Epicure Vietnam Issue 03

SPRING 2021 epicurevietnam.com

HOIANA

Secluded luxury in a spectacular beachfront destination

LOUISIANE BREWHOUSE A brewery in paradise

WELLNESS

The art of living

PETER CUONG FRANKLIN

Modern twist of Vietnamese flair

TROPICAL LUXE & SUMMER VIBES

PUBLISHER 'S NOTE

F

rom simple home cooking to a full palette of ethnic restaurants, from modern fine dining to the delicious diversity of addictive street eats, Vietnam’s culinary scene is attracting ever growing attention from the world's foodies and culinary insiders.

The boom in new restaurants, hotels, and resorts – such as A

by T.U.N.G, Roka Fella, Xiao Ma and Xiao La, Labri, Regent Phú Quốc, or Capella Hanoi – has Vietnam shining bright, even during these trying pandemic times. Now that we are looking at an emerging road map towards a reopening of our country, we can expect a significant influx from food lovers everywhere in search of new tastes and experiences.

Vietnam's gastronomes can be rightfully proud of their recent achievements. Our country received international distinction as “Asia’s Leading Culinary Destination” at the World Travel Awards 2019. It won thanks to its diverse, flavorful and vibrant cuisine, taking the lead over culinary heavyweights such as China, Japan, India, Malaysia – even Thailand.

Under the magic hands of talented Chefs, such as Peter Cuong Franklin or Mark Molnar, our cuisine is more creative and beautiful than ever. Restaurants and resorts also take advantage of the downtime forced upon them by the country's closure to re-train their teams, create new menus, or finish that long postponed renovation.

So please allow Epicure Vietnam's 3rd “Spring Edition” help you discover new dining places and experiences, like Magica at the InterContinental Saigon, or new vineyards, or innovative recipes from accomplished chefs. We hope to bring you something useful to read while sipping a cocktail on the beach, or when enjoying a staycation at one of our many top hotels and resorts.

Although the skies still look cloudy, the first rainbows are emerging. Many restaurants and hotels are still closed. Our people suffer. But with Vietnam’s “If it doesn't kill you, it will only make you stronger” spirit of survival, we will be Asia's last big culinary thing again soon.

Jade Huynh Publisher

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VALLE DE COLCHAGUA CHILE

COLOR IS THE LANGUAGE OF NATURE Located between the Andes and the Pacific, Los Vascos benefits from a microclimate that slows down the maturation of the Cabernet Sauvignon and enables this grape to take the time it needs to develop its full aromatic palette. The sign that it is finally ready to harvest comes when our vineyards put on their vibrant autumn shades.

Available from: Thien Linh wine store - 94 Ngoc Ha street, Ba Dinh District, Hanoi.

Hedonism Wine Hub - 35 Xuan Thuy street, District 2, HCMC.

VOLUME 03 | AUTHORS

SPRING EDITION | MARCH-APRIL-MAY 2021

THANH NIEN PUBLISHING HOUSE HO CHI MINH CITY BRANCH

64 Ba Trieu Street, Hoan Kiem District, Hanoi, Vietnam 145 Pasteur Street, Ward 6, District 3, Ho Chi Minh City, Vietnam

DIRECTOR & EDITOR IN CHIEF

Le Thanh Ha

MANAGING DIRECTOR & PUBLISHER

Jade Huynh

COMMERCIAL DIRECTOR

Leon Shears

EDITOR CONTRIBUTING EDITORS ASSISTANT EDITORS

Ta Quang Huy Rebecca Brunton, Kat Uy, Chris Thompson Thao Nguyen, My Hien

DESIGNER ADVERTISING EDITORIAL CIRCULATION

Quoc Vuong Marketing@oriental-media.com Editorial@oriental-media.com Circulation@oriental-media.com

MANAGING EDITOR

Esther Faith Lew

WINE EDITOR ASSOCIATE EDITOR DIGITAL WRITER FEATURES WRITER

June Lee Eve Tedja Victoria Lim Destin Tay

SENIOR DESIGNER IT & DIGITAL MEDIA DIRECTOR DIGITAL MEDIA PRODUCER CONTRIBUTORS REGIONAL BUSINESS DIRECTOR SENIOR BUSINESS MANAGER ADMIN & MARKETING EXECUTIVE MARKETING EXECUTIVE MANAGING DIRECTOR

Shee Leng Jun Evangelista Tu Jie Rui Rainer Sigel, Katherine Arteche, Anton D. Javier, Victoria Lim Dewi Prasodjo Jack Ang Sheila Devi Shauna Mun Dennis Pua

epicure vietnam is licensed by Magazines Integrated Private Limited registered in Singapore and produced 4 times a year by: Oriental Media & Event Services Co., Ltd 19/24 Doan Thi Diem Street, Ward 1, Phu Nhuan District, HCMC, Vietnam T: +84 28 3844 1612 | E: editorial@oriental-media.com Printed by Itaxa Company 126 Nguyen Thi Minh Khai, District 3, Ho Chi Minh City, Vietnam Distributed by Truong Phat 179 Ly Chinh Thang, District 3, Ho Chi Minh City, Vietnam Our social media channels

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ON THE COVER Concept Esther Faith Lew Art Direction & Styling Alicia Chow Kirwan Photos Edmond Ho Recipes Stephan Zoisl of Chef’s Table

by Chef Stephan Shot at Chef’s Table by Chef Stephan

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epicurevietnam.com epicureasia.com

Copyright by the Publisher. Reproduction in whole or in part without the written permission of the Publisher is strictly prohibited. Views and opinions expressed in epicure are not neccessarily those of the Publisher and the Editors. Although every reasonable care has been taken to ensure the accuracy and objectivity of the information provided in this publication, neither the Publisher, editors and their employees and agents can be held liable for any error and omission, nor any action taken based on the views expressed or information provided within this publication. All prices are in Singapore dollars unless otherwise stated and exclude miscellaneous taxes.

Publishing License No. 95-2021/CXBIPH/69-02/TN. Publishing Decision: 150/QĐ-TN Date of License Issued: April 4th, 2021. ISBN Code: 978-604-317-979-8.

Size 230 x 280mm. Publishing Quantity: 25,000 copies. Registered in April, 2021

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EPICURE NEWS

GLOBETROTTING EPICURE

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26 Basque in The Ambience 27 In Sato-san's Care Ingrained Wellness 28 Something Teochew on 29 A Sequel that Works French at Home 30 Reduce, Reuse and Recycle A Lesson in Subtlety 31 King of Clams

A Thorny Feast 32 A Crystal Clear Class Slurp-Worthy

Three’s a Crowd Where Art, Food & Nature Collide We’re All Mad Here Room at The Top Oh*My*Kase A Little Numb & a Little Spicy An A-Rated Newcomer Awakening l’Esprit d’Indochine Stirring the Imagination 24 Oriental Neo Bistro Ringside Seats 25 A Beacon of Elegance & Tranquility A Refuge of Calm for Body and Soul

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33 34 35

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Caviar Produced to Order Rice to The Occasion A Kinship is Born Pleasure Dome Anglo-Indian Flavours A Tale of One Chef Everything Chinese 24 hours in Atascadero, California An Edomae Rhapsody Japan Times

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GOURMET INSIDER 40

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New York Steakhouse Premium American Steakhouse in Saigon Eddie’s New York Deli & Diner Saigon’s Renowned all-American Diner 13% Wine Bistro Wonders of the Wine World Belgo Authentic Recipes Meet Traditional Brewing Techniques Tandoor Spicing It Up In Saigon Louisiane Brewhouse A Brewery In Paradise Mai Sen Bistro A Mission Worth Sharing Gia Eastern Vibes & Western Soul In The Heart of Hanoi

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GOURMET KNOWLEDGE

GOURMET TRAVELLER

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72 74 80 86

Wellness Secrets From The Past How Well Do You Know Your Food Delicious Fruits Connected Continents Häagen-Dazs An Extraordinary Experience Bite by Bite

Secluded Luxury in a Spectacular Beachfront Destination Laid Back Luxury in Mui ne Return to Sri Lanka A Tale of Two Resorts Understated Elegance

CHEF TRAVELOGUE 90 Farms & Fields

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CONTE NTS

CHEF MASTERCLASS

VINE EXPECTATIONS

94 Modern Twist of Vietnamese flair 98 From Budapest to Saigon With Love 102 Turning Up The Heat 106 Printed Perfection

124 Rooted in Relationships 128 Speaking the Language of Nature

EPICUREAN PROFILE 110 Wellness

The Art of Living

WINE KNOWLEDGE 114 Old Vine Grenache & Garnacha 118 The Green Vines 122 Inspired by The Colours of Nature

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CELLAR CHOICE 130 Explore sparkling wines through these thrilling Traditional Method picks that are made in the same way as Champagne 131 Explore the coasts of Istria, Sonoma and Canary Islands through these sips

SECRET RECIPES 132 What's Good Under The Hood

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RAISING THE BAR

SEEN & SAVOURED

144 A Work of Art 145 Golden Age of Bars 146 Distiller for a Day

148 Global Wellness Day Dinner 150 Magica Tale Dining in Saigon

TIPPLE TIPS

152 Asia's 50 Best Restaurant

2021 Awards

147 Head barman Y.S. Neo of The Lounge Bar infuses a ginbased highball with notes of wine grape for a refreshing hot weather guzzle

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EPICURE EVENT

156 WHERE TO FIND

EPICURE NEWS

THREE’S A CROWD CTY Kitchen + Bar is a kit of independent parts that offers a dynamic crowd in an all-in-one, all-day eating and drinking spot located at the center of Ho Chi Minh City’s biggest and most vibrant business towers. CTY venue has already established itself as a hotspot for coffee and lunch-goers in its early soft opening days, with notable crowd favorites such as the Chicken Katsu Sando and the highly instagrammable Watermelon Cake. Its lush greenery and spacious outdoor dining also makes for a perfect break from the hustle and bustle of city life. As the eatery approaches its grand opening, the team has been gearing up to launch their fresh oyster bar along with comprehensive new dinner and weekend brunch menus. Stay tuned for more that’s in store for CTY, needless to say, this space is sure to become one of Ho Chi Minh City’s next hotspots. 72-74 Nguyen Thi Minh Khai Street, Ward 6, District 3, Ho Chi Minh City. Tel: (+84) 28 3823 7188

WHERE ART, FOOD & NATURE COLLIDE Lavelle Library is a lifestyle, social and dining space that brings together people, art and nature. Since opening, this beautiful space has quickly become popular among photographers and fashion enthusiasts in Saigon. Founded by the famous Vietnamese - French actress and dancer Do Thi Hai Yen, Lavelle Library offers a haven for those interested in exquisite art, a unique program of ballet fit classes or simply somewhere to chill out and unwind with a hand crafted cocktail at their Gallery Bar. They are earning a plethora of plaudits for the Chef’s Table monthly dining concept catering to just 10 guests and created by local chef Thao Bui who is shooting to prominence having recently been described by Vietnam’s Chef of the Year, Julien Perraudin, as being the “most underrated chef in Vietnam”. Please book early for the Chef’s Table to avoid disappointment. 12 Street No.12, Thao Dien Ward, Thu Duc District, Ho Chi Minh City. Tel: (+84) 70 777 5277

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ROOM AT THE TOP Tribe Hospitality, the group made famous for their “steak and (hand)shakes” gourmet cocktail fusion group which includes Stoker Woodfired Grill, Relish & Sons gourmet burgers, Dram and Firkin cocktail emporiums and The Racha Room Asian fusion cocktail lounge are about to pull another rabbit from the hat. They will open a new Racha Room concept in a prime location at the top of Xuan Thuy in the salubrious Thao Dien suburb of Ho Chi Minh City. Racha Room presents a menu based around the hustle and bustle of the street hawker markets spread throughout South East Asia characterised by the five distinct tastes - salty, sweet, sour, umami and spicy with underlying textures resulting in a unique gastronomic experience. Mixologist Tzvika Furman has enhanced an already legendary cocktail list with signatures such as The Concubine, Hot & Stormy and the celebrated Trần Hưng Đạo with more enchanting creations that taste even better than they look and honor the best of Vietnamese ingredients and heritage.

12-14 Mac Thi Buoi Street, District 1, Ho Chi Minh City. Tel: (+84) 90 879 14 12

WE’RE ALL MAD HERE Inspired by the concept of “hygge”, MAD Wine bar welcomes a second location in the up-and-coming enclave of Phan Viet Chanh. In an oasis of a lush open courtyard which flows seamlessly into a large wooden bar and dining area, MAD PVC is characterized by that famous “hygge” vibe ensuring that everyone feels welcome and comfortable, whether it’s for a quick glass of wine or a private catered meal paired with premium wines from their fully stocked private cellar. With over 20 wines by the glass and more than 350 wines on their selected wine list, all taste buds are catered to and the food menu includes charcuterie boards, tartines, escargot and MAD’s famous toasties. In addition, MAD Wine Phan Viet Chanh also plays host to a private upstairs room, ideal for hosting smaller special events, tastings & meetings. 106 Pham Viet Chanh Street, Ward 19, Binh Thanh District, Ho Chi Minh City. Tel: (+84) 931 959 316

STIRRING THE IMAGINATION Award winning Vietnamese mixologist Thep Dinh, also known as “Real Steel” to industry insiders, is the star of this little jewel hidden away in a colonial apartment building close to Ben Thanh market. The interior of STIR invokes the spirit of the fabulous 1950’s when Saigon was known as the Pearl of Asia. Consequently there is a noticeable slant towards using local iconic ingredients - Thep has been using everyday classic “street drinks” such as Nước Sâm (home-brewed herbal tea) or Nước Mía (sugar cane juice with a touch of lime) and successfully transforming them into modern, classic cocktails. Don’t miss the Xôi Mít inspired by the flavours of jackfruit sticky rice with a delicious and refreshing concoction of Johnnie Walker Black Label, jackfruit cordial and soda with a jasmine garnish served in a highball – it’s the real deal from the Real Steel. 1st Floor, 136 Le Thanh Ton Street, Ben Thanh Ward, District 1, Ho Chi Minh City. Tel: (+84) 96 260 20 80

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OH*MY*KASE Tucked away in an uber-cool intimate dining space on Nguyen An Ninh, Roka Fella is a contemporary omakase restaurant with Head Chef Raymond Tan as their creative visionary. His menu showcases seasonal Japanese ingredients prepared with a blend of both traditional and modern techniques. Roka Fella take the utmost care in honouring the quality of their world-class produce, from Hokkaido Uni to fresh Wasabi, live Abalone and Bluefin Tuna. Combined with the restaurant's unique ambience each guests' experience is elevated from a simple meal to a memorable event. Whether for lunch or dinner, Roka Fella's omakase counter is unforgettable. Upstairs, at the cocktail and vinyl bar, world-class bartender, Aris Sanjaya, serves one-of-a-kind beverages based on the Japanese highball tradition as guests enjoy the sweet sounds of vintage soul, jazz and R&B. Sweet, savoury and scintillating, Aris’ liquid delicacies can serve as either the ideal introduction to or the perfect ending to a sumptuous evening, or both in the case of this author. 44-46 Nguyen An Ninh Street, Ben Thanh Ward, District 1, Ho Chi Minh City. Tel: (+84) 81 555 5058

A LITTLE NUMB & A LITTLE SPICY Xiao Ma and Xiao La - Located on the 13th floor in the heart of Saigon in District 1 between Notre Dame and Ben Thanh Market, this modern Eatery combines the best of two styles of Sichuan cooking. With one bite the senses may be numbed with fagara green pepper before being ignited with red pepper.

The cuisine combines the modern Sichuan approach with local ingredients and is served family style with guests free to share from both small and large plates. Signature dishes such as the delicious Slow Cooked Short Beef Ribs and spicy favourites Ma La Soft Shell Crab and Ma La Chicken Wings are earning rave reviews. See and be seen with a Li Bai Mojito at the futuristic central bar before dinner in the warmly lit, modern-chic dining room, or reserve one of two beautifully appointed dining areas, each seating up to 18 people for that special occasion. 93 Nguyen Du Street, District 1, Ho Chi Minh City. Tel: (+84) 93 887 45 69

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AN A-RATED NEWCOMER Executive Chef / Owner Hoang Tung has been earning rave reviews for his signature tasting menu at Å by TUNG in Hanoi and has indeed been recently announced as one of only two Vietnamese restaurants in the top 100 restaurants in Asia list. Å

by TUNG now makes its highly anticipated debut in Saigon, offering bespoke guests a front row ticket to an immersive Nordic experience, a tribute to Northern Europe where Tung previously lived and where his culinary passion blossomed. Å by TUNG introduces its signature 20-course tasting menu, a culinary journey featuring exquisite flavours, fine seasonality and impressive aesthetics. The menu pays homage to the best in local specialties and artisan ingredients, harmoniously paired with imported gourmet and innovative cooking techniques. The beautifully lit Nordic-chic ambience, sensual music and the elegance of the Front of House team are the other vital ingredients that make a trip to Å by TUNG so memorable. 31-33 Dang Dung Street, District 1, Ho Chi Minh City. Tel: (+84) 98 280 85 33

AWAKENING L’ESPRIT D’INDOCHINE Capella Hanoi is a 47-bedroom luxury hotel designed by Bill Bensley, the illustrious architect behind Capella Ubud, Bali, voted the No. 1 Hotel in the World in 2020. A celebration of Opera, Capella Hanoi was conceptualised to be a Petite Auberge (small inn) during the halcyon days of opera. Located just a few steps away from the iconic Hanoi Opera House, this coveted palace of revelry is what could have been, the rendez-vous spot for opera’s greatest artists, singers, composers, and costume designers after the final curtain call. Each suite within this spellbinding property is individually designed to reveal tales of the mischievous opera society – told using over a thousand pieces of operatic memorabilia and custom portraiture art by iconic artist Kate Spencer. Guests can expect a curation of set designs, opera costumes and vintage tableware. A peek inside its signature restaurant, Backstage, showcases the best of Northern Vietnamese cuisine using modern culinary techniques. 11 Le Phung Hieu Street, Hoan Kiem District, Hanoi. Tel: (+84) 24 3987 8888

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ORIENTAL NEO BISTRO The ink is still wet on the grand opening invitations of this little gem which opened on Bui Thi Xuan street in Hanoi just before Tet. Labri’s fusion concept uses French cooking techniques with an oriental essence. Korean Executive Chef, Chi Joon Hyuk graduated from Tsuji Culinary School in Osaka and earned his stripes at Abysse - a Michelin starred restaurant located in Tokyo. Chef Chi then moved to Vietnam to pursue his passion for oriental ingredients and was inspired to open LABRI. The name LABRI derives from the French word “l’abri” which means "shelter," where people can relax and escape from their busy lives. Instagrammers are keeping busy with his LABRI Truffle, a delicious medley of chickpea, lentil, truffle mayo, bamboo charcoal powder and truffles, and the salmon ceviche is not to be missed. The cool, comfortable and classy dining room adds to the experience and promotes relaxation. 113 Bui Thi Xuan Street, Hai Ba Trung District, Hanoi. Tel: (+84) 93 135 31 13

RINGSIDE SEATS The team behind the iconic cocktail bar Polite & Co, are bringing the counter top dining concept to Hanoi. Having recently opened on 14B Lo Su, Hoan Kiem, Etesia is inspired by dining trends in the most cosmopolitan cities of New York, London and Paris. Accordingly, Etesia has one of the longest dining counters in Vietnam with 18 seats where guests can get up close and personal with each other as well as sense a cacophony of cooking and aromas while feeling the energy of the kitchen team led by French chef Benjamin Morelle. Etesia also boasts one of the most comprehensive wine lists in Hanoi with more than 350 different types of wine from all over the world with 30 different wines being offered by the glass and all available at the Buy 1 Get 1 Free Happy Hour from 5pm to 7pm on weekdays. 14B Lo Su Street, Hoan Kiem District, Hanoi. Tel: (+84) 98 686 80 42

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A BEACON OF ELEGANCE AND TRANQUILITY This elegant and secluded oceanfront 46-key retreat succeeds Princess D’Annam Resort & Spa following an extensive renovation and is located 180km east of Saigon on a pristine five-kilometer white sand beach watching over the East Sea. Framed to the north by Ke Ga Island with its historic 1899-built colonial French lighthouse and to the south by soaring sand dunes, the resort, which only opened in November, cultivates one of the most naturally splendid oceanfront settings in Vietnam. Generously appointed guest suites offer sweeping views of the resort pools or the lush hotel gardens and private-pool suites deliver complete privacy and evoke a contemporary aesthetic defined by elegance and minimalist design. With three unique in house restaurants, Azerai Ke Ga Bay offers a comprehensive range of indoor and outdoor dining options. The culinary team offer guests an array of local delicacies with a special focus on the bountiful offerings from the sea. Hon Lan, Tan Thanh, Ham Thuan Nam, Phan Thiet, Vietnam. Tel: (+84) 252 3682 222

A REFUGE OF CALM FOR BODY AND SOUL Dramatic yet discreet, each guest room has been elegantly designed to create a plush and serene sanctuary at Regent™ Phu Quoc. This is a “villas and suites” resort offering options from one bedroom havens to expansive seven bedroom ultra-villas catering to couples, families and groups alike. Cocooned in the white sands of Long Beach, the resort offers perfect vistas onto the sunset - best viewed from the private infinity pool, rooftop bar, or a Personal Haven fashioned on the beach, bespoke for each individual requirement. To encourage a sense of repose, guests will ease into a Vietnamese inspired wellness journey of rejuvenation at the sumptuous Spa. From morning breakfast to evening nightcaps, guests will delight in a myriad of dining concessions to suit every perception of culinary adventure. Regent™ Phu Quoc is ideally located just 15 minutes from Phu Quoc International Airport. Bai Truong, Duong To, Phu Quoc, Kien Giang Province. Tel: (+84) 297 3880 000

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GLOBETROTTING EPICURE

TXA Pintxo Bar

BASQUE IN THE AMBIENCE When Italian focused Alkaff Mansion Ristorante ceased operations in 2016, many wondered what would be the next direction for the 101-year-old landmark. Under new management team 1-Group, the colonial building is now a celebration of Basque culture, with three new dining concepts within the grounds.

TXA Pintxo Bar on the ground level is focused on the Basque tradition of pintxo, a selection of Spanish wines, beers and ciders.

Go for the Pintxos Experience ($55) to enjoy freshly made bacalao stuffed piquillo peppers and grilled octopus, and wash it down with a refreshing Tinto de Pintxos ($18) – a concoction of rum, orange juice and red wine.

On the second floor of the mansion lies UNA, outfitted with refurbished ebony-hued timber on the floor and ceiling and a gorgeous silver and crystal rain chandelier. Enjoy Basque staples such as Pescado A La Parilla ($45), a whole grilled market fish with fennel salad, and Paella de Mariscon ($52) chockfull of clams, prawns and mussels.

Wildseed Café, a floral themed alfresco café serving artisanal coffee by Avanti and pastries and cakes by executive pastry chef Jasmin Chew, resides within the Alkaff courtyard. Weekend brunches are also available. 10 Telok Blangah Green. Tel: 6773 0070

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UNA

Wildseed Café

IN SATO-SAN'S CARE Wallet-friendly omakase has arrived at the Joo Chiat neighbourhood. Jimoto Dining, located round the corner of a row of heritage Peranakan shophouses on Joo Chiat Road, is led by chef Takahiro Sato; the Tokyo native crafts edomae-style sushi at the 14-seater sushi counter. Go for the premium seven-course Zeitaku set ($128) to get the full experience; seasonal fish like whitefin trevally and Kyushu bonito are of pristine quality. Thanks to a secret vinegar blend, the sasanishiki rice from Miyagi prefecture lends a gentle acidity to complement the rich, fatty fish.

Opt for the sake pairing; a $30 supplement gets you five sakes, including the Saito Junmai and Nunbubijin ‘Trophy’ Honjozo. 325 Joo Chiat Road. Tel: 6223 3397

INGRAINED WELLNESS Love rice but need to reduce your carbs intake? Thanks to a patented rice processing technique from Toyo Rice Corporation, their Kinmemai Better White and Better Brown Rice is packed with natural nutrients and superior flavour. The Better Brown Rice ($44/5kg) looks indistinguishable from conventional brown rice but boasts fluffy grains and a light texture. The Better White ($41.50/5kg) has more vitamins and fibre but a lower sugar content than conventional white rice.

It makes for an excellent choice of rice for making onigiri. The nuttier, umami-laden rice has an almost buttery texture, which adds layers of complexity to the otherwise humble riceball. Available from Fairprice, Cold Storage and Lazada.

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SOMETHING TEOCHEW ON JUMBO Group’s latest food concepts, Zui Yu Xuan Teochew Cuisine and Chao Ting, have opened at Far East Square. Both pay tribute to Teochew cuisine, serving up classic dishes that grandma would approve. One of the most striking features of Zui Yu Xuan is the intricate embroidery art from Chaozhou that adorn both floors of the restaurant. Admire elaborate, golden four seasons art pieces and traditional opera costumes on the walls of the staircase as you make your way to the upper dining room.

Menu highlights include Teochew Cold Crab ($12/100g) – sweet flesh flecked with rich crab roe and paired with a piquant garlic chilli – and the comforting Pomfret Pao Fan ($108).

Office executives looking for a quick lunch can head over to Chao Ting for a fuss-free serving of King Prawn Pao Fan ($11). The belly-warming broth is made of large prawns, chicken, pork and fish bones, and topped with egg floss, dried shrimp and puffed rice. Evocative of street side push carts, you can choose a steaming bowl from the counter (located just next to the courtyard entrance of Zui Yu Xuan) and pick a seat among the assortment of tables scattered outside. Zui Yu Xuan Teochew Cuisine, 130/131 Amoy Street. Tel: 6788 3637. Chao Ting, 132 Amoy Street.

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A SEQUEL THAT WORKS This may be Si Chuan Dou Hua’s fourth year launching its vegetarian-forward menus, but the food is anything but boring. This year, it has roped in guest chefs Minori Yazaki and Takao Inoue from Si Chuan Dou Hua’s Tokyo branch to join forces with Singapore's executive chef Zeng Feng and chef Sean Hsueh from Taipei’s Yang Ming Spring Green Kitchen to create a repertoire of Sichuan, Taiwanese and Japanese inflected meatless dishes.

Highlights include Inoue’s light but no less tasty Poached Japanese Rice simmering in Taiwanese Oolong Tea and Yazaki’s Japanese Turnip with Kombu Broth, the latter slow-braised for 20 minutes. The star, however, goes to Hsueh’s incredibly sweet and crunchy Fresh Bamboo Shoot with Sea Salt, using seasonal green bamboo from Taiwan that blooms during April to July.

