Viva Asia - Travel & Food

TRAVEL

MELBOURNE, SINGAPORE

FOOD

VOLUME 2 - NO2 - 2009

HOLIDAY DELIGHTS

PEOPLE

A PRINCESS IN BALI

12 Contents CHEF TALK Christian Hinckley who has travelled a long road from America’s wild west to Amandari in Bali.

8. BIKU

a new concept in Bali, presided over by Asri Kerthyasa, the wife of a prince of Ubud.

16 THE MELBOURNE CUP

22. THE PERFECT BURGER

always disappointed with a burger? Here is the answer to getting it right.

26. CATHAY PACIFIC

we meet the airline’s new country head in Indonesia.

There is no party like it in the world.

We bring you the colour, the glamour and the excitement of Australia’s biggest horse racing carnival.

30 CHRISTMAS IN JAKARTA All the festive best from the holiday season in the capital.

38 Contents SKIN CARE especially important if you are a frequent flyer. We look at the latest from the specialists at Erha.

40. THE ASIAN PALATE

from her new book, Master of Wine Jeannie Cho Lee defines the way we look at wine in Asia.

62 ROSE & NOIR

50. DESSERT FROM FORREST GUMP

and yes, it includes ‘that chocolate thing.

pure indulgence in France with fine pink wine and black truffles.

72 CHEF’S CORNER

54. HOLIDAY FOOD

for the summer season, some easy, delicious food the family will love, especially outdoors.

the latest from Rational, the new direction in the modern commercial kitchen.

EDITORIAL

I

f you have never been to the Spring Racing Carnival, you must put it on your list to do next November when they celebrate the 150th anniversary of the famous Melbourne Cup. It is not just about horse racing, it is about dressing up, choosing hats, getting together with friends and making it a huge outdoor party. Viva Asia was there this year to see it all in its glamour and excitement.

After Melbourne, a good rest in abject luxury – and a new concept from Thailand – a private estate that has been turned into a resort – but with a difference. Not a hotel, not a villa complex but a complete luxury holiday experience. It’s called The Tamarind and it is near Pattya.

If you are in Melbourne you will be overwhelmed with suggestions for places to eat. In this issue, we test-drive a couple of places you may not normally hear about – but where the food is exceptional.

Still on the food scene, we look at Christmas in Jakarta, the best burger in the world and killer desserts inspired by Forrest Gump.

We also treat you to some holiday food you can make at home: easy and delicious.

One the wine front, we analyse the Asian palate and why it is different to the Western one. And a total treat in country France with rosé and truffles.

All this and a lot more. Do enjoy this issue of Viva Asia. And thank you for all your kind letters; we love to receive them. If you want to write, the snail mail and email addresses are on this page.

Enjoy Graham Pearce

Hard to believe Amandari in Ubud celebrates its 20th birthday this year.

But Adrian Zecha’s Aman dream (organic, peaceful, luxurious) bravely stands the test of time and this hotel is unique.

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Publisher PT Artha Cipta Pratama Editor in Chief Graham Pearce Production House Origomedia Art Director Ari Arsyadi Graphic Designers Origomedia Contributing Photographer Sjaiful Boen Senior Promotion & Advertising Angeline Kradjan marketing@vivaasiamagazine.com Marketing Executive Uchie Susilowati Website www.vivaasiamagazine.com Email info@vivaasiamagazine.com ORIGOMEDIA Jl. Setiabudi III / 2A Setiabudi, Jakarta Selatan 12910 Indonesia p +62 21 5292 1638 / 7031 6882 f +62 21 5292 1637 e info@vivaasiamagazine.com www.vivaasiamagazine.com Contact: Editorial: Graham Pearce gp@vivaasiamagazine.com

Advertising: James Weston jim@vivaasiamagazine.com

PERSONALITY

RIGHT ROYAL HIGH TEA If this were England, people would be goggle-eyed to see Queen Elizabeth ringing the till at the Buckingham Palace gift shop. In Bali, a royal in a teashop attracts little more attention than a friendly wave and the offer of latest literary and local gossip. Graham Pearce pops in for a visit.

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PERSONALITY

“It was rather a selfish idea, I love a good cup of tea and you could never find one here.” she laughs.

Asri Kerthyasa is obviously very happy in the environment of Biku, a joglo she has restored on Jalan Petitenget in Seminyak that is at once a restaurant, a teashop, a meeting place, a lounge and a bookshop. “And we are happy just to have people hang out and read or do their emails,” she says.

Of course, it is a business but Biku is a dream for Asri and a labour of love - “I am often on my feet for 15 hours a day.” And it has patently worked: it was an instant success and now people from all over the world head straight for the place when they arrive in Bali.

An Australian, Asri Kerthyasa is quietly well-known and respected in Bali. Perhaps not least for her no-nonsense approach - a legacy from her days as a school teacher.

She has sense (and a deal of sensibility) and a deep respect for the culture she adopted now 32 years ago.

And it did not hurt her reputation to marry Tjokorda Raka Kerthyasa, a prince of the royal house of Ubud.

Pak Cok (as people call him) is also a lively personality who now works in politics as an elected member of Bali’s provincial parliament and in preserving Balinese culture and its landscape. He is president of The Bali Heritage Trust and patron of the Ubud Writers and Reader Festival.

The couple has three children, two boys now grown up and a daughter, Tjok Maya, who is just about to finish high school.

It is very much a happy family. As we talk in Biku, all three arrive on various missions. One son, Tjok De is a tea expert and helped set up the impressive tea list. His son Adi heads straight for his grandmother’s side with the latest and breathless news of his six-year-old life.

Asri’s story is not unfamiliar – a girl coming to Bali for a holiday. But then she came back – and stayed; married her prince and changed her name (“there were just too many Janes of that generation, anyway” she laughs).

The couple eventually built Ibah, the fine hotel in Ubud on land thought by many as unusable because of its location and slope. But Ibah is now also an institution, although now leased out to a hotel management company.

“Our first venture there was a homestay,” recalls Asri. “It had quite a following and to this day, people still come looking for it.”

But all this is not a case of dropping out – rather dropping in.

“I adore Bali, obviously for its people, but also for the climate, the beauty, the lifestyle, the scenery (although you have to go further away to see it these days) and (surprisingly) its cosmopolitan atmosphere.

You meet people from everywhere and from all walks of life,” she says.

A lot of them come to Biku – a place that defies all the tourist trends on the island.

But obviously a place people have been crying out for.

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PERSONALITY

“It was rather a selfish idea,” says Asri. “I love a good cup of tea and you could never find one here. I am a high tea fanatic and I loved those places in Europe where they made a fuss of it. I have actually travelled the world, sipping fine tea,” she laughs.

“So, now, thanks to my Teamaster son, we have a list of two dozen great teas, including some from small growers here in Indonesia who are in danger of going out of business thanks to mass production.”

“It took us two years to find this place. We pondered Ubud and then Sanur and then we were having dinner up the street and found out about this spot. It was a gloomy antique shop in this old Javanese joglo.

You could drive by a miss it. I said this is the place so we bought it – lock, stock and barrel – and you are now sitting on the antique furniture and taking tea from the fine old china.”

“The walls are original; the floors are recycled timber and village-made Bali tiles.”

“I did not want a cookie-cutter place,” says Asri with conviction. “I did not want all black and chrome and lots of shiny surfaces and all those sofas that look the same. I knew I needed a look like this, a comfortable meeting place where I could hang out all day if I want to and feel comfortable. I feel so uncool!” she laughs.

“Our menu is basically comfort food – from Indonesia and from the West. And we make all our own cakes – our latest is the

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carrot cake which sells out in a flash so we have to constantly be baking another one.”

encumbered with ‘tabloid’ celebrity as would happen in her native Australia.

“And, with tea, you will get the traditional finger sandwiches, scones with jam and fresh whipped cream.”

“I really don’t even feel much at home in Sydney any more,” she says ruefully.

“I used to love going back; we kept a home there. But now, thanks in no small way to the press, it has become smallminded, self-obsessed and trivial. And, like America, they are celebrity mad.

Why, even a drug runner can become a celebrity there.”

A minor service crisis across the dining room and Asri is on the spot in the flash.

I am joined by her other son Tjok Gus who is a photographer but also part of this business.

He shows me to the Ganesha bookshop at the front of the building where they sell not only novels (in several languages) but also coffee table books on Bali and there is a cabinet full of ‘vintage’ tomes you will probably not find in print any more. It is also an exchange library and newsstand.

“Some of it has even crept into Bali,” she adds. “I shudder when I see them with their bad-taste dream villas and their socalled cappuccino lifestyle. The sad fact is that they never seem to let Bali get in the way of any of this.”

His mother returns, crisis solved, and I ask her if it is actually fun to be working again?

Time to go as people are almost impatiently vying for her attention around the dining room and its terrace. They want to meet this friendly working princess.

“I absolutely love it,” she declares.

“Even with the long hours, I love to see people dropping in. And they are new and interesting – and interested, which is nice,” she says. “We offer them Balinese hospitality, really. And they pay!”

Maybe in faraway London, Queen Elizabeth should think about getting closer to the people and take a shift in her gift shop.

Could be just the tonic she needs.

“Among her most frequent customers are other old Bali hands; people who have been here for decades and all know each other. Some of them are famous also for their various endeavours. But not

Biku Jl. Raya Petitenget 888, Seminyak, Bali +62 361 8570888 w w w. b i k u b a l i . c o m

CHEF’S TALK

CHRISTIAN’S PILGRIMAGE A young man from cowboy country in America’s west has made his way from glitzy Las Vegas via hermetically sealed Bhutan to the serenity of Bali.

A learning journey about food that has led him to Amandari in Ubud, this year celebrating its 20th birthday.

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Christian Hinckley is tall (6’3” in old money), softly spoken, a little bit shy but his bright eyes take in every detail of what is happening around him.

He was born in a little town called Logan which is about 100km north of Salt Lake City in Utah. A college town which was his home until he left Utah State University where he majored in German – having spent a year or so as an exchange student in Herford, a hamlet whose nearest reference point is Hamburg.

His interest in food was sort of accidental; he worked in many restaurants as a student to supplement his income. Eventually he realised he was a whole lot happier at work than at school.

Then, one vacation, he took a job in Sun Valley (the Idaho ski resort). It was in a French/American restaurant where he began the morning shift making pastries. “All the usual things: cream brulée, tortes, mousses, apple pies, strudel. I was gradually allowed to do

CHEF’S TALK

“I have also learned a lot from our staff and I can now appreciate Indonesian food as well,” says Hinckley.

Clockwise, from top left: 1. Tuna tartare 2. Beef tenderloin 3. Snapper Indonesian style

more and more until finally the chef felt confident to let me work alone. It was then I also realised I could make a living doing this,” recalls Hinckley.

“I decided to enroll in the Culinary Institute of Vancouver (my father was living there) so I could formally learn technique,” he says.

“My first permanent job was at Café Campagne in Seattle, a French bistro where I worked my way to sous-chef.

It was very good training: a tight operation where I learned to work quickly and hone my organizational skills. I then did a stint upstairs at Campagne which was the fine dining part of the business,” says Hinckley.

“Great as Robuchon was, it was Las Vegas that prompted me to leave.

Terrible place. And it was a sort of sixdegrees-of-separation story that took me to Amankora in Bhutan. It was also a period of ‘decompression’ – the isolation and asceticism of Bhutan, compared to the frenetic madness of Vegas.”

AMAN “Then I went back to Sun Valley during the busy season and they thought I was ready to come out of the pantry, so they put me on the hot side,” he laughs.

“This was all leading to my dream job – with Joel Robuchon at this first American venture in Las Vegas. I learned so much there, especially his attention to detail and the complexity it takes to make a seemingly simple dish.

It is still the only 3-star restaurant in Las Vegas.”

“The philosophy at all Aman properties is that food should be an extension of your life at home. I guess you could call it refined comfort food,” says Hinckley.

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CHEF’S TALK

“In any case, it kept me busy. We had half a dozen restaurants (around five lodges) and 20 menus a day.

Bhutanese food is not very exciting so we introduced some Indian and Thai as well as Western dishes. I also learned to garden. Since produce is hard to come by, I planted several plots of herbs and vegetables.”

“Then the opportunity in Ubud came up and I decided it would be a nice middle ground between Vegas and Bhutan. My food here is still ‘refined home cooking’ but I like to surprise and delight as well. I have changed the menus and occasionally spiced things up a little. I occasionally throw in a little molecular gastronomy for fun but generally the menus are never threatening,” he says.

This is evidenced by a new menu that, as well as looking fresh and healthy, includes things like a chicken breast, a rack of lamb, beef tenderloin and spaghetti carbonara – even a bombe Alaska for dessert.

There are also lots of salads, pizza and the ‘not JUST a burger.’

“I have also learned a lot from our staff and I can now appreciate Indonesian food as well,” says Hinckley.

He is also not afraid of vegetables so you will see a beetroot carpaccio, a cauliflower soup, lots of salads and even an entree of green beans with a poached egg.

“It is great to be able to work with fresh seafood (unlike Bhutan); we import beef but the pork in Bali is excellent.”

“We have a very specific guest,” explains Hinckley. “Most are Japanese, followed by Americans and Europeans.

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So, I am loving adding some Asian ingredients to French food and I learned from Joel Robuchon how to serve Japanese ingredients in a French way. And one of my ambitions is to plant a market garden here so I can invite guests down to pick the ingredients for their own salad.”

