freelance writing work she does, whether it is for the media or content development projects. She
realised this while spending the past decade working for different magazines and organisations
including The Peak and Mercurio Design Lab. When not discovering the latest restaurants and
cafés around Singapore, she enjoys
GRLQJYLQ\DVDàRZVDWWKH\RJDVWXGLR
where she practices.
“All I want for this Christmas is to
have dinner at Michelin-starred chef
Massimo Bottura’s restaurant, Osteria
Francescana, in Modena, Italy.”

She’s a beauty, page 182

SIM EE WAUN is one of the most experienced food writers in Singapore, having been on
the beat for almost 20 years, and long before food writing became fashionable. The passionate
journalist also develops recipes for the home cook. She was previously editor of various food
PDJD]LQHVDQGUDQRQHRIWKHßUVWIRRGSURJUDPPHVRQQDWLRQDOUDGLR
“The two things I always have on my
Christmas table are wine and roasted
pumpkin in some form or other,
simply because I love pumpkin.”

Having guests, page 194

SEBASTIEN COCQUERY-BERAUD is the
executive pastry chef of Fairmont Singapore. His pastry
team undertook the challenge to come up with the
decadent desserts in this issue’s Entertaining feature.

Gems for dessert

Rubies, pearls, diamonds and
sapphires – add some sparkle to
your festive celebrations with these
decadent desserts.

Text Joyce Huang

Recipes Sebastien Cocquery Beraud ,
executive pastry chef, Fairmont Singapore
Photography Ching

“Christmas is the perfect time to celebrate with family and Styling and art direction Thng Wee Nee
PEARLESCENCE
Wine bottle coaster by RabLabs,
edit lifestyle; brown antique
granite, Hot Spring Stones

118 epicureasia.com epicureasia.com 119

create memories that will last forever.”

Gems for dessert, page 118

16 epicureasia.com
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epicure
DECEMBER 2015
$8.50
www.epicureasia.com

BEST COVER DESIGN

GOLD AWARD
—ASIAN PUBLISHING
AWARDS 2014
life’s refinements
Inside this issue:
PARKROYAL ON PICKERING STAYS & COLONY DINING VOUCHERS

Air France KLM The St. Regis Singapore

British Airways The Ritz-Carlton, Millenia Singapore )
Champagne, Cava,

Cathay Pacific Airways Traders Hotel Singapore Prosecco and all

that sparkles

DNATA CIP Lounge Villa Samadhi )

Massimo Bottura

Emirates Village Hotel Albert Court )

talks art and
perfection
Decadent
Qantas Village Hotel Bugis desserts to
)
Stunning f lower

SATS Premier Clubs Village Hotel Changi impress centrepieces,

elegant canapés
and showstopping
SIA KrisFlyer Gold Lounges Wangz Hotel Singapore The royal F a b e rgé
roasts for the
Christmas table

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&glows
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Fall in love
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 EPICURE LOVES

ULTIMO – A WEEKEND OF EXCELLENCE

Its name may seem hyperbolic, but Ultimo – A Weekend of Excellence is hardly overpromising. For the third
year running, the culinary event hosted by The Venetian and The Palazzo Las Vegas will take extravagance to
new heights. From 17 to 20 December, Ultimo will celebrate the romance of Italy with lavish feasts prepared by
renowned chefs like Jérôme Bocuse, Daniel Boulud, Josiah Citrin, Shaun Hergatt, Gavin Kaysen and Thomas
Keller. The weekend affair, which encompasses cooking competitions, brunches and dinners, will also herald the
return of The Grand Banquet. The dinner’s elegant and sumptuous setting – guests dine on a spectacular table
that spans the length of The Venetian’s iconic Grand Colonnade – has cemented it as a quintessential Las Vegas
gastronomic experience. Tickets to the various events start from US$25 (S$35). www.thevenetian.com/ultimo

epicureasia.com 23
 EPICURE’S
TOP 10 Strawberry
shortcakes
S
trawberry shortcakes have gone through quite an evolution over the years: ANTOINETTE
once distinctly characterised by its mix of shortbread, cream, and strawberries, Take it from sweet-toothed chef Pang Kok
sponge variations with whipped cream toppings have grown common. Often Keong himself: great strawberry shortcake
lighter and airier than their denser fruit cake cousins, strawberry shortcakes perfectly should comprise well-whipped cream and fresh,
capture the holiday mood with their cheery colours. Here are our top 10 to add some bright red strawberries atop a fluffy sponge
festive joy to your Christmas celebrations. cake. Antoinette’s version is a classic recipe
using French cream, Japanese cake flour, and
no emulsifier. Sandwiching a generous layer
of large dewy berries is buttery sponge, which
is denser than usual but still moist due to the
added splash of kirsh. 30 Penhas Road.
Tel: 6293 3121

CHOCK FULL OF
BEANS
Chock Full of Beans’ strawberry shortcake is
light and fluffy, yet doesn’t crumble upon first
bite. The whimsical presentation – the cake was
served on a plate with an image of a cat drawn
using chocolate sauce – certainly helped pique
our interest. While the cake could do with more
strawberries, its moist-but-not-soggy sponge
packs such good flavours that we’re happy
to do without embellishments. #01-2090, 4
Changi Village Road. Tel: 6214 8839

PÂTISSERIE GLACÉ
You won't go wrong with this Japanese
pâtisserie's sweets. The baker's delicate touch
is evident in the whipped cream and sponge;
the cake itself is dainty, neat and crammed
BOUFÉ BOUTIQUE CAFÉ with strawberries. Unadulterated by glaze
Three ingredients are of importance to Boufé's bakers: fresh eggs for the sponge, fresh and or gelatine, the crimson fruit atop the cake
sizeable strawberries from the States, and cream flavoured with cheese from France. These result is lightly dusted with icing sugar, retaining
in a confection with an airy sponge interspersed with juicy strawberries and layers of cream that its fresh and slightly tart character. Various
are not overly sweet nor oily. The sprinkling of zest contributed a lively hint of citrus to every outlets, including #01-31/32 Icon Village, 12
mouthful. #01-01 Phoenix Park, 308 Tanglin Road. Tel: 6734 7656 Gopeng Street. Tel: 6400 0247

24 epicureasia.com
PANTLER
Comprising two layers of fluffy sponge and
three layers of cream, Pantler’s strawberry
shortcakes boast a terrific structure. Its
sponges are fluffy and brushed with strawberry
syrup for added flavour. A generous layer
of strawberries provided good bite in each
mouthful. Fresh whipping cream by dairy
company Isigny Sainte Mère, which packs a
fuller flavour, helps elevate the cake. 198 Telok
Ayer Street. Tel: 6221 6223

THE QUEEN'S CATS

This new Holland Village café with an emphasis
on British afternoon tea just opened its doors
last month. Strawberry's Summer Memory
is a tasty three-layered creation with ample
sponge, diced seasonal strawberries and a
light, almost mousse-like cream. Top grade
French cream is skilfully incorporated with
"special ingredients" that the pastry chef is
hesistant to divulge. 8 Lorong Mambong.
Tel: 9655 8474
FLOR PATISSERIE
Flor’s strawberry shortcake draws on the best of
both French and Japanese ingredients. Airy yet
moist sponge cake is made with French butter,
and flour and sugar from Japan, then topped
with Chantilly cream and sweet strawberries.
This season, their strawberries are sourced from
the U.S. and New Zealand. A thin layer of crisp
pastry lends the cake a slight crunch, making for a
textural mouthful. #01-01, 2 Duxton Hill.
Tel: 6223 8628

DULCET AND
STUDIO
Less is more with Dulcet and Studio’s
strawberry shortcake, which is easy to stomach
even after a big meal. Made from chiffon rather
than sponge cake, this rendition gets a sparing
hand when it comes to the light cream frosting,
which has only 30 percent butterfat content.
The tartness of seasonal strawberry slivers
tucked within keep things from becoming too
sweet. #01-41/42 Liang Court, 177 River Valley
Road. Tel: 6338 9248
AH TENG’S BAKERY
Their strawberry shortcake brims with fruits – not
just strawberries, but blackberries and blueberries too – that add bursts of sweetness to the cake.
The cake’s not big on sponge, and so it sinks in easily. But what this cake lacks in structure it makes
up for with great flavours: doled out in generous amounts, the cream is light, smooth, and pairs
well with their medley of fruits. A sprinkling of almond flakes add some crunch to the cake. 1 Beach
Road. Tel: 6412 1816
THE PROVIDORE
Simply and unpretentiously presented, the appearance of The Providore's strawberry shortcake
belies its solid construction. While its layer of strawberries is sparse, the berries themselves are
sweet and fresh. We were also won over by the moist, fluffy sponge, and the smooth, milky whipped
cream. #02-05 Mandarin Gallery. Tel: 6732 1565
EPICURE PAID FOR ITS OWN REVIEW. THE ESTABLISHMENTS
CHOSEN ARE NOT IN ORDER OF MERIT.

epicureasia.com 25
TEKA SINGAPORE PTE LTD 83, Clemenceau Avenue, #01-33/34, UE Square, Singapore 239920
Tel: 6734 2415 Fax: 6734 6881 After-Sales Service: 6235 2265 www.teka.com
Weekdays: 9:00am - 7:00pm Saturdays: 10:00am - 7:00pm Closed: Sundays / Public Holidays

Great food
for good tidings
Go on and indulge in the year-end festivities and celebrations!
PARKROYAL on
Pickering
PARKROYAL on Pickering’s Christmas
Eve Buffet lunch ($68) and dinner will
offer delectable signatures like Foie
*UDV7RUFKRQàDPE©HGZLWK&RJQDF
and Wok-Fried Kam Heong Swimmer
Crab. Their New Year’s Eve lunch ($68)
and dinner ($128) buffets at Lime will
be serving up favourites such as Lobster
Bisque, Roasted Atlantic Salmon and
Thyme & Garlic Lamp Chops. The
family-friendly buffets also cater to kids
with pizzas, a sweet crêpes station and
an ice-cream booth. Adjourn to their
Skygarden for the New Year’s Eve
EPICURE NEWS
December. 3 Upper Pickering Street. Colony
Tel: 6809 8899
Dining at Colony is a feast for the eyes
and stomach with eight live stations
serving up a storm. Their Christmas
Day Dinner ($98) will present
Yuletide delights like honey baked
ham with pineapple raisin sauce, while
their New Year’s Eve Dinner ($328)
encompasses unlimited servings of
Singapore’s heritage cuisines, on top of
their signatures like Iberico suckling
pig. Available on 31 December. The
6N\JDUGHQ&RXQWGRZQ6RLU©H Ritz-Carlton, Millenia Singapore, 7 Raffles
of molecular desserts. Available on 31 Avenue. Tel: 6434 5288

28 epicureasia.com
 EPICURE NEWS

Mövenpick Lawry’s The

Heritage Prime Rib
Hotel Sentosa Singapore

The Clifford Pier’s New Year’s Eve

Seafood Buffet Dinner ($248) allows
diners to indulge in a spread of gourmet
offerings including Scallops in Shells,
Snow Crabs, and Slow-cooked Octopus,
as well as roasts such as Herb-marinated
Roasted Prime Rib with Beef Jus and
Porchetta with Smoked Paprika and
Rosemary. Catch the dazzling Marina
Bay nightscape light-up with the
VSHFWDFXODU1HZ<HDUßUHZRUNVGLVSOD\
Available on 31 December. The Fullerton
Flavours at
Bay Hotel, 80 Collyer Quay. Tel: 6597 5292 Zhongshan Park

The Christmas Eve dinner buffet ($90) at
Spices Café comes with a complimentary
serving of 200g cheese lobster and a glass
of sparkling wine, house wine, beer or
juice on top of their festive offerings.
Available on 24 December. Concorde Hotel
Singapore, 100 Orchard Road. Tel: 6739 8370
At Mövenpick Heritage Hotel Sentosa,
pastries take a turn for the whimsical
with quirky creations inspired by Alice
in Wonderland. Available during their
Christmas Eve Dinner Buffet ($98),
the Alice Tea Party Set comprises
delightful desserts such as the towering
Christmas Croquembouche Tree, Peanut
Butter Chocolate Log Cake, and Swiss
Chocolate Fountain complete with
Mövenpick Ice Cream. Available on 24
December. 23 Beach View, Sentosa.
Tel: 6818 3388
An array of all-new pastries and artisanal
breads at Café Noël will sweeten any
celebration. The exquisite Chocolate Egg
Nog Brandy Log Cake ($78 for 1kg)
is a creamy mousse cake that combines
a crunchy, spiced eggnog base with
generous layers of divine chocolate and
6W5©P\ÖV%UDQG\DQGWKH%ULRFKH
with Red Praline is topped with crunchy
almonds and whipping cream ($18).
Available till 25 December. Fairmont
Singapore, 80 Bras Basah Road. Tel: 6338 8785
Lawry’s The Prime Rib Singapore’s
Christmas Eve Candlelight Dinner (from
$138) will conjure a magically romantic
atmosphere for you and your loved one.
The menu includes dishes such as a
classic pumpkin soup, and comes with a
choice of mains that include Signature
Roasted Prime Ribs of Beef, poached
salmon served with breaded cheese
potatoes, and Roasted Honey Pineapple
Turkey. Available on 24 December.
#04-01/31 Mandarin Gallery. Tel: 6836 3333
Christmas gets an Asian touch at
Flavours at Zhongshan Park with
their Festive Weekend High Tea Buffet
($35). Look forward to festive buns
such as Pan Seared Chestnut and
Minced Pork Patties in Spinach Bun,
and Honey Glazed Char Siew Turkey
Ham in Beetroot Bun. Available till 30
December, except 25 December.
16 Ah Hood Road. Tel: 6808 6846
A luxurious spread awaits you at Senso
Ristorante & BarÖVLQGXOJHQWßYHFRXUVH
Christmas Eve Set Dinner ($158). Dine
on seasonal creations such as Terina di
Fois Gras or Veal Tenderloin Medallion

epicureasia.com 29
 Champagne
Afternoon
Tea, Colony

EPICURE NEWS

10 at Claymore Brasserie Les

Saveurs

and Morel Mushrooms, as well as Baked

JHQWO\URDVWHGZLWKZLQWHUEODFNWUXIàH
sauce and brussels sprouts on the side.
Available on 24 December. 21 Club Street.
Tel: 6224 3534
Even Indian fare gets a Yuletide twist at
The Song of India. Their four-course
Christmas Celebration Feast ($59)
LQFOXGHV0DQJDORUH)LVK)U\ßVK
marinated in corgi style masala and fried)
as well as the Signature Turkey Roulade
Stuffed with Baby Spinach, served with
tomato honey kahani sauce. Available
from 20 to 26 December. 33 Scotts Road.
Tel: 6836 0055
Raise a toast to Christmas over classic
dishes such as Oven Roasted Turkey
ZLWKFKHVWQXWVWXIßQJDQG&DUYHG
Roast Wagyu Beef on Wagon at 10
at Claymore’s festive Sunday Brunch
($88). Save some stomach space for the
homemade confections, sweet treats and
chocolate fountain at the dessert table.
Pan Pacific Orchard, Singapore, 10 Claymore
Road. Tel: 6831 6686
The Song of
India
Wagyu Ribeye Miso Coriander and
Ankimo Yaki Sunomono are the order of
the day at Kinki Restaurant + Bar’s six-
course ($188) New Year’s Eve dinner.
Available on 31 December. #02-02, 60
Collyer Quay. Tel: 6533 3471
Cantonese classics get a festive touch
at Li Bai Cantonese Restaurant. Their
two celebratory set menus (Christmas
(YH'D\PHQX1HZ<HDU(YH
Day Menu, $158) feature Double-boiled
Clear Broth of Chicken with Fish Maw
Lobster Noodles with Homemade
Portuguese Sauce. Available on 24 and
25 December, and 31 December and
1 January. Sheraton Towers Singapore, 39
Scotts Road. Tel: 6839 5623
Quench your thirst at Cook & Brew
with either a traditional spiced mulled
wine or a Christmas-inspired cocktail.
Gluehwein (spiced mulled wine, $15)
mixes red wine with cloves, lime juice,
orange and cinnamon sticks, while
Kandy Krusher ($15) is a refreshing
combination of Cointreau, fresh
clementine, vodka and cranberry juice.
Available from 1 to 31 December 2015.
Level 33, The Westin Singapore, Asia Square
Tower 2. Tel: 6922 6948
Special occasions call for bubbly, so
head to Brasserie Les Saveurs for their
Christmas Champagne Brunch ($178,
$198 or $218 depending on choice of
drinks). The delectable spread includes
Freshly Shucked Oysters, Alaskan King
&UDEDQGH[TXLVLWHFDQDS©VVXFKDV)RLH
Gras with Sauternes Jelly and Toasted
Brioche Espuma. Available on 25 and
26 December. The St. Regis Singapore, 29
Tanglin Road. Tel: 6506 6860

30 epicureasia.com
 EPICURE NEWS

Merry meat
Singapore
Marriott Tang
Plaza Hotel

and blessed be
These expertly prepared roasts make home
entertaining a cinch.
3DFLßF0DUNHWSODFH’s handcrafted Making a comeback this year at Spice
festive delights from its takeaway menu Brasserie is the highly sought-after
encompass savoury specials such as
Roasted Turkey with Cornbread and
6DXVDJH6WXIßQJDQGWKHOLPLWHGHGLWLRQ
Smoked Juniper Berry Ham, an original
recipe by master butcher Leonhard
Weber. Level 1, Pan Pacific Singapore, 7
Raffles Boulevard. Tel: 6826 8240
Avoid the post-Christmas food coma
with Mandarin Orchard Singapore’s
healthy creations such as the Baked
Norwegian Salmon Fillet ($125). But if
you still prefer something more lavish,
choose from rich treats such as Premium
Honey Glazed Gammon Ham ($298
)HVWLYH7DNHDZD\3ODWWHUßOOHG
with sliced and ready-to-serve Yuletide
favourites like Roast Turkey Slices, Pork
/LYHUZLWK&KHVWQXW6WXIßQJDQG&ODVVLF
Cranberry Sauce, and Cumberland
Sausage and Salt-crusted Sirloin Beef
with Au Jus Dip. Available from 4 to 30
December. PARKROYAL on Kitchener Road,
181 Kitchener Road. Tel: 6428 3000
Express your love for family and friends
with the decadent spread from Singapore
Marriott Tang Plaza Hotel. Crowd-
pleasing highlights include Traditional
Roasted Turkey with Chestnut and Foie
ERQHOHVVERQHLQ$YDLODEOHWLOO *UDV6WXIßQJNJNJ
December. Lobby level, 333 Orchard Road. Rosemary Roasted Lamb Leg (Bone-
Tel: 6831 6272 in) with Mint-Flavoured Demi-Glaze

Mandarin
Orchard
Singapore

5RDVWHG'XFNZLWK%UDLVHG5HG
&DEEDJH 3RWDWR'XPSOLQJV
and Slow-roasted Beef Striploin with
Port Wine Sauce & Horseradish Cream
($145). Available till 25 December.
320 Orchard Road. Tel: 6831 4708

6DFFKDULQHDQGVDYRXU\àDYRXUVPHOG
harmoniously in The Marmalade Pantry
(Novena)’s Yuletide goodies, which
include Maple Honey Baked Boneless
Gammon Ham and Chardonnay Braised
Pacific Marketplace
Turkey. Available till 21 December.
8 Sinaran Drive. Tel: 6664 0348

32 epicureasia.com

Fowl play
Add a playful twist to your Christmas turkey
with these Asian-inspired takes on the
traditional bird.
Salted egg has been making a comeback
among diners in recent months, so it’s
no wonder that the trending ingredient
has found its way onto festive menus
too. Among the trio of deliciously stuffed
turkeys at PARKROYAL on Beach
Road’s Plaza Brasserie, the roast turkey
stuffed with risotto and salted egg ($108)
is a standout. 7500A Beach Road.
Tel: 6505 5710
Whether you’re a belachan-loving Bibik,
or a Baba who loves buah keluak, the
selection of Peranakan-inspired selection
of Christmas turkeys at Ellenborough
34 epicureasia.com
EPICURE NEWS
Tandoor
Market Café in Swissôtel Merchant
Court Singapore is sure to put you in
the mood for a uniquely Singaporean
Christmas. The Homemade Sambal Tom
Turkey ($170) is a new creation for 2015
and draws inspiration from Hainanese
Chicken Rice. 20 Merchant Road.
Tel: 6239 1848
Local and Asian renditions of the classic
festive bird will feature in Escape
Restaurant and Lounge’s Christmas
Turkey Feast at One Farrer Hotel &
Spa. For their festive lunch buffet ($50),
tuck into an aromatic bowl of Turkey
Kut Teh brewed with traditional bak
kut teh herbs, or munch on crispy bits
of Cereal Turkey, a twist on a local tze
FKDUIDYRXULWH-DSDQHVHORYHUVFDQßOO
up on a beautifully battered Turkey and
Chestnut Tempura as well as the One
Farrer Roast Turkey marinated with a
soy honey glaze. Crazy for curry? You’ll
HQMR\WKHULFKDQGUREXVWàDYRXUVRI
Turkey Rendang and Turkey Tikka, or
opt for the Traditional Roast Turkey with
homegrown rosemary and Cajun spices
if it all gets too much. 1 Farrer Park Station
Road. Tel: 6363 0101
6DYRXUWKHGLVWLQFWLYHàDYRXUVRI
North India with Shahi Maharani’s
tandoori turkeys. Try their signature
Shahi Tandoori Turkey ($110), which is
accompanied by makhni, mint yoghurt
and tomato chutney sauces. #03-21B
Raffles City Shopping Centre, 252 North Bridge
Road. Tel: 6235 8840
Deepavali may have just passed but if the
Indian food lover in you is still craving a
hearty feast, there’s always the Signature
Tandoori Turkey ($102) from Indian
dining stalwart Tandoor at the Holiday
Inn Singapore Orchard City Centre.
Each 4kg bird, which feeds six to eight
SHRSOHLVßUVWPDULQDWHGZLWKDURPDWLF
Indian spices then served with cranberry
chilli sauce. 11 Cavenagh Road. Tel: 6730 0191
Plaza Brasserie

The season of giving
Sweets and treats to brighten your Christmas.
SuperNature
Carlton Hotel Singapore’s wide range
RI<XOHWLGHJRRGLHVZLOOßOO\RXUKHDUWV
with warmth and sweetness. Get a
VDFFKDULQHß[ZLWKWKHLU&KRFRODWH
Kumquat Log Cake ($58 for 1kg),
which combines rich chocolate mousse
and red berries royaltine with citrusy
RUDQJH&RLQWUHDQEU»O©HDQGVWUDZEHUU\
almond paste. 76 Bras Basah Road. Tel: 6349
1292
If you’re looking for an eye-catching
edible centrepiece, look no further than
Naked Cakes’ Christmas Tree Cake
Pop Tower ($98). It comprises about 90
balls or cake pops individually hand-
PRXOGHGDQGGLSSHGLQWKHßQHVW,WDOLDQ
chocolate. www.nakedcakes.com.sg
Eat well, live well and gift well with
thoughtful gifts from SuperNature.
36 epicureasia.com
EPICURE NEWS
Carlton Hotel Singapore
Check out the hamper aptly named
‘The Divine Start’ ($140) – it rouses the
senses with organic juice and tea, and
arms its owner with teatime essentials
such as shortbread, raw walnut butter,
DQG6HJJLDQR2UJDQLF:LOGàRZHU
Honey. #B1-05/09, Forum The Shopping Mall.
Tel: 6304 1336
Tools of the Trade (ToTT) has
everything to throw a great home party
for your kitchen-savvy friends. The
premium Cole & Mason Kew 2-in-1
Electronic Salt and Pepper Mill (now
$62.80, U.P. $84.90) features a chrome-
plated body with an acrylic chamber for
both salt and pepper, and makes for a
great gift to spice up Christmas. #01-01A
Sime Darby Centre. Tel: 6219 7077
Instead of overly sugary Christmas
delights, Hédiard’s newest range,
,OOXPLQDWLRQVGH1R«O+©GLDUG
brings a subtle blend of spices to
WKH)UHQFKFDI©ÖVDUWLVDQDOUHFLSHV
Ginger, cinnamon, and cloves lend
UREXVWàDYRXUVWRWKHFROOHFWLRQZKLFK
comprises a range of 10 treats such as
tea, jam, and sweets. 123-125 Tanglin Road.
Tel: 6333 6683
Experience The Magic of Christmas at Home

Order Now
6411 4999
Bring Home a Slice of Christmas Festival Roast from $108
he festive season is soon approaching and many have begun to fret over the Festive Pepper Honey-Glazed Turkey
endless ways to celebrate Christmas. Be it at a restaurant where its hustling and served with Pan-Seared Chestnut Stuing, Roasted Marble Potatoes,
bustling, or at a bufet joint where you spend half your time hovering over food Homemade Giblet Sauce and Mesclun Salad with Lime Yogurt Dressing
counters. Honey-Glazed Christmas Ham
served with Festive Homemade Pineapple Sauce and Mesclun Salad
With a myriad of choices, an intimate Christmas dinner at the comfort of one’s with Lime Yogurt Dressing
own home seems to be a perfect choice like no other. Long hours needed to
prepare for a cosy home Christmas party can be a daunting, time-consuming Provencal Marinated Rib Eye
served with Medley of Root Vegetables, Roasted Marble Potatoes,
even more stressful than your day job. Let Creative Eateries Catering do all the Red Wine Burnt Butter Sauce and Mesclun Salad with Lime Yogurt Dressing
working so you can do the feasting.
Sweet Treats from $15
We provide a convenient takeaway solution, so merrymakers get that fuss free Christmas Stollen with Conit Orange and Lemon
Christmas experience without all that hassle. Our menu is a galore of afordable
premium Christmas meats and treats, every bite guarantees to be a burst of Tiramisu Yule Log
Christmas with our inventive glaces and delectable sweets. Bring home the Assorted Christmas Cupcakes
Christmas festivities and leave the intricacies of putting together a glorious Cheese Platter at $48
Christmas spread to the professionals; it is your time of the year to relax!

For full menu, please visit http://creativeeateries.com.sg/catering/menu/ or call 6411 4999.

