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SCOTTS • SERANGOON CENTRAL
Available at Isetan, Metro, Robinsons, Takashimaya Department Store and TANGS
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DESIRABLESCARS
FERRARI The 458 Speciale A The most powerful Spider ever
The 458 Speciale A recently made its world debut at the 2014 Mondial de l’Automobile in Paris. A limited edition special series of just 499 cars, the new model enhances the sublime pleasure of Ferrari drop-top driving with the blistering performance of the company’s most powerful naturallyaspirated V8 engine ever. The 458 Speciale A (the A stands, of course, for Aperta) is powered by a V8 engine that delivers a maximum of 605 cv and a record specific power output of 135 cv/l. Torque stands at 540 Nm at 6,000 rpm. This adds up to a car capable of extraordinary performance (0 to 100 km/h in 3 seconds flat) with very low CO2 emissions of just 275 g/km.
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Engine aside, another pivotal factor in the benchmark performance delivered by the 458 Speciale A is its active aerodynamics. Thanks to a Ferrari-patented mechanism, two vertical flaps at the front of the car and one on the underbody open at high speeds to lower drag. At the rear, an original setup centring around a mobile diffuser augments downforce as required too. The result is that the 458 Spider A is the most efficient Ferrari spider ever built. www.ferrari.com
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Editor’s note. LOOK FOR US ON FACEBOOK: www.facebook.com/ exquisitemag FOLLOW US ON TWITTER: twitter.com/exquisitemag www.exquisitemag.com.sg
TIME FOR GRATITUDE
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here’s always a dark side and a bright side to every situation. It may be difficult to see optimism in the bleakest of times but the faint sliver of light gives you the opportunity to see things as a mistake to learn from, and be stronger. I try my hardest to see the bright side these days. I try hard to be grateful and thankful for my life instead of complaining and feeling negative. When a senior citizen server is a little slow, I inject some patience into myself and thank her in my mind for trying hard and making my country productive. When a waiter is a little rude, I tell myself he’s got personal problems and I don’t judge him. When I see migrant workers all over, I tell myself my grandmother was one of them. She had the guts to leave her native Thailand at such a young age to come here and work as a nurse and help so many of our local soldiers during the war. The food and beverage sector, despite the trying policies, is full of migrant workers, and we really should be grateful to them. We really should be grateful for many things in this country.
PUBLISHER Eren Zheng eren@euplus.com.sg EDITOR Carol Kraal carol@euplus.com.sg WRITERS Carissa Cheng Celeste Cheng Wong Yen San Susanna Ping Yip Min Ting Yvonne Yu GRAPHIC DESIGNERS Anitha Reku Remus Kwok J. Song VIDEOGRAPHER Lim Jing Ri PHOTOGRAPHER Hongray Photography ADVERTISING & MARKETING Elice Kwok (Sales Director) elice@euplus.com.sg Jessie Tan (Sales Manager) jessie@euplus.com.sg ENQUIRIES SALES sales@euplus.com.sg For Editorial matters, please direct your enquiries to enquiries@euplus.com.sg ADMINISTRATIVE OFFICER Neeta Sachdev PUBLISHED BI-MONTHLY BY EuPlus Pte Ltd 44 Kallang Place #05-05 Four Star Building Singapore 339172 Tel: 6295 1660 Fax: 6295 6160 sales@euplus.com.sg www.euplus.com Send all letters to the editorial department at enquiries@euplus.com.sg MICA (P) 001/09/2014 ISSN: 1793-5604
CAROL KRAAL Editor
Apology On the cover of Feb - Mar 2015 issue we mistakenly connected the company SUVIDA with the phrase: The World’s Favourite Natural Sweetener.
All rights reserved. Opinions and advertisements produced in the publication are solely those of the contributors and advertisers. EuPlus Pte Ltd is not liable for any mistake, error, omission and misprint. Exquisite Life and Exquisite Food & Wine are high-end lifestyle magazines with a circulation of 20,000 which is distributed to landed properties in Singapore.The bi-monthly publication has topics which include food, education, spas, personalities, travel, home décor and special features. Full page photography and graphics create an aesthetic and professional outlook. Contests with prizes enhance our relationship with readers while giving advertisers the chance to gather statistics and important data.
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CONTENTS
22 FEATURE 22
KOTOBUKI JAPANESE RESTAURANT CASUAL YET ELEGANT IZAKAYA STYLE
DESIRABLES 10
MOBIADO THE PROFESSIONAL 3 DC SERIES CONTINUES WITH THE GUSTAV KLIMT EDITION - ENGINEERING ART
12
U-BOAT ULTRA-RARE
14
THOMAS SABO CELEBRATES LIFE
16
DOLCE&GABBANA MIX SICILY
18
LLADRÓ A REGAL STEED
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16
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Sunday Brunch at Lawry’s Relax over the weekend with the luxury of revelling in delicious mains such as King Salmon and Shrimp Croissant and US Kurobuta Baby Back Rib Burger complemented with a starter, appetizer and choice of desserts such as the Wine & Raisin Chocolate Cake. End your meal with a cup of freshly brewed Gourmet Coffee or Gryphon Artisan Tea. Lawry’s 4-Course Sunday Brunch Menu is available from 11.30am - 4pm from $78++ onwards.
333A Orchard Road #04-01/31 Mandarin Gallery, Mandarin Orchard Singapore, Singapore 238897 Tel: 6836 3333 | Email: reservations@lawrys.com.sg | Website: www.lawrys.com.sg
CONTENTS EVENTS
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MARTELL CELEBRATES TRICENTENARY YEAR
WELLNESS
26 28 30 32 34 36 38 40
EAT RAW VIRTUOUS SNACKS FOR PECKISH TIMES SEAWEED SENSATION REFRESHING COCONUT WATER THE POWER OF ONIONS
60
HEALTHY SNACKING
WHEATGRASS FOR HEALTH
62 65 66 68 71 72 74 76
FRUIT FROLICK
ENJOY YOUR POPCORN INCREASE BRAIN POWER
TRAVEL
42 45 46 48 52 56 59
FOOD & WINE
ALL ABOUT THE ROAST DELIGHTFUL WEEKEND AT THE CONTINENTAL
THE WILD GEESE PREMIUM RUM BOURBON FOR RAINY DAYS TEQUILA THRILL LADURÉE ETHAN’S GOURMET HOT TABLES LAWRY’S THE PRIME RIB SINGAPORE
OCEAN PARK GOES AUSTRALIAN JAP EATS HOLIDAY FUN SAVOURING SOUTH AFRICA
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TRAVEL WITH PEACE OF MIND
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Be The Master Chef
The Kenwood Cooking Chef is the most innovative kitchen invention in the last 60 years. This powerful, multi-purpose kitchen machine has integrated induction heating so it can prepare food, plus cook and stir at the same time directly in the mixing bowl. With automatic stir speeds and precise 0
0
K Beater
Dough Hook
Power Whisk
Stirring Tool
Flexi Beater
Steamer Basket
Food Processor
Stainless Steel Liquidiser
0
temperature control in 2 C increments from 20 C to 140 C, you can easily handle tricky recipes that require attention to detail – exactly what a Master Chef can do.
www.kenwoodworld.com
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DESIRABLESAESTHETIC DESIRABLESPHONES FLOWING
THE PROFESSIONAL 3 DC SERIES CONTINUES WITH THE GUSTAV KLIMT EDITION - ENGINEERING ART
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OUR PROMISE 100% Australian Grain Fed Fresh Pork 100% Free from Artificial Colours Premium Shoulder Cut No Added Preservatives
KIM JOO GUAN TRADITIONAL BBQ SLICED PORK GOURMET QUALITY. HANDMADE. Flagship Store: 257 South Bridge Road Singapore 058806. Tel: 6225 5257 Outlets: Changi Airport Terminal 3, Check-In Counter Level (Near Skytrain). Tel: 6441 2800 www.kimjooguan.com
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DESIRABLESWATCHES
Ultra-Rare
U-BOAT masterpieces at Basel world 2015
Along with other novelties, U-BOAT will unveil at Basel world 2015 a unique selection of watches. Five “ultra-rare” masterpieces conceived by Italo Fontana, the Creator of U-BOAT. Developed on designs currently in collection such as the Classico, the Flightdeck and the Chimera; these custom produced watches have been meticulously hand finished. Each watch is fully hand crafted in a different artisanal way, so each piece of the same design looks unique as it is personalized for each customer. Great example of fine Italian handiwork, they boast precious and selected materials such as Gold and Sterling Silver, treated with traditional but also advanced and unusual techniques: acid baths, IP and DLC treatments, “martellée” finishing, etc. Precious stones, like full diamond pavé and baguette cut rubies, have been set in order to turn these watches into Jewelry masterpieces. One of the five is the Phoenix, developed on the Classico design. This limited edition chrono watch, features a motherpearl dial. Its 48mm case, received “martellée” finishing and it has been partially drilled, in order to create small cracks in the sterling silver 925 material. The small cracks have been patiently filled by Italian craftsmen with 180 black diamonds. Jewelry watch with full U-BOAT identity it boasts a central horn welded to the case locking to this a precious handmade and hand finished calf brown leather strap. www.u-boatwatch.com
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DESIRABLESJEWELLERY
THOMAS SABO CELEBRATES LIFE
Dazzling summer light www.thomassabo.com
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CS Travel is an established Travel Agency that primarily provides Worldwide Travel Packages
Head Office: 133 New Bridge Road #03-09/10 Chinatown Point Singapore 059413 Tel: 6534 1188 l Fax: 6534 0325 l Email: enquiry@cstravel.com.sg Branch Office: 1 Park Road, #02-06 People’s Park Complex Singapore 059108 Tel: 6221 1188 l Fax: 6438 9938 l Email: enquiryb@cstravel.com.sg Website: www.cstravel.com.sg
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CUSTOMER CARE HOTLINE:
+65 6534 1188 at your service, always!
20/11/2014 5:44:06 PM
DESIRABLESSTYLE
DOLCE&GABBANA
Mix Sicily A new bag collection inspired by a concept close to the brand’s DNA: the material mix
Creative, fun and characterised by the matching of different color hues, from the pastel tones to the most vivid. The bags come in a range of quality leathers from calf to the more precious python and crocodile. The internal linings are made of colourful satin. The collection is available online at: store.dolcegabbana.com
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PSALM 91 DIAMOND CROSS
If you’re looking for a charming pendant that not only functions as a jewellery piece but also holds a special meaning, then Poh Seng’s latest ‘Psalm 91 Diamond Cross’ is the perfect piece.
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PATENT DESIGNS
16/5/2014 12:54:40 PM
DESIRABLESPORCELAIN
A Regal Steed (Re-Deco Golden)
This piece depicts a medieval palfrey horse which were the tamed or saddled steeds normally ridden by ladies and sometimes by kings and princes to make their majestic entrances into towns and cities. This creation belongs to Re-Deco collection, a series which adds a new vision of Lladro’s work by means of decoration with luster, a complex technique that only the best artists are capable of applying. The realism and size of this piece give it great decorative potential. But perhaps the most striking feature is the highly attractive contrast between the whiteness of the horse and the golden arabesques that decorate the harness and the blanket, which also includes white patterns. The ornamental wealth is rounded off by a combination of matte textures in the horse and gloss in the trappings. www.lladro.com
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EVENTSDRINKS
Martell Celebrates Tricentenary Year World Gourmet Summit 2015 selects brand as official cognac
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ringing to life the multi-sensorial gastronomy experience that characterises each Martell gastronomy dinner, the House of Martell and the World Gourmet Summit are proud to present A STARS Celebration - Four Hands Dinner featuring Christophe Muller (representing Paul Bocuse) & Julien Royer - SG50 Singapore 50th Anniversary - Paul Bocuse 50 years of Michelin Star - Martell 300 years. It is the ultimate celebration of French Art de Vivre through the cuisine created by three Michelin-starred chef, Christophe Muller from the renowned L’Auberge du Pont de Collonges of Paul Bocuse Group and Singapore-based Chef Julien Royer, Chef de Cuisine of JAAN at Swissôtel The Stamford. The dinner will take place on 24 April at JAAN, Swissotel The Stamford. Taking guests on a gastronomic journey of Asian flavours is The Martell Pure Gourmet Tasting Dinner featuring Ken Ling & Susur Lee, showcasing the natural pairing between Chinese cuisine and Martell cognacs. Martell’s Pure Gourmet Signatureis a gastronomy approach that is inspired by Martell’s creation of its cognacs. An ingredient-led cuisine, Martell Pure Gourmet focuses on three pure ingredients from the most renowned terroirs. Ingredients are carefully and skilfully used to enhance the nuances of flavours and textures of
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each dish, in concert with Martell cognacs. The Martell Pure Gourmet Tasting Dinner featuring Ken Ling & Susur Lee will take place on 25 April at Tong Le Private Dining. These exclusive dinners will be paired with the legendary Martell cognacs including the Limited Edition Martell Cordon Bleu and the Martell XO Exclusive Tricentenaire Edition. To celebrate the landmark 300th anniversary, the House of Martell released the re-edition of a limited edition bottle and blend, Cordon Bleu “A Tribute to Martell’s 300 year anniversary”. For this occasion, Cellar Master Benoît Fil crafted a unique version of the legendary cognac, Martell Cordon Bleu, originally created by Edouard Martell – the tenth descendant of the House’s founder – in 1912. The blend was then rested in barrels crafted from a 300year old oak tree and eventually presented in the beautiful original packaging, paying homage to Edouard Martell’s legendary creation. Just like the Limited Edition Martell Cordon Bleu, the Martell XO Exclusive Tricentenaire Edition was created as an exceptional blend matured in barrels crafted from a 300-year-old tree. In celebration of the House’s Tricentenary, the House of Martell introduced a dazzling interpretation of the classic Martell XO decanter housing the limited edition blend. Sitting beside the decanter is the exclusive Martell Tricentenary blend contained in a beautiful 10cl montre, a miniature bottle which distillers traditionally present their samples in. At the World Gourmet Summit, guests will have the unique opportunity to taste the Limited Edition blends among the Martell range of cognacs. Martell is also the proud presenter of the Martell Asian Restaurant of the Year (Regional), a competition category in the annual Awards of Excellence as part of the World Gourmet Summit. The Martell Asian
Restaurant of the Year (Regional) will be presented at the Awards of Excellence ceremony which will take place at the opening reception of World Gourmet Summit 2015 on 14 April. MARTELL CORDON BLEU - A TRIBUTE TO MARTELL’S 300 YEAR ANNIVERSARY Tasting notes - An explosion of deliciously fruited, spice notes. Elegance linked to aromatic richness. Aspect - Deep, golden copper. Nose - Orchard fruits : Crystallised plums and apples. Roasted notes - Mocha coffee, toasted almonds,vetiver. Rich spice aromas - Cinnamon, orange tree flower, honey and beeswax. Mouthfeel - Well-rounded mellowness. Sustained finish with fruit and spice notes. The preponderance of Borderies eaux-de-vie gives Martell Cordon Bleu an elegant, mellow and complex character. MARTELL XO EXCLUSIVE TRICENTENAIRE EDITION Tasting notes - More secret on the nose. Starting with the elegance of the Borderies, then followed by the intensity of “Champagnes” eaux-de-vies. Long aftertaste. Fig chutney, honey and beeswax. Aspect - Golden amber with dark copper and mahogany highlights. Nose - Ground spice such as black pepper, coriander and red berries. Rich fruit flavours - fig chutney and compote, almonds and walnuts. Beeswax and sandalwood. Mouthfeel - Rounded and fruity on the palate (notes of fig and walnut) followed by the characteristic power and finesse of eaux-de-vie from Grande Champagn. A long and silken finish. Serving - Ideal for special occasions. Best enjoyed neat or with a splash of water. www.martell.com www.worldgourmetsummit.com
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COVERFEATURE
CASUAL YET ELEGANT IZAKAYA STYLE
Kotobuki Japanese restaurant has the light-hearted ambience of an izakaya and yet serves quality fine dining Japanese food under the expertise of native Japanese chefs BY CAROL KRAAL
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t Kotobuki they believe that there is no such thing as the best, only better. The staff can only better themselves each day. It is this passion for continuous improvement, embodied in the worldrenowned Kaizen principle that has helped them remain at the forefront of Japanese Restaurants in Singapore for over 32 years. While Kotobuki is famous for their Kanto cuisine, the quality of their sushi is exceptional. It is fresh and seasonal, expertly sliced and presented, and has a wide variety. Much credit goes to Kotobuki’s executive chefs Ogura Hiromi and Murata Tomoya. Their experience and skills see distinctive expertise in the areas of kaiseki (fine dining), izakaya (casual dining) and inakafu (countryside cuisine). Executive chef Hiromi has also mastered Ookusa KakushinRyu or the spiritual kitchen knife ceremony, which has a revered Japanese culinary history for 480 years. Another distinction of executive chef Murata Tomoya is that he is licensed and qualified in preparing fugu (blowfish). Sashimi under the hands of these Japanese native expert chefs is highly recommended at Kotobuki. Fresh and seasonal, and stunningly prepared, you cannot go wrong with the Jyo Sashimi (5 Special Selections pf Sashimi) or Tokujyo Sashimi (7 Deluxe Selections of Sashimi). Ama ebi (sweet shrimp), hotate (scallop), sake (salmon), maguro (tuna), hamachi (yellowtail), ika (cuttlefish) and tako (octopus) are highly in demand for their freshness and quality. Sushi is also a must. The highly fresh, quality seafood takes centre stage while the rice and condiments harmonise expertly.
