Viva Asia October / November by Origomedia

TRAVEL HONG KONG. THE WORLD’S GREAT RELIGIOUS MONUMENTS VOLUME 2 - NO1 - 2009

FOOD VEGETARIAN. THE HUMBLE BANANA

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Contents

8. CHEF’S TALK

30. VILLAS

12. PERSONALITY

32. TRAVEL

18. HOTELS

36. DINING

So impressed with a meal were we, we decided to talk to the chef: René Oskam at the InterContinental Bali.

During her stopover in Indonesia, we catch up with the vivacious Hülya Aslantas, world president of Skål.

A look at staying options in the business neighbourhoods of Hong Kong and Kowloon

22. DINING

Hong Kong has some amazing food and some of the world’s hippest restaurants

A visit to the amazing new Amala in Bali, an oasis of calm in the maelstrom of the tourist hub

We take you on a whirlwind tour of Hong Kong, grasping its place back in energy and innovation from the mainland tiger cities

A visit to Cépage, simply the best food in Hong Kong

Contents

38. WINE

64. BY THE BOOK

48. TRAVEL

72. COOKING CLASS

54. FOOD

76. MIXOLOGY

We take you to a gala dinner in Manila where the top-notch food was matched with Australia’s best known wine label: Penfold’s

We search the world for the greatest religious monuments that are tourist attractions in themselves – the list is very impressive

National Vegetarian Week in Sydney prompts us to look at eating options – sans meat, fish or fowl…

58. FOOD

We rediscover the humble banana – cheap, nutritious and delicious

This month should read books! 4,000 of them, all about food and all in a new boutique in Singapore called 25° Celsius

Keeping things simple, clean and efficient in the kitchen is what the world’s finest maker of commercial kitchen equipment, Rational, is all about.

A new trend in cocktails around Asia – new inventions using Chinese wines and liqueurs

EDITORIAL

or the past decade or so we have watched Beijing and Shanghai become major players in the tourism industry. And, so everybody thought, at the expense of Hong Kong – previously the colourful centre of all the action. Well, we decided to revisit Hong Kong this edition and take a good look around. What we found was a city full to bursting with energy – business is booming, the restaurants are full and the luxury hotels are brimming. (One interesting thing we noted (and you will see in this issue) is the emergence of the boutique hotel in Hong Kong – once only the domain of the five-star chains. On the Cathay flight back to Jakarta, we mulled over what actually makes Hong Kong work. It is simply the people: their confidence, their risk-taking and their long hours of toil. At the end of the day, it is their penchant for the best food and wine that can be had. So, the restaurants, too, have improved out of sight, especially for Western food. Also in this issue, we visit the grand religious monuments of the world � masterpieces of history and architecture of every style. We visit a new shop in Singapore called 25° Celsius, a shop that sells nothing but cook books. We also visit something new in Thailand – one of the growing number of vineyards beginning to produce good wine. On the food scene, we wonder at the world of vegetarianism – a bit like climate change, the fact that it is healthier, less costly and better for the environment creep up on one gradually. Add to that a story on one of nature’s more delicious vegetables: the humble banana. All that and more. Enjoy the October edition of Viva Asia!

Enjoy Graham Pearce

Travelling to Hong Kong is usually a whirlwind affair. So, it is great to be able to sit back, relax and simply enjoy the view. Our cover shot comes from Aqua restaurant on the top storey of One Peking in Kowloon. Fine food, friendly service and a spectacular two-storey panorama of night-time Hong Kong.

Publisher PT Artha Cipta Pratama Editor in Chief Graham Pearce Production House Origomedia Art Director Ari Arsyadi Graphic Designers Origomedia 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

CHEF’S TALK

DUTCH TREAT Apart from being a rare gala occasion in Bali, the opening of the InterContinental Resort’s new Jivana Villa was special for another reason. So impressed were we with the splendid food at the opening party, we decided to talk to the man who made it happen, executive chef René Oskam.

René Oskam is Dutch but, in spite of the French influence of the Jivana Villa opening, just about all his culinary experience has been in Thailand. He was born in Arnhem near the German border – where the food, well, left a lot to be desired. “Dutch food is very much based on potatoes, vegetables, a lot of starch and not very exciting,” he says. “Actually I just read an article which said that, until the turn of the last century, Dutch food was exactly the same as French – and at a pretty high level. After that, they started to teach housewives how to make cheap food that was simply designed to fill people up so the old culture just stopped.

More recently, the Dutch have found a keen new interest in good food but again it is still very much French based,” says Oskam. “Having said that, the vegetable quality in Holland is second to none. Especially with things like white asparagus which wins prizes every year.”

CAREER “My father was a chef. He actually tried to push me in another direction and after high school; he urged me to try something else. ‘When was the last time you saw a 60-year-old chef in a kitchen?’ he asked. So I studied journalism for a year and loved it,”

recalls Oskam. “But then I found out what 90% of journalism is all about and it is not glamorous. But I did love it and I did well in all the exams and I loved the history and so on. But I quit and enrolled at the Culinary Institute of the Netherlands. His work experience saw a lot of catering jobs until he scored a job as chef at a Dutch seaside resort, resulting in his lifelong passion for seafood. “I then won an exchange program position at Le Meridien in Phuket,” says Oskam. “I was supposed to be there for six months but the day before I was due to fly back to Amsterdam, I got a job offer as sous-chef at the Thavorn Beach Village hotel, one of the top five resorts on the island.”

CHEF’S TALK

“After that, I did two openings of boutique hotels, Haad Ngam and the SALA Samui in Koh Samui and then I was exec chef at Anantara Resort in Hua Hin. I also met my wife here.”

“Then I came on a holiday with a friend and the job here came up and now I’ve been at the InterContinental for 18 months. Quite a challenge!” “We have five restaurants: the Italian, Japanese, Jimbaran Gardens and the Club Lounge, as well as banqueting and the two private villas. We do a lot of weddings and incentive meetings where dinners are usually on the beach so there is a lot of logistics in moving things around.”

crab and lobster and then they learn how to fillet the fish, how to clean it and then cook it. This is especially interesting for the Europeans – they don’t know how to do it because everything tends to be ready prepared,

So, does he get any chance to express himself with food, especially considering his French training? “Actually my working experience has been more in Italian food,” he says. “Two of the Thai hotels had signature Italian restaurants so I learned a lot.”

“My wife worked in a hotel in Koh Samui and we were married for three years before I found out she could cook,” he laughs. “One evening I came home and a banquet was laid out on the table and when I asked her who cooked it, she simply said ‘I did.’ So, now the secret is out and she makes Thai food at home quite often.”

“Here in Bali, we did in fact, try to modernize the food a little bit; incorporate some local cooking techniques and we even tried to take a couple of classics off the menu. Bad move!” he laughs. “We had to put them right back on again. Return guests wanted their favourites, so now we have a separate part of the menu we call Bella Classics: saltimbocca, lasagna, seafood risotto, classic seafood salad and osso bucco.”

SEAFOOD

TO BALI

“Grilled seafood is by far the most popular dish here at the resort. People from the surrounding area come for our fish,” says Oskam proudly.

“I always had Bali in the back of my mind as somewhere I’d like to move on to. It has a lot things in common with Thailand, especially Phuket and Koh Samui. Nice people, culture and beautiful countryside,” Oskam says.

“And one special feature here at the InterContinental is our seafood cooking class. Every Friday, we go to the local fish market in the morning; people pick what they like, including

even frozen in the supermarket. So, unless you live on the coast it is very difficult to get good seafood.” “We try to keep it small and personal; they love it. And then they eat their own lunch and cannot complain to the chef if it is not perfect,” he roars.

EATING OUT “My favourite fine-dining town is Paris, although Bangkok is on the up and up. Here in Bali, there is now a huge variety of international food but no real fine dining. But if you are on holiday in the tropics, do you really want fine dining as we know it in France?” he asks.

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CHEF’S TALK

“I love to try other chefs’ food and enjoy it on my day off. Enrico (Wahl) at the Oberoi is a great chef and his wife (also Thai) is a friend of my wife. I also like Ma Joly where they have a new chef.” The Jivana Villa reminds us that the InterContinental is a favourite with many VVIPs, including heads of state and celebrities. It was with this in mind when he prepared the gala dinner for the opening.

“We had some fantastic wines to match with the food so we changed the menu several times until we were satisfied,” explains Oskam. “In the end, it was French-inspired but deliberately simple so the taste of each ingredient (and we now have some excellent ones from Bedugul) would not be lost.” Fit for a king – or perhaps his own Queen Beatrix? What would he offer her if she came to stay?

“I would probably offer her some local food,” he muses. “I would dig deep into the classics for some Indonesian specialties. Probably not a nasi goreng or sate ayam. Although, I think she might enjoy rijsttafel. It is, as you know a Dutch word from the old colonial days (which nobody can pronounce) but it gives you a taste of the best of everything on one plate.” w w w. b a l i . i n t e r c o n t i n e n t a l . c o m

GALLERY

THE CHOCOLAT CAFÉ

The Saphire Program is all about exclusivity, priority and efficiency and greatly enhances travel convenience at Jakarta International Airport. Saphire has been designed to reduce waiting times for frequent travelers and enables its members to fast track through all those time consuming procedures. The Automatic Border Passage (ABP), using state-of-the-art Iris recognition for biometric identification, is the core product of the Saphire program.

If your constant craving is chocolate, here is news for

Beside the ABP, which greatly shortens immigration clearance, Saphire also provides a free Preferred Parking area, Dedicated Drop-off and Pick-up zones, Priority passage through Security and Preferred Check-in facilities with participating airlines.

you. Next time you visit Melbourne, stop off at the new Lindt Chocolat Café in Melbourne’s Collins Street and – drool! The menu serves a regular lunch but it is still all about a celebration of all things rich and indulgent with cookies and ice creams – and desserts. You might try a signature waffle, home-made and served with vanilla and white chocolate ice cream and hot chocolate fudge sauce. The Wimbledon is a layered cake of mascarpone and vanilla-bean cream, almond vanilla cake, strawberry purée, bordered by shards of red and white chocolate and decorated with fresh strawberries. Or, the Swiss chocolatier’s pièce de résistance: the Célébration du Chocolat: the ultimate dessert with layers of dark chocolate cake, separated by a milk chocolate mousse, all encased by a chocolate ganâche and ribbons of milk and dark chocolate. w w w. l i n d t . c o m . a u

The members are enrolled into the program in the Saphire Service Center, which is an excellent alternative for a Business Class Lounge. Saphire’s membership has steadily increased to more than 4.500 active high net-worth members and it has established partnerships with well known companies in Indonesia. Saphire is open for Indonesians and Foreigners who fulfill the requirements set by the Directorate General of Immigration. To become a Saphire member, just visit the Saphire Service Center located at Terminal 2F – Arrival Hall – at Soekarno-Hatta International Airport by bringing along the original documents. For more information on the documents required and the application form, please visit www.saphire.co.id. Saphire Service Center Tel: +62 21 55 910 910 www.saphire.co.id

PERSONALITY

Skål is not a secret society. Far from

THE PRESIDENT DROPS IN

it. Even though its membership is restricted to people in the travel industry, its aim is to spread the word about tourism worldwide, increase business and, along the way, fulfil the lofty ideals of bridging some gaps in international misunderstanding. Skål is, in fact, the world’s biggest association of tourism and travel professionals, today boasting some 22,000 members in 500 Clubs throughout 90 nations, with its headquarters now in Torremolinos, Spain. The first club was founded in Paris in 1932 by travel managers, following an educational tour of Scandinavia when travelling was all about ships and trains. (Hence the name, which is the traditional toast for friendship and good health in the cold countries: Skål!).

It was made official in 1934 and since then, personal contact between its members is considered as sort of ‘doing business amongst friends’ while trying to strengthen the industry’s professionalism. It is also a fantastic way to network. It elects a president every year and this year (Skål’s 75th anniversary) it is Hülya Aslantaş, an energetic Turkish woman who has been in the travel business for nigh on four decades. She describes herself as a proud, modern Turk who owes her freedom, career, business

(and her vote) to Kamal Ataturk, the man who created the Republic of Turkey and separated religion from government. She is currently touring the world, talking to Skål clubs and attended meetings in both Bali and Jakarta. Her views are strong – and often rather refreshingly radical. “I joined Skål in 1976. In the very, very early days of ladies entering the club,” says Aslantaş. “I was very lucky because most of the other members were double my age and triple my experience so I learned an awful lot.”

PERSONALITY

textiles, wood products, amenities, building, food, beverage, transport and so on. It is a major, major invigorator of the economy,” she says. “This is the economic side; then you have the unspoken idealistic mission of bringing people together. Because only when you go to another country do you get to learn about it; you get rid of your prejudices and we all have preconceived ideas about places and people, especially in today’s world.” With this she produces her little banner (every president has one to give away to people) which has the theme ‘bridging the cultures’ and the logo of the Istanbul bridge that links two continents, Europe and Asia.

“And first impressions are indeed lasting,” she adds. “Because after 30 years, I have not changed my view of the importance of Skål in the industry. And as president, I am spending my entire year trying to see where Skål is and where it should be.” “In 1993, we hosted the World Congress in Istanbul where we had some 2000 members attending. I worked hard to help organise it and it gave me the insight I certainly needed to become, first, secretary of the Istanbul club and finally to run for president. At this I saw delegates from all around the world, all with the same interests, the same problems,

the same approach to business. And people in tourism are outgoing as well so it makes it easier,” says Aslantaş.

TOURISM C21 “We are in a position today that noone dreamed of 30 years ago and even more some 80 years ago when Skål was formed. Tourism was not even regarded as an industry then,” enthuses Aslantaş. “Today few people realise that tourism is the most profitable industry in the world. First of all, for a country, it is an export without importing. You create jobs – in fact, it is a proven fact that tourism supports 38 other industries:

“We have a duty to emphasise the cultural factors when we put a tour together. This is a special crime in Europe where people go on holiday in groups and stay in gated hotels, usually at the beach on the Mediterranean and they never venture outside. They don’t know if they are in Turkey or Tunisia,” she laments. “What do they learn? Nothing. Do they meet the local people? No.” “So I am saying that we, as travel professionals both sending tourists abroad and receiving tourists from other countries, should develop programs with time for these cultural elements.”