EATING OUT “After a long stint at the stove I don’t really enjoy cooking for myself. But I have discovered a great little café in Ubud called Warung Sovia – Japanese but no sushi, mainly noodles – and they are open late!”

“My girlfriend is Javanese – and a serious foodie,” says Hinckley. “So, we love to seek out new places. Of course, we go to Naughty Nuri’s for ribs and a martini but there is also a place called Fly where the ribs are fantastic. And Nasi Ayam Kerawatan which is sort of the Ibu Oka for chicken.”

“If you ask me what is the best meal I have ever had, it is undoubtedly was at Tojo’s omakasi style restaurant which is tucked away on the top floor of a Holiday Inn in Vancouver. The chef used to cook for the Rolling Stones.”

“But Bali is home for now – and such a beautiful place. I am looking forward to seeing other parts of Indonesia – and eating a lot,” he says. “There are only two things I miss about the West: good cheese and not being able to watch baseball on TV. (It is on at 4 a.m. here so I never get to see it). I don’t have a team – just anybody who is playing the New York Yankees!” w w w. a m a n r e s o r t s . c o m

DESTINATION: MELBOURNE

SPRING FEVER

There is no other tourist attraction like it: the annual Melbourne Cup carnival has it all – a horse racing spectacular, a fashion fête and a huge and lavish week-long outdoor party. Graham Pearce was there.

The action may centre on four days of racing but the Spring Racing Carnival in Melbourne has just about everything we like in a holiday: a chance to dress up, a chance to socialize, to eat and sip champagne and to win on the horse racing (gambling is legal in Australia).

The grand event is the Melbourne Cup, Australia’s institutional horse race which is run on every first Tuesday of November. The whole country comes to a stop while it is run. But the festivities actually begin on the previous Saturday with the Derby and after it on Thursday which is Oaks Day and then Saturday which

After Melbourne’s miserable winter, spring brings an explosion of colour at Flemington Race Course where the famous roses are groomed to bloom just in time for the Spring Carnival.

is Stakes Day.

It is a time the locals anticipate with some excitement and people from overseas can be awed (sometimes overawed) by the celebrations.

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Horses from all over the world compete on the track while in the stands, the gardens, the corporate enclosures and the carparks, people vie to be fashion winners. Nowadays, upwards of 100,000 people flock to the track each race day.

Just about anything goes in the public areas but in the Members’ enclosures, gentlemen must wear a suit (some still wear morning suits) and ladies their latest outfit and a hat is de rigueur.

Don’t worry about your outfit – look at any boutique when you get there: they are all geared up for the racing; Melbourne’s other sport is shopping!

Also keep in mind Melbourne’s weather: Spring can be hot or cold and everything in between. Hot days, make sure your shoes are comfortable; cold, carry a hidden selendang. A friend once told me the only thing you need for the Carnival is a suit and stamina!

DESTINATION: MELBOURNE

THE PROGRAM

Saturday AAMI VICTORIA DERBY DAY This is the day for purist racing. Also the one day of the year the establishment gets together to see each other, especially the landed gentry. It is also the most elegant of days: unofficially, the dress code for ladies is black and white although few stick to it this these days. Gentlemen should wear a blue cornflower in the buttonhole.

Tuesday

EMIRATES MELBOURNE CUP DAY The massive 3200 metre, $5.65 million Melbourne Cup is the richest handicap race in the world and the sporting event that stops Australia. A huge carnival atmosphere descends over Flemington Racecourse and this is the day fashions are flamboyant and the festivities are fun.

Ladies, colourful day dress; gentlemen, the flower today is a yellow rose.

Thursday CROWN OAKS DAY This is traditionally known as Ladies’ Day when the girls sport their most feminine fashion and enjoy a glass of bubbly. There is also a grand competition for the best hat.

The Oaks is for three-yearold fillies. Gentlemen: official flower is a pink rose.

Saturday EMIRATES STAKES DAY This is recognized as the Cup Carnival’s Family Day and children often steal the fashion limelight. It is also more relaxed after the frenzy of Cup Day. The Stakes is a 1600 metre race, run at 2.55pm. Official flower is a red rose.

Kerri-Anne Kennerly & friend

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DESTINATION: MELBOURNE

HOW TO… Ideally, you should have a friend in Melbourne to show how to do everything (and that includes secret places to buy a hat that won’t cost the price of your airfare). Your travel agent should be able to arrange a complete package for one or all of the race days.

Tickets: The public can buy tickets to all the race days and there are special deals to the non-public spaces, such as the Champagne Bar and the Lawn. You need to have special tickets for the Birdcage (now mostly corporate) and the Nursery where people set up their own little marquee, completely catered.

You will find many options on these websites: Tickets: www.ticketmaster.com.au Dining options, marquees, etc: www. melbournecup.com Transport: There are taxis and hire cars but the latter are booked out weeks in advance. Taxis in Melbourne are disappointing – no room, usually not air conditioned and often dirty. And they are notoriously scarce outside the CBD. Thousands of people take the train – yes, even dressed in all their finery.

Special race trains leave every few minutes from the city and bring you back in the afternoon.

A luxurious option is a helicopter and it is a great diversion to go by boat up the Yarra River from the city to Flemington.

Helicopter Service: www.melbournecuphelicopters.com River Ferry: www.cityrivercruises.com.au Betting: Even for people who never bet on horses, everybody, but everybody enjoys a flutter on the Melbourne 18

Lady Sonia Mc Mahon & Emirates host

Cup. You can choose your own winner or place-getter or join a sweepstake for a potluck choice. In the city and suburbs they have official betting offices called TAB. These are also located trackside, along with colourful private bookmakers. If you know horses, all the better. If you don’t, join millions of others who bet just because they like the horse’s name or the jockey’s colours. People follow all kinds of hunches and advice (you will get plenty) and you can bet a farthing or a fortune. Keep in mind

that the favourite often wins the race.

Just watch TV or listen to the radio for a tip.

Food & Drink: You don’t need to bring anything.

Food, wine, champagne and muchneeded water are all available for sale in the public areas. If you are in the Nursery, your little area will be catered for. If you are in the Members’ areas, there are a dozen dining options.

If you are a corporate guest, the appropriate marquee in the Birdcage will take very good care of you.

DESTINATION: MELBOURNE

This year, VIVA ASIA was a guest of the Emirates Airlines marquee, which also sponsors the Racing Carnival, including Tuesday’s big race.

The theme was Bollywood and the décor, the dress and the food were extravagantly Indian. Even the cocktails had exotic extra perfume such as rose water. The Moët & Chandon, thankfully, was served as is.

It was a huge affair, decorated in colourful Saracenic style, complete with its own dining area, a huge terrace where you could see the racing and waiters in diaphanous pastel kurta.

You were welcomed by staff from Emirates Airlines and then proceed up the stairs to the first floor entertainment area with its central bar and even its own betting boutique.

It was also the meeting place for the celebrity crowd, local TV

personalities, sporting greats and the politicos – and the paparazzi. Among the guests we spotted Zara Phillips (Queen Elizabeth’s granddaughter) and Westlake crooner Ronan Keating.

Also Olympic swimmer Michael Klim and his beautiful Indonesian wife Lindy Rama who is a Balinese princess.

Clockwise, from top right: 1. Michael Klim & wife 2. Ann Peacock & Virginia Gibson 3. Zara Philli ps & Ronan Keating

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DESTINATION: MELBOURNE

Next year, 2010 marks the 150th anniversary of the Melbourne Cup and rumour is they are inviting Queen Elizabeth II who, apart from being a keen racing enthusiast, is quaintly still the head of state of Australia.

But if they don’t have the confidence to have a native head of state, the Australians really appreciate a great sporting event; they know how to organise a party and celebrate an anniversary. So, next year promises to be a cracker.

Lily Romano

www.springracingcarnival.com.au www.vrc.net.au THE WEEK There are dozens of off-shoot events that happen during Race Week, especially to do with food and wine. If you have friends, you will know about them. Otherwise, many are corporate; others are to do with charities; others are simply for the girls or boys to socialise. There are country race meetings which are a hoot and, if you like polo, there are matches on each Sunday. Check Florentino’s Restaurant for their Monday lunch and Crown Casino for their big event on Wednesday.

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GETTING THERE

Qantas has daily flights from Jakarta to Melbourne. w w w. q a n t a s . c o m

FOOD

IN SEARCH OF THE PERFECT BURGER Hong Kong is probably an odd place to start looking for the perfect hamburger. But there is a new place there called BLT that could have the answer.

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FOOD

T

he name does not stand for ‘bacon, lettuce & tomato’ but for Bistro Laurent Tourondel, this one being his 15th and the first in Asia. It is a cosy restaurant that looks out over Victoria Harbour from the Ocean Terminal in Kowloon.

It bills itself as a steak house but don’t let their modesty fool you: often you have to book two weeks in advance to have dinner here.

It actually elevates the old steak house concept: the one where you sat at a laminex table with a bib under your chin and were served Flintstone-sized steaks with potatoes and little else. Either that or steaks were the domain of staid gentlemen’s clubs. Tourondel has made BLT hipper and put his own French touch to the dining rooms and the food. He has elevated the steak experience to fine dining.

JAKE ADDEO

The meat?

“There is no perfect meat for a hamburger. Like a steak, it depends on people’s preferences and their memories of a hamburger growing up. We prefer US beef that has been aged slightly. A mix of the chuck, short rib and brisket with a 23-25% fat content makes a great tasting burger.”

And he comes with no humble CV: he holds the title of Best Restaurateur 2007 by Bon Appetit and a long list of ‘best of’ from magazines such as Esquire, Saveur, Wine Spectator and The New York Times.

His philosophy simple: ‘the ingredients should be stellar, the food simply prepared; out front, kind and efficient service in a casual but comfortable environment.’

In Hong Kong, BLT is a joint venture with the Dining Concepts Group and is under the expert guidance of New Yorker Jake Addeo No short-order cook himself, Addeo began learning in his mother’s Italian kitchen. He graduated in Hotel & Restaurant Management and then the Italian Culinary Institute for Foreigners in Piedmont.

He worked in star restaurants in Italy (Due Spada in Milan among them) and then moved back to New York to Felidia, Esca and then to Abboccato, before joining BLT.

Preparation?

“The meat should be cleaned of any inedible fat and tendon, then cut into small chunks. You want to then refrigerate the meat before you grind it in a meat grinder. This will lock in that great red color. We grind the meat twice to ensure a juicy burger.”

Additions?

“We just season with salt and pepper and brush some whole butter on the patty before cooking.”

The Buns?

“You want a bun that has been made well. It must have a good bread flavour but not hinder the burgers flavour. We use a simple sesame seed bun and give it a nice toasting for flavour and strength to hold the burger.”

Pan-fry, grill or BBQ? “All are good options and each imparts its own special flavour to the burger. It is a matter of preference.

Just make sure you don’t over-char or over-cook the burger.”

Rare, medium or well?

“I prefer a burger medium rare.

Anything over medium and I believe the meat will be too dry and tasteless. It’s a good idea to let a burger rest a couple minutes before you serve it to let the juices redistribute throughout the meat.”

Patting?

“A definite no-no! The more you play with a burger while it cooks the more juice you lose and therefore dry out the meat.”

Architecture?

“Iceberg lettuce, a ripe tomato slice and a red onion slice are essential staples. Ketchup, mustard, and mayo are personal preferences.

Bacon is a luxury staple.

Cheese types are also personal preferences. Burgers are a very different thing to different people, so one can only try and decide for himself.”

Fires with that?

“Always with fries; the salad comes in the burger.”

Apart from quality prime steaks (prepared on a state-of-the-art broiler), his menu includes poultry and fish as well as top notch vegetables and salads. There are the traditional sauces such as peppercorn, maitre d’ butter, horseradish and béarnaise. His mentor Tourondel’s influence can be seen in dishes like the tuna tartare with avocado and soy lime dressing, lobster salad ‘Cobb style’ and the American touch with creamy spinach, onion rings and potatoes ‘served eight ways.’ These include shoestring fries to go with grilled asparagus and stuffed mushrooms.

Having said all this, the most popular dish at BLT for lunch is their signature hamburger. So, we decided to ask Jake Addeo (who qualifies as an expert because he is a New Yorker as well as a highly trained chef) what makes a good, no, perfect burger...

At BLT, it is a favourite lunch dish. Why do you think that is?

A burger is a great and fast meal. Add fries and you have the whole package. We have about 12 different types of burgers at BLT, so hopefully we feed those personal cravings which vary from person to person. Hamburgers are like wine: if you like it, then it is good no matter what others think and no matter the cost.”

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FOOD

Until you can get to Hong Kong to try one of the dozen at BLT, here is a choice you can make at home – and it is not all about beef.

CHICKEN BURGER (If you cannot eat red meat, there is a great alternative) ½ kg ground chicken breast 2 tblspns Teriyaki sauce 3 garlic cloves, minced ½ capsicum, finely chopped 1 jalapeño pepper, finely chopped ½ cup breadcrumbs 1 beaten egg 1 medium onion, finely chopped Season with sage, thyme and black pepper Mix the ground chicken with all of the ingredients in a large bowl and combine well using your hands. Let the mixture rest for 2 hours in the refrigerator; this will give the flavours time to infuse the meat. Shape the mixture into 4 patties and fry or grill for around 4-5 minutes on each side or until they are cooked through.

