Inhaltsverzeichnis für June 2018 in epicure

French fashion house Louis Vuitton launches Les Petits Nomades at Fuorisalone 2018 in April. An extension of Objets Nomades, their celebrated series of homewares, it features masterpieces from four distinguished designers. Brazilian brothers, Humberto and Fernando Campana lead the pack with the Tropicalist Vase ($14,200) an reimagination of the inflorescence of a bromeliad flower with 176 two-toned, leather-covered ‘petals’, while Swiss design studio, Atelier Oï, impresses with a thematic quartet of flora accessories. The leather blooms of Origami Flowers ($485/piece) make for an opulent bouquet in the geometric Leather Rosace Vase (from $3,050) and Tray (from $1,010) to match plush Flower Field Cushions (from $3,400) on a choice settee. The collection, along with Marcel Wanders’ and Patricia Urquiola’s creations, will be available exclusively at their Marina Bay Sands Island Maison…

Li Bai Cantonese Restaurant’s two rice dumpling flavours are feast-worthy. The Abalone and Pumpkin Rice Dumpling is chock-full of Chinese mushrooms, pork belly, salted egg, mung bean, conpoy and chestnuts ($48/piece); the Multi-grain and Dried Seafood Rice Dumpling ($48/piece) is packed with dried scallop, oyster, shrimp, sea whelk, sole fish, clam and mussel. Till 18 June. Sheraton Towers Singapore, 39 Scotts Road. Tel: 6737 6888 Xin Cuisine Chinese Restaurant has launched two new flavours in addition to its signature Abalone, Foie Gras and Tea-smoke Duck Dumpling ($38.80/piece). Indulge in succulent pork belly with preserved Chinese sausage in the earthy new Truffle and Pork Belly Dumpling ($18.80), or try the Superior Fish Maw and Cod Fish Dumpling ($28.80) with dried scallop and salted egg yolk. Till 18 June. Holiday Inn Singapore…

Dry-ageing is nothing new in the tradition of butchery. In the olden days, this particular method of preservation was called the hanging of meat. Simply put, meat was hung by a hook and stored in a low humidity and near freezing environment, allowing the meat to mature so that it undergoes a transformation. The meat (quite often beef), would shrink and dehydrate, allowing the enzymes to break down the muscle tissue – this coaxes out the best flavour. This method was in practice until the 70s, when vacuum technology was invented to enable a faster maturing process and less weight loss. The latter is known as the wet-ageing, a preservation technique still commonly used in the present day. Lucky for us, butchers and chefs are reviving the traditional pursuit of…

Nothing spreads the cheer of Mother’s Day festivities like the warm aroma of baking, epicure celebrated this special occasion with a unique mother-child bake along, sponsored by Bonne Maman. Identifiable by the famous red and white gingham lid, Bonne Maman boasts up to 37 flavours of jams and preserves. Each bottle is made using a minimum of 50 percent fruit content, without any colouring, preservatives or artificial flavouring. Mickael Penvern, marketing manager of Classic Fine Foods, which distributes Bonne Maman, kicked off the session with a quick introduction of how the range of jams always successfully passed the taste test, be it over bread, baking, or even cooking savoury dishes. Our participants included jewellery designer Simone Chen- Scott with daughter Kianna Scott; homemaker Mavis Lee with son Kynan Chen; HSBC…

“There’s no ego in our wine,” muses Andrew Watson, almost to himself. The handsome, tall Aussie is surprisingly Zen-like, having spent the last 1.5 hours cheerfully answering my questions but then turning thoughtful when my questions get closer to the roots. There have been many turning points in his life, from leaving a thriving law career in 2005 to reading a book that fundamentally changed his thinking in 2008. Meeting his French wife Marie in 2011 and starting a family has also brought out a different side of him, one that thinks about the third generation a lot, which has also influenced a big push into organic certification. Family first Andrew’s parents David and Heather Watson first planted grapes in Wilyabrup in 1973, influenced by agronomist Dr John Gladstone’s report…