SKÅL IN INDONESIA “I think Skål is very, very important to a country like Indonesia – in fact, to every country which needs a defined and true image for foreign tourists,” says Aslantaş.

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PERSONALITY

“With IT technology, we can communicate instantly,” she explains. “And, as I said, there are Skål members in 90 countries so, if I come here, if other members come here – there is nothing more important than word of mouth. And they are industry leaders and opinion formers. So, they can send tourists here with a clear idea of what to expect (standard of hotels, level of service and so on): it will make a tremendous difference. And with this technology, everyone is his own travel agent.”

TURKEY Turkey (in many ways similar to Indonesia) is one of the success stories in tourism but it was not always the case. Hülya Aslantaş has been there since its infancy and she has mixed feelings.

“In terms of numbers we are very successful in Turkey,” she says. “We now have 35 million visitors a year and we have a large infrastructure that is obviously needed for mass tourism. In a major move towards that in 1984, they gave a huge amount of incentive for tourism investment: tax breaks, rewards and credits.” “Branding is important – and that has only happened in the last 10 years, along with many other countries,” says Aslantaş. “And we have switched from country promotion to destination promotion. Here, for example, you don’t promote Indonesia but you promote Bali.”

“Because if something happens in a country: political unrest, natural disaster, whatever , people will associate this idea with the whole country when, in fact, everything is normal and possibly 1000 miles away from the incident.” “And back to Skål. We are totally apolitical – that is on our statute books. We don’t discriminate on the basis of religion, sex, race or whatever. We like to say the best ‘ism’ is tourism. We try to promote the friendship that tourism brings,” she says. “As I keep on saying all around the world this year of my presidency – bridge the cultures. We at Skål are all of us peace ambassadors.” w w w. s k a l . o r g

FOOD

FRENCH FOOD Cooking is becoming quite a hobby in Indonesia, especially with the younger crowd who have come home from school in Europe, America or Australia. They are taking to it like a duck to orange.

Crème Brûlée

Not only do they find it enjoyable, even therapeutic, the results are often sensational. Here is news for anybody who wants to do it properly. Emilie French Restaurant has started cooking courses under their new chef Ivan Duchêne. He comes to Jakarta after working with some of the world’s greats, including Alain Ducasse (in London and Paris), Arnoud Poette (Eden Roc) and Lea Linster in Luxembourg (the first and only woman chef ever to win the coveted Bocuse d’Or cooking competition). He has devised several menus for his classes in Jakarta and here is a tantalizing taste. Escalope de Veau Viennoise, Riz au Lait) a classic creamy rice pudding), Saumon à la Béarnaise, Pain Perdu Briôche (scrumptious French toast), Gnocchi au Pistou – and the classic of all time: Crème Brûlée. w w w. e m i l i e r e s t a u r a n t . c o m

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250 ml Fresh Milk 750 ml Cream 8 Egg Yolks 2 Whole Eggs 2 Vanilla Pods 110g Caster Sugar In a pot, boil the milk, cream and vanilla and whisk slowly to blend. Meanwhile in a mixing bowl whisk in the egg yolks, eggs and sugar until the mixture is smooth. Add the egg mixture into the pot and whisk further to blend. Pour the mixture into ramekins and bake them in the oven for 55 minutes at 98˚. To serve

Spread brown sugar on top of the cooked cream and caramelize them by using a Blowtorch. (If, on the off chance you don’t have a blowtorch, a hot grill will do…)

HOTEL

HOTELS – HONG KONG When you go to Hong Kong, you should take into consideration: location, location, location. You will know where you have to do business; you will know where you want to wine and dine and also to shop and sight-see. Transportation is good (except when it rains) but when you do not have the luxury of car and driver, the MTR is the answer. (Buses are a mystery). Or you can walk. Walk – simply because you CAN. So, best to choose a hotel by location. Here are three you may not know about at three ends of the city.

WAN CHAI Only a little of the raffishness of its Suzy Wong days remain in Wan Chai – a few backstreet pubs, some lowrent restaurants and market shopping. Now the area is quickly redeveloping into a groovy, interesting and fun precinct to rival Lan Kwai Fong. There are dozens of new galleries, home décor shops, bars and restaurants. It is also now a place to do business: the Hong Kong Convention Centre is there; so are many banks and office buildings – and hotels.

THE FLEMING

The Fleming is in a quiet side street in the heart of Wan Chai; walking distance to restaurants, the Convention Centre as well as myriad shopping areas. You can also walk to the Star Ferry for a leisurely cruise across the harbour to Kowloon. Part of the Sterling Group, The Fleming follows the company philosophy of being ‘comfortable, convenient, connected.’ They describe it as a ‘chic urbanlifestyle hotel’ – no idle claim as it has already gained recognition with several awards in the boutique hotel category. (Including Condé Nast Traveller’s “Hot List 2007”).

This small hotel was created with the international executive in mind, especially the frequent traveller. Its design is modern and unfussy, minimalist but very appealing. Of course, all of its 66 rooms have the latest technology for the business and, these days, the leisure traveller, including wireless broadband internet access. And many of the rooms have a kitchenette. The Fleming is one of the growing number of hotels to recognize that many business executives today are female. So they have created Hong Kong’s first female-only floor, with rooms also specially designed to have that ‘woman’s touch.’ This includes extra amenities such as a beauty kit, jewellery box and face steamer. And, ladies, check the mini bar: it is specially stocked with a selection of herbal teas and healthy snacks. And all rooms have key-cardonly access from the elevators. There is a full business centre with secretarial and translation services. For eating in the hotel (breakfast, lunch and dinner) there is Cubix which serves tapas and a has a very appealing a la carte menu of cocktails. This is the perfect base when you need to be in Wan Chai.

41 Fleming Road Wan Chai T: (852) 3607 2288 w w w. t h e f l e m i n g . c o m . h k

HOTEL

MONGKOK Many more people are now doing business in northern Kowloon, around the Mongkok area. This is also great for shopping (the Jade Market, Temple Street and Ladies’ Markets) and it is also a short distance from Nathan Road and its electronic bargains. And you are not exactly isolated: Tsim Sha Tsui and the Star Ferry are three train stops away; Central is four – you can be there in 15 minutes. The shops and restaurants are ‘local’ and you will find many surprises. As they say around here, ‘welcome to the real Hong Kong.’

THE LANGHAM PLACE

This hotel is the ‘fun sibling’ of The Langham in Tsim Sha Tsui. Five-star elegance but there is a hip edge to this place, not only for its changing art collection but all the little extras of the 21st century through design, technology and attitude that epitomize stimulating and artistic hospitality. 555 Shanghai Street, Mongkok T: (852) 3552 3388 www.hongkong.langhamplacehotels.com

You will notice this in small ways – such as the ‘low-tech’ design of the soap holders that allow the water to run off, the in-room guide which is actually a sleek magazine and and the turn-downs: no chocolates

but a series of gadgets designed to help you relax and sleep (the head massager and the CD of calming music, for example). This is, indeed, the most technologically advanced hotel in Asia Pacific and the first hotel in the world to deploy Cisco’s 7970 colour Internet Protocol (IP). Meantime, a touchscreen phone gives you direct access to weather, news and stock quotes. There is a delightful Chuan Spa in the hotel that offers 60 beauty and health treatments based on traditional Chinese medicine and massage therapies. If you want a total Chinese theme, there are also accommodation suites within the spa, all with traditional décor. The Langham Place has a Japanese restaurant, the One-Star Michelin Ming Court for Cantonese and The Place for international dining. This also incorporates the unique ‘Backyard’ for al fresco dining. The Portal – Work & Play area is a brand new concept, a stylish bar and lounge with seafood flown-in daily. It also doubles as a business centre where you can work, interview or confer. The Langham Place Hotel has 665 rooms and is directly connected to Langham Place Mall with its direct underground access to an MTR station. The role model of five-star city hotels this century. 19

HOTEL

WESTERN DISTRICT AT the other end of Queen’s Road, you will find many specialty shops not seen elsewhere in Hong Kong. Old Chinese furniture, antiques of all kinds, Chinese painting and calligraphy supplies, incense and temple paraphernalia and many types of preserved foods. There are also many local restaurants including many that specialize in BBQ duck and pork. There are many businesses located here and the University Hong Kong is a short block away.

HOTEL JEN

In Chinese Jen is the character signifying love and goodwill towards other people. A good philosophy for a hotel, especially when it comes to attention to detail. The entrance is unprepossessing but you ride up the the lobby and you know you are somewhere special. A hint is the wall made of Chinese porcelain plates. Design is sort of ‘zen’ – in the rooms, you will not see any pictures on the walls or magazines laying about. It is about a clean and clear impression that is at once relaxing and pleasing in design – you are cocooned in calm. There is flat-screen TV of course and everything you need

to stay connected for business, including free WiFi. There are interesting little details – such as the wall clock so you do not have to peer over the side table to tell the time. It is sort of a blend of comfort and convenience. The hotel is 28 storeys high 280 rooms and suites, the upper floors commanding a great view. There is also a rooftop swimming pool. On the top floor, you will find the Jen’s Sky Lounge, the club facility with full business connections where you can snack, enjoy and a cocktail and dayand-night, enjoy the water view. The Lobby Bar is perfect for meeting friends or business associates for a drink and the Jen Café is open for breakfast lunch and dinner. Jen’s aim is to provide an affordable, contemporary interpretation of traditional hospitality to a growing class of entrepreneurs around the world. And don’t forget, they have a free shuttle that gets you to the Macau Ferry Terminal and Central in just a few minutes. Hop onto a tram just a minute’s walk from the hotel and enjoy a nostalgic ride witnessing Hong Kong’s past, present and future. The tram dates back to 1904, running between the western and eastern coast of Hong Kong Island.

508 Queen’s Road West Western District, Hong Kong T: (852) 2974 1234 Toll free reservations from Indonesia: 001-803-65 73 25 w w w. h o t e l j e n . c o m

DINING

BEST DINING – HONG KONG The GFC is already history in Hong Kong. The restaurants are full again.

You can seek out some of the best Chinese food in the world and you can also find some world-class Western-style eateries that are unique to this place, whether it be for the food, the ambience or the position. There are 11,000 restaurants in Hong Kong – not surprising when you consider that dining and wining are pretty well the only things to do when you are not working. Viva Asia brings you a quintet of must-dos when you are there. Our only warning: make a reservation as they are all jumping.

AQUA You arrive by private lift and there is a deliberate stage reveal: when the door is opened you are greeted with probably the best view in the world. The entire island of Hong Kong stretches before you, visible behind the double storey windows of the marvellous space that is aqua. aqua roma and aqua tokyo (they spell without capitals here) are two distinct spaces but both sleek, modern and still comfortable. The room is tiered so you have a view from every table. On the Japanese side you have sunken seating, tatami floors and accents of granite and slate. aqua roma boasts traditional modernized Italian cooking while aqua tokyo specializes in refined Japanese cuisine, including sushi and sashimi flown in daily from Tokyo and Hong Kong’s first open robatayaki grill bar. On a mezzanine level above the restaurants is aqua spirit, a chillout Buddha Bar-style space with plush lounge seating. You will see HK’s brightest and blingyest sipping a cocktail there. If you are not sure what to order the very professional staff will tell that their signature dishes are roasted loin of lamb with with celeriac puree and merlot jus; pan-fried John Dory with asparagus, snow peas, fennel, bell pepper and a chardonnay vinaigrette and a spelt penne with pumpkin, basil and toasted breadcrumbs

DINING

ZUMA To see the beautiful people? Go to the iconic Landmark Building, right smack in the centre of everything in Hong Kong and you will find zuma (again they shun capitals). This vibrant place (based on the London original) is a contemporary Japanese restaurant with huge chill-out bar up the spectacularly lit spiral staircase. Design is clean, minimal and, well, organic- with natural materials seen everywhere: stone, iron, wood and glass to merge traditional Japanese design with Western influences. Its menu is a rather sophisticated twist on the Japanese izakaya style and concept of informal eating and drinking and the food comes from three open kitchens: The Main Kitchen, The Sushi Counter and The Robata Counter. If you are not familiar with robata, you will enjoy watching your meal If you prefer Japanese, there is the Tokyo platter: a selection of seared sushi and the special ‘deluxe wagyu teriyaki.’ Desserts are a treat: you might try the green tea tiramisu, a zabaglione with mascarpone and amaretti biscuits or even the soft meringue with apricot and mango daiquiri that is ‘soft, gooey and irresistible.’

fresh meat, poultry and vegetables with zuma’s signature sauces. Dishes are authentic but not traditional, with an emphasis on quality ingredients, simple presentation and flavour. And

Top tipple upstairs is the Aquatini (vodka, lychee liqueur, chambord and gold leaves) oryou might go for the Ice Volcano (be careful: it is tequila,

being grilled from a fine selection of

cointreau, blue

Curacao , lemon , lime and Bacardi 151 flame). Aqua spirit is the venue for one of Hong Kong’s hottest latenight dance floors; you will love Thursdays when it is all devoted to Bollywood.

sharing dishes is best. The signature Rubabu cocktail is a blend of Rhubarb infused sake shaken with Ketel One Vodka and fresh passion fruit. Must-try’s on the cocktail list also include the zuma and the Cherry Blossom Bellinis.

Penthouse, One Peking

Naturally premium sake is their specialty and they have

1 Peking Road

vintage wines by the glass.

Tsim Sha Tsui Tel: (852) 3427 2288 www.aqua.com.hk

It is sophisticated and vibrant and always busy – you will see the cream of the crop from Hong Kong’s business community here.

The Landmark, L 5/6 15 Queen’s Road Central. (852) 3657 6388 www.zumarestaurant.com

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DINING

MING COURT Ming Court is the Chinese restaurant in the groovy Langham Place Hotel in Mongkok and probably the best recommendation for dining here is that it has a Michelin Star rating. Hong Kong is naturally renowned for its great Cantonese food and you will not be disappointed at the modern twist on traditional Cantonese here. Add to that, the menu highlights rare ingredients that are in season. The Michelin star is, of course, mostly due to the talents of chef Tsang Chiu King – despite his youthful appearance, a veteran of some 30 years in the business. But Michelin judges take into account the overall dining experience and, here you will be surprised that décor is not over the top; nor is the service which is discreet and attentive.

