Índice para April 2015 em epicure

SALT TAPAS & BAR We’re partial to the jamòn and manchego cheese croquettes at Salt Tapas & Bar if solely for the silky soft potato insides. The secret? Spuds are baked on a bed of rock salt to retain their moisture, resulting in fluffy rather than crumbly flesh. Matched with jamón ibérico de bellota from Spain’s Sierra de Francia region and rich Manchego cheese with just a touch of nutmeg and black pepper, plus a basil – mayo dip on the side, it’s a combination that works. #01-22A Raffles City Shopping Centre, 252 North Bridge Road. Tel: 6837 0995 DON QUIJOTE There are some 30 offerings on Don Quijote’s hot tapas menu but the croquetas are palate teasers without diminishing your appetite for the main event. They’re small enough to…

Paradise Dynasty was the first to create new fangled xiao long bao in flavours like foie gras, black truffle and cheese. And while their brightly coloured skins have occasionally been met with a sceptical raise of the eyebrow, they’ve earned credit for delivering both taste and innovation. Now, the restaurant group has done it again by introducing another surprise centre in its latest creation: durian. Briefly available until 31 May, these delicately pleated morsels ooze a warm, creamy burst of mao shan wang when bitten into ($10.80 for six). There’s more to sample at each of the seven Paradise Dynasty outlets, including four new Shanghainese creations of Braised Duck’s Tongue with Oyster Sauce ($9.80), Steamed Bullfrog with Diced Chilli ($15.80), Stir-fried Asparagus Bamboo Shoots and Bacon ($13.80), and Chilled Malva…

epicure turns five this month, and to celebrate, we are once again inviting readers to vote for their favourite cover from the past year. One lucky contestant, selected from the cover with the highest number of votes, will win a Christofle Vertigo Cheese Tray worth over $1,000! Designed by Andree Putman and crafted from silver and glass, this 30cm cheese tray is part of the iconic Vertigo collection. It features a ring – an emblem of sensuality – and the same subtly asymmetric design that makes every piece in the collection distinct. Add a touch of luxury to any table setting by using to it plate an elegant cheese course, display a dessert centrepiece, or serve sushi and various condiments. #02-11/12 The Shopping Gallery at Hilton Singapore. Tel: 6733 7257…

Most people think Dom Perignon is the oldest Champagne house. Tell us about the ‘other Dom’. The French Benedictine monk Dom Thierry Ruinart was a friend and contemporary of Dom Perignon. He was a visionary who recognised that this new style of wine had a great future, and inspired his merchant nephew Nicolas Ruinart to start the first Champagne house in 1729. The “art” in the name is coincidental, but has become part of the company’s DNA. How did the link happen? Though we don’t have full details from the 1800s, we know that the house of Ruinart collected art, and that some pieces from the family’s descendents in Italy have been discovered lately. Today, the objective is not to collect art but to work with the art world. There’s…

For a raspberry rimmed glass: Boil raspberries in pan with sugar and water, and reduce to a syrupy consistency. Pour syrup before it hardens on a plate, and dip the edge of your serving glass lightly through the syrup. Let stand in the fridge for a few minutes. The raspberries in the drink and on the rim reveal a playful, tart dimension to the coffee. Mix and match There are two main ways to match drink and food: complement and contrast. The contrast between the Tomato & anchovy dish and coffee cocktail works beautifully to intensify tangy flavours in each – smoked roma tomatoes and air-dried cherry tomatoes with anchovy and sherry dressing sharpens the palate, which is refreshed by the balanced acidity in the ravenclaw. RAVENCLAW 45ml Reven blend…

Long ago, restaurant meals were straightforward. You’re seated, peruse the menu, and choose your appetiser, main course, and dessert from the 100 dishes they offer. It was a predictable but successful formula. Restaurants were delivering exactly what the customers want. Diners knew what to expect. But lately there has been a rise of the no-choice restaurant that offers limited options with prix fixe (fixed price), table d’hôte (host’s table), degustation/tasting menus, or in true carte blanche fashion, the omakase, a Japanese word that literally means ‘I’ll leave it to you’. The idea is that it allows the restaurant to focus its energy on a limited offering of finely executed dishes. From an operator’s point of view, there is less wastage of ingredients since chefs don’t have to prepare for dishes…

