Table of contents for October - November 2022 in epicure

e We love to hear your feedback @ nida@media-group.com.sg Why do you travel? For adventure? Shopping? To learn about new cultures? Or to just get away from the daily grind? Whatever the reason, food will always play an important role in the journey. It defines a community, a place and is one of the best ways to understand different traditions and cultures. There is much joy in seeking out new menus in exotic locales, but let’s start with our Southeast Asian neighbours. Our feature story (p38) reveals some of the best restaurants in Jakarta, Manila, Bangkok and Kuala Lumpur, as well as top picks by local foodies there. Ojo is a particular highlight, perched on the 76th floor of The Standard, Bangkok Mahanakhon (find out more about the hotel on p74).…

Many chefs start out by working their way up the kitchen ladder. Executive chef Steve Lancaster nailed the brief perfectly, working as a dishwasher in a pub at 13 years old before building up an impressive resume by working at several Michelin-starred establishments around the world and honing his talent. Not only was Lancaster part of Singapore’s two-Michelin-starred Saint Pierre team for three years before going solo with his first restaurant, Poise, but he is also an alumnus of the prestigious The Fat Duck in London and Oaxen Krog by Magnus Ek (one of Sweden’s most influential chefs) in Stockholm. Lancaster says it was the latter that had a huge impact on his career, as he spent years working with leading Nordic chefs for an in-depth understanding of the inventiveness…

Tableware Tangs Vases, stylist’s own SERVES 4–6 PREP TIME 2 hrs CHOCOLATE MOUSSE Cook time: Overnight in freezer 600g WholeFruit chocolate17 egg yolks3 whole eggs260g sugar50ml water10g gelatin1kg whipping cream Melt chocolate at 40°C in a water bath. In a separate mixing bowl, whip the cream to soft peaks. In a saucepan, bring sugar and water to a boil at 118°C. When the sugar starts to boil, whisk whole eggs and yolks together. Pour hot sugar syrup in a steady stream into the eggs. Let it cool until it becomes thick and creamy. Fold the egg mix into the melted chocolate. Fold the whipped cream into the previous mixture. Melt the gelatine and add it into the mousse. NUTS Cook time: 14 min 1kg Whole almonds with skin300g Alunga milk…

SERVES 1 PREP TIME 1 hr COOK TIME 1 hr INGREDIENTS ½ pc Canadian lobster body½ pc Canadian lobster claw1 tbsp yellow zucchini puree1 pc baked zucchini3 pcs pickled yellow zucchini3 pcs fried zucchini flower1 tsp chopped lobster quenelle15ml crustacean sauce2 pcs pink star flower2 pcs nasturtium flower2 pcs parsley flower YELLOW ZUCCHINI PUREE 1 pc yellow zucchiniExtra virgin olive oilSalt to taste METHOD Cut zucchini in small thin slices. Put the slices in a pot with a drizzle of olive oil. Cover the pot and let it simmer for 30 minutes. Take it out and pat dry. Mix the slices in a blender and strain. BAKED ZUCCHINI 1 pc baby green zucchini1 pc fresh basil leaves, cut into slicesExtra virgin olive oil and salt to taste METHOD Cut the…

EPICURE’S TOP PICKS CILANTRO RESTAURANT & WINE BAR Chef Takashi Kimura, who has more than 20 years of experience working with famous names in French fine dining, has won many hearts with his take on European classics and Japanese minimalism. The menu celebrates seasonality and premium ingredients with dishes such as Capellini with Mentaiko and Sakura Ebi, and Lobster Pot au Feu. The restaurant is currently ranked no.93 on 2022 Asia’s 50 Best Restaurants extended list. cilantrokl.com EAT AND COOK Phenomenal is the word to describe this 30-seater omakase-inspired restaurant’s rise to fame. Within one year since its opening, chef-owners Lee Zhe Xi and Soh Yong Zhi’s restaurant has been recognised as 2022 Asia’s 50 Best Restaurants’ One to Watch Award. It serves elevated classic home-cooked Malaysian dishes in a…

ALMA RESORT Cam Ranh peninsula, Vietnam It is 5am. All is quiet except for the gentle sound of waves lapping the beach. In front of me is a glorious sunrise painting hues of fiery crimson and gold across the sky. I stand alone – a little sleepy perhaps – but fully taking in the beautiful view and appreciating the morning serenity. Because I know what comes later in the day – a bustling community of families and kids looking to get away from the city. But that’s the charm of Alma Resort – you could choose to sit back and relax or join in the crowd and enjoy the many activities offered here. Accommodation for all Located on the up-and-coming Cam Ranh peninsula east of Vietnam, Alma Resort is a…

