Cravings Issue 5

COMPLIMENTARY COPY

FOR FOOD LOVERS BY FOOD LOVERS Issue 5 |Jan - Mar 2015

APRHODISIAC

ROMANCE FOOD TO TINGLE YOUR SENSES

FRESH START 2015!

WIN! A 3D2N STAY AT THE WESTIN GRANDE SUKHUMVIT, BANGKOK! DETAILS INDSIDE!

Contents The Aphrodisiac Battle 18 Sensual treasts for you and your partner this romantic time of the year!

Craver’s List Your Guide To The Best Kitchen The Aphrodisiac Battle

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Accessories 7 Things for your kitchen in pairs and in red, for the romantic at heart!

Sinful Cravings!

There’s Always Room For Dessert

10 There’s something about Red Velvet Cakes that is simply magical during Valentine’s. Find out what that is!

13 Recipe: The Craver’s Red Velvet Cupcake

Craver’s Guide Your favourite restaurant guide

18 Best of the New year, from local res taurants and cafes alike!

The Craver’s Red Velvet

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Contents Travel Cravings!

Explore food from around the region 23 Our stay at the Westin Bangkok, and the awesome food!

Recipes + Cook up a Festive storm 31 Orange and Soy Pork 32 Chicken Chow Mien 33 Rice Paper Rolls

33 Rice Paper Rolls

34 Festive Wontons Impress your Partner this Valentine’s Day 37 Cinnamon Sugar Scones 38 Easy Chocolate Chip Pancakes

Fondue and its Many Possibilities

40 Chocolate Fondue 41 Cheese Fondue

The Last Bite

42 Bluberry Cupcakes

40 Fondue

43 Frostings!

42 The Last Bite

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Enjoy Yourself, its later than you think ...

”

PUBLISHER’S NOTE Happy 2015!

Chinese Proverb

The New Year has begun and Cravings! is 1! I want to start this issue on the right note and say a big Thank You to all our lovely readers, who have welcome Cravings! with open arms. This issue, we embrace romance and seduction, with a Red Velvet Cake feature in Sinful Cravings! We have put together a recipe for our very own Red Velvet Cake. In Recipes +, we have a whole slew of Chinese inspired recipes for you, so you can celebrate the Chinese New Year in style!

If you haven’t heard already, we’re also available on iPads and Android Devices!

Download Cravings! from the App Store or the Google Play Store to access special content, including more delicious recipes!

We have so much to give and so much to learn every year. I say we set off for the adventure that is 2015 with a positive outlook – may we all be healthy, happy and always fulfil our Cravings!

Enjoy Reading!

A self-confessed Craver,

Krishy Mal

Tea Cocktail This is my go to weekend drink, when I’m entertaining friends (or not). It’s easy to stir up and is so simple yet delicious. Plus, if the weather is beating down on you, this is a perfect refresher.

You will need: u 1 Cup of Red Tea (I use Rosehip) u 1 Shot Vanilla Absolut Vodka u Lime Slices and Mint Leaves You need to: u Cold brew the tea (or plonk some ice cubes into your hot tea). u

In a glass (or jug), muddle the mint and lime slices, then pour in the vodka.

Pour in the tea, stir to combine and enjoy ice cold! u

Follow Krishy’s journey as the Editor/Founder of BeWicked and Cravings! on @krishymal

Share your Cravings!

Write to us at

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

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JUNE 2015

For Food Lovers By Food Lovers

WICKED MEDIA Publishing Director

Krishy Mal krishy@bewickedmagazine.com “Steamed Pork Dumplings!”

Editorial Editor Reneé Kash

renee@bewickedmagazine.com “Hainanese Chicken Rice hits all the right spots!”

Writer Jobelle Tee

jobelle@bewickedmagazine.com “Lou Hei! I love the sweet, sour and crispy pillows!”

Art Art Direction Pixel Perfect

For advertising enquiries, please contact: krishy@bewickedmagazine.com *Cravings! Magazine is now online!

Visit www.thecraversguide.com for more information.

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) 007/01/2015.

5

Win a 3D2N Stay at the Westin Grande Sukhumvit!

TO ENTER: 1. Read the article on Bangkok in this issue of Cravings!

2. Like Cravings! Magazine on Facebook.

3. Send us a message on Facebook with the name of the Japanese Restaurant at the Grande Westin Sukhumvit and tell us why you want this getaway!

It’s that simple! Hurry and enter now!

*Winner will be contacted via email/facebook. Voucher of stay will be delivered to winner. Terms and Conditions Apply. Please send the message with your name, mobile number and residential address. Incomplete entries will not be considered.

Craver’s Let the romantic in you roam free!

cravers list

Hot in here

Jamie is famous for telling us all that he has written a book for even an idiot to be able to prepare a delicious, healthy, home cooked meal. He wasn’t lying! A book that belongs in every kitchen.

Seeing Red

We’re all going the healthy route – red rice has higher fibre and acts less like carbs while making you feel full all the same! Perfect for the health conscious craver.

Organic Red Rice, $8.80 for 1 Kg; Mekhala Living, Pasarbella the Grandstand.

Turning up the Heat, Jamie Oliver, $58; Lemon Zest

WE LOVE THIS!

Egg Matters

You never have to worry about your poached eggs not holding their shape! This perfect egg poacher holds the eggs in its cute pouch until cooked to your preference.

Cusipro Egg Poacher, $21 for 1 pair; Lemon Zest.

