• 1 •

Contents

28 OCTOBER - NOVEMBER 2022

CULINARY
12 TOP TOQUE Dark Chocolate Cake into a
Steve Lancaster from Poise multi-layered indulgence with
Louis Han from Nae:um WholeFruit chocolate

22 FEATURES
Il Ristorante – Luca Fantin at Bulgari WINE & SPIRITS
Resort Bali; The hottest dining 48 VINE EXPECTATIONS
destinations in Southeat Asia Liquid gold: Is whisky a worthy
investment?
45 KITCHEN
Ask a chef: Executive chef Shaun 54 CELLAR’S CHOICE
Thomson at The Ungasan and Tuscan wines and Indonesian
Sundays Beach Club craft beer ON THE COVER
Dish Signature Dark
Chocolate Cake
56 BAR AT HOME
ENTERTAINING Analogue
Photography Jasper Yu
Art direction and styling
18 COVER STORY Nikki Ho
Les Amis’ executive chef Sebastien 60 FEATURES Location Les Amis
Tableware Tangs
Lepinoy transforms the Signature Cruising by the glass Vases, stylist’s own
 • 2 •

Contents
15
74

8 REGULARS
4 EDITOR’S NOTE
The hungry traveller

LIFESTYLE 8 EPICURE’S CHOICE

69 LUXE STAYS Gordon Ramsay Bar & Grill; Kakkow
Life’s a beach: New resorts in Vietnam by MasterChef winner Derek Cheong;
Ce Soir; and Whisky Cask Fund
74 TRAVEL
A flavourful whimsy: The Standard, 10 FLAVOURS
Bangkok Mahanakhon Making the cut

76 COOKBOOK CRITIC 79 EPICURE LOVES

Grazing & Feasting Boards Singapore Airlines with Bynd
by Theo A. Michaels Artisan Collection

80 STYLE BUZZ 84 FOOD TALK

Be a pack leader Hope for a better future

Editor’s Note
Nida Seah
Editor
We love to hear your feedback
nida@media-group.com.sg
Behind the scenes at
epicure’s Oct/Nov photoshoot
• 4 •
THE HUNGRY TRAVELLER
W
hy do you travel? For
adventure? Shopping? To
learn about new cultures?
Or to just get away from the daily
grind? Whatever the reason, food
will always play an important role in
the journey. It defines a community,
a place and is one of the best ways
to understand different traditions
and cultures.
There is much joy in seeking out
new menus in exotic locales, but
let’s start with our Southeast Asian
neighbours. Our feature story (p38)
reveals some of the best restaurants
in Jakarta, Manila, Bangkok and
Kuala Lumpur, as well as top picks
by local foodies there. Ojo is a
particular highlight, perched on the
76th floor of The Standard, Bangkok
Mahanakhon (find out more about
the hotel on p74).
At Bulgari Resort Bali, Il Ristorante
- Luca Fantin (p22) has reopened
after a two-year hiatus. Learn more
about its creative interpretations of
classic Italian cuisine and recreate
its signature Lobster and Charcoal
Grilled Beef dishes.
If you are looking for interesting
getaway destinations or novel
experiences, consider up-and-
coming resorts in Vietnam (p69) or
embark on Norwegian Cruise Line’s
Meet the Winemakers programme
(p60) where wine lovers can enjoy
gastronomic pairings and personally
interact with the winemakers.
On the subject of pairings,
our cover story (p18) is the
perfect example of how culinary
skill and choice ingredients can
come together to produce one
delectable dessert. By using the
new WholeFruit chocolate by Cacao
Barry, it is infused with a delicate
fruity flavour that elevates it from
an ordinary cake to a masterpiece.
Try it for yourself – the recipe from
three-Michelin-starred Les Amis
may involve many steps but the
final result is definitely worth it.
The world’s your oyster; go out
and savour it. Enjoy the read!
 (65) 6592 2299
26 Beach Road, #B1-21
www.crafted.com.sg South Beach Avenue, Singapore 189768
 life’s refinements

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THE INSIDER ’S GUIDE

TO URBAN LIVING

EAT, PLAY, SHOP, AND STAY WITH US.

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 • 8 •

CULINARY

Epicure’s Choice

Grill and chill

in Kuala Lumpur
Gordon Ramsay Bar & Grill has opened
its doors in Sunway City Kuala Lumpur,
Malaysia. The highly anticipated restaurant
is the first outside the United Kingdom,
blending the celebrity chef’s British heritage
with the grandeur of Sunway Resort. Up
to 150 diners can be seated in a series of
luxurious spaces decked out in red, forest
green and gold furnishings, including
a grand dining room with semi-private
seating booths and a cocktail bar. The
menu is inspired by London’s Savoy Grill,
showcasing prime cuts of meat dry-aged in-
house and iconic dishes such as the Classic
Beef Wellington served tableside, Spiced
Beef Tartare with Egg Yolk Confit, and
Cep and Walnut the Arnold Bennett Twice-baked Cheese
Soufflé with Mornay Sauce. It is open daily
for lunch and dinner. sunwayhotels.com/
sunway-resort/dining/gordon-ramsay-bar-
and-grill

Beef Wellington

CHOCOLATES FROM
THE MASTERCHEF
Derek Cheong, winner of MasterChef Singapore Season
2, wants you to go beyond the usual milk, dark and
white chocolates. Kakkow is his new foray into artisanal
chocolate that features offbeat flavours like Miso and
Genmaicha, Cep and Walnut, and Corn and Truffle that
will whet your appetite for the quirky and unusual. The
name is a homophone of ‘“cacao”, the core ingredient
in chocolates. Handcrafted in small batches, each
bonbon is hand-painted with a spectrum of colours
that best represent each flavour and its taste profile.
Flavours are on a seasonal basis and may change every
two months. Each Kakkow Box contains six bonbons and
retails for $24. Order at kakkow.com.sg.
 • 9 •

CULINARY

Epicure’s Choice

Flowers
and Fantasy
The sleepy Portsdown area in Singapore welcomes
a new dining experience where diners can immerse
themselves in a floral abode. Ce Soir is the brainchild
of restaurateur Nicole Chen and chef Koh Han Jie
(who cut his teeth at Les Amis and was the first-ever
Singaporean to clinch the distinctive title of world
champion at the annual Young Talent Escoffier
competition). Haute French cuisine here is inspired by
“the artistry of flowers” – expect delicate flavours and
pretty presentation. The two prix fixe menus traverse the
land and sea with dishes like Hand-Dived Scallop from
Norway, Yukimuro Snow-aged A4 Full Blood Wagyu,
Rawaru Blue Cod and roasted Challandais Duck.
cesoir.com.sg

Hand-Dived
Scallop AN ALTERNATIVE ASSET
The Whisky Cask Club is jumping on
the whisky investment bandwagon as
it announced the launch of Asia’s first
Whisky Cask Fund which looks to create
opportunities for investors to invest in
whole casks of rare Scotch whisky. The fund
stands out as it is the only one of its kind
to be regulated by the Monetary Authority
of Singapore (MAS) and, for investing in
casks only, not bottles. Alexander Knight,
CEO and co-founder of Whisky Cask Club
says whisky funds are attracting a return of
10 to 15 percent per annum. “While other
funds focus on whisky bottles, our Whisky
Cask Fund increases investors’ chances of
profits on the sale of their assets since casks
continually appreciate over time and are
highly sought-after by large whisky labels,”
he says. The casks will be stored in fully
insured, secure and bonded warehouses
in Scotland where investors can visit the
facilities. Minimum investment sum is set
at US$50,000 (available to accredited
investors who meet the requirements set
out by MAS). For more information, visit
whiskycaskfund.com.

MAKING THE CUT
Executive chef Pak Chee Yit of
Madame Fan reveals why knife
skills and cutting techniques are
essential in a Chinese kitchen, and
shares tips on how to sharpen a
home-cooking game.
• 10 •
CULINARY
Flavours
Slicing raw meat
with the pull cut
C
hefs who do not consider good
blades essential are rare. Knife
skills are crucial to all styles
of cooking, and even more so in fine
Chinese cuisine where they form
the fundamentals. According to The
Chinese Cook’s Knife (2021), flaunting
deft knife skills in the Orient is not
just about highlighting aesthetics
but creating textures and ensuring
Executive chef
Pak Chee Yit ingredients cook properly. So, what is
the essence of this skill?
“In Chinese cooking, the way an
ingredient is cut is as important as the
way it is cooked. Learning how to handle
your ingredients is the foundation
of our cuisine,” explains executive
chef Pak Chee Yit of Madame Fan, a
contemporary Cantonese restaurant at
JW Marriott Singapore South Beach.
BY
“They not only affect the shape,
JULIA
SAM presentation and visual quality of a dish
but also its taste.”
His Boston Lobster with Wonton
Noodles is prepared with a thick cleaver
knife, whereas beef cuts are sliced in
the opposite direction of the marbling
to prevent them from falling apart. The
range of cutting techniques is as varied
as the tools involved – a pseudo-art form
that took Pak two years to master.
 • 11 •

CULINARY

Flavours

While most Chinese knives are

referred to as “cleavers” in English
(likely a consequence of their outward
resemblance to a Western-style cleaver),
each has its place in the kitchen. The
difference lies in the thickness of each
knife, according to the chef. Knives
meant for chopping through meats and
bones are typically heavier and thicker,
while those designed for precision-heavy
tasks like slicing and dicing are thinner.
In fact, Pak enthusiastically
demonstrated his prowess with three
primary types of Chinese cutting
techniques during our interview. There’s
the pull cut, where the heel of the
blade is engaged and pulled towards
the wielder in a single, swift stroke. The
technique is used to minimise bruising
of tender greens or for cutting up raw Different types of
meats that tend to stick to the blade. The Chinese cleavers

back slice, also known as “chiffonade”

in French cooking, is used to create fine
slices of delicate ingredients like herbs
and spices. Pak also showed us the chop
technique which minces large quantities
of meat, seafood and vegetables.
Safety is paramount no matter
which knife you use
PHOTOS COURTESY OF CHINO SARDEA
The skill, he stresses, is not a manual
alternative to a food processor or a meat
grinder – at least in Chinese cooking.
Instead, it is used in place of blending
for the dish to achieve a distinctly
different, lighter and softer texture. Think
Lion’s Head meatballs or a traditional
Cantonese steamed meat patty.
And for us average Joes at home,

safe handling is paramount. “Always look

out for your non-dominant hand while
you’re holding the knife in your dominant
hand. Hold the knife low and close to the
chopping board to prevent accidents,”
advises Pak. “Do not overthink your dish.
Keep the list of ingredients required to a
minimum so you have better control over
the process.”
 • 12 •

CULINARY

Top Toque

Putting the final touches

onto the Caviar dish

SEASONED BY TIME
BY Fermented strawberries and lacto-fermented Jerusalem artichokes
PRIYANKA
ELHENCE – executive chef Steve Lancaster takes a bold approach at his
first restaurant Poise, an intimate space where he reinterprets Executive chef
European classics using Nordic fermentation techniques. Steve Lancaster
 • 13 •

CULINARY

Top Toque

Coq Au Vin

M
any chefs start out by working
their way up the kitchen ladder.
Executive chef Steve Lancaster
nailed the brief perfectly, working as
a dishwasher in a pub at 13 years old
before building up an impressive resume
by working at several Michelin-starred
establishments around the world and
honing his talent.
Not only was Lancaster part of
Singapore’s two-Michelin-starred Saint Pierre
team for three years before going solo with
his first restaurant, Poise, but he is also an
alumnus of the prestigious The Fat Duck in
London and Oaxen Krog by Magnus Ek
(one of Sweden's most influential chefs)
in Stockholm.
Lancaster says it was the latter that
had a huge impact on his career, as he
spent years working with leading Nordic
chefs for an in-depth understanding of
the inventiveness of New Nordic cuisine,
its deep connection to the land and ingredients through natural methods of
people behind every ingredient, and a preservation into his final creations across
distinct freshness and balance in every degustation menus.
dish. Indeed, a wall of seasonal ferments Now, despite sourcing prime ingredients
sits across his open kitchen, transforming from Europe and Japan for his produce-led
cuisine at Poise, the 33-year-old Briton has
already carved out a name for himself with
the ability to transform even the most humble
of ingredients into something original without
any pomp and show, and letting his creativity
take centre stage.
Modern European dishes with strong
Nordic connections are showcased at the
restaurant, celebrating nature and paying
a tribute in equal parts to Scandinavian
culinary culture as well as his British
PHOTOS COURTESY OF POISE

heritage. Behind each of his dishes are

myriad techniques applied in Nordic
cuisine, including fermentation, ageing and
pickling – all to create a different dimension
The elegant interior designed by renowned
Singaporean architect Chan Soon Kian
to the natural flavours of the produce.
 • 14 •

CULINARY

Top Toque

Thanks to a firm foundation in

sophisticated haute cuisine techniques and
a palate for purity and balance in flavours,
Lancaster’s calling card is reinterpreting
classics into new but familiar creations,
offering a menu that is full of flavour and well-
rounded from the hits of fermentation, but
without any cloying richness. Here, he shares
his favourite ingredients to ferment, and why
humble produce such as the potato can still
surprise people.

What makes you identify so much with

the Nordic cooking techniques that you
predominantly espouse in your kitchen?
The techniques have changed the outlook
of the cuisine which I grew up with. Besides
making non-seasonal ingredients available
throughout the year, the use of fermentation,
pickling and preservation techniques
adds new depth to the rather heaviness of
European cuisine.

What are some of your favourite

ingredients to ferment and pickle that
most chefs don't do?
My personal favourites to ferment include
potatoes, white asparagus and strawberries.
That said, I wouldn’t think that I am
Executive chef
Steve Lancaster
reinventing the wheel here. Fermenting
is an age-old technique used by cultures
all around the world – every ingredient
Pigeon
out there must have been fermented by
somebody at some point in time!

Have you made any mistakes that

actually helped shape and propel your
career and skills as a chef?
À L’aise
I actually moved to Sweden with the
intention of opening a restaurant. That fell
 • 15 •

CULINARY

Top Toque

through really quickly, so you could see it

as a mistake of sorts. But that also led to
a critical move in my career as I ended up
working with Magnus Ek who taught me so
much about the New Nordic food scene.

Which chefs inspire you and why?

Clare Smyth, chef-patron of Core in London,
and the first and only British female chef
to hold three Michelin stars in the UK.
Her ability to use humble ingredients and
turn them into spectacular dishes is a
demonstration of pure skills and creativity.

What are some of the new creations

diners can expect at Poise?
We are heading into autumn, so you can
expect interesting flavour combinations
like mushroom and dark chocolate for
dessert, and some lovely seasonal produce
like barbecued hispi cabbage and lacto- Uni
fermented Jerusalem artichokes. We’ve got
a lot more excitement on the Autumn Menu,
so why don’t you come and see?
fermentation process created many layers of
flavours in it, and I love how many guests are
Which dish are you most proud of?
amazed by its complexity and deliciousness.
Potato Miso. It is amazing how many people
are so surprised by how unique and good it
What do most people not know about
tastes. It is an everyday ingredient but the
Steve the chef, and Steve the person?
Steve the chef is one of the most stubborn
people you will ever meet. I don’t
compromise on anything, unless I have
absolutely no choice. Steve the person uses
less hair gel than most people think I do. I
also have a dry sense of humour.

Sum up your culinary vision in one

sentence.
Creating elegant yet balanced food with a
rocking atmosphere.
Marron
 • 16 •

CULINARY

Top Toque

A DAZZLING DEBUT
Singapore’s Michelin Guide Young Chef Award winner,
Louis Han of Nae:um, recounts his culinary journey,
his recent win and plans for the future.

