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Behind t he scenes
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“Attempting to cook otah fishball, and burning the rempah!”
“Scampering around EDITORIAL editor Angeleigh Khoo with my siblings when writer Muriel Amable Papa releases live “His endless attempts smoking whatever crabs in the kitchen comes to mind (pork, shark meat) and before he cooks them!” assistant artCREATIVE fillung the house with smoke!!!” director Pearl Lim graphic designer Vincent Lok
“Nasi padang with dad on the weekends”
CONTRIBUTORS
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While Pearl and photographer Carlin a agonise over the pictures, Vincent takes on the her oic role of.. fly swat ter
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Testing this mont h’s cover recipes is a good reason to have a barbecue part y!
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Kitchen Culture Food & Travel MCI (P) 114/02/2013, ISSN 1793-2120, PPS 1621/03/2013 (022936), is published by Regent Media Pte Ltd. No part of this publication is to be reproduced, stored, transmitted, digitally or otherwise, without the prior consent of the publisher. The information contained herein is accurate at time of printing. Changes may have occurred since this magazine went to print. Regent Media Pte Ltd and its editors will not be held liable for any damages, loss, injury or inconvenience, arising in connection with the contents of the magazine. Prices quoted exclude government and miscellaneous taxes. Regent Media Pte Ltd will not accept responsibility for unsolicited contributions. Printer: KHL Printing Co Pte Ltd (197801823M)
contributors
ADVISORY PANEL
OUR CONTRIBUTORS
breads
Nguyen Quoc Nam (fondly known as Nam) is the chef-owner of Annam Vietnamese Cuisine. We were so taken by our lunch there that we insisted he share his recipes, which he gamely does in this issue’s Weeknight Eats. There’s so much more to Vietnamese food than spring rolls and pho, as you will see on p34.
Franck Heuzé, Master Baker PAUL Singapore
chinese cuisine Daniel Koh, Culinary Advisor Chef Daniel’s Kitchen
french cuisine Claudio Sandri, Executive Chef Spathe
fresh and organic produce Joe Tan, Managing Director Four Seasons Organic Market/ Four Seasons Gourmet Market
Alice Yong is our regular KL correspondent, dishing up the latest news from the city’s vibrant food scene. In this issue, she steps back into her kitchen and shares a delicious recipe for otah (p40).
home cooking and trouble shooting Celeste Chew, Chef-Instructor Chef’s in Class
indian cuisine Milind Sovani, Director/Chef ‘Hospitality Innovations’ Singapore and Gold Leaf Banquets India
italian cuisine Michele Pavanello, Head Chef OTTO Ristorante
japanese cuisine Moon Kyung Soo, Executive Chef Mikuni, Fairmont Singapore
meats Andre Huber, Executive Director Huber’s Butchery
pastry and desserts Vincent Bourdin, Regional Pastry Consultant Valrhona
seafood Christian Chramer, Regional Director South East Asia Norwegian Seafood Council
4
Hong Kong born chef Leung Kwok Sing has been at the helm of Regent Singapore's traditional Cantonese restaurant, Summer Palace, since 1996. In this issue, he patiently demonstrates the steps to making traditional steamed rice dumplings for the Dragon Boat Festival (p48).
editor's note
I
don’t think I’ve met anyone who doesn’t enjoy a barbecue. Gathering around the grill, tearing into smoky meats the minute they are cooked and chasing it all down with glasses of chilled wine or a bottle of ice-cold beer. Ahhh… sounds like the perfect weekend to me. In a nod to the magic of the barbie, we’ve dedicated our cover spread to all things grilled, Asian style! We went behind the scenes of a Clubvivre (read more about them on p32) house party and were blown away by chef Eric Low’s version of Balinese grilled chicken. Before you ring up the groceries for your own barbecue, go back to basics with our barbecue tool guides, and check out which barbecue sauces rocked our grill (p46) – they’re perfect for fuss-free marinating! On the other side of Asia, we ate our way through central Vietnam (p88) and because we can’t get enough, cooked up a string of Vietnamese eats for the weeknights (p34). And seeing that it’s Father’s Day this month, we’ve rounded up not just the best promotions in town, but also the tastiest burgers in town (p84) for meat-loving dads. Or perhaps you’d like to fire up the grill and cook him a steak? Happy grilling, and to all dads, have an awesome Father’s Day. ◆
Leigh Editor
IMAGE 123RF.COM
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contents
june 22 84 COOK IN 22 ENTERTAIN
42 SPECIAL REPORT
60 REVIEWS
Host an Asian barbecue! Lay out the garden table, light up some tea candles and treat your guests to smoky eats infused with distinctly Asian flavours
We speak with Edible Gardens co-founder Bjorn Low, one of the few urban farmers at the forefront of Singapore’s “grow your own food” movement
In the mood for beef? Here are two fine restaurants to satisfy the carnivore in you
34 WEEKNIGHT EATS
46 THE GUIDE: ROAD TEST
Brighten up your weeknights with fresh Vietnamese eats by chef-owner Nam of Annam Vietnamese Cuisine
ON THE COVER Balinese grilled chicken (p28) Photograph Carlina Teteris Food styling Chef Eric Low Styling Pearl Lim
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EAT OUT
Barbecue sauces
47 THE GUIDE: TOOL TIPS
65 OUT AND ABOUT What’s new and cooking in Singapore and Kuala Lumpur
70 NEWS BITES Our roundup of Father’s Day and dumpling specials in Singapore and Kuala Lumpur
40 HERITAGE KITCHEN
Barbecue basics
76 HOTSPOT
Otah – the evergreen appeal of the dainty parcels of spiced fish mousse
48 THE GUIDE: STEP-BY-STEP
41 EXTRACT
Traditional steamed rice dumplings
Tiong Bahru Bar (T B B) is the latest gastrobar to join the area’s artsy, food and beverage enclave
Bring out the best in your beef with chef Chris Millar’s simple marinades
50 THE GUIDE: COOK’S BASICS
84 food&travel PICKS
All about citrus fruits
55 THE GUIDE: ASK Baking tips
Best spots for seriously flippin’ good burgers
contents
june 88 100 DINE AWAY
EVENTS & PROMOS
IN EVERY ISSUE
88 WANDERLUST
102 Win a 2D1N stay in
Our writer Muriel eats her way through foodie paradise in Central Vietnam
The Westin Kuala Lumpur’s presidential suite, worth S$6,225
11 Kitchen Notes
97 INSIDER
104 Sign up for food&travel’s
18 Drink
Chef Gary Clarke, who will head Jamie’s Italian in Singapore, shares his favourite foodie spots in Wales
Cooking Demonstration with Mandarin Orchard Singapore’s chef Sam Chin
20 Kitchen Confidential
12 Kitchen Mail 13 Table Talk
103 Journal 106 Subscribe 108 food&travel
98 LIFESTYLE
Privilege Card Listings
Travel the world in style with our choice picks
109 Marketplace ace
100 DESTINATION
112 Parting Shot hot
Sustainability is the buzzword at Perth’s Greenhouse St. Georges Terrace
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111 Recipe Index dex
kitchen notes
WORDS ANGELEIGH KHOO | IMAGE 123RF.COM
CORIANDER Ubiquitous in oriental cooking – very often as a garnish – coriander is one of the indispensible herbs in the Chinese kitchen. The leafy herb has a distinct lemony, almost peppery scent. It is also known as cilantro and Chinese parsley.
PREP When shopping, zoom in on bright, green leaves and firm stems. Wash the leaves, stems and roots under cold running water to remove any dirt.
COOK
dishes. The leaves can be used whole, roughly torn or chopped – try stirring these through salads or rice pilafs; the stalks are often minced, and the roots are often pounded into spice pastes. For an Asian twist on pesto, use coriander and peanuts in place of basil and pine nuts. Coriander loses its flavour when exposed to heat, so stir it into food or use it to garnish dishes at the last minute.
STORE Stand the roots and stems in a glass of cold water, cover the leaves loosely with a plastic bag and keep in the fridge for up to five days. ◆
Garnish prowess aside, coriander adds a grassy zing to
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mail bag
KITCHEN MAIL
We love to hear from you. Write to us at 20 Bedok South Road, Singapore 469277, or email us at food&travel@regentmedia.sg. Please include your full name and a daytime phone number
★ STAR LETTER Dear food&travel, I’ve recently been introduced to your magazine, and I really like the mix of recipes and food features you run. I love Thai food, and I really enjoyed going through the Bangkok recipe spread in your May issue. I haven’t been to Bangkok recently, but I am thinking of returning soon for some spicy Thai fare! Keep up the good work! Jenny Chia, Singapore
Leigh: Hi Jenny, we’re glad you enjoyed the spread! I hope food&travel will continue to inspire your wanderlust.
TASTE OF
Launched for the first time in Singapore, The Entertainer is a book containing 660 ‘buy one get one free’ vouchers (worth over S$70,000) for numerous restaurants, cafés, nightspots, spas, beauty salons and hotels in the country. The variety means there’s something for everyone, be it a day of pampering at a day spa; stellar meals at restaurants including Fat Cow, Il Lido and The Knolls at Capella Singapore; or recreational activities such as clay pigeon shooting and Segway rides in Sentosa. Travel junkies would also find one-for-one hotel accommodation vouchers for over 50 properties across fabulous destinations like Bali, Thailand and Maldives. Visit www.theentertainerasia.com or www.facebook.com/ TheEntertainerSingapore for more information. t &OUSZ JOGPSNBUJPO BOE SFDJQF NBZ CF VTFE GPS GVUVSF NBSLFUJOH BOE QSPNPUJPOBM QVSQPTFT
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STYLING VINCENT LOK & PEARL
TAN LIM PHOTOGRAPHS CALVIN
BANGKOK THAI FISH
HEAD
CURRY SERVES 3-4 ● PREP 20 MINS ● COOK 25 MINS
WHEN YOU R FRIENDS BETTER SIGH COME ARO T TO UND LADEN WITH GREET THEM THAN , WHAT A TABLE THESE EASY MODERN FAVOURIT THAI BISTR O BANGKO ES BY K JAM? 2 tbsp finely sliced shallots
Chockfull of aromatics, this fragrant curry also a cinch is to prepare – no grinding pastes required! of spice
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Star letter Share & win with food&travel! We’ll be picking a star letter every month to win The Entertainer 2013, worth S$95
to Bring the flavours of Bangkok your table with these easy recipes by Bangkok Jam
1 fish head (about 450g) 6 whole purple eggplants , each halved and then quartered 6 lady’s fingers, halved on the diagonal ½ tomato 1 red chilli, halved 3 red bird’s eye chillies, halved
fingernail -sized piece blue ginger, bruised
2cm lemongra ss, bruised 1 kaffir lime leaf, torn ½ tbsp chopped Chinese parsley 4 tbsp evaporate d milk 2 tbsp lime juice 2 cups chicken stock For the sauce 4 tbsp storeboug ht tom yum 4 tbsp fish paste sauce 4 tbsp lime juice 1 tsp sugar
1 ) Combine the ingredient s for the sauce and mix well. Set aside. 2 ) Bring a pot of water to the boil. Blanch the fish head for 5 mins, remove and drain. 3 ) Place all the ingredient s, including fish head and the sauce, in a large pot. Mix and bring to a boil, and then lower simmer. Put to a the lid on and cook until sauce is slightly the thickened, the and lady’s eggplant fingers are tender and is cooked through, the fish about 15-20 Adjust seasoning mins. to taste and serve hot.
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table talk
KITCHEN CULTURE, HONG KONG SHOWROOM In response to the demand for luxury kitchens in the city, Kitchen Culture, the leading distributor of high-end kitchen systems from Europe and USA, has finally opened three showrooms in Hong Kong - one at Happy Valley's Bonny View House and two at Wan Chai. Totalling over 13,000 sqft of space, the showrooms are outfitted by steadfast brand partners such as SieMatic, Eggersmann and La Cornue, and are the perfect places to head to for kitchen inspiration. Visit www.kitchenculture.com.hk for more information
SEAL OF PERFECTION
GUINNESS IN A BOTTLE
Hate spillages and leaks? Then Neoflam’s Perfect Seal airtight and watertight food storage container might just be the thing you need; simply twist to open or close and seal in all the goodness. The transparent body keeps contents visible and comes with an easy to clean, detachable silicone lid. From S$74, from Neoflam (SIM) Pte Ltd, #03-06 Eastech, 3016 Bedok North Ave 4. Tel: 65/6246-0701
Toast to a bottle of Guiness! Traditionally served from the tap in a pint glass, the smooth draught is now bottled for convenient consumption – handy for cake emergencies too (we can’t remember how many times we have craved for Nigella Lawson’s chocolate Guinness cake). From S$12, from clubs, restaurants and diner outlets all over Singapore, including areas such as Dempsey Hill, Holland Village, Clarke Quay and Mohamed Sultan Road.
WORDS MURIEL AMABLE & ANGELEIGH KHOO
FEELING BLUE?
THE BIG MOVE Pantry Magic has relocated to a much bigger space, and is now part of the new PasarBella marketplace. The 1400sqft flagship store will be filled with over 2,000 competitively priced items for the kitchen. Keep a look out for cooking classes held at the demonstration kitchen. Visit www.pantry-magic.com for more details
Here’s a good reason to push the boat out! Pinnacle, a two quadruple-distilled French vodka made from pure spring water and the finest wheat grain in Brie, France, has officially hit our shores! The classic unflavoured vodka is handcrafted in small batches and comes neatly packaged in its signature bright blue bottle; the vwhipped cream flavoured Pinnacle Whipped vodka is a sure hit among girly soirées. From S$61, from The Beam Cellar, #01-03 to 07 Mountbatten Square, 229 Mountbatten Road. Tel: 65/6559-1155
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table talk taalk
HEARTY & TASTY We have been hoping to find more low glycemic options in supermarket shelves and we recently came across Sunshine’s Hearty Seeds Low GI Bread. It is made with wholesome grains and seeds including sunflower seeds, flax seeds, pumpkin seeds, oats, wheat bran and rye. Not only does it taste good, it is also cholesterol and trans-fat free, and high in dietary fibre. S$2.95, from supermarkets, hypermarkets, convenience stores, petrol marts and general retailers
SUMMER BITES Step into the warmth and comforts of summer with Bread Society’s Golden Summer Bakes. Our favourites are the cheesy Bacon Asparagus and the Hawaiian inspired Tropicana, which comes topped with juicy pineapple chunks. s. Other flavours include Tom Yum Seafood, Chocolate & Pistachio Pretzel and Chou, a bun filled with fresh cabbage and minced pork. From S$1.60, from Bread Society, #B2-19 ION Orchard, 2 Orchard Turn.
SUSTAINABLE CUPPA Boncafé has recently launched Rainforest Gold, the very first coffee blend made with beans sourced from the sustainable rainforest belts of Guatamela, Uganda and North Sumatra, and certified by the Rainforest Alliance. The blend of three single origin Arabica coffee yields a high-toned yet sweet and fruity coffee with a clean and nutty finish. Available in 250g bags in both ground and whole bean options. S$12.50, from selected supermarkets and retailers
LADIES NIGHT Stand a chance to win a pairr of ALDO shoes and ALDO lifetime VIP membership at WOOBAR, W Singapore every Wednesday night in the month of June. Even if you don’t win, you still get to enjoy a night of free flow champagne when you purchase your first flute of bubbly from 7:30 to 9pm, and receive 50 percent off all drinks from 9pm-midnight. All ladies get free flow chocolate and d strawberry treats all night too. WOOBAR, W Singapore, Sentosa Cove, 21 Ocean Way
CELEBRATING TRADITION
For years, many have trusted and relied on MARIGOLD Canned Milk to make that aromatic cup of coffee, but why not cook with it too? In celebration of its 50th anniversary, MARIGOLD has partnered food&travel to create four limited edition recipe booklets, featuring dishes made using MARIGOLD KING OF KINGS Full Cream Evaporated Milk, MARIGOLD DAWN Sweetened Beverage Creamer and MARIGOLD Lady General Full Cream Sweetened Condensed Milk. with MARIGOLD Canned Milk Purchase any four tins of MARIGOLD Canned Milk at FairPrice (from 7 June to 5 July) and Sheng Shiong (from 10 June to 7 July) supermarkets to receive one booklet. There are four – Oriental Cuisine, Tasty Bakes, Divine Desserts and Singapore Flavours – to collect. While stocks last.
Singapore FlavourDs iivvi es riienental Cuisine viine DessertsTastty BakO Try the recipes now now!
years of tradition for the mod ern kitchen 年的传统经典, 现代厨房的 最爱
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Try the recipes now! now
Try the recipes now! now
with M MARIGOLD MA A Canned Milk
years of tradition for the mod ern kitchen 年的传统经典, 现代厨房的 最爱
Try the recipes now! now
with MA MARIGOLD M AR AR Canned Milk
with MA MARIGOLD M A Canned Milk
years of tradition for the mod ern kitchen 年的传统经典, 现代厨房的 最爱
years of tradition for the mod ern kitchen 年的传统经典, 现代厨房的 最爱
BAKE&GO Do you have a penchant for baking but have no oven at home? Head down to Tott store’s Bake&Go corner, buy a tin of dough with customisable toppings, mix them together, bake, and go in just 30 minutes! In addition to cookies, Bake&Go cupcakes are also available from Fridays to Sundays. Visitors can get their fair share of hands-on action as there are mixing counters and cookie cutting stations alongside ovens and a cooler fridge. Children (those younger than seven years or below the height of 110cm must be accompanied by an adult) and the young at heart are welcome! Visit www.tottstore.com/bakeandgo.html for more information and terms and condition
table talk PIECE OF CAKE Get an artistically sculpted cake with zero hassle using the Blossom Bundt Pan. Simply pour the batter into the pan, pop into the oven and voila! Glaze it up or dust with powdered sugar for an instant elegant homemade treat. It is made with durable cast-aluminium construction to ensure even baking and comes with a premium non-stick finish so the cake can be removed from the pan easily. It also makes cleaning up a breeze. Blossom Bundt Pan, Nordicware, S$59.70, from ToTT store
THE ELBULLI FOUNDATION We’re very excited to share Ferran Adria’s highly anticipated project, The elBulli Foundation. In the spirit of keeping the history of elBulli alive and to give future generations the chance to learn and experience the creativity of his world famous restaurant, the original restaurant premises in Roses, Barcelona will be expanded d d later l this hi year to create a multidisciplinary space that includes a pop-up restaurant and gallery space. This will be followed by the launching of Bullipedia, an extensive web-based archive of culinary knowledge. It may not be launched until 2015, but we’ve already bookmarked Bullipedia’s website. Visit www.elbulli.com for more information and updates
LABOUR OF LOVE The Baker’s Story has been around for nine years, and while baker-owner Eric Tan has since come up with newer flavours like the Mint Cheese and non-cheese flavours such as Banana and Walnut Chocolate, our favourite is still the original Cheese Brownie. The Crunchy Cheese Brownie comes in second. From S$2.20, from The Baker’s Story, #01-05 Sin Ming Centre, 8 Sin Ming Road and #01-09 Orchid Hotel, 1 Tras Link. Tel: 65/6604-9929
BUILT TO LAST Founded almost a hundred years ago, La Cornue still assembles every Château kitchen range by hand using only the most resilient materials such as cast iron, steel, solid brass, nickel and enamel. The Château range includes the renowned vaulted oven, stainless steel hobs, indispensable burner plaque and professional burners made of solid brass. Visit www.kitchenculture. com for more information
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PROVENCE IN A PLATE Inspired by the beauty and cuisine of Provence in Eastern France, Corelle’s latest Provence Garden collection captures the fairy tale-like scene of flora and fauna blossoming in spring fields with graceful florets dancing gracefully in the summer breeze. These sunny plates are bound to brighten up any occasion. $S179 (U.P S$288) for 18-piece Corelle Provence Garden set which comes with a free matching 6-piece tumbler set (worth S$35), from major departmental stores. Promotion ends 30 June 2013
BEST OF BRITAIN SuperNature brings new stocks and old favourites from the finest organic producers in the UK. Our must-haves include Doves Farm’s banana, mango and brazil cereal organic bar and Duchy Originals organic strawberry preserve – made by slowly cooking plump ripe strawberries to preserve their sweet flavour and juiciness. www.supernature.com.sg
drink
WINES FOR THE BARBIE Firing up the grill and looking for some all-round good wines to go with your barbecued items? Our recommendations – one white and one red – will have you sorted.
Nederburg Heritage Heroes - The Motorcycle Marvel 2009 ($39) This Rhône-style blend of Grenache, Carignan and Shiraz is a dark and intense red, and entices with its peppery and berry nose. Full bodied with nuanced layers of red berries and wood, this savoury wine will be a good complement to barbecued steaks.
Oyster Bay Marlborough Sauvignon Blanc 2012 ($44.95) With its enticing citrus notes, crisp character on the palate, fresh tropical fruit flavours and lingering zesty finish, this wine is a dream to drink on its own but will shine even more when paired with grilled seafood and shrimp salads.
As we approach the height of Singapore's summer, cool yourself, and your party, down with a refreshing and flavourful punch bowl. This epic punch to end all punches, the intense Chatham Artillery (for $210 per bowl at Jigger & Pony), consists of a heady medley of Cognac, bourbon, dark rum, lemon juice and sparkling wine. 150ml bourbon 150ml cognac 150ml dark rum 120ml freshly squeezed lemon juice 120ml simple sugar syrup 330ml soda water 750ml (1 full bottle) sparkling wine ice cubes lemon wheels, to garnish (optional) Pour all the ingredients into a big punch bowl. Top with desired amount of ice and give it a good stir. Garnish with lemon wheels and serve in punch cups.