Every platter of sashimi and sushi tells a story under the gentle hands of these skilled Japanese chefs, who clearly respect the ingredients, traditions, seasons and presentation. Delicately laid out with seasonal flowers such as chrysanthemum and bamboo leaves, in colour coordinated schemes, you will discover what true Japanese sashimi and sushi is all about. It’s more than just food, it is culture. The menu is large with many other items in addition to the sashimi and sushi. There are barbecues and grills, pan-fried, curry, Japanese steaks, sukiyaki, bento, ramen, udon and soba, and more. There is a party set and bento takeaway delivery menu. Kotobuki is styled after an izakaya or Japanese after-work Japanese drinking establishment so the atmosphere is relaxed and light-hearted. Some of the seasoning elements include Nira Ika-Ton Itame, Potato Bacon Butter or Ikageso Shoga Shoyu. Kotobuki can also organise big events or parties upon reservation.
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COVERFEATURE
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WELLNESSNUTRITION
EAT RAW
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n ageing population and the rise of chronic diseases are just some of the reasons people are taking a closer look at what they put into their mouths. As we become more health-conscious, we start to explore ways we can eat better and live healthier. The raw food diet has come into the spotlight in the recent years. Proponents vouched for their weight loss benefits among many other health advantages. The main idea behind the diet is the belief that cooking and heat can destroy food nutrients and their natural enzymes. Nutrients and vitamins such as Vitamin C in certain foods are destroyed when exposed to extreme heat during cooking. The same goes for enzymes. Our body however needs enzymes to help digest the food and to fight chronic diseases, according to WebMD. People are hence attracted to raw foods because of their retained nutritional value, claiming that consumption of these foods could help boost their memory and overall immunity among other health benefits.
What exactly constitutes a raw food diet? Many variations exist. Basically, you eat foods that are not cooked (heating is fine as long as it is below 115 degrees 46oC Fahrenheit). Foods cannot be processed and pasteurised. That would mean a whole chunk off your groceries list. Canned foods and foods added with preservatives are off limits too. That leaves fresh fruits, vegetables, nuts, seeds, sprouts and berries etc. These have to be fresh and in their original, natural state. Fresh produce in a raw food diet should also be organic such that they are free of pesticides and chemicals. Imagine the sheer discipline just to adhere to this list. But supporters of the raw food diet are sticking to it for they believe in the benefits.
Find out if a raw food diet works for you BY WONG YEN SAN
COUNTER DISEASES Because the raw food diet comprises mostly greens and legumes, it eliminates a good amount of trans and saturated fats in your body. By taking away processed foods, the amount of sodium and sugar are also reduced significantly. The nutrients and antioxidants in the raw foods you take are therefore preserved. This is good news for your heart. A diet free of saturated fats helps to keep your cholesterol and blood pressure levels healthy. HELPS IN WEIGHT LOSS You will be eating better and lesser for a fitter body. A diet full of vegetables, fruits, and grains contains much fewer calories and it is chockfull of vitamins and minerals too. Some raw foods like apples and bananas contain high dietary fibre, certainly good foods to consume when you are working out or when you need to cut down on your calories. BETTER SKIN Natural are definitely better and it doesn’t just apply to makeup. Eating foods that are unprocessed cuts back on sodium and sugar that when consumed in excess (and it is easy to overdose with the snacks and drinks we consume daily without much thought) can lead to blotchy, puffy skin and under-eye bags from the effects of water retention. A diet full of vegetables and fruits can only improve your skin health, making it clearer and firmer.
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REQUIRES DISCIPLINE AND CREATIVITY With so many foods and cooking methods out of bounds, it might take a lot of creativity and effort to stay on top of the raw food diet. For the raw food diet supporters, a food dehydrator is a must-have in the kitchen. A food dehydrator basically heats air inside the unit and removes water and moisture from the foods, reducing bacteria in the process. Dehydrated foods need to be stored in airtight containers and some of them, away from sunlight. A dehydrator can help to retain vitamins and minerals in foods, preserving their nutritional value. Other ways of preparation include juicing, blending, sprouting and soaking; soaking and sprouting nuts, seeds and grains in particular help to reduce toxic substances and encourage the production of natural enzymes in these foods, helping in our digestion etc. The increasing popularity of the raw food diet means that the number of recipes have also increased. Trying out different recipes may be a good way to experiment what works and don’t work for you.
The raw food diet may yield obvious health benefits, but is it suitable for all? Let’s take a look at some of the concerns.
Though there are benefits to the raw food diet, I think consuming a variety of cooked foods is still advantageous for it brings about a more balanced and complete diet for better health. The raw food diet can still be explored depending on the health conditions of the individual. It’s best however for first-timers to begin the diet slowly instead of jumping into it. Few people I think would go for the raw food diet 100 percent. If you are embarking on the diet, remember to consume a wide variety of foods.
NOT ENOUGH ON ITS OWN Though a raw food diet may retain the natural enzymes and nutrients better than cooked food but it’s still a question mark whether it can meet your dietary nutrient requirements daily. And a full balanced diet includes protein, calcium, and omega 3 fatty acids among other minerals like iron and zinc; these may not be so readily available in a raw food diet. BAD FOR THOSE WITH PRE-EXISTING CONDITIONS For those who are already underweight or anorexic, the diet could exacerbate their pre-existing conditions. And for those who are recuperating or convalescing, they should require a complete and balanced diet where they could benefit from a wide variety of nutrients to get better. Pregnant women, young children and those with chronic conditions should be more careful when considering this diet too. For these individuals, it’s best to consult doctor’s advice before embarking on the diet. COOKING IS NOT ALL BAD Cooking in their high temperature kills germs and helps to keep the food clean, preventing food poisoning. Some foods also release more nutrients in their cooked state. Tomatoes for example release more lycopene – powerful phytochemical – when cooked than raw.
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WELLNESSNUTRITION
Korean dips Dump the mayonnaise and use the Go - chujang (red chilli paste) and Ssamjang (spicy bean paste) as dips for veggies and tacos. You’ll get a kick, while skimping on the fat. $6.90 for Gochujang; $6 for Ssamjang from The Korean Food Company; www.koreafoodcompany.com Tel: 6749 5123
Kale chips They are the Doritos for health nuts: Loving Earth Red Kale Chips (cashew and barbeque mix) and Yellow Kale Chips (cashew, carrot and coriander mix) are addictive. $9.20 each from Zenxin Agri-Organic Food; Blk 14 Pasir Panjang Wholesale Centre #01-25; www.organicdelivery.sg Tel: 6778 7369
L
ooking for snacks to replace the candies cookies and crackers that are lying temptingly around you? The usual healthier alternatives are dried fruit, nuts and vegetable chips but some of those sold commercially have a lot of salt or are fried. One of my favourite snacks has to be kale chips. These crispy chips are usually dehydrated or baked and not fried - the subtle vegetal taste gets a punch with flavours like barbecue, cheese, spicy miso or whatever you desire if you make your own. Today’s version of health food may be vegetable-centric but they can still taste great with the right toppings. Here are the picks.
VIRTUOUS SNACKS FOR PECKISH TIMES
Miso bites Roast the delish Mitoku Marukura organic white miso with chickpeas and veggies to make wholesome snacks. $10.90 from Zenxin Agri-Organic Food.
5 snack ideas that are low on deprivation, high on flavour, and help you whittle your waist BY YIP MIN-TING
Kimchi It’s hard to deny the appeal of kimchi. Intensely flavourful, savoury and good for the gut, The Korean Food Company offers kimchi in the way of cabbage, cucumber and radish. From $6.
Everything nice Salads can get a little blah, so top up your veggies with seasonings and spice. Zenxin Agri-Organic Food stocks a variety of healthy condiments; I like the organic italian seasoning, organic salad seasoning, organic thai seasoning and organic chilli flakes. From $2.80.
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THAI RAW KALE CHIPS RECIPE Adapted from Zenxin Agri-Organic Food’s recipes
400-500 grams organic kale 200g soaked cashew nuts 8 organic sun-dried tomatoes in herbed olive oil 2 tbs herbed organic olive oil 3 cloves organic raw garlic 20g organic Thai basil 3 teasp ‘Simply Natural’ organic Thai seasoning from Zenxin Agri-Organic Food 3 teasp nutritional yeast 1 pinch French sea salt Juice of 1 organic lemon Soak the cashew nuts for at least 2 hours, then drain off the water before use. Add all the ingredients into a blender and blend with a little water to mix to a coating consistency, between stiff and fluid. Wash and dry the kale in a salad spinner or blot them dry with paper towels. Remove the stems and tear into bite size pieces. Pour the blended mixture and kale into a large bowl and massage the leaves with the mixture until they are evenly coated. Place the leaves onto the dehydrator trays and dry at 48°C overnight or until the leaves are crispy.
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WELLNESSPRODUCE
Seaweed Sensation This versatile ingredient from the sea is a wonderful food source that is packed with health benefits BY SUSANNA PING
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he Japanese have been consuming seaweed and seaweed products for centuries. As their country is surrounded by the sea and has a rich source of many species of seaweed, the Japanese are resourceful enough to include it into their diet and culinary preparations. Other than the Japanese and Koreans, cultures in the west that live by the sea also consume seaweed. Also known as algae and sea vegetables, seaweed has over hundreds of edible varieties depending on the source. All of them contain nutrients and a variety of health benefits which include digestive health, cholesterol-lowering effects and weight loss. Get your daily dose of a number of essential minerals and vitamins with only a small amount of seaweed such as nori, kelp or kombu. LOTS OF FIBRE The natural fibre known alginate that is found in some types of seaweed such as kelp, is reported to help digestion and reduce fat absorption. Studies found that eating seaweed reduced fat digestion by more than 75 percent. Fibre also helps you to feel full faster and prevents overeating. Adding seaweed to your diet could help you lose weight and lower unhealthy cholesterol levels in the blood. ESSENTIAL NUTRIENTS Seaweed contains essential minerals and vitamins you need to get in a healthy, balanced diet. All types of seaweed contain essential minerals that includes iron, calcium, copper, iodine, magnesium, manganese, molybdenum, phosphorus, potassium, selenium, vanadium and zinc. Vitamins include B vitamins riboflavin and pantothenic acid, as well as vitamins A and E; and vitamin C, which aids iron absorption.
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One serving of seaweed contains almost one-fifth of the daily recommended value of vitamin K. Research shows only a gram of seaweed provides your daily dose of iodine, a mineral that is critical for healthy thyroid function. Additionally, a type of brown seaweed called kombu contains the pigment fucoxanthin, which reportedly helps metabolise fats for energy. A serving of seaweed is loaded with more calcium than broccoli and is almost as rich in proteins as legumes. Other nutrients in seaweed include vitamin B12 and vitamin A. TYPES OF EDIBLE SEAWEED Dried, fresh or preserved, there are many types of seaweed that can be eaten. Seaweed is also classified as algae, with more than 20 edible types classified by colour - green, red or brown. Each variety is unique in its appearance, flavour and texture. Japan is the leading producer of seaweed and many of the varieties are known by their Japanese names: Nori - green purple in colour, this seaweed is best known as wraps for sushi. Also popular are dried nori snacks. Kelp - most widely used, kelp comes in a number of edible types. These include: kombu, the green brown thick sheet that flavours soups and broths. Arame is a typr of kelp in brown strands with a sweetish flavour. It can be used in soups and salads. Wakame - a brown seweed that looks like fern, it grown in rocky shores in temperate zones of Japan, Korea and China Sea caviar - there are many species of Caulerpa lentillifera or sea caviar or sea grapes. They look like bunches of tiny grapes and are used mainly for fresh salads.
