Indholdsfortegnelse for March 2015 i epicure

Look at this dish. If you need more than five minutes to snap a picture, geotag the location of where you are enjoying it, post and find multiple hashtags before finishing off with a live tweet, chances are you are part of a growing customer base that is slowing down table service in restaurants. Multiply this by five dishes and three cocktails, and a two-hour dinner session can potentially turn into a three-hour affair. And you are not alone. Just about everyone with an iPhone and expense account is a food photographer these days. At most F&B establishments, it’s commonplace to spot that enthusiastic shutterbug who’s busily snapping away at a slice of deconstructed raspberry meringue pie or adding filters and effects to luscious racks of Bourbon pork ribs before…

Here’s a new app for the tech-savvy globetrotter: Hotel Il Pellicano’s Travel Guide App is a nifty list of hotels, restaurants and landmarks curated by 30 notable individuals, such as heiress Margherita Missoni, fashion designer Olympia Le-Tan and actor Josh Hartnett. Aside from the personalities’ location-specific tips and impressions, you can also send virtual postcards while on the road. Available on both the Apple App Store and Google Play for 10 destinations, including the Tuscan coast around the hotel, New York, Buenos Aires and Berlin. The free version includes three cities; guides for the other locations can be purchased at 3.99 each. www.pellicanohotel.com/en/travelguide.html…

@natalieeng This pâtissière-food photographer was wowing over 15,000 fans even before she became the pastry chef at Sorrel. Her training at Ferrandi, L’Ecole Française de Gastronomie of Paris and the grand Dorchester Collection Hotel Le Meurice shows in each of her stunning creations. @croissantqueen With backdrops deserving of their #browntableseries hashtag, Lydia Goh’s photos look like they belong in the pages of rustic, top-selling cookbooks. Think: iced lemon poppy loaves, lofty scones, fruit embellished galettes, and yes, beautifully burnished croissants—many of which have been featured on international site, feedfeed. @tofurier Following Dionna Lee’s account is like playing partner to her intrepid travels. One minute you’re luxuriating in the azure waters of Bali, and the next, sinking your teeth in a passionfruit framboise éclair at L’éclair de Génie in Paris. As…

To be brutally honest, the Chilean wine industry is better known—in this part of the world at least—for its commercial value wines from a handful of major players. It is the world’s eighth largest wine producer, exporting at least 70 percent of its wine production. In the 20th century, technological innovation didn’t just drive its rapid viticultural development, but also led some of the world’s great names to seek pastures there—notably Château Lafite, Torres and Rothschild. But in general, Chile’s reputation for simple inexpensive wine persists, and that’s something the Chilean wine industry wants to change, formulating its Strategic Plan 2020 goal to become the number one producer of sustainable and diverse premium wines from the New World. Tell this to Chile born-and-bred winemaker Stefano Gandolini, and he’ll inform you…

How fast do things move in the bar world? The bar industry is similar to fashion. Trends change very quickly and evolve. You can make the best cocktails in the world, but it’s about atmosphere, service, and attention to detail that give your guests reason to come back. Artesian Bar at The Langham, London has won World’s Best Bar three times in a row. What’s the secret? At Artesian we truly believe that every detail counts. When I’m behind the bar there should be a balance between having fun and creating a jovial atmosphere but also obsessing over those details. It starts from the main door, the way the room is lit, the aroma, how the tables and chairs are aligned, receiving water on arrival, and coasters and napkins all…

Alternative pick From a single vineyard in Waihopai Valley, Malborough, comes the Little Beauty Black Edition Sauvignon Blanc 2010, made by former Cloudy Bay winemaker Eveline Fraser. Using entirely modern technology but encouraging wild yeast activity, Fraser is sustainably focused on letting the terroir’s stony silt loam soils express their character. Partial malolactic fermentation in specially chosen oak barrel imparts creamy, butterscotch notes to the herbaceous young Sauvignon Blanc fruit, with a green olive twist and slight honeyed palate thanks to the wild yeast. $135 from The Terrace, Conrad Centennial Hotel To drink now Southern Rhône’s Tavel region is dedicated to serious rosés, their deep blush attributed to the longer skin maceration style. Château de Trinquevedel Tavel Rosé 2013 is firmly in demand, its expressive nose and full palate complementing…