HUTONG A hutong is a traditional courtyard house in Beijing. These usually look inward; this Hutong looks out over Victoria Harbour from the 28th floor of the One Peking Building. While the building is modern, the ambiance here is old China. From the rustic tiles on the floors to the chairs and tables – all old Peking style. A typical banquet would begin with an appetizer of jellyfish, spicy chicken and suckling pig. This is followed by a shark-fin ‘flight’ featuring shark-fin prepared four different ways. Then there is stir-fried sliced garoupa and deep-fried lobster with cheese and simmered abalone. To finish: the celebrated shark-fin crystal extravagance. All this and they also do fabulous dim sum for lunch as well. And while you are in Mongkok you can walk downstairs to the surrounding streets and find what is left of ‘the real Hong Kong.’

Langham Place Hotel 555 Shanghai Street Mongkok (Kowloon) Tel: (852)3552 3300

Dramatic and intriguing, Hutong also has stone archways, antique metal-studded wooden doors, billowing silk curtains, carved wooden screens, ancestral portraits and delicate birds cages. In fact, there are birdcages everywhere – in old times, diners liked to feed birds at the tables and sometimes even fight them. The view at lunchtime is a little fuzzy but nobody seems to care. At night, of course, the brilliant lights of the Hong Kong island skyline stretch before you. The food is very good – not complicated but a fantastic mix of flavours and textures. There are some familiar dishes and some you should try on recommendation of the knowledgeable waiters.

w w w. l a n g h amhotels.co m

(Menus are well explained in English, by the way).

DINING

HARLAN’S Despite the name, Harlan’s is Italian. Its design is warm

If you are snacking, they have an extensive tapas menu

and comfortable with a fine view from the International

and a super oyster bar.

Finance Centre over the Harbour to Kowloon.

The a la Carte menu showcases an impressive selection of Mediterranean-influenced food, including wood -fired pizzas. Daily specials depend on fresh ingredients but you may like to try some of their signature dishes, such as Herb Seared Beef Carpaccio, Foie Gras and Chef Nelson’s Secret Truffle Sauce; Hand Crafted Spaghetti with Half Main Lobster, Tomatoes, Fennel, Basil and Shellfish Sauce; Black Trumpet Mushroom Crusted Lamb Rack, with Garlic Puree, Glazed Vegetables and Rosemary Jus;

They say it is contemporary northern Chinese with inspiration from the Sichuan and Shandong provinces, along with some traditional Peking offerings. Signature dishes include Bamboo clams steeped in Chinese rose wine and chili padi; Crispy de-boned lamb ribs; Crispy soft shell crab with Szechuan red pepper and Mandarin fish fillet in a sea of crispy yellow beans. For drinking, try their chilled lychee wine spritzer. Open for lunch and dinner and brunch on Sunday has become a local tradition.

28th Floor, One Peking 1 Peking Road Tsim ShaTsui Tel: (852) 3428 8342

Slow-Cooked Wagyu Beef Cheek in ‘Mama’s Recipe’ Cipolle Gravy, Asparagus and Mashed Potato or even ‘Potato Harlan’s Burger.’ Harlan’s is also famous in Hong Kong for its wine cellar – a vast collection ranging from HK$500 to over HK$60,000 a bottle. They also offer wines for everyday drinking as well an extensive champagne list and a special magnum selection. They even have their own label: Harlan Estate which is based in the Napa Valley with four wines rated at the maximum 100 points.

Shop 2075, Podium Level 2 IFC Mall, 8 Finance Street, Central Tel: (852) 2805 0566

w ww. h u t o n g. c o m . h k www.jcgroup.hk

TRAVEL & FOOD

Viva Asia recently tried out Etihad Airways Business Class and had a chat with Peter Baumgartner, Etihad Airways’ chief commercial officer. The airline which began flying less than six years ago, has recently won the award for having the best business class in the world following a global poll by 16 million air travellers. The airline also won the world’s best business class catering award. These annual World Airline Awards, run by UK-based consultancy Skytrax, are

conducted during a 10-month period among 97 different nationalities from around the world. Peter Baumgartner is obviously extremely proud of the achievements the airline has made in such a short period of time. He told us “that in the past year, Etihad had invested substantially in its business class product and service, both in the air and on the ground, and are justifiably proud to know that the award was selected by the airline industry’s most important audience – its customers”.

During the last 18 months, Etihad Airways has progressively introduced a new in-flight service style, seeking to provide the airline’s premium customers with service individually tailored to their needs. Etihad Airways’ business class cabin offers passengers a fully flat bed on every aircraft in the airline’s fleet of 29 wide-bodied aircraft. Business class passengers can take advantage of an inseat massager and more than 600 hours of on-demand entertainment provided via individual 15 inch screens, operated

TRAVEL & FOOD

by touch-screen technology.Passengers can eat on demand anytime from an a la carte fine dining menu or opt for kitchen style snacks. We asked Peter who Etihad benchmarked themselves against in the airline industry when it came to service. Peter explained that “Etihad does not benchmark itself against other airlines; but rather benchmarks itself against the best five star hotels in the region and the world. Service standards are what sets the best five star hotels apart from their competitors and the same thing is true of the airline industry”. With this in mind Etihad has recently introduced a new cabin crew position called the onboard food and beverage manager. These new managers, most of whom joined the airline from five-star hospitality backgrounds, are responsible for championing the quality, presentation and delivery of food and beverages on board, ensuring it is consistently to the highest standards.On our flight the choice of food and wine was exceptional. The a la carte menu included included smoked salmon appetisers, main courses of oven baked rack of lamb, poached chicken breast, thyme scented gnocchi, and deserts ranging from passion fruit tarts to a lovely selection of cheeses. If that was not enough the kitchen anytime menu provided the option of warm club sandwiches, high tea, Swedish crisp breads, natural ice cream, and so much more; all available as the menu says at anytime.

The wine list read like one you would expect to find in one of the best restaurants on the ground;Canard-Duchêne

Grand Cuvée Blancs de Blancs NV Champagne, France / Meursault Domaine Bouchard Père & Fils 2007 Burgundy, France / Castello di Pomino Bianco 2007 DOC Pomino Tuscany, Italy / Kim Crawford Marlborough Sauvignon Blanc 2007 / Château Batailley Grand Cru 5ieme Classé 2004 Pauillac, Bordeaux, France / Gloria Ferrer “Etesian” Pinot Noir 2006 Sonoma, California / Langmeil Earthworks Shiraz 2007 Barossa Valley, South Australia / Domaine de l’Ancienne Cure 2005 Monbazillac, France The list of quality Cognacs, Digestifs, Liqueurs, Spirits, Juices, Teas and Coffees was equally as impressive and far too extensive to list here. Once you have landed the high level of service does not stop; from the complimentary limousine service to the well appointed lounges; with amongst other things fine dining options and spa facilities. Etihad is setting benchmarks of its own and I am sure it won’t be to long before five star hotels are starting to look at Etihad for their own inspiration. Etihad Airways flies from Jakarta to Abu Dhabi daily and offers a network of over 55 destinations from its Abu Dhabi hub; so why not take a look for yourself next time you are traveling.

TRAVEL & FOOD

Aircraft Etihad Airways Boeing 777 – 300ER. Class Business Seat pitch and length 49 inch seat pitch. Every seat reclines flat into a 6’1’’ bed.

Seat configuration 28 seats in a staggered 1-2-1 layout, each seat has direct access to the aisle.

Luggage allowance 30 kg of checked baggage, plus two pieces of cabin baggage with a combined weight up to 12kg.

Scheduled flight time 7 hours, 50 minutes. On-time performance departed on schedule, arrived ahead of schedule.

Lounge access Choice of lounges on departure from Jakarta. In Abu Dhabi the Pearl Business Lounge includes a business centre, meeting room, snooze room, family room, showers, library, International Buffet and a Six Senses Spa. The Diamond First lounge also offers a la carte dining, a cigar lounge and champagne bar.

Aircraft condition The Boeing 777s were delivered brand new to Etihad in 2006.

Console 15” LCD video screen. Every seat has an in-flight phone, two USB ports and an RCA socket for laptop connection.

Comfort The seat reclines to a 6’1” fully flat bed. There is a built-in massage; luxury blanket and pillows; ‘Mood Lighting to ease jetlag.

Service Excellent at all levels. Was particulary impressed with the attention given by the onboard F&B Manager.

Food and beverages Anytime dining from an a la carte menu, or an Anytime Kitchen menu offering lighter snacks. An extensive selection of wines is offered from some of the finest vineyards, as well as boutique wines from smaller vineyards,

Entertainment There are over 600 hours of entertainment on demand including over 78 films, with 24 new releases, 14 classics and Arabic, Indian, Chinese, Indonesian European and other nationality films; 116 TV shows; 14 radio channels; a CD library with over 400 albums and 30 interactive games.

Flight frequency Etihad Airways flies from Jakarta to Abu Dhabi daily and offers a network of over 55 destinations from its Abu Dhabi hub. 28

THETIMES THEYARE A-CHANGING 313

“A country lane lined with bamboo hedges and shrubbery, with trees meeting overhead for its whole length”, was how noted historian C.M. Turnbull described the Orchard Road of colonial times in one of her many books on the history of Singapore. Well a lot has changed in the past 100 years and even more has changed in the past 2 years. The recent completion of 4 new world class malls on Orchard Road is the icing on the cake of the multi million dollar makeover, of the famed shopping strip. These are now creating a buzz with visitors to Singapore and locals alike.

Orchard Central

A solid pack of international fashion boutiques, restaurants and high end malls, has created a whole new dimension in this world class shopping destination Organizers of the makeover set the goal of making Orchard Road one of the few shopping districts in the world that never sleeps, with the already popular late night shopping to become a regular feature of the new Orchard Road. Many of the new developments have focused heavily on “connectivity” and visitors to Orchard Road will now be able to seamlessly between many of the malls and precincts without having to brave the elements.

ION Orchard

If you thought shopping on Orchard Road was good before we suggest you pop up to Singapore soon and take in the changes.

New Malls To Visit ION Orchard Orchard Central Mandarin Gallery 313

Mandarin Gallery

TRAVEL

AMAZING AMALA Bali has a new luxury hideaway that is already proving a hit with the discerning tourist. It is called The Amala – an oasis of verdant serenity right in the middle of swinging Seminyak.

After you enter through a small gateway and down a bamboo-lined drive, the first thing that strikes you is the peace and the green-ness, the running water – and then the elegant design.

It is also strangely quiet – and this considering you are right off Jalan Sunset, on Jalan Kunti opposite Bali Deli in the heart of bustling tourist action. The Amala is a member of the Lifestyle Retreat Group which builds chic properties all over the world; in Bali they have The Bale hotel so you can expect the same level of service – and the great food. And this is the philosophy of The Amala – to screen you from the stresses and pains of daily life, to make your holiday memorable – and to send you away possibly a little happier and healthier. The complex is an exquisitely designed collection of 12 modern, luxurious villas, including the imposing Amala Residence, all focusing on a sort of organic theme of the elements of air, water and earth.

TRAVEL

SPA At the heart – and soul – of the resort’s lush and peaceful grounds stands a modern holistic spa with one of the widest and most creative range of treatments in Bali, the perfect place to switch off and let your body and mind rejuvenate in blissful luxury. The extensive spa/wellness treatments offer everything from a simple Balinese massage to treatments such as reiki, acupuncture and Tibetan bowl music therapy.

In ancient Sanskrit, Amala means ‘purity’. And it is that simple concept behind these villas - to create the perfect wellness retreat in a sanctuarylike setting where couples can escape the outside world and relax, rejuvenate, while the ‘no children below 12 years’ policy allows a couple to really be a couple. There is also no small hint of luxury: each of the Amala’s guests is personally served by an expert butler who will ensure every element of your stay – including

organising dinner reservations and giving information on local shopping, beaches, activities, festivals, history and customs. Prior to arrival, guests are asked to complete a brief questionnaire informing their butler of their favourite types of music, films, food and other creature comforts to make them feel as much at home as possible. The Amala’s chef de cuisine is also available to devise a tailor-made diet plan to complement the wellness program.

PURE LUXURY

PURE TASTE

The Amala is designed purely as an exclusive boutique resort with a maximum of 28 guests in 12 luxurious villas, including one spacious three-bedroom villa known as the Amala Residence.

Bamboo is an al fresco restaurant located by the main poolside and open for all day dining.

There are six, one-bedroomed Spa Villas with plunge pool and Jacuzzi, five Pool Villas with private six metre pool as well as a kitchen and living/dining room. The Amala Residence has three bedrooms with ensuite Jacuzzi bathrooms, a large pool, living and dining rooms, a relaxing bale and a tea room with a balcony. Of course, all the villas have been designed with open air spaces, verdant gardens, indulgent bathrooms, air conditioning, cable TV, Ipod docking, free WiFi and all the other technological must-haves of the 21st century.

Organic products and raw foods are used wherever possible to help guests detox and at the same time, replenish vital vitamins and minerals. The menus indicate details on ingredients and estimated amounts of calories, proteins, cholesterol and other elements to suit your dietary requirements. There is 24hour room service or you can eat poolside.

The Amala Jalan Kunti 108 Seminyak 80361, Bali Tel: +62 361-738-866 www.lifestyleretreats.com www.theamala.co m

TRAVEL

THE FAST AND THE FURIOUS

Despite its recent overshadowing by the mainland cities of Shanghai and Beijing, Hong Kong is gradually grappling back its share of the limelight as a tourist destination – and stopover to Europe. And while the Chinese dragon wakes, Hong Kong will provide you with all the energy and diversion you remember from the old days.

On the surface skyscrapered Hong Kong is oddly less Chinese now it is Chinese and a lot of the colonial romance has gone. Scratch the surface and you will find that Hong Kong is obsessed with money, family, watches, cars and property prices (incidentally on a roll again, helped along by buyers from the mainland). This exuberant city of two parts (Hong Kong and Kowloon) fairly buzzes with the sound of business – the major reason for visiting. Well, along the way there is shopping and food.

It is a grown-up destination, a modern place with all the problems that implies (crowds, smog and no taxis when it rains) and, when business is done, people don’t relax, they go to a bar, a restaurant or (these days) a gym. Strangely, it is not a place where you would even dream of relaxing. Well, perhaps during the few minutes it takes for the charming old Star Ferry to get you from one side of Victoria Harbour to the other.

