Indholdsfortegnelse for July 2017 i epicure

Boasting sweeping views of the iconic Marina Bay, Me@OUE offers diners a scenic dining experience. Appreciate the cityscape at the adjoining open-air rooftop lounge as you sip on pre-dinner cocktails. With a skilled culinary team helmed by executive chef Sam Chin, Me@OUE is Singapore’s only open-concept kitchen serving up a delectable mix of Japanese, French and Chinese cuisines, allowing you a whole host of choices. Highlights of the comprehensive à la carte menu include the magnificent Red King Crab Leg Risotto, and the Red Lobster in a tangy special chilli sauce. Must-try desserts include the Tokyo Tiramisu, comprising sponge fingers, sake espuma, matcha syrup, azuki rice compote and mochi-doki; and the “Black Forest” Molten Lava Cake with molten dark chocolate dulcey, cherry liqueur jelly and forest berry sorbet. If you…

Oscar’s Supercharged Sunday Brunch’s array of refreshed offerings will coax you out of bed. The carving station now displays succulent roasts such as the lechon de leche and unctuously fatty and flavourful London duck. The outdoor charcoal barbecue serves up surf ‘n’ turf of lobster and prime meats to order. We recommend going all out with the ultimate booze package ($168), which includes freeflow Champagne, premium wines, bottled Hitachino Nest craft beers, and access to the craft Gin & Tonic Bar. At the latter, Oscar’s resident mixologist swizzles up your choice of gin & tonic with botanicals and transforms your cocktail into a sorbet with liquid nitrogen. $49/child; $98/adult with free-flow coffee and tea; $128/adult with free-flow sparkling and house wines, draft beers and craft gin & tonics. Lobby Level,…

Mealtimes are precious and the latest dining programme by Mastercard® enables you to indulge in memorable experiences with loved ones. With the new suite of privileges, Platinum, World and World Elite cardholders can now give their children a taste of the world simply by paying with Mastercard. Check out where you can bring your kids to for the coming September school holidays. Planning stays and meals from Singapore to Hong Kong and Taiwan gets easier, knowing that at Shangri-La Hotels and Resort’s hotels, children aged 12 years and under dine free with every paying adult. Looking for a staycation? Have access to endless shopping and entertainment when you stay at Hotel Jen Orchardgateway Singapore. If you can’t decide whether you want to have western or Asian fare, you can get the…

EPICURE’S BRUNCH PLAYLIST Sure to put you in a weekend mood. Busy Earnin’ – Jungle Free - Anya Marina (feat. Jewel & Tristan Prettyman) People Everywhere (Still Alive) - Khruangbin Walking on a Dream - Empire of the Sun Honolulu - Last Dinosaurs Pony – Wavves Banana Pancakes – Jack Johnson Le Lac - Julien Doré Graceland – Paul Simon Island In The Sun – Weezer…

Eminent potter Matthias Kaiser’s foray into the world of ceramics was a happy accident. Initially leaving his hometown to study jazz in New York, Kaiser’s passion shifted to ceramics upon stumbling onto a pottery stall, where he discovered a natural affinity with clay. The decision to learn this ancient art form in Parsons School of Design was followed by an apprenticeship under two Japanese master potters in Seto and Karatsu. Eccentric yet functional, his pieces take a bold approach towards shapes and colours while retaining the Japanese sensibility to surface and texture. How has your apprenticeship in Japan shaped your work as a ceramist? Working in Japan introduced me to a whole new way of looking at ceramics. Their attention to detail particularly appealed to me. As someone who grew…

Analogue Wine Merchant Tel: 6635 4770 analoguewinemerchant. com Asiatique Collections 14A Dempsey Road Tel: 6471 3146 Binomio #01-02 Craig Place 20 Craig Road Tel: 6557 0547 Bottega Veneta #01-04A ION Orchard Tel: 6238 0020 Bungalow 55 #01-05A Cluny Court Tel: 6463 3831 Bulgari B2-200/207/208 The Shoppes at Marina Bay Sands Tel: 6634 8313 Cache Bar 27 Club Street Tel: 9678 0027/ 6220 3327 Capitol Optical #03-08 Raffles City Tel: 6339 7030 Céline B1-130 The Shoppes at Marina Bay Sands Tel: 6225 4705 Chanel L1-59 & B1-135 The Shoppes at Marina Bay Sands Tel: 6645 1950 Chloé Club21 Four Seasons #01-01/02 Four Seasons Hotel Singapore Tel: 6304 1385 Cru World Wines 35 Jalan Pemimpin Tel: 6900 4906 Culina #01-13 8 Dempsey Road Tel: 6474 7338 Dior #01-22/02-13 ION Orchard Tel: 6509…

