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siematic / la cornue eggersmann

. . .

HONG KONG

We Have Arrived!

our exclusive brands

publisher Cecilia Wooassociate publisher Sharon Cheu

EDITORIAL

editor Angeleigh Khoowriter Muriel Amable

CREATIVE

assistant art director Pearl Limgraphic designer Vincent Lok

CONTRIBUTORS

Charles Chua, Mervin Chua, Natalie Joy Lee, Lisa Tan, Carlina Teteris, Darren Wong, Jemima Wong, Alice Yong

SALES

SINGAPORE

business director Joanna Tehsenior sales manager Thomas Leow

business managers Loh Wing Tong, Alice Ng

MALAYSIA

sales & marketing director Jessly Pakbusiness manager Rebecca Chiang

senior sales executive Jeff Lee

MARKETING

senior marketing manager Tasmin Chuamarketing manager Valerie Low

marketing executive Lim Kai Yanmarketing assistant Eleanor Ng

FINANCE

finance manager Julie Khong

PRODUCTION

production executive Jovin Lowtraffic executive Helie Cheah

CUSTOMER SERVICE

SINGAPORE

customer service executive Beth KwokMALAYSIA

customer service executive Nur Hanizah

DISTRIBUTORS

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Kitchen Culture Food & Travel MCI (P) 114/02/2013, ISSN 1793-2120, PPS 1621/03/2013 (022936), is published by Regent Media Pte Ltd. No part of this publication is to be reproduced, stored, transmitted, digitally or otherwise, without the prior consent of the publisher. The information contained herein is accurate at time of printing. Changes may have occurred since this magazine went to print. Regent Media Pte Ltd and its editors will not be held liable for any damages, loss, injury or inconvenience, arising in connection with the contents of the magazine. Prices quoted exclude government and miscellaneous taxes. Regent Media Pte Ltd will not accept responsibility for unsolicited contributions. Printer: KHL Printing Co Pte Ltd (197801823M)

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Behind the scenes

While Pearl and photographer Carlina agonise over the pictures, Vincent takes on the heroic role of... f ly swatter

Chef Leung patiently showing us how to wrap bak zhang

Testing this month’s cover recipes is a good reason to have a barbecue party!

“Favourite food memory with dad?”

“Attempting to cook otah fishball, and burning the rempah!”

“Scampering around with my siblings when Papa releases live crabs in the kitchen before he cooks them!”

“Nasi padang with dad on the weekends”

“His endless attempts smoking whatever comes to mind (pork, shark meat) and fillung the house with smoke!!!”

“Eating zha leong (fried dough fritters wrapped in chee cheong fun)”

“Sharing a meal of plain omelette with fish sauce, on white rice”

“ Tagging along with dad to Jalan Besar for sotong masak hitam”

“Going for ice cream at the mama shop after dinner”

“ Tucking into durian with white rice – strange but delicious”

ADVISORY PANEL OUR CONTRIBUTORS

4

breads

Franck Heuzé, Master Baker PAUL Singapore

chinese cuisine Daniel Koh, Culinary Advisor Chef Daniel’s Kitchen

french cuisine Claudio Sandri, Executive Chef Spathe

fresh and organic produce Joe Tan, Managing Director Four Seasons Organic Market/ Four Seasons Gourmet Market

home cooking and

trouble shooting Celeste Chew, Chef-Instructor Chef’s in Class

indian cuisine Milind Sovani, Director/Chef ‘Hospitality Innovations’ Singapore and Gold Leaf Banquets India

italian cuisine Michele Pavanello, Head Chef OTTO Ristorante

japanese cuisine Moon Kyung Soo, Executive Chef Mikuni, Fairmont Singapore

meats

Andre Huber, Executive Director Huber’s Butchery

pastry and desserts Vincent Bourdin, Regional Pastry Consultant Valrhona

seafood

Christian Chramer, Regional Director South East AsiaNorwegian Seafood Council

Alice Yong is our regular KL

correspondent, dishing up the latest

news from the city’s vibrant food scene.