Pre-orders are available till 20th December 2015.
Pick up at Fremantle Seafood Market, #01-05/06 Clarke Quay. Delivery fee of $20 will be waived for orders above $200.
 EPICURE NEWS

The KIVA Large Platter by designer Anna

Add a little rugged Rabinowicz is a gleaming crystal and 24K
Old World charm gold centrepiece perfect for your hors
to the dinner table d’oeuvres or even that hearty roast. $1,135,
with the Straton available at edit lifestyle
Candlestick
Triple by Ralph
Lauren Home. The
American stag horn
holds three candles.
$2,279, available at
Proof Living

A sleek alternative to
candles, the Aether
oil lamp designed
by Jaime Hayon for
Paola.C contributes

Deck the table

subtle shine to the
festive table. It is
available in copper
with a brushed brass
As any great host knows, table décor goes a base or polished
long way in setting the right mood for a meal. ceramic with a brushed
copper base.
Here are our picks of eye-catching centrepieces Price upon request,
and quirky accents to get started. available to order from
MÖBEL STORY

Gravies, sauces and

condiments sit pretty in
L’Objet’s romantic Mullbrae
Condiment Server. Its

PHOTO OF STRATON CANDLESTICK TRIPLE DESMOND LIM

antiqued bronze mulberry
branches are hand-gilded
with 24K gold leaves. $505,
available at Asiatique

What’s a party without cheese? Serve them on this

makha wood Grapes & Bees Cheese Board by
Vagabond House, on which pewter bees tend to a
cluster of silvery grapes. $724, available at Strange &
Deranged

38 epicureasia.com
From the island of Capri to the
volcanic power of Vesuvio, comes the new
San Marco Coffee Capsules – The Real Italian Taste!
@V\JHUUV^LUQV`HYVTH[PJHUK[HZ[`,ZWYLZZVMYVT[OLYPJO0[HSPHUOLYP[HNLVM:LNHMYLKVAHUL[[P(]HPSHISLPUMSH]V\YM\SISLUKZ^P[O
JVMMLLPU[LUZP[`MYVT[VSPNO[[VL_[YHZ[YVUNLHJOISLUKWYVTPZLZHKPZ[PUJ[P]LHUKWYLTP\T,ZWYLZZV[HZ[L[VZ\P[L]LY`WHSH[L
,]LY` IV_ VM :HU 4HYJV JVU[HPUZ  JHWZ\SLZ HUK LHJO JHWZ\SL PZ PUKP]PK\HSS` MVPS WHJRLK MVY HIZVS\[L MYLZOULZZ NP]PUN `V\ [OH[
KLZPYLK[HZ[LL]LY`[PTL
 EPICURE NEWS

Here’s
to 2016
Ring in the new year with
these countdown parties and
special menus around town.
Usher in the new year in style with CE LA VI’s luxurious
spectacle of 12 dishes, including a Tasmanian salmon tataki
ZLWKDYRFDGRKHLUORRPWRPDWRDQGSRQ]XDQGJULOOHGJUDGH$
.DJRVKLPD:DJ\XGUHVVHGZLWKWUXIàHWHUL\DNLDQGIRLHJUDV
Diners enjoy complimentary access to the SkyBar and Club
Lounge where they can party through to the New Year at the
vintage glamour themed Showtime party, presented by Dom
Perignon ($238 from 6pm, $488 from 9pm, additional wine
pairing at $168). 57th floor, Marina Bay Sands, 10 Bayfront Avenue.
Tel: 6688 7688

Count down to 2016 by

the poolside at Park Hotel
Alexandra. Feed on a festive
dinner at The Carvery, then If you like your New Year’s Eve parties with a touch of bling,
head to the outdoor pool bar 1919 Waterboat House’s Gold and Vintage Countdown party
Aqua Luna to enjoy tunes
from the live band and raise
a toast under the stars. From
$58 to $138 per person
LQFOXVLYHRIIUHHàRZZLQH
beer and Champagne. 323
Alexandra Road. Tel: 6828 8888
40 epicureasia.com
ZLOOPRUHWKDQßW\RXUELOO7KHODYLVKIHDVWVWDUWVZLWK
5LOOHWWHVRI%UDLVHG%HHI5RXODGHRI'XFN&RQßWDQGDQ
extensive cold seafood station, alongside Beef Bourguignon
and Rack of Lamb dished out from live stations. Before the
clock strikes 12, adjourn upstairs to lounge bar The Rooftop for
YLQWDJHZLQHVZKLVNH\VDQGDJUHDWYLHZRIßUHZRUNV
#03-01, 3 Fullerton Road. Tel: 6538 9038
Not a fan of the countdown party crowds? Plan your own
private festivities atop idyllic Mount Faber with Faber
Peak’s exclusive New Year packages. Usher in 2016 in
your very own private High on Celebration Cabin. Fill
up on food and wine while enjoying unblocked views
RIßUHZRUNV2UNQRFNEDFNFKLOOHGFLGHUVDQGVSHFLDO
party snacks and take in city vistas while reclining at The
Lookout at Faber Peak’s premium al fresco section. From
$188 per table for a party of up to four at The Lookout at
Faber Peak. High on Celebration Cabins packages from
$488 for a party of six. 109 Mount Faber Road. Tel: 6377 9688

After an all-night countdown party into 2016, herald the
New Year with The Longest Breakfast at InterContinental
Singapore’s Ash & Elm restaurant from 5am to 5pm on 1
January. Nosh on breakfast highlights such as eggs and
ZDIàHVRUVDYRXU\FUHDWLRQVLQFOXGLQJ6KLLWDNHDQG2\VWHU
Mushroom Ragout, Cantonese Century Egg & Minced
Pork Congee as well as Grilled Japanese Mackerel (Saba
Shioyaki) with steamed rice. From $68 per child and $98
to $128 per adult inclusive of Perrier-Jouët Champagne,
cocktails and wines. 80 Middle Road. Tel: 6825 1008
ORGANIC GIFTS
FOR THE
CHRISTMAS TABLE
Give your loved ones and friends the gift
of wellbeing this Christmas season.
Whether it is flavour-filled artisanal delights for
the gourmand, natural beauty products or a
festive spread that delights the palate,
SuperNature’s thoughtful festive gift selections
will be remembered long after the season ends.
To order, call 6304 1336 or
visit www.supernature.com.sg/christmas

10 MINUTES WITH
YUNI HADI
executive director,
Singapore International
Film Festival (SGIFF)
SGIFF returned after a three-year break last
year, and was a resounding success. What
can we expect from this year’s edition (26
November to 6 December)?
This year we will be showcasing two iconic films
that paved the way for a revival of Singapore
cinema in the 1990s: Eric Khoo’s Mee Pok Man
and Yonfan’s Bugis Street Redux. Both films mark
their 20th anniversaries this year. Something
new we are implementing is the Audience Choice
Awards to give festival-goers a voice. A series
of talks, classes and programmes has also been
arranged to offer audiences a more intimate,
multi-dimensional experience.
Which are the films to look out for this year?
Cemetery of Splendour by Palme d’Or awardee Apichatpong
Weeraseethakul, who will deliver a masterclass this year. Also look out
for How to Win at Checkers (Every Time).
How has SGIFF evolved over the years?
Pride and interest in independent Singapore cinema has burgeoned.
SGIFF has grown hand in hand with the local and regional film
community by providing the platform for filmmakers to reach out and
READING LIST
Sam Stern’s new
book Too Good to
Share is a collection
of 130 delicious
recipes where two
different dishes can
be made out of just
one core ingredient.
For example, a
pack of prawns can be used to make
Sam’s Quick Prawn Curry, followed by
Griddled prawns with lemon & bean
salad the following day. A great resource
for environmentally conscious cooks
who want to reduce waste. Published by
Quadrille Publishing Ltd. Available at
www.amazon.com. US$15.40 (S$21.80)
42 epicureasia.com
EPICURE NEWS
nurture the next generation of film lovers. Our
Southeast Asian Film Lab and Youth Jury &
Critics Programme were introduced to the festival
in the hope of opening new doors for emerging
filmmakers and young film writers.
What are some of the most memorable
moments you’ve had with the SGIFF?
I always talk about the people — filmmakers,
actors, curators and producers — whom I meet
during SGIFF. Sometimes we become friends for
life. It’s beautiful how film can connect people
from such disparate backgrounds.
Which, if any, are some of your favourite films
that heavily feature food?
One of our short film jury members, Sheila
Timothy, produced a film called Tabula Rasa, a
drama that centres around the slow cooking of
traditional Indonesian cuisine. Watching it will
make you hungry because it’s so sensually shot.
Mee Pok Man is great because it really captures
the casual everyday coffeeshop culture.
What are some of your favourite dishes and haunts for food?
One of my favourite joints is Eng Seng Restaurant at Joo Chiat for their
pepper crabs. There’s always a queue at 5pm for dinner! Fat Man’s
Satay at Old Airport Road hawker centre is also great, as is Ya Kun Kaya
toast with teh si; and I am always on the lookout for good popiah. But
the thing my husband and I do most is cook steak at home. We do it old
fashioned-style with charcoal over an old clay base.
CCCP Cook Book:
True Stories of
Laurent Halasz’s
new book, Fig &
Soviet Cuisine offers Olive: Cuisine
a rare glimpse into of the French
the period when Riviera, is an
communism took exploration of
root in the USSR Mediterranean
(CCCP). Creativity food, in which he
àRXULVKHVZKHQIDFHG shares his passion
with tight constraints for the cuisine of the south of France,
and the stories and recipes contained plus his tips, from selecting the best
KHUHUHàHFWWKRVHWXUEXOHQWWLPHV)URP tomato or melon to pairing the right olive
basic subsistence meals consumed by the oils with each dish. Its pages are adorned
average citizen to dishes in extravagant with gorgeous photographs of more than
banquets held by the political elite, each 60 recipes, as well as of the spectacular
recipe is introduced with a historical landscape surrounding his native
story or anecdote from the period. Mougins, which inspired his culinary
Published by Fuel Publishing. Available at journey. Published by Assouline Publishing.
www.amazon.com. US$22 Available at www.amazon.com. US35.30
 EPICURE NEWS

STEPPING UP
Kirk Westaway has taken over as Jaan’s chef de cuisine
after Julien Royer vacated the post for his own venture,
proving just as swiftly that he is ready for the mantle. The
30-year-old was Royer’s second-in-command since he
moved to Singapore in 2011. His menu rehaul last month
sees a continuation of Jaan’s produce-centric cooking. To
fete the turn of the season, a buffalo ricotta cheese-stuffed
Saffron Cannelloni with Japanese Kabocha Pumpkin
soup carries fall-appropriate golden hues and an addictive
purple garlic crust. While Westaway’s culinary style bears
classical French roots, the Devon native bookends the meal
ZLWKVXEWOHSHHSVRIKLV(QJOLVKKHULWDJHWKURXJKDßVKDQG
chips-inspired John Dory brandade and crispy potato nest
FDQDS©DQGSHWLWIRXURI(DUO*UH\%LVFXLWVZLWKUDVSEHUU\
jam and Devonshire clotted cream. Lunch sets from $78 for
WKUHHFRXUVHVGLQQHUVHWVIURPIRUßYHFRXUVHVLevel 70
Equinox Complex, 2 Stamford Road. Tel: 6837 3322

CREATIVE
CANTON
YÀN ups the ante on
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with a menu of modern
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from their Signature
Crispy Roast Suckling
Pig ($124 for half a pig),
other highlights include
the double-boiled
chicken soup ($22),
sweetened with dates,
and served in a young
coconut. #05-02 National
Gallery Singapore,
1 St. Andrew’s Road.
Tel: 6384 5585
WORTH
ITS
SALT
Leong Khai Git of Dibs
pulls together a native
Greek team to open
Alati (from the ancient
Greek word for salt).
Athens-born head chef
Soutsos Dimitrios doles
out Aegean plates such
as Seabream Carpaccio
with Caper-Lemon Sauce
($24) and popular street
eats such as Chicken
Souvlaki ($21) and Gyros Pork ($24). Pair it all with Grecian
tipples from a drinks menu curated by the only Master of Wines
in Greece, Konstantinos Lazarakis, showcasing spirits such as a
Argyros Asyrtiko ($90) dry white wine made from grapes grown
off the volcanic ash-rich soil of Santorini and a Mastika ($37)
digestif with liquorice notes. 73 Amoy Street. Tel: 6221 6124

44 epicureasia.com
 EPICURE NEWS

BRIDGING THE GAP

BRIDGE Restaurant and Bar aims to bridge the
gap between fine dining and bistronomy. Premium
ingredients like live lobsters are directly imported.
Signature dishes include an appetiser of Heirloom
Tomato Mozzarella ($16), a mélange of eight types of
seasonal tomatoes in a tangy-savoury-sweet dance.
Order the New Zealand Blue Cod ($29), which is
gently pan-fried till the delicate scales rise and form
a crisp crust. The Whole Boston Lobster with Kombu
Couscous ($48) with diced squid and squid ink foam
PUCK AT THE TOP
is sous vide till succulent and seared for that smoky Spago was the restaurant that started
sapour. 31 Seah Street. Tel: 6333 4453 Wolfgang Puck’s empire, and now, he
has brought it to Marina Bay Sands. The
restaurant, helmed by CUT’s executive
chef Joshua Brown, offers the same brand of Californian cuisine but with
a few Asian touches. Kaya Toast ($35) sees seared foie gras matched with
pandan-coconut jam, foie gras-espresso mousse and slow-cooked egg yolk,
while the distinctly Cantonese ‘Angry’ Live Maine Lobster ($105) is wok-
fried with ‘facing heaven’ chillies, black beans, crispy garlic and scallions.
Classics such as the late harvest white corn-sweetened starter of plump
DJQRORWWLSDUFHOVZLWK$OEDZKLWHWUXIàHVDQG%LJ(\H7XQD
Tartare Cones with masago and shaved bonito ($24) are also available.
Level 57, Hotel Tower 2, Marina Bay Sands, 10 Bayfront Avenue. Tel: 6688 9955

OVEN FRESH
Part of InterContinental
Singapore’s multi-million
dollar revamp, Ash & Elm
replaces Olive Tree with a far
more sultry dining destination,
complete with exotic marble
àRRUVDJHGRDNWLPEUHPRVDLF
tiles, and polished crystal
pendant lights. Many of its
offerings are prepared in classic
ZRRGßUHGRYHQVDQGFKDUFRDO
grills. Charcuterie is available
in small and large portions,
and a highlight is the Ash &
Elm Platter ($24/42), which
comprises House-cured Beef
Pastrami, House-cured Hot
Smoked Pork Loin, and Cold-
roasted Beef, among others.
Lovers of bread will relish the
pillowy Pumpkin and Bacon
Flat Bread ($18) fresh from
WKHZRRGßUHGRYHQLevel 1,
InterContinental Singapore, 80
Middle Road. Tel: 6825 1008

46 epicureasia.com
f
 EPICURE NEWS

To market, to market
With a slew of new and improved grocers opening
around town, home cooks are now spoilt for choice when it comes
to purchasing premium produce.
Named after owners Wendy and Sebastian Chia’s
son (who has an intolerance to dairy, gluten, nuts,
soy, egg and yeast), Ryan’s Grocery remedies
the dearth of gluten-free products in Singapore by
retailing Western Australia’s best organic meat and
gluten-free produce. 29 Binjai Park. Tel: 6463 3933

WHAT TO BUY:
J Jarrah honey by Colmena Pure Honey
Dubbed ‘healing honey’ for its antibacterial
properties and high antioxidant levels, this honey’s
($48 for 500g) low glucose and high fructose levels
prevent it from being saccharine, and has a unique
caramel aftertaste.
J Health Nut Foods’ nut butters
Only all-natural and organic ingredients that are
sustainably harvested go into these addictive nut
butters. Our favourites: Maple Pecan and Vanilla
Cashew Macadamia ($16.90 each).
Speciality grocer The Fishwives’ J Blackwood Valley beef
new 650 sq ft space is a one-stop food 7KHIDPLO\UXQIDUPUDLVHVJUDVVIHGFHUWLßHG
HPSRULXPZKHUH\RXÖOOßQGVXVWDLQDEO\ organic Black Angus cattle that are chock-full
sourced meats and seafood, plus a of omega-3 fatty acids. The in-store full-service
selection of specially curated products butchery supplies customers any manner of cuts, as
such as Choi Time teas from the U.K., the meats are imported by the carcass.
chocolate from Barcelona’s Blanxart, and
condiments from homegrown sambal
specialists, Two Rabbits Spicy Chilli.
#01-05B Cluny Court, 501 Bukit Timah Road.
Tel: 6464 8384

WHAT TO BUY:
J Akaroa salmon
Akaroa salmon are reared on a low energy diet without antibiotics or
hormones, similar to that of wild salmon. $16 for a packet of two 180g King
Salmon steaks to $78 for a 1.4kg cut of King Salmon with skin on the side.
J Tom Hugh spice
7KLV+RQJ.RQJEUDQGRIFHUWLßHG)DLU7UDGHDQGRUJDQLFVSLFHVIURP6UL
Lanka works with farmers under the Small Organic Farmers Association of
Sri Lanka (SOFA). $15 for a 150g pack of black or white peppercorns.
JOysters from Australia’s Oyster Coast
Australia’s Oyster Coast produces oysters in some of the world’s cleanest
waters under strict environmental management systems. $36 for six Sydney
5RFNR\VWHUVIRUVL[$QJDVLR\VWHUVIRUVL[3DFLßFR\VWHUV

48 epicureasia.com
 Emporium
Shokuhin at
Marina Square’s new
lifestyle and dining
wing is a sprawling
34,000 sq ft. It houses
eight dining concepts,
a Japanese gourmet
grocer, a live seafood
market, a beef dry-ageing facility and a show kitchen.
#01-18 Marina Square, 6 Raffles Boulevard. Tel: 6224 3433

WHAT TO BUY:
J Live kegani, or Hokkaido horsehair crabs
Visit one of the 22 tanks to seek your choice crustacean.
7KHDFWLYHGHFDSRGVERDVWVZHHWDQGVXFFXOHQWàHVKDQG
are packed with ice upon purchase.
J A5 Miyazaki beef
Direct from Miyazaki prefecture, these prized cuts are
characterised by their cherry-red hue, beautiful marbling
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($30.80/100g) or ribeye ($31.80/100g). A dry-ageing
facility is also on site for other premium bovine picks.
J Ehime’s mandarin orange products
$WWKHH[FOXVLYH(KLPH6SHFLDOLWLHV&RUQHUßQGSURGXFWV
such as ponzu dressing, piquant miso dips, yokan, juices,
marmalades, vinegars, packaged sea bream, natural sea salt
DQGßQHVDNHIURPIDUPHUVLQ(KLPHSUHIHFWXUH
 EPICURE NEWS

Having moved just across the road, Huber’s Butchery

now occupies a sprawling 13,000 sq ft space – the bistro is now
a separate 50-seater with indoor and al fresco areas that open
for longer hours. The store spans two storeys, with the main
HQWUDQFHRQWKHXSSHUàRRU:LWKLQWKHEXLOGLQJVKRZNLWFKHQ
The Gourmet Studio offers cooking classes and wine tastings.
2WKHUNH\IHDWXUHVLQFOXGHDVDXVDJHPDNLQJDOFRYHDFKHHVH
VHFWLRQVSDQQLQJW\SHVIUHVKO\EDNHG+LHVWDQG6WRQH
2YHQEUHDGVEDUEHFXHJULOOVDQGDFFHVVRULHVDQHZO\LQVWDOOHG
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SUHPLXPYHJHWDEOHVIUXLWVDQGKHUEVPRVWO\DLUàRZQIURP
Australia. 22 Dempsey Road. Tel: 6737 1588
iChef, previously an online grocery seller, has moved into its
WHAT TO BUY: new Cathay domain. Convenience is the focus, with restaurant-
J TR Natural U.S. chilled beef grade ready-to-cook items one can grab and go. Japonica pearl
The family-owned beef producer prides itself on being old rice and assorted sauces are also available. #B1-K2 The Cathay, 2
fashioned. Cattle are allowed to mature slowly without added Handy Road. Tel: 6436 4865
growth hormones or the use of antibiotics. Slaughter is carried
out by Muslim blessmen and slaughtermen in their 100 percent WHAT TO BUY:
halal facility in Iowa. J Argentine red shrimps
J Exclusive products These deep sea shrimps are sought after for their sweetness.
Find your favourite Thomy mustards, Segreti antipastos, J Array of easy-to-cook items
Farmhouse Muesli breakfast cereals, Wellington honey, alcohol Items such as salted mackerel, white boiled clams, chicken
from Swiss breweries Chopfab and Falken, and Zweifel yakitori and squid skewers are all prepped and frozen,
potato chips. A recent addition is the handcrafted Koko Black J Christmas hampers
couverture chocolate range from Australia. Hampers starting from $98, consist of Wagyu beef and seafood
J Housemade items such as snow crab legs, ikura, salmon belly sashimi and more.
Direct from their warehouse and factory come high quality cold
cuts and meats such as beef tongue, Bierschinken, garlic Lyoner,
meatloaf (cooked and raw) and terrines. These are freshly sliced
upon purchase.

The 390-seater restaurant

Fumée has a dedicated
deli section where chillers
display artisanal cheeses
and premium cold cuts and
cured meats. #01-53 Millenia
Walk, 9 Raffles Boulevard.
Tel: 6835 7339
WHAT TO BUY:
J Joselito jamón
2QHRIWKHOHDGLQJKDPVLQWKHZRUOGNQRZQIRULWVàDYRXUV
from the marbling of fat in their acorn-fed Iberian pigs.
J Artisanal cheeses
)DUPFKHHVHVIURPDUWLVDQDIßQHXUVFRPSULVH6DLQW3KLOOLSH
Lucullus, Epoisse, Mont-d’Or, and Blue Shropshire.
J Homemade items
Pickles and condiments, herbed extra virgin olive oil and
butter spreads.

50 epicureasia.com
 GLOBETROTTING EPICURE
Your foodie news around the world

Rise of the Toro

Jaunt around Spain and you may is slowly matured for more than
spot the majestic Osborne Bull, three years in traditional cellars
a cultural icon placed around the with a naturally cool environment
country’s highways – 90 of them, to produce the unctuous, succulent
in fact. KDPZLWKKLJKO\àDYRXUIXOVKLQ\
The famous bull, or toro, is streaks of fat.
a proud emblem of the Osborne Another way to enjoy them
group, established in 1772 and is at the brand’s own
since then, purveyor of some Restaurantes Cinco Jotas (www.
RIWKHßQHVW6SDQLVKSURGXFH restaurantescincojotas.com), with
including its famous Cinco Jotas ßYHEUDQFKHVLQ0DGULGDQGRQH
jamón; beverages including each in Barcelona, Sevilla and
Brandy de Jerez and Montecillo Baqueira Beret.
still wines; as well as operators While the prized Spanish
of a chain of restaurants and new souvenir has long been a tradition
concepts. for many travellers, don’t fret
Cinco Jotas, crafted since 1879 in the tradition of its Jabugo if you’re not heading to Spain soon – the trotters, along with
homeland, follows time-honed techniques to make it the world’s Montecillo wines, are available in Singapore at Culina and Certain
most premium jamón. It’s sourced only from Iberico pigs, an Cellars respectively. For Christmas, consider the Cinco Jotas
indigenous breed of the Iberian peninsula, which roam freely in for your festive spread – the pre-sliced leg and shoulder cuts are
dehesa (centennial oak meadows). The pigs feed on nutritious acorns available in 80g packs as well as the whole leg of jamón on special
from holm, cork and gall oak trees for two years, and their meat pre-order basis. Contact Culina at 6474 7338.

52 epicureasia.com
 GLOBETROTTING EPICURE
Your foodie news around the world

HOT NEW EATS

STEAKING HIS CLAIM

Famed Parisian butcher Hugo Desnoyer has
debuted his first international outpost in
Tokyo’s Ebisu district. Trained as a butcher from
the age of 16, Desnoyer is the go-to meat man
for three Michelin-starred restaurants in the
French capital. His two-storey Hugo Desnoyer
Ebisu’s dine-in deli concept manifests in a
counter-seating ‘meat bar’ where you can feed
on small plates of French beef and veal and
Japanese beef and pork while browsing fresh
and freshly processed meats to bring home.
Upstairs, Joël Robuchon-trained head chef
Takeshi Saita turns out more substantial
meat-centric dishes in a sit-down restaurant
setting. 1&2F Aitrianon, 3-4-16 Ebisuminami,
Shibuya-ku, Tokyo. www.hugodesnoyer.jp

A festive spread
that tastes just
like Christmas

Enjoy delicious seasonal delights from just S$45, including Roast Turkey,
([FOXVLYH2ƩHUVIRUUOB, DBS/POSB,
Maybank, HSBC and Diners Club Cardholders
Jamaican-style Leg of Lamb, Fillet of Beef with Madère Au Jus and
VDYLQJVRQ)HVWLYH%XƧHWV additional specials for dinner on Thursdays to Saturdays, including the
highly raved Flame-grilled Mentaiko Rock Lobster.
14 to 30 December 2015

parkroyalhotels.com 20% savings on Christmas Eve & )URPWR'HFHPEHURXUVSHFLDOGHVVHUWURRPZLOOEHnjOOHGZLWK

festive treats that will leave you spoilt for choice, while your little ones
'D\1HZ<HDUoV(YH 'D\%XƧHW enjoy activities at a Minion-themed Kids' Corner.
181 Kitchener Road
Singapore 208533 For reservations, speak with us at 64283160 or visit
parkroyalhotels.com/kitchener for more information.
Tel: +65 6428 3000
enquiry.prskt@parkroyalhotels.com Prices are subject to service charge and Goods and Services Tax (GST).
 GLOBETROTTING EPICURE
Your foodie news around the world

PORKY BUSINESS further encourage sharing while an open plan

Tom Aikens is on a roll. Barely a year after re-
launching The Pawn in Wan Chai, the celebrated
British chef has unveiled The Fat Pig in
Causeway Bay’s Times Square. The sophomore
collaboration between Aikens and Press Room
Group will offer Western and Asian-inspired
nose-to-tail creations with a heavy focus
on pork, particularly locally sourced meats
from Hong Kong’s Wah Kee Farm in the New
Territories.
Designed for big group noshes, the menu
is organised according to the various cooking
methods, from barbecued, baked and braised
to steamed, slow roasted and more. Wide tables
dining room clad with raw materials capture a
rustic charm. An outdoor terrace offers a quiet
retreat for diners and private entertaining.
Shop 1105, 11/F Food Forum, Times Square, 1
Matheson Street, Causeway Bay, Hong Kong.
24 HOURS IN
TUSCANY
ALEXANDER SALIHIN,
managing partner/founder, Level
» Catch your winks in HOTEL SOVESTRO SAN
GIMIGNANO. The beautiful hotel in the middle
of the countryside is perfect for touring Tuscany
and Chianti. The on-site restaurant’s breakfast
spread of cheese, bread and a wide selection of
deli meats is typically Tuscan. Localita Sovestro,
63. Tel: +39 0577 943153
» For inexpensive, great local food, you’ll love LA
BRUSCHETTERIA PANE E POMODORO for
their excellent bruschetta and wonderful service.
It’s not easy to find but worth the effort. Vicolo
dell’oro, 2/b. Tel: +39 3382 083660

» In the afternoon, make a lunch stop at D!

VINERIA (Piazza Delle Erbe, 1. Tel: +39 0577
943041) for their Piattone Misto and Bottiglia
Vernaccia, the CAFFÈ PASTICCERIA SERAFINI
(Via Gioberti, 168. Tel: +39 055 247 6214) for
their Salami and Pecorino Cheese Panino, or
TRATTORIA RIGOLETTO (Via Roma, Comne, 23.
Tel: +39 0577 940159) for a Salad Caprese.

» What’s a trip to Italy without some gelato?

CAFFE GIARDINO (Viale Roma, 17. Tel: +39 0577
940854) has the perfect location and their Cafe
Cornetto is a personal favourite. Or venture to
try unusual flavours such as olive with cheese,
Gorgonzola with walnuts, or Saffron cream with
pine nuts at GELATERIA DONDOLI (Piazza
Cisterna, 4. Tel: +39 0577 942244). If you ever
visit San Gimignano you have to try this!