Romantic Tea

We are absolute tea fanatics here at Cravings!, and we are so excited to introduce our latest find – this delicious Rose Tea. It actually tastes like rosewater with tea, oh so calming!

Ceylon Rose Tea, $4.50; Mustafa Centre.

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Mini Bakes

When you have these Ramekins in the house, the possibilities are endless. We suggest cute little minisoufles for both you romantic darlings. Dig in!

Ramekins, $5 each; Lemon Zest.

cravers list

Cheesy Chicks

Yes, it says meant for kids. But that doesn’t mean we can’t have at it, too! Deliciously filled with cheese, we suggest roasting them for about 10 mins in a high oven before digging in!

Mozzarella Cocktail Sausages, $5.60 each; NTUC Fairprice.

Hipster’s Lunch

Looking for a cool way to pack your lunch? This carrier acts as an insulator, too! So your hot food stays nice and warm and ready to eat for lunch.

Lou Harvey Lunch Sling, $79; Lemon Zest.

WE LOVE THIS! Sweet Tomatoes

Salt it like you mean it

The flavour of Pink salt is a lot more complex and believe us, using this will make your food taste even better!

Juice Reamer, $9.60 for 220g; Mekhala Living, Pasarbella the Grandstand.

While ketchup might not be as popular with locals as Garlic Chilli Sauce, we urge you to have this with some home made fries – it is so perfect, fresh and gluten free.

Bush Tomato Sauce, $3; Mustafa Centre

Berry Baby

We’re all so into living in the concrete jungle that we have lost touch with our green fingers.

Try this strawberry grow kit, it can be the perfect project for you and your partner!

Strawberry Grow Kit, $25.60; Lemon Zest.

Images By: Pounce Design

sinful cravings

Smooth as Velvet

RED VELVET CAKE FROM THE MUFFINRY

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sinful cravings

VALENTINE’S DAY IS JUST AROUND THE CORNER – AND WHAT SAYS ROMANTIC MORE THAN A LUSCIOUS, MOUTH WATERING, RED VELVET CAKE? WE RECOMMEND 4 OF OUR FAVOURITE RED VELVET CAKES IN SINGAPORE, PLUS OUR VERY OWN RECIPE FOR A RED VELVET THAT’S SURE TO IMPRESS!

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PLAIN VANILLA

This quaint bakery at Holland Village has more than a few types of cupcakes, but the Red Velvet is the reason we keep going back for more. Different from most red velvets as the cream cheese frosting is a small yet certain dollop - almost like a crowning glory for the beautiful red cake.

Where: Plain Vanilla Bakery, Holland Village How Much: $3.50 per Cupcake

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THE MUFFINRY

Along with a wide selection of cakes stands the Red Velvet at The Muffinry - moist and succulent, the folks here have worked hard to tailor the taste and prepare it to perfection. The cream cheese frosting is simply divine - not too sweet, not too cheesy. A balance that must be had in desserts and relationships.

Where: The Muffinry at Telok Ayer Street How Much: $12.50 per cake *pictured on facing page

sinful cravings

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PIQUE NIQUE

This one’s the bomb of all red velvets, partly due to its appearance. If you’re wondering where the cream cheese is, its hidden under that red layer of cake crumbs, packed tightly and simply waiting for you to slice it open. Divine.

Where: Pique Nique, JCube How Much: $5.15 per Cupcake

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BUTTER STUDIO

You like salted sweets and you love red velvet cakes, what if the two of these were combined? That’s exactly what you get with Butter Studio’s Sea Salt Caramel Red Velvet Cake. Made for the adventurous craver!

Where: Jalan Besar How Much: $7.90 per slice

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Images By: Pounce Design

sinful cravings

THE CRAVER’S RED VELVET CUPCAKES Yield: 24 Cupcakes | Skill: Easy | Prep Time: 30 mins | Cook Time: 20 mins

FOR THE CAKES

TO MAKE THE CAKES

u

u

2 Tsp Pure Vanilla Extract u 1 Tbsp Red Food Coloring u ¼ Cup Cocoa Powder u 2 ¼ Cups Plain Flour u 1 Tsp Salt u 1 Tsp Baking Powder u ½ Cup Butter, softened u 1 ½ Cups Brown Sugar u 2 large eggs u 1 Cup Milk (we used full fat) u 2 Tsp White Vinegar

FOR THE CREAM CHEESE FROSTING u

1/2 cup Butter, softened 1 Package Cream Cheese

2 Tsp Vanilla Extract

1 Tbsp Milk

3 Cups Icing Sugar

u u u u

Preheat the oven to 170 Degrees Celsius. Line two muffin pans with cupcake casings and set aside. In a small bowl, whisk together vanilla extract, food coloring and cocoa powder. The mixture will become a thick paste. Set aside. In a medium bowl, sieve together flour, salt and baking soda. u In the bowl of an electric stand mixer, beat together butter and brown sugar. Beat on medium speed until pale and fluffy (6 mins).

Beat in eggs, one at a time. u Add in the red cocoa paste and beat well on medium-high speed.

Add half of the flour mixture. Beat batter on low speed while adding half of the milk. Stop the mixer and scrape down the bowl. Add the remaining flour and beat on low speed while adding the remaining milk before adding the vinegar. u Divide the batter between the 24 cupcake casings. Bake for 18-20 minutes or until a cake skewer inserted in the center of the cupcake comes out clean. Remove from the oven and allow to cool in the pan for 10 minutes before placing on a wire rack to cool completely.

Cupcakes should be completely cooled before frosting.