TRAVEL

SHOPPING There will be a mall near your hotel (any hotel) and you will find that label-namedropping is the understatement of the century. Every big European, American and Asian designer is represented. Everything from Aigner to Zegna. If you want a central point where you can have just everything (clothes, jewellery, accessories) go to the area in Central where a skybridge system joins the key Landmark and Prince’s buildings. Downstairs on Pedder Street you will find Shanghai Tang where the clothes and accessories have joined mainstream elegance but still wit6h that signature Chinese style.

There are buses but you need to be a longtime resident to know where they go. Best bet is the MTR – the underground rail system goes just about everywhere and there are good maps in English. You can pay with notes or coins. This is especially useful in going from one side of the harbour to the other.

SoHo (South of Hollywood Road) waned for some years but is bouncing back now. Take the escalator and get off at Staunton, Elgin or Shelley Streets and you will find myriad places. Lan Kwai Fong is still as groovy as ever and now the restaurants and bars have spilled into Hollywood Road and Wyndham Street. Their exteriors will pretty well tell you what

Cashmere is still a bargain and there are other unique things you will only find here: the magnificent antiques on Hollywood Road (there is cheaper souvenir stuff around the corner on Upper Lascar Road), the Chinese Arts & Crafts department stores, the Jade Market (in Yau Ma Tei), the electronics (especially phones and cameras) stores on Nathan Road, the junk, sorry, seconds clothing of Granville Street and, a day trip by train, Shenzhen for the factory outlets. FOOD It is a fact there are 11,000 restaurants in Hong Kong and that does not count the dai pai dong (street food places) and the newest thing: the speakeasy – private kitchens where you can eat at a fraction of the cost of costly mainstream restaurants. Of course, the Chinese food (of every province) is second to none. There is also every kind of Western place as well as Thai, Korean and Japanese. Dim Sum is still a huge ceremony on Sundays.

THE NEIGHBOURHOODS Wan Chai is the city’s newest hip spot. There are little pockets springing up all over the place: design shops, galleries, bars and some super restaurants.

GETTING AROUND Taxis are plentiful and reasonable and most know where they are going. Sometimes it is a good idea to get your concierge to write your destination in Chinese to show the driver. You should also carry a hotel card for getting back

Walk around (yes, you can walk around Hong Kong) and you will discover your own special places.

they are all about. One place that won’t is Yun Bar (Wyndham Street) that is an über chic basement Chinese bar where you can also snack. Two other things you will only find in Hong Kong: the China Club – go there if you know a friend who is a member and make sure you dress up. It is filled with art and furniture, recalling the opulent heyday of 1930s Shanghai in its art deco heyday before WWII and then the revolution to come. The bar is called Long March.”

TRAVEL

In the afternoons, take tea in the lobby at The Peninsula, the grand old lady who has witnessed the history of Hong Kong from her position of honour on Salisbury Road. Grand and comfortable and expensive. And when you listen to the string quartet, you will be reminded that there is something beyond the disco muzak that besets us everywhere else in Hong Kong â&#x20AC;&#x201C; and the world over, for that matter.

The people of Hong Kong work hard and they play hard. The mindset is frantic, the pace is furious but it sure is fun. GETTING THERE Cathay Pacific flies non-stop from Jakarta to Hong Kong daily â&#x20AC;&#x201C; sometimes a choice of several flights. Cathay also flies at least daily from Denpasar. w w w. c a t h a y p a c i f i c . c o m

DINING

SIMPLY THE BEST It is always a delight to discover a new restaurant in a foreign city that is a knockout surprise. Graham Pearce found Cépage to be just such a place in Hong Kong.

Cépage has been open for less than a year. It is part of

Charlemagne 1990. The list travels the world, including

the groovy renaissance of Wan Chai that is seeing little

little known sources like Hungary and Slovakia. There

pockets of lifestyle chic springing up in every side street.

are also some 18 wines by the glass.

Don’t be put off by the fact you are entering a small

The food is sensational, thanks to the chef, a Northern

office building. The interior design has made into

Italian called Thomas Mayr. They are billing it as French-

comfortable dining rooms and a bar, with antique

Mediterranean but you are not prepared for the flavours

chandeliers and Chinese pop art paintings.

and the downright daring of his food that leaves a jaded palate with the rare ‘God, I enjoyed that’ feeling

Cépage (it means a blending of grape varieties) is not a

after dinner.

large place; it is elegant but never snotty. The dishes are light and the ingredients are sourced They pride themselves also as a wine restaurant

from everywhere – the only criterion being that they

with an impressive list of some 2,400 wine labels in

must be the best. And, going against trends, Mayr uses

temperature-controlled cellars. (Zero tax in Hong Kong is

lots of vegetables, cooked al dente so you are left with

a boon for the wine lover, not to mention tourism: take

myriad individual tastes, all the while complementing the

note officialdom in Jakarta!)

meat and fish. “I keep the dishes relatively simple to let these ingredients speak for themselves,” says Mayr who

76 36

You can have a glass of everyday wine or enjoy true

actually puts into practice what many other chefs pay

classics such as a Romanée Conti 1969 or a Corton

only lip service to.

DINING

Chilled Alaskan crab, green apple, avocado, Osciétre caviar ~ Pan roasted Skate, chorizo-tomato-fava bean ragout, gratinated artichoke ~ ‘Taiyouran’ organic egg confit, truffled oxtail gelée, Lomo Iberico, crouton ~ D’Anjou pigeon crépinette, foie gras, celeriac mousseline, root vegetables ~ “Marquise”, cherries, sour cream ice cream

For the indecisive gourmand, there is the ‘carte blanche’

Thomas Mayr comes with an impressive pedigree from

menu – where you can leave everything up to the chef.

Michelin-starred restaurants in Italy before working for the two-star chef Hans Haas of Restaurant Tantris in Germany.

There are also the à la carte and dégustation menus. I

He has also done stints in America with the likes of

chose the latter and was lucky enough to sample one of

Charlie Trotter in Chicago and David Bouley in New York.

his best. As you can see from the menu, it sounds exotic but everything was simple and a triumph of flavour and

Mayr told me he enjoys taking interesting ingredients,

texture combination: Mayr says he sources only one or

combinations or preparation methods from eateries

two crabs daily for the salad with green apple, avocado

around the globe and applying them to his own cuisine.

and caviar. The runny eggs and crunchy croûtons and the

Whatever he is doing, he should keep doing it. Make a

ham make the confit with truffled oxtail jelly a delight.

beeline for Wan Chai next time you are in Hong Kong.

The tender pigeon (from France) cooked pink with celeriac

23 Wing Fung Street

and the rich combination of root vegetables is one of the

Wan Chai

best dishes I have had in many years.

Hong Kong T: (852) 2861 3130

And, to top it off, dessert was a chocolate marquise with

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raspberries with ice cream made from Tahitian vanilla and white chocolate.

37 77

RESTAURANT

PENFOLDS WOWS THEM at AUBERGINE in MANILA The Miele Guide has just placed Manila’s Aubergine at number 18 in Asia’s Top 20 restaurants so it was no surprise when Future Trade International chose Aubergine as the venue to present three exceptionally-rated ranges of Australia’s most famous wine. It was a true gastronomic fantasy and guests enjoyed

Both dishes were perfect with the Chardonnay ’s

the amuse bouche with Penfold’s Rawson’s Retreat

unique buttery scent, with extra notes of crisp melon

Semillon Chardonnay, a sweet cocktail-like wine with

and apple. This wine is matured for several months

citrus notes – perfect to begin a grand evening.

in small French oak barriques, making it richly concentrated with plenty of varietal definition and

The Semillon Chardonnay was served with duck foie

creamy flavors.

gras terrine and home-smoked tomato mousse with basil froth. This lovely dish was accompanied by

A combination of Grilled Mulwarra beef tenderloin

salad greens tossed in raspberry dressing which was

and oven roasted Australian lamb rack was served

perfectly complemented well by the lemon-lime notes

with white German asparagus and potato-eggplant

of the wine.

lasagna. To go with it, none other than the ever popular crowd pleaser: the Rawson’s Retreat Merlot,

Next, a hearty essence of oxtail with ‘souffléed’

its reputation intact on this night with its full-flavors,

bone marrow paired with Penfold’s Koonunga Hill

vibrant, plummy fruit and a long, rich finish.

Chardonnay. This delicious wine was also served with potato gnocchi made with home-smoked Norwegian

Aubergine chefs then outdid themselves with a crispy

salmon and scallops.

fried Brie ‘praline’ – paired with the dry but sweet Thomas Hyland Cabernet Sauvignon. The Thomas

76 38

RESTAURANT

Hyland range is comprised of intensely varietal wines

In 1844 (only eight years after the colony was

made for all seasons and all comers. (It is actually a

established), Dr. Christopher Rawson Penfold, a

multi-regional wine based on Coonawarra, McLaren

medical practitioner from Brighton in England,

Vale and Robe fruit). It is a Penfold’s house style

purchased “the delightfully situated and truly valuable

which emphasizes the classical elements of ripe

estate of Mackgill for the sum of £1200…comprising

blackcurrant/cedar aromas, a core of fruit sweetness

500 acres of the choicest land”.

and fine-grained but firm tannins. The estate was actually farmed by his wife An exquisite chocolate truffle dessert was the

Mary while her husband built up a busy medical

fitting encore to a marvelous evening of highly

practice and, by all contemporary accounts, it was

sophisticated food and wine that truly showcased

indeed Mary Penfold who was responsible for the

the culinary prowess of Aubergine and the full range

management and winemaking of the fledgling wine

of tastes that Penfold’s can deliver through a nine-

estate. Initially the wines – made from Grenache

course dinner.

– were prescribed ‘for anaemic patients’ and the famous slogan “1844 to evermore” harks back to

PENFOLD’S

Penfold’s origins as a prescription tonic.

The story of Penfold’s is inextricably linked to South Australia’s colonial settlement and Australia’s

To this day, we still cannot think of a better remedy

subsequent journey to nationhood and the modern era.

for what ails you… 39 77

GALLERY - HOTEL

JOSEPHINE’S A FAN The Mandarin Oriental’s worldwide ‘fan campaign’ using the double entendre of the group’s logo and the word meaning an avid aficionado has been a huge success since it was launched in 1985. The campaign has taken a step further in Jakarta to coincide with the reopening of the Mandarin Oriental on Sudirman. A new fan for the hotel has been specially designed by famed textile artist Josephine Komara (who is known in the commercial world as Obin) and the original will be on the wall of the new lobby. The fan has a black wooden frame and finely carved sticks. The red background is the colour traditionally used for celebrations and auspicious occasions, symbolising joy and good luck – particularly in the East. The jasmine flowers symbolise pureness, exoticism and a sense of ceremony and beauty. w w w. m a n d a r i n o r i e n t a l . c o m

FIVE-STAR SYDNEY FOR SALE

MAYA SPA

Anyone need a nice hotel? Very nice one, actually. Not to stay but to buy... The 557-room Sheraton on the Park in Sydney has been put on the market. The spa business is huge these days and you really need a point of difference to make an impression. That is why people flock to the Maya in Ubud, sometimes only to see the spa or eat at the café in rain forest by the river. Now comes news that Maya is offering the new and very classy Tropical Rejuvenation by Pevonia Botanica. Starwood Hotels & Resorts has appointed Jones Lang LaSalle to initiate a marketing campaign, chiefly in Asia, to find a buyer for the luxury property, which sits overlooking Hyde Park in the CBD. It is one of several that Starwood plans to sell from their worldwide portfolio. w w w. j o n e s l a n g l a s a l l e . c o m

The Tropical Rejuvenation range includes three facial treatments; Rescue & Repair Facial, Detailing Facial for Him and Hydration Infusion Facial, and two body treatments; Tropical Escape Papaya-Pineapple Crème Fraîche Wrap and Slimming Green Coffee Body Wrap (anti cellulite). We think we need ALL those things... w w w. m a y a u b u d . c o m

FOOD

Who has never had chicken tikka masala at their favourite undiscovered Indian restaurant in London? Well, what we all believed to be a dish direct from Delhi (or some vague Punjabi province) is now purported to have been invented in Scotland.

The claim has galvanised Indians and outraged the English down south who also lay claim to it, some people even saying the 18,000 tonnes of it sold every week should be enough to replace fish and chips as the national dish. Good heavens, next they will be claiming words like bungalow, pyjamas and, well, curry, are English too... But the latest comes from a chef called Aslam Ali who has the Shish Mahal restaurant in Glasgow who claims he invented chicken tikka masala. Not only that, he is pressing the European Union to give it “Protected Designation of Origin’’ status, alongside the likes of Champagne, Parma Ham and Feta cheese. Ali, now 64, claims his family came up with the creamy curry in the 1970s to please the Scottish tastebuds, then unused to blazingly hot spices. “A customer one day complained that our chicken tikka (chicken cooked in a tandoor oven) was too dry so we quickly made up a sauce with yogurt, cream and some spices,” says Ali. And this is getting serious: a Glasgow MP (interestingly named Mohammad Sarwar) has taken steps to gain EU legal protection for the curry, that recognises it as a local speciality. “Tikka masala is perhaps one of the earliest examples of the modern fashion for fusion cuisine,’’ he said when he tabled a motion in the House of Commons calling for EU protection. “I am very hopeful that the EU will give chicken tikka masala the official stamp of Glasgow origin.’’

VIVA ASIA searched our cookbook library and the internet for a decent recipe. The most user-friendly version comes from TV chef Jamie Oliver. Spice it up as much as you like and, a tip, we use all yoghurt instead of half yoghurt/half double cream.

CHICKEN TIKKA MASALA

1/2 fresh red chilli, deseeded 1 clove of garlic, peeled 15g fresh ginger 1 tblspn vegetable oil Pinch of paprika 1/2 tblspn garam masala 1 tspn tomato purée 3 sprigs of fresh coriander, leaves picked and chopped, stalks reserved 400g chicken breast, diced into bite-sized pieces 1 small onion, sliced 1/2 each red and green capsicum, sliced Pinch each of cinnamon, coriander, turmeric 1 x 400g tin plum tomatoes 100ml plain yoghurt 100ml double cream

For the marinade (make the day before so chicken can marinate overnight)

Blitz the chilli, garlic, ginger and vegetable oil in a food processor. Add the paprika, garam masala and tomato purée, plus the coriander stalks, and blitz again to form a paste. Place the chicken pieces in a large bowl, coat them with the marinade and leave in the fridge overnight.

