Table of contents for February 2016 in epicure

It is not a stretch to say that Tryson Quek and Bannie Kang are inseparable. When Anti:dote launched and the two were selected for the opening team, they had already been working together at Swissôtel The Stamford in different capacities – him as the inquisitive, modern technique-leaning chef, and she as a talented mixologist with a penchant for craft cocktails. They left for a year to Nutmeg & Clove, a locally-inspired bar, before returning to Anti:dote. Their close proximity occasionally leads to conflicts, but the genial pair is quick to settle their differences in a professional manner. “The nature of our job forces us to come together whether we like it or not. Guests will always ask for Bannie while I’m working or vice versa. They see us as a…

When you arrive at Atrium, sidle into a private pod that appears to float over a reflection pool. The venue’s two new afternoon tea menus are the perfect complement to a languid tête-à-tête with your partner. Be delighted by the heritage flavours of the Peranakan Afternoon Tea Menu. Its selection includes Nyonya Kueh Pie Tee and Traditional Penang Popiah, as well as Apam Balik, a peanut-filled pancake that is moist and fluffy. Mop up every drop of the moreish Traditional Nyonya Chicken Curry with a crisp French Baguette before indulging in colourful childhood snacks that will surely spark playful reminiscence. Reach for the nine-layered Rainbow Kueh, or Dried Shrimp with Coconut Pulut Panggang. Kueh Seri Muka, a doublelayered steamed glutinous rice topped with pandan custard, is also a treat. Another…

Fotieer Grirnaes ‘ Tartare Serves 2 Prep time 10 minutes + overnight marination Cook time 1 hour spice cup 85g flour 150ml water 6g salt 5g sugar 7g ground cumin and coriander (mixed) 1 egg 1 tbsp butter • Combine all ingredients in a mixing bowl and mix well. • Bring a pot or deep fryer of oil to 170°C. Dip a kueh pie tee mould into hot oil and then immediately dip the mould into the bowl of batter to coat. • Place coated mould into oil to deepfry spice cup until brown and crisp. Repeat until batter is used up. smoked eel 200g smoked eel, diced 40g pink radishes, diced 25g shallots, diced 30g haricot verts, chopped 40g Japanese mayonnaise salt and black pepper, to taste • Combine…

YEW ENG TONG, chef de cuisine of Ocean Restaurant by Cat Cora at Resorts World Sentosa, is a seasoned chef competitor, having represented Singapore on the world culinary stage in competitions such as Expogast and the Culinary Olympics. He bagged the coveted gold medal at Bocuse d’Or Asia 2012 and was awarded epicure’s Chef of the Year 2015. Here, he shares a rendition of his winning Fish Plate dish in this issue’s Entertaining. “If you’ve been to our restaurant you’ll know our food has to compete against one of Singapore’s most spectacular views. That really raised our game to come up with dishes that are equally showstopping.” DESMOND LIM’s maiden assignment was shooting for a German family restaurant. The photos never did get used, but it hasn’t stopped him from…

Drink to the New Year with this carbonated gin-based highball. The gin fizz, which originated in America, is the most well-known tipple from the fizz family and can be likened to a sparkling sour courtesy of its fresh, citrusy notes. Its popularity peaked in the late 19th and early 20th century, and gave rise to variations such as New Orleans’ Ramos gin fizz, named after its creator, and the sloe gin fizz, which uses the deep red spirit flavoured with blackthorn plums. GIBSON The Crystal Ramos Gin Fizz at Gibson takes 72 hours to make, bar programme director Aki Eguchi reveals. The secret is a gin milk punch of green tea, dry gin, spiced rum, coconut rum, absinthe, lemon juice, orange and lemon peel, cloves, star anise and cinnamon that…

The third edition of Maison&Objet Asia returns to Singapore this March. Are there other Andre Fu Living (AFL) collaborations to look forward to at this design exhibition? I will be unveiling a collective of bathware with U.S. brand Cooper & Graham – a holistic series of fittings ranging from basin mixers to towel rails. It will tie in with AFL’s modernistic spirit. The first product under AFL, your recently launched online shop, is a unisex perfume, Fargesia. Can you share the creative process behind this perfume with Julian Bedel? I am inspired to make the emotion of the spaces I design tangible and I believe that a scent is the best way to capture the tactile essence of my work. Ultimately, the vision is to build a collective of scents…

FOR HER FLARE-BULOUS IDEA For an outfit that’s equal parts elegant and fun, look no further than the fit-and-flare dress. Dries Van Noten’s dual-textured, twotoned piece is a classic, while Stella McCartney’s cobalt number brings sexy back with a shoulder-baring toga design. CARRY ON A versatile carrier like Saint Laurent’s small monogram fringed satchel in light ocher suede is perfect for bringing to a cocktail bar, yet not so uptight that it looks out of place at the movies. GO WITH THE FLOW Nothing spells romance like lace, tulle, organza, and flowy frocks. For a splash of colour, opt for this sophisticated vermillion number by Hugo Boss. A WALK TO REMEMBER Shoes are the finishing touch on any ensemble. Up the glamour with this stunning pair of chain-embellished ankle-strap sandals…

An established chef’s curriculum vitae typically reads as a laundry list of apprenticeships and stints at top tables across the globe, but that’s not the case for 44-year-old Quique Dacosta. The Extremaduran chef and his family relocated to Dénia on Spain’s east coast when he was 14, and it was there that Dacosta stayed till helming his eponymous restaurant. His career in the kitchen started at the very bottom – as a dishwasher at a pizzeria in Dénia. But it was this experience that sparked his fascination with food. Dacosta began studying cookbooks – the only window he had to the world beyond Spain as a teenager – and was particularly intrigued by French chefs and techniques. Armed with this knowledge, he got a job at one of the best…