A
BY
JULIA t just 32 years old, chef-founder Louis Han
SAM of the newly minted one-Michelin-starred
Nae:um was crowned winner of the Michelin
Guide Young Chef Award 2022. It is an accolade given
to a chef under 36 years of age who is working in a
Michelin-starred restaurant and displays exceptional
talent and great potential.
“My team and I are putting ourselves under a lot
of pressure to keep up with the standard expected
of a Michelin-recognised establishment,” shares
Han. “While we continue to take pride in what we
do, we now feel a deeper sense of responsibility to
deliver a memorable experience to our guests.”
The Young Chef Award is by no means a simple
honour. It is supported by Swiss luxury watchmaker
Blancpain which believes that haute horlogerie
shares the same values – an attention to detail,
creativity and discipline, among others – as the
world of nouvelle cuisines. The Young Chef Award
propels the Singapore food industry and drives
young chefs to push their culinary limits. When

PHOTOS COURTESY OF CHINO SARDEA UNLESS INDICATED

THIS PAGE (RIGHT): JOHN HENG
OPPOSITE (LEFT) : BLANCPAIN

Chef-founder Louis Han Interior of Nae:um


probed for his thoughts about his admittedly huge
debut year, Han elaborates that he hesitates to call
it a “success” given that Nae:um is only a year old.
“When I was a young boy, I could only dream
of working in France – the home of the Michelin
Guide,” reminisces Han. “I made it a lifetime goal
to receive a Michelin recognition, so it feels extra
special to have won the Young Chef Award in the
same year my restaurant received its first star.”
Han’s interest in cooking was honed as a
bright-eyed teen when, without his family’s
knowledge, he applied for culinary school and
passed the entrance exams. Needless to say, his
choice was met with protests by his Asian family.
Everyone had teemed with hopes for Han, the
only son of the household, to become a scientist.
“I’ve loved science since I was young. The
process of creating and inventing things have
always fascinated me. One day, as I was watching
a cooking show on television where the chef was
creating a new dish, I realised the similarities
At the Blancpain Boutique, Marina Bay Sands
with the Blancpain Wall Clock
• 17 •
CULINARY
Top Toque
Han wearing the Blancpain
Fifty Fathoms Bathyscaphe watch
between cooking and inventing. It’s really all
about science—measurements and innovations.
I grew interested ever since,” shares Han.
Now, through the 28-seater Nae:um in Telok
Ayer, Han is proclaiming a heartfelt ode to the
gastronomy of his home city. His grandmother’s
secret recipe for gochujang, his favourite somyeon
dish from his childhood, and the different types of
kimchi that he makes all form his nostalgic episodic
menus. “Anything and everything inspire me.
Nae:um is all about memories,” says Han. “Sharing
more about fine Korean cuisine was what drove me
to open the restaurant, and I am happy that more
people are becoming aware of our cuisine.”
And perhaps his boundless zest is what makes
Han so worthy of prestige. “I’m very restless in life. I
do my best because I don’t want to regret anything
in case something happens to me tomorrow. I’m
always aggressive in achieving my goals, and I’m
constantly in competition with my past self.”
The future is more than bright for Han as he
continues to plan, dream and do. For now, though,
Han says with a laugh, “The next big thing is to get
through my wedding in Seoul this October!”
 • 18
ENTERTAINING
Cover Story
FROM SIMPLE TO SUBLIME
BY
The new Signature Dark Chocolate Cake by Les Amis executive chef
NIDA Sebastien Lepinoy is a multi-layered indulgence elevated by the use of
SEAH
WholeFruit chocolate.
A
t three-Michelin-starred Les Amis, a
dessert isn’t merely a sweet ending to
an exquisite meal. It’s very much part
of the course, the grand finale if you will, that
encapsulates the entire fine-dining experience.
So when executive chef Sebastien Lepinoy
creates a new version of his Signature Dark
Chocolate Cake, one expects nothing but
a well-crafted dish where every component
comes together to deliver a choreographed
treat for the senses.
•
PHOTO (THIS PAGE): JASPER YU
Executive chef
Sebastien Lepinoy
“DELICIOUS, DECADENT AND BALANCED”
Lepinoy’s mission was to create “an
unforgettable chocolate cake that ticks all the
boxes” using WholeFruit chocolate. This new
type of chocolate is an innovative product by
Cacao Barry (a global chocolate brand under
Barry Callebaut) made from 100 percent
cacaofruit. Both the beans and fresh pulp
are used to craft the chocolate, resulting in
a unique zesty and fruity flavour profile. No
refined sugars, vanilla or lecithin are used.
 • 19 •
ENTERTAINING
Cover Story
“First, it has to be delicious! That’s the
most important thing,” Lepinoy declares.
To him, a chocolate cake must look and
taste like one, even though he admits it
is not easy to make something seemingly
simple sublime. He says, “It has to have
different layers, each bringing a different
element and texture to the cake.”
The updated creation certainly does
– the Signature Dark Chocolate Cake is
an indulgent dessert made with layers of
chocolate ganache, hazelnut feuilletine,
chocolate sponge and coated with a silky
chocolate glaze. The base is a carob tart
shell, adorned with chocolate-coated
almonds and caramel sauce.
“WholeFruit chocolate is the perfect
balance of bitterness and acidity, with
WholeFruit chocolate
by Cacao Barry lively citrus flavours of passion fruit,” says
Les Amis
Lepinoy. “I knew immediately that adding
this unique chocolate to my Signature Dark
Chocolate Cake will enhance the overall
complexity and flavour of it.” He explains
that the citrus and bitter notes from
WholeFruit chocolate are balanced by the
caramel and cream, while the chocolate-
coated almonds and carob tart shell at the
base add dimension and some texture to
the cake. “Half the battle is won when you
work with great ingredients.”
A SUSTAINABLE ALTERNATIVE
Chocolate sometimes gets a bad rap,
particularly in its relationship with
the environment and its farmers. Not
WholeFruit chocolate, where less of the
sustainably sourced cacaofruit is wasted
as the pulp is processed and incorporated
into the product. Cacao Barry and its sister
brand Cabosse Naturals also work together
to upcycle the cacaofruit, improve farmers’
quality of life and provide them with
additional revenue streams.
“For me, it is very important to ensure
that the producer’s hard work is justly
rewarded and not forgotten,” says Lepinoy.
“I always make it a point to work with
suppliers that share my philosophy of
respecting and empowering the producers
by supporting smaller collectives.”
As the festive season approaches,
WholeFruit chocolate allows chefs like
Lepinoy to explore more exciting creations.
“We will be serving chocolate macarons
– made with Cacao Barry chocolate of
course,” he says. He suggests pairing the
chocolate with a naturally sweet wine,
specifically the vins doux naturels of Maury.
He says, “This cooperative cellar located in
the south of France offers wonderful sweet
wines. It has the strong particularity to pair
perfectly with the sometimes bitter and
acidic ingredients. A magical balance is
created between the sweetness of the wine
and a pinch of chocolate acidity.”
 • 20 •

ENTERTAINING

Cover Story

Art Direction & Styling

Nikki Ho

Photography
Jasper Yu

Location & Recipe

Les Amis

Tableware
Tangs
Vases, stylist’s own

SIGNATURE DARK CHOCOLATE CAKE

CHOCOLATE MOUSSE Toast the almonds and chop by 40cm and pour in 850g of Bring water, sugar and glucose
Cook time: Overnight in freezer into halves. In a big mixing the mix. Bake for 12 minutes in syrup to a boil at 110°C. Whisk
SERVES bowl, stir in tempered milk the oven at 200°C. in cream followed by cocoa
4–6 powder. Continue to whisk and
600g WholeFruit chocolate until all nuts are
chocolate coated. Sift cocoa powder CHOCOLATE GANACHE bring to a boil again.
17 egg yolks onto the nuts while stirring Cook time: Overnight in chiller
PREP 3 whole eggs continuously. Sift the nuts Add in gelatin and remove from
TIME heat. Strain and cool completely,
260g sugar entirely to remove excess 800g cream
2 hrs
50ml water cocoa powder. 600g WholeFruit then keep in the chiller. When
10g gelatin chocolate ready to use, melt at 30°C and
1kg whipping cream CARAMEL SAUCE 30ml glucose syrup glaze the mousse cake.
Cook time: Until the right
Melt chocolate at 40°C in a temperature is achieved Bring the cream and glucose ASSEMBLY
water bath. syrup to a boil. Pour cream into Spread the mousse between
100g sugar the chocolate. Mix gradually layers of chocolate sponge and
In a separate mixing bowl, whip 40ml water until it transforms into a smooth feuilletine. Add an additional
the cream to soft peaks. 15g butter and shiny ganache. layer of chocolate mousse all
100g cream around the cake.
In a saucepan, bring sugar and Pinch of salt FEUILLETINE
water to a boil at 118°C.When Cook time: 1 hr in chiller Glaze the mousse cake with
the sugar starts to boil, whisk Bring the water and sugar to tempered chocolate. Place in a
whole eggs and yolks together. a boil. Cook until caramel is 120g milk chocolate 41% baked carob tart shell.
Pour hot sugar syrup in a formed at 190°C. Remove from 560g hazelnut
steady stream into the eggs. heat and deglaze with butter. praline paste Pipe a layer of caramel sauce
Let it cool until it becomes Add in warm cream. Let it cool 225g feuilletine around the cake. Decorate with
thick and creamy. by setting it aside. chocolate nuts.
Melt the milk chocolate and
Fold the egg mix into the FLOURLESS CHOCOLATE add to the hazelnut praline
melted chocolate. Fold the SPONGE paste. Add in feuilletine and
whipped cream into the previous Cook time: 12 min hazelnut praline, and mix well.
mixture. Melt the gelatine and
add it into the mousse. 300g egg whites GLAZE
300g sugar Cook time: Overnight in chiller
NUTS 200g egg yolks
Cook time: 14 min 100g cocoa powder 600g sugar
250ml water
1kg Whole almonds Whisk the egg whites and sugar 400g cream
with skin together to stiff peaks. Fold 200ml glucose syrup
300g Alunga milk in egg yolks and sifted cocoa 210g cocoa powder
chocolate 41% powder. Use a tray that is 60cm 40g gelatin
300g cocoa powder
• 21 •
 • 22 •

ENTERTAINING

Feature

OF GREAT FINESSE
BY
EVE
Savour chef Luca Fantin’s elegant interpretation of Italian cuisine
TEDJA at Il Ristorante - Luca Fantin, Bulgari Resort Bali.

PHOTOS COURTESY OF IRA RODRIGUES

AND IL RISTORANTE – LUCA FANTIN

Il Ristorance -
Luca Fantin at night
 • 23 •
ENTERTAINING
Feature
Chef Luca Fantin
“K
nowledge and respect are
the fundamental elements to
stimulate creativity. The tropical
climate and the seasonal products available
in Bali are the muse which inspires my
interpretation of contemporary Italian
cuisine,” writes Luca Fantin on the menu of
the 36-seater restaurant.
The ethos pervades Il Ristorante – Luca
Fantin, doubtlessly one of the most refined
dining destinations in Indonesia. Ensconced
within the glamourous Bulgari Resort Bali,
the institution has reopened its doors after a
two-year hiatus. Accompanied by glimpses
of Uluwatu’s craggy limestone cliffs,
untameable greeneries and teasing strips
of the ocean, a drive to reach the timeless
resort is a delightful one.
Guests are advised to make the most
of the journey by arriving before sundown
to witness how the sunset illuminates the
sky and paints the open-air restaurant with
golden rays during an aperitivo. Better
yet, stay for the night in one of the resort’s
opulent villas to avoid leaving the beautiful
evening too early.
Open only for dinner, the restaurant
flaunts an intimate ambience that echoes
the resort’s dark and dramatic flair. The
dining room is separated into two sections
with a graceful line of terrazzo-potted white
orchids in the middle. Each linen-draped
table is separated by white curtains, should
guests require more privacy during their
meal. Throughout the dinner, balmy breezes
from the ocean envelop the restaurant as
guests sit back, sip their choice of wine and
savour dish after dish from the seven-course
menù degustazione.
To call the place romantic is stating
the obvious, for Il Ristorante – Luca Fantin
also lures discerning worshippers of
flavours, lovers of wine as well as those
who adore slow evenings and enchanting
conversations. Lighting is dim and the
music is just a whisper in the dark. Nothing
distracts the guests to taste, smell, see,
touch and hear the orchestra of flavour.
 • 24 •
ENTERTAINING
Feature
A FINE BALANCE
The maestro behind the contemporary
Italian restaurant is Luca Fantin.
Born in Treviso, the Italian-native has
been receiving prestigious accolades
throughout his career. The flagship
Il Ristorante – Luca Fantin at Bulgari
Ginza Tower, Tokyo has maintained its
one Michelin star since 2011 and he
remains to be the only Italian chef in
Japan to have received the distinction.
The restaurant also made it into Asia’s
50 Best Restaurants three years in a row.
Fantin himself was awarded the Best
Italian Chef in the World in 2014 by the
Italian culinary guide, Identità Golose.
The secret of his success is his
ingenuity in marrying two of the world’s
greatest cuisines: the honesty of
Italian cuisine and Japanese cuisine’s
appreciation for seasonal produce.
Fantin has spent more than a decade
living in Japan and the influences he
Facade of
the restaurant
derives from both cultures are evident
on the dishes that he creates in Tokyo
and Bali.
“Our restaurant here is the sister of
the restaurant in Tokyo. So, everything
has to be on the same page. After the
past few years, I think what people
want is to dine out, forget about their
problems and rediscover the pleasure
of dining. That’s what we offer when
they come here,” says Fantin on his
recent trip. Head chef Alessandro
Mazzali – who used to work at the
restaurant in Tokyo – is in charge of
leading the restaurant in Bali.
Locally sourced seafood, vegetables
and herbs are proudly used on the
dishes while certain ingredients are
imported from overseas. “Our cuisine
is an honest one. We don’t cover the
natural flavour of the ingredients with
too much spices or sauces. We let it
shine instead,” adds Fantin.
 • 25
ENTERTAINING
Feature
Guests will therefore find dishes
such as Carpaccio of Scallop, marinated
simply in citrus and served with corn
syrup – a restrained symphony of
acidity, sweetness and buttery brininess.
No meal is complete without a pasta
dish and lucky guests are in for one of
Fantin’s famous signature dishes, Cold
Spaghetti with Caviar.
The Lobster and Variation of Zucchini
with Crustacean Sauce allows the lobster
to take the lead while the zucchini plays
a supporting role in its various textures
and taste. A recipe of this dish, as well as
the recipe of Charcoal Grilled Beef served
with eggplant are shared in this issue.
Lastly, Cocco, a homage to the island,
Spaghetto Freddo
Al Caviale
•
is a delightful dessert featuring various
textures of coconut, from its refreshing
flesh to the milk.
VINE DELIGHTS
In between each course, guests can find
Ni Nyoman Septiari expertly pouring
and explaining the wine that they are
about to sip. With more than 15 years of
experience working in the island’s leading
hotels and restaurants, the Balinese
sommelier is in charge of working closely
with the culinary team to select the best
pairings for each dish. Among her many
accolades, Septiari represented Indonesia
in 2017 Southeast Asia’s Best Sommelier
Competition on French Wine in Taipei
and successfully completed her WSET
Level 3 certification two years ago.
“My passion for food led me to wine
and its role in the dining experience.
With those experiences and knowledge,
I am able to implement my wine
knowledge and skills to enhance guests’
experiences,” says Septiari. With more
than 200 bottles of predominantly Italian
wines as well as premium Champagne
selections, Septiari’s choice of pairings
further elevates the gastronomic
experience at Il Ristorante – Luca Fantin.
Expect meticulous pairings such
as a crisp and dry Chateau D’esclans,
Whispering Angel Rosé 2020 to go
with the mozzarella-filled ravioli and
red paprika consommé. A fruity and
balanced Tormaresca Chardonnay 2019
from Puglia also complements Risotto
with citrus and prawn. True to Fantin’s
words, it is time to celebrate life’s little
pleasure through food, wine and the
romance of dining out.
Il Ristorante – Luca Fantin at
Bulgari Resort Bali
Jalan Goa Lempeh, Banjar Dinas Kangin
Uluwatu, Bali 80364
Tel: +62 361 8471000
www.bulgarihotels.com/en_US/bali
 • 26 •

ENTERTAINING

Feature
Art Direction
Eve Tedja

Styling
Eve Tedja

MANZO, MELANZANA RIPIENA Photography

DI OLIVE E CAPPERI Ira Rodrigues

Props
(Charcoal Grilled Beef, Eggplant filled Craft District by Mary Verspoor
with Olives and Capers) (IG: @craftdistrictshowroom)

