epicureMarch 2018的目錄

Vera Wang pour Ladurée Bridal couture extraordinaire Vera Wang swaps fabrics for frosting in a dreamy collaboration with French pâtisserie, Ladurée. Vera Wang pour Ladurée includes four awe-inspiring desserts to swoon over. The Mango and Coconut Wedding Cake (US$20/S$26 per person, minimum 40 guests) reigns supreme with its dramatic tiers, intricate sugar roses and a cascading bow – in uniform white or a chic, contrasting black. Of course, we can’t forget about Ladurée’s iconic macarons. Each peach-coloured meringue shell is filled with coconut crème chantilly. The set of six (US$24) comes in a black box with silver detailing and a Vera Wang ribbon. Or go for Wang’s take on the macaron tower, where soft peach hues layer an eye-catching base (from US$166 to US$425). There’s also a mini cake (US$20)…

CHERILYN TAN, chief executive officer, Asia Law Network What makes you passionate about being a legal tech entrepreneur? The ability to see our technology help and impact people and businesses on a day-to-day basis. I have managed businesses in the logistics, advertising, and food and beverage industries, and now I’m tackling the legal technology area with a proven track record to show what it means to shape an industry with an unorthodox way of thinking about problems. With Asia Law Network’s platform of 1,500 lawyers in Singapore and counting, the database is growing to meet the technology needs of lawyers and counsels in the region, as well as the pro bono sector in law, across the world. When someone seeks legal counsel, what makes your company stand out compared to…

ADITI MOHILE, head of marketing, Worldwide Business Research » 6AM: Wake up to the majestic fells and gorges of Northern Lapland with a hearty selection of cheeses and lingonberry juice at Holiday Club Saariselkä. Give the local speciality of reindeer cold cuts a try. Saariseläntie 7, 99830 Saariselkä, Finland. Tel: +358 300 870969 » 9AM: Enjoy the serenity of the snow-covered town with a leisure stroll towards Kuukkeli Café & Restaurant. Many come for the potato corn bread, but there’s a smoked reindeer version for adventurous gourmets. Saariseläntie 1, 99830 Saariselkä, Finland. Tel: +358 44 3636970 » 11AM: On to Husky & Co. for an exhilarating ride through the snow-white wilderness on a husky-led sled. Grab some warm glögi (a Finnish Christmas drink) and ginger cookies with breeders at the…

Force of nature It’s impossible to discuss Chanel’s Spring/Summer 2018 show without making mention of its breathtaking backdrop. Inspired by nature and water, Karl Lagerfeld recreated the cascading waterfalls, lush foliage and imposing cliffs of the Gorges du Verdon in the Grand Palais to pay homage to his ethereal collection, which includes tweed ensembles in aquatic tones, poufy cloud-like white shirts, and dresses with lurex thread and crystal pendants. In a tongue-in-cheek move, these luxe materials were juxtaposed against wide-brim hats, capes, fingerless gloves, rain boots and thigh boots in transparent plastic. One notable piece in the collection: the iconic Boy Chanel bag in iridescent PVC. Well-hued Making a marked departure from previous seasons, Hermès’ Spring/Summer 2018 runway was a kaleidoscope – albeit somewhat muted, and of course, still impeccably…

Bubble pop Beside having the largest gin collection, ATLAS also boasts 250 labels of rare and distinguished Champagnes in its vaults. Under head sommelier Mason Ng, the menu is neatly arranged for experience – we like Le Terroir, which delves into the 17 Grand Crus of Champagne and even single village bottlings. Flights change quarterly and comprise the likes of winegrower family Champagne Lelarge Pugeot. Its 100% Pinot Meunier Les Meuniers de Clemence Blanc de Noirs 2010 ($32/glass) exudes an intense crispness. If you’ve got your eye on the Shipwreck Champagne – Heidsieck Monopole & Co ($190,700), you’ll have to pony up: there are only three bottles available. Parkview Square, 600 North Bridge Road. Tel: 6396 4466 Brilliant bars Amrith, the craft cocktail bar at Michelin-starred Song of India, is…

PINK 75 30-45ml pink dragonfruit gin15ml Contreau15ml lemon juice15ml grapefruit juice30ml strawberry mulled winesplash of Cava or sparkling winestrawberry, for garnishabsinthe mist • To make dragonfruit gin, dehydrate slices of pink dragonfruit and marinate in Tanqueray No. 10 gin for up to 1 hour. For a stronger drink preference, use up to 45ml of gin. • Place all ingredients except Cava, garnish and mist, into a shaker and top up with ice. Shake vigorously and strain out contents into a very chilled Champagne flute. • Top up with a splash of Cava, and garnish with strawberry. Finish with a spray of absinthe mist. For strawberry mulled wine 100ml Rioja red wine2-3 ripe strawberries2 sticks of cinnamon3 cloves of star anise1 sprig of thyme • Be sure to use ripe strawberries…

