Índice para June 2015 em epicure

Here I was penning my Editor’s Note one Sunday morning, valiantly trying to appreciate the beautiful foliage outside my living room, but all I could think about was downing the pitcher of cold lemon honey filled with way too many ice cubes sitting on my coffee table. After 20 minutes stewing in the 34°C furnace-like air that was circulating stiffly and furiously mopping my dripping brows, I gave up and switched on the air-conditioner. Yes, despite many years of living in Singapore, the city’s humidity still gets to me. In a country where every day feels like summer, this past month of May felt like 31 days of sizzling heatwave. There are two kinds of Singaporeans: those who can’t stand the hot and hotter weather and those who love it,…

Dinner in the Sky takes ‘dining with a view’ to a whole new level, by using a crane to hoist its entire restaurant 150 fit into the air. Every safety feature is taken care of, from its structure to crane, to safety harnesses for guests, chefs and wait staff – designed and tested according to the highest standards of temporary structures. From 1 to 28 June, this unforgettable gastronomic experience will return to the skies of Brussels. Each day will see a pair of top Belgium chefs collaborating to serve up a five-course menu paired with rare wines to just 22 guests, and accompanied by an ultimate panoramic view of the scenic capital city. 260 (S$385) per seat. For more information, visit www.dinnerinthesky.be…

Hermès Nautilus Pen ($2,161 for ballpoint; $2,590 for fountain) Nautilus is Hermès’ first-ever pen is a beautifully engineered creation worthy of inking important deals. Produced in collaboration with famed Australian industrial designer Marc Newson and Japan’s Pilot company, the sleek, capless writing instrument is crafted from aluminium and stainless steel, and features a rhodium-plated white gold nib that extends and retracts with a twist of the barrel. Available in fountain and ballpoint versions. Bulgari Carillon Tourbillon ($390,000) Set in a graceful yet masculine curved case, this highly complicated creation has a see-through sapphire dial that not only shows off a tourbillon movement, but also the three hammers of the carillon chiming mechanism – a special feature of this minute repeater complication. Louis Vuitton County Buckle Shoe ($1,950) A timeless classic…

The Luccan countryside, where executive chef Antonio Massagli of Buttero grew up, is blessed with rich, fertile land courtesy of the nearby Tyrrhenian Sea, which contributes to the area’s abundance of quality produce. So it goes without saying that livestock which live off the land are superlative. It is common for the Tuscans to domesticate animals for their own consumption, as did Massagli’s family. Known as butteri (plural; singular buttero), these traditional Italian cowboys are shepherds who spend their days on horses and tend to their livestock. “I’ve owned horses since I was born. Even now, I keep one back home in Lucca, which is taken care of by a friend,” Massagli reminisces. “We used to raise pigs, cows, chicken and ducks. Because we’re a farming community and chores had…

AT A GLANCE I remember testing a recipe by Christopher Tan for hot cross buns in the 2010 Heritage Feasts cookbook. I got up to step five, ran into a roadblock, then gave up and deemed the recipe altogether too hard. It was a churlish move on my part. Here was a prolific food writer who had not only taken the time to break things down in such detail, he was the only contributor to have included footnotes on the background of his recipe – such is his punctilious style. I resolved to approach things differently with Nerd Baker, Tan’s newest cookbook, where he has once again proved he doesn’t do things by half measure. The 270-page cookbook is so far-reaching that it encompasses biscuits, cakes and kueh from America,…

BENJAMIN TAN is the head chef of The White Rabbit on Dempsey Hill. He took his first cook’s position at Au Jardin by Les Amis and has since clocked 15 years of experience in the field. His kitchen philosophy is to keep it simple, something he adhered to while designing this issue’s recipes. For him, modern techniques and premium ingredients add complexity and unexpected depth to well-loved dishes. His broth-infused crab tagliatelle is prepared Hokkien mee-style, covered on a low simmer to absorb all the wonderful flavours. Food hero: Galvin Lim, who was inducted into the Commanderie of Cotes de Bordeaux in 2008, one of the highest recognitions for chefs and sommeliers in France. “He instilled both kitchen discipline and a great passion for food in me.” Amazing Al fresco,…

You might stumble upon the obligatory fish dish at a bona fide steakhouse, but at Hilton Singapore’s new Opus Bar and Grill, there’s equal weightage of sustainable choice seafood and meaty cuts. The modern grill is the first in Singapore to boast a bespoke Himalayan salt-tiled ageing cabinet, where prime meats are dry-aged between 14 and 36 days on premise for deep, full-on flavours. Australian Rangers Valley Angus and Kobe Wagyu ribeyes are seared on white-hot charcoals for caramelised crusts that give way to the pinkest, marbled insides. The eco labels on the menu mark dishes that are prepared with sustainably caught seafood, a conscious result on the part of the Marine Stewardship Council-certified restaurant. Hokkaido scallops are given interesting nutty touches through the addition of thin, crisp slices of…

