epicure September 2016의 목차

When Noma went to Australia for a 10-week stint, it rooted itself in the Andara building on the harbourfront of Barangaroo, Sydney. That space is now the territory of Brent Savage, who has claimed it for his fourth restaurant, Cirrus. The Sydney Morning Herald Good Food Guide Chef of the Year, who also runs Bentley Restaurant & Bar, Monopole, and Yellow, debuted his menu at Salted & Hung last month, giving Singaporeans a first look into his seafood-focused cuisine before Cirrus even officially opened. Guests had a taste of the dishes to come, such as cured kingfish with buttermilk and pickled target beetroot; grilled cos lettuce, whipped mullet roe and cured egg yolk; and native cranberries called muntries paired with snapper and crisp salt bush. Visit barangaroosouth.com.au for more details.…

You don’t have to be an Anglophile to appreciate Bronte, Tom Dixon’s latest and biggest restaurant project that opened in July this year. It derives its name from the first Duke of Bronte, Lord Nelson, whose statue stands atop a towering column in Trafalgar Square. The brasserie’s interior is inspired by the grand mansions of The Strand, the affluent collectors who might have inhabited them, and the young, wealthy Englishmen who went on the Grand Tour – a postuniversity trek across Europe – during the Victorian era. “We translated these inspirations into a simple scheme of white panelled walls and dark floors that act as a backdrop to large feature pieces like the pink concrete bar, granite kitchen, and colourful upholstery. Diverse collections including portraits, minerals and sculpture placed throughout…

For a mid -week boost • OVEREASY Save this supper for cheat day. Yes, Overeasy’s Midnight Munchies will blow your diet plans, but there’s no denying it will also hit the spot. The streamlined menu is a condensed version of the diner’s à la carte classics, retaining only the most indulgent offerings. Read buffalo wings and chilli cheese fries – even the guiltless tortilla chips come with a pork sausage cheese dip. If you need a greasy hangover cure, the Wagyu chuck blend burgers served on a potato bun is your perfect antidote. Not sufficiently buzzed yet? The American-inspired cocktails and spiked milkshakes will make your alcohol quota. 20% off all orders from 10.30pm. Open till 1am from Monday to Thursday, and 3am on Friday and Saturday. #01-06 One Fullerton.…

Scallop omelette with asparagus, ikura and champagne sauce Eggs satisfy at any time of the day, even as the last thing at night. When it’s late, add a bit of heft to the meal with potatoes, asparagus and a Champagne sauce you can combine together for a hearty one-dish frittata. Serves 3 Prep time 20 minutes Cook time 1 hour 15 minutes 100g shallots, finely chopped 2 pinches finely julienned ginger 3½ tbsp extra virgin olive oil 115ml Champagne 250ml chicken stock 115ml heavy cream 225g unsalted butter, melted 3 tbsp mix of salmon and sturgeon caviar juice of 1 lemon chopped chives, to garnish 250g new potatoes, halved salt and pepper, to taste 150g asparagus, woody ends removed 1 yellow onion, thinly sliced 12 eggs 80g Boursin cheese (optional)…

Alila Anji Anji is China’s first national ecological county, one of the nation’s sustainable environmental development zones. It’s thus apt that the eco-conscious Alila Hotels and Resorts has chosen to launch its first property in China here. The highly anticipated Alila Anji is a private resort situated in the hills overlooking a picturesque lake, and is designed to resemble a traditional Chinese village with white washed exteriors and sweeping dark-tiled roofs, and stunning elevated lake views to boot Take your pick from 74 stately villas and rooms with scenic names such as the Lake View Room, Hill View Room, Upper Lake View Room and Lake View Villa. An abundance of native woods, bamboo and stone with soft furnishings have been used to create a warm sanctuary of rarefied country living.…

