Cravings! Issue 3 - Jul - Sep 2014

COMPLIMENTRY copy

For Food Lovers By Food Lovers Issue 3 | JUL – SEP 2014

Some Like It ...Hot! 10 Spices you need to know about

Culinary Journey

A delicious journey into East Bali

Spicy & Sweet Spiced desserts for the sweet-toothed

Kitchen Heat

Recipes that pack a punch

BeWicked It's more than just a Magazine,

it’s a Lifestyle

www.bewickedmagazine.com

Contents Craver’s List Your Guide To The Best Kitchen Accessories 5 Spicy makes happy – a range of items that must make your larder

Feature Spices To Suit Your Fancy!

12 Some Like It Hot!

12 Some Like It Hot!

16 Hediard Special

Sinful Cravings There’s Always Room For Dessert

8 Spicy & Sweet – Desserts that aren’t all sweet

Craver’s Guide

Your favourite restaurant guide

19 A quick run through on restaurants that have spicy tales

Travel Cravings!

Explore food from around the region

24 The Magic of Manggis

24 The Magic of Manggis

31 Travelling Tastebuds

Recipes +

Cook up a spicy storm

34 Craver’s Carrot Cake 36 Fish Pakora 37 Mint Yogurt Sauce 38 Braised Chicken with Dates & Moroccan Spices 39 Spiced Chickpeas 40 Recipes from Mekhala

34 Recipes +

the very spice of life, “ Variety’s that gives it all it’s flavour ” William Cowper

PUBLISHER’S NOTE

F

“

ood! The one thing that bridges

differences and brings everyone

together. My friends and I love talking about food, as does most of the country. So, whenever one of them talks about a special dish they have tried, I would immediately visualise what the dish would looked like while the colours and flavours swim across my mind. Only recently did I realise, I was actually salivating for the spices in the food that they described, and was feeling my way around the flavours. Such is the appeal of spices – imperishable, with a certain sense of familiarity. On an Asian island like this one, spices don’t just play a part in the food; they form a historical story with which most of us can relate. This issue is therefore about what makes us quintessentially Asian: Spices. We found spices in sweet things, being exploited in restaurants and experimented with in recipes that you can recreate yourself. We also bring you on a culinary journey through East Bali, where spices are the focus of almost every meal.

After this issue, your life will never be bland again. Promise.

A self-confessed Craver,

Krishy Mal

Share your Cravings!

Write to us at

contact@bewickedmagazine.com. and let us know what you crave!

Lemongrass Juice Hot hot hot! The relentless weather is doing a good job in driving us mad, so I came up with a quick solution for those hot days that never seem to end. The heat from the lemongrass is subdued by sugar, creating a blissful liquid that cools your body from inside.

You will need: u 2 Litres of Water u 500g Lemongrass, chopped or bruised u 300g Caster Sugar u ½ tsp Salt u Ice Cubes You need to: u Boil the water in a large pan over medium heat and add the lemongrass. Simmer for 10 mins and remove from heat. Strain the liquid and remove the lemongrass, then transfer back onto the pan with the salt and sugar.

Boil until sugar dissolves and allow to cool. u Serve chilled.

For Food Lovers By Food Lovers

Wicked Media Publishing Director

Krishy Mal

“A bowl of Spicy Tom Yum Koong, staple food in my life.”

Editorial Editor Reneé Kash

“Tantalizing Chilli Crab…”

Writers Victoria Lee

“Chilli Chocolate! Both my favourite foods in one!”

Jobelle Tee

“Despite the blazing sun, I need me some spicy Fish Curry & Prata!”

Finance Finance Director Aravin Nair

“Prawn Sambal – divine!”

Advertising Director Poonam Raj

“Rendang! Spicy and irresistible!”

Finance & Admin Manager David Ong

“Does Laksa with extra chilli count?”

Cravings! Magazine is a quarterly publication by Wicked Media Pte Ltd. All editorial material in Cravings! Magazine has been determined and produced by Wicked Media team unless otherwise stated. No part of this publication may be reproduced in any form without written permission from the Publisher. Legal action will be taken against anyone responsible for illegal or unauthorized reproductions.

Printed By KHL Printing Co Pte Ltd for Wicked Media Pte Ltd, 18 Sin Ming Lane, Midview City, #08-10, Singapore 573960. MCI (P) 105/01/2014.

Art Art Direction Pounce Design

“Mexican food with spicy, tangy salsa!”

4

For advertising enquiries, please contact: advertising@bewickedmagazine.com *Cravings! Magazine is a subsidiary of BeWicked Magazine Online.

Visit www.bewickedmagazine.com for more information.

cravers list

Craver’s Everything spicy, from mild to Wild!

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cravers list

Curry in a Hurry

We absolutely love express cooking. With so many things to do during week, it’s important to be able to whip up something healthy and delicious in the blink of an eye! These spice blends are perfect – add them to meat, cook, and you’re good to go! Mekhala Yellow Curry Paste, from $5.50; Pasarbella @ the Grandstand.

Sticky & Sweet

Sweet and Flaky, these Indian sweets have been made with a very large dose of ghee. Although not for everyday consumption, it makes a delicious treat during teatime, especially with the subtle hint of cardamom and cinnamon. Great way to impress guests too! Haldiram’s Soan Papdi, $3.50; Mustafa Centre.

Freshly Strangled

There’s regular orange juice, then there’s Charlie’s Orange Juice. Though it does not have a long shelf life, this intense, freshly squeezed juice is guaranteed to not last you more than a couple of days – its that good!

Charlie’s Honest Squeezed Orange Juice, Cold Storage.

Spice in a Cup

WE LOVE THIS!

Clipper Tea’s amazing collection includes an array of spice-influenced teas, including Masala Chai, Lemongrass, Ginger and Peppermint. A must try for anyone into spicy teas (like most of us Cravers!). Clipper Tea, from $15.90; Pasarbella @ the Grandstand and other retail locations.

6

Hey, Pesto!

Pesto is the best for a pasta meal: just stir through a pot of hot pasta and instant satisfaction is guaranteed! If you’re a certified carnivore and this is too vegan for you, add some pan-fried bacon.

Jaime Oliver’s Pesto, from $5.30; Cold Storage.

cravers list

Sour Seasons

Used predominantly in the Mediterranean region, Somaq, or Sumac, lends a refreshingly sour tang to curries, sauces and serves great as a flavour-burst in otherwise bland salads. Made with dried flowers, this rose hued spice has a long-standing roman history. Greenfields Somaq, $3.70; Mustafa Centre.

