epicureJanuary 2017的目錄

Master dim sum chef Peng Yi Chun of Si Chuan Dou Hua adds a unique twist to the traditional Chinese New Year’s dessert with his Steamed New Year Cake with Purple Glutinous Rice ($32.80). Carved in the shape of a flower, the saccharine sweetness of the brown sugar glutinous rice isbalanced by the earthy purple sticky rice centre. 9 January to 11 February. Available at all four outlets. www.sichuandouhua.com Tel: 6386 8113 You won’t want to miss Carlton Hotel Singapore’s Longevity Poon Choi ($408/$688). Served inside the casserole pot are enticing layers of whole abalone, sea cucumber, scallops, dried oysters, pan-fried live prawns, roasted duck and pork shank, all bathed in an intense, flavourful broth. Three-day advance reservation is required. 9 January to 11 February. 76 Bras Basah Road. Tel…

It’s no mean feat standing out in the Maldives. Widely regarded as one of the most beautiful places on earth, there are more than 100 resorts spanning over 26 coral atolls – each vying to become the destination of choice for the world’s most discerning travellers. Even in the face of such stiff competition, The St. Regis Maldives Vommuli Resort manages to shine. Set on nine hectares of private island on the unspoiled Dhaalu Atoll, the two-month-old resort boasts turquoise lagoons, pristine landscapes, lush tropical vegetation, and a fine white-sand beach. Inspired by the island’s magnificent natural backdrop, Wong Chiu Man – founder of Singaporebased WOW Architects and Warner Wong Design, and principal designer of The St. Regis Maldives Vommuli Resort – conceptualised a stunning property that’s classified into four…

The third edition of One Farrer Hotel & Spa’s Food Street on 3 and 4 December took on a Christmas theme, giving guests a sneak peek into the festive offerings available from the hotel as cheerful Yuletide jingles and the mellow vocals of Michael Bublé played in the background. If there was ever a good time to be plied with dishes from all over the world, such as a hearty Hungarian goulash with generous, fork-tender chunksof beef, as well as Reibekuchen, a German-style potato fritter topped with smoked salmon and sour cream, this was it. The hotel’s roasts were the highlight of the bustling food-filled fiesta. Passers-by were enticed by the aromas of hulking meats such as the slow-baked Angus beef prime rib and mouthwateringly succulent and flavourful Australia lamb…

TO CELLAR Barone Ricasoli Castello Di Brolio Chianti Classico 2013 is our pick from this historic label, Italy’s oldest winery (established 1141). It was the 28th Baron Ricasoli that established the formula for Chianti using Sangiovese as its base. Its more recent innovation is ageing in tonneaux (a double barrique), which brings out more fruit softness and acidity. An elegant, floral nose leads to ripe fruit, soft velvety tannins and some complexity of chocolate and vanilla. The name refers to Brolio Castle in central Chianti, surrounded by 230 hectares where the wine’s Sangiovese, Cabernet Sauvignon and Petit Verdot grapes are sourced. $122 from straitswine.com TO GIFT Bibbiano Montornello Chianti Classico Riserva 2013 makes full use of Bibbiano’s old-vine fruit from Montornello ‘cru’, which comprises calcerous, chalky soils. The resulting fine-boned…

( CHICKEN TWO WAYS ) Here, the fowl is presented two ways – a decadent roll of loin with buttery foie gras and bacon bits, and the more homey yet no less scrumptious braised chicken in a brioche bun. Serves 5 | Prep time 1 hour 30 minutes Cook time 45 minutes ROASTED CHICKEN LOIN WITH FOIE GRAS AND BACON chicken farce 240g chicken leg, diced 60g bacon, diced 45g chicken liver 72g Parma ham, diced 120g caramelised onions 1g rosemary, chopped 1g thyme, chopped 12ml white wine 12ml Port wine 12ml sherry 2g salt 1g white pepper 30g whole pistachios * To make farce, blitz all ingredients (except pistachios) in a food processor to make a fine paste. Fold in pistachios. Transfer farce into a piping bag and set…

On an early October morning in the Saint Julien region of Bordeaux, as we were still trying to get accustomed to the autumn dawn chill, Matthieu Bordes, general director of Château Lagrange led us to a plot of vines outside the winery. The gentle rays of the morning sun not only provided us much-welcomed warm comfort but also bathed the vines in such light, as if enhancing the intensity in the greens of the vine leaves and the blue-purple hue of the grapes just for our benefit. Bordes pointed out that each row of vines in this garden plot grew different grape varietals. Cabernet Sauvignon, Merlot, Cabernet Franc – these are but the three main red grape varietals of the region, but there at the Château Lagrange vineyard, we had…

