epicureJanuary 2016的目錄

Cereal prawns are a quintessential favourite in Chinese restaurants because of its addictive combination of succulent prawns and fragrant, crunchy cereal. Created in our local tze char kitchens, this dish is perfected by deep-frying prawns in an heady mixture of butter, Nestum cereal, curry leaves and chilli for the ultimate gratification. Start your 2016 on a sinful note with our favourite renditions of this classic Singaporean dish. KENG ENG KEE SEAFOOD The secret to Keng Eng Kee Seafood’s extra aromatic cereal prawns lies in its 'butter crumbs', or margarine fried in a wok until it yields a golden, sandy texture. Curry leaves and cereal then get a separate toss in a wok of piping hot margarine to unleash their fragrance, before the butter crumbs and deep-fried tiger prawns are added…

Pineapple fanatics will savour the rustic Taiwanese pineapple cakes ($25 for a box of 10) from SunnyHills. Encased in a buttery, crumbly pastry is a luscious tangy filling made from sun-ripened pineapples that were farmed on the red clay hills of Ba Gua Mountain in Taiwan. The pineapple filling contains generous shreds of actual fruit, adding dimension to its texture. #03-05 Raffles Hotel Arcade, 328 North Bridge Road. Tel: 8522 9605 The Fullerton Hotel’s cake boutique showcases a clever combination of modern and traditional flavours with their Six Happiness Red Date Cupcakes ($65 for a box of eight). These rich, spongy cupcakes topped with luscious buttercream come adorned with auspicious decorations to make the perfect teatime centrepiece for a joyous open house. Advanced order required. 1 Fullerton Square. Tel: 6877…

Young To Fu 45ml Snow Leopard vodka 22.7ml Giffard Cognac & Amandes half a lemon, for juice and zest 45ml soy bean milk or fresh squeezed bean curd juice 30ml egg white dash Nielson-Massey orange blossom water pinch salt • Fill shaker with vodka and Cognac. • Using a citrus press, gently squeeze juice from half a lemon into the shaker. Don’t use force to avoid getting bitter pith elements into the juice. • Add rest of ingredients and dry shake. • Add ice and do a hard, vigorous shake to create a creamy, foamy texture. • Double strain into a martini glass, and garnish with lemon zest.…

Forget counting calories, it is that time of the year yet again where festive snacking is almost obligatory. Nothing is more welcoming when visiting family and friends during Chinese New Year than a table full of cookies, cakes and treats of all kinds. Having worked in hotels around Asia, executive pastry chef of Singapore Marriott Tang Plaza Hotel John Evans is no stranger to the culture and celebrations of Chinese New Year. Two and a half years into his tenure here, he has experienced his fair share of the festive frenzy every time the Spring Festival approaches. The hotel kitchen is well known for churning out tasty Chinese New Year cookies; their bak kwa cornflake cookies are especially popular, with many regulars placing orders way in advance of the festival…

“The [S. Pellegrino Young Chef] competition is an excellent learning ground – it’s exciting and it will intensify your passion for cooking and drive your enthusiasm for delivering the exceptional. Not forgetting the priceless experience of creating your own dish, cooking it well and calling it your own on an international stage.” Budding culinary artists, heed the wise words of Kirk Westaway, chef de cuisine of JAAN and 2015 winner of the Southeast Asia leg of the S. Pellegrino Young Chef competition. Last year, the Singapore-based finalist was mentored by Ryan Clift of Tippling Club and had the honour of presenting his signature dish to a panel of culinary greats in Milan at the international finals. To enter, you must be no older than 30 and you must have worked…

Oh whiskey is the life of man Always was since the world began So goes the old Irish ditty. Whisky has been made in Ireland and Scotland since 1405, and the word whisky itself is derived from uisge or uisce, Scottish and Irish Gaelic respectively for water, and beatha – ‘of life’. The Gaelic of yore is still used in pockets of Scotland, which I visited last drizzly September. There’s water everywhere, especially from the skies, but the waters I was looking for reside in unperturbed oak barrels, where they rest for eight years or more until they transform into ambrosial single malt nectar. CLOSE COMFORTS While many visitors begin their journey in the major southern cities of Glasgow or Edinburgh, I head straight to the central jumping off point…

CHEFS LEUNG WING CHUN, ZENG FENG AND KENNY ONG (from left to right) are the trio helming the kitchens of Si Chuan Dou Hua at PARKROYAL on Kitchener Road, PARKROYAL on Beach Road, and UOB Plaza respectively, serving up an array of delectable Sichuan and Cantonese fare. In this issue’s Entertaining, we get the chefs to come up with celebratory Chinese New Year dishes, highlighting traditional nourishing ingredients. LIM AN-LING is an animator cum illustrator by profession. She enjoys sourcing throwing together all kinds of materials to create work that surprises. She draws inspirations from old buildings, unusual meals and unexpected encounters. An-ling has designed and illustrated Singapore stamps and a myriad of children’s books. She was recently invited to participate in a visual communication exhibition in Tsukuba Museum of…

