Inhaltsverzeichnis für September 2018 in epicure

Take a peek into the world of temple food with Wookwan’s Korean Temple Food, which shares 41 nourishing vegetarian recipes, and the principles of cooking temple food. Written by Wookwan herself, a Buddhist nun and chef, the book is brimming with kitchen techniques to create natural extracts as well as her philosophy on life. Published by ICP Inc. Available from amazon.com. $27.06 Join chefs Chad and Derek Sarno on their wholesome food journey with The Wicked Healthy Cookbook. Peppered with stunning food images, explore the myriad recipes (125) in this book, from everyday eats, fancy dinner parties to even vegetarian cocktails. This is one cookbook for the modern vegetarian. Published by Little Brown Book Group. Available from bookdepository.com. $$35.29 Get the lowdown on the kitchen essential in Sharp: The Definitive…

Over at Rang Mahal, award-winning chef Milind Sovani doles out a fiery six-course dinner ($118) showcasing the flavours of his hometown, Maharashtra, for GastroMonth 2018. Sovani exercises fluidity with his interpretation of the cuisine and presents his dishes in a modern, fine dining setting. Expect plates like the Sahana Of The Sea, where a tandoori grilled slipper lobster is served with mulliga podi (a seasoning from South India) to mimic sandy beaches, and succulent slivers of Spiced Roasted Duck laid atop a robust Kokan Curry. The latter takes inspiration from Peking duck and comes with a steam basket full of Kolam Rice Flour Wraps made à la minute. Dessert is a reinterpretation of traditional sweets, gulab jamun and rabri. A vegetarian option ($118) features a delectable Malvani Paneer Roulade in…

Mention southern cuisine and one would conjure images of fried chicken or mac’n’cheese. You’ll find more than these familiar staples at JuneBaby, Seattle’s – and, perhaps, America’s – quintessential address for true soul food. Salt and pepper brisket, candied yams and oxtails complemented by a colourful array of grains populate chef-owner Edouardo Jordan’s menu. “What most people know about southern fare barely scratches the surface. If you look at the America’s history on slavery in the south, you’d see two sides. What the slaves ate versus what they served their holders. The former was based off fifth quarter parts (that no one wanted) as these fatty, high-caloric products helped them survive the harsh working conditions. The latter were high-brow with a variety of grains and beans, leafy greens and meats.…

Dressed in vibrant summer hues, 28 epicure guests arrived at Palais Renaissance for an exclusive shopping experience on 31 July. Lasting over six hours, they were pampered to the hilt with a curated tour of the mall's retail brands and top-notch eats (and drinks). Guests included pediatric emergency specialist Dr. Jade Kua; business director Jeremy Nguee; venture capitalist Jeffery Yang and his wife Annie; business development and marketing manager Adeline Low; plus artist Adeline Yeo Matsuzaki and her husband, businessman Masaki Matsuzaki. The first stop was at The Writing Club where guests enjoyed invigorating cocktails of Bowmore 17YO and apricot liqueur while surrounded by over 300 limited whisky bottlings from across the globe. A succession of private shopping sprees at Breitling, Yuli Inc. – Fine Jewellery and Strange & Deranged…

Terrazas de los Andes Reserva Malbec 2016 From one of the coolest years on record, this high-altitude Malbec from Mendoza displays zingy levels of lip-smacking acidity that is miles apart from the rustic, heavy Malbecs of even a decade ago. Producers like Terrazas de los Andes by Moët-Hennessy are increasingly looking to terroir – such as cooler altitudes and calcium carbonate rich soils – to make Malbecs that are deep and extracted while balanced with juicy tannins and rich, round textures. Try it with heavy red meats like grilled steak or lamb as the wine helps to refresh the palate. $105 (dine-in) at Cook & Brew 2016 VINTAGE IN MENDOZA El Niño weather conditions led to an atypical vintage with 400% more rainfall in April during harvest. Rain and hail…

