58 minute read
Island Wine Time
Vineyards are returning to the pleasure island of Mallorca in a serious way, thanks to new players like Bodega Son Mayol where technical director Marie Barbé oversees a modern Bordeaux-styled estate.
BY JUNE LEE
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Export director Etienne de Rességuier, technical director Marie Barbé and consultant Bertrand Léon
Cellar master Gerard Aviles Pons
Bordeaux native Marie Barbé grew up surrounded by wines, so much so that she chose to immerse herself in oenology studies in Bordeaux, graduating in 2002. Yet her career path was never a mainstream one; her wine projects have led her to New World (Chile) and even New Latitude regions such as Russia and India. Since 2016, the self-described epicurean and dreamer has found her favourite city to live in (so far): Palma de Mallorca, the island capital where she is 15 minutes away from her current role as technical director of Bodega Son Mayol.
With just 70 producers on the island, it’s a rare thing to find Mallorca wine outside of Spain, so it is testimony to Bodega Son Mayol’s reputation and noexpense-spared start that it has already been picked up for distribution in Singapore by Bottles & Bottles. Barbé sheds more insights into how the estate has achieved so much since it started in 2008.
THE ROOTS OF THE STORY
With its enviable location in the Mediterranean trade route, Mallorca has thrived under centuries of rule by Phoenicians, Romans, Byzantines, and finally the Kingdom of Aragon, under which it became part of the Catalan empire. Wines flourished up till the 1890s, when the phylloxera louse killed off most of the 30,000 hectares of vines on the island. It was only as recent as the 1990s that a resurgent interest in quality winemaking started bringing up the number of vineyards again, to over 2,500 hectares. That still represents less than 1% of the farming land available, and a far cry from its boom over a 100 years ago.
Bodega Son Mayol was established in 2008 by a Swiss entrepreneur, who stays out of the limelight. The spacious estate is home to vineyards, olive trees and a herd of Aberdeen Black Angus cattle – somewhat rare on the island, which now has a waiting list for its meat. Its location in Establiments was formerly not known for wine, but legendary Bordelaise consultant Patrick Léon (who passed away in 2018) was on hand to oversee the grape planting and wine elaboration, identifying its initial 60 acres of vineyards across 35 microclimates.
Barbé first met Léon for the Lefkadia wine project in Russia, and counts him as a mentor and friend. “I think what worked well between us was the same vision of an organised and rigorous work and the same sense of tasting,” she recounts. “Winemaking is a process of creation but it requires a lot of organisation. This is because you must have an eye on the vineyard to get the perfect maturity of the grapes, an eye on the weather and an eye on the winemaking process. And a slightly maniacal attitude in terms of hygiene.” The working relationship continues with Patrick’s son Bertrand, who’s taken over as consultant while also continuing his other projects with Chateau d’Esclans and Chateau Les Troix Crois.
Merlot grapes at harvest
BODEGA SON MAYOL GRAND VIN 2017
Grapes: 85% Cabernet Sauvignon, 15% Merlot Taste: Concentrated and closed at first impression, the highly structured palate opens up with decanting to reveal classic tobacco, clove and black fruit notes. Finely ground tannins, full-bodied richness and a long finish points to ageing potential of a decade or so. $265
BODEGA SON MAYOL PREMIER VIN 2017
Grapes: 60% Merlot, 40% Cabernet Sauvignon Taste: Made in a style for younger term drinking, this sunny vintage is still muscular and intense out of the bottle. Expect ripe, sweet cherries and blackberries and a sniff of tobacco with balanced extraction. $145
BODEGA SON MAYOL PREMIER VIN 2016
Grapes: While showing its youthful vine age, the assemblage has benefitted from rigorous berry sorting and ageing in barrels (70%) and steel tanks (30%) for 12 months. Soft, ripe red and black fruit dominate; it’s a food wine that pairs well with beef bourguignon or lamb. $145 Bodega Son Mayol is available from bottlesandbottles.com.sg
AN INTEGRATED APPROACH
“I’ve always been interested in new challenges, not in the preestablished things,” says Barbé. At Bodega Son Mayol, that meant not just a new terroir to establish but also a brand new winery and cellar with every up-to-date technical advancement. Taking pride of place is the gravity-led three-story contemporary waveform bodega, designed by Spanish architect Javier Campos with cuttingedge, eco-friendly technology.
Explains Barbé, “Gravity was important for the reception of the grapes. As a winemaker, I believe that gravity at this stage is crucial (and even if the pumps are nowadays efficient), it is always better to go down than up so as not to cause pressure on the grapes. It is a natural rhythm of work in adequacy with the precision required by the actions on the wine.” Grapes are handpicked and handsorted before further optical sorting. With two-thirds of the bodega built underground, they also take advantage of natural thermal insulation to save even more energy, together with solar panels on the roof that generate 100,000KWh of energy annually. That’s more than enough for their use, so excess energy is fed back into the power grid. Meanwhile, grey water output is cleaned and recycled for watering the gardens.
In the vineyards, they practice integrated viticulture. “This means that our viticulture adapts to our terroir and changes according to the plot to best suit the conditions. We leave grass in the winter to work it mechanically in springtime; this allows us to avoid the erosion of our soils but then to control diseases and hydrous competition,” she elaborates. In very dry years, one of the challenges of viniculture on Mallorca, Barbé notes that they give a little water at the start of the season to avoid stress on key stages such as flowering or change of colour, but never for productivity gain. “We try to give water only to our young plants but, at the same time, cause a little stress so as not to make them dependent on water. We choose rootstocks that are resistant to drought.”
Technical Director Marie Barbé
BLENDING IT RIGHT
There is a change of mentality in the wine industry, confirms Barbé. “Mallorca wants to produce typical wines with a strong identification of the Islands and is opening up to wanting to produce quality wines.” While some of the wineries are working mainly with indigenous island varieties such as Prensal (white) and Manto Negro, Callet and Fogoneu (reds), international varieties have also been on the rise.
Bodega Son Mayol’s focus on Bordeaux varieties — mainly Cabernet Sauvignon, Merlot and Petit Verdot — are due to Patrick’s founding influence. “With him, I learnt how to make not only good wines but great wines to age. When a wine is well done, it’s good. But there is a different class for higher-tier wines. This difference, as Patrick has taught me, is the capacity for ageing. This leads to the philosophy of Son Mayol to not only to create good wines, but also excellent wines with potential for ageing in bottles,” says Barbé. Temperature-controlled fermentation is done in wooden tanks, and all wines are aged in 100% French oak barrels for 12 to 18 months. “My main task is organising the work of my team of 9 people, between the vineyard and the cellar. And depending on the time of year, I will be preparing the next plots for future plantations. The rest of my days are spent tasting the wines, visiting the vineyard, as well as administrative and commercial tasks.”
Grapes are manually harvested by hand View of the vineyards at the foot of the mountain
PREPARING FOR THE FUTURE
By 2023, the estate will have 40 hectares planted, so a lot of effort is spent on soil testing and plot preparation. “In a particular terroir, we prepare the soil for about five years. Two years to remove all the stones or rocks that we find with a special stone-picking machine. Then, we give it three years of rest before planting,” Barbe describes. “We are used to making several pits in the same plot before planting to define the different types of soil that the plot can contain. Depending on the results, we decide on the variety but above all on the rootstock that we will use to best adapt to our soil. Then we repeat these analyses every 5 to 10 years to see the evolution of the soil.”
