2022-08-01 Epicure

• 1 •
Contents
AUGUST - SEPTEMBER 2022

39
CULINARY
15
12 TOP TOQUE
Maira Yeo from Cloudstreet
Jason Licker from The Westin Resort
AUGUST-SEPTEMBER 2022
S$8.50/Rp85,000
Nusa Dua, Bali
28 FEATURES
Baking trends; delicious brunches in
Singapore
WINE & SPIRITS
48 KITCHEN 50 VINE EXPECTATIONS
Ask a chef: Norberto Valdez Why zero-proof cocktails and non-
Palaciosa alcoholic alternatives are increasingly HITTING THE SWEET
(AND SAVOURY) SPOTS
IN A CLASS
OF ITS OWN
MODERATION IS THE
NEW GAME IN TOWN
becoming beverages of choice

The innovative and unusual Meet the talents behind Apéritif Why zero-proof cocktails and non-
dessert creations of pastry chefs Restaurant and Bar, the eclectic alcoholic alternatives are increasingly
Maira Yeo and Jason Licker fine-dining destination at Viceroy Bali becoming beverages of choice
ENTERTAINING 56 CELLAR’S CHOICE

ON THE COVER
Dish Venison Wellington
20 COVER STORY Californian wines and rum Photography Ira Rodrigues
Meet the talents behind Apéritif Art direction and styling
Ira Rodrigues and Eve Tedja
Restaurant and Bar, the eclectic fine- 58 BAR AT HOME
Location Apéritif Restaurant
dining destination at Viceroy Bali Nutmeg & Clove and Bar, Viceroy Bali
• 2 •
Contents
77
17
66
REGULARS
4 EDITOR’S NOTE
LIFESTYLE Bake with a bang
62 SEEN & SAVOURED
epicure’s sunset soiree at Sunset Park, 8 EPICURE’S CHOICE
Desa Potato Head Winners of Michelin Guide Singapore
2022; whisky and kueh pairing; all-day
66 TRAVEL dining at Henri
A taste of paradise in the Maldives
10 FLAVOURS
71 LUXE STAYS Perfecting the pie
Nomad remedy
79 EPICURE LOVES
76 COOKBOOK CRITIC Infini in Kintsugi Design Collection
50 Things to Bake Before You Die by Ruyi
80 STYLEBUZZ 84 FOOD TALK

Upgrade your kitchen Bug power
• 4 •
Editor’s Note
BAKE WITH A BANG

I
t’s time we give ourselves a treat. p20). It’s been a rocky road for
From classic pies to delicious executive chef Nic Vanderbeeken
desserts, this issue is set to inspire but he and his team are
with exclusive recipes, tips and the determined to soldier on. I say
Nida Seah latest baking trends. they don’t need to worry as the
Editor We speak to top pastry chefs dishes served are a showcase
We love to hear your feedback – Maira Yeo of Cloudstreet (p12) of “mature, flavour-driven
nida@media-group.com.sg and Jason Licker at The Westin eclecticism”. The two featured
Resort Nusa Dua, Bali (p16) – on dishes – Venison Wellington and
their innovative creations and learn White Sensation – are examples
more about the inspiration behind of that.
their sweet/savoury desserts and As for wine, well, we’ve gone
Asian-accented pastries. in the opposite direction. This
As leaders in their field, they issue, we explore the increasing
confirm what has been trending popularity of zero-proof cocktails
this year in the world of baking and no- to low-alcohol drinks
and confectionery (p28) – “big (p50) and why they are here to
and bold” concepts where power stay. It’s a growing segment, and
ingredients, unusual pairings, bars and companies are catering
Behind the scenes at elevated classics and healthier to the demand with new products
epicure’s Aug/Sep photoshoot
and sustainable options dominate. and creative concoctions. Perfect
For the ultimate experience, for sober Happy Hours and
head to Apéritif Restaurant and hangover-free mornings.
Bar at Viceroy Bali (cover story, Enjoy the read!
life’s refinements
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The Ultimate Dinner
in Candle Light
www.aperitif.com
Celebrate your honeymoon, special occasion or love in general @AperitifBali
ƶĳƖĮ΄ƼŜƞƂ΄ƊſĎāĳåŉ΄ŜœĎ͟΄NœĈƞŉħĎ΄ƖĮĎ΄ǙœĎƊƖ΄āƞĳƊĳœĎ΄ĳœ΄ƖĮĎ΄őŜƊƖ΄ +62 361 908 777
romantic restaurant setting in Ubud, Bali. res@aperitif.com
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Epicure’s Choice
STAR-STUDDED
REVELATIONS
The prestigious Michelin Guide Singapore returned with a physical
event at Marina Bay Sands on 12 July, the first since the Covid-19
pandemic hit. And it returned with a bang, awarding stars to 52
restaurants, an increase from 49 restaurants in 2021. The annual star
revelation ceremony, which celebrated its sixth anniversary this year, was
held and lauded the best of Singapore’s culinary scene.
First-time entrants to the coveted list are: modern Australian
barbecue restaurant Burnt Ends; Euphoria, helmed by chef Jason Tan
(formerly of Corner House fame); Japanese restaurant Hamamoto;
Chef-owner Michael Wilson
of Marguerite
La Dame de Pic at Raffles Hotel; Marguerite, led by chef-owner
Michael Wilson; modern Korean restaurant Nae:um where chef Louis
Han also took home the Young Chef award; and French-Japanese
Nae:um
restaurant Rêve.
Meanwhile, Cloudstreet and Thevar levelled up to two stars,
joining all five of last year’s two-star recipients who retained their
status. Les Amis and Odette maintained the highest possible accolade
of three stars this year, alongside Zén which received its first three-
starred distinction last year. In addition, two new special awards were
introduced this year. Samantha Goh of two-Michelin-starred Saint Pierre
is the winner of this year’s Welcome & Service Award, which recognises
outstanding service staff in the dining industry. Eric Eu of Les Amis
received the Sommelier Award.
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CULINARY
Epicure’s Choice
PAIRING WHISKY WITH KUEH

Who would have thought that local kuehs and
whisky make a good pairing? The folks at Furama
City Centre, Interco-Mle and Indie Singapore Tours
certainly do. The two-part “Whis-kueh, A Spirited
Local Tasting Experience” starts with a tour to visit
some of Singapore’s most prolific kueh-makers
through Chinatown – Ji Xiang Confectionery, Tong
Heng Traditional Cantonese Pastries and Poh Guan
Cake House. The tour ends with a tasting session at
Furama City Centre where participants get to try small
batch spirits with popular kuehs. You’ll have to try for
yourself if spirits such as Shizuoka Distillery’s Contact
“S” Single Malt Whisky and Blackadder’s Peat Reek
Embers Islay Single Malt go well with peanut and corn
ang ku kueh, kuek salat and other local cakes. Visit
indiesingapore.com for more information.
A Fine French Experience
If you can’t make a trip to France, head to Henri
Wine Bistro instead. Enjoy irresistible nibbles and
be transported to a charming old-world environment
where your only worry will be which premium wine to
order. Henri offers all-day dining – from pastries, lunch
and dinner to late-night grazing – featuring the finest
produce with a respectful tribute towards French
ingredients. The set lunch menu comprises grains and
salads, main course, and of course, delicious desserts.
The dinner menu brings a more refined selection
of sharing plates. Equally impressive is the array of
mouthwatering sweet treats and pastries created by
the experienced pastry team.
The indoor/outdoor space is available for special
dinners, corporate functions or intimate gatherings.
Guests can opt to have a more personal dining
experience by creating bespoke menus with help from
Henri’s dedicated team. Email info@henri.com.sg to
elevate your next get-together or private gathering.
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Flavours
M
eat pies are a thing of comfort
– stuffed with aromatic
vegetables and a protein of
choice, with a rich, thick gravy held
within a pastry crust. It comes in just
the right size for two hands to hold
and a comfortable portion to devour
in one sitting.
“There are three things that make
a great meat pie,” shares Tim Ong,
co-owner of The Masons Table. “First
is the taste and texture of the pastry.
Does it hold the filling and give a great
savouriness to the pie? The sauce
would be the second; whether it has
the right consistency and flavour to
balance the pastry. Then the standard
of the meat, its tenderness and the
quality of its braise.”
While Singaporeans are more
familiar with local favourites, such as
a traditional chicken or mushroom
pie, the Aussies take it up a notch.
There’s an unparalleled obsession
with meat pies there, with Australians
taking these hand-held delicacies with
Beef and Portobello a fevered seriousness. Each nook and
Mushroom Pie
cranny introduces a cafe with their
twist on the pastry, from the classic
steak and pepper to more avant-garde
PERFECTING THE PIE

renditions like an eggs benedict pie.
It’s clear that meat pies are Australia’s
PHOTOS COURTESY OF CLOUDSTREET AND
culinary icon – the equivalent of

America’s burgers, England’s fish and
MEAT & LIVESTOCK AUSTRAILA
chips and Mexico’s tacos.

An Australian food icon, meat pies are a hearty BY Ong explains why: “The great
and deliciously addictive dish that defines the Land JULIA
SAM
quality of Australian produce does set
Down Under. Here’s how to spot the best pie yet – Aussie meat pies apart from others in
the market. There is a rich culture of
or even better, make your own. pie eating there, and the gourmet pie
scene is a staple at many bakeries and
cafes in Australia.”
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CULINARY
Flavours
Rishi Naleendra
SAMUEL BURKE’S TOP 3 TIPS

FOR THE BEST MEAT PIE
1. Go for the chuck, blade or shin when
choosing your beef cut. These slow-
braising cuts bring out the most flavour
and naturally thicken the sauce that goes
into your meat pie.
2. Always cool your beef mixture before

covering the dish with your puff pastry.
Perhaps the laborious work behind Any residual heat will cause the pastry to
the pastry stand testament to the fanfare soften, lose its flakiness and sink.
that Aussie meat pies receive. The recipe
at the bottom of this page, for example, 3. Shortcrust pastry forms a good base
will have you carving out about three for your meat pie as it can hold your
hours of your day. Dishing out a good ingredients well.
meat pie is tough. We’re not going to
mince words: the recipe is not for the
impatient, so if you’re in it for the result
and not the process, you might be better
off ordering one – that is, if you know
where to look.
“I love the pies from Four’N
Twenty,” shares Rishi Naleendra,
chef-owner of Cloudstreet, Kotuwa
and Fool. “It’s a huge Australian brand
that supplies pies to all the major
supermarkets and convenience stores
there. We even have them here in
Singapore at NTUC FairPrice!” And as
in good ol’ Aussie fashion, chef Rishi
prefers to eat his pies with dollops of
fresh ketchup.
For a Beef and Portobello
Mushroom Pie recipe by Samuel Burke,
product and business development
manager and corporate chef for
Meat & Livestock Australia, visit www.
trueaussiebeefandlamb.sg/recipes/beef/
recipe-container/beef-and-portobello-
mushroom-pie/. Samuel Burke
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CULINARY
Top Toque
Maira Yeo
BREAKING THE
PASTRY MOULD
Innovative desserts with Asian touches,
BY
PRIYANKA cross-cultural flavours and a passion for
ELHENCE
savoury ingredients make Maira Yeo
Asia’s best pastry chef.
C
hilli and coriander in a signature dessert with
no traditionally sweet ingredients? It’s not a
combination that usually comes to mind, but
usual flavours and delivering the expected are not
the reasons why homegrown talent Maira Yeo was
crowned Asia’s Best Pastry Chef 2022 by Asia’s 50
Best Restaurants.
Yeo’s signature (and hugely famous) dessert at
Michelin-starred Cloudstreet is nothing short of
unusual, eclectic yet extremely well balanced and
eye-catching. She transforms the humble celtuce (also
known as Chinese lettuce) into a celtuce-yuzu sorbet
with confit celtuce cubes, garnished with green chilli
and coriander cress cream, finished tableside with
lettuce juice and homemade vanilla oil.
“Ingredients can shine when you apply different
techniques. It would be strange if the desserts were
to take a very safe and typical approach,” says the
30-year-old pastry chef.
Yeo has only been at Cloudstreet for about a year
PHOTOS COURTESY OF CLOUDSTREET
and a half (and counting) yet she has revolutionised

the dessert creations at the restaurant, highlighting
savoury notes while simultaneously capitalising on the
natural sweetness of fruits and vegetables. Her most
recent invention takes the form of a delicate quenelle
featuring soursop sorbet dusted with kaffir lime leaf
powder, juniper berries and jambu. Innovative to say
the least.
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Top Toque
Soursop Sorbet, Juniper Berries,

Jambu, Kaffir Lime
The kitchen has been Yeo’s domain since the charities to support migrant workers and provide aid
young age of six, when she began helping out in for the homeless in Singapore. Her “CCB” (crackly
her Cantonese-Teochew family’s mixed-rice hawker chocolate brownie) cookies, fig and pomegranate
stall, and quickly progressed to being her mother’s hand pies, and rhubarb buckwheat financiers were
sous chef for elaborate Chinese New Year feasts. But a hit.
it was only at the age of 14 that the world of pastry Then a short-term collaboration between Yeo
caught her attention. Add her overseas professional and Cloudstreet chef-owner Rishi Naleendra to
stints to the picture, and her resume is impressive. support the pastry kitchen in mid-2020 turned
Chef Sun Kim of Meta (ranked No.20 on Asia’s out to be the perfect full-time solution, with Yeo
50 Best Restaurants 2022) was the first person to opening the restaurant’s second floor dessert space.
hire Yeo as a pastry chef. After spending four years We speak to her about her recent win, cooking
under his tutelage, Yeo relocated to New York City style, and why she believes all ingredients, including
to train at two-Michelin-starred Aska, before moving savoury ones, have a place in all desserts.
to Montreal to work with lauded pastry chef Patrice
Demers. Yeo then intended to join the prestigious What ignited your passion for pastry?
Maaemo in Oslo, but her plans were cut short due I decided to pursue pastry as a career due to a Korean
to Covid-19. She returned home in 2020. drama that I watched when I was 14 years old, but it
Undeterred, Yeo continued to bake through the was the nature of the job that made me determined to
pandemic. She started the bake sale project “Covid pursue this line. I really enjoy how it never stops being
Bakes Lah” where 80 percent of profits went to two challenging and how rewarding it is.
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Top Toque
Cross-cultural ﬂavours take

centre stage in Yeo’s desserts
Celtuce, Yuzu, Green Chilli

and Yoghurt
How did your pastry training overseas contributed

to earning Asia’s Best Pastry Chef title?
Being overseas has definitely opened my eyes to
many things – not just in terms of ingredients, but
also on kitchen structure, organisation and other
details. While I believe that my overseas stints and
training might have played a part in me receiving
the award, I think the biggest attribute would still be
chef Rishi and the Cloudstreet team. The immense
amount of support that I receive from them is what I
believe that helped me to stand out.
What were the challenges you faced in your

journey as a pastry chef?
When I initially realised there was no end to
improving oneself, it felt a little demoralising and
daunting. However, I managed to overcome it by
realising there was no end to growing and that
became exciting to me.
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Interior of Ichigo Ichie
What do you consider to be the most important

when it comes to making the perfect pastry?
I don’t think there is a fixed definition of a “perfect
pastry”. To me, a perfect pastry only exists in that
fleeting moment when you eat a pastry that fits the
mood that you are in. For example, when you want
to have something comforting, you are more likely
to find a chocolate cake perfect, as compared to
having fruit tart, even if both are done really well.
What inspires your cooking style of adding

savoury ingredients to your pastries?
Yes, I would consider my cooking style to lean on
the “savoury” side. But more so, I feel that my
cooking style is more “open minded” and “free”. It
just came naturally along my culinary journey. The
chefs I’ve trained under shaped my way of thinking,
to think that all ingredients, in a way, are equal.
Just because a certain ingredient is considered to
be “savoury” doesn’t mean it can’t be used in a
dessert and vice versa. Just like any other chef, I just
want guests to enjoy a plate of good food.
Is there any particular creation you’re extremely

proud of and why?
I’m proud of our current main dessert – Celeriac,
Guava, Rose, Capers. Fresh locally grown roses
Celeriac, Guava, Rose, Capers
by urban farmer Eng Ting Ting are sealed with
champagne vinegar and aged in-house for a
month before being used to pickle guava. Slices
of pickled guava are then laid out in a pattern as grows such an amazing quality of local roses.
a homage to the weaving history in Sri Lanka. It is Without these to begin with, this dessert might not
served with celeriac ice cream, salt baked celeriac, have been able to see the light of day.
fried capers and vanilla rose custard. Another memorable moment was when French
It is a dessert that is quite close to my heart for artist @entree_plat_dessin was inspired to do a
multiple reasons. Not just because of how it tastes, painting of the dessert. He knew that the layer of
but I am glad that the idea to incorporate Sri pickled guava – without us revealing it to him – was
Lanka’s weaving culture into the dish with pickled meant to be like a piece of cloth. That painting is
guava worked out. We are so lucky that Ting Ting now with us in Cloudstreet, thanks to chef Rishi.
• 16 •
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Top Toque
NO ORDINARY
SWEET BY
EVE
TEDJA
PHOTOS COURTESY OF THE WESTIN RESORT NUSA DUA, BALI