Cellarmaster Wines #02-06 Henderson Industrial Park 219 Henderson Road Tel: 6766 5185 Christofle #02-11/12 Hilton Singapore Tel: 6733 7257 Foundry Unit 1/1 3 Seah Street Tel: 6339 6381 Georg Jensen Takashimaya S.C. Tel: 6734 2981 Haviland #01-69/70/71 Capitol Piazza Tel: 6384 3800 Hermès #01-02A Liat Towers, 541 Orchard Road Tel: 6738 9807 Kapok #01-05 National Design Centre 111 Middle Road Tel: 6339 7987 Lifestorey #02-15 Great World City Tel: 6732 7362 Luigi’s Wine sales@luigiswines.com Tel: 9382 2305 Mountain Teak #07-02 Tan Boon Liat Building 315 Outram Road Tel: 6224 7176 Ponti Wine Cellars #07-09 Novelty BizCentre 18 Howard Road Tel : 6733 0369 Space Furniture 77 Bencoolen Street Tel: 6415 000 Top Wines #01-11 60 Kaki Bukit Place Tel: 6468 3866 Villeroy & Boch #01-74/75/76 Capitol Piazza Tel: 6384 7309…

THE SINGAPORE NATIONAL CULINARY TEAM consists of team manager Louis Tay, team captain Teo Yeow Siang, and team members Triston Fang, Alan Wong, Roy Lim and Alex Chong. Last October, they emerged as the champions of the Culinary Olympics 2016, winning gold for the Cold Display and Hot Cooking categories. In particular, the team credits the guidance by their mentor chefs for their success. Chef Teo, what hiccups did you face during the competition? “The blast freezer wasn’t working and Alex was behind in his prep, but Louis and I stepped in to help. The judges later complimented us on our teamwork.” EDDIE TEO has a passion for photography that can only be rivalled, arguably, by his love for food. Nothing gives him more satisfaction than performing his craft amidst…

Italian chef Lino Sauro of Singapore’s Gattopardo Ristorante di Mare will launch olio Kensington Street — a seafood-centric eatery — in Sydney early this year. the 40-seater restaurant — located on the second floor of the area’s historic old Rum Store — boasts a Mediterranean-inspired interior, with exposed brick and loft-style windows adding to the charm, as well as a rooftop terrace offering views across Kensington Street and the vertical garden of Central Park. Sauro is the second Singaporebased chef to set up shop in the harbour City in recent years (after frédéric Colin’s Bistrot Gavroche outpost opened on the same stretch in 2015). With easy access to the country’s freshest catch, Sauro looks set to impress Sydneysiders with his welcome take on Sicilian flavours. 2nd floor, the old Rum…

Juanjo Galcera Piñol is an animated, welcoming character. His openness stems from more than just the famed Mediterranean hospitality, but also because he is tirelessly curious about what people drink and why. It’s a far cry from the days he spent in the lab as a chemical engineer, before his parents pulled him into the family’s wine trade. MUM KNOWS BEST In the north east of Spain, in a western corner of Catalonia lies the Terra Alto D.O., which is beginning to hold its own against the better known Penedès and Priorat regions. At a challenging 450m elevation, the town of Batea is where Juanjo’s great-grandfather Arrufi initiated the family’s switch from vine growers to winemakers in 1945. Today, Juanjo and his mother Josefina helm the modest 100-acre organic estate.…

SPRING BIRDLETTE 400g fresh pineapple chunks 45ml Sichuan pepper infusion 30ml fresh grapefruit juice 30ml fresh lemon juice 20ml Aperol 5ml popcorn syrup rosemary sprig and grapefruit slices for garnish • Take out the eyes and any blemishes from the pineapple as you want to preserve the golden colour of the final cocktail. • Place all ingredients (except garnish) in blender, and blitz until smooth. • Pour liquid into a plastic shaker, and add a good quality large ice cube. Shake well. • Place a large clear block of ice cube into a wine glass, which ensures a better level of dilution. Pour liquid into glass. • Add grapefruit slices to the top of the drink. Lightly torch the sprig of rosemary to get a slight char and aroma, and…

Executive Chinese chef Kwan Yiu Kan of Man Fu Yuan in InterContinental Singapore was originally from Panyu in Guangdong, but packed his bags for Hong Kong when he was eight years old. His father had taken a job there, so Kwan, his mother and younger sister moved to be with him. “At that time, we didn’t have a lot of money. When I was about 14 years old, I decided to become a chef to help out with the family’s finances,” Kwan reveals. His first job was at a dim sum house. “I would wake up at 3 or 4am every day to work the dim sum shift till noon, then rush to school. When classes ended around 5pm, I would go back to the kitchen to learn the ropes…

