Indholdsfortegnelse for May 2020 i epicure

Creativity and ingenuity have surfaced as a result of the current situation. Undeterred by the challenges being faced, restaurateurs, both big and small, have had to deal with lock-down restrictions, rental pressures, operational issues and tension with delivery platforms over high commission fees, not to mention managing staff welfare and morale. Immense demonstrations of tenacity among the F&B industry have arisen, with initiatives that demonstrate commercial resilience as well as care for the community. Local boys from a Michelin-starred restaurant and other independent players have come together to provide meals to healthcare workers at the National Centre for Infectious Diseases. Not only that, these restaurants will also donate a percentage of proceeds to fund these meals despite seeing their respective sales head north in recent months. Labyrinth’s chef-owner LG Han…

Tim’s Fine Catering has launched a new campaign to celebrate the unsung heroes of the current situation; for every five bento meals purchased, one will be donated to frontline healthcare workers. Chef Tim Meijers, who counts stints at Michelin-starred Groningen and Saint Pierre, has prepared a menu of specially curated bento meals ($30); these include the Mustard-marinated Chicken Bento, which comes with truffle-infused Trofie pasta with zucchini pearls and spiced roasted carrots; and the Roasted Salmon Belly Bento, accompanied by grilled asparagus and potato rosti. For a full hands-on fine dining experience, however, the Be Your Own Chef package ($68) is certainly enticing. Everything you need for a three-course meal will be delivered to your doorstep, down to the amuse bouche and bread. Meijers will also provide a video that…

We increasingly want to feel closer to food, and the interest in choosing quality produce from sustainable sources has never been greater as we look more seriously at where our food comes from, and how it is grown and farmed. Singapore’s expanding disposable income, increasing health concerns and consumer awareness is driving the local organic market boom, as consumers progressively go ‘green, local and niche’ for a healthier lifestyle. Less processed and more natural, healthier foods, while gradually replacing red meat by more plant-based protein is all the rage. In a recent study conducted by UBS on the future of food, KPMG reported the health and wellness industry being valued at approximately US$769 billion. And with good reason too. In the same study, the World Health Organization (WHO) estimated that…

You won’t find many interviews with Isidro Palacios in English, as the technical director of Bodegas La Horra and Bodegas Roda does not speak the language. Yet his eloquent expressions and keen curiosity help you feel like you’re in tandem with his thoughts as he answers questions, with translation assistance from his wife Esperanza Tomás. She is not a plus one on this visit to Singapore, but is here as the director of I+d+i, the research and development arm of the wineries. Together, they bring together the emotional and technical traits that drive their passion project, shares Palacios and Tomás over a befitting Spanish lunch at Ola Cocina del Mar. A PASSION FOR TEMPRANILLO In 1986, Spain joined the European Union, during a decade when its emblematic Tempranillo grape was…

Jayden Ong and the team from Nutmeg & Clove combine the irresistible local flavours of Bandung with special release Hendrick’s Orbium Gin, a quinated gin. Roses & Lychee • 30ml Hendrick’s Orbium, or regular Hendrick’s Gin• 45ml homemade rose and lychee clarified milk• few drops orange bitters• pink rose petals, for garnish 1. Place Hendrick’s Gin and clarified milk into a mixing glass with ice. 2. Add orange bitters, stir till chilled through and strain into a rocks glass with a big block of ice. 3. Garnish with rose petals. A TIME TO SUPPORT Known for their play on local Southeast Asian flavours, Nutmeg & Clove’s take on the bandung brings a sophisticated look to the drink while preserving its recognisable elements. While the bar is closed till 1 June…

Blood. He misses it. That’s the other intriguing thing I’ve discovered about him. It’s the one ingredient that he would really love to have in his kitchen (if it wasn’t banned in Singapore). “Blood is a key ingredient that is missing in a lot of dishes. I would love to make a chocolate tart out of it. In Southern Italy’s Sardinia, there is a popular dish that’s like a black pudding, but it’s prepared as a dessert with dried fruit and nuts. I want to reinterpret that into a classic French chocolate tart. The idea came from sanguineaccio, a blood sausage. This savoury element, when used in a sweet dish, adds a layer of depth to nose to tail cooking.” He is quite the Indiana Jones, this one, and an…

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. Download a free QR Code Reader from your app store and scan the code on the left to save up to 30% on your epicure subscription. Subscribe to epicure & save up to 30% Get 12 issues for $82, 24 issues for $143 Free delivery to your…