Catalonia has four provinces - Barcelona, Girona, Lleida and Tarragona. Each of them boasts their own terrain, high quality produce and unique dishes, thanks to the region’s diverse mountainsides and coastlines. Tapas are ubiquitous in the south, pinchos are famous in the north, and practically every region has its own version of the classic stew. In addition to Barcelona being Catalonia’s largest city and capital, Catalonia is a dining paradise that runs the gamut from underrated family-run neighbourhood joints and casual eateries to an impressive lineup of Michelin-starred restaurants. Part-French, part-Spanish and part-Mediterranean, some of the region’s most popular traditional foods include gambas de Palamos, red prawns from the village of Palamós in Catalonia’s north coast; arroz bomba, short-grain Bomba rice from el Delta del Ebre in the south coast…

Translated to mean ‘bowl’, donburi consists of Japanese steamed rice topped with a variety of ingredients and a humble onsen egg. A popular version is the gyudon, or beef bowl. For this review, we focused on gourmet gyudon offering various grades of Japanese Wagyu beef, including the prized Saga beef. The latter, known for its delicate fat marbling woven through the muscle and juicy flavour, is best sopped up by plump and fragrant rice grains. Besides coveted cuts of beef, we also tasted Japanese style beef bowls dressed up with premium ingredients like freshly shaved truffles and pan-seared foie gras. But a good gyudon in our books is not just about stellar beef but a perfect marriage of the ingredients, sauce and rice. TAMASHII ROBATAYA This ultra-luxe beef bowl comes…

Return to the fold Londoners have been counting down to the opening of Ollie Dubbous’ HIDE for months. The arresting three-storey, 250-seater restaurant follows his critically acclaimed but now defunct one Michelinstarred Dubbous. Each floor will offer a distinct dining experience. The seasonal tasting menu (£42/S$76 for lunch; £95 for dinner) at Above is a stunning introduction to Dubbous’ kitchen. His famed Nest Egg of coddled eggs, smoked butter and mushrooms makes a reappearance alongside a Slow Roast Goose with birch sap & kale. The vegetarian option, highlighting local produce such as heritage beetroot and Sussex Slipcote (ewe’s milk cheese), gets just as much appreciative nods from fellow diners. Ground is where you’ll enjoy a more casual experience. The all-day menu, from breakfast to dinner, includes an afternoon tea selection…

Panamericana Helmed by an all-star team – owner Julian Serna (previously the group bar mentor of The Lo & Behold Group), beverage manager Ricky Paiva (of Manhattan Bar fame) and executive chef Matthew Woon (formerly the group executive chef at The Loco Group) – Panamericana has been the hotspot on everyone’s lips since it opened in April. With the stunning view of the Singapore Straits from its Sentosa Golf Club location, it seemed that the bar and grill serving North, Central and South America cuisine has all the elements in place to craft an unforgettable dining and drinking experience. The best time to visit is, undoubtedly, the magic hour at dusk, when the sunlight throws an otherworldly glow on the 6,000 sq ft space’s colonial chic interiors. Think Georgian tiles,…

This year’s World Gourmet Summit (WGS) welcomed almost 16,000 people who attended no less than 50 signature WGS events from 2 to 29 April. Guests were treated to a succession of masterclasses, luncheons and dinners by top toques and young culinary stars from Asia, Eastern and Central Europe, and America. As media partner of WGS, epicure’s senior publisher and executive director Cecilia Goh presented the Pastry Chef of the Year (Regional) award to Florian Guillemenot of Kuala Lumpur’s Le Cordon Bleu College of Culinary Arts during the Awards of Excellence held at One Farrer Hotel & Spa. Up-and-coming Ukrainian chef, Yaroslav Artuykh, shared the culinary traits of ryazhenka, a traditional fermented milk that was used in his Baked Colostrum Sponge Cake, while Irish native Kevin Thornton served his prized 3,000-year-old…