Soursop with calamansi or foie gras. If you had told me these mooncake flavours would populate my dining table on zhong qiu jie (Mid-Autumn festival) a decade ago, I would have said you were pulling my leg. Also, mooncakes no longer come shoddily wrapped in paper (cue memories of Tai Chong Kok bakery's traditional green bean mooncakes) but are housed in elaborate chests with fancy motifs, embroidery and LEDs. Rather than dismiss these new-fangled flavours and over-the-top packaging, my family of conservative tastes (or so I thought) has not only wholeheartedly embraced them, but also made them our new Mid-Autumn tradition. Growing up, the festival held little significance. Not that my father didn’t try. He would gather the family for a joyous night with the neighbours at the park. The…

Fans of the now-defunct VLV Singapore who raved about executive head chef Martin Foo’s Roasted Truffle London Duck will be pleased to know that an equally noteworthy version is also available at Crystal Jade Palace. Foo has recently moved over to Crystal Jade Group as group executive chef and he has introduced this signature dish ($25/per portion; 48 for half; $90 for whole) and other new menu items, such as the sweet and bracing Double-boiled Sea Whelk, Sea Cucumber Flower with Black Garlic in Chicken Consomme ($22), at the Chinese fine dining restaurant. A six-course set menu ($128), which is available for lunch and dinner till 30 September, offers other lip-smacking gems like Tiger prawns pan-seared with XO sauce, served with egg noodles and a lashing of pork lardons. #04-19,…

principal, Contigent CXO » 7AM Take in the gorgeous panorama of Buda (western section of Budapest) while enjoying a hearty Hungarian Scrambled Eggs and sour cherry juice at KOLLÁZS. Right in front is the Széchenyi Chain Bridge for a picturesque post-breakfast stroll to Buda. Four Seasons Hotel Gresham Palace Budapest, Budapest, Széchenyi István tér, 1051 Hungary. Tel: +36 1 268 5184 » 9AM Matthias Church, dating to 1015, is a magnificent Roman Catholic church named after one of the great Hungarian kings, Matthias Corvinus. Awash in golden frescos, stained glass windows and colourful tile roofs, it is also home to the Museum of Ecclesiastical Art. Hidden within a medieval crypt that leads to St. Stephen Basilica, it displays sacred relics and replicas of the royal crown. Budapest, Szentháromság tér 2,…

My story… I’ve been a florist for five years and I choose it because I love creating. The interest sparked when I was the bridesmaid in charge of flowers for a good friend’s wedding. It was after seeing my floral creations for her wedding that many friends encouraged me to go into it full-time. In the beginning I was skeptical and filled with self-doubts. However, life became a little challenging at that juncture, so I was looking for a distraction on top of my then full-time job as a fashion editor and I turned to floral creations. The latest floral trend… Tropical foliage arrangements have been quite well-loved lately. Big statement vase arrangements of palm and monstera leaves are all the rage and for good practical reasons — they are…

After its inaugural trade show last July, Speciality & Fine Food Asia (SFFA) and Restaurant, Pub & Bar Asia (RPB Asia) were back at Suntec Singapore from 17 to 19 July with 160 exhibitors from 20 countries. Numerous smart F&B solutions and cutting-edge products, such as a robotic barista by Crown Coffee, were displayed on the SFFA side, while many spirits and beverages were served under the RPB Asia banner. Fine tipples included Shiraz from Petersons Wines, exclusive Junmai Daiginjo from Juoko, G&T in a can from Brewdog, and newcomers Lawrenny gin and vodka. Over at Fine Food Live, headlining chef Isaac Mchale from The Clove Club, London presented two live cooking demos while talking about British produce. The jolly chef, in Singapore for the second time, also took part…

The third edition of the annual Singapore Golden Week (SGW) – a shopping and lifestyle festival to be held from 14 September to 7 October will return with UnionPay as the Official Payment Brand. Set to be bigger and better than ever before, SGW 2018 will bring a dazzling array of golden experiences, including Golden Mooncakes, Golden Privileges and Rewards, as well as a special edition of The Color Run: Hero Tour featuring a UnionPay Golden Zone for everyone to enjoy. Visit sgw.sra.org.sg for details on UnionPay offers and daily rewards from 14 September onwards The Colour Run: Hero Tour in Singapore, Presented by UnionPay (29 September) Get ready for a gold rush at The Color Run: Hero Tour in Singapore, presented by UnionPay, returning on 29 September with a…