Sweet Endings

Toppings like these make you look like a dessert pro with very little effort! Sprinkle some of these delicious toppings on a scoop of ice cream, perfect for when you have guests over and all you have for dessert is plain ol’ ice cream. Besides looking pretty, the toppings add unique flavour too! Azzura Ice-Cream Toppings, $8.90; Azzura.

Chocolate Cravings

Many don’t recognise chocolate as a spice, but it actually does have spicy origins – use cocoa when making a pot of chilli, it brings out a richer flavour. This hot chocolate, however, is great with warm milk. Cafédirect São Tomé Luxury Hot Chocolate, $8.85; Cold Storage, FairPrice Finest, FairPrice Xtra, Giant Hyper, Jasons and Market Place.

WE LOVE THIS! Vanilla Dreams

Quick & Spicy

Perfect for those days when you have a large appetite and next to no time to make curry – heat up these packet curries and have them with some instant chapattis or rice. It tastes as good as if you’ve spent an hour over the stove cooking it! Kitchens of India, from $2.50; NTUC Fairprice.

We found this amazing line of pure vanilla products. Admittedly a little pricy, but packs a punch with quality. Use liberally (as we do) when making cakes or cookies. This syrup is also great in your coffee or tea! Heilala Pure Vanilla Syrup, 250ml, $9.90; Mustafa Centre.

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sinful cravings

Sweet &Spicy

By Nicholas Ho

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sinful cravings

Spices have been so influential in cooking that now, they are primary ingredients used in desserts. We scoured the country to find the best desserts that feature a taste unlike the regular, tooth-aching sweetness.

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1

Rasmalai

from mustard

A delicious cottage cheese dessert steamed to perfection and served in a bed of sweet, milky syrup made from sugar and milk. While the white cakes are not too sweet, the milky syrup is quite the opposite. Served in a shiny silver platter and strewed with chopped pistachios, the burst of flavour of the subtle cardamon and cinnamon in the sweet milk combined with the feathery cakes are a divine combination.

Where: 32 Race Course Road How Much: $7.90 Info: www.mustardsingapore.com

Salted Butterscotch Ice-Cream from Merely Ice Cream

No, this is not exactly spiced – but hear us out: Butterscotch and Salt are not a common pairing, yet it works and when stirred with graham cracker chunks, makes this one unique ice-cream. Frequented by the students from around the area, other tantalizing flavours here include Hello Panda Horlicks and Gula Melaka Pandan, among others. If you’re in the area and looking for a cafe that will send you on an ice-cream frenzy (especially after dinner), this is the place for you. Everything here is homemade, adding to its charm.

Where: Sunshine Plaza, Bencoolen St, #01-03 How Much: $3.50 per scoop Info: www.merely.com.sg 9

sinful cravings

3

lemongrass & ginger sorbet from azzura

Lemongrass is known to cool us down on a hot day – but only in the form of an iced tea. Azzura proves us wrong, with a sorbet fit for angels who have a spicy side. The lemongrass and ginger sorbet has a distinct taste – you will either love it or hate it. We loved it, and hence, its here! The main story of this café, however, is their gourmet coffee and fantastically named gelato creations.

Where: Katong V, 30 East Coast Road, #01-01 How Much: $3 for a single scoop Info: www.azzuragelati.com.sg

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spiced carrot cake from cake spade

This cake has it all – heaps of compacted, shredded carrots, plenty of walnuts to soothe any nutty cravings, along with a fresh hit of delicious cinnamon. All this is presented after being frosted lavishly with a soothingly serene vanilla cream cheese icing. If you can only have one carrot cake ever, we have found you the perfect one. Other cakes include Red Velvet and an irresistible Chocolate Blackout Cake, among others.

Where: Orchid Hotel, 1 Tras Link, #01-06 How Much: $5.90 per slice, $52 for whole cake Info: www.cakespade.com

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sinful cravings

5

apple crumble from baker’s well

This place is famed for their Banana Cake, but the apple crumble, peppered with the subtle sweetness of cinnamon, is a tough contender. The Baker’s Well Bakery Café has the best accompaniment for this dessert: their lemongrass iced tea. Especially refreshing during hot balmy days, it’s a combination that everyone must try, especially if you’re a café hunter.

Where: 35 East Coast Road How Much: 2 for $6 Info: www.bakerswell.com

6

Bagalawa

from café le caire

If you’re a fan of nuts, crispy pastry and sugar syrup soaked wonderment, then this middle-eastern dessert is for you. The decadence of the Middle East greets you in this delicious sweet pastry filled with chopped nuts (pistachios included). The perfect ending to a middle-eastern dinner. If you’re feeling especially moreish, you can choose to have the bagalawa with a scoop of vanilla ice cream.

Where: 39 Arab Street How Much: $6 Info: www.cafelecaire.com

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feature

12

feature

Hot! Some like it‌

By Victoria Lee

T

he wonder, the glory, the lucrative trade that made history - all of which hold a legacy

so fragrant that the aroma fills the air till today. Yes, we are talking about Spices! From the Indian curry to Chinese braised pork to even steak, spices have helped colour the various

dishes we consume and make them simply irresistible. Spices come from almost every part of a plant, including but not limited to, the leaves. Think tree barks (cinnamon), roots (ginger, ginseng), seeds (peppercorns) and of course, not forgetting the leaves that we are already familiar with, such as parsley and mint. If you haven’t incorporated them in your dishes yet or wish to explore other spices, here are 10 that should give you a good head start.

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feature

Dried Chilli

Chinese Star Anise

The Star Anise (also known as Ba Jiao) has a licorice-like taste. It is the seed of an evergreen tree native to southwest China, Vietnam and Japan. You might already know it from its distinctive shape and have used it in popular local dishes, like Nasi Biryani, Five-Spice Pork and Beef Rendang. It can also be used to treat respiratory infections, flu and can cure rheumatism when brewed with hot water and sugar. Star anise seeds can be used to aid digestion as well.

Exercise caution when using it due to its strong flavor.

This infamous spice needs no introduction and we all love a good spicy dish that has us reaching for tissues all night! The Chinese dish Kung Pao Chicken will lose all of its kick without it! As a rule, the smaller the chilli, the more potent the burn!