RECIPES Japanese seaweed salad Serves 4 2 cups mixed dry seaweed 1 tbs rice vinegar 1 tbs sesame oil 1 tbs light soy sauce 1 teasp sugar 1/2 teasp sesame seeds (optional) Salt to taste Soak the dried seaweed in water for 5 minutes to soften. Mix the sugar, vinegar, soy sauce, sesame oil and salt in a bowl. Pour over the seaweed, toss and place on a serving dish. Scatter sesame seeds on top if using. Miyeokguk Korean beef and seaweed soup Serves 4 2 cups dried miyeok seaweed (wakame), soaked 4 cups water 200g beef, sliced 1 tbs garlic, minced 2 tbs fish sauce 1 tbs sesame oil Salt to taste Cut the seaweed into strips and add to a large pot with the water. Boil for about 20 minutes. Add the beef and garlic and boil for a further 20 minutes. Add the seasonings, mix well and serve with rice.
Dulse - a pink red seaweed that has a tender, chewy texture
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WELLNESSPRODUCE
Refreshing Coconut Water Coconut water not only quenches your thirst, it helps you build a strong immune system BY MARIE LEE
C
oconut water has long been a popular drink in the tropics where it is available fresh, canned or bottled. For generations, it has been touted for its healing and medicinal properties. In recent years, coconut water has been marketed as a natural energy or sports drink. This is hardly surprising since it’s chockfull of Vitamin B and C, electrolytes, amino acids, organic acids, enzymes, minerals and trace elements, antioxidants and phytonutrients. The list just goes on and on; and all these are exceptionally beneficial to your health. They are also great for your heart, skin, bones and teeth. WHAT IS COCONUT WATER? Coconut water is the liquid found inside unripe coconuts that eventually forms the familiar white pulp as the fruit matures. Naturally refreshing, this translucent drink contains easily digested carbohydrate in the form of sugar and electrolytes. Though low in sugar, coconut water offers a pleasantly sweet, nutty taste. Weight- watchers are bound to appreciate that it’s low in calories, naturally fat- and cholesterol free. Furthermore, coconut water is all natural, free from added sugar and doesn’t contain artificial ingredients or food colourings; provided you choose plain coconut water and avoid those with added sugar or juices, which are no different from other sugary beverages.
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CURATIVE PROPERTIES Coconut water has also shown significant anti-cancer and anti-thrombotic benefits. This is due once again to its high cytokine content. It is useful as a means to treat diseases such as hypertension and heart disease because it is an effective vasodilator, improving circulation and reducing the occurrence of plaque formation in your arteries. Coconut water contains trans-zeatin which can be used to treat Alzheimer’s disease or dementia. HELPS BALANCE BLOOD GLUCOSE AND INSULIN LEVELS Coconut water is excellent for diabetic patients as it contains certain nutritional properties that help in maintaining the blood sugar levels. Coconut water directly improves blood circulation and aids to widen the vessels for smooth blood circulation. Therefore, coconut water provides great relief against fighting the symptoms and side effects of diabetes. LOWERS BLOOD PRESSURE
HYDRATION Dehydration occurs when you lose more water and electrolytes than you take in. You lose electrolytes when you sweat or lose fluid from your body such as when you have diarrhea or vomit. Coconut water can help keep you hydrated because it contains high levels of essential electrolytes such as potassium, that are needed to keep proper fluid balance in your body and maintain proper muscle and nerve function. AS A SPORTS DRINK Drinking refreshing, slightly sweet coconut water after a workout can help replenish the electrolytes your body needs. It has fewer calories, less sodium and more potassium than a sports drink – about 15 times more to be exact. One of the most important electrolytes that coconut water contains is sodium. This electrolyte is also the one most depleted with exercise, as you lose sodium through sweat and urine. Hence, consuming coconut water after exercise may be a more effective way to rehydrate than drinking plain water or a sports beverage.
Coconut water lowers triglyceride levels helping to manage the good cholesterol in your body. A study showed that 71 per cent of participants lowered their blood pressure after drinking coconut water. DISSOLVES KIDNEY STONES AND PREVENTS URINARY TRACT INFECTION Due to its high quantities of potassium, coconut water may help alkalize urine and dissolve certain types of kidney stones. Foods high in potassium are excellent sources of nutrients that help create an alkaline-forming environment in the blood and urine, altering the body’s pH and dissolving various calculi. Since it is a diuretic, coconut water helps prevent urinary tract infections. GOOD FOR THE BONES AND TEETH Calcium is needed for healthy bones, muscles and tissues. Coconut water provides a high amount of calcium which strengthens bones and teeth. It is effective in preventing osteoporosis. It also improves oral health and prevents tooth decay.
ANTI-AGING BENEFITS Coconut water is a good source of plant hormones called cytokines. These plant hormones have anti-aging effects on human cells, keeping them smooth, full and youthful. Drinking coconut water can have an anti-aging effect on your body, including your skin, from the inside out. It improves wound healing and eye health as well.
FOR PREGNANT WOMEN Coconut water is beneficial for pregnant women. Many pregnant women in tropical climates drink it to alleviate morning sickness and to soothe the stomach after vomiting. It aids digestion and prevents constipation, a common complaint during pregnancy. Coconut water contains lauric acid which boosts the immune system, preventing infection and illnesses.
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WELLNESSFOODS
T
hey sure are pungent but onions impart a strong flavour and crunch to dishes worldwide. The same sulphur-containing compounds that give onions its odour do wonders for your health as well! For centuries, onions have been used in herbal medicine. Yes, the onion is both a vegetable and a herb. Onions are an outstanding source of the flavonoid polyphenols. In general, red onions are higher in total flavonoids than white onions, (with yellow onions falling somewhere in between). The total polyphenol content of an onion is not only higher than its fellow allium vegetables such as garlic and leeks but also higher than tomatoes, carrots and red bell pepper. Onions are also rich in folic acid. They also have calcium and iron. Best of all, they are low in sodium and contain no fat.
The Power of Onions The onion’s unique combination of flavonoids and sulfur-containing nutrients makes it a must-have in your diet BY MARIE LEE
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ANTIOXIDANT BENEFITS Within the flavonoid category, onions are a standout source of quercetin. This antioxidant fights oxidative stress by eliminating free radicals in the body. Studies show that quercetin protects and regenerates vitamin E (a powerful antioxidant), and deactivates the harmful effects of chelate metal ions. DETOXIFICATION BENEFITS Sulfur-containing amino acids specifically methionine and cysteine are present in onions. Among other things, these are very good at detoxifying your body from heavy metals. They latch on to mercury, cadmium and lead and release them out of the body. Vitamin C, also contained in onions, is excellent at detoxifying the body and is effective in removing lead, arsenic and cadmium. CARDIOVASCULAR BENEFITS Evidence shows that sulfur compounds found in onion prevent the clogging of blood platelet cells. There is also evidence showing that onion’s sulfur compounds can lower blood levels of cholesterol and triglycerides and improve cell membrane function in red blood cells. The outstanding flavonoid content of onions also prevents heart attacks. CANCER PROTECTION Onions have been shown to lower the risk of several cancers, even when you consume them only in moderation. Colorectal, laryngeal and ovarian cancers are the types for which the risk is reduced along with moderate amounts of dietary onion. If you want to obtain the full cancer-related benefits of onions, consume bigger portions frequently — preferably half an onion at each meal. BONE AND CONNECTIVE TISSUE BENEFITS The high sulfur content of onions may provide direct benefits to your connective tissue as many of your connective tissue components require sulfur for their formation. Human studies have shown that onion can help increase your bone density and may have special benefit on women of menopausal age who are experiencing loss of bone density. Women who have reached menopause may be able to lower their risk of hip fracture through daily eating of onions.
antioxidants provide you with anti-inflammatory sources. These antioxidants help prevent fatty acids oxidation in your body. When you have lower levels of oxidised fatty acids, your body produces fewer inflammatory messaging molecules and your level of inflammation is kept in check. ANTIBACTERIAL BENEFITS Onions have potent antibacterial activity, destroying many disease-causing pathogens, including E.coli and salmonella. Along with sulfur compounds, the flavonoid quercetin found in onion helps provide these antibacterial benefits.
AIDS WITH DIGESTION
STABILISES BLOOD SUGAR LEVELS
Inulin is a fibre present in onions. It is a beneficial food source for the healthy bacteria in your intestines. Onions can help your body grow healthy bifido bacteria that reduce the growth of harmful bacteria. Consuming inulin allows your body to maintain healthy levels of good bacteria which in turn promotes regular bowel movements.
Onions have also been shown to have a significant blood sugar-lowering action, even comparable to some prescription drugs. Chromium, the active compound that seems to be responsible for lowering glucose, works by competing with insulin for breakdown sites in the liver, thereby increasing the life span of insulin.
ANTI-INFLAMMATORY BENEFITS
TREATS ASTHMA
This allium vegetable has been shown to provide important anti-inflammatory response. A unique sulfur molecule found in the bulb portion of the onion inhibits the activity of macrophages — specific white blood cells that play a major role in your immune system. One of their defense activities is the triggering of large scale inflammatory responses. Onion’s
Onions have historically been used to treat asthma, too. Its action in asthma is due to its ability to inhibit the production of compounds that cause the bronchial muscle to spasm and to relax bronchial muscle.
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WELLNESSFOODS
Wheatgrass for Health
It’s time to reap the curative properties of wheatgrass juice BY MARIE LEE
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W
e often think of wheatgrass juice as a modern beverage. Although it was first popularised in the 1930s, you may be surprised to know that wheatgrass dates back in history more than 5000 years, to ancient Egypt and perhaps even early Mesopotamian civilisations. It is purported that ancient Egyptians found sacred the young leafy blades of wheat and prized them for their positive effect on their health and vitality. Like most plants, it provides a great source of chlorophyll, amino acids, minerals, vitamins and enzymes. So what exactly is wheatgrass juice? Well, wheatgrass differs from wheat malt in that it is served freeze-dried or fresh, while wheat malt is convectively dried. The extracted liquid from the common wheat plant, Triticum aestivum, forms wheatgrass juice. Because wheatgrass juice is extracted from wheatgrass, it is gluten-free. It is often sold as a juice because the leaves can be difficult to digest. However, it also comes in capsule and powder forms. Alternatively, you may want to consider buying fresh wheatgrass and juicing it yourself. Freezing may decrease the flavour of wheatgrass, but this should not be an issue as wheatgrass is not meant to be used as a spice or flavour enhancement. In juice bars, you may see people downing a shot of wheatgrass juice with orange juice. This is done to mask its pungent grassy taste. Indoor-grown wheatgrass juice tends to have high mould content which makes the juice rather unpleasant. Claims about the health benefits of wheatgrass range from providing supplemental nutrition to having unique curative properties. Some believe that adding wheatgrass to your diet will improve your health and digestion, as it is said to promote energy, stamina and feelings of well-being. A study suggested that this nutritionally beneficial plant might help with the sideeffects of breast cancer chemotherapy.
NUTRIENTS Wheatgrass is a good source of potassium, a very good source of dietary fibre, vitamin A, vitamin C, vitamin E (alpha tocopherol), vitamin K, thiamin, riboflavin, niacin, vitamin B6, pantothenic acid, iron, zinc, copper, manganese and selenium, and has negligible amounts of protein (less than one gram per 28 grams). Adding other foods with complementary amino acid profiles to this food may yield a more complete protein source and improve the quality of some types of restrictive diets. Wheatgrass juice provides beta carotene, iron, calcium and potassium. HEALTH BENEFITS Vitamin A Vitamin A, when converted into retinaldehyde, is a vital compound for healthy eyes. Furthermore, vitamin A is believed to fight against cataracts, macular degeneration and glaucoma. Vitamin A strengthens the membranes of the human body such as mucous membranes, respiratory, urinary and intestinal tracts. It is also essential for the lymphocytes, or white blood cells, that fight infection once in the body. Vitamin C Regular consumption of foods rich in vitamin C helps the body develop resistance against infections and scavenges harmful, pro-inflammatory free radicals. Vitamin C also helps to prevent respiratory problems such as asthma and lung cancer. Vitamin C has been shown to lower blood pressure, and therefore lessen the probability of hypertension. Potassium Potassium is an essential mineral which aids in fluid regulation, protein synthesis and cardiovascular health. High levels of potassium are associated with reduced risk for stroke, improved blood pressure control as well as bone health. Iron Iron, found in red blood cells, is an integral part of hemoglobin. Hemoglobin carries oxygen from the lungs to the cells. Iron is an essential component of many enzymes necessary for various chemical reactions in the body. Calcium Calcium is an important mineral for bone and teeth growth and maintenance. It is also an important mineral in terms of cardiovascular function. It is important to remember that wheatgrass should not be viewed under the food category but as detoxifying herb instead. Hence, it should not be consumed daily for long periods of time. When first consuming wheatgrass you should only use an ounce once or twice a day, gradually working up to two ounces. Also, do not remove fruit and vegetables from your diet just because you’re taking wheatgrass. In fact, you can add wheatgrass into fruit and vegetables smoothies. Though best served as a beverage, wheatgrass can be even added to a salad dressing for an extra amount of taste and nutrition.
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WELLNESSFOODS
Enjoy Your Popcorn P
opcorn is one of the oldest forms of corn. Evidence of popcorn from 3600 BC was found in New Mexico. Corncobs found at two ancient sites in Peru (Paredones and Huaca Prieta) may date from as early as 4700 BC. Depending on how it is prepared and cooked, popcorn can be one of the healthiest foods around. HOW IT POPS The most intriguing part of popcorn is the science behind how it pops. Each popcorn kernel contains oil, water and starch. It is surrounded by a hard outer coating that keeps it all together. When heated, the water inside wants to expand into steam, but the coating prevents it. The hot oil and steam make the starch like a gel, making it softer and more mouldable. When the popcorn reaches a temperature of 356 degrees Fahrenheit, the pressure inside is enough to burst through the popcorn hull. It actually turns the kernel inside out. The pressure expands the proteins and starch inside the kernel into a foam-like texture.