INGREDIENTS Add roasted meat. Skim off the Cook until it boils and then cool 5g eggplant filling
50g Wagyu beef striploin bubbling scum from the broth. it down. Strain. 50ml beef jus for glazing
SERVES 20ml Wagyu beef jus Salt, to season
1 Add roasted vegetables, thyme, Cut the peeled shallots in half.
1 pc fried stuffed baby
eggplant rosemary, black pepper, and In a vacuum sealer bag, mix METHOD
3 pcs pickled shallot petals coriander seeds. shallots with pickle water. Put Peel and deep-fry the eggplant
PREP 3 pcs elderflower the bag at 100°C in a steam at 160°C until it is perfectly
TIME
1 hr 3 pcs baby basil leaves Let it simmer until the meat oven for 30 minutes. Cool it cooked. Season it with salt and
3 pcs baby watercress and vegetables are tender down and peel the shallots into cut it lengthwise. Stuff it with the
Horseradish crème (about 12 hours). three petals. filling and glaze the eggplant
COOK with beef jus infusion from the
TIME WAGYU BEEF JUS Strain, take out the bones and HORSERADISH CRÈME eggplant filling.
2 hrs reduce until 30 percent of the 25g horseradish
(Best prepared two days in
advance) broth is evaporated. 50g mineral water WAGYU BEEF STRIPLOIN
10kg Wagyu beef bones 50ml canola oil On a pan, sear the beef with
8kg Wagyu beef shank In a separate pot, add water 5g salt olive oil at 62°C. Cook until the
3kg onions into the leftover bones. Boil for 2g Xantana beef reaches 52°C. Sear and
800g carrots 30 minutes, strain and reduce. smoke the beef over a hibachi
1kg tomatoes Add the bone liquid into the METHOD grill. Let it rest, cut and season
800g celery main jus. Mix everything in a blender with crystal salt.
20g thyme until it emulsifies and
20g rosemary Add salt and white pepper. Beef thickens. Put the paste into a ASSEMBLY
15g oregano leaves jus is ready to be infused. piping bag. Put the Wagyu beef inside a pot
10g black pepper of herbs with charcoal to keep it
15g white pepper For final flavour adjustment, for EGGPLANT FILLING warm and fragrant.
10g coriander seeds every 100ml of jus, add 5 pieces (For 10 portions)
5 pcs Juniper berries of juniper berries and 5 pieces 200g beef jus On a plate, place eggplant and
of oregano leaves. 30g semi-dried tomatoes, garnish with elderflower, basil
METHOD cut in half and watercress.
Cut vegetables (onions, carrots, Heat the sauce until it 20g Taggiasche olives
tomatoes and celery) in half and bubbles. Remove from heat 15g caper berries Place shallot petals. Add a
roast in the oven at 170°C for and infuse for 30 minutes. 0.5g parsley, chopped dollop of the horseradish crème
20 minutes. Strain to use. on each petal.
METHOD
Roast the bones and meat PICKLED SHALLOT PETALS For the filling, mix the Add Wagyu beef and pour beef
in the oven at 165°C for 20 (For 10 portions) tomatoes, olives and caper jus on top of it.
minutes or until bones get 10 pcs shallots, peeled berries. Add beef jus and boil it
browned. 150ml pickle water together. Infuse for 30 minutes
and strain well. Chop the
Put roasted bones in a pot. Fill METHOD mixture. Add parsley and salt.
pot with water until all of the To make the pickle water: mix Put it inside a piping bag.
bones are covered, and let it 300ml white vinegar, 700ml
boil. mineral water, 100g beetroot, FRIED STUFFED EGGPLANT
50g sugar, and 25g salt in a 1 pc eggplant, around
sauce pan until it dissolves. 10cm
• 27 •
• 28 •
 • 29 •

ENTERTAINING

Feature

ASTICE LEGGERMENTE AFFUMICATO,

VARIAZIONE DI ZUCCHINE
(Lobster and Variation of Zucchini
with Crustacean Sauce)

INGREDIENTS PICKLED YELLOW ZUCCHINI Cool it down and crack Add the roasted vegetables.
½ pc Canadian lobster (Prepare one day in advance) open the shell. Cut in half, Let it simmer for about 4
SERVES body ½ pc yellow zucchini lengthwise. Use half lobster hours. Strain, take out the shell
1 100ml pickle water and half claw for each and reduce until 30 percent of
½ pc Canadian lobster claw
1 tbsp yellow zucchini puree portion. the broth has evaporated.
1 pc baked zucchini METHOD
PREP 3 pcs pickled yellow To make the pickle water: mix CHOPPED LOBSTER In a separate pot, add water
TIME
1 hr zucchini 300ml white vinegar, 700ml QUENELLE into the leftover shell. Boil for
3 pcs fried zucchini flower mineral water, 50g sugar, and Chop cooked lobster claw. 30 minutes, strain and reduce.
1 tsp chopped lobster 25g salt in a saucepan until it Add olive oil, lemon zest and Add the shell liquid into the
COOK quenelle dissolves. Cook until it boils salt to taste. Make quenelle main crustacean sauce.
TIME 15ml crustacean sauce and then cool it down. Strain. with a spoon.
1 hr Add a pinch of salt and
2 pcs pink star flower
2 pcs nasturtium flower Cut the zucchini into thin CRUSTACEAN SAUCE pepper to adjust the taste.
2 pcs parsley flower slices and soak them in the (Prepare one day in advance)
pickle water overnight. 8kg lobster head To thicken the sauce, dilute
YELLOW ZUCCHINI PUREE 5 pcs carrots kuzu with water and add it into
1 pc yellow zucchini FRIED ZUCCHINI FLOWER 8 pcs onions the sauce.
Extra virgin olive oil 1 pc zucchini flower 5 pcs celery
Salt to taste 30g 00 Flour 500g tomato paste ASSEMBLY
45g sparkling water 250g tomato plati Reheat the lobster body
METHOD A pinch of kuzu starch at 68°C in a steamer for 5
Cut zucchini in small thin METHOD Mineral water minutes. Smoke it over a
slices. Put the slices in a Mix flour and sparkling water charcoal grill for 1 minute.
pot with a drizzle of olive to make the batter. METHOD
oil. Cover the pot and let it Cut the vegetables (onions, Reheat the zucchini puree and
simmer for 30 minutes. Clean zucchini flower and carrots and celery) in half and crustacean sauce.
divide it into single petals. roast in the oven at 170°C for
Take it out and pat dry. Mix the 20 minutes. Bake sliced baby zucchini at
slices in a blender and strain. Dip them into the batter. Fry 180°C for 5 minutes.
at 160°C until crispy. Store Roast the lobster head in the
BAKED ZUCCHINI them in a dehydrator. oven at 180°C for 20 minutes Put the zucchini puree on the
1 pc baby green zucchini or until the shell is dry. plate, alongside the lobster
1 pc fresh basil leaves, LOBSTER body, pickled yellow zucchini,
cut into slices Put roasted lobster shell lobster quenelle, fried zucchini
Extra virgin olive oil and salt METHOD and head in a pot. Fill it flower, and baked zucchini.
to taste Separate the body and the with water, tomato plati and
claws. Cook the lobster with the tomato paste until everything Garnish with the flowers.
METHOD head in a salted boiling water is covered.
Cut the baby zucchini with for 2 minutes and 30 seconds.
a slicer into six thin slices. Bring to a boil and skim off
Season with salt, extra virgin Cook the claws in salted the bubbling scum.
olive oil and basil. Keep it in boiling water for 4 minutes.
the refrigerator.
 • 30 •

SPECIAL FEATURE

DBS

FEAST AROUND THE WORLD

From Eastern European cuisine to Japanese fusion fare,
DBS and POSB Cardmembers will enjoy a platter of offers to indulge in.

Ahimsa Cafe
The people behind Ahimsa Cafe are big believers of mindful eating.
Eating consciously does much for one’s mind, body and soul, and
the cafe’s menu reflects that.

www.facebook.com/people/Ahimsa-cafe/100067880506768/

1 Lower Kent Ridge Road #01-01 One@KentRidge,

Singapore119082

1-for-1 Ayurvedic mains

Valid from 1 August 2022 to 31 July 2023
• Offer is only available on ayurvedic mains (incl. Vatta, Kapha and Pitta).
• Payment must be made using a DBS or POSB Credit/Debit Card.
• Valid for dine-in and takeaway, and not valid for delivery orders.
• Not stackable with other ongoing promotions, vouchers or discounts.
• Non-refundable, non-transferable, and non-exchangeable for cash or other forms
of monies.

Borscht
Borscht presents Eastern European cuisine, a mix of Russian
and Ukrainian dishes, mains and Slavic types of dumplings,
soups and unique drinks.

www.angmohdumplings.com

32 Maxwell Road, Maxwell Chambers, #01-05, Singapore 069115

1-for-1 Chicken Kotlety (2 Chicken Patties withMashed

Potato and Pickles Salad) / Zharkoe (pork stew)
Valid from 1 August 2022 to 31 July 2023
• Other terms and conditions apply.

EXCLUSIVELY FOR DBS/POSB CARDMEMBERS

DISCOVER MORE DEALS & REWARDS IN PAYLAH! APP
 • 31 •

SPECIAL FEATURE

DBS

Celine’s Gelato
Celine’s Gelato sources the best and freshest ingredients for
an authentic Italian taste and to give you the best gelato and
sorbet experience. Its pastries are made from scratch as it
strives to find the best pastry ingredients to pair with your
favourite gelato.

www.facebook.com/celinegelatoc

275 Thomson Rd, #01-04, Singapore 307645

1-for-1 Classic/Premium Gelato Tub

Valid from 1 August 2022 to 31 July 2023
• To enjoy the offer, Cardmember must quote “CGXDBS” and pay with a
DBS/POSB Card.
• Not valid in conjunction with other discounts, vouchers or promotions.
• Not valid on public holidays, eve of public holidays and special occasions.

Grin Affair
Established since 2011, Grin Affair has been using natural and
real ingredients you would have in your own kitchen. It believes
desserts should be a part of our everyday lives but only if they
are made of real food – no artificial flavourings, preservatives or
thickeners. Grin Affair uses less sugar in its desserts so they don’t
taste sweet and sickly, and less oil so they aren’t as heavy.

www.facebook.com/grinaffair

Block 505D, Bishan street 11, #01-408, Singapore 574505

1-for-1 Double Scoop Gelato Waffles + Drinks

(Coffee Or Tea) Set
Valid from 1 August 2022 to 31 July 2023
• Valid for dine-in, Monday to Friday, 1pm to 6pm only.

SCAN TO APPLY

GET S$150 CASHBACK

WHEN YOU APPLY FOR A DBS/POSB CREDIT CARD! T&CS APPLY.
 • 32 •

SPECIAL FEATURE

DBS

NEKUTA JAPANESE FUSION FOOD

Nekuta Japanese Fusion Food is proud to serve good quality
Japanese cuisine at an affordable rate.

www.facebook.com/nekuta.sg

57 Lavender street, Singapore 338714

1-for-1 Nekuta Omakase Premium at $98++

Valid from 1 July 2022 to 30 June 2023
• Valid daily except on Friday, Saturday and eve of public holidays.
• Prior reservation is required.

Pallet Cafe & Bar

Pallet Cafe & Bar is Singapore’s only upcycled cafe bar nestled
within an industrial area.

www.instagram.com/palletcafebarsg

5 Serangoon North Ave 4, #01-01, Singapore 555859

1-for-1 Hot Coffee

Valid from 1 August 2022 to 31 July 2023
• Valid from Monday to Friday, 2pm to 5pm.
• Only applicable for Americano, Cappuccino and Latte drinks.
• Items on offer are subject to change quarterly; please check directly with staff.
• Mention DBS 1-for-1 offer or show DBS PayLah! App listing.
• Not valid with other deals, promotions and discounts
• Not valid on public holidays or on special occasions (Father’s Day, Children’s Day etc.).

EXCLUSIVELY FOR DBS/POSB CARDMEMBERS

DISCOVER MORE DEALS & REWARDS IN PAYLAH! APP
 • 33 •

SPECIAL FEATURE

DBS

Perle Noire Resto Bar

Previously known as Black Pearl Steakhouse, Perle Noire
Resto Bar is proud to be voted as one of the best steakhouse
restaurants in Singapore (under the previous brand). It serves
the same quality premium steak cuts air-flown from the US,
Australia, Argentina, Uruguay and New Zealand. The improved
menu features French-inspired mains and fusion tapas, all
complemented by house-made sauces. The bar also offers an
extensive list of cocktails and wines.

m.facebook.com/pnrestobar

40 Lorong Mambong, Singapore 277695

1-for-1 Crispy Boneless Chicken Leg with Scallops,

Olive & Button Mushrooms Aglio Olio, French Fries,
Mango Salad, Soup of the Day
Valid from 1 August 2022 to 31 July 2023
• Valid for dine-in and takeaway. Tuesday to Sunday, 11.30am to 3pm only.
• Applicable to Crispy Boneless Chicken Leg with Scallops, Olive & Button Mushrooms
Aglio Olio, French Fries, Mango Salad and Soup of the Day.

SkyCafe @Dawson
Nesting in a beautiful award-winning eco-garden, this new cafe
by Lau Di Fang at SkyParc Dawson is where you can chill with a
scenic nature view. The cafe hosts different menus that cater to
families and communities such as doggie groups and leisure sport
enthusiasts as it is near to the Park Connector. It has an inhouse
bar, SkyBar, serving craft and draft beers.

www.skycafe.com.sg

94A Dawson Road, #01-04, SkyParc, Singapore 142094

1-for-1 Israeli All-Day Breakfast

Valid from 1 August 2022 to 31 July 2023
• While stocks last. Valid from Monday to Friday only.
• Mention DBS 1-for-1 or show listing to redeem. Present DBS/POSB Debit/Credit
Card before ordering.
• Not applicable with ongoing promotions.
• Not valid on public holidays or on special occasions.

SCAN TO APPLY

GET S$150 CASHBACK

WHEN YOU APPLY FOR A DBS/POSB CREDIT CARD! T&CS APPLY.
 • 34 •

SPECIAL FEATURE

DBS

Steak Me
Steak Me is probably the best halal steakhouse in the north,
serving delicious Western food such as Australian Wagyu
Ribeye and Milk-fed Veal Rack.

www.facebook.com/steakmesg

239 Jalan Kayu, Singapore 799463

1-for-1 All Pastas

Valid from 1 August 2022 to 31 July 2023
• Applicable for dine-in only.
• Not valid on public holidays.
• Not valid in conjunction with ongoing promotions, vouchers and discounts.

The Maha Co
Maha Co is proud to serve the world’s first dosa-tacos.
Founded by local rapper Yung Raja and Gorilla Press owner
Quan Ong, the eatery serves creative and healthy fusion food.
Find Mexican spices, street tacos, rice bowls all perfectly
balanced with local Indian flavours.

www.facebook.com/themahaco

1 Fusionopolis Link, #01-04, Singapore 138542

1-for-1 Plain/Cheese/Chicken Dosa Tacos

Valid from 1 August 2022 to 31 July 2023
• Valid daily from 10.30am to 11.30am, Monday to Saturday 2.30pm to 8.30pm and
Sunday 2.30pm to 7pm.

EXCLUSIVELY FOR DBS/POSB CARDMEMBERS

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 • 35 •

SPECIAL FEATURE

DBS

WINESTONE
Winestone is a culinary concept that combines wines with a
modern European menu. Dine at a place where great food and
fantastic vibes meet.

www.winestone.sg

30 Stevens Road, #01 -09, Singapore 257840

1-for-1 Pizza and Pasta

Valid from 1 August 2022 to 31 July 2023
• Valid for dine-in from Tuesday to Thursday only.
• Not applicable in conjunction with other promotions, discounts or vouchers unless
otherwise stated.

YABAI IZAKAYA
Yabai Izakaya is a Japanese restaurant located in 57 Boat Quay.
The name is made up of three kanji աЌঢ়, meaning
“stay drink-place”. It is a chill spot to grab a drink, wind down
and get comfortable.

www.yabai.com.sg

57 Boat Quay, Singapore 049846

1-for-1 Curry Lunch Set* or Otoro Sashimi^

*Valid from now till 31 December 2022
^Valid from now till 31 July 2023
• For dine-in only and limited to 1 (one) redemption per table.
• Splitting of bills and table is not allowed.
• Complimentary item must be equal or lesser value than purchased item.