The estate is starting production of Cabernet Franc and Mourvedre, to see if the varieties will work with their style – the results are looking good so far. This year, the bodega is also launching its new Rosé, using Merlot grapes. “It was important to define the style first before creating the wine. While the creation starts in the vineyard, I don’t separate my roles of technical director or winemaker. I wear both hats in order to create the wines,” she enthuses.
With a property this young, the next five years will be crucial to bring the maturity necessary for the vineyard to produce even higher quality, especially with the ageing of their Grand Vins. In the meantime, Barbé has fully immersed herself in the culture of the island, whether hiking in the mountains or discovering small coves in the summer. A small epicurean tip? Her new favourite pairing involves the Grand Vin 2016 with a steak from Son Mayol’s Black Angus. Seems like it’s just a matter of time before the world savours Mallorca anew.
The Art on the Label does Justice to the Wine within
Aperture Oliver Ranch Vineyard Cabernet Sauvignon 2015
Winemaker Jesse Katz isn’t just one of the promising young winemakers coming out of California – his dad Andy is also a noted photographer, making for their label Aperture’s distinctive wine labels. This tree-lined path image was chosen for its brooding quality, highlighting Oliver Ranch’s single vineyard character. The Alexander Valley 93% Cabernet Sauvignon, 7% Merlot blend is aged 22 months in 50% new oak, and is unfined, unfiltered and unacidifed. The flavours are pure and unforgettable, featuring rich black cherry laced with crunchy tannins, leading to a generous finish. Price on enquiry from KAL Wine Source Asia
2015 VINTAGE
• Fourth consecutive years of drought in Sonoma
County saw a smaller but high quality vintage. • A warm summer accelerated maturity and picking, resulting in one of the earliest harvests on record. • Like other grapes, there were smaller berries for Cabernet Sauvignon, which gave it greater concentration and ripeness in balance with tannins and colour.
HANDPICKED X ROMANCE WAS BORN ROSÉ 2018
The inaugural 2017 edition was sold out, and 2018 looks set to do so as well. This year’s collaboration between Handpicked Wines and cult clothing brand Romance Was Born sees a ‘cosmic disco’ theme to the fashionable summer sip. The Rosé is more richly textured than expected, elaborated from 100% Yarra Valley Pinot Noir with fermentation on Viognier skins to give it added vibrant complexity. Try it with sushi or Vietnamese rice paper rolls. $42.80 from maltwineasia.com
MONTEVERTINE LE PERGOLE TORTE 2015
Le Pergole Torte is synonymous with the artistic labels of Alberto Manfredi. While both founding winemakers Sergio Manetti and Manfredi have passed on, the 100% Sangiovese continues to be highly revered, and is now in the hands of Manetti’s son, Martino. The lush and showy 2015 vintage is more textural and intense than the austere 2014 vintage, and is rich in red cherry notes finished with a touch of savoury herbs. Its winemaking, vinified in concrete and aged in almost no new oak, results in a long-aged style suitable for the cellar. $202 from itwineclub.com
WHAT A CONCEPT
Launched for travel retail, The Macallan Concept Number 1 takes its cue from surreal art, with a correspondingly beautiful packaging referencing the imagination. While the largely successful Edition series drew on bold collaborations with the likes of chefs and perfumers, the Concept series explores maturation. In the case of Number 1, the 40% ABV spirit sits first in sherry-seasoned oak then ex-bourbon casks, a twist on the usual order. It’s still recognisably The Macallan with nutty fruitcake nuances, but lighter in taste. $170 from DFS Changi Airport while stocks last
It’s a Fine Time to Pop the Cork on these 2010 Releases
Michele Chiarlo Cerequio Barolo Riserva DOCG 2010
Produced only in stellar years, the Cerequio Barolo comes from the oldest (1972) and smallest parcel, and has yielded only three vintages so far – 2006, 2007 and 2010. It is carefully vinified with skins for 22 days, using a soft ‘shower’ system of wetting the cap before undergoing three years ageing in cask and three years in bottle. A complex, inviting nose of truffle and balsamic notes are coaxed out of the glass, followed by powerful black fruit and tobacco on the palate. Silky tannins and mineral depths round off the juicy core, for pairing with stews and mature cheese. $335 from monopole.com.sg
BAROLO 2010 VINTAGE REPORT
• This vintage is defined by its big character, complexity and exceptional potential for ageing. • The month of September was very sunny and dry, allowing the Nebbiolo grapes to mature perfectly, giving whole berries with thick skins. • Italian wine guru Ian D’agata says the cool growing season and late harvest reminded him of vintages from the 1970s and early 1980s.
PAZO SEÑORÁNS SELECCIÓN DE AÑADA 2010
More people are discovering the elegant, fresh Albariño from the Rias Baixas DO of Spain. This estate is run by husband and wife Soledad and Javier, who work plots separately in order to highlight quality such as this bottling – from vines over 45 years old grown on granitic soils. Albariño from the Salnés area is expressive with a crisp melony character, aided by ageing 30 months on its own lees and further aged in bottle for 12 months. It results in a fine depth of white peach and intense aromas, ideally paired with seafood dishes. $114 fromewineasia.com
CLOS APALTA 2010
A catastrophic earthquake rocked Chile in 2010, recorded as the world’s fifth largest, but Clos Apalta took the delay in their stride. The estate is owned and run by the Marnier-Lapostolle family (of Grand Marnier fame), and champions the Carmenère grape in this blend. The 2010 comprises 71% Carmenère, 18% Cabernet Sauvignon and 11% Merlot, which achieves a polished palate of black fruit with spices of clove and pepper, finessed by velvety tannins. Native yeast, manual punchdowns and gravity racking contribute to the wine’s luscious power, which you can enjoy now with lamb or game. $188 from 1855thebottleshop.com
WHEN IN NAPA
Here’s even more reason to visit 1881 Napa Wine History Museum in California: the 150-year-old historic Victorian building is now also home to Oakville Wine Merchant, offering 50 wines by the glass. The wines are grouped by Napa Valley sub-appellations and dispensed through 12 Napa Tech machines, featuring labels like Shafer, Bond, Dominus and Dana. Vintner’s nights and tasting flights are in the works, making it easier to taste through Napa under one roof than ever. oakvillegrocery.com/oakville-wine-merchant
Sampan Rhum Vietnam - A True Taste of the Tropics
Distilled just metres from the beach and made from 100% pure sugar cane juice, Sampan rums combine years of passion, dedication and expertise to capture the sundappled essence and aromas of Vietnam’s tropics in a bottle.
There’s a heavenly place on a beach in Vietnam where a lover of artisan rums can find themselves a haven as the sun starts to set and the night draws in. It’s a place where a group of friends mixed their passion for rum with a love of Vietnam to create traditionally aged sugar-cane rums infused with the spirit of the tropics.
Located on the seafront, Distillerie d’Indochine combines 35 years of experience in the field of wines and spirits to produce their range of white and soon aged Rhum’s under the watchful guidance of Antoine Poircuitte, their Master Distiller. The sugar cane used to distill their rums is sourced from within a 40km radius of the distillery and is delivered within 12 hours of harvest to ensure maximum freshness and the highest quality juice.