At its core, regenerative agriculture is farming done in harmony with nature – farming and grazing practices that, among other benefits, are said to reverse climate change by rebuilding soil organic matter and restoring degraded soil biodiversity. Why is regenerative agriculture so important? Because with the climate crisis the world is facing, agriculture that does not lose carbon and does not negatively impact people and their livelihoods has become crucial for a healthy future. Regenerative agriculture goes beyond being just sustainable – it actively heals and regenerates the land. In essence, regenerative agriculture is a sustainable form of farming that provides a consistent agricultural food supply, helping to meet global needs in the long term. It’s kind of ironic then, that we have to hit this critical point when the…

CHOCOLATES FROM THE MASTERCHEF Derek Cheong, winner of MasterChef Singapore Season 2, wants you to go beyond the usual milk, dark and white chocolates. Kakkow is his new foray into artisanal chocolate that features offbeat flavours like Miso and Genmaicha, Cep and Walnut, and Corn and Truffle that will whet your appetite for the quirky and unusual. The name is a homophone of ‘“cacao”, the core ingredient in chocolates. Handcrafted in small batches, each bonbon is hand-painted with a spectrum of colours that best represent each flavour and its taste profile. Flavours are on a seasonal basis and may change every two months. Each Kakkow Box contains six bonbons and retails for $24. Order at kakkow.com.sg. GRILL AND CHILL IN KUALA LUMPUR Gordon Ramsay Bar & Grill has opened its…

At just 32 years old, chef-founder Louis Han of the newly minted one-Michelin-starred Nae:um was crowned winner of the Michelin Guide Young Chef Award 2022. It is an accolade given to a chef under 36 years of age who is working in a Michelin-starred restaurant and displays exceptional talent and great potential. “My team and I are putting ourselves under a lot of pressure to keep up with the standard expected of a Michelin-recognised establishment,” shares Han. “While we continue to take pride in what we do, we now feel a deeper sense of responsibility to deliver a memorable experience to our guests.” The Young Chef Award is by no means a simple honour. It is supported by Swiss luxury watchmaker Blancpain which believes that haute horlogerie shares the same…

Among the many whisky releases we witness every year – from first releases and limited editions to rare, historical drams – some stand out. Take, for example, the 80-year-old Gordon & MacPhail whisky, the world’s oldest single malt from The Glenlivet Distillery drawn from a single cask from 1940. Limited to only 250 decanters, this whisky was presented in an elegantly structured decanter and an oak case designed by architect Sir David Adjaye OBE. Last year, a single cask for this rare release fetched US$193,000 (S$271,180) at a Sotheby’s auction, which leaves 249 bottles. “If there are only 250 bottles, every time a bottle is opened, that’s 0.4 percent of the production gone. For some of them, there’s hardly any left in the market,” says Adam Bilbey, global head of…

CATCUS INGREDIENTS 50ml Mezcal25ml lime juice15ml pasille chile reduction2–3 chunks of pink dragonfruit Tajin salt METHOD Line a martini glass rim with lemon juice and tajin salt. Place pink dragon fruit chunks in a cocktail shaker. Lightly smash it. Add mezcal, lime juice, pasille chile reduction andice and shake till well combined and chilled. Double strain the drink and pour into the salt-rimmed martini glass. PASILLE CHILE REDUCTION INGREDIENTS 1 pc pasille chile, cut into pieces500g xylitol or sugar500ml water Combine all ingredients in a saucepan. Bring to a boil and simmer. Let it cool down before using.…

Chefs who do not consider good blades essential are rare. Knife skills are crucial to all styles of cooking, and even more so in fine Chinese cuisine where they form the fundamentals. According to The Chinese Cook’s Knife (2021), flaunting deft knife skills in the Orient is not just about highlighting aesthetics but creating textures and ensuring ingredients cook properly. So, what is the essence of this skill? “In Chinese cooking, the way an ingredient is cut is as important as the way it is cooked. Learning how to handle your ingredients is the foundation of our cuisine,” explains executive chef Pak Chee Yit of Madame Fan, a contemporary Cantonese restaurant at JW Marriott Singapore South Beach. “They not only affect the shape, presentation and visual quality of a dish…

