For Connoisseurs #015 by Jasper yong

MODERN EPICUREAN PALATE pg

Simplicity: The Greatest Recipe

Sun, Spice & The Spanish Food Dream

Aptitude Above The Altitudes

Eating With Attitude: How Private Kitchen Started

not for sale

Issue #

2013

EDITOR'S NOTES

MODERN EPICUREAN PALATE Once upon a time in another life, food was nothing to me but a form of sustenance. One of my most enduring childhood memories is cooking with my mother which I didn’t particularly enjoy since I got yelled at for quite a fair bit. We rarely ate out because she had deemed eating out ‘unhealthy’ and ‘expensive’, so I grew up gastronomically unadventurous without much appreciation for dining out and on top of that developed a phobia for the kitchen. In recent years, I’ve been enlightened on the culinary world through work and now breathe with a better understanding and appreciation of the food industry as a whole. Food as I’ve learned is subjective, what may appeal to some may leave others with a bad taste in their mouth. Today, I

still enjoy meals at random holein-the-wall joints as much as I do inside a white tablecloth dining room. Good food is good food. This issue we’ve steered clear from top 10 lists to highlight some of our latest culinary discoveries in the Klang Valley from Mexican to Japanese. We also take you halfway around the world to Switzerland, the land of chocolates and cheese to share with you the magic that goes on in the kitchens of some of the world’s most premium delectables. Explore two completely unique dining experiences that will forever change the way you feel about eating and though we feel

that Malaysia ought to have more experiences like these, it’s both exciting and comforting to see the local food scene change and evolve over the years. If you’re looking for an alternative to the local dining scene, come underground with us as we check out some of the best supper clubs in town because we guarantee they won't be a hush secret much longer. You’ll also read about our picks for some of the best loafs in town and we speak to Maria Bassols, the Spanish Ambassador to Malaysia who shares with us some of the best tapas in town and the Spanish food dream. Happy eating everyone.

Cheers, Szetoo Weiwen

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TABLE OF CONTENTS

HIGHLIGHTS pg 9

RADO

Ambassador Lives His Childhood Dream

pg 10

Giorgio Armani

Marks Yet Another Milestone

pg 11

David Beckham Is The Face Of

Breitling For Bentley

pg 12

Jaguar

pg 13

The Calendar Year Of The Junghans Meister

THE SIMPLE PLEASURE OF FOOD

FEATURES pg 14

Simplicity: The Greatest Recipe

TRAVEL pg 28

The Capital of Chocholate

pg 32

Aptitude Above The Altitudes

SUN, SPICE & THE SPANISH FOOD DREAM INTERVIEW pg 18

Sun, Spice & The Spanish Food Dream

pg 22

Spanish Paella Recipe

pg 54

Monin

DRIVE pg 24

Pick Us Up: Beverages On Wheels

At Your Office-Steps

APTITUDE ABOVE THE ALTITUDES

TABLE OF CONTENTS

HOME & LIVING

pg 37

All It Take Is A Little Light

COUTURE pg 42

Armani/ Fiori

pg 45

Fall 2013's Most Wearable Fashion Trends

EATING WITH ATTITUDE: HOW PRIVATE KITCHEN STARTED

HOROLOGY pg 50

Origins Of Breguet La Tradition

PENSMANSHIP pg 52

MONTBLANC Patron Of Art Edition 2013

GASTRONOMY pg 56

Unique Dining Experiences

pg 60

Breads With A Twist

pg 66

Starhill Culinary Studio Calendar

pg 68

Aiding All Your Kitchen Needs

pg 71

Eating with Attitude:

How Private Kitchen Started

ALL IT TAKES IS A LITTLE LIGHT

pg 76 O'Briens:

Sir, Would You Like A 'Portsmouth'?

pg 80 Liebherr:

Vinidor Range WTes 5872

ARMANI FIORI

RADO AMBASSADOR LIVES HIS CHILDHOOD DREAM Andy Murray, the reigning Olympic and US Open champion, has finally lived his childhood dream by winning the Wimbledon after proving that he was too strong for his opponent on the famous grass courts of SW19. Commenting on the historic victory, Rado CEO Matthias Breschan said: “This is an absolutely amazing achievement for Andy. We know how much winning this particular title means to him and we couldn’t be more pleased for him or proud of him. Congratulations Andy from everyone at Rado!” Andy Murray is Rado’s global ambassador in the world of tennis, and the face of the Rado HyperChrome Collection. Andy is wearing the Automatic Chronograph green from the Rado HyperChrome Court Collection during the grass court season. For more information, visit www.rado.com

GIORGIO ARMANI MARKS YET ANOTHER MILESTONE Giorgio Armani has been at the forefront of the trend for fashion designers creating wardrobes for major motion pictures since he pioneered the idea by dressing Richard Gere and Lauren Hutton in American Gigolo in 1980. Today, Giorgio Armani marks another significant milestone with the collaboration of the highly anticipated high stakes thriller Paranoia, directed by Robert Luketic, played by Liam Hemsworth, Gary Oldman, Amber Heard and Harrison Ford. This new important partnership

marks Armani/Casaâ&#x20AC;&#x2122;s latest and most significant on-screen Giorgio Armani worked with production designer David Brisbin to incorporate Armani/Casa into key moments throughout the film. Armani/Casa sofas, lamps, tables and chairs combine to develop the sense of an elegant, stylish setting. For more information, visit www.armanicasa.com

DAVID BECKHAM IS THE FACE OF BREITLING FOR BENTLEY

Since its launch in 2003, the collection of Breitling for Bentley chronographs has matched exceptional mechanisms with quintessential British style. The essence of Britain. Made in Switzerland by Breitling. No one was better placed to embody this inimitable blend of elegance and luxury, originality and true class than David Beckham, the icon who has become the ultimate symbol of British style. For more information, visit www.breitling.com

JAGUAR The new Jaguar F-TYPE represents a return to the companyâ&#x20AC;&#x2122;s heartland: a twoseater, convertible sports car focused on performance, agility and driver involvement. The F-TYPE is a continuation of a sporting bloodline that stretches back more than 75 years and encompasses some of the most beautiful, thrilling and desirable cars ever built. For more information, Visit www.jaguarmalaysia.com

THE CALENDAR YEAR OF THE JUNGHANS MEISTER The year 2013 is the year of classic Meister watches at Uhrenfabrik Junghans. The new Meister Kalender and Meister Agenda complications are worthy additions to the successful range of elegant timepieces. With the Meister Chronometer Gold Junghans is also continuing the series of limited edition collector's pieces in real gold. The range is rounded off gracefully with the Meister Damen, a feminine interpretation of the traditional timepieces. For more information, visit www.junghans.de

FEATURED

EATURED

SIMPLICITY THE GREATEST RECIPE WHY SIMPLICITY REIGNS IN A WORLD OF GASTRONOMIC INNOVATION writer | Anya Tan photographer | Szetoo Weiwen

Lest we forget the words of famous French epicurean Brillat-Savarin, “Gastronomy is the knowledge and understanding of all that relates to man as he eats. Its purpose is to ensure the conservation of men, using the best food possible.”

How does one define true innovation when it comes to the delicate art of cuisine? The human tongue is certainly not born with the inherent ability to detect ‘good taste’ – rather, it is a learned trait that we acquire through our environmental and cultural upbringing. Interestingly enough, the human species is the only known mammal to tinker food with tools as a means to transform it into readily digestible form. This effectively sets us apart from other mammals, where the digestion process begins immediately with the chewing of food. Aside from that interesting bit of our evolution, it is a fact that humans as a species have long relied on hunting and gathering food from their immediate environment as a means of survival. This was well before innovations such as raising livestock and agriculture came into the equation. Naturally, the dynamics of the gastronomic experience evolves

in relation to the environmental climate to which each individual culture thrives. Once a culture perfects the art of their cuisine, it is then accepted as part of the traditional diet of the said culture. Homogenous cultures, such as those of Scandinavian countries, are prime examples of societies whose diets are shaped in accordance to their environment. Though their diets are strictly cultural based and somewhat monotonous, they have perfected their art of cuisine to premium standards. Though Western influences might creep slowly upon equally homogenous Asian cultures such as Japan or Korea, still these societies take their own cuisine to the highest regard. Perfecting the art of the cuisine was the result of many years of trial and error by their ancestors. It is also common practice to have family recipes passed down from generation to generation. Innovation wasn’t a necessary

element in this case – perfection and refinement of the art of cooking was ultimate. So where exactly does innovation stand in gastronomy? Apart from the rising trend of augmenting dining spaces to enhance the gastronomic experience while upholding traditional methods of preparing food, innovations that deviate away from mainstream food preparation methods are also on the rise. Molecular gastronomy is one example, where the molecular structures of food are pushed to the very limits through the infusion of chemical substances to create visual and gastronomic pleasures. By leveraging on tools that were once confined to science labs, purveyors of this innovative food science seeks to push the very paradigms that have held firm in our belief that food is only meant to taste and look a certain way.

FEATURED

Does innovation such as molecular gastronomy deserve merits in the evolution of gastronomy? Ponder this – can we really regard molecular gastronomy as a groundbreaking feat in the art of cooking? Strictly speaking, it is really nothing new. Since the discovery of fire by our ancestors, we have already learnt to change the molecular structure of the protein of meat in order to allow our body to readily absorb and digest the nutrients. Potato is made palatable through heat by breaking down the complex carbohydrates into simple sugars. Molecular gastronomy and other similar innovations are merely creative feats of the 21st century – a modern society based on science and knowledge, once unheard of by our forebears in their primitive pursuit of survival. Though the innovators who discovered molecular gastronomy score points in creativity, I find that my heart gravitates more to people who dedicate their lives to understanding food, from how it is sourced, to how to coax out the

flavours to its most potent form. Guided only by their good senses and sound knowledge on the food items, these inspiring individuals cook up gastronomic nirvanas beyond imagination even without the aid of modern innovation. These are not special gifted individuals. They are just people like you and I. They could acquire the form of your mother, who lovingly cooks meals for her family, or the aged neighbourhood restaurant owner who is dedicated to serving the community with good, unpretentious food for generations. Eating has come a long way from being a mere necessity to evolving into an industry. As more and more people venture into the F&B industry in hopes of making their mark, what happens to the art of preparing real good food? The truth is we live in a society that has grown too comfortable with innovation. The millennial generation have grown up all their lives with such overstimulation of their senses that it is easy for them to get carried away with the constant search for novel

experiences and the next ‘big thing’. So much that they easily forget the simple pleasures in life. It is when we learn again how to appreciate the fundamentals of our food that we can only truly appreciate the gastronomic experience. In today’s society, the word ‘gastronomy’ brings with it a connotation of a dining experience beyond reach, an elitist luxury, meant only to those who can afford it. The truth is, gastronomy is simple and was never meant to be understood merely in an exclusive context. Fundamentally speaking, gastronomy is the building blocks of how and what we eat in order to achieve a healthy wellbeing. Lest we forget the words of famous French epicurean Brillat-Savarin, “Gastronomy is the knowledge and understanding of all that relates to man as he eats. Its purpose is to ensure the conservation of men, using the best food possible.” The ultimate gastronomic experience ought to be one with the ability to create flavours with whatever

nature bestows upon us in our natural surroundings. Haute dining experiences, such as air flown foods, might be perceived as a gastronomic delight to some, but the fact remains that such culinary preferences make a huge impact on our environment, straining our already burdened earth to provide more to burgeoning appetites, which will ultimately affect our food ecosystem. Perhaps it is time that we look closer to home, and learn to appreciate once more the simplistic pleasure of savouring good food cooked from the heart.

i INTERVIEW

SUN, SPICE & THE SPANISH FOOD DREAM writer | Szetoo Weiwen photographer | Szetoo Weiwen

Maria Bassols is the Spanish ambassador of Malaysia and a strikingly beautiful woman. Her hair glows with a fairy-like luminescence as they fall slightly pass her shoulder blades and her eyes sparkle with the clarity of the Mediterranean sea on a sunny day in July. You must think we’re a little infatuated, but Maria’s charisma and beauty is indubitably refreshing, it radiates off her as she descends the stairs into the meticulously ornate living room which our interview takes place. The interview evolves slowly into friendly banter as the afternoon trickles on and after five hours, a delightful Spanish lunch paired with one of the country’s beautiful wines, and one too many jokes about food, it is evident that Maria is the perfect person to represent her homeland. We present to you our interview with Maria Bassols, ambassador of Spain to Malaysia:

order to marry and join my husband in New Delhi where he was the Ambassador of Spain to India. We are now a commuting couple: I am here in Kuala Lumpur, and he is the Ambassador of Spain to Indonesia. This is an exceptional situation which gives us the opportunity to learn about two very vital countries in the Southeast Asia at the same time.

