epicureの May 2018 の目次

What is the business model of Handshakes? We use a subscription model. Our clients purchase credits or searches, which are consumed as they use Handshakes, essentially a corporate intelligence platform that collates and analyses data from a wide range of sources. The bulk of our clients today are from the finance, auditing and regulatory industries. Handshakes helps make more informed decisions and better business deals through increased transparency. Would Handshakes have happened if it wasn’t for your experience as a stock exchange regulator? Most likely not. Building Handshakes required a lot of domain expertise which I would not have gotten had I not worked at the stock exchange. My partner and I used to be regulators at the Singapore Exchange, where the tedious process of manually reviewing corporate data inspired…

Mention the Andes a year ago and images of Incan ruins come to mind. Now, gastronomes are flocking to Cusco, Peru, and making the 90-minute ride to the Sacred Valley for a seat at Mil. Virgilio Martínez, the modern vanguard of Peruvian cuisine, celebrates the age-old culinary landscape of Andes in a rousing eight-course menu (US$145/S$191). Each plate features ingredients from eight ecosystems and altitudes prepared with traditional cooking methods. The aptly named Extreme Altitude features braised alpaca, served with tuntas (freeze-dried potatoes) and black quinoa sourced from altiplano (the region’s high plateau), while Sweet Huatia showcases regional potatoes roasted with huatia (an underground oven) and finished with cacao leaf and sacha-inchi (Inca nut). Likewise, the drink pairings (US$82) showcases what Martínez calls high-altitude spirits, courtesy of Destilería Andina, and…

We admit: Six Senses Duxton makes us proud to be living in Singapore. With rapid urbanisation and a lack of natural landscapes, our country is quickly losing its soul and places of cultural value are being lost to gentrification. A much-welcomed entrant on the local hotel scene, Six Senses’ first Singapore property, which opened last month, puts our city-state on the world map for the right reasons. Located in the historical district of Tanjong Pagar, the 49-room hotel sets up shop along a stretch of Duxton Road lined with colonial-era shophouses. Six Senses Duxton was also a hotel – The Duxton Hotel which was later renamed Berjaya Hotel – in its previous life, albeit a tired four-star joint that had seen better days. With the building’s structure already set in…

Haras de Pirque Albis Gran Reserva 2006 This Upper Maipo Valley blend of 72% Cabernet Sauvignon and 28% Carménère has all the best characteristics of the region in a bottle. Fresh and mineral even at 15%, it’s ruby-purple in colour with intense aromas of tobacco, cedar and dark chocolate. The velvet tannin structure opens up with blackcurrant, balsamic and fruit tea flavours. $78 from Vintage Fine Wines CHILE'S FLAGSHIP GRAPE CARMÉNÈRE A ‘forgotten’ Bordeaux varietal, Carmenere thrived in Chile but was mistaken for Merlot till 1994. It’s a late ripening variety that performs best in less fertile soils to bring out its fresh and spicy characters. 2006 was excellent for Cabernet Sauvignon and Carmenere, with less concentration and more sophisticated structure. 20 years of the Austrian wine miracle. That’s the…

Like many chefs, Peter Birk’s passion for food and cooking started from a young age. His parents owned a franchise of The Cheesecake Shop, a popular Australian bakery. “I grew up in Redcliffe, a small beachside suburb outside of Brisbane, and my earliest memories revolve around my parents’ strong work ethics and their attention to detail,” says the executive chef of Osteria Mozza. An early exposure to quality products at The Cheesecake Shop sparked Birk’s interest in creating good food. “My mother still recounts the story of me baking my first carrot cake at eight. I measured and mixed everything on my own, refusing help from adults or my older brother. I think they were pleasantly surprised at how delicious and moist the cake turned out,” he smiles. Birthdays were…