Nutritionists recommend popcorn as one of the healthiest snacks BY MARIE LEE
may form both butterfly and mushroom flakes. Hybrids that produce 100 percent butterfly flakes or 100 percent mushroom flakes do exist — the latter developed only as recently as 1998. Growing conditions and the popping environment can also affect the butterfly-to-mushroom ratio. POPCORN IN DIFFERENT COUNTRIES This snack is usually served salted or sweetened. In North America, it is traditionally served salted, often with butter or a butter-like topping, with toffee (caramel popcorn) or spices. However, sweetened versions such as caramel corn and kettle corn are also commonly available. In Mexico, popcorn is served with jalapeño juice, hot sauce, cheese, butter or salt. Popcorn, threaded onto a string, is used as a wall or Christmas tree decoration in some parts of North America and on the Balkan Peninsula.
TYPES In popcorn jargon, a popped kernel of corn is known as a “flake”. Two shapes of flakes are commercially important. “Butterfly” flakes are irregular in shape and have a number of protruding “wings”. “Mushroom” flakes are largely ball-shaped, with few wings. Butterfly flakes are regarded as having better mouthfeel, with greater tenderness and less noticeable hulls. Mushroom flakes are less fragile than butterfly flakes and are therefore often used for packaged popcorn or confectionery, such as caramel corn. The kernels from a single cob of popcorn
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HEALTH When it comes to healthy snacks, plain popcorn is at the top of most nutritionists’ recommendation lists. Popcorn contains more antioxidants, known as polyphenols, than any other snack food. Polyphenols, as we all know, fight off cancers and cardiovascular health problems. Air-popped and eaten plain, popcorn is low in calories and fat. What little fat that is naturally present in popcorn is in the form of healthier monounsaturated and polyunsaturated fats. Popcorn has no artificial additives or preservatives, and is sugarfree. As a whole grain food, popcorn provides an excellent source of complex carbohydrates and dietary fibre. Popcorn has a large amount of vitamins — folate, niacin, riboflavin, thiamine, vitamins B, A, E and K. You’ll feel less lethargic after munching on popcorn because Vitamin B fuels your energy. A number of minerals including potassium, magnesium, phosphorus, iron, zinc and manganese are present in popcorn as well. With a low glycaemic index, popcorn won’t spike your blood sugar and is an excellent way to manage your weight, or to fend off those pesky hunger pangs. PREPARATION As mentioned, how healthy popcorn is all depends on how you prepare and serve it. For the sake of flavour, butter, salt and caramel are often added to prepared popcorn, which can quickly convert it to a very poor choice for those on restricted diets. Popping corn on the stove requires oil and microwave popcorn is usually loaded with fake butter. A more nourishing way to prepare this snack is to airpop the popcorn in an air popper and then to add your toppings. Unpopped popcorn is considered non-perishable and will last indefinitely if stored in ideal conditions. PURCHASING Most commercial varieties include added salt, butter and oil; making them poor choices. Yes, they are usually high in calories with added sodium and sugar. Microwave versions of popcorn may be convenient but they are also crammed with unpleasant toxins. Some contain trans fats in the form of partially hydrogenated fats. Stick with wholegrain kernels and stay clear of processed or microwaveable varieties. Organic popping corn does not have the pesticide residues or other toxic residues commonly found on conventionally grown corn, and it is not genetically engineered.
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WELLNESSORGANS
Increase brain power Eat the right food foods.
BY WONG YEN SAN
F
oods are linked to health and well-being. There is definitely a correlation. The more healthily you eat, the better your body will thank you. As we age, this becomes even more important. Ageing comes with it a set of problems; not just a set in fact but it changes everything. Physically, we may be slowed down in many ways. We can’t run as fast as we want to or jump as high as we will our body to at a basketball game. All these deterioration can be minimised; however if we pay attention to the types of foods we ingest. A lifetime of chocolates and potato chips would definitely yield a ballooning waistline and a less healthy heart. Though we can eat to improve our physical well-being, can we eat to improve our brain? By that, I mean, a mind that stays as sharp as our twenty-something days. There is no clear go on the link between foods and the risks of Alzheimer’s or Parkinson’s diseases but there is definitely no harm but good in incorporating healthy foods in our diet. Let’s stretch those minds with these foods:
nuts like walnuts and almonds help to strengthen your heart health. And a healthy blood flow equates to a healthy brain. Thus, start incorporating them as snacks during your office breaks. FISHY BUSINESS Deep water fishes such as salmon are legendary for their omega-3 essential fatty acids. People consume omega-3s also for their anti-inflammatory properties, perfect when you are recovering from an illness or injury. Other than salmon, eat sardines and mackerel to alternate your fishy diet. Eat plenty of fish servings weekly to reap these benefits. A diet rich in fish would also mean the reduction of red meats, helping you to balance out your dose of saturated fat, keeping your cardiovascular health happy. Vitamins such as these are best derived from foods rather than supplements. But if you are not able to regularly consume these foods, then supplements have to be your next best bet.
GREEN SAVES THE DAY SPREAD THAT PEANUT BUTTER There is a reason why your mother forces down those greens down your throat. Now that you’re older, dark leafy greens such as spinach and broccoli are rich in vitamin B, E, and folate, ingredients to a happy ageing. Research shows that these greens may just help to protect your brain better. It is reported to release serotonin, a neuro-transmitter that helps to improve your moods; it is also used as an anti-depressant. So load up on those leafy greens; they also contain other vitamins such as vitamin C that counter free radicals from your system.
Peanut butter follows under the category of healthy fats, a component in the diet that yields good benefits for the heart and brain. Peanut butter or peanuts also contain Vitamin E, an ageing buster. To get some in your diet, make sure it gets into your bread as a spread or dip your celery into it for a refreshing snack prior to a workout. BLUEBERRIES
NUT IT Nuts contain vitamin E, on top of their omega-3, an important anti-oxidant that is beneficial to ageing. Most 30 something women have them in their creams or may apply them on their face and bodies neat. On top of it, the omega-threes from your
A little bunch will set you back a bit, financially at least; but it seems that it is worth it after all. Blueberries contain a good amount of antioxidants that will help to protect your brain. Studies have shown that consumption of blueberries has helped in reducing the chances of Alzheimer’s disease as well as in improving the cognitive learning abilities of the
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WATER Water is found to do more than rehydrate your body and quench your thirst. By staying on the average 8 glasses a day, you may just be able to score higher in the memory department. Studies show that water is essential to keeping your body and brain cells healthy. Hard to keep track on your water intake? Supermodel Elle Macpherson keeps bottles of water all over her house so that she remembers to drink them. So take the cue and fill up bottles every morning and place them in strategic parts of your house.
elderly. Want your brain to flex their thinking and memory muscle? Well, make blueberries a daily part of your life. It may cost you but not eating them may just cost you more.
JAVA TO THE RESCUE After being shunned for so long by health advocates, the cup of coffee has in studies revealed to be beneficial to your brain health, improving your mental clarity and alertness as well as memory at the same time. Still, if you drink a drip too many – 4 cups or more for some, you might experience certain unpleasant side effects like restlessness, furious beating of heartbeats and insomnia for some. Limit to 4 cups and less.
GRAIN FOODS Foods that work for one body organ would tend to reap benefits for the others. Whole-grains and brown rice are whole grain foods that when consumed can work to improve your cardiovascular health. When your heart is pumping happily, your brain gets the benefits too. Still, there are studies that show the contrary. Regardless, whole grains are good sources of fibre that works to lower our blood cholesterol too; so consider stocking on whole grains to switch up your diet sometime. For those weight watchers, this is also good for keeping those hunger pangs in check.
A LITTLE ALCOHOL DOES IT Studies have shown the benefits of moderate alcohol drinking to be conducive to brain health. For the older folks, moderate alcohol drinking has helped to boost their brain power and slow down their mental decline. The result shows that a little alcohol is better than none. So do drink up but do not go excess. Perhaps keep your drinking limited to the weekends: indulge in a glass for dinner during your family dinner or when you host friends over.
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TRAVELHONGKONG
All About the Roast
The yellow umbrella protesters may be out and about again but that is not enough to stop you from enjoying the wide variety of Cantonese roasted meats in all kinds of settings BY SUSANNA PING
A
t any time of the day Hong Kong’s bustling streets are packed with eateries selling roast meats. Roast pork (siu yok), duck, barbecued pork (char siu) and goose are famous for their succulent, moist meat and never fail to fill you up with great satisfaction. If you don’t know where the good roast meat shops are ask the locals. Look for queues at the entrance and crowded interiors. But the first thing to catch your attention are the rows upon rows of duck and red-coloured char siew glistening in the glass showcase. Behind these is the cook wielding a heavy sharp cleaver as he chops and slices deftly at a chunky wooden chopping tree trunk. Service is brisk. Order, chop, serve, eat. These Cantonese roasted meats are best served with rice, and perhaps some vegetables, as well as chilli and sauces. Keep it simple as you want the true flavours of the delicious meats to take centre stage.
What is not common in Singapore is roast goose so take advantage of this item in Hong Kong. It is moist, meaty and fragrant, with a crispy, smoky skin. Simply delicious. In Hong Kong these roasted meats and eateries are called siu mei and are really easy to find. You will probably smell the barbecued aromas first before catching sight of the meats. The meats are well seasoned with spices and sauces then roasted over charcoal in inhouse ovens for hours. Each eatery has its own recipe and method of barbecueing and roasting the meats, and many of these recipes have been handed down through many generations. Chinese barbecue restaurants usually have highly flexible menus that allow you to pair your roast meats with rice, noodles or rice noodles. Combo plates enable solo diners to sample several meats in one meal.
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MUST-ORDER MEAT ITEMS Barbecued pork In Chinese this is called char siu, which translates as ‘fork burned’. It refers to seasoned pork loin, barbecued over an open fire or covered oven on forks. The pork is seasoned with honey, spices, fermented tofu and rice wine. Malt sugar provides its unique sweet glaze. Barbecued goose Seasoned goose, roasted in a charcoal oven until the meat is tender and the skin crispy, it is then sliced and served with plum sauce. As goose is difficult to find in Singapore, this should be on your list of roasted meats in Hong Kong. Good roast meat eateries include Joy Hing, Tai Hing, Yung Kee and Yat Lok. Roast pork There are two versions of roast pork. Siu yok or roasted belly pork has its origins in village celebrations, when a whole pig would be slaughtered and cooked. This variety of roast usually involves cooking a 10 to 20 kg seasoned pig in a charcoal oven until the skin becomes crispy while the meat remains tender. A large fork is used to place the pig’s carcass in the oven, while hot water is applied to it to cause the skin to tighten. The second type is a roast suckling pig. This is a two to six month-old pig, roasted at high temperature in a charcoal oven until meat is tender and skin is crispy. This is a banquet favourite and usually the first dish to be served.
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TRAVELHONGKONG
ROADSIDE STALLS AND LUXURY RESTAURANTS
AFTER TEA
Roasted meats in Hong Kong are so popular you can find them at all kinds of eateries from inexpensive roadside stalls to lavish restaurants at top hotels. If you prefer comfort and cleanliness try the many good restaurants such as West Villa Restaurant and Cafe de Coral.
When you have finished your roast meat meal you may crave something to balance the meatiness. Tea and a sweet snack can help even things out.
WHERE TO EAT
Make your way to a tea house or cha chan teng, usually translated as ‘Hong Kong-style teahouse’. It is a wonderful cultural experience and a unique result of history and the meeting of cultures. After the Second World War, Western food became increasingly popular in Hong Kong. Nonetheless, it remained beyond the financial reach of many people. Local diners started offering dishes with Western influences and, more important, reasonable prices and the trend took off. When at a tea house try these popular items:
West Villa Restaurant 5 floor Lee Gardens One, Hysan Avenue, Causeway Bay
Hong Kong style milk tea - tea stirred with condensed milk and evaporated milk.
Cafe de Coral Ground and first floors Chinachem Tower, 34-37 Connaught Road Central, Central
Pineapple buns - this does not contain pineapple but is so named because the flaky biscuit-like top of the bun resembles a pineapple. Delicious textures of bread and biscuit.
Joy Hing IC Stewart Road, Wan Chai Yung Kee 32 Wellington Street , Central
Egg tarts - flaky pastry with eggy custard. Never fails to make you smile.
Roasted meat stalls are quite flexible and offer a number of meat combinations to go with either rice or noodles. You can even order a large plate to share with three to four types of your favourite meats.
Crispy buns with condensed milk - buns spread with condensed milk. Sweet as they come.
Tai Hing Ground floor Cigna Tower 470 Jaffe Road, Causeway Bay Yat Lok 28 Stanley Street, Central
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Delightful Weekend at The Continental After its successful opening at Pacific Place, The Continental recently launched the Saturday Shoppers’ Lunch and Sunday Brunch
O
ccupying the free-standing building on Level 4 at Pacific Place, The Continental draws its inspiration from the grand cafes of Europe. Designed by Thomas Heatherwick and with interiors by David Collins Studio, it features a variety of European classic dishes from breakfast through lunch and dinner to late night drinks and snacks. The Saturday Shoppers’ Lunch is priced at S$46.20 and includes pear and roquefort salad, pickled endive and onion tart, breton fish stew, chocolate fondant with vanilla ice cream, and more.
You can also enjoy a three-course set menu at S$67 that includes roast rib of beef with yorkshire pudding, roast potatoes and horseradish cream. It also includes a choice of any dessert, ranging from pain perdu with chilli roast pineapple and vanilla ice cream, crème caramel, to quince and pear crumble with custard. The prices quoted above are subject to 10 percent service charge. The Continental Unit 406, L4 Pacific Place, 88 Queensway, Hong Kong Tel: +852 2704 5211 or Email: dine@thecontinentalhongkong.com
The Sunday Brunch offers an extensive dish selection from seafood to signature brunch plates, including favourites such as eggs benedict, omelette with gruyere or fines herbes and pancakes with bacon and maple syrup. Seafood items include oysters from France, UK and Japan, as well as snapper with citrus fruits and olive oil.