CHICAGO
CASUAL
Ten years after
introducing the world to
his style of modernist
cooking, Grant Achatz
of Alinea fame is making
his maiden foray into
casual dining with FROM PERU TO MACAU
Roister, which debuts Gaming haven Macau welcomes Asia’s first Nikkei
this month in Chicago’s restaurant in late 2016. To be housed in MGM group’s
Fulton Market. The two- new Cotai resort, Aji – which means ‘chilli’ in Spanish and
storey Roister (which ‘flavour’ in Japanese – will serve up Japanese-Peruvian
means ‘boisterous party’) will seat 60 on the main level and plates turned out by Peruvian chef Mitsuharu Tsumura
20 downstairs, and its “rustic but refined” menu will feature of Lima’s award-winning Maido. Expect an exquisite
á la carte dishes over open-hearth cooking. Billed to be the coming together of East-West flavours, which you can
most affordable of Achatz’s four restaurants, dinner for two pair off with a selection of sakes, shochu, fine wines and
is expected to cost between US$50 and US$60. 951 West prized sips of Peru’s national spirit from the restaurant’s
Fulton Market, West Loop, Chicago. dedicated Pisco bar. Macau Cotai

54 epicureasia.com
CELEBRATE LIKE
THERE’S NO
TOMORROW

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 GLOBETROTTING EPICURE
Indonesia

For an alluring seven-course Yuletide meal, dine at Alaya

Resort UbudÖV3HWDQL5HVWDXUDQW,QVSLUHGE\àDYRXUVRIWKH
ODQGDQGVHDWKHGHJXVWDWLRQPHQXLVDYDLODEOHRQ&KULVWPDV
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DFFRPSDQLHGE\DVSHFLDO%DODZDQSHUIRUPDQFHJalan Hanoman,
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WKHLUUHVLGHQW'-Kawasan Pariwisata Nusa Dua, BTDC Lot N-3, Bali
80363. Tel: +62 361 771906

56 epicureasia.com
 GLOBETROTTING EPICURE
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PXVLF5SNo. 66 Double Six Beach,
Seminyak, Bali 80361. Tel: +62 361 730466

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\HDUDKHDGJalan Kayu Jati No. 1 Seminyak, Bali 80361.
Tel: +62 361 473 2377

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ZLWKFRPIRUWIRRGDQGH[RWLFFXLVLQHJalan Petitenget, Kerobokan, Seminyak,
Denpasar, Bali 80361. Tel: +62 361 300 0106

epicureasia.com 57
 GLOBETROTTING EPICURE
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DQG%HQHÖV&KULVWPDV'D\VL[FRXUVH7UDGL]LRQHLQ(YROX]LRQHIHDWXULQJPROHFXODU
FRRNLQJWHFKQLTXHVDQGGHFRQVWUXFWHGSUHVHQWDWLRQVJalan Pantai Kuta, Kuta, Bali 80361.
Tel: +62 361 846 5555

6LQN\RXUWHHWKLQWRPullman Bali
Legian NirwanaÖV%¼QGQHU1XVVWRUWH
DFDUDPHOLVHGQXWßOOHGVZHHWSDVWU\
IURPWKHFDQWRQRI*UDXE¼QGHQLQ
6ZLW]HUODQG7KHEXWWHU\VKRUWFUXVW
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1XVVWRUWH7RXUWHDX[QRL[GHV*ULVRQV
RUVLPSO\6ZLVVZDOQXWSDVWU\7KLV
WUDGLWLRQDOWUHDWZLOOEHVHUYHGLQVLQJOH
SRUWLRQVGDLO\IRUWKHPRQWKRI'HFHPEHU
DW7KH'HOL5HVWDXUDQWJalan Melasti,
Legian, Bali 80361. Tel: +62 361 762 500

58 epicureasia.com
 GLOBETROTTING EPICURE
Indonesia

$WAYANA Resort and Spa Bali, savour an

LQWLPDWHFDQGOHOLJKWGLQLQJH[SHULHQFHZLWK
\RXUSDUWQHUWKLVMR\RXVVHDVRQDQG
'HFHPEHU5SSHUFRXSOHLQFOXGHV
WZRJODVVHVRIVSDUNOLQJZLQH7KHHOHJDQW
ßYHFRXUVHPHDOLQFOXGHVGHOLFDFLHVVXFK
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WKHSOHDVDQWWDQJRIPDULQDWHGSLQHDSSOHDQG
WDQJHULQHDQGEDODQFHGZLWKVR\GUHVVLQJ
Jalan Karang Mas Sejahtera, Jimbaran, Bali 80364.
Tel: +62 361 702 222

)RUDFHOHEUDWLRQßOOHGZLWK%DOLQHVHDUWDQGFXOWXUHDYLVLWWRThe Chedi Club

Tanah Gajah UbudLVDPXVW2QDQG'HFHPEHUWKHUHZLOOEHDSKRWR
H[KLELWLRQRI%DOL7HPSRH'RHORHDW%XPL'XDGDULZKLOHDQG'HFHPEHU
ZLOOVHHDFRQWHPSRUDU\%DOLDUWH[KLELWLRQ2Q'HFHPEHUWKHLQQRYDWLYH
GLQQHUVSUHDG5SSHUSHUVRQIHDWXUHVßYHPDLQLQJUHGLHQWVUDEELW
SXPSNLQSRUNFKLFNHQDQGFKRFRODWH6LPLODUO\WKH1HZ<HDUÖV(YHGLQQHU
PHQX5SSHUSHUVRQWDQWDOLVHVZLWKR\VWHUPXVKURRPSUDZQ
salmon, lamb and cassava creations. Jalan Goa Gajah, Tengkulak Kaja, Ubud, Gianyar,
Bali 80571. Tel: +62 361 975 685

Fall for Morton’s *Available for a limited time only.

new seasonal menu.

Seared Sea Scallops Rossini Lobster Stuffed Roasted Mushrooms

PRIME SELECTIONS
Bone-In Filet Mignon Mashed Black Truffle Cauliflower Bacon Steaks White Chocolate Bread Pudding

S IN GA P OR E
Mandarin Oriental, Fourth Level, 5 Raffles Avenue 65 6339 3740

S HA N G H A I ( P U D O N G ) S HANGHAI ( P U X I) BEIJING HONG KONG MAC AU

www.mortons.com epicureasia.com 59
 GLOBETROTTING EPICURE
Indonesia

UNIONSDVWU\FKHI.DUHQ&DUORWWDKDVGUHDPHGXSKHURZQOX[XULRXV
WDNHRQWKH5HG9HOYHW&KHHVHFDNH5SSHUFDNH5SSHU
VOLFH7KHFRQIHFWLRQDIXVLRQRIWKHSRSXODUUHGYHOYHWàDYRXUDQGDQROG
VFKRROFKHHVHVSRQJHFDNHLVVKRZHUHGZLWK3DUPHVDQFUXPEDQGERDVWV
FDUDPHOLVHGSHDQXWVDQGOXVFLRXVOD\HUVRIFUHDPFKHHVH7KHUHVXOWLVDQ
airy yet intense creation. Available at UNION Plaza Senayan, UNION Pondok Indah
Mall and UNION DELI, Grand Indonesia. www.unionjkt.com

6LSRQDPLONVKDNHDWBenedictWKLVVHDVRQ7KH
'HFHPEHUGHEXWDQWVIURP5SDUHDYDLODEOH
LQGHFDGHQWàDYRXUV3UHW]HO 6DOWHG&DUDPHO
LVDGHOLFLRXVPDUULDJHRIVDYRXU\DQGVZHHWZKLOH
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WRWKH.LQJRI5RFNDQG5ROO&RRNLHEXWWHUORYHUV
ZLOOQRWZDQWWRPLVVRXWRQWKHDGGLFWLYH6SHFXORRV
option too. Grand Indonesia East Mall, Central - LG, Jalan
MH Thamrin No. 1, Jakarta. Tel: +62 21 315 6537

,QNHHSLQJZLWKWKHVHDVRQÖVVSLULWRI
KRSHORYHDQGSHDFHInterContinental
Jakarta MidPlazaLQYLWHGFKLOGUHQ
IURP3RQGRN6L%RQFHO2USKDQDJHWR
SDUWDNHLQD&KULVWPDV7UHH/LJKWLQJ
&HUHPRQ\RQ1RYHPEHU7KHHYHQW
LQFOXGHGSHUIRUPDQFHVDQGFXOPLQDWHG
LQDVXPSWXRXVGLQQHUDWWKHSURSHUW\ÖV
OXVK-LPEDUDQ*DUGHQDUHDJalan Jend.
Sudirman Kav. 10-11, Jakarta.
Tel: +62 21 251 0888

60 epicureasia.com
 Christmas
Day
Lunch
IDR 350k ++
/Person

New Year’s eve

Dinner
IDR 1.500k ++
/Person
(with pre-paid reservations only by December 27th)
IDR 2,000,000++/person at the door

Chez Gado Gado Restaurant

Jl. Camplung Tanduk No. 99, Seminyak 80361, Bali - Indonesia
P. +62 361 736966 | F. +62 361 736955 | E. info@gadogadorestaurant.com
www.gadogadorestaurant.com
 GLOBETROTTING EPICURE
Indonesia

Batam
calling
The laidback style of cuisine
served in Montigo Resorts
Nongsa’s restaurants are
another reason to make a
quick weekend retreat to the
Indonesian island.
2QFHWKHOHVVJODPRURXVFRXVLQRI%LQWDQDQG%DOL%DWDPKDV
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served alongside a plate
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an impressive selection
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)UDSSH5SLVSDUWLFXODUO\UHIUHVKLQJ
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DNHORQJVW\OHUHVWDXUDQWZKRVHQDPHPHDQVÕEHDFKÖLQ%DKDVD
,QGRQHVLD:RRGIXUQLVKLQJVDQGDWUHOOLVGRPLQDWHWKHVHDW
VSDFHPHDQWWRUHVHPEOHDßVKHUPDQÖVKXW0HGDQERUQFKHI
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IULHGFUDEZLWKRQLRQSDSULNDVSULQJRQLRQVDQGEODFNSHSSHU
PHOTOS BENJAMIN SOH

VDXFHPDUNHWSULFHWKDWFRXOGULYDO6LQJDSRUHÖVEXWGRQÖW

PLVVRXWRQKLV&DQWRQHVHVW\OHGRXEOHERLOHGJLQVHQJFKLFNHQ
VRXS5SIRUVPDOO5SIRUODUJHZKLFKZDV
DZHOFRPHWUHDWRQDUDLQ\GD\Jalan Hang Lekir, Nongsa, Batam
Island, Kepulauan Riau 29465. Tel: +62 778 776 8888

62 epicureasia.com
Treat yourself to a delicious Mexican fiesta at UNIQUE where authentic specialties include:
Tortilla Soup, Homemade Tacos, Chicken Enchilada, Burritos, Fajitas, Beef Nachos,
Churros and many more. For a fun and relaxed weekend experience,
join us for a Friday Night Movie, Saturday Jazz Night and Sunday Funday Pool Party.

Regular opening hours :

Daily from 11:00-00:00 (Weekdays) and 11:00-01:00 (Weekends)
: 7 , * 0 ( 3  - , ( ; < 9 ,

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SPECIFICATIONS FOR JAGUAR XE 2.0 PETROL 200

ENGINE CAPACITY: 30;9,*@305+,9,5.05,
MAX POWER: 97:'974
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 An imposing video art wall
by South Korean artist Lee
Lee Nam greets guests the
moment they step into The
South Beach.

Starck
contrast
Philippe Starck’s creations are instantly recognisable,
especially when they play out on a monumental scale,
like at The South Beach. Featuring the French designer’s
tasteful whimsicality, the hotel’s interiors transport
guests to an otherworldly realm. By Justina Tan

66 epicureasia.com
 LOOKBOOK

Enjoy light bites and

cocktails at LAUGH, an
eclectic gastrobar with
a playful vibe.

T
The Chairman
Suite at The
hese days, design-centric hotels are a dime a dozen. But South Beach
when the godfather of avant-garde design, Philippe
Starck, bestows his Midas touch, the results are nothing
short of spectacular.
His latest masterpiece – The South Beach – is no exception.
While most design-focused establishments often fall into a
certain style or colour palette, The South Beach’s interiors are
unpredictable yet absolutely deliberate. Starck once said in an
interview, “I design everything very precisely, so when I give my
team a project, nothing is in doubt. I have a very, very precise
idea: the shape, the weight, the texture, the cost. They receive it
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:KLOH5DIàHV+RWHO6LQJDSRUHWRRNSULGHRISODFHDORQJ
Beach Road for over a century, it now has to contend with Solar thermal panels
the sprawling behemoth of The South Beach, a mixed-use are built into the hotel’s
rooftops to supply
GHYHORSPHQWKRXVLQJOX[XU\UHVLGHQFHVDGHVLJQHUKRWHORIßFH electricity and heat to
the establishment.
towers, retail spaces, and an exclusive membership club within
four historic buildings. “The South Beach juxtaposes old and
new by seamlessly integrating three former military blocks and
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WRZHUVWRFUHDWHDEOHQGRIKHULWDJHDQGPRGHUQLW\LQLWVGHVLJQÙ
shares Jan Büttgen, general manager of The South Beach.
Stroll through the entrance and you immediately get an
inkling of the mad ingenuity behind Singapore’s newest hotel.
In typical Starck fashion, nothing is constant yet everything falls
right into place. Case in point: the lobby, which is inspired by
the vision of a global village, features seven individual check-in

epicureasia.com 67
 LOOKBOOK

desks representing different cultures from around the world

– European, Peranakan, North American, South American,
Indian, Chinese and Moorish. The property has 43 ‘imaginative
social spaces’ – a term coined by the hotel that refers to public
areas offering guests the opportunity to work or play, and to
build connections or be ‘Alone Together’. To bring to life The
South Beach’s abstract ‘Alone Together’ concept, the hotel also
features ecological architecture by Foster+Partners, as well as
installations by artists from around the world, such as a 7m by
6.5m video wall by South Korean artist Lee Lee Nam that greets
guests upon arrival.

AN EXPERIENTIAL WONDERLAND The beautiful infinity

Like Alice in Wonderland, expect the unexpected and revel in pool is one of The South
Beach’s ‘imaginative
how superbly everything comes together to create an experience social spaces’.
like no other. Spanning over 16 levels are 654 Philippe Starck- Even tucking into local fare
GHVLJQHGJXHVWURRPVDQGVXLWHVHDFKZLWKàRRUWRFHLOLQJ will be a fresh experience
at ADHD, the hotel’s quirky
windowed alcoves offering stunning views of Singapore’s on-site restaurant.
skyline. Meanwhile, modern creature comforts like Japanese
washlet toilets can also be expected.
The South Beach has two pool areas: a sheltered one on
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concept to a tee. To provide an environment for guests to
connect, lounge chairs are partially submerged, while gorgeous
poolside furniture seemingly ‘hover’ on a raised platform within
the pool.

Inspired by a global
village, the lobby
has seven check-in
counters representing
different cultures.

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'D\+RWHO'LQLQJDOVREHDUV6WDUFNÖVVLJQDWXUHWRXFKHV
Multifarious pop art elements blend beautifully to deliver an
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space that offers a dramatic explosion of colourful prints and
The Presidential SV\FKHGHOLFSDWWHUQV7KH*UDQG%DOOURRPÓORFDWHGLQD
Suite bears Starck’s heritage building of the hotel – features the Forest of Lights, a
signature touches.
breathtaking 11,520-light feature designed by Starck.
Bon vivants can also look forward to South Beach Quarter,
DVTIWWZRVWRUH\KLVWRULFDUPRXU\EXLOGLQJWKDWZLOO
soon house four exciting F&B joints by lifestyle group Massive
Collective. These include Vanity, an exclusive ‘by-invitation-
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With The South Beach’s beautiful spaces and the
imminent arrival of South Beach Quarter, the mixed-use
The luxurious
bathroom in the development looks set to become one of Singapore’s most iconic
Chairman Suite landmarks. e
68 epicureasia.com

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Of feasts and favourite things
This month is a whirl of office parties, family reunions and all forms of Yuletide dinner
dos. HSBC Cardholders stay one step ahead with these splendid offers.

Warm Pear Cake,

Honeycomb & Cinnamon Sofitel So Singapore
Ice Cream To usher in his first Noël
with the hotel, chef Trevor
Paulo presents a four-
course Christmas Eve dinner
(from $88 per person) at
Xperience Restaurant. Start
the sumptuous repast with
an amuse bouche of blinis
topped with dill yoghurt and
herring roe; then relish a
miniature "garden" of house-
cured Salmon Gravlax, truffle
and mushroom soil, and
pickled shallots. The meal's
highlight is the aromatic
Hay Roasted Savel Chicken, personally carved by Paulo at each
table. Round off your meal with a deconstructed Pear Tarte Tatin
served with a subtly spiced cinnamon ice cream and honeycomb
from bees that feed exclusively on longan fruit. On Christmas Day,
indulge in a plentiful buffet lunch ($128 per person) brimming
with good wine and French classics such as Whole Suckling Pig
stuffed with Chorizo & Breadcrumbs, and the chef's speciality of
Croque En Bouche. 35 Robinson Road. Tel: 6701 6800
HSBC Cardholders enjoy:
* Festive three-course set lunch & dinner menu at $55 in
Hay Roasted Savel December except for 24, 25 and 31 December
Chicken, Smoked
Potatoes, Baby Carrots & * Four-course Christmas Eve dinner menu at $88, also available
Truffle Split Jus
on Christmas Day

Shop the season A host of gift ideas you’ll love

B&O PLAY by Bang & Olufsen
Unlike its heavier and clumsier predecessors in the market, BeoPlay H8 on-ear
wireless headphones with Active Noise Cancellation (ANC) are sleek, lightweight
(255g) and boast up to 14 hours of battery life. Its intuitive aluminium touch
interface on the right ear cup also allows fast and easy control of phone calls, songs,
volume control and even de/activation of the noise cancellation function.
For those who prefer in-ear headphones, the H3 ANC is a natural choice. The
rechargeable battery inside the Active Noise Cancellation unit can handle up to 20
hours of continuous playtime with ANC turned on. Its robust and scratch-resistant
lightweight metal body weighs just 40g; while Comply memory foam ear tips provide
excellent comfort and exceptional noise isolation. Bang & Olufsen Singapore,
#01-05 Grand Hyatt Singapore, 10-12 Scotts Road. Tel: 6737 7500
HSBC Cardholders enjoy:
* BeoPlay H3 ANC at $329 (U.P. $379)
BeoPlay H8
* BeoPlay H8 at $599 (U.P. $699)
 Swissôtel Merchant
Court, Singapore
Known for its perennial Peranakan-
Sofitel Singapore Sentosa Resort & Spa's themed buffet spread, Ellenborough Bakerzin
Christmas Traditional Roast
Market Café has brought back its Warm up to their "Home for
Bakerzin Sofitel Singapore Sentosa festive Premium Tom Turkeys. Christmas" takeaway spread
Resort & Spa The birds are selected for their that includes Peranakan Roast
New executive chef Eric Crochetière higher proportion of white meat Capon ($68/2-2.5kg) and Fusion
skilfully marries French and Asian to dark meat; this allows deeper Gammon Ham ($90/1.2kg). The
cuisines at Kwee Zeen's Christmas infusion of flavours. For scents of former is marinated for 48 hours
Eve buffet (Fête de Noël; from turmeric, galangal, lemongrass, with a special rempah. The result
$138 per adult without alcohol shrimp belacan, coriander root is a juicy, tender bird redolent
and $168 per adult with free- and coconut, the Singapore Laksa of candlenut, turmeric, coconut
flow Taittinger Champagne). His Tom Turkey is a must-try. Other cream, cinnamon and the tangy
signatures include Boston Lobster marinades include spicy Buah burst of tamarind. The latter
with Singapore Chilli Hollandaise Keluak that brings tamarind and is an union of ginger flower,
Sauce; Turkey Terrine with Foie kaffir lime to the fore, while kumquat, Dijon mustard, ginger
Gras and Spinach, Walnut and the new Homemade Sambal is ale and dark brown sugar with
Cranberry Jelly; and Crêpe Suzette. reminiscent of Hainanese Chicken an Australian full muscle pork
Other gems in the spread include Rice with a moreish ginger-chilli leg. Also not to be missed are
a Trio of Caviar, four kinds of sauce. The roasted poultry will the Yule Logs (Apple Pistachio
oysters, 32 types of cheese and be served at the Christmas buffet and Santa's Chocolate), and
traditional Glühwein and Valrhona (flavours on rotation) from 14 to braided Zopf breads studded with
Hot Chocolate. Activities are 31 December 2015 ($68 per person) crunchy walnuts, sweet raisins,
specially arranged for children's and will also be available for green and red cherries, and a
entertainment. 2 Bukit Manis Road, takeaway orders ($182 per turkey). dusting of icing sugar for that
Sentosa. Tel: 6708 8310 20 Merchant Road. frosty finish. Last day for online
HSBC Cardholders enjoy: Tel: 6239 1848/1847 orders: 22 December, 2pm.
Swissôtel Merchant 20% off Magnifique Sunday HSBC Cardholders enjoy: One www.bakerzin.com
Court, Singapore's
Pandan with Coconut Champagne Brunch at Kwee Zeen dines free with every three paying HSBC Cardholders enjoy: 15%
Cream Swiss Roll
till 27 December 2015 adult buffet diners off Christmas Collection 2015

Trollbeads Luxly Singapore

Designed in 1976 by Søren Pushing the boundaries of
Silversmith in Copenhagen, conventional gifting is Luxly.
Denmark, Trollbeads initiated the The service allows you to choose
"bead on bracelet" concept. Fall from a wide range of gift boxes
in love with their Sterling Silver and vouchers that include
Discover Beauty bracelet ($109). hotel stays, romantic getaways,
The centrepiece bead is Dessert Rose, a rosette formation of crystal spa treatments, gourmet experiences and activities. This simple yet
clusters symbolising life. www.trollbeads.com/singapore/en-sg thoughtful present will definitely leave a lasting impression on the
HSBC Cardholders enjoy: receiver. #B2-26 Capitol Piazza, 13 Stamford Road.
* Purchase a silver bracelet or bangle and get a complimentary bead Tel: 6385 2636 (Boutique) / 6589 5988 (Reservation)
(Choose from Magical Lamp, Desert Rose or Ancient Palace) HSBC Cardholders enjoy:
* 10% off any regular-priced items * 15% off any purchase of Luxly gift boxes and vouchers

For more HSBC festive privileges, visit www.hsbc.com.sg/christmas. Terms and conditions apply.
 STYLE BUZZ

Lustre
worthy
Who can resist the sparkle of
precious metals and brilliant
gems? Turn heads at any festive
soirée with these resplendent
fine jewellery and timepieces.
By Justina Tan

Boucheron
Hopi, The
Hummingbird
Ring
Morganite

Van Cleef &

Arpels Lady
Arpels Peau
d’Ane Forêt
enchantée
Bulgari
Serpenti
bracelet in
18K pink gold
with mother
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and pavé
diamonds
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72 epicureasia.com
 STYLE BUZZ

Cartier Juste un
Clou Bracelet in
pink gold, fully
paved with brilliant-
cut diamonds

Van Cleef & Arpels

Sweet Alhambra
earstuds in white
gold and diamonds

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epicureasia.com 75
 Commune Café

Joe & Dough

‘TIS THE
SEASON
To indulge in your sweet tooth. Head to
Millenia Walk to soak in the warmth of
Christmas with these fine saccharine treats.

N
othing spells Christmas like the rich aromas of
cinnamon and ginger and the sweet lavours COMMUNE CAFÉ JOE & DOUGH
of candied fruits and tofee. Whether you are #02-50 Tel: 6337 1038 #01-86/87 Tel: 6337 0938
searching for Yuletide desserts to deck your festive Expect a bit of sweet, a pinch For yummy additions to your PHOTOS DESMOND LIM, FUMÉE.DELI.BAR+CIGAR,

table, or shopping for presents and looking for a sweet of spice, and all things nice at home parties, pre-order Joe
reprieve, Millenia Walk is the perfect place for a bit of Commune Café. It might be & Dough’s decadent Valrhona
festive indulgence. From traditional cakes to delightful the season of sharing, but the Ginger Pear Log Cake ($63),
JOE & DOUGH, PATISSERIE G

snacks, the wide array of oferings will get you right into Mint Chocolate Wales with Ice Panettone ($40), Stollen ($28),
the celebratory mood of Christmas. This festive season Cream’s ($8.50) winning lavour and Fruit Cake ($28). If you’re
at Millenia Walk, marvel at the large paper Christmas combination is so addictive you’ll looking for a quick bite, the
tree designed by local designer Desinere. Now till 25 want to have one all to yourself. Santa Christmas Sandwich
December, spend more than $50 for chances to win For the perfect pairing, wash ($9.80) and Butterscotch Latte
amazing prizes, including Harvey Norman vouchers and it all down with a Gingerbread (hot $5.60, iced $6.40) will set
a staycation at Conrad Centennial SIngapore. Latte (hot $6/cold $7). you right in the Yuletide mood.

Pullman
Bakery
Candy
Empire
PULLMAN BAKERY
#01-97/98 Tel: 6337 3575
Make sure to swing by Pullman Bakery
and pick up a few of their Christmas
Stollen Bread ($18), chock-full of dried
fruits and nuts, as the bakery will only
be making limited quantities of this
Yuletide staple. Their Christmas
Cookies Gift Bags (from $6.80) also
make great gifts.
CANDY EMPIRE
#01-95/96 Tel: 6336 9390
The wide selection of snacks and treats
here will make anybody feel like a kid
again. Candy Empire’s Melegatti Baby
Pandoro ($3.80) and Panettone ($22.80),
Windel Musical Bell ($14.80) and
Blinking Musical Plush toy ($34.80) with
chocolates, Magnat Christmas Lanterns
Lemon & Orange Jelly Dessert coated
with Chocolate ($8.50), and Guylian
Belgian Chocolate Gift Box ($13.80), all
make great stocking stufers.
For enquiries, please contact: Millenia Walk, 9 Rales Boulevard, Singapore 039596.
Tel: 6883 1122 | Operating hours: 10am to 10pm | www.milleniawalk.com |
www.facebook.com/milleniawalkofficial | Instagram @milleniawalk
Tart Blanc
Fumée.Deli.
Bar+Cigar
TART BLANC
#01-102 Tel: 6238 6893
Tart Blanc’s Christmas menu of
beautiful sweet treats include Choco
Cherry Snowball Tart, dark chocolate
brownie and red wine macerated sour
cherries, served with vanilla ice cream
encased in a crisp meringue dome
($8.50), and Warm Christmas Date
Tart, orange-infused custard tart base,
topped with vanilla cream and caramel-
glazed warm date cake ($8.50).
FUMÉE.DELI.BAR+CIGAR
#01-53/54 Tel: 6835 7339
This Christmas, Fumée dishes up a
typical dessert from the traditional
village fetes in France. The Red Apple
Gateaux ($9) is made of a creamy green
apple mousse and cream cheese with
a sweet apple compote and crunchy
spiced biscuit on the inside.
Bel Mondo
Italian
Kitchen
Patisserie G
BEL MONDO
ITALIAN KITCHEN
#01-09/10 Tel: 6336 3348
Sprinkle a bit of Italian magic onto your
year-end festivities this year by taking
home Bel Mondo’s homemade brownie
with gelato ($12) and homemade tiramisu
($12). Or choose to dine in and tuck into
their Christmas specialities of burrata
meat platter ($55) and succulent pork
chops ($29).
PATISSERIE G
#01-40/41 Tel: 6338 7578
Patisserie G has something for everyone
this season. Chocolate aficionados
will love the Christmas Log Cake
($58 for 650g, $90 for 1.2kg). Their
signature moist Premium Fruit Cake
($42) is packed with macerated fruits
soaked in orange liquer, dark rum and
VSOP Cognac. For the kids, order the
Gingerbread House ($45), handcrafted
using chewy gingerbread pieces and
adorned with jolly Christmas figures.
 EPICURE REVIEWS
Our team goes undercover to suss out the latest and most talked about restaurants in town.

some bread anyway.