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WORDS JEMIMA WONG I PHOTOGRAPHS JIGGER & PONY, RICHARD CHAN & KEN LOON
PACKING A PUNCH
BAR STOP From the guys who opened up progressive cocktail bar Klee back in 2008 comes The Naked Finn, rather much like an updated version of the previous bar. Featuring sorbet-based cocktails made with fresh fruit, the bar’s drinks philosophy stems from the need to maintain the cocktail at a low temperature without running into the problem of dilution with the use of ice. The result? Delicious drinks boasting concentrated and rich flavours. Classics from the days of Klee include rockmelon sorbet with Hendrick's gin and Nigori sake, and Kyoho grapes sorbet with Calpico and vodka. Also try their the dark chocolate sorbet with Mozart Dry chocolate spirit and Coca-Cola, and their interpretation of the classic bellini – white peach sorbet with prosecco. 41 Malan Road, Gillman Barracks. Tel: 65/6694-0807 www.nakedfinn.com ◆
kitchen confidential
Chef Ellapan Basker Babu
Hailing from Chennai, chef Babu is responsible for all the saccharine delights in Mandarin Orchard Singapore, and he specialises in plated desserts and chocolate carvings. He brings 25 years of culinary experience to the baking table; his stellar portfolio includes working for the Sultan Qaboos, King of Oman, in the royal palace
Have you always been a dessert person?
Tell us more about the Jimmy Choo shoe wedding showpiece you made
Yes! I firmly believe that without dessert, the meal is incomplete. I especially like plated desserts because the composition offers various visual perspectives.
We thought a grand wedding cake would be apt for the event featuring Jimmy Choo’s wedding shoe collection, so we created a 12-metre wedding cake shaped like a shoe and added thousands of handmade sugar flowers for a finishing touch.
It would definitely be Paul Lenz, area executive chef in The Shangri-La, Philippines. Not only did he inspire me to be a pastry chef, he also remains a true friend who has imparted valuable skills and knowledge to me. It is not everyday that you get to meet people who are able to guide you along and at the same time be your friend; chef Paul is such a person. He is also open to ideas and has the natural ability to combine his skills with creativity – he imparts this to those who are willing to learn.
Very first creation? My very first piece was a cake that resembles a palace, which I made during the Oman National Day for the Sultan. It weighed almost 150kg.
What is Sultan Qaboos’ favourite treat? His Highness Sultan Qaboos always enjoys baklava and French pastries.
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If you could only eat one dessert, what would it be? It would be rhubarb and yoghurt panna cotta. I like how the ingredients are easily identifiable and come together in a perfect combination of flavours.
What inspires your new creations? I gain inspiration from interacting with customers and hearing their feedback. When I see a satisfied guest, it motivates me to continue surprising them with new creations and keep them coming back for more.
What is a must-try when visiting Mandarin Orchard Singapore? The Bomb Choco Bomb, without a doubt. It is a rich chocolate mousse with a hazelnut crumble, topped with warm chocolate sauce. ◆
INTERVIEW MURIEL AMABLE | IMAGES MANDARIN ORCHARD SINGAPORE
Who inspired you to become a pastry chef?
PHOTOGRAPH CARLINA TETERIS
cook in ◆ ENTERTAIN ◆ WEEKNIGHT EATS ◆ HERITAGE KITCHEN ◆ EXTRACT ◆ SPECIAL REPORT ◆ THE GUIDE
F&T
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Lay out the garden table, light up some tea light candles and treat your guests to smoky eats infused with distinctly Asian ямВavours RECIPES & FOOD STYLING CHEF ERIC LOW PHOTOGRAPHS CARLINA TETERIS STYLING PEARL LIM & VINCENT LOK
entertain
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GADO GADO SERVES 4 ● PREP 30 MINS ● COOK 1 HR 15 MINS The gravy is the star in this Indonesian salad. To work ahead, blanch or fry all the salad ingredients earlier in the day. Prepare the sauce and when ready to serve, warm it up and pour over the salad. ½ head Chinese cabbage, cut into 2cm cubes, blanched 60g French beans, cut into 3cm lengths, blanched 1 large potato, peeled and boiled 1 small cucumber, cut into wedges 100g bean sprouts, blanched 1 large piece tau kwa, fried and cut into 1x2cm cubes 4 eggs, boiled, peeled and cut into wedges 2 pieces tempeh, fried and cut into 1cm pieces large handful fried crackers (keropok), to garnish For the peanut gravy 200ml peanut oil 80g Balinese spice paste (recipe, bottom right) 1 tsp cumin powder 1 tbsp coriander powder 80g chilli paste 3 tbsp tamarind juice 300g ground peanuts 500ml water 80ml evaporated milk 1 tsp salt 150g gula Melaka 2 tbsp kicap manis
1 ) First make the peanut gravy. Heat the oil in a wok. Sauté the spice paste over low heat for 1 min, stir in the cumin and coriander powders and cook for another 2 mins. 2 ) Add chilli paste, tamarind juice and peanuts. Give it a good stir and cook for 1 min. 3 ) Pour in water and evaporated milk.
Bring the mixture to a boil, and then lower heat. Simmer for 45 mins, or until the gravy thickens. Stir in the salt, gula Melaka and kicap manis. Adjust seasoning to taste, turn off the heat and set aside. 4 ) In a large bowl, tip in all the remaining ingredients (except the gravy) and give it a good toss to mix. Transfer onto a serving plate and drizzle the peanut gravy over. Crush the crackers in your hands and sprinkle over the gado gado. Serve immediately.
TIP Reserve the additional peanut gravy for the jumbo satay ayam (p31).
BALINESE SPICE PASTE MAKES 1 PORTION 200g shallots 90g lemongrass 80g galangal 30g garlic 40g ginger 4g turmeric powder 10g belacan powder or 40g fresh belacan 50g candlenuts (buah keras) Blend all the ingredients together until fine. Freeze and use as desired. It will keep for up to 6 months.
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entertain
THAI CHILLI JAM (NAHM PRIK PAO) MAKES 1 JAR 150ml corn oil 150g shallots, finely sliced 75g garlic, finely sliced 50g dried shrimps (hae bee), rinsed and ground 50g dried red chillies, soaked for 20 mins to soften, seeds removed 40g galangal ½ tsp Thai shrimp paste or fermented shrimp paste (we used Lee Kum Kee) 125g Thai palm sugar 40g tamarind paste, mixed with 200ml water 50ml fish sauce
1 ) Heat oil in a wok and fry shallots and garlic until fragrant and golden. Drain off some of the excess oil, reserve. Add the dried shrimps, dried chillies and galangal to the wok and cook for another 2 mins. 2 ) Mix in the shrimp paste, palm sugar, tamarind mixture and fish sauce. Give
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it a good stir and transfer into a food processor. Blitz to a fine paste, adding some of the reserved oil if the mixture is too dry. 3 ) Return the sauce to the wok and cook until thick and jam-like. It’ll keep in the fridge for 1 month, or up to 6 months in the freezer.
THAI GRILLED BEEF SERVES 4 ● PREP 2 MINS ● COOK ABOUT 10 MINS 4 beef sirloin steaks (about 200g each) salt and coarsely ground black pepper 100g nahm prik pao (recipe, left) Season beef with salt and ground black pepper. On a hot grill, cook the beef to medium doneness (or cook in a pan) and set aside to rest for 5 mins before slicing into bite-sized pieces. Serve with nahm prik pao.
GREEN MANGO SALAD SERVES 4 ● PREP 20 MINS ● NO COOK 2 whole green mangoes, peeled and shredded 1 medium red onion, sliced 1 medium tomato, seeded and sliced 1 small cucumber, sliced 2 kaffir lime leaves, sliced finely 1 tbsp chopped coriander leaves 1 tsp chopped lemon grass 3 tsp skinless groundnuts, toasted 50g dried shrimps (hae bee), coarsely grounded and lightly fried For the dressing 3 tbsp fish sauce 1 tbsp lime juice 4 tbsp Thai palm sugar 1 small chilli padi, finely sliced
1 ) Mix all the ingredients for the dressing. 2 ) Combine all the salad ingredients in a large bowl, pour the dressing over and toss to mix. Serve immediately.
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entertain
MAKE OUR COVER RECIPE
BALINESE GRILLED CHICKEN
SERVES 4 â—? PREP 1 HR â—? COOK 15 MINS
3 whole boneless chicken legs, trimmed banana leaves, for baking For the marinade 80g Balinese spice paste (recipe on p25)
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80ml chilli paste 100ml coconut milk 1 tbsp curry or coriander powder 4 kaffir lime leaves, finely shredded 1 tbsp kicap manis
1 ) Mix together all the marinade ingredients. Coat the chicken legs and marinate for at least 1 hr.
2 ) Preheat oven to 220C. Line a tray with banana or turmeric leaves. Arrange the chicken legs on the tray and bake for 15 mins. Alternatively, cook the chicken legs on a barbecue for 6 mins on each side. Set the chicken aside to rest for 5 mins before slicing. 3 ) Slice the chicken into bite-sized pieces before serving.
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entertain
JUMBO SATAY AYAM MAKES ABOUT 20 STICKS ● PREP 25 MINS PLUS OVERNIGHT MARINATING ● COOK 20 MINS
FIVE SPICE MARINATED PORK RIBS WITH HOI SIN GLAZE SERVES 6-8 ● PREP 25 MINS ● COOK ABOUT 2 HRS 2 slabs baby back ribs (about 800g-1.2kg, or 10-12 bones) salt and coarsely ground black pepper 2 tbsp five spice powder 40g old ginger, cut into thin slices 300ml water 2 tbsp hoi sin sauce
2kg boneless chicken legs, cut into 2cm chunks 20 long bamboo skewers, soaked in water for 20 mins rice cakes (lontong rice) and peanut gravy (from gado gado recipe, p25), to serve For the marinade 6 tbsp Balinese spice paste (recipe on p25) 3 tbsp coriander powder 1 tbsp cumin powder
300g gula Melaka, finely grounded 2 tbsp dark soy sauce 1 tbsp salt
1 ) Mix all the ingredients for the marinade. Coat the chicken pieces thoroughly and leave to marinate in the fridge overnight. 2 ) Skewer the chunks of chicken onto the top halves of the skewers. 3 ) Heat a charcoal stove and grill at high heat until cooked through and lightly charred. You can also pan-fry on a non-stick pan over high heat. 4 ) Serve with rice cakes and peanut gravy.
For the marinade 1 tsp five spice powder 6 tbsp maltose (warm entire tub in a basin of hot water for 10 mins before scooping) 3 tbsp sugar 1 tbsp fermented red beancurd (nam yee), mashed 1 tsp dark soy sauce 2 tbsp light soy saice ½ tsp salt 2 tbsp rose wine (mei gui lu), optional
1 ) Combine all the marinade ingredients and mix well. 2 ) Preheat oven to 180C. Season the ribs with salt, pepper and five spice powder. 3 ) Line a deep baking tray with foil and arrange the ginger slices all over. Pour in the water and place the ribs on top of the ginger slices. Cover with foil and bake for 90 mins. 4 ) Remove ribs from the oven and set them aside to rest for 15 mins. Preheat oven to 250C. 5 ) Brush the ribs generously with the hoi sin sauce and bake for 5 mins. Repeat this process 4 times so the ribs and glazed and well flavoured. Slice before serving.
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entertain
LEMONGRASS CRÈME BRULEE
SERVES 4 ● PREP 10 MINS ● COOK 35 MINS
400ml dairy-based whipping cream 200g lemongrass, finely sliced 70g sugar, plus extra for sprinkling 5 egg yolks
1 ) Preheat steamer to 95C. For stovetop steamers, keep water at a gentle simmer. 2 ) Pour whipping cream into a saucepan and heat until just about to boil. Tip in the lemongrass and simmer for 5 mins. 3 ) Pass the cream through a fine sieve and discard the lemongrass.
4 ) Whisk sugar and egg yolks until pale. Slowly trickle in the cream, whisking constantly until everything is thoroughly mixed. 5 ) Divide the mixture among 4 ramekins until ¾ full. Steam for 15-20 mins, or until the custard is wobbly but set. 6 ) Cool the custard and then chill in the fridge for 4-5 hrs to set. 7 ) Sprinkle some sugar over the tops of the custards and caramelise with a blowtorch. Return custards to the fridge and chill for 10 mins before serving. Caramelising is optional – you can serve the custards straight out of the fridge if you prefer.
Founded by Andries De Vos and Maria Kuvshinova, newly launched service Clubvivre brings fun dining experiences with top chefs to your doorstep. Now throwing a birthday party, surprising your partner with a romantic date or hosting a dinner for colleagues can be unique and tasteful, yet hassle free. Clubvivre selects the chefs based on their culinary mastery, charm, creative personalities and engaging stories, so they can interact with guests and make private events much more personable. In addition, Clubvivre partners with first-class food
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and beverage vendors that share the same commitment to quality and respect for craftsmanship. Filling the niche between a great restaurant and private catering, Clubvivre takes care of everything, from the menu and food pairing to tableware and service. Select from different culinary packages on Clubvivre's website or contact them if you’re looking for a tailor-made gourmet experience. ◆ www.clubvivre.com
SRI LANKA
JAPAN
MALAYSIA
TROPICAL ISLANDS
DISCOVER, EXPLORE & EXPERIENCE THE WORLD
WIN! Hotel Getaway at Kuala Lumpur
WIN!
RESORTS HOT LIST - MALAYSIA
P Penang
ASIA
O
ne of the British’s crown jewels in the colonial times, mes, mes ction n this Straits of Malacca trading post is a true reflection of the city’s multi-cultural influences over time, makers especially when it comes to its cuisine. Holidaymakers flock here for its many famous bakeries, as well as to try thiss island’s take on many Malaysian and Singaporean dishes, including the Penang versions of char kway teow, assam laksa and laksa noodles.
COCONUT PALMS & LAGOON LUXURY
MAY/JUNE 2013
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br g shop houses and buildings that bring the 227-year-old city’s colonial past to sion life. The Pinang Peranakan Mansion Engl ngllish, is features a beautiful mélange of Eng English, iling.. iling il Scottish and Chinese décor detailing. PRICE: From US$254 per night
MAY/JUNE 2013
WHAT’S YOUR FAVOURITE CITY?
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HIGH 5: TROPICAL ISLANDS THE SEYCHELLES THE ONE FOR: PRISTINE BEACHES
HIGH
The beaches of the Seychelles really do live up to the superlatives that are heaped upon their fine, porcelain-white sands. The Seychelles is a tiny nation, a scattered collection of granite islands and coral atolls 1,000 miles off the East African coast. Some come here in search of excellent diving, jungle trails and wildlife, but its beaches are like nowhere else. One of the finest is Anse Source d’Argent (pictured here), a bay of fine white sand and surreal sculpted boulders on the island of La Digue that has starred in several films as the tropical landing-place of washed-up Crusoes. It’s undeniably popular, but not the only ravishing beach around. With its remote bays, sleepy villages and distinct lack of roads, the whole of La Digue has the air of a castaway’s island. A short stroll along its coast – the stretch between Grand Anse and Anse Marron especially – reveals remote inlets lapped by warm aquamarine waters, their perfect sands interrupted only by hulking jumbles of rock. A short boat trip away, Mahé, the largest of the Seychelles’ 115 islands, also has more than its fair share of picture-perfect
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TOP CITIES BATTLE: BATT London. Bangkok . Lond Buenos Aires . Buen Mumbai Mum
Lonely Planet Editors Debate
Trip: The Perfect P JAPA JAPAN’s joy ride The Perfect Trip CALIFORNIA
The T Th he Pe Perf Perfect fect T Trip
TROPICAL ISLANDS
Riding
GONE FISHING
Coconut palms and aquamarine waters are only the beginning – here are five very different island escapes, from diving adventures to luxury on a lagoon
Sharing rods with reclusive stilt fishermen in
JJapan’s Ja apa an’s ’s Shinkansen Sh hin inka kanse en th thunders hund ders along l to the speed of 300km/h, linking up all of 300kkm//h, and an nd with with a new w extension exxtension now n Honshu Kyushu Hon nsh hu to to Ky yus shu Island, Islan nd, there’s th here’s never nev been a better time head circuit tim me to o he ead d beyond beyo ond the usual usual Tokyo-Kyoto Toky WORDS W ORD DS PAT T CHONG | PHOTO PHOTOGRAPHS OGRAPHS PAT CHONG & JNTO
The Bullet
Sri Lanka
* What to do, eat & see
Riding R idin i the Bullet Bu the
The shinkansen bullet zips you from city to country in mere hours. From the shinkansen stop in Nagoya, the stunning mountain vistas and rural countryside of Shirakawago are an easy train ride away
MAY/JUNE 2013 MAY/JU UNE 2 013
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Your trip mapped out Buy a Japan Rail Pass and hop on and off the grid as you please to cover the country’s varied landscap landscapes. Include detours to remote World Heritage Site villages, warm-hearted hosts or even spend a night on a sacred island stay on a farm with war for a trip you’d never forget
New routes onboard Japan’s famed Shinkansen
* Best spots to d rest your head
TAKAYAMA Best for atmospheric streetscapes
d * Maps included MINI GUIDE GUIDE Lake District, England See
Eat & drink
S Slee Sleep lee ep ep
Essentials E
Oxford,
MINI GUIDE May/Jun 2013
GETTING AROUND G Ferries operate on Coniston Water, F W Windermere, Ullswater and D e Derwent Water. Stagecoach’s D a Dayrider pass offers travel on the 505, 5 50 0 516 and 599 buses (US$10; sta sst tta tag ag age a agec gec ecoachbu eco coachbu co coac c oach oachbu oa achb cchbu chbus ch hb hb bus us.co us.com us us.c s.com .c com co c om m)). During Duri Du uring u ring ing gb busy bus bu us stagecoachbus.com). ssummer u um umm mmer mm m merr a mer and nd d hol ho h holida o olida llid id da ay w we weekends weeke weekends, weekend eeken eekends ee e ke ends nds dsss,, d holiday timed towns wns nss m may ayy op operate opera ope tiimed ttim d parking. parking parkin park pa king. n
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CLIMATE CLIMAT IMATE E 40 0
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30
120 20 0
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90 90
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TYPICAL COSTS O Kendal mint cake US$3.80 O Mid-range meal US$23-US$46 O Mid-range hotel US$122-US$228 O High-end hotel from US$229
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10 EASY TRIPS
16 INN IT TO WIN IT The High Cross Inn in Broughton-in-Furness has what must be one of the best views in England across Duddon Estuary out to the Irish Sea. It is a friendly place and open most of the year – even in autumn and winter it is a great place to stay. Rooms are warm and it has a nice fire in the bar where real ales accompany tasty meals. Make sure you get a window seat for the excellent breakfast, served in the main dining room (01229 716272; highcrossinn.co.uk; from US$115). Peter Hearne FIRESIDE BY THE FALLS 17 We stayed at the Lodore Falls, overlooking Derwentwater, late last September. The food and service were superb – we do hope the chef is still there as we intend to return! Although the weather was dreadful – it rained most of the time – fires were lit in the cosy lounges, where we relaxed (01768 777285; lakedistricthotels.net/lodorefalls; Borrowdale; from US$199). Athene Ravenscroft
CAFÉ COOL 18 I never really feel like the holiday has started until I’m in Zeffirellis cafe with the morning papers and a cappuccino. I love the classical music, ambience and cakes. By night, the restaurant transforms into a magnificent vegetarian pizzeria. Its cinema offers film and meal deals and upstairs, the sophisticated café bar features live jazz and world music (01539 433845; zeffirellis. com; Ambleside; lunch from US$6). Andrew Cleaton FIND OUT MORE Lonely Planet’s The Lake District (US$19.99) offers coverage and you can download the Lake District chapter from the England guide at lonelyplanet. com (US$4.95). Walkers should invest in Ordnance Survey 1:25000 Landranger or Harvey Superwalker 1:25000 maps and The Collected Poems of William Wordsworth (US$7.99; Wordsworth Editions Ltd). For practical advice, see lakedistrict.gov.uk.
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COMPILED BY PAULA HARDY, WITH CONTRIBUTIONS FROM OLIVER BERRY. PHOTOGRAPHS: ALAMY
A reclaimed timber bed at the Moss Grove Organic hotel
contemporary and boutique with cream-and-beige rooms, leather chairs, LCD TVs and warm, earthy fabrics. The lakeside patio bar is beautiful and upmarket Bay Restaurant serves some of Ambleside’s best bistro food (0845 850 4503; elh.co.uk/hotels/ waterhead; Ambleside; from US$176). Moss Grove Organic’s Victorian villa 15 has had an ecoredevelopment, with sheep-fleece insulation, natural-ink wallpapers, organic paints and reclaimed timber beds. Enormous luxury rooms include duck-down duvets, underfloor-heated bathrooms and an organic buffet breakfast (01539 435251; mossgrove.com; Grasmere; from US$199).
MINI GUIDES TO KEEP
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Your recommendations ommendations
Of the Low Wray 11 , Wasdale and Great Langdale National Trust campsites, Low Wray is the prettiest, with yurts, eco-pods and tipis for hire. The site is three miles along the B5286; 505 buses stop nearby (01539 432733; nationaltrust.org.uk; Ambleside; Easter-Oct; from US$23). Rooms at vegetarian b&b Yewfield 12 combine Edwardian architecture with velvety Oriental fabrics. Organic breakfasts are sourced from its gorgeous gardens and there are also self-catering apartments (01539 436765; yewfield.co.uk; Hawkshead Hill; Feb-Nov; from US$153, selfcatering from US$428 a week). Farmhouses don’t come finer than Yew Tree Farm 13 , which doubled for Beatrix Potter’s home in the film Miss Potter. Of its lodgings, cream of the crop is Tarn Hows with wood-frame rafters and a regal four-poster bed (01539 441433; yewtree-farm.com; Coniston; from US$160). From the outside, Waterhead 14 is quintessential Lakeland: a traditional stone-and-slate building with lake views. Inside, the hotel is
Go back in time to walk the handsomely well-preserved streets of this town and have a shot of sake in its many breweries while you’re there.
A night in a World Heritage gassho zukuri house is one you won’t forget in a hurry.
Be adopted by a Japanese family fa fam am a m mily for a while and slow the pace of travel to spend the ttime tim ti im me on a farm.