For those who prefer a hint of heat in their food - this is after all a Sichuan restaurant - Zeng’s spinach and beetroot chilled spicy cold noodles will do the trick. $78 and $98 per person (TOP of UOB Plaza) and $68 and $78 per person (PARKROYAL on Beach Road). #60-01, UOB Plaza 1, 80 Raffles Place. Tel: 6535 6006. 7500 Beach Road. Tel: 6505 5722

FRENCH AT HOME On days when you are too lazy to cook but still want something indulgent, de Chef Julien ready-to-eat's French stews and other classics are just what you need on your dinner cheat sheet. Julien Bompard, who used to run Le Saint Julien, is the chef behind chilled items like Country Pate with Pistachio ($12). Frozen items such as French Onion Soup ($6.50) and Braised Beef Cheek ($14) are to be heated for 10 to 15 minutes. A quick simmer of the latter yields tender morsels of beef and a rich, herb-scented jus. Available at Culina at COMO Dempsey.

15 Dempsey Road. Tel: 6732 6269

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REDUCE, REUSE AND RECYCLE Have you ever wondered what happens to Nespresso’s aluminium pods once all that coffee has gone into your cup? This year the coffee giant is working with another local farm (last year was with Quan Fa Organic Farm), Sky Greens, a low-carbon urban vertical farm with several accolades for their innovative hydraulically and gravitationally-powered vertical farming system. Part of Nespresso’s One Pod at a Time sustainability campaign, the coffee grounds from recycled capsules are mixed with manure pellets from local farms and vegetables waste to make fertiliser and organic compost for Sky Greens. Three types of vegetables are currently grown with ground coffee compost – mini cai xin, bok choy and mini nai bai – which are then harvest and sold at FairPrice Finest. Nespresso.com/pro/sg/en/pages/recycling-business

A LESSON IN SUBTLETY To appreciate Takuya Yamashita’s La Cuisine Naturelle philosophy is to understand his love for his hometown Nara and seasonality of Japanese ingredients. The 32-year-old talent, who is also an alumnus of Etude, Enfants Rouges and Ciel et Sol, has built a vast network of contacts from tea farmers to fishermen in order to source for the best ingredients at his new outpost – the newly revamped Whitegrass, which is back after a five-month hiatus.

Yamashita's inclination to bring out the pure flavours of these Japanese ingredients through French culinary techniques results in a degustation showcase ($168 for five courses; $228 for eight courses) that speaks of judicious restraint. Oysters sourced from Hyogo Prefecture is a statement of pristine quality (thanks to the oysters' rich diet of minerals from rainforests) and is served with Granny Smith apples as a pairing of the sea and land. Ikejime, sourced directly from a fisherman friend in Kyoto, is served in an uncomplicated lobster stock, while Stuffed Wing, his take on an age-old French recipe, is filled with pistachios, mushroom paste and Italian rice bathing in chicken consommé. Even dessert is an exercise in delicateness, much like the sake lees ice cream coated with rose hip jelly and served with Japanese strawberries and strawberry sauce. #01-26/27, CHIJMES, 30 Victoria Street. Tel: 6837 0402

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KING OF CLAMS Love the tender and chewy texture of clams? For 600 years, Duo Tou Village in the Hanjiang district of Putien has been producing the best clams in China. And every year, PUTIEN Restaurant has been importing hundreds of kilograms of these clams to celebrate Duo Tou Clam festival, the period when the clams are at their prime. From now till 31 July, you can have a taste of these meaty clams prepared in eight different styles.

The menu includes two new dishes, Stir-fried Sambal Chives with DUOTOU Clam ($22.80) and Thai-flavoured DUOTOU Clam ($21.80). The latter impresses with a homemade fiery and tangy Thai sauce (made with six different fruits and vegetables). Not forgetting the perennial favourites, the Baked DUOTOU Clam on Hot Plate ($21.80) is best enjoyed by dipping the clams in sea salt. The cherry on top? You can now have a taste of the Duo Tou clams at all its 13 outlets in Singapore, including the new restaurant at Jewel Changi Airport. #02-249, Jewel Changi, 78 Airport Boulevard.

Tel: 6908 518

A THORNY FEAST Durian retailer 99 Old Trees launches an omakase experience ($60/person) SukaWa showcasing the best of the king of fruits. As many as 12 different varietals are delivered to its retail store at Owen Road, courtesy of Fook Gor Durian Farm in Malaysia.

Start with a dessert of either a durian puff or mousse — you will be presented with six different breeds, including unlimited servings of either Mao Shan Wang or D24. Some of the varietals that impressed includes the Golden Phoenix, which had a savoury aroma but a bright, almost citrusy flesh, and the extremely rare Black Thorn, which was bitter-sweet and had a light, soufflé like texture. #01-227, Block 46, Owen Road. Minimum three days advance booking required. Tel: 9822 2495

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A CRYSTAL CLEAR CLASS Regulars of Crystal Jade Palace will notice welcome changes to the newly renovated venue in Takashimaya Shopping Centre: a tea room for sipping a selection of 10 artisanal teas, a customised menu option, a Yanxi Palacestyle courtyard complete with marble arches, and a jade green and gold colour palette that run across the interior.

Group executive chef Martin Foo creates boundary-pushing dishes without veering too far out the box of Chinese cuisine. There are subtle influences from other countries: a piquant Thai-style garden salad with crabmeat and pomelo sac ($16.80), Japanese sea urchin swimming in ‘tanfu’ broth (available as part of customised menu) and ozro pasta, in lieu of jasmine rice, tossed with crispy rice, prawns and shrimps ($26) for a delicious grain dish. Even classic ingredients like fish maw, typically used in soups and braises, is stir-fried with shishito peppers and black beans sauce, yielding a textural surprise. End with a local dessert: chendol with coconut ice cream complete with grass jelly cubes and green jelly noodles ($12.80). #04-19, Takashimaya Shopping Centre, 391 Orchard Road.

Tel: 6735 2388

SLURP-WORTHY A newcomer to the Telok Ayer hood is Chuan Hung, a 40-seater Sichuan noodle house that serves homemade Mian Yang rice noodles.

Much like a ramen shop, you can also choose your soup base, which includes a spicy red broth, a collagen-rich clear broth or chicken infused with Sichuan vine peppers, as well as a variety of meats. We recommend the Signature Braised Beef ($13.50) with the spicy red broth; the beef was fork-tender and flavourful. Other equally delectable options are the Australian Ox Tongue ($14.50), King Prawns ($15.50) and Chicken Innards ($12.50). Chuan Hung also offers highly-addictive snacks such as the Fried Crispy Pig Intestines ($5.50), where the offal is deep-fried till crisp. #01-01, 51 Telok Ayer Street.

Tel: +65 9755 1058

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CAVIAR PRODUCED TO ORDER Premium produce has always been a non-negotiable trait of Saint Pierre’s cuisine. Chef-owner Emmanuel Stroobant has unveiled another luxury ingredient to accentuate his plates of pleasure: Royal Belgian Caviar (RBC).

What makes the artisan caviar different from other producers?

Cédric Paquet, commercial manager of RBC, reveals an industry practice. "90 percent of caviar in the market come from a big traditional mother tin which goes to the distributor. When the distributor receives various orders from chefs and other clients, it will repack the caviar into smaller tins. The transfer will cause some eggs to break. RBC extracts the eggs from the sturgeon directly into the size of the tin that each client wants - whether it's a 10g, 250g or 1 kg tin - so there's no oxidised taste."

Most producers add sorbic acid to extend the shelf life of caviar, but RBC uses only salt. Its yearly production is also kept small (only five tonnes of caviar in 2018), so it doesn't come as a surprise that even the most seasoned gastronomes and chefs have not tried RBC caviar before.

Tasting is indeed believing and Saint Pierre’s special five-course caviar menu ($388) showcases five grades of RBC caviar as the star ingredients: Gold Label, Platinum Label, White Pearl, Osietra and

Beluga. Start off with the Hokkaido scallops sashimi and tartare served with Gold Label caviar, Aomori apples and a moat of lait ribot. "The scallops and caviar provide sweetness and salt respectively, while Aomori apples brings freshness and crunchiness," says Stroobant.

The second course, gamberro rosso or wild red prawn, finds an ideal match in the slightly nutty flavour and bouncy texture of Platinum Label caviar.

The most extravagant grade of caviar, Beluga, is delicate yet buttery, and is featured in the third course, a confit of Sanriku salmon in vanilla oil, poached blue lobster and foamy lobster espuma. White Pearl caviar, a rare variety from the Albino Sterlet sturgeon, stands out for its pearl-like hue, a contrast on a black base of squid-infused ika strips in a warm leek vichyssoise with roasted chopped hazelnuts.

For Stroobant, the White Pearl caviar was a pleasant discovery. "I love the colour. It also has a reasonably fatty mouthfeel so you need a lean product like squid to balance it," he adds. The popular Osietra, whose shade can vary from olive to dark green, makes an appearance in the final course: anako and ankimo accompanied with watercress coulis; the latter's slightly bitter notes stand up to the fattiness of the caviar.

The caviar menu will be available upon request and with an advance notice of three business working days. #02-02B, One Fullerton, 1 Fullerton Road. Tel: 6438 0887

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AN EDOMAE RHAPSODY Tucked into a corner of Raffles Hotel Singapore is the entranceway that leads visitors up a narrow cobblestoned path to the stage of a maestro who stands ready to provide up close and personal performances for a maximum of nine guests per seating. The setting at Oshino is intimate, with premium box seats right before Master Chef Koichiro Oshino. The stage is set: a thick circular stone plate is before you, positioned perfectly below the small spotlight to illuminate the vibrant colours of the food to be served.

The performance began with a light, breezy up-tempo pace that took us through delightful morsels of horse mackerel, striped jack mackerel, snapper and whiting sushi. Our appetites were further whetted by the delicate taste of sayuri sashimi, accentuated by fresh herbs and flowers, before the rich notes came in, with sublime cuts of glistening red bluefin tuna toro from Shizuoka Prefecture, aged 12 days for a complex flavour. The experience was further intensified by an uni sushi that exploded in the mouth for a creamy unctuous crescendo underscored by the seaweed’s salty note. When you thought it couldn’t get any better, Chef Oshino orchestrated another high note with the abalone sushi dressed in abalone liver sauce, leaving you wanting more of the buttery umami flavour bomb. Chef Oshino also served up tiger prawn sushi like a tiny ebi-don, which enhanced the flavour of the rice cooked in shrimp stock.

Oshino is open for lunch and dinner (two seatings at 6pm and 8:30pm) with a choice of Sushi Edomae or Chef Omakase menus. Raffles Hotel Singapore, 1 Beach Road. Tel: 9012 3938

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JAPAN TIMES Peach Garden’s seasonal Oishi Flavours of Japan menu will be right up any Japanese food addict’s alley. The well-loved cuisine will be presented as a la carte dishes, dim sum and a sixcourse ($68 per person) menu. Available from now till 30 April, diners can taste the fine Japanese produce in creations such as Chilled Sea Urchin Tofu ($22), sake-spiked century egg sauce and garnished with otsumami (sheet of dried baby sardine), Pan-fried Shirobuta Pork ($28) comes with a choice of either chef’s special Mala sauce, creamy mushroom sauce or the spicy black pepper sauce and the Instagram-worthy Flaming Seafood Fried Rice served in a whole Japanese pumpkin ($28).

Prefer something lighter? Head over to the Thomson Plaza and Hotel Miramar outlets, where diners can expect dim sum items such as Steamed Siew Mai with Sea Urchin ($8.80), Steamed Dumpling with Japanese Geoduck Clam ($7.80) – a premium har gow topped with a slice of clam – and Steamed Xiao Long Bao ($8.80) stuffed with the indulgent A5 Wagyu Beef. peachgarden.com.sg

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RICE TO THE OCCASION There’s a highly anticipated opening in London and it needs to go to the top of your bucket list. Arros QD is Quique Dacosta’s first restaurant outside his native country, Spain, and the 140-seater highlights the chef’s passion for rice (specifically Spanish).

There’s an entire menu section devoted to sharing plates such as Paella Valenciana (£35), and Wood Pigeon Breast, Wild Mushrooms, Rosemary, Porcini Aioli chapas (£24 for small, £42 for large); the latter is named after the tray in which the ingredients are cooked. Not only is the food prepared on an open wood burning stove, each dish is also cooked over a particular timber like oak, pine, and vine to impart distinctive aromas.

The rest of the menu features innovative starters and a selection of meats, vegetables and fish mains that are either cooked over fire or charcoal. 64 Eastcastle Street, London, W1W 8NQ. Tel: +44 020 3883 3525

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A KINSHIP IS BORN As the name suggests, Kinship, a familyfriendly, neighbourhood establishment serving European-Asian cuisine has opened on Shelley Street in Soho, adjacent to Tai Kwun. The new 55-seat establishment features an open-kitchen design with Chris Grare (former executive chef of Lily & Bloom) at the helm as executive chef.

Front-of-house duties are taken up by Arron Rhodes, whose past tenures include Gough’s on Gough as executive chef.

Together, the duo has designed a modest menu showcasing signatures such as Grass-fed Australian Beef Tartare (HK$168) with Bali bean salad, roasted peanut sauce and fresh lime sambal; Grandpa’s Roasted Carrots (HK$128) served with dill-almond butter, cultured carrot juice and homemade fresh curd; the fiery Spiced Seafood Stew (HK$ 298) cooked with spaetzle, charred lobster and sofrito, as well as Sticky Barbecued Pork Belly (HK$228). 3/F, 2-4 Shelley Street, Central, Hong Kong. Tel: 852 2520 0899

PLEASURE DOME In the glass-domed, Scandi-inspired restaurant, a flood of natural light washes over Parisian bistro chairs encircling marble tables, comfy banquettes, and an open kitchen with a coal-fire grill and wood-fired oven in the centre. Half Acre is one of the best looking crop of new restaurants in Melbourne. Named after the size of the land it sits on, the all-day bar and restaurant offers a variety of small and large dishes. Tuck into the wood-fired pizzas like the classic Margherita (AU$21), or the fiery Salami pizza (AU$24) topped with mozzarella, fresh basil and burnt chillies. Those with a heartier appetite should go for the ½ Grilled Chicken (AU$32) accompanied with curried pumpkin and wood-fired broccolini. 112 Munro Street, South Melbourne. Tel:+61 03 9999 1191

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ANGLO-INDIAN FLAVOURS Inspired by traditional mess halls where army officers meet over food, Rajasthan Rifles is where you can experience a taste of Anglo-Indian cuisine. Opened by Black Sheep Restaurants, the colonial-inspired establishment offers banquette seating.

Helmed by Palash Mitra of New Punjab Club, the kitchen dishes up gems like Rajasthan Rifles Club Sandwich (HK$148), stuffed with chicken tikka chaat, masala omelette, tomato chutney and English cheddar; spiced with green chillies and roasted cumin Goat Seekh Kebab (HK$228) from the tandoor oven, and warming curries such as Butter Chicken (HK$178) and the slow-cooked lentils, Dal Rifleswala (HK$108).

Perhaps the single most ubiquitous AngloIndian classic is the trio of chutneys that sits on each table — from sweet fig to a sweatinducing chilli-laced variety. Shop G01, G/F, The Peak Galleria, 118 Peak Road, Hong Kong. Tel: +852 2388 8874

A TALE OF ONE CHEF Six stories, four restaurants and one visionary add up to San Francisco’s new culinary hotspot. ONE65 is the brainchild of James Beard-award-winning chef Claude Le Tohic, and he has opened the fourth and final concept, O’ by Claude Le Tohic.

The four-level dining emporium showcase four different aspects of French culinary tradition. There is street-level ONE65 Patisserie, ONE65 Bistro & Grill on the third floor, Elements Bar & Lounge on the fourth and now O’ by Claude Le Tohic on the fifth and sixth level.

To experience the full works, go for O’ by Claude Le Tohic’s 10-course tasting menu at US$250 per person, as well as a 10-course vegetarian menu. Two special wine pairings have been composed by wine director Vincent Morrow to complement the menus. With a nod to traditional French fine dining, the experience includes tableside preparations, as well as cheese and dessert carts featuring artisan French and local cheeses and mignardises.

165 O’Farrell Street, San Francisco, CA 94102.

Tel: +1 415 814 8888

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EVERYTHING CHINESE With a striking dining room accented by glinting jade features, Moon Lok Chinese Restaurant takes a leaf from culinary archives to shine a spotlight on traditional Chinese cuisine. Operated by the same group that manages Pak Lok Chiu Chow Restaurant, Moon Lok incorporates various regional influences into its diverse menu. Executive chef Hui Mei Tak whips up Deep-fried Bombay Duck Fish with Spiced Salt (from HK$78), Steamed Whole Crab with Pork Patty (HK$498), and a signature Peking duck.

There are also Sichuan dishes that will please those who like a hint of heat. Think Stirfried Spicy Beef with Dried Orange Peel (from HK$108), an American tenderloin beef stir-fried with Sichuan peppercorns and 10-year-old dried orange peel. Jade-coloured walls and floral artworks evoke the feel of a tranquil Chinese garden as guests unwind over a delectable meal. 2-4, 1/F, Xiqu Centre, 88 Austin Road West, West Kowloon, Hong Kong, Tel: +852 3622 1449

» EAT Start off your day with breakfast at Moonstone Beach Bar and Grill. This quaint little restaurant is about 20 minutes north of Atascadero and sits right on the ocean. The drive is spellbinding, with rolling green hills and epic views of the Pacific Ocean. We always get the Hangtown Omelette (fried oysters and eggs) paired with, I reckon, the best bloody Mary in the central coast. www. moonstonebeach.com

24 HOURS IN

ATASCADERO, CALIFORNIA Douglas Little, founder of Heretic Parfum

Not to be missed is the highly addictive Brown Butter Cookies. The headquarters are located about 20 minutes south of Atascadero in the sleepy little surfer town of Cayucos. These cookies are so simple and incredible. At any given time, a buzz of people comes in to get freshly baked batches of cookies, fresh milk from a local dairy and coffee. It doesn’t sound like much but these cookies will change your life.

I love grabbing a bag of six cookies, cup of coffee and walking down to the beach, which is about a five-minute walk from the shop. brownbuttercookies.com » DRINK Daou Vineyard is nothing short of breathtaking. Positioned at the crest of a rolling hill, the

multi-million-dollar winery boasts some of the most extraordinary wines in California. Many of the local wines rival the best of Napa and Daou is a prime example. Daou leaves no stone unturned and no detail is too small. The tasting room and staff are nothing short of spectacular. daouvineyards.com » STAY Built in 1958 by Alex Madonna and his wife Phyllis, Madonna Inn is a stunning landmark with over 100 themed rooms and an eccentric dining area. The rooms range in eccentricity from pattern on pattern to the cave man room with a full scale waterfall. madonnainn.com » DO At Margarita Adventures, you can zip line through acres and acres of rolling oaks flying high above the grape vineyards. We love doing this- it’s insane fun and allows you to experience the beauty of the central coast in its full glory. Once you have ziplined through the vineyards, you can walk across the street to the tasting room and try some of the fantastic local wines and scrumptious pairings. margarita-adventures.com

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GOURMET INSIDER

New York Steakhouse

Premium American steakhouse in Saigon Meticulously designed, deliciously authentic, stateside steakhouse in downtown Saigon.

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he New York Steakhouse on Nguyen Dinh Chieu Street has been meticulously designed to transport you to downtown Manhattan. From the covered walkway that leads you off the sidewalk, to the scarlet leather upholstery and banquet booth-style seating, the New York Steakhouse is buzzing with downtown cool.

Every last detail has been carefully considered to ensure you get a first class dining experience. The bespoke breadboards on which the home-made chicken liver pate and roasted garlic are delivered, were made especially for the restaurant. The retro clock that hangs above the bar was specially modified to tell the time backwards transporting you back in time. And just before your steak arrives, you’re presented with a knife box, a red leather-bound case of steak knives, so you can choose a tool to suit your steak.

The menu, unsurprisingly is steak-centric. To ensure consistency of quality, all the steaks are imported from top suppliers in the US, and given that they have flown half way round the world, they’re very reasonably priced. Once at the restaurant, they’re aged by the chef and his team. You can choose between sirloin, rib-eye and fillet or for two of you, go for a chateaubriand or porterhouse.

To go alongside, there’s a range of delicious sides, some traditional

– creamed truffled spinach, fries – some more adventurous – sautéed corn and bacon. All are served alongside a novel selection of homemade flavoured salts, a great choice of dijons and sauces.

After dinner, you can retire to the bar to take advantage of the extensive wine list. Proud owners of an enomatic wine chamber, the New York Steakhouse is one of the few restaurants in Saigon that will serve premier wines by the glass. Finish off the evening with one of the delicious deserts, such as crepe suzette, flambé at the table, or for the full on American experience, homemade apple pie and ice cream.

25-27 Nguyen Dinh Chieu Street, District 1, Ho Chi Minh City, Vietnam T: +84 28 3823 7373 W: steakhouse.asia/saigon

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GOURMET INSIDER

Eddie’s New York Deli & Diner

Saigon’s renowned all-American diner Thao Dien’s premier New York Deli & Diner serves up breakfast, lunch and dinner to those craving a little taste of home in the heart of District 2 and a new location in District 1.

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ith a menu that stirs up memories of comfortable Sunday mornings eating breakfast with the family, Eddie’s New York Deli & Diner is sure to inspire quality time with loved ones savored over bottomless cups of American-style coffee. Their fun, friendly and authentic 1950’s diner atmosphere, combined with food made from scratch using the finest imported ingredients, allow them to create an authentic American dining experience for guests. Whether you’re missing the ‘taste of home’ or just want to have a freshly made, tasty and fun meal served with Saigon’s friendliest service, come visit Eddie’s!

Some feature menu items include the All-Day American Breakfast, the biggest and best American Milkshakes, juicy Flame Grilled American Burgers, New York Deli Sandwiches accompanied by soups and salads, a fun kids menu, as well as an additional vegetarian comfort food menu. The restaurant features a number of items that are hard to come by on this side

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of the globe, such as Eddie’s World Famous Cinnamon Buns smothered in cream cheese icing and baked fresh daily. If there’s only one item you order, this is it!

For a little taste of the south, try out Eddie’s delicious biscuits and gravy, and for the Tex-Mex lovers, the TexMex Skillet, Cheese Quesadilla, and Chili Cheese Fries are sure to satisfy. Eddie’s doesn’t just cater to regular mealtime delectables - they also bake a wide selection of pies, cakes and brownies - made from scratch in their kitchen. For an after dinner or late night treat, try out Grandma’s Warm Apple Pie, New York Cheesecake, the Giant Homemade Brownie or the Classic Ice Cream Sundae. And lastly, Eddie’s final claim to fame - their World Famous Thick & Creamy Milkshake with over 30 flavors, and Saigon’s most popular Milkshake.

Always in the spirit of celebration, Eddie’s hosts a variety of special events every month. Most recently, they offered promos for National Reuben Day, Pi Day, National Chicken Noodle Soup Day and International Women’s Day. You can check out their newest events and promotions on their website.

Eddie’s seats over 100 people comfortably so reservations are typically not needed except for special events or large parties. If you are looking for a party venue or catering service, Eddie’s is happy to help. The restaurant is open everyday from 8am-10pm and they look forward to serving you up a delicious taste of the west.

71 Thao Dien Street, Thao Dien Ward, District 2, Thu Duc City, Vietnam Tel: 028 2253 6705 73 Pasteur Street, Ben Nghe Ward, District 1, Ho Chi Minh City, Vietnam Tel: 028 2212 2389 Web: eddiesdinersaigon.com

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GOURMET INSIDER

13% Wine Bistro

Wonders of the wine world Bringing a love for great wine and modern European comfort food to Saigon.

The perfect place to host your private event, our expert chefs will ensure your guests leave with an experience worth sharing. First established in Singapore by a group of friends with a vested interest in creating a place for wine lovers to enjoy gourmet food, everything is curated - wines from select vineyards and sharing plates with inspiration from cherished European dishes including charcuterie, tatins, traditional Belgian fries, Iberico ham, and an ever-changing selection of cheeses flown in directly from Europe. Let our chefs tailor the perfect menu for you. 3A1 Ngo Van Nam Street, Ben Nghe Ward, District 1, HCMC. Tel: +84 904 551 812. Email: saigon@13winebistro.com

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aigon welcomes a new Mediterranean destination restaurant, grill and wine bar located in the 4-floor shophouse hidden away on Ngo Van Nam Street. Step through the gates and enter an Epicurean haven that is a feast for the eyes, ears and deliciously, the mouth. The space flows over into 4 sections : a private courtyard, a long bar counter, a dining area and private rooms. Reminiscent of a heritage shophouse, you are welcome to sit in the courtyard as the sun goes down, wine glass in hand, before you make your way to the main dining room to feast on a selection of European favorites. Rustic, fun, sexy and cozy, observe and feel the warm atmosphere, sip on wine, taste and share plates as you savor the flavors and enjoy the beat.

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Belgo

Authentic recipes meet traditional brewing techniques Falling in love with Vietnam, Belgo brought the two cultures closer to share the same passion & value for quality through tasty Belgian craft beers to the Vietnamese.

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ounded in 2016, Belgo serves up high quality Belgian beers crafted in Vietnam by Belgians. Their challenge: to ensure that the beer that reaches their customers is the best it can possibly be. For that reason, they bought a brewery in Belgium and brought it to Vietnam, imported the finest natural ingredients from Belgium and teamed up with a Belgian brew master, Gert. At the age of 16, Gert first started brewing with friends in Belgium, and eager to learn more, he went on to the Stella school in Leuven to deepen his knowledge and perfect his passion. He chooses authentic Belgian recipes to be crafted with traditional brewing techniques.

The outcome of Gert’s hard work is a range of complex yet wellbalanced and tasty craft beers, from easy to drink to complex ales, each with a strong character.

Then, to make it a perfect journey into the Belgian beer exploration, they opened two pubs in the heart of Saigon (with a third opening up in 2021) in a unique atmosphere accompanied by food made by their Belgian chef triggering guests senses with traditional and fusion creations. Belgo beer is also available throughout convenient stores, supermarkets and in more than 200 bars and restaurants throughout Vietnam but also in Thailand, Taiwan, Cambodia and most recently Singapore.

With a core range of eight beers, Belgo proposes typical Belgian

beers: from an authentic Blonde to an unforgettable Cherry beer, they also honor the Trappist heritage with their Belgo Royale or Belgo Black beers, sometimes adding a local twist like the recent Lotus IPA, using local lotus seeds. Original limited productions are completing the picture, with beers such as the Belgo Full Moon, exclusively brewed at night while the moon is full, or the majestic “Grand Cru” Collection, launched in January this year to celebrate the excellence of the Belgian brewing tradition. The secret of those Grands Crus lies in the unique combination of the noblest ingredients blended together with brands renowned for their inimitable character. The result: complex yet balanced nectars endowed with unforgettable personality, a true tribute to quality and elegance.