Jason Licker, executive pastry chef at
The Westin Resort Nusa Dua, Bali
shares his experience on self-publishing
an award-winning cookbook and his
latest Asian-accented pastry creations.
W
ith a career that spans more than
twenty years and across continents,
Jason Licker currently calls Bali home.
Jason Licker
His recent appointment as the executive pastry
chef of The Westin Resort Nusa Dua, Bali
coincidentally happened when the island is gearing
up to host the world’s leaders at the 2022 G20 Bali fascination with Asian flavours could be traced
summit in November. The New York-native hits back to his globally influenced upbringing in
the ground running, so to speak, overseeing the New York. However, it was at Nobu Miami in
beachfront resort’s pastry and dessert offerings in 2000 did he discover ways to use Japanese
all of its dining venues as well as the banquet. ingredients in pastry, be it miso or matcha.
“Pastry-making is something that I am deeply He continued his exploration in combining
connected with – it just clicked right from the sweet, salty, sour, bitter, and umami to create his
start. It is intense and demands long hours but own style of Asian-accented pastry in Shanghai,
I love the challenge of being able to utilise the Macau, Hong Kong, Bangkok, and Singapore’s
palate beyond just sweetness,” says the chef. His renowned hotels and restaurants.
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Top Toque
Eventually, his signature palate-challenging What fuelled your fascination with Asian
creations were compiled in an immaculately ingredients?
designed, self-published cookbook, Lickerland: Growing up in America as a fat kid, I was
Asian-Accented Desserts by Jason Licker. It was traumatised with sugar. So, when I create
nominated for a James Beard Award in 2017 and something, I like complex flavours. I like to cut
crowned second in the Asian Cookbook in the the sweet with the sour, enhance it with salt or
World category at The World Gourmand Cookbook add a slightly bitter taste. My travels in Asia also
Awards 2018. exposed me to a myriad of ingredients. Thailand
His second self-published cookbook, Baking influenced me a lot with their excellent fruit
with Licker: Home Baking with Asian Accents was produce. Vietnam’s coffee and usage of spices like
a 2021 IACP Cookbook Award Finalist and the cinnamon, as well as their way of adding beans
winner of the Best Asian Cookbook in the World at or corn into their desserts were also another
the 2021 World Gourmand Cookbook Awards. influence. I’ve been coming to Indonesia over the
years and its usage of palm sugar in the desserts
inspired me.
Balinese Coffee and
Passion Fruit Choux Why did you decide to self-publish your first
cookbook, Lickerland: Asian-Accented Desserts by
Jason Licker?
I had a deal to create a restaurant that didn’t go as
planned. So I pivoted and used the fund to write a
cookbook about Asian-accented pastry. It wasn’t a
straightforward process. I worked with a good friend
of mine, photographer and designer Jason Michael
Lang, from the beginning. However, I stupidly didn’t
hire an editor from the get-go. I learned the hard
way that self-publishing involves a lot more than just
writing and taking pictures.
The whole process, from ideation to holding the
printed book in my hand, took about one year. At the
end of 2016, I celebrated its publication with a few
friends in Bangkok. One of them badgered me to
submit it to the James Beard Foundation Awards. So
I did. I sent the hardcopy through a courier and still
thought that there was no chance a self-published
• 18 •
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Top Toque
book would make it, and forgot all about it until a few However, I think we will see a growing demand
months later when there was an email from the James for healthier pastry such as gluten-free and reduced-
Beard Foundation Awards about an online nomination sugar options. CBD-infused desserts will also get
announcement event. more popular, where it is allowed.
I was in Bratislava when the announcement was
made. The internet wasn’t good and I went to a What can we expect when we visit The Westin
bar, got connected to the WiFi, and as soon as I Resort Nusa Dua, Bali to taste your creations?
went online, my phone erupted. Lickerland: Asian- True to Westin’s Eat Well philosophy, I try to create
Accented Desserts by Jason Licker was nominated. nourishing and balanced sweet treats with the
Looking back, it played a pivotal role in my career. bounty from local ingredients and artisanal products.
The book allowed me to travel and worked as a We’ve started to introduce gluten-free and vegan
freelance pastry consultant. cakes in our offerings; believe it or not, our Vegan
Coconut Cake with Raspberry and Seasonal Fruits is
Tell us about the second book, Baking with Licker: one of the favourites!
Home Baking with Asian Accents.
The second book is the opposite of the first one. I
learned how to do it by making all the mistakes the
first time so the second book was much smoother. It
took nine months to produce and I wanted it to be
different. While the first book leans more toward fine
dining, the second is made for home bakers who
wish to combine and explore new ingredients. There
are classic recipes with twists of Asian influences like
Yuzu and Lemon Meringue Pie, Chai Tea Flan, Miso
Blondies, and many more.
I started the book in 2019 with a photoshoot
done in Bangkok. Then, the pandemic happened. I
was in Hawaii at the time, so the production process
was done in three countries. The graphic designer
was in Bangkok, the editor was in Hong Kong and
I was in Hawaii. It came out during the pandemic,
where the world was a different place and we all had
different needs.
What are the current trends in pastry?

During the pandemic, we witnessed the explosion
of bake shops worldwide. In times of peril, it is only
natural that we go back to the basics: the food that
gives us comfort such as freshly baked warm breads, Lobby Bar & Lounge at
The Westin Resort Nusa Dua, Bali
cakes and cookies.
• 19 •
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Top Toque
Jason Licker’s pastry creations

for the resort
The Chocolate Bar
At The Lobby Bar & Lounge, guests can find

several new signature desserts such as Balinese
Coffee and Passion Fruit Choux, Mango and Guava
Mousse; Calamansi, Strawberry and Meringue Tart,
as well as Matcha and White Chocolate Cake. The list
will evolve. I want to make desserts that people crave.
I am currently working with the team to revamp
the menus. There will be a modern take on Italian
desserts at Prego, something more adventurous
than just a classic Tiramisu. At Hamabe Japanese
Restaurant, guests will find distinctive Japanese-
accented desserts.
• 20 •
ENTERTAINING
Cover Story
IN A CLASS OF ITS OWN

BY Meet the talents behind Apéritif, Bali’s eclectic fine-dining destination
EVE
TEDJA and 1920s-inspired craft cocktail bar.
E
xecutive chef Nic Vanderbeeken is a experience from France and Belgium’s
different man now than when Apéritif Michelin-starred restaurants to Bali, starting
Restaurant and Bar was opened off at CasCades Restaurant at Viceroy Bali.
in 2018. He is also the captain of a very He derives his style from his European
different team. “There was a huge pressure background, love for Indonesian spices and
to start off with a bang when we first global gastronomy journeys. So, when the
opened but from the beginning, Apéritif elegant 60-seater restaurant opened, he
has always been and will always remain was more than ready to put his personal
eclectic and flavour-driven,” says the flavour library to good use.
Belgian-native who has called Bali home for Apéritif’s early eight-course degustation
the last nine years. menu told a compelling story of
With a career that spans continents, Vanderbeeken’s fondness for Indonesian
Vanderbeeken brought his wealth of flavours. There was Karedok, a humble
PHOTOS COURTESY OF IRA RODRIGUES AND APÉRITIF
Apéritif Restaurant and Bar

• 21 •
ENTERTAINING
Cover Story
“We collaborated with other

restaurants in Bali and flew to other cities
like Jakarta and Surabaya. Anything,
everything to stay afloat,” adds the chef.
Fortunately, every cloud has a silver lining.
The takeovers exposed Apéritif to the rest
of Indonesia, bringing new guests to the
restaurant in Ubud.
Old and new soldiers also fortified
Head chef
Maxie Millian the team. Maxie Millian, Apéritif’s current
head chef and one of Indonesia’s brightest
talents joined the team last year, bringing
his intimate knowledge of the archipelago’s
regional cuisine to the table. “Maxie brings
his finesse and fine-tuned the flavour,
Executive chef adding depth to the menu and making it
Nic Vanderbeeken
even more palatable to our local guests,”
says Vanderbeeken. Self-taught sous chef
Arvin Tjandra remains steadfast since the
West Javanese pickled vegetable salad in pre-opening days, as does sous pastry
kemangi-infused peanut sauce and beurre chef Ida Ayu Chinthya Dewi. The Balinese
blanc-poached Papua Crab with jicama. pastry chef is assuredly carving a niche, one
The chef and his team worked tirelessly, sweet plate at a time. The latest member of
building their repertoire and impressing an the brigade is Putri Tri Aryani. In charge of
eclectic mix of international visitors. Then, the day-to-day operations, she brings her
the pandemic happened. elegance and five-starred savoir faire to the
Some of the team members left. At his restaurant, making guests feel at ease and
lowest point when everything ground to having a good time.
a halt, Vanderbeeken even contemplated “I am calmer these days. After that trial
going back to Belgium. However, Bali by fire, Apéritif is now set and together
Sous pastry chef is home. He gathered his troops and with my team, we will continue to evolve,”
Ida Ayu Chinthya Dewi
soldiered on. says Vanderbeeken.
• 22 •
ENTERTAINING
Cover Story
Restaurant manager Head mixologist

Putri Tri Aryani Panji Wisrawan
A DINNER TO REMEMBER
Housed in a standalone colonial-
inspired white mansion, Apéritif is in a
class of its own from the very beginning.
In Bali, there are only a few restaurants
that inspire its guests to dress up to the
nines for dinner while throwing caution
to the wind at the same time. Arriving
at the restaurants instantly teleports one
to another era, to a time when dancing
the Charleston while sipping Old
Fashioned was de rigueur.
Guests are invited to come early,
preferably before dark, to enjoy a glass
of Champagne and amuse bouche
at the terrace of Apéritif Bar. As the
verdant valley gradually gets misty,
guests are shown to their seats in the
white dining room where they are COCKTAIL ANTHOLOGY
given a choice of Signature or Prestige Open until the last guest decides to call
degustation menu. Wine pairings are it a night, Apéritif Bar is located adjacent
available, as does a well-stocked cellar to the dining room. It is a destination on
where celebrated vintages as well as its own, especially when Panji Wisrawan
Old and New Worlds wines are stored. is in charge. The award-winning head
Recently recognised as one of mixologist brings a decade of flair to the
the “Recommended” restaurants on bar. Guests are welcomed to sit on the
OAD Asia’s Top Restaurants 2022 list, Chesterfield sofa in the corner, enjoying
the seven-course menu showcases tête-à-tête with their drinks or to sit at
Apéritif’s mature, flavour-driven the bar where the action takes place.
eclecticism. Guests will find dishes such The Balinese moustachioed-
as Hokkaido Scallop served with Bell mixologist is always available to
Pepper Chutney, Manadonese-inspired recommend cocktails that suit one’s
Woku sauce and Dabu Dabu; Canadian palate. Be it a classic like Negroni or
Lobster with XO Sauce, Bouillon, one of the signature cocktails from the
Ravioli, and Black Rice Vinegar; and newly launched Bali 1930s-inspired
the iconic Venison Wellington with Cocktail Anthology menu, rest assured
Rendang sauce. Desserts come in two excellent craft cocktails are part of the
indulgent servings, White Sensation and Apéritif Bar experience. “It is a tribute
Chocolate Harmony. The petit fours are to the pioneering artists, anthropologist,
served at Apéritif Bar. writer, and composer who ‘discovered’
• 23 •
ENTERTAINING
Cover Story
The Primitivist
the island and later told its stories to a delight. It is a homage to Vicki Baum
the world, making Bali what it is now,” who wrote an historical novel about the
says Wisrawan. peasants and nobles during the colonial
The Composer, a homage to Colin era, a saucy treat made of aji limo
McPhee who was the first Western tequila, mezcal, huacatay, passion fruit,
composer to study gamelan, will and avocado oil. A pool table completes
please guests who like their cocktail the gentlemen’s club ambience and it
smoky and bold. Served in a covered usually wouldn’t be long before raucous
cognac glass, it is a heady concoction laughter and good time are shared
made of caramelised pandan whiskey, between strangers in the night.
mezcal, fernet branca, and recycled
coffee incense. Apéritif Restaurant and Bar is at Viceroy
For those who are partial to drink Bali, Jalan Lanyahan, Banjar Nagi, Ubud.
from a pretty goblet decorated with a Tel: +62 361 917 777.
peacock feather, The Novelist will be aperitif.com
Apéritif Bar, Ubud’s

leading craft cocktail bar
• 24 •
• 25 •
ENTERTAINING
Cover Story
Art Direction
Eve Tedja
Styling
Ira Rodrigues and Eve Tedja
Photography
Ira Rodrigues
Location and Recipes