Translated from ancient Greek, persimmon means ‘fruit of the gods’—and we couldn’t agree more. The glowing orange fruit appears on the branches of their deciduous trees just as autumn sets in, and is normally available till the beginning of winter. Though native to China, persimmon is now grown all over the world, such as in Japan, Korea, Spain and America, with each country offering different varieties. They are usually lumped into one of two categories—astringent or non-astringent. The former tends to have a very high level of tannins, which contributes an unpleasantly furry mouthfeel that people recognise in wine. But that’s not to say that we should dismiss the astringent persimmon altogether—you probably bit into one that hasn’t fully ripened. The heart-shaped hachiya can become almost saccharine sweet as it…

BROUGHT TO YOU BY Q I tried making pumpkin kaya as an alternative to the classic spread, but it just doesn’t have the same kick. Can you suggest better alternative kaya concoctions? A Coffee kaya will be a nice spin, since one would typically wash toast and kaya down with kopi o, and the dark caramel notes go great with the sweet coconutty flavours of the kaya. Stir a shot of espresso or instant espresso coffee powder in as the kaya is thickening. Another unique combination is bacon kaya, as the savoury smoky tones contrast well with the smooth rich egg custard base. Render the bacon first by frying it in a pan, and incorporate the fat when whisking the egg yolks in with the rest of the ingredients. Add…

San Francisco Bar Agricole 355 11th Street San Francisco, California 94103 Tel: +1 415 355 9400 St. George Spirits 2601 Monarch Street Alameda, California 94501 Tel: +1 510 769 1601 Trick Dog Bar 3010 20th Street San Francisco, California 94110 Tel: +1 415 471 2999 Portland Clyde Common 1014 Southwest Stark Street Portland, Oregon 97205 Tel: +1 503 228 3333 Pepe Le Moko 407 Southwest 10th Avenue Portland, Oregon 97205 Tel: +1 503 546 8537 Whiskey Soda Lounge 3131 Southeast Division Street Portland, Oregon 97202 Tel: +1 503 232 0102 Seattle Canon on Capitol Hill 928 12th Avenue Seattle, Washington 98122 Tel: +1 206 552 9755 Westward & Little Gull 2501 North Northlake Way Seattle, Washington 98103 Tel: +1 206 552 8215…

Crate & Barrel #04-21/22, #03-25 ION Orchard Tel: 6634 4222 DREAM 456 River Valley Road Tel: 6235 0220 Grafunkt #02-34/35/36 Millenia Walk Tel: 6336 6046 Grand Vin #08-139 TradeHub21 18 Boon Lay Way Tel: 6465 3081 www.grandvin.com.sg Kot Selections 64 Neil Road Tel: 6635 4770 www.kotselections.com Macsk #01-14 Sultan Link 68 Mohamed Sultan Road Tel: 6443 2282 Monopole #01-16, 23 Tagore Lane Tel: 6554 3680 Proof Living #04-16 ION Orchard Tel: 6509 0555 Space Furniture 77 Bencoolen Street Tel: 6415 0000 Strange & Deranged #01-09 Palais Renaissance Tel: 6737 9289 Supermama 8 Queen Street www.supermama.sg The Design Store by Lifestorey #01-00/A 16 Tai Seng Street Tel: 6749 2422 The Indiana Supply Company www.batch.sg crateful.com.sg XTRA Park Mall #01-01/02-01 Park Mall Tel: 6336 0688…

INDRA KANTONO (Bar none, page 112) burst onto the cocktail scene with his wife Guo Yi with the debut of Jigger & Pony in 2012, establishing it as Singapore’s preeminent classic cocktail bar. He went on to open Sugarhall next door in 2014, which houses Singapore’s largest rum collection. Indra previously spent eight years in the finance industry, and merges the rigour of his business training with his enthusiasm for cocktails. PAUL HALLETT (The colours of London, page 108) was set on becoming a drummer in a band, but later nurtured a passion for the culinary arts at 17 and has not looked back since. He embarked on a three-month trip after college and ended up spending five years cooking at various restaurants as he voyaged across Europe, America, Australia and Southeast…

Set foot into this Tras Street freshman and you’ll be treated to a sublime mix of Western and Eastern influences. May May features a floor-to-ceiling indoor garden wall which is flanked by elegant marble tables and soothing tones. The Oriental touches are subtle; the restaurant’s name is the English phonetic translation of the Mandarin phrase for sister, while the Peranakan tiles en route to the washroom are a tribute to the owners’ ancestry. At lunchtime, the interiors are awash in light and you can peruse the menu showcasing a fuss-free list of rice bowls, ranging from beef rendang with kaffir slaw and pickled lotus root ($16), to butter poached cod with wakame, oven-roasted tomatoes and wasabi sprouts ($18). Come dusk, the restaurant transforms into a spirited scene, with a more…