TO MAKE THE CREAM CHEESE FROSTING

In a bowl, beat the cream cheese (use an electric mixer for this one, it gets the job done a lot quicker) until it becomes extra soft and creamy – this should take about a minute. Add softened butter and continue to beat on medium-low speed until butter and cream cheese are fully combined. Add 2 cups of powdered sugar, vanilla extract and milk. Beat mixture until well cmbined, then add the remaining sugar. Beat until mixture becomes light and fluffy.

Add more powdered sugar or milk depending on your desired consistency. u

Frost cupcakes by piping with a pastry bag, or by spooning a big dollop of frosting onto the top of the cupcake and spreading evenly. u

feature

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feature

! s c a i s i d Aphro

THE BATTLE OF THE

By Jobelle Tee

In the beginning of every year, just around Valentine’s Day, which incidentally is what this issue is loosely based on, roses and aphrodisiacs become both highly talked about and quite pricey.

Curious though it may be, the concept of foods and drinks that stimulate sexual desire, or enhance your mood to get frizzy, is quite accurate. If we were to break it down and highlight one food type after another, the number of pages in this issue is not enough to cover aphrodisiacs.

Ground vegetables, like onions, ginger and garlic, are also said to be aphrodisiacs – although not as strong as others such as Chocolate and Oysters. Ever wondered what exactly makes these foods aphrodisiacs? We did a little digging to discover a world of foods that carry specific enzymes or minerals that help increase your blood flow to specific areas in your body and put together a list of items that we are sure you’ll include in your Valentine’s Day feasting!

feature

Chillies

Pomegranates

Chilli peppers are pretty effective in getting both men and women in the mood. Aside from being an effective detterant of heart disease and cholesterol, chillies are able to release endorphins in the body. Endorphins enable the body to feel ‘high’ of sorts, while the heat from the chilli raises the body’s temperature.

Pomegranates, like avocados, get their reputation for being a natural sexual stimulant due to their supple and bright appearance. The rather romantic way in which the seeds have to be pried from the husk and the continued referral to this fruit as representing romance in early poetic writing justifies it being on this list.

Today, research has shown that pomegranates are high in anti oxidants, and that one glass of pomegrante juice a day will help increase testosterone levels.

Avocados The Aztecs are famed for dubbing the Avacado to be a testicle fruit (as it hangs from its tree in pairs). Avocados are rich in magnesium, Beta Carotine and Vitamin E – all essential elements of sexual well being in the human body. Avocados are also rich in Potassium, more so than a raw banana. Even if not widely sought after for its aphrodisiac properties, avocados are good immunity boosters.

Chocolates Here’s the star of sexual foods! What is widely know is that consuming chocolate releases enzymes in your body that keeps you happy – these same enzymes (known as anandamide and phenylethylamine) are also dubbed ‘the love chemicals’ as they release dopamine in the pleasure centers of the human brain. Cocoa, used in pure chocolates more than others, also helps the body relax (great for those who get nervous!). Chocolate also gets the body very hot and bothered (which is why some of us pay for a bar of chocolate with a face full of pimples).

Oysters Probably the most popular aphrodisiac after chocolate, oysters are most effective (and delicious) when eaten with a squeeze of lemon straight from the shell. The high zinc content in oysters help raise libido and produce sperm.

Looking for ideas on serving Oysters? Have them on a bed of ice, raw with lemon wedges and a glass of champagne!

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Cherries & Strawberries A cherry is obviously sexy, though no one can trace exactly why that is. Cherries help to promote the production of pheromones, while the high potassium content in strawberies stimulate sexual hormone production in women, particularly. As an added bonus, the antioxidants in cherries and strawberries keep your skin youthful and flawless.

Walnuts & Almonds Although all nuts are known for helping increase sexual desire, walnuts are particularly useful for men, as it contains high levels of iron, zinc, potassium and protein needed for sperm production. Almonds are rich in Vitamin E, capable of increasing reproductive capability in men.

Honey Surprised that honey is an aphrodisiac? Just the sticky, runny liquid alone is a sensual experience, let along its sexual health benefits being a necessary advantage. Honey is rich in both Vitamin E and Zinc and is able to allow the human body to sustain high levels of energy. Still wondering why its called the honeymoon?

feature

Figs Long revered as a symbol of fertility in many cultures, this chewy fruit is reputed to be the favourite of ancient Queen Cleopatra. Although this sensual fruit is referred to as an aphrodisiac more for its appearance rather than its actual nutritional value, figs are potent in antioxidants and fiber.

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c

’s

ve ra r

g u i de

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cravers guide

NEW-OLD

FAVOURITES ALONG WITH THE NEW YEAR, A BUNCH OF FRESH NEW RESTAURANT FAVOURITES HAVE DAWNED! KEEP READING FOR NEW FINDS AND OLDNEW CAFES THAT ARE SERVING IT UP RESTAURANT STYLE.

SEAR WAKANUI STEAK 19

cravers guide

Caffe B Who says you have to spend big bucks on fine dining, especially at The Shoppes at Marina Bay Sands? Not with Caffé B’s set lunch menu for $25! The three-course meal includes choices of appetisers, main courses and a decadent, rich Azuki Chocolate Bar for which we had to forgo our diets (no regrets here!). For the main course, we loved the fresh Red Snapper with Soy Based Sweet Sake Sauce. Can’t live without pasta? Go with the Paccheri Pasta with Prawns and Octopus.