JAMES LOHAN, founder of Mr & Mrs Smith, mrandmrssmith.com » For breakfast, start at the HAM YARD HOTEL, just off Piccadilly Circus. It’s the latest in the Firmdale fold and serves up a killer breakfast. I’m a fan of their banana, oatmeal, yogurt and orange smoothie. Eating at the courtyard tables is a refreshing way to start the day and you’d never know you were in the heart of Soho. Coffee in the conservatory, at the back of the hotel, is equally relaxing. 1 Ham Yard. Tel: +44 20 3642 2000 » Head east to TYPING ROOM at Town Hall Hotel & Apartments for lunch. Head chef Lee Westcott serves modern European cuisine inspired by the season’s fresh produce. The tasting menu includes five snacks, starters and mains, with innovative…

It’s Friday night and well-heeled women clad in designer shoes and bodycon dresses are clinking glasses of bubbly champagne and posing for pursed-lipped Facebook pictures at MATCH Restaurant & Lounge. The speakers are blaring electronic dance music, the interiors are all sexy leather banquettes and the setting feels like a nighclub. But wait. At one table, a group of six is tucking into modern American dishes of ham hock croquettes, brick-flattened chicken, and bone-in 48-hour braised beef short ribs. When the plates are cleared and the clock strikes 11pm the place transitions into a lounge bar with a rollicking vibe, and to put the group in party mode, a DJ is on hand to spin upbeat tunes. Welcome to the age of the gastroclub where dining and partying all takes…

when lifestyle trendspotter Cynthia Chua launched House, her first food venture, it was a refreshing concept that married art and gastronomy in a beautiful location. It was with that same spirit of innovation and marketing creativity that she later opened a whole slew of popular dining hotspots such as Tippling Club, 40 Hands, Open Door Policy, Tiong Bahru Bakery and Bochinche, helping morph Singapore into the vibrant lifestyle and food hub it is today. What does receiving the epicure Excellence Award mean to you? I felt very honoured and excited to be nominated, and was very flattered to have clinched the award. It is a great endorsement for what Spa Esprit Group has achieved and a recognition of our hard work. This will spur us on to create fresh new…

Iron Chef Chen Kenichi cut a serene figure as he paced slowly around the open kitchen of ME@OUE where his son Kentaro was briefing a crowd of waitstaff on a sevencourse dinner, a special collaboration between the father and son for Singapore diners. At first glance, Kenichi seemed to be lost in thought, but every now and again, he would sagely nod to himself when Kentaro emphasised a point. It’s clear to onlookers that the younger Chen is now very much at the helm of their restaurant empire, while his father, though not yet retired, takes a back seat. Akasaka Szechwan Restaurant, popularly known as Shisen Hanten, started as a daring endeavour by Kenichi’s father, Chen Kenmin, in 1958. A Sichuan Chinese from Yibin, a town between Chengdu and Chongqing,…

epicure magazine reserves the rights to publicise the participant’s name, picture(s) and name of the restaurant in print and online. Only winners will be notified. The judges’ decision is final and no correspondence on the decision will be entertained. TERMS AND CONDITIONS • SUBMISSIONS OF HOMEMADE OR HAWKER FOOD WILL NOT BE ACCEPTED. • ENTRIES HAVE TO BE SHOT ON-SITE AT THE RESTAURANT. • OVERSEAS PARTICIPANTS ARE ELIGIBLE TO PARTICIPATE BUT THEY WILL NEED TO APPOINT A REPRESENTATIVE IN SINGAPORE FOR PRIZE COLLECTION ON THEIR BEHALF IF THEY ARE UNABLE TO DO SO THEMSELVES. • MANAGEMENT RESERVES THE RIGHT TO WITHDRAW OR REPLACE PRIZE OFFERS AT ANY TIME. • THIS CONTEST IS INITIATED FULLY BY EPICURE AND INDEPENDENT OF APPLE INC. Download a free QR Code Reader from your app…

There may be little reason to trudge through the CBD on a weekend, but the scanty crowds and clear-as-day traffic are just a handful of reasons why lazy Sunday lunches at The Westin Singapore’s Seasonal Tastes should be on your agenda. The buffet opens at 12pm, leaving guests ample time to sleep in and get their appetites ready. You’ll want to linger over the live stations, especially The Butcher’s Shoppe. Ribeye, striploin and sirloin steaks are served to desired doneness while a counter of house-made sausages boast flavours like chorizo verte, turkey and spicy Italian made with natural meats. What’s an all-your-can-eat spread without a little bit of choice? The Deli lets you build your own gourmet sandwich with an expansive assortment of marinated grilled vegetables, cheeses and house-smoked charcuterie.…

Oenophiles know that red and white wines should be perfectly stored at their ideal temperatures – these range from 12 to 18°C for reds and 5 to 12°C for white wines. Aside from maintaining the bottles at their ideal conditions, it also ensures that the wines can be brought out for serving right away. A single temperature fridge may mean that reds end up too cold for drinking, while whites are too warm. When trusting your fine wines to a wine fridge, ensure you are in the right hands with a reputable brand with a long track record. Established in 1998, Kadeka was the first to market an affordable 30-bottle chiller to consumers, and now offers a wide range for aficionados. Their distinctive KA165T has all the features suited to…