Apéritif Restaurant and Bar,
Viceroy Bali
VENISON WELLINGTON
INGREDIENTS 100g koya powder (250g METHOD
Filo dough grated dry coconut Sauté the chopped mushrooms
Puff pastry dough with 50g palm sugar, and shallots in a pan with the
SERVES
6 Rendang paste put it in the oven rendang paste. Add grounded
Rendang sauce at 180°C until golden) venison meat. Add salt and
Mushroom duxelles 50g palm sugar pepper to taste.
600g venison loin 200ml coconut cream
PREP
160g foie gras Salt to taste METHOD
TIME Portion the foie gras into 3
45 mins RENDANG PASTE METHOD pieces. Briefly pan-sear them
35g coriander seeds Sweat the rendang paste, with butter and put them inside
20g white pepper add the lemongrass and kaffir the venison meat.
15g black pepper lime leaves. Once done, add
COOK
TIME 2 pcs nutmeg coconut milk and cook for Portion the venison meat into
20 mins 200g galangal, chopped 10 minutes. 3 pieces, 160g for each cut.
110g ginger, chopped Pan-sear them with butter on
275g garlic, chopped Sear the venison trimmings both sides. With a sharp knife,
600g shallot, chopped until caramelised and set it make an incision in the middle
1250g red chili, chopped aside. Add browned venison of the meat and push the foie
8 pcs cloves trimmings. Simmer for 1 hour. gras in.
4 pcs star anise
4 pcs cinnamon Add koya powder and let it Roll the top and bottom of
6 pcs lemongrass, chopped simmer for another 3 hours. the meat in the mushroom
duxelles.
METHOD Strain and reduce until it
Sauté the spices in a pan reaches the right consistency. Cover the meat in a filo dough,
until fragrant. Grind all of the Season with salt and palm sugar. then add a layer of the puff
ingredients, then sauté the pastry dough.
paste until fragrant. Add coconut cream and cook
until it thickens. Simmer while Brush the pastry with egg yolk.
RENDANG SAUCE making sure that the coconut Place it in the oven at 215°C for
Rendang paste cream does not split. 15 minutes.
3 pcs lemongrass, crushed
6 pcs kaffir lime leaves MUSHROOM DUXELLES Take it out of the oven and let
500ml coconut milk I OWUJTQQOEJQRRGF| it rest for 3 minutes. Serve with
I UJCNNQVEJQRRGF| mashed potato and sautéed
20g grounded venison vegetables of your choice.
OGCV|
5CNVCPFRGRRGTVQVCUVG|
• 26 •
ENTERTAINING
Cover Story
WHITE SENSATION
INGREDIENTS Add sugar syrup into the %*''5'%#-'%47/$.'|
Vegan meringue coconut cream mixture. Mix well I ETGCOEJGGUG|
Coconut emulsion using the hand blender. Strain I )TGGM[QIJWTV|
SERVES
10 Mango coulis and put it in the mould to freeze. I YJKRRGFETGCO|
Coconut sorbet |
Cheesecake crumble MANGO COULIS /'6*1&|
200g mango puree Mix cream cheese with yoghurt.
VEGAN MERINGUE 1 pinch coriander powder Fold the whipped cream
PREP
TIME 100g aquafaba (chickpeas 7g coriander underneath and put the mixture
1hr liquid) Cocoa butter in an espuma bottle (two
70g icing sugar charges N2O) and transfer the
A pinch of cream of tartar METHOD liquid in nitrogen. Take it out
Boil all of the ingredients in a and crumble.|
ASSEMBLY
TIME
METHOD pot and let it infuse for 1 hour.
10 mins Whip aquafaba until soft peaks Strain the mixture, pour it into ASSEMBLY
form. Add icing sugar, repeat a tray and freeze. Cut into a Place mango coulis on the
3 times. Add cream of tartar in 1.5cm x 8cm shape. Coat with centre of the plate. Add
between. Whip the mixture until cocoa butter. crumble on both sides of the
it reaches meringue consistency. coulis. Place a coconut sorbet
Put it in the baking oven at 85°C, COCONUT SORBET quenelle on top of the crumble.
fan 6, humidity 0%, for 3 hours. 300g coconut water Break the meringue and place it
100g coconut puree over the mango.
COCONUT EMULSION 75g coconut milk
150g coconut cream 60g sugar
80g vegetable oil 30g trimoline
20g caster sugar 3g agar
20g lemon juice
METHOD
METHOD Mix sugar and agar. Put
Put coconut cream and the coconut water, coconut
vegetable oil in a bowl. Warm puree and trimoline in a pan
it with a double boiler until it and boil it while adding the
reaches 65°C. Heat caster sugar mixture of sugar and agar.
and lemon juice until the sugar Let it cool down, then add
dissolves and becomes a syrup. coconut milk. Mix everything
together using a hand
blender. Put it in the freezer.
• 27 •
ENTERTAINING
Cover Story
• 28 •
CULINARY
Features
TRENDS YOU KNEAD

TO KNOW
Fads come and go, but one thing that will never change is the allure
of baked goods. Here are some of the popular baking and pastry
trends to watch out for this year.
BY
PRIYANKA
ELHENCE
PHOTOS COURTESY OF ORIGIN + BLOOM, RÓA, BURNT ENDS,

TIONG BAHRU BAKERY, AND THE REFECTORY
Locally inspired buns

from Origin + Bloom
• 29 •
CULINARY
Features
Nutella Tart Cookies from

Chatsworth Cookies
I
ndulgent baked goods have always been a popular
go-to for both happy occasions and stressful,
pick-me-up moments. After a two-year hiatus from
normal life, 2022 is turning out to be a year of “big
and bold” in the world of baking and confectionery.
Power ingredients, unusual pairings, elevated classics
and healthier and sustainable options have been
spotted on the shelves.
So while nothing can ever replace a simple
chocolate cake because of the emotional comfort it
brings, here are some trends in the baking and pastry
industries that are hitting the sweet (and savoury) spot
with consumers. They may even provide inspiration
Jane Tan, founder and chef-owner of homegrown
for your next baking session or party.
artisanal patisserie RÓA says, “We’ve seen an
accelerated shift to plant-based diets and better
FEELING GOOD
health practices over the past couple of years which
With the global shift towards sustainable nutrition,
work in favour of our plant-based desserts. We
plant-based foods and healthier alternatives,
make a meaningful difference by selecting clean
bakers are producing more innovative, feel-good
ingredients, and going plant-based and gluten-free
breads and confectionaries that are good for both
for our cakes and cookies.” RÓA – meaning “to calm”
people and the environment.
in Icelandic – was founded three years ago to delight
chocolate lovers with allergen-friendly, artisanal
chocolate cakes and cookies that are free dairy,
RÓA Raspberry gluten, nuts, soy and eggs. Tan strongly believes that
Mousse Chocolate Cake revolutionising even a simple cake using vegan and
sustainable ingredients can both promote healthy
living and a better environment.
It’s no secret that health is at the top of the
agenda for many consumers. Reduced sugar options
lead the pack, along with baked goods with high
fibre, protein and fruit content. Some examples
are nutrient-dense, high-fibre cookies and low GI
(glycemic index) breads. “Indulgent treats have to be
delicious and worth the calories,” says Joan Wiguna,
founder of local cookie brand Chatsworth Cookies.
With that in mind, she has created Incredible Cookies
(mini chocolate chip cookies) that are 100 percent
plant-based, gluten-, nut- and dairy-free. She even
offers lactation cookies made with premium organic
ingredients that are said to significantly increase the
production of breast milk.
• 30 •
CULINARY
Features
WIth the increased preference for healthy holistic sunflower seeds, unsweetened roasted walnuts, black
lifestyles, bakers are incorporating power ingredients and white sesame seeds, and linseeds.
such as extra protein, fibre and vitamins in their “I believe providing healthy choices for people
goods. Antonio Benites, executive pastry chef at and the planet is the way forward. Pastry chefs must
Marina Bay Sands, says, “At Origin + Bloom, we use be bold to experiment with alternative ingredients,
significantly less butter and cream by focussing on so as to replicate the flavours of traditional French
the natural textures of ingredients and incorporating pastries, which are heavily reliant on butter and
fresh fruits in our pastries and baked treats. Our eggs. It is challenging, but possible,” says Benites.
signature Blueberry mini cake is a classic example. His European-inspired patisserie also offers a
Instead of pastry cream and butter, I use Hawaiian daily selection of housemade gelato and sorbet.
papaya which has a smooth, creamy texture to The team is currently experimenting with a vegan
achieve the perfect consistency of crémeux.” Many sorbet rendition of the popular taro gelato, where
of its family-sized loaves incorporate nutritious premium Japanese purple sweet potatoes are used
ingredients or power foods, such as turmeric for natural sweetness.
Sandwiches from Origin + Bloom

• 31 •
CULINARY
Features
Burnt Ends Bake Box comprising

Smoked Whisky Dark Chocolate Tart,
Pistachio Raspberry Danish, Smoked
Japanese Yuzu Doughnuts, and Peanut
Butter Chocolate Chip Cookies.
SWEET, SMOKY, SPICY AND SOUR

Bakers are bringing spicy and bold twists to their
creations, complemented by their respective ethnic
flavours. Head pastry chef at Burnt Ends, Basiten
Jarry, is no stranger to this. “Singaporeans love
their spices, and I enjoy adding them to my baked
treats and pastries to create a new dimension of
flavours,” he says. He recalls being the executive
pastry chef at Pierre Hermé Paris in 2008. Chef Pierre
Hermé once challenged him to incorporate the
famous Iranian smoked black lemon in a dessert. He
eventually created a macaron with it, and the rounds
of experimentation made him fall in love with this
ingredient, so much so that he specially imports it to Burnt Ends Smoked
Whisky Dark Chocolate Tart
Singapore for special events till this day.
“Bolder flavours have always been around but
it’s about how they are being executed,” he says.
“At Burnt Ends, we have always been focussing on
smoky and bold flavours. Our Smoked Whisky Dark
Chocolate Tart and Smoked Vanilla Ice-Cream are
popular examples of our unique and trendy bakes.”
• 32 •
CULINARY
Features
Salted Egg Brioche Meanwhile, Benites’ signature Mango dessert has

from Tiong Bahru Bakery
a touch of Sarawak pepper – revealing subtle hints of
fruit, cocoa and woodsy spice – to compliment the
nam doc mai mango mousse and passion fruit lychee.
“Beyond the innovation, incorporating bold flavours
creates opportunities to let starred ingredients shine
through and tell a story,” says Benites.
BACK TO THE PAST

Nostalgic flavours never fail to comfort and satisfy. As
a contrast to big “show-off” cakes (think elaborate 3D/
tsunami/hyper-realistic cakes as seen on Instagram
and TikTok), chefs have been bringing back old-school
favourites but elevating them with elegant twists. For
instance, as indulgent as Tiong Bahru Bakery’s original
Kouign Amann is, the locally inspired Bakkwa Kouign
Amann has been very popular, as is the newly created
Salted Egg Yolk-filled Brioche bun.
Over at multi-label food and beverage lifestyle
hub The Refectory, executive chef Russell Misso
infuses local kopi into its desserts. He says,“Elevated
classics with nostalgic flavours include the Ti*ra-mis-u
where Hoe Bee kopi-o, a traditional Singapore coffee
that has been around since 1951, replaces the usual
espresso. Whisky is then added into the vanilla ice-
cream that’s served with it.”
National Day pastries

from Origin + Bloom
• 33 •
CULINARY
Features
Spices from
La Plantation
Likewise, Origin + Bloom has the Insta-worthy

Hojicha Bubble Tea dessert and Bak Kwa Croissant.
“My favourite reimagined local dessert is the Back in the 16th and 17th centuries, olives,
Ondeh Ondeh, a creation to celebrate DID truffles and artichokes were considered
YOU suitable to serve as desserts alongside
Singapore’s National Day last year. The exterior KNOW savoury dishes at royal banquets. It was only
is a ball of chocolate wrapped in a bright green- in the late 17th century, when sugar became
hued pandan kueh coated in grated coconut flakes, a more common ingredient, that dessert
while the interior is filled with gula melaka crémeux took its place at the end of the meal as a
separate sweet course.
complemented by silky cream cheese mousseline;
a Nyonya treat made using classic French pastry-
making techniques,” shares Benites.
A MELTING POT or miso paste in sticky toffee pudding sauce,

Finally, another baking and pastry trend is the savoury ingredients are increasingly being
blurring of boundaries between sweet and added to (sweet) desserts for that element of
savoury. Renowned pastry chefs are using their umami and extra depth of flavour. It’s one of
experience to work on the savoury side of the the reasons that led Maira Yeo of Cloudstreet
kitchen to season their desserts with ingredients to win the title of Asia’s Best Pastry Chef 2022.
that make sense together. Be it herbs, blue cheese (Read the full interview on page 12 to find out
or black sesame in ice cream, white balsamic about the inspiration behind her unorthodox
vinegar with toasted coffee beans or cacao nibs, creations.) Green curry ice cream, anyone?
BRDL Ti*ra-mis-u
by The Refectory
• 34 •
SPECIAL FEATURE
Cacao Barry
PURITY IN CHOCOLATE
Cacao Barry, a global chocolate brand by Barry Callebaut, introduces
WholeFruit chocolate that is made from 100 percent pure cacaofruit.
The E-Snack
Evocao WholeFruit Chocolate

Gin-Roses (Bon Bon)
G ood chocolate anchors a dish with well-

balanced bittersweet flavours along with an
irresistible aroma that wafts across the dining
room. But great chocolate, well, great chocolate
transforms – rich, fruity and utterly complex with
a robust body that can only be described as pure
ecstasy for the palate and the nose.
But great chocolate doesn’t come easy. Some,
made from cacao beans of inferior provenance
– and therefore quality – require the crutch of
additives like emulsifiers and sweeteners to pass
muster; others fail to hold up when examined under
an ethical lens, leaving a sour taste in the mouth
that can’t be washed away.
Enter WholeFruit chocolate, the latest product
by Cacao Barry (a leading Gourmet brand by Barry
PHOTOS COURTESY OF BARRY CALLEBAUT
Callebaut) that is aimed primarily for discerning

artisans looking to solve both pain points. For
one, it is made entirely from pure cacaofruit – “no
refined sugars, no vanilla, no lecithin”, the brand
declares – resulting in dark chocolate that contains
around 40 percent less sugar than its consumed
contemporaries. Both the beans and fresh pulp are
used to craft the chocolate, resulting in a unique
zesty and fruity flavour profile. It is perfectly
• 35 •
SPECIAL FEATURE
Cacao Barry
LIMITLESS PLAYGROUND
FOR CHEFS
WholeFruit EvocaoTM chocolate is
markedly bright and citrusy with
accents of tropical fruits like mango,
lemon, mandarin and passion fruit.
It makes an excellent companion
for a tangy passion fruit or orange
financier, as a rich glaze or dipping
cream. It would work just as beautifully
Cacao Barry ambassador taking centre stage in a decadent,
chef Frank Haasnoot working with Evocao
fudgy brownie; or as the lynchpin of
a chocolate tart, counterpointed with
citrus or berries.
Up to 70 per cent of the actual cacaofruit

is usually discarded as well, since it is only the
valuable beans that are processed into chocolate.
Here, Cacao Barry partners up with another of
the Swiss house’s sub-brands, Cabosse Naturals,
to upcycle a portion of the pulp and peel into
usable foodstuff. Apart from lessening waste, this
provides an alternative income stream for the 450
Guava-Pink Grapefruit- smallholder Ecuadorian farmers that supply the
Angostura Bitters Tartlet
cacao that goes into WholeFruit chocolate.
There’s another boon that results from this close
Cacao beans and pulp are used working relationship – end-to-end, there’s less than
to create WholeFruit chocolate
a five-hour gap between harvesting and processing
cacaofruits, meaning fresher produce and stronger
flavours that make it to the final product.
suited for pastry and confectionery applications, EvocaoTM, a dark couverture chocolate in
so watch this space in the coming months for the WholeFruit range, has already been launched
exciting creations by top chefs as they discover the in countries like France, Italy, the United States
possibilities of WholeFruit chocolate. and Japan. An expression of Dominican Republic
and Ecuador cacaofruits, it is now available in
Sustainable and innovative Singapore. WholeFruit EvocaoTM chocolate recently
Furthermore, the product tackles another issue won the 2022 World Food Innovation for Best
– chocolate’s bittersweet relationship with the Artisan Product, and is the first-ever chocolate
environment. Forests in cacao-producing countries to be Upcycled Certified by the Upcycled Food
have been cut down in swathes to make way for Association. Excellent news if you’re in need of great
cacao plants. The world’s largest exporter of cacao, chocolate for your next gateau.
the Ivory Coast, has reportedly lost four-fifths of its
forests in the last half-century. For more information, visit www.cacao-barry.com.
• 36 •
CULINARY
Features
IN HIGH SPIRITS, WE BRUNCH

When the city’s 9-to-5ers shift into idleness, Singapore prepares to greet
the weekend with these exciting brunch destinations.
BY
JULIA
SAM
OPUS BAR AND GRILL, ESTATE, MADAME FAN AND HATHAWAY