Do share with us briefly about yourself and your career. What are your primary duties as Ambassador of Spain to Malaysia? I am career diplomat since 1985 and have been posted to Poland and United States, as well as several times in Madrid to different positions in our Ministry of Foreign Affairs where I have worked in the Department of International Economic Relations, as Chief of Staff of the Cabinet of both the Vice Minister for International Cooperation, and the Secretary General for Foreign Affairs. I have been Ambassador at Large for Migratory Affairs and also Ambassador at Large for Humanitarian Affairs. Between 2003 and 2007 I took a leave of absence in

Share with us the history of the Spanish food and how it varies across the regions. What does food mean to the Spaniards? Every Spanish region has particular foods and dishes for which they are well-known. They are usually the result of the products that are grown and produced in that particular region. Consequently, Valencia and Alicante are known for rice and vegetables and all kinds of paella (there isn’t only one kind) and Andalucía for the gazpacho, to name just two of the better known Spanish dishes. But if you explore deeper and further down the line, past the paella and the gazpacho, you will discover that every region has its own specialties, which are sometimes very well kept secrets. Take the Basque

As Ambassador of Spain to Malaysia my primary duty is to continue developing and building strong political, economic, commercial and cultural relations, among others, between our two countries. I work very closely with our Commercial Office and Spanish business in order to identify potential commercial and business opportunities in Malaysia. The Embassy also offers consular protection and services to the Spaniards who live in or visit Malaysia.

country for example: 19 restaurants in the Basque country have 28 Michelin stars, among them Arzak, Akelarre, Berasategui, each with 3 Michelin stars. According to a recent ranking by the Huffington Post, the city of San Sebastian in the Basque country is the second city in the world with more Michelin Stars. I think Spaniards and Malaysians have many points in common in relation to the meaning of food. For us meals are great occasions to meet and share time with the family, sometimes the extended family, on weekends. But diners and lunches also present the opportunity to meet friends, in particular to share a particular gastronomic experience with friends from a different region of Spain, or showcase the food from our own native region with other nationals or foreigners. It’s no coincidence that many foreigners come to try our regional gastronomic specialties and after the experience are “hooked for life”. The interest in Spanish cuisine and tapas restaurants has increased tremendously over the past 5 years in KL. Who are the notable Spanish chefs and what are the Spanish owned restaurants? One of the most wonderful things about the incredible Spanish gastronomy is that Spanish food ranges from wonderful traditional cooking to the most Avant-garde cuisine in the world. Classic culinary techniques like braising, roasting, stewing and poaching share the limelight with foams, liquid nitrogen, spherification and many other cutting-edge adaptations.

INTERVIEW

It is important to point out what a tremendous influence our famous chefs and restaurants have had both on the evolution of our cuisine, as well as tourism in Spain and the globalization of Spanish cuisine. People used to come to enjoy our traditional cooking, our beaches, our monuments, our culture and our well- known hospitality. Now they also make a point to specifically come to enjoy our most cutting edge restaurants, not only world the worldrenown El Bulli (nominated best restaurant in the world in 2002 and which has recently been reconverted into a culinary investigation Center) and the great Chef Ferran Adria’s creations, but also many others such as El Celler de Can Roca, Mugaritz and Arzak, to name some, and the creations of numerous chefs (Martin Berasategui, Juan Mari and Elena Arzak, Sergi Arola, Paco Perez) who in the past 10 years have changed and elevated to art the way Spain understands gastronomy. There

has been what the gastronomic critic Jose Carlos Capel has called a "Diaspora of Spanish Chefs" around the world who have made Spanish cuisine famous, for example Chef Dani Garcia and his New York restaurant “Manzanilla” , or chef José Andrés and his New York Tapas Restaurant “Jaleo”. And vice versa: foreign Chefs have flocked to Spain to learn new gastronomic techniques and concepts developed by our Chefs, aided by such programs as the 2013 Edition of the Training Program for Culinary Chefs which exposes young chefs from all over the world to the huge diversity and quality of Spanish gastronomic products. The result is what I would call “gastronomic crosspollination”, a phenomenon which has been instrumental in enriching and globalizing Spain’s gastronomic culture. In KL there are no Spanish-owned restaurants, but there are Spanish Chefs and restaurants which offer

Spanish and Mediterranean food as well as tapas. Pintxos is a well know tapas restaurant in KL. Another Spanish cuisine restaurant is La Bodega with Chef Emilio Ortega. Spanish Chef David Caral leads the kitchen of Circus, a restaurant that offers Mediterranean and international food, and very recently Chef Angel Jimenez joined Genting Highland Resorts VIP Club restaurant where he will be offering a Spanish menu. I am sure that in Malaysia there are many more Chefs and restaurants that offer Spanish food, it’s just that I have not had the opportunity to know them and try them out. How authentic is Spanish cuisine in KL compared to Spain? Our cuisine is based on top quality, and many times very specific, ingredients. They are the secret to Spanish cuisine: great olive oils and vinegars, a big choice of fresh fish and shellfish, a very wide variety of

fruits and vegetables (part of which we export to other countries), meats galore to choose from –among them pork and the famous Jamón Ibérico, Spanish rice, etc., etc. etc. So I believe that the key to authentic Spanish cuisine is to bring those ingredients that cannot be found here and that are basic to the confection and success of a Spanish dish, and combine them with Malaysian ingredients, in order to come up with an authentic Spanish dish. This is what Spanish restaurants in Malaysia have been doing in order to ensure authentic Spanish cuisine. I would also like to make a reference to our wines. Spain ranks third in production (behind France and Italy) and second in volume of wine produced. We are the country with the biggest acreage planted in vines (13,8% of the world total). Spanish wine is in fashion in many countries around the world and export sales are increasing tremendously. Its success is due to our winemakers, who have managed to produce up to date wines capable of seducing the most demanding customers at unbeatable prices. Now we can list almost a hundred names that are among the greatest wines. We are also the second largest producer of natural sparkling wines. In 1980 80 million bottles of sparkling wine were produced. That figure has soared to 243 million bottles in 2012, of which 16 million were drunk abroad. Quite a record, mostly due to two world-renowned cava (sparkling wine) makers: Codorniu and Freixenet. Between them they account for 2/3 of the production. What can we look forward to when visiting Spain? What is the best season/period to visit Spain? Where should the traveller visit and what? Pick an area specific preference to you. I think the main thing you can look forward to when you visit Spain is the enormous choice you have. Spain has

more than 300 days a year of sun. More than 7.900 kms. of coastline and more than 511 beaches with blue flags (a European Union quality distinction). Both are Spain tourism’s trump cards, though they are increasingly outweighed by cultural, mountain, and rural tourism to remote and small historic towns by way of our Rural Hotels. Spain ranks second in terms of Unesco World Heritage sites, with 53 in all. There is a very interesting Spanish Muslim architecture and history tourism route. Spain is blessed with some of the most wonderful Islamic art, a legacy from the eight centuries that the Arabs lived in Al Andalus (Andalucía), a part of Spain which initially became the Emirate of Cordoba (part of the Omeya Caliphate) and later a separate Caliphate. I would encourage all Malaysians to visit this historic legacy in Andalucía, as well as Madrid our capital, monumental Barcelona, Valencia and the City of the Arts and Sciences, and so many other hidden treasures in lesser known, but incredibly beautiful cities in our country. In fact the most popular Spanish destinations for around 10.000 Malaysians who visited us last year were Madrid, Barcelona, Sevilla, Cordoba and Granada.

called "Operation: get to know own country". Every holiday we had we drove and visited a different part of Spain. That’s how I fell in love with my own country. The only part of Spain that we didn’t get to on those family trips was Asturias, up in the north, between Galicia and Santander. But then fate intervened and I married my second husband, Rafael, who is from Asturias and a tremendous fan of this spectacular region. Asturias has now adopted me and I seem to have closed the circle. You ask me about the best time of the year to come and visit: that also depends on the kind of tourism you choose. Personally I would choose from April to October, to enjoy spring and the beginning of autumn which are usually very beautiful seasons, with milder weather, but you can also have a great time in winter, when people for other countries in Europe come to enjoy the mild Spanish winter of the coast. Be advised, don’t come in July or August to the inner part of Spain if you don’t like hot weather, these are months for beach tourism on the coast, where the sea ensures milder temperatures.

And of course, our Football tourism mainly in Madrid and Barcelona, but also in so many other cities of Spain, almost all of them a football team. International success and the Spanish national team’s playing style have become the image of Spanish football in the world. As for me I don’t really have a preference. As a Malaysian journalist who interviewed some time ago put it: I am a diplomatic brat. I spent the first 13 years of my life outside Spain. When my family was finally posted back to Spain, my parents were appalled at how little my sisters and I knew about our own country. So they decided to take us on what they

INTERVIEW

SPANISH PAELLA RECIPE Cooking Time: 80 mins Ingredients (serves 6-8) • 6 cups strong chicken broth (bouillon) • 1/2 tsp saffron • 1/4 tsp smoked Spanish paprika (Pimentón de la Vera) • 1 small onion, peeled • 2 small chickens, about 2-1/2 lbs each • 1/2 cup olive oil • 1/4 lb of cooking chorizo, in 1/4 inch slices

• • • • • • •

1/4 lb piece jamón serrano ham, diced 1 medium onion, chopped 4 scallions, chopped 4 tbsp chopped garlic 2 roasted piquillo peppers 1 lb small or medium shrimp, shelled 8 jumbo shrimp, in their shells, preferably heads on

• 3 cups short grain Spanish rice such as Bomba or Calasparra • 5 tbsp chopped parsley • 2 bay leaves, crumbled • 1/2 cup dry white wine • 1/4 lb fresh or frozen peas • 18 clams and/or mussels, scrubbed • Lemon wedges for garnish • Parsley for garnish

Preparation: Heat the broth with the saffron, pimentón and the whole onion. Cover and simmer 15 minutes. Remove the onion and measure the broth -- you need exactly 5-1/2 cups. Cut the chickens into small serving pieces -- the whole breast in 4 parts, each thigh into 2 parts, the bony tip of the leg chopped off, the wing tip discarded, and the rest of the wing separated into 2 parts. Dry the pieces well and sprinkle with salt. In a metal Paella pan, with about a 15 inch base, heat the oil. Add the chicken pieces and fry over high heat until golden. Remove to a warm platter. Add the chorizo, and jamón to the pan and stir fry about 10 minutes. Add the chopped onion, scallions, garlic, and pimentos and saute until the onion is wilted. Add the shrimp and the lobster and saute about 3 minutes more, or until the shrimp and lobster barely turn pink (the lobster will cook more in the oven.) Remove the shrimp and lobster to the platter with the chicken. Add the rice to the pan and stir to coat it well with the oil. Sprinkle in the 5 tablespoons of chopped parsley and the crumbled bay leaves. (You can make in advance up to this point.) Stir in the chicken broth, boiling hot, the wine, rice, and peas. Salt to taste. Bring to a boil and cook uncovered, stirring occasionally, over medium high heat about 10 minutes. Bury the shrimp and the chicken in the rice. Add the clams and the mussels, pushing them into the rice, with the edge that will open facing up. Decorate the paella with the lobster pieces, then bake at 325 F, uncovered, for 20 minutes. Remove from the oven and let sit on top of the stove, lightly covered with foil, for about 10 minutes. To serve, decorate with lemon wedges and chopped parsley.

DRIVE

PICK US UP BEVERAGES ON WHEELS AT YOUR OFFICE-STEPS writer | Foong Li Mei photographer | Szetoo Weiwen

On-the-go drinks for the on-the-go urbanites; sounds like a match made in heaven. For Connoisseurs tracks down two mobile beverages trucks that are pouring refreshing novelties around Klang Valley.

ROYAL POST Whatâ&#x20AC;&#x2122;s brewing?

