Indholdsfortegnelse for November 2019 i epicure

Asian cuisine is as complex as the geo-cultural landscapes of the countries that make up the largest and most populous continent. Take for example, rice, a food staple for over 1.6 billion people around the world. The selection is mindboggling. Think basmati rice from the Indian subcontinent, jasmine rice from Southeast Asia, Koshihikari short-grain rice from Japan, black sticky rice found in Thailand, and the non-sticky varietal in China. Each type lends itself to a different taste profile, texture and culinary application. When it comes to Asian cooking techniques, the variety is overwhelming. Stir-frying, steaming, pickling, double-boiling, braising and roasting form some of the foundational techniques of Chinese cooking. (Read our feature on page 48 for the tips.) Tandoori (think of the tandoor oven as the Indian version of a…

Origin + Bloom is a befitting name for Marina Bay Sand’s latest F&B offering. The airy, nature-inspired pâtisserie and café is dedicated to using seasonal ingredients so expect an ever-changing menu from its pastry chef Antonio Benites. Do not miss the Mango ($10). Nam doc mai mangoes, which are renowned for their intense flavour, are made into a mousse and layered with passion fruit-lychee jelly and Sarawak peppers for a hint of heat. Chocolate fanatics will love the Salted Orange Chocolate Cake ($14), a cacao bean-shaped treat of rich chocolate cake, milk chocolate ganache, fleur de sel and orange zest. For savouries, opt for the impressively stacked Whole 9 Yards ($16) sandwich filled with gourmet ham and pickles. Lobby Level, Hotel Tower 3, Marina Bay Sands, 10 Bayfront Avenue. Tel:…

It’s been called a sleepy little town and other less flattering names, but as you stand on the balcony of your room at The Calile Hotel or lounge at the giant pool area decked with cabanas, you realise that Brisbane is slowly shedding its boring and quiet city image. This year, The Calile Hotel is the latest opening among a growing slew of boutique hotels in the biggest city in Queensland. The 175-room urban oasis is the work of leading design firm, Richards and Spence, and is located at the centre of the buzzing James Street precinct; the latter is known for its independent fashion boutiques, eateries, design showrooms and galleries, The city also draws lovers of the nature lovers and sun seekers. “Our (Brisbane) climate is great for living…

Stir-frying This high-heat quick cooking method is popular for its simplicity. No matter which Chinese region you visit, you are bound to encounter at least one beloved stir-fried dish. Sichuanese Kung Pao Chicken, Cantonese-style fried rice and sweet and sour pork, Fujian’s oyster omelettes, and the ubiquitous tomato scrambled eggs… the list goes on. Wok hei or ‘wok’s breath’ is the unmistakable slight char and smokiness that many say is a sign of a good stir-fry. Contrary to popular belief, it is not difficult to develop dishes with wok hei in a home kitchen, and you do not need a culinary master’s seasoned wok either. Simply follow the rule of ‘hot wok, cold oil’ – dry-heat the wok to about 300-350°C, so as to ensure that when oil is added…

Takanami Jyunmai Daiginjyo Seventh-generation owner Motoharu Nahahara is a microbiology graduate, giving him additional insights into the delicate making of koji culture and fermentation. The brand’s Jyunmai Daiginjyo is a perfect combination of Miyama Nishiki rice, polished to 49%, slow-fermented at low temperatures to coax out more flavours, and the favoured Kyokai 1801 sake yeast. At 15% with a balanced, meaty texture and elegant aromas, this sake should be served chilled in a wine glass and matched with white meats or heavier foods. $26 (glass), $145 (bottle) from Cure (dine in). Also available at Preludio, Xi Yan Maxwell, Don Quijote Spanish Restaurant & Bar, and Bar A. Vin KAMOSHIBITO KUHEIJI YAMADANISHIKI 30 HINOKISHI 2014 Banjo Jozo, a family-owned brewery since 1647, is renowned for its premium sakes, but that was…