Cuisine: Italian & Japanese Where: 2 Bayfront Avenue, B1-15 & 01-83, The

Shoppes at Marina Bay Sands Info: www.caffeb.com.sg

Caffe B - Azuki Chocolate Bar

THE KITCHEN TABLE Popular Celebrity Chef Peter Kuruvita has collaborated with this suave restaurant to introduce his brand of cooking to this part of the world. All dishes in the collaborative menu are cooked with passion and are incredibly tasty too! Especially focused on Seafood, we recommend the spicy seafood soup (which comes with a delicious Crab claw) or the yummy risotto, cooked to perfection with a salty broth.

Also a must try are the prawn-pops – prawns stretched out and cooked on skewers.

Cuisine: Asian/International Where: W Hotel, 21 Ocean Way Info: www.wsingaporesentosacove.com

Joie This swanky new restaurant boasts a new trend: Meatless cuisine. All the food here is made with various vegetables and ingenious cooking methods – creating a menu that can serve as a talking point, too! Try the Vegetable terraine (layers of mushrooms and other vegetables suspended in a wonderful broth and chilled to perfection) and we highly recommend the pink tea. Perfect end to the meal.

Cuisine: Western Where: #12-01, Orchard Central, 181 Orchard Road Info: www.joierestaurant.com.sg 20

The Kitchen Table- Ceviche

JOIE - Mushroom Gratin

cravers guide

Buona Terra Buona Terra dishes up freshly sourced ingredients all over the globe onto your plate.

The ‘Good Earth’ Menu is not stagnant, it changes through the seasons. Of course, if you are allergic to anything just inform they they’ll be more than happy to swap it for you.

Our favourite has got to be the Scallop Tartare.

Freshly diced raw scallops accompanied with caviar, a very delightful appetiser indeed.

Buona Terra- Granchio, Avocado e Peperoni

Cuisine: Italian Where: 29 Scotts Road Info: www.scotts29.com/buonaterra/

Sear Located high up at the 45th floor of Singapore Land Tower amidst the bustle of our CBD, this new steakhouse is more than convenient if you want to handsomely reward your appetite after a day of work. Delight yourself some fresh, sweet maine boston lobsters and oysters, Angie’s Ocean Platter paired with Pouilly-Fume before the main courses. Depending on your favourite cut, or type, they will impress with its Pira charcoal ovens, promising a great sear on the outside.

Food: Western Where: 50 Raffles Place, #45-01/02, Singapore

Land Tower Info: www.50rp.com.sg Sear - Dessert Selection

his!

Crave T

Jewel Cafe What we simply love about this place is the virgin mojito. Don’t get us wrong, they have a fantastic alcohol menu, its just, there’s something so spell-binding about the Mojito!

Food wise, everything at Jewel Café is picked out to impress – try their scallops, cooked to perfection on a bed of soft and delicious mash.

The ambience is great if you’re looking to chill with some coffee or have a enchanting dinner with someone special.

Cuisine: Western Where: 129 Rangoon Road

Jewel Cafe - Scallops and Mash

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cravers guide

sarnies Cafes these days are giving restaurants a good run for their money by boasting a perfect setting and a delicious menu! Sarnies is one such café, located at Telok Ayer Street (if you’re working around the area, step in here!). They have a great breakfast and lunch menu, though you should check on the various menus available as they change from weekday to weekend.

Cuisine: Western/Sandwich-ery Where: 136 Telok Ayer Street Info: www.sarniescafe.com

his!

Crave T

Pind Balluchi

Sarnies - Smoked Chicken Sandwich

Helming mouth watering Indian food from the same guys behind the ever popular Harry’s Bar, Pind Balluchi has recently lent a facelift to their menu and now have a whole range of dishes that beg for attention, including the various kebabs which take in turns to melt in the mouth. Try the Lamb Kebabs and the Amritsari Fish Curry, and if you think you can take the heat, try the pulao. They also have great breads of the Indian variety, spiced to perfection.

Cuisine: Indian Where: 3B River Valley Road, #01-15 Clarke Quay Info: www.pindballuchi.com.sg

Joyden Canton Kitchen Chicken with Fresh Huai Shan and wolf berries are steamed in an old coconut so there’s the mellow and rounded coconut sweetness presented in the comforting, heart-warming soup. Of course, other stars in the menu include the Braised Pork Ribs in Aged Mandarin Peel Sauce, so tender that the flesh literally falls of the bone. The Signature Traditional Rice Vermicelli with Poached Egg White had the ample wokhei that goes hand in hand with the fresh crabmeat and scallops.

Pind Balluchi - Rara Chicken

Cuisine: Chinese, Cantonese Where: 4 Hillview Rise, #02-21 HillV2 Shopping Centre Info: www.joydencantonkitchen.com.sg

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Joyden Caton Kitchen - Homemade Herbal Jelly

Experiencing Bangkok

With The Westin Grande Sukhumvit

Bangkok is a popular local holidaying spot – while we were there for Cravings!, we discovered that Bangkok is very similar to Singapore in many ways yet completely different. Hosted by the very influential and up and coming Westin Grande Sukhumvit, we had a true taste of Bangkok in absolute style.

By Krishy Mal

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travel cravings

“

Their truly heavenly beds have an aim; to be so comfortable so as to make waking up impossible

“

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travel cravings

Sugar, Hong Kong This Lounge/Bar has preserved the Sunday Roast tradition with a classic Sunday Roast Menu named Sunday on the Deck. This menu features Roasted beef and other meats, such as chicken and pork. Sugar also has a selection of cocktails for diners to sip while they enjoy the view from the deck. If you have a sweet tooth, try their Vanilla Bean Ice Cream.