Proud of the results, Belgo aims to offer a new experience to every beer lover looking for higher standards. In the end, what really matters to them is that their consumers enjoy Belgo alongside great moments spent with family and friends.

Belgo - Belgian Craft Beer Brewery 159A Nguyen Van Thu, Da Kao Ward, District 1, HCMC Tel: +84 28 3910 0485 2 Le Ngo Cat, Ward 7, District 3, HCMC Tel: +84 28 3620 5212

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Tandoor

Spicing it up in Saigon Using only the finest spices imported from India and chefs that have mastered the art of tandoor cooking, Tandoor serves Indian cuisine that has been rapturously received in Saigon for over two decades.

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andoor Restaurant focuses on the traditional tandoor style cuisine from the north of India to deliver vibrant and authentic cuisine. The highly accomplished Indian chefs have crafted a menu which promises only the best in tandoor cooking and puts emphasis on Halal dishes.

The delectably spiced meat and fish plates at Tandoor restaurant range from the tandoori chicken kebab, brinjal prawn curry to Goan fish curry. Amongst the restaurant’s vegetarianfriendly menu, guests can find dal palak (lentils prepared with fresh spinach and cumin seeds), baingan masala (spiced eggplant delicacy) and kadhai paneer (cottage cheese, onion and capsicum sautéed in dry spices).

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Moreover, the dosa, originating from South India, blends ingredients and aromatic spices to make mouth-watering delights like the onion rava dosa (spicy semolina and onion pancake). Vegetarian or not, all spiced dishes at Tandoor restaurant can be enjoyed with one of the raitas – mixed, plain, cucumber, or pineapple – to provide a cooling taste that compliments the spicy flavours.

The quality of the food, the staff’s embodiment of warm Indian hospitality and the bright and airy atmosphere of the venue all harmoniously unite to make Tandoor Restaurant the most popular spot for Indian cuisine in Saigon. 39A-39B Ngo Duc Ke Street, Ben Nghe Ward, District 1, Ho Chi Minh City, Vietnam. T: +84 28 3930 4839 - 3930 2468

Louisiane Brewhouse A brewery in paradise

The exceptional food and beer served up on the white sandy beaches of one of Vietnam’s vacation hotspots will make anyone fall in love with it.

the appetite of each and every guest. The unmissable signature dishes include the seafood platter, Australian beef tenderloin, maki rolls & sashimi, and the much loved bo luc lac.

With picturesque seafront views, the option of seven different beers brewed on-site, live music and a sensational food menu, Louisiane Brewhouse is a venue providing unparalleled enjoyment, relaxation and escape. Lot 29 Tran Phu, Nha Trang, Vietnam.

Tel: +84 258 3521948. Email: info.louisiane.vn. Web: louisianebrewhouse.com.vn

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ound on the sandy beach paradise of Nha Trang, Louisiane Brewhouse is a must-visit for beer enthusiasts and epicureans alike. Since its conception in 2006 where Louisiane Brewhouse began by brewing local Pilsner and Dark Lager on-site, the list of brewed beers has expanded to include a selection of seasonal ales, Belgian Wit beer and a fresh and zesty passion fruit edition. The dedicated and talented brewing team work day in - day out with imported malt and hops from Australia and New Zealand to produce unrivalled beer that can be enjoyed in a relaxing, tropical setting.

The diverse international menu boasts a special collection of western dishes such as succulent beef steaks, BBQ dishes and handcrafted pizza, while the traditional Asian dishes incorporate authentic Japanese cuisine and celebrated Vietnamese options. The live seafood menu is the pièce de résistance, cooking local and fresh seafood in an assortment of ways to satisfy

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GOURMET INSIDER

Mai Sen Bistro

A mission worth sharing Enjoying a meal at Mai Sen Bistro supports skill development for Vietnamese youth as well a brighter future for the hospitality industry in Vietnam.

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ocated in Binh Thanh, Mai Sen Bistro is an ideal location to enjoy high-quality European and Vietnamese foods on their cozy, 40-seat, green terrace or in the private dining room. The venue hosts events of up to 100 people on the terrace, or 30 inside the dining room. Underneath the surface of this unique restaurant lies a deeper humanitarian mission - Mai Sen Bistro is a training restaurant, operated completely by trainees attending the An Re Mai Sen Hospitality Training Center. The center’s vision is to offer underprivileged youth an opportunity to obtain a professional education and secure a bright future for themselves and their families in the hospitality industry in Vietnam.

The training center, started in 2014 by Salesian Bishop Peter Nguyen Van De and Mr. Nguyen Van Hoi, offers a three-year vocational training to disadvantaged youth. The idea was inspired

by Mr. Hoi, who moved to Germany as a refugee in 1976 and began his own vocational training as a chef. After a roaring career in the industry, and upon returning to Vietnam, he decided to share his

knowledge with today’s youth through the German-inspired, dual vocational training system adopted by the school. Named after the first Salesian missionary, Father Andrej Majcen who arrived in Vietnam is 1952 and was like a father to Mr. Hoi before he left his homeland, the center aims to appeal to the inner gifts of the young with an emphasis on the spiritual and human values of joy, generosity, responsible service and self-belief. About 120 youth from Vietnam have had the opportunity to train at the center. During their three-year program of study, trainees learn the hospitality ropes in the classroom, as well at the school’s own training restaurant, Mai Sen Bistro, and bakery, Don Bosco Bakery. In addition, trainees gain more valuable work experience during a one-year internship at one of several well-known partnering hotels or restaurants in Ho Chi Minh City, such as Caravelle, The Reverie, Quince, Lu Bu, Stoker, Al Fresco's Group and many more.

By contributing to the professional education of those affected by the poverty and hardships of Vietnam, your dining experience serves not only you, but also the wider community. To request a proposal for your next event, or to make a reservation, email reservation.anremaisen@gmail.com.

56 Nguyen Van Lac Street, Ward 19, Binh Thanh District, HCMC Tel: +84 28 3840 5043

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GOURMET INSIDER

Gia

Eastern vibes and Western soul in the heart of Hanoi Gia Restaurant introduces modern Vietnamese dining in an ambiance of Indochine sophistication set in one of Hanoi’s historical houses.

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place for gourmet food lovers who are open to new and modern cooking techniques, Gia Restaurant’s interior is inspired by the Indochine style, a matching combination of eastern vibes and western soul. Walking through the restaurant, you can see the usage of wood materials and other familiar elements of Indochine architecture. "Round table" culture of Vietnam is also utilized, creating a warm yet refreshing atmosphere. The spotlight focuses on the open kitchen. From the main dining room, every seat is designed to have access to a view of the chefs at work. An open kitchen connects the chefs and diners by creating transparency between processing and eating.

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Embracing a love for traditional ingredients - this is a core value of Gia Restaurant, and the philosophy that underpins their menu. Northwest Vietnamese spices, lotus, and acorus calamus combined with a harmonic blending of modern cooking techniques creates a unique experience. Sustainability is also key. On top of the restaurant there is a small garden where some of the vegetables and spices used for preparing the dishes are planted. Pursuing the “head to toe” philosophy, Gia’s chefs leverage ingredients from a variety of sources to create the best dishes. Diners will go on a culinary journey with a seasonal menu that changes every three months. Through 20 dishes served with different beverage pairings, Gia lets you discover a gastronomic voyage beginning with a "walk to the garden", ''swim in the ocean'', ''discover the land'' and ending with "treat some sweets". All of the small details make up the fullest experience, from the phenomenal plating, flawless cooking techniques, and world-class service.

Through the name “Gia”, which means “Gia Dinh” (family) a place where a person calls home - the founders want to tell us their stories. Ms. Sam Tran, Gia’s head chef, has nearly 10 years of experience living and working in Melbourne, Australia where she had the chance to work in some of the most reputable restaurants in the city. After developing her culinary career abroad, Sam always desired to come back to “Gia Dinh” - her family. Mr. Long Tran, Operations Manager, is a Swiss graduate with 12 years of experience in the hospitality & restaurant field. He has worked in some highly respectable restaurants including: Andre Restaurant in Singapore, Raw Restaurant in Taiwan and most recently, the award-winning Meta Group of Restaurants. The diversity of backgrounds and experiences can also be seen among the rest of the team members who have spent time living and working abroad. But now they all share one goal - to bring Vietnamese cuisine to a new level and be recognized on the world’s gastronomy map.

For more information, visit: 61 Van Mieu, Dong Da, Hanoi Email: info@gia-hanoi.com Web: gia-hanoi.com Fanpage: facebook.com/gia.restaurant Hotline 089 668 2996 from 10:00 to 18:00 everyday (except Mondays)

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G O U R M E T K N OW L E D G E

WELLNESS SECRETS FROM THE PAST Priyanka Elhence learns how Ayurveda and Traditional Chinese Medicine have natural superfoods at the core of their nutritional practices.

I

mproving lives through the medium of food isn’t something new. Promoting health and wellness through specific timehonoured herbs, spices, fruit and vegetables has been a defining pillar of two of the most revered systems of medicine.

Ayurveda regards even the most common of everyday herbs and spices as superfoods that help eliminate ill-health by creating balance for each unique constitution through nutrition. Traditional Chinese Medicine (TCM) believes that organs play a vital role in boosting immunity, so nourishing diets should be planned carefully to help these organs perform at their peak potential, rather than burden them by eating the wrong foods.

HERE’S A CLOSER LOOK AT BOTH SYSTEMS Simply put, Ayurveda is an ancient traditional system of Indian medicine that covers everything from gut health, diet, nutritional food and microbiome; to yoga and healthy lifestyles that promote mental and physical health. In Ayurveda, disease results when life balance is disturbed, and restoration of that balance expels disease.

Rather than work on disease symptoms, this holistic healing system goes to the root cause of the imbalance.

Says Shailu Suresh, Ayurvedic lifestyle practitioner; director, Om Vedic Heritage Centre; founder-president, Ayurvedic Practitioners Association of Singapore, “Ayurveda originated from the ancient Indian Vedic culture more than 5,000 years ago. In Sanskrit, Ayuh means life and Veda means knowledge or science, hence Ayurveda means ‘Science of Life’. Ayurveda forms a holistic basis of understanding food as medicine and staying healthy.”

Suresh goes on to explain that a core concept in Ayurvedic nutrition is the six tastes: sweet, sour, salty, pungent, bitter, and astringent; adding each of these six tastes in each meal means a balanced diet. Ayurvedic diets encourage eating minimally processed foods and practicing good eating habits such as eating

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fresh, seasonal and local produce; concentrating on mindful eating; eating when hungry after the previous meal has been digested; not overeating; and finally, eating a light dinner before 8pm when the digestive system is more active.

“Ayurveda has been leading the forefront of the wellness revolution for years as it revolves around three fundamental states - physical, mental and spiritual,” says Suresh. “Health is a balance of all these three states, along with our relationship with nature through the five-element theory of pancamahabhuta (space, air, fire, water, and earth).” These five elements are further grouped into three metabolic types or tridoshas - vata (a combination of space and air), pitta (fire), and kapha (water and earth).

“Typically, one of these three doshas determines our constitution or body-mind type. Just as each individual has a unique fingerprint, we all have a particular constitution and unique levels of energy too.” According to ancient Ayurvedic wisdom, wellness means staying in balance with the body’s constitution. “Simply put, imbalance means disorder, and health is order. Our prominent dosha or constitution helps determine our optimal diet to help maintain a balanced constitution and energy by nourishing our body properly,” adds Suresh.

She continues, “Ojas is the subtle essence of a healthy physical body; when ojas flows freely through the body, bala, or strength and immunity is created in the body. Toxins or ama are obstacles to the production and flow of ojas, primarily stemming from stress, fatigue, weak digestion and poor metabolism. Having a balanced and easily digestible diet based on your constitution helps prevent ama, since well digested food provides nourishment to the body.

With strong digestion, ojas are more dominant than ama, hence the body’s energy can better fight off infections. My motto is ‘You are what you digest’, and a toxin-free body is the way to always staying healthy.”

Turmeric powder

Essential kitchen ingredients

by Shailu Suresh • Turmeric • Asafoetida • Cumin seeds • Black pepper • Fresh ginger • Ghee (a teaspoon a day helps balance all 3 doshas) • Coconut oil (for cooking)

Cinnamon sticks

Cumin seeds

Shailu Suresh’s simple Ayurvedic recipes to boost immunity and a healthy digestive system Consume the following on a daily basis: • Cumin seeds aids digestion. Sip warm water boiled with cumin seeds throughout the day (¼ tsp per litre of water).

• Boil ¼ cup fresh cow’s milk with ¼ tsp of black pepper powder and 1/8 tsp turmeric powder for a daily bedtime drink.

• Boil ¼ tsp liquorice powder, 1-2 cloves, 2-3 crushed black pepper, ¼ inch cinnamon stick, ½ inch grated ginger, 1-2 cardamoms and 5-6 tulsi (holy basil) leaves, in 500ml of water until it reduces to 150ml. Consume this within a day over 2-4 doses.

Adds Talya Lutzker, certified Ayurvedic practitioner and founder of Ayurveda Every Day With Talya, “According to Ayurvedic medicine, food can and should be seen as treatment for what ails you. Food is transformed into vital life-force energy and with just a bit of planning, you can transform most meals into an immune-boosting reality.” Lutzker counts common Ayurvedic superfoods to include ghee, turmeric, coriander, ginger, tulsi, kombu and herbs like ashwagandha, shatavari and astragalus root.

She continues, “Immunity is intricately linked to digestion. You can't nurture great digestion or immunity without optimal nutrition that heals and nourishes the gut.

What you digest is what matters, so your nutrition should be geared to what your body needs right now. Make it a practice to continuously check in with how you feel and base your daily nutrition on what you feel. What you metabolise is what feeds your immune system first and foremost, so ensure you're giving it lots of energising nutrition regularly.” In fact, Lutzker’s favourite Ayurvedic wellness mantra is, ‘In this moment, what do I need?’

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Kombu seaweed

Under each recipe, the doshic (elemental equivalent of the dish) is stated: • V stands for Vata - the elements of Air & Ether • P stands for Pitta - the elements of Fire & Water • K stands for Kapha - the elements of Earth & Water • After V, P or K means that the recipe helps calm or decrease the dosha it follows.

• After V, P or K means that the recipe aggravates or increases the dosha it follows.

• After V, P or K means that the recipe has a neutral effect on the dosha it follow.

Immuni-Tea Superfood Broth VPK The nutrient density of this broth will ground, nourish, and cleanse your body, providing healing for the respiratory system, gut, lymph and blood. Optional: add one tsp ghee or coconut oil, juice of ½ lemon, and a dash of cayenne pepper.

Yield: About 8 cups Prep Time: 2 hours • 10 cups water • 1 tbsp whole cumin seed • 1 tbsp whole coriander seed • 1 tsp apple cider vinegar • ½ tsp good quality mineral-rich salt • 12 shiitake mushrooms, roughly chopped • 4 slices dried astragalus root • 8 cloves garlic, unpeeled and roughly chopped Ginger turmeric tea

• 1 large carrot, roughly chopped • 1 large beet, roughly chopped • 1 parsnip, roughly chopped • 1 turnip, roughly chopped • 1 red onion, unpeeled and chopped • 2 stalks celery, diced • 2 whole burdock root, roughly chopped • 3-inch piece fresh ginger root, chopped • 1-inch piece fresh turmeric root, chopped, optional • 2 strips kombu seaweed miso paste to taste 1. Put all ingredients in a medium-sized stock pot and bring to a slow boil over medium heat.

2. Reduce the heat to simmer. Simmer for one hour, covered.

3. Remove from heat and steep for 30 minutes.

4. Strain and stir in the miso paste until it dissolves.

Fresh Ginger Turmeric Tea VK-P Yield: Two 8-ounce servings Prep time: 15 minutes • 2 cups water • 2 inches fresh ginger, peeled and grated • 2 inches fresh turmeric root, peeled and grated (or ½ tsp ground turmeric) • 1 to 2 tsp raw honey or maple syrup 1. Bring the water, grated ginger and grated turmeric root to boil in a medium saucepan. Simmer for 10 to 15 minutes.

2. Remove from heat, strain and sweeten to taste.

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HOW TO READ AN AYURVEDIC RECIPE AND TALYA’S AYURVEDIC RECIPES (COPYRIGHT @AYURVEDA EVERY DAY WTH TALYA, 2020).

HOW TO READ AN AYURVEDIC RECIPE

Coriander seeds

Popular Ayurvedic superfoods Dig into these Ayurvedic herbs and spices to maintain overall health, enhance immunity, improve digestion and encourage detoxification.

• Ashwagandha roots A powerful adaptogen (plant extract that increases the body's ability to resist the damaging effects of stress and illness, and restores the body to normal function).

The roots promote energy, stamina, sleep, intellect and cognitive development, while increasing strength and rejuvenating the body. Add to soups, stews, broths (one or two sticks per pot).

• Ghee Ideal as a cooking medium, it is also incredibly helpful to add ghee directly to your food. Ghee helps the body absorb vital nutrition from herbs and spices, and helps herbal superfoods get to where they most need to go to nourish the body.

• Turmeric Renowned for its active compound curcumin, this yellow spice is revered for its antiinflammatory and antioxidant properties, helping the body digest proteins and purifying the blood.

• Tulsi Also known as holy basil, this sacred herb is famous for its anti-inflammatory,

antipyretic and analgesic effects. This antimicrobial balances the kapha dosha, and is typically used to relieve excess sputum production or dampness in the lungs.

• Black pepper A warming and detoxifying spice, black pepper promotes healthy circulation and contributes the pungent taste. It is excellent for pacifying kapha, helps pacify vata and increases pitta.

Garlic

• Coriander seed Another detoxifying spice, coriander is the overall digestive regulating spice in Ayurveda, as strong digestion means strong immunity.

This cooling, tridoshic spice contributes the sweet and astringent tastes, believed to help heal all types of digestive issues.

• Garlic Contributing to five tastes - sweet, sour, pungent, bitter and astringent – this incredible immunity-boosting superfood treats disorders due to vata imbalance.

• Ginger Fresh ginger root is also an adaptogen.

Good for agni (digestion), anti-inflammatory and expectorating, this super rhizome is used so widely in Ayurveda, it’s known as universal medicine. Ginger encourages a healthy appetite, promotes circulation and calms indigestion (see Lutzker’s recipe for fresh ginger turmeric tea).

Gee

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TCM for boosting immunity Like Ayurveda, TCM is another ancient system of medicine, revered for its immunity-boosting properties. Says physician Anita Pee of Eu Yan Sang TCM Clinic @ Clementi, “TCM is one of the world’s oldest forms of medicine, dating back to more than 2,000 years ago. It is shaped by Chinese history, philosophy and medical knowledge, to form a wellness and healing system that includes therapies such as herbal medication, acupuncture, cupping, etc.”

One important aspect of TCM is proper diet and nutrition, as food is considered to be more than just sustenance for the body since it has medicinal properties as well. Like herbs, food items are categorised according to whether they are warming or cooling, and then according to their tastes and effects.

“By eating foods suitable for one’s body constitution and health condition, one can nourish the body and maintain good health,” she says. Pee adds that having a strong immune system means having a strong Qi (vital energy) that can defend the body from external pathogens.

Wolfberries

Ginseng

Adds Tay Jia Yin, TCM Physician, Raffles Chinese Medicine, “Western nutrition analyses food in terms of its chemical composition, calories, carbohydrates and vitamins it contains.

TCM however, focuses on the energetic properties of food, as every food has a nature, flavour and organ system associated with it. The nature (warming or cooling) describes the effect of the food on the temperature of the body, while flavour (sour, bitter, sweet, salty or pungent) describes the taste.

Chinese dietary therapy utilises these properties as a guide to a well-balanced meal. Diet is prescribed not only according to illnesses, but also in consideration to a person’s body type.”

According to her, the term ‘superfood’ is a contemporary term.

“From the TCM viewpoint, one particular food could be good for one person but not so good for another. There is no one-sizefits-all label since the food nature as well as its flavours have to be taken into consideration. Besides, different foods have different properties that can help the body at various times.”

TCM practitioners agree that certain ingredients stand out with special attributes and are often consumed to maintain health: • Astragalus Known for its ability to strengthen the immune system and help the body fight off infections, astragalus also has anti-ageing properties and is an adaptogen which increases the body’s ability to handle stress.

• Cordyceps Boosts lung Qi and nourishes kidney essence, is especially useful for strengthening respiratory health and for general weakness in the body.

• Ginseng A powerful herb that strongly boosts Qi in the body and strengthens spleen and lung functions. However, ginseng should not be used in heaty or excess yang conditions such as high blood pressure, constipation, or headaches.

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Astragalus

• Goji Berry Also known as wolfberries, goji berries have been used as an herbal remedy for over 3,000 years. They nourish the kidney essence that underpins human vitality and are typically consumed to improve eyesight. It also strengthens the liver and kidneys and replenishes vital essence in the body.

• Jujube dates A warming food, the jujube date helps to strengthen the spleen and stomach Qi, and nourish the blood.

• Ling Zhi Known for its immune-boosting effects and anti-aging properties.

• Walnuts Eating walnuts can sharpen the mind and boost concentration and memory. In addition to helping the brain, walnuts support the kidney Qi and aid digestion by lubricating the intestine.

Tonic formulas also help to augment or replenish the body substances when they are deficient or weak, says Tay. In general, herbal tonics help to strengthen the body, aid in sleep and digestion or boost the immune system.

Jujube dates

They could involve individual tonic herbs or a combination of small formulas. In some cases, tonics are made into wines by using alcoholic extraction to obtain the active ingredients of herbs and allow them to keep for a longer period of time. In TCM, wine is considered a ‘guiding’ drug, which enhances and reinforces other drugs, while improving blood circulation at the same time.

“It is important to first address the underlying deficiency before applying the appropriate tonic in order to obtain the maximum benefit,” she says.

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Chinese Angelica root

Naturally clear blockages and promote smooth flow of Qi and blood through these special tonic ingredients, says physician Anita Pee of Eu Yan Sang TCM Clinic @ Clementi: • Codonopsis root (Dang Shen) Mild yet superb Qi and blood tonic which helps to maintain good Qi and blood circulation.

• Chinese Angelica root (Dang Gui) Replenishes and invigorates blood to promote better blood circulation.

• Notoginseng (San Qi) Invigorates blood and removes blood stasis, also alleviates pain and swelling from traumatic injuries.

When asked what foods she would recommend consuming, Tay says, “In TCM, the role of food and medicine overlap. For example, watermelon is food, but its hydrating properties could also serve as a medicating effect during hot days. However, there are also some foods that are considered more ‘medicine’ than ‘food’, such as ginseng, for example. When it comes to such ‘medicine’, a person should consult a practitioner since eating it could make your body worse, as all of us have different constitutions that interact differently with different foods.”

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She concludes by saying, “From a TCM perspective, a good balanced diet is where foods are consumed in appropriate combinations according to their natures and flavours. It is best to consume fresh foods that are free from chemicals, preservatives, and over-processing. It is also important not to eat too much (ideally up to 70 per cent of your capacity), and have food that is moderate in temperature, to avoid straining the digestive organs.

When a person continually eats only one type of food, it creates an imbalance in their body, thus affecting health. One of the key principles in TCM is to keep the body ‘neutral’. The idea is to eat the right food at the right time, in moderation.”

Codonopsis root (Dang Shen)

Under-rated TCM ingredients that physician Anita Pee of Eu Yan Sang TCM Clinic @ Clementi says deserve their time in the spotlight include: • Chinese yam (Huai Shan) Boosts Qi and Yin in the body and strengthens lung, spleen and kidney. This mild yet nourishing herb and food is great for promoting a healthy digestive system and is suitable for all ages to consume.

• Hawthorn berry Improves appetite and aids digestion, particularly after consuming oily foods. It has shown effects in reducing blood lipids and promoting heart health. However, this herb is not suitable for people with acid reflux.

• White fungus Nourishes lung Yin and increases fluids in the body. It is useful for treating dry coughs or dryness in the mouth and throat and improves skin complexion.

White fungus

Hawthorn berry

• Red dates Invigorates spleen and stomach and strengthens the digestive system. Also nourishes blood which promotes healthy, rosy complexion, and useful for blood-deficiency conditions such as dizziness and scanty periods.

• Black sesame Strengthens the liver and kidney and replenishes blood and essence in the body. It has anti-aging properties and is useful for treating hair loss and grey hair. It is also useful for constipation due to yin and blood deficiency.

Black sesame

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G O U R M E T K N OW L E D G E

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HOW WELL DO YOU KNOW YOUR FOOD?

Ethically sourced and sustainable produce may cost a little more, but they are better ultimately for you in the long run, finds Priyanka Elhence.

W

e increasingly want to feel closer to food, and the interest in choosing quality produce from sustainable sources has never been greater as we look more seriously at where our food comes from, and how it is grown and farmed. Singapore’s expanding disposable income, increasing health concerns and consumer awareness is driving the local organic market boom, as consumers progressively go ‘green, local and niche’ for a healthier lifestyle.

Less processed and more natural, healthier foods, while gradually replacing red meat by more plant-based protein is all the rage. In a recent study conducted by UBS on the future of food, KPMG reported the health and wellness industry being valued at approximately US$769 billion. And with good reason too. In the same study, the World Health Organization (WHO) estimated that 80 percent of premature heart disease cases, strokes and incidences of type-2 diabetes, and up to 40 percent of cancers, could be avoided if unhealthy diets were eliminated.

However, our current agricultural systems are unsustainable now, with industry experts saying that access to nutritious food is a struggle as the demand for organic produce and specialised diets increases the pressure on earth’s already dwindling resources. Even vegan Milo is having a plant-based evolution as Nestlé Australia launches a world-first version of plant-based, reduced-sugar malt drink, which boasts lower sugar content as soy protein and oat flour replace milk powder lactose in the original recipe. According to the UN, global meat production currently accounts for 40% of land use,

majority of greenhouse gas (GHG) emissions and 70% of freshwater consumption. Earlier this year, the EAT Lancet Commission concluded that transitioning from animal- to plant-based or flexitarian diets would help mitigate the increase in GHGs; and Barclays predicts the alternative proteins industry will grow from US$2.2 billion globally to US$140 billion by 2030.

THIS INCLUDES:

• Plant-based • • •

protein - made from plants, nuts, fruits, vegetables and beans (think Beyond Meat and Impossible Foods); Cultivated / lab-grown - Netherlands-based start-up MosaMeat uses self-reproducing cells to produce an animal-based, cultured meat product on a petri dish.

