epicure -julkaisun September 2017 -irtonumeron sisällysluettelo

K-pop culture may be sweeping the world from Iran to Peru, but when it comes to cuisine, Japan still gets a leg up on its East Asian neighbour. It’s easy to understand the fervour for this country. Japan is an embarrassment of culinary riches and Tokyo is at the centre of it all: an endless variety of street eats, fine dining restaurants, pâtisseries and a community of creative chefs. The city drips with so much deliciousness, it’s hard not to feel like a first-timer each time you visit. But Japan is more than just Tokyo. Each prefecture offers a different charm and there are foodies I know who make it their life’s goal to visit all 47 of them. Hokkaido, Kyoto and Osaka probably need no introduction, so this issue,…

Train Suite Shiki-shima The launch of Train Suite Shiki-shima by East Japan Railway Company (JR-EAST) is the latest experience to fuel the Japanese’ obsession with luxury trains. The sleeper carriages with 17 private suites was designed by Ken Okuyama, known for his works with Porsche and Ferrari. Aside from the lavish lounge and dining cars, what’s impressive is the glass-walled observatories that mark the head and tail of the train – minimalist spaces designed for maximal scenic appreciation. As you travel across the Tohoku region during two- to-fourday itineraries, enjoy a fine dining menu that evolves to reflect the cuisine of your current locale. Tickets are by online application, and because demand way outstrips supply, passengers are picked by lottery (the success rate for its maiden journey was 1 in…

Mandarin orchard Singapore presents a Japanese-themed collection this year. Their mini baked mooncakes (eight for $75) contain fillings such as purple potato, chestnut and white kidney bean. Among the snow skins (eight for $66), our favourite is the lychee martini with chocolate. 333 Orchard Road. Tel: 6831 6320 The new Mid-Autumn offerings from TungLok Group come in fun, dainty shapes, such as the rose-shaped lava custard mini baked mooncakes (eight for $58). Also making their debut are two types of mochi snow skins (eight for $58) – the brown sugar ones resemble kueh bahulu, whereas the fruitier flavours are encased in little hearts. tunglok.com. Tel: 9088 8008 For boozy mooncakes, home in on Grand Hyatt Singapore’s snow skin offerings (eight for $69), which employ liquors as diverse as Champagne and…

Refurbishing an iconic hotel is always tricky business – even more so if it’s housed in a heritage building dating back to the 1700s. Now owned by a Saudi Arabian prince and run by Hong Kong-based Rosewood Hotels & Resorts (which currently has 19 super luxurious hotels under its belt), Hôtel de Crillon is a new and fancy feather in the group’s cap. After 104 years of playing host to elites such as Winston Churchill, Franklin D. Roosevelt, Orson Welles, Andy Warhol, Charlie Chaplin and Madonna, the hotel was hoarded up in 2013 to undergo a four-year makeover costing a purptel de Crillon is a new and fancy feather in the group’s cap. After 104 years of playing host to elites such as Winston Churchill, Franklin D. Roosevelt, Orson Welles,…

ISHIKAWA East of Tokyo on Japan’s main Honshu island, Ishikawa is a long and thin coastal prefecture by the Sea of Japan. Blessed with both mountains and sea, Ishikawa’s landscapes are diverse and the prefecture is split into three main regions: Noto, Kaga and Mount Hakusan, and Kanazawa. The latter is the prefectural capital and has been nicknamed ‘little Kyoto’ for its perfectly manicured gardens – including the 105,000 sq m Kenroku-en private grounds that dates back to 1676 – as well as well-preserved Edo-era neighbourhoods and the Tera-machi temple district. The region’s microclimates and pristine landscapes provide ideal conditions for farming. So prized is Ishikawa’s produce that the prefecture is sometimes called a ‘food treasury’. It’s the result of efforts since 1997 to promote kaga-yasai – a selection of…

“I never wanted to be a professional chef like my father. I always planned on taking on a 9 to 5 office job,” reveals executive chef Nobuaki Hirohashi of Ushidoki Wagyu Kaiseki with a smile. Despite a childhood spent helping his father, Tokio Hirohashi, at his popular 20-seater sushi restaurant Sukiya in Osaka, Hirohashi never imagined he would be running his own restaurant one day. While his father took care of the front of the house, his mom cooked delicious one-pot meals for him, his two older sisters and 10 kitchen staff. It was during those years that Hirohashi learnt how to cook some of these hearty meals, such as oyakodon (Japanese chicken and egg rice bowl) and curry rice. He also fondly remembers the appearance of the bony hamo…