It’s important for mum’s kitchen to be properly stocked with the latest cookware, and Great Jones Goods The Dutchess dutch ovens (US$145/S$207) would make for stellar additions to any home cook’s culinary arsenal. Precision built with a wide oval shape and a snugly fitted lid, its cast iron body is excellent at heat retention, and the enamel coating allows for easy deglazing and cleaning. Beyond its functionality, The Dutchess comes in five pleasing colours, which has been painted on and fired thrice, resulting in a smooth, matte finish. Now, robust roasts, hearty stews, and even tangy sourdoughs can be presented in the sleek vessel that they were cooked in. Available online at greatjonesgoods.com Georg Jensen’s new SS20 Living Collection is great for green-thumbed mums with a passion for floral arrangements.…

Red Bell Peppers Unbelievably, red peppers contain twice as much vitamin C as citrus fruits, including oranges, as well as beta carotene (the main dietary source of vitamin A). Did you know COVID-19 attacks the cilia - tiny, hair-like structures - lining the lungs? Apart from being an essential component of proper immune function, vitamin A also helps strengthen and rebuild the cilia. Spinach Another vitamin C, beta carotene and antioxidant powerhouse, spinach increases the body’s infectionfighting ability while protecting its immune cells from environmental damage at the same time. However, the vitamins and nutrients packed in spinach are easily destroyed by heat, hence best consumed raw or very lightly cooked. Garlic Garlic’s immunity-boosting abilities stem from its heavy concentration of sulphur-containing compounds, which help lower blood pressure, reduce the…

Okra, Tiger Prawns & Arctic Shellfish with Soy Sauce Vinaigrette Crisp seafood and gooey okra lend an array of textures to the appetiser, complete with an umami-laden sauce to seal the deal. Makes 1 to 2 portions Prep time 20 minutes Cook time 8 minutes • 20g ginger, sliced• 15ml cooking wine• 40g Arctic surf clams• 120g tiger prawns• 180g okra “When I was young, prawns were my favourite food; I was not the most dexterous, so mum always helped to peel them for me. As such, they have a special place in my heart as a representation of her love for me, and I am paying homage with two different prawn appetisers,” Vincent Chen, executive chef, 藝 yì by Jereme Leung 1. Prepare a pot of water for boiling,…

It is a story about war, wiles and victory. Follow the cobblestoned streets winding through the pastel-coloured walls of old mansions and you will come to the heart of the town of Tlaquepaque where you will find Juana Bautista Hotel Boutique, named after a historical protagonist in the time of the Spanish Conquistadors. Juana Bautista is the christian name of Queen Cihualpilli Tzapotzinco, who then ruled the region known as Tonallan tlahtocayotl (“The Kingdom of the East” in English). It was the time of the Spanish invasion. To avoid the bloodbath of battle, the queen opted for a peaceful resolution by welcoming the Spanish with a feast, and by eventually converting to christianity. Her spirit and bravery set the foundation for the Kingdom of New Spain, and is an inspiration…

Damian D’Silva is a chef that barely needs an introduction at this point. The 64-year-old has often been touted as Singapore’s premier expert on heritage cuisine, counting Peranakan, Chinese, Malay, Indian and Eurasian dishes among his wealth of expertise. He has certainly shown his passion in the past 14 years of his life, cooking in a multitude of restaurants and even appearing as a judge on MasterChef Singapore. His latest restaurant is no exception. Kin, opened in partnership with The Lo & Behold Group in the lobby of Straits Clan, is unabashedly local. The dining room, plush and sleek in browns and emerald green accents, lies within the 1970s inspired conservation building. The setting may be modern, but the menu is decidedly historic. D’Silva’s menu is carefully curated, consisting of…

Nyetimber 1086 Prestige Cuvée Rosé 2010 With no rulebook to follow, English sparkling house Nyetimber has written themselves a new legend in the form of the 1086 Prestige Cuvée, named for the year when the estate was mentioned in the “Great Survey” or Domesday Book. There are two Prestige Cuveés; the white is a blend of all three classic Champagne grapes, while the Rosé 2010 comprises 75% Pinot Noir and 25% Chardonnay, aged five years on lees and matured two years post-disgorgement. It draws from a terroir rich in chalk and greensand, closest to Champagne than anywhere else, and as such that’s the nearest point of comparison. Expect elegant and seamless red fruit with a naturally high acid structure, finessed by the persistent pulse of creamy fine mousse. Enjoy now…

I get it. It’s been a month at this point, and there’s certainly no foul in your validated cravings for multicourse meals, Sunday brunch staples, and perhaps, even a cold cup of bubble tea. Before the current outbreak, home-cooked meals were a routine, something to come home to after a day at the office. But now, especially when home is the office, it can feel inescapable. But is that really that bad of a thing? Granted, it’s entirely possible to go through the Circuit Breaker period on deliveries only, and we are certainly spoiled for choice. (Even catering companies are joining in on the home takeout movement, as covered in our epicure news on pg10.) But for most, myself included, it wouldn’t be the most fiscally responsible decision. And so,…