The Instagram herd might have baulked,
perhaps, at the sunchoke soup ($20) replete
with the earthy, toasty tastes of fall. Hazelnuts
and grilled potato shavings added texture, but a
drizzled ring of beetroot cream in a shade of bright
Barbie Pink made us think twice about tucking in.
Likewise for the Creamy Crab Cakes with Fava
Bean Salad ($23), done to sumptuous textbook
perfection, if their dark olive crust doesn’t make
you initially recoil at how charred they appear.
Pastas are de Vito’s strong suit from his
more casual Latteria and &Sons eateries, and are
expectedly impressive at Aura. The pasta menu is
divided into artisanal and homemade options.
From the former, the Taglioni with Scampi and
Caviar ($38) is unmissable for its tender curls of
poached scampi and perfectly done pasta with just
a hint of heat.
We round the meal off with the Iberico Pork
&KRS0LODQHVHLWVPLON\VZHHWàHVKWHQGHUO\
encrusted by a
golden layer that
AURA crackles with
#05-03 National Gallery Singapore, 1 St Andrew’s Road. each bite. Less
Tel: 6866 1977 impressive was
What do you do when you’ve got stunning interiors, a tourist the Red Snapper
magnet of an address, and unbeatable views over the city? with Oyster
Aura’s chef-owner Beppe de Vito could’ve taken it easy, Caciucco and Kale
slapped up a couple of casual Italian plates and waited for the ($35). There was
tills to ring. But he didn’t. Instead, he’s fashioned a timelessly technically nothing
elegant venue poised to become a dining wrong with it, but
destination in its own right. stacked atop a
Food: 7/10
On an evening visit, barely Service: 7/10
hearty vegetable
weeks after the restaurant soft Ambience: 7.5/10 stew reminiscent
opened, we arrived to a full house, Average dinner of grandma’s
all dressed to the nines with wine bill for two, with cooking, it was like dumpy Cinderella next to her dolled up
drinks: $250
bottles on each table. Revisiting a stepsisters, and incongruous with the rest of the restaurant’s slick.
week later, we were among groups of 'HVVHUWV\LHOGHGQRßUHZRUNV&RQYHQWLRQDORSWLRQVVXFK
Must-tries: Scallops
suited lawyer types jocundly tucked Crudo with truffle and
as tiramisu ($15) and chocolate banana cake ($18) didn’t prompt
into corporate lunches. smoked quail eggs, our sweet tooth into action, and when we did venture for a
We understood why when our own frogs legs scottadito Baileys and hazelnut feuilletine ($15), it was decent but not
with basil and garlic
starters arrived: an oft-Instagrammed foam, and taglioni
memorable.
starter of Scallops Crudo ($25) tastes with scampi and Service was pleasant but inconsistent; senior waiters charmed
as delightful as it looks. The sweet Avruga caviar. with wisecracks and personal recommendations, but when the
creaminess of the plump scallop wedges UHVWDXUDQWßOOHGXS\RXQJHURQHVVWXWWHUHGDQGRYHUORRNHG
were accentuated by smoked quail eggs, while pomegranate sacs empty glasses. Private dining rooms were also very much wanting
DQGDMXOLHQQHRIWUXIàHDQGJUHHQDSSOHFRLIIHGDWRSDGGEXUVWV when noise levels took a steep climb by the end of the night. Save
of acidity and festive colour. your private conversations and adjourn for a post-meal tipple in
We found another fast favourite in the crispy Frog Legs WKHHTXDOO\JRUJHRXVEDURQHàRRUDERYHZKHUH\RXFDQSHUFKRQ
($36), so excellently seasoned that its accompanying side of the outdoor deck and take in unblocked views of the Singapore
JDUOLFN\3DUPHVDQEDVLOFUHDPIHOWVXSHUàXRXV%XWWKH skyline, and as the restaurant’s name suggests, radiate with plenty
latter was tasty enough that we mopped it up separately with of pleasurable thoughts and local pride. DEBBIE YONG

78 epicureasia.com
 EPICURE REVIEWS
Our team goes undercover to suss out the latest and most talked about restaurants in town.
SPRUCE RISTORANTE AT
PHOENIX PARK
320 Tanglin Road. Tel: 6836 5528
Though there’s no lack of Italian restaurants in Singapore,
we happily welcome more Italian chefs to the fray. The latest
is executive chef Mauro Scotto, former chef-owner of one
Michelin-starred Ristorante Rocca Bruna (Rapallo, Italy), who
is helming casual American bistro Spruce’s transformation into
Spruce Ristorante.
WRLWVSURPLVHRIIDPLOLDU,WDOLDQàDYRXUVDQGUHßQHGFRPIRUW
classics. Skip the limp and unappetising beef carpaccio ($19) and
head straight for the fritto di calamari e gamberi ($17) of fried squid
and prawn, which were crisp though the puréed tomato dip
could be more distinctive.
If pastas are the mark of great Italian cuisine, then we’re left
wanting. Homemade taglierini and a squishy half Boston lobster
($38) came across as stodgy without much seafood sweetness,
while the homemade beef and spinach ravioli ($21) had slightly
:HPDGHRXUßUVWYLVLWLQPLG1RYHPEHUWRßQGD
spruced up indoor dining area, serene with white tablecloths
DQGYDVHVRIZLOGàRZHUVRQWKHWDEOH7KHFRORQLDOEXLOGLQJLWVHOI
is ever charming, with a rustic timber frame and high ceilings.
The al fresco outdoor area remains casual and popular for its
separate menu of quick bites and American comfort food for
PRUHERXQFHLQLWVSDVWD+RZHYHU&DVDUHFFH1RUFLQD
saved the day – this homemade green pasta with pork sausage,
JHQHURXVZKROHVOLFHVRISRUFLQLPXVKURRPDQGEODFNWUXIàH
sauce had the feel of a real nonna’s dish, with textures, balance
DQGàDYRXUVMXVWULJKW
Mains run the gamut from Asahi-braised lamb shank
weekend brunch. WRSRUNEHHIGXFNDQGßVKFKRLFHV7KHERQHLQODPE
Perhaps things remain a little too laidback as was straightforward and forgettable. All attention was on the
service was good-natured but sloppy. slow-cooked beef short ribs ($30) served with polenta, sautéed
Our primi (pasta) and secondi (mains) spinach and mushroom, with a single poached quail’s egg. Aside
Food: 6/10
were served together, making Service: 6/10
for rather hurried dining. Water Ambience: 7/10
glasses were not topped up, while Average dinner
bill for two, with
a delicious-sounding foie gras drinks: $180
starter with apple compote and
brioche ($20) was oddly served as Must-tries: Casarecce
a single slab add-on ($12) to our Norcina, homemade
main instead. During lunch a week green pasta with pork
sausage and porcini
later, service was still inattentive as mushroom; homemade
utensils were not provided till after pistachio tiramisu
dishes were served. served with warm
espresso
Food-wise, the menu lives up

IURPWKHEODQGSROHQWDPDVKWKHKHDUW\VOLFHVRIEHHIEHQHßWHG
from a fairly sweet braise that incorporates Chinese wine and
DSSOHMXLFH$VRXVYLGHFRGDOVRLPSUHVVHGZLWKLWVßUP
texture and interesting play of bacon, chickpea cream and
rosemary oil.
For desserts, don’t overlook the spugna di pistachio
Though not billed as a tiramisu, this pistachio sponge was easily
RQHRIRXUEHVWßQGVVHUYHGZLWKDSRXURIELWWHUHVSUHVVRWKDW
soaked into the biscuit base. Otherwise, choose from some
ready-made cakes from the display or the generously portioned
SURßWHUROHWULRZLWKLFHFUHDP
It’s too soon to see which direction chef Scotto is taking, but
the setting and menu has real promise for an Italian home away
from home. JUNE LEE

epicureasia.com 79
 SEEN AND SAVOURED

Wine whirl
One of the largest editions of the annual series so far,
the annual Discover California Wines presented over
160 labels for guests to sample.
On 7 October, the top drops
of California’s wine region
were generously shared at the
annual Discover California
Wines showcase in Singapore,
organised by the California
Wine Institute. There are more
than 100 designated winegrape
growing areas (called American
Viticultural Areas or AVAs) in
California, and 90 percent of U.S.
wine comes from this Golden
State. Two events, one for
trade and one for the public,
took place.
The day began with a We’re
LOCA – The Wines of Lodi,
California seminar for trade
and media personnel presented
by Camron King, executive
director of the Lodi Winegrape
Commission. Also held at Conrad
Centennial Singapore was the
grand tasting event, at which 71
wineries offered 305 bottles for
review to sommeliers, wine buyers
and winery representatives.
The evening event, hosted
E\RIßFLDOYHQXHSDUWQHU.892
gourmet lifestyle magazine
epicureDQGRIßFLDOJODVVZDUH
Schott Zwiesel, saw members
of the public getting to know
Californian wine better. Over 200
wine lovers were treated to a
range of wines from the many
AVAs of California. According
to the California Wine Institute,
the long-term outlook for
PHOTOS DESMOND LIM

Singapore as an active emerging

market for wines remains very
promising, seeing value gains of
33 percent in 2014, compared to
the previous year.

80 epicureasia.com
SEEN AND SAVOURED

FLAVOURS TO REMEMBER
J KUVO, located in the heart of Orchard Road, served
up a spread of fine cheeses, from Camembert and
Manchego to blue cheese and Tomme de Savoie, along with
nibbles made from U.S. potatoes proudly sponsored by
Lamb Weston.

WINES TO REMEMBER
J Oenophiles enjoyed a bubbly start with Schramsberg
Vineyards’ handcrafted sparkling wines made in the
méthode champenoise style, of which the Blanc de Blancs
was notably elegant. Silver Oak’s Alexander Valley and
Napa Valley Cabernet Sauvignons were vibrant and lively,
and perfectly showed American oak influence. E & J Gallo
Winery, established in 1933 and the world’s largest winery,
was also well represented with a wide range of their
approachable reds and whites. Last but not least, De Loach
Winery’s line-up of Pinot Noir, Chardonnay and Zinfandel
from the Russian River Valley proved popular for their
finesse and fruit-forward profile.e

epicureasia.com 81
 SEEN AND SAVOURED

Health for the holidays 

At the new CulinaryOn cooking studio, Hitachi Superheated
Steam Microwave Oven ambassador chef Rosalind Lim
demonstrated how a wholesome four-course festive meal can
be a breeze to prepare.

T
he cheerful purple tones of the As she prepared the salad appetiser,
7,000 sq ft CulinaryOn studio the sprightly chef highlighted the
DW5DIàHV3ODFHZDVDZHOFRPH LPSRUWDQFHRIKDYLQJPXOWLKXHGJUHHQV
VLJKWRQWKHKD]\PLGPRUQLQJRI for a variety of nutrients and antioxidants
October. Over 55 of epicure’s guests ÓZKLFKNHHSWKHERG\\RXWKIXO(DJHU
KDGJDWKHUHGIRUD&KULVWPDVWKHPHG DXGLHQFHPHPEHUVKDGWKHRSSRUWXQLW\
FRRNLQJVHVVLRQOHGE\KHDOWKFRQVFLRXV to plate the refreshing dish for all.
FKHI5RVDOLQG/LPXVLQJ+LWDFKLÖV 7KH%DNHG+DPZLWK3HSSHUFRUQV 
PDGHLQ-DSDQ6XSHUKHDWHG6WHDP 3LQHDSSOH*OD]HVKRZFDVHGWKHRYHQÖV
0LFURZDYH2YHQ ßYHLQRQHFDSDELOLW\3ODFHGRQWKH
3DUWLFLSDQWVOHDUQWKRZWKHRYHQÖV 6XSHU*ULOO7UD\WKHPHDWZDVßUVW
technology reduces calories by an PLFURZDYHGEHIRUHWKHFRQYHFWLRQ
average of 30 percent. Generated by PHFKDQLVPWRRNRYHUIRUIXUWKHUFRRNLQJ
LQVWDQWDQHRXVO\UHKHDWLQJp&VWHDP 7KH9LUJLQLDKDPZDVWKHQVWHDPHGIRU
WKH6XSHUKHDWHG6WHDPFRQWDLQVDERXW PRLVWQHVVEHIRUHWKH6XSHUKHDWHG6WHDP
WLPHVPRUHWKHUPDOHQHUJ\WKDQD IXQFWLRQUHPRYHGH[FHVVIDWDQGVDOW
FRQYHQWLRQDORYHQ7KLVPHDQVXQZDQWHG content. Finally, the grill function sealed
IDWLQPHDWVLVPHOWHGDQGIRUFHGWRWKH WKHàDYRXUVZLWKLQDQGUHQGHUHGWKHVNLQ
VXUIDFHZKHUHLWGULSVRIIZLWKVDWXUDWHG FULVSDQGFDUDPHOLVHG

PHOTOS DESMOND LIM

ZDWHUYDSRXU2WKHUIXQFWLRQVLQFOXGH
WKHXQLTXH7ULSOH:HLJKW6HQVRUIRUPRUH
DFFXUDWHGHWHFWLRQRIRSWLPXPWHPSHUDWXUHDQGFRRNLQJ
WLPHDQGWKHDELOLW\WRVLPXOWDQHRXVO\UHKHDWWZRGLVKHVDW
different settings.
$IWHUHQGLQJZLWKDGHOLJKWIXOGHVVHUW
RI&KRFRODWH.LVVHVZLWK3HDQXW%XWWHU
&XSVHYHU\RQHOHIWZLWKDEHWWHUXQGHUVWDQGLQJRIFRRNLQJ
KHDOWKLHUGLVKHVDQGD+LWDFKLJRRGLHEDJLQFOXVLYHRIDQDSURQ
RYHQPLWWDQGDVDPHGD\GLVFRXQWFRXSRQ

82 epicureasia.com
SEEN AND SAVOURED

FLAVOURS TO
REMEMBER
J A colourful medley of invigorating
flavours, the Winter Salad with Roasted
Bell Peppers, Orange, Pomegranate &
Mixed Greens was a perfect appetiser.

J The dairy-free Creamy Roasted

Pumpkin, Mixed Grains & Mushroom
Soup was nutty, textural and sweet with a
pleasant umami jolt.e
epicureasia.com 83
 SEEN AND SAVOURED

Tasting the stars

The Michelin guide may not be in Singapore yet, but
Michelin-starred chefs certainly are. In early November,
epicure society members got an exclusive opportunity to meet
three-starred chef Juan Amador and sample his
one-of-a-kind Spanish-European fare at Alma.

PHOTOS DESMOND LIM

84 epicureasia.com
SEEN AND SAVOURED

It was only a matter of time that Juan Amador would

put down some roots in Asia, and luckily for Singapore,
those roots came in the form of Alma, his restaurant at
Goodwood Park Hotel. As he told us in August, when
he was in town to check on his new venture, “Alma is a
IRRWSULQWLQ$VLD:HZDLWHGDORQJZKLOHWRßQGWKHULJKW
place for it and to have the time to execute it well. You
can’t open a restaurant and only visit it once a year; I will
EHKHUHIRUDZHHNHYHU\ßYHWRVL[ZHHNVÙ
It was during one of these regular trips that 25
diners got the chance to better understand Amador’s
cuisine. Specially organised by epicure society, the eight-
course meal on 2 November gave members an inkling
RI$PDGRUÖVLQàXHQFHVDQGH[SHULHQFHV7KH&DWDORQLDQ
SKLORVRSK\RI0DU\0XQWDQ\D&DWDODQIRUVHDDQG
mountain) was showcased in a dish of veal sweetbread
and scallop – from the mountain and sea respectively
– both wrapped in spinach and parsley to yield a
combination foreign to Asian palates.
But the dish that got everyone’s interest piqued
was without a doubt Amador’s signature pigeon with
purple curry and mango and coconut purée. After much
debate over why the fruity and aromatic maroon curry
was tinged with pink and purple hues – some guessed
it was beetroot – the assistant restaurant manager Maja
,VNDQGDULDßQDOO\UHOHQWHGDQGUHYHDOHGWKDWLWZDV
hibiscus blossoms that lent the curry its unique colour
and fragrance.

FLAVOURS TO REMEMBER
J Fruity and aromatic, the purple curry was also grainy, which
lent an unusual textural dimension to Amador’s signature dish.
Thai flavours came in the form of lightly-acidic mango and
coconut purée, which helped cut through the richness of the
purple curry.

J Toothfish and dollops of spinach and passion fruit purée

swimming in coffee foam, which was inspired by Amador’s
encounter with coffee pork ribs during his frequent travels
e
in Asia.

epicureasia.com 85
DINING
IN THE CITY
BLUE LOTUS
#01-13 Quayside Isle, 31 Ocean Way.
Tel: 6339 0880
Located at Quayside Isle in Sentosa Cove,
Blue Lotus lets diners lounge al fresco by
the waterfront while enjoying sumptuous
Chinese dishes such as Lemongrass Prawn
Sticks, King Prawn Truffle Wanton Soup,
and Signature Chilli Pomelo Crab.
10% off à la carte food bill from Monday
to Thursday.
GINZA SUSHIICHI
#01-04 Singapore Marriott Tang Plaza Hotel,
320 Orchard Road. Tel: 6235 5514
Sushi at Ginza Sushiichi is the epitome of
superb craftsmanship. Creamy sea urchin
and wild caught Bluefin tuna from Hicho,
meticulously prepared and shaped into
pieces of pure deliciousness, are some of
the seasonal delicacies diners can expect.
10% off total bill. Valid till 31
October 2016.
Here’s a taste of what you can expect from our
2016 epicure’s Dining In The City Guide,
exclusively for
CIMB Credit Cardmembers.
BRIZO RESTAURANT & BAR
Level 1 Park Hotel Clarke Quay, 1 Unity Street.
Tel: 6593 8855
Diners at Brizo Restaurant & Bar can
expect a lavish buffet breakfast spread,
weekday set lunches with a semi
buffet menu, a hearty dinner buffet
that changes seasonally, as well as a
scrumptious crab and seafood buffet
during the weekends.
10% off total bill.
HAI TIEN LO
Level 3 Pan Pacific Singapore, 7 Raffles
Boulevard. Tel: 6826 8240
Besides nourishing soups, menu
highlights at award-winning Chinese
restaurant Hai Tien Lo include Roasted
Barbecued Suckling Pig, Braised Whole
Abalone with Pan-fried Foie Gras, and
Homemade Bean Curd with Crab Meat and
Aubergine in Supreme Stock.
10% off total bill.
CAFÉ MOSAIC
Level 1 Carlton Hotel Singapore, 76 Bras Basah
Road. Tel: 6311 8195
Head to Café Mosaic for à la carte all-
day dining and international buffets.
Its mouthwatering spread includes tiger
prawns, scallops and oysters; fresh sashimi;
and local favourites Singapore Chilli Crab,
Fish Fillet with Garlic and Chye Po, and Mini
Beef Steak with Korean BBQ Sauce.
10% off total bill.
JADE
Lobby level The Fullerton Hotel, 1 Fullerton
Square. Tel: 6877 8188
Diners at Jade can indulge in decadent
dishes such as the Crispy Five Spice
Roasted Pork, Crispy Prawns with Wasabi
Mayonnaise, and braised noodles in a
golden broth with Boston lobster.
10% off à la carte food bill. Reservations,
quoting epicure, required. Maximum eight
diners per bill.
JIA WEI CHINESE RESTAURANT
Level 2, Grand Mercure Singapore Roxy, 50 East
Coast Road. Tel: 6340 5678
Jia Wei Chinese Restaurant serves classics
like Chef’s Superior Fish Maw and Seafood
Soup, Slow-cooked Pork Belly with Yam,
and Fresh Prawns served with spicy chilli
and signature creamy sauce.
15% off total à la carte food bill from
Monday to Thursday; 10% off total à la
carte food bill on Friday, Saturday, Sunday.
PORTICO
#01-10, 991B Alexandra Road. Tel: 9127 6316
This hidden gem in Alexandra reinvents
homey dishes with a touch of finesse.
Indulge in creations such as Confit of
Chicken with sweet potato and braised
purple cabbage, and Pan Seared Pulau
Ubin Seabass that highlight Portico’s
dedication to sourcing for ingredients
locally wherever possible.
10% off total bill.
Offers valid for dine-in only, from 1 December 2015 to 31 December 2016, unless otherwise stated. Not valid with other promotions and discounts.
KEYAKI
Level 4 Pan Pacific Singapore, 7 Raffles
Boulevard. Tel: 6826 8240
Renowned for the use of seasonal
delicacies air-flown from Japan, Keyaki
provides authentically prepared and
immaculately presented traditional
Japanese cuisine. The nine-course
Kaiseki Omakase is a showcase of the
season’s best produce.
10% off total bill.
SENSO RISTORANTE & BAR
21 Club Street. Tel: 6224 3534
Stalwart Italian restaurant Senso
Ristorante & Bar focuses on quality
seasonal Italian produce. Must-tries
from their regular menu include
signature antipasto Pan-fried Buffalo
Mozzarella wrapped in Parma Ham, Duo
of Risotti, Papardelle XXLong and Veal
Ossobucco.
10% off total bill.
Terms and conditions apply. Visit www.cimbbank.com.sg for details.
NOGAWA JAPANESE RESTAURANT
#03-25 Concorde Hotel, 100 Orchard Road.
Tel: 6732 2911
For the full Nogawa experience, opt
for the eight-course omakase, which
comprises an appetiser, clear soup,
sashimi, grilled dish, steamed dish,
sushi, miso soup and seasonal fruits;
or the nine-course omakase, with an
additional deep-fried dish.
10% off total bill.
THE DISGRUNTLED CHEF AT
THE CLUB
28 Ann Siang Road. Tel: 6808 2184
While still rooted in classical French
cooking, the menu here has evolved
from the first The Disgruntled Chef at
Dempsey. Tuck into dishes like Burnt
Leeks, Crispy Beef Short Ribs with spicy
kimchi mayonnaise, and Maine Lobster
and Chicken Pot Roast.
10% off total bill.
 TOP TOQUE

It’s about poesia

One meal by Massimo Bottura is all it takes to convince
diners that the three Michelin-starred chef is worth the hype.
The revolutionary Modena-born chef shares with
Eunice Lew the stories behind his dishes, and how poetry is
integral to his cuisine.

O
QHRIWKHSHULOVRIP\MRELVDJUDGXDOLQDELOLW\WRßQG
the perfect meal. But boy, did Massimo Bottura win
me over. Every dish I sampled on 27 October, during
%RWWXUDÖVßYHGD\JXHVWVWLQWIRU6KDQJUL/D+RWHOVDQG5HVRUWVÖ
LQDXJXUDO,QWHUQDWLRQDO)HVWLYDORI*DVWURQRP\DW6KDQJUL/D
+RWHO6LQJDSRUHFDQVWLOOEHUHFDOOHGFOHDUDVGD\
,QP\PLQGSDUFHOVRIHHOFORDNHGLQSDSHUWKLQFXFXPEHU
slices still swim vividly in a clear green broth with eel emulsion
DQG*UHHN\RJKXUWÓDUHàHFWLRQRIWKHDZDUGZLQQLQJ,WDOLDQ
movie Mediterraneo. Another dish, in the style of Jackson
3ROORFNÖVDUWVDZDàDWZKLWHSODWHVSODWWHUHGZLWKHGLEOHFRORXUV
of peperonata, potato purée, red beetroot, balsamic vinegar, and
chlorophyll extracted from fresh herbs. At its centre was a
FKXQNRIVRXVYLGHYHDOPDGHWRORRNDQGWDVWHàDPHJULOOHGE\
rolling on a teppanyaki then in aromatic ashes.
7KHQWKHUHLVWKHPHDOÖVKLJKOLJKWOHWWXFHIRUSUHGHVVHUW
Of course, it was no ordinary cluster of greens. Tucked
movie that came out in 1991 and won the Academy Award for
%HVW)RUHLJQ/DQJXDJH)LOP,WÖVDERXWDEXQFKRI,WDOLDQVVHQW
to Greece during WWII to watch over an island. Italians were
QRWXVHGWRßJKWLQJVRWKLVEXQFKORVWWKHLULGHQWLW\DQGEHFDPH
more Greek. But deep down, their identity and sense of self still
stems from where they originate – not Italy, but regions such as
(PLOLD5RPDJQD3LHGPRQW6LFLO\RU6DUGLQLD
,ÖPIURP(PLOLD5RPDJQDDQGRQHRIP\IDYRXULWHWKLQJV
LVHHOIURPWKH3R5LYHU,WÖVDQLQJUHGLHQW,ÖPYHU\IDPLOLDUZLWK
DQGLQVSLUHGP\GLVKRI$Q(HO6ZLPPLQJ8SWKH3R5LYHU
Another dish to note from my heritage is raviolo aperto, made
famous in the 80s by one of the masters of New Italian cuisine,
Gualtiero Marchesi. For Mediterranean, I drew from these two
elements and made raviolo aperto, but used cucumber instead of
pasta to create the little pouches of eel. Why cucumber? Because
LWÖVSDUWRIWKH*UHHNW]DW]LNLVDODG6R0HGLWHUUDQHDQLVD
metaphor for the movie: eels (Italians), wrapped in cucumber
EHWZHHQWKHOHDYHVRIWKLV&DHVDU6DODGLQ%ORRPZHUHRYHU
WZHQW\FRPSRQHQWVVXFKDVEOXHQDVWXUWLXPàRZHUVJHUDQLXP
VSUD\HOGHUàRZHUYLQHJDUSRZGHUHGUDVSEHUU\GHK\GUDWHG
cherry, yoghurt of almond milk, chamomile concentrate, shiso
leaf, coriander, sweet basil and fennel fronds. “Every leaf is a
revelation,” exclaimed one of my dinner companions, and the rest
of us could only voicelessly agree, awestruck.
The verbose Italian’s predisposition to keenly describe
the inspirations behind his dishes was undoubtedly also what
PDGHWKHH[SHULHQFHVRYLYLG+HREOLJLQJO\VDWGRZQZLWKXV
after our meal to answer a torrent of questions. At the end, he
asserts: “Every single gastronomic critic in the world has told
me that no one has ever done like what I have created with my
GLVKHV&DHVDU6DODGLQ%ORRPRU2RSV,'URSSHGWKH/HPRQ
Tart. That’s a very important message for young chefs – don’t
copy anyone. Find a way to express yourself.” And how does he
PHOTOS PAOLO TERZI
UHFRPPHQGGRLQJWKLV"Ø/HDYHDOLWWOHVSDFHRSHQIRUSRHWU\Ù
Tell us about what you’re cooking for The Shangri-La
International Festival of Gastronomy.
The dish Mediterranean is inspired by Mediterraneo, an Italian
*UHHNVVZLPPLQJLQDFOHDUYHJHWDEOHEDVHGEURWKWKH
beautiful and clean Greek island waters).
What thoughts do you hope diners take away after sampling
your creations?
One of the most important ingredients for a chef of the future is
culture. As chefs, we’re not artists but artisans, creating plates
as expressions not meant to be consumed simply. My food talks
about emotion and compresses passion into edible bites. And my
passions are contemporary art, music, design and architecture.
I want to change perspectives. My dish, Beautiful
3V\FKHGHOLF6SLQSDLQWHG9HDO1RW)ODPH*ULOOHGLVDUHàHFWLRQ
of grilled meat and what you expect of it, but it’s not actually
grilled meat. The dish doesn’t contribute to the problems that
DFFRPSDQ\àDPHJULOOLQJDQGDOVRUHVSHFWVWKHZRUNRIWKH
farms. The writer Jane Kramer from The New Yorker called
me to her table after her meal and said: “You’ve changed my
perspective on how to eat meat.” That’s what I want to do.
$QRWKHUFUHDWLRQ2RSV,'URSSHGWKH/HPRQ7DUWLVD
story of how my Japanese chef Taka made a mistake. With a
little bit of poetry, you can use a broken lemon tart as a vehicle
epicureasia.com 89
 TOP TOQUE

to transfer emotion. Because

when something isn’t perfect, Beautiful
Psychedelic
it’s transferring emotion more Spin-painted
Veal, Not
effectively than something perfect. Flame Grilled
'R\RXDJUHH"

It’s true, character and stories

come from imperfection.
We can try to create perfection
every day, but we are imperfect.
When I see something that is too
perfect, I don’t want to eat it. When
VRPHWKLQJLVLPSHUIHFW,JRÕ+PP
let’s see what’s going on here’.
2RSV,'URSSHGWKH/HPRQ
Tart is a metaphor of the south of
Italy and its imperfection. On that
plate, every ingredient comes from
the region: the capers are from
3DQWHOOHULDOHPRQVIURP6RUUHQWR
DOPRQGVIURPQRUWKHUQ6LFLO\
oregano from Puglia, and bergamot
from Calabria.
I’m making the broken lemon
tart to explain that in our creative
job, it is vital not to live the
everyday life, because then you’re
DOZD\VJURXQGHG/HDYHDOLWWOH
space open for poetry, then you
FDQLPDJLQHHYHU\WKLQJ'R\RXXQGHUVWDQG",WÖVDERXWpoesia, Did you make a conscious decision to not follow tradition?
poetry. La poesiaLVVRPHWKLQJWKDW,WDOLDQVKDYHLQWKHLU'1$ I’m the most traditional of chefs, in a way, because I think with
You just have to express that, you know? my actions – I’m helping to evolve tradition, which at the same
time keeps it alive.
Are you better able to express it because you’re Italian? For example, my balsamic vinegar won the gold medal of
Yes, I think so. We grew up like that in Italy – surrounded by 6SLODPEHUWRODVW\HDUUDWHGE\WKHVHROGJX\VZKRFRPSODLQHG
incredible beauty, art, architecture, design, fashion and the about me moving my barrels around. Balsamic vinegar is stored
artisans who build the most beautiful cars and motorcycles in in six to eight barrels as a ‘battery’, each barrel made of different
WKHZRUOG$UWLVSDUWRIRXU'1$*RHWKHFDPHWR,WDO\DQG wood. The last barrel of one of my ‘batteries’ had juniper. I said:
wrote a poem purely dedicated to the country’s beauty. You can “If we keep juniper there, the vinegar is going to be too heavily
express this beauty, if you know how. If you lose yourself in àDYRXUHGZLWKLQFHQVHFRIIHHDQGFKRFRODWH%XWLIZHPRYH
everyday life, you’ll just complain about Italy, about things not juniper to the middle and cherry at the end, you’ll get a full body
working out and things that are broken. DQGDYHU\IUHVKSOXPDQGUHGIUXLWàDYRXUÙ7KH\VDLGØ<RXÖUH
You could be complaining because you can’t see the FUD]\-XQLSHUKDVWREHDWWKHHQGÙ%XWIRUP\SDODWH"1R
ODQGVFDSHRI6LQJDSRUHLQWKLVKD]H,I,KDYHWRH[SUHVVWKLV These same guys voted my vinegar as the best during a blind
I would create in a singular colour but in varying hues. For tasting.
example, an ingredient cooked at different temperatures or I believe in my palate and what I know and have learnt.
with different textures. But everything of the same colour, like Every day, I look back on my past in a critical way, not in a
6LQJDSRUHÖVODQGVFDSHKRYHULQJEHWZHHQZKLWHDQGJUH\$ORQJ nostalgic way. I’m bringing the best of my past into the future.
WKHZD\\RXKDYHWRH[SUHVV6LQJDSRUHDVDFRXQWU\WRR0D\EH Few Italians understand my cuisine. Yet Italy’s L’Espresso
create something that reminds you of the concrete jungle, mixing Restaurant Guide awarded me 20 out of 20 possible points this
green and grey. Without poetry, a chef just goes into a kitchen \HDUWKHßUVWWLPHWKLVKDVKDSSHQHGVLQFHWKH\ODXQFKHGDOPRVW
and chops, cooks and serves very well. But that will be all there 40 years ago. Why? Because they understand that I’m doing
is to life for you. something the regular Italian doesn’t comprehend very well.