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Like to feel the ea earth move? A trip to the Disas Disaster Prevention Centre and a bowl of richly um umami ramen might rock your boat b in more ways than one. o
From the ruins of war come a world-class park about peace, while nearby, a sacred island stands untouched by death for centuries.
MAY/JUNE 2013
-10 J F M A M J J A S O N D 0 Temp max/min Rainfall
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HIROSHIMA & MIYAJIMA Best for contemplating peace and war
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11 18 8
5
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102
150 50 0
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FUKUOKA rame Best for ramen
IIZUMI & M MI INAMATA I MINAMATA Be eest for farm stays Best
O Lake District O Mumbai O Oxford O Prague O San Francisco
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EASY5 TRIPS
MAY/JUNE 2013
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10 EASY TRIPS
Asia’s i ’ first fi t and d onl only ly river-themed wildlife park k opens iin Singapore i
1
Singapore
Panda tales in Singapore, Sydney’s lighting extravaganza, Maldives’ first private airport terminal
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WHY GO NOW?
Singapore has added another ‘first’ to its list of attractions and awards, this time with the River Safari – the first and only riverthemed wildlife park in Asia, home to a stunning variety of rare and endangered animals. The journey takes you across eight iconic river habitats inspired by some of the world’s most iconic rivers, including the Mekong, Nile, Mississippi, Yangtze and the Amazon rivers, where knowledgeable park guides and aptly positioned information stands will complement the visual experience. Among the 150 plant species
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MAY/JUNE 2013
PHOTOGRAPH: WILDLIFE RESERVES SINGAPORE
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Maximise your holiday with a b ack-to-back whirlwind tour to back-to-back Japan and Korea!
ffuss-free f trips you can book now
Japan & Korea and 5,000 aquatic and terrestrial animals housed within the River Safari, do keep a special lookout for some of the unique and endangered river giants such as the giant freshwater stingray, giant salamander and the Mekong giant catfish. For those who prefer land mammals, they should head over to the giant panda Forest, where they will be presented with the opportunity of getting up close with the stars of the park – Kai Kai and Jia Jia – Singapore’s very own giant pandas. Be sure to make time for the Amazon Flooded Forest, where visitors will be treated to a breathtaking sight of the world’s largest freshwater
aquarium, housing over 18 majestic animal species, such as
HOW DO I MAKE IT HAPPEN?
Singapore Changi Airport is a major aviation hub in Southeast Asia, with airlines such as Singapore Airlines (singaporeair. com), SilkAir (silkair.com) and Jetstar Airways (jetstar.com) servicing routes from major Asian cities like Kuala Lumpur, Hong Kong and Bangkok. Conveniently situated at the edge of Singapore’s bustling Orchard, Goodwood Park Hotel celebrates its history (surviving
the graceful u manatee,WHY the GO NOW? arapaima and a red-tailed Thecatfish. kingdoms of Japan and Korea are just a two-hour plane ride away from each other, and d Wars) withtravellers two World their who can’t decide Heritage R Retreat package. between the two can now enjoy Includes a accommodation in the the best of both worlds with deluxe room, o buffet breakfast Project Kimchi & Sushi. Jointly for two, S$50 credit by Japan National $ nett F&Borganised per room p per night for dining Organization at Tourism (JNTO) Min Jiang, S$20 voucher and Office and Korea Singapore 10% off a lla carte services from Tourism Organization (KTO) Georgina’ss Salon, 20%Singapore off a la office, 13 Singapore carte spa sservices and travel agencies have been treatments and latein designing packages ts at Spa Rael, appointed check-outt at 3pm (US$255++; which will pack in major sights of goodwoodparkhotel.com). d the two countries, while pricing the trip affordably as well. For instance, M Asia Travel’s 10 WORDS: NATALIE JOY LEE; ESTHER FAITH LEW; DARREN WONG; MICHELLE YEE
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USA
03
MCI (P) 004/04/2013, PPS 1747/12/2012(022909)
TRAVEL MADE EASY
2013 MINI GUIDE May/Jun
Getting around
SGD 7.50 RM 15 NT 270 RP 75.000 THB 195 9 7 7 2 0 1 0 0 8 2 0 1 7
SHIRAKAWA-GO Best for unique heritage architecture
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Days Tokyo/Seoul gourmet tour packs in Japan’s famous Tsukiji Fish Outer Market in Tokyo, the fascinating Ramen Museum at Yokohama; then Seoul-bound towards their Seaweed Museum, and fruit picking at gorgeous orchards. Making it an all-rounded experience also means taking trips to Japan’s Chiba area for Samurai Houses visiting, taking the scenic Hakone Ropeway, saying a prayer at the Meiji Shrine, and shopping at Ginza and Shibuya. Similarly for Korea, skincare fans will be taken to the Skinanniversary Beauty Town, shoppers given time at the mega shopping paradise of Myeongdong
Fashion Street and more, while kids will love the Everland Theme
HOW DO I MAKE IT HAPPEN?
For this particular campaign, all tours will fly out from Singapore Changi Airport. Asiana Airlines (flyasiana.com) and Korean Air (koreanair.com) will fly to Korea’s Incheon International Airport, while All Nippon Airways (ana. co.jp) and Japan Airlines (jal.com) will fly to Tokyo’s Narita International Airport. The Palace Hotel Tokyo features 290 rooms and suites, 10 restaurants and bars, an Evian
Park at Gyeonggi-do. Packages start from US$1,280 (S$1588).
spa and gorgeous views of the Imperial Palace gardens. Its address of 1-1-1 Marunouchi is also a mere 10-minute walk from Tokyo Station (from US$385; en.palacehoteltokyo.com). Found in the heart of Seoul, the luxurious Westin Chosun, Seoul features 462-rooms and suites, also neighbour to Lotte Department Store and just a few minutes’ walk from bustling Myeongdong (from US$339; echosunhotel.com).
MAY/JUNE 2013
GET YOUR COPY NOW! Available at all major bookstores, petrol stations and newsstands, or subscribe online at www.e-shopping.sg
PHOTOGRAPH: CORBIS
Batu Feringgi Beach, 11100 Penang; tel: +60 4888 8888 Drawing on traditional arts as inspiration, the award-winning ShangriLa anchors the rich cultural history of both country and state with distinctive Minangkabau roof architecture and evocative native art. Centred around land, sea and people themes, cultural artefacts and a RM3-million art collection comprising original antiques and art by regional artisans are displayed throughout the hotel, enveloping
travellers in a cocoon of timeless beauty. 304 plush rooms exude warm Malayan hospitality with beautiful wood and brocade textures, sea or garden views and modern amenities. TOP DRAW: The Spice Market Café recalls the bygone days of the spice trade with its diverse offerings of authentic ethnic cuisines by the Chinese, Indians, Japanese, Thai and Nyonya-Baba (Straits Born Chinese). The theatre-concept kitchen allows diners to watch their meals being prepared, and after a meal, you can head to the Spice Boutique to pick up a fresh supply from an array of over 100 dried herbs and spices. NEARBY: Hop on the resort’s complimentary daily shuttle to Georgetown, a UNESCO World Heritage site, and wander among gently crumbling
PHOTOGRAPH: JNTO
PHOTOGRAPH: SHANGRI-LA’S RASA SAYING RESORT & SPA PENANG
Shangri-La’s Rasa Saying Resort & Spa Penang
MAP ILLUSTRATION: VINCENT LOK
BEST FOR CULTURE LOVERS
luxurious beach getaways in Malaysia
A Publication of Regent Media
RESORTS HOT LIST - MALAYSIA
3Days/2Nights Stay at Prince Hotel & Residence KL
weeknight eats
Vietnamese tonight Brighten up your weeknights with these fresh eats by chefowner Nguyen Quoc Nam of Annam Vietnamese Cuisine RECIPES & FOOD STYLING CHEF NGUYEN QUOC NAM PHOTOGRAPHS MERVIN CHUA STYLING PEARL LIM
monday Chicken & onion salad (Goi ga)
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weeknight eats
CHICKEN & ONION SALAD (GOI GA)
NUOC MAN CHAM (BASIC DIPPING SAUCE)
SERVES 6-8 ● PREP 45 MINS ● COOK 1 HR
MAKES 1½ CUPS ● PREP 15 MINS ● NO COOK
1 chicken 2 tsp fine salt 10cm piece ginger, peeled, sliced into 5 and crushed with the side of a knife 4 garlic cloves, crushed with the side of a knife 4 yellow onions, thinly sliced, soaked in ice water for 10-15 mins and drained 3 tbsp coarsely chopped laksa leaves 2 tbsp coarsely chopped mint leaves 2 finger-length Thai red chillies, deseeded and thinly sliced lengthwise salt and pepper, to taste 1 tbsp chopped roasted peanuts 1 sprig coriander 60ml nuoc man cham (recipe on right) 1-2 limes, halved store-bought rice crackers, to serve
2 Thai red chillies, chopped 2 garlic cloves, minced juice of 2-3 limes, plus extra if necessary 1 tsp Japanese rice vinegar
125ml lukewarm water 5-6 tbsp fish sauce 2 tbsp sugar Place chillies and garlic in a pestle and mortar. Pound to a paste, and then add lime juice, vinegar and water. Mix well and season with fish sauce to taste. Adjust the sweetness and tanginess with sugar and lime juice.
tuesday Fish simmered in caramel sauce (Ca kho to)
1 ) Rinse the chicken and pat dry. Massage with the fine salt and set aside for 10 mins. 2 ) In the meantime, fill a pot with water, ginger and garlic. Bring to a simmer, and then poach the chicken over low heat for 1 hr, or until cooked through. Place the chicken in an ice bath to cool, and then drain. Once cool, shred into pieces with your hands. This can be done one day in advance. 3 ) Make the nuoc man cham. 4 ) Combine the shredded chicken, onions, herb leaves and chillies in a large bowl. Season with a light sprinkling of salt and pepper, and toss to mix well. 5 ) Arrange on a serving plate, sprinkle with peanuts and garnish with coriander leaves. Drizzle over the nuoc man cham, and squeeze the lime over. Serve with rice crackers.
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weeknight eats
FISH SIMMERED IN CARAMEL SAUCE (CA KHO TO) SERVES 6 ● PREP 20 MINS ● COOK 40 MINS 2 tbsp fish sauce, plus extra if necessary 2 tsp brown sugar, plus extra if necessary ½ tsp black pepper ¼ tsp salt 2 tbsp storebought caramel sauce (nuoc mau, available at Vietnamese grocers) 50g pork fatback, diced 2 large garlic cloves, thinly sliced 5 stalks scallions, white part only 6 fish steaks (try catfish, seabass, garoupa or red snapper, about 100g each) 330ml unsweetened coconut juice
1 ) Combine fish sauce, brown sugar, pepper, salt and caramel sauce in a bowl. Use this to marinate the fish and set aside for 15 mins. 2 ) Sauté the pork fatback in a saucepan until you get liquid fat and gold cracklings. Pour out all but 1 tbsp of the liquid and keep the cracklings in the pan. Add the garlic and scallions, sauté until fragrant. 3 ) Add the fish steaks and the marinade to the pan. Lower the heat to a simmer, cover and cook for 5-10 mins. Check halfway to ensure there is enough liquid in the pan – add a little water if it looks too dry. 4 ) Uncover the pan, pour in the coconut juice to cover the fish, and bring to a gentle simmer. Cover and cook for another 20 mins, or until the liquid reduces by half and the sauce is thick and syrupy. Adjust seasoning to taste with fish sauce and brown sugar.
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wednesday Fried chicken bits with ginger & kaffir lime leaves
weeknight eats
FRIED CHICKEN BITS WITH GINGER & KAFFIR LIME LEAVES SERVES 6 ● PREP 1 HR 15 MINS ● COOK 15 MINS 1kg free-range chicken thigh fillets, cut into cubes 1 packet karaage flour 100-200ml water oil, for deep frying chilli salt (or use regular salt) lime wedges For the marinade 2cm piece fresh ginger, peeled and grated 4 kaffir lime leaves, cut into thin strips 3 garlic cloves, finely chopped 1 tbsp sugar ½ tsp white pepper ½ tbsp flavor oil ½ tbsp light soy sauce ½ tbsp dark soy sauce
1 ) Combine marinade ingredients in a large bowl and stir to mix. 2 ) Tip the chicken into the marinade and toss to coat evenly. Set aside to marinate for 1 hr. 3 ) Remove the chicken from the marinade and dab dry with clean paper towels. 4 ) Pour the karaage flour into a large, shallow bowl and add enough water to form a pancake-like batter. It should not be too watery. 5 ) Heat oil to a depth of 3cm in a wok or deep saucepan. Once it reaches 170C, dip the chicken pieces in the flour mixture, shake off excess and slide into the hot oil. Fry until golden, remove with a slotted spoon and drain on paper towels. Do this in batches if necessary. 6 ) Lightly salt the chicken pieces and serve with lime wedges on the side for squeezing.
thursday STIR-FRIED RICE NOODLES WITH CHICKEN, BEAN SPROUTS & DRIED MUSHROOMS SERVES 2-4 ● PREP 20 MINS ● COOK 15 MINS
2 boneless chicken breast halves 4 dried shiitake mushrooms, soaked overnight in cold water in refrigerator 2 tbsp vegetable oil for cooking 2 tbsp finely chopped fresh ginger 2 tbsp finely chopped garlic 2 tbsp chopped red chillies 4 wood ear fungus, soaked and julienned ½ pack pho noodle (ho fun), soaked in water 1 tbsp fish sauce 1 tbsp soy sauce salt and white pepper, to taste 140g bean sprouts, picked 4 stalks spring onions, cut into 3cm lengths 1 tsp sesame oil fried shallots, to garnish
For the marinade ½ tsp salt 2 tsp light soy sauce 1 tsp water
1 ) Combine marinade ingredients in a large bowl. Cut the chicken breast along the grain into fine slivers. Tip into the marinade, mix well and set aside. 2 ) Drain the shiitake mushrooms, squeeze dry and remove the stems. Slice thinly. 3 ) Heat oil in a wok. Add chicken slivers and stir-fry until they no longer stick together. Add ginger, garlic, chillies, fungus and shiitake mushrooms, stir-fry until fragrant. Toss in the noodles and give it a good mix, and then stir in the fish sauce, soy sauce and a pinch each of salt and pepper. Mix well and adjust seasoning to taste. 4 ) Tip in the bean sprouts and stir-fry until they are crisp tender. Toss in the spring onions, give it a good stir and turn off the heat. Stir in the sesame oil, and then divide among serving plates. Top with fried shallots and serve immediately.
Annam Vietnamese Cuisine, which sports a recently revamped menu, is one of our favourite plates for a Vietnamese fix. We love the honest to goodness delicious food – think spring rolls, green papaya salad and home-style stews that are made for mopping up with white rice. The ingredients are fresh and director/chef-owner Nam (as he is fondly known) is spot on with his cooking. In fact, we were so taken with his food that we knew we had to get him to share his favourite recipes in this issue.
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heritage kitchen
The evergreen appeal of otah – dainty parcels of spiced fish mousse wrapped in banana leaves or coconut leaflets – proves that good taste comes in small packages
O
tah, or otak-otak, is believed to have originated from Indonesia, where parcels of fish wrapped and cooked in banana leaf (known as pepes or pais ikan) are often sold and consumed. The word otak, which means brain in Malay, is an euphemism for the soft, mousse-like texture of the cooked spiced fish. In Peninsular Malaysia, the northern and southern versions of otah are distinctly different. The Penang version is said to have evolved from the Thai hor mok; its delicately spicy taste is scented with aromatic fresh herbs like wild pepper leaves (daun kadok) and kaffir lime leaves. Wrapped in fresh banana leaves, Penang otak-otak is steamed instead of grilled, rendering it custardy soft. Southern preparations like those in Melaka and Muar in Johor tend to be spicier and richer in taste. Besides fish, the otah mixture often incorporates prawns and squid. Wrapped in between
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two overlapping pieces of coconut leaflets and secured with shortened coconut picks (lidi) at both ends, the otak-otak is then grilled. Spanish mackerel, threadfin, wolf herring, red snapper or barramundi can be used to make otah. You can also adjust the degree of spiciness of the spice paste according to taste.
OTAH SERVES 4-6 ● PREP 1HR ● COOK 15-20 MINS 15 dried chillies, seeded and soaked in hot water for 15 mins 3 large fresh red chillies, seeded and sliced 30g galangal, peeled and sliced 20g turmeric, peeled and sliced 8 stalks lemongrass, outer and upper fibrous parts removed and sliced 6 candlenuts
1 ) Pound dried and fresh chillies, galangal, turmeric and lemongrass using a pestle and mortar until fine. Alternatively blend ingredients in a food processor. 2 ) Add in candlenuts, belacan, shallots and garlic. Pound or blend these until mixture becomes a fine paste. Stir in the sliced kaffir lime leaves. 3 ) Marinate sliced fish in the spice mixture for 10-15 mins. Set this aside. 4 ) In a bowl, combine white pepper powder, salt, sugar and beaten eggs. Stir well. 5 ) Stir the beaten egg mixture together with the fish and spice paste in a large mixing bowl. 6 ) Pour in the coconut milk and add in rice flour. Stir everything thoroughly until well combined. 7 ) Take 2 kadok leaves and place them in the centre of a piece of banana leaf. 8 ) Spoon 1-2 tbsp of fish mixture over the kadok leaves. 9 ) Bring the longer flaps of the banana leaf together then firmly fold the shorter side flaps over each side. Repeat with the other side to form a mini pouch. 10 ) Secure the top part of the leafy pouch with a bamboo toothpick. 11 ) Steam the otah parcels in a steamer filled with boiling water for 15-20 mins. Alternatively, wrap each parcel with a layer of aluminum foil and grill for 15-20 mins or until cooked through.
WORDS & RECIPE ALICE YONG | PHOTOGRAPH CHING YEE SING
OTAH
4 pieces of 2cm x 1cm cubes belacan (shrimp paste), sliced and toasted for 5 mins 15 shallots, skinned and sliced 5 garlic cloves, skinned and minced 12 kaffir lime leaves, washed and sliced thinly 750g fish fillet, sliced 1 tsp white pepper powder 2 tsp salt 4 tsp sugar 6 eggs, beaten 375ml coconut milk 3 tbsp rice flour 16 wild pepper leaves (daun kadok), rinsed and wiped dry 3 large banana leaves, cut into 20 cm x 10 cm rectangular pieces and scalded in boiling hot water to soften
extract
popping in the oven or cooking on the grill. This rub also works well for chicken and lamb.
JUNIPER, ORANGE & THYME MARINADE MAKES 1½ CUP MARINADE ● PREP 10 MINS ● NO COOK ½ cup red wine ½ cup extra virgin olive oil 3 shallots, peeled and sliced thinly 2 tbsp juniper berries, toasted and crushed 1 tsp black peppercorns, toasted and crushed 6 bay leaves 3 branches of thyme zest of 1 orange sea salt, for seasoning Place ingredients in a mixing bowl and stir together. Adjust seasoning to taste.
TIP For best flavours, marinate the meat with this rub for at least two hours or overnight. MOROCCAN MARINADE PASTE
Rub and roast Bring out the best in your beef with chef Chris Millar's simple marinades for the home cooks SPICE RUB Chef Christopher James Millar
MAKES 1½ CUP OF RUB ● PREP 5 MINS ● NO COOK
has worked in the reputable dining cities of London, RECIPE CHEF CHRIS MILLAR | IMAGE 123RF.COM
Melbourne, Sydney and Singapore, chalking up over 15 years of culinary experience. He currently oversees the dining concepts of One Rochester, 1-TwentySix, 1-Caramel and Stellar at 1-Altitude as the group
⅓ cup sea salt ½ cup brown sugar ½ cup smoked paprika 3 tsp black pepper 4 tbsp dried oregano 1 tsp cinnamon powder 1 tsp chilli powder Place the ingredients together in a dry bowl and mix well to combine.
executive chef.
TIP Rub this on steaks and allow it to soak up the flavours for a few hours before
MAKES 1 CUP PASTE ● PREP 10 MINS ● NO COOK 2 tsp cumin seeds, toasted and crushed 2 tsp coriander seeds, toasted and crushed 1 tsp turmeric 2 pinches saffron, toasted 1 yellow onion, peeled and chopped roughly 3 garlic cloves, peeled and chopped roughly 2 tbsp fresh flat leaf parsley, chopped roughly zest of 1 lemon ½ cup extra virgin olive oil Place all the ingredients in the food processor and blend until you get a paste.
TIP Marinate beef (or chicken or lamb) with the paste for at least four hours before cooking. 41
Farming revolution We speak with Edible Gardens co-founder Bjorn Low, one of the few urban farmers at the forefront of Singapore’s “grow your own food” movement WORDS ANGELEIGH KHOO PHOTOGRAPHS ERWIN@SHADE.SG ILLUSTRATIONS PEARL LIM CRAFT PAPER BACKGROUND 123RF.COM
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sspecial pecial report repo
he farm-to-table movement has been on a global rise in recent years, but in a country like Singapore, where skyscrapers overshadow empty plots of land, that seems like a far-fetched dream. Or is it? Simply put, the farm-to-table movement encourages consumers to source and eat foods that are grown locally. In countries such as Australia and the UK, this often means eschewing supermarkets in favour of farmers markets, and when land permits, growing your own produce. To do so in landscarce Singapore, where we import about 90 percent of our food, seems like a lofty ideal, but a small group of spirited urban farmers are looking to change that. One of them is Edible Gardens, a social enterprise started by three eco-conscious urban farmers hoping to kick start Singapore’s “grow your own food” movement. Singapore may not have the space for a full-fledged urban farm just yet (it has to be at least an acre, or the size of a football field, to be commercially viable), but according to Edible Gardens co-founder Bjorn Low, smaller plots of land are equally worth championing for. “Unproductive spaces in our city centre such as unused lands earmarked for development projects that will not take shape until a few years later – these are perfect spaces for pop-up farms, which can be set up and torn down within a day or two. Rooftops are ideal spaces too,” says the former advertising professional, who left the corporate world to study biodynamic agriculture in the UK.