PHOTOS COURTESY OF W SINGAPORE, COLONY, REPUBLIC BAR,
W Singapore
Sentosa Cove’s Sunday Brunch
M
ention brunch, and a meal of eggs and terminology in print to an 1895 Hunter’s Weekly
breadstuffs immediately come to mind. article. In “Brunch: A Plea”, writer Guy Beringer
Scrolling through your Instagram feed on defines the idea and principle of the word
a weekend, you would see the dish, in all of its “brunch” which, as we have come to know, is a
iterations, as a symbol of a trendy Sunday brunch portmanteau combining breakfast and lunch. His
done right. plea for the combination meal was goal-specific:
But what is it about the unofficial meal that sleep in, rise late, gather your mates, and revive
has made it such a coveted experience? After all, yourselves from the Night Before over a feast.
the hunt for the quintessential brunch place has, With brunch, Saturday nights seem to be
admittedly, become clouded by every other cafe prolonged, putting you in a good mood because,
that can poach an egg or flip a pancake. “Is any busy work-a-day man in a becomingly
The origins of brunch are hazy. However, religious frame of mind after rising eight and nine
consensus points to the first appearance of the o’clock on his only ‘off’ morning?”
• 37 •
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Features
BOOZY BRUNCHES
Sundays shine brightest at the Kitchen Table,
W Singapore – Sentosa Cove with W Does
Brunch, serving up pulsating beats and eats
amidst a boozy backdrop. For seafood lovers,
satisfy your cravings with the Fresh Seafood on
Ice Platter before moving on to Grilled Lobster
and Grilled Spanish Octopus. Meat lovers can
sink their teeth into selections from W’s Western
Section, including Lamb T-Bone, Wagyu Beef
Steak and Pan Seared Foie Gras ($150++ per
person including free-flow champagne, every
Sunday from 12.30pm to 3pm, T: 6808 7268).
Punch Brunch
W Singapore
at Republic Bar
The new dining experience gave birth to a

meal that was “cheerful, sociable, and inciting,”
sans any hangover-induced misery and morning
rush. Brunch was a more hospitable meal for
Beringer, as compared to the solitude of an
early breakfast.
“In these hurrying, worrying, and scurrying
days the sweets of life are too often overlooked,
and, with the sweets, the hors d’œuvre, soups,
and entrees,” he explains. “Brunch puts you
in a good temper; it makes you satisfied with
yourself and your fellow-beings. It sweeps away
the worries and cobwebs of the week.”
While you’re at it, raise your glasses in a
jubilant toast with bottomless mimosas and
bloody marys. Ultimately, it seems more about
paying for the rosy experience of socialising
than the meal itself.
As Singapore grabs ahold of the bar carts
and grazing tables with both hands, we turn to
the most diverse brunch experiences that the
city has to offer. Sounds like a plan?
• 38 •
CULINARY
Features
Colony’s Vintage Dom

Perignon 2010 Brunch
To end your weekend on a high note, secure Next door, the Punch Brunch at Republic Bar
a spot at the Vintage Champagne Brunch at showcases a cocktail menu devoted to anecdotes
Colony, The Ritz-Carlton, Millenia Singapore, originating from Singapore, the UK, the USA, and
which serves up luxurious tipples. Indulge in free- Italy. Taking centre stage are three punch bowls,
flow pours of Champagne Barons de Rothschild developed in conjunction with cocktail historian
Reserve Ritz Millesime 2010, Champagne Dom David Wondrich. Complement your drink of
Perignon 2010 and – wait for it – Champagne choice with appetisers like Prosciutto Di Parma
Cristal 2013. Complementing the bubbly is The Ice and Chilled Heirloom Tomato Soup. For a heartier
Bar, where one can find freshly shucked oysters and spread, go for the Hainanese Kurobuta Pork
Sashimi Platters, while the Grill & Rotisserie pulls Chop or the classic brunch staple, Eggs Benedict.
out the stops with timeless classics like A La Plancha Divine sweet enders include a Crepe Suzette,
Boston Lobster and Pan Seared Onyx Beef Rib-eye Raspberry Yoghurt Ball, and Warm Chocolate
(starting from $142++ per person, every Sunday Pistachio Tart ($168 per person, every Sunday
from 12pm to 3pm, T: 6434 5288). from 12pm to 3pm, T: 6434 5288).
• 39 •
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Features
Keep last night’s party flowing with the mix- Opus Bar and Grill’s
it-yourself Mojito Bar at Opus Bar and Grill’s Free Flowing Sunday Brunch
Free Flowing Sunday Brunch. The self-service
counter comes complete with fruits and garnishes
to muddle up the perfect mojito. Meanwhile,
the Sunday Brunch selection includes a live foie
gras station, sushi and sashimi counter, as well as
a cured meats library. Expect Alaskan King Crab
Legs, Wagyu Pastrami, Wok-Fried Chilli Crab,
Cheesecakes from D9 Cakery and more. Don’t miss
out on the Overnight Marinated Lamb Porterhouse,
which is prepared on Opus’ signature open-flame
grill, over charcoal and jarrah wood (starting from
$98++ per person, every Sunday from 12.30pm to
3.30pm, T: 6730 3390).
Estate’s Grand Sunday

Champagne Brunch
Kick back and relax with the Grand Champagne

Sunday Brunch at Estate, Hilton Orchard
Singapore. Little tots in tow can escape into a
carved-out children’s section to entertain themselves
with activities like roving magicians, face painting
and pottery making. With the kids distracted, adults
can give their full attention to the hearty fare and
bubblies available. The Sunday fun is elevated with
a Do-It-Yourself cocktail bar, as well as Singapore’s
largest cheese offering available at a hotel buffet,
and a 25kg Mortadella ham sliced a la minute
(starting from $158++ per person, every Sunday
from 12pm to 3pm, T: 6831 6270).
• 40 •
CULINARY
Features
Madame Fan’s
Dim Sum, Drink Some Brunch
LOCAL FLAVOURS
Marrying Cantonese-style breakfast with the (a winged bean salad). The Ah Nya’s Fish Curry,
world of cocktails, Dim Sum, Drink Some at made using owner Ivan Ting’s grandmother’s
Madame Fan, JW Marriott Singapore South recipe, is also one to share between you and
Beach features over 40 dim sum creations. your mates. (brunch menu available daily, from
Refined classics include Mini Buddha Jumps Over 9am to 4pm, T: 9665 0681).
The Wall, Minced Wagyu Beef Fried Rice with XO
Sauce, and Jasmine Tea Smoked Ribs. Tipplers
can opt for Madame Fan’s cocktail programme,
with ‘Sip’ and ‘Guzzle’ options available with
selections like Tian Mi Mi, prepared with whisky,
smoked camomile liqueur, mandarin and black
peppercorn; and Yu Cha, a cocktail of Gin,
vermouth, peated green tea and herbal liqueurs.
(starting from $88 per person, every Saturday and
Sunday from 11am to 3.30pm, T: 6818 1921).
Muslim-friendly Hathaway is not only known
for its quaint, laid-back charm but also for its
gourmet offerings. Located in Dempsey Hill, the
space plays host to Singapore’s culinary heritage,
with a sprinkling of French and Middle-Eastern
influences. Think mains like Pengat Pisang French
Toast, and an Octopus Bakar & Sambal Udang
that combines king prawns, Western Australian Ah Nya’s Fish Curry
octopus, as well as kerabu kacang botol from Hathaway

THE INSIDER’S GUIDE

TO URBAN LIVING
EAT, PLAY, SHOP, AND STAY WITH US.
www.sgmagazine.com
facebook.com/sgmag.sg instagram.com/sg_magazine twitter.com/sgmagazine

• 42 •
SPECIAL FEATURE
DBS
DINE AND BE REWARDED

Bubble teas, pizzas, quesadillas, waffles and more – DBS/POSB Cardmembers
are spoilt for choice with these delectable 1-for-1 dining offers.
8 Degrees
Enjoy a wide variety of Taiwanese street food and desserts
such as bubble milk tea, pork belly rice and oyster meesua.
Customers will enjoy a comforting and authentic value-for-
money dining experience.
www.facebook.com/8degrees.taiwan
37 Teck Chye Terrace Singapore 545734

20 Foch Road, Singapore 209261
8 Jln Legundi, #01-03, Singapore 759274
1-for-1 8 Degrees Signature Bubble Milk Tea

Valid from 1 July 2022 to 30 June 2023
• For dine-in and takeaways only.
Aether House
Aether House Singapore is the story of French art de vivre,
the marriage of exceptional wines and authentic French
cuisine. Located along 35 Robinson Road, Aether House pays
sincere homage to French bistro and wine culture, with a
chic pastel-coloured restaurant and a central green emerald
Wine Bar to bring a breath of fresh air and a French touch to
everyone in Singapore.
www.aetherhouse.sg
35 Robinson Road, #01-05/06/07, Singapore 068876
1-for-1 Aged and Matured French Cheese Platter

Valid from 1 August 2022 to 31 July 2023
• Prices for our products are subject to change without notice.
EXCLUSIVELY FOR DBS/POSB CARDMEMBERS

DISCOVER MORE DEALS & REWARDS IN PAYLAH! APP
• 43 •
SPECIAL FEATURE
DBS
Alegria
Alegria Singapore is a cosy restaurant nestled along the bustling
Keong Saik district, a celebrated conservation area known for
its vibrant nightlife and flourishing food scene. It specialises
in Latin Asian cuisine that has been reinvented with Asian and
European influences, such as its signature homemade tacos and
a bespoke range of handcrafted beverages.
www.facebook.com/alegriasgp
18 Teck Lim Road, Singapore 088390
1-for-1 Selected Mains

• Advance reservation is required. Intention to utilise the offer must be mentioned
during reservation.
• Offer is valid from Sundays to Thursdays, excluding eve of and on public holidays,
and special occasions.
• Offer is not applicable for set meals, promotions, discounts, offers or vouchers. In
case of different priced items, the higher priced items will be charged.
• Offer is valid for dine-in orders only, not applicable for takeaway/delivery orders.
• Payment must be paid using a DBS/POSB Credit or Debit card.
• Items on offer are subject to change; please check directly with
the restaurant.
G Izakaya
G Izakaya is a Japanese Restaurant that provides both omakase
and izakaya foods. From seasonal sashimi to oyster dishes, diners
will be treated to quality Japanese dishes in a cosy setting.
www.instagram.com/gizakayasg
Golden Mile Tower 6001, Beach Road #01-52A/B

Singapore 199589
1-for-1 Selected Items

(Salmon Sashimi, Asahi Beer – One Pint,
Kanpanchi Kama)
• 1-for-1 offer is not valid in conjunction with other offers, discounts, vouchers
or promotions.
• Payment must be made using a DBS/POSB Credit or Debit Card.
• Offer is not valid eve of and on public holidays, and special occasions.
SCAN TO APPLY
GET S$150 CASHBACK

WHEN YOU APPLY FOR A DBS/POSB CREDIT CARD! T&CS APPLY.
• 44 •
SPECIAL FEATURE
DBS
Grids Coffee Bar

Set in a charming three-storey heritage shophouse, Grids Coffee
Bar is a coffee bistro by day, gastro bar by night featuring a
Japanese-inspired menu. Think freshly-brewed specialty coffee,
hearty signature sandos and seasonal quality dishes, with a focus
on balance and harmony.
grids.sg
200 South Bridge Road, Singapore 058749
1-for-1 Coffee, Non-Coffee Drinks and Shaken Iced Teas

Valid from 1 June 2022 to 31 May 2023
• Items on the offer are subject to change quarterly; please check directly with
the restaurant
• Not valid in combination with other discounts, promotions, vouchers, etc.
• Valid from 9am to 5pm.
• Not exchangeable for cash or other forms of monies.
• Valid for dine-in only. Not valid for takeaway and delivery orders.
• Reservations are required. Please reserve at eats.oddle.me/menus/grids-coffee-
bar and state the code “DBS1FOR1” in the “Special Request” section.
Monday Coffee Bar

Monday Coffee Bar is a Japanese-inspired cafe located in the
heartlands that sells hearty sandos, coffee and other beverages.
instagram.com/mondaycoffeebar
421 Ang Mo Kio Avenue 10, # 01-1159, Singapore 560421
1-for-1 Drinks
• Each Cardmember is entitled to 1 redemption from 2pm to 5pm on weekdays only.
• Valid for dine-in and takeaways.
• Offer is valid for all beverages except alcoholic beverages.

• 45 •
SPECIAL FEATURE
DBS
Saporita
Saporita is the first 100 percent Muslim-owned halal Italian food
outlet bringing authentic flavours of Italy to the Singapore’s
hawker centre heritage. Saporita is proud to serve fresh food
prepared from freshly brought quality ingredients that will
nourish the body and please your senses. Dishes are curated
so that every ingredient adds to the flavour and enhances the
experience of enjoying an authentic Italian meal.
www.facebook.com/saporitasg
8 Raffles Avenue, #01-15L, Makansutra Gluttons Bay (Next to

Esplanade Mall), Singapore 039802
1-for-1 Margherita Pizza

Valid from 6 June 2022 - 6 June 2023
• Valid from Tuesday to Thursday, between 4.30pm to 6pm only, while stocks last.
• Valid for dine-in only.
• Dishes on offer are subjected to change quarterly and complimentary item must be of
equal or lesser value than paid item (excluding toppings/add-ons).
• Cardmembers to attend to the redemption personally and to indicate “DBS 1-for-1”
while placing the order.
• Limited to 1 redemption per group/per bill and no splitting of bills.
• Offer is not stackable and not valid with other deals, discounts, vouchers or privileges.
Swee Lee Social Club

Located in the heart of a music store, Swee Lee Social Club is a
signature cafe and social event space nestled within Swee Lee’s
flagship store. The cafe serves freshly brewed coffee, handcrafted
drinks and tasty bites along with good music and live events for the
music community.
www.sweeleesocialclub.com
1 Vista Exchange Green, The Star Vista, #01-07/08/09/10,

Singapore 138617
1-for-1 Waffle
• Offer is redeemable by flashing the deal listing on DBS PayLah! app or
DBS/POSB website.
• Not to be used in conjunction with other offers or promotions,
• Redeemable in-store at Swee Lee Social Club at The Star Vista only,
• Offer is not refundable or exchangeable for cash.
SCAN TO APPLY
GET S$150 CASHBACK

• 46 •
SPECIAL FEATURE
DBS
Tuk Tuk Cha

Established in 2015, Tuk Tuk Cha is a fuss-free casual Thai cafe
which specialises in authentic halal Thai food, beverages and
trendy desserts.
tuktukcha.com
Visit tuktukcha.com/location for outlet locations.
1-for-1 Large Green/Original Thai Milk Tea

• Only one redemption per person, while stocks last.
Upshot Specialty Coffee

Having started with a deep-rooted experience in producing
coffee beans in the past three generations, Upshot Coffee is
now entering a new journey of specialty coffee by launching
the first cafe in the heart of Singapore. With access to the
coffee plantation and local farmers under its own umbrella,
Upshot Coffee offers a unique selection of high-quality coffee
products from Indonesia with a distinctive concept of “From
Tree to Cup”.
instagram.com/upshot_sg
One Raffles Place, #04-31, Singapore 048616
1-for-1 Filtered Coffee (Pour Over) and Tea

• Offer is non-cashable, non-refundable and non-changeable to other items.
• Not valid in conjunction with other discounts, promotions, vouchers, etc.
• Complimentary item will be of equal or lesser value than paid item.