For chilli infused Pedro Ximénez Sherry: 1 bottle (500ml) Pedro Ximénez1g chilli flakes • Choose a sherry that has notes of raisins and figs to balance out the prickle of chilli. • Combine ingredients and let sit for 24 hours. Fine strain and store bottle in fridge for use. Old Flame 2 dashes Angostura orange bitters2 dashes Angostura aromatic bittersXiménez Sherry45ml Angostura 1824 rum15ml chilli infused Pedro piece of dark chocolate, garnish • Place one large piece of in a rocks glass. Apply dashes of both bitters followed by sherry then the Angostura 1824 rum. This rum is chosen for its raisin, smoke and bitters profile. • Stir cocktail with a chopstick and garnish.…

At a glance “Menus aren’t just groups of dishes that have to work on a practical level or meals that cooks can manage, they also have to work as a succession of flavours. Perhaps what is most special about them is the way they can create very different moods – menus can take you places, from an afternoon at the seaside in Brittany to a sultry evening eating mezze in Istanbul. They are a way of visiting places you’ve never seen, revisiting places you love and celebrating particular seasons,” says British food writer, Diana Henry, in her opening monologue of How To Eat a Peach. Indeed, How To Eat a Peach is neither just a collection of recipes categorised into menus nor about the fuzzy fruit. The unusual title of…

If there is one consistent talent Hong Kong exudes in spades, it’s the metropolis’s knack for breathing fresh life into historical landmarks. While glitzy five-star properties continue to enter the market to meet the needs of affluent travellers, it’s not every day you come across a swish hotel housed in a heritage building that has been making the headlines for all the right reasons. This year’s highly anticipated opening, The Murray, Hong Kong, a Niccolo Hotel, is the one to watch. The site of a 1969 government office building, which was designed by British architect Ron Phillips, has been transformed into a 336-room ritzy hotel. The gargantuan task of turning the iconic building into a luxury accommodation while conserving the façade and Phillips’ sustainable design fell to the responsibility of…

Tell us more about RUYI. RUYI tells the story of eastern culture – its philosophies and wisdom – through five tableware collections. Infini, our maiden series, showcases Taoism. It represents Yin and Yang; the fluid lines are feminine, while porcelain is masculine. Next is the Han Tang collection that's inspired by intricate bronzework and lacquerware from the two dynasties. The Aroma collection speaks of tea, a quintessential part of our culture and will be designed in collaboration with a renowned tea master. The last two are Buddhism (titled Lotus) and Confucianism. I choose these five elements as they are still respected throughout Asia and form the backbone of oriental culture. How does Infini reflect what chefs are looking for these days? While it is a short collection of only 12…

Four Seasons Kuala Lumpur has gotten the Malaysian capital abuzz with six F&B concepts. Hong Kong native Jimmy Wong helms Yun House as executive chef, where he translates Cantonese classics into delectable plates befitting the restaurant’s modish interiors. Hotel executive chef Junious Dickerson keeps busy at buffet spot CurATE, the all-day dining rooftop Pool Bar & Grill, dessert salon Decadent by Four Seasons, and The Lounge. For the bibulous, there’s Bar Trigona. A collaboration between the hotel and Proof & Co., the Manhattan-inspired bar will be led by award-winning head bartender Ashish Sharma (formerly from AER). Sharma showcases the abundance and versatility of Malaysian produce, such as Dino’s Trigona Honey Farm in Negeri Sembilan and tea from Cameron Highlands, in his tipples. 145, Jalan Ampang, Kuala Lumpur City Centre, 50088…

Presented by: CIMB BANK PACIFIC MARKETPLACE Lobby, Pan Pacific Singapore, 7 Raffles Boulevard. Tel: 6826 8240 A gourmet grocery and cafe within Pan Pacific Singapore, Pacific Marketplace serves delectable dishes such as Pacific Lobster Laksa, a Peranakan spicy noodle soup brimming with fish cakes, hardboiled egg and a succulent half-poached Boston Lobster, and Rickshaw Noodles that’s topped generously with soy-simmered pork belly slices, softboiled egg and silverfish. There are also Peranakan and English Afternoon Tea on weekdays. Served in a tiffin carrier, it includes a selection of bites, such as Mutton Rendang Sandwich and Yam Talam. The scones also get the Nyonya treatment with Hainanese kaya and pineapple jam. Not to be missed is a line of pastries at the Patisserie, including the signature Gula Melaka Pandan Chiffon Cake. 10%*…