Dried chilies can also be used to prevent heart diseases, obesity, hypertension and even bronchitis. So how does milk, yoghurt or even ice cream counter its spiciness? Because capsaicin, the chemical that gives the heat, is fat-soluble and not water-soluble. Dried Chilies usually go well with tangy or sour flavours, so add them for an extra punch.

Experiments have found that dried chillies have anti-bacterial and anti-carcinogenic properties, and can reduce cholesterol.

Clove

Harvested from the flower buds of a tree, cloves are native to the Maluku Islands in Indonesia.

The oil in its stem has anti-inflammatory properties and helps with oral infections. Cloves also have a strong, distinct flavor and are usually paired with meat that is cooked for a long period (such as roasts or stews). This is also commonly used in Nasi Biryani! Pierce a few cloves into an onion and toss it in casseroles or meat stews for added flavour.

Cardamom

This sun dried seed, or seedpod (depending on how they are used), is widely popular in Indian cuisine and known for its intense aroma, so do use it sparingly. It is also a key ingredient in Masala Chai, Indian “mixed-spiced tea” and Indian sweets like Gulab Jamun. It’s medicinal properties are similar to that of cloves; cardamom pods can tackle digestive issues, detoxify the body and even protect against cancer. Always find out the exact amount of cardamom needed in a dish as a little too much might overwhelm the dish. You can add a pod to a cup of tea or warm milk for added flavour.

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In ancient times,

saffron

was so exclusive that it was pricier than gold – a proposal made with a small jar of saffron would have been extremely plausible.

feature

Turmeric

Fruit of a flowering vine and native to South India, the pepper is not to be confused with chilli, even though they are sometimes used interchangeably or together. It’s rather mild taste makes it suitable for a wide variety of dishes such as seafood pasta, mashed potatoes and soups, making it one of the most common spices. It contains beneficial minerals like zinc, potassium and even vitamin A and C.

These dried rhizomes are usually ground up into a dark orange-yellow powder and are responsible for giving curry its yellow colour. Known as ‘kunyit’ in Malay, this powdered spice is popular in Peranakan and Indian cuisines. Also on the heavy side, it tastes mustard-like with an earthy tang – safe to say that it cannot be consumed on its own. It is a powerful anti-inflammatory and anti-oxidant; people have even applied it on their face to counter blemishes! Pair it with squid, if you haven’t already, as the dish Sotong Kunyit is widely popular.

Vanilla

Cumin

Pepper

Also dried and in pods, they originate from Mesoamerica, which includes part of modern day Mexico. They are not used as much in cooking as in baking. A good cupcake wouldn’t be as indulgent and we wouldn’t have vanilla ice cream without these black pods! However, many people rarely use the dried whole pods and opt for extracts; it is cheaper and easier.

Vanilla Pods have medicinal properties too, as they reduce free radicals and can be used as an aphrodisiac. Due to its highly fragrant nature, it is used in aromatherapy for anxiety relief. Use it to compliment other flavours like chocolate, caramel and even coffee-flavoured desserts, or stick a dried vanilla pod into your jar of sugar and voila - Vanilla Sugar!

Saffron

These dried stigmas are one of the most expensive spices from Greece and Southwest Asia. Indispensable to Spanish paellas and Italian risottos, it gives food the warm yellow colour as well as a unique aroma and flavour.

Medicinal uses include providing relief from asthma, gastric problems and research even suggests it inhibits the growth of tumours. In ancient times, saffron was so exclusive that it was pricier than gold – a proposal made with a small jar of saffron would have been extremely plausible.

These dried seeds, native to India and the eastern Mediterranean, pack a warm, nutty flavour and are the key ingredient used in curry powder.

Like others, it is used in combination with other spices for a highly spiced food. Also popular in Mediterranean and Mexican cuisines, cumin is said to reduce nausea during pregnancy and treat diarrhea. Like strong spices, cumin pairs well with heavier meats such as lamb and beef.

Cinnamon

Obtained from the inner bark of the cinnamon tree, cinnamon is widely used in sweet and savoury foods like apple pies, raisin croissants to, well, cinnamon buns. This fragrant spice is hard to forget as the smell of it usually warrants sugary, doughy cravings! Health benefits include preventing Alzheimer’s and lowering the effects of a highly fatty meal. Have some of the powder at home? Add a dash of it to your milk or coffee!

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Hédiard T

he well-known French brand in

Singapore has romanced locals for

many years with its various delicious condiments, oils and other perfect, giftworthy products. With a boutique and café, Hediard has done its fair share to educate us on the rich French heritage through the compelling food they serve at the café.

However, the main focus of this influential brand is their range of food products, featuring exotic spice blends and traditional ingredients from the different regions of France.

Dehydrated Pink Peppercorns Pink is a colour that we all love to see in food: it’s unique and unexpectedly appetizing. Pink peppercorns make a great substitute for black or white ones and look perfect strewn carelessly over a chicken salad or fish. The heat you get from this is both subtle and sour, making it perfect for those who prefer a milder pepper. $19.90

Virgin Walnut Oil Made in the Perigord and Burgundy regions of France, Walnut Oil, cold pressed from dried out walnuts, has a rich, nutty flavor that is perfect for salad dressings, to flavor fish and steaks, to toss with pasta or even to jazz up desserts. $29.90

Herbs of Provence This blend combines all the best of herby flavours from Provence, France.

This seasoning goes well with most Mediterranean recipes, but is also excellent on barbecue dishes, sauces, fish, tomato-based recipes or even pizza. $14.90 16

Peach Ginger Chutney Peach and ginger is a highly underrated combination. This chutney is perfect for those craving a sweet condiment with a subtle but certainly not invisible spicy hit. It is perfect with poultry or fish. $19.90

Herbs & Spices Salt Salting a dish is akin to the cherry atop a cake – nothing will be the same without it. This particular salt made with different peppers, paprika, thyme, chilli pepper and rosemary goes hand in hand with stock, ready meals, grilled meat and fish or salad dishes. $17.90

Hediard Advertorial

Bourbon Massale Curry If you are looking to impress your dinner guests with an exotic curry, this spice-blend will take you a long way. Made with the intensive flavours of spices gathered from the Reunion Island, this bottle of fiery red powder is sure to create lasting memories! $17.90

White Wine Vinegar with Vanilla Perfect for the deglazing of meats, this surprising White Wine Vinegar is very delicate, where a little goes a long way.