The next day…

In a little vegetable oil, on a medium heat, fry the onion, peppers and spices in a large saucepan. Cook gently for 10 minutes then add the tin of tomatoes and the yoghurt. Add the chicken pieces and simmer gently for 15 to 20 minutes until cooked. Just before serving, stir through the double cream and chopped coriander leaves. Serve with fluffy boiled rice and a mixed leaf salad.

TRAVEL

WHALE OF A TIME

Despite concern over hunting and a bad environment, whales are

still very much a part of the ocean scene off Australiaâ&#x20AC;&#x2122;s west coast.

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The sheltered bays of Augusta are visited by around 6,000 Humpback and Southern Right whales every year and tourists can have the rare chance to see these two species interacting. The whales come to the warmer waters to breed and rear their calves for several months. Endangered Blue Whales have also been spotted here. Easy to understand the attraction when you see these great pictures.

Each year Humpback and Southern Right whales make the long journey from Antarctica to the warm and pristine waters of the Margaret River region, south of Perth. Flinders Bay in Augusta is the first â&#x20AC;&#x2DC;port of callâ&#x20AC;&#x2122; where they feed, breed and play. Augusta itself is a nice little secret. No crowds; so quiet is it that your footprints might be the first on the beaches there. The Whale Season in Augusta lasts from June until the end of September. You can read more and book tours on the website:

w w w . m a r g a r e t r i v e r. c o m / p a g e s / w h a l e - w a t c h i n g (Images Naturaliste Charters and Amanda Russell)

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GALLERY

JAAN PAR ANDRE, STARS IN SINGAPORE

TRANQUIL THAILAND NOW BOASTS WORLD-CLASS MARINA AND CUTTING EDGE CATS

Jaan par André, at the Swissôtel The Stamford Singapore, has come in at No.4 amongst Asia’s Tope Restaurants in the newly-launched Miele Guide 2009/2010. Jaan par André is now the well-respected guide’s highest-ranking new restaurant inclusion. The restaurant also has a spectacular standing of No. 2 in the new category of ‘Singapore’s Top 5 Restaurants’ – an affirmation of Jaan par André’s rapidly rising recognition amongst Singapore’s bon vivant set.

Sailing in the unspoilt waters of Thailand has never looked so good with the world’s leading sailing holiday company. Sunsail Yacht Charters has recently moved its Thailand base to the ground-breaking Ao Po Grand Marina, in Phuket. Sunsail clients now have full access to all the facilities of this spectacular, non-tidal marina, which will include restaurants, shops, a five-star hotel, man-made lagoons and a yacht club. Ao Po Grand Marina is situated at the entrance to the stunning Phang Nga Bay and is just 30 minutes from Phuket airport. Holidaymakers sailing from Sunsail’s new base in Phuket will also be among the first in the world to sample Sunsail’s new 384 catamaran. Built by world renowned boat builders Robertson and Caine exclusively for Sunsail, the 384 catamaran is also a new addition to the Phuket sailing experience. Featuring edgy Euro styling and a generous sail plan, the new 384 catamaran offers a perfect combination of performance and fun on the water.

Jaan par André’s inclusion in the Miele Guide is the most recent recognition the restaurant has achieved in Chef André’s most remarkable first year as chef de cuisine. Since the Taiwanese-born Chef André’s first menu launched at Jaan par André in July 2008, his artisanal flair and exuberance for using unique ingredients have captivated elite gourmands, many of whom return repeatedly to savour his exemplary cooking that encapsulates the creative spirit of French nouvelle cuisine.

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GRAND HYATT TOKYO OFFERS NEW HELICOPTER SERVICE Starting this month, and a first for the industry in Japan, the Grand Hyatt Tokyo will provide a helicopter service for hotel guests to and from Narita International Airport. The newly launched Narita Airline Connection Service is a combination of a helicopter and a hired car service, allowing guests to travel between the airport and ARK Hills Heliport in just 30 minutes. Following arrival at the ARK Hills Heliport, a limousine service then transports the guests directly to Grand Hyatt Tokyo.

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THE LIVING ROOM BALI LAUNCHES NEW CD After the success of its two previous compilation and mixed House Techno music CDs. The Living Room Bali has recently launched its new CD; The Living Room Bali – Summer CD Volume III. The CD, mixed by talented young Balinese DJ Mamsa, combines the great music that guests at The Living Room have grown accustomed to. The CD is only sold at The Living Room Restaurant and Lounge located at Jalan Petitenget. The Living Room owner, Daniel Vanneque, is donating all the proceeds from the sale of the CD”s to local charities in Bali. w w w. t h e l i v i n g r o o m - b a l i . c o m

Hotel General Manager Mr. Christophe Lorvo commented, “Our objective is to differentiate ourselves from other luxury hotels by offering innovative and unique services. It is our mission to provide our guests with a special ‘experience’ that is dynamic and luxurious. As the leader of Tokyo’s hospitality industry, Grand Hyatt Tokyo is proud to have introduced yet another new highquality service.” w w w. h y a t t . c o m

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TRAVELLING RELIGIOUSLY

BOROBUDUR, INDONESIA Borobudur (‘the mountain of statues’) is the largest non-monastic Buddhist Temple in the world. A monument of breathtaking grandeur and grace, it sits in Central Java between Yogyakarta and Semarang.

Whether you are a true believer, a skeptic or even agnostic, no-one can deny that the world’s great religions have left us with three important legacies (apart from questionable reasons for starting wars): some great music, some fabulous art and some magnificent buildings. Europe has so many, people often complain of ‘cathedral fatigue’ – but you must admit they have some beauties. (Cologne Cathedral springs to mind). So, without any prejudices we look at some of the great religious monuments of the world – places that have become tourist attractions in themselves. And where better to start than right here in Indonesia where two of the great monuments remain after centuries.

PRAMBANAN,YOGYAKARTA This magnificent Hindu temple was built around 850 A.D., either by Rakai Pikatan, king of the second Mataram dynasty, or Balitung Maha Sambu, during the Sanjaya Dynasty. It remains the biggest and most beautiful Hindu building in Indonesia. It was abandoned for some reason and it was not until 1918 that reconstruction began, finally completed in 1953. The te m p l e d e r i v e s i t n a m e f r o m t h e v i l l a g e where it is locate d a n d i s k n o w n b y l o c a l s a s t h e La r a J onggrang (“Slen d e r V i r g i n” ) Te m p l e . The walls of its parapets and domes are covered in bas -relief of the Ramayana and, during full moon evenings from May to October, the Ramayana ballet is performed in a purpose -built theatre.

It is thought to have been built in 842AD from more than two million blocks of volcanic stone carried by hand from the Progo River. Its walls are covered with bas relief religious images while the upper stupas and niches contain statues of the Buddha. Best time to visit is early morning as the sight of Borobudur at dawn is breathtaking. And, in May, it comes alive with the Waisak Festival that marks the birth of the Buddha.

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CHRIST THE REDEEMER, RIO DE JANEIRO In 1922 and Brazil’s independence, work began on this monumental statue, financed by a national fundraising campaign. It was inaugurated on 12 October 1931, the final design by artist Carlos Oswald and the French Sculptor Paul Landowski, their joint effort becoming the world’s largest art deco sculpture that now dominates the horizon above Rio de Janeiro.

ANGKOR WAT, CAMBODIA Near the modern town of Siem Reap, this temple is the southernmost of Angkor ’s main sites. Construction began in the 12th century, during the reign of Suryavarman II and dedicated to Vishnu. It was built as the king’s state temple and capital city. In the late 13th century, King Jayavarman VIII, who was Hindu, was deposed by his son in law, Srindravarman, a Buddhist monk who converted the official religion of the empire to Theravada Buddhism, which continues to this day. The temple has become a symbol of Cambodia, and is a source of great national pride, being also part of its national flag.

THE VATICAN, ROME The centre of the Catholic Church, the Vatican is actually a sovereign state (even at only 44 hectares): a walled enclave within the city of Rome, presided over by the current pope, who is the only absolute monarch in Europe.

It offers a unique collection of artistic and architectural masterpieces, especially in the immense (2.3 hectares) Basilica of St. Peter. The current basilica, erected over the tomb of Peter the Apostle, is the creation of the combined genius of Bramante, Raphael, Michelangelo, Bernini, and Maderna.

PETRA, JORDAN Its name simply means ‘rock’ and that is what it is. It was once a whole city with temples, palaces, shops, theatres and private houses - the great capital of the Nabataeans. There are Biblical references to the city and the Roman occupation saw built the most famous part of Petra, the three-storey replica of a Roman palace.

The Vatican is also home to several museums which are open to the public and house one of finest collections of paintings and sculpture in the world (da Vinci, Fra Angelico, Giotto, Raphael, Poussin and Titian as well as modern and contemporary religious art, tapestries, maps and a beautiful collection of archaeological treasures). All this AND the Sistine Chapel (which takes the name of its founder, Pope Sixtus IV) – Michelangelo’s masterpiece. 49

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ST PAUL’S CATHEDRAL The first church on this spot was erected in 604 AD, and with the Restoration of the Monarchy in 1660, Charles II appointed a young architect named Christopher Wren to undertake major repairs to the building. Wren had only begun his work when final calamity struck and the cathedral was levelled by the Great Fire of London in 1666. It is probably good luck it had to begin again from scratch because it resulted in the building we see today.

THE BLUE MOSQUE, ISTANBUL Officially the Sultanahmet Camii, the Blue Mosque was built during the reign of the young Sultan Ahmet (1603-1617). Its name comes from the beautiful Iznik tiles that dominate the interior and the light that shines through more than 250 windows. During the summer months, there is a Son et Lumière show at dusk. The Imperial Pavilion also contains a state-run carpet museum. And while you are in Istanbul, do also include a visit to Haghia Sophia, literally translated as ‘Church of Divine Wisdom’ (now a museum) and considered the finest remaining example of Byzantine architecture in the world; its beautiful mosaics still virtually intact.

WESTMINSTER ABBEY, LONDON London has the double whammy of Westminster Abbey and St. Paul’s Cathedral as religious monuments. It is thought there has been a church on the Abbey site since 596 AD but the marvellous church of today is thanks to Edward the Confessor (1042-1066) who had a vision of an ecclesiastic-royal complex including a palace with a large monastery and an abbey church suitable for royal functions and burials. The abbey we see today is largely due to Henry III and it took a full century to be completed in 1532, Queen Elizabeth I making it the monarch’s own church. Today, it is a famous television locale for royal occasions. Princess Elizabeth (later crowned there), Princess Margaret, Princess Anne and Prince Andrew were all married there. It was also the place of Princess Diana’s funeral. 50

Many famous people are buried there, including the Duke of Wellington, victor of Waterloo and Admiral Nelson, hero of Trafalgar. In more recent times, the funeral of Sir Winston Churchill was held here as was the wedding of the Prince of Wales and Lady Diana Spencer.

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ST PATRICK’S CATHEDRAL, NEW YORK Not a vast building but Saint Patrick’s has probably the most tangible air of spirituality in European-American places of worship. It was begun in 1858 and is the largest decorated Neo-gothic-style Catholic cathedral in the United States; work stopping during the Civil War and finally opening in 1879. The Cathedral seats about 2,200 people and its spires rise 110 metres above Fifth Avenue. More than three million people visit the cathedral every year. It is actually noted for famous funerals, notably Bobby Kennedy and the New York City police and firefighters who died on 9/11.

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NOTRE DAME, PARIS

Notre Dame is French for “Our Lady” as the cathedral is dedicated to Mary, mother of Jesus.

Construction began under Henry XII in 1163 on the site that had been home to many churches including a Roman temple dedicated to Jupiter. It took 180 years to build, finally finished in 1345 but during the French Revolution the cathedral was pillaged and the treasures were destroyed in 1789. The restored masterpiece is of true Gothic Style made of marble with two main towers, an enormous rose window, and innumerable statues and gargoyles

WAT PHO, BANGKOK This temple is right next to the Grand Palace and is one of Bangkok ’s oldest and largest. It was built 200 years ago by King Rama I and houses the famous gold plated Reclining Buddha, measuring 46 metres long and 15 metres high. Wat Pho is also regarded as the first centre of public education and is sometimes called “ Thailand’s First University ”.

MACHU PICCHU, PERU

Archaeologists agree that the style of Machu Picchu’s buildings is “late imperial Inca” placing it within the reign of Pachacutec who ruled over the great Inca expansion from 1438.

Recent evidence suggests it was simply a ‘royal estate’ for the Inca Pachacutec and his family although there are many religious connotations and when you stand in Machu Picchu (with its 200 buildings), it is not difficult to feel the energy that its location possesses. The Incas worshipped the mountains, rocks, water, rivers and the sun, moon and stars, which makes this a special and sacred place.

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16 TANAH LOT, BALI

It may not be as grandiose as our other world sites, but we must include the temple of Tanah Lot, not only because it is beautiful, but because it is the symbol of Bali you see on just about every brochure in the world. Tanah Lot means “land in the sea” as it sits on a large rock that you can only walk to in low tide.

THE TAJ MAHAL, AGRA Shah Jahan was the fifth of the great Mogul rulers of India and he was deeply in love with his second wife who tragically died at a tender age of 39 in 1630. Devastated with grief, the emperor decided to commemorate his love for her in the most wonderful structure the world has ever seen. Shah Jahan’s son, Aurangzeb, who assumed the throne, imprisoned his father in the Agra Fort from where he could see the Taj every day until he died. He was, however, buried beneath in a lower vault beside his wife. It took 22 years to complete, using a workforce of some 22,000. It is made of white marble specially brought from Rajasthan and was originally studded with precious stones now mostly replaced with semi-precious ones. The complex is designed with a mosque, gardens, fountains and gateways and people who have already seen it will tell you it is nothing like its chocolate box pictures but the most breathtaking building you will ever see.

ST. BASIL’S CATHEDRAL, MOSCOW St. Basil’s was commissioned by Ivan the Terrible and completed in 1561. It was built in the Kremlin to commemorate Ivan’s victory against the Tartar Mongols in 1552 in the besieged city of Kazan. St. Basil’s is a wonderfully colourful building of nine individual chapels, each topped with a unique onion dome. In 1588 the ninth chapel was erected to house the tomb of the church’s namesake, Basil the Blessed. It has been a miracle it has survived. Napoleon tried to blow it up; the communists melted its bells and closed it down. Ironically, it was Stalin himself who saved it from destruction.