Whole food protein alternatives – using plants and fungi to mimic meat.

Insect protein – edible bugs such as crickets have 40 percent more protein than beef, with 5mg/100g of iron in ground crickets versus only 3.5mg/100g of iron in minced beef.

Luckily, we’re on the cusp of a technology-powered agricultural revolution, shining the spotlight on sweeping innovative trends such as vertical farming, cultured fake meats, algae aquaculture, biotech, 3D printing and robotics to transform the way we produce and source healthier foods. Less energy, a lower carbon footprint, and less food miles (the distance fresh produce travels) means we get fresh food faster, and with minimal packaging too.

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Australia's meat and livestock industry aims to be carbon neutral by 2030.

$13

million Cattle and sheep farmers invest more than $13 million annually in research, development and extension projects to continually reduce the industry’s environmental impact.

HOW WELL DO FOOD SOURCES MATCH UP? So where does the nutritional value of these highly processed plant-based meats sit? At best, there may be a nutritional draw.

Beyond Burger has been criticised for its high sodium content, while Impossible Foods are processed so much, you might as well eat real meat.

So why does red meat get such a bad rep? Ellen Young, regional manager Southern Asia, Meat and Livestock Australia, offers her perspective on Australian red meat, “Southeast Asia has one of the highest rates of iron-deficiency anaemia globally, and red meat is an excellent source of iron. Today’s consumers value the provenance of quality food, desiring ethical practices that safeguard animal welfare and sustainability. Australian red meat stands out because it truly is a product of its natural environment. Our farmers understand that their livelihoods rely on maintaining a healthy ecosystem, and good animal health and welfare.”

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Young added that the Australian red meat and livestock industry is targeting to be carbon neutral by 2030, as Australian farmers used diverse sustainable farming practices to safeguard the environment, manage emissions and water use, increase biodiversity, reduce waste and implement environmentally sustainable land management practices (such as solar panels for greater energy efficiency; fencing-off dams to increase biodiversity; and improving soil health and groundcover.)

Furthermore, cattle and sheep farmers invest more than $13 million annually in research, development and extension projects to continually reduce the industry’s environmental impact. “The combined integrity of Australia farmers, efficient supply chains, and having an unspoiled, natural environment, with governmentrun border protection and biosecurity systems, has underpinned Australia’s reputation for producing trusted, healthy, high-quality red meat from paddock to plate,” assures Young.

Likewise says Leelyne Yeo, general manager, Culina Singapore, “With heightened awareness of health and climate change, consumers are increasingly conscious about what they eat, where their food comes from, how it is produced and the impact food has on the environment.

We are a nation of foodies, unlikely to compromise on quality, freshness or taste.

Culina partners only with producers who share our philosophy and commitment to quality and food safety, for sustainably and ethically sourced products such as FRENZ Eggs and John Stone Beef.

Did you know that until earlier this year, Singapore did not have any truly certified organic eggs and free range eggs?

To be certified as genuinely organic, both the feed and the hens’ living environment must be organic, inclusive of only natural sanitisers and ultraviolet light for the cleansing and sanitising process. Frenz Eggs, New Zealand’s naturally nutrient-rich, 100% traceable, co-op operated eggs are finally available in supermarkets here now, 100% washed, UV-sanitised and bacteria-free.

Says Rob Darby, founder of FRENZ, “Driving quantity at the lowest price is the usual mantra for mainstream agriculture and farming practices; but companies like FRENZ, which have been freerange farming since the early '80s, follow Hippocrates’ ethos instead - Let food be thy medicine and medicine be thy food.” Like him, we choose health. Consumers are realising that wealth without health is not a long-term strategy, and we’re finally seeing a growth in the number of people who realise that all food is not necessarily equal, and shouldn’t be judged on price alone. In a world where words like ‘sustainability’ are just mere marketing tools, consumers want safe and nutritious foods, understanding that it comes at a fair price.”

Darby also reveals that organic hens were once those that were fed unsprayed, non-GMO natural grains, and were able to roam outdoors amongst fresh pastures. Now, ‘organic fed’ eggs can come from the same wire cages that produce the cheapest and cruellest method of production, where hens never see the light of day, let alone green pastures. “Today, it would take six commercially grown chickens to give you the same amount of nutrients you would have gotten from just one chicken grown in the 1970s. For loyal, sustainable consumers who care for their environment and how their food is produced, this is unacceptable, and they won’t be swayed by price alone.”

x6

Today, it would take six commercially grown chickens to give you the same amount of nutrients you would have gotten from just one chicken grown in the 1970s.

“Organic hens were once those that were fed unsprayed, nonGMO natural grains, and were able to roam outdoors amongst fresh pastures. Now, ‘organic fed’ eggs can come from the same wire cages that produce the cheapest and cruellest method of production where hens never see the light of day...”

Young agrees, “Importantly, sustainability alone does not equal quality produce, and price sensitivity is a prevalent consideration amongst consumers, which further underscores the need to educate them in the importance of nutrition in the food consumed.”

“When families realise that the eggs they are buying are free of antibiotics, pesticides, artificial food colourings and chemical sprays, and instead have naturally higher omegas, proteins and nutrients because of the hen’s superior health and natural pasture diet, then you have a customer for life. For them, good health doesn’t cost, it pays healthy dividends,” adds Darby.

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A Stolt sea farm in Santiago de Compostela, Spain

Sole fish

BRINGING TOGETHER THE BEST OF THE WORLD'S PRODUCE We also took a closer look at poultry, seafood and juice offerings at Fine foods specialist Classic Fine Foods, which has recently launched its online deli portal, bringing topquality produce from 11 different countries across Europe, the Middle East and Asia directly to consumers.

Says Mickael Penvern, Marketing Manager, Classic Fine Foods, “Our poultry partner Mieral has 101 years of experience in quality poultry selection, and they select only the best of pure breed, AOP/PDO certified Bresse Poultry.” Currently, there are only 1 million AOP/PDO Bresse Poultry chickens produced annually, a mere drop in poultry industry ocean. “Mieral’s traditional, ethical farming methods respect the well-being of animals and the natural soil the hens feed on. These freerange breeds are specifically fed with greens, natural minerals, molluscs, insects, cereals from the area and cow’s milk, with no GMO or antibiotics in the feed to promote faster growth, all over a minimum 10sqm space per animal. The healthy chickens live longer compared to other poultry before reaching full maturity, and are then hand selected for slaughtering.”

From land to sea, we have Stolt Sea Farm, a landbased aquaculture operation in Spain which produces sole, turbot and caviar from white sturgeon in its on-shore sea farms, and has been awarded Best Aquaculture Practices (BAP) certification in 2019 for its firm commitment towards sustainability, a first for the Iberian Peninsula.

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Halibut

Turbot

Stringent R&D protocols are adhered to in a Stolt laboratory.

“We strongly believe aquaculture is the most sustainable way of animal protein production... and we carry out a complete breeding cycle, which means we can fully ensure that our high five-point sustainability and safety standards are being met.”

With decades of innovation and research and development, Stolt Sea Farm is considered an industry example of premium and sustainable aquaculture, knowing sustainability and safety are fundamental values for their consumers. Says Stolt's Marketing

Assistant Ana​Alvarez, “We strongly believe aquaculture is the most sustainable way of animal protein production, and our mission is to guarantee high-quality seafood for future generations. We carry out a complete breeding cycle, which means we can fully ensure that our high five-point sustainability and safety standards are being met.” These standards include optimal animal welfare; vegetaland marine-protein-only (free from OGM) fish feed; constant innovation and research; environmental care; and giving back to the communities in which they operate.

“Business should be used as a force for good in the world because we have a responsibility to the planet and the community,” says Les Vergers Du Mékong (LVDM) founder Jean-Luc Voisin, who believes sustainability is the only path to a secure and long-term future for business. Since 2000, LVDM, a French-owned Vietnambased company, produces affordable, premium farm fresh juices and jams through ethical and sustainable farming with local Vietnamese fruit growers, completely free of concentrate, preservatives and additives.

LVDM’s unique business model works on the ‘From the Farm to the Fork’ approach, with complete traceability over the quality of farms, crops and ingredients. Their sustainable value chain strategy is to convert their 2,000 small-scale family farmers to organic farming, increasing farmer revenue, while decreasing their carbon print by contracting farmers to replace methaneproducing rice plantations with CO2 neutralising fruit trees (more than 40,000 trees have already been planted along the Mekong Delta since 2017).

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G O U R M E T K N OW L E D G E

Delicious Fruits Connected continents

Information Provision and promotion measures on fresh fruits in Japan, S. Korea and Vietnam.

Food distributors and wholesalers will be provided with the opportunity to learn more about this initiative through an array of upcoming promotional actions and events in Vietnam. Such occasions include press events, trade fairs, promotional sampling activities in supermarkets and public relation events including business dedication visits to Vietnam and Greece.

Greek Agriculture Cooperatives are forerunners in the fresh produce sector, dedicating themselves to the production of fruits like apples and kiwis day in day out.

Enjoy, it’s from Europe!

Email: deliciousfruits@gmail.com Web: deliciousfruits.eu

L

aunched in September 2020 with a three-year duration, DelicEUs Fruits is a program financially supported by the prestigious European Union. The program promotes the production of European fruits in Greece and has been submitted by the Association of Imathia’s Agricultural Cooperatives. The main aim? To endorse a wide appreciation and presentation of fresh Greek fruits in Vietnam, Japan and South Korea.

With the vibrant and ever-growing culinary scene in Vietnam importing the best produce from countries across the globe, this initiative helps to ensure that consumers, distributors and wholesalers in Vietnam, Japan and South Korea consume fruits produced in Greece of only the highest quality. Moreover, the program hopes to raise awareness about both the authenticity and unique production of European fruits produced in Greece.

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The content of this promotion campaign represents the views of the author only and is his/her sole responsibility. The European Commission and the Consumers, Health, Agriculture and Food Executive Agency (CHAFEA) do not accept any responsibility for any use that may be made of the information it contains

Apples and kiwis: from the Mediterranean orchards of Europe, to your plate European fruits produced in Greece are distinguished for their high nutritional value and their unique quality. The Mediterranean microclimate of the region with the mild temperatures, the sufficient rainfall and the abundant sunshine offers the ideal conditions of production and cultivation, ensuring the superior quality and the unique taste of the produced fruits.

Apple and kiwi cultivation has been thriving in Europe for centuries. In Greece, the accumulated experience of the producers, combined with the modern scientific methods and

the strict European standards of quality and control that are applied, ensure the safety and quality of the produced fruits.

Companies implement certified quality assurance systems, in accordance with the national standards and the international protocols AGRO 2, GLOBAL GAP, IFS, BRC and ISO 22000. This ensures the supreme quality of European fruits at all stages of their production, harvesting, packaging, storage and sale.

European Fruits, apples and kiwis produced in Greece: add the ultimate healthy habit to your everyday diet, in refreshing juices, delicious tarts and sweets but also fresh, every hour of the day!

SERVING SUGGESTION: Apple Tahini toast INGREDIENTS

1 tablespoon tahini (or peanut butter)

1 teaspoon of honey & cinnamon

1 slice of wholemeal bread, toasted

toasted sesame

5 thin slices of apple

pomegranate seeds

PREPARATION

Spread the tahini on top of the bread and add the apple slices. Pour over with honey. Sprinkle with sesame seeds, pomegranate and cinnamon and serve.

deliciousfruits.eu

deliciousfruits@gmail.com

www.deliciousfruits.eu

G O U R M E T K N OW L E D G E

Häagen-Dazs

An extraordinary experience bite by bite Little luxuries have the power to elevate the everyday. and pumping their ice cream with air, Reuben Mattus had a vision for changing the world of ice cream. With three simple flavors - vanilla, chocolate and coffee - the Häagen-Dazs brand was born. After that Mattus set his sights on strawberry, and finally after 6 years of searching for the perfect sweet red berries, this new flavor was launched in 1966. Ten years later, the brand introduced ice cream bars, delighting the world with a new way of enjoying this frozen treat. Continuing to progress and innovate, Häagen-Dazs has grown into a globally brand, donating more than $1,000,000 to initiatives to help the bees that pollinate many of the ice cream’s various ingredients as well beginning to phase out all GMO ingredients from its products, with the goal of becoming a completely GMO free brand.

That’s where Häagen-Dazs started and that’s what they stand by today. This means the best ingredients, for the ultimate flavor. For half a century, the brand has never wavered on the principles that made them who they are from the beginning. Today, the Häagen-Dazs brand continues to transform the finest ingredients into extraordinary experiences bite by bite.

V

anilla, Strawberry, Macadamia Nut, Green tea, Belgian Chocolate, Rum Raisin, Summer berries, Blueberries & Cream, ... and the list goes on. With a passion for crafting the perfect flavors and the creamiest textures using only the finest ingredients, Häagen-Dazs has been delighting the taste buds of the world for over 50 years. This global brand aims to offer an experience like no other - they make world-class ice cream that creates extraordinary moments for those who indulge in each spoonful of pleasure.

A trendsetter from the start, Häagen-Dazs set their own standards with a devotion to quality that changed the way people thought about ice cream.

In 1960, at a time when others were cutting corners

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50 Nguyen Dinh Chieu Street, Ham Tien Ward, Phan Thiet City, Binh Thuan Province, Vietnam +84 252 3847 700 | bientroi@sunsearesort-muine.com

sunsearesort-muine.com

G O U R M E T T R AV E L L E R

SECLUDED LUXURY IN A SPECTACULAR BEACHFRONT DESTINATION On a magnificent swathe of shoreline just south of Hoi An, understated glamour combines with rich culture and stunning natural beauty.

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oised on a beautiful, four-kilometer shoreline just south of Hoi An and Da Nang, Hoiana Hotel & Suites is a chic and stylish new luxury hotel that combines Vietnam’s rich culture, vibrant energy and stunning natural beauty in one alluring destination.

Just a 15-minute drive from the ancient port town and UNESCO World Heritage Site of Hoi An, this all-suite haven of understated glamour is a jewel amidst Hoiana, Vietnam’s finest new premium integrated resort. As visitors arrive, they are introduced to what is to come, at the light-flooded lobby with dramatic seven-meterhigh windows that frame a 180-degree view of verdant gardens and the sea beyond. Indeed, throughout the hotel, sea and sky vistas celebrate the spectacular coastal location.

The 143 suites are refreshingly modern, subtly accented by detailing reminiscent of Hoi An’s heritage quarter. Floor-toceiling windows fill the space with natural light and each suite’s expansive private balcony immerses guests in an unforgettable panorama. Elevated comforts include Bluetooth Bose speakers and Legle Limoges tableware, along with generous marble bathrooms, a soaking bath and spacious walk-in closets. For the ultimate in fine, residential-style luxury, guests may select one of the Sky Pool Suites, each with a spacious sun terrace and a private, glass-sided, 25-square-meter swimming pool that overlooks the beach.

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Each and every sojourn is enhanced by the services of a professional butler team that delivers personalized care and attention to every visitor.

The Hoiana Hotel & Suites experience is complemented further by a choice of three restaurants that reinterpret and elevate traditional Vietnamese recipes, drawing from the natural bounty of Danang and Hoi An. At The Terrace, the open layout invites guests to savor a lingering breakfast or enjoy a signature cocktail or Hoiana High Tea, a traditional ritual reimagined as delicate sweets and Vietnamese-inspired savories.

The Edge Restaurant is located on the 16th level beside a serene and shimmering infinity pool whose edges blend into the horizon.

If guests are feeling playful, they can hop aboard oversized swings for a one-of-a-kind vantage point over the East Sea, before delving into a menu of comforting à la carte favorites. The Edge is the best spot to watch the day fade into sunset over the ocean horizon with a cool cocktail in hand. The lively tropical atmosphere is also perfect for the lavish brunches held on the first Saturday of every month, where diners are also welcome to enjoy the resort’s pools and beach during their visit.

Cove Bar & Grill is a delightful beachside retreat with a large, terraced pool, sundeck with loungers and cabanas, separate children’s pool and waterslides, and refreshing drinks and bites available throughout the day.

Inviting corners around the property echo the theme of gracious living with tranquil lounges and subtle period touches and even the fully equipped, 24-hour fitness center boasts stunning views of the ocean from its 16th floor lookout. In the adjacent wellness and relaxation lounge, aptly named Tranquility, guests enter a deeply soothing space to rejuvenate mind and body with signature rituals that include a special foot care treatment inspired by both Shiatsu and Vietnamese techniques.

For more active recreation, the resort boasts the 18-hole, Robert Trent Jones Jr.-designed course at Hoiana Shores Golf Club; it was awarded “Best New Course in Asia Pacific 2019” by Asia Pacific Gold Awards. For little vacationers, Play x Suite is where they have fun and make new friends, with “Angel” kid counselors ensuring that even the smallest guests experience the magic of Hoiana.

For more information or reservations, please contact your travel professional, the hotel directly at +84 235 858 6999, email reservations@ hoianahotelandsuites.com, or visit hoianahotelandsuites.com.

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G O U R M E T T R AV E L L E R

LAID BACK LUXURY IN MUI NE Sunsea Resort welcomes guests to indulge in the sights and smells of the ocean at their contemporary luxury resort situated along the idyllic coastline of this traditional fishing village.

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orn from passion and opportunity, Sunsea Resort features 15 rooms tastefully decorated in a style of plush minimalism mixed with good quality luxury. Each double bedroom is equipped with a top-quality, king-size bed adorned with 400 thread count Egyptian-cotton sheets. Each room features a large terrace with sofas - some with direct access to the swimming pool, some with an ocean view. They all offer air conditioning, fans and entertainment. Each bedroom has a large flat screen LED TV, connected to HD cable and the Internet, which is accessible by Wi-Fi throughout the resort.

Select rooms have a private garden with an open-air bathtub and plunge pool – Jacuzzi.

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After a spectacular night’s rest, great music, great cocktails, and great wines await you on your own sofa on the beach. Sunsea Beach Bar is located in front of the ocean, inside the Sukhothai Restaurant. With its unique but romantic architecture facing the ocean, accompanied by a musical atmosphere, the Sunsea Beach Bar is best suited for family-friendly vacations and happy hours. The bar is an open-air structure that allows you to enjoy the magnificence of the beach and the freshness of the ocean: hear the melody of the waves, smell the light fragrance of the sea and feel the breeze on your skin. At Sunsea Beach Bar, guests have the choice of many types of cocktails, non-alcoholic drinks, beers and wines prepared by professional bartenders.

After the sun sets, come enjoy some of the best food that Mui Ne has to offer in an atmosphere of laid-back sophistication at Sukhothai Restaurant on the beach. Known for its grilled cuisines (especially whole-grilled fish and tender, flavorful and juicy grilled steaks) and delicious Asian cuisines (especially Thai and Vietnamese), the chef prides herself on “quality of the ingredients first” by selecting only the freshest seafood and oysters. The Thai dishes are prepared with genuine Thai ingredients to give each dish that authentic taste.

To ensure utmost quality, some dishes must be ordered 24 hours in advance. Guests are welcome to enjoy breathtaking and extensive views of the water, the sand and the sky while feasting on delicacies from land and ocean. While visiting the restaurant at any time, customers are assured to have a pleasant and relaxing time with delicious food and dedicated, professional service. Make time in the morning to enjoy the sunrise while eating your breakfast.

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G O U R M E T T R AV E L L E R

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RETURN TO SRI LANKA Falling in love with Sri Lanka all over again, with a little help from the country’s Aman properties.

By Anton D. Javier

I

t was a riotous first visit to Sri Lanka two years ago – and I say that in the best way possible. The energy and vivid colours of Colombo; excitement on the dirt road, in hopes of catching a glimpse of the elusive Sri Lankan leopard, at Yala National Park; sitting by train carriage doors to take in the expansive landscape; dizzying drives up to the country’s various tea plantations.

On my return a few months ago, the itinerary was slightly more relaxed, allowing for moments of solitude and observation.

This trip with Aman started at the famed Galle Fort, where Amangalla would be home for a few nights, culminating in a stay at Amanwella in Tangalle, by the Indian Ocean’s roaring coast. The two locations, while relatively near, couldn’t be more different. Luckily, the invisible Aman thread that ran through both properties made for a seamless experience that bordered on perfection.

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AMANGALLA Located in Galle, within the walls of Galle Fort, Amangalla is a property that’s slightly different from other Aman resorts. Instead of being built from the ground up, it took over a 17th century Dutch colonial building that used to house the New Oriental Hotel.

Therefore, Amangalla is a hotel steeped in history, where whispers of a bygone era are found everywhere – from the original polished teak floors to the antique furniture and 19th century artifacts used as décor. Bringing it to the 21st century, however, is the brand’s signature hospitality, which is personal, discreet, and thoughtful.

Expect spacious accommodations here, fitted with comfortable king size four-poster antique beds, sunbathed living areas with a writing desk and dining table, as well as spacious bathrooms with freestanding baths and a separate shower area. There are only 29 rooms in total, across six categories, ensuring plenty or privacy for solo travellers, couples, or small families.

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During my stay, it was the time spent at The Zaal (Great Hall) that I appreciated the most. Not only was it a place where I got to feast on delicious curries and other local delicacies, it was also where I learned to appreciate the sights and sounds that defined Galle. Tuktuks shuttling tourists and locals; school children on field trips, excitedly pointing at ancient buildings and even older trees; locals slowly walking about, perhaps enjoying the time that seemed to stretch out longer compared to bigger cities. Beautiful daylight would stream in at any given time, casting dramatic shadows that moved across the beautiful tiled floors, working their way up to the high ceilings and the grand chandeliers that lined it.

Elsewhere in the property are hidden pockets of space that guests canclaimastheirown,shouldthebuzzofthemainstreetbecomealittletoo frenetic. There is the Sunset Balcony that overlooks the old tiled roofs of the fort, perfect for sundowner cocktails. The pool area and the library are great for reading or private alfresco dining. Meanwhile, The Baths, which is Amangalla’s spa complex, is where most would disappear to for a few hours, indulging in wellness rituals like Ayurvedic therapies, massages, or a luxurious dip in the hydrotherapy pools.

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AMANWELLA Tangalle, which is about a two-hour drive from Galle, is a quiet seaside town in Sri Lanka’s southern coast. It would probably not be on most tourist itineraries, benefitting Amanwella and its guests who place importance on privacy and peace. Even finding the small alley that leads to the expansive resort is a challenge.

But as soon as you drive through a small residential road and reach the entrance of the resort, an impressive driveway and lobby opens up to welcome you, where the design language of the late Kerry Hill is juxtaposed with the Tropical Modernism style that famed Sri Lankan architect Geoffrey Bawa is known for. Once you cross this terracotta-coloured portion of the property, gradated shades of beautiful blue take over – from the infinity pool, the ocean, and the sky.

Where accommodation is concerned, there are a total of 30 suites in varying categories depending on the view – Garden, Ocean, and Ocean Hill. The spacious suites feature hand-hewn stone walls and terrazzo floors, an open concept that connects bedroom, living area, and bathroom. Each suite also comes with a six-metre pool and a long, spacious balcony.

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Dining alfresco is mandatory at Amanwella, given the glorious tropical surroundings lined with majestic frangipani and coconut trees. The Restaurant, Lounge Bar, Pool Terrace, and Beach Club all boast traditional Sri Lankan specialties, as well as a fairly extensive Western menu.

Beyond the resort’s grandeur, what impressed me the most are the experiential activities that Amanwella had in store at neighbouring locations. There was the early morning elephant safari at Udawalawe national park, which culminated in an unforgettable breakfast setup within the park. And to mark the end of our journey, there was a farewell dinner held in a traditional mud hut within the compound of a family home, where Amanwella’s chef and staff prepared a hearty meal, ensuring that I left the country with both a heavy stomach and a heavy heart.

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G O U R M E T T R AV E L L E R

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A TALE OF TWO RESORTS From Singapore to Ubud, Capella curates the travel experience they know you’ll love.

By Katherine Arteche

T

he ability to curate is to carefully arrange a series or a collection that fits like a glove. It could be an assortment of watches, a gallery of sculptures, or a line-up of vintage cars – to be collated in a particular fashion that allows the recipient to get the story at first sight. And that is why Capella Hotels & Resorts have engaged their very own hospitality experts to design curated tourism experiences at each of its six locations – Singapore, Ubud, Sanya, Dusseldorf, Bangkok, and Shanghai. These experts are Capella’s Culturists who design and host ‘Capella Curates’, a series of experiences that are uniquely aligned with the host location.

We experienced two of Capella’s Curates series in two locations that are on the opposing spectrums of a holiday retreat. Our first stop was at Capella Singapore, a vast enclave located on the in-land escape that is Sentosa Island, which boasts more than 150 rooms, of which includes villas and manors with their own private pools. The scenery changes when we hopped over to Capella Ubud, a luxurious tentage accommodation in the lush rainforest, and the philosophy is to follow a simple rule: love nature.

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CAPELLA SINGAPORE What Capella has curated for Singapore’s dynamic city is to explore the urban city with an opposing vintage aesthetic. Here, the Capella Culturists have arranged a ‘Qi & The City’ city tour to present the opposing synergy within singapore’s evolving landscape. The concept takes its cue from Fengshui principles, where the philosophy of Chinese metaphysics are applied in this exploration journey. We took to the road in vintage Vespa sidecars, where cruising out in the open makes one soak in the sights and sounds of uninterrupted city life.

The city, while teeming with the majestic city skyline that is composed of the Singapore Flyer, the Art Science Museum, and the behemoth of urban architecture that are the Marina Bay Sands Towers, the route also explores the back alleys covered in statement murals that paint the preserved colonial buildings. Humble market stalls line up against new-age boutiques along Haji Lane, a street that’s reputable for being Singapore’s first indie neighborhood. The cultural heritage here is rich, and one has to quickly take it all in before whizzing out of the corner only to face the silvered skyscrapers once more.

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Within the vast compound, Capella Singapore is designed with the preservation of its colonial aesthetic.

Up on the second floor, the Living Room is decked in rich mahogany, with Victorian-style furniture and Persian carpets to soften the hardwood floors. The space is open throughout all hours of the day, providing guests with a refuge to settle in with a good book, or mingle as one would lounge at home. Dining experiences are also aplenty, starting with Chef’s Table led by Chef David.

The dining space is an open kitchen concept, where guests are led through a multi-course dinner session where one is free to interact with the chef and his team throughout dinner service. It’s upscale dining without the airs of strict etiquette. Chef’s intent is to “let loose, have fun, and eat. Food is meant to be enjoyed.”

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CAPELLA UBUD There is a change of scenery when one leaves behind the cosmopolitan cityscape of Singapore to venture into the muted landscape of Bali. The roads, while rugged, exhibit the raw charm of the island’s villages. Earnest displays of hand carved statues, and other wares hang in abundance on shop fronts. Stretches of rice paddy fields separate one house from the other as we drive through the undulated roads of Ubud.