The vanilla pod adds subtle sweetness to the harsh flavours of vinegar, creating a blend of sophisticated flavours. $24.90

Juniper Berries

Shallot and Chive Mustard Mustard, like Mayonnaise, can carry a world of flavours. This combination of Chives and Shallots with traditional smooth mustard is divine! Pair with roasts, or a delicious raw vegetable salad. $18.90

Fig Bitter-Sweet Stewed with Spices This condiment combines a select number of flavours: discreet acidity of the vinegar, the sweetness of honey and the subtle aroma of cardamom. Made with semi-dried figs, this smooth paste is great with foies gras. $19.90

This ingredient may be new to the Asian palate, but it is a must.

The peppery, woody musk of the Juniper berries is complemented by a dark sweetness, going great as a seasoning for game, wine sauces and marinades. $14.90

10 yea

For He rs = $10 r diard ewa with e ’s 10th Anni rds versar very S y, $ Hedia rd Caf 50 spent at Ê or Bo receiv ut e a S$ 10 vou ique, cher!

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Hédiard French Café Hédiard’s Delicatessen Boutique is beside the quaint Hediard French café, where the flavours promised in the store come to life with delicious dishes. Opened in 2007, this café boasts an extensive menu for HighTea, breakfast and all-day dining, including the Classic French Tea Set at $12++. On a hot day, we recommend you try the Rooibos Tea: a refreshing blend of passion fruit, redfleshed peach, wild woodland strawberry and bergamot orange pieces.

Where: Tudor Court, 123-125 Tanglin Road

Singapore 247921 Open: Daily 9.00am-8.00pm Call:

+65 6838 1796

SEVEN-HOUR LEG OF LAMB WITH HEDIARD MOROCCAN SPICES

>> Serves 6

u

1 boned leg of lamb 2 litres of lamb juice (au jus)

100g finely diced carrots

100g finely diced onions

2 minced cloves of garlic

u

Recipe from Hédiard Chef, Jean-André Lallican

u

u

u

Heat the olive oil in a casserole and brown the leg of lamb.

u

u u

u u u u u u

200g blanched, skinned and seeded tomatoes, cubed

1 bouquet garni

50g Hédiard acacia honey

30g Hédiard italian extra virgin olive oil

salt and pepper

10g tomato purée

20g Hédiard moroccan spice mix

Remove the meat from the casserole, pour out the excess fat, and gently cook the diced vegetables with the tomato purée in the same casserole.

Place the leg of lamb on top of the lightly cooked mixture. u

u

Pour over the lamb jus (Au Jus), acacia honey and Moroccan spice mix. Bring to a boil.

Season with salt and pepper, cover the casserole, and transfer it to an oven preheated to 90°C to continue cooking for seven hours.

u

Serve with couscous & seasonal vegetables.

u

*Lamb ‘Jus’: The French ‘Lamb Jus’ simply means ‘Lamb’s own juice’. The Juice of any meat (primarily from game or poultry) is obtained by roasting the meat and collecting the natural fats and juices that gather at the bottom of the pan. This is then used to flavour game and poultry when cooking, mainly in Chicken, Veal and Lamb dishes. You can get the Lamb Juice used in this recipe from Butchers around the country.

Recipe Provided by Hédiard Singapore Pte Ltd. 18

cravers guide

av cr e r’s

ui

g

Food That

de

Bites Back a list of restaurants that will help hit that spicy spot!

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cravers guide

Supertree by Indochine

••• Supertree By Indochine The venue is sprawling with beautiful 360degree views of the surrounding Marina Bay Sands, serving as the perfect backdrop to the modern Vietnamese cuisine served here.

The delicate spices in the food have been combined with precision on a variety of dishes, and presentation is next to perfect. The Cod Fish here is prepared and served to bring out the juicy and mellow flavours of the fish, a must try.

Cuisine: Western/Asian Where: Gardens By the Bay,

18 Marina Gardens Drive Info: www. indochine.com.sg

••• Zaffron Kitchen The flavours of traditional dishes have been tweaked to suit the local taste buds, which is not exactly a bad thing. We tried the Punjabi set lunch at Westgate, which comes in a large platter with biryani rice. The spicy blend in each of the dishes compliment one another very well, making this a venue that promises to settle your Indian cuisine cravings.

Cuisine: Indian Where: #01-20, Westgate, 3 Gateway Drive Info: www.zaffronkitchen.com

A guide to the

best restaurants

around town

that serve it spicy! zaffron kitchen, butter chicken set

his!

Crave T

••• Min Jiang, Goodwood Park Hotel Chinese food has its fair share of spices, regardless of the dish. Although famous for their Dim Sums, we encourage you to try the most amazing chilli prawns, to-die-for hot and sour soup (this, made with the Chef’s special broth, gives the local fav Tom Yum a good run for its money) and the best avocado and coffee ice cream dessert in the world – the avocado is blended into a smooth paste and poured into a coconut, and is served with a plump scoop of coffee ice cream and drizzled with gula Melaka syrup. Need we say more?

Cuisine: Chinese Where: 22 Scotts Rd, Goodwood Park Hotel Info: www.goodwoodparkhotel.com

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Min jiang, dim sum trolley

Diamond Kitchen, sauna prawns

his!

Crave T

cravers guide

••• Diamond Kitchen The food at Diamond Kitchen is extra-ordinary.

In spite of the distance (they are located in the East), every dish they display on the menu is very tasty and has been prepared precisely.

We loved the Champagne marinated pork ribs with the bones removed, hence less hassle with eating them. Also try the salted egg-yolk sotong and the Sauna Prawns (live prawns that are cooked from the steam of hot stones). The delicate spices used in Chinese seafood cooking come alive in this restaurant. Best to make reservations, as they tend to be quite full.

ujong

Cuisine: Chinese Where: 5000F Marine Parade Road,

#01-22/23 Laguna Park Condominium Info: www.diamondkitchen.com.sg

••• Ujong Our local favourite, Chilli Crab, is served here minus the messy! Crispy, softshell Chilli Crab is served with Deep Fried Mantous Chilli so there is absolutely no fuss. The tangy chilli gravy is served by the side, so it doesn’t tamper with the deep fried crab’s crispiness and the mantous.

Cuisine: Western/Asian Fusion Where: #01-10, 328 North Bridge Road,

Raffles Hotel Arcade Info: www. raffles.com/singapore/

•••Yantra

yantra, kulfi on the go

Yantra has some of the most interesting combinations of Indian food that we have tried so far – such as truffle, for example, in Naan. If you’re looking for a unique but authentic Indian experience, Yantra might just be the place for you. Their dishes combine the classic spices and tastes of Indian Cuisine with modern European techniques and adaptations. We recommend the Bengali Fish Curry made with Cod – the rich textured fish carries the flavours of Bengali spices very well – an absolute must try.