Sugar is located in East Hong Kong, Hong Kong www.sugar-hongkong.com

El Mirador Ristorante, Brazil Deluxemade Room The international buffet here is only more charming with a corner for children. For bread lovers, this is pure paradise – there is a wide range of homemade pastries, cold cuts and cheese with fresh fruits. Since this is the holiday season, there is a special package with 35% off room rates and an all-inclusive 5-course Christmas Dinner at La Cabana del Mar, a sea facing restaurant.

El Mirador is located at the Kempinski Hotel Bahia, Brazil.

Premium Deluxe

Many live with the misconception that the Westin group of hotels is made and marketed for the corporate travellers. In fact, when I told a few people that I was headed to Bangkok and I’ll be staying at the Westin, many had an opinion about it, surrounding the same question: ‘Why?!’. To that, I simply smiled and nodded – I had just found my angle to this story. I decided then that I was going to answer that very simple question with my stay in the Westin.

The Rooms The Westin has over 300 rooms, all of which are grouped into different categories. Each type of room has a different feel when you enter – I realise that this was done with the adjustment of the teeniest details that people don’t notice or take for granted, like the carpets, the texture of the walls or the flower in the beautiful vase in the corner.

At the executive floor, a truly five star experience awaits guests. Their truly heavenly beds have an aim – to be so comfortable so as to make waking up just so hard (this might not be the best for people looking to rush out for a meeting in the morning, but a true essential to guarantee a good night’s rest). The plush floor carpets and fully decked out bathrooms (with a private shower area and bath tub to boot) were just the start! Even the music that runs throughout the hotel has been well thought out – you get none of the classical stuff that aims to reflect a high end, intimidating atmosphere; through the speakers come funky beats that keep you wanting to move on from one place to another, which we found to be rejuvenating.

During your stay at the executive level, if you’re feeling peckish, you can head on straight to the club lounge, where the refreshments (the most delicious pastries and unique juices) are available for you all day alongside attentive staff who will get you anything that you might please, if its not available at the buffet. In the evenings, which is usually when we returned from a whole

Pierre Gagnaire à Séoul - seoul Presidential Suite

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travel cravings

day out sightseeing in Bangkok, guests can visit the club lounge again for evening cocktails and canapés as happy hour starts at 5pm. Breakfast everyday during your stay is also served at the Club Lounge, if you choose not to dine with the other guests at the Seasonal Tastes Restaurant.

Although guests are able to get plenty of privacy at the Club Lounge (depending on the time you arrive for breakfast, there can be hardly anyone), we encourage guests to experience dining both at the Club Lounge and at Seasonal Tastes. Not only is the variety of food different, the atmosphere itself is simply delightful.

Executive Club Lounge

Staying at the Executive floor gives you the liberty to access executive club lounge privileges, which promise to pamper guests to no end. Everything from the Gym to the pool, business centre and club lounge is accessible to you until 10pm at night, which is great when you feel the need to sip on a cocktail at 9pm after a tiring day out by the pool. The pool, incidentally, has a view to die for – all of Westin’s Executive Club rooms are on high floors, and offer stunning views of surrounding Sukhumvit. If you’re into workouts before starting your day, the gym here is what some fitness buffs dream off – expect a fully equipped with all the different machines that allow you to keep up with your routine, inclusive of a personal trainer in the event that you need some help.

Vareena Spa

The stay at Westin was one that was full of surprises - what The Westin is made for is not just the corporate traveller, but the avid traveller, the traveller who wants to stay at a convenient location with first class amenities, with attentive and polite staff and first class food. Now, you tell me, who wouldn’t want that?

The Westin Grande Sukhumvit is a part of Starwood Hotel Group. Become a Starwood Preferred Guest for amazing discounts (really!) and awesome deals on the best hotels around the world.

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The Gymnasium

The Rooftop Terrace

travel cravings

KISSO Japanese food is a huge deal in Bangkok, which happens to be another similarity they have with Singapore. Westin reflects this penchant for Japanese food with a restaurant featuring not only an authentically Japanese chef, but an interior, right down to the ingredients in the food, that are so Japanese you will be tasting it in every bite of the sushi.

On the tasting menu was a wide range of options, from the freshest Sashimi to tender Unagi Sushi (marinated with a teriyaki batter) and deep fried Ice Fish, which served as a delicious between course snack. We highly recommend that diners try the Pork Shabu Shabu Salad with light yet creamy sesame dressing. Every mouthful should be had with a little bit of everything – the pork, the dressing and the very crunchy iceberg lettuce, with adds texture to the dish.

After the pork came the very delicious quail, which had a nicely seared crispy skin on the outside paired with a juicy flesh on the inside.

It had a very light soy sauce dressing, which was right accessory to the meat. A tender Tofu Soup graced the occasion next – and what was supremely interested about this dish is that it was a hot pot, while the soup was contained in a thick parchment under which a small fire was surely burning the paper. This dish was incredibly delicious – we are not quite sure if it was the presentation, or the soup in itself.

The Tofu was delightfully fresh and yielding to the touch of the spoon. We can still recall the soury tang of the soup complemented by the dash of sweet soy sauce. Together with the fresh mushroom (which helped to distribute the flavors in a mellow manner), this dish was a complete winner!

After the delicious meal, we have to find out more about the genius mind behind the food, so we had a sit down with Chef Shinsuke Yonekawa.