With the Marina Bay waterfront in the background (and a refreshed restaurant interior that gives diners more access to the striking view), a meal at Procacci is a treat through and through. But its new menu is an equal pull factor. It features several well-executed and toothsome dishes such as Costolette D’Agnello ($48), four sous vide lamb chops marinated in five-spice crumbs and served with classic Barolo red wine sauce; and Ravioli di Astice ($46), fleshy ravioli parcels stuffed with lobster and scallop mousse and sitting in a light bisque sea urchin emulsion. One dish we can’t get enough of: the Pappardelle con Coda di Bue ($32). The handmade pasta soaks up the saporous braised oxtail ragout like a dream, accented by the barest hint of white truffle oil. We…

I would fly miles for a schnitzel Frankfurt-style. Luckily, although I am based in Singapore, I travel often to the Lufthansa headquarters in Frankfurt. One of my favourite restaurants whenever I am there is Wagner, a rustic and cosy restaurant that serves traditional German apple wine. Located in the heart of Sachsenhausen, Wagner not only attracts tourists but is also a hangout place for the locals, hence creating a unique atmosphere where locals and tourists mingle. But it also gets so busy that people sit very close to each other, often with no seat left unoccupied! I’d recommend, of course, schnitzel Frankfurt-style with green sauce and home-fried potatoes or homemade bratwurst with sauerkraut and mashed potatoes. And of course, the apple wine—it is also a personal preference whether you want…

EATING OUT Foursquare What differentiates Foursquare is its ability to understand your preferences. Every search is tailored to your tastes, past ratings and picks from trusted friends. Input even your most specific inclinations: ‘red velvet’ or ‘al fresco’ and let the app do the work. Each establishment has insider tips from the discerning community to sift out the good from bad without bias. Spottly Featured four times as ‘Best New App’ on iTunes in 15 countries, Spottly bookmarks and manages all your favourite travel finds. It’s a smarter, simpler way to journal; snap a picture, auto-save your address, then pull up the information when required. Share your finds with fellow adventurers or tap to see what they’ve recommended. Chope What’s the fuss behind online reservation systems? Chope lets you browse…

VIÑA VON SIEBENTHAL PARCELA #7 2011 Grape variety: Cabernet Sauvignon, Petit Verdot, Merlot, Cabernet Franc Taste: A classic Médoc-style blend from Acongagua Valley receives its finesse from the topography and gentle organic farming principles. A pleasingly full-bodied yet finely honed entry level tipple. VIÑA VENTOLERA CLARO DE LUNA PINOT NOIR 2011 Grape variety: Pinot Noir Taste: There’s a rare Parker rating of 93 points for this luscious bottle. Unexpectedly elegant with a subtle cherry and raspberry bouquet, the lively Pinot can be drunk now or cellared for many more years. GANDOLINI LAS 3 MARIAS VINEYARDS CABERNET SAUVIGNON 2011 Grape variety: Cabernet Sauvignon Taste: From Maipo Andes comes the first vintage of Gandolini’s namesake wine, comprising fruit from three vineyards. The result is big but not blowsy, entwining a dense, structured…

Singapore Cocktail Week kicks off its inaugural run with stints by 10 of the world’s best bartenders, including Steve Schneider from Employees Only (New York) and Amanda Wan from The Envoy (Hong Kong). Punters can look forward to $14 signature cocktails from close to 30 participating bars such as 28 Hong Kong Street, Anti:dote, Tippling Club, The Cufflink Club and The Secret Mermaid, cocktail workshops, cocktail tours and pop-up bars during the festival. Winners of the second edition of the Singapore Bar Awards will also be announced on 8 March as part of these festivities, organised by Curated Events. $38 for one day, $140 for six days. 7-14 March, www.singaporecocktailweek.com.sg Gone is the quirky French-inspired bar 83 Club Street—in its place is Bumbo Rum Club, which takes its name from…