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TRAVELHONGKONG
Ocean Park Goes Australian Enjoy South Australian and local culinary delights from guest celebrity chefs featuring exclusive wines and food products
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o celebrate Ocean Park’s newest attraction– “Adventures in Australia” presented by Australia and New Zealand Banking Group Limited (ANZ), which is headlined by the arrival of Hong Kong’s first three of eight southern koalas, a sensational series of food and beverage promotions recently launched from 24 March to 3 May 2015. A collection of over 30 wines selected from nine wine regions of South Australia will be introduced to visitors at Ocean Park, some of which are showcased in Hong Kong for the first time. Together with exclusive South Australian wine pairings recommended by the Hong Kong Sommelier Association, visitors can enjoy delicious new menus incorporating premium South Australian produce created by celebrity guest chefs Nigel Rich of The Elbow Room Restaurant in McLaren Vale, as well as South Australia Premium Food and Wine from Clean Environment Ambassador, Wong Wing-chee. During the promotional period, guests can enjoy contemporary South Australian cuisine from the a la carte menu, as well as an exciting cocktail menu of small bites designed by chef Nigel Rich at four of the Park’s venues — Neptune’s Restaurant, which boasts an unobstructed view of the Grand Aquarium’s main tank with more than 400 species of marine life; Tuxedos Restaurant, where around 100 penguins frolic on ice and in the water, The Bayview Restaurant, which features an open kitchen and ocean vista; and the alfresco The Terrace Cafe, where you can enjoy cooling sea breezes and a breathtaking view of the South China Sea.
Chef Rich uses the best and freshest homegrown South Australian products, and his style reflects the eclectic and multi-cultural influences of modern Australian cuisine. His creative a la carte menu offers a tantalising selection of cold starters, namely, Duck Rillette, Orange and Cardamon Chutney (HK$138); Steamed South Australian Oysters, Wakame Seaweed Salad and Herring Fish Roe (HK$158) and hot starters, namely, Australian Lamb Cutlet, Grilled Pepperonata and Labne (HK$158); Panko Breaded South Australian Oysters, Saffron Onions, Aioli and Nigella Seeds (HK$168). Four dishes are featured with highlights such as: Australian Black Angus Fillet, Onion Crisp, Truffle Salsa and Potato Mousse (HK$268), and South Australian Prawn, Ginger and Shallot Ravioli, Australian Lobster Medallion and Bisque (HK$248). Guests with a sweet tooth will enjoy the selection of four desserts, including, the Knicker Bocker Glory — Honeycomb, Vanilla Ice Cream, Chocolate Brownie, Berries, Pop Rocks (HK$108) and Rhubarb Frangipane Tart with Cinnamon Ice Cream (HK$98). The cocktail menus (HK$380 or HK$420) provide for inspired little pick-me-ups, including Caprese Skewers, Baby Mozzarella, Tomatoes and Basil, Harissa South Australian Prawns on Sticks and Steamed South Australian Oysters with Fresh Lime. A selection of themed set menus will also be made available exclusively at Neptune’s Restaurant, including Truly Down Under, Chef Rich’s delectable six-course set menu (HK$600) which showcases the best South Australia has to offer.
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Chef Rich’s culinary concept is simply about allowing the flavours of aromatic fresh herbs and ingredients to unfold on the plate. To kick off the journey, Pea, Mint and Arancini, followed by Australian Coral Trout, Green Papaya Salad and Aromatic Sambal and Smoked Salmon Croquettes with Horseradish Cream are offered as entrees. The celebration of South Australia’s finest continues with main courses of Australian Black Angus Fillet, Onion Crisp, Truffle Salsa and Potato Mousse, and Australian Lamb Brik, Pomegranate Molasses, Fried Mint and Confit Beets. Lastly, a choice of dessert (served with complimentary tea or coffee); Bitter Chocolate Parfait, Salted Caramel and Chocolate Tuille, both perfect notes to end a pleasurable meal. Over at Panda Café and Café Ocean, the top Hong Kong chef’s à-la-carte dishes include delectable highlights such as Roasted Kurobuta Pork in Special Sauce (HK$188), Stir-fried Diced Australian Beef Fillet with Cherry Tomatoes (HK$208), and Stirfried South Australian Clams with Noodles in Cantonese style (HK$198). The Truly Down Under six-course set menu and the Tasting South Australia four-course wine- pairing menus are priced at HK$990 and HK$780 respectively. Highlighted wines include renowned Blackbilly’s 2011 Sauvignon Blanc and 2010 GSM, Variety: Grenache, Shiraz, Mourvedre. Also, in a first for the Hong Kong market, Shingleback’s 2010 Chardonnay is introduced. Both menus are served limited daily, bookings are highly recommended. All dishes from the a la carte and set menus are available at Neptune’s Restaurant, and a selection from these menus will be featured at Tuxedos Restaurant, The Bayview Restaurant and The Terrace Cafe. A 10 percent service charge applies at all the venues, except for The Bayview Restaurant. Wine lovers will be excited to learn that a South Australia Wine Tasting Corner will be set up at Neptune’s Restaurant for guests to savour famous South Australian wines. This is the first of its kind in Hong Kong, showcasing the best vintages from Adelaide Hills, Barossa Valley, Eden Valley, the Fleurieu Peninsula and the South Flinders Range. Also available will be the Seppeltsfield 1914 Para 100 Year Old Tawny, which is often regarded as one of Australia’s national treasures; this is the only wine to have ever been awarded 100/100 points by Mr. Halliday, who is one of Australia’s most famous and respected wine critics. Other highlights include wines from Hentley Farm, which was announced as Winery of the Year at the 2015 Australian Wine Companion Awards by James Halliday, along with the D-Block series, which hail from the highly decorated Shingleback vineyard in South Australia’s McLaren Vale. There will also be a unique opportunity for corporate guests to hold their next business function at the park’s Neptune’s
Restaurant; with two different corporate packages with wine pairing, available every Thursday and Friday evening, from 12 March to 26 June 2015. The Play, Wine & Dine 6-course Dinner Set Menu, priced at HK$1189 per person (HK$760 without wine pairing), features Chef Rich’s menu. Whereas the Play, Wine & Dine Cocktail Menu features Chef Rich’s cocktail menu and guests can choose from a selection of up to 6 glasses of wine from a highly rated wine list, priced at HK$936 per head. Both packages require a minimum of 20 persons per booking. At the Old Hong Kong Kiosk, ningyoyaki in the shape of koalas embracing will be served with ice- cream and popcorn, a sure hit for the kids (HK$55). 24 March to 3 May 2015 www.oceanpark.com.hk
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TRAVELJAPAN
JAP EATS
From ramen to sashimi, food in Japan just tastes better BY WONG YEN SAN
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“Itadakimasu” or “I humbly receive” is something the Japanese usually say before partaking in their food. Saying this shows a form of gratitude for the person preparing the food. If you’ve been watching Japanese dramas, you’d have come across the phrase. This and other forms of greetings reflect the general dining etiquette of the Japanese.
And the efficiency extends to the food fare as well. In Japan, compartmentalised eating is commonplace. You can see many ramen shops with sushi counter seats all over. This has probably to do with the culture. The Japanese value efficiency and eateries offering convenient eating have flourished ever since.
When you’re dining in a traditional Japanese restaurant, it is also a common practice to remove your shoes. Shoe racks are placed at the entrance for guests. In some restaurants in Ryokans or traditional inns for example, guests will be provided cushions to sit on the tatami floor.
Ichiran is such a ramen chain in Japan. Ordering is done via a vending machine located in front of the shop. You may choose your ramen type and side dishes from the machine. After paying, you’ll proceed inside where you get to fill in a form to customise your ramen including how spicy and flavoured you want your broth to be and whether you want garlic in the sauce.
Meals including breakfasts at these places are usually served in trays with rice and small plates of seasonal vegetables, meat, and miso soup. It may look a tad heavy if you’re used to a small slice of toast in the morning but the servings are usually small and manageable. Larger hotels in cities like Tokyo would probably be serving more international fare such as eggs and sausages for breakfast but one or two dishes would still include traditional ones like miso soup and pickled vegetables. And if you’re dining after work, you’d probably hear rousing laughter and toasting at the next table as the Japanese meet with their colleagues for dinner and drinking sessions. This is a common part of the eating culture in Japan. When it comes to eating, the Japanese are efficient, just like in other parts of their life. Programmes on organising their homes and office are aplenty on the TV. If you step into a restaurant in a hotel for example, you might be surprised to find trays placed at the table. Yes, these trays are just like the ones you’d take when queuing for your food at Ikea or the foodcourt. These trays make it easy for guests to pick up their food from the buffet line. After the meals, guests are encouraged to return the trays at the tray collection stand.
When seats are available, the attendant will seat you into a booth seat compartmentalised with wooden panels at both sides; never mind if you come with a companion, she or he will be separated still by the panel. You’d need to press the bell in front of you to signal the kitchen staff to come. The cloth flap will open up in front of you and on the other side (where the kitchen is) the staff will take your form and proceed with the order; only if you have questions will you get to speak to the staff otherwise your order will be served when it is ready. Then, you get to enjoy your meal in total privacy – never mind the slurping because no one is going to know it’s you. Other than the creative restaurant concept, the ramen is surprisingly tasty. And indeed it should be, for the brand has been in existence since the 1960s. One of the best ramen I’ve ever tasted. www.ichiran.co.jp
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TRAVELJAPAN
Another traditional Japanese place with loads of history is Asakusa Umaimon Azuma Sushi Restaurant. It is located near the Sensoji Temple, on the Shin-Nakamise Shopping Street in Tokyo. Opeating since the 1950s, the restaurant is a popular spot for tourists and Japanese alike who hanker after their wholesome authentic Japanese meals such as Katsudon and Char Siu Mian. Their sides such as Kushiage or assorted skewed cutlets are delicious and elegantly made. Tomato, scallop, squid and shrimps are fried and skewed. Jo chirashi, a bowl of cut sashimi is fresh and tender with rice. Prices are very reasonable as well. A sushi counter is placed for single diners whereas the seating on the first and second floor offer an uncompromised view of the metro street, a pedestrian shopping walkway. http://aduma.tokyo.
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A trip to Japan is never complete without a plate of sashimi and sushi. And you don’t have to go to a posh, expensive restaurant to sample them for medium-sized, family restaurants already serve quite a quality spread. The Konaka Sakai restaurant in Platplat shopping mall at Osaka is one of them. Over there, the sashimi are thickly sliced and generously served. The gyozas are superbly made and delicious. The medium sized restaurant also serves very affordable, value meals – huge spreads that can be shared among a few friends. The Japanese also love the place, evidenced from the merry laughter and singing we’ve witnessed over dinner. Definitely a place worth a visit. Konaka Sakai is located on the 1st floor of Platplat at 3-22-1 Ebisujimacho, Sakai Ward, Sakai, Osaka Prefecture 590-0985, Japan.
Next, on top of sashimi, we’d love to sample some barbecued meat and what better place to visit than Gyubei Shibuyaten at Shibuya in Tokyo. The Korean barbecued joint is located at the basement but its signage is pretty evident from the walkway. The warmly-lit restaurant exudes a cosy ambience, underscored with cushy white sofa seating, a wood-based interior, and jazz music. The menu offers quality beef, seafood and chicken for grilling at own table. The beef is especially good and taste superb with the dips, accompanied by the range of alcohol whether shochu or vodka. Price is a little on the high side but still very reasonable considering the quality premium cuts you’ve got. Gyubei Shibuyaten offers an English menu for tourists and is located at Shimada Building at B1, 2-25-5 Dogenzaka, shibuya-ku, Tokyo 150-0043. It is easily accessible from the shibuya station at the Hachiko exit. It is diagonally located across H&M and is beside Starbucks Coffee.
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TRAVELKOREA
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Holiday Fun South Korea is one of the hottest travel spots in the world with its mix of ancient and modern culture BY YVONNE YU PHOTOGRAPHS COURTESY OF KOREA TOURISM ORGANISATION
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TRAVELKOREA
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igh tech electronic equipment, beautiful skyscrapers, chic malls and night clubs grab your attention while you find solace in traditional wooden houses with tiled roofs and narrow alleys, and palaces of a past era. South Korea has a lot to offer you. Many people have the impression that fun is only limited to the city of Seoul but you also have to venture outside the bustling city for more adventures and beautiful discoveries.
MYEONGDONG DAK-GALBI STREET IN CHUNCHEON-SI Located about a 100 metres from the Central Rotary in front of Chuncheon City Hall, the Myeongdong Dak-galbi (spicy stir-fried chicken) Street is one of the popular spots visited by Taiwan, Hong Kong and Japan travellers. This street has been around since the 1950s with humble beginnings. DAEGE (SNOW CRAB) STREET IN YEONGDEOK-GUN
REGIONAL STREET FOOD Each region in Korea features a special local dish which you can enjoy and from which you can also learn more about the regional culinary traditions. It’s worth your while to explore the food themed streets.
This crab village is located on the east coast of Gyeongsangbukdo with about a hundred snow crab restaurants in Gangguhang Port. It is one of the hottest attractions especially during the snow crab season between November and May. You will find yourself in this bustling village filled with local and international visitors vying for a fresh snow crab meal. Other attractions include the sea fishing sites and the beautiful beaches along Yeongdeok coastal drive.
HAMPYEONG CHEONJI HANU BIBIMBAP STREET This street is famous for local hanu beef particularly known for its tender texture. Cheonji Hanu Bibimbap Street is located in downtown Hampyeong with restaurants selling yukhoe (beef tartare) and yukhoe-bibimbap. Yukhoe is prepared using fresh raw beef seasoned in soy sauce, sugar and pepper. Yukhoebibimbap is prepared using rice topped with yukhoe beef, bean sprouts, spinach and other vegetables. The dish is mixed with gochu-jang (red chili paste), sesame seed oil and garlic.
ROYAL CUISINE Experience royal cuisine at the Korea House. Food from the Joseon Dynasty which is known as the finest traditional style of Korean cuisine includes 15 different types of Korean dishes. The cuisine begins with mareun anju (dried side dishes typically eaten with alcohol), gujeolpan (nine-sectioned dish), ginseng and honey, and mitbanchan (basic Korean sidedishes). After this, the main dishes arrive – juk (porridge),
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chilled vegetables, jeonyueo (pan fried fish), jangeogui (grilled eel with seasoning), sinseollo (casserole dish), kkori-jjim (cow tail stew), daeha-gui (broiled prawn with seasoning), jeonbokgui (grilled abalone with seasoning), galbi-gui (grilled beef with seasoning), rice and soup and finally dessert. TRADITIONAL HOUSES Hanok are traditional Korean houses built with natural materials such as wood, stone, straw, clay and paper. There are two types of Hanok – giwajip and chogaip. If you are looking for a traditional homestay, do spend a night at a Hanok and experience a combination of Korea’s past with modern amenities as well as cultural immersion programmes. There are also other programs which include dado (Korean tea ceremony) and ceramics which you can take part in. SPA AT JJIMJILBANG Immerse yourself in the Jjimjilbang Korean Spa in Seoul where you can enjoy the facilities, shower and sauna as well as spend the night at reasonable rates. Choose heated rooms with your desired theme where you can sweat and relax with your family and friends. Other facilities include restaurant, snack bar, nail salon and gym which you can make full use of at an additional fee.