When it comes to sweets, chocolate fondants and ice cream sundaes are passé. In our incessant search for the next wow-factor desserts, pastry chefs are pushing the envelope with novel creations, frequently blurring the lines between decadent and over-the-top. We’ve tested bacon ice cream and foie gras macarons. Then there is the epic Foie Gras Candy Bar at The Sage Restaurant in Las Vegas’ Aria Hotel, served with salt and pepper peanut butter ice cream. Flavours aside, there has been a steady rise of extravagant, pocket-hole-burning creations composed of exotic and sometimes excessive ingredients. Fancy a box of customised treats from Pierre Hermé, the Picasso of Pastry himself? Be warned though, that these bespoke confections, be it Petrossian caviar with walnut liqueur, white truffle with roasted Piedmont hazelnut slivers, or…

Get 12 issues for $82, 24 issues for $143 Free delivery to your doorstep every month 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 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. 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.…

ALEX CHONG’s passion for baking was sparked by his stint at a Singapore bakery. The Sabah-born chef represented Singapore in international competitions such as the IKA Culinary Olympics 2016 (where he took home a gold medal). Chong currently oversees the pâtisserie and baking needs for Regent Singapore, A Four Seasons Hotel’s F&B outlets. What’s your most extravagant creation? “The apple tarte tatin that I created for the IKA Culinary Olympics 2016, which comprised golden apples in three ways, caramelised apples, iced apple yuzu compote. apple espuma, and frozen apple coulis. This winning dish involved four cooking methods – steaming, baking, cooking and freezing – and contained components at four temperatures - 65°C, 4°C, -2°C and -12°C. All these factors were very difficult to control. We were given only five hours…

When it comes to the types of green tea, there’s no match for matcha. The etymology of matcha stems from ma, the Japanese word for powder, and cha, which means tea; and the brew is undoubtedly a cut above its peers. The whole tea leaf is first ground before it’s mixed with water, as compared to other teas which typically involve steeping leaves in water to infuse flavours. Higher grades of matcha are made from grinding younger leaves, and using a slow-turning wheel to preserve their nutrients and bright green colour. Favoured for its delicate flavour, matcha is frequently used in ice cream, kakigōri and lattes, and typically paired with azuki beans, as the sweetness of the beans complements the earthy bitterness of the matcha. Here at epicure, we believe…

In Chocolate Alchemy: A Bean to Bar Primer, Kristen Hard goes on an illuminating journey as she works with cacao farmers around the globe to source for the best beans. A great read before you start making treats like peppercorn ginger truffles, hickory-smoked caramels and chocolate oatmeal cream pies. Published by Rizzoli New York. Available from Kinokuniya. $47.70 A quintessential book for lovers of fine gems, Résonances de Cartier by art history, fashion, jewellery and watch-making expert François Chaille, pays homage to Cartier’s most remarkable and mind-bending creations. It is a feast for your eyes with its stunning chronicles of the brand in the most lavish ways. Published by Flammarion. Available from amazon.com. $97.10 Explore the world of standout desserts in Room for Dessert from acclaimed elBulli-trained pastry chef Will…

Let’s admit it. Desserts are not the first thing to come in mind when we talk about Indonesian food. It’s because the idea of enjoying a dessert after a meal as we know it in Western culture doesn’t exist in Indonesia. Instead, what we have is the culture of snacking or jajan. A morning can only officially start with a cup of black coffee and crunchy banana fritters. Between lunch and dinner, we love to sneak a plateful of refreshing rujak buah or kue putu. If we go on a road trip or any journey that lasts longer than an hour, our mothers and aunties will insist on packing a box of kue for the road. After dinner, a meal that tends to be loaded with carbohydrates, we might seek…

This month, we celebrate women who have become titans of the culinary industry and the up-and-coming talents to watch. But first, we examine the obstacles that female chefs face in the race to reach the top. WOMEN ON TOP Nigella Lawson, Ina Garten and Julia Child are well-known television personalities who have cooked and charmed their way into many foodies’ hearts. To single out female chefs who have significantly shaped the culinary world to what it is today – like Paul Bocuse or Auguste Escoffier, or contemporaries such as the Roca brothers, Ferran Adrià and Heston Blumenthal have – however, is a different matter. Alice Waters of Chez Panisse is one such chef to have attained a similar status and sphere of influence. Although she doesn’t have any formal kitchen…

Frenchman Emmanuel Dron is releasing his 6kg tome, Collecting Scotch Whisky: An Illustrated Encyclopedia Volume 1: 19th & 20th Century. The owner of Auld Alliance in Singapore reveals his candid thoughts on whisky. I received a single malt for my birthday around 1994 and loved it. I bought a book to learn more, and within four months had tasted 150 single malts. I was studying to be a teacher, but by 1996 I was offered a job at La Maison du Whisky in Paris. I went to Italy to interview the legendary Italian bottlers – Silvano Samaroli, Pepi Mongiardino from Moon Import, and Nadi Fiori from Intertrade. For five years, I accumulated information from old documents and research, took pictures by investing in a photo studio, and interviewed collectors in…