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Edible Gardens’ plan to grow food gardens across the city is still in its infant stages, but already, it has found partners in local restaurants such as Artichoke Café & Bar. Low readily admits that these collaborations are currently more “aesthetic than productive”, but that they still make useful seeding grounds in exposing the public to the concept of food gardens. Other possible projects in the pipeline include working with law firm Olswang to build an urban farm to grow produce for use in the soup kitchens operated by non-profit organisation Willing Hearts. “Our current model leans towards landscaping, but we would like to move it towards a farming model within the next few years,” Bjorn shares. “We want to start a system of community farming that we hope would inspire more people to take up farming.” Singapore may possibly never be fully sustainable in terms of its food resources, but farm-to-table dining, or at least our local interpretation of it, is entirely doable. Instead of designing a meal prepared entirely with local produce, chefs can work towards incorporating as much local produce as possible into their foods while using less of imported produce such as potatoes and rice, which are not commercially viable or suitable for growing in Singapore. “What we need are more local producers, each looking after a plot of land that grows a certain crop, be it tomatoes or courgettes. This will give restaurants a variety of produce to tap on,” Bjorn explains.
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special report
“We have to be prepared, just in case we ever get cut off from food imports. This is where the system of urban farming comes into place – it won’t be easy, but we can convert so many spaces in the concrete jungle to create food gardens,” he adds, citing Havana’s lauded urban agriculture efforts as an example. The urban farming revolution looks to be underway, although not without its challenges, including Singapore’s less than ideal
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climate and the lack of space for farms. But the spirited warrior remains undeterred. From educating the public on urban farming to growing the number of rooftop farms in the city, Bjorn – and his fellow urban farming warriors – has a plan. And we’re hopeful that they will eventually shift Singapore’s food sustainability landscape, slowly but surely. ◆
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the guide
road test
BARBECUE SAUCES
Out of the five we tested, we love the ease of using Fountain Barbecue Sauce’s squeezy bottle (it comes with a twistable nozzle) the most. This Australian favourite is a tad too sweet for our liking, but that also means that it caramelises gorgeously during cooking. Consistency wise, it is neither too watery nor too thick, but is good enough to be used as a dip. It is also great on sandwiches, especially with salty cheese.
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Hunt’s Honey Mustard Barbecue Sauce (612g), S$4.40, from leading supermarkets This sauce is very thick and will probably be a better choice for dipping. It is tangier than the other four we tried, and it has a rather strong spicekissed aftertaste; that flavour is subdued after cooking though. However, when used to coat a slab of ribs or a slice of meat, the sauce burns and dries up a little too fast; be sure to only add it towards the end to avoid burning.
Kraft Honey Barbecue Sauce (496g), S$3.50, from leading supermarkets Although this has a similar texture and colour to Hunt’s, it is very different taste-wise. This slow-simmered honey barbecue sauce won our taste buds over with its perfect balance of sweet, sour, salty, smoky, herby and peppery. This tastes just as great after it thickens when cooked and does not burn as fast as Hunt’s – definitely our favourite both for sandwiches and dips, as well as glazing our favourite meats for grilling.
Heinz BBQ Sauce (504g), S$4.25, from leading supermarkets We like how we can still see the herbs and ground pepper in this sauce. As big fans of Heinz Tomato Ketchup and Salad Cream, we had high expectations but we were a little disappointed. It packs a punch of (too strong) flavours, but if you want your sauce to complement your grilled favourites instead of overpowering it, we recommend you use this only as part of a marinade. Note that it also dries up quickly when cooking.
Jim Beam Barbecue Sauce Original (510g), S$8.95, from leading supermarkets Our theory is that a special portion of a man’s brain is dedicated to barbecue, just next to the area for alcohol. So bourbon in a barbecue sauce? We just had to try this. Alcohol lovers might be disappointed at how subtle the bourbon flavour is, but we were more concerned with the artificial, chemicalladen aftertaste. The sauce is also the most watery of the five we tried, though still spreadable so no worries about basting. It does have a good smoky flavour.
WORDS MURIEL AMABLE | PHOTOGRAPHS CHARLES CHUA
Fountain Barbecue Sauce (500ml), S$6.25, from leading supermarkets
*PRICES MAY VARY ACROSS SUPERMARKETS
Instant flavours in a bottle for grilled meats – we put five to test
the guide
step-by-step tool tips
BARBECUE BASICS No more raking over the coals with these BBQ party must-haves 1. COOKING UTENSILS 6. GRILL Purists will insist on using a charcoal grill to achieve the perfect smoky flavour, but those with limited space might want to consider a portable electric grill for fast starts, accurate temperature control and easy cleaning up!
The three most essential grilling tools you’ll need: two-prong fork, spatula and a pair of tongs. Invest in long-handled stainless steel tools, preferably with heatproof and slip-resistant silicone handles.
WORDS MURIEL AMABLE | ILLUSTRATIONS VINCENT LOK & 123RF.COM
5. HINGED WIRE BASKETS This is ideal for delicate items such as seafood and vegetables, which tend to stick to the grill and fall apart when flipped using a spatula; it allows for concurrent flipping of multiple items too. Purchase spacious baskets with grids smaller than the grate.
4. SKEWERS Go for flat metal skewers, as they prevent food from rolling when flipped. However, a pair of disposable bamboo sticks can do the job just as well. Soak in water for at least 20 minutes to prevent them from burning.
2. MEAT THERMOMETER A hardy thermometer is essential for roasts and thicker cuts of meat. For the most accurate reading of doneness, opt for an instantread digital thermometer.
3. BASTING BRUSH Slick sauces onto meats using a heat-resistant and easy-to-clean silicone brush, which also prevents loose bristles on the food. For an Asian twist, use a smashed lemongrass stalk or slice it vertically several times on one side (without cutting through the other end of the stalk) instead.
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step-by-step
MAKES 10 DUMPLINGS ● PREP 30 MINS + 3 HRS OF SOAKING ● COOK 3 ½ HRS 300g pork belly, sliced 10g five spice powder 10g + 15g salt 1kg white glutinous rice, soaked in water for 1 hr and then drained 50g peanut oil 10 dried lotus leaves, boiled, washed and cut in half
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20 bamboo leaves, boiled and washed 300g split green beans (tau suan), soaked for 3 hrs 10 dried scallops, soaked for 2 hrs 10 dried black mushrooms, soaked for 2 hrs 20 dried chestnut, soaked for an hr 30 fresh lotus seed 10 2cm-thick roast pork slices 1 roast duck leg, cut into 10 pieces 10 salted egg yolks grass strands, for tying
RECIPE CHEF LEUNG KWOK SING, SUMMER PALACE, REGENT SINGAPORE | STYLING PEARL LIM | PHOTOGRAPHS CHARLES CHUA
the guide
step-by-step
the guide
1 ) Pat pork belly slices dry using a kitchen towel and marinate with five spice powder and 10g salt. Set aside.
2 ) In a bowl, mix the drained glutinous rice, remaining salt and peanut oil.
3 ) On a flat surface, place the two halves of a lotus leaf at the bottom and then put three bamboo leaves on top, slightly overlapping.
4 ) Spread one handful of seasoned glutinous rice onto the middle of the leaves. Add half a handful of the split green beans.
5 ) Arrange one scallop, one mushroom, two chestnuts and three lotus seeds in the middle.
6 ) Place one roast pork slice, sliced duck, marinated pork belly and a salted egg yolk in your hand, and squeeze gently to mould them together.
7 ) Gently flip it over onto the mixture, and then add another half a handful of split green beans and then top with a handful of glutinous rice.
8 ) Fold the two ends to form a pyramid and cut away excess leaves from one side. Fold the remaining side over as tightly as you can.
9 ) Use two or three grass strands to secure the dumpling – tie it tightly so water doesn’t seep in during boiling. Boil the dumplings for 3½ hrs. Cool before eating.
Hailing from Hong Kong, chef Leung Kwok Sing has been at the helm of Regent Singapore's traditional Cantonese restaurant, Summer Palace, since 1996. With over 25 years of experience in dim sum making, chef Leung possesses deft skills and creative passion, and brings to guests the daintiest dim sum and delicious desserts.
TIP Uncooked rice dumplings can be stored in the fridge for a day; cooked ones can be kept for a week. If frozen, cooked dumplings can last up to two weeks. However, it is best to cook and consume rice dumplings on the same day they are made. 49
the guide
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cook's basics
cook's basics
the guide
ALL ABOUT CITRUS FRUITS GET TO KNOW THE CITRUS FAMILY AND ADD A SPRITZ OF SUNSHINE INTO YOUR COOKING
WORDS & RECIPE MURIEL AMABLE STYLING PEARL LIM PHOTOGRAPH CHARLES CHUA RECIPE PHOTOGRAPH 123RF.COM
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the guide
cook's basics 5
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1. ORANGE It is no surprise that orange is the most cultivated citrus fruit. Although it is juiced or eaten fresh most of the time, it also makes tangy appearances in bakes, roasts and sauces, especially its zest. The most common navel orange, named after the belly button-like bulge at one end, has firm pulps, very few pips and sweet flesh. It is not the choice of orange for juicing as the juice turns bitter after 30 minutes; use juicy Valencia oranges instead. We also like the seasonal blood orange, named for its distinctive ruby red flesh. It lends a beautiful tinge of red and a berry-like taste to salads and marmalades.
2. LEMON Bright, tart and zingy, this versatile fruit is probably the most commonly used citrus fruit across the globe in both
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savoury and sweet dishes, as well as in beverages. Its distinctly sour taste makes it too sharp to eat on its own, but is wonderful when mixed with spices for marinades, squeezed onto a basket of piping hot fish and chips, or any seafood for that matter. Its high acidity comes in handy in replacing vinegar when making a more aromatic ceviche, and in salad dressings too. The fragrant yellow zest is used both in sweet and savoury dishes, including pastries, desserts, gravies and stuffings. Preserved lemon is also a key ingredient used particularly in Indian, North African, Moroccan and Cambodian cooking.
3. LIME Don’t judge this citrus fruit by its size as it is one of the most sour in the family. Slightly smaller than a lemon, the lime either comes in round or oval shape. Its
flavour and distinctive pinelike aroma is at its peak while it is still bright green, and it loses its refreshing punch once fully mature. The highly aromatic fruit – zest and juice alike, plays an extensive role in southeast Asian, Latin American, Mexican and Indian cuisines. To get the most out of the fruit, firmly roll it on a flat surface first, halve the limes and then jab the flesh with a fork a few times before squeezing to extract more juice, or pop it in the microwave for a few seconds. It is often used interchangeably with lemon.
4. KAFFIR LIME Despite its less than inspiring appearance, kaffir lime is highly revered in this part of the world for its zesty, lemony fragrance that perks up the appetite and stimulates the taste buds. Both the zest and leaves of the knobbly fruit are used in a wide spectrum of dishes, from Peranakan and
Indonesian spice pastes and curries to the ever-popular Thai tom yum soup. The zest also makes an interesting topping for Asian salads, and adds a zing to familiar desserts such as sorbets and cheesecakes. The leaves can be used whole – tear it up roughly and cook it together with rice (delicious with Thai curries), or finely shredded and used as a garnish, or tossed into dishes such as nasi ulam.
5. GRAPEFRUIT Similar to pomelo, grapefruit also comes in pink, ruby red and white, and with varying sweetness. Although often mistaken as a pomelo, the grapefruit has thinner skin and finer pulps; the segmentation of the flesh resembles an orange. It is valued for its unique tangy, slightly bitter flavour and sweet aftertaste. We love grapefruit segments in our salads (it is a great match
the guide
cook's basics
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with avocado). It also adds a gorgeous shade to yoghurt and fruit, pastries and in clear cocktails.
6. POMELO Also known as Chinese grapefruit, the pomelo is the largest member of the citrus family. It has the largest pulp, thickest pith and the least acidic flesh; the coral pink and red varieties are much sweeter than the pale yellow ones. It is often used as a substitute for grapefruit albeit with a much weaker kick. Pomelo is best enjoyed fresh: perk up your salads with juicy chunks, or use the peel to flavour savoury soups and sweet broths.
7. MEYER LEMON Compared to a regular lemon, the Meyer lemon has smoother and thinner skin and sweeter and less acidic juice. It's favoured over lemons as it provides a
beautiful floral aroma and lemony flavour, minus the puckering lips afterwards.
8. KUMQUAT Best known for its edible skin, the small and mighty kumquat has a sweet peel and a relatively sour pulp. The simplest way to enjoy the fruit is to eat it whole, just like grapes. It can also be jammed or candied, and then spooned over cakes, tarts, ice cream and yoghurt. Cooking tames its tartness and cooked kumquat complements seafood and poultry dishes, especially when used in sauces or chutnies. Unlike most citrus fruits, kumquats do not have a very long shelf life. They can keep for about three days at room temperature or up to two weeks when wrapped in a bag and stored in the refrigerator.
9. CALAMANSI Meet the smallest member of the citrus family. Often mislabelled as lime, calamansi (or calamondin) is less tart than a lime but much more sour than an orange. It is widely cultivated in the Philippines and Malaysia, and has a permanent status in most southeast Asian kitchens. Halve the calamansi and squeeze the juice onto stir-fried noodles or freshly grilled seafood, or mix it into salty condiments such as fish sauce and soy sauce. Its flavour is at its best when it's green; don't let the the ones with hints of yellow go to waste - the extracted juice mixed with honey, water and ice makes for a most refreshing drink.
10. MANDARIN Compared to the orange, the mandarin (also known as tangerine and mandarin orange) has a loose peel and is slightly smaller in size. It is
favoured for its easy-to-peel skin and readily segmented sections, which makes it an ideal healthy snack on the go. It is very popular in Asia, where it has become a large part of the Lunar New Year celebrations as it symbolises wealth and good fortune.
TIP How to peel a pomelo: Remove a thin slice (about 2cm) from the top of the fruit and then make 2cm-deep vertical cuts around the fruit starting from the top. Use your hands to peel away the soft rind a portion at a time. Pull the segments apart and peel away paper-thin skin; enjoy!
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the guide NO-BAKE LEMON CURD TART WITH OLIVE OIL MAKES A 25X13CM PIE ● PREP 10 MINS ● COOK 20 MINS For the crust 1½ cups crushed graham crackers (alternatively use digestive biscuits) 2 tbsp sugar ¾ cup melted butter For the curd 3 large eggs 3 large egg yolks 1 can condensed milk ½ cup lemon juice, strained zest of 3 large or 5 small lemons 2 tsp cornstarch 125g salted butter, cut into small cubes 2 tbsp olive oil
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cook's basics
For the meringue, optional 3 egg whites 3 tbsp caster sugar powdered sugar, optional
1 ) First make the crust. Combine crushed crackers, sugar and melted butter in a bowl and mix well. Spread evenly on a springform tart pan (including the sides) and press firmly using the back of a spoon. Refrigerate. 2 ) Beat whole eggs and yolks until just combined. Strain into a bowl and set aside. 3 ) Combine condensed milk, lemon juice, zest and cornstarch in a saucepan. Mix well and then gradually bring the mixture to a boil while continuously whisking. Remove from heat. 4 ) Whisk strained egg into the mixture
in the saucepan gradually. 5 ) Bring the pan to a gradual boil (low to medium heat) one more time and remove from heat. Add the butter cubes and then the olive oil and mix until the mixture is smooth. Pour into the crust. Allow to chill and set for at least 5 hrs before serving. 6 ) Just before serving, beat the egg whites until soft peaks form and gradually add the sugar. Continue beating until stiff peaks form. Spoon or pipe into chilled tart base. Add golden brown accents if a blowtorch is available. Alternatively, dust the pie with powdered sugar before serving.
TIP When zesting, make sure you only use the coloured skin; avoid the bitter white pith. Also, when using waxed fruits, wash and lightly scrub the citrus fruits before using.
the guide
WORDS CHERYL CHEE & ANGELEIGH KHOO | IMAGES 123RF.COM | ILLUSTRATIONS VINCENT LOK
cook's basics
ASK
All you need to know about food, cooking and baking
ASK THE BAKER
Cheryl Chee, owner of cake decorating speciality store Bake It Yourself, answers your baking and decorating questions
It’s better to use shortening instead of butter for greasing. Shortening is pure fat, whereas butter also contains water and milk solids. The milk solids in the butter burn faster, and this may result in the sides of the cake getting much browner than they should. However, nothing beats the great taste of butter, so if you still want to use it without burning the sides of the cake, use clarified butter (clarifying butter separates the milk solids).
Q: How important is it to bring chilled ingredients to room temperature when I want to bake a cake?
A: Thawing all ingredients until they reach room temperature will enable them to combine together more easily, resulting in better texture. Mixing together cold ingredients (such as butter and buttermilk) will result in a grainy, lumpy batter, which will then lead to overmixing.
Q: How much should I grease the pan for baking? Should I use butter or shortening?
A: Most recipes will tell you how to prepare or grease your cake pan. As a rule of thumb, check the quantity of butter your recipe has. The more butter in the dough, the less you need to grease your pan.
Q: How do I store a cake iced with buttercream? uttercream?
A: The best est way to store a cake is in a covered cake box out of direct sunlight, unlight, because sunlight can alter icing colors. In humid Singapore, gapore, stabilise buttercream by adding 2 more teaspoonss of meringue powder to each batch of icing. Using g a little less liquid in preparing the buttercream am may help too.
â—† Have a cooking query? Write in to us at food&travel@regentmedia.sg
food&travel team cookout! CO
Pantry raid! We tap into our repertoire of recipes to whip up something for a starving Vincent.
E HERE INU T N
what can we mak e ? Leigh loves salads, and Knife Thai Fish Sauce (Reduced Salt) makes the perfect base for the dressing of a Vietnamese-style fish salad.
Pantry raid! Vincent would not go hungry for long, thanks to Jo’s well-stocked fridge. Now what can we make with these…
l l! i r g l et 's ! t n e c n i V , n o g han
Healthy tip: Instead of coating the fish in oil, use a pastry brush to apply a thin layer over the fish before grilling.
Hunger crisis averted! A satisfied man is a happy man. We wonder if he’s happy enough to offer to clean up?
Special feature VIETNAMESE-STYLE SALMON & MANGO SALAD SERVES 4 ● PREP 20 MINS ● COOK 5 MINS 2 tbsp Knife Thai Fish Sauce (Reduced Salt) 1 tsp sugar 2 tsp lime juice 2 salmon fillets (about 150g-200g each), skin removed, cut into 4cm chunks 4 tbsp Knife 100% Pure Rice Bran Oil 2 ripe mangoes, cut into bite-sized chunks handful of MasterFoods coriander leaves handful of Vietnamese mint, leaves picked, roughly chopped For the dressing 1 red chilli, deseeded and finely chopped juice of 2 calamansi limes 2 tsp sugar 4 tbsp Knife Thai Fish Sauce (Reduced Salt)
1 ) In a bowl, combine Knife Thai Fish Sauce (Reduced Salt), sugar and lime juice and stir until the sugar dissolves. Pour over the salmon chunks and set aside to marinate for 10 mins. 2 ) Meanwhile, prepare the dressing. Combine all the ingredients and stir until the sugar is dissolved. Taste and adjust seasoning to your preference. 3 ) Drain the marinade from the salmon. Heat Knife 100% Pure Rice Bran Oil in a non-stick pan (or grill it, see tip on p56) and cook the salmon pieces, turning every ½ min until seared and caramelised on all sides. 4 ) Place the mango cubes in a large bowl and add in the cooked salmon, and most of the MasterFoods coriander leaves and mint. Pour over the dressing and toss gently to coat the mango and salmon. Transfer onto a serving plate and garnish with remaining herbs before serving.
it wi l l be don e soon! eat up! DID YOU KNOW?
yay!
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One easy way you can start nursing back Mother Nature is to start at home by using eco-friendly household products such as bio-home Kitchen Cleaner. bio-home Kitchen Cleaner is biodegradable and eco-friendly, and removes grime and grease effectively without leaving behind harmful chemical residue. The 100 percent plant-based cleaner is also gentle on hands and kitchen surfaces, and boasts a pleasing lemongrass and green tea fragrance.
When the mangoes are sweet and ripe, and the fish is fresh, all we need is a drizzle of dressing and plenty of chopped herbs to dress this salad.
We told him we would cook for him every month, IF he cleans up after. Free meals prepared by us lovely ladies? Now that’s an offer he can’t refuse.
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High steaks In the mood for beef? Here are two ďŹ ne restaurants to satisfy the carnivore in you
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WORDS MURIEL AMABLE & ANGELEIGH KHOO | PHOTOGRAPHS MORTON’S THE STEAKHOUSE SINGAPORE & LAWRY'S THE PRIME RIB SINGAPORE
VERDICT Portion sizes are very generous, so ration your tummy space to really enjoy the steaks, which no doubt are the star here at Morton’s. If you’re in the mood for a lighter, more casual meal, hightail it to the bar from Mondays to Saturdays, 5 to 7pm, for special priced MORtinis and complimentary filet mignon sandwiches.