In this issue, she steps back into her

kitchen and shares a delicious recipe for

otah (p40).

Nguyen Quoc Nam (fondly known

as Nam) is the chef-owner of Annam

Vietnamese Cuisine. We were so taken

by our lunch there that we insisted he

share his recipes, which he gamely does

in this issue’s Weeknight Eats. There’s

so much more to Vietnamese food

than spring rolls and pho, as you will

see on p34.

Hong Kong born chef Leung Kwok

Sing has been at the helm of Regent

Singapore's traditional Cantonese

restaurant, Summer Palace, since 1996.

In this issue, he patiently demonstrates

the steps to making traditional

steamed rice dumplings for the Dragon

Boat Festival (p48).

contributors

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Leigh Join us on Facebook! www.facebook.com/foodntravelmagazine

Editor

I don’t think I’ve met anyone who doesn’t enjoy a barbecue.

Gathering around the grill, tearing into smoky meats

the minute they are cooked and chasing it all down with

glasses of chilled wine or a bottle of ice-cold beer. Ahhh…

sounds like the perfect weekend to me.

In a nod to the magic of the barbie, we’ve dedicated our

cover spread to all things grilled, Asian style! We went behind

the scenes of a Clubvivre (read more about them on p32)

house party and were blown away by chef Eric Low’s version

of Balinese grilled chicken. Before you ring up the groceries

for your own barbecue, go back to basics with our barbecue

tool guides, and check out which barbecue sauces rocked our

grill (p46) – they’re perfect for fuss-free marinating!

On the other side of Asia, we ate our way through central

Vietnam (p88) and because we can’t get enough, cooked up

a string of Vietnamese eats for the weeknights (p34).

And seeing that it’s Father’s Day this month, we’ve

rounded up not just the best promotions in town, but also

the tastiest burgers in town (p84) for meat-loving dads. Or

perhaps you’d like to fire up the grill and cook him a steak?

Happy grilling, and to all dads, have an awesome

Father’s Day. ◆

5 5

editor's note

6

june

COOK IN

22 ENTERTAINHost an Asian barbecue!

Lay out the garden table,

light up some tea candles

and treat your guests to

smoky eats infused with

distinctly Asian flavours

34 WEEKNIGHT EATSBrighten up your weeknights

with fresh Vietnamese

eats by chef-owner Nam of

Annam Vietnamese Cuisine

40 HERITAGE KITCHENOtah – the evergreen appeal

of the dainty parcels of spiced

fish mousse

41 EXTRACTBring out the best in your

beef with chef Chris Millar’s

simple marinadesON THE COVERBalinese grilled chicken (p28)