Capella Ubud is a 2-hour drive from Ngurah Rai International Airport, with its entrance hidden from the tricky maneuvering of uneven roads. Through the hotel’s wooden gates, the resort is flanked with rice fields on either side, immediately opening up the green landscape that Capella Ubud has settled into. The area was built around the forest’s vicinity, without any culling of trees or clearing of vegetation for the building space. Palm trees turn into organic columns, and the placement of the tentages are resting on terraced areas, or built on stilt platforms to form a staggered arrangement down towards the riverside below. This Capella Curates journey takes guests towards a more

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physical program, be it within the comforts of the resort or out in the great Balinese outdoors. Capella Ubud houses a state-of-the-art gym where full exercise equipment is provided in the Armoury, including hosted yoga classes that combine the art of Balinese dancing and gentle yoga. Among the more physical activities offered in the programs, Capella takes guests on a trek on one of Bali’s greatest peaks – Mount Batur.

Preparation takes place in twilight, where Capella guests will take a journey from the hotel at 3am, and go on an uphill trek aided by experienced local guides.

The final destination is a platform that allows one to take in the extensive viewpoint of Bali, including the view of the island of Lombok in the distance. As part of Capella Curate’s activity, ‘The Top of the World’ also includes a picnic breakfast where a spread is prepared once you’ve reached the top. Nuzzled with blankets and canteens of black coffee, the hike concludes with watching the purple horizon turn a faint orange glow, bathing the world in light of another day.

With properties coming up in Maldives and Sydney, Capella is no stranger to being the ultimate guide, no matter where you are.

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G O U R M E T T R AV E L L E R

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UNDERSTATED ELEGANCE Explore the luxe features of The Chedi Ninghai, which is inspired by the gorgeous landscape of mountain and lakes.

By Victoria Lim

A

n alternative term for a Buddhist stupa (a prayer hall) is chedi. The word is mainly used in Thailand and typically refers to a place of meditation, naturally evoking a peace of mind. This same serenity is what you get with a stay at The Chedi Ninghai, which opened its doors six months ago in Ningbo City, Zhejiang Province.

The Chedi Ninghai is the first hotel partnership between General Hotel Management Limited and The Chedi Hotels and Resorts. The luxury property provides a tranquil and relaxing environment where guests can enjoy its gorgeous backdrop of mountains and lakes. “The Chedi Ninghai stays within the wealthy Jiangnan area and redefines luxury,” shares Huang Quan, design director of G-Art Design and the man responsible for the hotel’s exquisite interiors.

“By melding contemporary interpretation of Asian designs with distinctive local touches such as the use of bamboo, we have created an inspiring and memorable experience for even the most discerning of travellers,” he adds.

ONE WITH MOTHER NATURE A three-and-a-half-hour drive by car or a two-and-a-half-hour train journey from Shanghai leads you to The Chedi Ninghai, which is nestled among the mountains and forests in east of Zhejiang.

Located near the magnificent Ningbo Wushan Grottoes, the resort houses 100 villas (each with a spacious terrace) scattered throughout the mountains and enveloped by springs and brooks. Each villa is swathed in a natural hued palette to complement the materials used. The interiors are decked in wood, stone and bamboo, flooded with natural light from floor-to-ceiling windows that offer a view of the mesmerising forest landscape, and decorated with Asian latticed screens and lamps. Natural hot spring water is piped into the bathtub. The Lake View Villa, in particular, boasts uninterrupted views of the lake and bamboo forest, creating a perfect living-innature ambience.

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“By building a symbiotic relationship between the hotel and local culture, Chedi Ninghai is able to provide every traveller with a sense of Mother Nature without leaving the comforts of their room,” shares Huang.

The Lobby is the most architecturally impressive structure in the hotel. Featuring furniture crafted from nanmu wood – characteristic of Ming Dynasty interiors – the lobby is a modern recreation of the ‘scholars’ studios’ of China’s 17th century literati. Guests enjoy activities such as calligraphy workshops, music, painting, tea and incense ceremonies, and Kunqu opera performances. The highlight of the room, however, is the galaxystyle chandelier, “we wanted to create a Milky-Way like feel. If you stand directly above the chandelier, you can see the light disperse just like a meteor wandering across the sky,” shares Huang.

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resort boasts five restaurants and bar, but the one that stands out most is their all-day dining restaurant. Paying tribute to Ninghai, which means peaceful ocean, The Restaurant serves a wide array of scrumptious Chinese seafood dishes, such as Sautéed Diced Abalone with Black Pepper and Garlic.

AN ADVENTURE TO BEHOLD

One of the largest in the Chedi collection, the hotel spa is set around a picturesque central courtyard. The complex houses eight treatment rooms, two double spa suites, a plunge pool, Jacuzzi, sauna and two swimming pools (one indoor and one infinity pool).

There is also a yoga and Pilates studio with three walls of floor-toceiling glass offering tranquil views of a lake and forest gardens. The

If you love riding, you will be in for a treat. The Chedi Ninghai also runs an equestrian center in collaboration with the American Quarter Horse Association, where professional coaches and welltrained horses are available for hire to both adults and kids.

Recognised by the Beijing Turf & Equestrian Association, the center offers weekend lessons and seasonal camps.

There are also classes on pottery, painting, bamboo plaiting, yoga and tai-chi in the forest, table football, pool and ping-pong in the recreation room, ocean ball pool in the kids club, and many other outdoor activities on the 1,500 sq m lawn.

With amazing natural beauty and a slew of activities offered at The Chedi Ninghai, you’ll be hard pressed to find any serious flaw in this idyllic haven.

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C H E F T R AV E L O G U E

Miller Mai’s recent holiday to Cambodia took him to agricultural lands where salt and pepper are grown and harvested.

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Kampot Salt Field

Kampot Red Long Pepper

I

t’s easy to understand why there are about two million visitors to Angkor Wat every year. The rising sun reflects off the massive stone temple complex, and the thick green jungle that surrounds it creates awesome hues of purple and blue and an almost otherworldly glow. The incredible ancient site isn’t the only place worth visiting in Cambodia. In fact, this Southeast Asian country is filled with wonderful agriculture and vast farmlands that are worth exploring.

With my girlfriend and her family in tow (her sister is based in Cambodia), we decided to skip the usual touristy sites and explore the heartbeat of Cambodia, their farms. Despite the crazy traffic – a 10-minute car ride can easily become a 30-minute journey, plus navigating countless potholes, this trip to Cambodia was just what I needed to refresh my mind, body and soul.

TAKE TO THE FIELDS Kampot Rice Farm in the Kampot Agricultural Area was the first stop on my list. When I stepped out of the car, the gorgeous scene of rice stalks swaying with the wind welcomed us. We tried our hand at harvesting rice, and it was back-breaking work. The owner-farmer showed us a rice harvesting technique by grabbing a bunch of stalks in hand and deftly cutting them in swift motion with his sickle. We tried to mimic him to our best ability, but our actions were too clumsy and slow in comparison.

A peek into La Plantation, a Kompot pepper farm

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A meal cooked by the farmers from the Kampot Rice Farm

The Kampot Salt Fields gives you a closer look at how the ocean water is let into the fields and left to evaporate naturally into salt crystals under the hot sun. The salt is then collected and delivered to the salt factory for processing. Kampot salt fields produce an average of 13,000 to 14,000 tonnes annually. It is an interesting visit for everyone, not to mention the picturesque sceneries of rural Cambodia that will take your breath away en route to the salt fields. Then we headed over to a durian farm. Interestingly the durians grown in Cambodia are much bigger than their Malaysian and Thai counterparts. The taste leans towards the sweet with a lovely bitter finish.

One of the must-visit farms in Cambodia is La Plantation. Home to 22,000 Kampot pepper posts, the 20-hectare farm grows their pepper in the traditional, organic way, which is in strict compliance with the Protected Geographical Indication (PGI). They are one of the few farms to be certified organic by Ecocert SA, an organic certification founded in France. There are different types of Kampot pepper and the most interesting varietal is Kampot Bird Pepper, which is similar to the kopi luwak. Birds will pick the ripest fruits on the vines and poop out the seeds – which naturally transform into white pepper.

Apart from the educational tour, there was a pepper tasting session, where we savoured 10 different varieties. By the time I reached peppercorn number six, everything tasted the same – fiery.

It was such an eye-opening experience, and I bought some peppers back to Singapore to experiment with them.

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The longans are ripe for the picking

One of the farmers, explaining to us the different types of Kompot pepper where we are about to taste

A BUG’S LIFE If you’re have arachnophobia, then it’s best to stay away from any vendor or restaurant serving tarantulas. Even when they are dead, these large, furry beasts are still obviously spiders, with their legs outstretched and the plump body bursting with gooey innards.

They’re mostly deep-fried and served with an accompanying dipping sauce. For me, it was a tamarind sauce that masked much of

Getting a taste of a farmer’s life

“One of the must-visit farms in Cambodia is the La Plantation. Home to 22,000 Kampot pepper posts, the 20-hectare farm grows their pepper in the traditional, organic way, which is in strict compliance with the Protected Geographical Indication (PGI).”

Kampot Salt Fields’ storage area

Lush green vegetables from the farm

The ladies are sorting out the good and bad vegetables

the natural flavour – undoubtedly a good thing!

At Romdeng restaurant in Phnom Penh, the waiter will even show you the live specimens before cooking – should you want to know.

In Siem Reap, chef Mork Mengly – a man primarily responsible for reinventing Cambodian cuisine – prepared a unique course of red ants mixed with prahok – a fermented fish paste – with sugar, chillies and lime. The ants are sour; they pop in the mouth like fine caviar, and there’s a wallop of heat from the crushed chillies. Ants are perhaps the most recognised insect ingredient as they are already widely used and accepted across Europe. This particular recipe, however, with the use of prahok, adds a significant pong to the dish, giving off a scent that reminds me of long-aged Limburger cheese.

Miller Mai started his culinary career at 14 selling Western fare at a local food court. In 2012, he obtained a diploma in Culinary Arts from At-Sunrice GlobalChef Academy. He got a job at Tippling Club as the chef de partie before he became junior sous chef of Open Farm Community. Now, he is the head chef of Ding Dong where he creates a playful, inventive and unique take on modern Southeast Asian cuisine.

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CHEF MASTERCLASS

MODERN TWIST OF VIETNAMESE FLAIR

After graduating from Yale University and training at some of the best restaurants in Hong Kong, Chicago, and Bangkok, Peter Cuong Franklin moved back to his motherland with one goal - to make Vietnamese cuisine the newest contender on the fine dining scene. He speaks candidly with us about his inspiration, his goals, and how Covid-19 has impacted us all.

You achieved a great deal of success in the F&B industry abroad. I suppose the first question on everyone’s mind is what motivated you to come back to Vietnam and launch Anan Saigon restaurant, Nhau Nhau cocktail bar and Pot Au Pho noodle bar in Cho Cu? I had an aspiration to create a new style of Vietnamese cuisine so I returned to my motherland to open Anan Saigon. Since we opened four years ago, our mission has been to elevate Vietnamese cuisine to the level of fine dining. I saw so much potential with Vietnamese dishes and I wanted to jump on the opportunity to create a new modern style of cooking - Cuisine Mới and also work towards growing the gastronomic scene here in Vietnam.

You’ve trained in cuisines from many Southeast Asian countries. What makes Vietnamese cuisine stand out?

I believe Vietnamese cuisine is among the best in the world because it’s fresh, flavourful and balanced with a unique combination of culinary influences from France, China and other Southeast Asian countries. In addition, Vietnamese cuisine boasts a wide diversity of ingredients and dishes due to its expansive geographic landscape - from Hanoi in the North to Hue and Hoi An in the centre and Saigon and the Mekong Delta in the south. Unfortunately most people associate Vietnamese cuisine with delicious value-for-money street food rather than sophisticated fine dining. Our recent recognition as one of Asia’s 50 Best Restaurants 2021 is a sign that perceptions are finally changing.

At Anan Saigon our mission from the beginning has been to challenge perceptions, push boundaries and elevate Vietnamese cuisine to the same fine dining level demonstrated by our Italian, French and Japanese counterparts.

Foie gras imperial roll

Pho dac biet

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What is your secret to successfully combining a multicultural international background with traditional cuisine?

There is no secret in cooking. Cook with love and cook the food people love to eat.

Can you share some other Vietnamese dishes that you love?

I recently visited Hue and fell in love with the city, the food and the people. I was inspired by the trip to make a few new dishes that are now on our Chef Specials menu. I love these new dishes: hue dumplings, banh bot loc with foie gras and wagyu beef and com hen Hue clam rice with roasted peanuts, chilis, herbs and clam broth.

How has your mother (who runs a small noodle shop in Dalat, Central Vietnam) and her love for noodles impacted your decision to open Pot Au Pho noodle bar? What attracts customers to your pho more than the traditional pho restaurants?

I have a deep love of noodle dishes, especially for my mother’s Mi Quang noodles, and this was the inspiration for Pot Au Pho. My pho is a modern interpretation of Vietnam’s iconic national dish that combines flavours and techniques from all regions of Vietnam.

Fermented rice cocktail

You currently operate three restaurants at the same time including Anan, Nhau Nhau and Pot Au Pho. Can you reveal your secret to successful management?

I have no secret, just old fashioned hard work, perseverance and dedication. It also helps to have a good team and a bit of good fortune.

Anan interior

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Vahorma chocolate local dalat caviar

Foie gras imperial roll

Covid-19 put many restaurants in a difficult situation. How have your restaurants been affected and what changes have you made to adapt to the circumstances? What goals do you have moving forward?

Before Covid we focused on creating a memorable fine dining experience and did not do delivery. I thought a lot about closing the restaurant during the lockdown period but decided that it was important to keep our kitchen open and our staff working. Toward that end, we never closed the restaurant and worked very quickly to develop a delivery program that enabled us to keep all of our staff employed. Instead of using a third party delivery company, we used our bartenders and service staff to do the delivery using their own motorbikes. The results were satisfying, bringing our dining experience to homes and offices. We also sourced eco-friendly packaging, such as fresh banana leaves, sugarcane fiber boxes, wooden utensils and brown paper bags. Now that the situation has improved we have stopped delivery service and are pivoting back to the restaurant dining experience. I hope that we can continue to survive and thrive after this very challenging period for our industry and our world. Our future goal is to work even harder to continue to serve our loyal customers to the very best of our ability.

One bite pho

Caviar banh nhung

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CHEF MASTERCLASS

FROM BUDAPEST TO SAIGON WITH LOVE

From humble beginnings, world-renowned Chef, Mark Molnar brings two decades of experience at some of the world’s top restaurants to inspire the kitchens and palates of Saigon’s most experienced foodies. Now leading a dedicated team at Vise Hospitality, Mark sees a bright future for the F&B industry in Vietnam.

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From your hometown of Budapest, you went on an adventure to conquer cuisines in Asia and Europe. Can you reveal the highlights of your journey prior to your arrival in Vietnam in 2015? And what fate eventually brought you to Saigon?

I grew up in Hungary surrounded by forest with farm animals and vegetable garden. In my childhood, we spent our time hunting mushroom, catching river crabs and cutting wood to heat-up the house, and all of that inspired me immensely later on when it came to choosing ingredients and cooking. My career started in 2001 when I had the opportunity to spend a few months in Spain’s, San Sebastián. I worked at some of the top Basque restaurants in the Berasategui Group, and then moved onto Mallorca & Tenerife Islands. I was then chosen as one of the 8 Stagiers of the 2003 season at El Bulli, which was a great honour considering that there were 10,000 other nominees. After meeting the famous Chef Chikara Yamada, I moved to Tokyo and spent a fantastic years with great experiences.

Budapest

In 2005 I moved to France and started working with 3 Star Michelin Restaurants such as Taillevent, l’Oursine Bistrot and Pavillon de Le Doyen in Paris. In 2007, I was brought to ZUMA, London contemporary Japanese restaurant which taught me a lot n modern Japanese cuisine. I landed in Dubai in 2011 after opened several restaurants and Vietnam was a complete coincidence. Through my friend in Dubai, I decided to join VISE Hospitality Group as the Owner have a great vision and plan for the F&B in Vietnam.

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What are your thoughts on Vietnamese cuisine?

Vietnamese cuisine is very interesting, refreshing & well-balanced taste, diverse & exotic in ingredients, addictive if you eat too much and full of flavours.

In your opinion, is the process of cooking Vietnamese dish more complex than a typical European dish?

There is certainly more diversity of ingredients, flavours and textures in Vietnamese dishes However, there are some very complicated highend cooking techniques and processes which are non-existent in Vietnam. Thanks to some extremely creative younger chefs in town, this will slowly change and apply in modern fine dining.

As a well-known chef with years of experience in many countries, what are your opinions of street foods culture?

I love to experience the local foods whenever I visited a new country. Before I travel I do a lot of research to find the best and most local places to eat and I amazed with the local ingredients in the markets. One of my dining experience was in Thailand and I have found some wonderful street foods without an English menu or a tablecloth.

Street foods can be exciting and a real discovery

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which I was lucky enough to discover from Lima, Marrakech to Okinawa and Beirut any many more exciting places that awaiting in the world.

After the pandemic, do you foresee any significant shifts between street food, fine dining, and homemade cooking?

I believe all foods are good and it’s very much depends how to prepare on the ingredients, how you cook, how to present the dish to a different type of clientele. Whether you cooked at home, eaten on the street or at a fine dining establishment, you need a great company to make your meal more joyful with friends or family.

Do you have any resolutions or expectations regarding culinary endeavours and hospitality in 2021?

Farm to table, sustainable and hand-made food from healthy plants & animals, clear water and mineral-rich soils are what I want my family, friends and all future guests to experience The understanding of great & healthy products for chefs is at an early stage in Vietnam but I am very optimistic it will change very fast in the future. The hard work really just starts now. Great communication, education and research will keep us ahead of the game and bring Vietnam to the next level of culinary world.

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CHEF MASTERCLASS

TURNING UP THE HEAT Sichuan cuisine offers a complex mix of flavours and mastering the fundamentals requires years of training. Deng Huadong shares with Destin Tay what it takes to be a chef extraordinaire.

Sliced pork with garlic and chili

Kung pao prawns

G

oogle Sichuan cuisine and your smartphone screen would be inundated with the words spicy, hot, fiery and sizzling, and it’s not without reason. Even though other Chinese regions like Jiangxi or Funan cultivate and use chillies in their food, it was Sichuan that popularised the use of chilli pepper. According to 62-year-old chef Deng Huadong, it’s largely due to the ubiquitous Sichuan peppercorn; its numbing properties and the spiciness of chillies form a unique combination to leave a tingling sensation on the tongue.

It’s impressive to learn that Deng has spent over 40 years perfecting the authentic art of Sichuan cooking. After graduating from high school, Deng worked with a small catering company in Chengdu, which was followed by stints in Chengdu Hotel’s Rong Paradise and Shanghai Sheraton, where he built up a reputation as a Sichuan cuisine authority. In 1988, Deng partnered with Paul Hsu, founder of F&B group Elite Concepts, to open Sichuan Court in Shanghai’s Hilton Hotel. Deng G was conceptualised by the pair and opened in 2007 in Shanghai before they introduced the brand to Wan Chai in 2016.

The Hong Kong outpost is a showcase of traditional Sichuan dishes that Deng so passionately believes in, such as the Dan Dan Noodles and Kung Pao Prawns. Even the restaurant’s interior is heavily inspired by Chengdu. Wood, a consistent design feature, comes from the abundant bamboo forests found in the Sichuan capital. The swanky spot features a baijiu bar on the second floor, which serves up cocktails utilising China’s most consumed alcohol.

What makes Sichuan cuisine so special?

We have a saying in Sichuan, which is 100 dishes, 100 flavours. With Sichuan’s 12 different core tastes, there’s an almost limitless amount of combinations. It’s a cuisine that is so adaptable, and minor changes in one dish can result in a completely new taste experience.

For example, guaiwei (translates literally as strange taste) can be considered a combination of mala and yuxiang flavours. However, by changing the other components, such as using doubanjiang instead of soy sauce for the savoury element in mapo tofu, a new taste will result.

Why did you decide to bring Deng G to Hong Kong?

The most important thing in ensuring the success of a restaurant is to find a slice of the market that understands and wants your food. I felt Hong Kong was more conducive as it’s a city with a melting pot of cultures and cuisines. Hongkongers are much more receptive to Sichuan food; I know because I check what each table orders every night, and I can see that the diners are voting with their dollar.

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Deng G’s sleek and modern dining area

Braised sliced sole in red chili soup

You once said that Sichuan food is like an artist’s palette.

How so?

I see many similarities with the way Sichuan chefs look at flavours and how Chinese artists look at colours. In Chinese art there are six base colours: black, white, red, yellow, green and blue. There is variance within these colours, such as pink, maroon and velvet from red. You could easily just replace these with the flavours that make up Sichuan’s food; salty, sweet, hot, piquant, sour, bitter.

Sugar or sweet can be combined with other flavours to make new tastes, such as adding vinegar to make yuxiang, or dried and pickled chillies to create a lychee flavour, and scallions to form sweet & sour flavour.

Does that make it difficult for those who want to learn Sichuan cooking?

Very much so. Even now, my oldest customers can tell when it’s an apprentice of mine who makes a dish or me. I find myself having to constantly visit all my restaurants to ensure the consistency of food. A competent Sichuan chef should be like a composer, bringing together all the complexities found in the cuisine. He should know every aspect of each taste and be mindful of the nuances; he should know how to deepen the colour of sauces if needed, how to deal with a batch of chillies which may not be as intense. That way, he can ensure that the same dish served on two different days will still taste the same.

Why did you decide to serve baijiu over other tipples?

Personally, I enjoy the history behind it. Way before the invention of beer, baijiu or huangjiu was all people could drink. Historically, Sichuan was also a place of rising industrialisation; many

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Supreme cabbage consomme

businessmen were moving here to set up shop, and many ended up opening restaurants as side businesses where they could hold meetings with clients. Of course now, whisky and brandy have become very common in China, and in my other restaurants we do pair Sichuan food with red and white wines and western spirits. I wanted something more traditional, which was why we decided to have our own baijiu bar.

What sets Deng G apart from other Sichuan restaurants?

Our menu is divided not by courses but by their taste profiles. Also, our servers are trained to identify what customers are looking out for, and can recommend the dishes to match their preferences. This way I can introduce much more than just mala taste to our diners and show them just how nuanced and varied our food is. Hong Kong is also an excellent place for seafood, so I made some adjustments to certain dishes. For instance, instead of using chicken, we make a Kung Pao Prawn dish.

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CHEF MASTERCLASS

PRINTED PERFECTION AutoCAD software and 3D printers are allowing bakers to take their creative visions to new heights. Dinara Kasko shares the finer details of her architectural cakes with Destin Tay.

K

harkov, Ukraine is not the first city you would think for revolutionary pastry designs. Enter 31-year-old Dinara Kasko, a former architect-turned-pastry chef who has taken the baking world by storm with her cutting-edge silicone molds that taps on her expertise in architecture and 3D modelling to create stunning works of pastry art.

In 2013, two years into her job at Render Supply, a Dutch architectural firm, Kasko moved into her new house in the Netherlands with her husband which gave her time to experiment in the kitchen. Her baking hobby slowly morphed into a serious passion, as she began to incorporate her experience in 3D modelling software into her bakes. Cura and 3Dmax, software Kasko was familiar with thanks to her background, helps her manipulate shapes, lines and structures to form the digital skeleton of her own molds.

Kasko started full scale production of her molds when she ordered a printer from Dutch 3D printer manufacturer, Ultimaker.

She started selling her mold designs in October 2016. The precision of the compact 3D printer, meant that Kasko could produce neverbefore-seen cake designs featuring all sorts of geometric shapes and patterns, such as Bubbles with Exotic Fruit, and Geometry Figure #7 cakes.

There’s something alluring about the prospect of cutting into a seemingly hard and inedible structure, only for it to yield a soft sponge cake covered in lime-basil confit and Italian meringue, such as Kasko’s Lime-Basil Triangulation Cake, with its surface of interconnected triangular tessellations. Her 623,000 strong Instagram followers, captivated by every new creation, seem to agree too. If anything, Kasko’s future is sweet.

What led you to a career in the pastry arts?

As a child I would always help my mother in the kitchen. I have a sweet tooth and it was quite sad that cakes were a rarity reserved for special occasions. Baking on my own was a way to make up for that, and so most of my hours after work became devoted to it. After a while it was almost as if I had two jobs, being at the firm in the day and baking non-stop at night, I did this for about almost three years. Once I gave birth in 2014, I had time to fully commit to baking as I was resting at home. I never went back to the office after, and moved back home to Kharkov in 2016 to start my own pastry studio.

Vanilla Tart

Christmas Cake

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How do you think your creations differ from current pastry trends?

Being well-versed in 3D software helps me to make more complex and precise molds. There are certain algorithms I employ to create repeating patterns and undulating shapes in my designs. This beats any of the simple geometric molds you could find on the market five years ago. I can create more elaborate designs, such as my Origami Cake, which is inspired by the Miura-ori fold created by astrophysicist Koryo Miura for solar panels in space.

Geometry Figure #7

Origami Cake

Cherry Cake

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What are some architectural styles that you’ve tried to incorporate into your designs?

Currently I am a big fan of biomimetic architecture, which is a contemporary concept about understanding what makes natural shapes and forms work. As biomimetic forms often require more natural curvatures, 3Dmax simply doesn’t have that capability.

Luckily, I have friends who are capable in using Grasshopper, a programming language for the Rhino 3D software, which uses more complex algorithms and scripts to create models.

The Ultimaker 3 Extended printing the mold for the Cluster Cake

Geometrical Kinetic Tart

The Cluster

Take us through your design process.

They are often inspired by anything that strikes me as distinct.

For example in my cherry cake mold, my husband sent me a picture of a bunch of cherries. I loved their natural shape, and I wondered how they might look if held together by an invisible box. I obtained the cherry model from Andrej Pavlov, a friend of mine who specialises in parametric design (a complex algorithmic process that uses a group of equations and rules to create a form).

Then using my own software, I filled up an invisible box with them.

Once the design is printed and the mold is cast, all that’s left is to think about the recipe. It was easy in this case; a cake shaped like cherries should taste like cherries, so I filled it with Maraschino confit and chocolate mousse.

Tell me more about your collaboration with Venezuelan artist Jose Margulis.