Food: 6/10 Service: 8/10 Ambience: 8/10 Average dinner bill for two, with tea: $140 Must-tries: silken tofu cubes slathered with salted egg yolk, and the aromatic cod with ginger flower glaze. EMPRESS #01-03 Asian Civilisations Museum, 1 Empress Place. Tel: 6238 8733 When The Privé Group announced that they would be unveiling a contemporary Chinese restaurant at the Asian Civilisations Museum, we were doubtful that the restaurant would have any lasting appeal. After all, just across the river are the popular Si Chuan Dou Hua and Peach Garden restaurants. Still, the group is known for their reliably tasty concepts, so we wasted no time in popping down for a look once Empress opened in late November. A glance at the menu confirmed our initial suspicions that we’d be in for…

Wondering where the flamboyant Ricky Paiva, formerly of Manhattan Bar, went to? The master mixologist now heads up Massive Collective’s bar programme, and you’ll find his creative glamour-themed cocktails at the aptly named Vanity, part of the South Beach Quarter. Cocktails like No. 5 ($20) and Sweeney Toddy ($20) cue pop culture as the former is a homage to Coco Chanel and the latter channels the ‘air of the demon barber’ with Scotch, mince pie syrup and apple juice. 38 Beach Road. Tel: 9829 2026 If you’ve got pangs of nostalgia for the 90s, head over to FRESH!, where local bar industry veteran Shawn Kishore has dreamed up a space that pays homage to the vibrant pop culture of that decade. Loud pop-art graffiti adorn the walls on level two…

In ancient China, wealthy officials and royalty had pavilions in their private gardens where they admired scenery, sipped tea, penned poetry, and sometimes entertained. Stella Wee, 53, a Peranakan Chinese and business owner of a biotech distribution company, takes a leaf from history books for her West Coast home, where a wooden pavilion sits in a beautifully landscaped backyard. Covered in carpet grass and flanked by palm trees and a variety of shrubs, the garden is a private island of sorts. It is separated from the 2.5-storey house by a ‘moat’ and running ‘stream’ – a koi pond with a water feature gently gurgling at the corner – and can be accessed via a stone slab bridge. A garden swing adds to the idyllic ambience, while dark-coloured patio furniture, a…

The 17-night Persia & The Silk Road journey commences in Moscow, taking travellers through historical routes and terrains inaccessible by other modes of transport, all from the comfort of The Golden Eagle train. Outside of the carriages’ palatial suites – which boast gold finishings, velvet upholstery and private bathrooms – guests can also unwind at the bar lounge, where various entertainment options await. Think Russian language lessons, history and cultural lectures by guests speakers, and soothing classical music by The Golden Eagle’s resident pianist. Beyond the lavish Russian hotel-on-wheels experience, anticipate a rich cultural journey that brings the curious wanderer through exotic lands like Uzbekistan and Turkmenistan. This unique tour route promises scenic views of ancient citadels, the sacred grandeur of Persian empires, and a landscape studded with stunning Middle…

10 at Claymore presents Traditional Flavours of Spring ($48 for lunch and $68 for dinner, excluding 7 to 9, 13 and 14 February) – a spread of classic delights like Cantonese Seafood Treasure Hot Pot, Roasted Beijing Duck, and Cantonese Braised Belly Rib. Round off the meal with traditional deep-fried Nian Gao and their signature Durian Crepes. Available 1 February to 31 March. Pan Pacific Orchard Singapore, 10 Claymore Road. Tel: 6831 6686 Park Hotel Clarke Quay’s Brizo Restaurant & Bar impresses with their Rainbow Lobster and Crab Meat Lo Hei ($68), comprising a medley of tropical fruits served with sweet lobster, crab meat, and crunchy sweet potato and yam crisps with homemade plum-lime juice sauce. Seafood enthusiasts will enjoy the Green Tea Mayo Prawn in their New Year set…

Luxurious resorts are ubiquitous in the tourist mecca of Phuket, but with the birth of Keemala Phuket, the Pearl of the Andaman now exudes fresh lustre. Opened just one month ago, the resort is an ethereal wonderland set on the hills of a lush rainforest. While the hotel’s verdant surroundings and breathtaking views of the mountains and Andaman Sea are certainly huge draws, what sets it apart is the magical realm created through a flawless blend of nature and culture. Inspired by indigenous Phuket tribes, Thailand-based architecture firm Architect Space and interior design firm Pisud Design Company conceptualised a mythical ‘settlement’ comprising four fictitious clans: The Pa-Ta-Pea (earth), the Khon-Jorn (wanderers), the We-Ha (sky), and the Rung-Nok (nest). “In designing Keemala, an entirely new society was created out of the…