90 epicureasia.com

Oops! I
Dropped the
Lemon Tart
<RXFDQQRWFRQVWDQWO\EHVWXFNLQWKH5HQDLVVDQFH,WÖV:H
need to explore different ways of thinking, confront them, and
project ourselves into the future.
It’s an incredible challenge to evolve our past and bring
it into the future. Italians have centuries upon centuries of
WUDGLWLRQÓKRZFDQZHHYROYH":HKDYHWRßJKWIRULWDQG
explain it to people, one ear at a time. I have formed a group of
chefs who have the same ideals, ethics and feelings, so that we
are able to start sharing and help Italy to grow.
During another interview you mentioned there’s a possibility
of closing Osteria Francescana and moving to London.
No, that particular quote was published out of context. What
I really said was: “There is no possibility of moving Osteria
Francescana to another location – the restaurant was born and
ZLOOGLHLQ9LD6WHOODEHFDXVHRIHYHU\WKLQJWKDWLWUHSUHVHQWVÙ
I also told the reporter that I don’t want to set up a restaurant,
put my name on it, then leave. I can’t do this for Osteria.
+RZHYHU,FDQGRLWIRU)UDQFHVFKHWWDP\ELVWURRUSHUKDSV
5LVWRUDQWH,WDOLDGL0DVVLPR%RWWXUDLQ,VWDQEXOZKLFK,
might move to Moscow. For two years in Istanbul we will offer
a contemporary take on 20 dishes from our past, which will
help to ‘rebuild’ Italian cuisine, and then move the project to
Moscow.
I was very upset when people started calling me to ask
if I was moving. I will never move Osteria because it’s an
H[SUHVVLRQRIP\VHOIWKDWLVSDUWRI0RGHQDDQG(PLOLD
5RPDJQDLQWKHIRRGYDOOH\LQWKHKHDUWRI,WDO\'LVKHVVXFK
DV)LYHGLIIHUHQWDJHVRI3DUPLJLDQR5HJJLDQRRUP\LFHFUHDP
EDURIIRLHJUDVZLWKEDOVDPLFYLQHJDUDUHUHODWHGWR(PLOLD
5RPDJQDZKHUH,OLYH,I,PRYHVRPHZKHUHHOVH,ÖGKDYHWR
create something different.
So if you cook in different locations, you will serve dishes
EDVHGRQZKDW\RXßQGWKHUH"
<HV)RU1HZ<RUN,FUHDWHG$XWXPQLQ1HZ<RUNÓDOVRRQH
RIP\IDYRXULWHVRQJVE\%LOOLH+ROLGD\ÓZKLFKLQFRUSRUDWHV
HOHPHQWVRIWKHVHDVRQXVLQJLQJUHGLHQWV,SLFNHGXSIURP8QLRQ
6TXDUH0DUNHW,EDVLFDOO\UHFUHDWHGWKHPDUNHWRQDSODWH
ZLWKDQLQIXVLRQRISRWDWRHVEODFNWUXIàHIUHVKSRUFLQLDSSOHV
and other seasonal ingredients. When I returned to Modena, I
created the same plate but with Italian ingredients, an Autumn
in Italy.
Changing constantly is not something many chefs do.
It’s not easy to cook like that. A lot of chefs don’t have the
culture to understand and think in this way. I tell young chefs
to read more and be more exposed to culture in general. They
go into the kitchen too young and just stay within those walls.
Some say that it’s impossible for 21-year-olds to be top chefs.
,WÖVFUD]\+RZFDQWKHVH\HDUROGVEHWRSFKHIV"7KH\
haven’t experienced enough.
We have to grow like a tree, with very strong and deep
roots in the earth. I started with tradition, moved on to classical
)UHQFKFRRNLQJWKHQWR'XFDVVHIRU)UHQFKJDVWURQRPLF
novelty in the early 90s, and after that went to experience
1HZ<RUN,RSHQHG2VWHULD)UDQFHVFDQDLQWKHQYLVLWHG
Ferran at elBulli. For 20 years, I explored and evolved, and
HYHQQRZ,ÖPVWLOOHYROYLQJ,QHYHU\SODFH,WUDYHOWR,WU\WR
understand their culture and absorb it. I’m still creating and
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6KXIàHODVW-XO\ZKHQ,FRRNHGIRU0RPRIXNX.R
Is it safe to say you would never want an empire like peers
such as Alain Ducasse?
$EVROXWHO\QRW:HKDYHGLIIHUHQWLGHDVRIKDSSLQHVV6RPH
people want money, others glory, and some people like to build
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$WP\5HIHWWRULR$PEURVLDQRVRXSNLWFKHQLQ0LODQWKDWIHHGV
the needy, he came down to help out, choosing ingredients,
emptying the food truck from Expo Milan, and cooking. e
epicureasia.com 91
 VINE EXPECTATIONS

What’s
in a
name?
Winemaker Valter Fissore
takes the reins from father-in-
law Elvio Cogno to bring the
eponymous Barolo house
into its own. By June Lee Valter Fissore

0
YHURXUZLQHOXQFKGXULQJ9DOWHU)LVVRUH
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the Elvio Cogno winemaker is scrupulously polite and ,QOLIHWRRNDQRWKHUWXUQZKHQ(OYLR&RJQRGHFLGHG
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for him. DFFHSWDEOHSULFHVÓDWWKHWLPHLWZDVWLPHVOHVVWKDQZKDW
)LVVRUHZDVERUQLQ%UDDWRZQLQQRUWKZHVW3LHGPRQWEXW LWLVWRGD\Ù(OYLRIRXQGKLVSHUIHFWWHUURLUKHFWDUHVRQWKH
lived his teen years in Brazil when his father had to move there
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VRPHWKLQJOLIHFKDQJLQJKDSSHQHGDWKHPHW1DGLD&RJQR
who would become his wife in 1988.
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(XJHQLRZKRZDVDQRZQHURIYLQH\DUGVLQWKH5RHURÙ
UHPLQLVFHV)LVVRUHZKRZRXOGDFFRPSDQ\KLVJUDQGGDGWRWKH
vineyards as a child.
$IWHUPHHWLQJ1DGLD)LVVRUHVRRQVWDUWHGZRUNLQJ
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and terroir in deeper detail. He only stopped in 1987 when he
92 epicureasia.com
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father-in-law in the new venture.
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reviewer Antonio Galloni hailed in 2014 as “fabulous for a
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EHWWHUDQGEHWWHUÙ
GRAPE DEMAND
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 VINE EXPECTATIONS

%DURORLVDOZD\VGUXQNZLWKIRRGDQGDOVRGLIIHUHQWNLQGV
View of Langhe from
the Elvio Cogno cellar
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ZLWKRXWORVLQJWKHDURPDRI%DURORÙKHVD\V,QWKHLQIDPRXV
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and declares himself a “traditionalist in modern precept – in
IDFWFDOOPHSRVWPRGHUQÙ+HGULQNVH[WHQVLYHO\WRXQGHUVWDQG
GLIIHUHQWVW\OHVRI%DURORZKLOHDOVRFKRRVLQJWRYLVLW%XUJXQG\
to recharge his batteries.
)LVVRUHLVIXOORIDGPLUDWLRQRI&RJQRZKRUHWLUHGDIHZ
\HDUVDJRFDOOLQJKLPDPRGHUQPDQLQDQROGZRUOGDQG
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VRPHWKLQJRIYDOXH\RXQHHGWRKDYHDYLVLRQDQGSXUVXHLW
ZLWKRXWFDULQJDERXWRWKHUDVSHFWVÙKHHPSKDVLVHVØ,GRQÖW
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ZLQHRI(OYLR&RJQRÙ$QGWKHVRQLQODZLVPRGHVW$WWKHHQG
RIWKHGD\Ø,GRQÖWFDUHLI9DOWHU)LVVRUHLVRQWKHODEHOÙ)LVVRUH
H[SODLQVHDUQHVWO\Ø:KDWÖVPRUHLPSRUWDQWLVWKHTXDOLW\LQVLGH
WKHODEHO$ZLQHU\ERUQWRGD\GRHVQÖWKDYHWKHVDPHZHLJKWDV
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DQGJLYHRXUFXVWRPHUVWKHEHVWÙ e
a victory for the
ZLQHU\KDYLQJ
been bottled by J LANGHE NASCETTA DI NOVELLO ANAS-CËTTA DOC
them as early as Grape variety: Nascetta
1994 before it was Taste: The historic and almost forgotten Nascetta grape produces a
ßQDOO\DXWKRULVHGDV golden straw coloured tipple with a fine, elegant intensity. Citrus, wild
a grape variety for herbs and fruit perfume the nose, with a well-balanced ripe tropical
/DQJKHWKDWÖVKRZ palate, ideal for cream cheeses and fish. $65
the whimsical and
made up 'Anas- J BAROLO RAVERA DOCG 2011
Cëtta' name came Grape variety: Lampia and Michet, subvariety of Nebbiolo
DERXWFUHDWHGE\ Taste: From the best grapes of the Novello cru, this Barolo is austere and
Elvio Cogno Fissore to bypass severe in its early years. With scents of mint and tobacco and an enticing
WKHDXWKRULVDWLRQ chocolate aftertaste, it’ll age elegantly. $137
$OWKRXJKWKHJUDSHZDVSRSXODULQWKHWKFHQWXU\ZKHQLW
ZDVXVXDOO\EOHQGHGZLWK9HUPHQWLQRDQG0RVFDWRLWKDGIDOOHQ J BAROLO RISERVA
out of favour since and the vines were in danger of being pulled VIGNA ELENA DOCG
RXW:LQHPDNHUVDOVRGLGQÖWNQRZKRZWRZRUNZLWKLWLQLWLDOO\ 2009
trying cold maceration and malolactic fermentation on it. Fissore Grape variety: Rose,
VD\VØ:HÖYHEHHQZRUNLQJZLWKLWIRU\HDUVVLQFH,WDVWHGD subvariety of Nebbiolo
ERWWOHJLYHQE\DORFDOIDUPHULQ:HKDGWRßQGWKHULJKW Taste: The rare
ZD\DQGWKDWLQFOXGHGQRWDJLQJLWLQZRRGDQGPDNLQJLWD Nebbiolo clone
IUHVKOHDQHUZLQHZLWKPRUHDFLGLW\DQGWHQVLRQÙ7RGD\WKH\ produces a robust,
PDNHMXVWWRERWWOHVRIWKHZKLWHZLQHZKLFK expressive wine with a
FRPSOHPHQWV%DURORZHOOÓWKHUHÖUHQRWPDQ\ZKLWHVWKDWFDQ whiff of liquorice. Made
stand its ground against a Barolo. using native yeast and
)RU)LVVRUHDVDZLQHPDNHUYLWLFXOWXUHSOD\VDQHYHQPRUH 36 months of aging in
FUXFLDOUROHLQZLQHPDNLQJWKDQRHQRORJ\,Q3LHGPRQWWKDW Slovenian oak followed
KDVWUDQVODWHGWRPDNLQJ%DURORGLIIHUHQWO\IURP\HDUVDJR by 24 months in bottle.
Ø7UDGLWLRQDOO\\RXPLJKWSLFNJUDSHVWKDWDUHQRWPDWXUHZKLFK Price on application.
PDNHVWKHWDQQLQVKDUGHU%DURORLVQRWDQLPPHGLDWHZLQH Available from Enoteca
LWQHHGVWLPHWREHXQGHUVWRRG7RGD\LQWKHPRGHUQZRUOG Wine Shop

epicureasia.com 93
 RAISING THE BAR

A nose for Cognac

At 33, Baptiste Loiseau is the youngest cellar master to take
the reins at three-century-old Rémy Martin, and with it the
responsibility of tasting over 1,500 eaux de vie a year.

7KHßUVWIHPDOHFHOODU producers. I will taste

PDVWHUDW5©P\ up to 1,500 samples
0DUWLQ3LHUUHWWH within a few weeks.
7ULFKHWVHOHFWHG\RX
WRVXFFHHGKHU:KDWÖV +RZFDQVRPHRQH
WKHELJJHVWFKDOOHQJH GHYHORSWKHLUQRVH
LQßOOLQJKHUVKRHV" DQGSDODWH"
I admire Pierrette It requires patience
hugely – she is a and perseverance. And
remarkable and very it is a lot of work, of
generous woman. training. The more you
I was hungry for taste, the more your
knowledge, and she nose and palate will
wanted to pass on become accurate.
her expertise. Our
relationship is the <RXÖUHDOVRSDVVLRQDWH
fruit of a genuine DERXWZLQHPDNLQJ
and sincere meeting 'R\RXWKLQNWKLV
of minds. We share FRPSOHPHQWV\RXU
a passion for nature, ORYHRI&RJQDF"
a love of work and a As a trained oenologist,
taste for simplicity. my favourite whites
But we are of course are Sauvignon Blanc
different, and we – Sancerre or Pouilly
both have our own Fumé; and reds from
strong personalities. the Rhone Valley,
Pierrette often told me Côte-Rôtie appellation.
I am a real enthusiast, in terms of passion and commitment. Cognac, like wine, requires total control at every stage. The
You are not born a cellar master, you become one. You also other point they have in common is the quality of time, which
have to be curious and inventive to do this job, because a JLYHVDJUHDWZLQHLWVQRELOLW\DQGPDJQLßHVWKHYLUWXHVRIWKH
cellar master is more than just the “guardian at the temple best Cognacs. Behind every great wine and Cognac is a man or
door” that people often imagine. Above all, you need to be woman who shares the same love for terroir.
a visionary, because you have to chart the House’s future in
the medium and long term. $VDWUXHVRQRI&RJQDFZKDWGR\RXORYHPRVWDERXW
WKHUHJLRQ"
:HKHDU\RXKDYHDVWULFWDSSURDFKWRQRVLQJDQGWDVWLQJ When I’m at home, I love cooking, especially baking. One of
A major part of my job involves working with my nose, my favourite recipes is cookies made with brown sugar. I am
from selecting eaux de vie to tasting, along with managing mad about desserts. And growing up in France has, of course,
the processes of ageing and blending. I am lucky in that given me an epicurean approach to life. Life in Cognac is special
I am sensitive to aromas, both in everyday life and in my because it is in close relationship with nature. I have a love for
work. Winter is when we taste all samples given by our wine healthy and regional food.

94 epicureasia.com
 NEW ZEALAND’S
NECTARS
Often credited for putting New Zealand
Sauvignon Blanc on the world’s wine
map, Cloudy Bay celebrates their 30th
anniversary with the 2015 vintage of their
àDJVKLSZLQH&KDOOHQJLQJYLWLFXOWXUDO
FRQGLWLRQVGLVUXSWHGàRZHULQJWKLV\HDU
yet the above average temperatures
in January meant early ripening and
exceptional fruit despite low yields.
As is often in winemaking, adversity
produces wine of special character and
the Sauvignon Blanc 2015 ($49.90)
epitomises that. A bright nose of citrus
and grapefruit give way to a silky
palate of ripe juicy stone fruit and
lemongrass, lined with racy acidity.
This is certainly a wine to keep.
Available at Cold Storage

When it comes to New Zealand Pinot Noir,

Central Otago has been winning fans over
with their expressions of the grape in recent
years. Established in 1991, Felton Road
LVD'HPHWHUFHUWLßHGELRG\QDPLFSURGXFHU
of Pinot Noir, Chardonnay and Riesling.
Their emphasis on natural winemaking shines
WKURXJKWKHLUUDQJHRIßYHVWXQQLQJ3LQRWVÓ
the Bannockburn, Block 3, Block 5, Calvert,
and Cornish. From the current 2014 releases,
the Cornish stood out with its nuanced nose
RIEODFNFKHUULHVVSLFHVKHUEVDQGàRUDOV
its velvety and vibrant body; and a lingering
ßQLVKAvailable at Monopole

epicureasia.com 95
 RAISING THE BAR

AROUND THE WORLD

Paul John Single Malt has landed in Singapore, in the wake of its
recent awards including Asian Distiller of the Year 2015. Made from malted
barley grown at the Himalayan foothills, the Indian whisky is double-
GLVWLOOHGLQWUDGLWLRQDOFRSSHUSRWVWLOOVIRUDULFKHUIXOOERGLHGàDYRXU
that reaches maturity quicker in the natural heat of Goa. In a blind test
alongside Japanese and Scotch single malts, the peated Paul John Edited
($145) was a clear favourite for its well-balanced character. No wonder it
scored a 96.5 rating by Jim Murray of The Whisky Bible. The entry level
Paul John Brilliance ($135) offers a lighter, more versatile whisky for
everyday drinking. www.whiskystore.com.sg

DRINK UP
Catalunya’s new bar manager Miguel
Espinosa, who was mentored by mixologist
Javier Caballero, has introduced nine new
cocktails to the bar. The Bloody Rosemary ($26)
incorporates grilled tomato purée and green
pepper and basil-infused vodka for a richer,
savoury mouthfeel. The sours are particularly
good, with Triple Deck ($24) creatively building
on a base of homemade cinnamon rum and
homemade gin-based grapefruit cordial to
highlight a palate of chocolate liqueur and ginger
foam. 82 Collyer Quay. Tel: 6534 0886

Arguably the original small-batch

bourbon producer, Booker Noe
created Knob Creek to restore the
standards of pre-prohibition bourbon,
which were characteristically long-
DJHGDQGEROGLQàDYRXU.QRE
Creek’s bourbon range comprises a
WRDVW\DQGRDN\.HQWXFN\6WUDLJKW
Bourbon; a Single Barrel Reserve
Bourbon full of complex vanilla
and caramel nuances; and a sweet
Smoked Maple bourbon, with hints
of earthy grains. The lattermost pairs
well with rich desserts. From $130 to
$170, available at The Beam Cellar.
Nutmeg & Clove’s head bartender Sam
Wong, formerly of Ah Sam Cold Drink Stall,
has been shaking up a storm on the competition
circuit as well as behind the scenes. The new
hand-stitched bar menu proudly features
6LQJDSRUHDQàDYRXUVLQIUHVKFRQßGHQWZD\V
The Good Ole Fashion Revolution ($22) is
a nasi lemak-inspired creation with pandan-
infused rye whiskey, while the barrel-aged
Singapore Sling ($22, pictured above) has hints
of red date. 17 Ann Siang Road. Tel: 6423 9885

96 epicureasia.com
 (*/,,:,
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 CELLAR CHOICE

Pedro Ximénez Palo Cortado

When made into a dessert wine with The chameleon of the sherry
its namesake spirit, Pedro Ximénez, family, Palo Cortado
or PX, reaches sublime levels of sweet (literally, crossed line),
complexity. The Toro Albala Don PX used to be made by
Convento Seleccion 1946 was one of accident when casks
WKHßUVWHYHUVKHUULHVWREHUDWHG RIßQRORVWWKHLUàRU
Parker points, and rewards the lucky resulting in a nutty, fresh
collector with a decadent palate that’s and complex tipple.
powerful and concentrated unlike Gonzalez Byass Leonor
any other. Notes of sweet cinnamon, Palo Cortado exhibits the
chocolate, Christmas cake and toasted mystery of amontillado
almonds are harmonised in a velvety, on the nose and oloroso
butter texture that is best savoured in in the mouth, balancing
tiny, precious chilled sips. $550 from a powerful and intense
D&D Wines palate with smooth, silky
entry. Connoisseurs know
to serve it cool, between
Have a merry, sherry DQGp&WRJHWKHUZLWK
mature cheese or strong
Christmas with venison dishes.
$35 (375ml) from Iconic Wines
this versatile wine,
which ranges in style
from tingling dry to
oxidative richness,
heady with hazelnut
and raisin notes.

Oloroso
:KHQVKHUU\GHYHORSVLQWKHEDUUHOZLWKRXWLWVSURWHFWLYHàRU
(yeast), you get rich nutty oloroso (which means ‘fragrant’)
that’s naturally dry but with a full, concentrated body and slight
sweetness. Emilio Lustau Oloroso Dry Solera Don Nuno is a
gorgeous example from one of the most dynamic and old names
in Jerez, offering pronounced toasted almond and hazelnut, and
a rich texture. While good as a digestif, you can also try it with
cured cheese and dry fruit, or with ossobucco and stewed meat
dishes. $40 (375ml), $72 (750ml) from Monopole
Manzanilla
Made only near the coastal town
of Sanlúcar de Barrameda, manzanilla is
DGU\ßQRVW\OHRIVKHUU\EXWUHPLQLVFHQW
of the sea with saline and iodine notes.
Barbadillo Manzanilla Solear comes from
one of the most prominent and historic
makers in the Jerez region, with cellars
VWUHWFKLQJRYHUVTP7KH6ROHDU
has been aged oxidatively under thick
àRUUHVXOWLQJLQDSXQJHQWLQWHQVLW\RQ
the nose that gives way to a harmonious
ßQLVKÓZLWKMXVWWKDWàRUDOWRXFKWKDW
imbues it the name (‘manzanilla’ is
chamomile in Spanish). Serve cool at 6
WRp&WRJHWKHUZLWKSUDZQVDQGMDP³Q
$46 from ewineasia.com

98 epicureasia.com
 TIPPLE TIPS
Winter
warmth
At The Ritz-Carlton, Millenia
Singapore, restaurant and
beverage manager Lewis
Quinn spins an evocative
story for this variation of a
whisky sour.
100 epicureasia.com
Melting pot
The cocktail is a tale of a
long journey from Ireland
(Guinness) and Scotland
(whisky) to Singapore, where
warming spices like ginger and
nutmeg add intrigue to this
variation of a whisky sour.
LONG JOURNEY
Home equipped
45ml Great King Street Whisky Stock up on essential cocktail
45ml Guinness reduction equipment such as a shaker,
strainer, jigger and bar spoon.
30ml egg white
20ml lemon juice
The copper-plated barware
used at Colony is specially
sourced from Australia, and
10ml honey gives a polished elegance to
any bartop. The bar programme
5ml ginger syrup
grated nutmeg, for ganish
focuses on cocktails to
complement the nostalgic
spread from the restaurant’s
live kitchens.
• Shake all ingredients with ice in
a shaker.
• Strain mixture into another
shaker (throwing away the ice)
and reverse dry shake without ice.
• Add an ice ball or large cube of
ice into an Old Fashioned glass.
Pour cocktail mixture over.
• Garnish with grated nutmeg
before serving.
For Guinness
reduction
In a pan, bring
two bottles of
Guinness Foreign
Extra and 300g
sugar to a boil,
till foam is taken
away. Reduce heat
slightly then cool
before storing in
a glass container.
The syrupy liquid
PHOTOS DESMOND LIM
will last at least
four days in the
fridge, and melds
harmoniously
with complex malt
whisky notes.
 FOOD HUNTING

CONGRATULATIONS TO
OOD OUR THREE WINNERS IN
F
URE NOVEMBER’S FOOD HUNTING
EPIC UNTING CONTEST, WHO HAVE WON
H IS NOW N
APPLABLE O MARRIOTT CAFE VOUCHERS
I
AVA NDROID WORTH $200 EACH!
A

WIN!
Colony
vouchers
worth $200
Dennis Lim
Bacon-Wrapped Fish Fillet
With Asparagus,
The Marmalade Pantry,
Singapore

each!
Simply log on to
www.epicureasia.com or download
the epicure Food Hunting app to upload
your food picture(s). The closing date
for entries is 12 December. Three of HY Foo
Grilled Bai-ling Steak
the best-looking photos will be selected on “Pu-Ye” Hot Stone,
Joie Restaurant by Dozo,
each month. Singapore

Aan Rianto
Surf and Turf,
Jati Restaurant,
Indonesia

epicure magazine reserves the rights to publicise the participant’s

name, picture(s) and name of the restaurant in print and online.
Only winners will be notified. The judges’ decision is final and no
correspondence on the decision will be entertained.
TERMS AND CONDITIONS
• SUBMISSIONS OF HOMEMADE OR HAWKER FOOD WILL NOT BE
ACCEPTED. • ENTRIES HAVE TO BE SHOT ON-SITE AT THE RESTAURANT. Download a free
• OVERSEAS PARTICIPANTS ARE ELIGIBLE TO PARTICIPATE BUT THEY QR Code Reader
WILL NEED TO APPOINT A REPRESENTATIVE IN SINGAPORE FOR from your app
PRIZE COLLECTION ON THEIR BEHALF IF THEY ARE UNABLE TO DO SO store and scan the
THEMSELVES. • MANAGEMENT RESERVES THE RIGHT TO WITHDRAW code on the right
OR REPLACE PRIZE OFFERS AT ANY TIME. • THIS CONTEST IS INITIATED to access epicure’s
FULLY BY EPICURE AND INDEPENDENT OF APPLE INC. Food Hunting App.

102 epicureasia.com
A MULTI-SENSORY DINING
EXPERIENCE
Embark on a culinary journey through Singapore’s heritage
cuisine at The Ritz-Carlton, Millenia Singapore’s new all-day
dining establishment, Colony. Alluding to the seafarious
voyage that the British took to travel to the East Indies for
trade and commerce in the late 18th century, Colony boasts
walls adorned with vintage maps and postcards, as well as
GHFRUDWLYHRUQDWHOHDßQJ,WDOVRIHDWXUHVHLJKWOLYHNLWFKHQ
stations showcasing the best of Chinese, Indian, Indonesian,
Malaysian, Western and local dishes. From Iberico suckling
pig with Balinese spices from The Grill & Rotisserie and
Asian noodles and dim sum from The Steam Basket, to
Singapore’s chilli crab from The Wok and Indian meats and
seafood from The Tandoor, the spread will please any palate.
Afternoons see Colony transform into a cosy tea lounge
where diners can enjoy a traditional British-style three-tier
tea set. Come evenings, Colony’s resident mixologist doles
out speciality cocktails from his roving bar trolley. L3 The Ritz-
Carlton, Millenia Singapore, 7 Raffles Avenue. Tel: 6434 5288
Savour the Finest
of Extraordinary
Experiences
A truly discerning
epicurean club that
handpicks the best of
gastronomic indulgences
to satiate your desires
and senses.
 Get access to exclusively curated events and experiences
and enjoy bespoke privileges as an epicure society member.
qp
Exclusive perks await epicure society members at these restaurants.