These are crazy times. It used to be that edible balloonsand meat fruits à la Alinea and Dinner by HestonBlumenthal would be enough to get all the oohs andaahs from netizens. Now, these are passed on in favour of overthe-top (OTT) dishes that have the potential to go viral. Therise of social media has inflated its reach and influence so muchso that competition for clicks, likes and shares has reachedfever pitch. This has resulted in a world where the more OTTyour dish, the more clicks you get. Digitally-savvy diners areconstantly on the lookout for the next #foodporn, whether it isPâtissez’s Freakshakes or The Bagel Store’s Rainbow Bagel. In response to the desensitisation to regular and ‘boring’fare, F&B operations have increasingly turned to morecreative and extravagant solutions to entice patrons. Earlymanifestations…

DANIEL SIA started cooking when he was merely 11, later working at leading French restaurants Au Petit Salut and Les Amis before he moved to Michelin-starred establishments La Gavroche and The Oak Room. In 2008, the seasoned chef took on the role of executive chef at The White Rabbit. Two years later, he added owner to his chef title at The Disgruntled Chef, where he did away with the formalities of fine dining but continued to serve small and large plates with culinary finesse. How many episodes of Suits did youhave to watch to prepare for thisshoot? “I’ve watched all five seasons,so when this opportunity came about,I was more than ready.” CELINE ASRIL has been a food and drink editor, food photographer’s assistant, cook and blogger. In her eight years…

Raffles Singapore’s Formula 1 Champagne Brunch on 18 September will take place at the Grand Lobby, featuring unlimited Billecart-Salmon Champagne alongside a lavish international spread of fresh seafood, French cheeses, European cold cuts and Raffles Classic Carvings. Delight in the Balik Fillet Tsar Nikolaj Salmon served with ‘Sarasin’ Pancake and Caviar, Alaskan king crab and Maine lobster, as well as premium cuts at the live stations, which include Omaha Filet Mignon and Iberico Pork Ribs. Another highlight is the cheese selection, which offers 48 varieties. $318 per person. 1 Beach Road. Tel: 6412 1816 On 16, 17 and 18 September, TheRitz-Carlton, Millenia Singapore will transform its Grand Ballroom into an ultra lounge with an overhead catwalk and VIP balconies for The Podium Lounge Singapore 2016. Recognised as the most glamorous…

CHANEL CUTE KITTY Who knew Chanel could be so cute? karl Lagerfeld’s pampered puss, Choupette, takes centre stage on pleated lurex skirts, handbags, accessories, and a black leather belt. PINK POP Almost spring-esque, the tweed offerings this season take on punchy shades of pink, magenta and fuchsia. the pops of colour add fun and femininity to an otherwise staid fabric. LUXE STREETWEAR When a label has been associated with French elegance for as long as Chanel has, it takes a generous dash of daredevilry to embrace a more utilitarian approach. But the French fashion house has done just that this season with drawstring jackets, padded hoodies, and slouchy sweater dresses with grommets. PRETTY EDGY In a perfect marriage of light and dark, dreamy dresses of tulle, chiffon, and cream lace…

When Michelin first awarded stars in 1925, the top awardees were the grand Paris establishments. Among them were 1880-founded bar and tobacco shop-turned bistro, Drouant, and Alsatian-rooted brasserie opened in 1864, Bofinger. Though these still-standing establishments have lost their stars, they are nestling instead in the guidebook’s ‘Michelin selection’. The conferring of these initial stars spoke volumes. “Consciously or not, in their choice of language (and symbolic language), [André] Michelin and his inspectors had drawn up a protocol for hotelkeepers, restaurant owners and chefs,” observed Herbert R Lottman in his book Michelin Men: Driving an Empire. This still holds true. Though thousands of stars have been awarded throughout the years, the highest accolade – three stars – have almost always been allocated to fine dining restaurants. The current stable of…