TAEKWONDO PARK Muju Taekwondowon in Muju offers you a complete experience where you can learn and experience everything about Korea’s traditional martial art. This area is divided into a few segments – the T1 Arena (main stadium), Taekwondo Museum, Sculpture Garden, Observatory and Monorails, Experience Center and the Traditional Park. The T1 Arena holds the record of the world’s largest taekwondo stadium. International matches, events and performances are hosted here. DONGDAEMUN MARKET This is Asia’s largest and liveliest market which houses about 20 shopping malls, 30,000 stores and around 50,000 wholesalers. Here, you can find many trendy and traditional fashion items so get ready to shop till you drop. GETTING AROUND KOREA With Korea’s efficient transport system, getting around Korea is no issue. Rail and bus networks connect cities, and smaller buses get you to most villages. The only challenge you will face is probably the language so pick up a few pointers from the locals and carry a Korean phrasebook. You can also visit the Korea Tourism Organisation website for more information and help planning your trip. http://asiaenglish.visitkorea.or.kr/ena/index.kto
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TRAVELSOUTH AFRICA
SAVOURING SOUTH AFRICA After a day on safari try the lovely cuisine of this beautiful country COMPILED BY SUSANNA PING. PHOTOGRAPHS COURTESY OF SOUTH AFRICA TOURISM
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he history and heritage of South Africa are a melange of colourful cultures creating a delightful mix of regional flavours and cuisines. What you get in Cape Town, Durban, or the Free State are different is vastly different, depending on the access to the coastlines, produce and cultural norms. PRODUCE AND CULTURES Mopane worms are dried, then fried, grilled or cooked up in a stew. They are considered a delicacy in the northern part of South Africa. African fare maize is the building block of African cuisine: fresh mielies, roasted and eaten on the cob, or dried maize kernels, ground fine into samp or a porridge. Meat is usually boiled and tripe is another African delicacy - a legacy of the French Huguenots. Porridge and meat known as pap and vleis is a staple you can get every day in homes. You can get delicious curries in South Africa. The Cape Malays will cook you a lovely bobotie made with minced meat, cumin, coriander, tumeric, allspice, chutney, almonds and sultanas, topped with a savoury egg custard then baked in the oven. Cape Malay curries are served with an array of sambals and atjars and the traditional sosatie is an unbelievable gastronomic experience. Mutton chunks are marinated overnight in fried onions, chilies, garlic, curry leaves and tamarind juice, then skewered and grilled on the braai or barbecue grill.
The Afrikaners If you’re in the mood for traditional Afrikaans fare try tomato bredie, mielie fritters and venison dishes. If you’re in South Africa during the summer months, sosatie and braais (barbeques) are traditional favourites. Much like the satay we’re used to, sosatie can consist of all types of meat. Boerewors (farm sausage) usually made of beef, pork, coriander and other spices is grilled on the braai together with sirloin and lamb chops. There is a lot of Dutch influence and you may see similar strains between Afrikaans and Indonesian cuisine. The Afrikaners are a South African ethnic group who are descended from 17th century Dutch, German, and French settlers. The Afrikaners slowly developed their own language and culture when they came into contact with Africans and Asians. The word Afrikaners means Africans in Dutch. About three million people out of South Africa’s total population of 42 million identify themselves as Afrikaners. The Afrikaners have impacted South African history tremendously, and their culture has spread across the world. Whole roasted chickens are served with both rice and potatoes and mango and peach chutneys. Potjiekos is a stew of meat, vegetables and spices cooked on an open fire in a black castiron pot with legs so that the coals can be scraped under the pot. Desserts include milk tart, koeksisters (syrupy dough), fresh fruit tartlets, banana cake and glazed papaya pie.
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TRAVELSOUTH AFRICA
INDIAN INFLUENCE Previously indentured Indian labourers brought their unique curries, atjars, samoosas and briyanis to this land of plenty. If you’re in Durban, a bunny chow (a half loaf of bread stuffed with curry) is an absolute must. TRADITIONAL FARE Portuguese Explorers: The Portuguese enlivened many a palate with their introduction of peri-peri chicken and oven-baked prawns. In fact Mozambican-Portuguese fare is incredibly popular in South Africa and there are many local restaurants that specialise in this cuisine. PRESERVES South African preserves and dried fruit are as famous as our biltong (beef jerky). Preserves, known as konfyt (jam) are diamond shaped wedges of watermelon, apricot, quince and green fig, soaked in lime water, then cooked in a sugary syrup and seasoned with cinnamon and dried ginger. SEAFOOD GOODNESS The country’s natural resources provide an ocean of delicacies; trout, crayfish, lobster, prawns, kingklip, mussels, oysters, and crab. The list is endless and the creative dishes sublime; smoked trout on cucumber slices; crayfish and crab baguettes served with sweet pickles and red peppers; smoked snoek pate on endive leaves served with caviar and cream cheese; kingklip - baked, deepfried, grilled or pan fried. Try the robust wild game dishes such as venison pate on toasted walnut bread served with peach chutney; smoked crocodile in tartlet shells served with spicy remoulade and tomato salsa; kudu and ostrich accompanied by pickles, onions, chutneys, chakalaka and dried fruits. WINE COUNTRY Cape Town is the gateway to the South African winelands and one of the great wine capitals of the world. Soak up the Constantia winelands, taste the fine wines and savour a unique journey through each of the four farms, which also possess top class restaurants.
Amidst the villages of the Boland, sprawl the vineyards of the Helderberg Wine Route. The 23 members range from a 300 year-old historical property to exclusive boutique wineries. Visit the wine routes for a lovely day out. Paarl, a scenic town about 50 km from Cape Town, is the venue for the world-renowned Nederburg Auction. Paarl is also the world’s first ‘Red Route’. Connoisseurs will discover both the delicate secrets and bold celebrities of these historic winelands. Rawsonville Wine Route is relatively undiscovered territory for wine lovers, yet yields championship status young wines. There are fourteen wine cellars in a radius of ten kilometers. The slopes of the Simonsberg, near Stellenbosch, provide one of South Africa’s prime wine-growing areas for noble cultivars. Twelve wine farms are represented on the Simonsberg Wine Route. The original Stellenbosch Wine Route was founded in 1971 and has been promoting its members for more than 30 years. The Wine Route is divided into five sub-routes. Devon Valley, tucked away just to the west of Stellenbosch, is one of the Cape Winelands’ bestkept secrets. Vines have flourished here since the 18th Century and the grapes from the 700 ha of vineyards have long been amongst the Cape’s most sought after. The Tulbagh Wine Route is home to new planted vineyards, towering mountains, countless national monuments and stunning scenery, and all only 120km north east of Cape Town. The Franschhoek Wine Route is in old Valley of the Huguenots. This fertile ground is where the French first made wine in South Africa 300 years ago. Today, that noble tradition is carried forward by the members of the Vignerons de Franschhoek. Wellington is a scenic town on the southern tip of South Africa, close to Cape Town and is the primary producer of rootstock for South African vineyards with a viticultural heritage dating back to the French Huguenots.
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TRAVELACCESSORIES
Travel with Peace of Mind Samsonite Securi-3 offers triple protection with snatch, scan and slash resistant bags and accessories
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amsonite understands the paramount importance of security to today’s travellers. The new Securi-3 collection foils theft and damage by offering triple protection: Snatch Resistant, Scan Resistant and Slash Resistant. Securi-3 protects your belongings and your personal data so you can enjoy worry-free travel. Securi-3 bags and travel accessories are designed to make travel worry free. From the water-repellent outer layer that keeps your belongings dry to secure inner pockets that keep your data safe, Securi-3™ products offer three levels of protection: Slash Resistant - Securi-3 bags are made from four layers of extra tough material, including a layer of para-aramid synthetic fabric that provides maximum protection to your possessions. Likewise, straps are reinforced with embedded wire, making them virtually impossible to cut. Snatch Resistant. On each Securi-3 backpack, shoulder bag and waist bag, the straps feature a duo lock buckle and a security hook that locks the zipper in place. This extra level of defence is not apparent to the naked eye, but offers additional resistance to snatching, whether the bag is on your shoulder, around your waist or attached to your luggage.
Scan Resistant. All Securi-3 products come with Samsonite’s radio frequency identification (RFID) blocking compartments. These secure pockets provide a protective shield that prevents third parties from skimming your credit cards and trolling for your personal data. Securi-3 bags are practical, stylish and filled with protective features. Available in black, mustard and navy blue, the backpack, shoulder bag and waist pouch provide security no matter how much or how little you have to carry. All three feature separate RFID-blocking compartments, duo-lock buckles; hidden security hooks for the zippers, and wirereinforced straps. The Securi-3 range also includes small travel accessories that all offer RFID-blocking pockets. Available in orange or khaki, the collection includes a travel wallet, a passport cover, a “hidden” money belt, and a “hidden” neck wallet. The money belt and neck wallet tuck easily and comfortably under your garments to add an even greater sense of security. www.samsonite.com
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FOODPRODUCTS
Healthy Snacking Munching might actually be good for you.
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f you’re on a mission to reduce the flab in your midsection, you’d think twice about eating more than necessary. Snacking hence has no place in your diet. The more you eat, the more pounds you pack, and the likely place they end up fast is the middle section. The conventional way thus is to eat little and skip meals if possible, just to keep those kilos off. Friends on diet would order the meagre salad on the menu and then watch hungrily as the rest of us chomp down on our bulky sandwiches. The thing with this plan is that it’s incredibly fallible. Research has shown that when snacking on foods when you’re distracted with something else ups the weight scale by a lot. And depending on the foods you eat – if you’ve been indulging in less nutritious options (think high saturated fats or sodium like ice-cream and chips) your health would also naturally take a dive. No wonder snacking has a bad name. Snacking is actually a great way to boost your health, if you do it right. The key is in the foods you eat and their portions you partake of them. Many people resist the urge to snack, thinking that it is actually a bad habit.
BY WONG YEN SAN
Others avoid snacking, convinced that it would cause them to put on more weight. So, they wait out their hunger pangs till the actual meal time. What happens then? They order the largest meal on the menu because they’re so famished by that time. ENERGY THAT STAYS Foods are fuels that energise our body. All foods do that. Some are better than others in doing that. Eating small meals or snacks throughout the day helps to replenish the energy that we need to carry out our daily tasks. Unless you hibernate all day, which is rare, we need energy to keep our energy levels balanced. And the more active we are during our day, the more energy we need. Thus, it’s always good to keep some snacks ready when your days get a little tough.
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NIP YOUR CRAVINGS IN THE BUD
THE CHOICE IS YOURS
Try going a little later for lunch and you might go a little overboard with the ordering. If not, you’d at least order a can of soda as thirst quencher. Frequent small snacking helps to keep our blood sugar balanced such that we see no need to go overboard during meal times. A hungry person has lesser control over his cravings.
Eating something like a sugar-coated bagel would normally make you feel good instantly. That high is caused by the energy rush from the sugar that is consumed. But just as it brings you up immediately, it also crashes your energy equally hard and fast. This would put you in a state that is worse than before you eat them.
SHOP FOR FOODS AT THE RIGHT TIME Just that we know that we wield less control over our diet when we’re hungry, we should also take note not to shop for foods when our stomachs are growling furiously. When you do happen to be grocery shopping, you’d find that a lot of things – things you normally don’t eat maybe – suddenly looks appetising. STOCK THEM NEAR When your fridge is low on foods when you’re exceptionally hungry, what do you do? You rummage high and low and pray for a tiny ounce of something to sink your teeth into. It doesn’t matter if it is a sugary buttery cracker or a pear. You just have to eat something. Hence, to make sure you eat the right snacks, stock them up. And that would also mean clearing your supply of unhealthy snacks like your chips. Keep your supply clean and healthy at the office and at home at all times.
To keep your energy balanced, eat foods that are rich in fibre and protein. Fibre keeps our hunger in check for long; it works so much in keeping us satiated we don’t need to eat much of it. Protein in turn keeps our minds clear and sharp because of the amino acids that are released in our body. Snacks like fruits and vegetables such as banana and celery are excellent snack choices. So are whole grain bread and crackers. Nuts are good sources of omega-3 acids, keeping your mind alert.
“Eating small meals or snacks throughout the day helps to replenish the energy that we need.”
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DRINKCOCKTAILS
Fruit Frolick
Cocktails with fruit juice and fruit nectars add a fresh bright note to the moment BY ANN CHAN
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pples, blue barries, limes, watermelon, banana, mango. Fruit and its vibrant colours have always been integral to the mixologist’s repertoire of cocktails. Balanced well with liquor for sweetness, alcohol and fruit cocktails are best made fresh. The correct glass for serving the cocktail also plays a part in bringing out the aromas, flavours and visual appeal. In addition to ingredients you can set up a little bar at home with a few handy items.
BAR SPACE A small space, table or counter top that acts as a bar adds to the fun of hosting friends and family. The important thing is to stock up on essential items. BASIC LIQUORS Begin with the basic liquors used in the majority of drinks by buying the spirits in 750 ml bottles: rum, vodka, tequila, bourbon, gin, vermouth, campari, brandy, whiskey, an assortment of liqueurs (Baileys, lychee, cassis, Grand Marnier, etc) popular with you and your friends. All these are expensive so start off with a few at a time. Take advantage of Duty Free on your travels. MIXERS Mixers add flavours and flair to drinks. Getting all the mixers at once may be too pricey, so start off with the ones you use most often. The basic mixers are: cola (diet and regular), ginger ale, lemon-lime soda, club soda, tonic water, orange, lime, lemon, pineapple, cranberry, grapefruit and tomato juices, also Mott’s Clamato juice. GARNISH Add a garnish for great presentation. A few basic garnishes: sugar, salt, pepper, cinnamon, maraschino cherries, olives, cocktail onions, celery stalks, orange, lemon, and lime slices or wedges; Worcestershire sauce, Tabasco sauce, Angostura bitters, and Cassis. It’s not necessary to have all these garnishes on hand all the time.