Serve with the relish of your choice (see below) and a slice of pineapple.

GREEK BURGER (In Asia, where the buns are usually like foam rubber, try this one using pita bread)

BRIEF BURGER HISTORY The hamburger ranks as one of the most popular dishes in the world.

Even if you only go by the numbers in America where it is sort of the national dish: some 38 billion burgers (we must say of varying quality) are eaten every year.

The hamburger’s history begins, logically enough, in Hamburg, in the 18th century, when the northern German city was the largest port in Europe. Legend has it that German sailors had acquired a taste for chopped beef in Russia, where steak tartare had been a staple for centuries. (From the Tartars, of course).

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4 unpeeled garlic cloves 700g minced lamb 1 cup crumbled feta cheese 1 tsp oregano Salt & pepper to taste ½ large cucumber, peeled, grated and squeezed very dry in a clean towel 1 cup sour cream 2 tbspns chopped mint 1 tsp red vinegar 1 clove garlic, minced 1 large tomato, thinly sliced 1 red onion, thinly sliced Pita bread

HONG KONG BURGER (Since we are in Hong Kong, here is something local and really different.

Delicious, too!) ½ kg ground pork (you could use chicken) ¼ cup bread crumbs 1 egg 1 tblspn watercress, chopped 2 cloves minced garlic 1 small knob grated ginger 1 tblspn soy sauce 2 tblspns hoisin sauce 1 small onion sliced Coriander and bean sprouts to garnish

While you are making the patties, roast the whole garlic in a hot oven for 20-25 minutes until golden. In a bowl, mix the lamb with the roasted garlic, feta, oregano, salt and pepper. Divide into 4 portions and flatten into patties.

Refrigerate until required.

Mix pork, bread crumbs, egg, watercress, garlic, ginger and soy sauce together and make four patties.

Grill to your liking and top with hoisin sauce, onion slices, coriander and bean sprouts.

To make the Greek topping mix the cucumber, sour cream, mint, vinegar, minced garlic, salt and pepper to taste in a small bowl. Refrigerate sauce until ready to serve. Fry the burgers in a little oil for 5-7 minutes each side and grill the pita breads for a minute or so per side. Split these and cover well with the Greek sauce. Top with an onion slice, a tomato slice place the meat on top. Spread some more sauce over meat.

PEPPER RELISH 2 cups each of chopped red and green capsicum 1 small clove garlic, slivered 1 cup white vinegar ½ cup salad oil ¼ cup sugar Season with salt, pepper, basil and any kind of chill you like, either Tabasco, kecap pedas or chopped chillies.

Simply combine all the ingredients in a large bowl and mix well. Pack into a jar and refrigerate overnight.

It is not known who exactly first

In the same way as the sandwich

Just before WWII, Bob Wain of Bob’s

decided to cook the chopped beef

developed, the hamburger soon

Big Boy, introduced the first double

but chances are it was in Hamburg.

became a ‘convenience food’ when

patty burger and saw the beginning of

Then German immigrants took the

the meat was placed between a bread

many variations.

idea to America where it caught on

bun and they added things like pickles,

immediately. (Incidentally, despite

tomatoes and eventually cheese. You

The first McDonald’s opened in 1948

its humble origins, it was no less

could now order ‘take out’ and eat it

(it sold hot dogs until burgers were put

an establishment than the snooty

on the run.

on the menu in 1954) and the massproduced hamburger changed the way

Delmonico’s to become the first restaurant to put a burger on its

The first ‘burger joint’ was the

menu.)

fast food White Castle in 1921, an

So, way back in 1834, New Yorkers

the world would eat.

immediate success, unlike its many

Now, it is said, McDonald’s alone has

imitators who went broke.

sold 12 hamburgers for every person on the face of the planet.

could order ‘hamburger steaks’ at a cost of some 10 cents – which was

In 1934 the Wimpy Burger appeared

actually twice the price of roast beef

(named for the hamburgerholic in the

Many people today eat a burger as

or a veal cutlet.

Popeye cartoons) but all 1500 of these

‘fast food’ and is basically fuel. But a

restaurants were closed when the

true and delicious burger can still be

owner died (at his request) in 1978.

had in many fine restaurants – the best

Prices dropped by 1900 when the

arguably still in New York.

hamburger became the food of the masses, sold from horse-drawn lunch

Along the way came the ‘drive-in’

wagons, drugstores and in a brand

– sometime in the 1930s – where you

new fad: the luncheonette, ancestor

could eat your burger without leaving

of the diner.

the car.

PERSONALITY

CATHAY’S NEW MAN Our aim is to be the best airline in the world!

We want a prestigious, quality brand, founded on our customers and on customer service from touch point to baggage collection.

This is the lofty mission statement from Cathay Pacific’s new country manager for Indonesia ROBIN BRADSHAW. But, hey, if he manages that, it will be you and I who will be the winners, especially if you are going to Hong Kong and beyond.

26

T

alking to Rob Bradshaw, you cannot help but take all this seriously. You observe his strengths: energy, logic, focus and action.

Bradshaw was born in Portsmouth to a naval family and still supports Pompey, the Blue Army. Later, he studied at Oxford where he graduated in theology and philosophy.

He joined Swire Group as a management trainee in 1995, specializing in sales, marketing, and country management and has seen just about every side of the company’s operations – from cotton farming to cattle and finally to Cathay. He has been based in Dubai, Malaysia, Italy and, of course, in Hong Kong.

PERSONALITY

“I make no bones about my expertise: it is in administration and management in an international environment and here it is the overall business and operation developments of Cathay Pacific Airways in Indonesia.”

“One of my first jobs is to restore confidence in travelling to and from Indonesia,” he says firmly. “The global financial crisis has seen a drop in business travellers for everybody, including us. But domestic travel inside Indonesia has not dropped and all these travellers will eventually go international and we want to be part of that growth.”

2010 “We are very positive about the coming year. We now have 103 wide-bodied aircraft; both Boeing and Airbus and we fly to 104 destinations in 35 countries.

First and business class are top-ofthe-line in comfort and design with the latest in ‘entertainment on demand’ technology,” says Bradshaw.

“We have not cancelled any aircraft orders and we still have complete faith in the 777-300ER. Fuel is our number one cost concern and this aircraft is the most fuel-efficient in the sky. And Cathay is also looking at new biofuels – but they must be able to be dropped in immediately to replace current fuel without radically changing any of the aircraft’s mechanics.”

“Here in Indonesia, we are looking at expanding our services which currently land in the three hubs of Jakarta, Denpasar and Surabaya. Surabaya is working and volume traffic (largely taking Indonesian workers abroad), Jakarta is centred on business travel and Denpasar is mostly inbound but we would like to expand on that, especially taking tourists from Indonesia to China,” he says.

“And we are very keen that Cathay Pacific be a hands-on citizen in Indonesia. We take CSR very seriously indeed. In fact, I have just come from Padang where Cathay and other airlines presented a cheque to help victims of the recent earthquake. And this was not just a company initiative. Our staff from all over the world contributed money which the company then matched dollar for dollar. So, I was delighted to see it was put to good use in setting up a medical centre, buying an emergency generator and providing clothing for the victims.”

Bradshaw loves to reminisce about the three years he spent in Italy as country manager for Cathay Pacific. “I was based in Rome but my job enabled me to see most of the country. And you cannot

help but fall in love with the countryside, the food and the wine. One of the things I do miss is affordable wine.”

“But don’t get me wrong. My wife Heidi and our two young daughters also love spicy food. This comes from our 18 months in Penang. And Heidi is a foodie as well: we actually met when she was working in the famous Petrus at the Shangri-La in Hong Kong,” he recalls.

“My one passion away from work is scuba diving. I want to explore all the remote dives around the archipelago.

I hear great things about Sulawesi and Papua. I find it exhilarating to be under water when it is so beautiful.”

“Meantime, we are settling into Jakarta, which we love,” he says. “And, yes, I already have a batik shirt. My wife found some fabulous hand-worked silk fabric and I had it tailored to fit me.” All that and he still stays up (very) late to watch Pompey on television. w w w. c a t h a y p a c i f i c . c o m

27

GALLERY - SPA

THE LAGUNA, BALI What better to cool you down after a world class tennis match than a luxury spa treatment? And that is just what The Laguna in Nusa Dua provided for the players at the Commonwealth Bank Tournament.

Yanina Wickmayer, Vera Dushevina (both pictured here, along with Sabine Lisicki, Aravane Rezai, Melinda Czink and Kimiko Date-Krumm, were indulged with a new treatment called the “Pevonia Journey to Flawless Skin.” This is a simple method of cleansing and moisturising the skin, exposed to the sun and, on the court, constant perspiration.

Pevonia Botanica is a spa skincare product that can only be found in exclusive spas, with around 100 professional care products. www.luxurycollection.com/bali

LANGHAM PLACE, HONG KONG The Chuan at the Langham Place in Mongkok has been named ‘Asia’s Best Men’s Spa’ at the 2009 AsiaSpa Awards.

To celebrate this success, the spa has launched The Chuan Man treatment using techniques inspired by Traditional Chinese Medicine (TCM) to balance Qi (energy flow), detoxify and relax.

Widely recognised as the pioneer of the Thai spa industry, featuring treatments which draw on traditional 2,000 year old Thai healing techniques, and herbal preparations, the Oriental Spa was named as the “Best City Centre Hotel Spa Worldwide’ in the Luxury Travel Advisor’s Awards of Excellence.

Their specialty treatments include the Oriental Spice Body Scrub and Essence of Aqua which consist of a selection of marine, herbal, organic and mud-based treatments that make use of the newly-installed Rhassoul Bath that combines the basic elements - heat, water, earth and air to create a feeling of well-being. The treatment is based on ancient Moroccan expertise in health and beauty. www.mandarinoriental.com/bangkok

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The treatment uses acupressure to stimulate energy and then a stress session where warm bolus made from rice, peppermint and cloves are applied to male stress locators (typically the neck, back and shoulder areas).

The package is completed with a 30 minute myofascial facial specifically designed for a man’s bone structure and complexion. www.chuanspa.com

FEATURE

Christmas in Jakarta

Christmas and New Year are traditionally a time to enjoy catching up with family and friends regardless of your religious persuasion.

Nothing of course beats getting together over a great meal and this festive season Jakarta has an abundant choice of food destinations to visit for that special brunch, lunch or dinner. Here are a few ideas on where to indulge during the holidays.

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FEATURE

The Dharmawangsa

Le Méridien Jakarta

Sriwijaya

Al Nafoura

Christmas Eve Dinner An amazing Christmas Eve Dinner featuring a variety of dishes including Foie Gras Terrine au Torchon with port wine glaze, caramelized fig and burnt sour dough bread, Fresh Turbot, Salt Welsch marsh lamb, and so much more.

Rp. 795.000,- ++/person (food only)

Traditional Christmas at Faraya Mountain; 24th December Enjoy the tastes and atmosphere of a traditional Christmas at Faraya Mountain; the most famous place to celebrate Christmas in Lebanon. Chef Hussein and his culinary team offer Harouf Meshwoui bil Somsom (Braised Lamb Shank), Tajan Samak Bil Snobar (Deep Fried Snapper Fillet) and other delicacies as the main course followed by the sweet dessert Shybiye bil jibna (Pastry with honey cream cheese). Rp 400,000++ / set menu including a glass of sparkling wine

New Year’s Eve Dinner Again a meal top savour. Exquisite fare including wild Scottish salmon, fresh white Alba truffle, roasted French quail, and slowly roasted wild duck. Rp. 995.000,- ++/person (food only)

Jakarta Christmas Eve & Christmas Day Indulge in a feast of appetizers, carving selections and mouth-watering variety of traditional Christmas desserts that will surely be a memorable evening of celebration. In addition, a live music entertainment will be presented during Christmas Eve dinner to give a relaxed vibe and let your children be entertained by kid’s activities and games on Christmas Day brunch. Rp. 495.000,-++/ adult and Rp.395.000,-++/child (under 11 Year’s old) New Year’s Eve & New Year Day Come dine with us in our alluring supreme buffet together with loved ones in the festive spirit of New Year’s Eve with a divine accompaniment of live jazz music and band performance on the evening to set a relaxed mood just perfect to embrace the dawn of New Year and special children’s activities on the New Year Day to accommodate a pleasant holiday season. Rp. 495.000,++/adult and Rp.395.000,-++/child (under 11 Year’s old)

Tiga Puluh Music Bar & Lounge Soul of Geisha on New Year’s Eve Tiga Puluh music bar + lounge will entertain you with Japanese ambiance, sexy geisha dancers and a fashion parade. Rp 250.000,-net / person including a glass of house pouring liqueur

Le Rendez-Vous

New Year’s Eve Celebration Try a sumptuous Lebanese buffet and be entertained by the performances of the belly dancers as you greet the New Year. Rp 495.000,-++ / person including a glass of sparkling wine.

Chill Out 2010! 31st December Toast 2010 with your friends. Relax your friends listening to chill out music.

Various packages available.

Rp 1.800.000,-++ includes 2 bottles of Red or White Wine, mixed appetizer platter for 6 persons and choices of soft drinks or juices Rp 2.000.000,-++ includes a bottle of Spirit, mixed appetizer platter for 6 persons and choices of soft drinks or juices Rp 2.500.000,-++ includes a bottle of Champagne, mixed appetizer platter for 6 persons and 2 bottles of mineral water.