Sampan white rums are distilled using a traditional French column still, and their portfolio includes a double gold medalwinning 54% Overproof white rum with aromatic notes of white flowers and violets, like being immersed in a sugar cane plantation. Recently also awarded best Asian rum at the ISS in 2020, they are now distributed in over 15 countries. Sampan rums are the perfect choice for a sundowner cocktail and the tropical flavours of a rum-based drink. Have a tour of the distillery during your next trip in Hoi An!
Anna Princena and Kelly Wong from MO Bar are the Winners of the Remy Martin Barrel Aged Cocktail Competition 2020 with a Savvy Salt-crusted Creation
A WINNING TOUCH
Bar supervisor Anna Princena and junior bartender Kelly Wong from MO Bar at Mandarin Oriental Singapore were not the most experienced contestants, but they had the most inspired collaboration. Using flavours that they liked from their childhood, they drew on Cognac’s history as a salt and wine trading region, as well as Wong’s background in Chinese cooking to come up with the idea of a salt-crusted barrel aged cocktail. The theme of this year’s competition was Team Up For Excellence, and they beat out 30 other contestants to win the top prize of a bartending international guest shift, which is currently on hold.
Disclaimer: epicure’s contributing wine editor, June Lee, served on the panel of judges for the contest.
NOSTALGIA
(This twist on the Sidecar cocktail originally involved a salt-crusted 5L barrel. The following recipe has been simplified for readers at home)
• 50ml banana-infused
Remy Martin VSOP • 20ml fresh lemon juice • 20ml Cointreau • 5ml banana liqueur • 3 drops chocolate bitters • 3 drops saline solution (salt dissolved in hot water) • (optional) Garnish with salted caramel candy (store bought)
Combine all ingredients except garnish in a mixing glass filled with ice, and stir to your ideal dilution. Strain and serve in a stemmed glass over a large ice.
For banana-infused Remy Martin
• 1 bottle of Remy Martin VSOP • 5 pieces of banana or a mix of bananas and banana chips
Sous vide for seven hours until desired level of flavour is achieved.
Pushing boundaries
The F&B industry is alway evolving with ever changing dishes and innovative cuisines. Let these three chefs from 1-V:U, Preludio and Thevar show you what it means to be a creative chef of tomorrow.
Concept Esther Faith Lew Art direction and styling Alicia Chow Kirwan Photos Edmond Ho Video Tu Jie Rui Text Victoria Lim Recipes Fernando Arévalo of Preludio, Mano Thevar of Thevar and Ace Tan of 1-V:U Shot at Jambu Studio
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Ocean Biretrograde Perpetual Calendar Automatic 42mm 18K White Gold Timepiece on Alligator Strap, Harry Winston
Opposite page
Tree Branch, Jumbu Studio; Watch, stylist’s own; Carat Cutlery Set, Europ Felix; Plate, Preludio; Decorative Piece, Preludio; Lismore Diamond Brandy Set, Waterford
Fernando Arévalo
“I do not want to conform to any particular cuisine, thus I chose Author's Cuisine. The term, which originated in Spain, may sound ambiguous but it is very popular among chefs who strive to express their creativity through food. There are no guidelines and boundaries when it comes to author’s cuisine– the rules are simple, just invent whatever pleases you.”
Decorative Piece, Preludio; Dance of Time by Salvador Dali, Daum; Plate; Preludio; Maxwell Decanter, Waterford
Named after the number of years it takes to age Acquerello rice - a unique product in itself as freshly harvested crop is first aged, then refined and slowly re-integrated with its own germ. The Acquarello rice is cooked with shallots and fennel, then vin jaune is added along with a combination of fish and chicken stock, served with shrimp foam and baked Kinmedai.The first stage involves ageing unhusked rice for 7 years in temperature-controlled silos. This long and natural procedure improves the consistency of the grains, resulting in cooked grains that are firmer and more separated than those of traditional rice, with no stickiness to their texture.
>Refer to page 137 for the recipe.
The Burrata Parmigiana is Arévalo’s twist on an eggplant parmigiana, a classic Italian dish that is traditionally made with eggplant layered with cheese and tomato sauce. Preludio's version is a ball of stracciatella filled with white eggplant and parmesan on a bed of clarified tomato water, drizzled with the chef's favourite Arbequina Treurer Olive Oil. It is served with a house-made fougasse bread roll brushed with the same olive oil.
Tomato water
• 2kg Datterini tomato • 50g basil leaves • salt
1. Blend the tomatoes on high speed for 2 minutes. 2. Add salt and basil, and strain through a fine cheesecloth inside a container overnight.
Eggplant filling • 5 eggplants, medium sized • salt, pepper, olive oil • 3 shallots • 1 leek • butter, to sauté • extra virgin olive oil, to sauté • 100g basil leaves • 4 cups tomato water • 250g stracciatella cheese • 150g Parmigiano-Reggiano 1. Marinate the eggplant with salt, pepper, and olive oil. Leave it in the chiller overnight. 2. Sauté the shallots and leeks in butter and extra virgin olive oil in a pot until translucent. 3. Add the marinated eggplant and basil leaves, and fill the pot with warm tomato water. 4. Season and cover with a parchment lid. Simmer for 30 minutes or until soft but not overcooked. 5. Take the eggplant out of the cooking liquid and mix with stracciatella cheese and ParmigianoReggiano. Season to taste and put the mix in a piping bag. 6. Save the cooking liquid for some other dish.
Burrata
• 200g Fior di Latte cheese, chopped • 3 tbsp tomato water • eggplant filling 1. In a pot, heat water up and pour the heated water over the chopped Fior di Latte cheese to soften it up – constantly stir it until the cheese becomes stretchy. 2. When slightly melted and smooth, begin to stretch the Fior di Latte cheese and make a small dent in the softened cheese and pip the eggplant filling into the cheese until the skin is thin. Use your fingers to close the burrata and press tightly to seal. 3. Keep the finished burrata submerged in room temperature water.
Assembly
• tomato water • a dash of extra virgin olive oil • salt, to season • basil, to garnish
1. Serve warm with tomato water, extra virgin olive oil and finishing salt. 2. Then top it with basil.
A 7 Year Story
Acquerello rice • 1 fennel bulb, diced • 2 yellow onions, diced • 1 tsp butter • 250g Acquerello rice (available from Classic Fine Foods) • 250ml Vin Jaune wine • 2 litres fish stock • 200ml brown butter • 1 crosne, chopped • 1 tbsp white wine vinegar • ½ tsp yoghurt acid 1. In a saucepan, sauté diced fennel bulb and yellow onions in butter until translucent. 2. Add Acquerello rice and Vin Jaune wine. Reduce the wine to half and slowly add the fish stock to the mixture. Stir often. 3. Once the rice is ready to be finished, add brown butter, chopped crosne and stir with a spatula to emulsify. 4. Before serving add the white wine vinegar and yoghurt acid. Do not return to heat after this step, serve immediately.