FROM VIDIGUEIRA, ALENTEJO Cortes de Cima was established in 1988 by a Danish-American couple, who – against the rules of the denomination – planted and made Syrah in the Vidigueira area of Alentejo. Their estate wine, Cortes De Cima 2012, is a smooth introduction to their silky wine-making style, with a blend of 40% Aragonez (Tempranillo), 35% Syrah, 15% Touriga Nacional and 10% Petit Verdot. Maturation for 12 months in French (70%) and American oak (30%) is the key to the wine’s ageability, though you can drink now with decanting. Look for the spicy, savoury balsamic fruit character with a touch of vanillin and sweet ripe blackberries. $39 from Wine Culture Portugal’s reds are masterful blends of characteristic varietals, such as full-bodied Touriga Nacional found in these four regional picks.…

Every late night, arriving home after wrapping up dinner service, the first thing Sam Chablani does is reach into the refrigerator for his mum’s kachumber salad, an invigorating and crunchy Indian dish. “It’s a mix of whatever vegetables she has such as lettuce, red onions, tomatoes and green peppers, mixed with lemon juice and olive oil,” the head chef of Fat Lulu’s (by the folks behind Five & Dime) reveals. “It’s not a showstopping dish but always hits the spot as one of my favourite comfort foods.” His mother whips it up in the afternoon, then stores it in the fridge till Chablani returns home. Letting it sit releases the vegetables’ juices, reduces the salt levels, and mellows the flavours of the salad. Now, Chablani serves a gussied-up version at…

AT A GLANCE My juicer has finally seen the light of day. For the longest time, it was relegated to the recesses of my kitchen cabinet, never quite justifying its inconvenient setup until The Pleasures of Eating Well: Nourishing Favourites from the COMO Shambhala Kitchen came along. Fiddling with the contraption was suddenly worth the effort, for recipes like Chilled Creamy Avocado, Miso and Orange Soup; and juices vividly named Blood of the Earth. The 300-page hardcover is a powerful motivator to eat well. Flipping through the beautifully photographed pages will have you rethinking that breakfast of coffee and toast when there are utterly elegant alternatives of Spiced Buckwheat Pancakes with Candied Butternut Pumpkin and Orange Syrup. Though gorgeous, the recipes are built upon the premise of COMO Shambhala Cuisine…

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HASHIDA’S NEW DIGS Taking over Beni and Hashida Garo’s fourth floor unit in Mandarin Gallery, Hashida Sushi Singapore’s seating capacity has increased from 26 to 35. The space now comprises three separate chambers that seat between six and 15 diners for a more intimate omakase experience. Although chef Hatch’s playful banter with diners is a pleasant departure from the usual prim and proper atmosphere, his mastery of authentic Japanese cuisine never falters. When we visited, chilled tomato jelly with seasonal root vegetables, obscured by a layer of dashi-laced soy milk, began the meal on an umami-nuanced note before it was followed by agedashi-style pike conger, fried ayu and a Hokkaido sweet corn fritter. Most intriguing was the tea oil from Shizuoka Prefecture drizzled on the sashimi platter, which imparted an…

JAKARTA BASQUE BAR DE TAPAS 8th Floor, Noble House Building, Jalan Mega Kuningan Barat, South Jakarta 12950 Tel: +62 21 2978 3111 www.basquejkt.com BUNK LOBBY LOUNGE Pullman Jakarta Central Park Pomodoro City, Jalam Let. Jend S. Parman Kav. 28, Jakarta 11470 Tel: +62 21 2920 0088 www.pullmanjakartacentralpark CLOUD JAKARTA Altitude - The Plaza Tower 49th floor, 28-30 Jalan Jl. MH. Thamrin Kav, Jakarta 10350 Tel: +62 21 2992 2450 www.cloudjakarta.com EMPIRICA JAKARTA Kawasan SCBD - Lot 8. Hall A 52-53, Jalan Jend. Sudirman Kav, Jakarta 11290 Tel: +62 21 5140 0410 www.empiricajakarta.com BALI DOUBLE-SIX ROOFTOP Double-Six Luxury Hotel, 66 Double Six Beach, Seminyak Tel: +62 361 734300 www.doublesixrooftop.com POTATO HEAD BEACH CLUB Jalan Petitenget 51B, Seminyak, Bali 83061 Tel: +62 361 4737979 www.ptthead.com S.K.A.I. BEACH CLUB Padma Resort Legian, #1…