La Brasserie

For further information call 021 251 3131

Christmas Cheers Brunch Buffet Enjoy Christmas Brunch with your family with an international buffet accompanied by a strolling band. Fun activities such as key chain painting, face painting, temporary tattoo, nail art and a hug from Santa Claus will engage your children. Rp 290,000,-++/person for food only. Rp 150,000,-++/child (under 12 Year’s). Rp 450,000,-++/person including free flow of wine and beer Grand Seafood Dinner Buffet. New Year’s Eve. A lavish seafood dinner buffet to see out the old year and in the new. Rp 420.000,++ for food only. Rp 220.000,-++/child (under 12 Year’s). Rp 590.000,-++ including free flow of wine and beer.

Park Lane Jakarta Riva Christmas Eve & Christmas Day Dinner A stunning set menu as only Chef Gilles can conjure. Including Oysters, Foie gras, duck, candied chestnuts and other Christmas favourites. Rp. 550.000++ per person New Year’s Eve Dinner.

Again Chef Gilles will do what he does best with a 6-course Gala dinner at Rp. 750.000 ++ per person.

Stix Christmas Eve A special a la carte with Xmas favorites and special beverage package.

Entertainment by resident band Red Carpet.

For further information call 021-725 8181

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FEATURE

New Year’s Eve Party “School Day’s Out”.

Special New Year’s a la carte menu including Oyster Rockefeller, Tenderloin Rossini, Pan-seared Duck Liver, Foie Gras Terrine, grilled Lobster. Enjoy THE BIG 80’s music performance by Red Carpet Band starting 10pm.

Café One Christmas Eve Buffet An array of international selections including food stalls; New England clam chowder, Roasted Turkey carving, Wagyu Pepper Steak and Christmas pudding.

Rp. 155.000++ per person, half price for children 5 to 12 Year’s.

Masquerade New Year’s Eve Celebration.

Fabulous International buffet. Including Onion soup, Salmon Coulibiac, Wagyu beef Prime Rib carving, crepes Suzette, Poferjes and Cheese selections. Rp 198.000++ per person, half price for children 5 to 12 Year’s.

Lobby Lounge New Year’s Eve Rock The Night Party.

From 8.30pm, Canapes, Special Beverage Promotions. The Cool Shiva Band performance starts at 10pm.

For further information call 021 828 2000

An enormous buffet feast of traditional Christmas fare. Enjoy succulent turkey with all the trimmings, smoked ham, goose, lobster and a selection of international favourites followed by rich puddings, egg nog and cookies. Rp. 268.000++ per person including soft drinks and juices. Rp. 388.000++ per person with free flow soft drinks, juice, wine, beer and cocktails.

New Year’s Day Mega Breakfast An extended hours ‘Mega Breakfast’ at Java awaits you on New Year’s Day. An array of favourite dishes served from 6.30am until 3.30pm. During the course of the morning the buffet will evolve from a full breakfast spread into a light brunch presentation to satisfy even the heartiest of all appetites. There will be an outdoor BBQ Station for grilled specialties and a Juice Bar serving fresh fruit blends, sparkling wine, recovery Bloody Marys and other alcoholic beverages. The Kid’s Corner, with a separate buffet and candy bar, will keep the little ones occupied for hours. Rp. 288.000++ per person including juices and soft drinks. Rp. 388.000++ per person entitles guests to 2 glasses of sparkling wine, 2 glasses of red or white wine as well as free flow cocktails, beer, soft drinks and juices

Scusa

Intercontinental Jakarta Midplaza Java Christmas Eve Dinner Take pleasure in a traditional buffet dining experience in the elegant surrounds of Java. Feast upon Christmas cuisine from around the world including turkey, ham, fresh oysters and specialty dishes to entice the taste buds. Rp. 368.000++ per person including soft drinks, juices, wines and cocktails.

Christmas Day Lunch

76 32

Christmas Eve Dinner Savour the authentic tastes of traditional Italian cuisine at Scusa with a 6 course set dinner featuring the traditional Christmas ingredients. This is a tasty Italian adventure that gives Christmas Eve a unique gourmet edge. Rp. 588.000++ per person.

Christmas Day Lunch Scusa will present a tantalising Italian buffet of traditional cuisine with specialty dishes from each region. Rp. 348.000++ per person including soft drinks and juices. Rp. 498.000++ per person with a selection of wines and draft beer.

All Outlets Around The World On New Year’s Eve Embark on a tasteful journey around the world on New Year’s Eve. Savour the authentic cuisine of regional Italy at Scusa, socialise at Bacchus over tasty American fare, graze on the buffet of specialty dishes and entertainment from the South, East, and Asian Archipelago at Java. Rp. 498.000+++ per person entitles you to dine at all outlets during the evening. Rp. 998.000+++ per person includes this exceptional world dining experience plus free flow red, white and sparkling wines, selected cocktails, beer, soft drinks and juice until 12 pm.

For further information call 021 251 4211

Gran Melia Jakarta Cafe Gran Via Christmas Eve Buffet Dinner On Christmas Eve Executive Chef Simon Hague will prepare a special meal for you and your family to enjoy the joyful spirit of Christmas. Price starts from Rp. 298.000++/person

Christmas Day Brunch Enjoy the extensive, lavish fare with free flow Christmas Champagne with friends, colleagues and family. Price starts from Rp. 298.000++/person

New Year’s Day Brunch The Festive season is not over yet! Enjoy a Sparking New Year’s Day Brunch. Price starts from Rp. 298.000++/person

Colvmbvs Fine Dining Christmas Eve Dinner A specially created set menu filled with holiday cheer. A 5 course dinner, inclusive of free flow of soft drink, wine, beer and juices. Rp. 685.000++/ person

FEATURE

Tien Chao Chinese Restaurant

Christmas Day Lunch Asian Extravaganza 350.000++/person includes free flow of fresh juices, soft drinks and wine

New Year’s Eve Dinner 5 course set-menu, Cheese room 950.000++/person with free flow of fresh juices, soft drinks and wine (until 11pm)

Xin Hwa

For further information call 021 5268080

New Year’s Eve Dinner Asian Extravaganza 750.000++/person with free flow of fresh juices, soft drinks and wine (until 11pm)

Mandarin Oriental

Lyon

Special Christmas Set Menu 23 - 27 December If you are craving for something different this year then Tien Chao is offering a special Chinese Christmas Set Menu. Rp. 328.000++/ person

Cinnamon Christmas Eve Dinner Asian Extravaganza 299.000++/person includes free flow of fresh juices, soft drinks and wine

Christmas Eve Dinner Traditional European 4 course set-menu 500.000++/person or 599.000++/person including free flow of fresh juices, soft drinks and wine Christmas Day Lunch Traditional European 4 course set-menu 500.000++/person or 599.000++/person including free flow of fresh juices, soft drinks and wine

Christmas Eve Dinner Chinese set menu 388.000++/person Christmas Day Lunch Chinese set menu 388.000++/person or Dim sum menu 128.000++/person New Year’s Eve Dinner 6 course Chinese set menu 588.000++/ person For more information call 021 3983 8888

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WINE

NEW LATITUDES

This was at Chateau de Loei and their wines are now served in hotels and restaurants all over Thailand. Other names to look out for are Mae Chan Valley, Shala One, Chateau des Brumes, Siam Winery, PB Valley and Granmonte.

The first vintage in Thailand’s pioneering wine industry was released in 1995. It came from the Phurua Highlands, which the Asia Times newspaper described as ‘a plateau of rolling hills, a chunk of southern France, carved out and shipped to Asia.’

And it is no hit-and-miss operation: all the growers got together in 2004 to form the Thai Wine Association to establish accepted quality standards and labelling requirements, all in line with international criteria.

Their other aim is export and also to educate the Thai people about grape wines and an industry to be proud of.

LOCATION Contrary to common belief, wine can be made outside the accepted norm of between 20° and 30° north or south.

Many countries are now producing high quality wines and, in 2004, wine writer Frank Norel coined the phrase ‘New Latitude Wine.’

Wine and Thailand are not two words that are used together. But for a decade Thailand has been quietly cultivating a new industry – growing grapes and making wine.

34

WINE

While real quality is only just beginning, Thai wines have already won a silver medal at the London International Wine & Spirits Competition and silver at the Wine Master’s Challenge in Portugal.

Four wines were also selected into the top 12 best wines from Asia by the Australian Wine Selector Magazine.

So, not only does Thailand have a new wine culture but it is developing all the secondary industries that traditionally go with it - chiefly wine tourism.

GRANMONTE It is a couple of hours’ drive northeast from Bangkok to reach Nakhon Ratchasima. Here you will come into the beautiful Asoke Valley, immediately adjacent to the Khao Yai National Park (also well worth a visit). The altitude is 350 metres above sea level.

The first vintage in Thailand’s pioneering wine industry was released in 1995. It came from the Phurua Highlands, which the Asia Times newspaper described as ‘a plateau of rolling hills, a chunk of southern France, carved out and shipped to Asia.’

This was at Chateau de Loei and their wines are now served in hotels and restaurants all over Thailand. Other names to look out for are Mae Chan Valley, Shala One, Chateau des Brumes, Siam Winery, PB Valley and Granmonte.

And it is no hit-and-miss operation: all the growers got together in 2004 to form the Thai Wine Association to establish accepted quality standards and labelling requirements, all in line with international criteria.

Their other aim is export and also to educate the Thai people about grape wines and an industry to be proud of.

LOCATION Contrary to common belief, wine can be made outside the accepted norm of between 20° and 30° north or south.

Many countries are now producing high quality wines and, in 2004, wine writer Frank Norel coined the phrase ‘New Latitude Wine.’

The Granmonte Family Vineyard is a beautiful, immaculately presented estate. Granmonte (‘big mountain’ after the surrounding scenery) and Family because its don is owner Visooth Lohitnavy, who is a friendly and avuncular figure greeting guests, speaking in fine English: “in real life, I worked for years with a British company,” he says. His wife Sakuna looks after the tourism part of the operation (Montino Shop and VinCotto restaurant) and his daughter Nikki, still in her early twenties, is Granmonte’s winemaker – one of only four Thai winemakers and certainly the only female one.

She returned to make the wine after graduating with a Bachelor of Oenology from the University of Adelaide in Australia.

Granmonte sits on 20 hectares of land, planted with Tempranillo, Cabernet Sauvignon, Syrah, Chenin Blanc and Viognier. The soil is rich and red and was once used for growing corn and for dairy farming. They are also experimenting constantly to see what other varietals will prosper there.

35 71

WINE

Granmonte is also Thailand’s only smart vineyard with a micro-climate monitor that gives real-time readings of weather, soil moisture content, temperature, even solar radiation, all of which help to ensure the safety of the grape crops.

Nikki is working in collaboration with Frenchman Hubert de Bouard (Chateau Angelus) to make the red wines. “I am aiming for medium to full-bodied reds, with some oak influences; clean and fruity,” she says.

“I like to think the whites are crisp and clean with some tropical fruit characteristics. I age them in steel

36

rather than oak barrels,” she adds. “And this year I am very excited about our first rosé which (along with our whites) will be bottled with screw caps; much better for preserving wine in Asia.”

VinCotto, the estate’s family-style restaurant, has expanded from 40 seats when it first opened to a total of 120, half in the air-conditioned dining room and half on the wooden terrace overlooking a lotus pond.

Says Granmonte’s chatelaine Sakuna Lohitnavy: “We have some 50 dishes in our repertoire. All home-style from our own recipe collection – real food with great taste.” Her modesty is

unnecessary; the food is quite superior and, of course, you can taste any of the Granmonte wines with lunch.

Montino is their cellar door and shop, selling a huge variety of products, including grape juice, jams, butter-raisin cookies, artificial orchids from local artist, souvenirs and, of course, wine.

You can visit year-round but if you really want to get into the swing of things, you can join in the harvest of the grapes during the Harvest Festival in January and February. w w w. g r a n m o n t e . c o m

SKIN DEEP Keeping your skin clean and moist and avoiding premature aging can be difficult at the best of times. But it is especially hard if you travel a lot. As the world becomes every smaller and air travel more and more accessible, the demands on our skin become greater. The majority of us have a daily skin routine, but travel plans can interrupt that routine. Erhalogy has now made it easy with three products you can use at home or easily take on the road with you.

During the past decade erhaclinic has become a major player in skin treatment service industry in Indonesia.

With exceptional service standards, the exclusive spa-like ambiance of their clinics, clinically driven personalised skin care treatments, and quality skin care products, erhaclinic has become the market leader in their field.

Building on that success and experience the company has recently introduced its Erhalogy collection. This new collection enables the purchase of the specially reformulated products without the need for a prescription; making healthy, restored and rejuvenated skin an available and affordable option for all.

38

Early aging can happen to anyone. Free radicals, found in UV rays, air pollution and cigarette smoke can all cause early aging – resulting in a dull, dried, wrinkly and rough skin. Erhalogy has several products for skin treatments for male and female which are formulated to prevent early aging effectively, all containing antioxidants safe for daily use.

Erhalogy has created innovative products for all your skin treatments. So now you can use these products routinely to help prevent early aging and promote healthy skin.

SIMPLY REMOVE The Moisturizing Cleanser Gel with antioxidant is the sure and practical way for a busy person to clean their skin without water. Simply Remove is a moisturizing cleanser gel which cleans and moisturizes the skin.

part of the UV ray and converting the rest to absorb as energy not harmful to the skin.