Shrimp foam • 500ml thick shrimp stock • 3 threads of fresh saffron • 5g lecithin (available from Classic Fine Foods)
1. In a pot, bring all the ingredients to a boil. 2. Remove from heat and use a hand blender to create a foam.
Fish
• 5 Patagonian Toothfish fillets (80g per portion, available from The French Grocer Singapore) • salt and pepper, to season • fish stock • a drizzle of olive oil • 1 lemon
1. Preheat oven to 175°C. 2. Season Patagonian Toothfish fillets with salt and pepper. Place the fillets on a tray with fish stocl (to retain the moisture), then drizzle with olive oil. 3. Bake for three minutes. 4. As soon as it comes out of the oven, squeeze lemon on top of the fish fillets and finish with salt.
Assembly
• sweet fennel cress
1. On a plate, place the cooked Patagonian Toothfish fillet on top of the Acquerello rice and garnish with sweet fennel cress and shrimp foam.
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Ocean Hours Minutes Retrograde 42mm automatic 18K Rose Gold Timepiece of Alligator Strap, Harry Winston
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Bowl Borneo by Emilia Robba, Daum
Mano Thevar
Irish Oysters in Mango Chilli Lassi
These are two of Thevar’s favourite things: oysters and lassi. In this dish, the flavours of the briny yet sweet oyster complements the alphonso mango and the hit of Kashmiri chilli rounds it all up.
Serves 10
Prep time 20 minutes Mango lassi mix
• 1kg Alphonso mango • 20g Kashmiri chilli powder • 300g yoghurt • 50g fresh coriander • 50ml apple cider vinegar • 20g Himalayan salt
1. In a Thermomix, blend all ingredients together until smooth. 2. Fine strain the mango lassi mix and set it aside.
Coriander oil
• 1kg coriander leaves • 300ml grapeseed oil
1. In a blender, blend all ingredients until it is well mixed. 2. In a pot, heat up coriander oil until it reaches 68°C. 3. Fine strain the coriander oil and set aside.
Assembly
• 10 Irish oysters • 50g green chilli, diced • Kashmirir chilli powder
1. Shuck the fresh Irish oysters. 2. Sprinkle diced green chilli (about 2g) and pour mango lassi mix on the freshly shucked Irish oysters. 3. Dust Kashmiri chilli on one end of the oyster and place a drop of coriander oil on the other end. Serve.
Pink Uqartz Tray, Bungalow 55; Mixology Neon Lime Green Tumbler Set, Waterford; Arum Dark Blue Bowl, Daum
Chettinad Mutton Pepper Fry served on Brioche Doughnut
Inspired by his forefathers from the south of India, Thevar has modernised Chettinad mutton with the addition of garlic aioli and pickled pepper, served on a slightly sweet brioche doughnut.
Serves 10
Prep time 1 hour + 3 days of marination and pickling Cook time 6 hours
Mutton shoulder
• 50g turmeric powder • 60g chilli powder • 70g cumin powder • 100g ginger garlic paste • 50g young papaya, grated • 20g salt • 10g black pepper • a pinch of salt • 1kg mutton shoulder
1. Mix everything together except the mutton shoulder. 2. Spread the marinade on the mutton shoulder evenly and leave it in the chiller for three days.
Turmeric cucumber pickle • 200ml apple cider vinegar • 200g sugar • 200ml water • 50g fresh turmeric • 10g coriander seeds • 5g black peppercorn • 47g salt • 5 stalks of coriander roots • 1kg Japanese cucumber, sliced
1. In a pot, bring all the ingredients except sliced Japanese cucumber to a boil. 2. Once the mixture reaches a boil, remove from heat and cool it down before adding the cucumber slices in. 3. Pickle the sliced Japanese cucumbers in a jar for 3 days.
Garlic aioli
• 100g garlic, peeled • 700ml grapeseed oil • 5 egg yolks • 5g Dijon mustard • 10g salt • 50ml lemon juice
1. Preheat oven to 250°C. Place garlic and 200ml grapeseed oil in a small sauce pan. Cover and bake until cloves are golden and tender for about 2 hours. Set aside to cool. 2. In a blender, blend egg yolks, garlic confit, Dijon mustard and salt. 3. Slowly trickle down the remaining grapeseed oil until a creamy texture is achieved. 4. Mix in lemon juice. Set aside.
Masala brioche doughnut
• 60g milk • 300g bread flour • 10g fresh yeast • 15g sugar • 6g salt • 150g eggs • 5g garam masala • 50g diced shallots • 20g ginger garlic paste • 5g curry leaf powder • 5g diced tomato • 5g fresh coriander • 200g unsalted butter, diced and chilled
1. In a pot, bring milk to a boil. Cool it down. 2. In a bowl, mix 60g bread flour and yeast. 3. In a stand mixer, with a dough hook attachment, add bread flour mixture, sugar, salt, eggs, garam masala and beat it on low speed until well-mixed. Then add the remaining ingredients (except unsalted butter) into the mixing bowl and mix it for 2 minutes. 4. Add chilled butter to the mixture and mix it on medium speed until dough is formed. 5. Allow the dough to rest for 20 minutes at room temperature. 6. Knead the dough and chill it for 24 hours. 7. Divide the dough into 50g of balls. 8. In a pot, heat ghee up until it reaches 160°C and fry doughnut balls until golden brown.
Chettinad mutton mixture
• 100ml grapesed oil • a handful of dried chillies • a handful of curry leaves • 1 tbsp mustard seeds • 1 tbsp coriander seeds • 2kg Madras onions • 100g ginger, diced • 100g garlic, diced • 300g tomato, diced • marinated mutton shoulder (recipe above) • 100g freshly grated coconut • 100g Tellicherry black peppercorns • 2 litres vegetable stock • salt, to taste
1. In a wok, heat grapeseed oil and stir-fry the dried chillies, curry leaves, mustard seeds and coriander seeds until fragrant. 2. Add onions and fry until lightly soften. Then add garlic and ginger, stir-fry until fragrant. And add tomatoes and stir-fry for 1 minute. 3. Add marinated mutton shoulder, turmeric and grated coconut, stir-fry until fragrant. 4. Add Tellicherry black peppercorns. Cook the mixture until fragrant, and then add vegetable stock. 5. Leave the Chettinad mutton mixture to slow cook for 4 hours. Add salt if desire.
Assembly • garlic aioli (recipe above) • Chettinad mutton mixture (recipe above) • turmeric cucumber pickle (recipe above) • 20g green chillies • 20 coriander leaves • 20 mint leaves
1. Cut the top of the doughnut – leaving ¾ of the doughnut. 2. Add a small dollop of garlic aioli. Then top it with a spoonful of Chettinad mutton mixture. 3. Add two slices of pickled cucumber. 4. Then garnish with green chilli, coriander leaves and mint leaves. Serve.
Serves 5
Prep time Overnight + 40 minutes Cook time 1 hour Dumplings • 300g scallops • 300g raw king crab meat • 50g water chestnut • 50g myoga (available from Meidi-Ya) • 10g Chinese wine • 10g light soy sauce • 5g sugar • 3g white pepper • 2g salt • 100g Thai asparagus
Ace Tan
1. Blend scallops into smooth paste with mixer. 2. Remove shell and soft bones of king crab meat and cut into 0.5cm size. 3. Dice water chestnut and myoga into small cubes. 4. Mix all ingredients (expect for asparagus). 5. Blanch asparagus for 30 sec and ice bath. 6. Slice asparagus length wise into strips. 7. Roll the dumpling mix into 80g balls and layer asparagus strips on top. 8. Steam for 5-6min, check by inserting thermometer (minimum 65C) or baking needle to center of dumpling.