Svelte, youthful and fashionable, Katherine Atmadiredja, 32, gives no clue that she’s also a prolific home cook when we first meet her at W. Atelier’s Henderson showroom. But when we step into her 3,348 sq ft Orchard Road condominium – one of three downtown apartments that she and her husband Gani Atmadiredja, 40, own – for lunch, it’s obvious that she is a domestic goddess through and through. There’s no frenzied scurrying to and from the kitchen when we arrive; an extravagant traditional Indonesian spread lines the length of the dining table, with a nasi tumpeng structure serving as the centrepiece. It comes as no surprise to her friends, given that Katherine is the brainchild of My Turn To Host (MYTH) – a culinary business project she launched late last…

Ensconced in the heart of West Bali National Park, The Menjangan is a magical experience to be had for an adventurous family holiday. Harmoniously blending in with the forest, the resort offers a chance to be one with nature, be it through a quiet stroll in the surrounding forest or a scuba diving trip to Bali’s best diving spot on the nearby Menjangan Island. Wake up to the sound of birds chirping, enjoy breakfast in the company of shy wild deer and end the day by watching a stunning sunset from a wooden tower overlooking the dense green forest, the ocean and the neighbouring island of Java. With plenty of activities to satisfy every member of the family, you’ll be spoilt for choice when pondering what to do first. The…

Located near the quaint village of Pecatu and the stunning cliff-top site of the Pura Luhur Uluwatu Temple on Bali’s southwestern tip, the exclusive Bvlgari Resort Bali is renowned for its natural beauty and understated interiors. The secluded hideaway seamlessly exudes an aura of quiet elegance, complete with sweeping panoramic views of the Indian Ocean from its 150m-high position above the sea shore. Now, Bvlgari Resort Bali ups the ante on luxury hospitality with the addition of five exclusive Mansions to its villa offerings, with the highest level of service that Bvlgari Hotels & Resorts is known for. Ideal for families and intimate social gatherings, the three- to five-bedroom Mansions range from 1,710 sq m to 4,415 sq m. Each Mansion offers a two-tiered swimming pool surrounded by sun decks…

LENA CHAN honed her pastry skills at Le Cordon Bleu in Paris and is well-versed in classic European baking techniques and modern British pastry designs. During the past 15 years as a pâtissier, she learnt the ropes from top names in the pastry world such as Cedric Grolet, Vincent Vallée and Carlos Lischetti. Now, as pastry couturier at her own establishment, Mad About Sucre, Chan indulges in her love for the Romanticism era with her intricate and elaborate creations. What’s the most outrageous request you’ve received from a customer? “An eight-tier, 1.9m-tall gold wedding cake adorned with nine dragons and nine phoenixes that had to be entirely edible. The client flew us by private jet to Bali for the wedding, which also meant that we had to prep everything beforehand…

What do you choose after a satisfying meal – dessert, or a cup of Joe? The Italian’s post-meal ritual is the quintessential dessert-beverage hybrid – the affogato. A classic affogato involves a serving of vanilla or fior de latte gelato drenched in a two-ounce double shot of hot espresso. The espresso should flow down and pool at the bottom of the serving glass, allowing the gelato to melt gradually into it. This treat is indulgent enough on its own, but it’s common to find more embellished versions these days such as a splash of dessert wine or liqueur for an alcoholic kick. While using gelato is the most authentic way to go, affogato with ice cream (of various flavours) is widely served too. Roasted almonds, amaretti, and biscotti biscuits may…

Try your hand at Sichuan cuisine with A Dash of Szechwan by executive chef Chen Kentaro of two Michelin-starred Shisen Hanten by Chen Kentaro. The limited edition cookbook, peppered with personal anecdotes, draws on his storied culinary heritage to compile 50 family recipes such as the Chen Family’s Mapo Tofu. Published by Marshall Cavendish. Available from Shisen Hanten by Chen Kentaro. Tel: 6831 6288/6262. $50 From the Danish hygge to the Swedish fika, Nordic countries know best when it comes to enjoying the simple things in life. Bakeland is a quirky compendium of 140 creative Nordic nature-inspired treats. With its stunning photography, the book is as much a treat for the eyes as it is for the taste buds, from chocolate sea shells to pine cone-shaped gingersnaps. Published by Greystone…