Coffee that wakes the senses, brewed with beans sourced from different parts of the world according to harvest seasons.

Where

The truck serves various areas around Klang Valley, so it is best to get updated on their whereabouts via their Facebook page, www.facebook. com/royalpostcafe

Opening hours

Who’s behind it?

7am to 7pm

What goes in a cup?

• The “golden ratio”, as Sam and Kenner calls it. They believe that size does not matter when it comes to judging the value of a cup of coffee – it is the perfect balance of milk, coffee and other ingredients that shows who’s the boss of the brew.

Sam Lai (left) & Kenner Tham

• • Recognised expertise. Royal Post baristas have to obtain a qualification from the Specialty Coffee Association of Europe (SCAE) to make the cut. • • Handpicked specialty beans which are medium roasted to preserve the original taste.

Best-sellers

Latte and Flat-Whites

Growling tummies

Royal Post also serves light snacks like sandwiches and macaroons.

Price range

RM6 onwards for a cuppa; RM12.90 for a lunch set

DRIVE

FRUIT BANK PLUS Whatâ&#x20AC;&#x2122;s blending?

Natural juices that mix of fruits and vegetables to combat everything from stress to hangovers to dipping immune systems. Some of them are tailored for the diabetic too!

Whoâ&#x20AC;&#x2122;s behind it? Jack Yap and Keagen Leng

Opening hours 8am to 10pm

What goes in a cup? Where

The truck currently moves around Mont Kiara and Bangsar. Keep track of where they are parked via their Facebook page, www.facebook.com/FruitBankPlus

All natural ingredients, with no sugar and water added into the mix. Freshness is of utmost importance; hence Jack and Keagen invested a lot into the refrigeration system of the truck.

Best-sellers

Soothing Smooth (pineapple, orange, green apple, and celery)

Growling tummies

Fruit Bank Plus also serves fresh fruits, both cut and whole.

Price range

RM4.90 onwards for a 16oz cup.

Perfect for savouring wine at its best ■

Wine cabinets in the Vinidor range offer as many as three wine safes

■ The zones are independently adjustable to temperatures ranging between +5°C and +20°C ■ Ideal for storing red wine, white wine and champagne Liebherr – the very best quality and performance from the refrigeration specialist.

wine.liebherr.com

Henri Nestlé

TRAVEL

THE CAPITAL OF CHOCOLATE writer | Szetoo Weiwen photographer | Szetoo Weiwen

In the 1999 novel Chocolat, young mother Vianne Rocher and her daughter arrives in little French villages and opens a chocolatier, La Céleste Praline, right opposite the village church, during the beginning of Lent and throughout the traditional season of fasting and self-denial, proceeds to gently change the lives of the villagers. Such is the magic that chocolate brings into our lives, a little treat one looks forward at the end of tiring day or as a gift. As children, many would have drooled their way through Roald Dahl’s marvelous descriptions of Willy Wonka’s enchantingly lip smacking chocolate factory and have chocolate cravings for days after. Chocolate is a highly potent and passionate ingredient that has played key roles in the art of seduction. The smooth and delicious confection that we know today was the brainchild of Daniel Peter, son-in-law of FrançoisLouis Cailler, who developed the idea of adding milk to chocolate in order to reduce costs and increase palatability. His neighbor, Henri Nestlé, specialized in condensed milk, and together they developed milk chocolate in 1875. Unfortunately, chocolate still had an uneven and gritty texture which led Rodolphe Lindt to invent a manufacturing process called ‘conching’ which produces cocoa and sugar partticles smaller than the tongue can detect by adding cocoa butter with a machine he called

the conche. Fellow Swiss CharlesAmédée Kohler had the genius idea of adding hazelnuts to chocolate in 1830 and then came Jean Tobler who formulate the Toblerone bar 30 years later. In 1875, Daniel Peter came up with the genius idea of combining cocoa powder (which was developed by Dutch chemist Coenraad J. van Houten in 1828) with local milk to create milk chocolate and the concept became an instant hit. Kohler, Peter and Henri Nestlé eventually came together to create the Swiss Chocolate Society which later evolved into the Nestlé company which we know today. By then end of the 19th century with help of the Frey brothers, Phillippe Suchard, Jean Tobler and others, Switzerland became well known as the home of the world’s best chocolate—a reputation it still holds to this day. Today, there are two main jobs that are associated with the creation of chocolate candy: chocolate makers and chocolatiers. Chocolate makers take harvested cacao beans and mix it with other ingredients to produce couverture chocolate. Chocolatiers then use the finished couverture to make chocolate candies such as truffles, bars, and many other delectable delights. During a recent trip to Switzerland, I got to live out my Willie Wonka fantasy and learned how to make molded chocolate candy in the famous kitchens of Lausanne's

on the avenue d’Ouchy at Durig Chocolatier along side world famous chocolatier, Daniel Durig who is one of two artisan chocolate shops in the city and is acclaimed as being one of Switzerland’s finest chocolate makers. Durig’s father was a chocolatier himself in England who taught him all he knew about chocolate. In 1998, his father sold his business and moved back to Switzerland to help Durig start his own chocolatier. Today, they produce over 30 kilograms of chocolate creations each day (or 10 tonnes annually) with that amount going up to 5 times more during Christmas. Durig uses only the finest cocoa beans, pure cocoa butter and no artificial additives, colourings, flavourings or preservatives. He takes pride in the fact that all his products are certified organic fair-trade making every bite a guilt free one. In his mini-lab, I got to see some of the best ingredients he insists on using, like the Criollos cocoa beans from South America. Durig sources his cocoa beans from Peru, Ecuador and Venezuela, all organic of course and his choice of bean is the rare Criollo bean. Daniel's large chocolate kitchen is side by side with his exquisitely pretty shop in Lausanne and though it’s nothing like what Roald Dahl has painted chocolate factories to be, the scent of cocoa beans is enough to send anyone into delirium.

TRAVEL

MAKING OUR OWN CHOCOLATE ANIMALS First we were given a selection of molds to choose from and naturally, the crazy cat lady me was inclined to choose the feline shaped one. Then using some liquified white chocolate, with a fine paint brush, we painted the inside details such as the eyes, whiskers and paws, not so much for flavour but to help them stand out against the dark chocolate. Next, the mold with white chocolate gets a few minutes in the fridge to set and while that happens, we get to pick either milk or dark chocolate to fill it later on. There were two chocolate machines spinning side by side, the one spinning milk was set at 27 degrees Celcius while the dark chocolate on the right was maintained at 29 degrees. After filling the molds with the chocolate of our choice, we held them over a vibrating machine which helped to move the chocolate around and coated every nook and cranny evenly. The mold was then returned to the fridge for the chocolate to set before it went through another coating to thicken the chocolate shell. Time to pop open the molds to reveal our delectable masterpiece! I loved seeing some of the beautiful ingredients which they add to their chocolates, like these dried flowers. We also got to smell the different types of vanilla and spices which they use. Another Durig specialty are their best selling truffles and chocolate shells filled with caramel, passionfruit, apricot, orange, kiwi, rasperry, ginger or mango paste. Some are even infused with dried flowers while unusual creations include their chocolate sorbets, gateaux cakes and chocolate liqueurs. He also experiments with spices and his Mole chocolates made with chilli are excellent. No trip to Switzerland is complete without visiting one of its many chocolatiers and there’s nothing like having your hands dripping with chocolate at Durig’s. It’s no Wonka Chocolate Factory, but it comes pretty close. Durig Chocolatier is located at Avenue d'Ouchy 15, 1006 Lausanne, Switzerland. For more information on Durig’s chocolate tours and workshops, visit www.durig.ch. Getting There: Situated a short walk from the town centre, we are easily accessible from the train station (via Boulevard de Grancy) and are also on the N° 2 bus line (at the “Closelet” stop), which connects the port of Ouchy with the town centre

TIPS ON CHOCOLATE STORAGE 1. Being sensitive to temperature and humidity, the ideal storage temperatures for chocolates are between 15 and 17 °C (59 and 63 °F), with a relative humidity of less than 50%. 2. Store chocolates away from other foods, as it can absorb different aromas. Keep them packed or wrapped and store them in a dark place or protected from light by wrapping paper. 3. If refrigerated or frozen without containment, chocolate can absorb enough moisture to cause a whitish discoloration, the result of fat or sugar crystals rising to the surface. Moving chocolate from one temperature extreme to another, such as from a refrigerator on a hot day, can result in an oily texture. Although visually unappealing, it is perfectly safe for consumption.

DID YOU KNOW? Over 90% percent of the world's cocoa is bulk production, mostly from the Forastero bean with the remainder of fine/flavour cocoa, sourced from most of the Trinitario and all of the Criollo varieties. The Criollo bean which is native to Central America, the Carribean Islands and the northern tier of South America, represents only 5% of all cocoa beans grown and is the rarest and most expensive cocoa on the market. It’s flavor has been described as delicate yet complex, low in classic chocolate flavor, but rich in "secondary" notes of long duration. In short, the Criollo bean is to chocolate, what the fine Arabica bean is to coffee.

For more information on traveling in Switzerland, visit www.myswitzerland.com or call +603 2148 0622

TRAVEL

APTITUDE ABOVE THE ALTITUDES writer | Szetoo Weiwen photographer | Szetoo Weiwen

A beautiful dichotomy exists in the art of cheese making. The farmer practices patience, working for months from the moment he packs his belongings, scrubs his cows clean and leave his village for the Alpine slopes where he prepares the milk his herd produces for its ultimate destiny. It is the end of May and almost two weeks since cheese making season should have begun but the remnants of winter have yet to pass and cheese producers are getting worried. Here in Chateau D Oex is the Les Moulins cheese factory, located in the village of Les Moulins on the road heading up to L’Etivaz. The factory was created in 1970 and is owned and operated by local milk producers where organic Gruyère AOC cheese is produced along with many other local specialties using over 1500 tons of milk per year.

suddenly hours, or even precious minutes can determine the outcome of countless hours of labour. Cheese making is an enduring Swiss tradition for centuries which has produced cheeses over 450 varieties of Swiss cheese such as Emmentaler AOC, Le Gruyère AOC and Sbrinz AOC, as well as Appenzeller® or Tête de Moine AOC. Etivaz was the first cheese that obtained an appellation of controlled origin in 2000.

A good Etivaz AOC we learn, is a hard cheese made from raw milk which is produced by hand over an open fire from May to October in just over a hundred Alpine dairies in the Vaud canton Alps according to a traditional recipe. This lengthy and tedious process builds to but a single moment in time when

The dairyman, known as the Senn in German, and his helper looks after the cattle of several owners.The Senn shares his hut with the cows, and it is his task to take them to pasture and milk them twice a day, and to make the milk into cheese. The cattle do not necessarily stay in the same place throughout the summer, but move

Every summer from mid May till October, when the conditions are right, farmers bring their cows up to the mountains to graze on the grassy alpine slopes, a vital part of Swiss culture marked with colorful traditions. Cows are crowned with wreaths of colorful mountain flowers and large bells hang from their necks as they make their ascent.

up to higher pastures as the season progresses. Once they have grazed the highest meadow they come down the same way, since the grass has grown back in the previous pastures. It’s hard work up in the Alps and the pay is meagre (between 70 and 150 francs a day depending on skill) for almost fourteen hours of work each day for four months yet the dream of fresh mountain air and sun attracts city dwellers such as lawyers, doctors, artists and teachers to hit the mountains to help look after the cows. Helpers are required to take a qualification first and must spend at least one season as a helper before they are allowed to go up alone and today only about half the dairymen and herdsmen come from a farm background. A day of cheese making begins and ends by milking the cows. The producer must proceed with haste or result in underdeveloped flavors. From the moment the cows are milked there is only so much time the farmers have to convert for there is no refrigeration other than the cool mountain air high up in the mountains.