The Osborne Group has been crafting fine sherry, brandy, wine and liqueur since 1772, and along the way it has diversified into fine foods and restaurants. There could be no better personal introduction to the group’s gourmet brands such as Cinco Jotas and Bodegas Montecillo than from Rocio Osborne, a fifth generation member of the family who has taken on the task of Montecillo's public relations and communications director. On her first visit to Singapore, the warm and charming spokesperson graced the specially organised epicure society dinner on 17 November 2015, held at Ocean Restaurant by Cat Cora at Resorts World Sentosa. Award-winning chef de cuisine Yew Eng Tong, who had represented Singapore at the Bocuse d'Or competition in France, rose to the challenge to prepare a six-course menu paired…

U.S. Kendall-Jackson's Jackson Estate Hawkeye Mountain 2012 is sourced from the Alexander Valley in Sonoma County, where vines scrabble on shallow, gravelly loam on steep hillsides. This limited release comprises 100% Cabernet Sauvignon with deep cassis and redcurrant flavours, muscular with texture and depth. With its ripe appeal and prominent oak, this is one that you can keep in the cellar for up to 15 years. $98 from California Wines & More Chile Errazuriz Don Maximiano Founder’s Reserve 2013 gets its power and finesse from a blend of 79% Cabernet Sauvignon, 10% Malbec, 5% Petit Verdot and 6% Carmenere, sourced from the best vineyard blocks in the distinguished Aconcagua valley. Stony, deep alluvial soils make for well-balanced vines with a Chilean typicity of robust black fruit, lush palate and refined…

ABSINTHE 72 Boat Quay. Tel: 6222 9068 For a fine showcase of French cuisine, head to Absinthe and order their signature lobster bisque scented with Cognac, homemade charcuterie such as Duck Rillettes and Pork Pâté de Campagne, and duck leg confit. End your meal with picks from the lovely cheese trolley. 10% off total bill. BALZAC BRASSERIE B1-08 Fort Canning Arts Centre, 5 Cox Terrace. Tel: 6336 0797 This quintessential brasserie is known for comforting French classics. Tuck into Os à moelle (flavoursome roasted bone marrow), hearty Beef Cheeks à la Cuillere, and round off your meal with a light Cointreau Soufflé served with orange yuzu sorbet. 10% off total bill. BRIDGE RESTAURANT & BAR 31 Seah Street. Tel: 6333 4453 The menu at BRIDGE sees fresh produce prepared using…

Leap into the Year of the Monkey with Pan Pacific Singapore’s auspicious culinary creations. Family members and business associates alike will delight in the many dining options available. For a celebration with the finest Cantonese cuisine, a Chinese New Year set menu at Hai Tien Lo is a must. Master chef Lai Tong Ping impresses yet again with exceptional offerings such as Pan-fried Foie Gras with sliced Barbecued Beijing and Smoked Duck, and Traditional Stewed Chicken with Eight Treasures and Lotus Seeds. These thoughtfully curated dishes will be available from 25 January to 22 February for lunch and dinner (minimum of two diners, from $168.80 per person). Toss to a bountiful year ahead with Keyaki’s intepretation of lo hei. The Wafu Yu Sheng ($128) is a colourful garden of seasonal…

Prep time 30 minutes + 2 days of setting Cook time 3 hours 30 minutes makes two 8-inch nian gaos 600g coconut milk 600g sugar 600g glutinous rice flour 250ml water ½ tsp red food colouring 2 tbsp cooking oil ♦ in a pot, heat coconut milk and sugar. stir mixture till sugar dissolves and set aside. ♦ Place glutinous rice flour in a mixer and add water. Mix till a dough-like texture is formed. ♦ Pour coconut milk and sugar mixture into the mixer bit by bit and mix well. ♦ add red food colouring and mix till the colour is spread evenly. ♦ Coat the interior of two 8-inch round metal moulds with oil and pour half of the mixture into each. ♦ steam mixture in metal moulds…

Gangi, a small village of just 7,000 residents near Sicily’s Madonie Mountains, sits on a hill 1,000m above sea level with the volcano Mount Etna looming in the background. Following the mayor’s initiative to stimulate the local economy by giving away abandoned houses for free or a nominal sum, visitors have been streaming into the city to marvel at our millennia-old heritage and architectural curiosities. For example, the village is home to 17 churches – a lot, considering our small size. The youngest church is 300 years old, while the oldest is almost 900. HOME IS WHERE THE HEART IS One by one, my siblings and I moved away from Gangi as we grew up, which left my dad alone to care for the huge family farm back home, which…

The new Magica Capsule Machine by Boncafé complements their latest San Marco coffee capsules that offer six blends of Italian coffee with varying intensities to cater to different taste palates. The Magica is one of the quieter machines on the market, and comes with a milk frother and 20 bar pump that creates the optimal pressure for the perfect crema. $288. Available at TANGS Orchard. The multi-functional retail playground concept from Hong Kong, House of Madison, has revamped their Singapore showroom concept to feature completely customisable wardrobe and kitchen systems from trademark brands like Bulthaup and Rimadesio. Their unique showroom is a careful curation of stylish and sleek living spaces that reinvent a consumer’s retail experience, and doubles as an event space. #01-02/03, 36 Armenian Street. Tel: 6733 1171 Sexy…