This May, over 80 Royal Caribbean cruises will set sail from various European homeports. Sailing from Barcelona for the first time is the world’s largest Allure of the Seas. All 18 decks, which house first-at-sea features like the Zip Line, AquaTheatre and a living park, will call at Provence, Nice, Florence/Pisa, Rome and Naples/Capri during its seven-night voyage. The Quantum class will also be making its debut in Europe. In June and July, Rhapsody of the Seas marks another first with its foray into the Black Sea via its 11-night Aegean Sea Cruise from Istanbul. Guests will visit Turkey’s Ephesus and Bodrum, as well as Santorini, Athens and Mykonos. FUN-FILLED ACTIVITIES ONBOARD Stretch your legs after a few nights onboard – a number of cruises offer overnight stays in Venice,…

HIKIWARI NATTO An all-day staple for the Japanese, these fermented soybeans are an acquired taste for some. The sticky, chunky rendition adds a nutritious punch to savoury creations. TOP IT OFF: Crown salads and pasta with a discreet serving of the fermented soybeans. To get a taste of a traditional Japanese breakfast, add a small spoonful of natto to omelettes or tamagoyaki. $3.60, Meidi-Ya HUITLACOCHE Also known as corn smut, the one-of-a-kind ingredient is a result of fungal growth on maize. It is a known Mexican delicacy that dates back to the Aztec empire days. Often mistakenly named as Mexican truffles, huitlacoche is typically enjoyed as a filling, in quesadillas and soups. TOP IT OFF: Its apparent truffle notes makes the huitlacoche an excellent companion to meat. Garnish shavings or…

Chef patron Mathias Dahlgren of the two Michelin-starred Matsalen in Stockholm has downsized his restaurant to accommodate a Chef’s Table area he’s named Matbordet. Only 10 guests have the privilege of witnessing his reinvented regional Swedish cuisine at this space every night. The mercurial menus are executed often by Dahlgren himself, but also by guest chefs the likes of Emmanuel Lassaigne. And because so much of the produce at Matsalen is reliant on the local farming community, dinners are often constructed around rarefied gems, such as aged cheese that has been stored in the castle ruins of Borgholm. His adjoining food bar at the Grand Hotel Stockholm, Matbaren, is a different creature altogether. Designed by Ilse Crawford, it features a gilded narrative screen specially commissioned from Studio Job that is…

In the same way that China is changing the world, Sunrise Kempinski Hotel is making an indelible mark on the global architectural landscape. Even from a distance, it’s clear that the imposing orb-like structure is in a league of its own. The brainchild of 60 designers from around the world, the 97-metre high, 21-storey building took three years and 9,300 construction workers to complete. Meanwhile, the exterior features over 10,000 pieces of four-layered glass panels. With such impressive numbers, it’s no wonder the hotel was the talk of the town even before its official opening in February this year. But figures aside, what really sets Sunrise Kempinski apart is the auspicious imagery it so successfully evokes through design. From the front, the circular structure appears to be rising from Beijing’s…

For the past 30 years, FedEx Express has adhered to a long-standing tradition of naming its planes after the children of its employees. A child’s name is picked at an annual draw then painted prominently on the front of each aircraft as a way to incite pride in the parents. Organisations know that thoughtful incentives are paramount for employees’ productivity and motivation – and so does Hilton Worldwide. For many years, its management development programs have honed hospitality students from key colleges and universities. Now, it has gone one step further by identifying its existing pool of talent across its food and beverage fields. And why not? For so long, we know of chefs who helm independent restaurants far more readily than the ones who are shrouded behind the gleam…

Home-loving design aficionados spend much time and effort ensuring that every part of their home design is well thought of and harmonised. Yet function and style often don’t meet – in the form of the essential fridge, which is most always a standalone unit independent of the rest of your décor. So imagine the possibilities from Sub-Zero’s New Generation offerings, where you won’t have to sacrifice top-notch cooling technology when designing your living space. Headquartered in the U.S. where its appliances are constructed by hand, Sub-Zero pioneered the concept of dual refrigeration and was the first to store frozen foods at ultra low temperatures. Now, it also offers integrated designs that set flush with cabinetry – allowing your fridge to stand out or even disguise itself into your kitchen’s décor.…