OCEAN RESTAURANT
GATTOPARDO BY CAT CORA

OYSTER BAR & QUAYSIDE FISH

GRILL WHARF BAR & BISTRO

qp
Register your interest with us at
+65 68 4 8 6880 or write to us at
membership@epicuresociety.com

Please visit
www.epicuresociety.com
to discover this exclusive
epicurean club.
 &
) Dress up your festive table with gorgeous blooms
) Sweet and shimmery – when desserts become gems
) Toast with bubbly from around the world
) How to throw the best parties
) Spread the love with lust-worthy gifts

FROM LEFT
Careine Champagne flute, Strange
& Deranged; Vinum Extreme
Champagne glass, Riedel; Nobilis
Champagne flute, Villeroy & Boch;
Sommelier sparkling wine glass,
Riedel; Massena Champagne coupe,
Baccarat; Enoteca Champagne
glass, Zwiesel; Old Luxembourg
Champagne glass, Villeroy &
Boch; Pompei Champagne flutes,
Haviland; Grand Royal Champagne
PHOTO CHING

flute, Villeroy & Boch

Fawn
over
f lorals
Christmas isn't complete without cottony blooms
with whiffs of cinnamon. We ask three luxe florists
to create Christmas-inspired bouquets full of
festive good tidings.
Te xt Debbie Yong Photography Ching Styling and art direction Thng W ee Nee

Swarovski crystal bread

board and egg cups,
Bungalow 55
 At first
blush
“The red and green hues in this
centrepiece were inspired by the
traditional colours of Christmas,
while we added cream and blush pink
roses for a softer garden look. Berries
and crabapples were also included to
symbolise the season of feasting and
gathering in this organic arrangement.”
EUNICE YEO, founder,
Heaven in a Wild Flower
ZZZKHDYHQZLOGàHXUFRP
 Gold dove, Bungalow
55; silver conic vase,
Strange & Deranged

Winter
wonderland
“This arrangement of pine leaves,
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was inspired by a Christmas snow
globe. Snow globes hold a magical
world within it, and I wanted to
capture the essence of a magical
woodland winter scene. There’s
nothing that says Christmas like
the smell of cinnamon and pine!”
PAULINE HO, founder,
Fleurapy
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 Hollywood coasters and
large etched hurricane
urn, Bungalow 55

Tinsel tales
"Christmas is a season of great joy and love
– the gifts under the tree, lights sprinkled
across windows, snow piling up in the garden,
and the warm turkey dinners with family and
friends. Our signature bloom box showcases
silver-painted leaves, powdery white cotton
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a variety of snow-coloured blooms styled in a
lush and organic manner, much like the way a
Christmas dinner table would be set with an
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 TOMATO-RISOTTO FRITTER
WITH VINE TOMATO AND
SAFFRON AIOLI
Silk Ribbon CP 3 dessert
plate, Blue Duna

PAN-SEARED
WAGYU BEEF
WITH BÉARNAISE
SAUCE AND
SHAVED TRUFFLE
Soucoupe Marco
Polo plate,
Haviland

Fuss-free feasting
When guests wipe your
dishes clean faster than Pre-party morsels
For that lavish Christmas shindig, the
you can churn them out, canapés from The St. Regis Singapore won’t
it’s an uphill task to feed disappoint. Just leave your request in the
good hands of the hotel’s Event Specialists
everyone well. Turn to the team, who advise and recommend, as well
as executive chef Bobby Krishnana and
professionals for painless executive sous chef Fabio Granata, who
Singapura tray, Blue Duna party catering—bespoke conceptualise and execute. Everything can
be customised to your requirements, be they
requests welcome. deconstructed local food or thematic bites.
Featured here are 10 exquisite creations such
YUZU DOME
WITH SABLÉ
as lobster salad on compressed watermelon,
BRETON BASE and caramel crémeux with calvados mousse
Evetails bread
& butter plate,
and golden apple, which certainly live up
Haviland to the hotel's reputation for light-handed
elegance. For enquiries, call 6506 6842 or email
events.singapore@stregis.com
SEARED
MARINATED
TUNA
WITH YUZU
WASABI
MAYO
Bouquet de
Tulipe plate,
Blue Duna
 LEMON-MANDARIN
MERINGUE TART
Apponyi Bleu tray, Blue Duna

GREEN TEA OPERA CAKE

Bronze Bauhinia leaf plate,
Strange & Deranged LOBSTER SALAD ON
COMPRESSED WATERMELON
Divine plate, Haviland

FOIE GRAS TERRINE

WITH DARK
CHOCOLATE AND
BALSAMIC SAUCE
Soucoupe Marco
Polo plate, Haviland

Te xt Eunice Lew Photography Desmond L im

Styling and art direction Thng W ee Nee Assisted by L ynne Wong & Sharon Lee
Canapés from The St . Regis Singapore Roasts from Bar- Roque G rill

Pewter honey bee

cheese marker,
Strange & Deranged

CARAMEL
CRÉMEUX WITH
CALVADOS
MOUSSE AND PAN-SEARED SCALLOP
GOLDEN APPLE WITH GREEN PEA PURÉE
Sublime bread AND STURIA CAVIAR
& butter plate, Bronze Bauhinia leaf plate,
Haviland Strange & Deranged
 Roost petrified wood cheese
board, Bungalow 55

CHALLANS DUCK WITH

RED CABBAGE AND
ROASTED CHESTNUTS PORK RILETTE;
Singapura serving tray, FOIE GRAS
Blue Duna TERRINE; DUCK
PROSCIUTTO

Wonki Ware bowls,

Bungalow 55

TURKEY BREAST
Herend Fish Scale blue
round plate, Blue Duna
Need for meat
When it comes to festive main
courses, more is always more.
Chef-owner Stephane Istel of
Bar-Roque Grill expertly works
a beef Wellington made decadent
with pan-seared foie gras
VWXIßQJZKROHURDVWHGWXUNH\
and all the trimmings such as
gravy, charcuterie and roasted
vegetables (all available on their
2015 Christmas Selections menu).
Or put in a bespoke request
for dishes such as lusciously
juicy and tender turkey breast,
Challans Duck with red cabbage
and roasted chestnuts, and other
FODVVLFIHVWLYHGLVKHV2WKHUß[HG
offerings also include a hamper
RIIRLHJUDVWHUULQHZLWKßJVSRUN
terrine with pickles, traditional
stollen with marzipan, homemade
brioche, Christmas cookies, red
or white wine, plus pineapple
jam for $148 (48 hours pre-order)
– their baked goods are offered
in partnership with Do.Main
Bakery & Café. Takeaway only.
# 01-00, 165 Tanjong Pagar Road.
For enquiries, call 6444 9672 or email
enquiries@bar-roque.com.sg BEEF WELLINGTON
STUFFED WITH FOIE GRAS
Wonki Ware boat server,
Bungalow 55

Pewter dragonfly salad servers,

Strange & Deranged
G
Gems for dessert
Rubies, pearls, diamonds and
sapphires – add some sparkle to
your festive celebrations with these
decadent desserts.

Text Joyce Huang

Recipes Sebastien Cocquery- Beraud ,
executive pastry chef, Fairmont Singapore
Photography Ching
Styling and art direction Thng Wee Nee
PEARLESCENCE
Wine bottle coaster by RabLabs,
edit lifestyle; brown antique
granite, Hot Spring Stones
P
Pearlescence
Inside this luminous pearl is a winning
combination of yuzu citrus tang and
white chocolate sweetness.
Serves 18
Prep time 1 hour + overnight setting
Cook time 45 minutes
ivory mousse
250g white chocolate
125g caster sugar
125ml water
4 egg yolks
2 gelatine leaves
500g whipping cream
) In bain-marie, melt chocolate.
) To make pâte à bombe, boil caster
sugar with water to make a syrup.
) Pour 125ml of boiled syrup slowly
over egg yolks in a mixing machine
bowl running at full speed.
) Let mixture cool to room
temperature. Dissolve gelatine in pâte à
bombe.
C
) Add melted chocolate into pâte à
bombe with a soft spatula.
) Whip cream until soft peaks form,
then fold cream into the chocolate pâte à
bombe mixture. Set aside.
yuzu cremeux ball
200ml yuzu purée
60ml egg yolks
75ml eggs
60g caster sugar
2g gelatine
75g butter
) In a saucepan over medium heat, boil
yuzu purée, egg yolks, eggs and caster
sugar together.
) Take pan off heat and add gelatine.
) Allow mixture to cool down to 40°C,
then pour into a robot coupe blender.
Add butter in gradually and mix well.
) Pipe cremeux into sphere moulds of
1.2cm diameter and set in freezer.
Swiss meringue
250ml egg whites
500g caster sugar
) Mix egg whites and caster sugar in a
double boiler, and warm until the mixture
reaches 45°C.
) Whip meringue mixture in a mixer
bowl till cool.
) Pipe meringue mixture out to dry
overnight.
) Right before assembly, put meringue in
warmer at 50°C. Crumble meringue and
set aside.
assembly
neutral glaze
silver powder
white chocolate cube
) In two 4.5cm diameter half sphere
moulds, pipe fresh ivory mousse and put
in one frozen yuzu cremeux ball in each.
Repeat until mousse is used up. Allow to
set in freezer.
) When frozen, combine two half spheres
to make one ball, then glaze with neutral
glaze and silver powder. Place atop a
decorative white chocolate cube and
sprinkle Swiss meringue crumble around.
Crimson magic
Go all out in Christmas greens and reds
with this ruby cherry dessert dusted with
pistachio and golden sablé breton.
Serves 8
Prep time 2 hours + overnight setting and
chilling time
Cook time 1 hour
pistachio sablé breton
80ml egg yolks
150g caster sugar
150g butter, softened
1g salt
JFDNHàRXU
50g ground pistachio
16g baking powder
) In a large mixing bowl, mix egg yolks
with caster sugar using a spatula or
paddle until the mixture becomes light.
) Add the rest of the ingredients and
mix well.
) Keep dough in the refrigerator to set
overnight.
) Preheat oven to 160°C.
) On a baking tray, roll dough out into
a sheet of about 5mm thick. Bake in
the oven for 15-20 minutes until golden
brown. Set aside.
cherry mousse
100g caster sugar
175ml egg whites
5g gelatine
250ml cherry purée
150ml whipping cream, whipped
) In a saucepan, heat sugar to 121°C.
) In a mixing bowl, slowly pour cooked
sugar over egg whites while continuously
mixing at full speed, making sure not to
cook the egg whites. Continue to mix till
cool, to make Italian meringue.
) Bloom gelatine in ice water.
) Warm up a quarter of the cherry purée
(about 62.5ml) to 50°C. Add in gelatine.
After gelatine has melted, pour in the rest
of the cherry purée.
) With a spatula, fold 140g of the Italian
meringue into the purée. Fold in the
whipped cream.
) Fill a 16cm ring mould with the cherry
mousse and let it set in the freezer.
cherry glaze
200ml cherry purée
100g sugar
3g pectin NH
1g yellow pectin
60ml glucose
1.5g citric acid
) In a large pot over medium heat, warm
cherry purée. When the temperature
reaches approximately 40°C, add sugar
and both pectins into the pot. Stir until
sugar has dissolved and mixture is
smooth.
) Add glucose and bring mixture to a
boil. After 1 minute, remove from heat
and add citric acid. Mix, then set aside.
assembly
whipped cream
CRIMSON MAGIC
Pieter Stockmans upside
down plates, P5
BEJEWELLED
Baroque cake stand, Strange
& Deranged; Christmas balls,
Bungalow 55
THE ROYAL FABERGÉ
Octopus butter server,
Strange & Deranged
ground pistachios
white chocolate strips
cherry
) Warm cherry glaze to 35°C. Ensure
that cherry mousse is frozen before
glazing to obtain a hot and cold effect
between mousse and glaze. This makes
the glaze shiny. Glaze cake.
) Cut sablé breton into 2cm-thick slices.
Spread whipped cream onto the sablé
breton to help set on the side of the
cherry mousse. Dust the side of the sablé
breton with ground pistachios.
) Garnish with white chocolate strips,
cherry and more ground pistachios.
B
Bejewelled
Who needs a Christmas tree when you
can dress your tiered cake stand with
edible baubles?
Serves 30
Prep time 45 minutes + 3 hours freeze time
Cook time 1 hour
chocolate mousse
160g sugar
60ml water
160ml eggs
100ml egg yolks
420g dark chocolate, melted
600ml whipping cream, whipped
) Cook sugar in water to 121°C to make
syrup.
) Pour syrup in mixing machine bowl
with eggs and egg yolks. Mix at full speed
till cool.
) When cooled to room temperature,
fold in chocolate with a soft spatula.
) Mix in whipped cream. Set aside.
coffee cream
5 egg yolks
125g sugar
JFRUQàRXU
500ml milk
coffee essence
100g butter, softened to room temperature
):KLVNHJJ\RONVVXJDUDQGFRUQàRXU
in one bowl until well mixed and
mixture becomes white.
) Boil milk in a saucepan. Add in egg
mixture and boil for 3 minutes, then let
the mixture cool.
) When cooled, add coffee essence
according to your preference then store
mixture in the fridge.
) Put butter in a mixing bowl. At slow
T
speed, gradually mix in 250g of the egg
and coffee mixture. Mix for 20 seconds
at full speed to capture air. Set aside.
hazelnut dacquoise
300g icing sugar
300g ground hazelnuts
250ml eggs
160ml egg yolks
550ml egg whites
200g caster sugar
JFDNHàRXU
) Preheat oven to 210°C.
) In a mixer, whisk icing sugar, ground
hazelnuts, eggs and egg yolks until the
PL[EHFRPHVZKLWHDQGàXII\
) In another mixer, whisk egg whites
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))ROGàRXUFDUHIXOO\LQWRWKHßUVWPL[
then add in the second mix.
) Spread onto a baking tray and bake in
oven for 20 minutes at 170°C.
dark mirror glaze
650ml water
1.5 litres cream
25ml glucose
2.25kg sugar
515g cocoa powder
140g gelatine
) Boil water with cream, glucose and
sugar.
) While boiling, add cocoa powder then
boil for 1 more minute.
) Remove from heat and add gelatine.
Store in fridge and when required, melt
in a bain-marie at 35-45°C.
assembly
a variety of sphere moulds
) Cut hazelnut dacquoise into discs
corresponding to the half-sphere moulds'
openings.
) Pipe freshly made chocolate mousse to
ßOOWZRWKLUGVRIHDFKKDOIVSKHUHPRXOG
) Pump in coffee cream then cover with
a disk of hazelnut dacquoise.
) Combine both halves to make a sphere
and store in freezer for 3 hours.
) Glaze with dark mirror glaze and
serve.
The royal Fabergé
The most decadent touch of this edible
Fabergé egg lies right in its centre – a
luxurious chocolate ganache.
Serves 10
Prep time 1 hour 30 minutes + 1 hour set time
Cook time 25 minutes
chestnut mousse
6g gelatine
2 tbsp rum
500g chestnut paste
100g white chocolate
250ml whipping cream, whipped
) In a saucepan over low heat, melt
gelatine in rum.
) Add chestnut paste, white chocolate
and whipped cream. Mix well with a soft
spatula until the mousse looks soft and
smooth. Set aside.
chocolate ganache
75ml whipping cream
12g glucose
60g dark chocolate
) Mix cream with glucose and bring to
a boil.
) Pour into a bowl with the dark
chocolate in 3 batches, mixing well after
each addition. Set aside.
dry speculoos
40g butter
50g golden sugar
JàRXU
GIFT OF TAMPICO
Diplomat Champagne glass
by Moser, Blue Duna
1g bicarbonate sodium
1g salt
2g green cardamom powder
) In mixing bowl, mix butter with sugar
until it forms a creamy texture.
) Add in the rest of the ingredients and
mix well.
) Let dough set in the refrigerator for 1
hour.
) Preheat oven to 160°C.
) Roll out speculoos dough till 5mm
thick and bake in the oven until golden
brown. Crumble after cooling.
assembly
egg mould
neutral cold glaze
golden pearls
) Mix speculoos into the chocolate
ganache and place the mixture into a
piping bag.
) On a tray, pipe the mixture into blobs
of 20-25g. Let them set in the fridge, then
remove and shape into a ball.
) In an egg mould, pipe the freshly
made chestnut mousse.
) Put chocolate ganache in the center of
the egg and allow it to set in the freezer
till the mould can be removed.
) Glaze egg with neutral cold glaze and
spray golden pearls on.
) Mix sugar and gellan gum into the
tonic water and Campari mixture, then
bring to a boil again.
) Pour 50ml of the mixture into each
serving glass and chill for 1 hour.
tonic water jelly
500g tonic water
75g sugar
8g gelatine
) Melt tonic water and sugar at 50°C.
) Add gelatine and make sure it fully
dissolves.
) Pour 50ml of the mixture on top of the
Campari jelly in each glass and chill for
1 hour.
Grand Marnier caviar
8g alginate powder
1kg + 250g water
8ml glucose
90g sugar syrup
75g Grand Marnier
) Whisk alginate powder with 1kg
water to make alginate water. Set aside.
) In a separate bowl, whisk the rest of
the ingredients together and put into a
sauce bottle.
) Gently squeeze out drops of the Grand
Marnier mixture into the alginate water.
When it comes into contact with alginate
600ml eggs
300g sugar
10g gelatine
20ml Campari
zest of 3 grapefruits
400g butter
12 drops orange colouring
) Bring purée to a boil.
) Mix eggs with sugar, then pour into
the purée and bring to a boil.
) Add gelatine, Campari and grapefruit
zest.
) Bring both blood orange purée
mixture and butter to 40°C separately,
then combine.
) Pipe cremeux into sphere moulds of 1
or 2cm and store in freezer.
assembly
chervil, for garnish
) On top of the jelly in each glass,
carefully place Grand Marnier caviar
around. Add tonic water espuma.
Skewer blood orange cremeux and place
in the glass.
e
) Garnish with chervil and serve.
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G
water, it will form 'caviar'. After 5
seconds, remove carefully with a slotted
spoon and keep in plastic container.

Gift of Tampico tonic water espuma

A medley of tastes and textures make for 300ml tonic water
a delightfully festive dish. 2g gelatine
25g sugar
Serves 11 30g ProEspuma (available at any pastry
Prep time 20 minutes + 2 hours chill time tool store or online)
Cook time 1 hour 30 minutes
) Warm tonic water to 50°C. Add
Campari jelly gelatine and make sure it fully dissolves.
330ml tonic water ) Mix sugar with ProEspuma before
For a bonus recipe of
70ml Campari mixing into tonic water and gelatine.
Luxe crackers, visit
60g sugar ) Pour mixture into two cream charger
www.epicureasia.com/
3g gellan gum gas bottles and foam out.
bonusrecipe or scan
the QR code.
) Bring tonic water and Campari blood orange cremeux
to a boil. 500ml blood orange purée
S
ound
the world
Bring joyful bubbles to your festive
celebrations with our pick of the brightest and
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Te xt June Lee Photography Ching Styling and art direction Thng W ee Nee

Laurent- Perrier Gra Grand Siècle

blending the
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Careine Champagne flute (from a set of

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 Hosts
Five tips for
throwing a dinner
party at home:
1 dinners, so everyone is more relaxed and
We always prefer to have sit-down

can talk to each other. Our dinner table sits

with the
10 to 12; we’ll have lunch by the pool if it’s a
casual gathering for a smaller group.

2 Take care of the details so you’re not

Forward planning is always good.

most
àDSSLQJDWWKHODVWPLQXWH7KHPRUH\RX
prepare in advance, the more you can enjoy
your own party.

3 guest list and occasion, whether it is

Start your planning with the

a celebratory dinner, birthday, or

gathering for work colleagues, and let that
set the direction.

4 soft lighting help to set the mood. I

(YHU\GHWDLOFRXQWV)UHVKàRZHUVDQG

Add panache to your festive fiestas with tips decorate according to themes: usually red
from three seasoned party hosts. and gold with lots of candles for Christmas,
or orange and red with plenty of Indian
crockery for Deepavali. Music is important
too: we’ll play jazz or lounge music so it
PRITI DEVI, doesn’t drown out conversation. My husband
Indian royalty and Tarun will slide in with the drinks. If it’s
founder of online a workday, we’ll be mindful not to serve
drinks that are too strong.
home furnishings
5 guests bring them, we’ll make it
I never expect any door gifts but if
store Decorator’s
Notebook a point to open and share them over dinner.

 It makes our guests feel appreciated. I’ve

received interesting jams, chutneys, teas
and even herbs.
“One of the most
memorable parties I’ve
organised was for my
husband’s milestone
STYLING AND ART DIRECTION THNG WEE NEE

birthday. We had lunch

at home and friends took
TEXT DEBBIE YONG PHOTOS CHING

turns to speak about

memorable moments in
his life. Another dinner I our overseas friends such
organised when we were as visits to art galleries
living in Bombay took and fashion shows during
nine months of planning: Bombay’s Fashion Week.
besides meals at home, The key to a good party is
we arranged activities for to get everyone talking.”

epicureasia.com 141

Five tips for throwing a Long drinks like the Moscow
cocktail party at home: 3 Mule help guests stay cool in this
tropical climate. We use Black Cow
1 so you don’t have to be behind the bar
Keep invitees to about 10 or 12 people
making drinks for everyone all night.
If you’re hosting a larger group, hire a
private bartender. We’ve had help from
professional bartenders through Proof &
Company, who helped us stock our home
EDUZLWKKDUGWRßQGVSLULWVDQGRIIHUHG
one-on-one cocktail-making courses.
2 5 send it out to your guests, so they
Not everyone likes cocktails so
we always have some Champagne
or Prosecco on hand too. They are
crowd-pleasers and bubbles help to keep
the mood festive.
142 epicureasia.com
vodka to make ours, with a splash of
East Imperial ginger beer for a hint of
Christmas spice. The extra ginger beer,
sodas and mixers are also handy for
making mocktails for the kids and non-
drinkers so they don’t feel excluded.
$PSXSWKH&KULVWPDVàDYRXU
4 by adding grenadine into your
cocktails for a reddish tinge, or
preparing a red-coloured punch bowl
ßOOHGZLWKVDQJULD:HPDNHRXUVZLWK
rum, cinnamon and orange. Top this off
with red napkins and candy-striped red
straws or stirrers.
DAVID KELLY,
vice president of DHL
Express

“Christmas, for me, is all about
family. We often invite friends
and their children over to our
home in East Coast for a few
drinks on Christmas Eve. I’m
a bit of a cocktail geek so we’ll
prepare a few cocktails and a
punch bowl – and we always
have Champagne. The party
will come to a natural break by
midnight because all the kids will
want to go home early to meet
Santa, and all the adults need to
wake up at 5am to play Santa!”
Plan your drinks list early and
can bring the appropriate spirits if
they offer to contribute something to
the event.

Five tips for hosting
dinner in a restaurant:
1 especially the appetiser, is key in
The visual presentation of a dish,
menu planning, as it sets the tone for
GLQQHU,ORRNIRUFKHIVZKRDUHàH[LEOH
enough to cater for off-menu requests
and who can add a personal touch to
their creations.
2 friends would not mind travelling.
Location isn’t that critical as good
But the venue must be comfortable
enough for the group to stay in the same
place the entire night and not have to
adjourn anywhere, as that is disruptive
to the party.
3
Book restaurants a fortnight ahead.
But for festive gatherings, plan
about a month or more in advance.
4
After I’ve decided on a restaurant
and had an initial discussion and
menu tasting with the chef, I entrust
most of the menu decisions to him,
CHAN KWAI SUM,
private investor

“I enjoy organising dinners
because they are great
opportunities to catch up with
friends and connect people,
while trying the latest culinary
trends, exploring new cuisines
and uncovering new chefs. If it's
a small restaurant that only seats
up to 20, I will book the whole
place for an evening and have the
chefs create a special menu. For my
birthday a few years ago, I booked
two black-and-white houses along
Scotts Road and hosted 200 people
for a Peranakan-themed party with
desserts by Janice Wong
and bespoke cocktails by
Bitters & Love.”
including the ability to replace items
for people with allergies or dietary
restrictions.
5 as gift exchanges, but I let that
I don’t mandate entertainment such
occur spontaneously if they do. We revel
in each other's company so the jokes and
merriment are more than enough. e
epicureasia.com 143
 Gifts for the
Whether for play or for
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make an impression.
gentleman

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electro-mechanical
power. $40,471, available
at www.devonworks.com
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epicureasia.com 145
 With a 9cc
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146 epicureasia.com
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with this
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printed wallet
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whimsical
version of
WKHP\VWLFDO
winged stallion
3HJDVXV
$6,300

$VVWXQQLQJLQLWVFDVHDVLWLVRQ\RXUVNLQ
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VMétéorites voyage Enchanté is
DYHOYHW\FRPSDFWSRZGHURIIHULQJDVKHHU
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lines and blemishes. $242

A lady’s
treasures
The happiest time of year for every woman,
Christmas brings with it exquisite keepsakes that
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will never go out of style. FU\VWDOHQFUXVWHG
Carousel
$OH[DQGHU0F4XHHQÖVStudded Solid Perfume
Knucklebox Clutch IHDWXUHVWKH Compact is Estée
EUDQG
VVLJQDWXUHÕNQXFNOHGXVWHUÖ /DXGHUÖVZHOO
FODVSZLWK6ZDURYVNLFU\VWDOVJROG ORYHG3OHDVXUHV
ßQLVKKDUGZDUHDQGDQDSSDOHDWKHU SHUIXPH$999
interior. $3,000, available at On Pedder

<RXGRQÖWKDYHWRPDNH
DQ\VDUWRULDOVDFULßFHV
ZKLOHRQKROLGD\ZLWK
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VMink Fur Scarf.
7KHLUUHVLVWLEO\VRIW
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ahead in the fashion
VWDNHV$3,240

148 epicureasia.com
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with a leading
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short of amazing.
La Prairie’s Caviar
Spectaculaire
presents the brand’s &RPELQLQJWZRRI/D0HUÖVEHVWVHOOHUVÓCrème de la Mer
OHJHQGDU\OLIWLQJDQG and The ConcentrateÓWKLVJLIWVHWLVDJRGVHQGIRUVHQVLWLYH
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/X[H&UHDPLQDQ LUULWDWLRQFDXVHGE\FRVPHWLFSURFHGXUHV $870
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caviar server once
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holding the cream is 'LRUÖVVLJQDWXUHTribale FDQÖWOLYHZLWKRXWKHU
removed. $3,400 earrings receive a tech gadgets and slew
VRSKLVWLFDWHGXSJUDGH RIEHDXW\WRROVVR
ZLWKWKLVOLJKWEOXHUHVLQ /RXLV9XLWWRQVKUXQN
SHDUOSDLUWKDWÖVßQLVKHG the brand’s iconic
ZLWKOXVWURXVSDOODGLXP WUXQNVWRDKDQG\VL]H
Accessories are DQGDFFHQWHGZLWKGDLQW\ ,QVSLUHGE\DPDNHXS
HVVHQWLDOWRDQ\ OLJKWEOXHFU\VWDOV$810 box from the 1950s,
fashionista, and none the Boîte Promenade
PDNHDVWDWHPHQWOLNH Malletage Stellaire
WKLVH[TXLVLWHJROGHQ LQPHWDONHHSV\RXU
PHWDOFXIIZLWK essentials safe when
resin patterns from \RXWUDYHO,WHYHQKDV
Chanel. $8,330 DSRFNHWWRKROG\RXU
iPad mini. $65,500

7KHXOWLPDWH&KULVWPDV
JLIWIRUDQ\VKRHORYHU
&KULVWLDQ/RXERXWLQÖV
Beloved 120mm White
Patent)ORZHUVDUH
LQWULFDWHO\ODVHUFXWLQWRD
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sole. Price upon request

epicureasia.com 149
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0DORQHÖVLuxury Advent Calendar.6KDSHGOLNHDWUDGLWLRQDO
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GXUDEOH 7XPLTegra-Lite International Carry-On0DGH 0DGHIURPVPRRWKNLGVNLQ
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EDOO&RPSULVLQJ Optic Focus
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and Extra Rich
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drama. $240

150 epicureasia.com
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Superior(’s)
taste
Getting gifts for the bosses can be tricky,
but we’ve curated these choice picks for all
personalities.

Wedgwood’s Hibiscus
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pairs botanical print
with geometrics and
accents of 22K gold. 9HUWXÖVNew Signature Touch is the smartphone
$190, available at the HYHU\PRJXOQHHGV7KHKLJKSHUIRUPDQFHJDGJHW
Wedgwood counter at FRPHVZLWKFRPSOLPHQWDU\PRQWKVXEVFULSWLRQ
Takashimaya WRWKHEUDQGÖV'HGLFDWHG&RQFLHUJHVHUYLFH
worldwide. From $14,500, available in eight styles

7KHVH
sterling Silver
Plates with
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ORYHVWRHQWHUWDLQ *XPXV/DOHIURP
MOOD by ,VWDQEXOVHUYH
&KULVWRàH hides a DVVW\OLVKWULQNHW
VHWRIFXWOHU\IRU WUD\VFrom $195,
VL[LQFOXGLQJWDEOH available at edit
IRUNVWDEOHVSRRQV lifestyle
WDEOHNQLYHVDQG
teaspoons. $2,020

If the head honcho

IDYRXUVFROGFOLPDWH
YDFDWLRQV0DULPHNNRÖVTaru leather
gloves with wool lining will come in
KDQG\$299

152 epicureasia.com
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PL[RORJLVW:0)ÖVVL[SLHFHLoft Bar SetÓ
FRPSULVLQJDVKDNHUMLJJHUFRFNWDLOVWUDLQHUEDU
VSRRQLFHWRQJVDQGSUHVHQWHUÓPDNHDXWLOLWDULDQ
addition to the home bar. $239, available at WMF
counters at selected major departmental stores

7RXVKHULQDPRUH
)RUWKHFRQQRLVVHXURIGDUNVSLULWVJLIW7KH0DFDOODQRare SURVSHURXV
Cask BlackZKLFKLVLQWHQVHO\àDYRXUHGZLWKGULHGIUXLWV SHUVXDGH\RXUERVV
GDWHVQXWPHJßJVDQGUDLVLQVDQGDOVRERDVWVDVXUSULVLQJO\ WRLQYHVWLQ5R\DO
VPRN\àDYRXU$450, available at Singapore Changi Airport’s duty 6HODQJRU
VIrodori,
free stores at the arrival and departure halls ZKHUHDYLEUDQWO\
FRORXUHGNRLVZLPV
GHßDQWO\XSDVXUJLQJ
waterfall. $33,000,
available upon request

)RUWKHFKLHIH[HFXWLYHZKR
KDVHYHU\WKLQJDOLWWOHMDGHDFFHQW
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Crocodile Letter OpenerLVDQLIW\
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and topped with a 24K gold-plated reptile.
$225, available at Asiatique

epicureasia.com 153
 Dear
mum and
dad
Nothing gets you in your
parents’ (and the in-laws’) good books
like gilded stemware and ritzy
home accents.