Kisso is part of Starwood Preferred Guest’s channel under restaurants and bars. For the latest offerings and news, please visit www. spgrestaurantsandbars.com.

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AN INTERVIEW WITH

the Chef

How many years have you been a chef and what draws you to the culinary arts?

I got influenced & inspired by my parents cooking. I also spent 17 years and 8years as position of chef de cuisine.

How different is the food scene in Bangkok as compared to Japan?

In japan, guests expect seasonal ingredients, and appreciate the natural flavours more than seasoning. In Thailand, guest like more fusion and strong tastes.

What is a classic trait of Japanese food?

We care and emphasize on seasonal ingredients as we can enjoy it’s perfect tastes. The presentation is most important too. We not only feed our mouth, we can feed the eyes before we experience the full flavors.

How do you tailor the food served at Kisso to the local market here in Bangkok?

I use the main ingredients which Thai people like such as salmon, snow fish etc, and add more seasoning to suit their tastes.

How do you ensure freshness in the ingredients you use?

I use my common sensations - I use my eyes to assess the over all ingredients to ensure there is no defections, also the smell of freshness is something I got used to it as I have been working with fresh products for decades. Plus, the tastes

of the ingredients may randomly check before cooking. I can say all of the QC processes are from my experiences.

What is your personal favorite ingredient, and how do you use it in the food at Kisso?

Definitely fish, as I have been practicing & cooking with fish menus. And fish is the main ingredient in Japanese food. Here, I use fish a lot for Sushi & Sashimi. We import fresh fish from Japan 5 times a week to ensure high quality of food, unlike other restaurants that import fish 3 days a week. Sashimi here at Kisso is one of the best and freshest in Bangkok.

How do you like Thai food?

I eat Thai food once in a while, however I love the way it is cooked due to the complicated steps, which help give a smooth & strong taste. The presentation of Thai food is unique. Especially in the royal recipe, the presentation is amazing, although it is quite rare nowadays.

Any words of wisdom for those aspiring to cook Japanese dishes at home?

Make good fish stock(dashi). It is base for tasty food!

recipes +

WITH CHINESE NEW YEAR JUST AROUND THE CORNER, WE CANNOT RESIST INDULGING IN THE ETHNIC FOOD. YES WE HEAR YOUR CHICKEN RICE CRAVINGS BUT HERE ARE OTHER MOUTH-WATERING ALTERNATIVES THAT CAN BE APPRECIATED BY EVERYONE! 30

recipes +

SOY & ORANGE PORK

Serves: 4 persons | Skill: Easy | Prep Time: 5 mins | Cooking Time: 1 hr 2 Tbsp Honey ½ Cup Orange Juice

1/3 Cup Soy Sauce

¼ Cup Olive Oil

1½ Tsp Chopped Garlic

1 Red Onion, peeled and sliced

1 Kg Boneless Pork Loin, cut

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Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the honey, orange juice, soy sauce, olive oil, red onion slices, cumin and garlic. Place the pork pieces in a roasting dish and pour the orange juice mixture over the roast, making sure to coat entirely. Cover the top with aluminimum foil and set aside, for 15 mins. Ensure that the foil is tented over the dish, in order to let the air flow around the oven and the pork. u

u Bake for 1 hour in the preheated oven. As the pork has been cut into chunks, it might cook a lot quicker that a pork loin roast, so do check every now and then (15 min intervals) to ensure your pork is cooked to perfection. During the last 15 mins, remove the foil and allow the pork to get slightly roasted and browned. Remove from the oven, and let stand (covered) for about 10 minutes to settle the juices.

Garnish with fresh red chillies, coriander leaves and toasted sesame seeds before serving. u

recipes +

Chicken Chow Mein

Serves: 2 persons | Skill: Easy Prep Time: 25 mins | Cooking Time: 15 mins 200 g Egg Noodles 1 Tsp Sesame Oil, plus more as needed u 300 g skinless chicken breasts, sliced into strips u 1 Tbsp Dark Soy Sauce u 1 Tsp Five Spice Powder u 1 Tbsp Cornstarch u 2 Tbsp Peanuts (Chopped Roughly) u 1 Red (or other colours as you desire) Bell Pepper, seeded and finely sliced u 100g Bean Sprouts u 1 Large Spring Onion (green), sliced length wise u 2 Tbsp Light Soy Sauce u 1 Tsp Black Pepper Corns, freshly pounded u u

Cook the noodles in a pan of boiling water until cooked (about 3 mins, or according to the instructions on your package). As soon as they are cooked, plunge them in ice cold water, then drain. u

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This stops the noodles from cooking further or becoming soggy. Now, drizzle the sesame oil over the noodles and toss through (this prevents the noodles sticking to one another).

In another bowl, marinade the chicken with the dark Soy sauce and five spice powder by massaging the sauce and powder into the sliced chicken. Then, coat the chicken lightly with the cornstarch. u

On the stove, heat some vegetable oil (about a tablespoon) until very hot. It helps if you pan is incredibly hot before you pour the oil into it. Working quickly, add the chicken and stir fry until cooked (about 3 mins). It will sputter, so be cautious. Then, add the bell pepper and continue to stir fry for 1 min, following which add the green onion and bean sprouts.