Cuisine: Indian Where: 163 Tanglin Rd, #01-28/33 Info: www.yantra.com.sg 21

cravers guide

Table by rang mahal

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mustard, coconut prawn curry

his!

Crave T

cravers guide

••• Mustard

This Punjabi and Bengali restaurant in Little India is the perfect place to bring your friends if they are looking for something exotic. We recommend the prawn curry (try the mild one, as the spicy version can be really spicy). Also, the chef here knows how to prepare fish with Bengali spices to perfection – they almost melt in your mouth with a spicy, sourish tang.

Cuisine: Indian Where: 32 Race Course Road Info: www.mustardsingapore.com

••• Arossa

arossa, t-bone steak

Arossa is the place to be when all you need is good, non-pretentious Italian food. A Japanese female chef (kudos to girl power), trained in classic Italian cuisine, is the mastermind behind the food here. If you are a fan of Sea Urchin, we recommend the Sea Urchin Carbonara – salty and creamy at the same time.

The best part of the meal here was the dessert; smashed Tiramusu.

Cuisine: Italian Where: 8 Scotts Rd Info: www.arossa.com.sg

••• Table by Rang Mahal Rang Mahal has succeeded in creating a casual dining experience for guests at Table, located in Naumi Hotel. Vegetarian dishes are particularly delicious here, we highly recommend the Paneer Tikka and Tandoori Mushrooms. Most Indian spices are used carefully to bring out the best in Nothern Indian Cuisine. Guests should also try their Tulsi Mocktail, made with basil found in India.

Cuisine: Indian Where: Naumi Hotel, 41 Seah Street Info: www.rangmahal.com.sg/table/

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travel cravings

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travel cravings Alila Manggis Special

Exploring East Bali

-Alila Manggis

By Krishy Mal

B

ali has become a popular tourist destination among locals, what with

daily flights from Singapore and unique holiday accommodations popping up all over the island. Alila Manggis is one such unique resort, promising a surprisingly different experience. Our publisher Krishy Mal had an opportunity to explore Alila Manggis through a 4D3N Culinary Package designed just for the readers of Cravings!.

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travel cravings

I have been to Bali before, but it was a trip that was completely unlike any other. For one, the Bali Denpasar Airport has undergone a major overhaul – it looks breathtaking now, and the systems to check-in and board the aircraft have been made thankfully efficient. Apart from the welcoming airport, Alila Manggis was the difference.

The Alila Hospitality started with a very welcoming airport transfer – the extremely polite driver handed me a wet towel and a bottle of cold mineral water, allowing me to wash away the fatigue from my daunting travel. Admittedly, Bali is not very far away from Singapore (about 2.5 hours), but the flight delays were drastic that day. Once I had comfortably settled down in the very luxurious private vehicle, the driver gunned straight for Manggis while I forced myself to stay awake (as the drive was almost 90mins) so that I could witness the primitive beauty of Bali.

Alila Manggis is located in Manggis, East Bali, away from the incessant tourist haunts of Seminyak and Kuta. As we drove deeper into the island, the driver engaged me in discussions about the land, its people and the serenity of East Bali. An hour and a half later, I arrive at Alila Manggis, where the very well mannered hotel staff checked me into a Double Deluxe Room, complete with a balcony facing the pool and beyond that, the ocean. It was late, and I was going to turn in, but the Alila adventure was just beginning.

Day 2

The next morning, although the “Chef’s Inspiration Breakfast” started at 7am, and was served till 11am, the very kind staff assured me that should I choose to sleep in and get to breakfast at 12, they would be happy to serve me. Breakfast was indeed a delicious affair. The restaurant, aptly named SeaSalt, was so close to the ocean that I could not only smell the sea salt in the air, I could also see the ocean waves crashing against the barriers as I sipped on tea and enjoyed an amazing array of homemade jams – papaya, pineapple, banana and the best of all, coconut.

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travel cravings

After the scrumptious breakfast, I was given a tour around the property. Alila Manggis is relatively small, with 55 rooms in total, including 1 suite. But this is the very charm of this 4-star establishment – everything is kept simple and private. All rooms come with a balcony facing the pool and eventually the ocean beyond the pool, where anyone (like me, especially) can sit and read a book while the ocean breeze keeps you cool.

“

I could also see the ocean waves crashing against the barriers as I sipped on tea and enjoyed an amazing array of homemade jams

”

What Manggis lacks in tourist shops and attractions, it more than makes up for with a tranquil and peaceful atmosphere. The closest place that guests can explore is located 15 minutes away by free shuttle, offered by the hotel. Named Candidasa, this stretch of a village offers so many quaint eateries and quiet little shops that offer tourist-y items, like refrigerator magnets and other decorative trinkets. Exploring this small stretch of shops kept me busy during the afternoon. I had lunch at one of the shops here – a delicious 3-course meal under SGD $15!

After the lunch and shopping, the Traditional Balinese Megibung awaited me for dinner back at the hotel, as part of my package. This was a large platter serving 9 side dishes, arranged in a large circle, with traditional yellow rice in the middle of all the dishes. The waiter then explained that a megibung was a feast that

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marked the end of a religious festival, and took almost two days to complete cooking. What is even more interesting is that the men, as opposed to the women, prepare it. This dish had as much heart as it did flavour – all of the traditional tastes of Bali, from the vegetable dishes to the chicken, pork and beef, were included in the Megibung.

Day 3 – The Culinary Journey

The Alila Manggis Culinary Journey began bright and early at 7.30am, with a visit to the local market about 30 minutes away. The driver from Alila Manggis also escorts you during the tour of the market – it is good for tourists to be seen with a local representative to facilitate communicating with the locals. He will also do the honours of introducing guests to the various ingredients used in Balinese cooking, all available at this market. This destination is impressive, as one can find a market for everything (and yes, I do mean an entire market) – fruits, vegetables, spices, flowers and meats. One market that I did avoid though, and this is entirely up to you, is the live poultry and game market. If you are not the sort who can handle this, I strongly advise to let your guide know about it.