Breakfast at Everest How about savouring a glass of bubbly and Danish with Mount Everest in full view, without the hiking? Arranged by experiential travel operators Remote Lands, the exhilarating journey begins with a scenic helicopter ride to the South Base Camp at 17,600 ft above sea level for plenty of photo opportunities. The chopper will then take you to the adjacent peak of Kongde Ri for a decadent Moët & Chandon Champagne breakfast – right in front of the world’s tallest mountain. Discover the warm hospitality of the Sherpas, as they serve you a satisfying spread of eggs with bacon and sausages, and croissants accompanied by jam made from Nepalese fruits. While the food might not be fancy, the breathtaking vista of the Himalayas and Mount Everest makes this…

While most of us are still asleep at 4am, Tomo Watanabe is up at this hour every day calling his contact at Tsukiji Fish Market to ask about the finest seafood and vegetables available. The choice picks get shipped to the Tokyo-born chef's restaurant Kappo Shunsui in Cuppage Plaza three times a week before they are transformed into meticulous omakase courses. His commitment to quality doesn't stop there. Watanabe is also a certified sake sommelier who has curated almost 100 labels of sake to pair with the food; upon order, the sakes are warmed in a copper pot and their different temperatures measured before they can be served. Guest access the newly opened Kyotostyle restaurant via a biometric scanner, and enter a darkly ambient 19-seater space where they await morsels…

Food: 8/10 Service: 6.5/10 Ambience: 6/10 AverAge dinner bill For two: with drinks $200 muSt-trieS Angel hAir pAstA with sAkurA ebi; JerusAlem Artichoke soup; roAsted And poAched foie grAs with mirin; chileAn seAbAss #01-02 Downtown Gallery, 6A Shenton way. Tel: 6904 9688 VENUE BY SEBASTIAN Sebastian Ng, former chef-owner of Ember, is truly in a class of his own when he sticks to his well-loved classics. Fans will be pleased to find familiar items on VENUE by Sebastian’s menu, from the inimitable silky angel hair pasta with sakura ebi ($27) to the Chilean seabass ($39), perfectly calibrated with mushroom bacon ragout for an umami bomb, and truffle yuzu butter sauce that luxuriously coats the firm, grilled flecks. But everything else has changed. The communal dining space comes across deliberately like…

It was a convivial night as tastemakers and major players of Jakarta’s burgeoning food and hospitality scene gathered at the stunning new site of Bottega Ristorante on 4 May in support of epicure Indonesia. With its tastefully decked interior marked by lush textiles, gilded accents and flower motifs, and its location within the up-and-coming Sudirman Central Business District, Bottega was the perfect venue for a spot of downtime. After guests settled into cushy booths, rattan chairs and counter seats at the open bar, group publisher Ho Sum Kwong took to the stage to express appreciation for the warm support that epicure Indonesia has received from friends and industry partners. Executive director Cecilia Goh, senior features writer Eunice Lew, senior business manager Rama Andhika Mojo and Jakarta correspondent Refa Koetin were…

Gs Brunch Boat Declaring itself to be “the only brunch boat in the world”, the Gs Brunch Boat in Amsterdam cruises along the city’s canals from Friday to Sunday all year long. It was launched by George Haddad and Rens van Mackelenbergh to dispel the belief that brunch is for expats and to make the late- morning meal more appealing to locals. Each session lasts two hours, during which you can look forward to favourite brunch tipples such as mimosas, Bloody Marys and Prosecco; and quintessential dishes the likes of eggs Benedict, toasted bagels and waffles. The retractable roof comes in handy when it’s rain or shine. reallyniceplace.com/brunch-boat Bubbles & Brunch This Stockholm-based party purveyor, founded by hospitality industry veterans Paulo Fagundez and Jerry Forsberg, specialises in throwing unapologetically boozy…