TARUN VARMA, general manager of food services for Compass Group India » 8AM: Catch up on the news with a cup of South Indian filter coffee at Minvera Coffee Shop. Often complemented with idli (savoury rice cake) or dosa (fermented pancake), the drink is made by mixing coffee with chicory and a creamy blend of frothed and boiled milk. 6-3- 1110, Ground Floor, Amrutha Mall, Somajiguda, Somajiguda, Hyderabad, 500016, India. Tel: +91 40 2341 5910 » 10AM: On to KBR National Park for a glimpse of magnificent peacocks and bright yellow ioras. Local artists can also be found peddling their wares against the splendid backdrop. Jubilee Hills, Hyderabad, Telangana 500034, India. Tel: +91 40 2355 5463 » 1PM: Simply South’s vegetarian thali offers a sampling of dishes from various regions…

BOARDROOM POWERHOUSE Timeless classics that are versatile enough to transition from boardroom meetings to M&A dinners, these watches exude an aura that commands respect. SOCIAL BUTTERFLY Bright and playful, these watches are must-have collectibles for those who can’t pass up on a ladies’ luncheon or a posh house party. ONE OF A KIND For the woman who makes a sartorial statement regardless of the occasion, these timepieces bring a fresh edge to her ensemble. QUIET LUXURY For the mum who wants a watch that’s beautifully crafted yet discreet, these understated tickers are appropriate for any occasion.…

Rémy Martin’s legendary Merpins Cellar holds over 140,000 barrels of eaux-de-vie, and this is where cellarmaster Baptiste Loiseau has made his second selection for the Carte Blanche series (the first was two years ago). The Rémy Martin Carte Blanche Merpins Cellar Edition, overproof at 44.1%, comprises a blend of Cognacs at least 27 years old, with dominant notes of mirabelle plum, gingerbread and cinnamon. With only 9,650 bottles, this edition is definitely one for collectors. $568 from DFS Changi Airport Eighth-generation Maurice Hennessy was in Singapore recently to talk about the art of Cognac appreciation over a pour of the Hennessy Paradis Impérial. It’s fine to drink Cognac as an apéritif or digestif, or even during a meal, but he prefers using a fine crystal nosing glass over a brandy…

OUT OF HAND 40ml cocoa butter aged rum20ml cacao nib Campari20ml sweet vermouth2.5ml homemade coffee syrup2 dashes of homemade coffee bittersorange peel • Fill a mixing glass with ice and all ingredients except garnish, and stir until chilled. Strain into a chilled glass with a block of ice. • Zest the cocktail with the orange peel from a short distance, so that the heavier, bitter oils will fall before reaching the drink. Don’t rub the rim with the peel. cocoa butter aged rum125g cocoa butter700ml aged rum • Melt cocoa butter in a pan. Pour into sealable jar with aged rum, and leave to freeze in fat wash method. Strain with coffee filters and bottle. Keeps up to 1 month in the fridge. cocoa nib Campari300ml Campari12g cocoa nib •…

Tiramisu is the first thing that comes to mind when one talks about coffee flavoured desserts, but if you are looking to expand your baking repertoire, the chefs at Carlton Hotel Singapore have the recipe for you. Imagine bright cherry foam crowning coffee-flavoured panna cotta, cradling a poached pear compote and a pistachio sponge. Executive pastry chef Jackie Li demonstrates how to execute the layered dessert’s myriad components and transform it into a showstopping dessert. “Pastry making involves a lot more than just mixing together sugar, butter and flour. Small details make a big difference,” says Li. “For example, instead of using instant coffee granules in the coffee cream component, crushing fresh coffee beans adds more depth and a stronger coffee flavour.” The Baileys used in the panna cotta should…

