epicure June - July 2021의 목차

Art Direction & Styling Ira Rodrigues and Eve Tedja Photography Ira Rodrigues Location & Recipes Rumari, Raffles Bali ICE CAMPUR SERVES 4 PREP TIME 45 mins + freezing CONDIMENTS 80g sugar palm fruit50g grass jelly50g fermented cassava50g fresh young coconut meat80g nata de coco50g cendol or pandan jelly50g jackfruit, diced COCONUT MOUSSE 58g coconut milk80g whipped cream3g gelatine74g Opalys chocolat COCONUT FOAM 100g coconut milk100g whipped cream40g water20g lemongrass KALAMANSI COULIS 125g kalamansi puree25g sugar1g agar powder GARNISH Edible flowerBanana chipJackfruit chip For coconut mousse, bloom gelatine. In sauce pan, heat coconut milk, then add gelatine and chocolate. Blend together to make the texture smoother. Fold in with whipped cream. Put final mixture in silicon mold (50g each) and let it set in the freezer. For coconut foam, heat coconut…

Unless you’re on a raw diet, there’s no denying the fact that heat and water combined alter the way nutrients behave in food. A reduction of nutrients is unavoidable upon cooking, with some foods losing up to 40 percent or more of their healthy assets when cooked. Nutrient depletion or alteration typically occurs when foods are cooked at high temperatures for an extended period of time, especially in a moist environment like a pot of boiling water or a deep fryer. Comparatively, cooking methods that expose foods to heat and water for shorter amounts of time are believed to offer maximum nutrient retention, as minerals and antioxidants are less at risk of being degraded. Air frying, slow cooking, dehydrating and pressure cooking are becoming increasingly popular alternatives in addition to…

GUSBOURNE BLANC DE BLANCS 2016 Grapes: Chardonnay Taste: Based in Appledore, Kent, the historic estate craft only vintage wines with 100% Estate grown grapes. Lively ripe citrus fruit, nectarines, and white summer flowers. The palate brings forth the lemon, stone fruit, a hint of toast and hazelnuts, and the acidity rounds off with the low dosage. Aged for 42 months, the finish is long and juicy. $114 RIDGEVIEW BLANC DE BLANCS 2015 Grapes: Chardonnay Taste: Ridgeview is led by the second generation of the Roberts family. Tropical notes of pineapple and lychee waft through on the nose. An elegant and delicate mousse fills the palate with bright lemon zest notes. It lingers with bright acidity and saline minerality. $140 NYETIMBER CLASSIC CUVEE MULTI-VINTAGE Grapes: Pinot Noir, Pinot Meunier, Chardonnay Taste:…

GOING MINIMALIST FOR THE ENVIRONMENT Plastic bottles have been the bane of the environment for a long time. In an effort to reduce its use of virgin plastic, Evian presents a new fully recyclable bottle that’s label-free and created from 100 percent recycled plastic (excluding the cap). Almost two years in the making, the design is a first-of-its-kind for the brand. The stripped back bottle reflects what’s on the inside – Evian’s uniquely sourced natural mineral water. With this new bottle, the brand hopes to inspire others to do their part for a more sustainable future through sustainable redesign. The change represents a significant milestone in its journey to become a “circular” brand by 2025 where it aims to have all its plastic bottles made from 100 percent recycled plastic.…

Fans of Japanese food know the premium they have to pay to enjoy their favourite air-flown produce. Dining at restaurants too means paying for the quality that they have come to expect, whichever cuisine it may be. While there is no lack of choices in Singapore when it comes to Japanese cuisines and at varying price points, those who wish to enjoy their favourite dishes at home still have to pay premium prices at Japanese speciality supermarkets and grocers. Anzu Meat Factory was launched in Singapore with the aim of making Japanese premium meats accessible to all meat lovers, especially when Covid-19 led to a spurt in home cooking and an overwhelming demand for produce. In a pandemic, consumers place even more importance on quality produce that is highly nutritional…

It was fine dining etiquette 101. As we took our seats during a French table setting workshop, Catherine Baron rebuked us. The founder and CEO of Hong Kong-based etiquette school Le Savoir-Vivre: Academy of Etiquette and Modern Manners reminded us that we should only sit when the host sits. Otherwise, we should remain standing. A little harsh perhaps, but necessary to remind us of proper manners and behaviors at the table. “There is no better or possibly worse place to make an impression which lasts forever. Mastering table manners reveals an important part of one’s competence,” says Baron. The workshop was conducted during À Table!, an event organised by Alliance Française de Singapour to spotlight the French art of fine dining. Baron’s workshop was more than a crash course on…