Congratulations to our three winners in February’s Food Hunting contest who have won Flavours At Zhongshan Park dining vouchers worth $200 each! epicure magazine reserves the rights to publicise the participant’s name, picture(s) and name of the restaurant in print and online. Only winners will be notified. The judges’ decision is final and no correspondence on the decision will be entertained. TERMS AND CONDITIONS • SUBMISSIONS OF HOMEMADE OR HAWKER FOOD WILL NOT BE ACCEPTED. • ENTRIES HAVE TO BE SHOT ON-SITE AT THE RESTAURANT. • OVERSEAS PARTICIPANTS ARE ELIGIBLE TO PARTICIPATE BUT THEY WILL NEED TO APPOINT A REPRESENTATIVE IN SINGAPORE FOR PRIZE COLLECTION ON THEIR BEHALF IF THEY ARE UNABLE TO DO SO THEMSELVES. • MANAGEMENT RESERVES THE RIGHT TO WITHDRAW OR REPLACE PRIZE OFFERS AT ANY TIME.…

A group of friends at Fisher & Paykel were brought together by a love of cooking. Originally they shared recipes on scraps of paper, photocopies of mum’s favourite dish or something that the flat had tried the night before. They started to compile and photograph their favourite creations to share. These recipes have been tested on friends, family and workmates—in fact anyone that has a hunger to fill. Whether a cedar plank salmon on the grill from Kurt, or courgette, ricotta and nutmeg pizza from Lauren, you’ll find an interesting recipe for any occasion on Our Kitchen blog. Check out Kate’s superb version of the Kiwi roast below. Live life — We’ll take care of the details. SLOW ROASTED LEG OF LAMB WITH SALSA VERDE The lamb dish is slowly…

London is a city that I find myself returning to again and again, and it holds a special place in my heart. This beautiful cosmopolitan capital of Britain is home to thousands of restaurants and retains its old world charm amidst the constantly evolving cityscape. The vibrant amalgamation of ethnic cultures also makes the city a comfortable and exciting place to live in, one where you can be whoever you want to be and do whatever you want. Try walking along the streets of London in a neon-coloured suit—no one would bat an eyelid. EATING THROUGH THE BOROUGH You can’t miss out on the markets; Borough Market at London Bridge is one of the most notable food bazaars. Boasting Victorian-era accents, the entrance is located just under the London Bridge…

Inspired by the glitz and glamour in black and white movies and enduring style icon Grace Kelly, Alex Perry became fascinated with the idea of beauty and well-dressed women in his youth. The Sydney-based fashion designer debuted his eponymous label in the early 1990s to much fanfare. His knack for nailing show-stopping red carpet frocks, whether with feminine shapes, flattering silhouettes or jewelled corsets, quickly built a star-studded fanbase—over the years, he has dressed A-list celebrities and royalty such as Natalie Portman and the HRH Crown Princess Mary of Denmark. Born to Greek immigrant parents, the 50-year-old is now one of Australia’s most well-known designers. After appearing on Australia’s Next Top Model as a judge for eight consecutive seasons, he has recently joined the Asia’s Next Top Model Season 3…

Ute Decker's In Praise of Gold earrings are chic statements that support the sustainable movement. The London based artist-jeweller crafted these unique bijoux out of 18-carat Fairtrade gold sourced from the Sotrami artisanal mining cooperative in Peru. Limited to 24 pieces, the wearable sculptures are sand textured and modelled after origami silhouettes. $7,580. ute@utedecker.com J'Adore L'Or Haute Joaillerie Edition is the epitome of opulence. Encased in a crystal bottle handblown by artisans from Baccarat, the scent is concocted out of Centifolia rose, jasmine from Grasse Tahitian vanilla and tonka beans and is a resulting medley of Oriental notes. The exquisite vial is further adorned with a gold stopper embellished with 138 diamonds. Only five pieces available worldwide. $140,000. #B1-28, The Shoppes at Marina Bay Sands, 2 Bayfront Avenue. Tel: 6688…

epicure is available at the following: Onboard Singapore Airlines (SIA) as an inflight magazine Airport Lounges/Airline Offices Air France KLM British Airways Cathay Pacific Airways DNATA CIP Lounge Emirates Qantas SATS Premier Clubs Rainforest Lounge SIA KrisFlyer Gold Lounges SIA Silver Kris Lounges Skyview Lounge Thai Airways United Airlines Deluxe Rooms & Business Centres in Hotels & Resorts Amara Singapore Amara Sanctuary Resort Sentosa Capella Singapore Carlton City Hotel Singapore Carlton Hotel Singapore Conrad Centennial Singapore Concorde Hotel Singapore Crowne Plaza Changi Airport Fairmont Singapore Four Seasons Hotel Singapore Furama City Centre, Singapore Furama RiverFront, Singapore Goodwood Park Hotel Grand Copthorne Waterfront Hotel Hilton Singapore Holiday Inn Singapore Orchard City Centre InterContinental Singapore Klapsons, The Boutique Hotel M Hotel Singapore Mandarin Orchard Singapore Marina Bay Sands Singapore Marriott Singapore Mövenpick…