(IG: @craftdistrictshowroom) SERVES 1 PREP TIME 1 hr COOK TIME 2 hrs INGREDIENTS 50g Wagyu beef striploin20ml Wagyu beef jus1 pc fried stuffed baby eggplant3 pcs pickled shallot petals3 pcs elderflower3 pcs baby basil leaves3 pcs baby watercressHorseradish crème WAGYU BEEF JUS (Best prepared two days in advance) 10kg Wagyu beef bones8kg Wagyu beef shank3kg onions800g carrots1kg tomatoes800g celery20g thyme20g rosemary15g oregano leaves10g black pepper15g white pepper10g coriander seeds5 pcs Juniper berries METHOD Cut vegetables (onions, carrots, tomatoes and celery) in half and roast in the oven at 170°C for 20 minutes. Roast the bones and meat in the oven at 165°C for 20 minutes or until bones get browned. Put roasted bones in a pot. Fill pot with water until all of the bones are covered, and let it…

If you are chewing on that dry piece of salmon or rubbery prawn and wondering what on earth went wrong, be glad to know that help is here. Executive chef Shaun Thomson at The Ungasan and Sundays Beach Club in Bali answers your questions on how to cook the perfect seafood dish. Thomson is a multi-award-winning chef who draws his culinary inspiration from the fresh local produce on the island. Turns out, cooking seafood is not that complicated. You just need to learn the right way to handle them and the correct cooking techniques to bring out the best flavours. How can I prepare (marinate and cook) the best fish kebabs at home? ADELE TAN I like to use fish that has a firm flesh; it could be mahi mahi…

TENUTA DI BISERNO 2019 The 49-hectare estate sits on the coast of the Tyrrhenian Sea in Maremma, Tuscany. The coastal winds and diverse stony soils frame the classic Bordeaux grapes of cabernet sauvignon, merlot, and cabernet franc found in equal measure in Biserno. Petit Verdot plays a minor role in the mix and adds spice and tannins to the blend. The 2019 shows toasted cherry fruit and black plums, intense depth, and an enviable structure.  $264, Angra Wines FATTORIA LE PUPILLE SAFFREDI 2019 This powerful wine is crafted by trailblazer female winemaker Elisabetta Gepetti, owner of the 420-hectare le Pupille estate. Gepetti launched the first Saffredi in 1989, and it met with resounding success. Since then, the wine has been counted amongst the top super Tuscans. The 2019 is one…

Founder and eco-conscious Vijay Mudialiar’s second bar, Analogue, is entirely plant-based and ticks so many of the right boxes, Mudaliar prefers to think of it as “progressive”. The first box – sustainability. Moved by the scourge of plastic waste in oceans, Mudaliar sought out a bar top made entirely of recycled plastic. The azure blue gradient bar counter is shaped like a vivid tempestuous wave, 3D-printed with 1600kg of recycled plastic. “Everybody has an issue with single-use plastic, but once they see the bar top, people don’t think of plastics the same way. There’s a sense of creativity and a solution to the plastic problem,” he says reflectively. The sustainable material theme continues outside with mycelium tops (a natural material made from mushrooms) for the outdoor tables. Next box –…

Executive chef Claudio Rossi is no stranger to Jakarta. Having worked in the capital twice before, he found leading the culinary team of Park Hyatt Jakarta as the kind of challenge he aspired to undertake. With more than 30 years of experience in prominent hotels and restaurants around the world, the Milanese-native is currently overseeing the hotel’s five dining and drinking venues. “My career took me to different countries mainly because of my love, passion and curiosity for food. I adore the artisanal aspects of cuisine, the simple house recipes made by mothers or small shop owners. However, at the same time, I also keep my eyes open to the world of innovative fine-dining and Michelin-starred restaurants because cuisine is always changing. Gastronomy is an exciting world that needs constant…

Executive chef Theo A. Michaels has been creating amazing grazing experiences for many years, ranging from intimate boards for two by candlelight, to huge feasting tables for a party. “My boards are the very definition of bringing people together and enable you to create shared memories over delicious food, spectacularly presented in a fun, interactive way,” he says. So, it was only a matter of time that he put together his treasure trove of ideas and beautiful presentations in one gorgeous tome, titled Grazing & Feasting Boards. Be it a simple family TV night, a spectacular brunch or drinks affair with friends, or a special occasion, Michaels’ grazing boards go from easy and fun to sophisticated and elegant. The book is divided into six chapters or themes – Lazy Brunches,…

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 issue, the magazine profiles celebrity chefs and winemakers, showcases exclusive recipes for entertaining as well as highlights the latest destinations for well-travelled foodies. These insightful articles are complemented by lush, captivating photos to stimulate the senses.e ( ) NEW SUBSCRIPTION ( ) RENEWAL SINGAPORE ( ) 12issues– $82 SAVE 20% ( ) 24issues– $143 SAVE 30% ASIAN COUNTRIES ( ) 12issues– $230 SAVE 20% ( ) 24issues– $442 SAVE 30% MALAYSIA ( ) 12issues– $142 SAVE 20% ( ) 24issues– $260 SAVE 30%…