SCAN TO APPLY

GET S$150 CASHBACK

WHEN YOU APPLY FOR A DBS/POSB CREDIT CARD! T&CS APPLY.
 • 36
SPECIAL FEATURE
European Delicatessen Expérience
TASTE, TRADITION AND
EUROPEAN SAVOIR-FAIRE
Charcuterie is proudly part of France’s rich culinary history.
Here’s how one producer keeps the tradition alive for five generations.
G aëtan Duculty, head of family-run Maison
Duculty (www.maison-duculty.fr), is giving
a tour of his charcuterie factory. Never mind the
language barrier – one can tell he is proud of
his family’s heritage as he shares the story of a
company that has been making cured meats for
five generations since 1816.
The factory is in the village of La Terrasse
Sur Dorlay, in the heart of the regional national
park of Pilat where fresh air and green rolling
hills dominate the landscape. Here, saucisson or
•
Dry cured ham and sausages
by Maison Duculty
dry cured sausages – a Maison Duculty specialty
– are made. Duculty carefully explains that the
entire process is guided by tradition, based on an
unchanging recipe passed down from father to son.
Making dry cured sausages first involves
procuring local pork and high quality ingredients.
Meat is blended with salt, garlic and pepper, then
stuffed into natural pork casings without artificial
chemicals. They are then hung on wooden bars
and naturally matured for six to 16 weeks in
temperature-controlled rooms with air pumped in
 • 37
SPECIAL FEATURE
European Delicatessen Expérience
Charcuterie platter
Inside the factory
from the countryside. During this time, Penicillium
mould starts to grow around the sausages which
presents itself as a white, powdery coating on
the surface. This mould helps with the maturing
process and boosts the aroma and flavour profile
of the products.
To the uninitiated, especially those who are
unfamiliar with traditional European delicatessen,
seeing, let alone consuming mould-covered
sausages can be a little unsettling – but they are
absolutely safe to eat. Often found on traditional
charcuterie platters, they are umami-packed,
savoury, aromatic and meaty. They are typically
eaten in very thin slices, at room temperature,
accompanied by bread, cheese and a glass of wine.
But most of all, they are best enjoyed with family
•
Dry cured sausages at Maison
Duculty’s retail shop
EUROPE ON A PLATE
What began as a pre-industrial necessity
to extend shelf life of food has become an
integral part of France’s culture and heritage.
Charcuterie products such as dry cured ham,
sausages, terrines and rillettes are produced
according to various manufacturing processes
inspired by ancestral traditions, from cooking
and salting, to drying and smoking. The many
regional specialties are home to more than
450 products, each a reflection of its terroir,
history and climate. Look out for European
official signs such as PDO and PGI that
inform consumers of the products’ quality and
traceability. For more information, visit
www.europeandelicatessenexperience.com.
and friends in moments of conviviality (Maison
Duculty’s shop and restaurant, located not far
from the factory, is one such place where its cured
products can be shared and enjoyed).
Besides dry cured sausages, Maison Duculty
also produces a range of cured ham and cooking
sausages. What all of them have in common is
that they are made with the same dedication and
expertise. It is the reason why the company has
held the Master Artisan label since 2014, and has
been labelled an Entreprise du patrimoine vivant
since 2018. The former rewards companies that
produce high quality products with a genuine
commitment to the promotion of crafts, while the
latter distinguishes companies whose artisanal or
industrial experience embody French excellence.
 • 38 •

LIFESTYLE

Feature

DESTINATION DELICIOUS
epicure explores some of the hottest restaurants across Southeast Asia’s
BY
EVE
TEDJA
biggest cities, with recommendations from top local foodies.

JAKARTA Kevindra’s top picks

AUGUST
“It sets a new standard for
fine-casual dining experience
in Jakarta. From amuse-bouche
to dessert, the tasting menu
is impeccably orchestrated by
chef Hans Christian and pastry
chef Ardika D. Tjandra. Led by
the seasoned restaurateur Budi
Cahyadi, expect heartfelt and
attentive service throughout
the meal.”
IG: @august_jkt

ELISE
“It is an admirable move to open
the first fine-dining restaurant in
Kelapa Gading, North Jakarta. The
August district is predominantly known for
KEVINDRA SOEMANTRI,
FOOD WRITER
its myriad of casual, home-cooked
“The interesting thing about Jowa style local eateries. Every dish
Jakarta’s current dining scene at Elise stands out for its clever
is the sky-rocketing restaurant combination of classic French

UNLESS INDICATED. PHOTO OF JOWA (THIS PAGE): KEVINDRA

openings. It shows how technique and Indonesian flavour.”

ALL PHOTOS COURTESY OF RESPECTIVE RESTAURANTS

eating out is still the most
favourable way for socialising IG: @elise.jkt
in the city. The wave of
new culinary young talents JOWA
coming back from overseas “Helmed by chef Arief
during the pandemic is also Tonggeng, Jowa is a new
contributing to its flourish.
I find the collaboration Korean-American dining
between different types destination in South Jakarta.
of culinary establishments With its sleek and chic ambience,
highly interesting. Who it marries comfort food with
would have thought that vibrant Korean flair, a homage to
an online sandwich shop
could collaborate with one LA’s Koreatown.”
of the city’s award-winning IG: @jowa_id
Indonesian restaurants?”
 • 39 •

LIFESTYLE

Feature

WABI-SABI
Since 2019, MDA Restaurants group has
successfully introduced fickle Jakartans
to dry-aged steaks at Aged + Butchered,
Mediterranean flavours through Animale, and an
elevated Mexican-Peruvian cuisine at Carbón.
With Wabi-Sabi, executive chef Andri Dionysius
presents his brazen take of Japanese cuisine
in an urban zen garden setting. Opt for the
omakase menu made of signature dishes, nigiri
sushi and off-the-menu creations. Duck Duck
Foie (duck egg and foie gras chawanmushi,
seared foie gras, duck breast, and truffle sauce),
Smriti Jakarta Kakubin Suntory Whisky-flamed Karubi Wagyu
Beef Short Rib with wasabi pepper sauce, and
Saikyo Miso-marinated Halibut with smoky
epicure’s TOP PICKS soubise sauce are just three of the highlights.
SMRITI JAKARTA mdarestaurants.com
Contemporary Indonesian
cuisine is the highlight of this
versatile dining, drinking and Wabi-Sabi
entertainment venue. Led by head
chef Harum Indra, find progressive
take on classic Indonesian
regional dishes such as Steak Saus
Rendang, Tuna Asem Udeng and
Bobor Jamur Asap. Sneak in a
glass of Batavia – a whisky and
mangosteen tipple – as a nightcap
at the verdant al fresco garden.
Meetings can be held at one of
its private rooms, Old Fashioned
sipped at the Whiskey Bar, and
meals savoured at its high-
ceilinged main dining room.
smritijakarta.com

BANGKOK
SAMANTHA
PROYRUNGTONG, F&B
CONSULTANT AND
CO-FOUNDER OF VIVIN
GROCERY
“Private chefs’ tables
and casual dining have
replaced initial desires for
‘traditional’ fine-dining
experiences. After surviving
the pandemic, many chefs
and restaurateurs have come
to realise that they just want
to get back to cooking and
want people to simply come
and enjoy their food again.
The fickleness of diners can
be tiresome yet it does create
a competitiveness which
raises the standards of dining
in Bangkok. We’ve also
witnessed the camaraderie
and support for each other
within the industry and we
hope it stays that way.”
• 40
LIFESTYLE
Feature
Burapa Eastern Thai Cuisine
& Bar By Sri Trat
Samantha’s top picks
BURAPA EASTERN THAI
CUISINE & BAR BY SRI TRAT
“Beautifully modelled after an
Orient Express carriage train, this
restaurant is owned by a family
who introduces Bangkokians to
Eastern Thai cuisine. It has long
been misunderstood or largely
ignored by the locals. Forget Pad
Thai when you come here.”
IG: @burapa_eastern_thai
•
Kate’s Place -
Supper Club
-#6'o52.#%'s5722'4%.7$|
“It started off as a secret dining club during the
strict restrictions, a safe haven for those in-the-
know. Serving uplifting Thai comfort food, Pikun
‘Kate’ Wangsantia is the legendary host of this
intimate space where you get to meet people
and share food. Look for the hidden door above
a noodle shop.”
IG: @katesplacebkk
CLARA RESTAURANT
“Run by chef Christian Martena and wife Clara
Del Corso-Martena, the restaurant hits all the
right notes for a luxurious night out with zero
pretension. Serving modern Italian cuisine,
it regularly introduces seasonal menus so no
visit is the same. Give its five- or seven-course
Regions degustation menu a try.”
clarabangkok.com
 • 41 •

LIFESTYLE

Feature

Ojo Bangkok

OJO BANGKOK
Located on the 76th floor, Ojo is the crown
jewel of The Standard, Bangkok Mahanakhon.
The pink and gold colour scheme of its
interior is a feast for the eyes while its
elevated Mexican fare is a fiesta on the palate.
Helmed by chef Francisco “Paco” Ruano –
whose Restaurante Alcade in Guadalajara is
ranked no.32 in 2021 Latin America’s 50 Best
Restaurants – guests can find creative twists on
Restaurant Potong regional Mexican cuisine which has been given
a surprising Thai flair. After all, both cultures
love chilli, especially on dishes like Birria (slow-
epicure’s TOP PICKS cooked beef short ribs) and Pollo & Pipian
RESTAURANT POTONG (chicken with green mole).
Chef Pitchaya “Pam” Utarntha standardhotels.com/bangkok/features/ojo-bkk
is the mastermind behind this
Thai-Chinese restaurant that
Ojo Bangkok
took Bangkok by storm. Since
opening its doors early this
year, it has won awards and the
hearts of discerning foodies with
more than its 20-course tasting
menu. The chef’s carefully
restored 120-year-old, five-level
family shophouse with its own
fermentation room and rooftop
bar is a flavourful love letter to
Bangkok’s Chinatown.
restaurantpotong.com

CHERYL TIU,
JOURNALIST, F&B
CONSULTANT AND
WORLD’S 50 BEST
RESTAURANTS AND BARS
TASTEHUNTER
“The megacity had one
of the longest and most
stringent lockdowns in
the world. So, as soon
as restrictions were
lifted, the city not only
immediately sprung to life
but harnessed creativity in
surmounting levels. The
new concepts that have
opened up are mostly and
proudly homegrown. We
have certainly come a long
way from the old (mis)
belief where ‘anything
imported was better’.
The current dining scene
showcases the deep passion
and creativity of working
with local food producers
as well as the excitement
to showcase aspects of
Filipino culture and
history through food and
beverage offerings.”
Hapag
• 42 •
LIFESTYLE
Feature
MANILA Helm
Cheryl’s top picks
HELM
“As the Philippine’s sole new
entry on the 50 Best Discovery’s
2021 list, Helm by British-
Filipino chef Josh Boutwood is
both creative and technical. His
tasting menus can range from
monochromatic colour blocks
(where each colour corresponds
to a dish) to Ferdinand
Magellan’s journey to the country
(where every course marks each
of the countries the Portuguese
explorer stopped at from Spain
to the Philippines).”
IG: @helmmnl
epicure’s TOP PICKS
TOYO EATERY
HAPAG
Awarded the Best Restaurant in the Philippines by
“This restaurant in Quezon
Asia’s 50 Best Restaurants in 2019 and 2021, the
City has created a delicious
restaurant spotlights the terroir of the archipelago
narration of the Philippines’
through locally sourced ingredients. Since opening
bounty and heritage. One of their
its door six years ago, chef Jordy Navarra and team
standout courses is LuzViMinda,
are staunchly going strong with their playful eight-
named after Luzon, Visayas and
course tasting menu. From Tortang Talong with the
Mindanao – the three main island
nostalgic “Banana Catsup” to Porksilog made of
groups in the Philippines. They
black pig, sinigang and ensaladang labanos, the
are also featured in the Asia’s 50
familiar meets the magical here.
Best Restaurants’ Essence of
toyoeatery.com
Asia collection.”
hapagmnl.com PHOTO OF BOCADO (OPPOSITE PAGE): THE YUM LIST
MECHA UMA
Driven by chef Bruce Ricketts, the creative omakase
METIZ
PHOTO OF HELM (THIS PAGE): CHERYL TIU
serves a compelling Japanese fusion menu. Guests
“The neo-bistro by French-Filipino
sit at the counter, facing an open kitchen where
chef Stephan Duhesme and his
the action takes place. Expect lively and punchy
wife, Colombian-born Karen
flavours in place of Japanese cuisine’s common
Urriago Ramos, spotlights Filipino
restraint. Signatures include Tamago Tart (egg
cuisine, culture and produce
custard, egg yolk jam and ikura on seaweed tart)
through six approachable and
and Foie, a cured foie gras with guava puree,
memorable courses.”
pineapple and coconut cookie.
IG: @metizresto
IG: @mechauma

KUALA LUMPUR
epicure’s TOP PICKS
CILANTRO RESTAURANT
& WINE BAR
Chef Takashi Kimura, who has more than 20
years of experience working with famous
names in French fine dining, has won many
hearts with his take on European classics and
Japanese minimalism. The menu celebrates
seasonality and premium ingredients with
dishes such as Capellini with Mentaiko and
Sakura Ebi, and Lobster Pot au Feu. The
restaurant is currently ranked no.93 on 2022
Asia’s 50 Best Restaurants extended list.
cilantrokl.com
EAT AND COOK
Phenomenal is the word to describe this
30-seater omakase-inspired restaurant’s rise
to fame. Within one year since its opening,
chef-owners Lee Zhe Xi and Soh Yong Zhi’s
restaurant has been recognised as 2022 Asia’s
50 Best Restaurants’ One to Watch Award.
It serves elevated classic home-cooked
Malaysian dishes in a five-or eight-course
evolving tasting menu.
eatandcook.asia
Eat and Cook
• 43 •
LIFESTYLE
Feature
Bocado
MONICA TINDALL,
EDITOR OF THE YUM LIST
Monica’s top picks “Here, omakase dining
BOCADO has swept the market with
“The restaurant brings elevated
many guests craving for
more intimate and tailored
Mediterranean cuisine to a chic, experiences. On the other
casual setting. Chef Ignasi Prats, hand, bubbly brunches
a Barcelona-native, is a master of are also back! Big-name
plating, turning time-honoured Champagnes are free-flowing
tapas into works of art.”
to accompany both huge
hotel buffets and more
bocadokl.com gourmet, table-service
menus. We’ve seen increased
PLAYTE collaborations since the
“The young team at Playte, led pandemic started. Four-
by chef Brendon Chen, offers a
hand dinners, guest shifts
and kitchen takeovers keep
well-crafted and compact menu things exciting for diners.
of contemporary cuisine. Guests Partnerships with other
will appreciate the precision and kitchen crews, suppliers and
competence that goes into every artisans have also increased
dish, as well as prices that don’t
tremendously within Malaysia
as well as overseas.”
leave their wallets empty.”
playte.my
BURNT & CO.
“Run by the same team behind
Beta and Skillet, Burnt & Co.
has an open-flame kitchen
surrounded by 13 stools. This
makes for front-seat views of
the culinary action and a chance
to interact with the chefs.
Everything on the menu benefits
from charcoal or the wood fire,
giving smoky notes and an
addictive char to the dishes.”
Burnt & Co.
artisansplayground.my/burntnco
 • 44 •
SPECIAL FEATURE
Jupiter 57
IN A BARBIE WORLD
Cooking spaghetti bolognese has never felt this amusing.
A rtisanal Italian pasta, but make
it Barbie. The franchise has
teamed up with Italy’s best-selling
pasta maker Di Martino to release a
collection aimed at promoting a fun
cooking time for all families.
Bags of spaghetti, genovesine
mezzani rigate, and alfabeto, among
others, teem with whimsical pink
hues reminiscent of the beloved
doll. A selection of five pasta shapes
curated for kids come together in a
vintage-style tin, which also includes
a Barbie apron for the little ones.
The noodles are pure Di
Martino, a family-owned pasta
business based in Gragnano,
Naples, a town known for the
pedigree of its dried pasta. The
company, founded in 1912,
produces more than 9,000 tonnes
of pasta a day in more than 120
shapes to be purchased, taken
home, or enjoyed at the finest
tables globally.
If you do get your hands on a
tin, the best way to prepare them
is by following the recipe booklets
included within each Barbie
Pasta Set. The delicious recipes
are developed by Di Martino in
collaboration with the Department
of Experimental Medicine of the
University of Campania Luigi
Vanvitelli (Italy) for balanced
nutrition. Pro tip: Always keep the
pasta al dente, firm to the bite, to
enhance the flavour of your dish
and reduce its glycemic index.
In Singapore, the Barbie
Pasta Collection is distributed by
Jupiter 57 – a leading importer
of historic and artisan Italian
brands. The company was
established in 2004 by Cavaliere
Dottoressa Giuseppina Pravato,
with a mission to champion
Italian cultural heritage and
promote the traditional methods
and recipes of Italian cooking.
Perhaps nothing says this better
than the quality produce it brings
in from the peninsula, ranging
from confectioneries and specialty
delicacies to sodas and Proseccos.
Its repertoire includes reputable
household brands such as Borsari,
Muzzi, Fiasconaro, Tassoni, Majani,
Bialetti and more. So extensive
is its lineup that Jupiter 57 is
now known for its handmade gift
PHOTOS COURTESY OF JUPITER 57
hampers, all elegantly wrapped to
gift your loved ones in Singapore
with the best of Italy.
The Barbie Pasta Collection
is available in selected retailers
around Singapore and online at
www.italianpasta.sg.
 • 45 •
CULINARY
Kitchen
ASK I
f you are chewing on that dry piece
of salmon or rubbery prawn and
wondering what on earth went wrong,
A CHEF
be glad to know that help is here.
Executive chef Shaun Thomson at The
Ungasan and Sundays Beach Club in Bali
answers your questions on how to cook
the perfect seafood dish. Thomson is a
BY multi-award-winning chef who draws his
NIDA culinary inspiration from the fresh local
SEAH produce on the island. Turns out, cooking
seafood is not that complicated. You just
Executive chef Shaun need to learn the right way to handle
Thomson at The them and the correct cooking techniques
Ungasan and Sundays to bring out the best flavours.
Beach Club answers How can I prepare (marinate and cook)
your questions on how the best fish kebabs at home?
to cook the perfect ADELE TAN
I like to use fish that has a firm flesh;
seafood dish. it could be mahi mahi or Spanish
mackerel. Brine fish with a 5% salt
solution, so 5g of salt to 1L of water
for 10 minutes, then marinate in your
favourite herbs, spices and/or oil
overnight. The next day, grill them on
the barbecue over medium heat on all
sides, and serve with a sauce and salad.
How do I keep baked fish moist?
GOH YANLING
Try covering your fish in banana leaf or
aluminium foil if you are having trouble
keeping the fish moist. You can also use
marinades and sauces to keep the fish as
moist as possible.
I often cook shrimp but sometimes
even though I’ve cooked it for a
long time, the inside is still a little
bit translucent. Any tips for cooking
shrimp properly?
VERONICA GABRIELE WIDJAJA
Shrimp should be opaque white when
cooked. Try to remove the shrimp from
the stove or grill just before it is cooked
because it will continue cooking with the
residual heat.
There are a lot of ways to cook shrimp
– boiled, grilled, fried, poached etc.
Look at the quality of the shrimp. Are the
shells hard or soft? Smell the shrimp and
check for slime. Sometimes it could be
a better option buying frozen shrimp
than fresh ones.
Look for black spots on the head
first, then the body. It could be a good
indicator that it’s not at peak freshness. Go
down to your local seafood shop and they
should point you in the right direction. I
personally like to use local jumbo prawns.
Butterfly, marinate, and place it on the
barbecue skin side first, medium heat,
then the flesh side for a few minutes.
Serve with a sauce and condiments.
What is the best temperature to grill
CNQDUVGT!|
MARILYN KOH
The best way is to put it on medium to
high heat, 8 to 10 minutes on the grill.
A tip is to let the lobster come to room
temperature before placing it on the grill.
Brush lobster with olive oil, then place on
the grill shell side down. Do not turn the
lobster over during grilling or you will lose
the butter, juices and any tomalley or roe.
After 5 minutes, the shell will start
to blacken. Move it to the cooler part of
the grill. Pull the tails off the direct heat
as soon as they are firm and white with
no translucency. Serve with condiments
and sauces.
Look out for the next featured
chef on epicure’s Facebook and
Instagram pages, then ask away
in the comment sections. If your
question is selected and answered,
you’ll get a six-month digital
subscription to epicure!
 SPECIAL FEATURE

Vins de Provence

EVERY DAY IS A REASON TO DRINK

PROVENCE ROSÉ
Birthdays, anniversaries, festive occasions and more – Provence rosé
wine is a drink that suits all occasions.