It was a cold wintry day in late February when I arrived at Azumino in Nagano. The air was still extremely chilly in the Azumino countryside, but the harsh weather could not dampen my excitement for what lay ahead for me over the next few days – the long-awaited dream of working in a sakagura (sake brewery). A mountainous prefecture located in Honshu, Nagano boasts the second largest number of breweries in Japan. The purity of crystal clear waters flowing down from the Kita Alps (the Northern Alps) provides the perfect level of softness and minerals to make the most refined sakes. Azumino is a quiet, unassuming but picturesque countryside with breathtaking views of the majestic Kita Alps, and an increasingly popular holiday home destination among affluent city folks. The…

Ampelia Fine Wines Tel: 6396 7935 ampeliasg.com Bang & Olufsen #01-05 Grand Hyatt Singapore Tel: 6737 7500 Best Denki #02-07 VivoCity Tel: 6276 6636 Certain Cellars #02-05 Henderson Industrial Park 209 Henderson Road Tel: 6270 3230 Culina #01-13 8 Dempsey Road Tel: 6474 7338 Fuluxe #05-06 Aljunied Industrial Complex 623-625 Aljunied Road Tel: 8436 4500 Harvey Norman #01-59 to 63, #02-37 to 41, #03-02 Millenia Walk Tel: 6311 9988 Huber’s Butchery 22 Dempsey Road Tel: 6737 1588 Le Vigne 72 Namly Place Tel: 6314 1597 Louis Vuitton B1-38 & B2-36 The Shoppes at Marina Bay Sands Tel: 6788 3888 Q Industries #14-05 Tan Boon Liat Building Tel: 6222 2732 Rolls-Royce Motor Cars Singapore 29 Leng Kee Road Tel: 6475 3113 Samsung Experience Store #02-28/29 VivoCity Tel: 6376 9150 The Hour…

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IT’S SPOT ON Joining the burgeoning bevy of restaurants at Marina One is The Spot, a capacious all-day dining venue serving modern European fare with a South East Asian influence. Executive chef Lee Boon Seng’s (formerly of Osia and CURATE) magnum opi are his marinades and sauces. To start, order the kaffir lime leaves-infused Charred Grilled Octopus ($25) and an authentic (and spicy) green curry emulsion that goes swimmingly with the succulent Pan-fried Red Snapper ($28). The latter comes with Thai ping pong eggplant halves soaked in white wine vinegar to exude a sharp yet sweet note. Locally-inspired cocktails by mixologist Drazen Tiktik Alingasa include Go for The Curry Oh ($18), Alingasa’s take on the Old Fashioned with curry bitters, and the fragrant Martina’s First Touch ($16) with chrysanthemum vodka.…

Whether Dad’s on Team Captain America or Team Iron Man, Acer has got it covered. The brand has launched two Marvel Studios’ Avengers: Infinity War special edition laptops. Inspired by good ol’ Cap’s shield, the Captain America edition features an aluminium – not Vibranium unfortunately – cover emblazoned with Cap’s iconic pentagram. Highlights include a crisp 15.6-inch screen with a Full-HD IPS display and Dolby Audio enhanced stereo speakers. However, the true showstopper is the stunning red and gold Iron Man edition. It boasts Tony Stark’s Arc Reactor on the lid, which glows when the laptop powers up. $1,098 for the Captain America edition and $1,398 for the Iron Man edition, available at Harvey Norman The audiophile’s ultimate wet dream, Bang & Olufsen’s BeoLab 50 is an almost-architectural masterpiece of…

FHA 2018 was a roaring success as visitors from around the globe flocked to both Singapore Expo and Suntec Singapore International Convention and Exhibition Centre from 24 to 28 April. As supporting media of Asia’s largest food and hospitality trade event, epicure was there to suss out the latest F&B trends. To welcome the crowds, our booth was outfitted with Mondecasa furniture, a new Melitta Barista TS coffee machine from Boncafé, and bottles of white tea from ITO EN. Country showcase Latvia, famed for its lush natural landscape, made its FHA debut with an impressive display of natural produce such as berry-filled chocolates from NelleUlla and sustainable caviar from Mottra Caviar. The New Zealand pavilion promoted green shell mussels from Marlborough Sounds in ready-to-eat vacuum sealed packs, while the Western…