SUMO FEVER A holiday to Japan is hardly complete without a visit to a sushi bar. Gourmet Trails’ new Sumo & Sushi speciality tour will not just give guests an exclusive insider look to the dayto-day lives of sumo wrestlers, but will also include access to the Grand Sumo tournament, which is rarely open to visitors without special permission. While each tour differs according to the month and the location of the sumo tournament, the upcoming tour from 25 September to 2 October will bring guests on an otherworldly visit to the Ishikawa region near the Sea of Japan; as well as Tokyo gourmet spots such as sushi bar Jiro, from Jiro Dreams Of Sushi, where diners can sample some of the world’s finest omakase sushi, and other eating establishments,…

Following his father’s footsteps to become a shoemaker at George Cleverley was a natural step for George Glasgow Jr., having grown up watching George Glasgow Sr. tailor shoes for big names such as Clark Gable, Laurence Olivier, and members of the British royal family. “I love the process and handiwork involved. Making a pair of Cleverley bespoke shoes requires approximately 100 man-hours, drawing from the years of experience by our craftsmen,” he explains. Since taking up the mantle as co-owner and CEO of the wellheeled set’s shoe brand of choice, Glasgow Jr., who is based in L.A. but regularly jets around the world, counts David Beckham, Colin Firth and Elton John as his clients. More recently, he’s found a customer in Tim Cook (CEO of Apple Inc.) – “He was…

Designed for bon vivants who share the belief that food is the ultimate universal language, epicure is on an enthusiastic quest to seek out the latest dining trends, sniff out remarkable wine vintages and uncover the dynamics and intricacies of the local and international culinary scene. Each month, the magazine will profile celebrity chefs and winemakers, showcase exclusive recipes for entertaining as well as highlight the latest destinations for well-travelled foodies. these insightful articles are complemented with lush, captivating photos to stimulate the senses. Download a free QR Code Reader from your app store and scan the code on the left to save up to 30% on your epicure subscription.…

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La Terrace by Saint Pierre An extension to the current Saint Pierre restaurant, La Terrace offers a picturesque view of the island’s sunset along the rippling waters of Sentosa Cove. The waft of the sea breeze at the new outdoor area calls for plates of charcuterie with creamy foie gras terrine, sharp Spanish ham, and duck rillettes ($24) paired with exclusively selected wines. Of course, a meal by the sea is not complete without fresh seafood in the form of the palate-cleansing Green Tea Smoked Salmon served with Crème Fraîche and Lemon ($22), and briny, shucked-to-order Fine de Claire oysters ($26 for half a dozen). #01-15 Quayside Isle, 31 Ocean Way. Tel: 6438 0887 The Halia at Singapore Botanic Gardens An apt name for its location within the ginger garden,…

One of this year’s most eagerly anticipated hotel openings in New York, the Baccarat Hotel & Residences is the first hotel and global flagship for the 251-year-old French crystal brand. With an abundance of crystal at its disposal, the hotel could have easily gone the route of blindingly garish. But when placed in the hands of the French and New Yorkers, the result is a lustworthy property dripping with elegance and refinement – befitting of its prestigious address. Seamlessly blending the classic elegance of a grand Parisian townhouse with the contemporary aesthetic of its midtown New York City location, the hotel marries the creative juices of talented Parisbased design duo Gilles & Boissier with those of leading American architectural firm Skidmore, Ownings & Merrill. FOLLOW THE STAR Even from afar,…

Endive and frisee salad with cherries and ricotta If cherries are out of season, experiment with any variation of stone fruit and cheese like grilled peaches and haloumi, apricots and burrata, or plums and salty feta. Serves 6 Prep time 20 minutes 1 medium endive 200g green frisee 50ml balsamic vinegar 10g mustard 200ml olive oil 1 punnet red radishes, thinly sliced 4 dill pickles or cornichons, diced 4 pickled silver skin onions, halved salt and pepper, to taste 50g fresh ricotta, drained 50g fresh cherries, pitted and halved Slice off the base of the endives and remove the individual leaves. Halve the individual leaves lengthwise. Clean frisee by plucking off bigger leaves and the stem. Save the tender younger greens of the frisee. Fill . of a large mixing…

I have never been to a Diner En Blanc. White has never been my colour (I blame my Indian hips for this) and it just seems like far too much work – lugging your own foldable furniture of strict specifications, toting ‘quality food’ and eating off proper china. All that might be overlooked if the organisers just bore one thing in mind: we’re not blessed with Paris’ clement weather. After a few hours in our sweltering humidity, sweat stains on a white jumpsuit is another reason why this can very easily go sour. It’s now June, which means that if new organisers have taken up the post, we can expect to see a reprise of this all-white dining festival during some of our hottest months. During a time when the…