MORTON’S THE STEAKHOUSE THE BUZZ Morton’s the Steakhouse opened its first restaurant in downtown Chicago 35 years ago and now boasts restaurants in 68 locations across the United States and Asia. The brand opened its first international outpost in Singapore 15 years ago, winning a loyal following for its generous portions and perfectly done steaks. AMBIENCE Situated within the Mandarin Oriental Singapore, the restaurant and atrium bar are outfitted in dark woods and muted lighting; go for the intimate booth seats if you’re on a date. The servers are knowledgeable and friendly, and very persuasive at convincing you to order an extra dessert. FOOD & DRINK Appetisers and salads tend towards the classics – think oysters Rockefeller (S$38), lobster bisque (S$36) and chopped house salad (S$25). The prime ocean platters (available both chilled and baked) came highly recommended, but proceed with caution if you don’t have a large appetite. We had the chilled platter (S$90 for two), and while the oysters, Alaskan king crab legs, jumbo lump crabmeat, jumbo shrimp cocktail and Maine lobster were plump and fresh, we were suitably filled by the time our mains were served. Steaks are the star at Morton’s, and the server eases us into the meal by walking us through the
meat cuts. We were told that the bone-in beef cuts are sourced from Australia; the remaining cuts are imported from the USA. The signature cut New York strip (from S$134 for 20oz/550g) we ordered is tender and well marbled, and arrived grilled to medium rare perfection. It’s served unadorned, so let the beef speak for itself, or dollop some mustard on. Other cuts include centre-cut filet mignon (from S$80 for 6oz/170g) and the formidable 24oz/680g Porterhouse (S$177). Potatoes (S$24, available in six styles including baked and mashed) are the traditional pairing, but we are bigger fans of the macaroni & cheese (S$24) and sautéed Brussels sprouts (S$22). Apart from steaks, Morton’s offers a good selection of other meats including lamb chops (S$104), Chilean sea bass (S$77) and chicken Christopher (S$52), which comes on a bed of garlic beurre blanc sauce. If you have room for dessert (hot desserts take about 40 minutes to be ready), zoom in on Morton’s legendary hot chocolate cake (S$30). Or leave sweet decisions to the end and allow yourself to be tempted by the array of chilled desserts – we heard the New York cheesecake (S$24) is a favourite. Pair your food with a glass from their extensive wine list, or go for the signature MORtinis. We love the appletini and the chocolate – the latter is a dessert in itself.
ADDRESS Level 4 Mandarin Oriental Singapore, 5 Raffles Avenue. TEL 65/6339-3740 OPENING HOURS Dining room 5:30pm-11pm (Mon-Sat), 5-10pm (Sun) Bar 5-11pm (MonSat), 5-10pm (Sun) PRICE RANGE Salads from S$23, appetisers from S$35.50, steaks from S$80, non-beef mains from S$52, sides from S$22
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VERDICT We are long time fans of Lawry’s and it never disappoints. Bonus points for the central location too!
LAWRY’S THE PRIME RIB SINGAPORE E THE BUZZ Lawry’s The Prime Rib has been around for the past 14 years and that speaks volumes. We like the consistency of the signatures and adore the fabulous service. AMBIENCE Nestled on the fourth floor of Mandarin Gallery, be treated to sweeping views of Orchard Road through four-metre high floor-toceiling windows. Upon entering the restaurant, you’ll be greeted with the lavish extravagance of the Main Dining Hall with its alabaster pendant lamps, soft wool carpets and plush dining chairs. FOOD& DRINK Start your meal with classic starters such as the succulent Nova Scotia broiled Atlantic lobster tails (from S$27) served with drawn butter and the jumbo shrimp cocktail (S$28), but don’t fill yourself up too soon. A visit to Lawry’s is incomplete without tasting the signature USDA Prime beef ribs, available in
a variety of cuts from the modest Singapore Cut (S$58) to the extra-thick “Diamond Jim Brady” Cut (S$118). The meat is aged for 21 days and then slowly roasted on beds of rock salt, resulting in well-uniformed juicy and flavourful meat. In Lawry’s spirit of tableside showmanship, the beef is carved tableside from silver carts. This is served with Yorkshire pudding baked in individual copper skillets and Lawry’s famous Original Spinning Bowl Salad. Apart from beef, Lawry’s offers a good selection of other mains including US Kurobuta baby back ribs with BBQ sauce (S$53) and grilled French spatchcock (S$48). Portion sizes are pretty generous so save space for the Lawry’s Crepe Suzette (S$29). This buttery and citrusy saccharine delight will be prepared right in front of your eyes. We hear they serve a mean mudpie and English trifle too, but that’s for another day. ◆
ADDRESS ADDR #04-01/31 #04-0 Mandarin Gallery, Mandarin Orchard Singapore, 333A Orchard Road. TEL 65/6836-3333 OPENING HOURS Sun-Thu, 11:30am10pm Fri, Sat, Eve & Public Holidays: 11:30am10:30pm PRICE Starters from S$6 Mains from S$33 Desserts from S$10
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Our favourite dining spots
21 on Rajah Tuck into a selection of both Mediterranean and local eats at 21 on Rajah, set within the new Days Hotel Singapore. Start with the tapas - try the prawn and bacon roll (S$13.90) and crostini of smoked eel (S$13.90) - and then work your way down to the mains. The paella is hearty, and comes in several variations including beef cheek with forest mushroom (from S$24.90 for single portion) and jumbo prawn with dill and saffron (from S$25.90 for single portion); but we're bigger fans of the Asian favourites, especially the grilled chicken satay in Balinese spices (S$14.90 for ½ dozen), which comes with a rich peanut butter gravy. Save the guilt for another day when it's time for dessert. The pumpkin crème brulee (S$13.90), dark chocolate fondant with raspberry coulis (S$14.90) and pannetone bread and butter pudding with dates (S$14.90) are all excellent. X Days Hotel Zhongshan Park, Singapore, 1 Jalan Rajah. Tel: 65/6808-6838
Swensen’s Swensen’s reintroduces its children’s menu with a blast. Mighty little adventurers can feast on an array of kids-only specials before they go on a quest to space with Snowie and Friends for the Eternal Ice Cream to save the Kingdom of Iceberg. The Space Adventure Kid’s Meal (S$9.50) includes an entrée, healthy side snacks and a wholesome fruit juice guaranteed to provide the much needed energy boost for the exciting journey ahead! X Multiple locations, visit www.swensens.com.sg for list of outlets
WORDS MURIEL AMABLE & ANGELEIGH KHOO
The Fullerton Hotel Singapore
In conjuction with the Clifford Pier's 80th anniversary, guests celebrating their 80th birthday get to enjoy a complimentary dinner on any weekend at the Fullerton Hotel Singapore and The Fullerton Bay Hotel. Celebrants will also receive a complimentary birthday cake. Be sure to quote “80 year old” when making reservations and bring along your ID for verification. X The Fullerton Hotel Singapore, 1 Fullerton Square. Tel: 65/6887-8911
out and about
Extra Virgin Pizza We’re so thrilled that one of our favourite handmade pizza makers has opened their second outlet in United Square! One more place to satisfy our pistachio pizza (S$24) craving; we can never have enough of that flavoursome pistachio pesto sauce and mozzarella base topped with parmigianno reggiano and baby arugula. If you’re feeling mighty and meaty, the tomato based spotted pig pizza (S$26) with spicy pepperoni, pork sausage, applewood smoked bacon and pecorino is the way to go. Don’t worry, we make it up by ordering a cauliflower romesco (S$12) with fontina cheese and the grilled skirt steak salad (S$18), dressed with Dijon vinaigrette dotted with Kikorangi blue cheese cubes. X #01-14 United Square Shopping Mall, 101 Thomson Road. Tel: 65/6247-5757
Hai Tien Lo Dim sum lovers will be pleased to hear about Hai Tien Lo’s recently launched à la carte yum cha weekend buffet. On top of classics such as steamed pork and prawn dumplings and barbecued pork buns, there are plenty of other Cantonese delights by chef Lai Tong Ping to feast on, including the succulent deep-fried prawns tossed in wasabi mayonnaise or coated with oat flakes, fork tender stewed beef cheeks and deer tendons with Chinese herbs, and fragrant braised pork chucks with truffles. Don’t forget Hai Tien Lo’s mouth-watering renditions of crispy barbecued pork belly, barbecued honey-glazed pork with almond flakes and roasted duck. What’s more, every diner will enjoy a serving of braised whole abalone and a double-boiled Buddha jumps over the wall with deer tendon and cordycep flower. Hai Tien Lo’s weekend brunch is served from 11:30am to 2:30pm on Saturdays and Sundays; S$68 per adult (S$38 per child) or S$128 with a free flow G.H. Mumm champagne, Cloudy Bay sauvignon blanc and pinot noir as well as draft beer. X Level 3 Pan Pacific Singapore, 7 Raffles Boulevard. Tel: 65/ 6826-8240
Ellenborough Market Café
Swissotel Merchant Court brings Osaka to our shores! From 7 to 16 June, guest chefs from Swissotel Nankai Osaka will tempt your taste buds with a plethora of Osakan delights during the 10-day Discover All About Osaka promotion (from S$52 for adults, from S$26 for children). Be bowled over by the hearty Ton Jiru soup (miso soup with pork and green onions) and catch live teppanyaki action at the culinary stations. Look forward to authentic Japanese favourites including tuna tataki, cha soba, soft shell crab tempura, yakitori skewers and green tea pound cake. Diners also stand a chance to win a return flight for two and a three-night stay at Swissotel Nankai Osaka. Make your reservations now! X Swissotel Merchant Court. 20 Merchant Road. Tel: 65/6239-1848
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Min Jiang Min Jiang’s master chef Chan Hwan Kee has crafted a crabilicious menu featuring various preparations of Sri Lankan crabs, available until July. Be sure to sample creations like crispy fried crab meat and green apple rolls (S$24 for 6 pieces) and steamed Sri Lankan crab claw in egg white with black truffle shavings (S$16 per order). X Goodwood Park Hotel, 22 Scotts Road. Tel: 65/6730-1704
out and about
LaBrezza LaBrezza at The St. Regis Singapore combines three of our many favourites in their Italian Prosecco Weekend Brunch: Italian food, brunch and bubbly. For only S$68 (S$49 per child), indulge in an unlimited spread of trattoriastyle Italian eats made to order: brick oven pizzas, pastas, barbecue and desserts. We suggest starting with the pizza Vesuvio (Italian sausage and roasted sweet peppers), controfiletto ai ferri (beef striploin) and gamberoni alla griglia (garlic prawn with lemon chilli flakes) grilled à la minute and then working your way down to the pasta and the chef’s daily risotto special. There is also a buffet spread of antipasti, cured meats and cheese. S$68, or S$98 with free flow Prosecco D.O.C.G Adami. Available on Saturdays and Sundays only, from noon to 3pm. X Level Two, The St. Regis Singapore, 29 Tanglin Road. Tel: 65/6506-6884
Frunatic
Hop on the raw food bandwagon with Frunatic. Hold the icky face until you've tried the scrumptious fruit entrées; our two favourites are the Tropical and the Grapevine. The various entrées provide various wonders such as reducing the levels of bad cholesterol, promoting the formation of collagen for youthful bouncy skin and boosting the immune system. Go for a set meal (from S$14.30), which include fresh fruit juices, essences, and dehydrated chips to round out and boost the fruit entrées. X #02-01/02 The Star Vista, 1 Vista Exchange Green. Tel: 65/6694-6616
The Halia We recently tried The Halia’s new weekday lunch specials by chef Peter Rollinson and here are our picks. For starters, the aromatic Mayura Station Wagyu beef carpaccio with frisee, parmesan and truffle oil (S$22) and the salad of heirloom tomato, watermelon, Meredith goat’s cheese, balsamic and black olive (S$15) are delicious. For the mains, the signature Halia chilli crab spaghettini (S$28) is a crowd favourite, or go for chef Rollinson’s barramundi dishes – they’re always excellent. For dessert, we will always have space for the carrot cake, walnut crumble, black olive and cheese ice cream (S$12) – it’s one of the best renditions of carrot cake we’ve ever had! Take advantage of the two (S$28) and threecourse (S$32) weekday set lunch menus available from noon to 2 pm on Mondays through Fridays. X Ginger Garden, Singapore Botanic Gardens, 1 Cluny Road. Tel: 65/6287-0711
Open Door Policy Tiong Bahru’s very first modern bistro, ODP, has refreshed its menu while keeping true to its DNA of comfort food cooked with just the right amount of sophistication. Topped with tender squid slivers, the risotto nero with confit calamari (S$19) is one of the creamier and tastiest squid ink risottos we’ve had. We’ll order that and the seared scallops with cauliflower couscous and preserved lemon (S$26) for starters on our next visit. From the mains, the beetroot and goat’s cheese risotto (S$23) is just as tasty as it is pretty to look at, and it’s a great vegetarian option too. For desserts, we love how the caramel crème brûlée (S$18) is served in a wide shallow dish – we get to crack more hardened caramel! On fickle days, go for the “feed us” option and the kitchen will serve up a selection to share (S$46 per person, S$59 with dessert). X 19 Yong Siak Street (Yong Siak View). Tel: 65/6221-9307
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Nook Vintage inspirations meet space-age accents at this trendy casual dining hub where sparkly spherical pendant lights and clean, linear aesthetics are heightened by the lime green padded walls and plush horsehair carpet. Local and international choices are aplenty at the buffet. The Sarawak laksa (RM18, rice noodles with egg, beansprouts and chicken served in a spiced coconut milk broth), nasi lemak (RM18) with all the traditional condiments and the substantial Nook beef burger (RM18) are touted as house specialities. X Level 1, Aloft Kuala Lumpur Sentral, Jalan Stesen Sentral, Kuala Lumpur. Tel: 603/2723-1188
Xiao Lao Wang
A hot, steamy affair awaits at this newly opened steamboat restaurant. Two types of flavourful stock: pork bones, pig's stomach and village chicken (RM16.80-RM20.80) or fried salmon fish head with tomatoes (RM18.80-20.80) serve as the base for your hot pot here. A wide assortment of homemade ingredients such as fish paste with ebiko (RM8.90), squid pork balls (RM8.90), sliced pork belly (RM9.90), smoked duck slices (RM8.90), sliced lamb (RM13.90) and Japanese glass noodles (RM8.90) is available to give it additional susbtance. Alternatively, supplement your meal with a serving of claypot double liver sausages and smoked duck rice (RM16.80). X PT11, Jalan Perkhidmatan, Kampung Baru Sungai Buloh, Selangor. Tel: 603/6140-2595
This is a haven for Mediterranean-inspired fare. The daily wallet-friendly set lunches (RM23 – RM28 per person) are great value for money, and come with a choice of salad or soup, a main course and dessert. Noteworthy signature dishes include the seared chicken thigh with bacon, garlic and butter gravy (RM36) and the wood-fired Stagioni pizza (RM38) that comes laden with sliced pepperoni, parma ham, anchovies, artichokes, black olives, mushrooms and cheese. There are 17 other variants listed on the menu so pizza lovers will be spoilt for choice. X 57 Jalan Bangkung, Off Jalan Maarof, Bukit Bandaraya, Kuala Lumpur. Tel:603/2095-1381
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WORDS ALICE YONG
Midi 57
out and about
Peruvie Peruvian Grill Chicken
KL's first ever Peruvian grilled chicken restaurant gets off to a flying start with sizzling temptations that range from ceviche (tangy prawn salad, RM10.90) and soulful Peruvian chicken soup (RM6.90) to grilled-to-order chicken marinated in zesty Peruvian spices, available in quarter, half or whole portions (RM9.90 - RM36.90). Complete your meal with side dishes (RM5 each) of corn coconut rice, potato salad, coleslaw or tomato and cucumber salad. Then cool down with a glass or two of the house thirst-quencher, a refreshing non-alcoholic sangria (RM7.90 per glass). X 1, Lorong Rahim Kajai 13, Taman Tun Dr Ismail, Kuala Lumpur. Tel: 603/7725-7223
Frontera Sol Burgers are king this June at this casual dining Tex-Mex restaurant and bar. Buy any two burgers – barbecued chicken drumstick patty and mushroom with cheddar (RM22.95), salmon patty with roasted jalapeno and caramelised onion (RM24.95) or grilled beef patty with guacamole and beef bacon (RM 24.95) – and be rewarded with a free dessert. Available throughout the day, the hearty burger offerings come generously stacked with fresh lettuce, tomato slices and onions. X 72A, Jaya One, Jalan Universiti, Petaling Jaya, Selangor. Tel: 603/7958-8515
Lai Poh Heen At this opulent restaurant, an enticing selection of premium seafood and new creative dishes by chef Ricky Thein take the limelight in the à la carte menu. From the indulgent whole abalone and seafood treasures soup to delectably crispy fried spring chicken marinated in sweet preserved bean curd (nam yue), diners can look forward to a regal feast. Appetisers and soup are priced between RM36 and RM108 while main courses are between RM32 and RM288. Desserts are priced from RM16 to RM280 per order. X Mandarin Oriental Kuala Lumpur, Kuala Lumpur City Centre. Tel: 603/2179-8885
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Sque Impress your meat-loving dad with Sque’s unabashedly carnivorous platter! For the entire month of June, the casual dining bistro is celebrating Father’s Day with a sumptuous meal of succulent beef ribs, juicy pork racks, spicy chicken sausages and vegetables. At S$65, the platter is good for two or three to share, and even comes with a one-for-one deal on 500ml bottles of Schneider Weisse Tap 4 Mein Grünes, a fullbodied organic German beer. X #01-70 The Central, 6 Eu Tong Sen Street. Tel: 65/6222-1887
Daddelicious The best way to a man's heart is through his stomach – what better way to say Happy Father's Day
TWG Tea
Father’s Day is the perfect time for dads to kick back, relax and sip on the world’s first Chocolate Earl Grey Tea (S$38). In honour of fathers, TWG Tea has introduced this blend of rich black tea that combines delicious notes of bergamot and dark chocolate. Presented in a beautiful berry red and gold caviar tea tin, this aromatic tea also pairs well the alluring tea-infused chocolates at TWG Tea’s chocolate counter. X Visit www.twgtea.com for a list of boutique locations
Olive Tree Spoil dad with a sumptuous feast at Olive Tree on 16 June. The award-winning buffet restaurant will tempt him (and you) with a plethora of tantalising dishes served in its Father’s Day high tea and dinner spreads. Don’t miss the jumbo Boston lobster, Australian baby spanner crab, roasted thyme-rubbed beef sirloin and Cantonese roasted duck! Bring the whole family because kids six and under dine free with every paying adult! $45 per adult ($28 per child) for high tea; $65 per adult ($19 per child) for dinner . X InterContinental Singapore, 80 Middle Road. Tel: 65/6825-1061
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Cedele
With Cedele’s Father’s Day specials, dad can have his cake and eat it too! Cedele is serving up a surprisingly wholesome rendition of Hazelnut Cake (S$48.80 whole, S$6.50 for a slice), baked with crunchy ground hazelnuts, antioxidantrich grape seed oil and organic unrefined sugar, and infused with Packham pears for flavour and a boost of vitamin C. For savoury palates, Cedele All-Day Dining also has a delightful slow-cooked oxtail stew with sundried tomato and parsley (S$25). The oxtail is braised till tender and served with garlic potato mousseline and basil garlic ciabatta. X Visit www.cedeledepot.com for a list of outlet locations
Café Brio
WORDS MURIEL AMABLE & LISA TAN
The way to a man’s heart is... through an array of succulent barbequed meats! The Father’s Day barbeque buffet at Café Brio’s will leave meat-loving dads spoilt for choice. Indulge his palate with the likes of crispy Peking duck, juicy ribeye steak and braised pork knuckle with Chinese spices. The Father’s Day BBQ lunch is available on 16 June at S$54 per adult (S$27 per child). X Grand Corpthorne Waterfront Hotel Singapore, 392 Havelock Road. Tel: 65/6233-1100
Picotin Show your appreciation to dad with chef Steve Kaye’s simple and fuss-free Father’s Day menu. Carnivores can devour the pork chop with roast apple and potato gratin (S$30) or the bangers and colcannon potatoes (S$28), while seafood lovers can opt for the whole baked sea bass with sauce vierge, watercress and baby potatoes (S$32). For the perfect ending, the vanilla soufflé with Baileys ice cream (S$15) and the apple strudel with Guinness sorbet (S$15) should do the trick. X #01-06, 31 Ocean Way, Quayside Isle Singapore 098375. Tel: 65/6438-4747
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The Westin Kuala Lumpur Spoil dad with a majestic Mumm champagne brunch (RM298 per person) at Prego or bond with him over a sublime high tea set (RM99 per person) at The Living Room. Five Sen5es will tickle his tastebuds with a splendid dim sum brunch (RM68 per person) and two special eight-course menus (RM108 and RM138 per person with minimum of five diners per table). Over at Qba Latin Bar & Grill, dad can tuck into complimentary grilled Australian Angus beef steak when he dines with another paying adult on 14 and 15 June. X 199, Jalan Bukit Bintang, Kuala Lumpur. Tel:603/2731-8333 Tel: 603/2170-8888
Le Meridien KL
Rope in three paying adults for Latest Recipe's Father's Day buffet dinner on 15 and 16 June and dad will dine for free. Priced at RM148 per person, diners will enjoy one drink, a family photo shoot and a special gift for dad. If dad prefers Italian cuisine, Favola's tempting high tea on 15 June will delight him. Priced at RM188 per person, the meal includes a free flow of prosecco, red and white wine, and a special gift. Otherwise, sweeten the celebration with the decadent chocolate coffee opera log cake (RM120) from Latitude 03. X Jalan Stesen Sentral, Kuala Lumpur. Tel: 603/2263-7434
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WORDS ALICE YONG
Zuan Yuan
Chef Michael Chew's refined Father's Day special menus will feature delectable oriental delicacies including cordycep flowers with smoked duck, stirfried tiger prawn with cheese and pumpkin sauce, smoked village-bred chicken with flavoured Chinese tea, clams with asparagus in XO sauce, steamed pomfret 'Wu Han' Style and vermicelli and crystal noodles with assorted seafood. The set menus are priced at RM468 (four diners), RM668 (six diners) and RM1,188 (10 diners). Every father will also receive a celebratory gift for the occasion. X One World Hotel, First Avenue, Bandar Utama City Centre, Selangor. Tel: 603/7681-1159
news bites
Park Royal Kuala Lumpur
Dad eats for free at Si Chuan Dou Hua from 10–16 June when accompanied by another full paying adult for lunch or dinner. The sumptuous seven-course Father's Day set (RM108 per person) offers crispy cod roll with chicken floss, deep-fried mini prawn dumplings, double-boiled morel with mini superior shark's fin, deep-fried beef slices in spicy sauce, minced meat dumpling in chilli oil, baked honey marinated cod with superior soy sauce, and sweetened white fungus and gingko nuts infused with lemongrass. Chatz Brasserie will also prepare an extravagant Father's Day Brunch (RM68 per adult) on June 16. X Jalan Sultan Ismail, Kuala Lumpur. Tel: 603/2147-0088
Sunway Putra Hotel Bountiful international buffets s at the Coffee House and Japanese e specialities from Gen@10 await it fathers on 15 and 16 June. The Father’s Day high tea and buffet fet dinner is priced at RM60 and RM80 per person respectively. You can also satisfy daddy's yen for Japanese delicacies at RM88 per person. The lavish array will feature more than seventy dishes that range from moreish appetisers and main courses of grilled meat and seafood, deep-fried, braised and hot pot items, and tempting desserts. X Sunway Putra Place, 100 Jalan Putra, Kuala Lumpur. Tel: 603/4042-9888
Kitchen Art Brasserie Fathers will have a field day feasting on roasted lamb leg, salmon fillet with lychee cream, fried crabs with spices and curry leaves, grilled chicken with spicy shrimp paste, dim sum and roti jala on 16 June. Served for high tea (noon4pm) at RM68 per adult, the Father's Day spread includes fun-filled games for children such as fruit tart decorating and sandwich making contests. Winners will walk away with exciting prizes courtesy of the Empire Hotel. X Empire Hotel, Jalan 16/1, Subang Jaya, Selangor. Tel: 603/5565-1388
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Marina Mandarin Marina Mandarin is offering a surprising take on the sweet rice dumpling. The traditionally delicate “kee chang” is enlivened with five fruity flavours – prune, mango, red peach, jackfruit and, our local favourite, durian! Best of all, you get to try all five flavours within each set of Mini Jewel Sweet Rice Dumplings (S$24.80 per set of five). For those who prefer savoury dumplings, the hotel’s signature traditional Cantonese-style rice dumpling (S$20.80 per piece), traditional pork belly rice dumpling (S$10.80 per piece) and vegetarian rice dumpling (S$6.80 per piece) are also available until 12 June. X Marina Square, 6 Raffles Boulevard. Tel: 65/6845-1118
Precious parcels Our picks for delicious dumplings for the Dragon Boat Festival
Sheraton Towers Singapore
Shangri-La Hotel, Singapore Indulge your palate with Shang Palace’s lip-smacking new dumpling flavours! Master chef Steven Ng has unveiled a truly unique “surf and turf” dumpling with barbequed pork and eel (S$13.80). Also new, the spicy pork belly rice dumpling (S$13.80) is chockfull of flavour and studded with generous portions of pork belly, Chinese mushrooms and dried shrimp. For some sweet goodness, try the luxurious bird’s nest with barley rice dumpling (S$22.80) and the red bean paste with sweet corn rice dumpling (S$10.80). These new dumplings and other traditional favourites are available at Shang Palace until 12 June. X 22 Orange Grove Road. Tel: 65/6213-4473
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WORDS LISA TAN
Satiate your palate with the traditional favourites on Li Bai’s dumpling menu. The new steamed roasted goose rice dumpling (S$33) is a fragrant parcel of tender goose meat, conpoy, chestnuts, peanuts, mushrooms and beans. Other classic crowdpleasers include the steamed traditional rice dumpling (S$33) that comes filled with succulent pork belly, roast duck, mushrooms, chestnuts, salted egg, dried shrimp and conpoy; and the premium steamed abalone and pumpkin rice dumpling (S$33) that has a delightful hint of sweetness. X 39 Scotts Road. Tel: 65/6839-5623
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Din Tai Fung
If you’ve got a sweet tooth, you won’t want to miss Din Tai Fung’s red bean dumpling, specially air-flown from Taiwan. This pillow-shaped dumpling is a treasure trove of Taiwanese top-grade pearl rice and the finest red bean paste. The smooth and chewy rice exudes an inimitable fragrance and perfectly balances the sweetness of the generous red bean filling. It’s no wonder that this dumpling (S$4.80 per piece at most outlets) is a perennial crowd favourite! X Visit www.dintaifung.com.sg for a list of restaurant locations.