S ome wines are meant for special

occasions; others for a hearty
meal or the aperitif hour. Provence
rosé can defy such conventions –
PHOTOS COURTESY OF VINS DE PROVENCE

especially in Singapore where this

wine naturally suits our lifestyle.
These bright, crisp, dry pink
wines are made from a selection
of grapes such as grenache, syrah,
mourvedre and cinsault. The vastness
of the Provence wine region lends
itself to a diversity of landscapes – the
altitude and soil variations, the strong

Vins de Provence
mistral wind and varying rainfall
create microclimates which produce
wines with distinct characteristics.
The red grapes are gently
pressed to extract colour and juice
and fermented to the house style
to produce rosés of different hues,
all with a lovely line of acid and a
mineral or saline finish.
Provence rosé is most
associated with sunny afternoons
and aperitif hours, but given that
we live in perennial summer, these
pink-hued wines naturally suit into
every occasion.
First, let’s tackle the most
significant occasion of them all:
Christmas. Provence rosés pair
SPECIAL FEATURE
exceptionally well with seafood and
white meats, as with salads and
greens. If you’re opting for a turkey
centrepiece, Maison Mirabeau suggests
orange rind and Provençal herbs
stuffing to complement their wines.
Special occasions like birthdays,
anniversaries and in particular,
Valentine’s Day, call for a shot of
romance and pink – it is, after all, the
most instagrammable wine style of all.
But when it comes to holidays marked
by Asian cuisine, rosé impresses with
its versatility. The wine style works
well with spice and piquancy, as well
as the diverse range of dishes and
flavours we find on our tables.
Most of all, rosé retains its charms
as an everyday drink. Serve chilled;
it’s hard to argue against a glass of
Provence rosé.
Find out more about Provence
rosés at www.vinsdeprovence.com/en.
 • 48 •

WINE & SPIRITS

Vine Expectations

LIQUID GOLD
Whisky investment is on the rise. As epicure finds
BY
NIMMI
MALHOTRA
out, rarity, limited availability, and surprisingly, fine
packaging can influence collectability and price. 

Gordon & MacPhail Generations 80

Year Old Single Malt Scotch Whisky
from The Glenlevit Distillery

Oak cask designed by

Sir David Adjaye OBE
 • 49 •

WINE & SPIRITS

Vine Expectations

has outperformed them all. Notably, fine wine

fared better last year than whisky, but over the
last decade, the whisky category registered an
incredulous 428 percent growth (Knight Frank’s
Wealth Report 2022).
We are talking Scottish and Japanese whisky
mainly here, collectable and covetable not just
by dint of prestige and age but by its rarity and
limited availability, and of late, packaging.
Consider the Yamazaki 55 Year Old, the oldest
release from the House of Suntory. Distilled in
1960 and bottled in 2020, only 100 bottles were
released outside Japan.
Its packaging detail spoke of Japanese
Brora 1981
from Diageo craftsmanship at its best: a crystal decanter
engraved with “Yamazaki”, the age numbers
etched with real gold dust and lacquer finishes,

A
mong the many whisky releases we with each bottle presented in a bespoke wood box
witness every year – from first releases made from Japanese mizunara wood and coated
and limited editions to rare, historical with Suruga lacquer.
drams – some stand out. In August 2020, one of the bottles sold at
Take, for example, the 80-year-old Gordon & Bonham’s Hong Kong for just over S$1 million.
MacPhail whisky, the world’s oldest single malt Later, at Amsterdam Schipol airport, another
from The Glenlivet Distillery drawn from a single
cask from 1940.
Limited to only 250 decanters, this whisky was
presented in an elegantly structured decanter
and an oak case designed by architect Sir David
Adjaye OBE. Last year, a single cask for this rare
release fetched US$193,000 (S$271,180) at a
Sotheby’s auction, which leaves 249 bottles.
PHOTOS (OPPOSITE): SOTHEBY’S HONG KONG

“If there are only 250 bottles, every time

a bottle is opened, that’s 0.4 percent of the
production gone. For some of them, there’s
hardly any left in the market,” says Adam Bilbey,
PHOTOS (THIS PAGE): DIAGEO

global head of wine and sales at Christie’s. In

whisky, as in all collectables items, rarity builds up
over time, and naturally, the prices escalate.
Whisky investment is on the rise, and among
the myriad categories of “passion assets” like Brora scotch whisky distillery
reopens after 38 years
classic cars, fine wine, art and watches, whisky
 • 50
WINE & SPIRITS
Vine Expectations
fetched a similar price, making it one of the most
coveted bottles of Japanese whisky.
“People like to have their whisky collections
at home. It’s something that you can really show
off,” says Bilbey.
6*'%#5-85$166.'#4)7/'06|
Collector’s pride aside, investing in casks and
barrels presents significant advantages too. Rickesh
Kishnani notes, “From an investment point of view,
barrels or casks really outperform bottles.” Kishnani
is the co-founder of the Rare Whisky Fund and,
prior to this, ran the world’s first private equity
fund based on rare and old whiskies. The fund
successfully closed in late 2021.
The arguments against bottles do stack up.
A cask of whisky holds 200 to 300 bottles and
matures with time, but once a 15-year-old is
bottled, it does not age any further. Besides,
not many have space to house an extensive
whisky collection, no matter how effortless it is to
keep. (Unlike wine, whisky does not require any
refrigerator; it does not spoil and can easily
•
The original Brora two classic copper
pot stills have been refurbished
be stored upright.) It also requires time and
effort to research and understand how primary
and secondary markets (auctions and private
sales) work.
Investing in a cask through the primary supplier
or by way of an investment fund does take away
the hassle, but admittedly requires a significantly
larger sum of money. Also, barrels are stored far
away in bonded warehouses, in Scotland and not
in your bar cabinet.
Both channels of bottles and casks offer
investors various entry points into the whisky
investment world based on their budget and tastes.
Karuizawa Thousand
Arrows series 1980–1982
PHOTOS (THIS PAGE): DIAGEO (TOP) AND CHRISTIE’S (BOTTOM)
PHOTOS (OPPOSITE): RARE WHISKY HOLDINGS
 • 51 •

WINE & SPIRITS

Vine Expectations

THE CHANGING FACE OF THE

9*+5-;%1..'%6145|
In Asia, investors are younger and savvier and
no longer dominated by men. The average
The Macallan 1926
Valerio Adami
whisky collectors are in their late 30s or 40s
60 Year Old and hail from emerging markets like China
and Taiwan. Kishnani finds that the younger
generation is always looking for alternative
investment opportunities, and whisky,
commonly referred to as liquid gold, holds
sway due to its history and heritage and then,
its collectability.
The serious connoisseurs, though just as
young, are increasingly educated about the
category. While new investors lean towards first
releases from renowned brands like Macallan
or Diageo, seasoned aficionados are guided by
their whisky preferences: rich and peaty, dried
fruit, nutty, smoky, or spicy. They build their
collection to their taste, with a view that if all
else fails, they can always drink it.
Bilbey has observed during his tenure with
Sotheby’s and Christie’s that connoisseurs are
going for rare historical releases. “They want

Springbank 50 Year Old

 • 52 •

WINE & SPIRITS

Vine Expectations

Port Ellen distillery

Karuizawa to try and create the truest and holistic collection

Founders’ Cask that represents their tastes. It’s like a jigsaw, and
they try to fill in these missing pieces,” he adds.

STARTING A HOME COLLECTION

For those looking to start a collection, it pays
to do your research. Bilbey suggests checking
out websites like www.whiskyfun.com which lists
every new release in addition to releases from
obscure distilleries.
For old bottlings, he recommends Emmanuel
Dron’s book, Collecting Scotch Whisky. “If people
want to collect unicorn whiskies and historic
bottlings, that’s your book.” (The book is out of
print at the time of printing this article. Refer to
collectingscotchwhisky.com.)
If nothing else, he says, Macallan is a safe bet.
“Macallan has been the backbone of the secondary
market. It is without doubt the number one brand
for resale.”
Beyond Macallan, his favoured producers are
Bowmore, Laphroaig, and Japanese silent or lost
distilleries, like Karuizawa.
Besides new releases, silent distillery
offerings are in demand. Diageo’s Brora and
Port Ellen are highly collectable, and such is the
demand that both distilleries are reopening.
 • 53 •
WINE & SPIRITS
Vine Expectations
PHOTOS (OPPOSITE): DIAGEO (TOP) AND RARE WHISKY HOLDINGS (BOTTOM)
PHOTOS (THIS PAGE): HOUSE OF SUNTORY (LEFT) AND DIAGEO (RIGHT)
Yamazaki 55 Year Old
from House of Suntory
In Japan, Karuizawa and Hanyu are both ghost
distilleries, and of the two, Karuizawa is favoured
by collectors.
Kishnani’s tips for the neophytes: Invest in aged
Japanese whisky. “I think any Japanese whisky
that has age on it is likely to do well over the long
term.” Japan has fewer than ten active distilleries
compared to Scotland which has over 100, making
Japanese whiskies a treasured purchase.
In addition, he says, “In Asia, people are more
familiar with Japanese whisky.” There’s comfort in
buying known names like Yamazaki and Hibiki.
Talisker 40 Year Old from Diageo
Seasoned collector JT (he prefers to stay
anonymous) reiterates Kishnani’s point but
prefers to buy rare Scottish drams. “In terms
of pure investment, I would say that Japanese
whisky is more well sought after in the market,
especially in Asia.”
“If you are looking at Japanese blue-chip
whiskies, I think their value is already established
because of the rarity. But if you were to go for
rare Scottish whiskies, a lot of them trade way
below the Japanese counterparts, and that’s what
I’m buying.”
He also highlights travelling to Scotland as an
alternative path to research. “I have gained a lot
by visiting places like Islay in Scotland versus, say,
a vineyard,” he says.
Being an Islay whisky lover, JT notes that
it pays to visit the region to understand the
geography and nuances of the whisky – from the
significance of peat to the elusive sea salt notes in
his favourite distillery, Lagavulin.
“I certainly think if you’re serious about
collecting, it’s helpful.”
 • 54 •
WINE
Cellar’s Choice
UNDER THE
TUSCAN SUN
Beyond Chianti and Brunello, Tuscany is also the birthplace of the
renowned Super Tuscans – red wine blends made with non-Italian
grapes, particularly cabernet sauvignon, merlot, and cabernet franc.
Here are our top picks.
TENUTA DI BISERNO 2019
The 49-hectare estate sits on the coast
of the Tyrrhenian Sea in Maremma,
Tuscany. The coastal winds and diverse
stony soils frame the classic Bordeaux
grapes of cabernet sauvignon, merlot, and
cabernet franc found in equal measure in
Biserno. Petit Verdot plays a minor role
in the mix and adds spice and tannins
to the blend. The 2019 shows toasted
cherry fruit and black plums, intense
depth, and an enviable structure.   ANTINORI TIGNANELLO 2017
$264, Angra Wines
FATTORIA LE PUPILLE SAFFREDI 2019
This powerful wine is crafted by
trailblazer female winemaker Elisabetta
Gepetti, owner of the 420-hectare le
Pupille estate. Gepetti launched the
first Saffredi in 1989, and it met with
resounding success. Since then, the
wine has been counted amongst the
top super Tuscans. The 2019 is one of
the finest vintages. However, it needs
time to develop. Made with 70 percent
cabernet sauvignon, 26 percent merlot
and 4 percent petit verdot, the wine is
powerful and structured. Expect heady
aromas of plums and black cherries,
cloves, and tobacco leaves. 
$189, Angra Wines
Sangiovese makes the lion’s share of this
super Tuscan, while Bordeaux grapes –
cabernet sauvignon and cabernet franc
– play a supporting role. The result is a
superstar wine, coveted not just for its
vinous virtues but also for its investment
potential; it remains one of the best-
performing Italian wines. Velvety and
exuberant, the 2017 vintage speaks of
dried cherries, roses, burnished earth,
and dried leaves. 
$258, Ponti Wine Cellars

IN PURSUIT
OF HOPPINESS
From Canada to Bali, these craft beers are brewed for your
drinking pleasure.
PARALLEL 49
BREWING COMPANY
Founded in 2012, the names of craft
beers from this Vancouver-based
microbrewery often involve puns and
pop culture references, with artful
cartoons on the labels to suit each beer’s
character. Brewed with hyper-local
ingredients – hops are grown in British
Columbia and water is sourced from
Rocky Mountain glacier – the beers
enforced the founders’ mission in making
great beer accessible to all.
JERK FACE 9000
NORTHWEST WHEAT ALE
This easy-drinking American wheat ale
is crisp and hoppy. At 5% ABV, its citrus
and tropical fruit notes sit atop a grainy
malt base, giving the beer a hop punch
with a light, refreshing body.
• 55 •
BEER
Cellar’s Choice
FILTHY DIRTY IPA
The hoppy West Coast-style IPA features a
subtle, sweet malt flavour with interesting
notes of grapefruit, pine and floral aromas.
The high 7.2% ABV will delight those who
love a good ol’ IPA with a unique twist.
TRASH PANDA HAZY IPA
With complex notes of melon, tropical
fruit and pear, this Northwest-style
hazy IPA is highly drinkable. Fruity and
smooth, it offers a huge amount of dry
hopping flavour.
RUBY TEARS NORTHWEST RED ALE
This beer is brewed by using late hop
additions and dry-hopping methods.
The result is a robust ruby red-coloured
6% ABV ale with rich caramel malt,
offering a restrained bitterness with
pronounced aroma and hop flavours.
Available in Red & White stores in
Indonesia. redandwhiteshops.com
KURA KURA BEER
The Bali-based brewery Kura Kura
– turtle in Indonesian – sources its
water from pristine spring water in
the surrounding area. Its low ABV
beers contain no preservatives and
are additive-free. They are devoid of
pasteurisation and utilise cold chain
distribution to ensure freshness. An
IPA and a range of specialty beers will
be available soon.
ISLAND ALE
With a balance of bitterness and
fruity hop flavours, this golden pale
ale at 5% ABV has notes of pineapple
and passion fruit, and is perfect for
the beach.
LAGER
The Lager offers hints of bread-like
and honeyed sweetness, with a crisp
and dry finish. With a toasty malt
character, the 5% ABV bright Pilsner
is ideal for balmy evenings and get-
togethers with friends.
kurakurabeer.com
 • 56 •

WINE & SPIRITS

Bar At Home

Catcus
Light, fresh, and slightly smoky, the
CATCUS ruby-hued drink offers a smooth blend
of mezcal and pink dragon fruit.