• 47 •
SPECIAL FEATURE
DBS
Wolfrik’s Pizzeria
Wolfrik’s Pizzeria is the home of Asian pizzas, serving authentic
hand-stretched Neapolitan-style pizza with Asia fusion flavours.
Its pizza dough, which use premium Italian flour, are fermented
for more than 48 hours, then cooked at approximately 500°C.
facebook.com/wolfriks.pizzeria
80 Stamford Rd, #B1-65, SMU School of Information Systems,

Singapore 178902
1-for-1 Selected Pizzas and Sides

• To enjoy the offer, DBS/POSB Cardmembers need to quote “DBS/POSB 1-for-1” at the
restaurant to receive a promo code, make an order through the ordering system,
apply promo code at checkout, and pay using a DBS/POSB Credit or Debit Card.
• Offer is only available for dine-in and takeaways. Delivery orders not included.
• Items on the offer are subject to change quarterly.
Yummy Tummy
Yummy Tummy is a quick-service food kiosk serving nutritional
meals using only the freshest ingredients.
www.facebook.com/sgyummytummy
Yishun Ave 2, NorthPoint City, #B2-115, Singapore 769098

2 Orchard Turn, ION Orchard, #B4-34, Singapore 238801
1-for-1 Chicken Or Beef Quesadilla

• Valid daily (except on public holidays) between 3pm to 5pm at Northpoint City outlet
and 7pm to 9pm at ION Orchard outlet.
• While stocks last. Limited to 1 redemption per Cardmember per day.
• To redeem, customers will have to present their DBS/POSB Credit or Debit Card to
staff and fulfil the transaction with said card.
• Due to the seasonal nature of vegetables and product availability, Yummy Tummy
reserves the right to make a replacement.
SCAN TO APPLY
GET S$150 CASHBACK

• 48 •
CULINARY
Kitchen
ASK D
o you have a question you’ve
always wanted to ask about
cooking or a food-related topic? If
A CHEF
so, here’s your chance. In this new column
“Ask A Chef”, we call upon chef Norberto
Valdez Palacios to share his advice on
grilling and roasting. If you are wondering
why your steak never turns out the way
BY
you want it to, and how you can improve
NIDA on it, read on. As the grill master of the over wood fire – it’s the traditional
SEAH W Bali – Seminyak’s FIRE restaurant, Argentinian way. We prepare a mix of
Palacios reveals his tips and tricks to water and salt, then brush it all over the
Director of culinary cooking the perfect steak and lamb. lamb while it is being cooked. This creates
at W Bali – Seminyak, crispy skin with a perfect saltiness that
How can we achieve tender yet well- keeps the inside moist. It may take a
Norberto Valdez done beef? couple of hours depending on the size of
Palaciosa, answers LINDA KY the lamb, but it will be magnificent.
your burning Let’s start with the type of beef. Normally
grain-fed beef will be more tender. I also What spices will you use to create a
questions on roasting find it has more flavour. Then choose the Balinese-flavoured steak?
and grilling meats. cut: fillet or tenderloin steak will give you TAN EE LING
that tenderness. The tricky part is to have I’ve been trying to use these sweet and
a moist well-done steak. Buy the beef a sour berries available here called buah
couple of days before, and let it rest in buni. Together with Amed Fleur de Sel
your fridge. Charcoal or wood fire give a sea salt, lime juice and some local chillies,
better result when it comes to tenderness we create a marinade that we use while
in steaks, although you can still achieve it cooking and serving the steak. It is a work
with gas. in progress – it’s not in our menu yet but I
Take the steak out of the fridge one really like it. I might send the recipe when
hour before cooking. Make sure that it it is finalised!
is at room temperature (about 25°C).
Start cooking at a very low temperature if Is it a must to use a thermometer
using a grill. Place on the grill and don’t or can I cut the steak to check the
move it until you see juices coming out doneness?|
of the surface. At that moment, add salt JAMIE S
and pepper. Flip to the other side and Please don’t cut the steak. Get a
repeat. Move the steak to a corner of the thermometer, but while you are
grill (without heat) and let it rest for five using it, learn the feel and look of
minutes (juices will set inside the beef). the beef of the doneness you like.
Check with a thermometer: 70°C to With experience, you won’t need the
75°C is a well-done steak. thermometer anymore.
What’s the secret to making the

perfect lamb?
ED HUANG Look out for the next featured
There are no secrets, although the quality chef on epicure’s Facebook and
of lamb is very important. There is a Instagram pages, then ask away
big difference between a good quality in the comment sections. If your
question is selected and answered,
lamb and a medium quality one. It also
you’ll get a six-month digital
depends on the cut. For me, the best is
subscription to epicure!
where the whole lamb is slow-cooked
SPECIAL FEATURE
Maison Castel
EXPRESSIONS OF
EXCELLENCE
Looking for artisanal french wines from renowned
terroirs? Look no further than Maison Castel.
A glass of wine captures the story of craftsmanship, terroir, and

authenticity. The latest series of wines introduced by Maison
Castel, called Séries Limitées, relay chapters of such a story in
its trio of wines sourced from exceptional terroirs in France. Maison
Castel forms part of the Castel Group, the largest wine producer
in France. The group was founded in Bordeaux by nine siblings of
the Castel family in 1949 and continues to remain a family-owned
entity. It now introduces an exciting new range of wines expressing
the best French terroirs.
Cédric Jenin, the group winemaker for Maison Castel
was tasked with discovering unique parcels of land tended by
outstanding winegrowers with a strong focus on sustainable
viticulture and optimal ripeness. He found his answer in the Côtes-
du-Rhône and Languedoc regions, where Mr Jenin and his team of Mr Jenin taps into the Southern Rhone valley’s region of
20 oenologists lead a collaborative winemaking project and oversee Gigondas for the second wine, Chapter II – The Elegance of Lace
every aspect of elevage, harvesting, winemaking and ageing. Gigondas 2017 (97 points, DWWA 2022). Syrah and grenache
The first of the wines, Séries Limitées Chapter 1 – United are sourced from a single seven-hectare parcel situated at a
We Stand Languedoc Pézenas 2017 hails from the diverse soils of high altitude in a small valley of the majestic mountain range,
the Languedoc region. The wine is a blend of the efforts of two Dentelles de Montmirail. The grapes benefit from a uniquely cool
vignerons whose complimenting organic terroirs express Mr microclimate and limestone soils, which impart elegance, freshness
Jenin’s vision remarkably. This is a trusted blend of syrah, grenache, and minerality to the wines.
mourvedre and carignan aged for 15 months in oak, and speaks of For the third expression, Chapter III – Beyond the Mist Condrieu
the power and character of the region. At Decanter World Wine (97 points, DWWA 2020), he turns his attention to the iconic white
Awards (DWWA) 2020, the wine was awarded 96 points. wine region in North Rhone. This small appellation was revived
in 1980 by passionate winemakers and is renowned for the finest
expressions of viognier grown on small granite terraces and
harvested entirely by hand. Maison Castel’s expression titled “Au Delà
de la Brume” references the mist that engulfs the region and presents
a fascinating blend of two parcels cultivated by winemakers who
complement each other’s styles.
Each chapter of Séries Limitées is available in limited volumes to
ensure the quality and the very essence of this exceptional collection.
The three wines, pouring at Odette and other Michelin-starred
restaurants, fulfil wine specialist Castel Group’s desire to promote
diversity of carefully crafted French wines backed up by traditional
French savoir-faire.
For more information, visit www.maisoncastel.wine/en.

• 50 •
WINE & SPIRITS
Vine Expectations
MODERATION IS THE
NEW GAME IN TOWN
The zero-proof cocktail culture is no longer a trend;
BY
NIMMI it’s a worldwide movement worth billions of dollars.
MALHOTRA
Lyre’s Highland Malt

• 51 •
WINE & SPIRITS
Vine Expectations
“I
t’s not just about getting drunk anymore,”
says Rusty Cerevan, bar manager at
Manhattan, Regent Singapore. In his 17-
year experience behind the bar, Cerevan has seen it
all – from booze-filled nights to the current no- and
low-alcohol craze.
You could be excused for thinking that this
trend, often dubbed the “sober curious movement”,
is a Covid-years development that will fade away as
people bounce back to their normal life.
But that’s not the case. The pandemic years have
fueled them with bar closures and the simultaneous
self-care and health movement – but now that our
lives are back to normal, it refuses to recede.
Attributed mainly to the millennials, the “sober
curious” is an affectionate moniker for those who
have given up on alcohol or are mindful of their
intake and drinking much less of it. According to
IWSR consumer research (a leading research body
on the global beverage alcohol market), more than
half (58 percent) of no- and low-consumers report
that they choose to switch between no/low and full- Rusty Cerevan
strength alcohol products on the same occasion.
Cerevan, however, chalks up the trend to a broader
demographic. “I don’t think it’s only millennials,” he over the last five years and she is not referring to
says. “Young people do it because it’s trendy. The the cloying Shirley Temples and sodas. The city’s
older people do it because it’s healthier.” high-end bars are delivering well-crafted zero-proof
At 1920s-inspired Atlas, newly minted head cocktails with premium products, and keeping
bartender Lidiyanah K or “Yana” has also witnessed pace with the top-notch quality cocktails they are
an increasing request for non-alcoholic drinks renowned for.
• 52 •
WINE & SPIRITS
Vine Expectations
Lyre’s Sazerac
with American Malt and Absinthe
Clients who ask for them, Yana says, range from teetotallers,
expecting mums, people taking a break from alcohol or
Lidiyanah K professionals who want to appear to be drinking with their clients.
At the same time, as a millennial herself, she is noticing a
change of attitude. Abstainers are no longer termed “lame”
Lyre’s Bianco Spritz
with Orange Sec and Aperitif Dry or “outcasts.” Instead, they are hailed with “respect” from
their peer group for exercising self-control.
THE RISE OF NON-ALCOHOLIC COCKTAILS

Both Cerevan and Yana credit the non-alcoholic spirits for this
proliferation of drinks, like Seedlip and Australia-based Lyre’s
which have a wide range of products. “You can truly build an
entire bar with them if you want to,” says Cerevan.
Lyre’s founder, Mark Livings, created the range when he
saw a gap in the market for non-alcoholic versions of drinks.
“We launched with 12 non-alcoholic spirits that were designed
to work just like the original. Simply by reaching for a different
bottle, you could make a non-alcoholic version of a drink
you want,” he says. Its portfolio includes the basic building
block of classics like Absinthe, Orange Sec, Triple Sec, Dry
London Spirit (which mimics gin) and more. Since Lyre’s launch
• 53 •
WINE & SPIRITS
Vine Expectations
Atlas
in 2019, the range has expanded to 18 spirits. “We cover

around 98 percent of the cocktail list of the world’s most
popular 50 cocktails,” he adds.
The Lyre’s range is created by blending natural essences
and extracts – flavour and compounds that mimic the spirit or
the feel of it, especially that ethanol bite. He explains, “Clearly,
we can’t recreate a powerful solvent like ethanol in a beverage,
so we turn to the natural world, and we use a number of things
like white, black and Sichuan peppers, menthol and ginger.
There’s no shortage of ingredients that we’ve explored to help
us synthesise that bite within the beverage.
The price tags reflect a chunk of this “bite” as well. Zero-
proof spirit-based cocktails are listed for $21–24 at top-end
bars, whereas alcoholic cocktails are priced around $25–$28.
There is a valid argument around the difficulty and labour-
intensive process of extracting flavours from botanicals and
replicating them in a water-based distillate. Alcohol carries
the flavours much better, and water requires twice the effort.
Also, these spirits are made in small batches, increasing the
cost of production. (On the other hand, zero-proof spirits are
Atlas’ Vanda Mist
exempt from the debilitating Singapore alcohol tax.)
• 54 •
WINE & SPIRITS
Vine Expectations
Still, consumers are willing to pay and the category is

growing. IWSR found that no- and low-alcohol drinks across
key worldwide markets are valued at just under US$10
billion, and are predicted to grow by eight percent next year
compared to regular alcohol growth of just 0.7 percent.
Livings concedes that with time, costs will come down.
“As we achieve economies of scale and competition Young people do it because
increases, efficient producers are rewarded and inefficient
ones fall away. This is a natural progression of any industry on it’s trendy. The older people
the way through.”
Vivien Pei, vice president of the Singapore Cocktail and Bar
do it because it’s healthier.
Association notes that there are more players in the international
markets that have not yet marked their presence in Singapore
RUSTY CEREVAN, BAR MANAGER, MANHATTAN
bars such as Diageo’s Tanqueray 0.0%, the alcohol-free sibling of
the gin brand.
SINGAPORE THRIVES
Pei also observes that Asia, particularly Singapore, has embraced
the trend more wholeheartedly than Western markets because “a
lot of Asians couldn’t drink alcohol.” She believes this is a great
Seedlip Garden 108
opportunity for them to be included in the bar culture.
Tanqueray 0.0%
• 55 •
WINE & SPIRITS
Vine Expectations
Manhattan’s zero-proof cocktails (from left):

Marilyn, inspired by Andy Warhol; Be My Guest,
inspired by Whoopi Goldberg; Peas and Love,
inspired by Yoko Ono
PHOTOS COURTESY OF LYRE’S, ATLAS BAR, MANHATTAN, SEEDLIP AND TANQUERAY
Asia’s “cocktail capital” status works in Singapore’s favour peach oolong tea, citrus skin syrup and soda; or Guimaras
as well. She says that because the upscale bar scene is still from MO Bar, which offers the option of adding rum to the
young and growing, there have been fewer rules to follow. deliciously layered tang of mango tepache and tamarind.
“London and New York often stick to the similar format of the One of the finest examples of zero-proof spirit-based
hotel bar or a classic cocktail bar, whereas Singapore, being a drinks comes from Manhattan – Peas and Love uses Seedlip
new market, didn’t inhibit the bars to express themselves. Garden as its base and enhances the drink with the herbal
The shift is reflected in Singapore bar menus where the palate of green peas, cucumber cordial, lime and basil. It
booze-free cocktails take center stage and in front of the almost mimics its alcoholic twin, also called Peas and love,
book. Atlas’s new menu, Sense of Place, lists four zero-proof in look, colour and flavour.
drinks; Manhattan offers six. Other bars on the island offer “Five years ago, zero-proof drinks were not even a
a range of low or no ABV options – all crafted with just as thought,” says Pei. Well, five years on, people like Livings
much care as the alcoholic counterparts. are predicting that the bar menu is going to look very
Creativity is on the rise with aesthetically pleasing zero- different again. He says, “Even though it represents 10 or
proof cocktails, drinks without any zero-proof spirit base, 15 percent of the menu, they are deriving up to 30 percent
and even food-pairing menus offered by the likes of La of their sales from the non-alcoholic cocktail menu as a total
Dame de Pic at Raffles Hotel Singapore. share of cocktail sales. So clearly, there’s more room for
From the drinks selection, take note of the Crown the category to grow. We are at the very beginning of this
Utama at Atlas, where Yana mixes chardonnay grape verjus, trend, and this trend is gathering speed.”
• 56 •
WINE
Cellar’s Choice
TAKE A TRIP DOWN

THE CALIFORNIA COAST
Beyond cabernet sauvignons, the sunny state produces some exciting
pinot noirs and cool climate whites. These three wines are a small
sampler of what California has to offer.
WALTER HANSEL PINOT NOIR –