I typically travel to many cities across the globe for business, for about four to six months in a year. In the past two months, I’ve been to Hong Kong, Macau, Zhongshan, Xi’An and Hangzhou, but I’m still in Shanghai for about half a yea When I came in 2002, Shanghai was less developed and the F&B scene was less competitive. But today, almost any cuisine under the sun is available in the city, and new areas are regularly unveiled. While Xintiandi remains the number one favourite for tourists, Tai Kang Lu, Fen Yang Lu and Wukang Lu are more popular among locals and expatriates alike. The food scene continues to move very fast, but spending was more generous in the past. It’s been more challenging recently after the Chinese…

Andrew Dunn started Scott Dunn 30 years ago with one simple intention in mind: to ski for free. This came after trying out the exhilarating sport during his first visit to Switzerland. Within a year, the ambitious Dunn set up two chalets in Champéry, Switzerland – an impressive feat for the then 21-year-old. Fast forward to today, the well-heeled itinerant, who now conjures up dream holidays for discerning travellers, has offices located in London, San Diego, and most recently, Singapore. What makes Scott Dunn different from other luxury travel operators? We have full control of our chalets, ski resorts and villas. From the chefs to the housekeepers, everyone working in our properties go through a stringent training process, so you can always expect impeccable service. We also believe that children…

Crowne Plaza Changi Airport’s baked mooncake (four for $70 to $77) packaging this year comes in the form of an orange suitcase with brown trim and gold hardware. Impress your A-list clients with the premium gift box ($118 to $138), which includes a 750ml bottle of Bottega Gold Prosecco. #01-01, 75 Airport Boulevard. Tel: 6823 5367 Yan Ting at The St. Regis Singapore has designed an elegant mooncake box; we love the sharp and chic contrast between the rich yellow body and the black oriental latticework. The box, which can contain four baked (four for $72 to $108) or eight snow skin ($75) mooncakes, holds an added surprise: the lid may be repurposed as a photo frame. 29 Tanglin Road. Tel: 6506 6852 The mooncakes from Golden Peony at Conrad…

The dawn of spring in Western Australia is heralded by the blooming of over 12,000 native wildflowers. To showcase the richness and diversity of plant life in the region, COMO The Treasury presents The Wildflower experience, which includes a two-night stay at the hotel. It begins with an indigenous heritage tour of Kings Park, highlighting the characteristics of various wildflowers and how the Aborigines use plant life for food, medicine and tools. Back at the hotel, guests are treated to a five-course tasting menu at Wildflower, the rooftop restaurant that presents truly local and seasonal cuisine – its menu reflects the six indigenous seasons on the southwest coast of Australia. Expect to be served native herbs and flowers such as samphire, saltbush and barilla, foraged by executive chef Jed Gerrard…

Omakase, a coveted Japanese tradition that entrusts the chef to decide which specialities he will prepare for his diners, is not just Japan’s equivalent of a degustation menu, but also a mark of respect for the culinary mastermind who prepares it. He prides himself in serving the highest quality and most impressive dishes – up to a dozen array of exquisitely presented sashimi, sushi, appetisers, small plates, entrées and desserts. Exotic, authentic Japanese specialities and delicacies – from monkfish, jellyfish, and sea cucumbers to sea urchins – are par for the course. Expect the unexpected and to be transported to the undeniably rich seas of Japan and back with this unique tradition. There are many restaurants that offer their interpretations of this long-standing tradition. Here is a selection of omakase-style…

FOOD: 8/10 SERVICE: 8/10 AMBIENCE: 7.5/10 AVERAGE DINNER BILL FOR TWO: $350 WITH DRINKS MUST-TRIES: OMAKASE SET, DESSERT, SMOKED MASCARPONE CHEESE BUTTER #01-04 Odeon Towers, 331 North Bridge Road Tel: 6266 1077 GINZA ROKUKAKUTEI SINGAPORE Despite Singapore’s burgeoning Japanese dining scene, another restaurant has joined the fray, one that comes with Michelin star credentials. Reputed for offering one of Osaka’s most authentic soul foods, one Michelin-starred Ginza Rokukakutei serves kushikatsu or kushiage, which is best described as a mix between deep-fried tempura and yakitori skewers. It’s certainly a refreshing addition to an oversupply of restaurants that has been offering fusion ramen, sushi and sashimi. If you can’t afford the time to dine at Ginza Rokukakutei’s Osaka or Tokyo establishments, you’ll at least enjoy a good experience at its first international…