Stir fry for less than a minute before adding the noodles, light soy sauce, sesame seeds, peanuts and black pepper. u

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Stir well and serve while hot.

recipes +

IS! LOVE TH

Rice Paper Rolls Yield: Makes 24 Rolls | Skill: Easy | Prep Time: 30 mins

THESE AMAZING DISH IS PURE DELIGHT FOR EVERYONE – THE KIDS CAN HELP MAKE IT, AND THE ADULTS CAN HELP EAT IT (WE FIND THAT THE KIDS DON’T REALLY LIKE THE GREENS IN THE NOODLES).

YOU CAN MAKE THESE WHEN YOU HAVE A FEW FRIENDS OVER, OR FOR A SIMPLY, SOLITARY TREAT!

100 g Rice Vermicelli 300g Shrimp, shelled and boiled u 1 Tbsp Rice Wine Vinegar u 1 Tbsp Light Soy Sauce u 1 Tbsp Fish Sauce u 100g Mint Leaves, roughly chopped u 100g Parsely, roughly chopped u 100g Basil, roughly chopped u 3 Baby Cucumbers, sliced into dipsticks u 2 Tbsp Peanuts (Chopped Roughly) u 1 Tbsp toasted sesame seeds u 1 Small Onion, sliced thinly u Juice of 1 Lime u 24 Rice Pancakes u Soy Sauce with Cut Bird Eye Chilies for serving u

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In a small bowl, soak the sliced onions in the limejuice – ensure that the slices are fully submerged in the juice (this will remove the acrid burn of the red onion and leave behind a subtle sweetness). Rehydrate the vermicelli by pouring hot boiling water over the dried noodles, after placing them in a bowl (around 4 to 5 mins). Set aside to allow the noodles to soften. u

Drain the noodles and combine with the rice wine vinegar, light soy sauce, fish sauce, mint leaves, parsley, basil, cucumbers and peanuts, sesame seeds and onion (discarding the lime juice). Toss like you would a salad. u

In a large round deep plate, soak the rice pancakes (according to packet instructions) before removing to place on a tea towel. Be sure to soak each pancake individually as you go. Place a line of vermicelli salad down the middle of each rice pancake, and wrap it up by rolling the pancake with the filling, towards the edge. u

Slight the rolls in half to expose the greens (allow them to spill out and call it an artistic achievement). Enjoy at room temperature, or even when cold, with the soy sauce and chillies. u

recipes +

Fried Wantons Makes 50 wantons | Skill: Easy | Prep Time: 45 mins | Cook Time: 30 mins 500g Ground Meat (chicken, turkey, beef, lamb, pork. We used a mixture of chicken and pork.)

1 Thumb Sized Piece Fresh Ginger

2 Cloves Garlic

1 Medium Red Onion

1 Tbsp soy sauce

2 Tbsp oyster sauce

2 Cups Purple Cabbage, shredded

1 Egg, beaten well

50 wonton wrappers, defrosted

Vegetable Oil for Frying

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In a food processor, add the ginger, garlic, red onion and pulse until all ingredients are chopped finely. Then, add the ground meat, soy and oyster sauces, shredded purple cabbage and continue to pulse until well combined. u

Assemble the wontons by placing the wanton paper flat on the palm of your hand. Dip a finger into the bowl of beaten egg and run your finger along the 4 edges of the wonton paper – this will help the wanton seal better and not open up in the hot oil. Place 1 tablspoon full of the meat mixture in the middle and wrap up the wanton (you can do it in a triangular fashion or in any other way you choose, really). Set aside and repeat with the rest of the wanton papers. u

u When ready to fry, heat about 1.5 inches of oil in a deep frying pan and wait until the oil is very hot, before frying the wantons (not more than 10 at a time). Serve crispy and hot with soy sauce and cut chillies.

Alternatively, you can choose to store these wontons by first freezing them on a plate (to ensure they don’t stick to one another), then placing the frozen wontons in a freezer bag. u

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THIS TIME OF THE YEAR, ROSES ARE WAAAAY TOO EXPENSIVE, ALTHOUGH THEY MAKE FOR A ROMANTIC GIFT. HOW WHAT ABOUT YOU TAKE THE NON-TRADITIONAL WAY TO YOUR PARTNER’S HEART? HERE ARE A FEW INSANELY EASY RECIPES THAT YOU CAN COOK UP TOGETHER AND ENJOY WITHOUT HAVING TO LEAVE THE SCENE OF THE CRIME!

recipes +

IS! LOVE TH

Cinnamon Sugar Scones

Makes 8 Scones | Skill: Medium | Prep Time: 25 mins | Cooking Time: 10 - 14mins 85g Butter, cubed (make sure the butter is cold) 350g Self-Raising Flour

Âź Tsp Salt

4 Tbsp Caster Sugar

200ml Milk, at room temperature

1 Tbsp Dark Brown Sugar

1 Tsp Ground Cinnamon

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In a small bowl, combine the cinnamon and brown sugar and set aside. In a food processor, combine the flour and butter and process until mixture resembles fine bread crumbs. Then, add the salt, Caster sugar and milk and continue to process (if you’re adding that grated apple, do it at this stage). Mixture should come together into a slightly wet dough. u

u Tip out mixture onto a floured surface and bring it together with your hands. Then roll out the dough to about 1.5 inches thick and cut out large round shapes with a cookie cutter.

Combine remaining dough to cut out more rounds. You should get about 8, depending on the size of your cookie cutter.