Mountain chalets where cheese are made up in the mountains between 1000 to 2000 meters above sea level

Every morning, fresh milk is poured directly into a large copper cauldron heated over an open fire. The milk is then mixed with bacteria and rennet, an enzyme derived from a calf’s stomach lining which helps coagulate milk proteins to ferment and form the solids that become cheese. This mixture is then brought up to a temperature of 86°F (30°C) for 30 minutes when it will thicken enough to be cut into smaller pieces with a tool called a cheese harp. There is no electricity up in the alps other than a simple generator that supplies power required for the morning an afternoon milking. Then using a muslin cheese cloth, the farmer sinks his arms into the copper cauldron and lifts out the cheese into a jarb. What’s left is liquid whey, a byproduct of dairy and yogurt products which Swiss farmers swear by its holistic properties. Warm and sour milk, is what many describe it as and most definitely not everybody’s cup of tea. Within these mountain chalets where the farmers make their cheese and sleep during the night, is a temperature controlled ‘cheese cave’

where cheese mass is transferred into the jarb, a lid is placed on top and a heavy stone press squeezes the rest of the whey from the cheese grains. After four-to-five hours, the new cheese is wrapped in a linen cloth and submerged in salt water where it remains for two days. At this point, the cheese loses its fluidity and absorbs the salt which results in the formation of the hard rind and a delicate inner texture. The cheese is then moved to the cheese cave, where it is rubbed with salt from the Bay salt mines and turned over every five days for seven months. Each alp produces its own unique flavor of cheese and it’s flavors shine in every bite. The result is smooth, velvety, delicate cheese, yet intensely sharp - and fresh, with a hint of wild flowers consumed by the cows. Some varieties of Swiss cheese are flavored through being wiped with various herbs during the ripening process. Towards the end of October, it is time to go back down the valley. Commissioners will then grade the cheese and weighs them in aspect of appearance, touch, taste and aroma before the pricing of

the cheese is determined. Over 500 cheese rinds bearing the AOC mark is produced each year. Etivaz AOC has a characteristic aromatic and fruity taste with slight hints of nuts that vary slightly from Alp to Alp depending on the food given to the cows. Its dough is ivory to light yellow in colour, and the round cheese weighs between 15 and 35 kilograms. Etivaz AOC matures for 5 to 13 months and keeps very well. It is only produced in small quantities, from 400 to 430 tons or 17,000 to 19,000 cheeses, during the summer months. Today, Swiss farmers are some of the very few cheese producers who see the cheese making process from start to finish. The majority of Swiss cheese that is made in Switzerland today happens in one of the many modern dairies located in the valleys of Switzerland yet cheese making remains an art form to thousands of Swiss families as a ceremony to be cherished, respected and treasured. Amidst an endless field of waving wild flowers and synchronized cow bells echoing in the distance, this lesson in cheese making has taught us to live lightly on the earth and live in harmony with nature.

TRAVEL TRAVEL TIP

LIVE CHEESE MAKING DEMONSTRATION Le Chalet restaurant in the heart of Château-d'Oex offers a demonstration of artisan cheese making in the middle of its restaurant every day between 10 am to 12 pm. Its "Le Chalet Organic" cheese on a wood fire as made just as it is done in alpine chalets by a cheesemaker in traditional costume who transforms 160 to 200 litres of organic milk into 16 to 20 kilos hard cheese everyday. In fact, if you put on a smiley face, he’ll even let you have a go at stirring the milk!

Le Chalet gives visitors a chance to experience traditional cheese making everyday from 10 am to noon

"Le Chalet Organic" is then ripened in a cellar for approximately 5 to 6 months before it can be consumed. You will be able to sample it in various different dishes suggested by the menu. Le Chalet is located at Route de la Gare 2, 1660 Château-d'Oex, Switzerland. Opening Hours: Monday - Thursday and Sunday : 8.30 am - 6.00 pm. Friday Saturday : 8:30 am - 12:00 am.

CHEESY FACTS

Gruyère AOC The name Gruyère has become synonymous with a type of cheese, but only cheeses with the label “Gruyère AOC” actually come from this region in Switzerland, which regulates all their cheeses with precision. AOC stands for appellation d’origine controlee, which translates to “controlled designation of origin”. This mark of quality is awarded to regional products made using only traditional methods and know how. Poya: Every year at the end of spring, cow bells clamor as cows go up to the mountains with the “train de chalet,” a procession including a blue cart filled with every implement needed for cheese making. The cows spend their summers grazing up there in the alps. Désalpe: At the end of September, the season’s work is done, and this also means pay day is coming. The herds of cows are decorated with flowers, costumes are donned, and an overall festive air permeates. Cheese & Lactose Hard cheeses lose their lactose, and when aged over a long period of time with traditional aging methods, are known to have their lactose content reduced to just about nothing. However, be careful: cheeses manufactured by modern processes do not have the same lactose reducing properties, and aren’t carefully regulated in the way Gruyère AOC is.

Various pots to make fondue, a traditional Swiss meal of melted cheese served with potatoes and bread

For more information on traveling in Switzerland, visit www.myswitzerland.com or call +603 2148 0622

HOME & LIVING

ALL IT TAKES IS A LITTLE LIGHT writer | Anya Tan photographer | Courtesy of Lightcraft

Foscarini Le Soleil

Picture this – you are full to the brim after a splendid dinner with friends. Towards the end of the meal, the enthusiastic host continues to bring you dish after dish of piping hot food. The aroma wafts through your nostrils – you simply can’t resist taking that extra bite. The food is to blame – the aroma of freshly prepared cuisine is irresistible. But is it really that simple? Why do we succumb to such temptations even when the body gives signals that we are full? Researchers have come up with studies that show that it is not the taste or the appearance of food that makes people overeat, but rather the ambience of the dining setting. The lighting, noise and overall ambience plays a major contributing factor in provoking people to eat more than what is necessary.

It doesn’t take a full scientific report to know that our environment plays a huge role in determining our appetite. Just imagine the many dining experiences you’ve had in your life, and you’re bound to be able to recall instances where you had a voracious appetite and instances where you simply go through the action of eating without truly savouring the experience. Apart from obvious factors such as the taste of food, many things are at interplay when it comes to your appetite – the company you’re with, the dining setting and your mood, to name a few. Regardless of which, whether you’re having a quick fix to satiate hunger or savouring a carefully crafted gastronomic sensation, one thing is for sure – we all need to eat well. Eating well is not merely obtaining the right nutrients from fresh foods, but also extends to the way you consume the food. Basic practices such as chewing thoroughly and not wolfing down food in large bites might seem obvious, but they are often forgotten as we storm through life’s many demands.

Luce Plan Hope

HOME & LIVING

Luce Plan Hope

If eating well is important to you, why not start the habit starting the place you call home? Take the extra step to make your household dining experiences special â&#x20AC;&#x201C; starting with your dining room ambience. The right ambience not only basks your food in an appealing light, it also sets you in the mood to savour your meal. Simply by enjoying what you eat does many wonders to your wellbeing. Eating right is not an unachievable feat. All it takes is a little bit of light.

Designer Showroom and project office Kuala Lumpur No. 145-5&6 Jalan Sungai Besi 57100 Kuala Lumpur Tel : 603-9222 2413 Fax : 603-9222 2459

Penang 28-1-1 Jalan Tanjung Tokong 10470 Penang Tel : 604-8995573 Fax : 604-8995602

www.lightcraft.com.my info@lightcraft.com.my

Foscarini Fork

HOME & LIVING

Carl Hansen & Son CH006 foldable extendable table by Hans Wegner in 1982

The dining table is the centrepiece of every dining space â&#x20AC;&#x201C; as such choosing the right design will greatly complement the ambience exuded by light. While you are considering the many artistic lamp creations showcased, may we suggest some extraordinary table designs to go along with the light?

Space Furniture, Lot 3-12 Intermark Mall, The Intermark, 348 Jalan Tun Razak, 50400 Kuala Lumpur, Malaysia, t +603 2166 2212, www.spacefurniture.com.my B&B Italia Seven table by Jean Marie Massaud and Papilio chair by Naoto Fukasawa Poliform Concorde table and Grace chairs by Emmanuel Gallina

COUTURE

ARMANI /FIORI writer | Szetoo Weiwen photographer | Courtesy of Armani/Fiori

The embodiment of style as lifestyle, of sophisticated simplicity as a mark of elegance, Armani/Fiori came to life in 2000 with the opening of the Armani/ Manzoni 31 store. Since then the philosophy behind Armani/Fiori has spread to floral boutiques in Munich, Hong Kong, Manama, Kuala Lumpur, Dubai, Amman and Seoul. Armani/Fiori brings essential and refined taste and the sophistication of the Armani style to the world of flowers and floral décor. For Giorgio Armani the relationship between clothes and living areas is harmonious and on a continuum. The boutique offers arrangements and decorative elements with clean lines in sophisticated colours, a sign of private luxury that is never ostentatious. The Armani/Fiori boutiques offer complete and personalised services. Clients, whether private, from a hotel or a company- are attended to and guided through the selection of their ideal floral arrangements or décor. The style is unmistakably Armani: it is perceptible in the placement of flowers and leaves as it is in the objets d’art, vases, flowerpots, candles and lanterns found in the boutiques. Each element has been carefully studied to bring out the best in the flower arrangements in relation to the living area they will be placed in and the needs for which they have been chosen.

COUTURE

COLLECTIONS

DECORATIVE ELEMENTS

DECOR

Armani/Fiori’s selection of flowers is rich and varied. The finest flowers come mainly from Holland. There is a large selection of orchids, as well as exotic and tropical flowers alongside more traditional flowers such as hydrangeas, roses and peonies. The arrangements, which were also personally selected by Giorgio Armani, are linear and contemporary and exude a sense of timeless elegance. Flowers and leaves are treated like architectural components that express a sense of pure geometry that almost have an Asian feel. Sophisticated and subtle, they blend into all environments, in an essential and efficient way without ever being ostentatious.

The Armani/Fiori boutiques offer a large selection of vases and decorative elements which complement and define the floral arrangements. Personalised service ensures that all clients’ needs are met with. The pure clean-lined vases are crafted in precious materials. Modern design focuses on the importance of established geometric shapes: cylinders, cubes, and rhomboids. The choice of materials they are crafted in lends rich texture and a sophisticated colour palette: alabaster, black marble, lacquered wood in warm hues.

Armani/Fiori is not merely a simple boutique, but offers a completely personalised service built for the client: flower designs and arrangements designed specifically for varied environments and for all occasions: official, public as well as private events. Events Arrangements created especially for weddings, dinner parties, family gatherings and official events as well as gallery openings: elegantly linear and rarefied centrepieces and decorative elements. Ambiance Arrangements have been designed to define spaces and add a unique and sophisticated touch to hotel lobbies, offices and private homes. Special Made to order arrangements for events such as weddings, Christmas dinners and special occasions like Saint Valentine’s Day and birthdays.

STORES Armani/Fiori boutiques can be found exclusively in the following international locations: Milan, Munich, Hong Kong, Kuwait City, Manama, Kuala Lumpur, Dubai, Amman and Seoul. Elegant and warm spaces that are truly boutiques rather than simple flower shops. The highly specialised staff will guide clients though their selection of flowers as well as floral arrangements and the most suitable decorative elements. Tailor-made assistance allows for the most impeccable service.

For more information, visit F1 – F4 Explore Floor, Starhill Gallery or call +603 2710 3803.

COUTURE

FALL 2013’s MOST WEARABLE FASHION TRENDS writer | Szetoo Weiwen photographer | Courtesy of brands

It’s that time of the year again for florals and vibrant prints to take a backseat as the monochromes of Autumn/Winter thrust themselves into storefront displays and walk-in closets around the world. We’ve seen an overkill on heavy color blocking last year so imagine our relief to see embellishments, contrasting patterns, textures and lengths all over New York and London Fashion Weeks. Take on the bold without being flamboyant and play up the comfort while keeping it figure flattering. Amongst the hundreds of trends, which of them actually look great and most importantly wearable? If you’re racking your nails wondering which key trends to invest in, we’re about to make your life easier by picking out our top 10 buys of the season.

COUTURE

WHITE ON WHITE Top to toe white is a classy combo that exudes winter elegance and possibly the easiest and wearable trend to put together. Despite the simplicity, this singular color makes for a strong impression and spans across the seasons. Play up the color with different textures, fabrics and silhouettes.

Proenza

CLASSIC PATTERNS

Rag & Bone

Thakoon

Carolina Herrera

Mulberry

Donna Karan

Proenza

After several seasons of digitized, over-the-top prints, designers are going back to basics. Remember what they say about recycling fashion? Traditional prints such as leopard, plaid, and pinstripes have all made appearance down the runway, but it was the houndstooth that was the breakout star. Lock up your psychedelic prints this fall and take on the classics.