The temple is supposedly the creation of the 15th century priest Nirartha who loved the setting and told the local fisherfolk they should build a shrine here as he felt it to be a holy place to worship the gods of the sea. If you visit late afternoon, the sunset over the temple is one of the great experiences of the world.

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GOING GREEN! Regular chefs have an undisguised disdain for the vegetarian. New Yorker Anthony Bordain is famous for saying that the only antidote for a vegetarian meal is a plate with three kinds of pork on it. But could the vegos be right a er all this time?

Our interest in avoiding meat came from Australia where recently they had an extraordinary event called ‘National Vegetarian Week.’ The results were interesting: eating vegetables and avoiding meat could be healthier, more economic - and even better, good for our shaky environment. A survey during the ‘celebration’ says that more than half the restaurants of Sydney are cooking more meals without meat. In fact, almost 30% said at least a third of their menus are vegetarian dishes. Not only that but there is a revolution in the wind: the survey also found many chefs reporting they are actually inventing recipes for vegetarian options themselves. (I can hear Bordain and many other chefs around the world preparing to throw in the fat-soaked towel).

HEALTH According to the American Dietetic Association, ‘a well planned vegetarian diet, with a wide variety of plant-based foods such as fruits, vegetables, breads, cereals, wholegrains, legumes, dairy products, nuts and seeds can be nutritionally adequate and healthy.’ Such a vegetarian diet can indeed provide essential nutrients including protein, iron, calcium, zinc, vitamin B12, iodine and essential fatty acids. It is also suitable for all ages, babies through growing children to healthy adults and seniors. Meanwhile, a number of scientific studies have shown that people who eat a healthy vegetarian diet are less likely to develop obesity, heart disease, osteoporosis, some forms of cancer (especially prostate and bowel) and Type II diabetes.

THE ENVIRONMENT It is proven fact that methane emissions are more potent to our atmosphere than CO2. This means that the gases that escape from the back

end of cows, sheep, chickens and pigs (and humans) are more dangerous than automobile, factory, A/C and other machine-produced gases. We should, incidentally, fly to the defence of the cows and tell you that 95% of methane is emitted through belching, not flatulence. Greenhouse gas emissions are also sky high under the traditional meat diet, with more than six times the amount of emissions pumped into the atmosphere than under the vegetarian diet. Producing half a kilo of cattle meat is estimated to create more than four times the amount of greenhouse gas emissions produced by a whole week’s worth of vegetarian meals. And then there is the problem of water. It takes thousands more litres of water to produce a kilo of beef than it does to grow the same quantity of grains or vegetables.

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COLD RATATOUILLE (Veteran chef Robert Carrier swears by this to serve hot or cold, as an appetizer or an accompaniment to something else.)

COST The Sydney conference stated categorically that a huge 20% reduction in costs can be achieved by a vegetarian diet. Food production for a vegetarian diet uses 50% less water, not to mention 12 times less land cleared.

Olive oil 2 onions, sliced 2 green capsicum, diced 2 eggplants, diced 2 zucchini, sliced 6 ripe tomatoes, peeled, seeded,

Slice the top off each tomato and scop out insides with a spoon. Meantime, sauté the garlic and stir to flavour the oil. Allow to cool slightly then add the corn, rice, spring ions and coriander. Season to taste, combining the mixture thoroughly. Stuff the tomatoes and serve at room temperature with fresh lime wedges.

VEGO EATING Just think salads, pasta, curries, omelettes, frittata, soups and more salads. Then think nuts, cereals, rice and leaves. And there is no meat in dessert so go to town.

PUMPKIN & COCONUT CURRY 1 tbsp vegetable oil 4 shallots, chopped 3 cloves garlic, finely chopped 3 dried red chillies, seeded and chopped 1 small knob ginger, grated 1 stalk lemon grass, finely chopped 1 tsp terasi 400 g coconut milk 2 cups water Juice of 2 limes 1 tbsp fish sauce 4 kaffir lime leaves 1 kg Japanese pumpkin, peeled and cubed Sauté the shallots, garlic, ginger, lemon grass and chillies over medium heat until the mixture is aromatic and the onion tender. Add the terasi and fry for a few seconds, then add the coconut milk, water, lime juice, fish sauce and lime leaves. Stir and bring to boil, then reduce the heat and simmer 10 minutes. Add the pumpkin and cook, stirring occasionally until tender but not mushy. Serve with steamed rice and a salad of sliced cucumber and coriander.

chopped Salt and freshly ground black pepper 1 tbsp chopped parsley Pinch marjoram or oregano and basil 1 large clove garlic, crushed Sauté onions in oil until transparent. Add peppers, eggplant and 5 minutes later, the zucchini and tomatoes. Simmer gently 30 minutes. Season, add parsley, spices and garlic and then cook uncovered for about 10 minutes.

STUFFED TOMATOES 6 large ripe tomatoes 2 tbsp olive oil 1 clove garlic, finely chopped 2 cooked corncobs 400g cooked rice 3 spring onions, sliced thinly 2 tbsp coriander Salt and black pepper Fresh lime to serve

GUACAMOLE STUFFED TOMATOES 8 large ripe tomatoes Guacamole filling: 2 ripe avocados Juice of 1 lemon 1 tbspn onion juice 1 clove garlic, mashed Salt and pepper Chilli powder to taste 1 finely chopped capsicum 1 tbspns chopped coriander Plunge tomatoes into boiling water. Peel. Slice off cap and carefully scoop with all pulp and seeds. Cover loosely with foil until ready to use. Just before serving, fill each tomato with guacamole and sprinkle with coriander.

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MELANZANE ALLA PARMIGIANA (This classic was supposedly invented by the Italians when meat was scarce so they substituted eggplant. The result has become a delicious classic). 2 kg eggplant Olive oil 600g canned tomatoes, chopped 1 small onion, minced Pinch basil 700g mozzarella, in julienne 2 eggs ½ cup grated parmesan Pepper

Make a dressing with garlic, oil and herbs de Provence. Let marinate and brush over vegetables with oil and balsamic, salt and pepper. Let stand for one hour. Grill or bake. (Too easy!)

BARBECUED CORN WITH GREMOLATA 1 lemon ½ orange 100 g soft unsalted butter 1 garlic clove, crushed Chopped parsley 8 corn cobs with husk salt & pepper

Cook pasta. Add cauliflower for last 5 minutes of cooking. Drain and cool. In a large bowl, place spring onions, crushed garlic and sliced mushrooms. Fold through cooled pasta and cauliflower. In a small bowl combine tomato sauce, mayonnaise, basil and parmesan. Fold this mixture through pasta before serving.

VEGETABLES AOILI (With this one, you get the added advantage of ‘raw’ – meaning no nutrients are lost in cooking).

Drain tomatoes and cook them with onion and basil. Puree in a blender then simmer a little more over low heat without letting the sauce thicken too much. Season. Peel eggplants and cut into slices. Salt them and let stand 2 hours. Rinse and pat dry then fry them over high heat until they are slightly golden. Drain on paper. Beat the eggs with 2/3 cup of tomato sauce. Place a layer of tomato sauce in an ovenproof dish. Arrange eggplant overlapping the slices. Sprinkle with cheese and basil and 3 tbspns of the egg sauce. Repeat until ingredients are used up; make top layer tomato sauce. Bake in slow oven for 1 hour, turning up the heat for the last 7 minutes to lightly brown. Best to eat when cool or, even better, next day. (For no-fat version, microwave the eggplant).

GRILLED OLD AND NEW WORLD VEGETABLES Garlic unpeeled red onions, halved fennel corn capsicum zucchini squash pumpkin eggplant, thick slices sweet potato Any others that take your fancy in the market chopped garlic and olive oil.

Grate the zest of 1 lemon and the ½ orange. Mix with the butter, parsley, garlic and lemon juice. Cook corn in boiling salted water until just tender. Dehusk and remove silk. Season and barbecue until charred all over, brushing with butter. Serve with more butter and sprinkle with extra orange and lemon zest

Take a selection of vegetables, the more with ‘crunch’ the better. (Radish, celery, mushrooms, witlof, carrots, beans, cauliflower, broccoli, etc.)

PASTA SALAD

BROCCOLI CHILLI LINGUINE

400 g penne or spiralli ½ head cauliflower, cut into florets 4 spring onions, sliced 2 cloves garlic, crushed 2 cups button mushrooms 2 tbspns tomato sauce 4 tbspns mayonnaise 2 tbspns basil, chopped parmesan

2 small broccoli, cut into florets 500g linguini 4 cloves garlic, finely sliced ½ cup extra virgin olive oil 2 small red chillis, chopped Good salt and white pepper Shaved Parmesan

Make a dressing with 1 cup mayonnaise, 2 tbspns fresh herbs and 1 crushed garlic clove. Serve on platter so you can dip vegetables.

FOOD Blanch broccoli in boiling salted water for four 4, drain and refresh in iced water. Cut into small pieces. Meantime, cook linguini, drain and place in a large bowl. Drizzle with a little oil to stop sticking. Sauté garlic until just golden; drain on paper towel. Sauté broccoli, chilli for 2 minutes then pour over pasta and season. Serve in bowls topped with fried garlic with a green salad and parmesan.

CREAMY ROQUEFORT & MUSHROOM PASTA Cook 250g short pasta until al dente.

2 cups of uncooked brown or white rice light soy sauce, to serve Cook the rice, rinse and drain. Refrigerate overnight. Sauté the ginger, garlic and chilli about 1 minute and add the onions until slightly wilted. Add tofu to the wok and stir-fry until it is golden on the outside. Add frozen vegetables (can be steamed or microwaved in advance to save time), and stir-fry until they are heated through. Add the rice, mix well and continue stir-frying until the mix is evenly distributed and heated. Serve immediately and top with some

2 tbspn lemon juice 1/3 cup olive oil Salt, pepper Grind spices in mortar and work in olive oil. Season to taste. Toss into carrots.

TOMATO SAUCE (This classic from the famous Harry’s Bar in Venice. Makes 2 cups) ¼ cup minced onion 800g can tomatoes Salt, pepper 1 bay leaf 1 tbspn chopped basil Sauté onion; add tomatoes and herbs. Season; reduce heat and simmer 30 mins. Strain.

FRITTATA

Sauté 1 chopped onion and 125g sliced mushrooms until golden. Stir in 2 tspns of flour and stir over low heat 2 minutes. Add ½ cup crumbled Roquefort, ½ cup chicken stock, pinch of nutmeg and 2 tbspns cream. Stir until sauce thickens a little. Toss with the pasta and top with additional Roquefort.

VEGETARIAN FRIED RICE 2 tblspns olive oil 1 clove garlic, crushed Pinch each of grated ginger, chopped chilli 4 green onions, sliced 250g of marinated tofu, finely sliced 1 cup of frozen peas, corn and capsicum 1 cup frozen beans

light soy sauce, to taste. (Omelette strips can be substituted for the tofu).

PASTA PRIMAVERA 3 cups lightly cooked vegetables ½ cup tomato sauce ¼ cup chopped basil Heat veges; stir in tomato sauce and ½ the basil. Cook pasta; add 2tbspn butter, parmesan, Season and garnish with basil, cheese.

MOROCCAN CARROT SALAD

(The Italian version of the omelette, you can make it with just about anything, including cream cheese or cheddar pieces.) 1 onion, chopped 1 capsicum, chopped 1 garlic clove, minced 2 tablespoons butter ½ cup chopped tomatoes ¼ cup finely chopped parsley 5 eggs, lightly beaten 2 cups shredded mozzarella cheese ½ cup soft bread crumbs 1 tspn Worcestershire sauce Salt & pepper Sauté the onion, green pepper and garlic in butter for 5 minutes or until tender. Remove from the heat. Stir in tomatoes and parsley; set aside. In a large bowl, combine the remaining ingredients. Stir in reserved vegetables. Pour into an ungreased baking dish and bake uncovered at 180º for 25-30 minutes or until a knife inserted near the centre comes out clean. Let stand for 5 minutes before cutting.

6 carrots, julienned 2 tblspn paprika pinch each of cinnamon, Cayenne, cumin, sugar

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The humble banana is often overlooked as a fruit, a source of health and as an ingredient for other dishes. This month, we bring the yellow marvel back into the spotlight it deserves.

Archaeologists tell us that bananas were cultivated some 10,000 years ago, probably making them the oldest fruit and the first to be cultivated. (Fruit is actually somewhat of a misnomer because the banana does not come from a tree but from large plants that are really herbs, related to the lily and orchid family). They contain vitamins A, B and C with essential minerals like sodium, calcium and iron and they are particularly rich in potassium. They also contain the good carbohydrates (the bodyâ&#x20AC;&#x2122;s main source of energy) and natural fibre. Like many other fruits and vegetables, bananas contain no fat, sodium or cholesterol so may help reduce the risk of heart disease, high blood pressure, stroke and certain types of cancer.

In fact, compared to an apple, a banana has four times more protein, twice as much carbohydrate, three times as much phosphorous, five times vitamin A and iron, and twice as much vitamins and minerals.

Bananas help in the retention of nitrogen, calcium and phosphorus, which are required for the regeneration of tissue in the body. Their high iron content stimulates the production of haemoglobin in the blood, good for alleviating arthritis and gout. Bananas are also useful in the treatment of anaemia. They are also rich in vitamin B6, which combats weakness, irritability and insomnia. Research also shows that serotonin and norepinephrine in bananas may naturally help sufferers overcome depression. They are the good mood food. Storage: store them at room temperature until they reach the ripeness you want; then you can put them in the refrigerator. To ripen faster, put them in a brown paper bag overnight with a tomato or an apple.

FOOD The banana is often thought of as “poor man’s fruit” in many parts of the world because it is cheap and plentiful. And let’s not forget their leaves: great as biodegradable food wrappers and plate ‘doilies.’

cereal, lunch salads, smoothies and you can just add them to yoghurt for dessert. All this and they taste good so a banana can be a ready substitute to stave off that sugar craving. VIVA ASIA has scoured the world for some interesting things to do with bananas, rather than just eating them as a snack. First to pop up everywhere is the classic dish from Indonesia: pisang goreng.