Photograph Carlina TeterisFood styling Chef Eric LowStyling Pearl Lim

42 SPECIAL REPORTWe speak with Edible

Gardens co-founder Bjorn

Low, one of the few urban

farmers at the forefront

of Singapore’s “grow your

own food” movement

46 THE GUIDE: ROAD TESTBarbecue sauces

47 THE GUIDE: TOOL TIPSBarbecue basics

48 THE GUIDE: STEP-BY-STEPTraditional steamed

rice dumplings

50 THE GUIDE: COOK’S BASICSAll about citrus fruits

55 THE GUIDE: ASKBaking tips

EAT OUT

60 REVIEWSIn the mood for beef? Here

are two fine restaurants to

satisfy the carnivore in you

65 OUT AND ABOUTWhat’s new and cooking in

Singapore and Kuala Lumpur

70 NEWS BITESOur roundup of Father’s Day

and dumpling specials in

Singapore and Kuala Lumpur

76 HOTSPOTTiong Bahru Bar (T B B) is

the latest gastrobar to join

the area’s artsy, food and

beverage enclave

84 food&travel PICKSBest spots for seriously

flippin’ good burgers

84

22

contents

8

june

DINE AWAY

88 WANDERLUSTOur writer Muriel eats her

way through foodie paradise

in Central Vietnam

97 INSIDERChef Gary Clarke, who

will head Jamie’s Italian

in Singapore, shares his

favourite foodie spots

in Wales

98 LIFESTYLETravel the world in style with

our choice picks

100 DESTINATIONSustainability is

the buzzword at

Perth’s Greenhouse

St. Georges Terrace

EVENTS & PROMOS

102 Win a 2D1N stay in

The Westin Kuala Lumpur’s

presidential suite, worth

S$6,225

104 Sign up for food&travel’s

Cooking Demonstration

with Mandarin Orchard

Singapore’s chef Sam Chin

IN EVERY ISSUE

11 Kitchen Notes

12 Kitchen Mail

13 Table Talk

18 Drink

20 Kitchen Confidential

103 Journal

106 Subscribe

108 food&travel

Privilege Card Listings

109 Marketplace

111 Recipe Index

112 Parting Shot

100

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contents

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Ubiquitous in oriental cooking – very often as a

garnish – coriander is one of the indispensible herbs

in the Chinese kitchen. The leafy herb has a distinct

lemony, almost peppery scent. It is also known as

cilantro and Chinese parsley.

PREPWhen shopping, zoom in on bright, green leaves and

firm stems. Wash the leaves, stems and roots under cold

running water to remove any dirt.

COOKGarnish prowess aside, coriander adds a grassy zing to

dishes. The leaves can be used whole, roughly torn or

chopped – try stirring these through salads or rice pilafs;

the stalks are often minced, and the roots are often

pounded into spice pastes. For an Asian twist on pesto,

use coriander and peanuts in place of basil and pine nuts.

Coriander loses its flavour when exposed to heat, so stir it

into food or use it to garnish dishes at the last minute.

STOREStand the roots and stems in a glass of cold water, cover

the leaves loosely with a plastic bag and keep in the fridge

for up to five days. ◆

CORIANDER

11 11

kitchen notes

Star letter Share & win with food&travel!

★ STAR LETTERDear food&travel,

I’ve recently been introduced to your

magazine, and I really like the mix of

recipes and food features you run. I

love Thai food, and I really enjoyed

going through the Bangkok recipe

spread in your May issue. I haven’t

been to Bangkok recently, but I am

thinking of returning soon for some

spicy Thai fare!

Keep up the good work!

Jenny Chia, Singapore

Leigh: Hi Jenny, we’re glad you enjoyed

the spread! I hope food&travel will

continue to inspire your wanderlust.

12

We love to hear from you. Write to us at 20 Bedok South Road, Singapore 469277, or email us at food&travel@regentmedia.sg. Please include your full name and a daytime phone number

KITCHEN MAIL

We’ll be picking a star letter every month to win The Entertainer 2013, worth S$95

Launched for the first time in Singapore, The Entertainer is a book

containing 660 ‘buy one get one free’ vouchers (worth over S$70,000) for

numerous restaurants, cafés, nightspots, spas, beauty salons and hotels in

the country. The variety means there’s something for everyone, be it a day

of pampering at a day spa; stellar meals at restaurants including Fat Cow,

Il Lido and The Knolls at Capella Singapore; or recreational activities such

as clay pigeon shooting and Segway rides in Sentosa.

Travel junkies would also find one-for-one hotel accommodation

vouchers for over 50 properties across fabulous destinations like Bali,

Thailand and Maldives.

Visit www.theentertainerasia.com or www.facebook.com/

TheEntertainerSingapore for more information.

THAI FISH HEAD CURRYSERVES 3-4 ● PREP 20 MINS ● COOK 25 MINS Chockfull of aromatics, this fragrant curry is also a cinch to prepare – no grinding of spice pastes required!

1 fish head (about 450g)6 whole purple eggplants, each halved and then quartered6 lady’s fingers, halved on the diagonal½ tomato1 red chilli, halved3 red bird’s eye chillies, halved

2 tbsp finely sliced shallotsfingernail-sized piece blue ginger, bruised2cm lemongrass, bruised1 kaffir lime leaf, torn½ tbsp chopped Chinese parsley4 tbsp evaporated milk2 tbsp lime juice

2 cups chicken stock

For the sauce4 tbsp storebought tom yum paste4 tbsp fish sauce

4 tbsp lime juice1 tsp sugar

1 ) Combine the ingredients for the sauce and mix well. Set aside.2 ) Bring a pot of water to the boil. Blanch the fish head for 5 mins, remove and drain.