Wah Lok Restaurant of Carlton Hotel Singapore has been dishing up top-notch Cantonese fare since its opening in 1988. Naturally, its executive chef Ng Wai Tong has accumulated a wealth of culinary tips. He shares two recipes here. Cantonese-style scrambled eggs with prawns is a staple at many cha chaan tengs (no-frills Hong Kong-style cafés); Ng's version emphasises the softness of the scrambled eggs. Using only egg white in his Crab and Mango Egg White dish lends a silkier texture and more neutral flavour to the final dish and allows the taste of the crab meat to shine. Egg white is, however, more susceptible to burning. Hence, the temperature control of the wok is crucial. Ng's advice? Keep the flame on the highest possible setting, but lift the wok higher…

Perched on top of Bali’s southernmost peninsula, the all-villas Banyan Tree Ungasan is well-known as an idyllic getaway. What’s perhaps a best-kept secret is the resort’s Tamarind Restaurant, which specialises in Balinese cuisine. Led by the experienced Banyan Tree Ungasan’s executive chef Agus Wiryawan, Tamarind Restaurant offers a spacious indoor and al fresco seating. Diners can choose from an à la carte, tasting or rijstaffel menu for a flavourful feast. For first-time visitors to Tamarind, what’s highly recommended is The Signature, a tasting menu suitable for two persons which includes locally produced wines. You can enjoy tasty starters like Sate Lilit, Tuna Sambal Mangga and Urab Gedang. Main courses include a refined Wagyu Beef Lawar, Ayam Sambal Bawang, Sate Babi Lalah Manis, Kenus Isi Salmon, and Udang Suna Cekuh; the…

Indonesia is a rich repository of indigenous cultures. Deriving its name from the intricate weaving technique of the archipelago’s patterned textiles, Double Ikat serves a variety of regional Indonesian dishes with a modern flair. Located at Renaissance Bali Uluwatu Resort & Spa, the dinner-only restaurant is a destination diner that’s not to be missed by Indonesian food lovers. Choose a table by the window to get a view of the stunning infinity pool with the ocean strip beyond it. Divided by vibrant pink screens with ikat patterns, the dining space offers the right amount of privacy. However, if you want a slice of the culinary action and take in the fragrant aroma of spices, sit by the open-kitchen and interact with executive chef Christopher T. Smith and his friendly team.…

I have been away from South Korea, the country I was born and raised in, for so many years, but I still long for the food, people and culture. Fortunately, I’ve discovered authentic Korean restaurants, a mini Koreantown and a place to indulge in my all-time favourite K-hobby — noreabang (karaoke) — right here in Bangkok. FOOD FOR THE SOUL Wellness devotees, you don’t need to give up carbs to stay healthy. Bibimbap, which is a Korean rice dish of meats and vegetables served in a heated bowl, should be your go-to. So whenever you’re in the Siam area, treat your taste buds at The Bibimbab as it offers this dish with different types of proteins. Get the Bulgogi Bibimbab if you love marinated beef or pork. Vegetarians can opt…

Get 12 issues for $82, 24 issues for $143 Free delivery to your doorstep every month Designed for bon vivants who share the belief that food is the ultimate universal language, epicure is on an enthusiastic quest to seek out the latest dining trends, sniff out remarkable wine vintages and uncover the dynamics and intricacies of the local and international culinary scene. Each month, the magazine profiles celebrity chefs and winemakers, showcases exclusive recipes for entertaining as well as highlights the latest destinations for well-travelled foodies These insightful articles are complemented by lush, captivating photos to stimulate the senses.…

You have lived in Nara for over 30 years. Can you recommend some places to visit? Get lost. Combine a mix of everything you want to see and things nobody will think to look at. Nara has a famous Buddha temple called Todai-ji, but around the corner are two little gardens that few people know about. Spend two days in Naoshima island, one of the most beautiful places I have seen on earth. It has a cool cutting-edge architecture. Then spend another two days in the mountain called Koyo-san. You ascend by cable car and arrive at the top where there’s nothing but 117 temples and 250,000 graves. It’s a solemn, majestic and spooky place. Between super futuristic Naoshima and ancient Koyo-san, you’ve got two of the greatest landmarks in…