Myoga broth
• 10g kombu • 800g water • 20g dried scallops • 10g white soy sauce • 10g bonito flakes • 10g red beet juice • 30g rice vinegar • 60g myoga • 20g honey • 5g corn starch
1. Soak kombu in 700g of water overnight. 2. Bring kombu base to small simmer and remove the kombu from water. 3. Make into scallop dashi by adding dried scallops and simmer for 45 minutes. 4. Remove from heat and add white soy sauce and bonito flakes to infuse for 15 minutes. 5. Strain scallop dashi and keep aside. 6. Prepare pickling liquid by mixing red beet juice, rice vinegar and 100g water. 7. Cut myoga into quarters and leave in pickling liquid overnight. 8. Strain pickling liquid and remove myoga quarters. 9. Mix pickling liquid with scallop dashi and adjust the texture accordingly - with heated corn starch solution.
Assembly
• 8 Hanaho flowers/Shiso flowers (available at Zairyo)
1. Pour myoga broth in bowl. 2. Place dumpling in center and garnish with Hanaho flowers.
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Night Blue Cosmos Tumbler, Cristallerie Royale de Champagne; Ocean Bleu Large Dinner Plate, Haviland; Bread & Butter Jellyfish Plate, Haviland; Reef Decorative White,
Bungalow 55 Opposite page
Blancpain Villeret Quantieme Complet,
Blancpain
Pearl
The Pearl showcases natural flavours with a delicate assembly of key ingredients (scallop, jicama and flower crab) in the dumpling and sauce which has been simmered for two hours.
Marble Plate, Jambu Studio
Seafarers’ Tribute
This dish pays homage to the many Asian cities that have lived off the oceans’ bounty. It showcases seven techniques for cooking seven different seafoods.
Serves 2
Prep time 2 hour 30 minutes Cook time 1 hour Fried kinmedai
• 80g kinmedai/red snapper • 20g sugar • 30g salt • 500ml water • 1 litre vegetable oil
1. Fillet fish into 40g portions. 2. Set the bones aside. 3. Make brining liquid by dissolving sugar and salt in water. 4. Submerge fish fillet into brine for 2 hours. 5. Strain and pat dry fish fillets. 6. In a pot, heat vegetable oil to 180°C and fry fish skin side first without submerging the main part of the protein for 30 seconds. 7. Drop the fish into vegetable oil for 1 minute, remove and put on resting stack.
Grilled squid • 80g squid • 100g koji • 1 tangerine (can be replaced with any citrus fruit), juiced and zested • 10g salt • 10g sugar
1. Clean squid, cut open body side, score criss-cross on body and cut into 5cm squares. 2. Mix ingredients into a paste. 3. Marinate squid with paste for 1 hour. 4. Wash off the paste and pat dry. 5. Drizzle a little oil on squid and grill 30 seconds on each side.
Steamed king crab
• 50g dried Osmanthus flowers • 1 litre water • 80g king crab leg • a pinch of salt 1. In a pot, bring dried Osmanthus flowers and water to a boil. 2. Steam the king crab leg in Osmanthus water for three minutes. 3. Remove the king crab leg from its shell and soft bone (without breaking the shape of the meat). 4. Trim the king crab leg to desired size.
Poached lobster • 10g kombu • 1 lire water • 10g bonito flakes • 30g jasmine leaves • 5g salt
1. Soak kombu overnight in water. Bring to simmer, remove the kombu from heat. 2. Prepare Jasmine dashi by infusing with bonito flakes and Jasmine leaves for 30 minutes and strain. 3. Bring Jasmine dashi to boil and poach the lobster for 5 minutes. 4. Remove the lobster (set Jasmine dashi aside), cool it down and remove the meat from shell. 5. Keep the head and shells for later.
Braised abalone
• 1 Korean abalone • 500ml water • 5g shio kombu • 10g light soy sayce • 50g shallots • 10g Oolong tea leaves • 5g corn starch
1. Shuck abalone from shell and scrub the abalone clean. 2. Bring water to boil, add shio kombu, soy sauce and shallots and simmer for 45min. 3. Remove from heat and infuse with Oolong leaves for 10min before straining. 4. Braise abalone in liquid for 2 hours and leave to infuse overnight. 5. Remove abalone from liquid. 6. Thicken liquid with corn starch solution. Jasmine dashi jelly • 500g jasmine dashi liquid from poaching lobster • 3 gelatine sheets
Soak gelatine sheets 1. Bring jasmine dashi to boil and stir to dissolve gelatine sheets. 2. Chill to set and break jelly
Seafood coconut sauce • fish bone (from Kinmedai) • lobster shell (from Poached Lobster) • 200g leeks • 1 lime • 1 kaffir lime • 200g coconut milk • 1 stalk lemongrass • 1L water • 10g shiro soy sauce • 5g corn starch
1. Roast fish bones and lobster shells in oven 1800C for 30min. 2. Prepare seafood reduction by boiling leeks and roasted bones. 3. Strain and reduce seafood reduction to 100ml. 4. Mix coconut milk, shiro soy sauce and seafood reduction and thicken with corn starch solution. 5. Finish with freshly squeezed lime juice, lime zest and kaffir lime zest.
Assembly
• 2 pc Botan Ebi • 10g Uni • 3 sea fennels • 3 samphire • 3 salty fingers • 3 sea grapes (sea herbs can be replaced with seaweed found in Japanese supermarkets). • 1g chilli oil
1. Plate the five seafood, Botan Ebi and uni onto a flat round plate. 2. Garnish with the sea herbs 3. Garnish with 1 teaspoon of Jasmine dashi jelly. 4. Drizzle coconut seafood sauce and drops of chilli oil.
Perfecting the Art of Mixology at 2 Lam Son Bar
Saigon’s premier cocktail lounge, 2 Lam Son Bar, is taking the art of mixology to fresh heights with new bar manager, Simon Brandmayer who brings world-class cocktail artistry to the chic and stylish centrepiece of the city’s upmarket bar scene.
Elegant and sophisticated, 2 Lam Son Bar has been a mainstay of Saigon’s entertainment league for over a decade, drawing a mix of international jet-setters and high-toned locals wanting to see and be seen whilst enjoying some of the best-mixed drinks in the city. The stylishly designed bar, located on the Hai Ba Trung side of Park Hyatt Saigon, serves a dazzling selection of international wines, premium spirits and local and imported beers. However, the bar’s avant-garde assortment of signature cocktails has just been elevated to the next level.
As an authentic Saigon institution, 2 Lam Son is affectionately known as the Martini Bar by many of its regular guests, and over the years has earned a well-deserved reputation for impeccable service and cocktails that are poured to impress. Open from 5 PM until late, the bar quickly fills with guests who come to relax and socialise in a smokefree environment with an urban selection of designer music and live DJ performances customised to enhance the vibrant setting of the bar.