3 ) Place all the ingredients, including the fish head and sauce, in a large pot. Mix and bring to a boil, and then lower to a simmer. Put the lid on and cook until the sauce is slightly thickened, the eggplant and lady’s fingers are tender and the fish is cooked through, about 15-20 mins. Adjust seasoning to taste and serve hot.

WHEN YOUR FRIENDS COME AROUND, WHAT BETTER SIGHT TO GREET THEM THAN A TABLE

LADEN WITH THESE EASY FAVOURITES BY MODERN THAI BISTRO BANGKOK JAM?

27

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STYLING VINCENT LOK & PEARL LIM PHOTOGRAPHS CALVIN TAN

BANGKOK

TASTE OF Bring the flavours of Bangkok to

your table with these easy recipes

by Bangkok Jam

266 262626 26

mail bag

table talk

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SEAL OF PERFECTIONHate spillages and leaks? Then Neoflam’s Perfect Seal airtight

and watertight food storage container might just be the

thing you need; simply twist to open or close and seal in all the

goodness. The transparent body keeps contents visible and

comes with an easy to clean, detachable silicone lid.

From S$74, from Neoflam (SIM) Pte Ltd, #03-06 Eastech,

3016 Bedok North Ave 4. Tel: 65/6246-0701

FEELING BLUE?Here’s a good reason to push the boat out!

Pinnacle, a two quadruple-distilled French

vodka made from pure spring water and the

finest wheat grain in Brie, France, has officially

hit our shores! The classic unflavoured vodka is

handcrafted in small batches and comes neatly

packaged in its signature bright blue bottle; the

vwhipped cream flavoured Pinnacle Whipped

vodka is a sure hit among girly soirées.

From S$61, from The Beam Cellar,

#01-03 to 07 Mountbatten Square, 229

Mountbatten Road. Tel: 65/6559-1155

THE BIG MOVEPantry Magic has relocated to a much bigger space,

and is now part of the new PasarBella marketplace.

The 1400sqft flagship store will be filled with over

2,000 competitively priced items for the kitchen.

Keep a look out for cooking classes held at the

demonstration kitchen.

Visit www.pantry-magic.com for more details

GUINNESS IN A BOTTLEToast to a bottle of Guiness! Traditionally

served from the tap in a pint glass, the

smooth draught is now bottled for

convenient consumption – handy for cake

emergencies too (we can’t remember how

many times we have craved for Nigella

Lawson’s chocolate Guinness cake).

From S$12, from clubs, restaurants

and diner outlets all over Singapore,

including areas such as Dempsey

Hill, Holland Village, Clarke Quay and

Mohamed Sultan Road.

KITCHEN CULTURE, HONG KONG SHOWROOMIn response to the demand for luxury kitchens in the

city, Kitchen Culture, the leading distributor of high-end

kitchen systems from Europe and USA, has finally opened

three showrooms in Hong Kong - one at Happy Valley's

Bonny View House and two at Wan Chai. Totalling over

13,000 sqft of space, the showrooms are outfitted by

steadfast brand partners such as SieMatic, Eggersmann

and La Cornue, and are the perfect places to head to for

kitchen inspiration.

Visit www.kitchenculture.com.hk for more information

13

Oriental Cuisine

years of tradition for the modern kitchen 年的传统经典, 现代厨房的最爱

Try the recipes

now!now

with MARIGOLD Canned Milk

table talk

LADIES NIGHTStand a chance to win a pair

of ALDO shoes and ALDO

lifetime VIP membership

at WOOBAR, W Singapore

every Wednesday night in

the month of June. Even

if you don’t win, you still

get to enjoy a night of free

flow champagne when

you purchase your first

flute of bubbly from 7:30

to 9pm, and receive 50

percent off all drinks from

9pm-midnight. All ladies

get free flow chocolate and

strawberry treats all night too.