Pod Bali Choklat began in 2010 based on co-founder Toby Garritt’s belief that chocolate should be made in the same area where the cocoa beans are grown. Pod has expanded from a boutique, couverture chocolate producer into a larger-scale artisan factory with state-of-the-art European machinery capable of producing over 500kg of chocolate a day. The purveyor’s commitment to sustainable high-quality ingredients and working with Balinese local cacao farmers remains steadfast. Their bean-to- bar approach ensures quality and consistency in every batch of chocolate, thanks to a combination of traditional techniques with modern technology. Pod Bali Choklat crafts two styles of chocolate, Classic and Nectar. While the Classic range is made in the European tradition of couverture chocolate, Nectar uses organic nectar from the lontar tree as a nutritious and healthier…

Cassia will be serving a five-course deluxe lunch and dinner menu on 12 and 13 May. Tuck into nourishing delights of Double-boiled Old Cucumber Soup with Dried Seafood, and Steamed Egg White with Hasma and Fresh Milk. Make a toast to your mum with a complimentary glass of Taittinger Brut Réserve. $118/person. Capella Singapore, 1 The Knolls. Tel: 6591 5045 There’s something for every matriarch (and the extended family) at Beach Road Kitchen’s Sunday Brunch, which is well-stocked with signature roasts and grilled seafood. Mums can also take home an exclusive box of handmade chocolates after the indulgent feast. 13 May. $108/adult for non-alcoholic beverages; from $179 with free-flow Champagne and cocktails; $54/child. JW Marriott Hotel Singapore South Beach, 30 Beach Road. Tel: 68181913 For a contemporary Chinese feast, treat…

The world’s top coffee cities are often a hub of culture and trends. Yet there’s one way that Bali has a real edge on her coffee-consuming rivals. The mere kilometres that separate plantation growers and cafés mean that the latter has easy access to speciality grade beans and a greater control on processing. The proof is in the piccolo. From independently owned houses serving small-batch roasts to beachfront beauty spots for breakfast with a view, here are six island cafés worth the stop. Great for…plant power fix Dishing out personalised smoothie bowls, immune-boosting juices and vegan waffles from 6am, Kynd Community is a popular post-gym pit stop for members of nearby Motion Fitness. Expat Roasters supplies the beans for their brews, which are served with daily house-made ‘mylks’ – your…

Imagine getting woken up by a whiff of delicious chocolate cakes on a bright fall morning, and then heading down to the kitchen to find your child buried among a stack of cakes. To Kirsten Tibballs’ parents, this was a common sight in their household – where their 13-year-old daughter had set up a home cake-making business selling novelty, birthday and wedding cakes to extended family and friends. Tibballs’ enterprise and talent for chocolate-making started when she was 15 years old. She undertook a chef’s apprenticeship at Post Office in Queensland, before becoming a trainee at Schrader’s Patisserie in Mornington. By 20, she was honing her skills at the upscale Sheraton Towers Hotel Melbourne as a commis pastry chef. With encouragement from her colleagues, she entered the National Australian Baking…

ROCKET R58 USES : GROUNDS The glossy sheen and angular design of the R58 aside, coffee cognoscentes will appreciate the consistency of each cup of Joe from the Milan-based brand, which has a reputation for well-made, long-lasting machines. This model, in particular, is equipped with dual boilers, which means that you can steam milk and make another cup of coffee simultaneously, unlike with single boiler devices. The use of a rotary instead of vibration pump also means that the machine runs at a softer volume. We were surprised to find that the R58 can dole out up to 10 consecutive cups at a time, which is great if you often host gatherings at home. $3,900, available from Papa Palheta MIELE CM5 USES : BEANS & GROUNDS Huge households will find…

