A CULINARY JOURNEY

A CULINARY JOURNEY AROUND THE WORLD

Scenic Eclipse Executive Chef Tom Goetter shares the secret recipes of his guest favourites

From watching the maestros at work in the open galleys, to sitting down in the thoughtfully designed, tastefully decorated dining venues, dining on board Scenic Eclipse is a multi-sensory journey right up to the very first bite of your meal. And then it is pure bliss.

Meet Chef Tom Goetter

The explosion of flavours in each delicious recipe reflect the imagination of Executive Chef Tom Goetter. The clockwork precision of Chef Tom’s German heritage is evident in the meticulous attention to detail he invests into designing each dish and the daily restaurant menus. From soy sauce for sushi flown in especially from Japan, to the 24-hour brining and air-drying of the traditional roast chicken, no meal is taken for granted.

Goetter is all about reinventing time-tested recipes and giving them his own unique spin. From foie gras lollipops to smoked blue candy floss on caviar, Goetter knows how to keep things enchanting, especially at Chef’s Table, the exclusive, ‘by invitation only’, degustation dining experience. In his own words, “We want to make something you know already but make you feel, ‘Oh, that’s special. Why does that taste so different?’”

A Scenic Eclipse Executive Chef Tom Goetter B Koko's dining C Koko's Asian Fusion

LISTEN TO TOM GOETTER EXPLAIN WHY DINING ON BOARD SCENIC ECLIPSE IS SO SPECIAL

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Koko’s Asian Fusion restaurant & Sake bar

With regularly evolving dining options, guests on board Scenic Eclipse have the chance to savour new dishes daily at up to ten dining experiences and bars.

Koko’s, the Asian Fusion restaurant and Sake bar has four chefs from four different nations who craft unique but authentic cuisine, including deliciously assorted lunch bento boxes.

A popular serving amongst Koko’s many delicious meals is the Korean Pulled Beef, served with… wait for it… Naan Bread and Avocado Raita, an unusual but winning combination.

If you’re fondly reminiscing about this wonderful combination of meals that you enjoyed on your Scenic Eclipse voyage or would like to try to create this cuisine at home, now is the time. Chef Tom has shared the secret recipe of his all-time favourite. “The best thing about Galbi Jjim (Korean Short Ribs) is the super tender meat that is coated with sticky, salty, sweet, and nutty sauce. It’s hugely addictive. And to serve it, we use Naan Bread and Avocado Raita to give it a different kick. It’s easy to do back home and a fun flavour combination”, he says.

INGREDIENTS (serves 4 to 6) • 250 gms flour • 1tsp sugar1 • ½ tsp salt • 1 tbsp oil • 1 tsp baking powder • 75gms yoghurt • 125ml milk

METHOD • Mix all Ingredients in a bowl and work into a soft dough • Cut the dough into 6 pieces and roll each out into a flat dough • Place a flat pan on your oven and wait till pan smokes. • Grill both sides for approximately 2 minutes without adding any fat till golden in colour.

Avocado Raita

INGREDIENTS (serves 4 to 6) • 2 ripe avocados • 1 medium-sized onion (finely chopped) • 2 medium-sized tomatoes (very finely chopped) • 1 green chilli (finely chopped) • ½tsp red chilli powder • 1 tsp cumin powder • ½ cup chopped fresh coriander leaves • 1 tbsp lemon juice • 1 cup yogurt (fresh, unsweetened, whisked till smooth) • Salt to taste

METHOD • Remove the flesh and seed from the avocados and put them into a mixing bowl. Mash the avocados until they are nearly smooth. • Add the chopped onion, tomato, green chilli, all the spices, the lemon juice, and chopped coriander. Mix it up until all the ingredients are blended. • Add the yogurt, salt to taste, and blend it in with the avocado mixture. • Refrigerate and serve cold with the pulled beef as a dip on the bread.

Korean Braised Short Ribs “Korean Pulled Beef”

MAIN INGREDIENTS (serves 4 to 6) • 1.5 kg to 1.8 kg bone-in beef short ribs (pork ribs suitable alternative) • 1 ½ cup water • 2 carrots (275g), cut into medium size pieces • 10 chestnuts, peeled (canned chestnuts can be used too)

SAUCE INGREDIENTS • 170g red apple (or nashi/Asian pear), cored and chopped • 60g onion, peeled and chopped • 6 tbsp regular soy sauce • 2 tbsp brown sugar • 2 tbsp honey • 2 tbsp rice wine (mirin) • 1 tbsp minced garlic • 1 tsp sesame oil • 5 whole black peppers • Soak the beef ribs in cold water for 10 to 20 minutes. This is to draw out the red liquid (which looks like blood) from the meat. Change the water a few times. METHOD

• Blend the sauce ingredients in a mixer or food processor. Set it aside.

• In a large pot, in rolling boiling water, boil the ribs for 6 to 8 minutes over medium high heat. Drain the water and rinse the ribs in cold running water. Cut off any obvious excess fat from the ribs. • Place the ribs in an oven and add the 1 ½ cup water. Add 2/3rd of the sauce. Boil over medium heat for about 30 minutes, covered. Stir gently and change the position of the ribs. Reduce the heat to medium low and continue to simmer for about 10 minutes, covered.

• Add the remaining ingredients (carrots, jujube, gingko nuts, chestnuts and the remaining sauce) and continue to simmer it over medium low heat for about 20 minutes, covered.

• By now the ribs should be fully cooked, but they may not be tender. Continue to simmer until your desired tenderness is achieved (usually up to an additional 1 hour, covered). Depending on how long you simmered it, you may still have a reasonable amount of sauce/liquid left in the pot.

• To boil it off, you can heat up the stove to medium high heat and boil it for 10 to 12 minutes, covered. This should thicken the sauce and leave just the right amount of

it at the bottom of the pot. Alternatively, you can continue to boil off the sauce over medium low heat until the sauce nearly disappears. This can take another 1 hour or so. And this will make the meat fall off the bone. Many Korean moms would say that the bones shouldn’t fall off as it’s visually less appealing when you serve it. However, this is exactly what we want till we pick the meat after for our Korean pulled Beef. • To reheat, add 1/3rd cup of water in a pot and boil it for 5 to 7 minutes over medium high heat, covered, till sticky again.