Hilton Singapore’s rooftop Italian restaurant, il Cielo, has launched two new Tuscan-inspired menus, influenced by chef de cuisine Yohhei Sasaki’s past stint in the Italian city and his recent visit to the region. The five-course degustation menu ($138), pays homage to the gorgeous rolling hills filled Tuscan landscape, exquisite flavours, and classic Tuscan dishes, while the Autumn Seasonal Menu showcases Sasaki's trademark Italian-Japanese fusion cuisine. The degustation menu reveals spins on classic Italian dishes, such as a Bruschetta al Pomodoro e Burrata with tomato sorbet and balsamic vinegar jelly, and an Insalata al Cacciatore – a reinterpretation of a meat stew that sees chicken mousse and mushroom mayonnaise over marinated butter lettuce. il Cielo’s popular Capellini Burro e Timo remains on the menu, along with the new Anatra Arrosto. Classically…

The third outlet of French café Merci Marcel opens at Palais Renaissance and also doubles as a full-fledged lifestyle store. The bohemian 600 sq ft gem stocks an extensive international catalogue, just in time for Christmas. These include quirky Monkey and Banana Lamps from Italian designer Seletti World, handcrafted Moroccan ceramics from Bouchra Boudoua, and wall décor mask art from Israeli-based Umasqu. The café offers an al fresco patio area for a light repast; the large open arches make for a surprisingly cooling space. The menu has been similarly updated. Enjoy the Ravioles de Royans Palais ($22) – filled with Tête de Moine cheese and smothered in a light foie gras emulsion. Pick a crêpe from the rotating menu for something sweet or go for the tiramisu-inspired Crêpe Marcel ($12).…

Brasserie with flair The Baur au Lac, one of the world’s most luxurious palace hotels, has opened a new European brasserie, Baur’s. There’s a cigar lounge, a cosy bar for aperitivo cocktails and a dining counter made from marble and glass. The latter is where you can people-watch while tucking into a Swiss beef tartare or a platter of charcuterie expertly carved from the joints of prosciutto dangling from the counter. Right beside the dining counter is the main restaurant, which seats 66 diners and exudes a plush but still casual vibe. The menu is decidedly classic with an emphasis on seasonal products. Signature dishes include Sepia Linguine, Lobster and Datterini Tomatoes, Sole Meunière, and perfectly sizzled steaks. Vegan and vegetarian options include ravioli, spinach, almond ricotta with black truffle…

Picture this scenario: you’ve been invited to a blind tasting at one of Copenhagen’s many Michelin starred restaurants. Being in the capital of New Nordic cuisine (spearheaded by heavyweights such as Noma and Geranium), you’d be inclined to think that you would be served dishes like René Redzepi’s Reindeer Moss and Cep and Celeriac Shawarma, or Rasmus Kofoed’s Edible Razor Clam and Salted Hake. Instead, you are presented with frozen langoustine curry and an aereated Tom Ka soup. Launched in 2006, Kiin Kiin is a stalwart of elevated Thai cuisine. Owner Henrik Yde-Anderson started the restaurant out of his passion for Thai food. The then 17-year-old Dak Laddaporn chanced upon an article about Yde-Anderson’s restaurant and quickly reserved a seat for herself. She was blown away by the authentic flavours…

The verdant garden of Mozaic Restaurant Gastronomique was the setting for a recent Four Hands dinner event in Bali. A six-course tasting menu from Mozaic’s chef-owner Chris Salans and Odette's chef-owner Julien Royer was served to 60 lucky guests on the balmy evening. Odette is currently ranked at No. 1 in Asia’s 50 Best Restaurants 2019 and recently received its three Michelin stars. Both Mozaic and Odette are members of the prestigious Les Grandes Tables du Monde, a 65-year-old elite gastronomy institution that represents and promotes the world’s best restaurants. Created as a tribute of two top toques’ childhood memories in France, the feast started off with Salans’ rendition of the sardines that he used to eat with his family during the summer holiday in Brittany. The Sardine Tart, Lightly…