Upon my arrival back at the hotel, the chef embarked on an introduction of the many ingredients that I will be using while cooking – this serves as a quick recap of all the ingredients from the market. Learning about the nature and composition of the ingredients before using them – something that most of us dismiss when cooking at home – was a valuable take-away during this introduction. After this comes the cooking: stoves are set up at the beautiful SeaSalt Restaurant, where the chef and his assistants prepare all the necessary ingredients that you will be using. This made cleaning up a real breeze, as an assitant would come around to clear up the dishes I used as soon as I was done using them.

The Dishes Following

the recipe and the chef’s demonstration closely, I was proud of my achievement by lunch time: I had made Bumbu 28

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Bali (as featured in Issue 2, ‘Recipes +’), which is the basis of any Balinese dish, from scratch by combining and pounding ingredients in a traditional ulekan (an Indonesian Pestle and Mortar). With the resulting paste, thick and fiery red in colour, the very patient chef taught me how to fully utilize this paste – first by heating it up and bringing the spices to life on the stove, then by incorporating it in a number of dishes: Chicken Satay, Steamed Fish Parcels, Tofu and Tempeh Curry and finally, Balinese Fried Rice.

Come dinner time, as I was awaiting my order to be served at SeaSalt, a waiter brought me a bread basket, complimentary, enquiring if I wanted to nibble on some while waiting for my Balinese special Chicken Pizza. I was touched – this was the moment that I knew, the staff here really loved their jobs. They are not merely waiters or servers, they are social agents intending to befriend their guests and ensure thorough satisfaction.

During the cooking process, I was provided with a set of recipes and an apron, which I could take home. The finished dishes were eventually plated in a tantalizing manner, and awaited the consumption of the hungry cook (and believe me, by the end of this culinary journey, you will be famished). Participants will also be awarded a certificate and a complimentary cookbook, as part of the package.

My last day in Alila Manggis was a sad one – I had to depart to the airport shortly after my breakfast, bidding the amazing Alila staff and resort goodbye. Airport transfer can be arranged according to your flight timings, making later checkouts a welcome possibility.

The rest of my day was spent with a book by the wonderful balcony of my room, enjoying the sea breeze and people watching. I ordered room service – the breakfast breadbasket with the special coconut jam. While the service staff were so kind to set up the food on my table at the balcony, what I did not expect was for them to remember my yen for the delicious bread.

Day 4

Alila Manggis has been a journey that I have never had before, and one that I hope to have again but I doubt will be the same. It was exactly what I needed – 4 days away from the raving madness that we are all consumed by in the city.

If you love food, like we do here at Cravings!, and a good holiday to boot, you must embark on this journey – I now feel confident that I can make the promise that the folks at Alila themselves swear by: your experience will be surprisingly different.

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The Alila Culinary Journey Package

We have worked closely with Alila to design a Culinary Journey Package, especially for Cravings! readers! Simply input promo code ‘Cravings’ when booking your package with Alila, at alilahotels.com/manggis.

Travel Period

Superior 3 Nights 5 Nights

Deluxe 3 Nights 5 Nights

Seaside Suite 3 Nights 5 Nights

Immediately - 15th July 2014; USD 640 USD 1140 USD 720 USD 1270 USD 1235 16th Sep - 19th Dec 2014 6th Jan - 31st Mar 2015 16th Jul - 15 Sep 2014 20th Dec - 5th Jan 2014

USD 735

USD 2130

USD 1295 USD 830 USD 1450 USD 1435 USD 2465

USD 765 USD 1350 USD 875 USD 1530 USD 1515

3 Nights Package: • 3 nights accomodation at Alila Manggis.

• Daily ala carte breakfast or chef inspirations at our restaurant or in room dining.

• One time a half day introduction to Balinese cooking school followed by lunch.

• One time a 3-course chef’s tailor made Asian flavour dinner or traditional Balinese Megibung.

• Alila Manggis cookbook.

• Daily afternoon tea at poolside.

• In residence Alila Hospitalities.

USD 2595

5 Nights Package: • 5 nights accomodation at Alila Manggis.

• Daily ala carte breakfast or chef inspirations at our restaurant or in room dining.

• One time a half day introduction to Balinese cooking school followed by lunch.

• One time a 3-course chef’s tailor made Asian

flavour dinner or traditional Balinese Megibung.

• One time catch and cook a seafood adventure. Cooking school followed by dinner.

• One time 60minutes Balinese massage.

• Alila Manggis cookbook.

• Daily afternoon tea at poolside.

• In residence Alila Hospitalities.

Alila Manggis hospitalites; free shuttle service based on hotel schedule to Candidasa area or Tenganan, a prehinduism village in East Bali, daily afternoon tea from 3pm-5pm, complimentry lifestyle experiences based on schedule; morning Tai Chi or Yoga and ginger tea by the pool.

Terms & Conditions: • Rates are per room per package, subject to 11% government tax and 10% service, applicable for both single and double occupancy.

• Rates are for minimum 3 nights stay, all benefits inclusion is for maximum 2 persons.

• 10% commissionable before taxes applicable.

• The package doesnt include any incidentals including telephone calls, laundry and mini bar, alcoholic drinks and meals that are not mentioned.

For further information and reservations, please contact our reservations department at Alila Manggis; Tel. +62 3634 1011, Fax. +62 3634 1015 or email us at manggis@alilahotels.com

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Travelling Tastebuds

By Jobelle Tee

We scour through some of the delightful restaurants around the region so you don’t have to face the conundrum of: ‘where shall we eat?’ the next time you happen to be there!

travel cravings

inseparable they might actually be synonyms with each other. Naturally, they offer expertly prepared series of roast duck dishes, as well as some classic Beijing region favourites like Kung Pao Chicken and Dan Dan Noodles. The best part? The menu is fully MSG free, so you know the delicious is from the hands of the chefs and the fresh ingredients.

Jing Yaa Tang is located in The Opposite House, Beijing. Visit www.theoppositehouse.com for more information.

Cire, Bali

Jing Yaa Tang just opened is doors in The Opposite House, a Beijing luxury boutique hotel – the product of a collaboration between Alan Yau, London-based and internationally renowned restaurateur of Swire Hotels, thus the contemporary Chinoiserie theatrical style design. Beijing and roast duck are often so

With a French executive chef, Stephane Simond leading the culinary team behind Cire, you can expect some western flair with East Asian flavours. It has a daily changing four-course menu to meet tourists’ needs of healthier and sustainable, organic options, hence the separate healthy menu with tantalizing dishes like crab with avocado, citrus salad and mains are all served with steamed broccoli and brown rice. There is also the five-course signature tasting menu, separated from the healthy menu. For those who are pretty peeved about private dining areas, you should

Jing yaa tang

Cire

Jing Yaa Tang, Beijing

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Recipes + be at ease here due to their aptly placed screens to allow for increased privacy.