Ioannis Stefanopoulos, executive chef of Alati Divine Greek Cuisine, grew up in Athens at a time when life moved at a calmer pace. “Life was much easier back then, without mobile phones and internet, and only the occasional television set in some houses. My younger sister and I had a lot more time to play outdoors with our friends,” he shares. Thanks to this absence of digital distractions, Stefanopoulos was able to spend countless afternoons watching his mother and maternal grandmother cook up a storm in the kitchen. While no one in his family was a professional chef (his father was a mechanic and his mother worked at the city’s local tourist office), Stefanopoulos knew from an early age that cooking was his passion. Traditional Greek recipes consist of a…

My family’s origins are complicated, but I’d say I’m a Madrid native. I spent most of my life there – my mum, who’s ethnically Basque, and I moved to Australia when I was nine years old, but I returned to Spain when I was 15. On the other hand, my dad migrated from Andalucía to Madrid, where he met my mum. That said, most of my culinary influences are from the Basque Country in the north, where I worked at several world-renowned restaurants. Restaurants at the top of their game One of my first jobs in the fine dining scene was at Nerua Guggenheim Bilbao. The experience was really an eye-opener. Chef Josean Alija runs a very strict kitchen – nothing is left to chance. The beginning of my stint…

Relaunched as The Slate resort (formerly Indigo Pearl), the all-suite, all-villa accommodation is now a member of Design Hotels network. A Bill Bensley masterpiece, The Slate combines industrial design with traditional Thai elements, amid a lush tropical backdrop. The property is also home to one of Phuket’s oldest cooking schools – Moo’s Kitchen. Join chef Arunrat Chaipakdee on visits to local markets and learn her secrets of how to use the freshest locally-sourced ingredients to prepare authenic Thai dishes over a six-hour session. The resort is currently offering a four-night stay for the price of three, including late check-out, daily breakfast, airport transfers and a complimentary activity. theslatephuket.com Set among picturesque karst mountains that Guilin is known for, Alila Yangshuo is Alila Hotels and Resorts’ second property in China. The…

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 CIAS DNATA CIP Lounge Emirates SATS Premier Clubs SIA KrisFlyer Gold Lounges SIA Silver Kris Lounges Skyview Lounge Thai Airways Deluxe Rooms & Business Centres of Hotels & Resorts in SINGAPORE Amara Sanctuary Resort Sentosa Amara Singapore Capella Singapore Carlton City Hotel Singapore Carlton Hotel Singapore Concorde Hotel Singapore Conrad Centennial Singapore Fairmont Singapore Four Seasons Hotel Singapore Furama City Centre, Singapore Furama RiverFront, Singapore Goodwood Park Hotel Grand Copthorne Waterfront Hotel Grand Hyatt Singapore Hilton Singapore Holiday Inn Singapore Orchard City Centre Holiday Inn Atrium Hotel Grand Mercure Singapore Roxy Hotel Indigo Singapore Katong Hotel Jen InterContinental Singapore Klapsons, The Boutique Hotel Le Meridien…

Wan Chai’s revamped gem One of the most anticipated restaurant transformations in Hong Kong this year, Wan Chai’s eminent Japanese omakase concept Sushi Rozan makes its debut as Sushi Masataka. The improved space sees a more intimate setting modelled after traditional Japanese sushi bars, the highlight being the nine-seater sushi counter. Head chef Masataka ‘Masa’ Fujisawa serves an omakase menu which features the freshest, seasonal Japanese produce from thinly sliced toro to melt-in-your-mouth abalone. The smooth Hayenuki Japanese rice is sourced from Yamagata-ken, while specially imported water from Mount Fuji is used to make dashi. Among the stars of its 120-bottle sake list is the rare Bokushi Daiginjyou. Only 700 bottles are produced a year. Sushi Masataka is currently open for dinner only (6pm to 8pm for first seating and…