Fullerton Hotel Singapore
Spice lovers will relish Fullerton Hotel’s new spicy sambal pork glutinous rice dumpling (S$8.80). This beautiful marriage of succulent pork belly and flavoursome sambal comes with a piquant kick that is neither overly spicy nor overwhelming. You will also get a jar of aromatic sambal paste – the perfect accompaniment for the dumpling. Available until 12 June, other scrumptious treats include the hotel’s signature red vinasse pork glutinous rice dumpling ($9.80) and the lavish Hong Kong style abalone glutinous rice dumpling (S$40). The former is a delicious pork and chestnut dumpling that exudes the distinct fragrance of red vinasse and prized Kweichow Moutai wine. X 1 Fullerton Square. Tel: 65/6877-8178
Man Fu Yuan Unwrap Man Fu Yuan’s latest dumpling creation and be greeted by the wafting aroma of babi pongteh. A nod to the hotel’s Peranakan heritage, the babi pongteh dumpling (S$8.80) is a delicious parcel of glutinous rice and Nonya braised pork flavoured with fermented soybean paste (tau cheo), cinnamon and just a touch of gula Melaka. You also wouldn’t want to miss the hotel’s best-selling XO Sauce Nonya dumpling (S$8.80), filled generously with XO sauce-marinated roasted pork and studded with sweet winter melon strips and dried shrimp. These delicious dumplings and more are available at Man Fu Yuan until 12 June. X 80 Middle Road. Tel: 65/6825-1062
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hotspot
Tiong Bahru Bar (T B B) #01-01, 3 Seng Poh Road. Tel: 65/6438-4380
T
Fried chicken skins
WORDS ANGELEIGH KHOO | RECIPE CHEF MAN | PHOTOGRAPHS T B B
s Grilled gamba
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ucked slightly away from the artsy, food and drink hubbub that the Tiong Bahru enclave is shaping out to be, Tiong Bahru Bar (T B B for short) has transformed the 4,000sqft space (previously a seafood zhi char restaurant) on Seng Poh Road to a 150-seater industrial chic space complete with concrete walls and exposed high ceilings. Started by two veterans in Singapore’s food and nightlife scenes, Chris Chong, who also runs gastrobar The Disgruntled Chef, and Kaz Sajimin, the man behind SkyLoft and CM-PB, T B B is a cool but unpretentious spot to kick back with a drink or two and fill up on tasty nibbles. The menu takes a Spanish slant with dishes such as garlic gambas (S$14) and Spanish omelette (S$10); the latter a fluffy, substantial option packed with sliced potatoes. We also enjoyed the chicken croquettes (S$8), which are crisp and golden on the outside and meltingly creamy inside, and the moreish but extremely sinful fried chicken skin served with homemade chilli dip (S$6). If you prefer, there is a good selection of classic comfort eats like cheese fries (S$10), calamari fritters (S$10) and quesadillas (S$12).
hotspot
For something more substantial, the signature seafood paella (S$38, recipe on the right) comes highly recommended, and arrived at our table generously studded with plump prawns, squid and mussels (or sometimes red snapper, we’re told). It’s said to feed two to three, but it might take four ladies to take it on comfortably. Another main we loved is the truffle mushroom pasta (S$16) – the sautéed mixed mushrooms were aromatic and flavourful, and contrasted very well with the cream sauce and savoury carvings of Parmesan. The sprawling bar is a telling sign that at T B B, the drinks are equally (if not more) important as the food. They offer a good selection of beers, ciders and spirits, and the mojitos (S$10 happy hour; S$14 regular price) are excellent –the Blancito, a refreshing twist on the classic made with Kronenbourg Blanc 1664 beer, is worth a try. The bar serves close to 30 labels of wine, but Mojito if none of that strikes your fancy, check out The Wine Gallery, situated within the premise, where over 400 labels of wines are for sale. Diners have to pay corkage to open the bottle of wine at T B B, but we’re told that the final price is often still significantly lower than most hotel restaurants and bars. That’s all the reason we need to drink up.
SEAFOOD PAELLA SERVES 2-3 ● PREP 30 MINS ● COOK 1½ HRS For the broth oil, for frying 1 yellow onion, sliced 1 carrot, chopped prawn shells from the paella (below) red snapper bones from the paella (below) 1 tsp paprika, more if desired pinch of of sea salt 1½L water For the paella oil, for frying ¼ white onion, diced 4 cloves garlic, minced 2 bell peppers, diced 1 cup storebought tomato sauce (we used Prego) ½ squid tube, sliced 200g prawns, peeled (reserve shells for broth) 2 tiger prawns 1 small red snapper fillet, deboned and cut into bitesized chunks (reserve bones for broth, or use 250g mussels, cleaned with shells) a handful of snow peas a pinch of saffron a pinch of yellow colouring powder, optional 1 cup short-grained rice
1 ) First prepare the broth. Heat a little oil in a pan and sauté the onion, carrot, prawn shells and fish bones over medium high heat until fragrant. 2 ) Stir in the paprika and salt, and then pour in the water. Bring to a boil, and simmer for 45 mins at low heat, or until the broth is reduced to half (about 750ml). Set aside. 3 ) Heat enough oil in a 10-inch cast iron pan and sauté all the paella ingredients over low heat. Once fragrant, pour over the seafood broth, give it a stir, put the lid on and simmer over low heat for 30 mins, or until the seafood is just cooked through. 4 ) Serve hot in the cast iron pan. Don’t forget to scrape the bottom of the pan for the nicely burnt crusty bits! ◆
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Crystal Jade
◆ Multiple locations, visit www.crystaljade.com for list of outlets It’s tough to pick just one from Crystal Jade’s wide assortment of traditional rice dumplings. We look forward to trying the new Rice Dumpling with Curry Chicken ($4.80), along with our all-time favourite indulgences: the Deluxe Rice Dumpling ($11.80) – filled with roasted duck, roasted pork, pork belly, conpoy, salted egg yolk, green beans and glutinous rice, as well as the opulent Abalone Dumpling ($23.80) with a whole baby abalone, “Jinghua” ham, conpoy, roasted pork, salted egg yolk, green beans and glutinous rice. Be sure to sample the cool dumplings from Crystal Jade My Bread too; the Petite Cool Dumpling with Cheese and Peach ($5.50 for 6) is perfect for the scorching weather. CAKES WE LOVE: In addition to the selection of cool dumplings, Crystal Jade My Bread also presents three delicious Father’s Day cakes– Mini Black Forest Papa, Mini Coffee Daddy and Mini Hazelnut Dad ($11.80 each).
★ LIVE THE GOOD LIFE WITH YOUR STANDARD CHARTERED CARD: ● 10% off Traditional Dumplings with minimum spend of $20 in a single receipt, 10% off Petite Cool Dumplings with minimum purchase of $10 in a single receipt. Valid till 12 June 2013. ● 10% off Father's Day cakes. Valid till 16 June 2013. Dumpling hotline: 6512-0800
◆ Multiple locations, visit www.spizza.sg for list of outlets and online delivery.
they also have plenty of other authentic Italian dishes to offer, from antipasti and salads to oven-baked dishes and desserts. And it’s not just the affordable selection that keeps us coming back; we appreciate the in-house food preparation using the freshest ingredients. DISH WE LOVE: Although we try different flavours at every visit, the Helena (from $17, tomato, mozzarella, grilled chicken pesto sauce and bell peppers) and Tara (from $19, tomato, mozzarella, egg, bacon, button mushrooms) pizzas reappear on our table frequently. Pasta lovers will be delighted to know how easy it is to customise their own pastas (from $16) here. Spizza also features a house Star Pizza monthly consisting of either a specialty dough (think spinach, squid ink or whole wheat) or unique pizza toppings that diners can customise to their liking.
We love wood-fired, thin-crust pizzas and Spizza never fails to hit the spot. In addition to 26 scrumptious pizza varieties,
of $40.
Spizza
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CHARTERED CARD: 15% off total bill with minimum spend
All privileges are valid till 31 December 2013, unless otherwise stated. The Good Life® Terms and Conditions apply. Visit www.standardchartered.com.sg/thegoodlife for more details.
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Mad for Garlic
◆#01-16 The Foundry, Block 3B River Valley Rd. Tel: 6333-1507 This aptly named popular Korean chain specialises in garlic-centric Italian cuisine – yes, every single item on the menu contains garlic in one way or another. One of the best sellers here is the Garlic Snowing Pizza ($23.50), a unique sweet and savoury pizza like no other. Would we like some cheese on our pizza? Let it snow, please! Other must-tries are the Lobster Pasta ($23.50) – spaghetti in garlic cream sauce with chunks of lobster topped with fish roe, and the Garlic Sizzling Rice ($21.40) – fried rice with garlic pickles, bacon, fish roe and just the right fiery kick. The Suntec City outlet is undergoing renovation but would be opening in a couple of months, so look out for it. Meanwhile, check out the Clarke Quay outlet, which opens till late (1am on Fridays and Saturdays). DRINK WE LOVE: The garlic theme extends to the cocktails too! Hard core garlic fans would love the vodka-based Garlic Maria ($14.50).
★ LIVE THE GOOD LIFE WITH YOUR STANDARD CHARTERED CARD: $10 return visit voucher.
Yomenya Goemon
◆ Multiple locations, visit www.yomenya-goemon.com.sg for list of outlets After 37 years, Yomenya Goemon has grown to become the second largest player in Japan’s food and beverage industry, with over 2,500 stores. Known best for reinterpreting spaghetti and other Italian classics, Yomenya Goeman imports the foundation ingredients such as the spaghetti, olive oil and cheese directly from Italy for authenticity. From the Japanese pasta selection, the popular Karasumi dried mullet roe, crab and shrimp ($13.50) is a must-order, as is the sausage, bacon and salami with chilli tomato sauce ($12.10) from the Western style menu. We recommend using your chopsticks – slurp up your pasta the Yomenya Goemon way. DISH WE LOVE: In addition to affordable and delectable pastas, Yomenya Goemon’s repertoire extends to scrumptious pizzas. We can’t get enough of the prosciutto and gorgonzola pizza ($18.90) and the roasted duck pizza ($18.90).
★ LIVE THE GOOD LIFE WITH YOUR STANDARD
CHARTERED CARD: Regular set meals at $16 (worth $19.50).
All privileges are valid till 31 December 2013, unless otherwise stated. All prices stated are subject to GST and service charge. The Good Life® Terms and Conditions apply. Visit www.standardchartered.com.sg/thegoodlife for more details.
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Standing Sushi Bar
◆ Singapore Art Museum Unit 01-03, 8 Queen Street. Tel: 6333-1335 ◆ B2-51 Marina Bay Link Mall, 8A Marina Boulevard. Tel: 6634-7068 What started as a sushi bar to cater to the central business district’s fast-paced frenzy eventually spawned a larger outlet at Bras Basah to fulfil regulars’ requests for seats, while still serving the same delicious Japanese delights, of course. Try something new and go for the cheesy Rockstar Roll ($16.90) topped with seared salmon and mentaiko sauce. Love salmon but not a fan of raw sashimi? Then the Salmon Aburi Sampler ($20) with five seared salmon nigiri with various toppings should do trick. There are other options from the Aburi Sushi selection such as scallop with mentai, squid with sea urchin and tuna belly. Take a break from the fishes and savour some Buta Kakuni ($9.90, pork belly) – the meat melts in your mouth. DISH WE LOVE: With brimming sashimi choices, the shiro maguro sashimi ($8) remains one of our favourites. We are hopeful we’d eventually figure out what’s in the secret sauce.
★ LIVE THE GOOD LIFE WITH YOUR STANDARD CHARTERED CARD: 15% off à la carte bill.
AquaMarine
◆ Level 4, Marina Mandarin Singapore, 6 Raffles Boulevard. Tel: 6845-1111 Not many buffet places offer a hearty halal selection, so AquaMarine is definitely one of our top choices for reunions and gatherings. Tuck into a splendid buffet spread of Asian and international cuisines including poached tiger prawn salad with citrus dressing, roasted duck and a Persian favourite, lamb rogan josh. Although not an easy feat, we urge you to make space for the decadent desserts, especially the chocolate cakes. If you need a break, check out the show kitchen, but be warned – the chefs’ live demonstration will most probably tempt you to go for another round. DISH WE LOVE: AquaMarine is also an ideal option for a meal with visiting friends as the spread features local signatures like Singapore chilli crab and assam fish head curry. Other must eats include the AquaMarine Jumbo laksa ($30) and Hainanese chicken rice ($26) from the à la carte menu.
★ LIVE THE GOOD LIFE WITH YOUR STANDARD CHARTERED CARD: 15% off food bill.
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Hooray for the holidays! The mid-year break is the perfect time to get away from the city! Head to the beach, let your hair down and play, and treat the family to a short getaway
C Side
◆ 50 Siloso Beach Walk. Tel: 6631-8938 Leave the hustle and bustle of the city behind and hit the beach! With its prime destination on the golden shores of Sentosa’s Siloso Beach, the newly launched C Side is where food, drinks and beach parties come together in one funpacked location. C Side is a combination of five outlets, each with its own distinct vibe and concept: Coastes, Flame, Sand Bar, Makan2 and Bikini Bar. A favourite among families, the newly renovated Coastes beach bar continues to draw in the crowds with its laidback beach vibe. Secure a sun bed along the water’s edge and work on your tan, tuck into Coastes’ menu of comfort food such as burgers, pizzas and fresh seafood, or simply chill out to the mix of acid jazz, Balearic ambient and beach house tunes with the breeze in your hair and sand between your toes. If you’re in the mood for an ice-cold drink, rock up to the Sand Bar. Nestled between palm trees, the island bar is just the place to seek respite from the heat – also check out the intimate stage setting for live music. Order a chilled beer or one of the
signature cocktails and nurse your drink as you sway to live music on the weekends. It won’t be long before meat lovers are drawn to the neighbouring Flame, Singapore’s first beach rotisserie. Prime your stomachs for grilled meats, wood-fired oven pizzas and kebabs fresh off the spit – grab a seat and dig in, or order your food to go for a picnic on the beach. If you’d rather some local fare, head over to Makan2, where you’ll find a selection of local dishes and fresh fruit juices. To fight off the post-food slump, roll over to Bikini Bar, the only Bintang Beach Bar in Singapore and where beach bunnies and the young at heart congregate over ice-cold beers, cocktails and great music. The buzzing beachfront venue is where beach activities take centre stage. It’s also a great place to kick back with a beer and watch a live sports telecast.
★ LIVE THE GOOD LIFE WITH YOUR STANDARD
CHARTERED CARD: Heineken Bucket of five for $50 (U.P $65) at Coastes and Sand Bar; Bintang bucket of five for $38 (U.P $60). Valid from 1 June to 31 July 2013.
All privileges are valid till 31 December 2013, unless otherwise stated. All prices stated are subject to GST and service charge. The Good Life® Terms and Conditions apply. Visit www.standardchartered.com.sg/thegoodlife for more details.
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Play and stay! Playtime never ends with family fun at The Polliwogs and the thrilling Skyline Luge Sentosa!
ay t a qu ic k ge ta w Psss t. H ow abou to se e, ts lo e’s r? Th er to Ku al a Lu m pu ty! th e dyn am ic ci ea t an d pl ay in
Skyline Luge Sentosa ◆ Imbiah Lookout, 51 Cable Car Road. Tel: 6274-0472
Get ready for a racing good time at the Skyline Luge Sentosa. Part go-cart, part-toboggan, the Luge gives you full control as you navigate your way down 650 metres of the Jungle Trail or 688 metres of the Dragon Trail – whether you cruise or zip down is up to you! Once you reach the bottom, board the Skyride up and take in the fantastic views of the city skyline and coastline, and then race down all over again! When night falls, the track comes alive with unique lightings, offering thrill seekers a whole new challenge as they manoeuvre their way down.
★ LIVE THE GOOD LIFE WITH YOUR STANDARD CHARTERED CARD: 2 Luge rides and unlimited
Skyride at $25 per person (U.P $32). Valid for maximum four persons including the cardholder.
The Polliwogs
◆ #01-02, 1020 East Coast Parkway. Tel: 6442-2805 ◆ #02-18/19 Robertson Walk, 11 Unity Street. Tel: 6737-0982
Located at East Coast Park and now n Robertson Walk, The Polliwogs is an entertainment and recreational facility custom-built to promote healthy parent-child bonding through play. The Polliwogs boasts state-of-the-art play equipment including giant slides, maze structures and a flying fox. It also has a dedicated play arena with smaller play equipment and activity boards for younger children, and a comfortable café with international reads for the parents to relax in while keeping a watchful eye on their kids. Also check out the mid-week activity sessions. ★ LIVE THE GOOD LIFE WITH YOUR STANDARD CHARTERED CARD: 10% off entrance fee, 1-for-1 entry on Mondays. Valid till 28 February 2014.
E&O Residences Kuala Lumpur ◆ No. 1, Jalan Tengah off Jalan Sultan Ismail, 50450 Kuala Lumpur. Tel: 603/2023-2188 Take a short trip and recharge at E&O Residences Kuala Lumpur. Located in the city’s central business district, the E&O Residences boast 200 one and two-bedroom luxury apartments that includes broadband WiFi. Fill your tummies at St Mary Place, a retail annex packed with food and beverage options including the everpopular Delicious Café. For a night out on the town, trendy restaurants and international shopping centres like Suria KLCC and Pavilion Kuala Lumpur are all within walking distance. Guests can also enjoy the renowned E&O Concierge services, along with other facilities such as the aerobics and yoga room and outdoor infinity swimming pool.
★ LIVE THE GOOD LIFE WITH YOUR STANDARD CHARTERED CARD: 15% off best available rates. Valid till 30 June 2013.
Check out more deals via The Good Life® app. Download it from the App Store today!
food&travel picks
Burger joints Omakase Burger ◆ #01-05 The Grandstand, 200 Turf Club Road. Tel: 65/6763-2698
WHY WE LOVE IT Located at The Grandstand (former Turf City), Omakase Burger has hit a homerun with its scrumptious American smash burgers. A first in Singapore, the beef patties here are smashed and grilled to perfection, so as to lock in the juices and give them that alluring smoky flavour and irresistibly crisp, caramelised crust. Best of all, the 80-seater eatery has a delightfully casual and laid-back atmosphere – no one will bat an eyelid if you devour your burger messily (okay, maybe your mother will)!