17 April, Ishikawa: Hands-On Workshop featuring Shinichiro Takagi At Zeniya, owner and executive chef Shinichiro Takagi relies on the monthly seasons to develop his haute kaiseki menus. He is closely connected to his native region of Ishikawa and will impart his love for its ingredients in a two-night inviteonly dinner paired with wines and sakes, and a handson workshop with ingredients flown in specially from his hometown. 10am to 2pm. $98. ToTT Store, 896 Dunearn Road. 17 April, Royal English Afternoon Tea: Hands-On Workshop featuring Cherish Finden If you’ve ever tried Kentish strawberries or Yorkshire rhubarb at The Langham’s Palm Court famed afternoon teas, you would have had a taste of Cherish Finden’s delectable art. The highly-decorated Singaporean executive pastry chef will be returning home to share recipes from her…

The latest entrant to the dining scene is DSTLLRY, a space located in Infinite Studios that’s a restaurant, bar, gallery and performing venue all in one. Owner Andrew Lum, a music producer and acclaimed photographer, draws inspiration from his creative endeavours and wants to create a multi-sensory gustatory experience that begins with a photo exhibition at the entrance of the restaurant, and climaxes with the live music performance that takes place on a centrestage bound by counter-top seats. Minimalist chic reigns as well, from its name (an abbreviated form of the regular lexicon) to the clean interior lines. By the time you read this, the restaurant-bar would have just opened and here’s what to expect: omakase menus executed by Jeremy Chang formerly of The Naked Finn, snappy bar bites, and…

After 18 years of prohibiting British beef since the mad cow disease scare, AVA partially lifted the ban in 2013. The grass-fed cattle are particularly prized because of the sheer variety of breeds available (over 20), continuous abundance of grass growing in the countryside and number of cows per acre. Now, locally based chefs are eagerly experimenting with deboned meat from cows under 30 months old—prime cuts like ribeye, striploin and tenderloin, and secondary cuts such as featherblade, top side and rump steaks—and will soon introduce it in their restaurants. Among them are chef de cuisine Brandon Foo of Le Bistrot du Sommelier, who dished out paleron with crispy potato ‘Rose des Sables’ and ‘Marchand de Vin’ sauce, and chef-owner Alexandre Lozachmeur of Fleur De Sel, who demonstrated how to…

The unmistakable scent of tartufo wafts from the Pan-seared Cod Fillet with Truffle Cream ($18/person) as it is set upon the table at XinYue Modern Chinese Restaurant. Helmed by master chef Fung Chi Keung, who once led culinary operations at Paradise Group Holdings, the contemporary restaurant boasts a stellar team of veteran Hong Kong chefs. Apart from its fusion offerings, XinYue, which means ‘new Cantonese’, pleases with its classic Chinese dishes. The ‘Ya Jian’ Sharks’ Fin in Supreme Broth ($38.80/person) is creamy and visibly rich in collagen with a generous helping of the delicacy. Served with a crisp, slender spring roll, and in a Japanese stone pot, the thick brew is the result of over 13 hours of double-boiling. We are told the concoction of shark’s fin, fish maw, chicken,…

Greenwich Village just upped its Bohemian factor with new restaurant Claudette. It’s named for chef Reine Sammut’s motherin-law, a woman who lived in Tunisia till the 1950s and taught Claudette’s owners everything they needed to know about French-Mediterranean fare. The restaurant emanates a breezy vibe with its rattan chairs, white-washed walls and countryside cuisine with North African influences. You’ll find underrepresented Provençal classics here, including ratatouille tarte, bouillabaisse en croute with monkfish, and pieds paquets, parcels of tripe-wrapped pork braised with lamb neck. 24 Fifth Avenue, New York. Tel: +1 212 868 2424 When it came to his first restaurant in New York City, Ralph Lauren left nothing to chance. An elegant wooden staircase leads guests downstairs into The Polo Bar’s main dining room, where aged leather banquettes create intimate…

