Innehållsförteckning för August - September 2022 från epicure

We love to hear your feedback nida@media-group.com.sg It’s time we give ourselves a treat. From classic pies to delicious desserts, this issue is set to inspire with exclusive recipes, tips and the latest baking trends. We speak to top pastry chefs – Maira Yeo of Cloudstreet (p12) and Jason Licker at The Westin Resort Nusa Dua, Bali (p16) – on their innovative creations and learn more about the inspiration behind their sweet/savoury desserts and Asian-accented pastries. As leaders in their field, they confirm what has been trending this year in the world of baking and confectionery (p28) – “big and bold” concepts where power ingredients, unusual pairings, elevated classics and healthier and sustainable options dominate. For the ultimate experience, head to Apéritif Restaurant and Bar at Viceroy Bali (cover story,…

Chilli and coriander in a signature dessert with no traditionally sweet ingredients? It’s not a combination that usually comes to mind, but usual flavours and delivering the expected are not the reasons why homegrown talent Maira Yeo was crowned Asia’s Best Pastry Chef 2022 by Asia’s 50 Best Restaurants. Yeo’s signature (and hugely famous) dessert at Michelin-starred Cloudstreet is nothing short of unusual, eclectic yet extremely well balanced and eye-catching. She transforms the humble celtuce (also known as Chinese lettuce) into a celtuce-yuzu sorbet with confit celtuce cubes, garnished with green chilli and coriander cress cream, finished tableside with lettuce juice and homemade vanilla oil. “Ingredients can shine when you apply different techniques. It would be strange if the desserts were to take a very safe and typical approach,” says…

GOOD OLE HAINAN FASHION INGREDIENTS 60ml pandaninfused whisky30g pandan leaf10ml Teisseire coconut syrup3 drops Angostura Bitters METHOD Add all ingredients in a mixing glass and stir till cold. Strain into rock glass with a clear block of ice. Garnish with a slice of orange rind. PANDAN-INFUSED WHISKY INGREDIENTS 700ml Naked Malt blended whisky or any blended whisky30g pandan leaf3g coffee powder METHOD Sous vide pandan leaf and coffee powder in whisky at 62°C for 2 hours. Alternatively, infuse coffee and pandan leaf in whisky for 24 hours. Fine strain through coffee filter to remove leaf and any residual coffee granules. Store in an airtight container. Good Ole Hainan Fashion Purvis Street, also known as Hainan Street, inspired this riff on the classic Old Fashioned. The drink pays homage to Singapore’s…

INDO CALYPSO INGREDIENTS 30ml pineapple juice30ml mango juice30ml citrus juice10ml spiced syrup50ml Yeo’s Green Tea METHOD Place all ingredients into a shaker and shake well. Pour into a highball glass and garnish with dried pineapple. FLORES MARGARITA INGREDIENTS 45ml 1800 Reposado15ml orange-infuseed arak30ml citrus juice15ml pink citrus25ml rosella syrup METHOD Place all ingredients into a shaker and shake well. Pour into a rock glass and garnish with rosella flowers. TROPICAL ELEXIR INGREDIENTS 20ml Ming River20ml rice arak25ml strawberry puree20ml lime juice50ml cranberry juice10ml rosella syrupa METHOD Place all ingredients into a shaker and shake well. Pour into a wine glass and garnish with dried lime. KOMBUCHA COOLER INGREDIENTS 50ml ginger kombucha20ml homemade strawberry spicy syrup10ml lime Juice30ml Fever Tree Ginger Ale METHOD Place all ingredients into a shaker and shake…

The highly anticipated debut of Indonesia’s first Park Hyatt hotels showcases the brand’s affinity to offer an oasis of calm amid the hustle and bustle of city life. Accessible from four different streets, the hotel’s location makes it a stellar destination to work, rest and enjoy life’s memorable moments. Designed by Conran and Partners, the hotel project was led by The Brit List Awards 2021 Interior Designer of the Year, Tina Norden. The London-based practice endeavoured to showcase the archipelago’s natural beauty, traditional artistry and intricate craftsmanship through its contemporary design approach for the hotel. Timeless and long-lasting, Norden’s Sir Terrence Conran-inherited design style is evident in its rainforest-inspired colour scheme. The lower floors evoke the forest’s understory while the higher floors are suffused with a lighter colour palette and…

DELONGHI ICONA VINTAGE KETTLE Boiling water just got a little more stylish with the Delonghi Iconic Vintage Kettle. It stands out with a unique high gloss finish with chromed details, elegant stainless steel curves and a respectable 1.7-litre capacity. It has a removable anti-scale filter and a 360-degree rotating swivel base which is fully detachable for a convenient cordless operation. RRP $159, available online at shop.delonghi.com/dl_sg and leading retail stores. SMEG HMF01 HAND MIXER Smeg, known for its 1950s-inspired appliances, has introduced its latest product, the HMF01 Hand Mixer. Available in seven colours, the mixer has a control panel embellished with a backlit LED display that indicates speed and time of use, and two function keys with nine speed levels for mixing, whipping and activating the Turbo function. Whip up…

With a career that spans more than twenty years and across continents, Jason Licker currently calls Bali home. His recent appointment as the executive pastry chef of The Westin Resort Nusa Dua, Bali coincidentally happened when the island is gearing up to host the world’s leaders at the 2022 G20 Bali summit in November. The New York-native hits the ground running, so to speak, overseeing the beachfront resort’s pastry and dessert offerings in all of its dining venues as well as the banquet. “Pastry-making is something that I am deeply connected with – it just clicked right from the start. It is intense and demands long hours but I love the challenge of being able to utilise the palate beyond just sweetness,” says the chef. His fascination with Asian flavours…