It also contains Vitamin E and Pro-Vitamin B5 antioxidant that can prevent aging. Perfect Shield is an essential item to be packed when traveling and is perfect for men or women, for indoor or outdoor use.

ETERNALIPS Though it might appear a minor problem, dried lips can be very unsightly. No longer, Eternalips is a safe lip treatment with antioxidants, easily preventing dryness and chapping.

Eternalips is an innovative product that also prevents the onset of fine lines around the lips as well as hyperpigmentation, when the lips become a darker colour.

It contains a broad spectrum sunscreen and SPF 20 PA ++ which protect the lips from UVA and UVB radiation.

It contains Vitamin E and Pro-Vitamin B5 which are antioxidants that will protect your skin from free radicals emanating from ultraviolet rays, air pollution and cigarette smoke.

Simply Remove is an ideal traveling companion. A simple usage prior to arriving at your destination will enable you to arrive refreshed, glowing and raring to go. Simply Remove can be used by both men and women and it is suitable for any skin type. It is also safe to use near the eyes and lips.

Eternalips also contains CoQ10 and Vitamin E antioxidants, as well as aloe vera to moisturize and maintain good lip health. When we travel on business or for holidays dry lips can be a real problem, whether brought on by over exposure to the sun or dehydration on a long flight. Carrying Eternalips on your travels will prevent any problems related with dry lips and make your journey a far more comfortable one.

PERFECT SHIELD Perfect Shield gel with its antioxidants provides you with maximum protection while you are busy, even in direct sunlight.

This sunscreen with its SPF 33 fully protects you from the UVA and UVB ray from the sun. It does this by reflecting

Erha Apothecary Plaza Indonesia Shopping Center

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WINE

THE ASIAN PALATE It is official: th e A s i a n wine palate is d i f f e r e n t .

Now it has b e e n articulated wit h l o g i c , reason and a d a s h o f humour in a ne w b o o k

by Jeannie Ch o L e e , Asia’s first Master of Wine.

T

he book is simply called Asian Palate and it

It is a brand new perspective of pairing wine with

is a beautiful and 220-page coffee table tome

Asian food that takes into consideration factors such

that highlights the increasingly prominent

as strong condiments and spices, communal dining

role of wine with food in 10 major cities: Hong Kong,

and a very wide range of flavours. It also covers

Shanghai, Beijing, Taipei, Tokyo, Seoul, Bangkok,

historical influences on the dining and beverage

Kuala Lumpur, Singapore and Mumbai.

cultures of the 10 cities, summarising the typical dishes with recommended wines to pair with them.

Jeannie Cho Lee is one of only 278 people to hold the Master of Wine Title, awarded by the prestigious

Lee was born in Seoul and has lived in New York,

Institute of Masters of Wine in London. She is

Boston, London and Kuala Lumpur before making

regarded as one of Asia’s pre-eminent authorities on

Hong Kong her permanent home in 1994 where she

wine and this, her first book, takes an insightful look

became a respected wine writer and consultant

at the development of Asia’s diverse cuisines and how

(notably for Singapore Airlines).

wines can best complement each distinctive flavour.

Jeannie Cho Lee speaks to Viva Asia about her book.

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WINE

VA: Your book is called Asian Palate. Is, in

experiences, preferences and observations. Other

fact, the Asian wine palate any different to

important considerations in Asian cuisine include

the Western one?

the order of the food and wines being served, the

JCL: One can argue that like an ‘American palate’

temperature of the food and wine and the wine’s age.

or ‘European palate’, the term ‘Asian palate’ is too

A typical Chinese banquet would have sommeliers

generic a term and difficult to define. However, much

scratching their heads at possible wine pairings since

of the advice and observations in this book rest on

rich, fatty food such as roast suckling pig is served

the principle of an Asian palate that is multi- faceted

at the beginning of the meal while more delicate

and based on our cultural heritage. In this book, I

vegetable dishes are given at the end. Again, the

choose to focus on the commonalities rather than the

versatility of a wine becomes a key even when the

huge range of differences, which no doubt exist even

dishes are served in succession rather than all at the

within a fairly unified country such as Japan.

same time.

The majority of Asians are tea drinkers and their tolerance for tannins and bitterness differs greatly.

Black tea and bitter green tea lovers may consider a young Bordeaux red wine as modestly tannic.

Similarly, Asian cultures with many bitter vegetables in their diet such as Koreans and northern Chinese have a higher tolerance for bitterness and high tannins in wine. In addition, emerging wine lovers in these regions can lean toward its savoury rather than fruity flavours. In Southeast Asia, where sweeter flavours and less bitter vegetables are common, the sensitivity for tannins is quite high. The same young red Bordeaux would be considered extremely tannic. Similarly, Asians who love spices can be incredibly tolerant of tannic red wines which enhance the spiciness in the food. The tannins are actually enhancing their pleasure of the dish!

Wine suggestions in this book attempt to take into consideration these culturally sensitive issues. As with any recommendations, these are starting points of discovery, which stem from my own personal

VA: What is the state of play in 2009? Is Asia a sophisticated wine appreciation area?

JCL: Asia is a big region and there is a wide range of experience with wine. Wine lovers in Singapore, Tokyo, and Hong Kong would probably have been exposed to wine for a longer period of time and the diversity and styles of wines available in their markets will likely be much greater than cities such as Hanoi or Kuala Lumpur where wine is only beginning to make inroads in the beverage market. In general, Asians are becoming sophisticated very, very quickly.

VA: Have we progressed from the old adage that ‘wine means Bordeaux?

JCL: I can confidently say, yes! I see more wine lovers gravitating towards Australian wines, American wines or Italian wines or regions within France such as Rhone or Burgundy.

41 77

WINE

VA: Is there a particular grape or style that

VA: How do you view the increasing popularity

Asian drinkers tend towards?

of ‘different’ wines, especially in China? Such

JCL: Red. The majority of wines sold in nearly all the

as fruit (other than grape) wines?

major Asian cities is red.

JCL: Alternative fruit wines can be very well made.

These are popular in many Asian countries, such as

VA: Does popularity of wine styles vary from

China, Korea and Japan. Fruit wines can be excellent

city to city in Asia?

and I’ve enjoyed them with local cuisine.

JCL: Very much so. For example, Burgundy and organic wines are popular in Tokyo while Chilean reds

VA: Will your next book include Indonesia? (If

are much appreciated in Seoul. Hong Kong is shifting

you take religion into account, there are 40

from Bordeaux to Burgundy and Rhone.

million people here who are not Muslim; that is twice the size of the Australian market).

VA: Does our food, which tends to be more

JCL: Yes, I would like to include Jakarta as well as

spicy than Western, play a role in wine choice?

Manila and Ho Chi Min in the second edition of the

JCL: So far, no, since most of the favourite wines

Asian Palate.

are still red, even in cities like Bangkok where white wines would generally pair better with Thai food.

VA: In your experience, what varieties (red, white and rosé) go well with Asian food?

JCL: Rosé is extremely versatile and works well with a wide range of Asian dishes.

Crisp, refreshing white wines with fruity profile work well.

Full bodied tannic reds can often clash with Asian spices so a medium to light bodied styles are often the better choice.

VA: Thailand is an example of ‘new latitude’ wines beginning to be grown in Asia. Do you see a wine growing industry developing in this region?

JCL: Yes. The main force of change to extend wine’s luxury image is the marketing and educational efforts of the local wineries that contribute to a small portion of total wine

76 42

consumption. Locally produced wines such as those

Asian Palate

from Siam winery, Granmonte and Chateau de Loei,

Asset Publishing and Research

can be uncomplicated, clean and refreshing and are

Available in good book stores (US$98) or online

good accompaniments to spicy Thai dishes.

at books@theasset.com or www.amazon.com

GALLERY

CHINESE HERBS AT SWISSÔTEL NANKAI OSAKA

Chinese herbs take centrestage at Swissôtel Nankai Osaka this winter. Hotel guests can choose from the newly-introduced Chinese Herbal Medicine Cuisine menu or partake of exclusive spa treatments and enjoy the many health and wellness benefits that Chinese herbs can bring.

Swissôtel Nankai Osaka’s recently-appointed Chinese Head Chef Leow Leong Hock has created exquisite lunch and dinner menus produced from Chinese herbs for the hotel’s Chinese Restaurant Empress Room. In addition to its use as a remedy for many illnesses and medical conditions, Chinese herbal medicine is often also used to enhance one’s wellbeing by increasing energy levels and improving the skin’s appearance and texture.

Swissôtel Nankai Osaka offers 548 exquisitely furnished guestrooms including 13 suites. w w w. s w i s s o t e l . c o m / o s a k a

RESTAURANT

MELBOURNE MAGIC If you are going to Melbourne, you will be bombarded with news about the latest ‘in’ places to eat. Many rely on celebrity chefs; others on novelty. Graham Pearce has just returned with two that you might not easily come across; their point of reference: great food.

MAHJONG There is no fusion or confusion about Mahjong. The food is strictly Cantonese as is its creator Max Tsang and his chef Wah Feng, who is from Hong Kong. The restaurant is not in Chinatown, as one would expect, but on the ‘wrong’ end of Fitzroy Street in bohemian St. Kilda.

Interestingly, they serve yum cha for both lunch and dinner but there is an extensive and interesting menu where you will find old Cantonese favourites (cooked well away from cliché style) as well as some dishes you may not have had before. And this does not mean complication: the food is simple, tasty and fresh.

Max Tsang’s family are rice distributors.

He came to Australia to learn English, liked it and stayed. Along the way, he also recognized the need for a modern, cutting edge Chinese restaurant where personal attention was lacking. So, he is now a familiar and energetic figure who works the room with his staff and, judging by the repeat custom, he is onto a winning formula.

Food features are the chili cucumber and calamari salad, winter melon seafood soup, bamboo skin and pumpkin soup, crab in soft wombok leaf, baked salmon with asparagus, lamb cutlets with spinach and rice noodles or red bean paste pancakes.

A must try is the hot and sour soup, not like you have ever had before. The stir-fried prawns with asparagus are plump and spicy. If you want the best of the dumplings, try the minced prawn and scallop; the chilli duck and the ginger prawns. (No accident there is an emphasis on seafood here).

For a substantial meat hit, try the combination of BBQ roast pork belly and the Canton duck which is marinated for two days in black bean, mint, chilli and spring onions and then dried in the oven.

Max Tsang

They have a serious wine list and, even though it is not on the menu, ask Max for his own special chilli sauce that can be spooned over something or used as a dip: it’s a ripper

Mahjong A personal favourite is the steamed eggplant with chicken mince: not that dark thing but a plump white scoop of aubergine with the spicy chicken mixture on top.

165 Fitzroy Street, St Kilda Tel: +613.9534 8833 w w w. m a h j o n g r e s t a u r a n t . c o m . a u

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RESTAURANT

BOUZY ROUGE Its name in English sounds rather cheeky but in fact this place is called after Bouzy, a village in Champagne where their most famous still wine is indeed Bouzy Rouge, made from the grapes from Grand Cru vineyards.

46

RESTAURANT

BOUZY ROUGE It is not the only decadent flavour of France in this place. It is a converted pub and the brainchild of veteran Melbourne restaurateurs José and Sandra De Oliveira (he a Portuguese, she an Australian).

Its décor is somewhere between château and shabby-chic and it is a favourite with all manner of Melburnians, for both lunch and dinner (make sure you reserve well beforehand). There is a long dining room, a large upstairs private room, a garden terrace and a bar in the true French style up front.

But it is for the food people go.

They describe it as ‘Mediterranean comfort food’ but it is a deal more sophisticated than that produced by your average Provençal peasant.

José insists on the best meats and produce; Sandra on a balanced plate (with plenty of vegetables and salad) that will not leave you hungry. And dining is no rough experience; you have damask napery, proper wine glasses and a whimsical medieval crown to hold your bread.

The kitchen at Bouzy Rouge is under the expert direction of chefs Domenic Marzano and James Smyth. It is Dom Given José’s background, there is naturally a tapas menu: must try is the beetroot Carpaccio with mozzarella salad and the (home made) charcuterie plate and the flaming housemade Portuguese choriço.

who has given the place a unique taste treat with his own home-smoked and cured meats as well as terrines and pâtés. They are sensational.

There is also the Euro-style ‘Share Feast’ dining option from the rotisserie. This includes suckling pig, Spanish roast kid, whole duck and whole fish.

There is ample seafood on the menu (try the coconut Battered Fish with fries and salad or their own Bouzy Rouge Paella).

Local favourites from the meat list are the braised veal shank with black cabbage and gremolata and the slow-cooked rabbit with white bean cassoulet and choriço.

For dessert, they have churros, chocolate tart, Tahitian vanilla crème brulée, Pavlova and Portuguese custard tart. There is also their famous list of cheeses and a spectacular wine list – including Sherries and some Portuguese vintages.

This is the sort of place where a lunch can go on (and on). But the De Oliveras will not mind – they will simply offer you a drink at the bar while they reset your table for dinner.

Bouzy Rouge 470 Bridge Road, Richmond T: +613.9429 4348 w w w. b o u z y r o u g e . c o m . a u

47

GALLERY - FOOD

GOURMET SINGAPORE Some of the world’s best-known chefs are opening branch offices in Singapore – specifically at the new Marina Bay Sands Resort.