INGREDIENTS
50ml Mezcal 
25ml lime juice 
15ml pasille chile
reduction 
2–3 chunks of pink
dragonfruit 
Tajin salt 

METHOD
Line a martini glass
rim with lemon juice
and tajin salt.

Place pink dragon

fruit chunks in a
cocktail shaker.
Lightly smash it. 

Add mezcal, lime

juice, pasille chile
reduction and ice
and shake till well
combined and chilled.

Double strain the

drink and pour into
the salt-rimmed
martini glass. 

INGREDIENTS
1 pc pasille
chile, PASILLE
cut into CHILE
pieces  REDUCTION
500g xylitol
or sugar 
500ml water 
PHOTOS COURTESY OF ANALOGUE

Combine all
ingredients in a
saucepan. Bring to a
boil and simmer.
Let it cool down
before using.
 • 57
WINE & SPIRITS
Bar At Home
BEYOND SUSTAINABLE
Analogue is entirely vegan and sustainable but forward-
thinking founder Vijay Mudaliar doesn’t want it to be just
that. He describes it as a progressive concept. 
F
ounder and eco-conscious Vijay Mudialiar’s second bar,
Analogue, is entirely plant-based and ticks so many
of the right boxes, Mudaliar prefers to think of it as
“progressive”.
The first box – sustainability. Moved by the scourge of plastic
waste in oceans, Mudaliar sought out a bar top made entirely of
recycled plastic. The azure blue gradient bar counter is shaped
like a vivid tempestuous wave, 3D-printed with 1600kg of
recycled plastic. “Everybody has an issue with single-use plastic,
but once they see the bar top, people don’t think of plastics
the same way. There’s a sense of creativity and a solution to the
plastic problem,” he says reflectively. The sustainable material
theme continues outside with mycelium tops (a natural material
made from mushrooms) for the outdoor tables.
•
Next box – inclusivity. At one end, the waves dip down to
create a depressed bar counter for guests in wheelchairs. As it
happens, the dining venue Chijmes, where the bar is located, is
equally inclusive with ramps in addition to stairs.
The progressive and futurist approach plays out in the
16-cocktail drinks menu. Mudaliar eschews foods plaguing the
ecosystem and consciously selects analogues and replacements
for them. Carob and chicory are used instead of chocolate
and coffee, and tonka beans become a substitute for vanilla.
In Soursop, vegan honey sweetens the drink along with
lemongrass and an all-natural spirit by Empirical.
Cactus is a mezcal-based drink spiced with prickly pear and
dragonfruit. Here, Mudaliar imagines the future of farming on
our overheated planet where resilient plants might survive in
the future and opts for succulent and cactus-based ingredients:
mezcal, agave and aloe vera.
Noticeably, half of the drinks on the menu are presented
without alcohol and sugar. Given that both are natural carriers of
flavours, the 33-year-old takes a different route to amplify savour.
“We look at non-alcoholics like perfume,” he says, and
explores flavours that go better together using water-based
hydrosol, essential oils and different forms of sweeteners like
xylitol which has a lower glycemic index. “It’s just a lot better for
you,” he adds.
In food as in drinks, chef Dylan Choong finds analogues for
over-farmed produce. Meat and dairy give way to vegan plates,
but don’t expect clean Buddha bowls listed on the menu.
Instead, dive into the analogous plant-based meat Nuggetz,
which closely mimics fast-food chicken nuggets and is served
with a sweet and piquant curry sauce. The pulled-jackfruit
rendang tacos are a crowd-favourite. Then there’s the fun
Canadian staple: poutine served with plant-based cheese and
an umami-rich mushroom miso sauce.
Mudaliar is hardly prescriptive of his beliefs. He’s not trying
to convert you or the bar industry (to that effect, the menu does
not mention vegan), but if Analogue piques someone’s interest,
he’s open to a hearty conversation.
Analogue is at 30 Victoria Street #01-31, Chijmes,
Singapore 187996. Tel: 8518 1882.
 • 58 •
SPECIAL FEATURE
Emperador Inc.
DEFINED BY PLACE,
PERFECTED BY TRADITION
The particular origin of a whisky and the traditions
of the distillery hold clues to its character.
A Scotch whisky’s character reveals as much the
particular place it hails from as the skills of
the masters who oversee their distillation. It is the
peculiar accent that is informed by the climate and
the quality of water, among others, further shaped
by the master’s decision to use a certain type of
cask over another or to prolong a specific step in
the painstaking process. Each region produces a
whisky with its distinct character which in turn
attracts a loyal and dedicated following.
As the owner of Whyte & Mackay, Filipino spirits
company Emperador Inc is effectively the world’s
fifth largest whisky manufacturer by volume, giving
it access to a range of fine Scotch whiskies through
distilleries located in the leading whisky producing
regions of Scotland: the Highlands, Speyside and Islay.
(It is also the largest brandy company in the world,
thanks to its ownership of Fundador, the oldest and
largest maker of brandy and sherry in Spain.)
Emperador Inc’s labels include The Dalmore
from Alness, 20 miles north of Inverness,
Fettercairn from the Scottish Highland, Tamnavulin
from Speyside, and Jura from the western coast.
Fettercairn 12 Year Old
Single Malt Scotch Whisky
Jura 12 Year Old
Sherry Cask
In terms of diversity of offerings, Emperador Inc
occupies a position of prime importance.
These whiskies from the Dalmore, Fettercairn,
Tamnavulin, and Jura distilleries possess
remarkable, distinct characters. Although they
are distilled in American White Oak ex-bourbon
barrels in their initial maturing process, the
intervening procedures and finessing give them
their individual and unique traits.
Fettercairn traces its beginnings in 1824
when Sir Alexander Ramsay converted a corn mill
on the Fasque Estate into a distillery. Five years
later, with the prospects improving, Sir John
Gladstone took over Fettercairn.
Located in the northeastern part of Scotland, at
the foot of Cairngorm Mountain Range, Fettercairn
sits on the Scottish Highland – one of the leading
areas known for whisky production.
For the better part of the 19th century,
Fettercairn’s stature as a maker of fine Scotch
whisky would solidify. In fact, Queen Victoria and
Prince Albert made a stop at the distillery whilst
travelling around the area in 1861.
By 1953, Fettercairn was well-established, and its
renown would be bolstered further by a new method
of distilling purer whisky which its whisky makers
discovered and mastered: By pouring water down the
stills, they were able to increase the condensation
that allowed the lightest vapours to rise.
They then applied this to the distilling process
by installing a copper cooling ring which they
PHOTOS COURTESY OF EMPERADOR INC
filled with mountain water to drench the stills
continuously and thus obtain the purest possible
spirit. This gives Fettercairn its unique character.
Fettercairn is aged in American White Oak ex-
bourbon barrels which helps develop its tropical fruit
house style that bears hints of vanilla and orange.
The Fettercairn comes in nine age range, from
Fettercairn 12 Years Old to Fettercairn 50 Years Old.
 • 59 •
SPECIAL FEATURE
Emperador Inc.
Tamnavulin Sherry
Cask Edition
Fettercairn 50 Years Old has a nose marked with
spiced ginger notes complemented by citrus, apple
and tropical fruits, as well as hints of coconut and
pineapple. The taste is reminiscent of spiced citrus,
ground coffee and toffee apple with a finish of port
wine, sweet almond, burnt caramel and soft liquorice.
Located in the heart of Speyside, the most
celebrated whisky-producing region in Scotland,
Tamnavulin produces an exceptional single malt
whisky with true Speyside character: rich, smooth
and mellow. The distillery was first set in operation
from 1966 to 1995, and reopened in 2007 following a
major refurbishment.
Speyside whisky has traits that derive from the
region’s temperate microclimate and rich soil which
support both the barley crop and the mature whisky.
Tamnavulin undergoes a double distillation in
copper pot stills which give it a fruity, floral and
light spirit. It is matured initially in American white
oak ex-bourbon cask for that rich and smooth
house style before being transferred into casks that
have held a variety of wines – from oloroso sherry
to Spanish reds – which lend it layers of complexity
and balance.
The Tamnavulin range consists of the Double
Cask, Sherry Cask, and Tempranillo Cask editions.
The Tempranillo Cask Edition is first matured in
an American White Oak. It is then transferred in
an American White Oak cask which has previously
held Bourbon and gives it hints of apples, honey,
and pineapple. The liquid is then brought back
together in an American White Oak to harmonise
before being finessed in Tempranillo casks where it
obtains suggestions of fig and chocolate ganche.
Jura’s dramatic history matches the rugged,
rough and elemental environment from which
it rose in 1810 – an island of the same name off
the west coast of Scotland – fell on hard times in
1901, and was finally resurrected in 1963, where to
this day, it plays an important role providing jobs,
supporting tourism, and hosting over 8,000 visitors
at the distillery each year.
Despite its small size, the distillery produces
a remarkable 2.4 million litres of whisky annually
that is also acknowledged as the fourth fastest
growing brand in the top 15 global malts. The
isolation shields the distillery from distractions,
and provides the whiskey makers an ideal place to
concentrate on the task at hand.
The Jura Single Malt Whisky is crafted in the
same unusual and exceptionally tall stills – two of
which date back to 1963 and another two to 1979.
The said stills give it a fresh lemon and grassy new
make spirit, which is then matured in American
White Oak barrels that previously held bourbon.
Traditionally, the Jura whisky spirit was
made in a heavily peated style similar to the
Islay variety; however, this evolved in character
with the introduction of an unpeated style of
whisky in the early 1960s. Today, the Jura whisky
marries the Highland and Island styles, its light
style spirit produced by the stills more akin to
Highland whiskies.
Introduced globally in 2018, the new Jura
Signature Style has a subtle smoke at its heart,
complemented by vanilla sweetness derived
from maturation in American White Oak ex-
bourbon barrels.
The Jura Signature Series is made of five
distinct whiskies, including Jura Journey, Jura 10
Year Old, Jura 12 Year Old, Jura Seven Wood, and
Jura 18 Year Old. The rosewood-hued Jura 18 Year
Old possesses the aroma of toffee the taste of black
forest fruits, and the finish of bitter chocolate.
 • 60 •

WINE & SPIRITS

Feature

CRUISING BY THE GLASS

BY
Norwegian Cruise Line’s Meet the Winemaker series heads to Europe
JUNE for the first time onboard the Norwegian Escape, adding even more
LEE
gastronomic wine experiences to an already wine-derful programme.

Norwegian Escape

ALL PHOTOS COURTESY OF NORWEGIAN CRUISE LINE UNLESS INDICATED.

OPPOSITE PAGE (BOTTOM): CERTIFIED ANGUS BEEF
 • 61
WINE & SPIRITS
Feature
Sichuan Red
Pours by the glass
at The Cellars
I
t’s difficult to imagine how anything
could distract from the towns of
Dubrovnik, Corfu, Messina, Naples and
Florence (via the Livorno port) glinting
from a distance amid the endless foamy
blues of the Mediterranean Sea. Yet
on the seven-day cruise on Norwegian
Escape departing from Rome, the ship
is packed with an itinerary that indeed
tempts us to stay onboard at every turn.
Certified Angus Beef
chef Ashley Breneman
•
epicure is embarking on Norwegian
Cruise Line (NCL)’s Meet the Winemaker
programme, which has launched for the
first time in Europe after running for six
years in the U.S. The programme kicks off
with Antonio Hidalgo of Spanish Sherry
producer Bodegas Hidalgo La Gitana on
our 17 July sail, while the second edition
takes place with Sandro Bottega of
Bottega winery on 12 October.
During this sail, guests can avail of
many opportunities to interact with the
winemaker – on the first day for instance,
Antonio Hidalgo hosts a complimentary
tasting in the atrium, where guests may
buy his wines and have the bottles
personally signed. He also conducts
a meet-and-greet at The Cellars wine
bar and pairing dinner at Cagney’s
Steakhouse in collaboration with
Certified Angus Beef, which is a partner
on select cruises. In fact, on this sail, we
have the privilege of having Certified
Angus Beef chef Ashley Breneman
cooking at the grill alongside Cagney’s
kitchen team.
FLEX IT
Whether you are a seasoned cruiser
or first-timer, the fun is in getting to
know your ship a little better. NCL is
known for its pioneering “freestyle”
cruising concept, where guests dine
on their own schedule at over 20 F&B
outlets, in addition to a wide range of
entertainment, from comedy clubs to
dress-up parties. You’ll find yourself
among a much more relaxed and young
family-oriented clientele on this mega-
ship, which holds 4,200 passengers at
full capacity.
Expectedly, it can get quite
crowded at the pool deck and popular
restaurants at peak times, but that’s
 • 62 •

WINE & SPIRITS

Feature

The Cellars

when it pays to take a walk on The a glass of Robert Mondavi chardonnay

Waterfront, the cleverly named outdoor or Il Poggio del Vigneti merlot starts
promenade on Deck 8 with lounge at US$8. Helpful categories point out
areas for enjoying the ocean air. Beds light and medium intensity wines while
and linens are surprisingly comfy names of grapes are capitalised for
across the usual stateroom choices, easy identification – something that
including for solo travellers, while the Old World wines don’t often indicate.
air-conditioning can only be described The bar’s full name is actually The
as superior (much welcomed after a Cellars, a Michael Mondavi Family Wine
day in the sun). Luxury travellers will Bar, which was first launched in 2015
note there is a hidden away “first and is now available on four NCL ships
class” section called The Haven which – Encore, Bliss, Joy and Escape. I look
promises grand suites, 24/7 butler
service and a private sundeck.
Food and wine pairing at
Cagney’s Steakhouse
SMOOTH POURING
Unlike being on a plane, wine
THIS PAGE (BOTTOM): CERTIFIED ANGUS BEEF

appreciation on the high seas is

unhindered by air pressure changes and
ultra-limited storage. At The Cellars
wine bar, the first specialty wine bar
OPPOSITE PAGE: JUNE LEE

concept on NCL’s ships, there is quality

Riedel stemware and a lengthy wine
by the glass list that spans Old and
New World, whites and reds. This bar
becomes my favourite hangout, where
 • 63 •

WINE & SPIRITS

Feature

Salvatore Geraci in his wine

cellar at Palari

CRUISE CULTURE
1. Post-pandemic, sensible precautions
prevail. Staff dutifully don their masks
but guests may choose not to. Follow the
staggered check-in and departure times
to help with crowd management.
2. Each guest must present a negative
Covid antigen test before boarding; for
convenience, I was able to do mine when
I arrived in Rome through a mobile app
(Doctor Anywhere).
3. If you buy wines onshore, you’ll need
to pay a US$15 corkage charge per
bottle if you intend to drink it onboard;
otherwise you may store the wines with
the concierge until you depart.

for a Michael Mondavi wine but can’t
find any. Thankfully, the bar’s Court of
Master Sommeliers-certified sommelier
is on hand to identify the wine – it’s
under the Oberon label from Napa
Valley, which the family began in 2005.
A glass of the sought-after cabernet
sauvignon is priced at US$23, which I
linger over to appreciate its full-bodied
blackcurrant and cedar leaf notes.
The wine selection is consistent
across all their ships, shares Luis C.
Ortega, NCL’s director of beverage
development and operations, who has
the serious task of overseeing every
drink you enjoy onboard.
He has grown the Meet the
Winemaker series since it first started in
2016, to include intriguing personalities
such as Salvatore Ferragamo from Il
Borro (from the famed fashion family),
Michael Mondavi and Gérard Bertrand,
the visionary biodynamic winemaker in
Languedoc. Over time, the wines from
each of these labels have been added
to the wine lists on board, making for a
more storied and international selection.
WINE HOPPING
For vinophiles, each port destination
offers a chance to pursue indigenous
grapes in more detail. However, don’t
rely on the ship’s shore excursions
which tend to cater to a more general
audience. In Dubrovnik for instance,
make a beeline to the long-time D’Vino
Wine Bar (dvino.net) in the heart of the
old city after taking selfies on the city
walls. The well-curated menu offers
around 60 local wines by the glass –
a perfect opportunity to sample plavac
mali, the Croatian forebear of zinfandel.
For whites, a tongue-twisting world of
graševina, rukatac and malvasija awaits.
In Messina, Sicily, I track down the
famed Azienda Agricola Palari, declared
by legendary wine critic Luigi Veronelli
as the “Romanee Conti of Italy”. Its
 • 64
WINE & SPIRITS
Feature
Wines for pairing at
Bayamo restaurant
owner, Salvatore Geraci, is an architect
by training, but was instrumental in
reviving the wine of Faro DOC. He
graciously hosts me at his winery in
Santo Stefano, where he cultivates
and vinifies just seven hectares of
indigenous grapes such as nerello
mascalese, nerello cappuccio, nocera,
cappucio tignolino, galatena and more.
We adjourn to lunch at Casa & Putia
(casaepuriaristorante.it), a gem of a
Slow Food Alliance restaurant within
walking distance of the Messina port.
Here we pair the profoundly complex,
velvety Palari Faro 2016 and 2015 with
an array of specialties – the famed red
prawns of Sicily, served raw; and the
Balcony Stateroom
Mediterranean pop fish, or spearfish,
simply grilled. We also taste his wines
from Mount Etna to contrast – despite
the similar grape varieties, the wines
from Etna are more powerful and warm,
while the wines from Faro display
almost Burgundian finesse with a
beautiful acid balance.
•
Cagney’s Steakhouse
THE FINAL CHEERS
Much as I enjoy the onshore adventures,
there is a sense of returning “home”
each evening to my stateroom, where I
plan my dinner safari. Of the specialty
restaurants on Norwegian Escape, it is
Bayamo by Ocean Blue that eventually
wins my vote for the finest seafood
cuisine and fine wines to match. A classic
jumbo lump crab, juicy and meaty,
complements the buttery, floral Il Borro
Lamelle 2021, a Tuscan chardonnay by
Salvatore Ferragamo. For the creamy
seafood linguine, brimming with shrimp,
calamari, mussels and more, Louis
Jadot’s powerful Pouilly-Fuissé 2020
holds its own.
No less pleasurable are the quiet
breakfasts served on white linen, or
sustainably made cocktails under
the Mediterranean moonlight. For
cruise lovers, and now for wine lovers,
Norwegian Escape ensures that you
never run out of things to do, or wines
to taste.
Visit ncl.com for upcoming cruises.
TOP (LEFT): JUNE LEE
 WELCOME TO BAROS

˙ǃhƚǻƽǤɡǃȶKƷȑȇ
Baros is your tropical haven! A round bijou coral island with a lush canopy, surrounded by a seemingly
endless powder-soft white beach, a glittering lagoon, and a world-class house reef – just a
short speedboat ride from Maldives International Airport. Welcoming guests since 1973,
we have spent decades honing our services and cultivating our environment,
crafting what we believe is a legendary resort.