DARK ROMANCE Mulberry, Erdem and Meadham Kirchhoffâ&#x20AC;&#x2122;s attempt at making gothic mainstream with dark layers of lace, chiffon and velvet is anything but sinisterly creepy even bordering on romantic we must admit.

TURTLENECKS A search of turtlenecks on the web will send you sifting through pages and pages of the late Steve Job linking him to his iconic wardrobe staple. Despite its geeky reputation, remember that another icon that made it fashionable was the legendary Audrey Hepburn. Turtlenecks in all colors are turning up on the runway and they look good stand alone or with a coat for added personality.

COUTURE

SLOUCHY PANTS

Calvin Klein

The Row

Ashish

House of Holland Fall Winter 2013

Céline

Miu Miu

Not to be mistaken with harem pants, autumn’s must have trousers have a slightly narrower at the ankles sits high on the waist. It’s a far more tasteful version of summer’s loud pattern cropped pants that we’ve been seeing in cities across the globe. We reckon they go perfectly with a pair of heels, a medium sized tote and a simple white top.

MIDI MAYHEM While most women tend to avoid the midi skirts like a plague simply because only leggy models seem to be able to pull them off, we irrevocably adore the midi hemline. Pair it with a close fitting top, ladylike pumps, then chunk up the accessories and you’ll spell stunning fashionista instead of 50s housewife.

BARED CLAVICLES Whether it’s a wide cut boat neck, deep V, one sided exposure or cut off yoke, the line of the collarbone has been used as a major highlight in many designs which further accentuates the femininity and elegance theme this season. This cut can be seen across the board in dresses, jackets and sweaters.

WORKING WOMAN

Christian Dior

Marc Jacobs

Felder Felder jeans

Versace

Fendi

Prada

Weâ&#x20AC;&#x2122;re delighted to see business attire make its appearance on the runway considering most of us spend half our lives in them. Designers have given a creative overhaul on the staple white shirt by experimenting with the cut of shirts, shirts in feminine retro styles with bulky sleeves, collar scarf of wrap over. Office dresses which were popular in last season such as sheath, elegant jacket dresses and slightly flared midi dresses are still on trendy in this autumn winter. In new collections, semi-circular shape of shoulders or sculptural frills are incorporated into sheath dress designs.

BRUTALLY FEMININE JEANS Described by critics as a combination of femininity, gloomy romanticism and brutality, this evergreen apparel has designers churning out skinny jeans and narrow straight jeans in materials other than denim such as latex,smooth, lacquered and reptile skin. Combined materials are also in trend namely jeans decorated with quilted leather inserts while popular colors are on the gloomy side such as black, burgundy, dark khaki, gray, dark blue and deep indigo are the most popular colors.

ARM CANDY While colors are muted for attire, handbags in fall/winter 2013 collections are going bold in the form of color blocking, metallic shades, animal, floral and geometric prints, decorated with bright decor, appliques, embroidery, fringe, a large metal fittings and figures. Jazz up any outfit as you go from office dinner parties to painting the town red.

HOROLOGY

ORIGINS OF BREGUET LA TRADITION writer | Zentric Chiu photographer | Courtesy of Breguet

With the approaching of the biggest luxury watch fair in Basel, one could not help but feel for the Mr Nicolas Hayek, late Group chairman of Swatch Group who is renowned for his passions in horology. Without his foresight and determination to rescues multiple Swiss owned watch manufacturers from bankruptcy in the 1980s, there could be a scenario where Basel World will not even exist at all. This year Basel World 2013, started later than all previous earlier versions debut officially on 25 Apr 2013 after a major make-over of 430 million Swiss Franc. The fair will consist of more than 2000 exhibitors from over 45 countries with the latest watch models. While most will be kept busy with different principals with their usual appointments, I can’t help but attribute the current success of Basel World indirectly to late Nicolas Hayek. In 1999, Nicolas G. Hayek took over one of the most prestigious names in watch making which was dormant at that time. Driven by genuine passions, he injected fresh amount vitality into the brand which possess exceptional heritage and

know how in the horology industry. 6 years after taking over, a further 20 million Swiss francs was invested onto new machines and started the new R&D department increasing its production of complicated watches and confirming Breguet’s position as the leading manufacturer and seller of tourbillions. It is also in the year of 2005 where the Breguet La Tradition debuted in Basel World. Since the founding of Breguet by Abraham-Louis Breguet, no one has ever managed to revitalise the brand as much as Nicolas Hayek. It was also his original idea which give life to the La tradition when he feel that Breguet art of watch making should not be confined to only exquisite tourbillions for the serious watch purveyors in the market. The La Tradition was inspired by one of Breguet’s inventions, the para-chute which was created in 1789 designed to proect the balance staff against shocks. This forms the platform for complete new movement which La Tradition utilized to keep time. Revolutionary in concept, collectors can view the symmetry of the bridges, the wheels , escapement, barrel and

other interesting components that would stay hidden beneath the baseplate and dial. It was also known to few in the horology industry that the La Tradition was almost named as “Hayek watch” in recognition for his input an involvement in Breguet. Only because of the deep respect from Hayek to Breguet’s tradition stopped this from taking place. When the world was shocked by his sudden departure on 28 Jun 2010 during work at the Swatch Group HQ in Biel, this great man has left behind a legacy which none could match his feat in the horology world. Whenever I see the La Tradition on a collector’s wrist, I have to admit that this particular model emits a constant reminder of the late Mr Hayek’s famous legacy of single-handedly re-establishing the mighty Swiss authority in the horology world. While some may disagree with my opinion, I reserve my personal judgement that this is by far the model that illustrates the late Nicolas Hayek of his adventurous entrepreneurial spirit and passionate love in the World of Horology.

PENSMANSHIP

MONTBLANC PATRON OF ART EDITION 2013 writer | Szetoo Weiwen photographer | Courtesy of Montblanc

This year, Montblanc celebrates the life of the fourth son of the Milanese duke Francesco Sforza, Ludovico Sforza, born in 1452. He grew up to be one of the most powerful and prosperous rulers of the Renaissance. The Duke of Milan was also a famed patron of Leonardo da Vinci during the Milanese Renaissance and is best known as the man who commissioned The Last Supper and The Lady With The Ermine. He was a ruthless prince and diplomatist who often contented himself with the realities rather than the appearance of power with investments in agriculture, horse and cattle breeding, and the metal industry. He also employed artists and craftsmen to continue work on the Cathedral of Milan and had the streets of his capital widened and adorned with gardens and the city of Milan flourished under his rule. Every year since 1992, Montblanc has introduced a Patron of Art Edition annually which celebrates contributions of historical patrons

of arts. The 2013 edition honors Ludovico Sforza - the Duke of Milan. Limited to 4,810 pieces, the Sterling Silver Limited Edition 4810 Ludovico Sforza cap and barrel are made of black precious lacquer and are adorned with Leonardo da Vinci’s designs in inlays of 925 sterling silver, inspired by the fresco of the Sala delle Asse Castle in Milan. The solid 750 gold rhodium-plated nib is engraved with Ludovico Sforza’s family coat of arms. The Solid Gold Limited Edition 888 Ludovico Sforza has the same elements found on the Sterling Silver Limited Edition 4810, except on this pen, da Vinci’s designs are on a dark translucent blue lacquer with solid gold fittings meant to reflect the color of the ceiling The Sterling Silver Limited Edition 4810 Ludovico Sforza will be available for RM9,400, and the Solid Gold Limited Edition 888 will be available for RM31,000.

Pieces available now at Signature Time Lot 9, Level G3-C3 Publika Solaris Dutamas Jalan Dutamas 1 50480 Kuala Lumpur. Tel: +603 62016203.

GASTRONOMY

i INTERVIEW

MONIN writer | Mandy Leong

photographer | Jasper Yong

MONIN, the world’s leading beverage solutions provider recently celebrated their 100 year anniversary in 2012. Today, MONIN is an international, multi-million dollar turnover operation with a current range of more than 140 flavors in the market. MONIN has been a family owned business for the past three generations and was started by George MONIN, at a tender age of 19, who started selling branded wines and spirits with a horse and cart and a slogan “A Passion for Quality”. The business was taken over by his son, Paul MONIN in 1945 and today is run by his grandson, Olivier MONIN. Interview Session with MONIN’s Managing Director, Christophe Bernard-Bacot and Marketing Manager, Edwin Joseph Peter FC: How does MONIN oversee its business worldwide? Christophe: MONIN organizes itself by having three branches in the world – France to overlook European markets, Malaysia to overlook the Asia Pacific and Middle East markets and USA to control to USA countries market. Each branch will appoint a local distributor per country who will be put in charge of developing the brand locally, distributing as well as running marketing and promotional activities. We have three production facilities in these countries as well. FC: How many countries does the Malaysian Production Facility produce for? Christophe: 23 Countries in Asia Pacific and 7 countries in the Middle East bringing to a total of 30 countries. FC: How does MONIN develop new flavors and recipes?

Christophe: Each production facility has a R&D department. They work closely with our Beverage Innovation Directors and 17 Beverage Experts. MONIN has 17 worldwide Beverage Experts. They come from the Bars and Café lines and they meet up with our customers from these industries frequently to learn their needs and wants, then they will work closely to help create new recipes and flavors with the customer and the R&D department. For Asia, we have 6 Beverage Experts FC: Name some of the flavors developed by the Malaysian Production Facility. Christophe: Some of the flavors include Apple Pie, Chocolat Mocha, Italian Dolce, Hibiscus, Black Forest, Matcha Green Tea and Sakura FC: What are some of the marketing activities that MONIN do? Christophe: We have the MONIN Cup competition last year which is organized nationwide in each country and all the nationwide winners will be gathered here in Malaysia to contest again. Japan came out as the winner followed by Korea and Malaysia. The winner of this competition was flown to France for the worldwide competition. This year the MONIN Cup competition theme will be for coffees. Edwin will share with you more information regarding the MONIN Cup 2012. Edwin: We had 2 categories last year’s MONIN Cup in Malaysia – one for the professionals and one for the Hotel Management Students from Hotel Management colleges such as Inti, Nilai, Taylor’s and Berjaya. We worked very closely with the college management to make this competition a success. The competition for students was truly an exciting one as we brought the competing students to our studio here and they were given free rein to mix the flavors and create their recipes using the MONIN range of products. The students learnt that there are a lot more flavors other than the usual orange, strawberry, chocolate, etc. The key to this

competition are for them to think outside the box. We also took part in trade shows such as the Food and Hotel Malaysia (FHM), Food Hotel Asia (FHA), French Week at Publika, Malaysia International Food Gourmet Festival (MIGF), seminars, demos and others. We also worked with Jason’s Food Hall and Ben’s Grocer for competitions whereby their contestants were brought to our MONIN studio to mix their own recipes and present it to the judges for tasting. FC: Currently in Malaysia, MONIN is distributed mainly to F&B industry. Are there any plans to sell a selected range of MONIN in the retail line to mainstream customers? Christophe: Currently, MONIN range is available on e-commerce websites to customers in countries such as Korea, Japan and China. For Malaysia, a selected range can be found at Jason’s Food Hall, Village Grocer and Carrefour Mid Valley. FC: Who are some of your major customers in Malaysia? Major customers for Key accounts include Pizza Hut, KFC, Nando’s, Kenny Rogers, to bars include WIP, Souled Out, Skybar, 21 Kitchen, and also not forgetting major hotel chains like Sheraton, Traders and Shangri – La. FC: What are your plans for 2013? Christophe: For 2013, we plan to develop the usage of our MONIN product ranges namely the Syrups, Fruit Mix and Sauces to be used in pastries. We will be working with a Shanghai based Pastry Chef who will help us develop pastry recipes for demonstrations and we can expand our products range usage. FC: As you have just been posted here to Malaysia last August, where have you visited so far with your family? Christophe: We have been to Langkawi and Cherating so far. We will visit other parts of Malaysia in time to come.