New York’s Mario Batali and Daniel Boulud will be there, along with Wolfgang Puck from Los Angeles. From Europe, Santi Santamaria (Barcelona) and Guy Savoy (Paris). From closer to home, Tetsuya Wakuda from Sydney.

They say it is all a ploy to raise Singapore’s dining scene to world heights but it also won’t hurt business for the resort either.

And they says, there is more news to come as other names are still to be inked in.

Marina Bay Sands is a hotel, casino, shopping and entertainment complex, due to open by the end of the year. w w w. m a r i n a b a y s a n d s . c o m

SUPERFOODS Several products have lately been identified as ‘superfoods’ – with an incredibly powerful nutritional punch that helps protect against cancer and heart disease, high cholesterol, toxins. Some are even said to help you live longer.

Here are the Top 10 Acai: This strange berry from the Amazon has been the subject of intense study. It is pronounced pronounced ah-sigh-ee and has been called one off the most powerful foods in the world. It contains antioxidants, amino acids and essential fatty acids and is considered one of nature’s great anti-aging agents.

Broccoli: This vegetable is loaded with vitamin C, folic acid and carotenoids, which are packed with vitamin A and can protect your cells from the damage of free radicals, enhance immune system function and improve reproductive health. It can also help build strong bones and just a small amount each day is aid to combat several cancers.

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Lentils: Very nutritious and a great source of cholesterol-lowering fibre and lean protein. They are full of iron and B vitamins and are very filling, yet low in calories. Also good for a healthy heart.

Blueberries: Full of cancer-fighting ellagic acid,this fruit also has antiinflammatory properties and helps prevent infectious bacteria from clinging to the walls of the digestive system.

Wild salmon: Rich in omega-3 fats, these delicious fish reduce the risk of heart disease. Their vitamin D and selenium is great for healthy hair, skin, nails and bones.

Goji berries: ‘Lycium barbarum’ have been called the most nutritionally dense food on Earth, and they taste something like salty raisins.Full of vitamin C, beta carotene and iron.

Goji has been used medicinally in

China for centuries to improve blood circulation, strengthen the limbs, improve eyesight, protect the liver, increase libido and boost immune function.

Kale: From the same family as broccoli, kale is a low-calorie, lowcarb source of protein that is packed with fibre. Full of beta carotene, iron, folate and Vitamin C. Barley: Full of both soluble and insoluble fibre, these grains help the body metabolise fats and promote a healthy digestive tract. Eating hulled barley on a regular basis is said to lower blood cholesterol levels, protect against cancer and keep blood-sugar levels stable.

Sweet potatoes: Far healthier than their white cousins, these spuds are full of carotenoids, vitamin C, potassium and fibre. They are also highly ranked in simple nutrition.

Yogurt: Its “friendly bacteria” restores a healthy balance in the digestive system and fights infection. Much better than milk, it is full of calcium, potassium, riboflavin, magnesium and phosphate.

FOOD

If you are in Hong Kong – here is something different to do. Take the Peak Tram to the top and find your way to the top floor of the terminal building to the Bubba Gump Shrimp Company.

‘RUN FORREST RUN’ Not only will you be in for a good time but you will enjoy the fun and the food as well. Incidentally, ignore the directions: the restaurant is not on the level it is supposed to be so just keep going til you get the top of the building.

The name is indeed a reference to Forrest Gump. It all came about when Paramount approached Rusty Pelican Restaurants Inc. with their desire to open a casual family restaurant with a theme based on Forrest Gump’s life, philosophy and love of shrimp – and his ‘best good friend Bubba.’

It won’t make any sense if you haven’t seen the movie but you will see Mama Gump’s Garlic Bread Basket and Bubba’s Far Out Dip and the Run Across America Sampler – and That Chocolate Thing.

76 50

So, with some sassy staff and a funky décor (including some memorabilia from the movie and some only-from-America merchandise in the gift shop), the rest is foodie history.

The first Bubba Gump Shrimp Co. Restaurant and Market opened in 1996 on Cannery Row in Monterey, California.

Now the franchise has spread across America and into Asia.

But the concept is the same: a seafood restaurant where you can enjoy casual dining in a funky environment.

In Hong Kong, the menu features shrimp, of course and two dozen different ways. But you can also sample their award-winning Dixie-style baby back ribs and their over-thetop drinks menu, especially their margarita – best outside Husong’s Cantina.

FOOD

It is all a design and marketing gimmick but you will not be disappointed at the comfort food, the fish, shellfish, meats and chicken and ribs and the works. You will also note they have been spiced up for the Asian palate. In fact, the chef Frankie Luong (trained in Italy, Belgium and Canada) is constantly experimenting with Hong Kong tastes, flavours and ingredients to jig the classics on the menu.

But nobody does desserts like the Americans so we thought we would bring you the best. There is the Key Lime Pie (from Mama Gump’s secret recipe), Mama’s Cinnamon Bread Pudding (No one made it like Mama, because no one had her special Vanilla Sauce recipe!) and, in tribute to Forrest, ‘That Chocolate Thing.’

mixing well until there are no lumps. Add lime juice and milk and combine well. Pour into cooked crust and bake at 180 degrees for 10 minutes. Reduce heat to 150 and cook for 5 more minutes. Cool at room temperature then refrigerate until serving.

THAT CHOCOLATE THING 100G bittersweet chocolate 40g butter 2 tbspns water 5 tbspns + 1 extra granulated sugar 2 eggs (You will need a 450g Pyrex or ovenproof bowl)

BREAD PUDDING 1/2 French baguette, sliced 3/4 cup white sugar 2 tbspns butter, softened 1/2 cup currants (optional) 4 eggs, beaten 1 cups milk 1 cup cream 1 tspn cinnamon 1 tspn vanilla extract 1 teaspoon sugar Preheat oven to 175 degrees C. Break bread into small pieces and place into two baking pans. Mix sugar and soft butter together until creamy. Add eggs, milk, cream, cinnamon, and vanilla. Beat until well mixed and stir in currants if desired.

Pour over bread in each pan, and lightly push down with a fork until bread is covered and soaking up the egg mixture. Let soak for 15 minutes. Gently add the contents of one pan to the top of other so you have one pan of bread mixture. Sprinkle with sugar and more cinnamon. Cover with foil and bake 45 minutes. Uncover and bake another 8-10 minutes. Serve warm. (At Bubba Gump they serve it with a whisky cream sauce).

KEY LIME PIE 1½ cups Graham Cracker Crumbs 4 tbspns butter, melted 3 tbspns sugar 225g cream cheese, softened 1¼ cups lime juice 3 ½ cups condense milk 4 eggs, beaten Mix graham crackers, melted butter and sugar together well.

Mold into a pie pan to make a crust. Bake at 180 degrees for 8-10 minutes until crisp. Soften cream cheese, then add eggs,

Melt the chocolate and butter over a double boiler and stir until smooth. Hold until needed. Combine sugar and water in saucepan and bring to a boil. Remove from heat and add slowly to chocolate mixture.

Mix the eggs and sugar together just to incorporate.

Then add to the chocolate mixture slowly and mix completely until smooth. Pour into the Pyrex bowl and bake at 170 degrees 25-30 minutes. Cool at room temperature. (At Bubba, they serve it with a raspberry sauce and top with sugar, cocoa powder, a scoop of ice cream and, if you want to be really wicked, some whipped cream).

Bubba Gump Shrimp Co. Level 3 The Peak Tower The Peak, Hong Kong Tel (852) 2849-2867 w w w. b u b b a g u m p . c o m

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FEATURE

Singapore Sun Festival 2009 Take 150 artists, writers, musicians, chefs, throw in a bunch of celebrity guests and drop them all into Singapore for 11 days and you have the perfect recipe for a world class arts and entrainment event. If you missed it this year be sure to mark it in your calendar for next year.

Now in its third year the Singapore Sun Festival attracts leading artists, chefs and performers from around the world. This years event kicked off with the opening performance of the International Ballet Gala, featuring perfromances from the Bolshoi Theatre, the Mariinsky Theatre and the American Ballet Theatre.

52

During the course of the 11 day event internationally renown stars entertained the visitors. Some of the highlights included Elvis Costello performing some of his greatest and most memorable hits during his solo show.

International film star and director Joan Chen engaged in an exclusive on stage interview with Singapore-based film critic Ben Slater.

Five-time Grammy Award winning artist Al Jarreau gave a one off concert at the Esplanade Concert Hall entertaining visitors with many of his classics.

Credited by TIME Magazine as one the most lucid and inspired philosophers of our time, inspirational guru, Deepak

Chopra hosted an afternoon of discussions on some of the fundamental questions of life.

The Singapore Sun Festival took place in some of Singapore’s most historical and inspiring venues; from the historical Arts House at The Old Parliament to the picturesque promenade along the Singapore River, the whole of Singapore got the opportunity to showcase itself to the international and domestic audience.

Viva Asia was lucky enough to attend three of the Sun Festival Events courtesy of the Singapore Tourism Board. The Great Classic Under the Stars at the Singapore Botanical Gardens was a unique experience. The

Botanical Gardens natural amphitheater started filling early as couples and whole families staked out their spot for the evenings film; the 1942 classic Casablanca. Armed with a delicious picnic basket and a good bottle of wine the evening was a great success and, even without the film, the Singapore Botanical Gardens are well worth a visit.

The Fullerton hotel hosted Planet Marx featuring Chef Theirry Marx, his two Michelin stars and his unique

take on contemporary French cuisine. Chef Marx produced an interesting modern/molecular Sunday lunch for the gathered guests and media. The lunch was accompanied by a very pleasing selection of Chateau Villa Bel Air wines.

The Afro Cuban All Stars concert at the Esplanade Concert Hall was the highlight of our visit to the Sun Festival. Put together and led by Juan de Marcos González, one of the most important figures in Cuban music today, the Afro Cuban All Stars combine the old masters and the new generation of Cuban musicians; and what a show it was with concert goers dancing in the aisles and all the way back to their cars. The Afro Cuban All Stars have four Grammy nominations, have ben featured in numerous films and documentaries, but are probably best known for their legendary Buena Vista Social Club CD. You might have missed the concert but there is no excuse not to grab the CD and get your feet tapping.

The Singapore Sun Festival certainly has something for everyone and we look forward to seeing what treats will be install for visitors in 2010. See you there!

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FOOD

HOLIDAY FOOD Summer is here and often you don’t feel like a full sit-down lunch or dinner. You want it tasty, you want it easy and you want it: quick!

Difficulty

EASY

TOUGH Time (in minutes)

15

30

45

60

You may have come from the beach, a game of golf or the kids’ soccer gamer.

You may just feel like relaxing with family and friends over much more informal food.

>60

You can now buy most of these things in the store but nothing tastes like home-made.

SPICY CHICKEN LEGS So here are some ideas that are catching on in Asia – simple dishes, many that can be prepared ahead, perhaps to take on a picnic or just enjoyed in the garden at home.

The more informal the better – choose food you can eat with just a fork (or your fingers), think barbecues, think picnic food, think beach food. Think sandwiches, grilled chicken legs, sliced beef, meatballs, roast leftovers – think about dipping them in a relish or salsa and eating a small salad from a paper cup. Think about old-fashioned meatloaf.

Finish with fresh fruit, a cookie or a slice of cake. Perhaps candied fruits which you can buy in warungs or at supermarkets in Indonesia.

54

(This is enough marinade for 12 legs)

1 clove garlic, crushed 2 tsp ginger 1 tspn chilli flakes 1 tbspn honey 1 tbspn soy sauce 1 tbspn hoi sin sauce 1 tbspn ground nut oil salt & black pepper Mix all the ingredients and taste. If too sweet, add a little red vinegar or sherry.

Season to taste. Pour over the chicken legs in an oven dish (all in one layer) and marinate in the refrigerator overnight.

When ready to cook, bake in a preheated 180 degree-oven for 45 minutes.

TUNA SALAD (This sounds mundane but, trust us, a couple of scoops on a plate with a green salad, some fresh tomatoes or a potato salad will be a great hit. For a special treat, use it is a stuffing for ripe tomatoes.)

2 cans tuna, packed in oil 2 tbspns fresh basil, chopped 1 tbspn parsley, chopped 1/4 cup chopped green olives 1 stick celery, chopped 2 green onions, chopped 1 cup mayonnaise juice of half a lemon Salt & black pepper Combine all ingredients in a bowl. Cover and refrigerate.

Extras: think about adding a minced garlic clove, some chopped, hard-boiled eggs, dill pickles, capsicum, chopped cauliflower, spring onions, lemon zest, cherry tomatoes, capers – and, if you like, LOTS of chilli flakes.

FOOD

CHILLI RELISH

1 cup finely sliced green or red chillies Malt vinegar 3 tbspns sugar 1 tbspn Worcestershire Place chillies in jar and ž cover with vinegar. Add sugar and place jar in saucepan of cold water to top of jar. Very slowly heat until boiling. Remove jar and stir in Worcestershire. Cool, seal.

Corn Relish

2 cups corn kernels, cooked 1 cup cherry tomatoes, chopped 1/2 cup finely chopped red onion pinch of dry mustard pinch turmeric 2 tspns red wine vinegar 4 tspns extra-virgin olive oil 2 tbspn chopped basil Salt and black pepper Whip the oil and vinegar together in a large bowl. Season with the salt and black pepper and spices. Stir in the corn kernels, tomatoes, onion and basil.

Cover and chill overnight.