Brace yourself for a major Chablis shortfall – the 2016 and 2017 harvests have been plagued by more challenges than winemaker Louis Moreau can remember in the past 40- plus years. The head of Domaine Louis Moreau was in Singapore with wife Anne for a quick stop in May, a month after vineyards across France – Champagne, Bordeaux, Burgundy and Chablis – were hit by a severe cold snap that saw the devastation of budding vines, in some cases up to 100 percent of the crop. Moreau, 52, who also serves as president of the Union des Grands Crus de Chablis (UGCC), notes that 2016 was a year that saw two frosts and a catastrophic hailstorm, bringing the usual annual production of 40 million bottles down by half. It’s part…

Light-as-air consistencies, saccharine but not overly sweet flavours, and spongey textures. What s not to love about Japanese desserts such as strawberry shortcake, fruit roll cake, cheesecake and cream puffs? While these classics have been popular teatime treats, this years launch of Malaysia’s Ah Mah Homemade Cake and Taiwan’s Le Castella in Singapore has sparked a frenzy for castella cakes. Several local bakeries have also hopped onto the bandwagon. To truly understand how to achieve the dessert’s signature light and fluffy texture, you must look to its country of origin - Japan Also known as kasutera, castella cake originated in Nagasaki and is the product of just honey, bread flour, eggs and sugar. Despite its humble appearance, the moist and airy sponge cake boasts an impressive jiggle. “Using the freshest…

With the Asian economy growing at a promising pace, several countries in the region have become fertile ground for hotel and resort openings. While the trend for boutique pads was red-hot a few years ago, big hotel brands have tried to shake off their hotel chain tags by either launching new sister brands offering trendier features and facilities, or engaging big names in the architectural world to design their new properties. Here are some new openings to earmark for your next vacation or business trip. Heritage stay Built inside the 230-year-old Fort Bishangarh, Alila Fort Bishangarh took nearly a decade to complete. Apart from knocking down walls to connect rooms and making space for elevator shafts, The entirety of the original structure was kept intact. The hotel façade also appears…

epicure is available at the following: Onboard Singapore Airlines (SIA) as an inflight magazine Airport Lounges/Airline Offices Air France KLM British Airways Cathay Pacific Airways CIAS DNATA CIP Lounge Emirates SATS Premier Clubs SIA KrisFlyer Gold Lounges SIA Silver Kris Lounges Skyview Lounge Thai Airways Deluxe Rooms & Business Centres of Hotels & Resorts in SINGAPORE Amara Sanctuary Resort Sentosa Amara Singapore Capella Singapore Carlton City Hotel Singapore Carlton Hotel Singapore Concorde Hotel Singapore Conrad Centennial Singapore Fairmont Singapore Four Seasons Hotel Singapore Furama City Centre, Singapore Furama RiverFront, Singapore Goodwood Park Hotel Grand Copthorne Waterfront Hotel Grand Hyatt Singapore Hilton Singapore Holiday Inn Singapore Orchard City Centre Holiday Inn Atrium Hotel Grand Mercure Singapore Roxy Hotel Indigo Singapore Katong Hotel Jen InterContinental Singapore Klapsons, The Boutique Hotel Le Meridien…

MCGETTIGAN’S #01-01 Merchant’s Court, 3A River Valley Road, Singapore 179020. Tel: +65 6837 0577 There’s always a happening party going on at McGettigan’s. With its river-facing view in Clarke Quay, 2-for-1 burgers on Mondays, Wallbanger Wednesdays, Ladies’ Night on Thursdays, as well as comedy acts and great musicians from around the world, there is something for everyone to enjoy. Catch live telecasts of sporting events while tucking into good ol’ pub fare such as Irish stew, beer battered fish and chips, along with a pint of Guinness. OSO RISTORANTE Oasia Hotel Downtown, 100 Peck Seah Street, Singapore 079333. Tel: +65 6327 8378 Decked out in blonde wood and soft, warm lighting, OSO is an ideal destination for business meetings or elegant dinners. The restaurant is well-known for its authentic Italian…