Bath Soaps Whimsical bath bombs are all the rage right now, taking inspiration from planets, natural stones such as marble and gems, and even sweet treats like bonbons. Here’s how you can whip up similarly colourful confections with these pampering products as inspiration. VERY BERRY Serves 4 Prep time 30 minutes + 3 hours freezing Cook time 30 minutes light cream cheese mousse1.06kg cream cheese440g cream260g sugar50ml water190g egg104g egg yolk14g gelatine sheets126ml milk, warmed » Soften cream cheese with cream to make a pâte à bombe base. » Incorporate sugar, water, egg and egg yolks into softened cheese mixture. » Add melted gelatine sheets and warm milk, then mix well. » Pour mixture into your desired soap-shaped mould. sengana strawberry jelly560g sengana strawberry purée (available from Phoon Huat)112g sugar15g…

After the pastry craze of deconstructed desserts (that Ferran Adrià made fashionable almost a decade ago) comes the trend of reviving the grande dames of classic desserts with an innovative twist. “Contrary to popular belief, the decadent black forest gâteau is not actually named after the namesake mountain range in southwestern Germany,” says Edwin Leow, pastry chef of Le Méridien Singapore, Sentosa. “Its identity comes from the region’s speciality kirschwasser liquor — a clear, colourless fruit brandy traditionally made from double distillation of fermented morello cherries, and known for its distinctive cherry pit flavour and alcoholic content.” Traditionally, the multi-layered chocolate sponge cake comprises a rich cherry and whipped cream filling and is generously topped with cream and cherries. “My inspiration for creating the cherry red forest came from the…

Feast your eyes on the palette of artfully crafted furnishings and floral centrepieces while digging into French classics by chef Marie-Aude Rose (formerly from Pierre Gagnaire) at Roman and Williams Guild NY. The flagship store along Howard Street is a dream come true for the Robin Standefer and Stephen Alesch, the husband-and-wife duo behind the famed interior design firm of the same name (Ace Hotels, Facebook, Le Coucou). While first and foremost a furniture store, within this vintage yet modern wonderland hides Rose’s La Mercerie Café, with her slew of fresh bakes and cocktails, a library stocked by Phaidon, and Emily Thomson Flowers. Much of what’s in the store is available online, but the stunningly choreographed interior warrants a visit. 53 Howard Street, New York, NY 10013, U.S.A. Tel: +1…

“I wish to come back to Italy again and often,” whispered a teenage Margarita Forés as she threw her coins into a storied fountain in Rome. This was during her early trip to Italy, when she had fallen head over heels with its culture, food, fashion, plazas and everything Italian. However, it was only in 1985, during her stint with Valentino in New York, when her love for Italian cuisine intensified. Inspired by the influx of new modern Italian restaurant openings, Forés would invite her group of friends over for dinner – a cosy table setting filled with home-cooked Filipino-Italian fare that were accompanied by menu cards, and the occasional fancy melon and gata (coconut) soup – served in little melons. Her culinary journey offically kicked off in 1986, after…

Passel Estate Chardonnay 2015 Passel Estate, a sustainable terroir focused estate, was first planted in 1994 and changed hands in 2011. While reds take pride of place, don’t overlook the Chardonnay, which is cool-fermented in French oak and matured on lees for 10 months for the elegant, rich mouthfeel. Grapefruit and white fruit notes give it affinity with citrus-accented soufflés or pear crumble. $50 from passelestate.com (Singapore e-shop) 2015 MARGARET RIVER VINTAGE HIGHLIGHTS Moderate to high rainfall during winter leading into spring led to restricted flowering and fruitset, reducing yields by up to 25 percent. Longer ripening period resulting in extended hang time for reds, which enhanced fruit development profiles. Overall quality was high for Chardonnay, with good length on its acidity when picked at the right time. WHAT IF…

Born in Singapore and brought up largely in Malacca during her childhood, local food ambassador Violet Oon has lived through the colonial era, at a time when the Peranakan culture was fast disappearing. Being the only child of progressive parents, Oon remembers growing up in a modern Peranakan household. “We didn’t speak Peranakan patois at home; we ate Hokkien fare, as well as Peranakan dishes and Western food; and my mother Nancy Oon Beng Neo, who was a secretary in the 1940s, chose to wear modern dresses and Chinese cheongsams rather than traditional sarong kebayas. Yet the Peranakan-ness is deep-set in me due to my Malaccan roots, and a vibrant social life focused round family celebrations and parties,” shares Oon. Oon’s favourite haunts include the corner coffee shop at the…

At a glance The excellence of French pâtisserie needs no introduction. Perhaps that’s why it’s befitting that a simple apple tart graces the front cover of this gargantuan tome, rather than some complicated and ornate dessert. Composed by the elite cooking school Ferrandi Paris – considered a hub of French gastronomy, and a centre of innovation and exchange for the culinary industry – the art of pastry making has been taught for almost 100 years. Bruno de Monte, director of Ferrandi Paris, says in the opening preface: “As pastry making is a profession that is both artistic and artisanal, this book needed to be more than simply a recipe book.” And more is exactly what French Pâtisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts is, with…