YOU HAVEN’T BEEN TO THE MALDIVES UNTIL YOU’VE BEEN TO BAROS.

Find out what makes award-winning Baros so special at www.baros.com

or contact us via +960 664 26 72 or reservations@baros.com
 • 66 •

SPECIAL FEATURE

Park Hyatt Jakarta

I adore the artisanal aspects of

cuisine, the simple house recipes
made by mothers or small shop
owners. However, at the same
time, I also keep my eyes open to
the world of innovative fine-dining
and Michelin-starred restaurants
because cuisine is always changing.
Gastronomy is an exciting world
that needs constant research and
tasting,” says the chef.
The hotel’s spirited approach
to all-day dining and late-night
drinking pairs well with the
stunning city views, highly visible
from the venues’ windows or
rooftops. “Jakarta’s dining scene is
demanding: meals have to be quick,
authentic, tasty, well-executed,
and enough to be shared among
family or friends. Here at Park Hyatt
Jakarta, guests can find all of that

IN GOOD TASTE under one roof,” adds Rossi.

Meet executive chef Claudio Rossi and learn more about

Park Hyatt Jakarta’s latest dining destinations.

E xecutive chef Claudio Rossi is

no stranger to Jakarta. Having
worked in the capital twice before,
he found leading the culinary team
of Park Hyatt Jakarta as the kind of
PHOTOS COURTESY OF PARK HYATT JAKARTA

challenge he aspired to undertake.

With more than 30 years of
experience in prominent hotels
and restaurants around the world,
the Milanese-native is currently
overseeing the hotel’s five dining
and drinking venues.
“My career took me to different
countries mainly because of my
love, passion and curiosity for food.
 • 67 •

SPECIAL FEATURE

Park Hyatt Jakarta

DINING ROOM KITA 㥢✂

Located on level 22, the sleek all-day
dining restaurant is where guests get
to enjoy a nourishing breakfast in
the morning. Lunch and dinner offer
guests the chance to taste authentic
Italian regional cuisine and Javanese
heritage fare. Highlights include Beef
Carpaccio, Papardelle with braised
Wagyu beef cheek and Black Ink
Tagliolini. For the Javanese delights,
find Pecel Madiun, Sate Maranggi
and Iga Kambing Bakar Madu.
CONSERVATORY
RESTAURANT
& KITABAR
Helmed by executive sous chef
Takeumi Hiraoka, the recently
opened KITAǛĠRestaurant offers
a progressive take on Japanese
cuisine. Find a selection of sushi and
sashimi, teppanyaki, shabu-shabu,
tempura and teppanyaki to satiate
your appetite. There are nine well-
appointed private rooms for family
gatherings or business events.
Downstairs, guests are welcomed
to relax and enjoy the view from
one of the highest rooftop bars in
the city. KITABar is a perfect spot for
after-work tipples and casual izakaya-
inspired small bites. From highballs to
Yuyake, sip and savour life at its best.
Park Hyatt Jakarta
Jalam Kebon Sirih No. 17 – 19 Jakarta
Pusat 10340
Tel: +62 21 3111 1234
parkhyattjakarta.com

With four distinct areas to suit the

guests’ needs, Conservatory is an
inclusive destination. The Library
is a perfect place to work while
sipping a cup of Pu-Erh Cang Yuan
tea. For meetings, opt for the Living
Room where the Afternoon Tea
experience is elevated with views
of the National Monument. The
Patisserie is suitable for that long-
awaited catch-up with friends over
Bali Chocolate Cake. Last but not
least, relax in the open-air Veranda
after work with a bottle of wine.

THE BAR
Cocktail connoisseurs will find
the refined ambience of The Bar
perfectly suitable and its cocktails
highly palatable. Enjoy Jakarta’s
skyline, live music and one of its
signature cocktails such as
The Jasmin.
 • 69 •

TRAVEL

Luxe Stays

Alma Resort

LIFE’S A BEACH
If you are looking for new tropical destinations for your next holiday,
BY
NIDA consider these two luxury resorts in Vietnam. They offer everything
SEAH
under the sun and sea without the tourist traps – yet.

ALL PHOTOS COURTESY OF AALMA RESORT AND

FUSION RESORT PHU QUOC UNLESS INDICATED
 • 70 •

TRAVEL

Luxe Stays

ALMA RESORT
Cam Ranh peninsula, Vietnam
It is 5am. All is quiet except for the gentle
sound of waves lapping the beach. In front
of me is a glorious sunrise painting hues
of fiery crimson and gold across the sky.
I stand alone – a little sleepy perhaps –
but fully taking in the beautiful view and
appreciating the morning serenity.
Because I know what comes later
in the day – a bustling community of
Beachfront
families and kids looking to get away
Pool Pavilion from the city. But that’s the charm of
Alma Resort – you could choose to sit
Atlantis
back and relax or join in the crowd and
enjoy the many activities offered here.

Accommodation for all

Located on the up-and-coming Cam
Ranh peninsula east of Vietnam, Alma
Resort is a family-friendly destination
fronting Bai Dai Beach. I am lucky
enough to stay at the Ocean Front
Pavilion, one of the 580 oversized
suites and pavilions in this 30-hectare
mega-resort. It is spacious and well-
furnished, complete with a living area,
fully equipped kitchen, dining table
and a private pool with a sweeping
view of the ocean. It feels like a
home away from home – cosy and
comfortable. The Pavilions make up
just half of the resort, because on
the other side are two tall buildings
housing the suites, restaurants and
other facilities. The suites are like
regular hotel rooms and may be a
little further from the beach, but they
all have large balconies and a bird’s
eye view of the peninsula and nearby
mountains. Getting around is only
Sunrise at
a buggy ride away or a scenic walk
Alma Resort
along landscaped gardens.

Alma Food Court
TRAVEL TIPS
1. There are no direct flights to Cam Ranh from
Singapore. A popular way to get there is to fly
to Tan Son Nhat International Airport, Ho
Chi Minh City, then take a domestic flight to
Cam Ranh International Airport. The plus
point is that Alma Resort is only 15 mins
away by car from the airport.
2. Get out and explore the area. Less than an hour’s
drive is Nha Trang City, a coastal destination
with lively bars and restaurants. You can also
take a boat tour to discover the surrounding
islands and go snorkelling and diving.
3. Download the mobile app that features
restaurant menus, promotions and vouchers.
While you can’t order food or make payments
from the app, it’s still a convenient way to
keep up-to-date with the latest happenings
and services at the hotel.
Splash Water Park
OPPOSITE PAGE (BOTTOM): NIDA SEAH
• 71 •
TRAVEL
Luxe Stays
Things to do
When I say Alma is a mega-resort, it
really is mega. There are 12 swimming
pools that cascade down toward the
beach, a waterpark, 13-treatment
room spa, 70-seat cinema, convention
centre, amphitheatre, art gallery, science
museum, gymnasium and yoga room,
18-hole mini golf course, a youth centre
with virtual reality games, a kid’s club,
watersports centre and even an “Alma
Mart” mini supermarket. Judging from the
gleeful smiles of kids running around the
resort, I can safely say that no one, young
or old, feels bored. There are so many
activities and entertainment options that
the most stressful moments are probably
deciding what to do for the day.
A foodie’s paradise
Variety is the highlight here. There are
five main restaurants and dining places
that cater to all diets and palates. Alma
Garden, the main family restaurant, is
a busy dining space with an open-air
patio and live cooking stations that
evoke a marketplace atmosphere. It’s
where many guests come to have their
daily breakfast buffets and dinner feasts
(I suggest arriving early to book your
table). For Japanese and contemporary
Asian cuisine, head to Asiana. Besides
sashimi platters and dim sum, the
restaurant offers a world-class range of
sakes and Japanese whiskies. La Casa
serves up a delectable slice of Italian
culture, serving family favourites like
fresh handmade pizzas from its a la
carte menu.
Atlantis, as you can tell from
the name, specialises in fresh local
seafood served in a casual alfresco
setting right on the beach. With
flavourful dishes like Nha Trang
Seafood Salad, it is easily my favourite
dining spot at the resort. Quick and
affordable food can be found at
Alma Food Court. At this one-stop
culinary hub, there are six different
food outlets offering something for
everyone all day long, from burgers
and ice cream to coffee and hearty
bowls of pho.
There are four bars to grab
daytime drinks or evening tipples.
Alma Lounge is a cafe and bar
situated at the main lobby area where
groups of family and friends can kick
back, have a drink and listen to live
music from the resident singer and
pianist. The American Bar is a lively
space with karaoke rooms on the
second floor, while the Beach and Pool
Bars are idyllic spots for margaritas
and tropical cocktails.
www.alma-resort.com
 • 72
TRAVEL
Luxe Stays
FUSION RESORT PHU QUOC
Phu Quoc island, Vietnam
Phu Quoc island reminds me of holiday
hotspots like Phuket and Da Nang – it
has beachfront hotels, white sandy
beaches, charming fishing villages,
seaside restaurants and night markets
– but without the hordes of tourists
and cheesy attractions. It’s a perfect
balance, which is why now is the best
time to visit the island.
A hidden gem is Fusion Resort, a
luxury resort tucked away on a private
beach of Vung Bau Bay. It has an all-
spa-inclusive concept, which means
that for each night’s stay, you’ll enjoy a
spa treatment at Maia Spa & Wellness
at no extra cost. So if you are looking
to pamper yourself with a “spa-cation”
and shake off the stresses of the
modern world, this could be the place
for you.
A luxurious stay
There are only villas in this 130-key
resort, all with either garden, river
or ocean views. The one-bedroom
Garden Pool Villa is elegantly designed
in earthy tones with an open-plan living
•
One-Bedroom
Garden Pool Villa
and sleeping area, and a large en-suite
bathroom featuring a sunken bathtub in
the centre.
It is clearly meant for couples. The
space is dimly lit (it could use some
brighter bulbs) with the bathroom
separated only by a curtain, and a
doorless shower area. It is a little
disconcerting for those who still value
privacy in the bath, with or without a
partner. That said, the outdoor pool,
garden and lounge area do offer
enough seclusion with surrounding high
walls and thick foliage.
All amenities expected of a luxury
resort are here, except that drinking
water come in cans, toiletries are
packaged in paper, and refillable soap
and shampoo are on the shelves. It’s a
sign of the resort’s sustainability efforts
in cutting down plastic usage.
It does not stop there. The resort
works with WWF (World Wide Fund)
Vietnam to collect and recycle plastic
litter through regular community
clean-ups. Sustainability efforts also
extend to the Farm Village which aims
to help guests reconnect with nature.

TRAVEL TIPS
1. At the time of writing, flying to Phu Quoc
from Singapore involves a stop at Ho Chi
Minh City. However, Vietnam Airlines is
planning non-stop flights this year so check
with the airline for updates.
2. Do visit the Phu Quoc night market in
nearby Duong Dong town. It’s a vibrant,
bustling area with plenty of street food and
local shops selling the island’s famous fish
sauce and pepper.
3. Avoid the rainy season; the best months to visit
are from late October to April.
Pezcá
• 73 •
TRAVEL
Luxe Stays
The mini farm has its very own resident
goats, chickens and ducks as well as
a vegetable garden. It serves as an
educational space for families and kids,
and contributes to the farm-to-table
dining menus.
A taste of Vietnam
Breakfast is as easy-going as it can be,
because Fusion’s unique “breakfast
anywhere, anytime’” concept means
you can enjoy your meal in any of the
restaurants, in the privacy of your villa,
by the pool, or even on the beach. At
Secret Garden, you may go for the daily
breakfast buffet where traditional Asian
dishes and Western favourites are served
(do try the egg coffee topped with frothy
whipped egg yolks and condensed
milk, and bánh xèo or crispy Vietnamese
pancakes). Alternatively, if you don’t feel
like stepping out of your villa, try the
in-room floating breakfast. A tray of your
chosen dish will be delivered and placed
carefully on the pool so you can lounge
and eat till your heart’s content.
Lunch and dinner can be enjoyed
at Pezcá, a seafood restaurant and grill
that faces the resort’s main pool and
the ocean. Do arrive hungry, because
executive chef Florent Passard is
determined to feed you (read: portions
are huge). Fresh seafood are the mainstay
here – and highly recommended. But
Oceanfront infinity
swimming pool
the menu is varied enough to satisfy
everyone, from Grilled Lobster and
Chicken Lollipop to Spiced Pork Belly
and Phu Quoc Dried Squid and Fish. At
sunset, head next door to Soul Kitchen, a
bar and lounge for snacks and cocktails,
or the Beach Bar, an open-air bar right on
the beach.
The extra touch
Instead of butlers and concierges, guests
have Fusionistas to take care of their
needs. They were certainly a great help
during my stay, especially when booking
treatments at the 26-room Maia Spa. They
recommend the Natural Living Pepper
Therapy that combines Swedish massage
techniques and pepper essential oil to
balance the mind and body. I realise I
could easily spend the whole day here if it
weren’t for my very comfortable villa.
Phu Quoc is renowned for its spicy
fragrant pepper, and the spa itself is
set around a pepper garden. It also has
an outdoor yoga deck, fitness centre,
secluded spa garden and an adults-only
pool. Guests can sign up for the spa’s
Peppperation Prgramme where they will
prepare their pepper body scrub with
ingredients plucked from the garden, or
take part in a daily programme of yoga,
tai chi and meditation.
phuquoc.fusionresorts.com
 • 74 •

LIFESTYLE

Travel

Reception lobby

PHOTOS COURTESY OF THE STANDARD, BANGKOK MAHANAKHON

A FLAVOURFUL
Wh im
ims y
There is more to The Standard,
BY
EVE Bangkok Mahanakhon than meets
TEDJA
the eyes, as epicure finds out on its
recent sojourn to the city’s mod icon. Tease

T
here has been a lot of chatter about
the design of The Standard’s flagship
hotel in Asia. Born out of the pandemic,
the brand’s “anything but standard” ethos
pervades the hotel that is located within
Bangkok’s King Power Mahanakhon skyscraper,
a pixelated icon designed by German architect
Ole Scheeren. What seems like a random
stacked protrusion from afar are the building’s
living spaces: generous terraces, balconies and
green urban oasis amid Bangkok’s hubbub.
Gawking starts as soon as one enters the
hotel’s ground floor lobby. From its fringed-
rattan chandeliers to Fah Chak WO+MAN-
uniformed concierge team, the hotel blends
the best of Thai cultural flair with whimsical
interior design, courtesy of Spanish artist and
designer Jaime Hayon.
Occupying 78 floors of the building, The
Standard, Bangkok Mahanakhon features 155
rooms, a stunning pool on the roof terrace,
a Peloton bikes-equipped gym, mid-century
style meeting rooms, and a welcoming
invitation to all of its guests to mix and mingle
at six of its food, drink and nightlife venues.
The latter has become a de facto favourite
among Bangkok’s creme de la creme and
cosmopolitan jet-setters. They can be seen
 • 75 •
LIFESTYLE
Travel
Emmental Mornay Oysters
from The Standard Grill
having meetings at The Parlor, making Insta-
worthy content at Tease, enjoying dinner at
The Standard Grill, chilling out for sunset at
the city’s highest al fresco rooftop bar Sky
Beach, and celebrating a special occasion
at the retro-glam Mexican restaurant, Ojo.
It is clear that it has become more than
just another hotel in Bangkok – it is also a
bonafide dining destination.
With meticulous attention to details, each
venue offers a different experience, giving
one multiple reasons to come back for more,
both for aesthetic pleasure and gastronomic
discovery. Having breakfast at The Parlor’s
botanical-inspired terrace is a delightful way
to start the day. The a la carte menu includes
Brioche French Toast and a herbaceous
warm bowl of Khao Tom Moo.
The Standard Grill At Tease, a surrealistic black and white tea
room inspired by Josef Hoffman and 1920s
Vienna, one can sip Chiang Mai’s loose leaf
Oolong tea with a dainty Fleur de Noisette.
Colourful and mismatched furniture, hand-
picked objets d’art and curios decorate The
Parlor – a hub where work, play, cocktail
soirées, author talks, live DJ sets and social
Honey Trap
from The Parlor
encounters happen. From low-proof cocktails
to house-made Chorizo Hot Dog, day and
night can easily be spent here, enveloped by
the bulbous sofa and hygge space.
Apple Wood Roasted Peking Duck and
Barbeque Pluma Iberico Pork can be had at
Mott 32, a Cantonese, Beijing and Szechuan
restaurant. It’s a destination reminiscent of a
bygone time, of hidden dens and illicit affairs.
Alternatively, order a bone-in dry-aged rib
eye and martini at The Standard Grill, the
hotel’s signature American steakhouse where
lights are low, seating intimately consists
of leather booths, and tender whispers can
be spoken between lovers. Then, retire to
the Corner King Room where a softly lit bar,
retro-style curvaceous furniture and a soaking
tub overlooking the city await.
www.standardhotels.com/bangkok/
properties/bangkok
 • 76 •

LIFESTYLE

Cookbook Critic

GOOD FOR THE SOUL

Putting together decadent grazing boards for 50 different
BY
PRIYANKA occasions is a cinch when you are armed with Theo A. Michaels’
ELHENCE
Grazing & Feasting Boards.