On one hand, you have Robert Parker forecasting on Twitter in 2014 that “The undefined scam called ‘natural’ or ‘authentic’ wines will be exposed as a fraud (most serious wines have no additives)”. That is the view from ‘conventional wine’ drinkers, who find the style of natural wine unbearable – wines that taste like flawed cider (a quote from Bruce Palling), smell like caged domestic pets (so says Jancis Robinson), are cloudy and sometimes filled with sediment and bits of skin, and so on. Converts – usually millennial, new to wines, rebellious or all three – cite its drinkability, perceived healthier values, and earth-friendly, minimalist approach for their newfound zeal. That sets the stage for a hipster vs establishment showdown, which has inevitably entered a new phases of backlash as…

Tanglin Gin The gin: First Batch Orchid Gin (2018) Highlight: After a year of bureaucratic and operational hurdles, we finally have Singapore’s first gin. The base of neutral grain spirit from Australia is run through their micro-distillery in Mandai, with infusion of amchoor (powdered green mango) for citrus, complemented by whole organic oranges placed under the whole vanilla beans in the still. The other not-so-secret ingredient is the powdered stalk of dendrobium (orchid), a Chinese immortality herb which gives a bitter complexity. A slice of fresh or dehydrated orange activates the gin’s juicy and dry profiles respectively. What’s next: New flavours are in the works: Mandarin Orange and Chilli, and Cranberry. Where: $110 from distributor gainbrandsdirect.com or tanglin-gin.com Old Young’s The gin: Sons of Tippling (2018) Highlight: To specifically complement…

Sardines with Samfaina One of the most common ingredients in Catalunya. Here, the sardines are barely cooked to retain the fattiness and moisture on the meat, then paired with smoked eggplant caviar and tangy capers. sardines 1 kg sardines250ml pomace oil » Remove scales from sardines. » Soak the fillets of sardines in ice water for 10 minutes to remove the blood. » Pat dry fish and soak it in pomace oil, then keep it in the chiller (maximum 4 days). piquillo pepper sorbet 2g sorbet stabiliser60g dextrose10g sugar4g salt480g piquillo peppers (without skin and seeds)240ml red pepper juice20ml vodka10ml lemon juice » Mix stabiliser, dextrose, sugar and salt. » Dice the piquillo peppers. » Heat red pepper juice with sugar mix and chopped peppers until the juice reaches 85°C,…

PMQ Another heritage building, PMQ once housed Queen’s College and Police Married Quarters for police officers and their families from the 1950s. Now billed as “The Creative Heart of Hong Kong”, design enthusiasts come here to support local retail brands like 12-year-old Kapok, which brings in Tammy & Benjamin bags and Offgrid scarves among others. Other local names include Cecilia Ma (check out her quirky box clutches) and Chailie Ho (for feminine womenswear). No. 35 Aberdeen Street, Central. Tel: +852 2870 2335 H Queen’s H Queen’s, a 24-storey upscale art and lifestyle building, features an auction house and seven art galleries, including Whitestone Gallery, Tang Contemporary Art (which ran a solo exhibition of works by Chinese artist, Ai Weiwei) and Ora-Ora. It’s also home to five restaurants, including Virgilio Martinez’s…

Greenwood Fish Market has opened its largest outlet in Dempsey Hill, which spreads out at a 8,300sq ft. The space houses a bar with a resident mixologist, a dining area serving sushi, sashimi, yakitori, a sprawling retail space (which carries wines, freshly baked breads and meats) and a full oyster bar boasting at least 12 different varieties of oysters. Unique to this outlet is a custom wood-fired grill using specialty applewood and charcoal to add smoky notes to seafood. #01-01, Block 8D Dempsey Road. Tel: 6256 1103 A day of basking in the Saint-Tropez sun calls for a trip to Guerlain Spa’s newest outpost. Nestled amid the luxurious Résidence de la Pinède, it offers an extensive menu of anti-ageing treatments, massages and makeovers. Choose from four rooms, including the exclusive…