It was fantastic – it actually started when Margulis wrote to me via Instagram to compliment my creations. His sculptures, like the Purple Haze and Red Straits, were abstract and geometric, and featured various panels of different sizes to form a threedimensional piece on a two-dimensional plane. I had the idea to replicate them with sheets of chocolate on a cake, so I sent him a few designs titled geometrical kinetic tarts. He loved them and our new collaboration was born.

We hear you have plans to set up your own pastry shop in Qatar.

What would it be like?

It’s set to open this September. Previously, I had only ever sold my molds and recipes online or made guest appearances for masterclasses or collaborations, so this is a brand new world for me. My investors are still deciding on the concept, but I will be planning the cakes; I aim to have around 50 different offerings. As the shop will bear my namesake, each of them will be something that I am proud of showcasing to the world.

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EPICUREAN PROFILE

Photographer Cường Tống

WELLNESS

THE ART OF LIVING Born in French Guiana and raised in Paris, Henri Hubert is a vibrant figure in Vietnam’s creative scene. From fashion, to hospitality, to real estate, to wellness, his position as Creative Director at Le Nom has enabled him to share his vision, ideas, and personal philosophy on life with a plethora of creative innovators in Saigon. In anticipation of Global Wellness Day Vietnam, Henri Hubert shares his insight.

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In your opinion, wellness is ...?

A way of describing a certain quality of life. We all know what to do to have a healthy life - exercise, sleep well, eat healthy, drink more water - now actually adopting a healthy lifestyle is not always easy. We are so absorbed in work or other activities that we sometimes forget to listen to our bodies. For me - and this is very personal - we don’t take enough into account regarding the mental and psychological parts, or what I call positive thinking.

Mental health as well as positive thinking are the essential basis of “wellness living”. Good mental health allows us to realize ourselves, to overcome tensions in life, do productive work and contribute to the community. It is the thing that gives us confidence. Feelings of autonomy, mastery of the environment, personal growth, positive relationships with others, goals in life and self-acceptance all contribute to psychological wellness.

How do you see aspects of the wellness lifestyle interacting and interconnecting? What is the relationship between physical and social wellness, for example?

Everything is connected. Social wellness encompasses things which have a positive impact on quality of life: decent employment, economic resources to meet our needs, a good house, access to education and health, time for recreation, etc. Although the notion of wellness is subjective, social wellness is associated with objective economic factors. In Vietnam, where mentality is closely linked to the family, social wellness is very important as it allows us to meet family needs. To have physical wellness, physical activity is the main factor.

It trains a person to have self-control, to value his/her capacities, to increase concentration, and to decrease stress and anxiety.

How do you help change other people’s perceptions of wellness?

I think education at home and at school is paramount. It must be integrated into all forms of education; from an early age, at home, at school, in sports, even at work with group outings through activities such as walking together, doing yoga, etc. Promoting wellness, achieving excellence, ensuring optimism and building trust are not difficult goals to achieve with the help of media and big companies via campaigns in different industries.

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How can you create and maintain balance in your life?

By Identifying what really matters to me, and always keeping it in mind, it allows me to move in my direction. It’s a bit like a boat: you have to set your course and stay on it. If the weather is not good, we will find a different way. And to know which direction to go, you have to experiment and listen to yourself. I also try to develop my skills as much as possible. I work a lot on what I can do best. Developing my qualities means adapting myself to work with people, becoming more flexible, taking a step back, accepting my own mistakes and also others. It’s about getting into easier, more nurturing relationships. Balance cannot rest on a single key because in reality it is a constant quest. We must constantly wonder about the interactions that our relationships with others can have on us.

Photographer Ben Le

What is the difference between wellness and good health?

“Health” is a state of complete physical, mental and social wellness while “wellness” is an active process by which people become aware of and make choices for a more successful existence. So wellness is a choice for the lifestyle. I would say that wellness is the little cousin of health. The goal of wellness is to improve the general health of the person. Therefore, health and wellness go hand in hand.

Do you think it is too difficult to practice wellness living these days since more and more people are occupied with their daily hectic schedules?

Yes, it is more difficult with the vagaries of life where everything is based on the result. But the question is, has the person previously been really concerned about his/her wellness? Did they create the conditions in their lives to take care of that?

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What are your thoughts on wellness living in Vietnam?

I will first talk about wellness in Asia from a Western perspective. In terms of medicine, food, and spirituality, all eyes are on the Asian continent. Indeed in recent years, this is where the new trends that are good for our health have come from. About Vietnam, frankly I am very surprised by the lifestyle of the Vietnamese in general regarding wellness.

The problems of mental health and psychological wellness are more and more widespread in Vietnam, and particularly among young people, but my observation is that considering the resources available, the Vietnamese are doing very well.

This is due to several things related to the past and the culture.

Advice for those who start to practice wellness living?

We are all different from each other but if you are just starting out and don’t know where to start, I believe it is best to start by defining your life goals. Set them and try to characterize them by choosing one first in an area such as love, health, friendship, family, money, career, studies, hobbies, personal development, the environment... and never give up! Which on the other hand is very difficult. I have the theory - but the practice - I admit that it is not my strong point, because I have difficulty programming myself, I am instinctive.

Regarding Global Wellness Day, what are your resolutions in 2021? What changes would you expect for the world in 2021?

This year I decided to be very active with an activity plan for every month. I have several solutions with some partners, like your magazine for example, as we need to give out the maximum amount of news to reach our goal, which is to gain the awareness of everyone. For this year I hope for a healthy world. Unfortunately it took the Covid problem to alert us a little more to the importance of our wellness. So yes, stay healthy healthy and healthy!

From what do you derive meaning and a sense of purpose in your life?

First is my personal development - this brings me a deep sense of purpose in my life. On the darker side of my personality I have a lot of dreams that are impossible to actualize... but I allow myself to continue to dream. And for my spiritual development, I always try to achieve a perfect realization of my own nature, I think we are all the same.

Our sense of our own life is being interpreted through the lens we developed from our past experiences. Understand your own nature and stay focused on your goals and the rest will fix itself on its own.

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W I N E K N OW L E D G E

THE BEST WINE YOU’VE NEVER TASTED -

OLD VINE GRENACHE/GARNACHA What’s old is new again. June Lee gets up close with the renaissance taking place in Garnacha’s original homeland of Northern Spain and neighbouring Roussillon, where the grape reaches its highest potential.

Oldest Maury producer, Mas Amiel's Parcelle Legende

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he highest point of my Garnacha/Grenache trip, literally, is about 900m above sea level, where it’s not the altitude that takes my breath away but the sight of majestic bush vines on sandy, stony soils. Naturally surrounded by juniper trees, holm oaks, pines and other native vegetation, are squat, thick-stumped Garnacha vines planted in 1913, now part of the 3.25 hectare La Centenera plot that makes a wine called Las Luces from Las Moradas de San Martín.

The late autumn day is fiercely sunny and wind-whipped at the same time, but head winemaker Isabel Galindo is completely in her element as she points out how these vines are pruned and maintained, a labour of passion when its yield is so low that most winemakers would prefer to rip them out and plant highyielding new vines. A tasting of Las Luces shortly after cements my impression of this sophisticated, mineral rich wine, delivering power yet alluring black cherry and balsamic notes on the palate.

ROOTED IN GENEROSITY Once one of the most prolific reds in Spain and the world, Garnacha is said to have originated in Spain’s northeast, an area now known as Aragón. Its ability to produce juicy fruity wine with moderate tannins and in high yield made it popular for affordable, everyday wine, and versatile for blending with other wines. It is also drought and disease resistant, an important factor in poor rainfall areas.

Known as Grenache Noir in France, it is best known in the Rhône Valley where it tames the more tannic, spicy Syrah, and similarly in South Australia where old vines can still be found and often paired with Shiraz. Yet, lesser known but equally prime vines in the Roussillon are one of the region's best kept secrets.

Garnacha’s ubiquity caused it to be uprooted in Spain as part of an effort to reduce Europe’s wine surplus, starting in the 1990s.

However, renewed interest in making higher quality wine from older vines started in Priorat, and now throughout important European Union (EU) Protected Designation of Origin (PDO) regions such as DO Carinena, DO Campo de Borja and DO Calatayud.

The ‘trendiest’ area appears to be in the Sierra de Gredos mountain region, west of Madrid, where I visited Las Moradas de San Martín (DO Vinos de Madrid) and the character of “new Gredos” was born – elegant, balanced wines that are fine and delicate in the style of Burgundy. Winemaker Galindo is convinced that her wines’ stability is due to the synergy of low yield, sandy soil and high natural acidity acting as natural preservatives – thereby reducing the need to add sulphites. Like many other top producers, they are using only hand harvest, no chemicals or additives, spontaneous yeast and a variety of French and Hungarian oak to coax out Garnacha’s more hidden characters.

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ON THE OTHER SIDE In the beautiful region of Roussillon north of the national border from Spain, Grenache covers about 30% of the wine acreage and is found in variations including Noir, Gris and Blanc. The wine-growing area is bounded on three sides by mountain ranges, creating an amphitheatre that opens to the Mediterranean Sea. Vin Doux Naturels (VDN) or fortified sweet wine dominates, making up 80% of the national production hence you’ll find 5 PDOs and different varietals including Grenache, Macabeu, Malvoisie du Roussillon and Muscats. In the 9 PDOs for dry wine, red varieties are favoured – the Carignan equally as important as Grenache, alongside Cinsault and Mouvèdre.

It’s easy to see the Spanish influence in this region, which didn’t become part of France until the 17th century. There is a cosy community of 25 cooperative cellars and 380 private/family winemakers spread out across a pastiche of micro-terroirs. It's worth noting that Domaine du Clos de Fées paved the way in 1998 for a modern, enigmatic cult wine, when sommelier-journalist turned winemaker Hervé Bizeul audaciously defined the style that would command prices formerly unheard of in this region.

WINERY HIGHLIGHTS Some, like Mas Amiel and Maison Cazes, are storied houses with memorable offerings for tourism. 200-year-old Mas Amiel, one of the most famous producers in Maury, offers picnics, sunset aperitifs, and sweet wine tastings with cheese or chocolate, but the real stars are its fortified oxidised wines that are first aged for in 1,000 glass demijohns, dramatically arrayed outside the winery. Subsequently the wines go into 350-hectolitre oak casks for 20, 30 and 40 years that get progressively more complex with bitter almond and spice notes. (Distributed by Vintage Club in Singapore) At Maison Cazes, an excellent restaurant, La Table d’Aimé, threatens to overshadow the small glimpse of oak barrels

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cellared onsite. Established in 1895 and in the hands of the 4th generation Emmanuel Cazes today, the 220-hectare domaine was one of the first in the region to be organic and biodynamic certified. Their dry reds like Le Credo (Grenache dominant) and Alter (Syrah dominant) are fresh and well-balanced, while the precious VDN are aged in very old barrels that Emmanuel describes as “completely confit by the wine” over the years, giving a signature elegance. A new project, the 90-hectare Les Clos de Pauliles receives more sea and mineral influences and will be worth tracking in following years.

Chateau de L’Ou is a well-kept secret no longer, thanks to its uncompromising pursuit of quality. Séverine and Philippe Bourrier farm their estate organically, with the word l’ou being Catalan for egg after the egg-shaped well on the property. While Syrah is a bigger project for them, their Grenache Rhapsody is made in an integrated vinification, in the same virgin 500L barrel from start to finish, including 5 week maceration with manual punchdown, then emptied and pressed before the cooper comes onsite to seal the barrels. (Distributed by Terroir Wines in Singapore).

A surprise awaits at the outstanding boutique Domaine Gardiés in the village of Vingrau, at the foothills of the Pyrenees.

Jean Gardiés took over family vines in the 1990s and has been winning rave reviews for his structured, precise winemaking with a lingering impression of the terroir: black schists from Espira Agly and clay-limestone from Vingrau. The Clos des Vignes Rouge is 70% Grenache-Carignan from their oldest 100-year-old vines, and is traditionally macerated in concrete tanks before ageing 12 months in 600L barrels. Jean’s meticulousness extends to premium handmade glassware for the tasting.

Grenache/Garnacha's old vine revival has prompted its rising star status overseas, which is helping it shed its former value wine reputation while catapulting into a category of sophisticated wines worth seeking out. What's old can indeed be new again.

HIGHLIGHT OF WINERIES IN: 01

in 1932 and also shares its name with the grape (known as Carignan in France).

Garnacha under vine: 4,400 hectares

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Winery: Bodegas Ignacio Marín (1903) is a prominent familyowned estate in the heart of the Cariñena. Their historic winery with its breathtaking spiral design combines gravity technology and an emphasis on oak ageing. A wide range of wine styles is available, though the more modern ones stand out. For instance, the Wine Wings range is named for various birds, with the Golondrina representing a multi-vintage harmony of 2016 and 2017 Garnacha (from 60 year old vines) with 2015 Cariñena (grape). Elegant, lively and rounded, this ‘riserva especial’ lives up to its joyful label.

02

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Winery: Bodegas Aragonesas (1984) is one of the largest wineries in the appellation, thanks to 3,700 hectares producing 7 million bottles annually. It prides itself on Garnacha, produced under flagship brands Fagus, Coto de Hayas, Garnacha Centenaria, Galiano, Don Ramón and Aragonia. Aragus Ecologica, an organic bottling, is redolent of the wild rosemary that dot its vineyards, while the highest end Galiano commands a €80 price tag. With yields of less than 1kg per 50-year-old vine, the fruit is carefully managed for an exceptionally silky and high-toned palate.

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CHATEAU L'OU GRENACHE RHAPSODY 2017 100% Grenache Noir.

Elegant, full-bodied and redolent of the herbs of the Côtes Catalanes. $110 from terroir.com.sg

LAS MORADAS DE SAN MARTÍN ALBILLO REAL 2018 100% Albillo. This white grape has smoothness from its high glycerol index, with minerality and salinity from its location.

MAS AMIEL MILLÉSIME '69 90% Grenache Noir, 5% Carignan, 5% Maccabeu. Silky with cigar, walnut and toffee notes. $289.80 from thevintageclub,sg

LAS MORADAS DE SAN MARTÍN SENDA 2016 100% Garnacha. Very mineral background for the rich plum flavours against light oak, no sulphites.

DOMAINE GARDIÉS CLOS DES VIGNES ROUGE 70% Grenache Noir & Carignan, 20% Syrah, 10% Mourvèdre.

Intense black fruit finessed with velvety tannins.

BODEGAS ARAGONESAS GALIANO 2013 100% Garnacha. Intense cherry red with fresh mineral notes and silky palate, finishing long.

DO CAMPO DE BORJA

Campo de Borja received its DO status in 1980, professing very old vineyards dating to 1890 and with half of its Garnacha acreage qualifying as old vines at 30 to 50 years old. You can identify this DO by full-bodied and intensely fruity style.

Garnacha under vine: 4,000 hectares

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SPAIN

DO CARIÑENA

. The largest and oldest Aragonese DO, Cariñena was demarcated

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FRANCE

DO CALATAYUD

Calatayud achieved its DO status in 1990, an encouraging sign for its cooperative and private bodegas to pursue higher quality Garnacha. It has since introduced a new category of Calatayud Superior, made from vines that are at least 50 years old.

Garnacha under vine: 2,000 hectares

.

Winery: Bodegas San Alejandro (1962) comprises a cooperative of 150 families, working 950 hectares and 1,250 plots – one of the largest in the area. Its range is accordingly varied, among them Evodia for a perfumed, intense and modern bottling; Las Rocas with its characteristic freshness and granitic character; and Balthasar

MAISON CAZES EGO 2017 50% Grenache Noir, 35% Syrah, 15% Mourvèdre. Medium weight, black fruit with a top note of chocolate, with a grippy finish.

MAISON CAZES AIMÉ CAZES 1978 80% Grenache Blanc, 20% Grenache Noir.

Pristine, complex oxidative style sweet wine with ample aromas of Seville oranges and figs.

BODEGAS IGNACIO MARIN GOLONDRINA Multi-vintage blend of Garnacha (2016 & 2017) and Cariñena (2015). Lively fruit, very fresh.

BODEGAS SAN ALEJANDRO CLOS BALTHAZAR 2017 Garnacha with small percentage of Miguel de Arco, Bobal and Moristel. Floral, continental character with refreshing acidity and refined fruit.

Gracián, its emblematic range. Named after the famed 17th century writer who was born 8km from the site of the winery, this range fully respects the purity and minerality of old vine Garnacha, with savoury concentration of the fruit.

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W I N E K N OW L E D G E

THE GREEN VINES

By using holistic and sustainable approaches, these three vineyards have set a standard for the future of winemaking: reducing carbon footprints, creating healthy ecosystems, and leaving behind healthy soil for future generations.

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ALOIS LAGEDER (BIODYNAMICS) The Alois Lageder winery in Alto Adige comprises fifty-five hectares of the family's vineyards, which are managed based on biodynamic principles. The holistic approach is reflected in wine-growing activities, long-standing relationships with numerous grape growers, and the ambition to create awareness for agriculture in tune with nature.

At the practical level, this means working without chemicals and synthetic products for plant protection, i.e., herbicides, insecticides, fungicides, and mineral fertilizers, and using the biodynamic preparations homeopathic infusions instead. The Alois Lageder team promotes biodiversity by sowing ground cover plants and planting shrubs, introducing animals into the vineyards, and fertilizing the soil with compost. All these measures lead to improved soil quality and vine fertility. The objective is always to develop and maintain a natural cycle. In the cellar, they work under the strict principles of Demeter Italia.

Alois Lageder said, sharing their philosophy about biodynamic agriculture: "As winegrowers, we have a great responsibility, both - to ourselves as humans and to nature. We endeavor to promote diversity: cattle, oxen, and sheep grazing amongst in the vineyards. We want to strengthen individuality and vitality with the help of biodynamic compounds. Abstaining from the use of chemical and synthetic pesticides. It's all about breathing life into the landscape."

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VILLA MARIA - EARTHGARDEN (ORGANIC) "As a family company, the desire to leave something for the next generation is an ever-present and overriding business objective" Sir George Fistonich, Founder and Owner.

At Villa Maria, the team is excited about the future of organic viticulture. Partnering with nature and cultivating wines using organic practices is a journey they have been on for over 20 years.

EarthGarden is their first range of wines to be 100% organically grown, and BioGro certified. It’s another step in their continued dedication to regenerative viticultural practices, ensuring their environments aren’t just protected but are thriving.

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EarthGarden embodies a holistic view of sustainability where organic management means healthy soils and vineyard ecosystems, creating healthy vines and wines full of life and flavour, just as nature intended. When you taste the EarthGarden wines, you taste the care put into the soil, the conscious tending of the vines, the careful handling of the fruit produced, and the respect for their relationship with the land. Villa Maria wines are made for the moment, and these wines perfectly capture a moment in time, whether it be cool nights, long hot days, or the warm Pacific breeze of the growing season. The essence and purity of the New Zealand landscape have been bottled in the EarthGarden range.

TORRES - TORRES & EARTH PROGRAM (CLIMATE CHANGE & GLOBAL WARMING) Torres’s deep commitment to nature conservation and environmental protection and desire to keep making outstanding wines inspired the Torres & Earth program’s launch in 2008.

This environmental action program’s goal is twofold: adapting their activity to climate change and reducing their carbon footprint to help mitigate the effects of global warming.

Torres set the ambitious goal of reducing CO2 emissions per bottle by 30% from 2008 to 2020 in carbon footprint scopes 1, 2 and 3, from the vineyard to the consumer. To achieve this, 11% of profits every year are allocated to investments related to the environment and the fight against climate change.

From 2008 to 2019, Torres reduced their CO2 emissions by 30%, reaching the target they had set for 2020. They want to continue to make progress with new medium and long-term commitments: reduce emissions by 55% in 2030 and 80% in 2045, compared to 2008, to become, one day, a winery neutral of carbon emissions in the development of their activity.

Torres is taking the steps necessary to make this a reality.

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W I N E K N OW L E D G E

INSPIRED BY THE COLOURS OF NATURE Harnessing a unique microclimate to produce exemplary wines.

I

n a valley in central Chile, the Pacific and the Andes come together to create a unique microclimate conducive to producing wines of great elegance and precision. This is where the Los Vascos winery makes the Cromas Gran Reserva, one of the most precious wines originating from the Colchagua Valley.

The wines at Los Vascos are true to their Chilean heart, born amid the wild nature of the valley. The vineyard is 40 kilometres from the coast and 150 metres above sea level, resulting in hot, dry days and the crisp, cold nights. The temperature difference can reach up to 30°C in a day—making the valley particularly favourable to the slow maturation of Cabernet Sauvignon.

Still, the Los Vascos wines are elaborated in a truly French spirit, inspired by Domaines Barons de Rothschild (Lafite), who bought the winery in 1988. Today, the estate is known for combining ancestral winemaking know-how and Bordeaux tradition with advanced techniques. The Los Vascos winemakers aim to achieve the perfect balance between this solid local identity and what the DBR Lafite team has learned about finesse and precision.

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INSPIRED BY THE COLOURS OF NATURE It took the DBR Lafite team years of diligent work to select the bestsuited terroirs to produce wines that could synthesize the unique spirit and complexity of Los Vascos.

“Ten years ago, the Los Vascos teams found and planted new terroirs on the slopes of the estate. It opened a universe of microclimates with different exposures, soil types with its own colours and textures,” says Philippe Rolet, Technical Director of Vina Los Vascos.

“That is what inspired us to create the CROMAS wines.”

In fact, the name “Cromas” is derived from the Greek word for colour. Maximiliano Correa, a winemaker at Los Vascos, proposed the name because the observation of nature—including changes in soil colour—is critical in the art of vine growing and winemaking.

For years, the team has been refining its techniques as it grew grapes on the coloured slopes of granitic soils of Los Vascos.

“Every tone, every shade, every nuance is a message from nature. As cultivators, years of caring observation have taught us to

read the powerful signs nature sends us, to guide our actions and our daily choices,” explains Philippe Rolet.

Barrel-aged for 12 months, the wines reflect the Chilean terroirs’ specificities and the team’s excellence at DBR Lafite.

IDEAL CONDITIONS FOR AN EXQUISITE CABERNET SAUVIGNON The Cabernet Sauvignon that Los Vascos uses for its Cromas Gran Reserva embodies the wild, local spirit and the ancestral wisdom of the winery. It is grown in plots at the foothills of Santa Lucia, where the grapes benefit from optimal climate exposure and light intensity. The extreme contrast between daytime and nighttime temperatures in these vineyards are especially favourable to the emblematic varietal’s slow maturation.

In Santa Lucia, it takes Cabernet Sauvignon up to 75 days to progress through veraison and maturation stages. The grapes are harvested late in the season when the leaves have changed colour and the estate is dressed in vibrant autumn shades. This scenery is reflected in the shade of red that is painted on the Cromas Gran Reserva bottle labels.

CREATING A UNIQUE ECOSYSTEM Respect for the local natural environment is a core value at Los Vascos. As such, the vineyard also houses a nursery where vine plants and rare species of native trees coexist. It has forests of eucalyptus, cork, oak and quillay.

The team also grows orchards and gardens that yield fresh produce, which are used for the meals that they cook for guests.

Aside from that, sheep provide wool and meat, maintain the pastures, and produce the natural fertilizer for the vine. Horses are used for surveillance of the property.

These efforts help to promote biodiversity. At Los Vascos, it’s not only grape varieties that thrive—local flora and fauna help to form a unique ecosystem.

Exclusively Available from: Thien Linh Wine Store: 94 Ngoc Ha Street, Ba Dinh District, Hanoi Hedonism Wine Hub: 35 Xuan Thuy Street, District 2, HCMC

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V I N E E X P E C TAT I O N S

ROOTED IN RELATIONSHIPS June Lee travelled to Maharashtra to discover Fratelli Vineyards, the Indian winery proudly championing premium winemaking founded by three pairs of brothers.

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Piero Masi

D

ecember to February are grape-picking months in India, particularly near the town of Akluj in the Solapur district of Maharashtra. In 2020, just before international borders started closing in March, a handful of invited guests from Singapore journeyed to the 240-acre vineyards to experience not just the wines, but also the guesthouse, the harvest, and the workings of the modern winery that Fratelli Vineyards has carefully built where once was rocky, poor soil.

In any other circumstances, this would be a thirst-inducing travel story, detailing in vivid colour the sights and sounds of Mumbai – the nearest gateway airport – all the way to sleepy Akluj, a 6-hour car ride away. However, as physical travel remains elusive for the time being, we can instead be transported to exotic lands through wine, one of the few noble agricultural products that accurately captures the soul of its terroir. And what I found in Akluj is indeed a lot of heart and soul.

Winemaking in India took off in earnest in the mid-1990s, leading to the establishment of major wine production areas including Nashik, Bangalore, Northern Karnataka and Pune. It is near Pune that we find Fratelli Vineyards, which – true to its name – owns its own vines, making it the largest vineyard owner in India.

Established in 2006, Fratelli, meaning brothers, is a partnership between three sets of brothers, Alessio and Andrea Secci, Ranjit and Arjun Mohite-Patil, and Gaurav and Kapil Sekhri. The seventh person in this equation is Tuscan viticulturist and oenologist Piero Masi, who was persuaded to come aboard once convinced of the intended quality of the project.

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PHOTOS COURTESY OF FRATELLI VINEYARDS

A FAMILY AFFAIR

Vrushal Kedari

There were plenty of hurdles. The rocky, calcareous soils of Akluj were identified after a few rounds of soil testing, due to its resemblance to similar nutrient-poor soils in Chianti, and so finally 240 acres in Motewadi, Nimgaon and Garwad sites were procured for their top lines, alongside a further 300 acres under contract. 350,000 vine saplings comprising 12 different grape varieties were brought in from France and Italy, but kept in regulatory limbo for almost four months, leading to doubts that they survived. Through some ingenuity and luck, they managed to slowly thaw out the saplings, have them planted, and Fratelli’s first harvest in 2010 was realised.

IMMERSED IN NATURE At the fully equipped winery at Motewadi, it is not the shiny 58 multicapacity tanks or the fully equipped laboratory that visitors come for, but the hospitable tasting room and modest guestrooms that have helped open the door to further wine appreciation among the domestic market. There are four bedrooms, a shared living space and fully catered meals, in addition to other package activities such as vineyard tours, tastings in the cellar, 4-wheel drive visit to a scenic hilltop for lunch and more.

It is here we meet resident winemaker Vrushal Kedari, who first joined Fratelli as a lab manager nine years ago. Over time, he trained under Masi to take over more responsibilities. Kedari, who studied oenology and specialised in viniculture in California, muses, “I worked in Sonoma Valley for a while then completed harvest in Argentina and NZ. Overall, the crushing process all over the world

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is the same. The real difference lies in choosing the right time to pick or harvest the grapes and at what brix level, or sugar. In India we do manual harvest while overseas they tend to use machines to harvest or pick grapes (in similar sized vineyards).”