In Asia, we have about 25 different varieties and, of course, they are available year round and are a great source of instant energy. Ripe bananas can easily be tossed into your morning

PISANG GORENG 4 bananas (just ripe) 85g rice flour 30g plain flour 30g unsalted butter 170ml coconut milk Pinch of salt Groundnut oil Combine the plain and rice flour with the butter, coconut milk and salt in bowl to make a smooth batter. Cut the bananas lengthways and slice into long halves again. Dip pieces into the batter and shallow fry in oil or until golden brown. Serve hot or cold.

MASCARPONE BANANA PIE CRUST 25 plain chocolate biscuits 50g unsalted butter, melted FILLING 4 just ripe bananas, sliced into thick rounds 250g Mascarpone 1 tbsp lemon juice 2 tbsp icing sugar 100ml double cream Place biscuits in blender and whiz. Mix with butter and press into an ovenproof pie dish. Chill in refrigerator or freeze 30 mins. Bring back to room temperature, and then bake at 180 for 10 minutes. Remove from oven and allow to cool.

Toss banana slices in lemon juice to prevent discolouring. Quickly stir the sugar into the mascarpone until smooth, then fold in the cream. Fill base with mixture and arrange bananas on top. Refrigerate for half an hour; take it out of the dish and serve.

BAKED BANANAS 4 firm bananas. 2 medium lemons, grated rind and juice. 1/2 cup of brown sugar. 1/2 cup of melted butter. Slice the bananas in half lengthwise and place them cut side down in a buttered baking dish. Brush lemon juice; then sprinkle with grated lemon rind and brown sugar. Pour over melted butter. Bake at 175°C about 15 minutes. Serve with whipped cream, yoghurt or ice cream.

QUICK BANANA PIE 1 crust made from crushed biscuits and melted butter 1 package chocolate or vanilla instant pudding, along with milk as package directs. 4 bananas, thinly sliced. Whipped cream and shaved chocolate for garnish Prepare pudding following package directions and spread over the biscuit crust. Top with sliced banana and chill. When ready to serve, spread whipped cream over the top and sprinkle with chocolate.

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BANANA SPLIT 8 chocolate chip biscuits halved. 4 small ripe bananas, halved lengthwise. 8 scoops vanilla ice cream Chocolate sauce and whipped cream for garnish. Stand 4 cookie halves and 2 banana halves in 4 individual dishes. Place 2 scoops of the ice cream in each dish and top with the chocolate sauce and whipped cream.

HONEY BANANAS WITH CHOCOLATE CREAM 2 bananas 2 tsp lemon juice 1 tbsp orange juice 2 tbsp honey 1 tbsp raisins 1 tbsp rum 25g plain chocolate, grated 150ml whipped cream 1 tbsp walnuts, chopped Wash raisins and soak them in the rum. Slice bananas lengthwise into thin slices. Arrange on a plate and pour over a sauce made by mixing the lemon and orange juices with the honey. Fold the chocolate into the whipped cream. Sprinkle the raisins and walnuts over the bananas and top the cream.

CREOLE BANANAS 14 ripe bananas. 4 tbsp water. 4 tbsp brown sugar. Juice of 2 limes 2 tbsp sugar. 1 cup cream. Grated flesh of 2 coconuts 1 orange. Slice 12 bananas and arrange in layers in a greased oven-proof dish. Sprinkling the lime juice, water and sugar between each of the layers. Bake until the bananas turn a reddish colour; then leave them to cool. Whip the cream gradually adding the sugar. Stir in half of the grated coconut and spread the mixture over the baked bananas. Sprinkle the remaining coconut on the top. Chill. Garnish with the 2 remaining bananas (dipped in lime juice) and the sliced orange.

EASY BANANA CUSTARD 4 small bananas, sliced 500 g fresh custard or you can use Greek yoghurt 50g raisins 50 g dried apricots, chopped Divide the custard or yogurt between 4 serving dishes. Top with the sliced bananas, raisins and apricots and serve.

BANANA CAKE 3 very ripe bananas 1 Tsp lemon juice 8 Tbsp Butter 1/2 cup caster sugar 2 eggs, beaten 2 cups self-raising flour lemon icing (optional)

BANANA SALAD 6 bananas 2 tbsp lemon juice 4 tbsp mayonnaise 1 tbsp chopped parsley 1 small bunch Watercress 1 tbsp French dressing Parsley

Slice the bananas into thickish rounds and toss with the lemon juice. Pile onto a serving dish with watercress and spoon over the mayonnaise mixed with the salad dressing. Garnish with chopped parsley.

Mash the bananas with the lemon juice. Cream together the sugar and butter and beat in the eggs. Add the bananas. Stir sifted flour into the mixture and turn into a greased cake tin (15 x 20 cm). Bake at 200째C 40 to 45 minutes. Cool on a wire rack. (Cover with lemon icing if you like but it is delicious simply plain).

LIQUID ASSETS

RYMILL COONAWARRA’S BRAND NEW WINE Rymill Coonawarra is forging a new path with its release of the brand new 2009 Rymill Coonawarra sbs which stands for Sauvignon Blanc Semillon. This refined wine, one of only a few of its type to be produced in Coonawarra, benefits from the region’s cool climate and magnificent terra rossa soil. Sandrine Gimon, winemaker at Rymill Coonawarra, brings her French heritage to bear on this Bordeauxinspired blend, adding complexity and substance to the beloved Sauvignon Blanc. The wine is fantastic with food, and will be a perfect summer white wine to be shared with friends and family. The partially barrel fermented 2009 Rymill Coonawarra sbs is partnered by the mc² blend of Merlot, Cabernet Franc and Cabernet Sauvignon, making an adaptable and convivial pair.

PATINA SAUVIGNON BLANC : THE LOVE-HATE CHRONICLE With Orange Region Sauvignon Blanc coming of age, Patina Wines

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has released two vintages that showcase the style differences that are achievable with this cool climate variety. The new wines, the 2007 and 2008 Patina Orange Region Sauvignon Blanc, were made from grapes selected from vineyards on the slopes of Mount Canobolas at close to 1000 metres in altitude. 2007 Patina Sauvignon Blanc The 2007 Sauvignon Blanc ferment was split three ways with part fermented in new French oak, part in older French oak and the balance in stainless steel tank and aged on lees. “If you are compelled to taste this wine one more time, my ambition has been achieved.” 2008 Patina Sauvignon Blanc In contrast, the 2008 vintage was fermented at low temperature in stainless steel tank as if it were to be an early release Sauvignon Blanc. “I couldn’t help myself, the back palate was too short and sharp so I left it on lees, stirring occasionally for eight months before it was filtered and bottled,” explained Gerald.

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LIQUID ASSETS

ARTHUR’S DAY CELEBRATIONS The 24th of September saw the global celebration of Arthur’s Day. Guinness & Co. The Arthur’s Day celebrations marked 250 years since Arthur Guinness signed the 9,000 year lease on the St James’s Gate Brewery in Dublin. Festivities will began in the Irish capital at 17:59 local time with a toast to Arthur and carried on around the world in Lagos, Kuala Lumpur and New York. As part of the Arthur’s Day celebrations Guinness & Co. has established the €6 million Arthur Guinness Fund. Arthur Guinness and his family were responsible for some of the most well known acts of philanthropy in Ireland and to honour and continue this legacy Guinness & Co are establishing this fund with the goal of enabling and empowering individuals with skills and opportunities to deliver a measured benefit to their communities.

MONDILLO RED WINS MORE GOLD The 2008 Mondillo Central Otago Pinot Noir produced by Bendigo-based Mondillo Vineyards has been awarded a gold medal in New Zealand’s largest international wine competition. This latest award tops off a year-on-year medley of accolades honouring Mondillo since the establishment of the 12-hectare vineyard in Bendigo in 2001. The New Zealand International Wine show judged more than 2,000 wines, with only 19 Pinot Noir receiving the coveted gold award, under the guidance of Bob Campbell, New Zealand’s leading wine educator. Ally Mondillo, Mondillo Vineyards co-owner said the recognition backs up the belief she and husband Domenic have in their grapes and their distinct ‘blend in the vineyards’ approach to wine growing and making. “This is a fantastic start for the newly released 2008 vintage and very much reflective of one of the best growing seasons Central Otago has ever seen,” she said. “Our Bendigo grapes have intense ripe flavours and are deep in colour and this is reflected in our wine which we know measures up well against all others, so it is an exciting achievement for us.” Photo caption: Ally Mondillo with a bottle from the International Wine Show Gold Award winning 2008 vintage. w w w. m o n d i l l o . c o m

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THE COOPER FAMILY INTRODUCES : THE PERFECTLY INDIVIDUAL PILSER The Coopers Brewery has introduced the latest generation into their family of beers. Renowned for brewing award-winning ales and stouts since 1862, the Cooper Family has created Coopers 62, a full-flavour Pilsner made with the same uncompromising passion they are renowned for. Coopers 62 is the perfectly individual pilsner for the beer drinker who knows who they are and what quality tastes like. It is targeted towards a discerning and self-assured individual, who enjoys a quality premium domestic or imported lager. Based on a classic Bohemian-style Pilsner, Coopers 62 has a straw-to-golden colour and dense, rich foam. Hopped, using a combination of traditional Saaz and Hersbrucker varieties, it has a medium-bodied palate and is generously fermented to produce a well-attenuated lager. The hop flavours of Coopers 62 are perfectly balanced by an all-malt recipe of Australian-grown malted barley to finish with a residual sweetness, typical of this style of beer. The end result is a crisp, full-flavoured taste with a smooth, satisfying finish, brewed just for you.region. w w w. c o o p e r s . c o m . a u

BY THE BOOK

25˚ C ...AND HOT!

The average foodie will go to Singapore for the Chinese tucker. But the locals are discovering there is more – a whole lot more – to the wider world of food. And the place they go to find this out: a new cafe, watering hole and bookshop called 25 Degrees Celsius, currently the hippest place in town.

BY THE BOOK

Firstly, the name. 25˚ C represents room temperature, the optimum for preparing fine food. Not sure how they get on in Europe where room temperature is a lot lower. Anyway, they swear by it in Singapore. The place is a narrow shop in Chinatown, opposite the groovy Hotel 1929 and a short walk to the charming Dempsey Hill. The idea comes from partners Sally Tsai and Karin Chan. Interestingly, neither is a chef (or even a serious home cook); both come from marketing and events backgrounds with big concerts a specialty. “People are surprised when I tell them I am not a chef,” laughs Sally Tsai. “Well, I bake a cake occasionally. Karin, though, is a passionate collector of cook books and of course I could read them all day as well.” “Both our offices were just down the street here so we looked around until we found this place. We love it here; the whole area is becoming re-established to its 1920s era attractiveness. Apart from the great boutique hotels, there are a lot of creative companies here, post production houses. architecture and design firms, so we like that kind of atmosphere,” says Tsai. “We are also

close to a lot of good restaurants, including a great Australian one called Broth.” “It’s a weird combination because it is everybody’s dream to open their own cafe and we worked hard towards this goal. But along the way, the concept changed so when we found this place it was sort of a natural progression and we said why don’t we open a cook book cafe?” “So all the ideas came together: a bookshop, guest chefs, demonstrations – and we have the café selling sandwiches, salads and desserts as well as a tiny bar where people come for cocktails after work.” “The demonstration kitchen is for all kinds of food, usually after lunch. We demonstrate dishes from one of the books so if you like it, you can buy it,” says Tsai. “My personal view is that because of all the cooking programs on TV, cooking is becoming a genuine pastime where people get very involved. We have a lot of customers at executive level – bankers, lawyers, architects who come here and buy a cookbook, go home and

try it and come back to give us feedback. And they love it. They share with us: this recipe works really well; you must try it. Or this does not work; forget about it. Some are becoming quite professional about it all.” THE BOOKS “We have 4000 books at the moment,” says Tsai, looking around the shelves. “And every book has to do with food. Not just the glossy tomes of celebrity TV chefs but books on everything from healthy eating to drop-dead (and fattening) cakes. Others have been classified by region and these are legion: Chinese, Japanese, Thai, French, Italian, Spanish, African, American, Eastern Europe, Mediterranean, Australian – and more.” “There are also ingredient-focused books (potatoes, eggs, vegetables, fruits) as well as a section on wine and drinks and others on ‘food literature,’ travel and autobiographies. There is even a section for kids’ cooking. For example, we have the Ratatouille Cookbook (from the animated movie).”

BY THE BOOK

“Some of our clients are actually culinary professionals: chefs mostly and some students. We created a trend actually. When someone wanted to open a bar or a restaurant, they would to come and buy books (we also have a line in design of hotels and restaurants) and if we did not have a book, they would tell us this one is really great, you should have it on your shelf and we would find it and import it. And we actually have a lot of Indonesian clients who are now cooking as a hobby.”

can hire a chef for them - or we have workshops where they can learn the basics. They buy books, such as How to Cook Everything and 1080 Recipes and, when they feel a little more confidant, the greatest food bible of all: LaRousse Gastronomique.”

“Our staff can advise you where to find the book you want: cook-in-a-hurry, Italian, curries, just about everything. Among the most popular is Five Ingredients to a Meal – more for the amateur cook.”

25 + “We have big dreams for 25,” says Tsai. “First we want to have more things in the shop - such as unusual utensils and accessories for the kitchen. We already have a super garlic peeler, some plastic party plates from Spain that are a world away from those old paper ones – really great design. Not things you can buy in a department store but things that chefs have automatically and that you should eventually have in your own kitchen.”

“And I should mention we have one called Selena’s Dream Kitchen – not commercial but ideas for the home designer and cook. It’s a great one,” enthuses Tsai. BEST SELLERS? “Quite a few, actually. Thomas Keller’s book from his French Laundry is one. More recently Alinea (a large glossy tome from the restaurant of the same name in Spain) has been very popular.” “My particular favorites are the superbly produced books so when you look at the photographs you are not looking at food so much as a piece of art. It is suddenly a whole new world of beauty – not to mention sometimes mouthwatering expectations,” drools Tsai. “When people used to say food, they said France. But now the hot trend is food from Spain. Probably no accident since in the last Travel + Leisure list of the world’s best, the top three were from Spain.”

“These people have become great fans on our e-mailing lists. They love to come to book signing sessions or to demonstrations by celebrity chefs.”