7KHKDQGEORZQ
Drinking Set Paula
1DQNDLÖV3HUVLDQEOXHYuga in 7000 in the Art
FURFRGLOHEHOO\VNLQGRHVGRXEOH 1RXYHDXVW\OHE\
GXW\DVDKDQGEDJRUVKRXOGHU UHYHUHGFU\VWDOEUDQG
SXUVHPrice upon request 0RVHULVHQJUDYHG
with delicate roses
and rimmed with 24K
gold. $5,340, available
:KHQWKHNLGVKDYH at Blue Duna
PRYHGRXWLWÖVWLPH
IRUPXPDQGGDG
WRJHWVRPHPXFK
deserved downtime.
5HOD[ZLWK0LVVRQL
Home’s Jalamar
Lounge Chair. Price
upon request, available at
Singora Boutique

%DQJ 2OXIVHQ
VBeoLab 90 is a
VWDWHRIWKHDUWORXGVSHDNHUWKDW
DOORZV\RXWRFRQWUROWKHZLGWKDQG
GLUHFWLRQRIVRXQGIRUXQSDUDOOHOHG
DXGLRTXDOLW\$120,000 per pair
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charm, the Aries weave patterns on
End TableIHDWXUHV either side. $235,
DPLGQLJKWEODFNWDE available at TANGS
VKHOOWRSDQGIDX[ at Tang Plaza
resin horn legs.
$899, available at
Departures & Arrivals

6WD\FRV\DIWHUDZDUP
EDWKE\WKURZLQJRQ
àXII\Yves Delorme
Bathrobes, made with
100 percent cotton. From
$329 to $579, available at
Robinsons The Heeren

0XPÖVSUHFLRXVbijoux can be
VDIHO\WXFNHGRXWRIVLJKWLQ
$6DOYDGRU
WKHHTXDOO\OX[XULRXVBlue
Dali art piece is
Shagreen Square BoxE\
a collector’s dream,
Aerin with brass hardware and
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deal is hard to
at Bungalow 55
FRPHE\\RX
can also tap on
the extravagant
artist’s
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tendencies
with the
iconic
Montre
Molle (The
Clock), a
collaboration
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Earrings E\
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drab to glam. $550

epicureasia.com 155
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biodegradable
T-Rex bamboo
dining set from
$XVWUDOLDQGHVLJQHU
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adorned with
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of prehistoric
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dishwasher-safe.
$59.90, available at
Tinydipity.com

Treats *HWPDWFK\PDWFK\

for tots
ZLWK\RXUOLWWOHJLUO
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Melissa + Cinderella
Ultragirls gold ballet
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shimmering metallic
EXWWHUà\$135, available
in adult sizes too

From limited edition coloured pencils to

gold-speckled princess kicks, spoil your
little ones with these precious picks.

(DFKPDKRJDQ\FUDIWHGCaran d’Ache Treasure

ChestEULQJVWRJHWKHURYHULFRQLFSURGXFWV &HOHEUDWH
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wood. $8,999 per set, only four available in childrenswear
Singapore at C. Melchers GmbH & Co. ODEHO2LOLO\$
thin belt with
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adds an
extra festive
WRXFK$199
to $215 in
sizes for two- to
10-year-olds.

156 epicureasia.com
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Li Bai - Baked lobster
noodles with homemade
Portuguese sauce
: 7 , * 0 ( 3  - , ( ; < 9 ,
Log cakes
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PU[PTL¶WLYMLJ[MVY[OVZL^OVHWWYLJPH[LHSHUN\PKSLPZ\YLS`
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Fur-stive
magic
Pamper your furkid with
these lavish pet products that
Handmade
LQ*HUPDQ\
from a water-
repellent fabric,
+DSS\6WDII\0HÖV
FXVWRPPDGH
Trench Coat is
FRQVWUXFWHGZLWK
OLQLQJGRXEOH
EXWWRQVDQGWZR
look as good as they feel. GHFRUDWLYHSRFNHWV
$218, available at www.
gingerandbear.com.sg

'HVLJQHGMXVWIRU\RXU
IXUU\FRXFKSRWDWRWKH
7KHLeather and Yark Dylan Lounger
Rope Dog Lead has a down blend
GoldIURP)ULGD FXVKLRQZLWKSLSLQJ
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SUHPLXPTXDOLW\URSH wooden feet. Available
DQGßQLVKHGZLWK in small and large sizes.
engraved hardware From US$475(S$667),
and leather handles. available at
£70(S$152), available at www.yarkdog.com
www.leadthewalk.com

7RWH\RXUSRRFKDURXQG
with the Moshiqa
Wonder Nest Travel
Bag Black, a leather pet
carrier that combines
IRUPDQGIXQFWLRQ,W
IHDWXUHVWRSKDQGOHV
GHWDFKDEOHVKRXOGHU
straps, a top opening
with zip, a breathable
side mesh window 1HHGOHIHOWHGLQ,WDO\XVLQJQDWXUDOßEUHVDQGKLJK
ZLWKDUROOXSàDSDQG TXDOLW\IDEULFVNaps DesignÖVEHVSRNHSHWEHGDOORZV
DKDQG\VLGHSRFNHW SHUVRQDOLVDWLRQÓ\RXUIXUNLGÖVQDPHFDQEHVWLWFKHG
£1,100(S$2,391), available into the side. From $205, available in four colours at
at www.leadthewalk.com www.napsdesign.etsy.com

158 epicureasia.com
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In Yves Schmid’s childhood home, every
celebratory occasion is associated with a
traditional treat and an accompanying story.
W
hile growing up in
Meyrin in Switzerland’s
canton of Geneva,
which has a population of about
20,000 people, food and cooking
was always a family affair for
Yves Schmid. One of Schmid’s
earliest memories of food is of his
grandfather cooking in his hotel
restaurant when Schmid was
MXVWßYH\HDUVROG“I have many
memories of the sights, smells and
sounds of the kitchen,” the director
of kitchen and operations of The
Senso Group recalls fondly. He
credits this experience as the reason
why, at age 10, he decided to
become a chef. Schmid lived in an
apartment with his older sister and
parents, and everyone took turns
to cook and help in the kitchen. As
his mother hails from the canton of
Aargau, carrot cakes, the speciality
RIWKHUHJLRQDUHDß[WXUHDWIDPLO\
birthday celebrations. “She taught
me that the texture of the cake has
to be soft yet dense, and not dry,”
Schmid notes.
During the L’Escalade festival
in December, his mother would
commemorate the occasion by
whipping up the symbolic Soup
‘Mère Royaume 1602’. Its recipe
derives from a Swiss legend dating
back to the night of 11 December
1602, a time when Geneva was
not yet part of the Switzerland
Confederation. A Genevois called
Catherine Cheynel foiled a surprise
160 epicureasia.com
HOMETOWN HEIRLOOMS
Swiss
traditions
By Eunice Lew
attack sent by the Duke of Savoy
by pouring a cauldron of boiling
hot vegetable soup over the La
Monnaie town gate and onto the
troops. Schmid reminisces: “After
drinking the soup, the youngest
(myself) and the oldest (Dad) in
the family would always break into
a Chocolate Marmite – a chocolate
cauldron emblazoned with the
Geneva crest and stuffed with
marzipan vegetable sweets – while
saying ‘Ainsi périrent les ennemis
de la République!’, which means
‘Thus perish the enemies of the
Republic!’”
Yves Schmid “When Christmas rolled
around, my grandma Juliette-
Ferdinand Schmid would bake
traditional Swiss Occidental
biscuits called bricelets,” Schmid
says. “We usually eat them during
teatime or after a meal with ice
cream and fruits.” It’s a tradition
that Swiss-German and Swiss-
French families share. There was
only one way to bake them in the
Schmid family home, he asserts: in
DÕ)HU %ULFHOHWÖZDIàHLURQZLWK
D6ZLVVàDJGHVLJQØ*UDQGPDÖV
secret recipe was to add kirsh, a
pinch of salt and some lemon zest.
I’ll always remember her storing
the bricelets in an old blue stainless
steel box, which smelt like vanilla
essence.” But if you don’t have the
‘Fer à Bricelet’, you can still make
\RXURZQE\EDNLQJàDWGLVFVRI
dough in the oven.
epicureasia.com 161
Swiss Bricelets
 HOMETOWN HEIRLOOMS

Aargau Carrot Cake

Soup ‘Mère
Royaume 1602’

5 egg yolks • Spread icing to cover the cake. Leave to set

SWISS BRICELETS
300g sugar for 24 hours, then top with marzipan carrots,
Serves 4
Prep time 30 minutes + 2 hours rest time for 300g ground almonds walnuts and sliced almonds as desired. Carrot
dough 300g carrot, grated cakes taste best the day after baking, as the
Cook time 8 minutes zest of 1 lemon extra time allows the cake to rest, and its
4 tbsp cornflour texture and flavour to become homogenous.
100g butter, softened 2 tbsp kirsh (can be replaced with lemon
125g sugar juice)
2 eggs SOUP ‘MÈRE
1 tbsp baking powder
250g all-purpose flour ROYAUME 1602’
pinch ground cloves
10g lemon zest Serves 8
whites of 5 eggs Prep time 15 minutes
⁄ tbsp lemon juice
1 2
pinch salt Cook time 2 hours
⁄ tbsp kirsh
1 2
3 tbsp apricot jam
icing sugar, to dust
50g leeks, minced
• Pre-heat oven to 180°C. 100g charlotte potatoes, cubed
• In a large bowl, mix butter and sugar, then stir • Whisk egg yolks in a bowl until it becomes 50g Swiss chard, roughly chopped into small
in eggs until the mixture is smooth. light in colour. cubes of 5mm
• Add all-purpose flour, lemon zest, lemon juice • Fold all ingredients except apricot jam into 70g celeriac, cubed
and kirsh to the mixture until well incorporated. whisked egg yolks gently with a spatula, then 50g yellow onion
• Let dough sit in the fridge for 2 hours. tip into a greased cake tin. 10g garlic, roughly chopped
• Pre-heat oven to 160°C. • Bake in oven for 1 hour. 100g heirloom carrots, chopped
• Divide dough into 24 portions. Roll each ball • Remove from oven and carefully turn the 150g yellow cabbage
into flat circles of 5cm in diameter on a sheet of cake upside down onto a rack and remove tin. 100g Swiss lardon (bacon), chopped
baking paper. • Brush cake with apricot jam. 1 tbsp salt
• Once all portions have been rolled out, place
1.5 litres water
another sheet of baking paper on top and bake icing and garnish Swiss Gruyère cheese, grated to garnish
in the oven for 6-8 minutes. Remove from oven white of 1 egg whole wheat or brown bread, sliced
and serve, or keep dry in a stainless steel box. 300g icing sugar
• Optional: to roll into a cylinder, wrap 1 tbsp kirsh
flattened dough around a wooden stick before • Toss all ingredients except cheese and bread
2 tbsp water
baking. into a pot. Bring mixture to a boil and then
PHOTOS DESMOND LIM

marzipan carrots, to garnish

simmer and slow cook for 2 hours over medium
walnuts, to garnish
AARGAU CARROT CAKE sliced almonds, to garnish heat.
Serves 8 • Portion out soup into serving bowls and
Prep time 30 minutes • Combine all ingredients except garnishes in sprinkle with grated Swiss Gruyère cheese.
Cook time 1 hour a bowl and beat well. Serve hot with sliced bread.e
162 epicureasia.com
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 MASTERCLASS
Mastering...
potatoes
The humble potato comes in a staggering amount
of varieties. Joyce Huang finds out which spud
to use for that velvety mash, crunchy fries, or
flavourful gnocchi.
P
lanning your festive menu
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164 epicureasia.com
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DUCK FAT FRENCH FRIES
Serves 4-5
Prep time 10 minutes
Cook time 40 minutes
1kg agria potatoes, thoroughly washed
1kg duck fat (available from Culina)
fleur de sel, to taste
• Keeping the skin on, cut potatoes into long
strips of about 2cm thick or into wedges.
• In a large pot, melt duck fat over medium heat.
• When fat has completely melted and is warm,
add cut potatoes into the pot and poach at a
constant temperature of 90°C for 15-20 minutes.
• Once potatoes are soft but firm, remove them
from the pot and drain excess oil on paper
towels. At this point, fries can be kept in a chiller
MASTERCLASS
or refrigerator to be deep-fried the next day. • In a large pot, bring to boil generously salted
• Submerge fries for about 7 minutes in a deep water. Add in potatoes, skins on, and cook for
fryer or deep pot filled with oil, at a constant about 20 minutes, until potatoes are soft enough
temperature of about 170°C. to poke a knife through without resistance.
• Remove and drain excess oil on paper towels. Remove potatoes.
• Season with fleur de sel and serve warm. • While they are warm, peel potatoes carefully
and mash them in a moulin (vegetable mill) or
with a potato masher.
MASHED POTATOES • In a sauce pot, add milk, butter and salt, and
Serves 5-6 warm over medium heat.
Prep time 10 minutes • Once butter has melted, add in potato pulp and
Cook time 30 minutes turn the heat down to low.
• Over low heat, whisk potato pulp with the
500g charlotte potatoes, thoroughly washed butter and milk mixture for about 5-10 minutes.
150g milk • Rectify mash according to your preference
200g butter by adding more butter and milk for more
salt, to taste creaminess and richness, or herbs for added
flavours. Serve warm.
epicureasia.com 165

SAUTÉED POTATOES
Serves 4-5
Prep time 10 minutes
Cook time 40 minutes
500g roseval potatoes
50g smoked pork belly, diced
40g butter
1 tsp olive oil
30g garlic, minced
20g Italian parsley, chopped
salt and pepper, to taste
• In a large pot, bring to boil generously salted
water. Add in potatoes, skins on, and cook
for about 15 minutes, until potatoes are soft
enough to poke a knife through with slight
resistance. Remove potatoes.
• Keep skins on and cut potatoes into thick
slices of about 1cm thick.
• In a pan, sauté pork belly to release fats.
Remove lardon and keep the fats in the pan.
• Add olive oil and cut potatoes to the pan and
sauté over high heat to give potatoes a golden
brown color.
166 epicureasia.com
MASTERCLASS
potatoes through a moulin or mash with a
potato masher.
• In a large mixing bowl, add potato pulp,
flour, cheese and salt. Using your hands,
knead everything until well incorporated and
dough is of a firm texture. This dough can be
kept in a chiller or refrigerator for 2 days.
• Portion dough into palm-sized balls. On a
lightly floured surface, roll out each ball into
a log of about 3cm thick. Cut log into 15mm
thick pieces.
• With the side of your thumb, gently press
each piece against the back of a floured fork
to achieve ridges and fold each piece up into
the shape of a nugget.
• Put gnocchi onto a floured shallow tray,
making sure that the pieces do not stick to
each other.
• Bring a large pot of generously salted water
to boil and add in gnocchi. Cook for about 2
minutes until gnocchi start to float. Strain
gnocchi or remove them with a slotted spoon.
• Serve with any sauce of your liking, or
simply dress with extra virgin olive oil, grated
Parmesan and chopped chives.
TIP BOX
• When potatoes are lightly browned, add • Keep potato skins on when boiling as this
butter, garlic and lardon, and sauté for another not only helps hold the potato together but
5 minutes. also keeps in flavours. Most of the potatoes’
• Add in chopped parsley and season with salt flavours are found right under the skin.
and pepper. • It is easier to peel skins off potatoes after
• Serve warm. they’ve been boiled.
• Time in the chiller helps flavours come
together. Poach your potatoes in duck fat for
GNOCCHI the fries and make the gnocchi dough a day
Serves 4-5 in advance to save preparation time on the
Prep time 20 minutes actual day of cooking.
Cook time 2 hours • Baking potatoes instead of boiling them in
salted water to make gnocchi translates to
650g agria potatoes, thoroughly washed less moisture in the resultant cooked potato.
150g plain flour This means less flour is needed to form the
salt, to taste gnocchi dough, and the potatoes’ flavours
extra virgin olive oil will then be more pronounced. e
50g Parmesan, grated
chives, chopped
PHOTOS TEY YONG HOW
• Preheat oven to 250°C.
• Cover the bottom of a shallow baking tray PLAY NOW
with rock salt. Place potatoes on top of salt. To view epicure’s masterclass
on YouTube, download a free QR
Bake in the oven for 1 hour 30 minutes. Code Reader from your app store
and scan the code on the left for
• Once cooked, remove potatoes and peel. Pass immediate access.
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 COOKBOOK CRITIC
Handmade
with love
Devoted to Italian dumplings,
Jenn Louis’ Pasta By Hand is a
cumulative effort of collecting recipes
across Italy. Joyce Huang gets her
hands dirty making gnocchi.
AT A GLANCE
There is no dearth of cookbooks on making pasta and it’s no
VXUSULVHZK\0DNLQJSDVWDLVWHFKQLFDODQGVSHFLßFSOXVLIRQH
were to try a recipe of each type of pasta every day, you’ll be
kneading dough for more than a year. For pasta-lovers, nothing
beats fresh, handmade pasta. Thankfully, many dough-obsessed
chefs have published cookbooks with comprehensive texts and
detailed recipes on this beloved Italian subject.
Jenn Louis, chef of Lincoln restaurant in Portland,
Oregon, fell in love with fresh potato gnocchi 20 years ago
while backpacking through Europe. When she realised that
there wasn’t an authoritative, written collection of Italian
168 epicureasia.com
dumpling recipes, she embarked on a two-week research
sojourn across Italy, which culminated in Pasta By Hand: A
Collection of Italy’s Regional Hand-shaped Pasta, an extensive
FROOHFWLRQRIGHßQLWLRQVDQGUHFLSHVIRUUHJLRQDO,WDOLDQ
dumplings and gnocchi.
THE ROAD TEST
The book helpfully starts
out with ‘The Basics’, a
section which highlights
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and techniques needed to
craft dumplings, plus a list
of 12 tips for making great
gnocchi. Louis instructs
readers to pay special
attention as even though
many recipes look similar,
the mixing method for
each dumpling dough is
different to achieve their
distinct textures.
Louis is accordingly detailed and descriptive in her recipes.
And rightly so since not all of them come with images of the
end product, let alone step-by-step photographs. Making the
dough for the gnocchi ricci requires one to knead “until the
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recipe for beet and ricotta gnocchi requires the dough to “be
VRIWDQGVOLJKWO\VWLFN\Ù
Don’t get too hung up on whether your understanding of
the descriptors tallies with Louis’. Recipes result in delightful
morsels of dumplings, each distinct from the other – my
gnocchi ricci had much more bite than the tender beet and
ricotta gnocchi.
Recipes thoughtfully includes suggestions on sauce
SDLULQJVWKDWFRPSOHPHQWWKHàDYRXUVDQGWH[WXUHVRIHDFK
gnocchi type. Ten sauce recipes are found at the end of the
book and range from simple brown butter with sage to more
laborious endeavours like beef ragù. Its hearty concentrated
àDYRXUVZHUHWKHLGHDODFFRPSDQLPHQWWRP\SHUIHFWO\WHQGHU
and cheese-rich ricotta gnocchetti.
VERDICT
Many of the recipes I tried were labours of love, requiring a
good amount of time kneading dough and shaping dumplings,
which is why I much appreciated it when the recipes mentioned
how to keep the dumplings for future cooking. It makes more
sense, time-wise, to create a huge batch of pasta and then cook
them with various sauces over the next couple of weeks.
Pasta By Hand: A Collection of Italy’s Regional Hand-shaped Pasta retails
for $39.95 at Kinokuniya.

BEET AND RICOTTA GNOCCHI
Serves 6-8
1.2kg / 21⁄2 lb red beets (without greens), trimmed
kosher salt and freshly ground black pepper
2 tsp extravirgin olive oil
⁄ cup (60ml) water
1 4
1 egg
240g / 1 cup wholemilk ricotta cheese, homemade or store-bought
90g / 1 cup finely grated Parmigiano Reggiano
freshly grated nutmeg
420g / 3 cups all-purpose flour, plus more for dusting
semolina flour for dusting
sauce of your choice
• Preheat the oven to 350°F (180°C). Place the beets in a baking dish large
enough to hold them in a single layer. Season lightly with salt and pepper,
drizzle with the olive oil, and add the water. Cover the baking dish tightly
with aluminum foil and roast until the beets can be easily pierced with a
skewer, 40-60 minutes. Remove from the oven, uncover, and set aside to
cool. When cool enough to handle, slip the skins off the beets with your
fingers or a paring knife. Cut the beets into large chunks.
• In a blender or the bowl of a food processor, combine the beets and egg
and process until very smooth.
• In a large bowl or the bowl of a stand mixer fitted with a paddle
attachment, combine 340g / 11⁄2 cups of the beet purée, the ricotta
cheese, Parmigiano Reggiano cheese, a few swipes of nutmeg, and 1
tablespoon salt. Mix with your hands or on medium speed until fully
combined. Scrape down the sides of the bowl. Add the all-purpose flour
and knead with your hands or on low speed just until combined. Do not
overmix, as this will make the gnocchi tough. The dough should be soft
and slightly sticky.
• Dust 70g / 1⁄2 cup all-purpose flour on the work surface, then scrape
the dough from the bowl directly on top of the flour. Lightly dust the top
of the dough with more all-purpose flour. Cover the dough with plastic
wrap and let rest at room temperature for 30 minutes.
• Line two baking sheets with parchment paper and dust with semolina
flour. Cut off a chunk of dough about the width of two fingers and leave
the rest covered with plastic wrap. On a work surface very lightly dusted
with all-purpose flour, use your hands to roll the chunk into a log about
⁄ inch (12mm) in diameter. Cut the log into 1⁄4inch (6mm) pieces. Put the
1 2
gnocchi on the prepared baking sheets and shape the remaining dough.
Make sure that the gnocchi don’t touch or they will stick together.
• To store, refrigerate on the baking sheets, covered with plastic wrap,
up to 2 days, or freeze on the baking sheets and transfer to an airtight
container. Use within 1 month. Do not thaw before cooking.
• Bring a large pot filled with generously salted water to a simmer over
medium-high heat. Add the gnocchi and simmer until they float to the
surface, 1-3 minutes. Remove immediately with a slotted spoon and
finish with your choice of sauce. Serve right away.
epicureasia.com 169
 COOKBOOK CRITIC

GNOCCHI RICCI, 21⁄4 lb (1kg) ground beef brisket

SINGLE DOUGH 1 yellow onion, cut into medium dice
METHOD 2 garlic cloves, thinly sliced
Serves 6 2 bay leaves
⁄ tsp red pepper flakes
1 2

465g / 31⁄3 cups “00” flour ⁄ cup (140g) tomato paste

1 2

11⁄2 tsp kosher salt ⁄ cup (180ml) red wine

3 4

4 eggs 21⁄2 qt (2.7 litres) chicken stock, plus

2 tbsp water, plus more as needed
semolina flour for dusting
sauce of your choice
• In a large bowl or the bowl of a
stand mixer fitted with a dough
hook attachment, combine the “00”
flour, salt, and eggs. Knead with your
hands or on medium speed until the
flour is moistened but the mixture is
still shaggy, about 2 minutes. Add the
water and continue to knead for 5-6
minutes, until fully combined and the
dough is mostly smooth. Add more
water, 1 teaspoon at a time, if the dough is too dry to form a ball. Cover the
dough with plastic wrap and let rest at room temperature for 1 hour.
• Line two baking sheets with parchment paper and dust with semolina
flour. Cut off a chunk of dough about the width of two fingers and cover
the rest with plastic wrap. On an unfloured work surface, use your hands
to roll the chunk into a log about 1⁄2inch (12mm) in diameter. Cut the log
into 1⁄2inch (12mm) pieces. With your index and middle fingers, drag a
piece across the work surface, creating an indentation in the center. With
the index and middle fingers of one hand and the thumb of your other
hand, gently stretch the piece, pressing it against the surface and pulling
in opposite directions to create a slightly larger and flatter surface. The
finished gnocchi will be slightly thicker around the edges, have irregular
indentations in the center, and measure about 11⁄2inch (4cm) in size. Put
the gnocchi on the prepared baking sheets and shape the remaining
dough. Make sure that the gnocchi don’t touch or they will stick together.
• To store, refrigerate on the baking sheets, covered with plastic wrap, for
up to 2 days, or freeze on the baking sheets and transfer to an airtight
container. Use within 1 month. Do not thaw before cooking.
• Bring a large pot filled with generously salted water to a simmer over
medium-high heat. Add the gnocchi and simmer until they float to the
surface, 1-3 minutes. Simmer until al dente, 2-3 minutes more. Remove
immediately with a slotted spoon and finish with your choice of sauce.
Serve right away.
more as needed
kosher salt and freshly ground black
pepper
unsalted butter for serving
dumplings of your choice, just
cooked
grated Parmigiano Reggiano cheese
for serving
• In a large pot, warm the olive oil
over medium heat. Add the pancetta
and beef brisket and cook, stirring
occasionally, until the meat is cooked
and browned bits stick to the bottom
of the pot, 8-10 minutes. If the drippings on the bottom of the pot become
too dark or look like they will burn, lower the heat.
• With a slotted spoon, transfer the meat to a bowl, leaving about 3
tablespoon fat in the pot and discarding any excess. Add the onion, garlic,
bay leaves, and red pepper flakes and sauté over medium heat until the
onion is translucent but not brown, about 4 minutes. The moisture from
the onion will help deglaze the pan (dislodge the browned bits).
• Add the tomato paste and cook until the tomato caramelises (it will begin
to stick to the bottom of the pan and turn dark red), 4-6 minutes. If the
tomato paste gets too dark, lower the heat. Add the wine, raise the heat
to medium-high, and bring to a simmer. Use a wooden spoon to scrape up
the browned bits from the bottom of the pot and simmer until the wine
has almost completely evaporated, 5-7 minutes.
• Add the chicken stock and bring to a gentle simmer. Return the meat
to the pot, turn the heat to medium-low, and simmer gently – the liquid
should bubble lazily – until the meat has become tender and the sauce
has gradually reduced and become rich. Be patient; this will take about 3
hours. Be careful not to let the sauce boil. If the sauce becomes too thick,
add up to 1⁄2 cup (120ml) additional chicken stock. Season lightly with salt
and pepper and discard the bay leaves.
• To store, transfer to an airtight container and refrigerate for up to
2 days, or freeze for up to 1 month. To thaw, place in the refrigerator
overnight or until fully thawed.
PUBLISHED BY CHRONICLE BOOKS

• To finish dumplings with the ragù, for each serving, warm about 1⁄2 cup
(120ml) of ragù in a sauté pan over medium heat and add 11⁄2 teaspoon to 1
tablespoon butter per serving, depending on how naughty you feel. Gently
BEEF RAGÙ
PHOTOS ED ANDERSON

simmer about 4 minutes, until the bubbles get large and the sauce is not
Makes 6 cups (1.4 litres) watery along the edges of the pan. Add the cooked dumplings and simmer
for 1 minute to let the dumplings absorb the flavour of the sauce. Top with
⁄ cup (120ml) extra-virgin olive oil
1 2
grated Parmigiano Reggiano cheese and season with salt and pepper.
3 oz (85g) pancetta or prosciutto, finely chopped Serve right away. e

170 epicureasia.com
 RECIPE REVEAL
presented by

x Put in the proofer machine (28-30°C) for

10-12 hours.

second mix
575g sugar
40ml water
1.25kg butter
200g honey
500g egg yolks
1kg dark chocolate, roughly chopped
1.5kg milk chocolate, roughly chopped
300g hazelnut paste
10ml vanilla essence
10ml lemon essence
10ml orange essence

x Over heat, dissolve sugar in water until it

becomes a syrup.
x Mix the first mix again, and slowly add in
warm syrup. Be careful not to burn the dough.