Bordeaux has always attracted investors, from royalty to businessmen to celebrities. That Chinese wine lovers are now counted among them isn’t news anymore, but back in 2011 when bonafide film star Vicki Zhao Wei made her first winery purchase, tongues wagged and pundits fretted. Decanter reported that she may have paid between €4 and €5 million for the mid-range, attractive St. Emillon Grand Cru château with eight hectares of vineyards. In winemaking, changes take a long time to implement, and eight years of diligent improvements have passed by at Château Monlot. It’s also taken a while for her wines to reach Singapore. Zhao has chosen Grand Cru, a wine concierge and bar in The Fullerton Hotel Singapore as her exclusive retailer, thanks to a series of coincidences that took place…

Exploring Asia IB HQ was born out of Kamil Foltan and Zurina Bryant’s zeal for exploring Asia’s ingredients, leading to a website (indigenousbartender.com) and a bar. The nostalgic flavour of curry leaf was a tricky ingredient to incorporate into a drink, but with help from a regular customer, the Maharaja Negroni was finessed and has been immortalised into a pre-batched cocktail staple. jackfruit bitter • 30g fresh jackfruit • 300g Campari » Combine ingredients in a ziplock bag and sous vide at 56˚C for 1 hour. Strain the resulting liquid into a glass bottle and keep tightly closed to lock in the aromas. Use up to 4 weeks. MAHARAJA • 25ml curry gin • 25ml jackfruit bitters • 20ml sweet vermouth » Combine all the ingredients in a…

Cure 21 Keong Saik Road Tel: 6221 2189 Daum #01-69/71 Capitol Piazza 11 Stamford Road. Tel: 6384 3800 Gen.K Jewelry #02-08 Pacific Plaza 9 Scotts Road Tel: 8683 8488 Grand Cru Wine Concierge #01-07 The Fullerton Hotel Singapore 1 Fullerton Square Tel: 9067 8497 Haviland #01-69/71 Capitol Piazza 11 Stamford Road Tel: 6384 3800 Hellofromflour hellofromflour.com Tippling Club 38 Tanjong Pagar Tel: 6475 2217 Villeroy & Boch #01-74/76 Capitol Piazza 15 Stamford Road Tel: 6384 7309 Ying The Label #01-18 Kap Shopping Mall9 King Albert Park Tel: 6935 3881…

Tombalek is the perfect place for aspiring masterchefs looking to craft their own personalised knife. The local wood and metal crafting workshop specialist provides the venue, materials and assistance from their own expert craftsmen. This year, they have started to offer knife making courses in addition to their highly popular furniture workshops. The Forge and Bevel knife making class package ($975) includes six to eight three-hour sessions (flexible session-based schedules). The workshop covers all facets of knife making, from the forging of the blade, bevel grinding, handle making, polishing and sharpening. Students can also choose the metal and style of knife that they want to make, from the Western-style chef’s or petty knife to the Japanese Santoku and Nakiri varietals. Those who are unable to complete crafting their knives within…

Pura Brasa aptly pays homage to Barcelona’s famed Boqueria Market with its bright decor, busy kitchen and boisterous chatter. A franchise created by Josper, the famed Spanish brand of charcoal-burning ovens, the Spanish restaurant is the go to for anything on the grill. You won't go wrong with a bowl of mussels ($22), where the molluscs are stewed in their own juices and a dash of white wine; and the fork-tender half-metre-long pork ribs ($35), grilled at low temperature for 20 hours. Apart from the grilled fare, diners can also tuck into classic tapas such as the Spanish Omelette ($15) served with a dollop of garlic aioli, and crystal bread ($6) – thin crusty bread slathered with olive oil and crushed tomatoes. Order a glass of cava and you will…