“We had the Spanish chef David Munoz from DiverXO in Madrid at the World Gourmet Summit in Singapore recently and he was a big hit. Many of our friends later went to his restaurant in Spain and guess what? He is cooking Asian Fusion food! However, bad as that term sounds, it was sensational,” says Tsai. “For example, dim sum. He does it in a very, very different way; so interesting – and delicious. He was awarded best chef of the year last year. So, I guess the next thing will be his book. (He doesn’t have one yet).” THE ‘I CAN’T COOK’ SYNDROME “We have a wonderful book called Meals for the Bride,” says Tsai. And I should mention it is bought just as often by the groom. And we have a service here at 25: if they want a grand meal, we

“One thing we are getting is a very chic griller from America. We are using it in our own cafe kitchen, mainly for grilling our original pound cake.” (Sounds ghastly, so she jumps up to prove me wrong. A pound cake is a very ordinary confection your grandmother used to make as a standby to do other things with: decoration, desserts, lamingtons, whatever.) “It has been a huge hit,” smiles Tsai. And, no doubt, with the good feeling of a sweet craving satisfied, even by a humble pound cake, people start browsing this treasure trove so unusual in Asia – good books about food.

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GALLERY

Chris Salens

Nick Stock

Paul Wilson

Will Meyrick

A group of International Chefs, Bartenders and Entertainers will descend on Jakarta this November as part of the Jakarta Culinary Festival organised and hosted by the Ismaya Group. The month long festival will see a range of, what promises to be, fun filled events throughout November hosted across the groups outlets. As well as individual events, the month will also see great deals and value on food and drinks at all of the Ismaya Groups establishments. Events will include, Master Chef Cooking Demos, Celebrity Master Chef Theatre, Dinner & Wine Pairing events, and lots lots more. Look out for master chefs Chris Salans (USA), Paul Wilson (Australia), Will Meryrick (Australia) and wine expert Nick Stock (New Zealand). For more information visit www.ismayagroup.com

GALLERY

We had a great response from the Club Campari Calendar feature in the last edition of Viva Asia, with the sensational Jessica Alba as this yearâ&#x20AC;&#x2122;s star. So this edition we feature the October & November pages. With only 9,999 copies printed the Calendar is a much sort after item.

October Which is the most beautiful panorama? The one with the ocean in the background and Jessica in the spotlight, her curvy body emphasized by a black, skin-like outfit? Who can resist this smiling, sensual beauty that makes one imagine unforgettable journeys?

GALLERY

November Even if you want to enjoy a quiet moment, the club remains an ideal location. A glass of Campari, a nice chat and a gaze into a pair of eyes that are highlighted by the fact that her hair is pulled back. The eye-catching slave bracelet speaks out saying: “you’re mine” or maybe “I’m yours”

GALLERY

PHILIPPINES HERE WE COME We recently visited Manila to look at the opportunity of distributing Viva Asia Travel & Food magazine there, in the same we we have been doing so in other countries. However, we got such a positive response from the reading public, travel & food professionals, and potential advertisers that we are now going to launch a separate version of Viva Asia Travel & Food in the Philippines at the end of 2009. Philippine Airlines (PAL) have been very helpful as we have developed the concept and we would like to take this opportunity to thank them for their ongoing support.

Philippine Airlines has 7 flights a week from Jakarta to Manila. 3 direct flights and 4 flights via Singapore. For more information and bookings visit www.philippineairlines.com w w w. p h i l i p p i n e a i r l i n e s . c o m

LIBRE CIGAR LOUNGE DEBUTS AT HILTON SHANGHAI The Hilton Shanghai has recently unveiled a fresh new venue for connoisseurs to savour fine cigars. The Libre Cigar Lounge is located on the ground floor and was designed by renowned Japanese architect, Hirokazu Saito with a lavish interior with an authentic British flavour. The Libre Cigar Lounge will provide individuals who love this genteel recreation with more than 20 brands and 60 types of Cuba’s best products. The collection will include limited versions of cigars with essences ranging from light to strong. Cigars indicate elegance and sophistication – a pleasure enjoyed through the ages by sophisticated individuals with discriminating preferences. This stylish habit has brought forth the birth of cigar lounges, a favourite haunt of people seeking the ultimate place to enjoy its distinctive qualities. In this light, Libre Cigar Lounge is set to establish the culture of cigar enjoyment in the city.

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TURKISH AIRLINES RELAUNCHES FLIGHTS FROM JAKARTA TO ISTAMBUL

FIRST NEW-BUILT HOLIDAY INN OPENS IN PATTAYA, THAILAND The 367-room property, which features the new look and feel, service and quality facilities of the new Holiday Inn brand, is located along the popular Beach Road in North Pattaya. All guest rooms and suites offer sweeping views of the Pattaya Bay, featuring spacious ocean-facing balconies and full wireless internet access. In addition, the hotel is only a 90-minute drive from the Suvarnabhumi Airport and a 120-minute drive from central Bangkok. Holiday Inn Pattaya offers extensive meetings and recreational facilities, including a fullyequipped gym, three outdoor infinity pools and a wide-range of spa treatments at the Tea Tree Spa. The hotel has five food & beverage outlets including a retro-cuban lounge and a modern Italian restaurant in an idyllic location overlooking Pattaya Bay. Holiday Inn Pattaya is also an ideal hotel for families travelling with children, featuring the “Kids Eat Free” offer, special suites for children, a kid’s pool and a Kid’s Club that offers exciting games and activities for the hotel’s young guests.

Turkish Airlines, the national airline of Turkey, has relaunched flights from Jakarta to Istanbul. Turkish Airlines operates the Jakarta - Istanbul flights every Monday, Tuesday, Wednesday, Friday and Saturday.

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The flights from Jakarta are part of a wider expansion into Asia. Turkish Airlines said it intends to double its flight frequency in Asia in the next two years – beginning with Narita International Airport in Tokyo. The carrier is also awaiting the approval of an Air Service Agreement between Turkey and the Philippines to take effect in 2009. Turkish Airlines is planning to double the flights on its non-stop route between Bangkok and Istanbul to 14 flights a week in December 2009, and will It also launch regular services to Manila and Ho Chi Minh City via Bangkok, initially in 2011.At present, Turkish Airlines flies to 119 international destinations, with 18 of them in Asia, as well as to 36 cities in Turkey. w w w. t u r k i s h a i r l i n e s . c o m

RATIONAL COOKING SCHOOL

RECIPE FOR SUCCESS RATIONAL’S ‘TEAM COOKING LIVE’ Team Cooking Live® is a sales and marketing tool to showcase the Rational SelfCooking Centre®. Simple as that. But they do it in such a way that chefs who come to the classes enjoy themselves, learn by hands-on experience and go back to their own restaurants with an idea of the ease, convenience, economy and versatility of the Rational SelfCooking Centre®.

The other thing that surprises them is that it is compact and does the work of two or three extra people in the kitchen – all with easy default settings for any cooking processes, activated by a simple touch screen. Team Cooking Live® is unique; the only one format of its kind in the world. Says Millie Chan, Asia-Pacific Sales Director: “you cannot sell these ideas with a brochure or a phone call – you have to be face to face and if you have the unit like we have here, it is all so easy,” she says. “We want our guest chefs to leave feeling inspired, asking when can I have one?” “It is then we explain the service includes not just sales, but application, technical support and training,” adds Chan.

Every day, somewhere in the world, a Team Cooking Live® is happening. In Jakarta, Bali and Manila, there is one every month so chefs, food managers and caterers can see how this technology works – a cooking cabinet and a touch-screen control panel at the side. A unit can be airfreighted to anywhere in Asia within two weeks; sea freighted in 8-12 weeks. All coming direct from the manufacturing centre in Landsberg near Munich. Each unit is installed with either gas or electricity, a water supply and drainage outlet. Rational people will also train staff in situ in restaurants, catering kitchens, hospitals, schools, hotels – anywhere where cooking in quantities is required.

RATIONAL COOKING SCHOOL

The chefs in Bali were surprised with the range of options the SelfCooking Centre® can perform: overnight roasting, braising, grilling, steaming, baking, proofing, roasting, pan frying and many other processes. It also makes bread, brioche, croissants, pastry and cooks large quantities of eggs and potatoes to order.

simply insert to program rare, medium or well done and the cooking will be done exactly as required. The main thing the Bali chefs were impressed by was the fact that all the moisture of the meat and fowl is retained. And, when you are steaming, you can put prawns in one tray and vegetables in the other: there is absolutely no flavour tainting from the prawns to the vegetables. They were also impressed that it is so much faster, easier and cleaner (the units are self cleaning, by the way) and it is a great energy saver – to the tune of up to a massive 60% - you save energy every time you cook because it is quicker. Some of the interesting questions from the Bali chefs:

It is also healthy: Up to 95% of the cooking can be done without oil. The only oil used during this demonstration was a light brushing on a chicken Kiev – and then only to give it colour. The cooking trays and grills make use of a unique new technology called Trilax – think Teflon and take it into the new century! The schnitzel pan is made from granite. The SelfCooking Centre® almost thinks for itself: it can detect different kinds of fish and adjusts the cooking accordingly. It will also automatically adjust to fish of different sizes being cooked at the same time. And the fish cooks in a couple of minutes. There is a core temperature probe which you

Can I cook French fries? Yes – and without any oil or fat and in 12 minutes (depending on load size and type of fries).

Can I do babi guling? Yes, there is a new spit attachment available along with others for roasting multiple quantities of chicken and now duck. Bread is a problem in Asia; it goes soggy? You can recrisp a baguette without losing any of the moisture of the bread inside, using the unique ‘finishing’ process. Can I make nasi goreng? Yes. Your contact in Asia is Millie Chan who will look after all your enquiries and orders.

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

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

H E A LT H & B E A U T Y

Locations : ●

Look And Feel Years Younger www.arcclinics.com Since 2002

●

Jl. Darmawangsa VI No. 36 Jakarta 12160, Indonesia Tel. 021-72780605, 72780612 jakarta@arcclinics.com Jl. By Pass Ngurah Rai No.1 Kuta 80361 Bali, Indonesia Tel. 0361-767543, 7424639 bali@arcclinics.com

WINE & CIGARS

To Advertise in the Directory Contact : Angeline (+62 21 5292 1638 )

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

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

Saturday and Sunday brunch reservations : Tel. (021) 6915534, 6915531 Taman Fatahillah, Jakarta - Kota, Indonesia 74

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

PA L E M B A N G A C C O 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

theamala.indd 1

9/29/2009 2:50:23 AM

MIXOLOGY

PALM COURT ORCHESTRATION

They invent newer and brighter cocktails, using ingredients unheard of when the simple martini was the benchmark of skill. No surprise then that a new movement has sprung up

The mixologist has taken

in China – at the Langham in Hong Kong to be exact – where the new cocktails have a marvellous Chinese

over from the DJ as the

character about them.

arbiter of groovy taste

In the Langham’s famous Palm Court bar, bartender

around the world.

Eric Lau’s new concoctions are called Guifei, Xishi, Zhaojun and Diaochan, named after Four Great Beauties of ancient China. The four colourful cocktails feature traditional Chinese wines - Kuei Hua Chen Chiew (osmanthus wine), Mei Kuei Lu Chiew (rosé wine) and Shao Hsing Chia Fan Chiew (rice wine).

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MIXOLOGY

Guifei Yang Guifei, a favoured consort of Emperor Xuanzong of the T’ang Dynasty, was famous for her fondness of lychee. Enchanted by Yang’s great beauty, the emperor pleased her in every way including the extravagance of arranging the pony-express to bring Yang’s favourite fruit, fresh lychee, many miles to the palace. 60ml Mei Gui Lu Jiu 22.5ml Lychee Liqueur 30ml Apple juice 3pcs Fresh Lychee, 1 Fresh lemon wedge 7.5ml Monin Rose (syrup) Crush the lychees and put it into shaker. Add ice and squeeze in fresh lemon, lychee liqueur, apple juice, Mei Gui Lu Jiu (Rose Wine) and rose syrup into shaker. Shake well and strain into a chilled Martini glass. Garnish with lemongrass, lychee and orange zest. Shake well, strained into Chilled Martini glass.

Xishi Xishi was famed as a woman of extraordinary natural beauty and charm. The peach liqueur, apple juice and a hint of fresh lime, is as appealing as the legendary lady, exuding a sense of freshness and sweetness.

45ml Kwei Hua Chien Jiu 22.5ml Peach Liqueur 22.5ml Apple juice 2 lime wedges Pour all ingredients over ice into a shaker. Shake well. Pour Champagne into a Champagne glass before straining in the cocktail mixture. Garnish with raspberry, blueberry and lemon.

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MIXOLOGY

Zhaojun The courageous act of Wang Zhaojun, who ventured into matrimony with a man from an opposing, foreign kingdom to secure the peace and safety of her own nation has inspired the blend of full-bodied and aromatic rice wine with ginger to produce a strong flavour to resemble a perfect marriage.

60ml Chia Fan Jiu 15ml Monin Mint 3pcs Fresh Ginger 2 lime wedges 2 lemon wedges Ginger Beer Crush the ginger and put it into shaker. Add ice and squeeze in lime and lemon with Chia Fan Jiu and mint syrup. Shake well and strain into a tumbler with plenty of ice. Top with ginger beer; garnish with mint leaves and an orchid.

Diaochan Diaochan appeared as a heroine in the Chinese literary classic â&#x20AC;&#x153;Romance of the Three Kingdomsâ&#x20AC;?. This drink is a refreshing blend of osmanthus wine, pineapple vodka, cranberry juice and fresh lime. 60ml Kwei Hua Chien Jiu 30ml Cranberry juice 30ml Pineapple Vodka 15ml Lemon Concentrate Pour all ingredients into a shaker with ice. Shake well and strain into an iced martini glass. Garnish with a raspberry and mint leaves.

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WHERE IN THE WORLD ?

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. This edition we move to Vietnam. Perfectly located in one of the most beautiful and fascinating districts of Hanoi, this hotel is a perfect balance between tranquility and convenience. With 299 spacious guest rooms, and suites with panoramic views of West Lake and Red Rivers, and has 5 dining and entertainment outlets, a recreational Health Club and rejuvenating treatment services. Which Hanoi hotel is it? Email your answers to info@vivaasiamagazine.com 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