Good chocolate anchors a dish with well balanced bittersweet flavours along with an irresistible aroma that wafts across the dining room. But great chocolate, well, great chocolate transforms – rich, fruity and utterly complex with a robust body that can only be described as pure ecstasy for the palate and the nose. But great chocolate doesn’t come easy. Some, made from cacao beans of inferior provenance – and therefore quality – require the crutch of additives like emulsifiers and sweeteners to pass muster; others fail to hold up when examined under an ethical lens, leaving a sour taste in the mouth that can’t be washed away. Enter WholeFruit chocolate, the latest product by Cacao Barry (a leading Gourmet brand by Barry Callebaut) that is aimed primarily for discerning artisans looking…

Do you have a question you’ve always wanted to ask about cooking or a food-related topic? If so, here’s your chance. In this new column “Ask A Chef”, we call upon chef Norberto Valdez Palacios to share his advice on grilling and roasting. If you are wondering why your steak never turns out the way you want it to, and how you can improve on it, read on. As the grill master of the W Bali – Seminyak’s FIRE restaurant, Palacios reveals his tips and tricks to cooking the perfect steak and lamb. How can we achieve tender yet welldone beef? LINDA KY Let’s start with the type of beef. Normally grain-fed beef will be more tender. I also find it has more flavour. Then choose the cut: fillet or…

WALTER HANSEL PINOT NOIR – SOUTH SLOPE 2018 As you travel north of San Francisco, you find yourself in the cooler winegrowing regions dotted along the Sonoma Coast. Walter Hansel is located here, on the southern tip of the Russian River Valley, a region known for pinot noir and chardonnay grapes. The winery is run by Steve Hansel, Walter’s son, who believes in minimalistic viticulture and frames his wines in Burgundy fashion. Made from 100% Dijon clones, this pinot noir is marked by cherry fruit and spices, and a lovely balance of fruit and refreshing acidity. $ 118, Pinnacle Wine and Spirits QUINTESSA ILLUMINATION SAUVIGNON BLANC 2018 Sauvignon blanc is the rising star of the Napa Valley, and Quintessa’s Illumination presents a delightful expression – a classic sauvignon blanc and…

Who doesn’t like an amazing homemade brownie or a luscious carrot cake topped with perfect cream cheese frosting? Seriously, life is just too short to waste time on recipes that take too much time and aren’t really worth it in the end. AT A GLANCE Food enthusiast and author Allyson Reedy divides the 50 recipes into five categories: Cookies (with Daniel Boulud’s recipe for Madeleines); Cakes; Pies/Tarts; Things You Eat With Your Hands; and Things You Probably Shouldn’t Eat With Your Hands (think tiramisu or a soufflé). Interestingly, Reedy chose to leave out baking and prep times in the recipes, saying: “For one, they’re never accurate.” I won’t argue with that – goodbye false expectations. Instead, by omitting the time requirements, Reedy gently encourages you to read the entire recipe…

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 issue, 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. ( ) NEW SUBSCRIPTION ( ) RENEWAL SINGAPORE ( ) 12issues– $82 SAVE 20% ( ) 24issues– $143 SAVE 30% ASIAN COUNTRIES ( ) 12issues– $230 SAVE 20% ( ) 24issues– $442 SAVE 30% MALAYSIA ( ) 12issues– $142 SAVE 20% ( ) 24issues– $260 SAVE 30%…

Meat pies are a thing of comfort – stuffed with aromatic vegetables and a protein of choice, with a rich, thick gravy held within a pastry crust. It comes in just the right size for two hands to hold and a comfortable portion to devour in one sitting. “There are three things that make a great meat pie,” shares Tim Ong, co-owner of The Masons Table. “First is the taste and texture of the pastry. Does it hold the filling and give a great savouriness to the pie? The sauce would be the second; whether it has the right consistency and flavour to balance the pastry. Then the standard of the meat, its tenderness and the quality of its braise.” While Singaporeans are more familiar with local favourites, such as…

FLOR DE CAÑA 12 YEAR NATURALLY AGED RUM Sustainable, carbon-neutral, and certified fair trade, Flor de Caña checks all the right boxes. The distillery is located close to the active San Cristobal volcano, which plays a key role in enriching the soils where the raw material, sugarcane, is grown. This dark rum is column distilled and surprisingly, sugar-free. On the palate, spice, sweet caramel, and toffee. Best enjoyed as a mixer in Old Fashioned or with ice. $106, LazMall MOUNT GAY ANDEAN OAK CASK In the pursuit of aromatic complexity, master blender Trudiann Branker turned to a non-traditional white Andean oak sourced from the mountainous ranges of the Colombian Andes. A 14-year-old single batch rum, aged in ex-Bourbon casks, was placed in the virgin Andean oak casks for 11 months…

AMAN NEW YORK As the second pioneering generation of Aman hotel in urban settings, Aman New York beautifully transformed Manhattan’s iconic Crown Building into a 83-suite hotel and 22 branded residences. Built in 1921, the building is located on the corner of 57th Street and Fifth Avenue. Inspired by the airy aesthetic of Aman’s properties in Southeast Asia, each suite is a serene sanctuary featuring a captivating large-scale mural by Japanese artist Ryoko Adachi, a homage to a 15th-century masterpiece, Pine Trees by Hasegawa Tōhaku. A functioning fireplace, opulent oval soaking bathtubs, and expansive double vanities offer guests a comfortable respite. The hotel houses a 2,300-square-metres Aman Spa, a comprehensive embodiment of Aman’s wellness philosophy. It features a 20-metre indoor swimming pool, two Spa Houses made of double treatment rooms,…