SOUTH SLOPE 2018
As you travel north of San Francisco, Wineburg believes that varietal is
you find yourself in the cooler wine- transparent to the Napa Valley terroir
growing regions dotted along the and expresses its best features. Aged in
Sonoma Coast. Walter Hansel is located French oak barrel, the wine is aromatic
here, on the southern tip of the Russian and textural. It shows ripe citrus,
River Valley, a region known for pinot stone fruit like apricot and possesses a
noir and chardonnay grapes. The winery delightful minerality.
is run by Steve Hansel, Walter’s son, $88, Wine Clique
who believes in minimalistic viticulture
and frames his wines in Burgundy
fashion. Made from 100% Dijon clones, 2018 CHATEAU MONTELENA,
this pinot noir is marked by cherry fruit CHARDONNAY
and spices, and a lovely balance of fruit Known for its 1976 victory at
and refreshing acidity. Judgement of Paris, the feted
$ 118, Pinnacle Wine and Spirits competition between French and
California wines, Chateau
Montelena Chardonnay retains its
QUINTESSA ILLUMINATION
SAUVIGNON BLANC 2018 special touch. While the winery sits at
Sauvignon blanc is the rising star the north end of Napa Valley, which
of the Napa Valley, and Quintessa’s gets quite warm, the fruit is sourced
Illumination presents a delightful from a cooler site in Oak Knoll. Aged
expression – a classic sauvignon blanc 10 months in French oak, the 2018
and semillion blend. The property lies shows ripe fruits like melon, peach and
in the fabled Rutherford region in Napa apricot, and a supple body with touches
Valley and boasts of volcanic soils that of vanilla and spice in the finish.
add vibrancy to its wines. Rebekah $128, Ponti Wine Cellars
• 57 •
SPIRITS
Cellar’s Choice
BORN TO RUM:
A SPIRITED REVIVAL
Aged rums are in vogue. They are complex, diverse, and
relatively affordable (compared to aged whiskies).
FLOR DE CAÑA 12 YEAR DICTADOR 2

NATURALLY AGED RUM MASTERS NIEPORT
Sustainable, carbon-neutral, and certified Dictator is leading the charge in fit. The rums were blended in pairs;
fair trade, Flor de Caña checks all the premiumising rum, touted as the next finished in 50-year-old Port pipes for 15
right boxes. The distillery is located investable spirit after whisky. The 2 months and then blended again for the
close to the active San Cristobal volcano, Master refers a collaboration between final expression. The result is a unique
which plays a key role in enriching the Dictador master blender Hernan Parra blend with top notes of red cherries,
soils where the raw material, sugarcane, is and celebrated Portugese winemaker dark chocolate and dried fruit. On the
grown. This dark rum is column distilled Dirk Nieport. Parra selected four palate, expect a smooth mouthfeel with
and surprisingly, sugar-free. On the vintage expressions from 1971, 1974, crystalline sugar, coffee and spice. Only
palate, spice, sweet caramel, and toffee. 1978 and 1980 and left it in Nieport’s 620 bottles are released.
Best enjoyed as a mixer in Old Fashioned care, to blend and mature as he deemed $1580, Malt and Wine Asia
or with ice.
$106, LazMall
MOUNT GAY
ANDEAN OAK CASK
In the pursuit of aromatic complexity,
master blender Trudiann Branker turned
to a non-traditional white Andean oak
sourced from the mountainous ranges
of the Colombian Andes. A 14-year-old
single batch rum, aged in ex-Bourbon
casks, was placed in the virgin Andean oak
casks for 11 months to add nuances from
the wood. Additionally, the rum was non-
chill filtered to express its complete aroma
profile. The result – vanilla notes on the
nose and an enticing palate that picks
up spice, ripe pear, and toasted coconut.
This small batch production is the fourth
edition of the Master blender collection.
$240, Rémy Cointreau’s Amazon store
• 58 •
WINE & SPIRITS
Bar At Home
GOOD OLE
HAINAN
FASHION
INGREDIENTS
60ml pandan-
Good Ole Hainan Fashion
infused whisky
30g pandan leaf Purvis Street, also known as Hainan
10ml Teisseire Street, inspired this riff on the classic
coconut syrup
3 drops Angostura Old Fashioned. The drink pays
Bitters homage to Singapore’s kopi culture,
METHOD popularised by the Hainanese
Add all ingredients in a community, and plays with the two
mixing glass and stir till
cold. integral ingredients of kaya toast –
coconut and pandan.
Strain into rock glass with
a clear block of ice.
Garnish with a slice of
orange rind.
PANDAN-
INFUSED
WHISKY
INGREDIENTS
700ml Naked Malt
blended whisky
or any blended
whisky
30g pandan leaf
3g coffee powder
METHOD
Sous vide pandan leaf
and coffee powder in
whisky at 62°C for
2 hours. Alternatively,
infuse coffee and
pandan leaf in whisky for
PHOTOS COURTESY OF NUTMEG & CLOVE
24 hours.
Fine strain through coffee

filter to remove leaf and
any residual coffee
granules.
Store in an airtight
container.
• 59 •
WINE & SPIRITS
Bar At Home
TO SINGAPORE,
WITH LOVE
Nutmeg & Clove, which pays homage to Singapore in its drinks and
food, is our bar of choice for the celebratory month of August.
As the host announced his name at the live award

ceremony in Bangkok, he recalls a friend in the crowd
shouting a congratulatory cheer: “Bro, your dad would be so
proud of you.”
“You can imagine. I was a mess. It (the ceremony) was live,
and I had tears rolling down my eyes.”
After this rousing acknowledgement from his peers, Chia
celebrated the bar’s eighth birthday in May with a series of
guest shifts. The future looks promising, he says, and the new
Nutmeg & Clove is “at its best place ever.”
The new location houses a full-service kitchen and a dinner
menu; a new-old team with award-winning Shelley Tai (formerly
of Quinary Hong Kong) and Joshua Pang at the bar. And, a
new drinks menu, the theme of which remains his constant: it is
always about Singapore.
From the first iteration to its eighth, Nutmeg & Clove’s litany
of drinks has paid homage to various facets of Singapore’s
history. The current Cocktail Diaries menu traverses the lion city
through the eyes of a tourist and presents ten craft drinks.
Inspired by the Botanical Gardens, we found Garden City,
a concoction of Hendricks gin infused with musk melon and
tweaked with shiso leaf, lime, and honey. Can Bubble Gum?
N
utmeg & Clove has reason to celebrate. Not only did is a playful jibe at Singapore’s ban on chewing gum. The
the stalwart bar survive two arduous, soul-crushing smoky mezcal-based drink is a blush pink number coloured by
Covid years; it re-established itself at a new location in strawberries, picking a bitter note from distilled tabasco and
Purvis Street, added a full-service kitchen and got back up on finishing with light smoky bubble gum air. The bustling karaoke
Asia’s 50 Best Bars list at No.36. culture and underground music scene are referenced in K-Tea-V
Surpassing the glorious resurrection, founder Colin Chia and Underground respectively.
was individually recognised with the Roku Industry Icon The new kitchen delivers Singapore-inspired grub (no
Award for his 28 years in the bar industry, an honour that surprises there), including Rendang Mac and Cheese, SG Scotch
took him down an emotional memory lane. Eggs with minced Kurobuta pork and our favourite, Assam and
“It felt surreal,” he says as he recounts how his choice Batang, a Spanish mackerel served in aromatic assam sauce.
to pursue his heart was never looked upon favourably by Onwards and upwards Chia goes as he continues to seek
his high-achieving traditional Chinese family of doctors inspiration in Singapore’s rich history for Nutmeg & Clove’s
and lawyers – all except his dad. The latter lent him his following menu and the ones that come after.
unconditional support through thick and thin. Sadly, he lost
his biggest advocate to illness last year. Nutmeg & Clove is at 8 Purvis Street. Singapore 188587.
SPECIAL FEATURE
Vins de Provence
PHOTOS COURTESY OF VINS DE PROVENCE

LIFE IN PINK
With 2600 years of history on its side, Provence rosé wines continue to
garner fans all over the world. Here’s why it should be part of your lifestyle.
T he popularity of rosé wine has been scaling the

charts, and of the myriad rosé expressions across
the world, Provence continues to produce the most
including the native tibouren. When it comes to
winemaking, a sophisticated sequence of steps comes
into play with cool harvests and fermentations.
delicate and alluring wines. The grapes are picked pre-dawn, and state-of-
It helps to have history on its side – the Greeks the-art chilling systems keep the juice and subsequent
brought vine and viticulture to Provence 2600 years ago, fermentation at cool temperatures, all in the quest to
making it the first wine region in the world to make rosé preserve that signature rosé freshness, aroma and colour.
wines. Furthermore, age-old traditions do not stand As an aside, it pays to check that your favourite
in the way as modern winemaking techniques lift rosé Provence rosé is from one of the renowned appellations
wine’s aromatic game. – Côtes de Provence, Côteaux d’Aix-en-Provence and
The dry and delicate Provence rosé picks its pink Côteaux Varois en Provence – the classic regions for rosé
inflections mainly from grenache, syrah, mourvèdre and production. A rosé from any other French region is not
cinsault grapes. Another 14 red grapes are permitted, considered a “Provence rosé”.
SPECIAL FEATURE
Vins de Provence
More than just a wine

Add the appeal of the bucolic Provencal countryside, and
it is easy to understand why these wines have captivated
rosé enthusiasts worldwide. The alluring sensorial wines,
redolent of summer berries and herbal notes, recall
a lifestyle fashioned by azure blue seas, quaint little
villages, and languorous afternoons.
Here in Singapore, the pink wine clues right into
our lifestyle. It’s the perfect sip – chilled, aromatic and
fragrant to offer you the ideal respite from the busy and
boisterous workday or over the weekend with friends dim sum or even Hainanese chicken rice, and you
and family. are bound to be surprised by the versatility of
The diversity of terroir is captured in the colour Provence rosés.
palette. These peach-, mango- and melon-hued wines So have a pour and live life through rosé-tinted
ask only to be chilled and served as an aperitif or with glasses; it’s fun, refreshing and very delicious.
a gourmet meal alike. The wine style is renowned for
its food friendliness – pair it with a light Mediterranean Find out more about Provence wines at
platter of fresh vegetables, crudites, Asian staples like www.vinsdeprovence.com/en.
• 62 •
LIFESTYLE
Seen & Savoured
SWEET REUNION
Friends of epicure were invited to join an appreciation
sunset soirée at Sunset Park, Desa Potato Head.
O ne hundred prominent general

managers, public relations experts,
sale and marketing directors, and
communication executives from Bali’s hotels,
resorts and restaurants joined epicure at
Flores Margarita were big hits, as was the
Tropical Elixir, a refreshing concoction
made with Ming River Sichuan Baijiu.
Throughout the evening, the guests
were also treated with a free flow of MAN
Sunset Park. Desa Potato Head’s new bar was Jan Fiskaal Merlot 2019 and MAN Padstal
the perfect place to celebrate the industry’s Chardonnay 2020. Guests who were into
get-together after two challenging years. craft beers were spoiled by Bali’s own Kura
With its view of the Indian Ocean, Kura Island Ale and Lager, as well as four
nifty DJ performances, stellar cocktail variants of Parallel 49 from Canada. Shots
selection and progressive culinary were made to mark the cheerful occasion,
takeovers, Sunset Park is fast becoming courtesy of 1800 Reposado Tequila.
Seminyak’s prominent destination. The Cushioned by Desa Potato Head’s tasty
guests were welcomed by Desa Potato canapes, the evening was a hopeful event
Head’s cocktail and mocktail selections to to mark Bali’s comeback as the world’s
quench their thirst. The Indo Mai-Tai and favourite holiday destination.
• 63 •
LIFESTYLE
Seen & Savoured

• 64 •
LIFESTYLE
Seen & Savoured
Recreate the exclusive cocktails and mocktails

served at epicure’s sunset soirée.
INDO
CALYPSO
TROPICAL
ELEXIR
INGREDIENTS
30ml pineapple juice INGREDIENTS
30ml mango juice 20ml Ming River
30ml citrus juice 20ml rice arak
10ml spiced syrup 25ml strawberry
50ml Yeo’s Green Tea puree
20ml lime juice
METHOD 50ml cranberry juice
Place all ingredients into 10ml rosella syrupa
a shaker and shake
well. Pour into a highball
glass and garnish with METHOD
dried pineapple. Place all ingredients into
a shaker and shake well.
Pour into a wine glass and
garnish with dried lime.
INGREDIENTS
50ml ginger
KOMBUCHA
COOLER
kombucha
20ml homemade
strawberry
spicy syrup
10ml lime Juice
30ml Fever Tree
Ginger Ale
FLORES METHOD
MARGARITA Place all ingredients into
INGREDIENTS Pour into a wine glass and
45ml 1800 Reposado garnish with dried lime.
15ml orange-
infuseed arak
30ml citrus juice
15ml pink citrus
25ml rosella syrup
METHOD
Place all ingredients into
Pour into a rock glass and
garnish with rosella
flowers.
From left: Yeo’s Green Tea, 1800 Reposado, Ming River and Fever Tree Ginger Ale.
• 66 •
LIFESTYLE
Travel
A TASTE OF PARADISE
At these idyllic luxury resorts in the Maldives, global flavours and
BY
GRACE
local ingredients make for a delicious discovery of terroir, culture and community.
MA
Mandhoo Spa Restaurant,

Conrad Maldives Rangali Island
• 67 •
LIFESTYLE
Travel
Ithaa Undersea Restaurant,

Vilu Restaurant & Bar,

F
or luxury island resorts in the Maldives, a
holiday destination where the average length
of stay is seven to 10 days, culinary excellence Ithaa Undersea
and variety are crucial in keeping guests intrigued Restaurant’s Wagyu
and impressed enough to return for their next Beef Tartar
vacation. Chefs are constantly pulling out their

creative stops while emphasising locavore and
local traditions.
MEMORABLE EXPERIENCES
At Conrad Maldives Rangali Island, executive chef
Christian Pedersen teases palates with surprising twists
on common ingredients: think a sous vide lobster with
radish, avocado purée, caviar and mango fermented
for 21 days. The surprisingly balanced combination of
acidity, creaminess and funk is the perfect foil to the
local crustacean’s sweet firm flesh. In the balmy breeze
of Conrad’s open-air Vilu Restaurant & Bar located at
the edge of a lagoon, light but flavourful dishes like fruit, pineapple and coriander cleans off any lingering
this make for pleasant meals. heaviness on the palate. The portions are well
Over at Ithaa Undersea Restaurant, where we controlled, and no one leaves heaving.
dig into a four-course lunch, the distraction from “I want guests to have the experience of
colourful reef fish and black-tipped sharks swimming knowing that food is a focus and you can have
merrily around is real. But the food holds its own. A something different every day beyond the usual
wagyu beef tartar whets the appetite with burrata club sandwich,” says Pedersen, referring to the
and confit tomato; crisp Maldivian lobster tortellini 12 dining concepts at Conrad, which ranges
complemented by grilled sweet corn and charred from nourishing fare at Mandhoo Spa Restaurant
leek was a pleasant deviation from the conventional to aromatic wok-hei laden cuisine at Chinese
grilled rendition; a miso and truffle marinated black restaurant Ufaa by Jereme Leung, “We want them
cod is enhanced by the fresh grassiness of green to have fun, variety, and come not just because
peas; and a refreshing yuzu mousse with passion they have to eat.”
• 68 •
LIFESTYLE
Travel
Patina Maldives,
Fari Islands
Not that we would complain about burgers and