He walks us through the vineyard, while rows of ladies in their Fratelli saris and sandals are hard at work harvesting. Other than their attire and the smaller than usual clusters of grapes that could be observed, it looks like any other busy vineyard in the world, with the vines in the typical international VSP training system. We borrow Kedari’s digital refractometer, used to measure brix, and check the ripeness of the grapes. “In Napa, they prefer to harvest their reds with high brix. In India, because of our climate, we don’t get the liberty to wait that late as then shrinkage of grapes starts to happen,” he explains.

Masi has a favourite saying, “In wine there is truth, let the wine speak for itself.” To bolster the resilience of the young vineyards, there has been a combination of careful techniques. For instance, during the drought that was declared in Maharashtra state in 2019, there was a water shortage. The viticulture team increased organic matter, did mulching and irrigated at night in order to decrease the percolation from the soil during the heat of the day. Kedari’s favourite vintages so far have been the 2017 and 2015, where the whites retained their delicate natural aromas backed with good minerality, and the reds were achieved good ripening with sweet, smooth tannins. Happily, we were welcomed to taste their Sette 2017 and 2015 in the atmospheric cellar to find out for ourselves.

BLENDED RESULTS Sette, meaning seven, refers to the seven men behind the label, and is Masi’s signature blend at Fratelli. The best selection of grapes are reserved for Sette, matured in French oak for 12 months, and comprising slightly more Sangiovese than Cabernet Sauvignon.

This Super Tuscan-inspired blend by no accident fits the profile of Fratelli’s vineyards, which were chosen for its similarity to Bolgheri and other Super Tuscan terroir.

Many of the Italian varietals chosen and planted by Masi – some very new to India, such as the Cabernet Franc – have proven to adapt well to their new climate. In summary, “Chenin Blanc, Chardonnay and Sauvignon Blanc give us bright minerality with good, refreshing acidity and this is Piero and our signature style,” says Kedari. “In reds, our Sangiovese, Cabernet Franc and Cabernet Sauvignon have good concentration in the mouth. Sangiovese has natural acidity that makes it different from others and brings fresh flavours to the wine. Cabernet franc and sauvignon are fuller and richer but at the same time show sweet tannins naturally.”

Such is Fratelli’s clout since it started that they have two ongoing collaborations with notable wine heavyweights Steven Spurrier and Jean-Charles Boisset. Spurrier, one of the most influential wine commenters, and Masi have applied their craft in blending three intriguing wines under the M/S label: a 100% Sangiovese Rosé, White from Chardonnay and Sauvignon Blanc, and Red from Sangiovese, Cabernet Franc and Shiraz. These are very much wine geek and sommelier-led wines, which is why you’ll find them at the likes of Raffles Hotel Singapore, for instance.

If Sette shows the intellectual side of Fratelli, then J’Noon is the exuberant side, the result of a meeting between proprietor of Boisset Collection, Jean-Charles Boisset and Kapil Sekhri. The dynamism and compatibility between the two led to the birth of J’Noon Red, J’Noon White and JCB No.47 Brut, with the word J’Noon deriving from the Urdu word Junoon, meaning passion.

The range is not available in Singapore yet, but we were given a

FRATELLI SETTE 2013 Grape: 60% Sangiovese, 40% Cabernet Sauvignon Taste: This Super Tuscan-styled blend showcases the exuberant red and black fruit character with acidity and balsamic notes in balance. French oak finishing and supple tannins ensure a touch of polish to this icon of their range. Drink now or hold a few more years. $57.30

chance to taste it over dinner at the Taj Mahal Lands End in the eloquent company of Kapil Sekhri, where the wines lived up to their luxurious expectations.

In a tragic loss, Sekhri passed away from cardiac arrest in October 2020, but not before realising his most recent innovation – the Tilt brand of wines in a can, which is expected to be one of the fastest-growing categories in the future. Part of his business acumen from the start, Sekhri realised that Fratelli could not neglect the largest market segment – for affordable yet decent everyday wines – and made sure to introduce opportunities to capture both ends of the market. It’s been nothing short of a success – Fratelli has been increasing their production capacity by almost 20% year on year since 2015. In 2020, they crushed more than 2,000 tonnes of grapes.

As the saying goes, nothing lasts forever. But if anything bucks that trend, it would be wine, which only gets better with age and outlives the humans who make it. Sekhri’s vision to create India’s most premium winery and build a brand that would last for generations to come has already found its roots in solid ground; it’s up to the next generation to keep it going.

FRATELLI M/S WHITE 2018 Grape: 80% Chardonnay, 20% Sauvignon Blanc Taste: With Steven Spurrier and Piero Masi sharing credits on this wine, it’s no surprise that it delivers.

White, peachy summer fruit dominates the palate, with ample floral nose, lemony acidity and good structure.

Drink now. $48.30

LE DIFESE 2017 Grape: 100% Cabernet Sauvignon Taste: From a vintage that saw the reds smoothly ripened, this Cabernet benefits from its terroir of rocky soils to produce subtly nuanced pepper, plum and black olive notes. It’s straightforward but with just enough intrigue in its finish to pair perfectly with Indian food. $43.30 Fratelli Vineyards is available from straitswine.com

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V I N E E X P E C TAT I O N S

SPEAKING THE LANGUAGE OF NATURE

A family with a thirst for adventure and challenge has created a vineyard that produces remarkable wines within a unique ecosystem for sustainability. The possibilities are endless when you have access to one of the best-kept secrets in Chile.

O

ver 30 years ago, Domaines Barons de Rothschild Lafite fell in love with a vineyard nestled in the heart of Colchagua Valley and began writing the Los Vascos story.

It’s a well-kept secret the locals have known for generations: the land of Los Vascos benefits from an ideal microclimate. The area takes advantage of plenty of sunlight, water, semi-arid soil, and no frost, all thanks to the high Andes mountains that act as a backdrop for the area. With cool nights refreshed by the ocean breeze, this location offers the perfect conditions to produce exceptional wines.

In the 18th century, the Basque family first planted grapevines in this lush part of Northern Chile. When Domaines Barons de Rothschild Lafite purchased Viña Los Vascos in 1988, they were

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amongst the first European families to acquire a vineyard in the region. They conducted extensive land surveys to identify the best terroirs, restructured the vineyards, and restored the bodega to meet the new quality winemaking and ageing requirements. Over the years, the people of Los Vascos have managed to tame the surrounding nature’s boundless forces to create a unique ecosystem where men and nature live together harmoniously. Amidst these more than 1000 hectares of wilderness, the new ecosystem was built, equipped with a new set of rules to cultivate independence.

Los Vascos has a unique approach to winemaking, combining Chilean traditions with the DBR Lafite heritage and know-how. The team at Los Vascos does not seek to follow trends; they innovate new standards in the wine industry.

The objective at Los Vascos was never just to create a productive vineyard; it has always been to create a unique ecosystem that showcases what our local nature and biodiversity can achieve when given the right tools and the proper space to develop.

Circled by mountains, at the foot of Mount Cañeten, the Los Vascos estate covers 3,600 hectares, of which 700 are under vines, making it one of the largest wineries in the area. The vineyard, which is located a mere 40 km's from the coast, benefits from the ocean breeze’s cooling influence. This particular location between two major climatic influences - the cooling Pacific Ocean to the west and the Andes mountains to the east - creates a microclimate with significant contrast between the hot, dry days and the crisp, cold nights. This dramatic temperature difference between day and night time can change by up to 30°C on the same day, which is particularly favourable for the slow maturation of our Cabernet Sauvignon.

The land of Los Vascos consists of a large diversity of soils. The heart of the estate, in the valley floor, consists of sand and clay alluviums left by the erosion of neighbouring granitic hills, as well as Tosca, a tough soil made from volcanic ashes that have been transported by rivers into the plains and compacted over time.

Higher up on the surrounding foothills, you can find El Mirador and Santa Lucia’s terroirs, where the granites are particularly suitable for complex and long-lived wines. This location is where the vines destined to produce grapes for the Cromas Gran Reserva wines have been planted.

Exclusively available from: Thien Linh Wine Store: 94 Ngoc Ha Street, Ba Dinh District, Hanoi Hedonism Wine Hub: 35 Xuan Thuy Street, District 2, HCMC

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CELLAR CHOICE

Explore sparkling wines through these thrilling Traditional Method picks that are made in the same way as Champagne.

ROEDERER ESTATE QUARTET BRUT NV Despite being established in Mendocino County since 1982, you might not have heard of Roederer’s Californian outpost. Building on the Champagne label’s 200

Ferrari Perlé Rosé Riserva 2012

years of expertise, the

Established in 1902, Giulio Ferrari’s eponymous winery has become emblematic of the fine Metodo Classico (Traditional Method) style of sparkling wines from this part of Italy. Trentodoc in Trentino is the first DOC in Italy created specifically for Metodo Classico, and the second in the world after Champagne. This vintage Rosé from its Perlé range, for instance, comprises 80% Pinot Noir and 20% Chardonnay from its vineyards located 300600m above sea level. It spends 50 months on selected yeast, leading to characteristic notes of ripe currants and wild red fruit. The structure is unmistakably Pinot Noir, and the hint of almonds, brioche and spices brings it together for a taste that’s far more luxurious than the price. $88 from Giorgio-ferrari.com

vineyards in Anderson Valley were picked for their cool climate and welldrained soils. The Brut NV comprising 60% Chardonnay and 40% Pinot Noir weighs in at 12.5% ABV, with a fresh and generous red fruit character at the forefront. Toasty brioche from two years’ lees ageing is balanced out by clean juicy acidity and aromatic white flowers. Enjoy as an aperitif or paired with white meat.

$60 from grandvin.com.sg

TRENTINO 2012 VINTAGE REPORT MUGA CAVA CONDE • Overall yields in the Northeast Italy were down by 10% to 20% in most areas, which was slightly better than the rest of Italy which suffered up to 30% less yields due to a hot summer and uneven ripening.

• White grapes that were picked by mid-September fared well, under fair weather conditions before some rains arrived at the end of September.

DE HARO 2016 This third-generation Rioja wine family has much to be proud of, not least having its own cooperage and

FAMILY IS SUSTAINABILITY That’s the tagline of the newly launched PFV Prize 2020, created by the association Primum Familiae Vini (PFV). The group of 12 represents some of the most powerful families who are producers of great European wines: Baron Philippe de Rothschild, Famille Hugel, Symington Family Estates and Vega Sicilia among them.

The annual award, worth €100,000, will be presented to a family company in any enterprise, not just wine, that exemplifies excellence in sustainability, innovation, craftsmanship and successful transmission from one generation to the next. The timing is no coincidence; they believe that the long-term thinking of family companies will provide the right foundation for long-lasting success. Applications close on 30 Oct at www.thepfvprize.com

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purported to employ the only cooper left in Spain.

Their stock of 10,000 barrels mostly go to the flagship reds, but don’t overlook the Cava under their Conde de Haro label. The house white is a 90% Viura and 10% Malvasia blend that is barrel fermented yet gives no impression of colour oxidation in the glass. Its persistence and honeyed notes are buoyed by surprising citrus acidity and a creamy fullness on the palate. $52 from

Cellarmaster, cmwines.com.sg

Explore the coasts of Istria, Sonoma and Canary Islands through these sips.

GRGIC POŠIP 2018 Mention the Adriatic, and Pošip – Croatia's iconic white grape – comes to mind. Put this varietal in the hands of Croatia’s most iconic winemaker Miljenko “Mike” Grgich, now 97, and you’ll find a penetrating slice of the Mediterranean through notes of

Littorai Savoy Vineyard Pinot Noir 2017

citrus, almonds, ripe peaches and

With a name that means ‘coast’ in Latin, Littorai is a Chardonnay and Pinot Noir specialist located in the western hills of Anderson Valley. Their position nets all the benefits of being coastal in one of the coolest parts of the region, ideal for founders Ted and Heidi Lemon’s cult Burgundian style. The Savoy plot is the well-regarded ‘toe’ of the slope, planted with a complex variety of Dijon and Pommard clones since 1991. Expect floral red berry character and baking spices in a structured yet supple Pinot, which spent 16 months in 25% new French oak. $123 from artisan-cellars.com

savoury minerality that whisks

ANDERSON VALLEY 2017 VINTAGE REPORT

you to the sea. Grgich made his name in California when his 1973 Chateau Montelena Chardonnay won the Judgment of Paris in 1976, and he co-founded Grgich Hills in California and this family winery in 1996 on Pelješac. As rightly noted by the distributors, this wine pairs well with white fish, lightly spiced Thai BBQ chicken, and a Game of Thrones marathon. $69 from

adriaticpantry.com

ENVÍNATE TÁGANAN BLANCO 2018

• Severe wildfires swept through northern California in October, affecting Napa, Sonoma and Mendocino. Most wineries had picked their grapes, avoiding the risk of smoke taint.

• Heavier rainfall and heat waves across the growing season affected each region differently.

While yields were down on average, Mendocino’s red grapes did well.

• Littorai picked their Savoy vineyard in early September while battling an unpredictable heatwave. Rigorous picking and sorting were practiced on sunburnt and shrivelled berries.

Take a leap across the Atlantic to the unlikely but very passionate wine growing Canary Islands. A project by four winemaker friends whose name Envínate translates into

TRANSLATING THE ELEMENTS

‘wine you’ seeks to explore

In the making since late 2017, Asia’s youngest Master of Wine Sarah Heller has been working with Thai fine glassware maker Lucaris on a groundbreaking range of wine glasses. The unconventional Elements collection reveals features like narrow waists, aroma boosting tight curves, extra wide bowls for swirling and rounded lips for smoothening textures across five glass shapes. Look for it in Bangkok and Hong Kong where Heller is based, while a Singapore launch will be confirmed later. lucariscrystal.com

the unique phylloxera-free and volcanic terroir. Táganan Blanco comes from the northeast of Tenerife, on cliffs overlooking the Atlantic Ocean. The blend includes white native grapes such as Listán Blanco, Albillo Criollo, Marmajuelo, Gual, and Malvasia, which are fermented with wild yeast with some skin contact. Previous releases were rated 94 by Wine Advocate, pointing to the wine’s chalky, salivating minerality against its ripe and nutty fullbodied finish. Enjoy with Spanish tapas or seafood. $59.90 from artisan-cellars.com

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Saucer: Alain Thomas by Alain Thomas Dessert Plate, Haviland

Concept Esther Faith Lew Art Direction & Styling Alicia Chow Kirwan Photos Edmond Ho Dessert plate: Alain Thomas by Alain Thomas Dessert Plate, Haviland

Text Destin Tay Recipes Stephan Zoisl of Chef's Table

by Chef Stephan Shot at Chef's Table by Chef Stephan

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SECRET RECIPES

WHAT'S GOOD

UNDER THE HOOD

Superfoods offer many nutrients and health benefits hidden in plain sight.

Stephan Zoisl shows us the finer ways of extracting them.

Salmon Mi-cuit, Avocado, Green Apples, Pomegranate, Ikura

• 160g salmon fillet

Slow cooked and gently shredded, the melt-in-your-mouth texture of the salmon pairs well with crisp green apples and the salty burst of roe. The puff pastry adds a final layer of texture to the delightful starter.

2. Heat an immersion cooker or

Makes 4 portions Prep time 30 minutes Cook time 1 hour

1. To prepare the mi-cuit, finely trim, skin, and de-bone the salmon fillet.

sous vide to 40°C. Cook the salmon for 1 hour.

3. When done, gently break the

salmon into bite-sized pieces.

assembly

• 1 green apple • 60g crème fraiche or sour cream • 4 puff pastry tart shells • 80g smoked salmon • 30g pomegranate seeds • 40g ikura • microgreens (dill, nasturtium, oxalis, chervil)

1. Slice the green apple into thin slices.

avocado cream • 1 avocado • 1 lime

2. Season the crème fraiche with salt and pepper. Plate the puff pastry tarts, and add 15g of crème fraiche to each.

1. Peel the avocado and remove the

3. Atop the crème layer, add the salmon mi-cuit. Arrange the smoked salmon slices on top.

2. Blend them into a fine crème.

Transfer into a piping bag with a small tip.

4. With the piping bag, add dots of the avocado cream on top of the salmon.

seed. Add the juice of one lime.

5. Garnish the tart with the green

apple slices, pomegranate seeds, ikura and microgreens. epicurevietnam 133

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Cauliflower in Textures, Flaxseeds, Kampot Pepper, Walnut, Mint The Cambodian cultivar is highly prized for its unique flavour. When salted, the peppercorn is soft and easily chewed, making it a perfect way to add punch to gorgeously roasted cauliflower.

Makes 4 portions Prep time 1 hour 15 minutes Cook time 30 minutes flaxseed crisp • 40g flaxseed • 10g potato starch • 125ml water

1. In a pot, mix the flaxseed together

Underplate & dessert plate: Infini Light Grey underplate & dessert plate, Haviland

• 12 walnuts • 1 big head of cauliflower • 40g butter • 40ml cream • 1 lemon • 20g salted dried kampot pepper • mint leaves

1. Toast the walnuts for full flavour.

Season with salt and pepper, set aside.

2. From the cauliflower, remove

12 small-medium-sized florets.

Thinly slice a third of what’s left with a mandolin.

3. With the remainder of the cauliflower, cut into small pieces and transfer onto a tray. Cover with clingfilm and steam for 15-20 mins, until soft. Once fully cooked, blend with butter, cream and a squeeze of lemon juice. Season with salt. Ensure that the cream is very smooth.

with potato starch. Bring water to boil in a separate pot. While whisking the mixture, gradually add the boiling water in 3 stages, ensuring that the final product is very well mixed.

Cover with cling film and soak for 15 minutes.

4. Season the 12 florets with olive

2. Once the dough has formed, spread it evenly on parchment paper on top of a baking tray. Bake in the oven at 150°C for at least an hour, or until it is fully dried up.

cream into a circular ring on the plate.

Add the roasted cauliflower and the thinly sliced ones.

oil, salt and pepper. Roast them in the oven for 30 minutes or till soft. For the thinly sliced cauliflower, season with salt and pepper.

5. To plate, arrange the cauliflower 6. Garnish with the walnuts, mint

and kampot pepper. Crack the flaxseed crisp into smaller chips, and add them last. epicurevietnam 135

Linguine with Chanterelles, Baby Spinach, Spring Onions and Asparagus A simple pasta dish with many flavours of spring; a duo of green and white asparagus makes for a crunchy flavour base, completed by the earthiness of mushrooms and spinach.

Makes 4 portions Prep time 20 minutes Cook time 20 minutes

• 50g spring onions • 50g king oyster mushrooms • 200g linguine pasta • 200g green asparagus • 200g white asparagus • 120g chanterelle mushrooms, cleaned • 20g butter • 40g baby spinach leaves • nasturtium leaves

asparagus and remove the hard skin.

The white ones have to be peeled to a finer size.

5. In a frying pan, roast the

chanterelles for about 2 minutes. Add in the butter and 40ml of water and add both types of asparagus. Season with salt and pepper.

1. Finely slice the spring onion on the

6. Add in the cooked linguine. Switch

2. Cut the king oyster mushrooms with a mandolin. Bring a pot of oil to 180°C, and fry the mushrooms until crisp and golden. Place them onto a kitchen towel to absorb the oil, and season with freshly ground salt and black pepper.

7. To plate, twirl the pasta with a carving fork and transfer to the plate. Garnish the pasta with the chanterelles, king oysters, spring onions, spinach and nasturtium.

bias, and place in iced water.

3. In a big pot of water, add 10g salt and bring to a boil. Cook the pasta according to the packaging, until al dente.

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4. With a peeler, peel the two types of

off the stove. Mix the pasta well with the vegetables without breaking it.

Presentation plate: ASSIETTE DE PRESENTATION PASSIFOLIA, Hermes Dessert plates: ASSIETTE A PAIN Kalos PASSIFOLIA, Hermes Bowl: ASSIETTE CALOTTE PASSIFOLIA, Hermes

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Couple plate: Stylist's Own Bread plate: PETIT PLATEAU Palme PASSIFOLIA, Hermes

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“Stews are the perfect way of getting your superfood hit, equal parts comforting and nourishing, thanks to a laundry list of meats and vegetables.

Bouillabaisse truly fits the bill of a superfood all-star; light and suitable for either lunch or dinner, and packed with good protein. Other nutrient-dense fish can be used as well, including red snapper, barramundi, or catfish.”

- Chef Stephan Zoisl

Bouillabaisse with Salmon, Cod, Mussels, Prawn, Fennel The traditional Provencal stew can be packed with practically any type of seafood; Zoisl opts for a flavourful mix of salmon, cod, mussels and prawns, and cuts the richness with the aniseed flavour of fennel.

Makes 4 portions Prep time 20 minutes Cook time 30 minutes

bouillabaisse stock • 12 prawns • 1l fish stock • 20g tomato paste • 2 pieces bayleaf • 10g black peppercorn • 10g coriander seeds • 1 twig of thyme • 1g saffron

• 100g carrot • 100g celery • 100g celeriac • 1 head of fennel (200-250g) • 100g salmon fillet, diced • 100g cod fillet, diced • 200g mussels • 200g butter

1. Prepare the prawns by peeling

celeriac by peeling them, and cutting into a fine julienne. Thinly slice the fennel.

them. Do not discard the shells and heads.

2. Bring the fish stock to a simmer.

Add in the prawns shells and heads, along with the rest of the ingredients.

Simmer for 20-30 minutes.

1. Prepare the carrot, celery and

2. Strain the bouillabaisse stock,

and place into a pot. Add in the seafood, including the deshelled prawns. Bring to a boil. Once boiled, add in the vegetables.

3. Add the cold butter and cover the pot. Let the mixture simmer for about 2-3 minutes, till all the seafood and vegetables are cooked.

4. To serve, arrange and plate

the seafood and vegetables in the bowl first, before pouring over the bouillabaisse. Best served with warm, crisp bread, and sauce aioli. epicurevietnam 139

puff pastry

Mille Feuille with Berries & Hazelnuts

• 200g puff pastry, rolled out

The French classic mixes luscious vanilla pastry cream with a tart raspberry coulis. You can use any fruits of your liking to accompany the dessert, but try to choose ones with less water content – too much juice and the puff pastry may not hold its texture.

rectangular pieces. Transfer onto a parchment-paper-lined baking tray.

Makes 4 portions Prep time 45 minutes Cook time 15 minutes

1. Preheat oven to 190-200°C. 2. Cut the pastry into four equal,

3. Bake for 8-10 minutes. Let them

cool down. Set aside in an air tight container if needed.

vanilla pastry cream • 85g milk • 60g cream • 1 vanilla pod • 2 egg yolks • 50g sugar • 20g corn flour • 15g butter

1. Bring the milk and cream to a boil in a small pot. Split the vanilla pod open, and add to the milk and cream mixture. Let it infuse for 20 minutes.

2. Mix the egg yolks together with sugar and corn flour.

3. Remove the vanilla pod from the heated milk mixture. Take out about 20ml of this mixture, and add to the egg yolks to temper.

4. Bring the milk mixture back

onto medium heat. Add the egg yolk mixture and cook until thickened.

5. Add the butter and gently

incorporate before removing from heat. Chill over an ice bath, refrigerate and fill into a piping bag.

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raspberry coulis

• 125g raspberry puree • 12.5g sugar • 2.5g corn starch

1. Add all the ingredients into a small pot, mix well and bring to a boil.

2. Cool down over an ice bath.

Set aside in the refrigerator.

assembly • 40g toasted hazelnuts • fresh fruit (raspberries, blueberries, strawberries) • mint leaves • 20g icing sugar

1. Make dots on the plate with the vanilla pastry cream and raspberry coulis.

2. Break pieces of the puff pastry and place them on top the pastry cream.

3. Garnish with the toasted hazelnuts, fresh fruit and mint leaves. Dust with icing sugar.

Dinner plate: Alain Thomas by Alain Thomas Dinner Plate, Haviland

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“Chocolate is the best example of food that’s delicious and good for you. I find citrus to be the best partner for it; the natural acidity of these fruit really meld well with the cocoa fat in the chocolate, helping to elevate the entire dish.

The finer your chocolate, the better your results.”

- Chef Stephan Zoisl

Dessert plates: Perception

by Arèle Rozowy, Haviland Coffee pot: Alain Thomas Coffepot Bestiaire, Haviland Teacup: Alain Thomas by Alain Thomas, Haviland

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Chocolate, Cocoa and Citrus The complexity of chocolate shines through in the various textures at play in this plated dessert, completed by the acidity of assorted citrus.

Makes 4 portions Prep time 30 minutes Cook time 3 hours 20 minutes dark chocolate terrine • 100g dark chocolate, 55% or darker • 40g butter • 50g cream • 15g sugar • 1 egg + 1 egg yolk • 5g flour

1. Place chocolate and butter together in a bowl. In a pot, add cream and sugar and bring to a boil. Slowly pour the mixture over the chocolate. Mix until well combined.

2. Slowly add the eggs, mixing well

to incorporate. Sieve the flour into the mixture and mix well.

3. Transfer into baking tin, and steam bake at 160°C for 20 minutes.

4. Cool down the terrine and chill until needed.

white chocolate feuilletine

• 100g white chocolate • 40g butter • 40g feuilletine

1. Melt the white chocolate and butter in a bain marie.

2. When fully melted, remove

from the water bath and add in the feuilletine. Mix well.

3. On a tray, spread the mixture into a thin layer. Refrigerate to set.

4. Break into smaller pieces. Set aside. cocoa nib chip

• 100g egg white • 10g cocoa powder • 10g icing sugar • 20g potato flour • 5g cocoa nibs

1. Mix every ingredient together in a bowl, except the cocoa nibs.

2. With a hand blender, blend until it

mascarpone cream

• 100g mascarpone • 40g cream • 20g icing sugar • 2.5g vanilla essence

1. Mix all the ingredients together, until it has a smooth texture.

2. Transfer to a piping bag with a nozzle, and set aside in the refrigerator. dark chocolate sauce • 40g water • 50g sugar • 25g cream • 5g glucose • 20g dark cocoa powder

1. Bring water, sugar, cream and glucose to a boil in a small pot.

2. Slowly add in the cocoa powder and mix well until well incorporated.

3. Keep refrigerated until needed.

has a smooth texture.