Make the most of your time with those who matter and connect over an enjoyable meal of good food and drinks. Be rewarded with a complimentary bottle of wine when you dine at over 100 participating outlets, courtesy of Mastercard® Wine Privileges. 29 GRILL Conrad Beijing, 29 North Dongsanhuan Road, Beijing 100020, China. Tel: +86 10 6584 6000 There’s more to this experience than seafood and grilled meats. With an open kitchen, the chefs turn food preparation and cooking into a live theatre of culinary arts. 29 Grill’s posh interior sets the scene for business meetings and family get-togethers, with its leather furniture and warm lights. Testimony to its international standards, the restaurant’s extensive collection of wines is also complemented by quality cheeses and cold cuts the likes of truffle…

The French community in Singapore and F&B industry players turned up in full force at ONE°15 Marina Club on 18 May to mark the launch of Disciples Escoffier International – Singapore Delegation (DEI SG). First founded in Nice in 1954 by Jean Ducroux, a chef of Georges Auguste Escoffier, Disciples Escoffier International celebrates the spirit of Escoffier through gastronomic demonstrations and aims to motivate the younger generation to reach greater culinary heights. As official magazine of the gala dinner, epicure was there to witness the headline event. Graced by chef Robert Fontana, president of Disciples Escoffier International, Asia, he formally inducted chef Emmanuel Stroobant of Saint Pierre as president of the Singapore Delegation with a swearing-in ceremony. In turn, Stroobant inducted the board members of DEI SG. Executive chef of…

EGGS BENEDICT serves 2 Prep time 2-3 hours cook time 8 minutes brioche 250ml warm water 2 tsp dried yeast 3 tbsp warm milk 2 tbsp golden caster sugar 450g strong flour 1 tsp salt 4 tbsp unsalted butter, softened 2 large eggs 1 beaten egg, for glazing sesame seeds, for sprinkling • mix warm water, yeast, warm milk and caster sugar in a bowl. Let it stand for 5 minutes. the yeast is working if the mixture turns frothy. • tip flour and salt into a large mixing bowl. Add butter and rub the mixture together with your fingertips until it resembles fine breadcrumbs. • form a well in the center of the buttery flour, then add the warm yeast mixture and 2 large eggs. mix with your hands…

There’s no lack of brunch foods offered at hip cafés and five-star hotels, but nothing beats enjoying a late-morning meal in the comfort of your home. And who’s to say that you can’t rustle up an equally indulgent feast? With a little help from gourmet purveyor Culina, brunch can easily become a pampering affair. There are myriad ways to put together an enticing spread, but to whip up a truly decadent meal, you can’t do without the Big Four ingredients: caviar, oysters, truffles and Champagne. The Kaviari Company Why settle for less when caviar, one of the best ingredients in the world, is within reach? Caviar specialist, The Kaviari Company, handcrafts the precious morsels under the watchful eyes of caviar expert, Bruno Higos. The precious grains are first separated according…

Think of brunch and an indulgent quiche is never far behind. Eaten hot or cold and highly versatile, a perfectly cooked quiche can pack a variety of fillings, be it broccoli and cheddar, smoked salmon and herbs. Then there’s the ubiquitous quiche lorraine, to name just a few. While a quiche recipe looks easy to pull off, a huge dose of patience is required to master the pastry dough. “One of the most fundamental things you have to remember when making quiche is to allow adequate time for the dough to rest, especially after rolling it out, so as to avoid shrinkage later when the pastry being baked,” advises Eddy Yau, pastry chef of Pan Pacific Singapore. He recommends leaving the pastry for at least 30 minutes, but a two-hour…

The sun shone brightly over Porto, the salty tang of the Atlantic wafted overhead. Local families talked and laughed as they lunched after Mass, washing down garlicky sausages and hunks of country bread with finos of Sagres (pronounced Sha-grssshhh in the local patois). The girls had let their hair down, bare shoulders exposed to the sun’s glare while a busker’s saxophone blared out, startling the very well-fed seagulls. The Sandeman cocktail bar in a converted shipping container was doing a very brisk trade in small bites and port-based libations, clearly having not received the memo that port wine was passé. I was nursing a grudge against the world when I rode into Porto that afternoon. After enduring a 12-hour flight with screaming kids and almost missing the connection from Lisbon,…