For unparalleled luxury in chinaware, look no further than Hermitage Bespoke’s Queen collection, which is made of pure gold, platinum and fine bone China; the latter is porcelain composed of bone ash, kaolin and feldspathic material to produce its distinctive whiteness. The bespoke collection features the full table-top service including a dinner plate, coffee pot and Arabic cups. Visit hermitagebespoke.com. Our festive gift idea: a crimson velvet-lined box containing an 18 layer Royal Istana Grand Lapis and A.muse Projects’ limited edition tea blend, Gem of West Java. The smooth buttery and rich flavour of the kueh lapis comes from a longstanding recipe that has been passed down for five generations, and complements the dark smoky aroma of the Indonesian tea blend. $88. Order one week in advance. Tel: 6320 8448…

Yan Ting’s luxurious eight-course set ($3,888/10 persons) is as indulgent as it gets. The dinner starts with a toss of their prosperity yu sheng featuring toro, lobster and Norwegian salmon, followed by decadent favourites the likes of Pan-roasted Rack of Lamb with Chef’s Signature Sauce, and Buddha Jumps over the Wall. Make space for dessert and enjoy the premium Double- Boiled Bird’s Nest with Rock Sugar along with Crispy Glutinous Rice Cake. 9 January to 11 February. Level 1U, The St. Regis Singapore, 29 Tanglin Road. Tel: 6506 6887 Hai Tien Lo satiates appetites with its nine-course ‘Success’ menu ($688.80/ person; minimum eight diners). Begin with a toss to wealth and happiness with their refreshing yu sheng topped with surf clams, geoduck and Norwegian salmon before savouring a fork-tender steamed…

TERRA TOKYOITALIAN The omakase menu ($128/168/208) at one Michelinstarred terra is in a constant state of change, depending on what ingredients chef-owner Seita Nakahara deems as the best of the season, or even best of the week. When we visited in early December, the bulk of his Italian-style dishes used ingredients sourced from the rich landscapes of Hokkaido. Plump and tender Hokkaido mussels nestled in a mildly briny and clear soup, and Hokkaido mushrooms’ umami nuances accented evenly marbled Iwate Wagyu zabuton (beef shoulder) carpaccio. Our favourite: spaghetti marinara pescatore-style (fishermen-style) with Hokkaido scallops and white squid, plus deliciously sweet wild scampi. 54 Tras Street. Tel: 6221 5159 POLLEN East Sussex native Steve Allen, who sharpened his skills at Gordon Ramsay at Claridge’s for over a decade, is settling well…

COLLECTORS’ DELIGHT With a persistent toffee character, Macallan No. 2 ($212) will likely appeal to a different audience from the Macallan No. 1 (which has since sold out). The second bottle in the Edition Series incorporates Spanish elements in the form of a collaboration with El Celler de Can Roca, as well as specific casks from four Spanish bodegas. Bottled at 48.2% alcohol, this is a powerful single malt to be appreciated slowly as its spiced character, layered on a base of sweet dried fruit and chocolate, opens up. From selected stores including oaks.com.sg. The Louis XIII Time Collection returns to its past to commemorate several moments in time. Every two years, the cognac maker will release a limited edition, starting with The Origin – 1874 (approximately €5,000). The stunning…

CONGRATULATIONS TO OUR THREE WINNERS OF DECEMBER’S FOOD HUNTING CONTEST WHO HAVE EACH WON ROYAL SELANGOR’S PROMESSA CAKE KNIFE AND SERVER SET WORTH $135. epicure magazine reserves the right 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 TAKE PART 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…

The walls are going up. It’s not just U.S. president-elect Donald John Trump’s “impenetrable, physical, tall, powerful, beautiful, southern (U.S.) border wall”; metaphorical walls around the world are also being erected, and it’s thanks to the incoming Cheetos president’s stances – and lack of stances – on U.S. food policies. When a superpower erects a wall – or, as Trump has graciously come to a compromise, a part-fence part-wall – the ripples are cast far and wide. In Singapore, we’ll feel the pinch most directly through the upcoming hike in the already pricey Florida’s Natural orange juice. With the hybrid divider, illegal immigrants from Mexico will be prevented from entering the U.S. This means there will be fewer undocumented workers – in addition to the two to three million of…