Best spots for seriously flippin’ good burgers
ON THE MENU Brace yourself for a flavour explosion as you work through Omakase Burger’s small but delicious menu. Start with the Omakase Cheeseburger (S$13.90). Baked by a Japanese artisanal baker, the toasted pillowy bun is the perfect vehicle for a tantalising combination of succulent beef patty, melted American cheese, lettuce, tomato and the secret Omakase sauce. Bacon lovers shouldn’t miss the Bacon Cheeseburger (S$15.90) – it uses American bacon that has been smoked in natural hardwood. To finish off with a grand slam, sink your teeth into the Ultimate Cheeseburger (S$17.50), which scores a touchdown with smoky bacon, grilled onions and mushrooms! CHECK IT OUT Owner Cheng Hsin Yao spent over a year creating the perfect beef patty from a combination of beef cuts, using only fresh USDA choice grade beef. He also created the Omakase sauce with 13 ingredients, after lots of meticulous experimentation. Now that’s what we call passion!
&Made
◆ #01-04/05/06 Pacific Plaza, 9 Scotts Road. Tel: 65/6690-7566
WHY WE LOVE IT Michelin-starred chef Bruno Ménard is the man behind this seemingly humble burger joint in Singapore. Far from the trappings of fine-dining restaurants, &Made is playfully adorned with monochromatic mosaic characters and quirky sayings on the walls. Its menu is, likewise, far from boring. With Chef Menard’s stroke of culinary genius, the classic burger has been reinvented into gobsmacking gourmet creations – without Michelin Star price tags (phew!).
ON THE MENU Topping the charts is The ‘B’ Burger (S$19), a divine combination of juicy dry aged beef patty, sweet caramelised onions, capers, garlic mayonnaise and French Comté cheese that’s made from unpasteurised cow’s milk in Eastern France. The 3 Little Pigs (S$23) is another tasty creation that features succulent pork fillet, bacon and chorizo patty, shiitake, shibazuke, white cabbage, spicy yuzu-kosho (a paste made from yuzu peel, peppers and salt) mayonnaise and
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roasted sesame dressing. For a spot of indulgence, try The Rossini (S$28) – decadent stack of dry aged beef patty, pan-fried foie gras, black truffle mayonnaise and celery remoulade. Be sure to save room for dessert and indulge in the likes of chef Menard’s Lollipop Waffle with caramel, white chocolate and dark chocolate sauces (S$9) and Hot Caramel Lava Cake (S$15) .
CHECK IT OUT Milkshakes aside, you’ll be floored by the wide array of alcoholic drinks available here –from champagne, wine and beer to mojitos and frozen margaritas!
food&travel picks
The lovely décor is just a whisper of the stunning meal you can savour here. The bistro offers French classics that have been elevated with American flavours, and is home to one of the most famous burgers in the world – the legendary db Burger!
db Bistro Moderne ◆ 2 Bayfront Avenue, The Shoppes at Marina Bay Sands. Tel: 65/ 6688-8525
WHY WE LOVE IT Step into this restaurant founded by celebrity chef Daniel Boulud, and you’ll be whisked away to a charming Parisian bistro adorned with sophisticated dark woods and red leather seats. It’s almost like flying to France for lunch.
ON THE MENU When a culinary great pegs his name to a burger, you can be sure it’s nothing short of heavenly. Worth every extra minute on the treadmill, The Original db Burger (S$42) is amazingly decadent, with a thick, juicy patty of premium sirloin, short ribs that have been braised in red wine and foie gras. The patty is so thick that it is barely concealed within the Parmesan bun. The Frenchie Burger (S$26) is, likewise, not to be trifled with. A succulent beef patty is served on a black pepper bun and topped with confit pork belly, caramelised onions, aromatic Morbier cheese and arugula cornichons. If you prefer your burgers distinctly American, the Yankee Burger (S$22) will also hit one out of the ballpark. CHECK IT OUT Visit the bistro on a Monday night and, apart from the famed burgers, you’ll get to savour a selection of chef Boulud’s New York classics, including signature dishes from his celebrated Restaurant Daniel.
The Market Grill ◆ 208 Telok Ayer Street. Tel: 65/6221-8338
WORDS MURIEL AMABLE & LISA TAN
WHY WE LOVE IT If you’re wondering why this is in our list then a visit to The Market Grill is in order. We implore you to try chef Colin West’s (CW) Signature Burgers, hand-crafted from scratch down to the customised buns. ON THE MENU We know a fish burger is not the first thing that pops into your mind when craving for a burger, but the CW Cod Fish (S$26) burger with grilled pommery-marinated buttery Atlantic cod, vine cherry tomatoes, romaine lettuce and lemony herbed mayo in a Parmesan bun is so mouthwateringly delicious, it's redefined our idea of a good burger. Purists will love the CW Portobello (S$22) and its juicy beef patty, creamed Portobello mushroom, bacon, romaine lettuce on a sesame seed bun. In addition to the lip-smacking burgers, another favourite from the menu are the lobster sliders (S$45) – though it’s probably more appropriate to call it a lobster roll due to its generous portion. Misnomer aside, a fresh Atlantic lobster
is steamed and its succulent chunks are slicked with a herbed mayo-pommery sauce and then huddled with shredded fresh romaine in a toasted crustless brioche – ridiculously delish and worth every penny.
CHECK IT OUT Inspired by old-style butcheries, The Market Grill is a diner for meat lovers and steaks take centrestage here. Both premium cuts and “high-low” cuts are available (from S$36); be sure to have the potatoes “sarladaise-style.”
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KITCHEN OF VIETNAM Eating my way through foodie paradise in Central Vietnam
WORDS MURIEL AMABLE PHOTOGRAPHS MURIEL AMABLE, THE NAM HAI & LA RESIDENCE RECIPE & PHOTOGRAPH THE NAM HAI
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wanderlust
B
ack in my university days, whenever my parents sensed school was getting too much for me to handle, they would suggest that I visit my sister who works in Vietnam. I suppose it was a blessing in disguise that I didn’t get an internship during my second year, as it led me to having one of the best summer breaks I’ve ever had. “Chao anh, lam on can mot xe taxi Mai Linh. Em thich di tram xe buyt di Dalat. Cam on Anh.” As briefed by my sister during our Skype conversation the night before, I showed this in writing to a security guard as I exited Ho Chi Minh City’s Tan Son Nhat International Airport. The man directed me towards the direction of taxi touts I was told to ignore; they edged closer but thankfully I spotted a white taxi with the green Mai Linh label I looked up on Google. I quickly approached the uniformed
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dispatcher and handed him the paper. His furrowed eyebrows eased as he read it and gestured for me to wait. Several thousand dong and a harrowing taxi ride later, I finally arrived at the bus station. Wandering around the backpackers’ district, I spotted locals tucking into a bowl of noodles at the end of the street. It was in that shop, with my very first bowl of pho, that my love affair with Vietnamese cuisine began. As cheesy as it may sound, it was truly love at first slurp. However, it wasn’t until my fifth visit that I managed to explore and discover the nuanced, understated beauty of Central Vietnam: Danang’s long stretch of pristine beach, Hoi An’s colonial
charm and Hue’s imperial history – it instantly became my favourite part of Vietnam. Don’t even get me started on the food. According to our guide in Hue’s Citadel, it was commonplace for emperors to have numerous concubines; we were told the late Emperor Minh Manh had over 500 ladies fighting for his attention! You’re probably wondering why I’m sharing such an extraneous fact, but you see, there were a number of ways for the concubines to "win" the emperor’s attention and time, one of which was whipping up a new dish. So if one were to compare the number of dishes by region, the North and the South’s combined would pale in comparison with the specialties that originated from Central Vietnam.
" ... the North and the South’s combined would pale in comparison with the specialties that originated from Central Vietnam. "
wanderlust
A SNEAK PEEK INTO HUE’S KITCHEN
The place only opens till 7pm or until the items are sold out, so be sure to head here for lunch instead so you don't leave disappointed. 52/1 Kim Long. Tel: 84/54-352-5655
LE PARFUM
HUYEN ANH What I like about small eateries in Vietnam is that even though they only make a dish or two, they do them really, really well. Take Huyen Anh for an instance, which specialises in grilled pork. I’ve been fortunate enough to be introduced to this place by my new friend Lan, probably the nicest Vietnamese person I’ve ever met. If you have trouble finding this restaurant, let your nose lead the way and follow the saliva-inducing aromas wafting down the street. The grilled pork can be enjoyed two ways: wrapped in fresh rice paper with vegetables (banh uot) or with rice noodles, herbs and a lip-smacking peanut sauce (bun thit nuong). Lan shared that locals often order the grilled pork by itself as it pairs well with beer.
Here’s one that does not close too early and will not disappoint. This exquisite restaurant set within Hue’s La Residence Hotel & Spa prides itself in using the very best of Vietnam’s fresh and vibrant produce combined with top quality imported specialty ingredients. La Parfum dishes out both European and contemporary Vietnamese dishes, including stomach-friendly versions of grilled pork rice noodles (VND 200,000/ S$12, bun thit heo nuong) and generously filled Vietnamese deep fried pork or prawn spring rolls (VND185,000/S$11), available during lunch. Take note that the salad portions are huge and will more than qualify to be a main; we liked the grilled chicken breast salad with sautéed apple curry (VND255,000/S$15). Take your meal outside to the lovely courtyard, if weather permits. As the hotel takes on a more entrancing demeanour after sunset, the menu also sees a dainty transition into the dinner selection, with Western and Vietnamese cuisines divided into sections for easier reference. Leave it to
the chefs and opt for the La Residence Special Dégustation Menu, perfect for the uninitiated and for those who love surprises (and good wine), VND3,950,000/S$233 for two, inclusive of wine pairing.
Level 1, La Résidence Hôtel & Spa, 5 Le Loi Street, Hue City. Tel: 84/54-3837-475 www.la-residence-hue.com/restaurantsbars/le-parfum Daily, 6 to 10am, 11:30am to 11pm
CAU TRUONG TIEN (TRUONG TIEN BRIDGE) BANH MI If craving for a late night snack, head to the Truong Tien bridge for dirt cheap banh mis. For only VND7,000 (S$0.50), you’ll get a baguette filled with sweet pork slices, minced meat, paté, herbs, cucumber slices and chilli. Other toppings such as Cowhead cheese and sausage can be added on, but the regular banh mi had more than enough filling for us.
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A TASTE OF HOI AN
BA LE WELL It’s no secret that for the real taste of any cuisine, one must go where the locals eat. After spending the first half of the day exploring Hindu temple ruins in My Son – another UNESCO World Heritage Site in Central Vietnam, we were getting hungry. On our way back, we asked our tour guide to share with us his favourite places to eat in Hoi An. We settled on Ba Le Well as his recommendation came with a special clause: “If it’s not nice, don’t pay and give me a call.” A plate of grilled pork (thit nuong) coated in sesame seeds came with rice paper, a basket of herbs and vegetables, several bowls of delicious peanut sauce,
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sweet chilli plus another bowl of pickled cabbage, carrots and cucumber. While everyone was busy trying to squeeze as many items in their customised thit nuong rolls, another plate of the most addictive deep fried spring rolls (ram cuon) arrived. I’ve had better rice pancakes (banh xeo) before, but if you like it eggy, then Ba Le Well’s version might just tickle your fancy. The servers will fill your table with items, but you only have to pay for what you consume – we spent about VND100,000 (S$6) for two. Needless to say, there was no need to call the guide, as this nondescript eatery, tucked in a lane off the main road, is a keeper. Try to get seats outside so you can watch the mountain of spring rolls form and observe how bahn xeos are made. 45/51 Tran Hung Dao St., Hoi An Town. Tel: 84/510-3864-443
THE CARGO CLUB RESTAURANT AND HOI AN PATISSERIE After strolling around the quaint ancient town of Hoi An after lunch, retreat from the stifling heat and head to The Cargo Club Restaurant and Hoi An Patisserie by the river. To be honest, it was the big cake display that caught my attention.
And when I found out that they served iced Vietnamese coffee, plenty of cakes and offered free Wi-Fi, I was sold. Unfortunately the chocolate louver (VND42,000, S$2.50) cake I was talked into trying did not impress me; a little too much mousse for my liking. Instead, what I really liked was my friend’s lemongrass coconut ice cream (VND25,000, S$1.50); it was like a creamy blanket of refreshing tropical flavours on the palate. I can’t speak much about the Western and Vietnamese fare they have to offer, but all I know is I can eat this ice cream in this colonial building all day – a good book, optional. 107/109 Nguyen Thai Hoc Hoi An. Tel: 54/510-3911-227 www.restaurant-hoian.com
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wanderlust
After a long day of gallivanting around Hoi An, one of the best places to wind down and have a decadent meal (and a massage) is still at The Nam Hai. There are two restaurants here: The Beach Restaurant serves traditional Vietnamese after sunset and The Restaurant for authentic grilled Indian and familiar Western favourites. If you can’t decide, the staff will be more than happy to arrange your order from the other restaurant and bring it to your table. We also had the opportunity to visit the resort’s expansive organic garden from which fresh herbs and vegetables are harvested and used across all the kitchens in the resort.
THE BEACH RESTAURANT Situated by the palm fringed pool with a view of the ocean and an endless horizon, The Beach Restaurant is where you can feast on the freshest seafood, grills and traditional Vietnamese fare, and be serenaded by traditional music. It is one of my favourite places to have a romantic meal with a loved one or with a bunch of foodie friends. You should try at least one salad here (or make one, see recipe for lotus
root salad on p96), I can’t decide whether I prefer the green papaya salad or the banana flower salad – both were delicious. Don’t miss Hoi An’s specialty, cau lau, a bowl of steaming rice noodle soup with chillies and a most succulent and flavourful pork, and also try the steamed fish in banana leaf with lotus seed and herbs – a great way to sample the freshest fish caught by the resort’s fishermen neighbours. If you’re here before sunset, The Beach Restaurant is your comfort food haven; think moreish pizzas and juicy burgers, perfect after a stroll or a dip in the Ha My beach right in front of it. The Nam Hai, Hamlet 1, Dien Duong Village, Dien Ban District, Quang Nam Province. Tel: 84/510-394-0000 Daily, 11am-5:30pm, 6 to 11pm (except Mondays)
THE RESTAURANT The Restaurant is The Nam Hai’s signature dining room – elegant with high ceilings, and overlooking the water gardens and the East Sea. The Restaurant’s Eastern and Western buffet spread for breakfast is so extensive, it’s
got your lunch covered too. Opt for the shaded wooden shacks outdoors so you can stretch your legs on your way to the buffet spread and perhaps give serious thought to that last round of pain au chocolats and Danish pastries. Come nightfall, the restaurant transforms into a lustrous and dimly lit room, and the buffet line is superseded for an open kitchen. If craving for Indian cuisine, the lamb shank vindaloo, butter chicken and garlic naan here should solve that instantly. To me, the char-grilled rib eye steak, cooked to perfection, was the highlight of the night. Leave some space for the lemongrass and whole milk panna cotta, served with mango salad and lemon grass jam, for the perfect ending. The tipple thirsty would also be glad to know that the restaurant's wine cellar boasts one of the largest collections in Vietnam with over 6000 new and old world wines. The Nam Hai, Hamlet 1, Dien Duong Village, Dien Ban District, Quang Nam Province. Tel: 84/510-394-0000 Daily, 7-10:30am, 6-10pm
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ACCOMMODATION
THE NAM HAI Designed with serenity in mind, The Nam Hai is the epitome of paradise set amid the picturesque landscape of the East Sea with an unspoilt stretch of white sand beach. The resort offers 60 luxurious villas and 40 pool villas with landscaped gardens and stunning views of Hoi An Beach. Look forward to impeccable hospitality and service, plentiful gastronomic options and a most relaxing massage at The Spa at The Nam Hai’s tranquil spa. Other recreational facilities include a health club by the basketball and tennis courts, three expansive pools and a kids activity villa. The resort is located 30 minutes away from Danang Airport and 10 minutes from Hoi An town (complimentary shuttle buses are available).
LA RESIDENCE HOTEL & SPA Formerly the governor’s residence in the 1920s, Hue City’s La Residence Hotel & Spa sits on the banks of the Perfume River overlooking the Citadel and the river. Great efforts have been taken to preserve the charm, comfort and atmosphere of a classic colonial villa in all of the boutique hotel’s rooms and suites. The hotel is located in the very centre of the city and is only 10 minutes away by taxi from the Citadel (15 minutes by cyclo). Other amenities include a salt water outdoor swimming pool, pool bar, art gallery, the award winning Le Spa, as well as cooking classes and tailor made tour packages.
The Nam Hai, Hamlet 1, Dien Duong Village, Dien Ban District, Quang Nam Province. Tel: 84/510-394-0000 www.thenamhai.com
5 Le Loi Street, Hue City Tel: 85/543-837-475 www.la-residence-hue.com
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FACTBOX GETTING THERE SilkAir recently introduced additional flights to Danang and now flies six times weekly flights on Mondays, Tuesdays, Wednesdays, Fridays, Saturdays and Sundays. All-in return fares on SilkAir from S$408, check silkair.com for promo fares.
LOTUS ROOT SALAD WITH PRAWNS, RED CHILLI & GINGER SERVES 4 ● PREP 20MIN + 3HRS SOAKING ● NO COOK 100ml vinegar 1 tbsp sugar 480g lotus root, cleaned and sliced 120g prawns, peeled, deveined and steamed 20g red chillies, julienned 20g coriander, chopped 80g carrots, julienned 20g ginger, julienned 40g onion, thinly sliced fried shallots, for garnishing roasted peanuts, for garnishing For the sauce 20g fish sauce 80g lime juice 8g sugar
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1 ) Combine the vinegar and sugar. Soak the sliced lotus roots in the mixture for at least 3 hrs. 2 ) Combine the ingredients for the sauce, stirring until the sugar is dissolved. Set aside. 3 ) Remove the lotus slices, squeezing them dry in your palm. Discard the juice. Arrange the slices in a salad bowl. 4 ) Add all the remaining ingredients, except the shallots and peanuts, into the bowl and toss gently to combine. 5 ) Drizzle over the sauce and adjust seasoning to taste with salt and pepper. 6 ) Garnish with fried shallots and roasted peanuts, and then serve immediately.
TIP Add grilled pork slices for a Vietnamese touch.
GETTING AROUND Compared to Hanoi and Ho Chi Minh’s traffic, Central Vietnam’s is a breeze. Hoi An can be explored on foot once you’re in the city centre. If your hotel is not in the vicinity, check for complimentary transport. Alternatively, request for a metered taxi from the hotel; flag down fares average at VND10,000 (S$0.60). In Hue, chartered transportation would be a better way to get to the sights, but metered taxis can easily be arranged. CURRENCY It is helpful to travel with a mix of Vietnamese dong and US dollars. Most shops and cafes accept both currencies. 10,000 VND = S$0.60, RM1.50 and US$0.50 CLIMATE The best time to visit Central Vietnam is from January to August, so as to avoid the wet monsoon months. That said, there’s no ruling out the occasional shower. ◆
insider
BREAKFAST The Pot Café on Crwys Road is a small coffee shop that specialises in Welsh and American breakfasts. Always go for the breakfast burrito. If you ask nicely, they'll do a quesadilla.
LOCAL PRODUCE The Welsh Venison Centre in the market town of Brecon sells quality beef, lamb, venison, local and free range pork.
LUNCH Bunch of Grapes does the best club sandwich, and they also go all out when they have specialty menus. They serve the best beef ribs during American week in July.
LOCAL FOODIE SECRET
INTERVIEW ANGELEIGH KHOO | PHOTOGRAPH OF GARY CLARKE JAMIE'S ITALIAN| IMAGES 123RF.COM
Y Polyn on the outskirts of Carmarthen is a bit under the radar.
DRINK Milgi Bar on City Road. Get the espresso martini!
DINNER
GARY CLARKE
The Hardwick at Old Raglan Road. Order the grilled Bryn Derw free-range chicken breast with pan-fried lemon risotto cake, Wye Valley asparagus, wilted Gem lettuce and gremolata.
DESTINATION:
Wales
TRADITIONAL EATS Don’t leave Wales without trying the traditional dishes including laverbread (bread made from seaweed) and Tenby cockles, Welsh rarebit (melted cheese over toast), faggots (meatballs) and peas, and Clark’s pie (meat pie). ◆
The UK-born chef, who recently relocated to Singapore, will head Jamie’s Italian, Singapore when the restaurant opens by August. He shares his favourite foodie spots in Wales.