MONKSWOOD 393 Guillemard Road. Tel: 9030 8392 After Char’s relocation to Jalan Besar earlier this year, their former Guillemard Road site has been filled by British bistro, Monkswood. A concept by Anthony Ung – one half of the Vietnam-born brother team behind Char – and his wife Karan Low, the casual restaurant and bar serves as an ode to Ung’s fond memories of growing up in Woking, Surrey, and digging into pub grub in the U.K.’s ubiquitous watering holes. Named after the first house the Ungs stayed in, Monkswood doesn’t quite mimic the same atmosphere as a typical British pub with its mod-industrial interiors, but offers an impressive menu of quintessential pies, mains, beers and ciders. We started with a mesclun salad tossed with burrata, cherry tomatoes and a balsamic…

One of the best chefs cooking Italian cuisine in New York isn’t Italian but American. And don’t be mistaken, there’s none of the ubiquitous ‘red sauce’ of Italian-American fare to be found. Michael White grew up in Beloit, Wisconsin, and his early exposure to Italian food was at one of the local restaurants. “The cuisine is the number one ethnic food in the world; I could be walking down a street in Hong Kong and would spot four or five Italian restaurants! It’s everywhere. When I was young and growing up in Wisconsin, Italian food was not like it is today. When my family ate out, there would just be three choices – American food, bad Cantonese fare, or Italian-American plates. The latter was my first introduction to pastas,” the…

PRIX THE NIGHT 40ml Lagavulin 16 years Old 10ml Tempus Fugit Kina L’Aero D’or 20ml Merlet Crème de Mure 2 dashes Abbott’s bitters 1 dash orange & mandarin bitters 2 blackberries, for garnish • Add all ingredients into mixingglass and add ice. Stir for20 seconds, then strain intococktail glass. Garnish with twoblackberries. WHITE FLAG 40ml The botanist Islay Dry Gin 20ml lemon juice 10ml Maraschino liqueur 5ml simple syrup 2 dashes Abbott’s bitters 1 egg white 1 lemon peel • Add all ingredients into shakertin and add ice. Shake for 10seconds, then strain contentsinto a rocks glass. • Spritz the zest from thelemon peel into the cocktail,then discard. Serve drinkimmediately. e GLASS EYE Bar legend and owner of theSchumann’s Bar in Munich,Charles Schumann, is themastermind behind SchottZwiesel’s 17-piece BasicBar Selection.…

The third chef to grace the Art at Curate stage is Scandinavian toque Esben Holmboe Bang from Maaemo, the first three Michelinstarred restaurant in Norway. The restaurant derives its name from an old Norse word for ‘Mother Earth’, which speaks volumes about Bang’s focus on clean, natural flavours. The menu is driven by local produce, and reflects Norway’s changing seasons as well as its expansive terrain. Guided by this culinary philosophy, Bang will employ entirely organic, biodynamic and wild produce for his stint in Singapore. These might include fresh seafood, sweet aromatic berries, mushrooms, root vegetables and game, often subject to the country’s culinary traditions of fermentation and preservation. Here, they’ll take the form of Emulsion of Raw Norwegian Oysters from Bomlo, where the briny flavours are distilled into a…

Sacha Walckhoff doesn’t have an ultimate travel bucketlist. The debonair creative director for Christian LacroixParis & Christian Lacroix Maison prefers surprisesover a concrete plan. This adventurous spirit and positivemindset extend to his work and was made apparent to theworld when the founder of the couture house – and his mentor for 17 years – left the company when it was facing a financialcrunch. The determined designer has since transformed thefashion studio into a profitable business by introducing a newlifestyle line, alongside the brand’s profitable departments –accessories and menswear. Next on Walckhoff’s agenda? Asummer vacation to Beirut and Japan, as well as designing aChristmas collector’s bottle for a French mineral water brand. Share with us a trip that inspired your work. Two years ago, I was invited by a friend to…