CAROUSEL Lobby Level, Royal Plaza on Scotts, 25 Scotts Road. Tel: 6589 7799 After settling into one of the four themed seating areas in Carousel – the Terrace, Living Room, State Rooms and Verandah – turn your attention to the fantastic buffet spread that spans Mediterranean, Indian and Japanese fare, plus a rotisserie station, sumptuous seafood selection and four dessert stations. Just last year, the restaurant also added an ice cream counter where you can indulge in icy treats with interesting flavours such as Lemon Thyme Sorbet as well as Fresh Coconut, Chendol and Kaya Toast. BEAST & BUTTERFLIES M Social Singapore, 90 Robertson Quay. Tel: 6657 0018 Beast & Butterflies offers a menu of Asian fusion dishes with flavours that range from rich and hearty to light and flavourful.…

Le Bon Funk From the Lo & Behold Group, a natural wine bar with a restaurant fronted by head sommelier Josée Yeomans and chef-owner Keirin Buck. Vibe Urban glamour decor, attracting a slick CBD clientele. Wine menu Natural wines rule, with at least 60% brought in independently by Yeomans, who was heavily influenced by a stint in south of France. “I want to broaden the perception of minimal intervention wines beyond funky and orange options,” she says. The list changes on each shipment, but expect 30-plus options under $100 and 50-plus that can go up to $254 for a Tschida magnum. Food menu Produce-driven modern menu, such as rabbit boudin blanc and carrot, ($19), hanger steak ($36) and cedar jelly and foie gras toast ($16), a twist on kaya toast.…

Perched more than 150m above the seashore at the edge of a cliff, Bvlgari Resort Bali is renowned for offering majestic sweeping views of the azure blue Indian Ocean. Matching the sophistication of its 59 villas and five Mansions are a selection of F&B options. When in Bali, it is only natural to seek out the finest Indonesian fare. In this respect, Sangkar Restaurant’s finely crafted creations fit the bill perfectly. Named after an Indonesian birdcage, the 70-seater restaurant is surrounded by wood and stone panels and decorated with traditional rooster cages, all illuminated by ceiling and traditional woven lamps. The chefs at Sangkar Restaurant combine the region’s most sumptuous traditional recipes with modern culinary techniques. Feast on authentic Indonesian favourites such as the sweet and sour Javanese soup soto…

Matsumoto Castle, Matsumoto One of only four castles recognised as a National Treasure, Matsumoto Castle stands among the oldest and most famous in the country, with more than 400 years of history. With its unique white and black exteriors, it is also fondly known as the ‘Crow Castle’ (烏城). The most strikingly elegant castle I ever seen. Zenkoji Temple, Nagano Dating back to the seventh century with over 1,400 years of history, Zenkoiji Temple is one of the great Buddhist temples in Japan. Also designated a National Treasure, it is one of the most visited temples and truly earned the saying that “one must visit Zenkoji, once in a lifetime.” Daio Wasabi, Azumino Daio Wasabi Farm is the largest wasabi (horseradish) farm in Japan and was established in 1915. Situated…

Set along the breathtaking coastline of Radhanagar Beach, Taj Exotica Resort & Spa, Andamans promises to shake things up on the oft-overlooked Havelock Islands. Seventy two capacious villas were built without felling a single tree and topped with semi-circular pitch-roofs unique to the indigenous Jarawa tribe. Led by an in-house naturalist, guests can take a dip in one of the world’s richest coral reef ecosystems of over 135 marine species, get up close with adorable Masked Palm Civets or kayak through lush mangroves post-sunset for the bewitching sight of tiny, star-like bioluminescent phytoplankton. Come December and February, small groups can steal glimpses of female turtles nesting or watch thousands of lovable hatchings waddle their way back to the ocean. Villa rates from INR25,000/night (S$500). Radha Nagar Beach No. 7, Havelock…