Cire is located at Alila Villas Uluwatu, Bali.

For more information visit, www.alilahotels. com/uluwatu/dining

The Apartment, Kuala Lumpur From 30th June to 27th July, held during the Ramadhan period, this buffet is aptly themed “Sundown”, consisting of the traditional Malay dishes like Ayam Masak Merah, Kerabu Ayam Pedas to European food items like White Fish Pie and Mushroom and Spinach pasta, Clams Aglio Olio – the list goes on and on. This international buffet includes South-Korean, Japanese and Indian fares. Available at both of ‘The Apartments’ outlets in KL, so do pay them a visit should you happen to be there!

The Apartment is located at both KLCC and The Curve, both in Kuala Lumpur. For more information visit, www.atheapartment.com/

brasserie europa

mealtime amusement throughout the day as they do offer all day dining as well. Their stylish décor means you can hold some casual business meetings here as well while sampling some their finest dishes.

Brasserie Europa is located in Siam Kempinski Hotel, Bangkok. For more information, visit www.kempinski.com.

morton’s of chicago

Morton’s of Chicago, The Steakhouse, Hong Kong

The Apartment

Brasserie Europa, Bangkok Situated in one of our favourite getaway spots, Siam Kempinski presents you a full European experience, in the form of food, of course! Indulge in some European fan fare while you are here with some fine Thai hospitality. They recommend their famous Kempinski Breakfast Buffet alongside the interactive show kitchens, which offer extra 32

Apart from serving steaks as a signature dish that the name of this restaurant brings to mind, they have expanded their menu and added 16 more items to it. Now serving up their first ever pasta dish, Shrimp Scampi Capellini , other new additions include some rather unique offerings such as Chopped Spinach Salad and Parmesan & Truffle Matchstick Fries. If you are one for variety, we say you try the Mixed Grill – a tantalizing selection of pure seafood, such as salmon, crab and shrimps. They also serve a beef-seafood combo of 6oz Filet Mignon, Grilled Shrimp and Bacon-Wrapped Scallops.

Morton’s of Chicago, The Steakhouse is located at Kowloon, Hong Kong. For more information, visit www.mortons.com.

recipes +

THE SPICY COOK OFF! S

pices are all around us, particularly

here in Asia. We have put together

recipes from our kitchens and from our trusted partner, so that you can impress your guests at your next dinner party!

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recipes +

THE CRAVER’S CARROT CAKE We made this carrot cake with a mixture of regular wheat flour and wholemeal flour, making this a healthier alternative to regular carrot cakes. The spiced sugar syrup at the end adds a delectable oomph to this cake.

Prep Time: 20 mins | Cooking Time: 40 mins | Skill: Medium

u u

115g Plain Flour 115g Wholemeal Flour

1 ½ tsp Baking Powder

1 tsp Ground Ginger

1 tsp Ground Cinnamon

½ tsp All Spice 150g Sugar 175g Butter 3 Eggs, lightly beaten 2 Carrots, finely grated

u

u

u u u u u u u

Syrup u ½ Cup White Sugar u 1 Cup Water u 1 Cardamom Pod, opened u 1 Cinnamon stick

Line & Grease baking pan. Cream butter and sugar until light and creamy and add eggs a little at a time to the creamed mixture, blending thoroughly after each addition.

Fold in flour and other dry ingredients with a metal spoon, followed by the carrots.

u

u

Pour mixture into prepared baking pan and bake for 170 degrees Celsius for 35 to 40 mins. Remove cake from oven and allow to cool.

Syrup u Place all ingredients in a heavy-based saucepan and bring to the boil. Reduce heat and simmer until syrup thickens, about 15 minutes. Pour syrup over cooled caked, making sure to allow the cake to absorb the liquid completely. Remove and discard cinnamon stick and cardamom pod.

Overturn cake onto serving dish. u

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Slice and serve.

recipes +

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recipes +

Fish Pakora Sold in marketplaces as a popular snack in Punjab, fish pakora is essentially bite-sized fish batter dollops that have been marinated in a blend of spices and flash fried to crispy perfection. A great way to serve these would be with mint sauce – a perfect dish for finger-food parties!

Prep Time: 10 mins | Cooking Time: 20 mins | Skill: Easy >> Serves 4 u ½ Kg Fish Fillet, minced finely (We used Halibut) u 200 gm Chick Pea Flour u 50 gm Rice Flour u ½ tsp Oregano u ½ tsp Cumin u 2 Green Chillies, chopped finely u ½ tsp Black Pepper u ½ tsp Minced Ginger u 1 sprig Curry leaves u 1 Garlic Clove, crushed u 75g Cashew Nuts u 1 tsp Cumin Powder u 1 Lime, juiced u 1 tsp Chilli Powder u 1 tsp Coriander Powder u 1 sprig Coriander leaves u 1 Medium Onion, chopped finely u Oil to deep fry u Salt to taste u

Heat up the oil in a frying pan up to smoking point. Drop spoonfuls of the batter into the hot oil, frying till pakora turns golden brown. Remove from oil and place on kitchen towel to drain excess oil.

u

Serve hot with Mint Sauce.

u

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In a large bowl, mix all ingredients together to form a thick paste, and set aside.

recipes +

IS! LOVE TH

Mint Yogurt Sauce Prep Time: 3 mins | Cooking Time: 5 mins | Skill: Easy

This delicious sauce is perfect with most savoury fried items, including the infamous papadams.

It’s easier to make than it is to eat! With this condiment, its hard to say exactly how much of each ingredient you will need. Make the basic one as stated below, and taste as you go.

If you need a little more of something, add away! >> Serves 4 1 Bunch Mint Leaves

2 tbsp Fresh Yogurt

Juice of ½ a lemon

Salt to Taste

Pinch of Paprika, for flavour and garnish

u u u u u

In a pestle and mortor, combine salt and mint leaves and pound till leaves are crushed. At the yogurt and juice and stir with a spoon. Taste to see if mint sauce suits preference.

u

Place finished sauce in a bowl and serve with garnish.

u

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recipes +

Braised Chicken with Dates & Moroccan Spices Prep Time: 25 mins | Cooking Time: 1hr 25 mins | Skill: Hard | Serves: 6 1 ½ Kg Chicken, chopped into pieces 1 Tbsp Plain Flour

1 Tbsp Olive Oil

2 Medium Red Onions, sliced thickly

3 Cinnamon Sticks

1 ½ tsp Ground Ginger

1 tsp Ground Cumin

½ tsp Turmeric

u

u

u

u u u u u u

Sprinkle chicken pieces with the salt, pepper and flour.