GASTRONOMY - UNIQUE DINING EXPERIENCES

GASTRONOMY

DINING IN THE DARK writer | Szetoo Weiwen

After almost 5 years together, there are only so many new experiences a couple can have together. So when another birthday bounced around the corner, I did what any normal girl would do. I brewed myself a flask of hot tea, locked the bedroom door, dimmed the lights, propped my laptop on my bare laps and began my rendezvous with Google. After hours of browsing food blogs, I eventually came across this new concept of dining in the dark. Food as we all know is partly a visual experience as it is to taste though looks have been known to deceive as well but Iâ&#x20AC;&#x2122;ve always been curious as to how those who are visually impaired perceive and enjoy food especially after watching the third season of Master Chef US where the captivating but blind Vietnamese born Christine Ha took the Master Chef title. Her story reduced me to tears every other episode because she gradually lost her sight over a span of 10 years before eventually becoming completely blind. Dining in the complete darkness has become a fad that has spread across the globe from London to San Francisco, Bangkok, Montreal,

Melbourne and finally Malaysia. The concept was created in Germany as a unique sensory awareness experience that gives guests a firsthand glimpse into the lives of those who are completely blind, taking them on an unforgettable journey in the dark. In Europe, these dinners are held to raise awareness about the impact of retinal degenerative diseases and to generate funds for sight-saving research. The Malaysian Dining in The Dark (DITD) restaurant is located right in the heart of Kuala Lumpur, along the vibrant stretch of Changkat Bukit Bintang where a motley of restaurants and pubs attract hordes of locals and tourists after the sun goes down. To make a booking, you call them up directly or make an email reservation through the website. DITD is only open for dinner reservations from 6.00 pm onwards with hourly time slots so itâ&#x20AC;&#x2122;s important that you make a reservation before you pop by. Not knowing what to expect, without an inkling of the menu or type of cuisine, I dragged my husband all the way to Changkat Bukit Bintang one Sunday evening in March for his (or rather our) surprise dinner. We

were greeted at the ground floor and quickly ushered up into the waiting room where we were offered a glass of sangria or fruit juice of our choice. There were a few blindfolded games to keep ourselves entertained while preparations were made. Our host of the evening, briefed us on what to expect throughout the entire process and insisted we kept our belongings (especially our mobile devices) in a designated locker before passing us into the capable hands of our server, whom to our surprise was blind. Putting our hands onto his shoulders, he guided us through a maze of tables and after what seemed like forever, we arrived at our seats located against a wall which I would find extremely comforting later during the meal. He then proceeded to explain to us the placements of the silverware, where and how the food and drinks will be served then left us to fumble around in the dark as we awaited our appetizers. It was a strange feeling sitting there in the dark. When conversing with people, we usually rely heavily on body language to initiate or carry on a conversation but without this

Then there’s the occasional 30 second social media catch up and random photo taking to while away the minutes but on this night, we had neither of those. What we had though, was the privilege of each other’s complete presence devoid of technology and the distraction of sight. Each course came with a variety of different dishes to add more to the palate. Every bite was an adventure and my husband and I spent time describing every item to each other (seeing as we were rarely eating the same thing at the same time). It was quite frustrating though to poke around the plate and not pick up anything so in the end, I must say that I ended up using my fingers quite a bit. Not that anyone could see...

next item on your plate. The dessert portion was very generous, there were at least 5 types of toothsome delights including cakes, chocolates and fruits but nothing really stood out for us.

I liked how there were some hot and some cold dishes but I would’ve appreciated a wider variety of textures and different types of ingredients as there were repetitive proteins and though they say that your senses are heightened in the dark, I felt some of the flavours were too subdued and again, very similar which lacked excitement. It’s recommended to cleanse your palate with water before attempting the

The dinner itself costs RM98++ per person and though the meal itself wasn’t as memorable as we had hoped it to be, the experience itself was exciting and intimate with enough warmth to light up the entire room, literally. It was how meal times used to be like when back in the day (when technology had yet to invade our lives) and should always be.

What really stood out was our charming server and guide of the evening who was marvelously patient and attentive throughout our dinner. It’s a pity that we couldn’t remember his name but till today we still find ourselves gushing about him when retelling our experience at DITD to friends and family who would listen. The night ended with an option of coffee or tea by the terrace as we took in the nightlife along Changkat that was growing steadily by the minute.

Real conversations and savoring your food, every bite of it. Getting there: 44A & 46A Changkat Bukit Bintang, 50200 Kuala Lumpur, Malaysia. +60 (3) 2110 0431 (reservations must be made in advance, no walk ins). Diners can choose from either the Classic or Vegetarian menu. Hours of operation: 6.00 p.m.-9 p.m. (Last Seating). Closed on Mondays. www.dininginthedarkkl.com

GASTRONOMY - UNIQUE DINING EXPERIENCES

GASTRONOMY

SUKIYABASHI JIRO A SUSHI EXPERIENCE LIKE NO OTHER narrator | Jacen Lee photographer | Jacen Lee writer | Szetoo Weiwen

When you’re in Japan you hear a lot of stories about restaurants that are very discreet, hard to find, have a low profile and don’t advertise much but it’s incredibly rewarding when you actually do find and dine in these places. I have had several pleasant experiences in such establishments. They usually don’t have a lot of staffing, they’re in really small places and there’s even one that I went to that doesn’t have a menu. You just have to rely on the chef on his best judgment on your taste preferences and I’ve always been attracted by such restaurants. I feel that people who run these places are not in it for the money and have utmost respect for their profession by turning it into an art form. In the last year or so, a documentary about a three-Michelin star sushi restaurant in Ginza called “Jiro Dreams of Sushi” became really popular and I realized it was the sushi restaurant that I’ve been hearing a lot about while studying in Japan year ago. I watched it and immediately felt compelled to have a go at it and the reason it’s a bucket list item is because it costs ¥30,000 yen for what they say is for 19 to 22 pieces of sushi depending on what they have in season and on that particular day. It costs quite a fair bit even to the Japanese themselves! When the documentary was made, Jiro was already 85 years old and I didn’t want to wait any longer so I

bit the bullet and went for it in April this year. eWhat I learned from the documentary (Jiro Dreams of Sushi) was that you were required to make a reservation a month in advance and pay ¥15,000 yen as a deposit. So my friend went down to Ginza station where the restaurant was and helped us make the reservation a month before I was to arrive in Japan.

4th April 2013

It was a lunch reservation in Spring. Sukiyabashi Jiro is located in Ginza, right next to one of the subway exits, in the basement of one of the buildings. I’ve heard that the restaurant wasn’t particularly glamorous and indeed it wasn’t. I was a little nervous right before going for the meal. When we first walked in, we were greeted by an elderly lady who guided us to our counter seat where we found the printed menu titled 19-piece “Chef’s Recommended Special Course,” and a hot towel to freshen up. The chef that served us that day wasn’t Jiro himself but his eldest son, Yoshikazu. The counter table is made up of two levels: one for the shoyu (dipping soy sauce) and ocha (green tea) and on the other is a black Japanese lacquered tray where the chef places his freshly made sushi. First of all, it is an Omakase course which means you’re at the mercy of the chef where you let the chef decide the best course or meal they can provide you.

Typically the entire course is made up of choice selections of the day from Tsukiji market. The first sushi served was Sole fish or Karei (かれい). It looked alright, it tasted great. You will hear me use the term ‘great’ again and again throughout this account but bear with me, I’m no culinary expert. The next was Sumi-ika (すみいか), or squid and it’s actually my least favorite sushi. It was probably the best squid I ever had though and that’s saying a lot considering I really hate squid. I vividly remember the wasabi being on the stronger side for the this sushi and that point I started getting worried if this was the best that was churned out. As far as sushis are concerned, the Yellowtail sushi or Inada (いなだ) came across as unimpressive and true enough it was just alright to me. Then came the main acts starting with the tuna trio of - Akami (あかみ), Chu-toro (ちゅうとろ), and Oo-toro (おおとろ); a progression of tuna nigiri, aged up to 10 days, that transitions from the leanest to the fattiest. It was then that things started looking up. For most sushis the rice is usually served cold and having worked along side a sushi chef before, they take great pains to making sure that their own body heat do not transfer to the rice by soaking their hands in cold water before handling the rice. At Jiro’s, the rice was anything

the meal by. If it were Jiro himself I’m pretty sure I would be nervous to bits but his son was pretty friendly, asked us where we were from, smiled took a photo and then we left.

but cold. It was warm but in a nice, pleasant way. It felt just right and every single grain of rice was discernible. In terms of freshness, volume and the way it was prepared and I started feeling more relaxed about the whole experience because the squid did get me a little worried. Tuna is an oilier, aromatic type of fish compared to the Kohada (こはだ), or gizzard shad that we had right after. There seemed to be a balancing act going on. Next came the octopus or Tako (たこ). As the chef prepared it, he told us that there was salt on it already so you could eat it without dipping it into shoyu. Even though I wasn’t fan of Tako, the moment we popped it into our mouths, my friend and I looked at each other and we instantly knew that this was the magic we were here for. The salt used was rock salt because you could taste a slight crunch when you eat it. After that was the Akagai (あかがい), or ark shell clam which had an interesting slimy texture that is balanced out by an engaging chewiness. Then came the sea urchin otherwise known as uni and boy was this one good. It was the best uni I’ve ever tasted. The other sushis that were served consecutively were Aji (あじ), or horse mackerel, Kuruma-ebi (くるまえび), or tiger shrimp, Sayori (さより), or springtime halfbeak, Saba (さば), or

skinless mackerel, Kobashira (こばしら), or small scallop abductor muscle and Ikura (いくら), or salmon roe. I also realized that the wasabi was progressively reduced from sushi to sushi. Anago (あなご), or saltwater eel, was the final fish in the omakase set and that just sealed the deal. It was hands down the best piece of sushi I ever had in my life. Sweet, strong flavour. I don’t know how to talk about it without sounding pretentious but it was wonderful. The final closing piece to the entire meal was a piece of Tamago (egg) without the rice but with the texture of a fluffy cake. Finally, the chef asks if we would like to order anything extra from the menu. It was a little strange because although I’m typically a huge eater I felt strangely complete, not too full but just right. My friend who was a huge fan of Uni ordered another platter of the sushi but soon after, realized it was a little too much for him. We were then served dessert, a slice of Japanese melon I can only describe as watery and juicy as though it had been marinated in honey. Once we had savored our melon and finished up our green tea, Yoshikazu walked us all the way to door. We were so star struck by the whole experience that we forgot to shake hands with him but we did take photograph with him to remember

For most of us, whenever we go for sushi, we usually take a look at the menu and order whatever we fancy but this is the first time I’ve ever had sushi planned as a course. The documentary mentions that experiencing a meal at Jiro’s is like a concert where there are highlights and lowlights of the orchestral piece and as ridiculous as it sounds it’s true. There’s balance, there’s variety and a wonderful array of flavours from start to finish. My most memorable sushis are the Anago, Tako, Uni and Akami Chu-toro in that order. If I had the money I would definitely bring people I cared about to experience Sukiyabashi Jiro. Honest to heart without justifying the price, the meal was absolutely worth it. Throughout the meal not once did we calculate if this or that was worth the money and even as we walked out of there all we could talk about was how amazing it was. I have not had sushi ever ever since that day at Sukiyabashi Jiro, because for some strange reason, my expectations of sushi has changed. And that was how I had the best sushi of my life. Getting there: Sukiyabashi Jiro, Tsukamoto Sogyo Building, B1/F, 2-15, Ginza 4-chome, Chuo-ku, Tokyo, Japan (Ginza Metro Station Exit C6) +81 (0) 3 3535 3600 (reservations must be made from a Japanese telephone number). Hours of operation: 11:30 a.m.-2 p.m., 5:30 p.m.-8:30p.m. Closed on Sundays, public holidays, Saturday evenings, mid-August and year-end holidays. www.sushi-jiro.jp

GASTRONOMY

BREADS WITH A TWIST Bored of bread? We loafed around and discovered some not-so-typical bakeries in town with offerings from Hungary, Korea and even Japan.