Stepping into the role of Manager at 2 Lam Son, Simon Brandmayer has big boots to fill but comes equipped with a bag full of flair, creativity and a passion for mixology. Originally from Bavaria, Germany, Simon cut his mixology teeth while working in the city’s best bars. Fourteen years later, having worked at top bars in Munich, Paris, Athens, Berlin, Southeast Asia, Japan and the mixology capital of the world - London, Simon now adds Saigon to the list of cities to which he’s brought his world-class cocktail artistry.
Simon is a ‘Hyatt Grown’ talent with more than eight-years’ experience working for Hyatt Hotels in Switzerland and Asia, as well as playing an important role in flagship Hyatt hotel openings and training around South East Asia and Japan. Over the years, his mixology skills have earned him numerous accolades in cocktail competitions, including first places in the Bacardi Legacy competition 2015 and the international Cointreau Championship 2014, and he was a finalist of the Havana Club cocktail competition in 2014.
Now settled into the debonair 2 Lam Son Bar, Simon brings with him a rich portfolio of experience that is inflating the popular bar’s reputation in Saigon’s energetic nightlife scene. Excited to be experimenting with new ingredients and inspired by Vietnamese flowers, herbs and spices, Simon’s new floral themed cocktail creations are undoubtedly a must-try for those looking for a drink that stands out among the city’s many bars.
2 Lam Son Square, District 1, Ho Chi Minh City (Saigon), Vietnam Tel: +84 28 3824 1234. Email: saigon.park@hyatt.com
DRINKING & HEALING CURES ALL
Located in a historic French colonial house in Ho Chi Minh City, Drinking & Healing provides patrons a reprieve from the busy city behind their exposed brick walls. Dim lighting, as well as glass and metal accents, create a relaxing ambience of luxury. Whether you’ve had a rough day at work or are just in need of a little fun, the bar’s “healers” are experts at mixing crowdpleasing craft cocktails and lifting your mood.
With an unlimited supply of quality spirits, you can ask for any classic cocktail from their carefully curated menu or let the mixologists behind the bar get creative and mix a unique beverage that’s perfectly suited to your tastes. For those in need of something more substantial, the burger at Drinking & Healing is often raved about and pairs nicely with their quality drink menu. L2, 25 Ho Tung Mau Street, District 1, Ho Chi Minh City, Vietnam. Tel: +84 934 110 110
WHERE ELEGANCE AND SOPHISTICATION CONVERGE
An award-winning master of culinary arts, Qui Lounge provides guests with an elegant and contemporary dining experience. Bask in the warm tones of their modern wood furnishings and soak in the charm of the lounge. Treat yourself to their Asian-inspired small dishes that are meant to be shared. They are perfect for an intimate night with friends and loved ones or even as a pre-night out snack. Quench your thirst with any one of their premium classic cocktails, world-class wines, upscale sakes or Japanese whiskies. As you sip and nibble on your trendy and gourmet libations, DJs perform every night to create a dynamic experience that impresses and delights everyone inside. 22 Le Thanh Ton Street, District 1, Ho Chi Minh City, Vietnam. Tel: +84 28 3828 8828
JAPANESE FLAVOUR MEETS VIETNAMESE ASTHETIC
Sake Central Saigon is one of the greatest celebrations of Japanese culture in Ho Chi Minh City. Not only do they share with their patrons a fine selection of some of the world’s best sakes from both large and small breweries in Japan, but they serve them with grace and elegance. Take part in their intimate tastings or admire the stunning Japanese ceramics, sakes and other goods for sale.
Not only is Sake Central Saigon a great place for date nights, but also private events. If desired, the entire bar can be booked out for parties and transformed into an intimate izakaya experience where they serve upscale Japanese dishes and spirits. Inside, their bright and beautiful long seating is perfect for an elegant gathering to appreciate the beauty of Japanese culture through food and beverages. 59 Dong Du Street, District 1, Ho Chi Minh City, Vietnam. Tel: +84 28 3939 0022
COMFORT AND COCKTAILS
Newly renovated into the stylish space that it is today, Angelina in the Metropole Hotel of Hanoi serves not only a fabulous set of cocktails and whisky but also a modern menu of international recipes. Great care goes into the creation of their gourmet comfort dishes, and only the freshest seasonal fruits and vegetables are used. One of their most famous menu items is their 12-hour Wagyu beef short ribs served with truffle mash and a red wine reduction.
Angelina also specialises in rare and vintage whiskies and skillfully prepares delicious cocktails every evening. Enjoy their popular angel-in-a-box cocktail that combines a ten-year whisky from Talisker with applewood smoke, Oloroso sherry and shiitake tincture. Take the night off with one of their whisky creations or classic cocktails in their beautiful modern and contemporary twolevel bar and restaurant. 15 Ngo Quyen Street, Hoan Kiem District, Hanoi, Vietnam. Tel: +84 24 3826 6919
BACK TO THE ROARING ‘20S
Kumquat Tree is an authentic speakeasy bar located in the vibrant district of Hoan Kiem. To enter, you must have the special passcode to get through their eye-catching red wooden door. As you step into this aesthetically pleasing updated traditional shophouse, take in the east-meets-west influences that make Kumquat Tree distinctively unique. With exposed brick and beautiful hardwood flooring that covers both levels, groups enjoy great conversation while sipping expertly curated cocktails.
Local mixologists at Kumquat Tree have devised an exquisite list of ten signature cocktails using premium alcohol. They also offer choice wines and other spirits for guests. Take part in their nightly after work special when cocktails and drinks are mixed for only VND 95,000. Stop by on Fridays or Saturdays to enjoy a lively evening of dancing while guest DJs spin the best genres of music. 1 Nguyen Khac Can Street, Hoan Kiem District, Hanoi, Vietnam. Tel: +84 98 268 53 35
A CULINARY RENDEZVOUS
Located in the Somerset Westpoint Tay Ho Luxury Apartments, MAD Society is an upscale modern Asian dining experience. Their vintageinspired decor is very pleasing on the eyes, while their culinary options are a delight to your taste buds. The cuisine is a fusion of Asian flavours and features international spices such as Vietnamese fermented fish sauce and Korean kimchi. They serve a delectable assortment of Asian style tapas that pair excellently with their wine selection.
Wet your whistle with any one of their heavenly cocktails mixed with only the finest spirits. Or indulge in their collection of vintage whiskies which is one of the largest in all of Hanoi, with over 200 varieties. Enjoy their happy hour offered daily and get 50% off glass drinks between 5 and 8 pm. Fridays come alive at MAD Society with live jazz performances and free cocktails for the ladies from 8-10pm. 4F Somerset West Point, No.2 Tay Ho, Quang An, Tay Ho, Hanoi, Vietnam. Tel: +84 24 7109 9298
A HAVEN FOR ALL GIN ENTHUSIASTS
Tucked away in Hanoi’s vibrant Old Quarter, is the art deco-inspired MAD Botanist Gin Bar. Inside, dark timber wall panels, polished wood floors and gleaming brass fixtures exude a luxe sophistication. The walls are lined with some of the finest gins from around the world as well as other spirits used in their creative cocktail offerings. Once inside, you immediately feel like you’ve stepped back in time to the speakeasy era. From the bar, enjoy stunning rooftop views of Hanoi’s famous old cathedral right across the street. Their gin tasting menu offers gin enthusiasts the opportunity to sample up to eight different types of gin that are paired with exquisite garnishes and Thomas Henry tonic. Their stylish menu provides guests with detailed information as to the origins and types of gin in a demonstration of their expertise. While gin is their speciality, their creative cocktail menu of other spirits, wine and beer is also something to marvel at. 45 Ly Quoc Su, Hoan Kiem District, Hanoi, Vietnam. Tel: +84 24 2246 4123
WHERE YOUR PERFECT COCKTAIL AWAITS YOU
Gallery Bespoke Cocktail Bar is a classic and upscale purveyor of craft cocktails. Creativity is greatly valued in this industrial-style venue, and you feel it from the retro leather seating to the art gallery covering much of the exposed brick walls. The timber flooring and leather armchairs are the definition of sophistication as well as the expertly curated wall of spirits that are lit by beautiful light fixtures.