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lifestyle
TISSOT Sporting a gracefully designed dial with elongated fine hands, the Tissot Carson Automatic rightfully exemplifies the understated elegance of a beautiful dress watch. It also has the complexity of a brand new revolutionary Powermatic 80 movement that can be seen through its case back (only for men), while the ladies’ model features the powerful Swiss-made automatic movement ETA 2671. From S$810, available exclusively at Tissot Monobrand boutiques
RIMOWA Rimowa's Topas collection caters to children with a special range of aluminum suitcases coupled with an Add-a-Bag holder and a TSAapproved combination lock. Now young globetrotters can carry their toys effortlessly in their 20-litre Rimowa Mini Trolley and travel in style with their parents! From S$1,000, available at Rimowa boutique at Mandarin Gallery
ORIGINS Jumpstart your day in an instant with Origins GinZing energy-boosting moisturiser. It combines panax ginseng and caffeine from coffee beans to optimise our skin’s cellular energy, while olive, wheat and barley hydrates. The formula is also lightweight, oil-free and infused with lemon oil to increase mental concentration. S$50, available at all Origins counters
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WORDS DARREN WONG & NATALIE JOY LEE
OLYMPUS The Olympus Pen E-P5 is the world’s first mirrorless interchangeable-lens camera that offers a 1/1800 sec. high-speed shutter, and has a built-in Wi-Fi function enabling easy sharing of images and wireless shooting. What’s interesting is its Photo Story function, which includes 12 different art filters, the ability to combine photos with its four themes as well as add handwritten or original image signatures to the images. Body only, S$1,388; with 17mm f1.8 lens kit, S$1,998, available at all authorised retailers
lifestyle
POWERSKIN HYBRID To help you with the fastdepleting battery life of your mobile devices, Hybrid launches PowerSkin Hybrid, an attachable external battery charger that latches on to smartphone cases. The 2,000 mAh pop-on battery charger features small, flexible suction cups that connect with an interchangeable tip to micro-USB or Apple Lightning connector. Hybrid by PowerSkin for iPhone 5, S$79.90; Hybrid for MicroUSB devices, S$69.90, available at EpiCentre, Challenger, GainCity, Newstead, Nubox
SONY Sony’s latest headphones, MDR-XB920 and MDR-XB610, are stylish and chic. The MDR-XB920 features huge 50mm driver units and high-energy neodymium magnets for a dynamic frequency from the deepest bass to highest treble, while the MDR-XB610 delivers a tight, punchy bass and superb sound with a pair of 40mm driver units. Prices unavailable, available at all Sony stores and authorised outlets
PIAGET Since the 1960s, Piaget Rose has been a well-received theme of Piaget. Inspired by nature, the collection incarnates the unique Yves Piaget rose, radiating the beauty of the voluptuous flower through masterful combination of brilliant gemstones and excellent craftsmanship. From S$2,430, available at Piaget boutiques at Ngee Ann City and The Shoppes at Marina Bay Sands
LONGINES Fresh from BaselWorld 2013, the World Watch and Jewellery Show held at Switzerland, Longines presents the Conquest Classic, a tribute to the chronographs produced from 1881 for race-goers and jockeys in New York. Available in three sizes, the sporty ladies’ models have black or silvered dials with applied 12, 6 and 9 numerals. For a more feminine take, opt for the mother-of-pearl dial set with 12 diamonds, or the one with 30 diamonds set around the bezel. From S$2,880, available at Longines boutiques at Marina Square and The Shoppes at Marina Bay Sands
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destination
Greenhouse St. Georges Terrace Perth
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destination
Why visit Greenhouse by Joost first opened as a temporary installation in Melbourne’s Federation Square in 2008, taking the foodie world by storm with its incredible attention to recyclable detail. The exciting reception led creator and designer Joost Bakker to find his concept a permanent home in Perth’s CBD. Like its predecessor, sustainability reigns supreme at Greenhouse St. Georges Terrace – think straw bales in the walls for insulation, furniture made from recycled materials, a rooftop garden and even worm farms to process organic kitchen waste.
WORDS ANGELEIGH KHOO | PHOTOGRAPHS GREENHOUSE
Who Creator and designer Joost Bakker is a fifth-generation tulip farmer who has created visionary and sustainably designed installations using “the stuff other people throw out”. Award-winning executive chef Matt Stone, who joined the team when he was only 22, heads the kitchen. A champion of sustainable, locally sourced foods, Matt’s progressive cooking has led to a string of accolades for him and the restaurant, including Gourmet Traveller’s prestigious Best New Talent Award 2011 and Good Food Guide’s Best New Restaurant for 2011. Food & drink Reflecting Greenhouse's philosophy on sustainability, the food is prepared using locally sourced seasonal ingredients as well as produce grown on its rooftop garden. The menu is uncomplicated, but far from unexciting. Simple dishes done right form the backbone of the breakfast menu, which sees familiar favourites such as house milled sourdough toast and poached and scrambled eggs, along with heartier eats
such as organic brown rice with pork, kimchi and a fried egg. The lunch menu is no different, coasting along the rustic with a dash of global influence thrown in – think confit lamb with charred zucchini, currants, labne (Lebanese cheese) and indigenous bunya nut; seared rare emu with grains, legumes and grapes; and a pink snapper jungle curry served with apples, eggplant and jasmine rice. Come evening, the kitchen rolls out a series of hearty tapas-style eats such as roasted sardines with tomato and sumac, wild goat sausage with fermented cabbage and beer mustard, and a most intriguing ox heart with mustard greens and fried onions. The food is complemented by a substantial drinks list – cocktails, ciders and a good selection of Australian wines available by the glass or half bottle. ◆
OPERATING HOURS Breakfast 7 to 11:30am (Mon – Sat) Lunch Noon to 3:30pm (Mon – Sat) Evening tapas 5 to 10pm (Mon – Wed), 5 to 10:30pm (Thu- Sat) Closed on Sundays PRICE RANGE Breakfast AUD7-19 (S$8.50-S$23.50) Lunch AUD3.50-30 (S$4.50-S$37) Dinner AUD3.50-85 (S$4.50-S$104) ADDRESS 100 St. Georges Terrace, Perth WA 6000 Tel: 61-8/9481-8333 www.greenhouseperth.com
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We are giving away a 2D/1N stay in the presidential suite worth S$6,225/RM15,000!
WORDS MURIEL AMABLE PHOTOGRAPHS LO WING TONG
journal
More Moorish please!
Cooking up a tasty storm with Artichoke’s chef-owner Bjorn Shen
ORGANISED BY
SPONSORS
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CHEF SAM CHIN’S COOKING DEMONSTRATION 10 July 2013 Wednesday, 7 to 9pm venue
ToTT Cooking Studio #01-01A Sime Darby Building, 896 Dunearn Road registration fee
S$30 (subscriber) / S$35 (non-subscriber) to register
Email your contacts to kaiyan@regentmedia.sg with the subject line Chef Sam Chin’s Cooking Class. Only shortlisted applicants will be notifed. Cut off date for registration is Friday, 21 June 2013.
A food&travel event
ABOUT CHEF SAM CHIN Leading the team at Mandarin Orchard Singapore’s award-winning Triple Three restaurant is up and rising chef de cuisine Sam Chin. Specialising in modern European cuisine, his culinary stints include working alongside Michelin-starred chef Laurent Peugeot at LP+Tetsu. Chef Sam joined the Mandarin Orchard Singapore team in 2005 and, with passion, determination and the close tutelage of executive chef Shigeru Akashi, soared up the ranks from cook 1 to his current position. He’s not one to rest on his laurels, and often spends his free time trying out new food and beverage establishments to keep abreast of industry trends.
Sign up for food&travel’s cooking demonstration with chef Sam Chin At the session, participants will learn to prepare three chic modern European dishes – perfect for dinner parties at home. Think foie gras is something served only in restaurants? You can now wow your guests with chef Sam’s pan-seared truffle miso foie gras, served with braised radish to cut through the richness. This is followed by a grilled Norwegian salmon trout, served with watercress and his creative twist on mustard hollandaise. Finally, satisfy meat lovers with the pan-seared beef tenderloin, a Japanese inspired take served with arugula and citrus soy dressing. The cooking demonstration will be conducted in ToTT store’s state-of-the-art cooking studio, where an informative and light-hearted evening with the fun-loving chef awaits. Hurry and sign up now, as seats are limited.
sponsors
journal
W
e’re glad the threatening rains did not stop 18 readers from joining us at Blum cooking studio on 11 May, cheerful and anticipating the cooking demonstration by Bjorn Shen, chef-owner of Artichoke Restaurant & Bar. Joined by his sous chef for the day, Melissa (she’s currently completing her culinary degree and is on attachment with Artichoke – lucky girl!), chef Bjorn started by taking readers through the steps for curing the fish in his first dish, Basturma cured tuna with pomelo, onions and sesame. Once the tedious bit was over, the whole dish came together really quickly, and samples were snapped up in lightning speed. The second dish, charred broccoli with anchovy sauce and pickled garlic, required a fair amount of work, especially during the making of the sauce. Trust Bjorn to make the daunting emulsion look easy, and to dish out helpful tips to aid us in recreating the dish at home. The grilled haloumi cheese with Moorish tomato salad– an Artichoke signature, was on the other hand a cinch to prepare and its amazing flavours were a crowd pleaser; truly the perfect ending to the enriching session. Thank you, readers for making time to attend the session; Blum for the cosy venue and hospitality; and last but not the least, Bjorn for imparting his skills and knowledge. We know we say this a lot but you really are one of our favourite chefs. ◆
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Kick back and unwind to delicious Spanish fare, live music and a charming ambience at Serenity Spanish Restaurant & Bar. The Spanish-style roasted suckling pig (cochinillo asado) is no doubt the star at this restaurant. Marinated in sherry, white wine, vinegar and a house blend of herbs, and painstakingly roasted for three hours, the piglet boasts crispy crackling and tender meat. Best of all, it is served whole, or in half and quarter portions for easy sharing. Be sure to also check out Serenity’s extensive range of tapas, its signature paella and sangrias. Serenity Spanish Bar & Restaurant #01-98/99 VivoCity, 1 Harbourfront Walk. Tel: 65/6376-8185 This month, we’re giving away dining vouchers*, worth S$50 each, from Serenity Spanish Bar & Restaurant. *While stocks last This subscription offer is non-refundable and is valid till 30 June 2013.
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Signature: Date: TERMS & CONDITIONS: t 5IJT TVCTDSJQUJPO PÄ„FS JT OPO SFGVOEBCMF t 1SPNPUJPO JT WBMJE VOUJM +VOF t 4VCTDSJQUJPO HJGUT XIFSF BQQMJDBCMF BSF BWBJMBCMF PO B XIJMF TUPDLT MBTU CBTJT t 5IF BCPWF TVCTDSJQUJPO SBUFT BSF POMZ BQQMJDBCMF UP SFBEFST SFTJEJOH JO 4JOHBQPSF .BMBZTJB t (JGUT NVTU CF UBLFO BT QSPWJEFE BOE BSF OFJUIFS USBOTGFSBCMF OPS FYDIBOHFBCMF GPS DBTI t "MM QSJDFT BSF JODMVTJWF PG (45 BOE UBYFT t 1MFBTF BMMPX XFFLT GPS QSPDFTTJOH t 4VCTDSJCFST 8JOOFST XJMM CF OPUJmFE CZ QPTU t 4VCTDSJQUJPO HJGUT MVDLZ ESBX QSJ[FT BSF UP CF DPMMFDUFE BU BEESFTT TUBUFE PO OPUJmDBUJPO MFUUFS t 0UIFS UFSNT BOE DPOEJUJPOT BQQMZ
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107
Chillax Massage Cafe
privilege card Member since
Valid thru u
Reveplanner Travel
privilege card Your passport to a world of benefits
X tott store
X reveplanner travel
10% OFF COOKING CLASSES
$100 OFF FOR GOURMET TRAILS
O Not valid with other discounts, vouchers or membership privileges O Card must be presented during registration for rebate within three working days after the class.
O For Gourmet Trails first time customers O Offer is valid per trip until 31 Oct 2013
#01-01A, 896 Dunearn Road. Tel: 65/6219-7077
Contact RevePlanner for your customised holiday! Tel: 65/6622-5380 info@RevePlanner.com www.RevePlanner.com
X nosh restaurant
X espressolab
singapore
and bar pte ltd Subscribe to food&travel magazine and enjoy exclusive dining and travel promotions. With the food&travel privilege card, you can look forward to a range of special privileges and exclusive cooking classes and a whole lot more! For a full list of privileges, visit www.food-travel.com
15% OFF TOTAL BILL AT THE RESTAURANT AND BAR
10% DISCOUNT OFF ALL ALA CARTE FOOD, BEVERAGE AND CLASSES
9 Rochester Park Singapore 139220 Tel: 65/6779-4644 Email: www.nosh.com.sg
O Not valid for sets, any other promotions or specials
13 Bali Lane Singapore 189849. Tel: 65/6298-8413
X chillax massage cafĂŠ COMPLIMENTARY 10 MIN NECK-AND-SHOULDER MASSAGE WITH MINIMUM SPENDING OF $50 O Not valid with other discounts, vouchers or member privileges
28 Maju Ave Singapore 556698. Tel: 65/6244-5529
X HERTZ car rental 10% OFF AFFORDABLE RATES WORLDWIDE O Valid on self-drive rentals for vehicle pick up at participating locations in USA, Canada, Europe, Australia, New Zealand and Asia O Discount is subject to a minimum 1 day rental O Reservation must be made at least 24 hours prior to departure (48 hours for rentals in Asia) O Quote CDP#1985601 during reservation O Discount cannot be used in conjunction with other rates, discounts and promotions O Blackout dates and standard HERTZ rental terms and conditions apply
For enquiries and bookings, please book online at www.hertz.com or contact your nearest HERTZ Reservation Centre: O Malaysia, Tel: (03) 2715 8383. Email: hertzgsa@discover-kul.com O Singapore, Tel: 1800 370 3388. Email: reserve@hertz.com
To join as a participating merchant of food&travel privilege card, email: marketing@regentmedia.sg
108
marketplace C O OK I NG C L A SSE S
UPCOMING Cooking Classes 7 June (Fri), 2pm-4pm
12 June (Wed), 2:30pm-4:30pm
16 June (Sun), 10am-1pm
KIDS’ POPPING MACARON (8+ years old)
KIDS’ FUN with CUPCAKE and BROWNIE (suitable for 6 years and above)
CHOUX PASTRY
• Raspberry White Chocolate with a Hint of Violette • Milk Chocolate Ganache with Popping Sugar
• Chantilly Cream • Crème patisserie
• Fairy Vanilla Cupcake • Ultimate Brownie
course style: Hands-on ($98) by: Susanne Despature
course style: Hands-on ($98) by: Veronica Cherry
course style: Hands-on ($118) by: Jehanne Ali
21 June (Fri), 1pm-5pm
22 June (Sat), 10am - 1pm
23 June (Sun), 3pm - 6pm
BASIC SCULPTING: SWEET PRINCESS MINI CAKE
PASTA MANIA
SHORT CRUST PASTRY-SWEET TARTS
* Decorating Class, no baking will be taught
• Ricotta Cheese Ravioli with Basil Pesto Sauce • Green Tagliatelle with Butter and Sage Sauce
• Short Crust Pastry • Ultimate Chocolate Tart • Vanilla Custard Tart
course style: Hands-on ($168) by: Nicholas Ang
course style: Hands-on ($118) by: Chiara Guenzi
course style: Hands-on ($118) by: Veronica Cherry
26 June (Wed), 1pm-4pm
29 June (Sat), 3pm-6pm
30 June (Sun), 3pm – 6pm
NONYA DURIAN TREATS
CLASSIC FRENCH DESSERT
TEOCHEW SECRET RECIPE
• Fresh Durian Crepe Layer Cake • Durian Crepe Roll • Fresh Durian Fluffy Cupcake • Nonya Durian Sago Kueh
• Strawberry Mille-Feuille • Pots au Chocolate • Tarte aux Pommes
• Crispy Chicken Nuggets with Butter Milk Powder • Teochew Zha Jiang Mian with Salted Olives Braised Mince Pork • Teochew Shrimp and Prawn Dumplings with Sesame and Black Vinegar Dressing
course style: Hands-on ($118) by: Julie Yee
course style: Hands-on ($118) by: Thripti Hinduja
course style: Hands-on ($118) by: Eric Low
TOTT MEMBERS GET
BOOK ONLINE NOW AT
10% OFF
www.tottstore.com/cooking_studio.html 896 Dunearn Road 01-01A, Singapore 589472
class fees!
Store hours: 11am to 9pm Bistro hours: 10.30am to 9pm
GRO C E RY F I N DS
K I T C H E N WA R E & A PPL I A NC E S
SWISS DIAMOND Swiss Diamond gets ahead of the pack with its non-stick cookware’s revolutionary coating. Reinforced with real diamond crystals, its To cater to more health-conscious lifestyles, Knife has recently launched
cooking surface is virtually indestructible and highly resistant to cracks,
100% Rice Bran Oil. This highly versatile oil contains high levels of vitamin
blisters and peels. Stylish, easy to handle, easy to clean and ultra
E, Gamma Oryzanol (a powerful natural antioxidant) and Omega 3, 6 and
durable – the Swiss Diamond range offers simple, energy-efficient and
9. It is also free from trans fat and cholesterol and has lower saturated
versatile solutions for all your culinary needs – it’s no wonder leading
fat than its many counterparts. Its high smoke point makes it suitable for
chefs and cooks around the world use Swiss Diamond too.
stir-frying and deep frying.
X Available at Tangs Orchard, Tangs VivoCity and Takashimaya.
X S$9.50, available in 2L and 5L from major supermarkets
For more info, visit www.niasia.com.sg
109
marketplace A PPL I A NC E S
Although best known as one of the world’s leading equipment manufacturer of construction, mining and cargo handling tools, the Liebherr group has also made a mark in the domestic appliances arena, specifically for its brilliantly designed refrigerator and freezers. Be it table-top, built-in, free-standing and combination refrigerators and freezers, or cooling and temperature control wine cabinets - they’ve got the right solution for your every need. X Visit www.kitchenculture.com for more information
APRIL PROMO WINNERS STAR LETTER: THE ENTERTAINER
TOTT STORE CASH VOUCHER
2013 WORTH S$95
WORTH S$50
Jayson Sia ****7366Z
Andre Stefano ****1674E Angeline Chia ****3852F
STOCKISTS SUPERMARKETS X Cold Storage: www.coldstorage.com.sg X Market Place: www.coldstorage.com.sg X Meidi-Ya Supermarket: www.meidi-ya.com.sg X Mustafa Centre: www.mustafa.com.sg X NTUC FairPrice: www.fairprice.com.sg
EQUINOX RESTAURANT DINING
Anpolakam ****6096Z
SHOPS AND SHOWROOMS
VOUCHER WORTH S$100
Chow Teng Teng ****9693E
X Baker’s Story: 65/6604-9929
Margaret Cheong ****6531Z
Fedora Goh ****5621D
X Bread Society: 65/6509-4434
Hidayah ****3009D
X Challenger: 65/6837-8797
Ho Chaw Ming ****2853E
X Epicentre: 65/ 6238-9378
Ingeborg / Helga Yuen ****7358A
X Gain City: 65/ 6333-1212
Jayne Low ****5343F
X La Galerie De Dietrich: 65/6508-4600
Katherine Liew K. L. ****2816D
X Longines Botique: 65/6336-9757
Kwok Pui Lye ****0147E 3D2N IN A GRAND DELUXE ROOM
X Neoflam: 65/6246-0701
Lee Yau Kin, Cornelia ****4590A
WITH BREAKFAST FOR 2 WORTH
X Newstead: 65/6332-0306
Melinda F. Wijaya ****4213W
X Nubox: 65/6334-8132
S$990/RM2,460
Ng Gek Hiok ****4645A
X Piaget Botique: 65/6732-6831
Suzanna Ng Geok Hiew ******5568
Patrick Sim Geok Chua ****6882E
X Rimowa: 65/6735-2051
Priyanka Elhence ****8005G
X SuperNature: 65/6304-1338
3D2N IN A SUPERIOR DELUXE KLCC
Roy Pek Jun Jie ****4588C
X Tissot Monobrand Botique: 65/6509-8801
ROOM WITH BREAKFAST FOR 2
Sharon Tang ****3098H
X ToTT Store: 65/6219-7077
Ng Yew Chi ****6886I Puah Beng Siong ****1497Z Vanessa Wang Hwei Chin ****9360C Woon Siew Hung ****9704Z
WORTH S$932/RM2,320 Zahar Bin Air ******5863
110
Shuhaila Abdul Latiff ****1769I Sng Hui Shan ****7198C
recipe index
28 BALINESE GRILLED CHICKEN
48 CHEF LEUNG’S TRADITIONAL STEAMED RICE DUMPLINGS
35 CHICKEN & ONION SALAD (GOI GA)
36 FISH SIMMERED IN CARAMEL SAUCE (CA KHO TO)
31
FIVE SPICE MARINATED PORK RIBS WITH HOI SIN SAUCE
37 FRIED CHICKEN BITS WITH GINGER & KAFFIR LIME LEAVES
31
25 GADO GADO 26 GREEN MANGO SALAD 31 JUMBO SATAY AYAM 41 JUNIPER, ORANGE & THYME MARINADE
32 LEMONGRASS CRÈME BRÛLÉE
96 LOTUS ROOT SALAD
36
WITH PRAWNS, RED CHILLI & GINGER
41 MOROCCAN MARINADE PASTE
54 NO-BAKE LEMON CURD TART WITH OLIVE OIL
41 96
35 NUOC MAN CHAM 40 OTAH 18 PACKING A PUNCH 77 SEAFOOD PAELLA 41 SPICE RUB 37 STIR-FRIED RICE NOODLES WITH CHICKEN, BEAN SPROUTS & DRIED MUSHROOMS
26 THAI CHILLI JAM (NAHM PRIK PAO)
26 THAI GRILLED BEEF 57 VIETNAMESE-STYLE SALMON & MANGO SALAD
KEY EASY
MODERATE
DIFFICULT
111
parting shot
We were blown away by Shelter in the Woods’ selection of 26 types of house-macerated rums (S$7.50 per shot), made from a base of La Mauny White Rum (from the Carribean island of Martinique). Choose your poison wisely, but we’d tell you which ones won us over – passion fruit-chilli, red berries, and the signature rum (with sugar cane syrup macerated in oak barrels, orange and lemon peels, Tahitian vanilla, ginger and Tonka beans). Tippling aside, chef patron David Thien makes a mean crispy skin suckling pig marinated with aromates (S$35) – slow-grilled crackling perfection! Try as we might, we couldn’t stop reaching for the chicken liver parfait and red onion jam (S$13.50, delish on bread). We persevered on to dessert and were rewarded with their version of chocolate tart (S$7), which sports a salted caramel layer between the pastry crust and luscious chocolate mousse. Burp. 22 Greenwood Avenue. Tel: 65/6466-6225
112
WORDS MURIEL AMABLE | IMAGE SHELTER IN THE WOODS
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