Prego’s chocolate
x Add butter, honey and egg yolks, then mix
together.
x Add chocolates, hazelnut paste, vanilla and

panettone
fruit essences. Mix well.
x Shape dough into a ball and place it in a
panettone paper cup.
x Keep in a pouf for 6-8 hours.
Christmas isn’t complete without a classic
Italian panettone. Italian restaurant Prego at the glaze

Fairmont Singapore shares the recipe for their

500g whole almonds
75g flour
chocolate version of the popular sweet bread 1kg icing sugar
from Milan. 75g bitter almond essence
dash of egg white
ILLUSTRATION LIM AN-LING (WWW.MUSINGCATS.COM)

levain base 1 litre water red praline

100g green apples, blended into purée
300g cake flour
10ml water
x Mix everything together until a smooth
dough mix is achieved.
x Keep dough mix in a bowl and store at
26-28°C for approximately 48 hours.
first mix
575g sugar
575g levain base pearl sugar
2.7kg flour
850g butter x Mix everything except red praline and
500g egg yolks pearl sugar together and apply a layer of the
mixture over the dough.
x Over low heat, dissolve sugar in water until it x Bake in the oven at 200°C for 45 minutes.
becomes a syrup. Mix with flour with butter. x After baking, take panettone out of the
x In a mixer, slowly fold levain base into flour oven, and leave it to cool upside down
mixture. overnight.
x When the dough is slightly rubbery and shiny, x Garnish with red praline and pearl sugar,
add in egg yolks and mix well. and serve.e
epicureasia.com 17 1
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 TRAVEL
INSIDE » Big fun on tiny Capri » Rick Stephen’s
revelatory trip to China » Where to go in 2016
PHOTO QC TERME SAN PELLEGRINO

epicureasia.com 173
 TRAVEL NEWS

Luxe redux
For the perennial globetrotter contantly looking for truly
memorable experiences, here’s where to go in 2016.
By Raymond Tan

QC Terme San
Pellegrino

Visit QC Terme San Pellegrino, where you can not only drink Gili Lankanfushi
the popular mineral water, but also soak in it. Located in the
northern Italian town of San Pellegrino Terme, home of the
mineral spring, QC Terme San Pellegrino’s restored frescoes and
majestic columns provide a grand backdrop for a rejuvenating
wellness retreat. The resort’s panoramic thermal pools and
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are hence rich in calcium, bicarbonate and magnesium that
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Gili Lankanfushi recently refurbished The Private Reserve, their

sprawling 1,700 sq m villa. The three-bedroom hideaway boasts
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Indian Ocean. As part of the upgrade, The Private Reserve now
sports a freshwater swimming pool, a library and study room, a

1 74 e p i c u r e a s i a . c o m
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 private spa with sauna and steam room for all pampering
needs, as well as a state-of-the-art cinema for immersive
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For cultural immersion, book a stay at the recently

launched The Grand Mansion, A Luxury Collection
Hotel, Nanjing. The hotel serves as a gateway to
experience Nanjing’s contemporary art, design and cuisine
and showcases an extensive art collection, handcrafted
textiles, and opulent chinaware. Besides featuring 158
The Grand luxurious guestrooms and suites, it also houses The
Mansion,
A Luxury Travellers’ Library – one of China’s largest hotel libraries
Collection
Hotel, Nanjing with a massive collection of 3,000 books on local cultures –
WKDWLVEHßWWLQJWKHFLW\ÖVULFKKLVWRULFDOKHULWDJHRates start
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Six Senses
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For a mix of Old World charm, luxury and tranquility,

book a stay a Six Senses Douro Valley, which is
located in the eponymous Portuguese UNESCO World
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that comprises 10 treatment rooms and offers treatments
using freshly picked fruits. Another highlight is The
Wine Library, which serves up a menu of tapas, cheese,
smoked hams and local sausage that pairs well with their
wide selection of wines. 5DWHVVWDUWIURPƥSHUQLJKW
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Luxury Camp

Stay at Finch Hattons Luxury Camp to experience the

wild elegance of an Old World African safari. Having
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tented suites, a pool, spa, conference facilities and even a
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spacious and decked out with plush furniture. Starts from
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A canal running
through Yangzhou

More
than meets
the eye
Chinese cuisine as we know it
only just skims the surface of the
country’s rich and storied food
culture. On a trip to Yangzhou to
attend the annual Asia Pacific
Forum, Rick Stephen discovered
the local chefs’ extraordinary
knife skills and also visited the
richest village in China.

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very year, chefs gather in one country for the Asian WKDWXVXDOO\àLHVXQGHUWKHUDGDU$ORWRISHRSOHZHUHVXUSULVHG
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178 epicureasia.com
categorised as Huaiyang cuisine, in other words, dishes native to
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 CHEF’S TRAVELOGUE
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Yangzhou
fried rice
epicureasia.com 179
 CHEF’S TRAVELOGUE

Dumplings at
Yechun Tea House

Yechun Tea House

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in another dish. Dong had two rows of his own chefs that he
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2XWVLGHUVVD\WKHUHDUHIRXUPDLQFXLVLQHVLQ&KLQDEXW Tasmania-born chef Rick Stephen is widely lauded in his home country
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'XULQJWKHIRUXPWKH&KLQHVHFKHIVZHUHYHU\HDJHUWRNQRZ later also led the Australian team for the Culinary Olympics in Germany.
KRZWKH\FRXOGLPSURYHWKHLUFXLVLQHÓZHWROGWKHPØ:KDWÖV Since 2009, he’s been based in Singapore as the director of kitchens for
WKHUHWRLPSURYH"Ù,WÖVMXVWDPDWWHURISURPRWLQJWKHLUIRRGWKH SATS Catering. He is also the Asia continental director for Worldchefs, a
ULJKWZD\7KHSUREOHPLVWKDWRXWVLGHRI$VLDSHRSOHRQO\NQRZ global association that represents more than 10 million chefs.

180 epicureasia.com
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 TRAVEL

She’s
a beauty 
There is not much sand, but Capri
sparkles with plenty of sunshine,
shopping and delicious seafood. Low
Shi Ping susses out the dreamy isle.

La Fontelina
beach club

PHOTO OF VIA KRUPP DREAMSTIME

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he beach is really down there, I checked with
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the tangle of dense foliage beyond which lay the
aforementioned “beach”. I cast another look of disbelief at him
before I took a tentative step down the stairs.
We had just begun our second day on Italy’s famed island
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minutes away from Naples by ferry, the tiny island is just 10 sq
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Anacapri. Through the years, it has been a destination favoured
by both the international jet set and, more recently, cruise
tourists.
After emerging from our hotel, we took a stroll to the end
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that disappeared into what looked like the depths of a mini
Mediterranean jungle.
A small sign declared that the beach was 300m away but
I was still skeptical. As we descended the stairs, the sparkling
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get glimpses of this purported “beach”. I had been looking out
for a shore carpeted with white powdery sand but what came
into view was a rocky outcrop, jutting out into the blue sea and
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Italians. Come early if it is a sunny day to reserve the prime
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A collection of rock formations known as stacks, the
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still attached to the island, while the middle has a charming arch
that small boats can pass under.
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permanent home of the Roman Emperor Tiberius.
Then already a playground for the rich and royal, Capri
became Tiberius’ base after he became plagued by fear of
assassination, and developed a distaste for the political scene in
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he completed the construction of Villa Jovis and moved in.
Perched on the northeast corner of the island, atop its
second highest peak of Monte Tiberio, the ruins of the imperial
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physique and good walking shoes ahead of what, as we found
out, was more like an uphill trek than a walk.
dotted with deck chairs. )RUW\ßYHWLULQJPLQXWHVODWHU9LOOD-RYLV9LD7LEHULR
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while appreciating the complex storage system devised to solve
water supply woes.
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his home here. In addition to literally lording over the nobles
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Hotel Punta Ristorante Torre
Tragara Saracena
beside Marina Piccola, for lunch. A more rustic setup compared
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commonly found throughout Capri. Highlights include the
spaghetti alle vongole, in which the clams are fat, plump and
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SEA AND SHOP
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blue. So the next day, we went on a short cruise around the
island. Unfortunately, as the sea was too rough, the renowned
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juice and sprinkled lightly with sea salt.
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the best way to deal with it is to walk off the lunch by
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varied and plentiful.
Capri Town can easily be found thanks to the church of
blue grotto was closed. But Ciro, our cheerful boatman, was
happy to take us to visit the White Grotto.
As our dinghy hugged the coastline, we took in front row
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natural landscape, including the Natural Arch formed from
an eroded grotto. Ciro also gleefully pointed out the spot
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and southeast, lined with brands both international and local.
While the houses of Tod’s, Prada and Gucci all have a
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where Tiberius was rumoured to toss people with whom he
was unhappy.
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Quisisana to Marina Piccola. Not far from there is the White
Grotto, named for the effect of the light on the water because of
its stalactite formation.
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shop, alongside more modern amenities such as iPad covers and
toiletry bags.
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 Ristorante Mammà
Isola Di Capri

Piazzetta
Umberto

Hotel Scalinatella Villa Jovis

Eco Capri

cobbler, or pick out a pair of stylish Capri pants. $PLQXWHVWUROODZD\RQ9LD7UDJDUDLVRQHRIWKHPRVW

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orange to purple and blue, available in Egyptian cotton and
linen.
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is rich in history having once been a private villa and later, the
headquarters for the American Command during World War
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appears to hug the cliff, and is credited to the father of modern
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the public spaces and rooms with a rich palette of colours.
Though the hotel is far removed from the beaten tracks, I
can imagine holing up here for a few days, especially with its
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and sweeping sea view, the interiors are a departure from the
other establishments found on the island.
Chef Gennaro Esposito works his magic creating seafood
dishes with a contemporary twist to traditional Mediterranean
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Capri and farmers in Anacapri, he creates works of culinary art
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Accommodation options are varied and plentiful on Capri.
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inspiration from traditional Italian fare to create dishes focused
on the produce, with little accents that meld brilliantly together.
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in a stock mixed with fragrant ginger juice. Paccheri pasta is
presented as a single long tube, sliced up in sections and covered
in a ragout that resembles beef but is actually octopus.
:HZHUHOXFN\WRKDYHGLQHGDW0RQ]¹RQRXUODVWQLJKW
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 FREQUENT FLYER
From
passion to
vocation
Owner Nina Beale of homeware
boutique Bungalow 55 shares
with Eunice Lew her favourite
shopping haunts, plus what
Shanghai has to offer.
Bamileke side table
in white
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to the more laidback world of home décor might seem
like quite the leap, but she assures us otherwise. “I was
fortunate to have been able to travel often when I was younger,
as my father worked for Qantas Airways. My mother used to
bring me into every interior shop on our travels, which exposed
me to many different interior styles. So from an early age, I’ve
had a personal passion for all things related to the home,” the
44-year-old explains. Three years ago, she came across an
empty Cluny Court space and decided to plug the gap for home
accessories in Singapore’s market. Now, her well-stocked store
Bungalow 55 carries home furnishing accents from chandeliers
to jewellery boxes that turn a house into a home.
Where do you source your products from?
New York, Paris and Sydney hold the largest trade fairs for
homewares. Thailand and Indonesia offer small businesses
190 epicureasia.com
Nina Beale
like mine the opportunity to purchase goods and handicrafts
in smaller quantities, unlike China, which only sells on a huge
scale. These countries also tend to have high quality control,
which is important for my business. I source from family-run
companies as they have a higher level of after-purchase care.
We recently imported handcrafted furniture, dinnerware,
tableware and ceramics from South Africa. For example, our
Bamileke coffee or end table is an intricately carved ‘king’s stool’
used exclusively by the king of the Bamileke tribe of Cameroon
during public ceremonies. Inspired by the revered earth spider,
a symbol of divine wisdom, its bold and textural design features
a web-like pattern of ‘X’s, rosettes and stars that dramatically
catches light and shadow.
Where are your favourite haunts when shopping for
yourself overseas?
New York and Mykonos. Both cities support small designers,
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is also hugely refreshing not to browse shops in a mall! I prefer
walking the streets, then strolling into boutiques and engaging
with staff who enjoy what they do. It makes a very big difference
to the shopping experience.
 FREQUENT FLYER

Any markets
that have blown
you away? DESTINATION HITS
'HßQLWHO\0DUFK©
J BUDDHA BAR BEACH J THE IVY CHELSEA GARDEN
aux Puces de Saint- Ornos Bay 197 King’s Road
Ouen in Paris, Ornos 84600, Mykonos London SW3 5EQ
for breathtaking Tel: +30 22890 23220 Tel: +44 20 3301 0300
YLQWDJHßQGVVXFK
J MARCHÉ AUX PUCES DE J THE RITZ-CARLTON SHANG-
as artworks, coffee SAINT-OUEN HAI
tables and lighting. 142 Rue des Rosiers Shanghai ifc, 8 Century Avenue
93400 Saint-Ouen, Paris Lujiazui, Pudong 200120
When travelling Tel: +33 1 40 11 77 36 Tel: +86 21 2020 1888
with your two J SAKÉ RESTAURANT & BAR J THREE ON THE BUND
daughters, India 12 Argyle Street, The Rocks 3 Zhongshan East 1st Road
and Poppy, what New South Wales 2000 Huangpu District, Shanghai
do you look out Tel: +61 2 9259 5656 200002
Tel: +86 21 6323 3355
for regarding The Berkeley J SANTA MARINA
ballroom
accommodation? Ornos Bay J VILLA LULITO
I had always Mykonos, South Aegean, 84600 Jalan Laksmana 12B, Oberoi
favoured renting Tel: +30 22890 23220 Gg. Darma
Seminyak, Bali 80361
villas when they J THE BERKELEY Tel: +62 361 737498
were younger – it Wilton Place
provided us with London SW1X 7RL J VILLA SEAWEST
more freedom, such Tel: +44 20 7235 6000 Aleomandra, Mykonos
as eating meals at
Marché aux Puces
any time, which de Saint-Ouen
helped when the
children were
jetlagged. Some
we’ve stayed in are
Villa Lulito in Bali
and Villa Seawest
PHOTOS OF MARCHÉ AUX PUCES DE SAINT-OUEN PARIS TOURIST OFFICE, MARC BERTRAND

in Mykonos. Both
appeal to our
family as they are Chi-Q at
Three on
decorated in blue the Bund
and white, contain
beautiful soft furnishings, and are all set in prime locations
– either with expansive sea views, or in close proximity to
shopping belts and restaurants.
As the children get older, we are open to more options and
have branched out to child-friendly hotels. For city breaks some relatively new The Ivy Chelsea Garden restaurant, which opened
stays we love are The Berkeley in Knightsbridge, London; Santa up on King’s Road in London.
Marina Resort & Villas, a Luxury Collection Hotel in Mykonos;
and The Ritz-Carlton Shanghai. What has been your most interesting dining experience
overseas?
When dining out in a foreign country, how do you decide ,YLVLWHG6KDQJKDLIRUWKHßUVWWLPHWKLV\HDUÓLWÖV3DULVPHHWVWKH
where to eat? East! I absolutely loved the architecture and there were some great
I favour relaxed brasserie-style restaurants with interesting homeware stores. Fabulous restaurants include Chi-Q, serving up
interiors and a good variety of food options. I usually depend on Japanese food set in a two-story minimalist warehouse that felt
friends for word-of-mouth recommendations. very New York, and Mercato for relaxed Italian fare. Both are
Three that have impressed me are Saké Restaurant & Bar by three Michelin-starred chef Jean-Georges Vongerichten at the
in Sydney; Buddha Bar Beach on the coast of Mykonos; and the Three on the Bund lifestyle complex. e
epicureasia.com 191
 FOOD TALK

Having guests 
An invitation to dinner at home is a huge
compliment both to the invited guest as well as to
the host, says Sim Ee Waun.

A
n invitation given and accepted speaks volumes of and captive audience, you could also impose a bit of a themed
how esteemed and desired one’s company is to the night, if nothing else but to humour yourself. I have in the
other. Not only that, being invited into and being past thrown small themed dinners, like a politically incorrect
willing to share the inner sanctum of one’s home is an exclusive
privilege reserved only for the really valued. You know that
a casual or working relationship has crossed over to a more
personal one when such an invitation emerges.
To me, a home that sees family and friends coming and
going is a happy one. While some would rather not have the
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pleasure in the considerable effort of cooking and washing up
after a dinner party, than in the funereal silence of a pristine
home untouched by outsiders.
In expensive Singapore, the trend of home entertaining
seems to be making a comeback, and it does make sense.
Cooking at home is not only more relaxing and comfortable,
but is also immensely more cost effective. A little over a
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included, but that won’t get you too far in a restaurant. If guests
are generous enough to bring along bottles of alcohol to pass
around, it’s always a bonus.
The more progressive shops and grocers are also getting
in on the trend, and the produce and services they offer are
making home entertaining not just easier but replete with
incredible options once available only to restaurants.
The new Huber’s Butchery and Emporium Shokuhin
supermarket, for instance, place gourmet aged meats,
herb butters, sous vide pork knuckles (with easy-to-follow
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guests accordingly dressed; a mini luau complete with poke
and Hawaiian music; and a Thwaite Hall Sunday Lunch 2.0
featuring a gourmet take on the slop my guests and I were fed
as hapless university students in the U.K. It is not a one-way
street. I have in the past donned my old MGS school uniform
for dinner at an equally cunning friend’s home.
The most compelling case for home entertaining is comfort.
It’s nice when guests are relaxed enough to dispense with
formalities, breeze straight into the kitchen and pour themselves
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the party invariably starts, before we usher everyone out to the
table. The kids have their own routine – after the niceties of
greeting the adults, it’s straight upstairs for them to do whatever
kids do, without grown-ups around to cramp their style.
The food has to be good and ample enough, but it always
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the meal and conversation can drag for hours over the dinner
table. The popular dishes will continue to be picked at, and the
dishes that do not appeal as much – a bean salad, for instance –
will be politely acknowledged at best but never rudely rejected.
But I, like any good and observant host, will take the hint.
More important than food is having copious amounts of
wine or other tipples of choice, as they are the necessary grease
that lubricates the party. If we can remember, we’d get guests to
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end jamón, baby salmon and even live Alaskan crabs in the
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shop in a most unexpected location along a largely residential
road in Joo Chiat, and I’ve already gotten chummy with the
live crab and prawn supplier just down the road from my place.
Online wine shops that deliver, like ewineasia.com, certainly
help too.
For the passionate home cook, entertaining at home is a
whole lot of fun. It’s the perfect opportunity to experiment with
recipes, assuming that your guests are forgiving friends who
genuinely love you, and are willing to be guinea pigs for those
tricky recipes you have always wanted to try. With a gracious
194 epicureasia.com
the living room for dessert for a change of scene. Once again, it
ILLUSTRATION LIM AN-LING (WWW.MUSINGCATS.COM)
is gratifying to see guests relaxed enough to sit cross-legged on
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As a guest in someone’s home, I’m always grateful. It is
such a privilege and compliment that someone is happy to put
in effort for your company just because. While hosts really
truly do not expect it, it is still polite to bring something
DORQJÓDER[RIFKRFRODWHVàRZHUVRUDERWWOHRIZLQH$QG
if one forgets, a thank you card, though old fashioned, always
delights. What’s even better though, is a reciprocal invitation.
But ask any regular home cook for the downside of
entertaining and you’ll most likely get the same answer: if only
they’d get that reciprocal invitation a bit more often! e
FOOD TALK
 STOCKISTS

Asiatique Bungalow 55 COMO Shambhala Urban Escape Fred

14A Dempsey Road #01-05A Cluny Court Singapore #B2M-200 The Shoppes at
Tel: 6471 3146 501 Bukit Timah Road #06-01/02 Delfi Orchard Marina Bay Sands
Tel: 6463 3831 402 Orchard Road Tel: 6688 7605
Audemars Piguet Tel: 6304 3552
#B2-207 The Shoppes at Marina Caran d’Ache Guerlain
Bay Sands #24-01/05 United Square Cumulus TANGS at Tang Plaza
Tel: 6688 7595 Tel: 6355 9238 #02-14 Wheelock Place Tel: 6733 3270
Tel: 6733 3486
Auric Pacific Marketing Cartier Grand Vin
2 Enterprise Road #01-20 & #02-10 ION Orchard Daum #08-139 TradeHub21
Tel: 6867 9180 Tel: 6732 0181 #01-69/71 Capitol Piazza 18 Boon Lay Way
Tel: 6100 2312 Tel: 6465 3081
Baccarat Cellarmaster Wines
B1 Takashimaya S.C. #02-06 Henderson Industrial Park Departures & Arrivals Harry Winston
Tel: 6835 1252 219 Henderson Road #02-61 Oxley Bizhub 1 #02-19 ION Orchard
Tel: 6766 5185 65 Ubi Road 1 Tel: 6883 9509
Bang & Olufsen Tel: 8511 3584
#01-05 Grand Hyatt Singapore Chanel Haviland
Tel: 6737 7500 #L1-59 & B1-135 The Shoppes at Marina Dior #01-69/71 Capitol Piazza
Bay Sands #01-22/#02-13 ION Orchard Tel: 6100 2312
Blue Duna Tel: 6645 1950 Tel: 6509 8828
#05-26 Ngee Ann City Hermès
Tel: 8499 1275 Chopard D&D Wines #B1-41 The Shoppes at Marina Bay
#01-03 Ngee Ann City Level 4, 3 Clementi Loop Sands
Boucheron Tel: 6733 8111 Tel: 6744 2765 Tel: 6688 7111
#02-01 ION Orchard
Tel: 6737 1313 Christofle edit lifestyle House of Turntables
#02-11/12 Hilton Shopping Gallery Tudor Court #04-65 Plaza Singapura
Bowers & Wilkins Tel: 6733 7257 137-139 Tanglin Road Tel: 6884 4390
#01-108 Millenia Walk Tel: 6836 5686
Tel: 6337 2183 Cle de Peau Beaute Italian Wine Club
TANGS at Tang Plaza Enoteca Wine Shop www.itwineclub.com
Bulgari Tel: 6235 6126 #B2-02, 1 Takashimaya S.C.
#B2-200/207/208 The Shoppes at Tel: 6836 3068 Jaeger-LeCoultre
Marina Bay Sands Cold Storage #B2-240 The Shoppes at
Tel: 6634 8313 www.coldstorage.com.sg Estee Lauder Marina Bay Sands
#B2-52 ION Orchard Tel: 6688 7003
Tel: 6634 7870

196 epicureasia.com
 STOCKISTS

La Mer Riedel Tiffany & Co. Villeroy & Boch

Robinsons The Heeren Cellarmaster Wines #02-11 ION Orchard #01-74/76 Capitol Piazza
Tel: 6836 5471 (Singapore) Pte Ltd Tel: 6884 4880 Tel: 6384 7309
#02-06, Blk 219 Henderson
La Prairie Road TinyDipity Vinum Fine Wines
Robinsons The Heeren Tel: 6766 5185 Open Farm Community #02-12/13 Shaw Centre
Tel: 6733 9874 130E Minden Rd Tel: 6735 3700
Robinsons The Heeren Tel: 6471 0306
Leica 260 Orchard Road www.tinydipity.com Wedgwood
#01-18 Mandarin Gallery Tel: 6735 8838 Isetan, Shaw House
Tel: 6733 0118 Tod’s 350 Orchard Road
Roger Dubuis #01-48 Paragon Shopping Tel: 6733 1111
Louis Vuitton #B2-241 The Shoppes at Centre
#01-23 ION Orchard Marina Bay Sands Tel: 6738 3323 Wein & Vin
Tel: 6788 3888 Tel: 6636 9522 Tel: 6777 9123
Tom Ford sales@weinvin.com
Marimekko Roger Vivier #B1-128 The Shoppes at
#02-17/18 Capitol Piazza #02-12F Ngee Ann City Marina Bay Sands Wein Depot
Tel: 6834 4802 Tel: 6737 8444 Tel: 6222 3778 #04-14 Orchard Parade Hotel
1 Tanglin Road
Mauboussin Royal Selangor Top Wines Tel: 6733 7234
#01-04 Mandarin Gallery #B2-92 The Shoppes at 33 Tembeling Road
Tel: 6836 9040 Marina Bay Sands www.topwines.com.sg
Tel: 6688 7167
Melissa Shoes Tumi
#B2-03 Wheelock Place Sarment #B1-127 The Shoppes at
Tel: 6235 2946 29F Ocean Financial Centre Marina Bay Sands
10 Collyer Quay Tel: 6222 1611
Merchants of Singapore Tel: 6636 9863
52 Duxton Road Van Cleef & Arpels
Tel: 6222 1162 SCHMIDT VINOTHEK #B2-210 The Shoppes at
#03-13 Cyberhub Marina Bay Sands
MÖBEL STORY 20 Bendemeer Road Tel: 6688 7858
#01-02, 71 Loewen Road Tel: 6275 7888
Tel: 6634 3835 Vertu
Shiva Designs Bespoke #01-07 Mandarin Gallery
Monopole rima@shiva-designs.com Tel: 6235 1810
#01-16, 23 Tagore Lane Tel: 9184 6049
Tel: 6554 3680
Singora Boutique
Montblanc #01-15/16 Hilton Shopping
#01-01/02-01 Mandarin Gallery Gallery
Tel: 6836 3190 Tel: 6737 0768

Nankai Straits Cellars

#05-27A Ngee Ann City
Tel: 6235 4068
Oilily
#02-20A/B Great World City
www.straitscellars.com
Strange & Deranged
#01-09 Palais Renaissance
Tel: 6737 9289

On Pedder Swarovski
#02-10 to 13 Scotts Square #B1-17/18 ION Orchard
Tel: 6636 3060 Tel: 6509 9293

Optic Focus TANGS

183 Toa Payoh Central Tangs Plaza
Tel: 6258 8593 310 Orchard Road
Tel: 6737 5500
Penhaligon’s
#03-16 ION Orchard The Beam Cellar
Tel: 6634 1040 #01-03-07/17-19 Mountbatten
Square
Piaget 229 Mountbatten Road
#B2-208 The Shoppes at Marina Tel: 6559 1155
Bay Sands
Tel: 6688 7373 The Hour Glass
#03-06 ION Orchard
Proof Living Tel: 6509 9268
#04-16 ION Orchard
Tel: 6509 0555 The Vintage Club
#01-09 Loading Bay, APS
P5 Industrial Building
#01-10 Palais Renaissance 49 Jalan Pemimpin
Tel: 6337 0050 www.thevintageclub.sg

epicureasia.com 197
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worth more Two lucky subscribers to epicure will each receive a 2D1N weekend stay in a Deluxe Room
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than $500 when accessibility to dining and shopping spots, yet offers the repose of a tranquil resort. Perfect
for luxury seekers who also care about the environment, a stay at PARKROYAL on Pickering

you subscribe will transport you to a tropical paradise. Its garden oasis features over 15,000 sq m of
verdant greenery and waterfalls, and houses zero-energy solar-powered sky gardens that

to epicure – 12 showcase an impressive variety of flora species. Featured in the hotel’s interiors are unique
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carpets. Relax in the supreme comfort of your room or dine at Lime, the hotel’s sleek open-
kitchen concept restaurant. 3 Upper Pickering Street. Tel: 6809 8888

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198 epicureasia.com
 EPICURE’S CHOICE

Tenmoku ceramic tea bowls by

Taiwanese ceramic artist Chang Kuei-
Wei boast an understated elegance
that belies the adroit craftsmanship
behind them. Chang is the only person
in the world able to imbue Tenmoku
tea bowls with a golden hue wrought
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Limited to three exclusive pieces, from
$4,800 to $5,300. Available at Remember
Ming exhibition, 18 to 20 December at Tian
Fu Tea Room, PARKROYAL on Beach Road.
www.facebook.com/rememberming
Tel: 9862 4711

Instead of sending season’s

greetings with a card, say
it with a vintage silver
spoon. Each of these lovely
creations from France
is a custom-designed
piece handstamped by
Fourchette & Cie, a
quirky French company
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garage sales and old dusty
drawers around France
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treasures that will become
poetic keepsakes.
From $38, available at Shiva
Designs Bespoke
Waku Ghin’s pastries have now found a permanent home
in Patisserie Platine at RISE lounge. Available for
takeaway and dine-in are 18 types of intricate pastries
and petite cakes, which are light on the palate but do not
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Cheese Cake ($12), we relished the exquisite Chocolate
Mousse with Raspberry and Pistachio ($12), whose
luscious layers comprising pistachio crunch, pistachio
mousse, raspberry sauce, chocolate mousse and chocolate
sponge are soaked in raspberry brandy syrup, and topped
with a beautiful chocolate glaze. Lobby level, Marina Bay Sands
Hotel Tower 1, 10 Bayfront Avenue. Tel: 6688 5568

Owning JURA’s sleek J90 might be the closest we’ll come

to having a personal barista. This nifty gadget is capable
of producing the entire range of coffees from ristrettos to
latte macchiatos at the touch of a single button. A special
mechanism grinds beans at twice the speed without impairing
WKHLUDURPD7KHFRIIHHPDFKLQHÖVLQWHJUDWHGßQHIRDP
technology makes it a cinch to crown your latte with a layer of
light-as-air milk foam. $3,300, available at Takashimaya S.C.

200 epicureasia.com