THE PROPOSAL 1 dark chocolate block 50ml Daron Calvados 10ml Disaronno 5ml dry vermouth 2 dashes Aphrodite chocolate bitters 3 dashes Indian rose water 1 large ice block optional: engagement ring • Make chocolate ball by melting dark chocolate and spooning into an ice ball mould. Leave in freezer for a few hours or overnight. • Place the rest of the ingredients into a rocks glass except ice and stir to incorporate. • Add a large block of ice and stir for 2 minutes (about 120 rotations). Discard ice. • Add frozen chocolate ball to the drink and serve. If you wish, you could also hide the engagement ring within the ball, to be discovered when the ball melts.…

Although densely populated Seoul is one of the most forward-thinking countries in terms of industry and technology, their every day meals are still firmly rooted in tradition and typically consist of simple soups, meat and rice dishes. It’s such homely, hearty fare that Sun Kim, executive chef of newly opened Meta, longs for when missing his hometown. These dishes are in sharp contrast to the modern, Korean-influenced dishes he serves at his restaurant. His mother was a restaurateur and regularly cooked for the family, which undoubtedly contributed to Kim’s love for food and eventual decision at 10 years old to become a chef. “I grew up watching my mother working in her restaurant and used to help her pick herbs,” he recalls. “And when she would return home tired from…

Makes 30 Prep time 45 minutes + 2 hours rest time + 24 hours chill time Bake time 10 to 12 minutes macaron shells 100g ground almonds 100g icing sugar 72g egg whites 9g cocoa powder 1 drop red colouring 100g sugar 26ml water ♦ to make macaron shells, mix ground almonds, icing sugar, 35g egg whites, cocoa powder and red colouring in the bowl of a stand mixer to form a smooth almond paste. set aside. ♦ Combine sugar and water in a pot and bring to boil. in the bowl of an electric mixer fitted with a whisk attachment, whisk remaining egg whites to a light and foamy consistency. ♦ once the sugar water mixture starts to simmer, remove from heat and pour into egg whites, whisking gradually…

Despite what most psychologists insist, first impressions still matter, particularly so when one chance is all you get to size up a potential romantic partner. Very often, it’s during that initial meeting when either party decides if they should run for the hills or proceed with abandon. So significant is this rendezvous that a single misstep is rendered 10 times more impactful and there’s a high risk of being relegated to the dreaded friendzone. While there’s nothing much anyone can do to help in the situation of a personality clash, picking the right restaurant can boost rather than diminish the chances of a follow-up. Here are the dos and don’ts that may help win you a second date. KEEP IT CASUAL, BUT NOT TOO CASUAL Fast food is a strict…

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Romance is in the air at Edge and Keyaki. The former doles out an impressive international dinner buffet (14 February, from $128) of dishes such as Wagyu Beef Carpaccio with Balsamic Pearls, Bi Feng Tang Wok-fried Crab and Raspberry Meringue Tartlet. Or go all out with a seven-course lunch or dinner kaiseki (13 and 14 Feburary, $198) at Keyaki, showcasing delicacies such as Grilled Lobster with Spicy Cod Roe Sauce. Pan Pacific Singapore, 7 Raffles Boulevard. Tel: 6826 8240 A great view adds to the mood on this special day, so snag a table at Me@OUE, which boasts stunning views of the Marina Bay area. Their His and Her menu (four courses on 13 February, 6 to 8pm, $125; six courses on 13 and 14 February, from 8pm, $245) comprises…

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There’s something especially luxurious about waking up to a tray of warm breakfast to start the day. So come this Valentine’s Day, rise and sneak off to the kitchen a little earlier than usual to whip up some simple but delicious breakfast to surprise your partner. As you may need to work stealthily, quick recipes are ideal and eggs make for a great breakfast in bed dish. “Not only are eggs easy and quick to prepare, you can cook them in myriad ways and add a whole variety of other complementing ingredients to suit your or your partner’s preference,” shared chef Jean-Charles Dubois. The executive chef of Balzac Brasserie & Bar notes that classic breakfast egg dishes remain ever popular with the weekend brunch crowd at his restaurant at Fort…

“I’m off to Miami next week to scout for new hotels and restaurants and I’ll be staying at The Betsy, Faena Hotel and The St. Regis Bal Harbour Resort. Then I do Paris at least four times a year for Fashion Week with my partner, fashion designer Rubin Singer,” Carlos Melia told us when we spoke to him in January. “After that the list includes Peru, Colombia, Argentina (to visit my parents), Brazil (for the Rio 2016 Summer Olympics), Qatar, Saudi Arabia, United Arab Emirates, Oman, Japan, and hopefully more Thailand, India and possibly Iceland.” It’s a dream job, and almost every experience is documented on his blog, www.carlosmelia.com. The 41-year-old Argentinian – luxury travel curator, global bespoke travel agent, travel blogger, concierge and wedding planner – credits his father,…

Vertu’s limited edition Aster Yosegi Wood brings together the brand’s classic British craftsmanship with traditional Japanese art. The incredibly thin veneers of the Yosegi wood, highlighting the sophisticated Ichimatsu-Ajiro checkerboard pattern, is wrapped delicately around the Vertu phone, creating an exquisite product. From £7,200 (S$15,074). Availabe at Vertu. The Maison Valentina Koi Wash Basin, comprising a base of muted gold koi scales and two nero marquina marble basins, is a stunning statement piece for the bathroom. Inspired by the natural colour mutations of the Japanese Koi, the aged brushed brass koi scales of the wash basin reflect light, instantly adding a touch of luxe to the space. € 12,330 (S$25,929). Availabe at www.maisonvalentina.net This limited edition cocktail hamper by Rolls-Royce is bound to impress with its handcrafted walnut wood exterior,…