Stop in to enjoy their comprehensive menu of aperitifs. They serve their own unique signature cocktails and categorize them by taste profile, making it easy to find the drink you crave. Enjoy creations that espouse flavours such as spice, herbal, floral, sour and sweet. They also serve modern classics and add a contemporary spin on beloved recipes. If you’re feeling more lively, enjoy one of their bespoke bottles of spirits like gin, rum, whiskey or vodka and the bartenders will happily whip up a delicious personalized cocktail for you. 95 Phung Hung, Hoan Kiem District, Hanoi, Vietnam. Tel: +84 94 111 14 20
AN EVENING OF INTRIGUE AND MURDER
Jigger Cocktail & Wine Bar boasts high-quality cocktails that only use the best fresh and local ingredients. The mixologists at Jigger take great care to produce classics with a special twist that please the palettes of their guests. All of their cocktails follow a theme of “murder mystery” with 20 unique recipes named after various characters in their imaginative murder narrative. If that wasn’t enough creativity in a drink menu, their specials are served with an eye-catching delivery.
Guests enjoy their creative cocktails in a beautiful industrial space. The exposed brick, black and white wall hangings and eye-catching bottle display truly embody the era of speakeasies. Not only are they renowned for their intriguing cocktails, but they also host a vibrant music scene and where various live music and DJ perform an array of different genres. Enjoy hip-hop, r&b, house music and more. 59 Nam Ngu Street, Hoan Kiem District, Hanoi, Vietnam. Tel: +84 94 888 84 20
NEW & REFRESHED
Lumo, named for and inspired by light, is the latest modern European restaurant-bar, helmed by head chef Martin Wong (ex-Tess Bar) and head bartender Josiah Chee (ex-Flagship). Able to accommodate up to 70 diners across its separate bar, dining and alfresco, a Scandinavian theme evokes a youthful social space where you can watch the bartender or chef at work. An experimental cocktail menu takes the concept of breakfast into seven ‘prisms’ or categories such as milk and toast. The spirit-forward Patty Royale (all cocktails $20) is an impressive distillation of an Impossible burger into liquid form, using Thermomix, centrifuge and fat-washing to achieve a savoury aftertaste. Ananas Arrack uses all parts of the pineapple to create a successful tropical rum old fashioned, which can be paired with aged chicken mid-wings aigre doux ($17), an intensely flavoured snack. Chef Wong makes the best use of his charcoal grill for items such as wood-fired burnt leek ($14) and Westholme Wagyu intercostal ($32) with pickled kohlrabi and veal jus. #01-00, 50 South Bridge Road. Tel: 8921 3818 The signature “Dangerous Drinking Water” menu at Operation Dagger continues to keep drinkers spellbound under new French head bartender Thomas Girard, formerly from Carbón in Paris. With just a few classics (eg Hot & Cold and Choc Pinot) retained on the menu, the new cocktails include E Kho Qua (lacto-fermented bitter melon, spinach and whey) and So It Wasn’t Coffee – a play on used coffee grounds and boiled lime husks continue the bar’s ethos of sustainability (all cocktails $25). #B1-01, 7 Ann Siang Hill. Tel: 6438 4057
In celebration of their 7th anniversary, Bitters and Love has returned to the roots of their name and of all cocktails – bitters. The team has created 10 homemade bitters that act as unique ‘seasonings’ for their drinks, including peanut, matcha tea, ginger flower and bak kut teh bitters. The Smoked Satay Solo ($24) with Irish whiskey, lime and skewered beef jerky, receives a nutty essence with peanut bitters, while spiced cranberry bitters bring lift to the stiff Last Train to Tokyo ($24). For fans, Kill Dill ($28), Guns & Nozes ($25) and a few other must-haves are retained on the permanent favourites list. The food remains as good as ever, with tuna tartare on nachos and bangers & masg joining the lineup of wagyu beef cuves and prawn pasta. 118 Telok Ayer Street. Tel: 6438 1836 Craft beer and cider specialist Hopstation is a homey CBD gathering spot for a large list of over 100 curated labels with 13 beers on tap. Aiming to please, there’s something for every enthusiast from lagers, pale ales and pilsners to stouts and IPAs ($10-17 for draft). For warm weather, a juicy pale Taiwanese Disco Macaw ($13) hits the spot, alongside a Hop Ham parma salad ($18), while the Punk IPA draft can stand up to a more robust Gochujang fried chicken ($12) or Hop Fish & Chip ($18) using snapper fillets. Singaporean brewers get a nod too, such as The 1925 Brewing Co’s Liang Teh Lager ($13). #01-108/109 Cross Street Exchange, 18 Cross Street. Tel: 6574 9028
TONIC FOR OUR TIMES
From Australia, one of the fullest range of non-alcoholic ‘spirits’ have landed in Singapore. Lyre’s (named after the Oz lyrebird, a mimic) offers alternatives in the form of London Dry Spirit, White Cane Spirit, American Malt, Italian Orange, Aperitif Rosso, Coffee Originale, Spiced Cane Spirit, Orange Sec, Aperitif Dry and more, which makes it easy to swap ingredients when making the usual or low/no ABV cocktails and drinks. The company uses extracts and distillates derived from fruits, spices, nuts, seeds and botanicals, to achieve the elusive mouthfeel and warmth that alcohol imparts to cocktails. No-hangover coffee martinis, Aperol spritzes and Negronis are easier to enjoy at home with the range (RRP $59 each) expected to reach Market Place and select Cold Storage stores in early April.
THE COMMANDERIE DE BORDEAUX, A PERFECT GATHERING OF SAIGON’S WINE ENTHUSIASTS & CONNOISEURS
In April, a distinguished selection of Saigon’s wine enthusiasts and connoisseurs gathered at the Park Hyatt Saigon for the celebrated Grand Conseil de Vin de Bordeaux En Primeur wine tasting, the first time the prestigious event has been held outside French territory in over 60 years.
In April this year, a group of wine professionals, enthusiasts and connoisseurs gathered at The Park Hyatt Saigon. They met for an unusual and distinguished wine tasting, hosted by The Commanderie de Bordeaux Saigon Chapter of the Grand Conseil de Vin de Bordeaux, established by Henri Martin in 1952. Worldwide, there are 90 such commanderies of this prestigious Grand Conseil of oenophiles, with the Saigon Chapter established in 2015.