The iconic Grand Shanghai has reopened and the refurbished interiors are wonderfully evocative of 1930s old Shanghai. The cavernous main dining hall is fitted with crystal chandeliers, mirrored ceilings, green velvet banquettes and plush seats. The venue is perfect for a soirée with a show to boot; the live music stage boasts a backdrop of the Bund and hosts a roster of three musicians who will serenade guests with classic Chinese and Cantonese hits. Head chef Jacky Tang stays true to the roots of Shanghainese cuisine while adding influences from his past stints in Hong Kong, Beijing and Singapore. Demonstrating his flair for the dramatic are dishes like Light and Shadow Crispy Duck. Paper-thin duck slices are dried and marinated with wasabi before they are perched on an elaborate, made-to-order…

» WHERE TO EAT Opened in 1962, Chanthorn Pochana is a culinary star. The open-sided dining room fills up with locals craving for gaeng muu chamuang, tender pork in a dark curry stew exuding the mildly sour notes of chamuang leaf. Other local specialties include pad chaa krawan, a savoury fish stir-fry made with fresh Siam cardamom stems; soft-shell crab deep-fried with pepper and garlic; and wok-fried rice noodles with crab known as pad sen chan buu. When in season, massaman and som tam are made with durian rather than potato and green papaya. Also check out the pre-packaged products such as Chanthaburi pepper and durian cookies. » WHERE TO DRINK I love to drink beer at Tamajun Hotel while watching tour boats cruise by. The bar offers a huge…

Indonesian spiced roasted bone marrow, braised ox tongue, shallot marmalade Here, kecap manis, a sweetened aromatic soy sauce from Indonesia, is used to cut through the gaminess of ox tongue and coax the flavours of Asian spice crumbs. Serves 4 Prep time 30 minutes + 12 hours of brining + 2 hours of braising Cook time 10 minutes Asian spice crumbs • 100g breadcrumbs• 15g garlic crisps• 15g shallot crisps• 10g lime leaves• 7g black peppercorns, crushed » Toast the breadcrumbs in an oven at 160ºC for 5 minutes. » In a bowl, mix all ingredients together. Set aside. shallot marmalade • 5.5kg banana shallots, sliced• 500g unsalted butter• 520g brown sugar• 520g vinegar• 2.6 litres red wine » In a pan, sauté banana shallots with unsalted butter and brown…

Riding on the success of Mr. Wayan at Wapa di Ume Ubud, a second Mr. Wayan recently opened with a slightly different concept. If the first outlet lets you enjoy the lush greenery of Ubud, the latter will enchant with a gorgeous sunset view in Kuta Beach. Located on the third floor of Beachwalk Shopping Centre, Mr. Wayan, by the Sea is a pocket of earthy calm in the bustling mall. Red brick walls, green potted plants, wooden tables and chairs add warmth to the cosy dining spot. Opt for an outdoor seat to enjoy the sea breeze, and gaze at the strip of Indian Ocean in the horizon as you down that second glass of margarita Food-wise, the restaurant’s menu features communal dishes. Start off with some delicious bites…

Hans Christian chef-owner of August The 27-year-old chef is currently preparing for the debut of his first restaurant in Jakarta. Slated to open next year, August will highlight local provenance and Christian’s prowess in marrying contemporary global flavours with Indonesian touches. As part of a young generation of Indonesian chefs who has worked abroad and are now returning in Indonesia, what can you contribute to Indonesian gastronomy? Through August, I have made a personal commitment to collaborate with my peers in the F&B community and work closely with local farmers, fishermen, artists, and food producers. I firmly believe that their growth will be August’s growth and ultimately the growth of Indonesian gastronomy. I want to highlight as many indigenous ingredients as possible; in the long run, I hope it will…

Going as far back as the 1800s to present day, Singapore cuisine has always been about its street food. In the decades past, hawkers with true street cred were in the limelight, as evident by the snaking lines at many popular stalls. Maintaining affordability was (and still is to a certain extent) another emphasis, as seen by hawkers’ deft skills of mixing salt, starch sugar and spice into a storm of flavours no more expensive than a box of Strepsils. Hawkers still stand, first and foremost, as purveyors of sustenance to many, and secondly, propagators of our food’s delicious history. These days, Singapore street food is going gourmet and one doesn't have to look just to an Italian restaurant or a steakhouse to enjoy a celebratory meal. In fine dining…