WHITE CHOCOLATE BOX, WHITE CHOCOLATE ROSE, DARK CHOCOLATE MOUSSE, LIQUEUR-CURED CHERRIES AND CHOCOLATE GENOISE This British-style cake uses genoise for its cake base so that its soft texture doesn’t distract from the chocolate’s snap. As chocolate can be crafted to any form, go wild with your adaptations of this recipe. Serves 4 Prep time 1 hour + 2 hours soaking + 1 hour refrigeration Cook time 1 hour white chocolate box 400g white chocolate200g Go Pure Organic Acacia Honey » Pour white chocolate into a grease-free metal bowl and slowly melt chocolate over a bain-marie. » Once melted, add honey and mix well. » Spread chocolate onto baking parchment paper and score out the sizes required for each side of the chocolate box. After chocolate hardens after 5 minutes, use a knife…

At a glance Thick slabs of dark Valrhona lusciously drizzled over with chocolate sauce make an arresting front cover. With a foreword from Pierre Hermé, and the content edited by Frédéric Bau, (founder, executive chef and creative director at École du Grand Chocolat Valrhona), Encyclopedia of Chocolate: Essential Recipes and Techniques is one comprehensive tome of knowledge. Bau established the legendary culinary school dedicated to chocolate in New Yowk in 1989, and it has since grown to encompass four elite institutions, each devoted to helping self-taught chocolate connoisseurs master the art of chocolate making. Despite the elite credentials, Bau shares easily comprehensible techniques for home bakers. Likewise, Pierre Hermé praises the must-have volume, saying, “Bau has an astounding way of taming and understanding chocolate, his favourite ingredient. When he makes…

Kuta has always been a popular destination for families who seek activity-packed vacations. Surrounded by shops, restaurants and white sandy beaches, The ANVAYA Beach Resort Bali is right in the heart of Kuta, yet manages to retain a sense of tranquillity and charm. Bali in its three different historical eras – the Bali Aga, Hindu Bali and modern Bali – is reflected through the design of the resort. Stay in the Family Premier Room or splurge to experience The Anvaya Residence with its two capacious bedrooms and cosy living room. Spend carefree days swimming in one of the pools or at the beach. Morning yoga is available, while sporty individuals can give volleyball, soccer and even water polo a go. Pure relaxation and bliss await at the Sakanti Spa. With…

Situated just a short drive from the airport and located in the lively neighbourhood of Kuta, Bali Dynasty Resort is the perfect beachside destination for a family holiday getaway. With six restaurants, five bars, a spa, sport facilities, a complimentary lounge for early and late arrivals, and three vast swimming pools, there are more than enough experiences to delight the entire family – be it adults who seek peace and quiet or the little ones who wish to play all day. The Deluxe Terrace room is suitable for parents and two children up to 12 years of age, with a trundle sofa bed included to provide a comfortable night’s sleep. For a more spacious arrangement, opt for The Family Suite room with its 80 sq m of space, featuring double…

After the success of Lacalaca in Seminyak and Lacalita in Canggu, the Lacalongtime Group has launched Lacasita Fonda Mexicana in Ubud. This newly opened Mexican restaurant is said to serve some of the best Margaritas in town. While the menu is crafted with vegetarians and vegans in mind, omnivores are not left out as there are dishes like Chorizo Tostaditas and Beef Tlayuda. Guests can tuck into classics such as tacos, quesadillas, and ceviches made with fresh, locally sourced ingredients. Ensaladas (salads) are served with your choice of toppings and dressings, be it a cauliflower couscous bowl or a trio of melon salad done Mexican style. The menu is filled with great dishes perfect for sharing, such as the Fundido, a hot pot of melted cheese with chorizo, tomato and…

Mother has high expectations – there’s no subtle way to put it. Growing up, my sister and I were honed in the fine art of gift-giving. As the wrapping paper was peeled away, each present had to tell a beautiful tale of love, effort and sacrifice. God forbid any gift should ever be offered unwrapped and without a greeting card. Likewise, mum was immensely generous and thoughtful with us. Every birthday or special occasion was accompanied by a lavish evening out, a whole cake, an expensive present (wrapped, of course), and, yes, a greeting card. With milestone birthdays, she went, well, the extra mile. Surprise parties – that were possibly her worst-kept secrets – were par for the course. Needless to say, when mum turned 70 in February, my sister…