E
xecutive chef Theo A. Michaels has been
creating amazing grazing experiences for many
years, ranging from intimate boards for two by
candlelight, to huge feasting tables for a party. “My
boards are the very definition of bringing people
together and enable you to create shared memories
over delicious food, spectacularly presented in a fun,
interactive way,” he says.
So, it was only a matter of time that he put
together his treasure trove of ideas and beautiful
presentations in one gorgeous tome, titled
Grazing & Feasting Boards. Be it a simple family
TV night, a spectacular brunch or drinks affair
with friends, or a special occasion, Michaels’
grazing boards go from easy and fun to
sophisticated and elegant.
The book is divided into six chapters or themes
– Lazy Brunches, Everyday Sharers, Big Nights
In, Around the World, Seasonal Celebrations,
and Sweet Treats. While Michaels offers a list of
suggested ingredients to follow, he also gives you Grazing & Feasting Boards retails for $37.34
(excluding GST) and is available at Kinokuniya
ample freedom to make any substitutions you like
Singapore from end October.
to suit your own taste and audience. He includes
suggestions for what type of board to use for that
particular creation and how to choose the ideal one it’s really good fun to substitute ingredients as you
based on surface and colour. need to, and to choose between making your own or
using store-bought. For instance, I couldn’t find black
THE ROAD TEST sourdough anywhere, so I simply substituted it with
PUBLISHER: RYLAND PETERS & SMALL

Trust me when I say that it’s no easy feat choosing charcoal bread.
from pages and pages of delicious boards and
trays (I mean, how do you pass up on Build-your- VERDICT
own Ice-cream Cone Board Cupcake Party or the If you love sharing food with family and friends,
PHOTOS: MOWIE KAY

dark Halloween Warmer with black sourdough?)
But in the end, I finally settled on the ample
Charcuterie Tray from Everyday Sharers, and the
beautiful Mini Pavlova Tray from Sweet Treats. As
Michaels promises, with the pictures as inspiration,
this is the book for you. Whatever the occasion or
audience, Grazing & Feasting Boards will give you
enough inspiration and freedom to bring one of
Michaels’ lovely boards to life while still giving you
enough space to put your signature stamp on it.
 • 77 •

LIFESTYLE

Cookbook Critic

CHARCUTERIE TRAY
SERVES 160g Serrano ham, sliced
6–8
80g bresaola, thinly sliced
80g sliced peppercorn salami
80g honey roast ham, thinly sliced
80g smoked ham, such as Lonza, or
duck breast, thinly sliced
100g whole salami
200g whole cured chorizo ring
150g Ardennes-style coarse pâté
100g sweet chilli relish (or your
preferred choice of chutney)
1 baguette, thinly sliced
100g green olives, pitted
50g cornichons
100g on-the-vine piccolo tomatoes
25g rocket
A knob of salted butter
A drizzle of good olive oil
Freshly ground black pepper

PRESENTATION
A square wooden tray with shallow sides

HOW TO ASSEMBLE
Group the pre-sliced meats around the board
with space between them. Next, place the
whole cuts of salami and chorizo on the board
and slice a few very thin slithers off each piece
to get the party started. (If you prefer, you can
pre-slice these too and just add to the board
with the other meats, as pictured.)

I like my charcuterie boards to be luxurious
and generous, a gastronomic indulgence
that involves no cooking whatsoever. I allow
about 85g sliced meat per person, but add
whole cuts of salami and chorizo on top
(mainly as I like to use those leftovers in other
recipes or to snack on over the weeks that
follow). Try to incorporate variety of textures
and flavours with your choice of charcuterie
to keep it interesting with little pockets of
flavour boosters to complement the cold cuts,
like peppery rocket/arugula, on-the-vine
tomatoes, baby gherkins/dill pickles and sweet
chutneys and relishes. If you include a pâté,
add a sliced baguette to your board.
Add the pâté to the board, garnish with a
dollop of chutney and a few turns of cracked
black pepper. Offer more chutney in a ramekin
on the side.
Add a few thin slices of baguette grouped
together on the board with the remaining
baguette on the side for guests to help
themselves later; a little salted butter is always
a good idea.
Dot ramekins or small dishes of olives and
gherkins in the available spaces, nestle the
tomatoes amongst the other ingredients and
finish with a few leaves of rocket to fill the
gaps. Add a little drizzle of olive oil over each
cluster of leaves.
 • 78 •

LIFESTYLE

Cookbook Critic

These individual pavlovas are beautiful to look

at and even better to eat; the big time-saver is
using pre-made meringues and frozen berries
for a super-quick and easy recipe. Feel free
to try different berries (frozen cherries are
delicious with chocolate shavings) or drizzles
of passion fruit pulp and seeds. If you don’t
want to use freshly whipped cream, you can
use a can of fresh squirty cream.

MINI PAVLOVA TRAY SERVES

300g frozen mixed red berries or 6
other fruit
4 tbsp granulated white sugar
2 tbsp Kirsch or Cognac
600ml double cream
1 tsp vanilla extract
4 tbsp icing sugar
200g strawberries
10–12 meringue nests
A few sprigs of mint

PRESENTATION
A round metal tray with sides is ideal to display
the mini pavlovas in a circle disposable piping/
pastry bag.
Set aside a few frozen berries to decorate,
then mix the rest of the frozen berries with the
granulated white sugar and Kirsch or Cognac,
and leave to defrost for about 2 hours – the
thawing process will create a syrup. Gently mix
it all together just before serving.
In a mixing bowl, combine the double/heavy
cream, vanilla extract and icing sugar and
whisk with a hand-held electric whisk until
thick and silky (don’t over-whisk or it will go
lumpy). Spoon into a disposable piping bag
and store in the fridge for up to 12 hours
until ready to use.
Thinly slice one or two of the fresh strawberries
vertically and pick a dozen small leaves from
the sprigs of mint. Set aside.
When you are ready to serve, place the
meringues on a clean work surface and spoon
a pile of the thawed berries into the centre
of each one. Now pipe the whipped cream
around the top of the meringue piping in a
circular motion until you have fully encased
the berries in the cream. Stick a slither of fresh
strawberry and some of the reserved frozen
berries on the top of each mound and drizzle
some syrup over the top.
HOW TO ASSEMBLE
Decant the remaining thawed berries and
syrup into a small clean bowl and place in the
centre of the tray/board. Arrange the pavlovas
around the edge of the tray/board. Fill the rest
of the space with the strawberries and add the
mint sprigs to decorate. Serve with any leftover
cream, if you like.
 • 79 •

LIFESTYLE

Epicure Loves

Singapore Airlines with Bynd Artisan Collection

Singapore Airlines, in partnership with leather craft brand Bynd Artisan, breathes new
life into the carrier’s retired Business Class seats with a range of lifestyle souvenirs. The
partnership is part of Singapore Airlines’ “Upcycling Project” – an initiative that aims to
give new purpose to retired commercial aircraft and in-flight service items. Behind each
souvenir is also a meaningful message that wherever you may be on your journey, home
is never far away.
The collection comprises a Key Holder with Strap Wristlet, Crossbody Pouch Sling,
Watch & Valet Tray Stand, and a Phone & Name Card Stand. Three of the four items
are emblazoned with Singapore Airlines’ batik motif, proudly bringing with them a
slice of the esteemed national carrier. Each item comes packaged in a matching velvet
drawstring bag which, of course, can be reused and repurposed as you deem fit. Shop
the collection at www.byndartisan.com, www.krisshop.com, or at the Bynd Artisan
ION Experience Store.
 • 80 •

LIFESTYLE

Style Buzz

BE A PACK LEADER
BY
Include these carry-on travel items into your NIDA
holiday packing list – they will make your SEAH

journey much more seamless and comfortable.

OSTRICHPILLOW GO
Sleeping on a plane need not be a neck-
twisting, back-breaking experience. Bring
along the Ostrichpillow Go, a travel pillow
offering 360-degree ergonomic neck support
to help maintain proper spinal posture. Plus,
it has a washable sleeve made out of soft
and breathable fabric, and its high density
memory foam compresses to 60 percent of its
size when stored in the included travel bag.
RRP $99, available at www.outdoorlife.com.sg and
ostrichpillow.com.

TUMI 19 DEGREE ALUMINUM CASE

Travel like Tottenham Hotspur’s South
Korean football star Son Heung-min. Tumi’s
newest brand ambassador relies on the 19
Degree Aluminum collection whenever he is
on the move. Featuring strategically sculpted
angles set against superior aircraft-grade
aluminium, each luggage has efficient packing
features, a combination lock for security, and
wheels that are easy to manoeuvre.
RRP from $1,590; available at www.tumi.sg.
 • 81
LIFESTYLE
Style Buzz
OPPO ENCO AIR2 PRO TRUE WIRELESS
NOISE CANCELLING EARBUDS
The Oppo Enco Air2 Pro Earbuds are built
to deliver a live concert-like experience,
featuring a 12.4 mm titanised diaphragm
driver, wide sound fields, potent bass,
crystal-clear vocals, and active noise
cancellation. They have a streamlined design
to maximise wear comfort and can stream
audio for up to 28 hours with the refractive
bubble charging case.
RRP $119; available in Singapore islandwide,
including Oppo Concept Stores, Oppo Shopee,
Lazada, Qoo10 and Tiktok Flagship Stores, as well as
authorised resellers.
•
HEINEKICKS LIMITED EDITION SNEAKERS
A comfy pair of sneakers is a must when
travelling but these pumped-up kicks go
a step further with a removable metal
bottle opener built into the tongue. Called
Heinekicks, the limited-edition sneakers
are the result of a collaboration between
new premium lager Heineken Silver and
celebrated sneaker virtuoso Dominic
Ciambrone, also known as “The Shoe
Surgeon”. Each pair will have you “walking
on beer” with a sleek green lenticular upper
boasting silver and red accents (like the
beer’s signature colourway). Just remember
to remove it when going through airport
security. Only seven of the 32 created
Heinekicks are slated to drop in Singapore
later in the year.
Price unavailable; for more information, visit
www.heineken.com/sg.
SOVA EYE MASK
Helping you snooze better no matter where
you are is the Sova Eye Mask made from the
highest-grade mulberry silk. The one-size-fits-
all eye mask promises to provide you with the
most comfortable beauty sleep as it is filled
with 100 percent pure mulberry silk so that
it feels plushier and softer. Each mask also
comes with a travel pouch.
RRP $49 each; available at www.sovasilk.com.
 • 82 •

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designed for
#bonvivants
who share the belief that food is
the ultimate universal language

APRIL-MAY 2022 AUGUST-SEPTEMBER 2022 OCTOBER-NOVEMBER 2022

S$8.50/Rp85,000 S$8.50/Rp85,000 S$8.50/Rp85,000

THE MODERN REVIVAL
OF FERMENTED FOODS
From sourdough to kombucha, learn how
top chefs are refining age-old recipes to
unlock flavours and health benefits
DINE, DRINK AND
SOAK UP THE SUN
Introducing the new barbecue menu
at beachfront destination Sundara,
Four Seasons Resort Bali
INSPIRING CHANGE HITTING THE SWEET IN A CLASS MODERATION IS THE EAT, TRAVEL, LOVE FROM SIMPLE IS WHISKY A WORTHY
IN THE (AND SAVOURY) SPOTS OF ITS OWN NEW GAME IN TOWN From Tokyo to Bangkok, TO SUBLIME INVESTMENT?
uncover some of Asia’s best Les Amis gives its Signature Dark Find out how rarity, limited
WINEMAKING WORLD The innovative and unusual Meet the talents behind Apéritif Why zero-proof cocktails and non-
dining destinations for a
dessert creations of pastry chefs Restaurant and Bar, the eclectic alcoholic alternatives are increasingly Chocolate Cake a new twist with availability and packaging can
Meet the women winemakers who are
deliciously memorable holiday WholeFruit chocolate influence collectability and price
levelling the playing field in Australia Maira Yeo and Jason Licker fine-dining destination at Viceroy Bali becoming beverages of choice

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 • 84 •

CULINARY

Food Talk

HOPE FOR A
BETTER FUTURE
Regenerative farming is said to produce
wholesome and nutrient-dense food while
helping to reverse climate change, rebuild farm
ecology and improve soil biodiversity. Is such
agriculture too good to be true?
BY

A
PRIYANKA
t its core, regenerative agriculture is farming ELHENCE
done in harmony with nature – farming and
grazing practices that, among other benefits, are
said to reverse climate change by rebuilding soil organic
matter and restoring degraded soil biodiversity.
Why is regenerative agriculture so important? Because
with the climate crisis the world is facing, agriculture that does
not lose carbon and does not negatively impact people and
their livelihoods has become crucial for a healthy future.
Regenerative agriculture goes beyond being just
sustainable – it actively heals and regenerates the land. In
essence, regenerative agriculture is a sustainable form of
farming that provides a consistent agricultural food supply,
helping to meet global needs in the long term.
It’s kind of ironic then, that we have to hit this critical point
when the idea of producing ethically is not new. Indigenous
communities have been farming responsibly and respectfully
for decades in their fight to restore ecologies, fight climate Also available in Singapore is Naturally Nurtured Australia’s
change, rebuild relationships and bring joy to the communities (NNA) prime produce, thanks to their relationship with WA
that they benefit. farmers who are dedicated to their sustainable farming methods.
PHOTO: NATURALLY NURTURED AUSTRALIA

But better late than never.
Australia is strongly driving the regenerative movement
and recently held an exhibition in Singapore to showcase
regeneratively and sustainably grown Western Australian
(WA) produce.
Where can you get your hands on such produce?
Australian Roots Regenerative offers USDA-certified,100
percent grass-fed beef that are entirely natural, antibiotic- and
hormone-free. They are raised on dedicated Regenerative
Australian farms with cattle that are free to roam for life.
Their produce are grown without the use of dangerous chemicals
or heavy metals, and its vitamin and mineral levels are regularly
checked to provide optimum nutrition. NNA uses technology
to regenerate and reuse fertile soil, retaining its rich and healthy
biodiversity and ensuring that all produce grown is nutrient-
dense and of high quality.
My two cents? It’s nice to imagine a world that uses farming
methods that are both natural and environmentally sustainable,
leaving little to no carbon footprint from your meal. Here’s
hoping that regenerative agriculture is here to stay.
 EU ORCHARDS OF TASTE
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The European Commission and the European Research Executive Agency (REA) do not accept any responsibility for
any use that may be made of the information it contains.

CAMPAIGN FINANCED WITH AID The European Union supports

campaigns that promote high
FROM THE EUROPEAN UNION quality agricultural products.
 COLLECTION

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