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BASIC TOOLS Barspoon: The barspoon is used for stirring and measuring ingredients so it’s very important to have on hand. It can also be used to crush ingredients before adding them. Made of stainless steel, the barspoon is usually about ten inches long and holds 1/6 ounce of liquid or one teaspoon. Can/bottle opener: Also a must for a home bar is a good paring knife and cutting board to slice fruit and cut up ingredients. A corkscrew is a must have tool to open bottles of wine. Finding the perfect corkscrew for you means searching the wide array of prices and styles. Jigger or measure: A bar isn’t complete without a bar measure or jigger. Just pouring in the amount of liquor that you think looks good will not make a delicious drink. It’s important to have a stainless steel jigger which is 1½ oz or 50 ml on one end with the other end, called a “pony,” holding ¾ oz or 25 ml. A glass jigger generally holds 1 oz or 2 tablespoons. Shaker: To mix cocktails there are two styles, the Boston shaker and the Cobbler shaker. The Boston shaker consists of two parts, a glass that holds about 500 ml and a metal container that holds around 900 ml. The two fit Orange blossom snuggly together creating a seal for shaking the ingredients. The Cobbler shaker is actually three pieces: a steel tumbler, a lid, and a small cap that fits over the lid with a built-in strainer. You’ll find this shaker at most kitchen shops. Bar strainer: If you decide to go with the Boston shaker you’ll need a bar strainer. There are two kinds of strainers, the Julep strainer fits over the glass end of the shaker and the Hawthorne strainer fits over the metal end. Using either of these strainers takes some practice.
GLASSES You may want to include stir sticks, cocktail napkins, and a large pitcher as part of your bar paraphernalia. Three types of glasses such as the highball glass, the old-fashioned glass, and stemmed cocktail glasses, all basics, are a good start to a collection of glassware. Learn what type of glass goes with what type of drink. A gin tonic, for example, is served in a collins glass which is tall and straight.
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DRINKCOCKTAILS
FRUIT COCKTAILS TO TRY
Tangerine Cocktail 1/2 oz vodka 1/2 oz Cointreau orange liqueur 1/2 oz Mandarine Napoleon速 orange liqueur 1/2 oz amaretto almond liqueur 1 oz mandarin juice 1 tsp grenadine syrup Shake and strain into a champagne saucer filled with crushed ice. Garnish with a slice of orange and a cherry, add a short straw, and serve. Apple Martini Bottom of Form 1 part Absolut vodka 1 part DeKuyper Sour Apple Pucker schnapps 1 part apple juice Poor all ingredients into a shaker. Shake well and strain into a martini glass. Tangerine Cocktail 1/2 oz vodka 1/2 oz Cointreau orange liqueur 1/2 oz Mandarine Napoleon orange liqueur 1/2 oz amaretto almond liqueur 1 oz mandarin juice 1 teasp grenadine syrup
Lime Margarita Makes one jug I lemon or lime wedge Saucer of sea salt 2 1/2 cups freshly squeezed lime juice 3/4 cup tequila (Tequila Cuervo Especial, Sauza or other quality brand) 1/2 cup triple sec (Bols or Marie Brizard) or Cointreau or Grand Marnier Ice
Shake and strain into a champagne saucer filled with crushed ice. Garnish with a slice of orange and a cherry, add a short straw, and serve. Watermelon Mojito
Run the lemon or lime wedge around the rim of a glass. Dip the rim into the salt, rotating the rim. Pour in the lime juice, tequila and triple sec into a jug filled with lots of ice. Stir well to mix. Pour cocktail into salt rimmed cups.
2 watermelon chunks 1 lime, juice of 2 teasp sugar 2 oz white rum Ginger ale Mint leaves Ice
Lychee Cocktail 2oz 1 oz 1oz Dash
White Wine Light Rum Lychee Juice Lime Juice
Combine all ingredients in cocktail shaker with ice. Shake and strain into chilled wine glass. Garnish with lime or lychee fruit.
Banana Daiquiri 1 1/2 oz light rum 1 tbsp triple sec 1 banana 1 1/2 oz lime juice 1 tsp sugar 1 cherry
Muddle the watermelon chunks with the lime juice and sugar in each glass. Stir in a handful of mint leaves, then add the white rum and ice. Top with ginger ale. Garnish with more mint.
Combine all ingredients in a blender with ice. Strain into a chilled glass. Garnish with cherry.
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DRINKLIQUOR
THE WILD GEESE PREMIUM RUM Wins Silver Medal at Global Rum Masters 2015
T
he Wild Geese Premium Rum, a star performer in the multi-award winning The Wild Geese Collection of Caribbean Rums recently won a silver medal at the prestigious Global Rum Masters 2015.
An annual event, the Global Rum Masters showcases the achievements of the world’s most talented rum producers. Hosted in London, this year’s competition featured a record-breaking number of entries, presenting diverse styles, complexities and flavours, each rigorously tested through blind-tasting by a panel of expert judges. Significantly, the category in which The Wild Geese Premium Rum participated – ‘Dark up to 7-year Old’ – was described by the judges as having “a much wider complexity” than other categories in the competition. Medal recipients in this category were described in the judging as “incredible – aromatic and flavourful”. The Wild Geese Premium Rum is an intense, bright gold blend of rums, aged for up to eight years, from Barbados, Jamaica and Guyana. Its clean pronounced nose hints at its soft, aged Bajan heritage and honeyed aromatic Guyanese and Jamaican pot still character. On the nose, there are distinct yet light and fresh notes, sage and eucalyptus, in harmony with a strong depth. The palate is an elegant balance of deft sweetness and pronounced alcohol starting with a light vanilla, mango and banana, smoothly developing into the burnished, rich nuttiness of ripe asparagus and herbaceous eucalyptus. Light anise and camphorous ginger come to the front before softening into a long, pleasant, almond and butterscotch finish, carefully holding just long enough to leave a light spicy and floral resonance. http://thewildgeesecollection.com/rum/our-rum/ premium-rum/
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DRINKBOURBON
Bourbon for Rainy Days Warm yourself with a nice glass of bourbon Bourbon is an American whiskey, a type of distilled spirit, made primarily from corn (maize) and named for Bourbon County, Kentucky
B
ourbon has been produced since the 18th century and although it may be made anywhere in the United States, it is strongly associated with Kentucky.
Bourbon must be made of a grain mixture that is at least 51% corn.
BUY THE REAL THING
Neither colouring nor flavouring may be added.
On May 4, 1964, the United States Congress recognised Bourbon Whiskey as a “distinctive product of the United States�. The Federal Standards of Identity for Distilled Spirits state that bourbon must meet these requirements:
Bourbon must be distilled to no more than 160 (U.S.) proof (80% alcohol by volume).
Bourbon, like other whiskeys, may not be bottled at less than 80 proof (40% alcohol by volume.) Bourbon which meets the above requirements and has been aged for a minimum of two years, may (but is not required to) be called Straight Bourbon.
Bourbon must be aged in new, charred oak barrels.
Straight Bourbon aged for a period less than four years must be labeled with the duration of its aging.
Bourbon must be entered into the barrel at no more than 125 proof (62.5% alcohol by volume).
If an age is stated on the label, it must be the age of the youngest whiskey in the bottle.
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In practice, almost all bourbons marketed today are made from more than two-thirds corn, have been aged at least four years, and do qualify as “straight bourbon”—with or without the “straight bourbon” label. The exceptions are inexpensive commodity brands of bourbon aged only three years and pre-mixed cocktails made with straight bourbon aged the minimum two years. However, a few small distilleries market bourbons aged for as little as three months.
DIXIE DEW Serves 1 1 1/2 oz bourbon whiskey 1/2 tsp white creme de menthe 1/2 tsp triple sec In a mixing glass half-filled with ice cubes, combine all of the ingredients. Stir well. Strain into a cocktail glass. BOURBON COUNTY COWBOY Serves 1 2 oz bourbon whiskey 1/2 oz light cream In a shaker half-filled with ice cubes, combine the bourbon and cream. Shake well. Strain into a cocktail glass.
BOURBON REGIONS Bourbon may be produced anywhere in the United States where it is legal to distill spirits. Currently most brands are produced in Kentucky, where bourbon has a strong association. Estimates are that 95% of the world’s bourbon is distilled and aged in Kentucky. Bourbon has also been made in Colorado, Kansas, Illinois, Indiana, Missouri, New Jersey, New York, Ohio, Pennsylvania, Tennessee, and Virginia. Bardstown, Kentucky, is called the Bourbon Capital of the World and is home to the annual Bourbon Festival in September.
The Kentucky Bourbon Trail is the name of a tourism promotion intended to attract visitors to six well-known distilleries: Four Roses (Lawrenceburg), Heaven Hill (Bardstown), Jim Beam (Clermont), Maker’s Mark (Loretto), Wild Turkey (Lawrenceburg), and Woodford Reserve (Versailles). MODERN DAY SUCCESS High-end bourbons have seen revenue grow from $450 million to over $500 million or some 2.2 million cases, in the United States. High-end bourbon sales accounted for eight percent of total spirits growth in 2006. Most highend bourbons are aged for six years or longer. American whiskey is now sold in more than 100 countries. The leading markets are the United Kingdom, Canada, Germany, Australia, and Japan. Key emerging markets for American whiskey are China, Vietnam, Brazil, Chile, Romania, and Bulgaria. BOURBON COCKTAILS Bourbon and Coke Serves 1 2 oz bourbon whiskey 10 oz Coca-Cola
BOURBON HIGHBALL Serves 1 2 oz bourbon whiskey carbonated water 1 twist lemon peel Pour bourbon into a highball glass over ice cubes. Fill with carbonated water and stir. Add the twist of lemon peel and serve. (Ginger ale may be substituted for carbonated water, if preferred.)
Pour bourbon whiskey into a 16-oz glass half-filled with ice cubes. Fill glass with Coca-Cola, stir lightly, and serve.
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DRINKLIQUOR
TEQUILA THRILL The heady liquor from Mexico gets its unique flavour from the agave plant BY SUSANNA PING
N
ext time you open a bottle of tequila take a nice long smell of the aroma. In a shot glass look at the golden or transparent colour. It has a lovely nose that comes from the blue agave plant, Mexican soil, oak and sunshine. It is an expensive liquor selling for about S$80 a bottle here but you will appreciate its value once you discover its exceptional quality as a liquor, its produce, harvesting and distillation processes. It takes at least eight years to make a bottle of tequila, sometimes as long as 20. Made and distilled from the roasted centre (pina) of the blue agave (maguey) plant it is produced in Mexicothat grows in Mexico.
A tequila producer who plants a one-year-old shoot (hijuelo) today, in 2015, won’t harvest it for tequila until at least 2023, and maybe as late as 2035. And if it is aged at all it could take another one to five years before it appears on the shelf. Much of the work is done manually, rather than by machine, starting with the first planting of the agave shoots, through harvesting, right to the bottling of the final products. The fermentation stage determines whether the final product will be 100 percent agave or mixed (mixto). The highest-quality tequila is made from fermenting and then distilling only agave juice mixed with some water. Mixto is made by fermenting and then distilling a mix of agave juice and other sugars, usually cane sugar with water. Mixtos made and bottled in Mexico can contain up to 40 percenr alcohol derived from other sugars. Mixtos that have been shipped in bulk to other countries for bottling may have the agave content further reduced to 51 percent by the foreign bottler. By Mexican law all 100 percent agave or aged tequila must be bottled in Mexico. If a Tequila is 100 percent agave it will always say so on the bottle label. If it doesn’t say 100 percent it is a mixto, although that term is seldom used on bottle labels. MIXTO TEQUILAS While agave prices per kilogramme are lower than sugar prices at present, the cost to harvest and process the agave to get the fermentable sugars is still higher than the cost of cane sugar, hence the continued prevalence of mixto tequilas.
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You can find out where a tequila is made by checking the producer’s NOM registration against a present list of NOM assignments. Sometimes the leasing companies change factories. Porfidio, for example, was made in El Viejito, Tres Alegres Compadres, Regional, JR Reyes and even Arette.
There are more mixto brands than 100 percent agave brands, although that may change in the future as drinkers become aware of, and demand more, pure tequila. SUGAR ADDED
PURE AGAVE Take a look at the bottles of tequila at the supermarket. What does it say on the labels? Where does it come from? How much volume alcohol. Is it oaked and aged? For how long is it aged? Look the colour. Is it golden or transparet? Is it 100 percent agave? If it doesn’t say 100 percent agave, it’s a mixto tequila. Mixtos are never labelled as mixto, but are merely called tequila. While most purists won’t drink mixtos, many tequila aficionados got their first taste from the popular mixto brands like Cuervo Especial. So mixtos have played an important role in the journey to tequila knowledge. Some bartenders only use mixtos for cocktails like margaritas, claiming the other ingredients mask the taste of a better tequila. Again, purists insist on 100 percent agave tequilas in their margaritas.
Even when cane sugar is more expensive per kilogramme than raw agave, it is less expensive to make tequila with cane sugar than 100 percent agave sugar. That’s because the agave requires more work - harvesting, cooking, milling – to produce its fermentable sugars. Some companies are experimenting with improved mixtos, using more agave sugars, and less cane sugars. For example, 4 Copas has a mixto called Dos Amores with 70 percent agave sugars. Their goal is to improve the mixto experience for new consumers to encourage them to upgrade to 100 percent agave tequilas. Mixtos may be aged like 100 percent agave tequilas. It is becoming more common to see labels like reposado and even anejo on mixtos, which can confuse the consumer who assumes only 100 percent agave tequilas are aged. Look for the declaration of 100 percent agave to be sure.
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DRINKLIQUOR
COLD MIXING NOT PERMITTED
TEQUILA RECIPES
Cold mixing, or adding alcohol to the tank after the agave sugars are fermented, is not permitted. All the sugars must be fermented at the same time.