At LongPlay – the name refers to LPs, or analogue vinyl records – its 3,000 strong vintage collection is played on state-of-the art Wilson Benesch turntables in a silky smooth aural dispersion. Old meets new is the vibe that permeates: mid-1900s music all the way to stylish food and drinks. The open concept kitchen and bar allows 15 seats for lively interaction with the counter crew, while lounge seating for 35 provides intimate partitioned spaces for small groups to chat. Sip on sonically inspired cocktails ($20), such as floral gin-and-Riesling Fred Ast’air’e, and an absinthe-harmonised Rock Island Iced Tea where gin, vodka, tequila, rum and triple sec mingle. The food menu is limited for now (with plans to extend later) but of high quality under the direction of chef Colin…

One of the best ways for gastronomes to truly experience the world’s best restaurants and the craft of a skilled and innovative chef is by ordering a multi-course tasting menu. Not just small portions of several dishes that highlight the house specialties, the menu degustation allows a diner to embark on a journey of gastronomic proportions. What these elaborately and precisely crafted meals present is an experience that heightens all of the senses. More often than not, the tasting menu experience entails the location and ambience of the restaurant, the provenance of produce and serving ware, the aesthetic and culinary vision of a chef, and the marriage of food and beverages, among others. Planning a tasting menu and creating varied dishes is much like crafting a novel, where characters and…

Scrolling through my colleague’s social media feed on her recent visit to Lake House in Daylesford, Australia, the irony wasn’t lost on me. There she was, homing in on the seasonal produce while I was desperately trying to hunt down fresh quince in Singapore. At her country restaurant, chef Alla Wolf-Tasker pioneered seasonal regional cuisine as far back as 1984, when the public was still “demanding Devonshire teas and steak and three vegetables”. Over time, her network of local suppliers grew, supplementing her world-class dishes and putting her quiet village on the international culinary map. Testing the Lake House cookbook was going to be no easy feat. AT A GLANCE In Lake House, Wolf-Tasker’s second cookbook, over 100 recipes reflect her Russian heritage, separating it from the other Australian classic…

Many chefs can attest to the mantra that “the best way to educate your palate is to eat”. It’s an education that should never end. I’m lucky to have been able to travel to different parts of the world, eating my way through historical villages, cosmopolitan cities and restaurant institutions. Whether for work or holiday, I always keep my ear to the ground, sensing the culinary pulse of my surroundings. On a recent trip, I set out to tackle a corner of Asia that I have yet to explore first-hand: Vietnam. LAYERS OF FLAVOUR The country definitely lived up to my expectations. Once you’re here, you see the roads swarming with motorbikes and endless rows of shops and stalls. I arrived at 8pm and the streets were still alive with…

CLUTCH CONTROL Add a dash of sophistication to a night out on the town or a gala dinner with a snazzy clutch or purse. With just enough room to hold your essentials, this grab-and-go carrier pares down what you bring out, so you don’t end up carrying everything but the kitchen sink. ON THE FRINGE Jazz up a casual weekend with these playful fringe-trimmed mini carriers. Bring out your inner hippie with classic brown suede, or give edge to your getup with black and gold. PATTERN PARTY Give staid shapes a fun twist with polka dots, checks or prints, much like how Hermès dressed up its simple Pliplat clutch with the gorgeous Brides de Gala print – a classic design that was originally featured on a silk scarf from the…

Food: 8/10 Service: 8/10 Ambience: 8/10 Average dinner bill for two, with drinks: $200 Must-tries: dashi butter grilled baby corn sprinkled with savoury furikake, and expertly crisped baby potatoes that yield soft fluffy insides. ADRIFT Marina Bay Sands Hotel Lobby Tower 2, 10 Bayfront Ave. Tel: 6688 5657 Taking over the forgettable Fuse at the centre of the Marina Bay Sands’ three towers, Adrift by David Myers is the latest addition to the hotel’s stable of celebrity chef restaurants. Gone is the open, airy entrance; in its place is a façade of intersecting diagonal beams that shields a moody space of warm woods, leathers and hanging terrariums. The space oozes W Hotel-esque vibes and is split into the bar, lounge, main dining area and private room. Adrift is right on…