Then, sprinkle the cinnamon and sugar mixture evenly on top of each scone. Bake for about 10 to 14mins, until scones are completely cooked. The top should have caramelized in certain places. Serve warm. u

recipes +

IS! LOVE TH

Fool Proof Pancakes

Makes 12 Pancakes | Skill: Easy | Prep Time: 10 mins | Cooking Time: 20 mins 1 Cup Self-Raising Flour 1 Cup Full Fat Fresh Milk

1 Egg

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In a large bowl, combine all ingredients and beat with a wire whisk until a smooth batter forms. In a hot skillet, heat 2 Tbsp Butter and begin to fry the mini pancakes, three at a time, till you have run out of batter.. u

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Serve warm, with fresh strawberries, maple syrup and cream.

Tip: You can add anything from chocolate chips to grated apples into the batter and it’s sure to turn out great! Just ensure that no matter what you add, it needs to be only ½ a cup.

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recipes +

TRADITION HAS IT THAT THE FIRST PERSON TO DROP THEIR FOOD ITEM INTO THE FONDUE POT HAS TO REMOVE AN ITEM OF CLOTHING. WE THINK THIS TRADITION MIGHT JUST BE THE PERFECT ONE TO KICK OF VALENTINE’S DAY CELEBRATIONS. HERE ARE 2 FONDUE OPTIONS TO GET YOU FONDUE-ING IN NO TIME.

Fondue Me Baby...

recipes +

Chocolate Fondue

Serves 4 | Skill: Easy | Prep Time: 10 mins | Cooking Time: 5 mins

FOR THE FONDUE

350g Dark Chocolate (chips or roughly chopped if from a block) 1 Cup Heavy Cream

Âź Cup Belgian Chocolate Baileys

4 Tbsp Caster Sugar

Pinch of salt

1 Tsp Ground Cinnamon

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TO SERVE

Strawberries, halved Bananas, sliced thickly

Marshmallow Pieces

Butter Cake (we used Sara Lee store bought ones), cut into chunks

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Warm the cream over moderate heat until tiny bubbles show and begins to lightly and slowly boil. Add the chocolate and whisk until smooth and full incorporated. Immediately transfer to a fondue pot heated at low or with a low flame, or serve straight from the pot. u

u Serve immediately. If the fondue begins to feel a little stiff, add a tablespoon of heavy cream and stir. It will help it go a little longer. Eventually, it will cook down though and you may need to start a new pot.

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recipes +

Cheese Fondue

Serves 4 | Skill: Easy | Prep Time: 10 mins | Cooking Time: 5 mins

FOR THE FONDUE

300g Gruyere cheese, chopped or grated 300g Camembert, chopped

300ml White Wine

2 Tsp Corn Starch

3 Tbsp Kirsch (or regular Brandy, if you don’t like the Cherry flavour here)

1 Garlic Clove, peeled

Pepper and Nutmeg to grind over the Fondue

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TO SERVE

carrots (cut into batons) Foccacia, Cut into cubes Sweet Peas, as they are

Sourdough (toasted and cut into cubes)

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Put the chopped or grated cheese into the fondue pot with the wine and heat until boiling on the stove, by which time the cheese should have melted. Turn the pot down to a simmer. u

u Combine the corn starch with the Kirsch in a small bowl, and add to the fondue pot along with the garlic clove. Season with the pepper and nutmeg, stir well and place the fondue pot over a flame at the table.

the last bite

Blueberry Cupcakes Prep Time: 10 mins | Skill: Easy | Makes 20 Cupcakes

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110g Butter 110g Caster Sugar

110g Self Raising Flour

½ Cup Fresh Bluberries

1 Tsp Vanilla

2 Medium Sized Eggs

¼ Tsp Salt

Preheat the over to 180 Degrees Celcius. Line a muffin tray with paper cases, or if you’re using the paper cups that can hold their own without a tray, then use those. u

In the bowl on an electric cake mixer, beat the butter and sugar until pale and fluffy. Then, sift in the dry ingredients (flour and salt). Beat the eggs in a little at a time (in 3 batches would be good), waiting for 45s to a minute before adding in the next batch. Add the vanilla and dried berries, combine thoroughly (about 1 min). u

Spoon the mixture into the prepared paper cases and bake for 15 to 20 mins, until cakes are golden, have risen and a skewer inserted comes out clean. Cool for an hour before icing it as desired! u

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FrostingS! LEMON FROSTING 115g Butter, softened at room temperature u Rind and Juice of 1 Lemon u ½ Tsp Vanilla Bean Paste u 3 Cups Icing Sugar u

METHOD Beat all ingredients together with a hand held electric mixer, at low speed for the first minute then at medium speed until well combined. Add in more sugar for the thicker consistency if desired.

CHOCOLATE BUTTERCREAM FROSTING 170g Butter, softened at room temperature u 55g Vegetable Shortening (you can use Crisco) u Pinch of Salt u ½ Cup Cocoa Powder u 1 Tsp Vanilla Bean Paste u 5 Cups Icing Sugar u ½ Cup Heavy Cream u

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METHOD

Cream butter, shortening and salt in a bowl until well combined, with a hand-held electric mixer. Add in cocoa powder and vanilla and beat well, scrape down the side of bowl once. Add in the sugar, one cup at a time, mixing on low speed. Once fully combined, add in the cream on medium speed until creamy and you’re done! u

AWESOME VANILLA FROSTING 2 Tbsp Soft Butter (we used Lurpark) u 2 Tbsp Milk (full fat) u ½ Tbsp Pure Vanilla Bean Paste u w2 Cups Icing Sugar u

METHOD Beat all ingredients together until a smooth paste forms. Pipe the frosting on the cakes or gently place them atop cakes with a spoon. u

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