To coincide with Singapore’s independence, epicure played host to 13 top generals of the hospitality industry at local seafood stalwart, Long Beach King, a few days before National Day. This is the second luncheon organised for the hoteliers. (The first was held in January at OSO Grillery.) The guest list included Matthias Sutter of The Duxton Club, a Luxury Collection Hotel, Singapore; Heinrich Grafe of Conrad Centennial Singapore; Dr Richard Helfer of One Farrer Group; Lance Ourednik of The Westin Singapore; Roy Liang of Oakwood Premier OUE Singapore; Yim Choong Hing and Noel Hawkes of Resorts World Sentosa. With guests from over 12 different nationalities, conversation flowed freely across the tables as they clinked glasses of Coppola and Pasqua Romeo & Juliet Passimento sponsored by Long Beach. Thereafter, it was…

Serves 1 Prep time 10 minutes + up to 1 day for seasoning Cook time 20 minutes kyōyasai 31ml shoyu 120ml sake 100g sugar 10g salt 10g carrot 10g pumpkin 15g taro 10g lotus root 5g shiitake mushrooms 10g winter melon 10g tepary beans 15g matsutake mushrooms 10g hajikami ginger root, to garnish vinegar Season Japanese radish for 2 hours with 10ml shoyu, 10ml sake, 15g sugar and 2g salt. Season Kyoto carrot for 40 minutes with 5ml shoyu, 10ml sake, 15g sugar and 1g salt. Season pumpkin for 1 hour with 5ml shoyu, 10ml sake and 15g sugar. Season taro for 40 minutes with 2ml shoyu, 20ml sake, 40g sugar and 2g salt. Season lotus root for 1 hour with 5ml shoyu, 10ml sake and 10g sugar. Season shiitake mushrooms for 30 minutes with…

It’s hard to imagine this but Seminyak was a quiet and relatively unknown destination back in the 90s. When properties like The Legian Bali opened in 1996, they were among less than 10 hotels and a handful of dining destinations along the beachside stretch. Two decades have brought plenty of changes to the area. There are now more cars on the road and a gamut of restaurants, bars and hotels. Remarkably, The Legian Bali has managed to retain the charm that lured visitors 20 years ago. The all-suite hotel is a luxurious beachfront experience. It consists of 67 suites and one beach house tailored for exclusive events. Across the street, The Club at The Legian provides a hideaway in the form of 14 private villas. A high wall of grey…

Albion Level 1 Takashimaya Tel: 6735 8084 Atomi #04-26/27 Mandarin Gallery Tel: 6887 4138 Bar IPPUDO #04-23 Shaw Centre Tel: 6235 2547 Clé de Peau Beauté Level 1 Takashimaya Tel: 6735 2996 COMO Marketplace Blk 17 Dempsey Road Tel: 6871 1760 D&D Wines #01-04 Pacific Tech Centre 1 Jalan Kilang Timor Tel: 6744 2765 Decorté Level 1 Takashimaya Tel: 6836 9159 HOTEL&HOME #07-13H Tong Lee Building 37 Kallang Pudding Road Tel: 9876 0576 Infinity Kosé Level 1 Takashimaya Tel: 6735 7956 Kanebo Level 1 Takashimaya Tel: 6235 4661 Orihara #01-02 Robertson Walk, 11 Unity Street Tel: 6836 5710 Schmidt Vinothek Singapore #02-76 CT Hub 2 114 Lavender Street Tel: 6275 7888 Shiseido Level 1 Takashimaya Tel: 6735 1039 SK-II Level 1 TANGS VivoCity Tel: 6376 9015 Spin by Essential Lifestyles…

Looking for your next island getaway? LUX* South Ari Atoll in the Maldives offers 193 private villas perched on stilts and surrounded by infinite ocean. Water lovers can snorkel, dive or go whale shark-watching on a traditional dhoni, accompanied by the resident marine biologist; while landlubbers may attend workshops and masterclasses on painting, travel writing or DIY kombucha. The resort boasts an impressive eight restaurants and five bars, ranging from fresh pizzas and tropical house music at Beach Rouge to robatayaki and the largest Maldivian collection of sakes at Umami. Room rates from US$432 (S$588). Tel: +960 668 0901 The KitchenAid Artisan Mini – a scaled-down version of their iconic stand mixer – is ideal for baking enthusiasts with modest-sized kitchens. The 6.5kg appliance comes with a 3.3-litre mixing bowl,…