In a heavy based pan, pour the oil and heat over medium-high, before adding the chicken pieces.

Brown the chicken evenly on all sides (this should take about 15 mins, do this in batches if your pan is small), after which transfer the chicken to a separate dish.

Once chicken has been browned, remove half the fat from the pan and discard, reduce the heat to low.

Add onions and sauté till golden (add a little salt in with the onions to keep them from burning).

Then add cinnamon sticks, ginger, cumin, turmeric & chilli powder, and stir until fragrant. To this, add the chicken stock and half the lemon juice; bring to boil.

Place the browned chicken pieces in the boiling liquid and bring the heat down to a simmer.

Continue to cook until chicken is tender when pierced with a knife, then remove the chicken and place on serving dish.

On the stove, continue to cook the sauce until it reduces (about 7 mins), then stir in the dates and remaining lemon juice.

Continue to stir until dates are fully heated through (about 3 mins).

Remove sauce from heat and pour over chicken, garnish with the almonds & chopped cilantro. Serve.

u u u

u u u

u u

u

u u

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½ tsp Chilli Powder 3 Cups Chicken Broth (you can use a stock cube for this) u 5 Tbsp Lemon Juice u 12 Dates, pitted and halved u ¼ Cup Toasted Almonds, chopped u ¼ Cup Cilantro, chopped u Salt & Pepper to taste

u

recipes +

IS! LOVE TH

Spiced Chickpeas

Prep Time: 5 mins | Cooking Time: 5 mins | Skill: Easy | Serves: 2 ½ Cup Chickpeas, cooked (alternatively, you may use the canned version) u 1 Cup Mint Leaves, chopped u 2 Garlic Cloves, minced u 1 Pinch Chilli Powder (more if you prefer heat) u 1 Pinch Cumin Seed Powder u 1 Tbsp Ghee or Butter u Salt to taste u

u

Heat ghee or butter in pan and add minced garlic and chopped mint leaves, sauté till fragrant – this should take about 1 min.

u

Working quickly, remove garlic and mint leave mixture from heat and add the chickpeas, salt and mix well. Add cumin and chilli powder mix and serve.

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recipes +

Recipes from

Mekhala Wholesome and healthy living is a strong movement that we are a part of and we found a perfect brand to match: Mekhala. Mekhala boasts wholesome products to be used in the kitchen that serve as the best solution to a quick meal!

Roasted Garlic Basil Chicken u

2 Tbsp Mekhala Basil Garlic Paste 8 Chicken Wings, Jointed, or 1 whole chicken

1 Lemon, Cut into Wedges

u

u u

Marinade Chicken wings or whole chicken in the Basil Garlic Paste and refrigerate for at least 2 hours. Before cooking, pre-heat oven to 200 degrees celsius. Roast wings for 15 to 20 mins, or whole chicken for 1 hour. Serve with lemon wedges.

Tip: For added flavour, stab a lemon with a sharp knife and place into the cavity of the whole chicken.

Sweet & Sour Prawns 500g Raw Prawns, peeled and de-veined 100g Snow Peas

1 Small Carrot, Sliced and Blanched

150ml Mekhala Pineapple Sweet Sour Sauce

u

u

u u

Add all ingredients to a frying pan, stir to combine and simmer until cooked (about 5 to 10 mins).

u

Serve with brown rice.

u

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Where you can find your

>> Hotels 1929 Chinatown Hotel Carlton Hotel Conrad Centennial Singapore Crown Plaza Changi Hotel Fairmont Hotel Fullerton Hotel Goodwood Park Hotel Marriot Hotel New Majestic Hotel Orchard Hotel Orchard Parade Hotel Pan Pacific Singapore Raffles Hotel Shangrila Hotel Swissotel The Stamford Trader's Hotel Village Hotel Albert Court Village Hotel Katong Wanderlust Hotel

>> Restaurants / Cafes 100AM 12-inch Pizzas & Records 93 Degrees Coffee @ Holland Village Arrosa Restaurant Azzura Gelato Bar Baker’s Well Bouna Terra Restaurant Breko @ Holland Village Café Haus MexOut Café Cafe Le Caire Cake Over Heels Coffee Club @ Holland Village Craft Bakery @ Holland Village Daily Juice Daily Scoop Ice Cream @ Holland Village DaPaolo Pizza Bar

East Manhattan Bakery Hediard French Café & Delicatessen Boutique Dutch Colony Coffee Co INDOCAFE the white house IndoChine Group Hombre Cantina Joob Juice Bar Ki-Sho KPO Lauren Jasmine Café Le Comptoir Singapore L’etoile Café Lowercase Café (Lasalle) Mamouina Restaurant Matts the Chocolate Shop Merely Ice Cream Mekhala MexOut Café Mustard Restaurant Nazrin's Restaurant O’Batignolles Wine Bar & Bistrot O’Briens Irish Sandwich Bar @ China Square O’Briens Irish Sandwich Bar @ EFG Bank Oceans Of Seafood P.Bistro Reizo (Wilkie Edge) ROUSE-Café Sarnies Café Shiraz Mezzah Stateland Café Stewords Riverboat The Dubliner (Somerset) Timbre Group The Muffinry The Salad Shop (Raffles) Will work for Fries @ Holland Village

Woo @ OFC Zaffron Kitchen East Coast Zaffron Kitchen Westgate Zotts Restaurant

>> Gong Cha Outlets at: Alexandra Retail Centre Asia Square Tower Bugis Plus Changi City Point China Square Central Marina Bay Sands Paragon Raffles City Scape The Central Tiong Bahru Plaza Vivocity Woodlands MRT >> Beauty / Fashion / Services Air Salon @ The Grand Cathay Beluga Heart @ The Cathay International Dental Care Holland Club Koinonia Hair Salon Lasalle College Lemon Zest @ Holland Village

Nail Sanctuary @ Holland Village Prudential Tower Reizo Rockstar by Soon Lee Smile Point Dental Care @ Holland Village Sifr Aromatics The Children’s Showcase

Willow & Huxley