3. Pour the mixture out onto a parchment-lined baking tray. Ensure that the layer is as thin as possible.

4. Sprinkle cocoa nibs on the top, and bake at 100°C for about 3 hours.

5. Break and store in an airtight container.

assembly • fresh pomelo • fresh grapefruit • freeze dried oranges • mint leaves

1. Start by placing the dark chocolate terrine on the center of the plate.

2. Make quenelles/dollops of the mascarpone cream and add to the plate.

3. Garnish with the broken pieces of white chocolate feuilletine and cocoa nib chip.

4. Garnish with the pulp of grapefruit, pomelo and freeze dried oranges. Add a few mint leaves.

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RAISING THE BAR

A WORK OF ART If your wine cellar holds Petrus and magnums of Krug, it’s only logical to keep them carefully cellared for long-term enjoyment. Now, for the first time in the oenotheque world, Bodega Living introduces a fully glass-encased wine cellar among its Expo Collection ($2,880-$19,180) options, allowing bottles – yes, even magnums – to be viewed from every angle. The Italian made collection includes truly bespoke options, such as freestanding, modular and built-in, effortlessly resembling an art piece with no compromises on the cellaring ability. #24-10 Shaw Centre, 1 Scotts Road. Tel: 6100 4148

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GOLDEN AGE OF BARS

New bars are bringing their genteel

Madame Fan Bar is an exquisitely

Its nondescript name aside, The Lounge

touch to the drinks scene in Singapore.

gorgeous 40-seater craft cocktail bar led

Bar is a small gem of a French craft

Idlewild, the original name of today’s JFK

by Davide Boncimino, who has created

cocktail bar, taking inspiration from

airport, is themed around the early days

13 new culinary-inspired cocktails. True

40 of Savoie’s indigenous alpine herbs

of aviation. Cocktails such as Passage of

to its adjoining restaurant’s Cantonese

for its opening menu. It’s part of JAG

Havana ($30), a house Cuban rum, revolve

roots, the cocktails bear ingredients,

Restaurant by chef Jérémy Gillon and

around 10 eclectic destinations, which are

such as osmanthus in the O&O ($22),

Anant Tyagi, and offers delicious bar

dreamt up by young and energetic Aussie,

a gin, vermouth and tea soda. (Not)

bites that include beef tartare and

Andy Griffiths, head of operations and

Classic PBJ ($28) plays on the kumquat

braised smoked parsnips. Sapin (all

creative. Berbere Smash ($22), inspired

in this whisky apéritif, served with an

herb-inspired cocktails, $18 each) is

by Casablanca, incorporates Moroccan

Instagram-friendly garnish of smoked

imbued with pine tree-infused vodka,

mint tea and preserved lemon and

chocolate-coated macadamia nuts and

blueberry purée, and prune eau de vie

supercharged cardamom bitters, hitting

chilli purée. Velveteen ($24) is almost

for a strikingly sophisticated sipper.

all the right senses. A four-piece band

a dessert cocktail, but never cloying,

Floral herb Thilleuil is combined into a

featuring lead singer Janice Annice takes

using Plantation Pineapple Rum with

refreshing tall glass of Ben Nevis whisky,

the stage from Wednesday to Saturday.

housemade gula Melaka ice cream and

Suze Gentiane, umeshu and jasmine

Lobby, InterContinental Singapore,

salted coconut infusion. The NCO Club,

green tea. Level 2, 76A Duxton Road.

80 Middle Road. Tel: 6825 104

32 Beach Road. Tel: 6818 1921

Tel: 9686 5440

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DISTILLER FOR A DAY Homegrown one-year-old Brass Lion Distillery is now ready to turn you into a gin master for a day, thanks to its dedicated Gin School ($198), a unique three-hour workshop where up to 10 participants at a time get hands-on with tasting, learning and finally crafting a wellbalanced bottle of gin. Managing director Jamie Koh is also the head distiller behind the floral and citrusy Singapore Dry Gin – her recipe uses 22 botanicals, including pomelo peel, tangerine peel, kaffir lime leaves, galangal, chrysanthemum and torch ginger flower. For your own custom bottle, you may lean towards floral, herbal, citrus or spicy styles, which is trickier than it sounds. Bear in mind just how much of mild botanicals (such as ginger or lemongrass) you’d want to balance against intense flavours (like vanilla, basil or even chilli) and have your instructor advise you as you mix it up. For a more relaxed time, there are also weekly distillery tours ($45). 40 Alexandra Terrace. Tel: 6954 0602

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TIPPLE TIPS

Head barman Y.S. Neo of The Lounge Bar infuses a gin-based highball with notes of wine grape for a refreshing hot weather guzzle.

A balancing act At Singapore’s only French craft bar – attached to Restaurant Jag, Yong Siang or Y.S. takes note of the flavour profiles of over 40 herbs from the Savoie, chef Jeremy Gillon’s hometown. Thym citron, or citrus thyme, is a highly aromatic thyme hybrid with notes of lemon, which pairs well with fruity Chardonnay juice and zesty yuzu in this long, chilled and highly refreshing cocktail.

Thym citron gin Combine 10g of dried thym citron or similar herb of your choice to 700ml of gin. Infuse for 24 hours and it’s ready to use.

THYM CITRON • 40ml thym citron infused gin • 30ml Alain Milliat Chardonnay juice • 20ml yuzu sake liqueur • 15ml thym citron syrup • 3 dash Angostura Bitters • 1 bottle soda

PHOTOGRAPHY EDDIE TEO STYLING DARRYL PESTANA

garnish • slice of dehydrated orange or other citrus, ginger candy • thyme citron powder » Place ingredients except soda and garnish into a cocktail shaker filled with ice. Shake well to chill through. » Fill a long glass with ice.

Double strain contents of shaker into glass. Top up with soda to the top, and gently use a bar spoon to combine the liquids.

Garnish.

thym citron infused gin

dried thym citron herb

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S E E N & S AVO U R E D

Global Wellness Day Dinner As a result of the Covid 19 pandemic, people have learned to better appreciate the meaning and value of being with loved ones. In order to further encourage and foster good habits and improve the physical and spiritual health of the community, Global Wellness Day 2021 was officially launched in Vietnam with a Wellness Dinner for media & VIP on February 5, 2021 at Le 17 Bistro - Sofitel Saigon.

T

he dinner, hosted by Mr Henri Hubert, Vietnam’s Ambassador of Global Wellness, announced a series of activities for Global Wellness in 2021.

Sofitel Saigon’s General Manager, Mr Mario Mendis together with Executive Chef Tran Van Cuong carefully crafted the “Wellness Menu” with healthy ingredients and accompanying juices to provide the invited guests with the real meaning of Wellness Fine Dining. Attendees of the dinner included Mr. Rad Kivette, MC Van Hugo, Actor Tran Bao Son, Actor Lanh Thanh and some other key media personnel in Vietnam.

At the dinner, Mr Henri Hubert shared his vision and made his statement that “Wellness is the art of living. It is a process of awareness to keep your body, mind, emotions and spirit in a healthy condition by eating quality foods, participating in sports, enjoying entertainment and appreciating nature.

Healthy living also means staying positive, understanding yourself, and keeping yourself mentally and physically balanced in all circumstances ”.

With the experience of living and working in Vietnam for almost 20 years, Hubert considers the invited guests as friends and through this informal dinner, he and the guests shared their opinions, life experiences and outlooks on wellness, healthy living and how to create a life that provides value for others in society.

Mr. Hubert believes that "Beauty not only lies in clothes, but also comes from a healthy body and a beautiful soul". Perhaps this is also the reason why the Founder of Global Wellness Day chose Henri Hubert as the Program Ambassador in Vietnam - because of the similar values that Hubert aims to encourage in society. Hubert believes that with the companionship of agencies, organizations and influencers in the community, as well as the media, the message of Global Wellness Day will quickly spread throughout society, becoming a driving force for people to work towards a better life and a healthier living environment.

Ultimately the Wellness Dinner wants to deliver this message to society: choose clean, nutritious food products for family meals, practice the right sports and spend time with your loved ones. Treasure every single happy moment that life brings you.

In 2021, Global Wellness in Vietnam is planning to unveil a series of events and campaigns to raise awareness and promote wellness across the country with the help of media and influencers. Led by Ambassador Henri Hubert, this initiative promises exciting events ahead that will put Vietnam on the map for wellness-minded countries globally.

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S E E N & S AVO U R E D

Magica tale dining in Saigon Taking fine dining experience to the next level with world-class projection, sensational visual and musical stories. Magica is now here in Vietnam and InterContinental Saigon is the first venue in Ho Chi Minh City to host such experiential dining that guarantees a state-ofthe-art visual gastronomy experience!

T

he Founder - Mr. Tommy Lee - has been part of the numerous experiential dining creations throughout Asia over the last 9 years. He constantly strives to elevate sense of unique dining experience, and his latest creation is Magica - a magical gastronomical journey. Magica will set itself exclusively in Purple Jade, Intercontinental Saigon for the next 9 months until end of year 2021.

An exclusive five-course evening meal that brings the diner through an enchanting 90-minutes of multi-dimension magical tale. Amazing sights and colours in Wonderland Garden, stunning beautiful blossoms of flowers in Flower Garden, shining and splendid Diamond Sky, a journey into the magical Crystal Castle and travel out of space through magical Galaxy Fantasy. Guests will be transported to an imaginary land where flavours and emotions are intrinsically linked, by using the modern cutting edge 3D visual technology, story-telling theatrics and the mesmerizing world-class 3D projection mapping on every dining table.

The Magica Dining Experience will be operated daily from 6:30pm, from 3rd April 2021 to 31st December 2021. Each session sits up to a maximum capacity of 28 persons to maintain its exclusivity and provide the ultimate experience to the diners.

Magica also provides group bookings for private events, corporate functions and celebrations.

The man behind the menu is Chef Eric Fettke, Culinary Director of InterContinental Saigon and also brings over twenty years of experience in the role of Executive Chef for some of IHG’s high profile properties around the world. Chef Eric's experience gained working across the world has given him a solid understanding of global food and his love of Asian ingredients allows him to deliver a comprehensive culinary experience to both local and visiting guests.

Magica menus were uniquely created with fusion inspiration, featuring a feast for the senses. While the Chef is inspired every day by the fresh, seasonal and high-quality range of products, every course of the menu is made only from the best quality ingredients.

Exquisitely presented, nothing is more magical than meeting the entire world around a table and delighting your taste buds.

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The Menu is available as below: • Premier Class Five-Course Menu at VND 1,980,000++ per person • Business Class Five-Course Menu at VND 2,980,000++ per person • First Class Five-Course Menu at VND 3,980,000++ per person • Children Menu at VND 990,000++ per kid The tailor-made Wine Pairing, suggested by the team is also available to to elevate your dining experience at additional VND 1,200,000++ per person.

Purple Jade Bar Lounge - InterContinental Saigon Corner Hai Ba Trung & Nguyen Du, District 1, Ho Chi Minh City Website: booking.magica.asia Tel: +84 28 3520 9999 Email: magica@icsaigon.com

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EPICURE EVENTS

ASIA’S 50

Best Restaurants 2021 Awards

Now in its ninth edition, the 2021 list boasts 11 first-time entries, including a new restaurant in Vietnam, a country last represented in the list in 2013. Vietnam is represented for the first time with Anan at number 39 and TUNG Dining at 98. In addition, there are 4 restaurants in Essence of Asia including Ngoc Suong, Pizza 4P, Madam Khanh Banh Mi and Pho Gia Truyen Bat Dan at 49 Bat Dan.

By Chris Thompson.

T

he Chairman in Hong Kong takes no.1 spot at Asia's 50 Best Restaurants 2021 Awards’ has taken top honours at the Asia’s 50 Best Restaurants 2021 awards ceremony, becoming the first Hong Kong restaurant to claim the No.1 spot and earning the coveted titles of The Best Restaurant in Asia, sponsored by S.Pellegrino & Acqua Panna, and The Best Restaurant in China. Hong Kong claims 11 restaurants on the list, followed by Japan with nine and Singapore with eight.

Launched in 2009, The Chairman is renowned for its ingredients driven Cantonese cuisine and single-minded commitment to authentic flavours. A regular entry on Asia’s 50 Best Restaurants list since the inaugural list in 2013, The Chairman first appeared on The World’s 50 Best Restaurant list in 2019, landing at No.41.

Anan team Aside from The Chairman, Hong Kong is also represented by newcomer Mono (No.44) as well as re-entries Caprice (No.28) and Ta Vie (No.38).

Under the leadership and creative artistry of executive chef Vicky Cheng, Hong Kong’s Vea (No.16) is this year’s recipient of the Gin Mare Art of Hospitality Award. The other Hong Kong restaurants include Neighborhood (No.17), Belon (No.25), 8½ Otto e Mezzo Bombana (No.33), Amber (No.37), Lung King Heen (No.47) and Seventh Son (No.48).

Mainland China is represented by Fu He Hui (No.22), which maintains its seven-year run on the list, while Macau’s Wing Lei Palace also returns with the No.50 spot on the ranking.

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INDIVIDUAL COUNTRY AWARDS Japan Retaining its No.3 place, Den wins the title of The Best Restaurant in Japan for a fourth successive year while Florilège and Narisawa both maintain their respective places within the top 10, at No.7 and No.9.

Climbing an impressive 29 places to No.19, Tokyo’s L’Effervescence is the winner of this year’s Beronia Highest Climber Award.

Japan’s other returning favourites include La Cime (No.8), Sazenka (No.12), Ode (No.27), La Maison de la Nature Goh (No.30) and Nihonryori RyuGin (No.35).

Chef Mingoo Kang

japan

The Chairman in Hong Kong takes no.1 spot at Asia's 50 Best Restaurants 2021 Awards

Pho Gia Truyen Bat Dan

Ngoc Suong Seafood & Bar

Singapore After holding the No.1 spot for two consecutive years, Odette moves to No.2 while retaining the title of The Best Restaurant in Singapore.

Singapore counts three newcomers to the list. Cloudstreet, fronted by Sri Lankan chef Rishi Naleendra, makes its entrance on the list at No.31, while chef Jason Tan’s intimate 26-seater Euphoria bows at No.41. Chef LG Han’s Labyrinth makes its debut at No.40 and wins the Flor de Caña Sustainable Restaurant Award, selected by 50 Best’s sustainability audit partner Food Made Good Global for its sustainable sourcing policies and work to support the community during the recent pandemic.

Other Singapore restaurants to make the ranking are Les Amis (No.13), Burnt Ends (No.14), Zén (No.23) and Jaan by Kirk Westaway (No.42).

Thailand After closing his award-winning restaurant Gaggan in 2019, popular chef Gaggan Anand makes a dramatic return to the list. His namesake Bangkok restaurant, Gaggan Anand, enters at No.5, securing the Highest New Entry Award, sponsored by Aspire Lifestyles.

T.U.N.G Dining

Among Thailand’s six entries this year, chef Thitid ‘Ton’ Tassanakajohn has double reason to celebrate. His high-profile Le Du (No.4) is named The Best Restaurant in Thailand for the first time, edging out last year’s title holder Sühring (No.6), while his latest venture, Nusara, inspired by his Grandma, debuts at No.20. Sorn (No.11) and Gaa (No.46) round out the Thailand entries.

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Taiwan

OTHER NOTABLE REGIONAL AWARDS

Perennial favourite Mume rises three places to No.15 to hold the title of The Best Restaurant in Taiwan for a third year. Andred Chiang’s Raw rises 15 places to No.21, closely followed by Logy, Florilège’s sister restaurant in Taipei, making a first-time entry at No.24. JL Studio (No. 26) and Shoun RyuGin (No.45) complete the representation in Taiwan. Taipei is also home to Asia’s Best Pastry Chef. As pâtissier at Taïrroir, Singapore-born chef Angela Lai is a worthy recipient of the title, having delighted diners with her delicate creations for the last five years.

Ministry of Crab in Colombo (No.29) retains the title of The Best Restaurant in Sri Lanka, while Toyo Eatery (No.49) keeps the honor of The Best Restaurant in Philippines for a third year running.

Indian Accent (No.18) is awarded The Best Restaurant in India, while Masque in Mumbai, the 2020 recipient of the One To Watch Award, makes its debut on the list at No.32. Entering the ranking at No.39, Anan Saigon, from award-winning chef Peter Cuong Franklin, secures the title of The Best Restaurant in Vietnam.

South Korea Climbing four places to No.10, Mingles is named The Best Restaurant in Korea for a sixth consecutive year, while Hansikgonggan places at No.43. South Korea counts two new entries to the list, namely 7th Door (No.34) and Born & Bred (No.36).

DeAille Tam - Asia's Best Female Chef Chef DeAille Tam

Chef ThiThid from Le Du and Nusara

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Icon Award Jay Fai Dish

restaurateurs and regional culinary experts, with a 50/50 gender balance. This year’s vote was adjusted to account for restricted travel opportunities, placing a greater focus on local dining experiences. 50 Best works with professional services consultancy Deloitte as its official independent adjudication partner to help protect the integrity and authenticity of the voting process and the resulting list of Asia’s 50 Best Restaurants.

Icon Award Jay Fai in action

OTHER SPECIAL AWARD WINNERS Bangkok culinary legend Supinya ‘Jay Fai’ Junsuta is this year’s deserving recipient of the Icon Award, while DeAille Tam of Obscura in Shanghai earns the title of Asia’s Best Female Chef, sponsored

by Cinco Jotas. For its modern interpretations of Korean culinary traditions, Meta in Singapore claims the American Express One To Watch Award. Celebrated Korean chef Mingoo Kang is this year’s recipient of the Inedit Damm Chefs’ Choice Award, the only award voted for by the chefs of the Asia’s 50 Best Restaurants 2021 list to recognise a peer making a positive impact on the restaurant scene.

William Drew,Director of Content for Asia’s 50 Best Restaurants, says: “In the last year, the restaurant sector has faced extraordinary challenges. At such a time, we are proud to support the restaurants in their recovery by showcasing the region’s creative talents, celebrating the industry’s pioneers and recognising culinary excellence. In conjunction with this year’s list of Asia’s 50 Best Restaurants, along with the extended list of restaurants ranked from 51st to 100th, we were also thrilled to launch the Essence of Asia collection, an initiative that allowed us to champion local heroes and turn the spotlight on even more restaurants than ever before.”

HOW THE ASIA’S 50 BEST RESTAURANTS LIST IS COMPILED The annual list of Asia’s 50 Best Restaurants is created from the votes of the Asia’s 50 Best Restaurants Academy, an influential group of over 300 leaders made up of food writers and critics, chefs,

ESSENCE OF ASIA 2021 marks the launch of the Essence of Asia collection in parallel to this year’s list of Asia’s 50 Best Restaurants. Unveiled in advance of the awards ceremony, the Essence of Asia collection recognizes establishments that represent the spirit of Asian gastronomy. This unranked collection turns the spotlight on restaurants that have had a positive impact on their communities and local cuisine, whether during the recent crisis or over a sustained period. Integral to Asia’s culinary ecosystem, these casual restaurants preserve culinary traditions, honour authentic flavours and provide a vital link to their communities.

50 BEST FOR RECOVERY 2021: OPPORTUNITY FOR CHANGE The 50 Best organisation will reinforce its commitment to supporting and promoting restaurants and bars across the world through its 50 Best for Recovery 2021 programme. This year also brings opportunities for positive change as the sector rebuilds and remodels itself with a greater focus on inclusivity and long-term sustainability. 50 Best will use its global platform to highlight even more great restaurants and bars worldwide – through its 50 Best lists, special awards, unranked collections and content series – as well as showcase individuals shaping the future of gastronomy through its new 50 Next list, which debuts later this year. 50 Best will take the opportunity in 2021 and beyond to amplify diverse voices and positive messages, foster progressive discussion and cross-border collaboration, and encourage greater gastronomic discovery and exploration.

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WHERE TO FIND

• • • • • • • •

Sunsea Resort

HOTEL Ho Chi Minh • An Lam Saigon River • Caravelle • Chloe Gallery • Eastin Grand Hotel Saigon • Hotel Des Arts • Hotel Nikko Saigon • Intercontinental Asiana Saigon • Lotte Legend • Le Meridien Saigon • Mai House Saigon • Mia Saigon • New World Hotel • Norfolk Mansion • Novotel Saigon Centre • Oakwood Residence Saigon • Park Hyatt Saigon • Pullman Hotel • Renaissance Riverside Hotel Saigon • Rex Hotel • Saigon Prince Hotel • Sedona Suites • Sofitel Saigon Plaza • Sheraton Saigon Hotel • Sherwood Residence • Somerset Vista Hochiminh City • The Reverie Saigon • The Myst Dong Khoi • Villa Song Saigon • Windsor Plaza Hotel Con Dao • Poulo Condo • Sixsense Con Dao Nha Trang • An Lam Retreats Ninh Van Bay • Intercontinental Nha Trang • Sheraton Nha Trang Hotel & Spa • Sixsense Ninh Van Bay • The Anam Da Nang • Fusion Maia Danang • Furama Resort & Spa • Hyatt Regency Danang Resort And Spa • Intercontinental Da Nang

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Hoi An • Four Seasons Resort The Nam Hai Hue • Alba Wellness Resort • Banyan Tree Lang Co Ha Noi • Intercontinental Hanoi Westlake • Intercontinental Hanoi Landmark72 • JW Marriott Hotel Hanoi • Sheraton Hanoi Hotel • Sofitel Legend Metropole Hanoi Phu Quoc • Fusion Resort Phuquoc • Hyatt Regency Nam Nghi Phu Quoc Island • Intercontinental Phu Quoc Long Beach Resort • JW Marriott Phu Quoc Emerald Bay Resort & Spa RESTAURANT Ho Chi Minh • An Vien Restaurant • Anh Tukk Modern Thai Cuisine • Argentinian Steakhouse El Gaucho • Au Lac Do Brazil Restaurant • Boomarang Bistro Saigon • L’usine Cafe & Restaurant • La Villa French Restaurant • Hoa Túc Restaurant • Moo Beefsteak • Opus Sai Gon • Pendolasco Restaurant • Uraetei Yakiniku Restaurant • Refinery Bar & Restaurant • San Fu Lou • Tandoor Vietnam • The Log Restaurant • Thai Cong Restaurant • Villa Royale Downtown Antiques & Tea Room • 3G Trois Gourmands Da Nang • Bushido Restaurant • Bistecca Restaurant Danang • Don Cipriani’s • El Gaucho Argentinian Steakhouse • Hai Cang Da Nang Restaurant

Mr. Anh Restaurant Nen Restaurant Olivia’s Prime Steakhouse Pizza 4p’s Hoang Van Thu Retro Kitchen and Bar The Rachel Restaurant The Temptation Restaurant Tra House & Bistro

Ha Noi • Bow Thai • Cloud Nine Restaurant • EMM’s French Bistro • Essence Restaurant • French Grill • Hanoi Garden Restaurant • Hanoi Ocean House • Hanoi Serene Cuisine Restaurant • La Fiorentina - Italian Restaurant • La Badiane • La Verticale • Madame Hien • Maison Vie Restaurant - Fine French Cuisine • Kimono Japanese Restaurant • Opera Garden Restaurant • T.U.N.G Dining • Red Bean Restaurant • Teddy’s American Grill House • Tunglok Heen AIRPORT Ho Chi Minh Tan Son Nhat International Airport International Terminal • Lotus Lounge • Rose Lounge • Lotus Lounge 2 • Orchid Lounge • Le Saigonnais Lounge Domestis Terminal • Lotus Lounge • Le Saigonnais Lounge Da Lat Lien Khuong International Airport • Lien Khuong Airport Nha Trang Cam Ranh International Airport International Terminal • Lotus Lounge • Sun Coast Lounge Domestis Terminal • The Champ Lounge Ha Noi Noi Bai International Airport International Terminal • Song Hong Business Lounge Domestis Terminal • Song Hong Premium Lounge

WHERE TO BUY Ho Chi Minh • Phuong Nam Vincom Dong Khoi • Phuong Nam Saigon Centre • Phuong Nam An Phu Supermarket • Phuong Nam Estella Place • Phuong Nam Parkson Hung Vuong • Phuong Nam Vivo City • Phuong Nam Crescent Mall • Phuong Nam Vincom Le Van Viet • Phuong Nam Book City Garden Mall • Phuong Nam Book City Van Hanh Mall • Ca Chep Bookstore 211-213 Vo Van Tan, District 3 Ha Noi • Phuong Nam Garden Mall • Phuong Nam Lotte Center • Phuong Nam Mega Mall Royal City • Phuong Nam Vincom Ba Trieu • Phuong Nam Vincom Nguyen Chi Thanh Binh Duong • Phuong Nam Aeon Mall Binh Duong Dong Nai • Phuong Nam Vincom Bien Hoa • Phuong Nam 113-115 Dong Khoi Street, Tam Hiep Ward Da Lat • Phuong Nam Vincom Bao Loc • Phuong Nam Lien Khuong Airport • Phuong Nam 279 Phan Dinh Phung Street Nha Trang • Phuong Nam 17 Thai Nguyen Street, Phuoc Tan Ward Da Nang • Phuong Nam 153 Phan Chu Trinh Street, Phuoc Ninh Ward, Hai Chau District • Phuong Nam Vincom Da Nang • Phuong Nam Danang Airport Can Tho • Phuong Nam 06 Hoa Binh Street, An Cu Ward, Ninh Kieu District

New York Steakhouse

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IF LUXURY IS YOUR LIFE, WE SPEAK YOUR LANGUAGE

SOLITAIRE

SOLITAIRE

THE FINE ART OF JEWELLERY AND LIVING

THE FINE ART OF JEWELLERY AND LIVING

N°110

www.solitairemagazine.com

ASIA PACIFIC EDITION

www.solitairemagazine.com

Let’s Talk About Love SWITZERLAND TOURISM SPECIAL

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N°109

ASIA PACIFIC EDITION

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E P I C U R E L OV E S

LG PuriCare 360° Double Air Purifier It may be your home, but the air quality within isn’t quite as clean as you might expect. Harmful particles and gases tend to dwell, affecting your health and quality of life. To breathe easier and healthier all-year round, consider investing in the LG PuriCare 360° Double Air Purifier (from $1,799), a smart device which delivers clean, fresh air to every nook and cranny of your house.

Featuring a six-step filtration system that effectively eliminates 99.9 percent of pollutants including dust, allergens and harmful gases, the PuriCare 360° leaves your pad invigorated and free of germs. The Clean Booster function also boasts a nozzle that has the ability to rise from the top, distributing clean air up to 7.5m at a go.

To maximise the use of your intelligent air purifier, pair it with the LG ThinQ app, so you can easily turn on the appliance from anywhere in your abode. In fact, try switching it on shortly before you arrive home from work to enjoy a cleaner, more vibrant atmosphere when you return.

The LG PuriCare 360° Double Air Purifier retails at most major electronics stores in Singapore as well as on the Shopee and Lazada LG official online stores.

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Molteni. Own your dream!

A symbiosis of traditional stoves and the most advanced technologies, Molteni is the instrument used by the virtuosi of great cooking.

These unique creations have been made to measure for you for nearly 80 years.

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