Fari Beach Club’s club sandwiches, especially if it is the Fari Beach
signature dessert
Club Beef Burger at Patina Maldives, Fari Islands.
Between pillowy brioche buns is a juicy patty layered
with guanciale, parmesan, and truffle and mushroom
Dishes from
Wok Society mayonnaise. In the Italian vitello tonnato and “Caesar
salad”-style toast, the metallic notes of Maldivian tuna
is moderated by the brininess of sliced caper berries
and saltiness from the Caesar dressing and cheese.
Executive chef John Bakker’s vision for each of
Patina’s 12 dining concepts is “to retain the essence of
each cuisine and not have an international chef doing
a semblance of that thing”.
Helios’ Aegean cuisine is whipped up by Turkish
chefs, who serve up the likes of moreish grilled
eggplant with garlic yoghurt and spicy atomic
sauce, and tender grilled lamb chops scrumptiously
marinated in Mediterranean spices. Asian restaurant
Wok Society is a must-visit, if only to taste Guangzhou
chef Sichuan Zhang’s impeccable dim sum and
wantons in double-boiled chicken soup. Ask him for
off-menu specials of the day – we got a local green
jobfish stir-fried in XO sauce that was made less sauce-
heavy to suit our Asian palates. And no one should
leave without trying the Maldivian curry with fresh
catch of the day at all-day diner Portico.
• 69 •
LIFESTYLE
Travel
CONRAD MALDIVES RANGALI ISLAND

The resort is nestled in the South Ari Atoll with 151 luxury
beach and overwater villas. The island is accessible by a
30-minute seaplane flight or a short domestic flight to a nearby
island, followed by speedboat transfer. conradmaldives.com
PATINA MALDIVES, FARI ISLANDS

Located within the Fari Islands on the North Malé Atoll, the
resort is a 45-minute speedboat ride from Male International
Airport. Sanctuary can be found at its 90 beach and water villas,
as well as 20 Fari Studios. The wide range of dining concepts
will satisfy all appetites, while the Fari Marina Village, built
around a Beach Club, offers fun, relaxed luxury.
patinahotels.com/maldives-fari-islands
THE RITZ-CARLTON MALDIVES, FARI ISLANDS

The 100-key Ritz-Carlton Maldives is an eco-friendly resort
operating mainly on solar energy, and comprises three
islands with waterfront villas, overwater quay and seven
dining venues. It is accessible via speedboat or seaplane
from Male International Airport.
www.ritzcarlton.com/en/hotels/maldives-fari-islands
Waterfront dining
at Patina Maldives
“In this terroir, the dishes that work best with the
dry salty air are those that are spicy or peppery,”
Bakker explains. “Food with complex components
like masala or curry always taste more ‘full’ or
‘round’ in this environment. Maldivian chillies, for
example, are super hot and fragrant, but take them
out of the Maldives and they become just another
very hot chilli pepper.”
Amongst the five restaurants and bars located at
The Ritz-Carlton Maldives, Fari Islands, poolside
Eau Bar offers tipples that are all named in the local
Dhivehi language. The Dhonkeyo, made with brown
butter-infused whisky, banana syrup and chocolate
bitters, references the common tea-time snack of fried
banana fritters, while the Faiy cocktail has a spiced
kick from tequila infused with curry leaf, mango, lime
and chilli. In Italian restaurant La Locanda, parmesan
dresses up a dry vodka martini, while beach bar Beach
Shack’s margarita comes with hints of roasted bell
peppers to complement its barbecue-style menu. The
Ritz-Carlton’s director of beverage Marco Barsotti says,
“We try to give a culinary touch to classic cocktails,
so that they are easy to drink yet have an element of
adventure.” More guests are also signing up for the
resort’s cocktail classes to learn simple techniques to
jazz up their home drinks.
• 70 •
LIFESTYLE
Travel
Eau Bar,
The Ritz-Carlton Maldives
The Ritz-Carlton Maldives,

Fari Islands
Cooking class at
The Ritz-Carlton Maldives
Tum Tum’s
Signature Bao Buns
PATINA MALDIVES, FARI ISLANDS, AND THE RITZ-CARLTON

PHOTOS COURTESY OF CONRAD MALDIVES RANGALI ISLAND,
HEALTHY, LOCAL AND SUSTAINABLE
Maldivian nights are a favourite with guests and and passion fruit are bought from the mainland
different resorts have their own take on it. At or surrounding islands. Conrad’s own hydroponics
Conrad, guests tuck into dishes such as tuna garden yields produce such as lettuce, basil and
curry, mas huni (a typical Maldivian breakfast that mint, which are used in everything from salads to
macarons and as cocktail garnishes. Surplus fruit is
consists of tuna, onion, coconut and chilli) and
turned into jams or dehydrated into healthy chips as
short eats (fried snacks) made by womenfolk living
room snacks. Last year, Patina harvested eggplant,
in the nearby islands. The Ritz-Carlton’s spread is bok choy, chilli, squash and a whopping 500kg of
prepared by their Maldivian chefs and the meal watermelons. The Ritz-Carlton has plans for an organic
MALDIVES, FARI ISLANDS.
is accompanied by a boduberu (big drums) band garden; in the meantime, the kitchen team uses the
performing traditional songs. Patina offers them as skins of fruits such as bananas and oranges to make
private experiences and cooking classes, even for syrups for their cocktails.
the children. With all the effort put into making every meal
Local and regional produce such as lobsters, a memorable one, it will be more than sand, sea
octopus and reef fish are incorporated into dishes and surf that vacationers will remember when you
from omelettes to curries, while fruits like papaya leave paradise.
• 71 •
LIFESTYLE
Luxe Stays
NOMAD REMEDY
Fall in love with the world all over again by staying at these
BY
EVE
TEDJA
recently opened hotels in New York, Algarve and Bali.
RUDY TAUSCHER,
MANAGING DIRECTOR
1(|#/#0|0'9|;14-
“The hotel is a tribute to
the original Gilded Age
architectural splendour while
bringing the harmonious
design ethos for which Aman
is renowned. Aman New York
is also home to the first Aman
Club lounge and the world’s
first urban Aman Residences,
a collection private homes
placing owners in the centre of
the city’s skyline.
Aman New York
aesthetic of Aman’s properties houses four distinct dining
in Southeast Asia, each suite is destinations, including Arva,
a serene sanctuary featuring a Aman’s convivial Italian
captivating large-scale mural by restaurant; Nama, Aman’s
interpretation of Japan’s
Japanese artist Ryoko Adachi,
washoku dining tradition;
a homage to a 15th-century and Wine Library. All are
masterpiece, Pine Trees by linked by a lush wraparound
>Ãi}>Ü>/Ŧ>Õ°ƂvÕVÌ} Garden Terrace with reflective
fireplace, opulent oval soaking pools, dramatic firepits and
one-of-a-kind retractable roof
bathtubs, and expansive
allowing a year-round access.
double vanities offer guests a There is an exclusive Jazz
AMAN NEW YORK comfortable respite. Club where guests are invited
As the second pioneering The hotel houses a to enjoy world-class live
PHOTOS COURTESY OF AMAN NEW YORK,
generation of Aman hotel in 2,300-square-metres Aman Spa, performances in a reinvented

W ALGARVE AND LOST LINDENBERG
classic New York experience.

urban settings, Aman New a comprehensive embodiment
The hotel is also pleased to
York beautifully transformed of Aman’s wellness philosophy. welcome to the team master
Manhattan’s iconic Crown It features a 20-metre indoor sommelier Laura Williamson
Building into a 83-suite hotel swimming pool, two Spa Houses as beverage director. She
and 22 branded residences. Built made of double treatment rooms, will bring her expertise to
all beverage programmes
in 1921, the building is located Banya and Hammam rooms, and
throughout the hotel.”
on the corner of 57th Street and outdoor terraces with hot and
Fifth Avenue. Inspired by the airy cold plunge pools. amannewyork.com
• 72 •
LIFESTYLE
Luxe Stays
CAJETAN ARAUJO,
GENERAL MANAGER OF
W ALGARVE
“In a region where every
other hotel’s architecture
is traditional, W Algarve
is resolutely modern while
combining the region’s rich
history, culture and colours
in subtle touches which are
displayed all around the
Escape. W Algarve represents
everything that is Portuguese.
Even our uniforms are designed
by one of the top Portuguese
designers, Gio Rodrigues.
Our F&B offerings are
innovative and yet comforting.
We set new trends like
featuring foraging-inspired
mixology at W Lounge,
with cocktails like Carob,
W ALGARVE highlighting a Mediterranean
The first W Hotel to open in Portugal and tasteful clean maximalism. fruit that has been used to feed
offers 134 guest rooms and suites The jewel of the crown is humans and livestock since
antiquity. The Market Kitchen
along with 83 residences. Situated the Extreme WOW Suite, a
showcases local produce,
atop the cliffs, it injects the laid- 200-square-metre oceanside strictly sourced from local
back coastal vibe with exuberant presidential suite with its own farms and small producers.
social energy. It derives its interior panoramic rooftop terrace, Milanese cuisine is featured at
design inspiration from the curves a zero-edge lap pool and DJ our rooftop dining destination,
Paper Moon. The Calamaro
of Benagil caves and the blues of mixing booth. Led by Portugese
Alla Piastra Del Portogallo is
the Atlantic Ocean. Designed by chef Nuno Goncalves, there are a must-try. World-class DJs
the award-winning AB Concept, the six dining destinations within perform at the adjacent Sea
decor pays homage to the age- the hotel. Well-being receives Sky until late. For nourishing
old craftsmanship, from crochet to extra attention at Away Spa’s dining options with Asian
twists, guests can go to Sip @
ceramic tiles. facilities as well as the state-of-
Wet at Wet Deck.”
All rooms offer private the-art fitness equipment at Fit,
balconies with gardens or ocean the hotel’s indoor and outdoor marriott.com/hotels/travel/
views, done in natural hues fitness centre. faowh-w-algarve/
• 73 •
LIFESTYLE
Luxe Stays
DENISE OMURCA,
MANAGING DIRECTOR OF
LOST LINDENBERG
“The property is a symbiosis
between sophisticated
architecture, thoughtful
design and collective spaces.
Meals can be shared at the
hotel’s communal seven-
metre-long wooden table.
The culinary concept
celebrates nature by using
seasonal and local produce,
offering a plant-based
approach to Balinese
home-cooking with western
influences. All ingredients are
cultivated at our Lost garden
or sourced from nearby
organic permacultures. Start
your day with a house-made
granola, tropical fruits and
coconut French toast for
breakfast. Dinner is made of
sumptuous rice plates with a
variety of spicy sambals. The
poolside bar serves classic
long drinks, local kombuchas
and seasonal cocktails.”
thelindenberg.com
LOST LINDENBERG
Fall under the charm of the island connected by elevated walkways.
all over again at this hidden Sustainably sourced wood, local
boutique hotel in Pekutatan, West green stones and brass are used,
Bali. Situated just a stone’s throw seamlessly blending the property
away from Medewi Beach and its with its verdant locale. There
legendary waves, the fifth project are eight rooms, two Ocean
from a progressive Frankfurt- Panorama Suites and six Jungle
based hospitality company takes Panorama Suites. Tactile dark lava
its inspiration from the forces of stone, burnt teak wood, linen
nature surrounding its property. bedding, custom-made Gaya
Enjoy peace and quiet amid ceramics, and curated artworks
the magnetic black sand beach, by Indonesian and international
where stories are told around artists decorate the rooms. Relax
bonfires at night. the body with a treatment at
Designed by Alexis Dornier the bijou spa, built in the style
and Studio Jencquel, the of a traditional wooden house.
architecture resembles a string Nourish the palate with plant-
of floating towers – treehouses based fare at the restaurant.
• 74 •
SPECIAL FEATURE
Park Hyatt Jakarta
PHOTOS COURTESY OF PARK HYATT JAKARTA
STYLE AND SUBSTANCE

Park Hyatt Jakarta, Indonesia’s first Park Hyatt brand
recently opened in the heart of the capital.
• 75 •
SPECIAL FEATURE
Park Hyatt Jakarta
GOURMET
PLEASURES
T he highly anticipated debut of Indonesia’s first
Park Hyatt hotels showcases the brand’s affinity
to offer an oasis of calm amid the hustle and bustle With two restaurants, two bars and one lounge
of city life. Accessible from four different streets, the to satisfy guests’ whims and fancies, discerning
hotel’s location makes it a stellar destination to work, foodies will find delectable and nourishing fare
rest and enjoy life’s memorable moments. during their stay.
Designed by Conran and Partners, the hotel The Dining Room on level 22 is the hotel’s all-
project was led by The Brit List Awards 2021 Interior day dining venue. Highlighting Indonesian regional
Designer of the Year, Tina Norden. The London-based cuisine and a myriad of classic Italian dishes in a live-
practice endeavoured to showcase the archipelago’s cooking setting, expect delicious nosh to empower
natural beauty, traditional artistry and intricate your day and night.
craftsmanship through its contemporary design Alternatively, head to Conservatory or The
approach for the hotel. Bar. The first is the hotel’s living room, perfect
Timeless and long-lasting, Norden’s Sir for meetings – either for business or pleasure.
Terrence Conran-inherited design style is evident The latter provides light bites, craft cocktails and
in its rainforest-inspired colour scheme. The lower stunning views of Jakarta from its outdoor terrace.
floors evoke the forest’s understory while the The soon-to-be-opened KITA ǛĠRestaurant is
higher floors are suffused with a lighter colour where guests can savour elevated Japanese fare and
palette and warm tones. creative cocktails. Serving premium dishes from the
The hotel features 220 expansive rooms, robatayaki and teppanyaki kitchens, guests can expect
including 36 suites. Each accommodation is a sky-high, Japanese fine-dining experience. Prolong
inspired by residential design which translated well the evening at KITA Bar on level 36 and experience the
into the rooms’ generous space, floor-to-ceiling vibrant city that hardly sleeps.
windows, deep-soaking marble baths, and carefully
chosen decorations. Enjoy an exclusive 15 percent off for hotel booking
Make an appointment at The Spa or hit the hotel’s until 8 October 2022.
wellness facilities such as the fitness centre, saunas
and pools. The hotel also offers 10 well-appointed and Park Hyatt Jakarta
versatile function rooms that can accommodate up Jalam Kebon Sirih No. 17 – 19 Jakarta Pusat 10340
to 750 people, suitable for events such as corporate Tel: +62 21 3111 1234
gatherings, social soiree or wedding receptions. parkhyattjakarta.com
• 76 •
LIFESTYLE
Cookbook Critic
GREAT BAKES
If life’s meant to experience sinful indulgences, then
don’t waste time and calories on average bakes. Instead,
Allyson Reedy
try 50 Things to Bake Before You Die for easy yet
mouthwatering recipes.
W
ho doesn’t like an amazing homemade
BY
PRIYANKA brownie or a luscious carrot cake topped
ELHENCE with perfect cream cheese frosting?
Seriously, life is just too short to waste time on
recipes that take too much time and aren’t really
worth it in the end.
Imagine my joy in finding this cookbook that
compiles simple and delicious recipes from some of
the world’s most renowned bakers. Welcome to 50
Things to Bake Before You Die: The World’s Best
Cakes, Pies, Brownies, Cookies, and More from Your
50 Things to Bake Before You Die: The
Favourite Bakers, Including Christina Tosi, Joanne
World’s Best Cakes, Pies, Brownies, Cookies,
Chang, and Dominique Ansel. and More from Your Favourite Bakers,
Including Christina Tosi, Joanne Chang,
AT A GLANCE and Dominique Ansel retails for $21.98 on
Food enthusiast and author Allyson Reedy divides the amazon.com
50 recipes into five categories: Cookies (with Daniel
Boulud’s recipe for Madeleines); Cakes; Pies/Tarts; If you’re a true chocoholic, there’s probably very
Things You Eat With Your Hands; and Things You little chance that you will pass up on the three-tiered
Probably Shouldn’t Eat With Your Hands (think tiramisu Death by Chocolate Cake with both chocolate
or a soufflé). buttercream and chocolate ganache. I also found the
Interestingly, Reedy chose to leave out baking and Grapefruit Tiramisu recipe quite novel and innovative,
prep times in the recipes, saying: “For one, they’re where grapefruit replaces espresso. It sounded wrong,
never accurate.” I won’t argue with that – goodbye but tasted great with its light citrus notes swirled
false expectations. Instead, by omitting the time through the mascarpone anglaise.
requirements, Reedy gently encourages you to read Reedy includes elaborate non-dessert recipes
the entire recipe first before starting on it, and then such as those for Croissants and Butter Pecan
AUTHOR: ALLYSON REEDY. IMAGES: GREG MCBOAT
taking the time you need to execute the dish. Pretty Cinnamon Buns, but those do take up a little more
smart, I thought. time, so I’m leaving them for another day.
THE ROAD TEST THE VERDICT