Bordeaux grapes are considered among the finest in the world, and the region is home to the world’s most skilful winemakers and vineyard managers. Each vintage produced is steeped in heritage and prestige, and wines from Bordeaux are undoubtedly among the most expensive and sought after.
To sell their wines, leading estates (Chateaux) from Bordeaux use an archaic yet unique and highly profitable system known as ‘en primeur’, or ‘wine futures,’ which enables collectors and consumers to buy a wine before it is released to wider consumers. Similar to purchasing an apartment off-plan, this allows for a discounted presecuring of the wine, as well as the potential for significant profits to be made once the wine is released. As an example, grapes picked in Bordeaux in September 2020 are aged until April 2021. They are then sampled to gauge initial impressions and quality of the vintage, but not shipped to customers until the summer of 2023.
By understanding this system of how Bordeaux wines are sold, we can recognise the exceptional nature of the Park Hyatt event. In normal years, wine journalists, connoisseurs and serious buyers would gather in Bordeaux in April for the initial tastings of wines from the current vintage. However, in a COVID world with significant travel restrictions, Bordeaux Chateaux have sent samples of the fresh 2020 vintage wines to key export markets for tasting. This is the first time in over 60 years the annual En Primeur tasting has been conducted outside of French territory.
Those fortunate enough to be invited to this distinguished event included representatives from some of Vietnam’s biggest wine importers, such as Warehouse, Celliers d’Asie and Viva House of Wine, alongside wine professionals like Catherine Guo and Jean-Bernard Baudron. Guests also included bon vivant Jonathan Dinh, Dutch entrepreneur Timen Swijtink, founder of Vietnamese coffee company Lacaph, and The Park Hyatt Saigon’s General Manager Frederic Boulin.
Mr. Maxime Dubois, a celebrated and certified sommelier from the Red Apron Wine & Spirit Company eloquently updated guests with an engaging presentation about the latest developments from Bordeaux and provided a unique perspective as to the quality of the 2020 vintage. In conjunction with Alain Cany, Maxime then led guests through a rigorous tasting of up to 30 different wines, supported by some of Vietnam’s most talented young sommeliers including Ms. Tran Thi Dung Tram.
Feedback from the event was unanimously positive with Alain Cany declaring Bordeaux 2020 to be a “fantastic and a very promising vintage”. Jean-Bernard Baudron talked about a “solar vintage, positively marked by the climate” showing impressive potential”. Jonathan Dinh commented on a “great-tasting and I’m so happy it happened in Vietnam” while Timen Swijtink shared how “the live tasting with Chateau Lascombes was fun; it felt a bit like I had a brief moment back, visiting Bordeaux again”.
Guests were obviously spoilt for choice, and trying to pick out some favourite wines from such an esteemed lineup was always going to be challenging. Eva Gottesman from Viva House of Wines picked out a top three of Chateau Croix de Labrie, Chateau Beychevelle and the sweet Chateau Doisy Daene as her stars of the show. Overall, a magnificent vintage with plenty of wines to watch out for.
ONE DAY CAN CHANGE YOUR WHOLE LIFE
Despite facing many obstacles due to the Covid-19 pandemic, Global Wellness Day 2021 and its message of health go ahead and are enthusiastically supported on social networking platforms globally and throughout Vietnam.
Held annually on the second Saturday of June, Global Wellness Day (GWD) is all about adopting a healthy lifestyle, and realising that making small changes to our current routine today can have a greater impact over time. This simple message is embodied in GWD’s slogan, ‘One day can change your whole life.’
First launched in Turkey in 2012, the non-profit programme has spread to more than 150 countries and territories around the world, and has become one of the biggest wellness and wellliving movements internationally. In May 2021, as the pandemic swept the world, many of GWD’s activities moved online. Largescale physical training sessions, environment clean-ups, and other communal events could no longer be carried out as planned. But the organisation’s powerful and positive messages continue to be shared through social media networks.
As Vietnam’s GWD Ambassador, Henri Hubert has organised many health-related events, such as a Wellness Dinner to encourage healthy food choices, and the Wellness Workshop to inspire students in Ho Chi Minh City. Despite the challenges due to Covid-19, he’s continued to promote GWD’s initiative, the “21-day Wellness Challenge”, which encourages participants to follow simple and more complex habits to change their lifestyle.
The programme promotes adopting healthy routines, such as drinking 2 litres of water, going to bed before 10 PM, calling your parents, reading a book, and so on to encourage good habits. At the same time, Henri invites participants to share their own stories, creating inspiring and relatable experiences of healthy living.
Although the event officially takes place only annually, the spirit of GWD is still fully preserved in the remaining 364 days of the year. In Vietnam, GWD has many plans and is always ready to execute when the time comes. While waiting for the pandemic to die down, GWD will be using the collected stories that show the greatest changes people have made that promote the value of well-living.
GWD Vietnam typically partners with resorts and hotels across the country to organise small-scale wellness events. Previous venues have included Alba Wellness Valley Hue, part of the Fusion wellness group of resorts, as well as the Pullman and Premier Village in Phu Quoc, and Pandanus Mui Ne Phan Thiet. Other resorts from across the country will hold activities to celebrate Global Wellness Day after quarantine, such as Sandy Beach Resorts Non Nuoc Da Nang, Oakwood Residence Ha Noi, Super Candle Ha Noi, Minera Hot Spring Binh Chau, Four Season Resorts The Nam Hai and Maia Quy Nhon. This year, GWD also had the opportunity to accompany VinaCapital Foundation to send gifts to children at shelters as well as inpatients and medical staff at some hospitals within Ho Chi Minh City.
The mini events attract the attention and support of celebrities from all over the country. MC Quynh Hoa and MC Phuong Hieu have encouraged everyone to clean their living spaces, exercise at home and follow a healthy diet to boost their immune system.
Miss Earth Thai Hoa
Premiere Village Phu Quoc
Alba Wellness Valley by Fusion - Hue
Model Phan Linh
Models such as Thanh Khoa, Minh Uyen, Nhu Tran, Jade Nguyen, Phan Linh and Thu Dinh have also promoted messages of positive energy and optimism. Other supporters include Le Fruit, Hemilys Tea, Labotany and Star Kombucha, all of whom help spread the positive humanitarian messages.
Henri Hubert is the perfect ambassador for Global Wellness Day in Vietnam, having lived here for 15 years and with almost four decades of wellness experience under his belt. He embodies the spirit of GWD, living his life as an example to others and believing that ‘true beauty comes from the harmony between the body and the mind.’
So, while Global Wellness Day 2021 has had to take a step back from the previous years’ activities, its message remains as relevant as ever. Next time you’re feeling stressed at work or home, take a moment to reflect on your lifestyle, think about how you can rid yourself of those bad habits that are impacting your health negatively and that one day can change a lifetime. It’s always easier said than done, but what’s one day?
For more information about Global Wellness Day contact Henri at henri.hubert@globalwellnessday.org
Henri Hubert
Padanus Mui Ne - Phan Thiet
MC Phuong Hieu MC Quynh Hoa
Pullman Phu Quoc
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
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
L’Azure Resort & Spa Phu Quoc
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
Square One