TOUS LES JOURS writer | Szetoo Weiwen photographer | Szetoo Weiwen

Location Tous Les Jours is located at Jalan Telawi 3, Bangsar, Kuala Lumpur. Opening Hours 7am-10pm daily. Best for Brunch with friends or afternoon dates because this Korean bakery has something for everyone be it savory or sweet, sinful or ... who are we kidding. With such an extensive selection of breads and pastries such as macarons, tarts and cakes with names such as Devil’s Food Cake, Tous Les Jours is a foodie heaven and every gym trainer’s nightmare. Their breads range from 'pain de campagne,' the French sourdough country bread, to cheese-laced 'kipferl,' the Austrian ancestor of the croissant. Rustic looking wooden trays in a Korean-inspired decor along with rows and rows of freshly baked pastries

Recommendations If you’re into Korean pastries, we highly recommend their Sweet Potato bun, Potato Foccacia, topped with crispy potato wedges and herbs as well as the Soboro, a soft bun topped with the most crunchy peanut butter crumbles. We noticed most customers having Danish pastries so we decided to pick up the Danish with Peach and Cream, and we weren’t disappointed. Crispy and delicately layered without being too crumbly or sweet. If you opt to dine in, the bakery also hosts a limited but comfortable seating area where you can order one of their many sandwiches, fresh Korean juices, coffee, mojitos and tea. Best-sellers Danish pastries, Korean breads and cakes Price range RM2.80 onwards

GASTRONOMY

RUSCO writer | Foong Li Mei photographer | Tan Jee Yee

Location Tokyo Street, Level 6, Pavillion Kuala Lumpur

If you prefer a more muted but no less fragrant munch, go for Honey or Caramel Almond.

Opening Hours 7am-10pm daily.

As for Green Tea, the earthy aroma of ocha fills your mouth immediately after the first bite, while the Black Sesame took a few chews to live up to its name.

Best for those with a sweet tooth who can do with a crunchy snack. In terms of texture, the vibrantly-coloured twicebaked bread, also known as rusks, provided bite after bite of crispy satisfaction. The sprinkles of sugar on top added to the tang of each flavour. The sweetness, unfortunately, buried the subtle fruity aroma of the Raspberry and Blueberry variant (Rusco claims that the berries are blended fresh into the dough of the baguette).

As these rusks of cheerful hues scream “eat me!”, Rusco’s adorable gift boxes may also bring to mind the names of loved ones who could do with a pick-me-up. Best-sellers Honey, black sesame and green tea Price range RM4 for a packet of 2 rusks (same flavour), while gift packs range from RM10 to RM72.

SECRET 009 KALACS writer | Foong Li Mei photographer | Szetoo Weiwen

Location UG Lot 26, Publika, Solaris Dutamas Opening Hours 7am-10pm daily. Best for those who enjoy a well-baked bread crust (yes, we do exist). While few things can top the comforting texture of fluffy white bread, it is the bread crust that traps the fragrance of the flame. Secret 009’s kalacs, which are Hungarian sweet bread with a hollow center, has the best of both world – crunchy chewiness with a browned aroma on the outside while remaining spongy on the inside.

The drawback is that the generous sugar topping may not suit everyone’s taste. Unless you have a high threshold for sugar, we suggest that it is best to share the kalacs with others as the tang may start to overwhelm after one too many bites.

Best-sellers Original flavour Price range The small kalacs are around RM5 to RM6; bigger ones are from RM10 to RM12.

Do try their pineapple and passionfruit dip; the fruity sourness balances out the sweetness of the kalacs.

GASTRONOMY

FRESCA MEXICAN KITCHEN & BAR THE GARDENS, MID VALLEY CITY writer | Foong Li Mei photographer | Jasper Yong

Tucked in the quiet corner of The Gardens, Mid Valley City, Fresca has recently joined the Mexican wave spreading across our Klang Valley dining scene. Offering comfort food spiced with different salsas (Spanish for sauces or dips), served in an earthy wood-and-brick interior punctuated with colourful potteries and bright tiles, one could believe that the restaurant does deliver on its promise of an authentic Mexican experience. First up is the Beer Battered Fish Tacos served with chipotle chilli salsa. A fried fillet hugged with flour tortilla pleases the palate as its crown of fresh coleslaw complemented well with the natural sweetness of the fish. A generous dip into the dark, thick chipotle chilli salsa adds a smokey spiciness to the otherwise mildtasting appetizer. Next order of the day is the enchilada verdes. We were told that the corn tortilla that wraps the baked shredded chicken is pretty hard to come by in our country, as most Malaysians would prefer the flour variety. These Malaysians don’t know what they are missing then – the corn tortillas has a bouncy texture that begs for the next bite. The salsa verde, made with a combination of imported tomatillo (a small green fruit related

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to cape gooseberries), coriander, lime juice and other herbs lends an earthy kick to the spicy wrap, while the mozzarella cheese balances the piquancy with a salty, dairy undertone. 3

The fajitas with grilled chicken were served next with three different dips – pico de gallo, guacamole and chipotle chilli cream salsa. The poultry was adequately seasoned and lightly charred for that smokey tingle to the tongue, which gets an extra zip when dipped in the pico de gallo and chipotle chilli cream salsa. Unfortunately, the juicy and flavourful combination was suffocated when wrapped in the flour tortilla, which was a little too thick and stiff. Dessert was churros served with dips of chocolate and goat’s milk caramel. The crunchy sticks were a little heavy on the grease, and the chocolate dip was too diluted to inspire any thumbs-up. It was, however, saved by the ‘cajeta’, a traditional goat's milk caramel dip – its light sweetness made the dessert a comforting indulgence without the sinfulness. The margaritas at Fresca are also big crowd pleasers. The frozen mango margarita, for example, sits pleasantly in the mouth as the refreshing, tangy twist of the tropical fruit complements the tequila. Fresca welcomes corporate gatherings in its function room that sits 40 to 50 (the whole restaurant can also be booked to accommodate 150 guests). Happy hour typically starts from 4 p.m. to 8 p.m. from Monday to Friday. Visit www. facebook.com/frescabar for more information on the latest menu and promotions.

GASTRONOMY

AIDING ALL YOUR KITCHEN NEEDS writer | Szetoo Weiwen photographer | Courtesy of KitchenAid

For most culinary aficionados, electrical kitchen appliances have become necessary essentials to create simple home cooked food to complex, rich and palatable works of art. Of the many modern kitchen appliances, the food processor has won its place as a resident member of the kitchen counter top kudos to its versatility and frequency of use being used anywhere from a few times a week to on a daily basis. From shredding cheese to creating a warm bowl of soup or fruit puree, food processors take the work part out of the equation and makes food preparation a breeze by cutting down the amount of time and effort required to produce most dishes. If you’re going to buy a kitchen appliance, it pays to invest your money in a quality brand with a proven track record and since 1919, KitchenAid has helped cooks of all levels create delicious meals in their homes through products with superior craftsmanship and functional yet colorful applications. Put together cost and value and you’ve got yourself the KitchenAid 13Cup Food Processor (KFP1333). Whether you’re working on cooking a dinner for two or a party of ten, this marvelously sophisticated appliance effortlessly slices, chops, shred, purees, minces, kneads, whips, mixes and juliennes your everyday ingredients into delectable meals while minimizing mess. The KFP1333 comes in it’s iconic four sophisticated colors of white, empire red, contour silver and onyx black, and includes a BPA Free 13 Cup Work Bowl, a

BPA Free 4 Cup work Bowl, a Bowl Scraper/Spatula, a Stainless Steel Multipurpose Blade, Mini-Blade, Dough Blade, Slicing Disk, and a Shredding Disk which is reversible. Users will also appreciate the Chef's Accessory Case which makes it easy to store all of the included accessories. Operation is done using a simple soft touch control panel with 4-setting button that includes pulse control for precise processing but the highlight of this machine is the first ever externally adjustable slicing system which gives users the ability to adjust the slice on the go from as thin as 6mm using the small lever located just above the soft-touch panel. The KFP1333 also comes with the UltraWide feed tube to accommodate a variety of different sized foods, vegetables or fruits to enable users continuous processing and at the same time have the ability to do multi-tasking duties. As the Ferrari of kitchen appliances, the legacy and technology that KitchenAid has to offer gives it an indisputable advantage despite the steep price tag as it translates through its after sales services, product lifespan and innovative features. The KitchenAid 13-Cup Food Processor sets itself apart from the other 13 cup food processors in the market with its ExactSlice™ System and WideMouth™ features that ultimately makes it a cut above the rest and would make it an overall worthy investment for your kitchen needs.

For more information West Metric Sdn Bhd No. 66 Jalan SS 2/55, 47300 Petaling Jaya, Selangor, Malaysia Tel: +603 - 7877 5216 Fax: +603 - 7877 5273 Email: info@westmetric.com.my

The best kept secret of top chefs Sous vide cooking produces consistently moist, juicy, tender and delicious chicken breast every time. Not only, does it taste great, but it is the easiest way to cook chicken breast and it is impossible to overcook. Find out more at www.visionary.com.my

SousVide Supreme is available at all major electrical outlets. Brought to you by Visionary Solutions Sdn Bhd. Tel: 03-77105877. Sole distributor for SousVide Supreme.

GASTRONOMY

EATING WITH ATTITUDE HOW PRIVATE KITCHEN STARTED writer | Foong Li Mei

They say that the forbidden fruit always tastes the sweetest. Private restaurants are not exactly forbidden. In Hong Kong, where such eateries have been flourishing since nearly a decade ago, authorities reportedly look the other way. In Cuba, these paladares (Spanish for ‘palate’) were legalised in 1993 after centuries of operation. But there is something rebellious about dining in these settings that evokes the same titillations as biting into something you are not supposed to. Its many incarnations and names – underground supper clubs, speakeasies, private kitchens or anti-restaurants – implies a collective movement against being mere consumers to the corporatisations of food. It is like sharing a naughty wink amidst the suffocating status quos.

One is pretty sure that mainstream restaurants are not too thrilled about these private dining alternatives that seem to emphasise personal touches and not profits – and this disapproval suits the fans of such underground kitchens just fine. Defiance, after all, was how the private restaurants in Hong Kong got its start – they mushroomed due to chefs’ resistance towards the island’s high commercial rent. Without the means to open restaurants, these cooks set up one or two tables in their living rooms and began to serve home-cooked dishes. These hushed businesses, mostly relying on word of mouth, caught on and are now considered a fertile ground for inventive chefs to make the most of their talents.

GASTRONOMY

PASS THE CULTURE, PLEASE writer | Foong Li Mei photographer | Courtesy of PlateCulture

PlateCulture co-founders Reda (left) and Audra (right)

PlateCulture had seemed like the kind of venture that was bound to fail. It asks Malaysians to invite strangers home for dinner in a country where housing developers found it lucrative to boast about multi-tiered security system and 24-hour guards. Not only that, it aims to revive conversations at the dinner table in a day and age when we have our entrées with a side of Facebook. But when it offers wacky opportunities to, say, pick the brains (and Hungarian goulash) of a Malaysian who is designing a board game and sings heartily in Russian, PlateCulture’s failure is less certain. Officially launched in June 2013, PlateCulture has, to date, accumulated over 100 hosts and 2000 subscribers. About 35 of the hosts (and counting) are listed on the website, with the rest pending evaluation by the PlateCulture team. The background of these hosts are as diverse as the food they serve – the ages range from 22 to 63, the nationalities range from Malaysian to Mauritian, the cuisines range from traditional to fine-dining to fusion, while the prices range from under RM20 to above RM200 per pax. Guests merely need to make bookings on the hosts’ page on PlateCulture.com, and show up for the meal. Recently, Plate Culture also began featuring hosts in Singapore. The start-up may have found the recipe to success – partly because dining with such diverse kitchen characters, from bakers to music producers to cookbook authors, is bound to keep meals fresh in more ways than one, but mostly because PlateCulture is no half-baked idea.