It’s hard to pass up a recipe that describes galette If I had to choose one section, I would say my
as “easier than pie”. Hence, the decision to try out favourite would be Cakes. The omission of time
PUBLISHER: ULYSSES PRESS
the simpler Blueberry Galette compared to its more does indeed make a (positive) difference, as I
demanding pie cousins was an easy one to make. didn’t find myself rushing to finish all the elements
Staying in the Pies/Tart category, Majed Ali’s twist on within the specified time. Naturally, if you’re
cheesecake with labneh and a granola crust instead of relaxed with the process, your baking will turn out
classic cream cheese and graham crackers was quite much better too. A lovely tome to add to your
interesting too. treasure of cookbooks!
• 77 •
LIFESTYLE
Cookbook Critic
STRAWBERRY LABNEH
MAKES
GRANOLA TART
Majed Ali, baking blogger (The Cinnaman)
1
9-inch
tart
CRUST
3 cups granola, without any dried fruit
¼ tsp sea salt
1 tbsp granulated sugar
1 tsp cinnamon
⅓ cup (just over 5 tbsp) butter, melted
FILLING
3 large eggs
¼ cup confectioners’ sugar, sifted
½ tsp sea salt
1 tsp good quality vanilla paste
2 cups labneh
Zest of 2 limes
HONEY LIME SYRUP AND TOPPING

¼ cup honey
¼ cup lime juice
1¼ cups fresh strawberries, hulled
and sliced
Preheat the oven to 350°F (178°C). In a food processor, process

granola, salt, sugar, and cinnamon until fine. Add melted butter
and process until well combined.
Press the mixture firmly into the bottom and sides of a 9-inch
(23cm) tart pan. Bake for 8 minutes, remove from the oven, and
The main ingredients in this tart are labneh (an reduce oven temperature to 300°F (149°C).
extra-strained, thick, tangy yoghurt popular in
the Middle East), granola, and strawberries. It’s In a bowl, whisk eggs, lime zest, vanilla, sea salt, and granulated
sugar until combined. Fold in labneh, but do not overmix. Pour
definitely healthy-ish, and you could probably
the filling gently into the tart shell and spread evenly.
get away with eating it for breakfast. (OK,
let’s be real. I’ve probably eaten everything Bake for 18 to 23 minutes, until edges are set and the centre
in this book for breakfast at one point or wobbles slightly when the pan is gently shaken. Turn off the
another.) Its creator, Majed Ali, strives to make oven and leave the door ajar to let it cool for an hour. Remove
Middle Eastern recipes approachable to an from the oven and let cool to room temperature for 3 hours.
international audience. This tart, similar to
To make the honey lime syrup, bring lime juice and honey to a
a cheesecake that lost some of its sweetness boil in a small saucepan for 1 minute. Remove from heat and
but kept all the richness, is the gateway recipe allow to cool. Top the tart with strawberries and drizzle on honey
you’ll wish you’d known about years ago. lime syrup.
• 78 •
LIFESTYLE
Cookbook Critic
God bless the galette. Less fussy but

just as stunning as an intricate pie,
the galette is a free-form pastry,
which means if it doesn’t turn out
the way you intended, you can
totally claim artistic licence. There’s
*almost* no messing it up, which
is probably why “galette fails” has
only 291,000 Google results while
“pie fails” has more than 31 million.
(Yes, I looked it up.) Galette: easier
than pie.
For the crust, mix salt and flour. Using a bench cutter or
BLUEBERRY GALETTE
Jennifer Essex, owner of Ruby Jean Patisserie
knives, cut butter into the flour/salt mixture until butter pieces
MAKES are pea-sized.
in Denver, Colorado
1 galette
CRUST Mix in water and knead quickly. Add more flour if the mixture
1⅞EWRU CNNRWTRQUGƃQWT is too wet, or more water if too dry. Shape into a disk, wrap in
½ tsp salt plastic, and chill for at least 2 hours.
⅔ cup (1 stick + 3 tbsp) unsalted butter,
cubed and cold Combine all filling ingredients in a bowl. Roll your pie dough
⅓ cup water, very cold into a 12-inch (30.5cm) round circle.
Turbinado sugar, for sprinkling
Line a baking sheet with parchment paper and place dough
FILLING onto the sheet. Put the fruit filling in the centre of the dough,
2 cups fresh or frozen leaving a 2-inch (5cm) rim. Pile fruit high and crimp dough
blueberries edges. Freeze for 45 minutes.
⅛ cup sugar
½ tsp vanilla Preheat the oven to 375°F (190.5°C). Egg wash the folded sides
1 tbsp fresh lemon juice of the galette and sprinkle with Turbinado sugar. Bake for 1
4 tbsp cornstarch hour (or longer), checking for a brown and crisp crust. Let rest
Pinch of salt for 30 minutes, then you’re free to serve with vanilla ice cream.
• 79 •
LIFESTYLE
Epicure Loves
Infini in Kintsugi Design Collection by Ruyi

Luxury tableware brand Ruyi’s latest collection is all about the beauty of imperfection.
Called Infini in Kinsugi Design, the artfully crafted tableware pays homage to Kintsugi,
an ancient Japanese art of mending ceramics with gold. Each design, characterised
by organic curves and asymmetrical free-form shapes, is specially hand-painted with
ceramic material containing 12 percent pure gold to achieve a raw, “incomplete” effect.
It is available in a variety of shapes and sizes with glaze or matt finishing.
For the launch, the brand collaborated with chef-owner Emmanuel Stroobant of
two-Michelin-starred restaurant Saint Pierre. According to Stroobant, Ruyi’s tableware
are more than vessels for edible works of art – they resonate with him on a spiritual
level through a similar appreciation for Eastern philosophy and modern sensibility. The
new collection currently adorns the tables of the restaurant to accentuate Stroobant’s
modern French cuisine.
For more information, visit ruyi.global.
• 80 •
LIFESTYLE
Style Buzz
UPGRADE
YOUR KITCHEN SMEG HMF01 HAND MIXER
Smeg, known for its 1950s-inspired
appliances, has introduced its latest product,
BY These are not your grandma’s pots and pans.
NIDA the HMF01 Hand Mixer. Available in
SEAH Here to give your kitchen a makeover are these seven colours, the mixer has a control panel
stylish appliances that strike a balance between embellished with a backlit LED display
that indicates speed and time of use, and
form and function.
two function keys with nine speed levels for
mixing, whipping and activating the Turbo
function. Whip up a storm with the included
stainless steel accessories, including two wire
whisks, two flat whisks and two dough hooks.
RRP $258, available online at smegshop.sg, and at
Smeg brand stores at Lazada, Shopee and all retail
outlets and departmental stores.
DELONGHI ICONA VINTAGE KETTLE

Boiling water just got a little more stylish with
the Delonghi Iconic Vintage Kettle. It stands out
with a unique high gloss finish with chromed
details, elegant stainless steel curves and a
respectable 1.7-litre capacity. It has a removable
anti-scale filter and a 360-degree rotating swivel
base which is fully detachable for a convenient
cordless operation.
RRP $159, available online at shop.delonghi.com/
dl_sg and leading retail stores.
• 81 •
LIFESTYLE
Style Buzz
TEFAL EASY FRY 9-IN-1 OVEN & GRILL

This is an airfryer that can do it all – air frying,
roasting, grilling, baking, broiling, dehydrating,
toasting, rotissering and reheating. It has a digital
control panel with nine cooking functions and
eight automatic programmes that can help
you prepare a variety of dishes at the touch
of a button. Just add ingredients into its large
11-litre oven. Thanks to the rapid air circulation
system that optimises air flow, food is crispy on
the outside while inside remains tender, all with
minimal or no oil. It also comes with versatile
accessories such as a rotisserie and a grill plate
with a removable handle.
RRP $339, available online at Amazon, Lazada,
Qoo10, Shopee, or in-stores at Best Denki, Courts,
Gain City, Harvey Norman, Metro, Takashimaya,
and Tangs.
ODETTE STREAMLINE SERIES 4-SLICE

BREAD TOASTER
We love a good retro design in bright colours,
such as this toaster by Odette. Not only does
BOSCH VACUUM BLENDER 1000W SILVER
it add a cool factor to your kitchen, it has
There are ordinary blenders, and then there are vacuum blenders. The
practical and useful functions to make the
process of vacuum blending involves removing air from the jug before
perfect toast. It has a stainless steel housing
blending the ingredients for a smoother and more consistent texture,
with buttons for reheating and defrosting, six
and better preservation of nutrients. This blender is made with high-
temperature levels and a large surface heating
quality aluminium and BPA free plastic, featuring a powerful 1,000W
element to toast bread evenly. It also features
motor with up to 37,000rpm motor speed (although it also has standard
a slide out crumb tray, 37mm extra wide slots
blending with manual speed setting). Hate washing up? It has an
and electronic browning control.
automated cleaning programme where it cleans itself in a few seconds.
RRP $139.90, available online at major retailers such
RRP $1,399, available at leading retail stores and online at www.bosch-home.com.sg as Tangs, BHG and FairPrice.
• 82 •
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THE MODERN REVIVAL DINE, DRINK AND INSPIRING CHANGE HITTING THE SWEET IN A CLASS MODERATION IS THE
OF FERMENTED FOODS SOAK UP THE SUN IN THE (AND SAVOURY) SPOTS OF ITS OWN NEW GAME IN TOWN
From sourdough to kombucha, learn how Introducing the new barbecue menu WINEMAKING WORLD The innovative and unusual Meet the talents behind Apéritif Why zero-proof cocktails and non-
top chefs are refining age-old recipes to at beachfront destination Sundara, Meet the women winemakers who are dessert creations of pastry chefs Restaurant and Bar, the eclectic alcoholic alternatives are increasingly
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• 84 •
CULINARY
Food Talk
BUG POWER
Achieving environmentally sustainable food security
is one of today’s biggest global challenges. Are edible
insects the food of the future that can feed the world
and its ever-growing population?
BY
R
PRIYANKA
ELHENCE ené Redzepi, chef and co-owner of three-
Michelin star restaurant Noma in Copenhagen,
became interested in serving insects at his
restaurant after tasting an Amazonian ant that
reminded him of lemongrass. Redzepi founded
the Nordic Food Lab in 2008 to explore the
possibilities. He was certainly onto something.
Today, you might find mealworm quiche,
locust tabbouleh, buffalo-worm crumbed chicken, bursting with vitamins and essential micronutrients,
bee larvae ceviche and tempura-fried crickets on and are rich in mono- and polyunsaturated fatty acids.
restaurant menus. Turning to insects for food isn’t Insect meal can be a viable replacement
a new revelation. Entomophagy (the consumption for traditional ingredients such as soybean and
of insects) has been around since prehistoric times; fishmeal that are fed to farm animals, thus lowering
it’s mentioned in the Bible, as well as in texts from the cost of livestock products and freeing up feed
ancient Greece and Rome. crops for human consumption. Compared to cattle,
The list of edible insect species is close to 2,000 insects emit relatively little greenhouse gases and
and at least two billion people worldwide already eat ammonia, require significantly less land and water,
insects today. Yellow jacket wasp larvae are popular in and leave a much reduced carbon footprint. With
Japan; cicadas are treasured in Malawi; weaver ants the world’s ongoing issues of overpopulation,
are Thai favourites; and termites are a very versatile climate change and lack of adequate food
food favourite in Africa. It makes sense for bugs to supplies, insects seem to be the alternative
bridge that dietary gap as a non-traditional protein sustainable and abundant protein source that is
source in more rural areas, where there may be urgently needed. The only problem? The “ick”
fewer conventional food choices. Some of the most factor. Creepy crawlies, especially in an affluent
commonly eaten insects are beetles, caterpillars, ants, city like Singapore where traditional protein is
bees and wasps, grasshoppers and locusts¹. abundant – never mind if it’s fresh, chilled or frozen
PHOTO: ISTOCK
But are insects nutritious? Studies show that insect – can literally be hard to swallow.
protein is the best alternative to animal protein, with It’s food, or rather bugs, for thought and I’m
low amounts of carbohydrates and fat. Insects are also looking forward to seeing what happens next.
¹Orkusz, Agnieszka. (2021). Edible Insects versus Meat – Nutritional Comparison: Knowledge of Their Composition
Is the Key to Good Health. Nutrients. 13. 1207. 10.3390/nu13041207.

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• 1 •

AUGUST - SEPTEMBER 2022

Nusa Dua, Bali

becoming beverages of choice

ENTERTAINING 56 CELLAR’S CHOICE

80 STYLEBUZZ 84 FOOD TALK

BAKE WITH A BANG

MEDIA GROUP EDITORIAL MARKETING epicure is published by

Food & Wellness Designer facebook.com/epicureasia

PAIRING WHISKY WITH KUEH

PERFECTING THE PIE

culinary icon – the equivalent of

chips and Mexico’s tacos.

SAMUEL BURKE’S TOP 3 TIPS

2. Always cool your beef mixture before

and a half (and counting) yet she has revolutionised

Soursop Sorbet, Juniper Berries,

Cross-cultural ﬂavours take

Celtuce, Yuzu, Green Chilli

How did your pastry training overseas contributed

What were the challenges you faced in your

Interior of Ichigo Ichie

What do you consider to be the most important

What inspires your cooking style of adding

Is there any particular creation you’re extremely

PHOTOS COURTESY OF THE WESTIN RESORT NUSA DUA, BALI

What are the current trends in pastry?

Jason Licker’s pastry creations

The Chocolate Bar

At The Lobby Bar & Lounge, guests can find

IN A CLASS OF ITS OWN

PHOTOS COURTESY OF IRA RODRIGUES AND APÉRITIF

Apéritif Restaurant and Bar

“We collaborated with other

Restaurant manager Head mixologist

Apéritif Bar, Ubud’s

Location and Recipes

TRENDS YOU KNEAD

PHOTOS COURTESY OF ORIGIN + BLOOM, RÓA, BURNT ENDS,

Locally inspired buns

Nutella Tart Cookies from

Sandwiches from Origin + Bloom

Burnt Ends Bake Box comprising

SWEET, SMOKY, SPICY AND SOUR

Salted Egg Brioche Meanwhile, Benites’ signature Mango dessert has

BACK TO THE PAST

National Day pastries

Likewise, Origin + Bloom has the Insta-worthy

A MELTING POT or miso paste in sticky toffee pudding sauce,

Evocao WholeFruit Chocolate

G ood chocolate anchors a dish with well-

Callebaut) that is aimed primarily for discerning

Up to 70 per cent of the actual cacaofruit

IN HIGH SPIRITS, WE BRUNCH

OPUS BAR AND GRILL, ESTATE, MADAME FAN AND HATHAWAY

The new dining experience gave birth to a

Colony’s Vintage Dom

Estate’s Grand Sunday

Kick back and relax with the Grand Champagne

THE INSIDER’S GUIDE

EAT, PLAY, SHOP, AND STAY WITH US.

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