SIGN UP The rise of the e-foodie Browse, click and pay. These days, anything can be purchased online, from almost any part of the world. It is no surprise that online services offering anything from fresh organic produce to precise meal ingredients—many without a brickand-mortar presence—have been bookmarked by savvy shoppers. Jeanette Lai, 41, often turns to SuperNature Online (www.supernature.com.sg) for her baby’s needs. She has also utilised Green Grocer (www.greengrocer.com.sg) and U.S.-based iHerb (www.iherb.com). The recently revamped eShop extension of Super Nature’s flagship at Park House and mother and child speciality store at Paragon carries a comprehensive range of over 800 organic and natural foods such as nutrient-dense acorn squash, antioxidantrich Eberly Black Silkie Chicken and gluten-free Landgarten Chocolate Snacks from Austria. Lai is part of a growing league…

The Macallan has unveiled its 1824 Masters Series featuring three collectable single malt whiskies encased in luxurious crystal decanters. The series, named after its founding year and not to be confused with the 1824 Collection, pays homage to the brand’s sherry-aged heritage. The chosen nectars from first fill sherry seasoned casks naturally grow richer in colour and intensity as they move up the range of Reflexion, The Macallan No.6 and The Macallan M, with the latter two resting in precious Lalique crystal. From $1,500-$5,800 from Edrington Singapore. Singapore welcomes Barcelona newcomer Lolea, the artisanal bottled sangria with a frizzante touch by Albert Adrià, former elBulli pastry chef. Ideal for making an elegant statement at picnics, No. 1 is a full-bodied, ripe red sangria, while No. 2 is a Clarea made…

KUEH BLANCO 50ml glutinous rice tequila 30ml coconut cream 20ml pandan syrup 10ml fresh lime juice • Add all ingredients into a Boston Shaker and shake vigorously with ice. • Double strain the contents to keep out unwanted ice shards which cause further dilution into a masu (wooden square sake cup) and serve. • Garnish with a folded pandan leaf, for extra aroma on the nose. glutinuous rice tequila Take 3 parts blanco tequila such as artenom Selection de 1580, add 1 part glutinous rice and leave to infuse overnight, shaking the airtight container occasionally. The mixture will keep in a tightly sealed container for up to three weeks in the fridge. Tequila is made from agave, and its honeyed, citrusy and pineapple notes go well with the glutinous rice—the…

inside • HASHTAG-WORTHY RECIPES FROM WILLIN LOW • ELEGANT RIFFS ON THE HUMBLE PERSIMMON • SPRUCE UP YOUR DINING TABLE WITH THESE ESSENTIAL FOOD STYLING TIPS “Live abalone is intensely sweet, and because it's über-fresh, all it needs is a quick flash in the pan with burnt butter and a rich sauce made from its own liver.” SAUTÉED ABALONE WITH ABALONE LIVER SAUCE Natural volcano flower, Proof Living “These plump bivalves off the sea of Hiroshima are great deep-fried and served with a piquant Sriracha tartar sauce. Add some extra virgin dark soy sauce for extra umami.” JAPANESE OYSTER KAKI FRY WITH SRIRACHA TARTAR Daikayama plate, SUPERMAMA JAPANESE OYSTER KAKI FRY WITH SRIRACHA TARTAR Serves 5 Prep time 40 minutes Cook time 20 minutes Sriracha tartar 1 tsp lemon juice…

Iroshini Chua, 39, wears many hats. She shares a medical practice with Kevin, her husband of 13 years, and owns jewellery label Iro + Grace with her sister-in-law. Even then, she still manages to find time to entertain once a week—a passion she attributes to her Sri Lankan heritage. So imagine our surprise when we saw the couple getting hands-on with almost every dish on the 10-course menu they’d put together for a dinner party. Despite wearing a sweet dusty pink frock with nary a hair out of place, Iroshini was flitting in and out of the kitchen throughout the evening. She says: “I’m terrible at delegating anything. I must have a finger in every pie to make sure things are perfectly executed!” “Hosting is second nature in Sri Lankan…

Ipity the restaurants that opened after 2012— because if your premises aren’t deemed ‘Instagram-worthy’ enough then you’re losing out on half the battle to woo the camera-armed foodie-turned-artistic director. Your outlet does not exist unless it can boast at least 50 on-location tagged pictures of the hottest dishes of the moment, be it honeycomb soft serve, Sriracha popcorn or Wagyu prime rib burger. Your café’s tables and setting should include small wild flowers in tiny vintage glass jars, distressed wood grain, patterned straws and napkins, and at least one copy of Kinfolk magazine. Go forth to hashtag, and ye shall find. In the digital age, you don’t even need to be a food blogger or writer to indulge your love for food; all you need is an Instagram account to…