It was a momentous occasion when Golf Asia’s Golf Experience came to a successful conclusion on 5th May 2021 at the Laguna National Golf and Country Club. This past year and a half have been both a boon and a challenge for golf - the global lockdown on travel has seen the burgeoning return of past, current and new golfers eager to get outdoors and onto green fairways. And while socially distanced golf has been the norm, there remained a section of the golfing fraternity thirsting for just a little more beyond that of the usual foursome among friends. That groundswell of desire was reason enough to stage Golf Asia’s Golf Experience, a specially curated event for readers of the magazine. Despite and because of the changed golfing landscape, it…

THE CLAN HOTEL SINGAPORE Paying homage to the Far East Square heritage precinct and Telok Ayer district is the newly opened hotel that tells captivating stories of its locality. Through unique touchpoints and services, the history of clans and Chinese settlers around Amoy Street can be experienced when one stays at one of the hotel’s 324 rooms. The hotel’s signature Master Series, comprising of 18 Grand Premier and 60 Premier rooms, is a not-to-be-missed highly personalised experience. Be it a luxury airport transfers with a Rolls Royce car or a bespoke service from The Clan Keepers, expect immersive and detailed pampering experiences. From tea ceremony upon arrival at the lobby to the all-hawker-fare-in-room dining menu, the highly curated Clan Collective programme and network will delight both leisure and business travellers…

Dry ageing concentrates the flavours of beef, leaving it typically described as tasting nuttier, muskier, like mushrooms and blue cheese. Natural enzymes and bacteria within the meat start to break down its molecular bonds when exposed to oxygen, altering the flavour and texture of the protein. Before a cut of dry-aged beef can be used for cooking, the rotten crust that forms around the meat’s surface has to be carved out. Interesting then, that a lesser yield comes with a higher price tag. “Dry ageing is essentially a controlled decomposition,” says Andre Huber, executive director of Huber’s Butchery. In Singapore, dry-aged beef is expensive because land space and rental is expensive, as the meat is sitting in a dedicated ageing chamber (or room) for 30 to 60 days with closely…

The culinary world has undergone something of a rebirth, spurred largely by post-Covid-19 sensibilities. Robots, once anathema to self-respecting chefs, are now welcomed with opened arms. Customer contact points are a cause for consternation, not celebration. Not so for omakase restaurants – yes, some have undergone recent transformations, but these are metamorphoses divorced from current events. The core ethos remains: you are at the mercy of a discerning chef and what happens to be in stock. Omakases persist to be unhurried, deliberate affairs – a luxury within, and without, a pandemic. A luxury well worth the indulgence, even if it means leaving your sanctum for an hour or three. KAPPO SHUNSUI Kappo Shunsui has broken away from the overcrowded waters of Singapore’s bona fide Japanese culinary mecca, Cuppage Plaza, and…

Native Garden, a play on gin and tonic, is inspired by the Nam Dok Anchan drink, a popular drink found in Thailand & Vietnam where local versions are often mixed with herbs, cinnamon, passion fruit, or ginger. Bartender tip: The hibiscus species is the national flower of Malaysia and is packed with antioxidants. The tart, slightly sweet refreshing tea makes an excellent summer beverage. FOR HOMEMADE HIBISCUS TEA INGREDIENTS 30ml Tanqueray London Dry Gin15ml Giffard Crème de Cassis15ml Freshly Squeezed Lime Juice30ml Hibiscus Tea15ml Cinnamon Syrup1 piece Rosemary45ml Tonic WaterDehydrated orange and rosemary spring, for garnish METHOD Stir ingredients (except tonic water) together Remove rosemary sprig, strain over cubed ice in a small wine glass. Top with tonic water. Garnish with dehydrated orange and fresh rosemary sprig. METHOD 30g Hibiscus…

Designed by Italian architectural firm Antonio Citterio Patricia Viel and Partners, Bvlgari Resort Bali is an embodiment of contemporary Balinese touch and timeless Italian flair. There is no better place to savour la dolce vita than at this cliff-top resort in Uluwatu. From its sweeping panoramic view of the Indian Ocean to the secluded privacy of its 59 villas and five Mansions, the resort is an open invitation to enjoy life’s little pleasures. This summer, the resort has curated two Bvlgari-style staycations, B.Indulged, an opulent getaway with special inclusions on spa treatments and dining experiences and B.Private, a family or group escape designed with full respect for social distancing and privacy. Sign up for the B.Indulged to enjoy a lavish stay at any villas categories. Each villa offers uninterrupted views…

The classic American steakhouse as we know it is going out of fashion. They are overly formal and stuffy at a time when consumers, more than ever, want quick and easy. Yet the allure of a traditional chophouse – think leather booths, large-format steaks and tableside cart service – still remains. San Diego’s Born & Raised is Consortium Holdings’ ode to the great American culinary tradition. In a country where the archetypical steakhouse is losing ground to trendy smoothie bars and hipster ramen joints, Born & Raised is a platonic ideal of a classic American steakhouse, even if it cost the hospitality group more than US$6 million (S$8 million) to construct. The first-floor dining room is predominantly art deco-inspired and unabashedly grand. It’s all muted walnut, brass accents, warm lighting…