Margarita on the rocks
Other sugars used in mixto tequilas are not permitted to be sugars from any species of agave. So it’s illegal to use espadin agave (used for making mezcal) in mixto tequila. The 51percent agave sugars required for mixtos have to be the only agave sugars, and can only come from the tequilana weber blue variety agave grown in the territory specified by Mexican law. Generally, cane sugars are used in the fermentation process to produce much of the alcohol in mixtos – but none of the taste of 100 percent agave.
I lime wedge Sea salt 11/2 ounces fresh calamansi lime juice 11/4 ounces tequila 1 ounce triple sec Ice cubes
Mixto tequilas may also be bottled outside Mexico. While most bottlers do not adulterate the bulk tequila, they do not have to live up to the same standards in the bottling nation as are present in Mexico. Without the oversight of the Mexican Tequila Regulatory Council, there are concerns the bulk tequila may be diluted or altered at the bottler. TYPES OF TEQUILA Beyond the two basic designations of tequila—agave and mixto— there are four categories of tequila: Silver or blanco/white - tequila with little (no more than 60 days in stainless steel tanks) or no aging. They can be either 100 percent agave or mixto. Silver tequilas are used primarily for mixing and blend particularly well into fruit based drink such as margaritas. Gold - is unaged silver Tequila that has been coloured and flavoured with caramel. It is usually a mixto. Reposado (rested) - aged in wooden tanks or casks for a legal minimum period of at least two months, with the better-quality brands spending three to nine months in wood. It can be either 100percent agave or mixto. Reposado Tequilas are the bestselling Tequilas in Mexico. Anejo (old) - aged in wooden barrels for a minimum of 12 months. The best quality anejos are aged 18 months to three years for mixtos, and up to four years for 100 percent agaves. Aging tequila for more than four years is a matter of controversy. Most tequila producers oppose doing so because they feel that excessive oak aging will overwhelm the distinctive earthy and vegetal agave flavour notes.
Serves one
Run the lemon or lime wedge around the rim of a hurricane style margarita glass. Dip the rim of the glass into the salt, rotating the rim. Measure the tequila, triple sec and lime juice into a cocktail shaker full of ice. Shake vigorously for about five seconds and pour mixture over ice into the salt rimmed glass. Caramelised pineapple with tequila and coconut ice cream Serves 4 4 fresh pineapple rings 2 tbs sugar 1 tbs butter 2 tbs tequila pinch of salt 2 tbs lime juice 1 teasp lime zest, as garnish Coconut ice cream: 4 scoops vanilla ice cream 3 tbs dessicated coconut 1 tbs lime zest To make the ice cream, mix the ice cream ingredients together and re-chill in the freezer. For the carmelised pineapple, in a frying pan over medium heat spread out the sugar and when it turns brown mix in the butter. Pour in the tequila and flambe, mixing all ingredients together to form a thick sauce. Stir in the salt and lime juice. Add the pineapple rings and coat well with the sauce. Cook for about 2 minutes more till the pineapple is slightly tender yet still crunchy. To serve, place a pineapple ring on a plate with a scoop of ice cream. Sprinkle a little lime zest on top.
Next time you take a shot of tequila imagine you’re on a sunny holiday in Mexico.
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MOTHERSDAY
Ladurée Shower your mother with love this Mother’s Day with the Mikimoto Gift Box
With elegance and love, Ladurée collaborates with the famous jeweller Mikimoto, specialist of sumptuous and precious pearls since 1858, to create a stunning box in pastel pink adorned with iridescent pearls. The lovely box is available from 1 May 2015 and retails at S$45 per box of 8 macarons while stocks last. Ladurée pairs the Mikimoto gift box with the specially created rose lychee flavoured Mikimoto Pearly macaron. Another new seasonable flavour is the Cherry Blossom – a sweet and subtle floral flavoured macaron with a creamy ganache. Both retail at S$3.95 per piece. Takashimaya Shopping Centre, Ngee Ann City #02-09 (boutique) and Level 1 #01-24A (counter) Tel: 6884 7361 www.thehourglass.com
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REVIEWS
Ethan’s Gourmet New gourmet grocer brings quality and unique food products directly from the source to your basket
A
bounty of premium and exclusive gourmet products imported straight from the source can be found at Ethan’ Gourmet, a one-stop 2271-sqft culinary haven.
Ethan’s Gourmet ensures that only top quality products of unmatched integrity are sold at its retail outlet by sourcing directly from the suppliers – a handpicked pool of artisanal farmers and producers from around the globe. One of the founding partners of Ethan’s Gourmet is a native Japanese who has an extensive network among food producers in Japan, which enables the boutique grocer to bring in products directly from there. This also translates into lower costs for the customers. Prices at Ethan’s Gourmet are generally at least 10 to 15 percent lower than leading hypermarkets and other gourmet specialty stores, so customers can expect attractive bargains on fine food products such as Kobe beef, Kurobuta pork, seafood, selected fresh and frozen vegetables from Japan, and more.
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Most of the products are airflown to the store every other week. Ethan’s Gourmet also demonstrates its deep commitment to providing top quality products by importing in smaller quantities to ensure optimal freshness. UNIQUE EPICUREAN OFFERINGS AND EXCLUSIVE PRODUCT RANGE Besides offering a wide variety of premium food products at its store, Ethan’s Gourmet is also dedicated to providing unique and rare finds for gourmet lovers. An example is the colourful and sweet-as-peach Marusho tomatoes, which boast a high score of 10 to 13 degrees Brix (a scale for measuring sugar density), as compared to normal tomatoes that are usually about 5 to 6 degrees Brix. The Marusho farm only exports 70 boxes of tomatoes a month, all of which are made available at Ethan’s Gourmet, making it the only place that carries Marusho mini tomatoes outside of Japan. Another exclusive product available at Ethan’s Gourmet is Tajima wagyu or Kobe beef. Among all the wagyu breeds, Tajima wagyu is most prized for its ability to develop extremely high degrees of marbling. It has to undergo strict regulations to uphold Kobe’s longstanding reputation for excellence. These include a pure lineage of Tajima-gyu breed cattle and proof that the animal was born and raised in the Hyogo prefecture before its meat is certified as Kobe beef. The stringent processes make real Kobe beef highly coveted among gourmet lovers.
Other premium produce that can be found at Ethan’s Gourmet include Hokkaido snow crab and scallops, amadai (also known as tile fish, a high-grade fish from west Japan) and Australian pasture-fed lamb from an award-winning family-owned farm based in Melbourne. Also, look out for the in-house Ethan’s Selection featuring top-of-the-range products available in the store, including Kurobuta pork and Kagoshima beef handpicked from the finest producers. The grocer also has plans to introduce sauces to this selection in the future. PERSONALISED SERVICE FOR A COMPLETE GOURMET SHOPPING EXPERIENCE Ethan’s Gourmet offers personalised cuts-to-desire and complimentary marinating services to cater to different cooking needs. The in-house processing facility is helmed by experienced skilled butchers who can prepare a variety of cuts including steak, shabu- shabu, yakiniku, sukiyaki, kebab, roast, and even dinosaur-shaped minced meat patties which will appeal to both parents and children alike. Special cuts require one day of advance notice. The gourmet grocer is also working with renowned chefs to develop recipes and customised marinades, and plans to provide private chef service and cooking classes in the future.
ONLINE SHOPPING In order to provide its customers with greater convenience and offer gourmet groceries to all food lovers, Ethan’s Gourmet launched its e-shop in April 2015. Customers who are unable to visit the store will be able to get gourmet essentials delivered to their doorstep with this service. Tagore Industrial Park B1-01 Entrepreneur Centre 50 Tagore Lane Tel:6372 8809 www.ethansgourmet.com Hours: Tues to Sun 11am to 7pm (Closed on Mondays)
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REVIEWS
HOT TABLES
From spaghetti to sushi, the best places to satisfy your cravings BY YIP MIN-TING
EDGE For local favourites The restaurant’s vast space is instantly welcoming and energised, vibrating with diners swarming around the live cooking stations. You can find local favourites like chilli crab, fish maw soup, roast pork ribs, rojak, sambal stingray, white pepper crayfish and even otah – all decent enough to sate your craving for street food. The seafood is fresh thanks to a high turnover rate, and if you like them hot, the grilled station dishes out jumbo prawns, squid and scallops. If you’ve always thought that pasta was a waste of carbs at a buffet, give the homemade squid-ink pasta a go here – it’s delicious. Don’t miss the nondescript durian pengat, made with durian and fresh cream, amidst the fancy cakes and chocolates at the dessert counter. Pan Pacific Singapore, 7 Raffles Boulevard, Marina Square Tel: 6826 8240
MELT For barbecue and Indian food
Mandarin Oriental Hotel, 5 Raffles Avenue, Marina Square Tel: 6885 3500
Diners are drawn to Melt as much for its food as for its cosy, intimate ambiance. You can count on the fresh cold seafood counter and the perennially popular outdoor grill - there are steak, sausages, lamb and even roasted suckling pig. The Indian food is surprisingly good - try the succulent tandoori chicken and garlic and cheese naan. The cooked food section features a wide variety ranging from Mediterranean to Chinese to Thai - dishes worth mentioning include clam chowder, white wine mussels, Thai-style codfish and black chicken ginseng soup. They make waffles on the spot, and though it’s not the usual upscale fare buffet diners go for, the hot dessert shines. Top it with a scoop of their homemade ice cream and nutella, and it guarantees a good finale.
CAROUSEL For seafood
Royal Plaza on Scotts, 25 Scotts Road Tel: 6737 7966
Carousel’s halal-certified, value-for-money buffet makes it popular with the crowd, and as the families and large groups packing the tables attest, the more the merrier. The boisterous mood is enhanced whenever a diner celebrates a birthday, as the staff will clap and dance to a jovial birthday song and present a complimentary cupcake with a flourish. Start your rounds with the extensive cold seafood selection, which has clams, various types of crabs (blue swimming crab, mud crab and Alaskan King crab), lobsters, mussels, oysters, scallops and tiger prawns. The cooked food variety is just as comprehensive with Chinese, Indian and Western fare; there’s even a kebab live station. Don’t miss the teppanyaki live station at the Japanese counter that dishes up items like garlic prawns, cabbage with bacon, teriyaki chicken and grilled squid.
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TEL: 6257 1843 / 6457 3081 No 54 Sembawang Road | #01-01 Hong Heng Mansions | Singapore 779085. Email: Famouskitchen@singnet.com.sg | Fax: 6455 8619
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EASTERSPECIALS
Lawry’s The Prime Rib Singapore Celebrate Easter with a delightful all-American feast
L
awry’s Easter Hoppenings from 4-5 April 2015 offers a fun-filled Easter weekend with your loved ones. Savour favourites such as roasted prime rib of beef and other main courses from the a la carte lunch menu and create a 4-course Easter Brunch at only an additional $19++.
Easter Special Add-set includes delicious freshly baked classic hard roll, the Famous Original Spinning Bowl Salad, Basket Full of Love appetiser and Bunny Tracks dessert. Keep the little ones entertained with their interactive balloon sculptor friend and chocolate treats giveaway with the adorable Mr Prime mascot. What’s more, receive a Lawry’s toy mascot with any kid’s set menu you order.
Lawry’s The Prime Rib 333A Orchard Road #04-01/31 Mandarin Gallery To make a reservation, please call 6836 3333 or email reservations@lawrys.com.sg www.lawrys.com.sg Hours: Lunch 11.30am – 2.30pm (Mon – Sat) Sunday Brunch: 11.30am – 4pm Royal Tea: 2.30 – 5pm (Mon – Sat) Dinner : 5 – 10pm (Sundays – Thursdays), 5 – 10.30pm (Fri, Sat, Eve of PH and PH)
Don’t miss these highlights: • Lawry’s Easter Add-set is available on Saturday, 4 and Sunday, 5 April 2015 from 11.30am – 3.30pm for only $19++ (usual price $32++) • Fun balloon sculpting is available only on Sunday, 5 April 2015 • Lawry’s Picasso Kids Meal is available for children below 12 years Freshly baked Classic Hard Roll - always a favourite The Famous Original Spinning Bowl Salad - a classic attraction creates a delicious, fresh salad Appetiser - Basket Full of Love includes Hokkaido Scallop, Sago Cracker and Quail Egg served with Orange Gel Dessert - Bunny Tracks is a combination of Chocolate Mousse, Carrot Cake, Chocolate Egg and Berries garnished with Coffee Cocoa Powder, edible Flowers and Nuts
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Tantalize Your Tastebuds with
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No. 8 Port Road, Singapore 117540 Tel: (65) 6273 2779 Fax: (65) 6273 2737 Email: contact@labradorseafood.com http://www.labradorseafood.com Our Operating Hours: 11:00am to 12:30am. Every day.
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TEKA SINGAPORE PTE LTD
83, Clemenceau Avenue, #01-33/34, UE Square, Singapore 239920
Tel: 6734 2415 Fax: 6734 6881 After-Sales Service: 6235 2265 www.teka.com Weekdays: 9:00am - 7:00pm Saturdays: 10:00am - 7:00pm Closed: Sundays / Public Holidays
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MR-F62EG-BRW
Capacity: Gross 508L / Net 451L
MR-F55EG-ST
Capacity: Gross 420L / Net 379L
MR-F47EG-BRW
Capacity: Gross 385L / Net 344L
MR-F42EG-SLW
LEGEND:
1999 - 2007 2009 - 2014
SLW - Silver Wave Line
INVERTER
Features: F Fe atures:
MR-F62EG-ST
sa ion ndit
Terms & Conditions Apply
Warranty
3 Years
FREE
ST - Stainless Steel
Multi Airflow Cooling System Surround Cooling System Non-CFC Refrigerant R600a Anti-Bacteria Food Liner Filter Deodorizer Minus Ion Vitamin Factory Revolving Ice Tray Tempered Glass Shelf LED Light Inverter Compressor Vacuum Insulation Panel Elevating Shelf Flexible Shelf
BRW - Brown Wave Line
Mitsubishi Electric Refrigerators Won The Reader’s Digest Trusted Brand Gold Award from 1999 - 2014
2008
Terms & Co
Capacity: Gross 560L / Net 501L
MITSUBISHI ELECTRIC ASIA PTE LTD • Mitsubishi Electric Building, 307 Alexandra Road, Singapore 159943 • Tel: 6473 2308 • Showroom: 6470 2600 Opening Hours: Monday – Friday (8.30am – 5.30pm) • Closed on Saturday, Sunday and Public Holidays • www.MitsubishiElectric.com.sg
11/19/14 10:34 AM
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