Frequent flyers looking for reliable and comfortable accommodation in Asia need to look no further than BEST WESTERN PREMIER. The international hotel chain’s top-tier properties boast a success formula of stylish interiors, competent facilities and outstanding service for the discerning jetsetter. With the hotels positioned at prime spots in each city, convenience is the brand’s strong suit. You’re welcomed into a world of sophistication and pampering at each distinctive hotel, from the refined furnishings down to little details such as premium linens and deluxe bath amenities. The capacious rooms are each equipped to provide indispensable modern conveniences. Switch on the LCD or plasma TV with HD channels for your dose of daily news or evening entertainment, and plug into the complimentary high-speed internet to stay connected to work, family and…

An undisputed leader in the art of cheese-making, Mainland Cheese from New Zealand has been crafting speciality cheeses for over 50 years. Decades of experience matched with careful quality control, and of course, the natural milieu of the Kiwi country, make for cheeses that are undeniably tasty. But above all, a sincere dedication to the cheese-making craft is what sets Mainland apart. Made from the fresh milk of free-roaming and grass-fed cows, their cheeses are then allowed to age naturally to yield stronger, more distinct flavours. There’s a cheese for every occasion with their range of eight offerings: the sweet and buttery Gouda; Epicure, a crumbly aged cheddar; Vintage, a sharp cheddar; creamy Egmont; mild and smooth Edam; versatile Swiss; nutty Gruyere; and their bestselling Tasty cheddar. If you’re hankering…

PICTURE-PERFECT DESIGN: HOTEL WIESERGUT, SAALBACH-HINTERGLEMM * The Story: What was once a family-run guesthouse in a simple building has recently been transformed into one of the most talked-about design hotels in the Alps. Standing in front of Hotel Wiesergut, it seems almost inconceivable that a 14th century building is hidden inside the tightly modern architecture. It’s also hard to believe that the stylish owners, Martina and Sepp Kröll, are farmers. Sepp still has his cows alongside the alm high up on the mountain. This forty-something couple doesn’t look like archetypal Austrian peasants in their stylish outfits, a mix of Austrian tradition and contemporary fashion. A couple of years ago, Sepp thought it was about time the old family guesthouse his grandmother Gertrude started many years ago was transformed into something completely…

Alentasia Tel: 94785427 alentasia.com Audemars Piguet B2-207 The Shoppes at Marina Bay Sands Tel: 6688 7595 Backes & Strauss Sincere Fine Watches #01-352/356/358/360 Suntec City Mall Tel: 6337 5150 Black Gold #01-17, Food Xchange@Admiralty 8A Admiralty Street Tel: 6841 1898 blackgarlic.sg Blancpain B2-237 The Shoppes at Marina Bay Sands Tel: 6634 8771 Bottega Veneta #01-04A ION Orchard Tel: 6238 0020 Bulgari #B2-200/207/208 The Shoppes at Marina Bay Sands Tel: 6634 8313 Carolina Herrera L1-19 The Shoppes at Marina Bay Sands Tel: 6688 7503 Céline B1-130 The Shoppes at Marina Bay Sands Tel: 6225 4705 Edit Lifestyle Tudor Court 137-139 Tanglin Road Tel: 6836 5686 El Mero Mero #01-20 CHIJMES Tel: 6337 1377 Franck Muller L1-55 The Shoppes at Marina Bay Sands Tel: 6509 3380 Glashütte Original L’Atelier by The Hour…

Three lucky subscribers to epicure will each receive a 2D1N weekend stay in a Superior Room at PARKROYAL on Pickering. The hotel may be situated in the CBD, but it offers the repose of a faraway resort. It features over 15,000 sq m of lush gardens, waterfalls and planter walls in its undulating design, inspired by Bali’s rice paddy fields. Sustainability lies at its core: the first zero-energy sky gardens are powered by solar cells and features over 10 flora species. Complementing these initiatives are soothing natural materials and textures, which include light and dark wood, pebbles, and green ‘moss’ carpets. Relax in supreme comfort in your room, the hotel’s exclusive Orchid Club Lounge, or Lime, the modern open-kitchen concept restaurant – the hotel’s effervescent team will make sure of…