Co-founders Audra Pakalnyte and Reda Stare, both Lithuanians who have moved to Malaysia several years ago, knew that they wanted to start a business that centers on what they love most – food and travelling. Audra fondly recalls the cooking of a local family in Chiang Mai, Thailand that stoked her desire to connect locals and travellers at the dinner table. “I am a huge fan of Thai food, but this family cooks dishes that I have never seen before in those tourist hotspots! The flavours are so unique. Honestly, even if these dishes are served in restaurants, I wouldn’t know how to order them,” says Audra, adding that since that meal, she is convinced that the best way to experience a new country is to eat with the locals. The 29-year-old avid globe-trotter knows, however, that “you can’t just walk up to a local and ask them to invite you to dinner”. Even Audra’s visit to the family in Chiang Mai was only possible because a friend in Singapore had called up another friend in Thailand, who then picked Audra up and took her there. Confused yet? The truth is, a traveller’s access to locals is often

as knotty and befuddling. If you don’t already know someone in the city you are visiting, you have to rely on serendipity, connections through friends of friends, and a whole lot of luck not getting lost while finding these homes that are most likely missing your hotel’s tourist map. This challenge becomes an opportunity for Audra and Reda. They saw the need for “a marketplace that connects people who love cooking and hosting dinners and those who love eating authentic home cooked meal while traveling in new places” (this eventually became PlateCulture’s description on its website). And what better place than to start it in Malaysia, a haven for tastebuds? Two months before launching PlateCulture, the duo tested their idea with a beta version. “It’s actually just us asking our friends on Facebook if they are interested to host meals for travellers. We’ve got quite a good response, and two or three weeks later, we’ve even got strangers approaching us requesting to be hosts. We were like [sings] ‘Oh happy day’,” shares Audra, who admits that she was a little surprise

to learn that a lot of Malaysians, stereotyped to be more reserved and cautious about strangers, are actually quite willing to open their homes. One reason for the hosts’ eagerness to share their meals is perhaps because the motivation to cook has evolved. Cooking is no longer a necessary labour to feed the family. Eating out in Malaysia, observes Audra, is sometimes easier and cheaper. However, passion still drives many to sweat over steaming pots and pans. And what makes passion all the sweeter is the recognition of being good at it. “I suppose the biggest reward for cooks would be appreciation for the meals they prepared. Some of our hosts told me that great feedback from the guests boosted their confidence in their cooking,” says Audra. Like forks and knives, cooking enthusiasts need foodies willing to venture, as PlateCulture puts it, ‘off the eaten track’ to complete the set. Audra cites a research on travelling trends that found 78 percent of Gen-Y whips out their passports in search for authentic and new experiences that they can learn from. And a pair of Latvian girls learnt, indeed, when they signed up for dinner with a PlateCulture host. “The girls booked a dinner with one of our Indian families, and they were shocked when the family said grace before their meal. Where they come from, Northern Europe, Indians are not known to be Christians. They looked at the host and listen to the prayers they are saying and had trouble putting two and two together for a while!” says Audra, laughing while demonstrating their stunned expressions. So whether it is for cultural immersion, gastronomy, or making unlikely friends, PlateCulture aims to show the true colours of Malaysia to foreigners over a simple (or seven-

course) meal. But what Audra and Reda did not expect was that the Klang Valley folks themselves are flocking in to book the dinners as well. PlateCulture seems to fulfill a niche market that the duo was not even aware exists – people eager for new experiences and new friends within their own cities, and not just when travelling. The fresh take to mealtimes will have little holding power without the freshness of the meals. As PlateCulture’s emphasis is on home-cooked food, the team runs a screening process on their hosts to evaluate the quality of the cuisine and experience they offer. “We first made sure that these hosts really cook the food they serve, and not just order pizza for their guests. The tastiness of the meals is also taken into consideration. Then, we judge the cleanliness and hygiene of the cooking facilities, as well as why the hosts want to join Plate Culture. Finally, we try to determine if the communication skills and characteristics of the family are suitable to host guests or not, because our aim is to encourage conversation and exchange of thoughts while sharing meals,” explains Audra.

But are such meal-sharing networks just a fleeting trend among a niche crowd? PlateCulture, to Audra, is here to stay as it offers good food, great company and a clear conscience. “Instead of constantly spending in expensive, internationally-renowned restaurant chains that will fatten the wallets of the already wealthy owners, why not pay to support your local community who can serve you healthier, home-cooked food that is just as delicious, if not better? Some of these families can really use the money to upgrade their homes and so on. In the meantime, you get to exchange your experiences and cultures with them, which is like travelling but without leaving your city,” says Audra. Is it really all that swell? Sometimes life is just like that slice of lemon meringue pie – the fun part is that you’d never know until you try.

Such home dining networks certainly arrest the appetite, but would we get arrested for it? Audra assures that currently there are no laws in Malaysia that prohibits one from serving dinner to a group of people in one’s home, and receive payment as a reimbursement for the ingredients and effort. In return for its service of connecting hosts and guests, PlateCulture also takes a 20 percent cut off each guests’ bookings. While refreshing for Southeast Asians, PlateCulture is by no means a novel concept to the world. It joins a recent boom of similar start-ups such as Melba that took off in England, EatWith based in Tel Aviv, and Cookening that got its start in France.

GASTRONOMY

PRIVATE KITCHENS AROUND KLANG VALLEY writer | Foong Li Mei photographer | Courtesy of respective establishments

LEXY’S SECRET SERVICE Thinks finding Caribbean delicacies and French cuisines without the frills in Klang Valley is mission impossible? Lexy’s Secret Service got you covered. Under the inconspicuous disguise of a bike shop in Kuala Lumpur, where a table that sits 12 lurks, this private kitchen unveils quirkily themed menus featuring dishes from the east, west and everything in between. The host, 25-year-old Logeswary Subramaniam a.k.a. Lexy, takes interaction during her dinners (held every alternate Thursdays) so seriously that they always end in games. Price: RM70 per pax

Jen’s Underground Supper Club Refined tongues would appreciate the host, Jen Palencia’s wide repertoire of western delicacies – from Swiss, French, Italian, Spanish, Moroccan, German, Austrian to American – with a Malaysian touch. Bring a hungry tummy as multi-course dinners cooked with fresh herbs, alkaline water and wines and liqueurs are to be expected, all served in Jen’s warmly lit and cosy home. The tinkling of silverware will be accompanied by soothing music, most likely Jen’s favourite jazz tunes – she is, after all, the proud mom of local jazz songstress Mia Palencia. Price: RM200 ++ per pax Book a meal: jensundergroundsupperclub.com

photographer | Anna-Rina

Book a meal: www.facebook.com/lexysfoodservice

photographer | Ng Foong Wai

THE KITCHEN TABLE SUPPER CLUB Internationally inspired; locally driven – this is how The Kitchen Table founders, Marcus Low and Tan Mei Wan, describe their weekly dinners. Indeed, Marcus and Mei Wan had their culinary training in Canada and United Kingdom respectively, from casual eateries to Michelin-rated restaurants. Yet, the duo is crazy about using local ingredients, calling them “the best ingredients on this side of the world”. Their specialty is in comfort food served with finesse, such as the Coconut Panacotta with White Chocolate Granita, Calamansi Lime Parfait with Tea Meringues and Red Snapper Ceviche. Price: RM88 per pax Book a meal: http://kitchentablesc.com

TRANSPARENT APRON UNDERGROUND SUPPER CLUB Adventure beckons in this supper club that thrives on experimental dishes – hosts Ryonn Leong and Nicklaus Au were never professionally trained chefs, which is perhaps why they are relieved from tendencies to follow cooking conventions. What resulted are unlikely ingredients being thrown together, and “flavour combinations [are] conceptualized and brought to plate with pure imagination”, according to Ryonn. A must-try for those who salivate at the thought of Buttermilk Chicken with Pine Salt and Ash of Burnt Leek, or Crab with Macadamia Yoghurt, Truffle, Fish Roe and Pickled Apricot. Price: RM180 per pax onwards Book a meal: www.facebook.com/TransparentApron

GASTRONOMY

SIR, WOULD YOU LIKE A ‘PORTSMOUTH’? writer | Anya Tan photographer | Jasper Yong

Sandwich lovers, have you ever given a thought over the origin of the name of your favourite food? Here’s some trivia for you – one night in 1762, an English nobleman, John Montagu, the Fourth Earl of Sandwich, needed a quick way of having his roast meat without having to stop what he was doing. In a stroke of brilliance, he ordered a waiter to bring him roast beef between two slices of bread, allowing him to continue with his activities without greasing his fingers. The rest, they say, is history. It is rather peculiar that a seemingly

innocent incident prompted the bread and meat combination to be named as such. The interesting story doesn’t stop there – Edward Montagu, the predecessor of John Montagu, was the first Earl in the town of Sandwich. He originally intended to take the title of the Earl of Portsmouth – until he changed his mind and took the title after the town which he settled. Imagine that! We could have easily been eating a ‘portsmouth’ now had the Earl decided to take his desired title! Moving forward, sandwiches have

acquired many shapes and forms. It is no longer two pieces of bread housing roast beef, neither it is a food item meant to keep fingers from being greasy. Today, sandwiches are a powerhouse of nutrients – the sky is the limit when it comes to designing what goes in between the loaf. This season, O’Briens proudly presents the Sundried Tomato on Hot Ciabatta sandwich! The sandwich experts go on to show that even without adding meat, sandwiches can be equally tasty and nutritious with the right combination of ingredients.

Sundried Tomato on Hot Ciabatta with Basil Pesto

GASTRONOMY

LOW G.I DIET The low G.I diet is a great way to lose weight, increase your energy levels and help present heart disease, stroke and diabetes. The Glycemic index measures the speed at which food is broken down by the body into energy giving glucose. High G.I. foods break down quickly leaving you craving your next "sugar" fix. Low G.I. foods break down slowly which means you feel full for longer.

Bread in Bread, White, Thin Slices

2 Slices

Bread, Brown Thin Slices

2 Slices

Tortilla Wrap

1Wrap

Bread, White, Thick Slice

2 Slices

Bread, Brown, Thick Slice

2 Slices

Foccacia Shamboâ&#x201E;˘

220 kcal 1.4 gms 230 kcal 1.4 gms 183 kcal 0.7 gms 368 kcal 2.4 gms 382 kcal 2.4 gms 210 kcal 2.3 gms

TA S T E A S P L A S H of

GASTRONOMY

LIEBHERR VINIDOR RANGE WTES 5872 O'Briens Ads writer | Tan Jee Yee photographer | Courtesy of Liebherr

Variety is an amazing thing. It gives us the power of Choice, letting us choose our own personal preferences and our own enjoyment. For the wine lover, variety is a myriad of wonderful tastes; of grand oenological adventures through the grapevines of the world; of Merlot and Barbera and Riesling and Pinot Grigio; of the choice of loving some of them, or simply everything.

But wines are fickle things, where the wrong means of care and storage can easily destroy the most prized of bottles. Each type of wine demands its own storage conditions – rich and intense ones like your Bordeaux and Burgundy, for instance, are best kept in 17°C to 18°C temperatures, while lighterbodied white wines like Chardonnay and Sauvignon Blanc belong to temperatures between 9°C to 10°C. For wine owners of various types, it becomes a question of compromise and monetary sacrifice, as additional storage cabinets may be needed. But wine storage is more than just the right temperature – it’s also about the right components, the right air and even the right lighting. It’s not easy to find the proper balance, but who says that it has to be hard?

GASTRONOMY

The Top Vinidor

The Excellence of Liebherr

As with every wine storage quandary, the answer can be found within Liebherr. Liebherr’s Vinidor range is one of flexibility and excellence, and the WTes 5872 sits at the top of the line – a position cemented with the fact that it has won a prestigious Red Dot Design Award.

But the WTes 5872 Vinidor provides more than just flexibility in temperature. The Liebherr blood runs in it, and with that comes years of experience and excellence in wine storage that makes the brand stand as exquisite as any priceless bottle.

What the WTes 5872 Vinidor offers is a total of three wine safes, each which can be set independently to temperatures between +5°C and +20°C, essentially letting you create temperature zones for the storage of different types of wine. In theory, this single appliance can simultaneously store red wine, white wine and champagne all at their optimum serving temperature, as well as offering the perfect climate for longterm wine storage.

The WTes 5872 Vinidor greets you with an electronic LCD display, its clear menu navigation and touchelectronic control system ready to provide you with the storage information that you need. Solid handcrafted shelves made from untreated wood and mounted on telescopic rails hold your collection safely, providing a clear view and easy access to all 178 Bordeaux bottles that it can fit. The no-heat LED lighting offers a pleasing ambience,

showcasing your collection without affecting the temperature. Because air conditions also play an important role in wine preservation, the cabinet feeds in fresh air through the activated charcoal filter, while the re-circulating air cooling system will maintain optimal air quality. A tinted safety glass guarantees the essential UV protection, and the unique SoftSystem feature will ensure that the door closes gently, even when the cabinet is fully loaded inside. Variety is an amazing thing, but what’s always more wonderful is finding the capacity for variety in one single innovation. And that innovation is the Liebherr WTes 5872 Vinidor.

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