No-cook Chilli Macaroni and Cheese

(Serve this with grilled chicken or fish)

2 tablespoons olive oil 1/2 cup finely chopped red capsicum 1/2 cup finely chopped red onion 2 tablespoons minced garlic 1 cup corn kernels 4 cups cooked macaroni 1 cup roasted green chilli 1 cup grated cheddar 1 cup cream salt and pepper to taste

1 1/2 cup corn kernels 1 cup chopped capsicum 1/4 cup chopped red onion 1 tbspn chopped chives 2 tbspns white vinegar 2 tbspns plain yogurt 2 tspns honey 1/4 teaspoon curry powder 2 cloves garlic, minced Salt, pepper & cayenne to taste.

SautĂŠ onion, garlic, capsicum and corn until just tender. Add macaroni, chilli, cheese, and cream. Stir until all ingredients are combined thoroughly.

Season to taste with salt and pepper.

Corn Salad

Mix all ingredients in a plastic bowl.

Cover and keep on ice until ready to serve.

55 71

FOOD

Chilli Pasta

2 cups uncooked farfalle (bowtie) pasta 1/2 cup plain yogurt 1 tbspn Dijon mustard 1/2 teaspoon salt 1 jalapeno pepper, seeded and chopped 3 small tomatoes, chopped 2 green onions, chopped 1 clove garlic, minced

Cook the rice, drain and refrigerate overnight. In a wok, sauté ginger, garlic and chilli in olive oil. Add green onions and cook until slightly wilted. Add tofu and stir-fry until it is golden on the outside. Add vegetables and stir-fry until they are cooked but still crunchy. Add the rice, and continue stir-frying until well mixed. Serve immediately and top with some light soy sauce, to taste.

(You can eat this alone or serve it with stir-fried chicken or beef).

EGGS IN GREEN CAPSICUM

Cook 4 capsicums in boiling water for 20 minutes. Drain, cool. Cut off tops and scoop. Sauté large onion in butter.

Add 150g cooked rice, season and heat.

Spoon into peppers, then break an egg into each. Salt and pepper. Bake 12 minutes; serve with fresh tomato sauce.

Cook pasta, drain and rinse twice under cold water. Mix pasta and remaining ingredients. Cover and refrigerate at least 2 hours until chilled. Feel free to add chopped cooked chicken to the salad.

Creamy Tomato Pasta Salad

2 cups cooked fusilli 1/4 cup plain yogurt 1/4 cup tomato juice 3 tbspns chopped parsley 2 tbspns chopped basil 2 tbspns red wine vinegar 1 cup cherry tomatoes, halved 1 green capsicum, chopped 1/2 cup sliced black olives salt & pepper to season In large bowl, mix yogurt, tomato juice, herbs, vinegar, salt, and pepper until creamy. Add remaining ingredients and toss. Cover and refrigerate at least 2 hours until chilled.

VEGETARIAN FRIED RICE

1 clove garlic, crushed 1 tspn ginger, finely grated 1 chopped chilli 5 spring onions, chopped 250g marinated tofu, finely sliced 1 cup each of peas, corn and capsicum 1 cup beans, chopped 2 cups uncooked brown or white rice light soy sauce, to serve

56

MOROCCAN CARROT SALAD

(This goes well with meat and fish) 6 carrots, julienned 1 tbspn paprika ½ tspn each cinnamon, cayenne 1 tspn ground cumin 2 tbspns lemon juice 1 tbspn sugar 1/3 cup olive oil Salt, pepper Grind spices in mortar and work in olive oil. Season to taste. Pour over carrots and toss.

BANG BANG CHICKEN (An easy dish that is great outdoors)

Sauce: 250g smooth peanut butter 5 tspns sweet chili sauce 5 tbspns sesame oil 6 tbspns vegetable oil

Salad: 1 shredded chicken 2 carrots, julienned bunch spring onions, chopped 1 cucumber, julienned Put peanut butter in bowl over boiling water and melt. It will take 5-10 minutes, stirring occasionally. Remove and mash in chilli sauce and then slowly stir in the oil until you have a pourable consistency.

FOOD

Sprinkle shredded poached chicken, carrots, spring onions, cucumber lightly with a little vinegar. Pour over sauce. Top with toasted sesame seeds.

In a large bowl, combine beef, bread crumbs, onions, capsicum, parsley, garlic, egg with 3/4 cup of tomato mixture. Season to taste.

You could add bean sprouts, snake beans or noodles.

Form into loaf and place into an oiled shallow loaf tin. Pour over remaining sauce to cover. Bake at 180 degrees for one hour or until cooked, basting occasionally.

MEATLOAF

Cool and turn out of pan. Serve at room

ALL PURPOSE SAUCE

¾ cup soy sauce juice 2 large lemons 2 tbspns grated fresh ginger 6 tbspns Dijon mustard 6 tbspns brown sugar 6 green onions, finely chopped 2 tbspn finely chopped red chilli Place all ingredients in screw-top jar.

Shake well. Store in fridge until required.

Can be used to brush on chicken, ham, baked fruit and as a dipping sauce or salad dressing. Makes about 2 cups.

BARBECUE SAUCE (Easy and great for any barbecued meat)

Place 4 tbspns each of Worcestershire sauce and brown sugar, 2 tbspns each of red wine vinegar, tomato paste and olive oil, 3 tbspns of tomato sauce, a dash of Tabasco and 2 crushed garlic cloves in small saucepan. Cook over low heat stirring 3 minutes. Keep refrigerated after bottling.

600g ground beef 1 cup bread crumbs 1/4 cup fresh parsley, chopped 4 cloves garlic, finely minced 1 large onion, finely chopped 1 large green capsicum, chopped 1 egg Salt & black pepper 1 can tomato sauce 1 cup tomato ketchup 1/2 cup water 3 tbspn Balsamic vinegar 3 tbspn brown sugar 2 tbspn Dijon mustard 2 tspn Worcestershire sauce Lightly sauté the onions and garlic – 3 minutes.

In a small bowl, combine tomato sauce, ketchup, Balsamic vinegar, brown sugar, Dijon mustard, Worcestershire sauce, and water.

temperature (especially outdoors) with chill relish or barbecue sauce.

BARBECUED CORN WITH GREMOLATA

(When you barbecue corn, serve with a delicious gremolata sauce) zest of 1 lemon & ½ orange 100 g soft unsalted butter 1 garlic clove, crushed 1 tbspn chopped parsley salt & pepper Mix citrus zest with the butter, garlic, parsley and some lemon juice to taste.

Cook the corn in water (leaving husk on but removing the silk). Peel and season.

Barbecue until corn is charred all over, brushing with the butter as you do so.

Serve with more butter and some extra orange and lemon zest on top.

EASY NO BAKE COOKIES

1/4 cup butter 1 cup sugar 1 egg, beaten 1 cup chopped dates 1/2 cup chopped walnuts 2 cups puffed rice cereal 1 teaspoon pure vanilla Caster sugar In a large saucepan, boil butter, sugar and beaten egg, whisking constantly.

Remove from heat and cool until lukewarm. Stir in nuts, puffed rice cereal and vanilla.

Shape the mixture into balls (little smaller than golf balls) and roll in the caster sugar. Allow to dry for 1 hour then refrigerate.

57 71

LIQUID ASSETS

Veuve Clicquot was the first champagne house to commercialise rosé champagne in 1775 and, once again, takes centre stage this year to launch its first non-vintage rosé.

This fresh young wine is now a fully-fledged member of the champagne world after having slowly matured in their cellars as well as in the minds of their winemakers.

The Veuve Clicquot Rosé is the end result of a desire to create a pink champagne with a delightfully luscious, fruit-based charm.

Jacques Péters, the cellarmaster, and his team wanted a champagne that would be accessible and naturally engaging while conserving Veuve Clicquot’s essential values in terms of style.

The wine has a luminous colour with attractive pink glints. The nose is generous and elegant, with initial aromas of fresh red fruit (raspberry, wild strawberry, cherry, blackberry) leading to biscuity notes of dried fruits and Viennese pastries (almonds, apricots and brioche). The fresh attack is followed by a fruity harmonious sensation on the palate. The wine is perfected balanced in the best Veuve Clicquot style of pink champagnes, combining elegance and flair. The wine works its magic – this delectably full champagne can be enjoyed as a true delicacy.

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HOTEL

Standing Tall

Strategically located in the heart of Singapore, Swissôtel The Stamford is the tallest hotel in South East Asia. This multi award winning hotel offers 1,261 guest rooms and suites, across 76 floors and standing at 226 meters, with panoramic views across Singapore, and as far as Malaysia and Indonesia.

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All of the room categories are delightfully appointed, spacious, hitech and offer a pleasant sanctuary from the hustle and bustle of a business or shopping trip to Singapore.

At Viva Asia, we are obsessed with food and the hotel offers a dynamic and innovative array of Food & Beverage outlets to satisfy everyones tastes; in fact sixteen restaurants and bars offering Swiss, French, Japanese, Peranakan, Italian and so much more. Here is a just sample of some of the culinary delights in store for guests and visitors to the hotel.

Jaan par André Chef André Chiang is behind this award winning French nouvelle cuisine restaurant, which combines pure flavours and unique ingredients with creative harmonies of texture and taste. Jaan par André is an award winning restaurant and we believe well on its way to obtaining its first Michelin Star.

Kopi Tiam Kopi Tiam presents the perfect journey through the tapestry of flavours that promote local Singaporean fare. An amazing choice of unique local delicacies alongside all-time favourites such as Fish Head Curry and Laksa.

HOTEL

QUICK FACTS

1,261

guestrooms and suites

Restaurants & Bars

Café Swiss

Inagiku

Café Swiss boasts a treasure trove of Swiss and European gourmet delicacies as well as bistro-style delights.

Applauded by many as Singapore’s premier Japanese restaurant, Inagiku uses only the freshest and most authentic Japanese ingredients, and offers a sumptuous selection of Japanese delicacies; sushi, sashimi, tempura and teppanyaki dishes.

Equinox Restaurant Singapore’s “highest” restaurant offers guests world-class cuisine and spectacular views of Singapore.

Prego Authentic Italian home cooking.

Prego features hearty Italian classics from the restaurant’s pizzeria, wine bar, rotisserie, takeaway counter and deli with freshly baked breads, cakes, salads, pastas and much more.

Szechuan Court & Kitchen Cantonese style with cuisines including Szechuan hot and sour soup, Smoked duck with camphor wood and fragrant tea leaves, Homemade bean curd with shredded chicken in spicy sauce.

• Alligator Pear • Jaan par André • Lobby Court • Out of The Pan • City Space • Kopi Tiam • Café Swiss • Introbar • Equinox Restaurant • INK Club Bar • Prego • Plaza Market Café • Inagiku • New Asia • Szechuan Court & Kitchen

Singapore

New Asia Located on Level 71, New Asia, offers stunning views, incredible cocktails, sumptuous surroundings and an eclectic choice of music.

In the next edition of Viva Asia we will sit down with Chef André and bring you some of the finest dishes from Jaan par André. Congratulations to the Swissôtel The Stamford as it has recently received the award for Asia Pacific’s Best Business Hotel in the 2009 TTG Travel Awards. At the same time Jaan par André was ranked Asia’s 4th Best restaurant and Singapore’s 2nd Best Restaurant in its debut year in the Miele Guide.

Swissôtel The Stamford 2 Stamford Road Singapore 178882 Tel: +65 6338 8585

www.swissotel.com/singapore-stamford

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WINE

Yan-Ling Moorfield travels to Provence to sample some gems in pink and black.

Provence, in the south of France, is famous for its

Black truffles are produced in Provence, so exquisite they

sunshine and blue skies. It has endless rolling hills and

are sometimes called ‘black diamonds’. Professional

plateaux, villages and lavender fields. People are friendly

associations in the region publish guides and pamphlets to

and live a relaxed lifestyle. And it is a very popular

help you find restaurants which serve them as a specialty

destination for those who seek to enjoy its natural beauty,

on their menu. (www.maitrerestauranteursvarois.fr)

regional cuisine – and its wines.

The other gem from Provence is the rosé wine. In these What is perhaps less well known is that Provence has the

warmer climates of the Mediterranean coast, people have

ideal climate for producing truffles and mushrooms with

been enjoying dry rosé for years. It can be an aperitif,

an intense taste and a unique aroma.

but can also be served during the meal. Rosé can well complement seafood, poultry, and even spicy dishes.

Hate it or love it, truffles are hailed by gourmands as one of the world’s gastronomic über ingredients. In the

Now the rest of Europe has caught up and sales of rosé

hands of a master chef, the magical qualities of truffle

are said to be overtaking those of white wines!

are released, transforming food in an amazing fashion, somehow giving an unbelievable lift to the dish – be it a

Chateau D’Esclans - Domaines Sacha Lichine is premier

sauce, a salad, pasta, shellfish, or even eggs.

example of such a pink gem. And it happens to bre riding the crest of the ‘pink wave’ of rosés that is sweeping across Europe. (www.chateaudesclans.com)

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WINE

Although this Chateau is relatively new, it has already

And we all came for this memorable event – pairing of

set a benchmark for quality. Since it burst onto the world

rosé wines with truffles.

stage a few years ago, it has quickly risen to be the current number one in rosé, as acclaimed by international

To top that the wine came from Chateau D’Esclans

wine critics.

double magnums – beginning with Whispering Angel.

We then had Esclans and Les Clans, both made from

Nestled in the hills in the village of La Motte en Provence,

Grenache and rolle. And then ascending to the top of

Chateau D’Esclans is surrounded by its vines and

the range, the Garrus, made entirely from free-run juice.

produces a new style of rosé. The winemaking team is

All were of the 2007 vintage and they tasted delightfully

lead by Patrick Leon, who brings a lifetime of experience

fresh, clearly benefiting from a few years in bottle.

from Bordeaux. He has made wine for Chateau Mouton Rothschild, among others.

Eight plates featuring three varieties of Provencale black truffles were prepared with meticulous care by a

Grapes are picked and sorted with care before being

guest chef from the nearby Restaurant Bruno. (www.

barrel-fermented under temperature control and other

brunorestaurant.com)

techniques to achieve well-structured, elegant and delicate wines.

Among the dishes: truffles on toast brushed with truffle oil, foie gras mi-cuit drizzled with truffle oil, foie gras and

As my visit early coincided with end of harvest, I had a

sweet grape pan-fried, with truffle oil and a veloutée de

unique opportunity to taste five-day-old grape juice from

chataigne à la Truffe (with 2007 Esclans).

the vats! The signs are that 2009 will be a good vintage. I also had lunch – not not just any lunch!

For me, this was the highlight: a ‘cappuccino’ of chestnut purée and diced truffle, topped with cream foam and

A Lunch of ‘Great Magnitude’

served warm in a glass cup so that you are met with a

On a sunny day in late summer, a group of us wine lovers

heady aroma of the truffle’s pungent flavour.

gathered at Chateau D’Esclans. We came from Asia, Australia, America and Europe.

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WINE

Another dish was scrambled eggs infused with truffles

The lunch progressed to a salad to

and olive oil. This dish really shows off what truffles can

cleanse the palate, and a regional

do – flavours rich and strong.

cheese platter. We enjoyed the 2006 red wine, made from Grenache and syrah, called Déeese from the same

And then, the piece de resistance the Pommes de Terre,

Chateau.

Cuite en Robe des Champs, Crème de Truffe et Truffes.

The final course, an ultralight tiramisu served with a very Introduced as the restaurant’s signature dish, it did not

elegant Garrus 2007, made from Grenache and rolle. (Some

disappoint: potato baked in the oven, served on a bed

48 % of the Grenache comes from 80-year-old vines!)

of reduced sauce made of crème fraîche with grated truffle. The humble potato is transformed into a gourmet

It was a wonderful grand finale to a superb matching of

delight, its blandness and texture the perfect receptacle

two treasures – the pink and black jewels of Provence.

for truffles

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GALLERY - WINE

WINE STYLE ASIA …

THE WINNERS This year’s Wine Style Asia Award (WSAA) had a distinctly antipodean flavour, with five out of the top eight trophy winners coming from Australia.

The trophy winners: Riverbench Estate Pinot Noir 2006 (USA) Anything Goes Riesling 2008 (Germany) Benwarin Sangiovese 2006 (Australia) Chain of Ponds Black Thursday 2009 (Australia) Chain of Ponds Corkscrew Road 2006 (Australia) Eden Springs High Eden Shiraz 2007 (Australia) Emilio Moro Malleolus 2006 (Spain) Lillypilly Noble Blend 2002 (Australia)

Notably, it is the first time in the history of the Wine Style Asia Award that a winery has ever won two Trophy Awards in one show.

Bob Fiumara at Lilly Pilly

The Award is held in conjunction with Wine for Asia (WFA), Asia’s most comprehensive wine show and attracted a whopping 520 entries There were five categories of winners: Trophy, Gold Platinum, Gold Classic, Silver and Bronze awards. And the breakdown: Trophy Award – 8 winners

Silver Award – 99 winners

Chain of Ponds is a relatively young winery established in 1985, the vines planted included Chardonnay and Sauvignon Blanc (both of which have become signature wines of Adelaide Hills) and a number of traditional Italian varieties including Pinot Grigio, Barbera, Sangiovese and Nebbiolo all of which were found to be ideally suited to this region. They won seven awards from the eight wines entered.

Bronze Award – 145 winners

Full list of winners:

Gold Platinum Award – 27 winners Gold Classic Award – 2 winners

w w w. w i n e s t y l e a s i a a w a r d . c o m

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LIQUID ASSETS

Hennessy X.O. A cognac with character

Originally created in 1870 by Maurice Hennessy using very old ‘Eaux-devie’, Hennessy X.O was reserved exclusively for his family and friends.

Hennessy X.O has always embodied the finest traditions of Hennessy cognac. X.O is blended from more than 100 ‘Eaux-de-vie’ aged up to 30 years old especially selected from the four premier growing areas of Cognac. A rich and powerful blend that is at once masculine and generous, authentic and supremely structured.

Traditionally Hennessy X.O has been enjoyed following a fine meal, however more and more people are discovering the added pleasures of X.O On the Rocks. Simply add one or two ice cubes and a splash of water to release the aromas of this superior marque of cognacs. Hennessy X.O is a perfect match to the finest cigars.

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GALLERY

December It’s been a wonderful year for Viva Asia and we couldn’t leave you this year without giving you the December page from the Campari Calendar. A fond farewell to this years calendar girl Jessica Alba and we look forward to seeing what the team at Campari come up with in 2010.

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GALLERY - TRAVEL

BLIMP ON THE RADAR

The blimp was once considered the future of aviation. Then a disastrous crash in America, a world war and divergent technology saw the airship relegated to the back burner, so to speak.

The most famous was the German Zeppelin (named after its creator) and they were gigantic. Sort of elegant, airborne passenger liners. Well now, the Zeppelin has risen again, this time over the skies of Japan.

QUICK WAY TO S-H With holiday traffic, you don’t need to be stuck on the tollway between Jakarta and Soekarno-Hatta.

And, if you are a member of the Saphire express immigration service you can avoid the tedious drive by taking a helicopter.

Saphire is currently offering a 10% discount for the ‘Helimousine Hire Airport Transfer’ – the luxury Air Pacific helicopter service from the city to Jakarta international airport.

For more details, Air Pacific Reservation at +62.21.5577.7911 or email to maria. lioba@air-pacific.com

GOING DUTCH KLM has become one of the first international carriers to take a step in going green.

The Dutch airline giant has begun operating its first ever passenger flights powered by sustainable biokerosene.

To give an extra impulse to sustainable air transport, KLM has also joined hands with North Sea Petroleum and Spring Associates to establish the SkyEnergy consortium to ensure clean, silent and sustainable air transport.

A sleek new model is now cruising over Tokyo, Yokohama, Kamakura and Saitama. It belongs to the Nippon Airship Corporation, which has begun commercial flights in one of only three operational Zeppelins in the world.

The Tokyo flight takes about an hour and costs a hefty 1 hours and costs Rp. 13 million. www.zeppelintours.com

And, they say, production of biokerosene should not go hand in hand with deforestation or excessive water consumption. The conservation of biodiversity is also a precondition. www.klm.com

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CHEF’S CORNER

All I want for Christmas?

It’s that time of year again when restaurants and hotels all over the region are gearing up for Christmas & New Year’s celebrations. It’s also the time of year when Chefs and kitchen teams are pushed to their limits coping with, not only their regular business, but also the slew of end of year parties, Christmas functions and of course Christmas Day and New Year’s Day functions as well.

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Viva Asia recently asked a leading Executive Chef in Jakarta what he wanted for Christmas. His response; world peace, a nicely cooked turkey on Christmas Day, and a new RATIONAL SelfCooking Center®.

While world peace is something that we all need to contribute to, a nicely cooked turkey and a new RATIONAL SelfCooking Center® is something that RATIONAL can easily help with.

When they invented the CombiSteamer in 1976 RATIONAL revolutionised the catering industry.

Today there are over 400,000 RATIONAL Combi-Steamers in daily use all over the world, and virtually

every second unit installed is made

by RATIONAL. Each year the amount of money spent on research and development is more than the annual sales generated by their nearest competitor. The results clearly seen in the state of the art products they deliver. The SelfCooking Center® cooks everything from meat, fish, poultry, side dishes and bakery products, recognizes product, size and batch and cooks everything to the point of perfection. It allows Chefs to bake, roast, steam, blanch, poach and much more, all in a single unit. It also cooks up to 15 % faster than conventional Combi-Steamers, saving you both time and money. Little wonder Chefs around the world have RATIONAL on their Christmas wish list.

CHEF’S CORNER

Cooking the turkey.

Would you like fries with that?

So back to that nicely cooked turkey the Chef wanted. Due to its low fat content and high protein meat, turkey is highly regarded and is a favourite at many celebrations. However, the cooking of a classic roast turkey presents itself as a real challenge for any Chef. Due to the extremely

Ok so who is not partial to the occasional serve of French fries to compliment that beautifully prepared steak with black pepper sauce? The problem is deep fried food, according to all the experts is not good for your heart and body. In recent years the preparation of deep fried products without the need for additional fat, has become a world standard.

RATIONAL’s patented CombiFry® allows you to prepare fries, calamari, onion rings and even spring rolls without additional oil. As you don’t use any additional oil, fried products from the SelfCooking Center® are much healthier. Fries, for example, contain 80% less fat and thus have 36% fewer calories. What is even better is that you can save money, since you will not be buying, storing and disposing of oil for frying.

low fat content, turkey can easily be overcooked and become very dry.

Therefore, the correct humidity and temperature settings are essential for a succulent meat and crispy skin. The “turkey ” process in the RATIONAL SelfCooking Center® has been specially developed to produce a perfect roast turkey, fully automatically. Irrespective of where you may find yourself in the world.

The SelfCooking Center® will take into account your countries typical cooking and eating habits and produce a perfect roast just as you want it.

In an ongoing optimisation process, RATIONAL have been able to improve the form of the CombiFry® and produce even better results with deep fried products. The large curvature on the base of the old CombiFry® has been replaced by a wave formation

across the entire base of the new CombiFry®. This wave formation ensures that the french fries lay randomly and prevents sticking.

The height has also been reduced from 50mm to 40mm to prevent overloading and spilage when filling and moving the CombiFry® baskets.

Millie Chan Sales Director, Asia Pacific Rational international AG Mobile: +65 9770 9820 Email: m.chan@rational-international.com

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DIRECTORY B A N D U N G A C C O M M O D AT I O N

B A L I A C C O M O D AT I O N

B A L I A C C O M M O D AT I O N

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DIRECTORY S A M B O LO A C C O M O D AT I O N

PA L E M B A N G A C C O M O D AT I O N

J A KA R TA R E S TA U R A N T & B A R

JAKARTA OFFICE EEC Building Jl. S Parman 68, Slipi Jakarta 11410 Tel: (021) 532 3176 Fax: (021) 532 3178 info@sambolo.co.id www.sambolo.co.id

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MIXOLOGY

Chilling Out in Manila

The Mandarin Oriental in Manila is home to Martinis,

all mixed with flair and offered alongside a range of

a uniquely popular martini bar, that has proven itself

scrumptious bar snacks and a diverse selection of

more than just an “on the way home� watering hole.

premium cigars.

As well as

the martini menu, with such temptations

as Ginger Martinis, Sake Martinis, Choco-chilli

If that wasn’t enough to tempt you then the daily

Martinis, Dirty Martinis and Cosmopolitans, the

offerings of world-class jazz surely will. Talented

classics are also available. Singapore Slings,

musicians from around the world perform every night

Mojitos, Margaritas and all variety of Martinis are

including our favourite David Starck who plays on Wednesdays and Fridays.

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MIXOLOGY

Calamansi Martini The Calamansi, or Philippine Lemon, is a popular addition to many Filipino dishes and drinks. You may substitute regular lemons in this mix.

Mix together 1 jigger of gin; ž oz of Frangelico; and the juice of 6 calamansi wedges. For additional kick, top with a bit of club soda. Pour into a chilled martini glas.

Shake well, strained into Chilled Martini glass.

Choco-Chilli Martini One of Martinis’ most popular Martinis, this offers the right amount of sweet-spicy

1.5 oz of chili-infused vodka A drop of cinnamon syrup 1.5 oz of chocolate syrup Mix together, and pour into a chilled martini glass.

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MIXOLOGY

Dry Martini The Dry Martini is a classic drink—the powerful taste of gin, the tiniest bit of vermouth and the perfect olive garnish.

1 jigger, any gin 3 drops of extra dry vermouth 1 olive, for garnish Add the vermouth to the gin; mix together and pour to a chilled martini glass. Add the olive, for the garnish.

Mandarin Martini This citrusy drink is quite popular and refreshing.

1 oz Mandarin-flavoured vodka A bit of Cointreau 2 oz of Cranberry juice Squeeze of lime Mix together all ingredients, and pour into a chilled martini glass.

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WHERE IN THE WORLD ?

of

Royal Kamuela Villas Nusa Dua

In each edition of Viva Asia we feature a photograph from a hospitality establishment somewhere in the world. Take a close look at the photograph above and then answer the question below.

In this edition we head to Bali. The question is “when you walk into your Nusa Dua hotel lobby and this is the view you see, which Nusa Dua resort are you staying in?� Email your answers to info@vivaasiamagazine.com We will draw two winners who will each receive a 700 ml bottle of Hennessy XO courtesy of Moet Hennessy Asia Pacific.

Moet Hennessy Asia Pacific Indonesia Representative Office Sentra Mulia Building suite 708 Jl. HR Rasuna Said Kav X-6. No. 8 Jakarta 12940 Phone: +62 21 5279228

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