WOOBAR, W Singapore, Sentosa Cove, 21 Ocean Way

CELEBRATING TRADITIONFor years, many have trusted and relied on MARIGOLD Canned Milk to make that aromatic cup of coffee, but why not cook with it too? In celebration of its 50th anniversary, MARIGOLD has partnered food&travel to create four limited edition recipe booklets, featuring dishes made using MARIGOLD KING OF KINGS Full Cream Evaporated Milk, MARIGOLD DAWN Sweetened Beverage Creamer and MARIGOLD Lady General Full Cream Sweetened Condensed Milk.Purchase any four tins of MARIGOLD Canned Milk at FairPrice (from 7 June to 5 July) and Sheng Shiong (from 10 June to 7 July) supermarkets to receive one booklet. There are four – Oriental Cuisine, Tasty Bakes, Divine Desserts and Singapore Flavours – to collect. While stocks last.

SUMMER BITESStep into the warmth and comforts

of summer with Bread Society’s

Golden Summer Bakes. Our

favourites are the cheesy Bacon

Asparagus and the Hawaiian

inspired Tropicana, which comes

topped with juicy pineapple chunks.

Other flavours include Tom Yum

Seafood, Chocolate & Pistachio

Pretzel and Chou, a bun filled with

fresh cabbage and minced pork.

From S$1.60, from Bread Society, #B2-19 ION Orchard, 2 Orchard Turn.

taallkk

SUSTAINABLE CUPPABoncafé has recently launched Rainforest Gold, the very first

coffee blend made with beans sourced from the sustainable

rainforest belts of Guatamela, Uganda and North Sumatra,

and certified by the Rainforest Alliance. The blend of three

single origin Arabica coffee yields a high-toned yet sweet and

fruity coffee with a clean and nutty finish. Available in 250g

bags in both ground and whole bean options.

S$12.50, from selected supermarkets and retailers

HEARTY & TASTY We have been hoping to find more low

glycemic options in supermarket shelves

and we recently came across Sunshine’s

Hearty Seeds Low GI Bread. It is made with

wholesome grains and seeds including

sunflower seeds, flax seeds, pumpkin seeds,

oats, wheat bran and rye. Not only does it

taste good, it is also cholesterol and trans-fat

free, and high in dietary fibre.

S$2.95, from supermarkets,

hypermarkets, convenience stores, petrol

marts and general retailers

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Try the recipes

now!now

with MARIGOLD Canned Milk

years of tradition for the modern kitchen 年的传统经典, 现代厨房的最爱

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now!

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now

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年的传统经典, 现代厨房的最爱

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with MARIGOLD Canned Milk

14

BAKE&GODo you have a penchant for baking but have no oven at

home? Head down to Tott store’s Bake&Go corner, buy

a tin of dough with customisable toppings, mix them

together, bake, and go in just 30 minutes! In addition

to cookies, Bake&Go cupcakes are also available from

Fridays to Sundays. Visitors can get their fair share of

hands-on action as there are mixing counters and cookie

cutting stations alongside ovens and a cooler fridge.

Children (those younger than seven years or below the

height of 110cm must be accompanied by an adult) and

the young at heart are welcome!

Visit www.tottstore.com/bakeandgo.html for more

information and terms and condition

table talk

LABOUR OF LOVEThe Baker’s Story has been around for nine years, and while

baker-owner Eric Tan has since come up with newer flavours

like the Mint Cheese and non-cheese flavours such as Banana

and Walnut Chocolate, our favourite is still the original Cheese

Brownie. The Crunchy Cheese Brownie comes in second.

From S$2.20, from The Baker’s Story, #01-05 Sin Ming

Centre, 8 Sin Ming Road and #01-09 Orchid Hotel, 1 Tras Link.

Tel: 65/6604-9929

BUILT TO LASTFounded almost a hundred

years ago, La Cornue still

assembles every Château

kitchen range by hand using

only the most resilient

materials such as cast iron,

steel, solid brass, nickel and

enamel. The Château range

includes the renowned

vaulted oven, stainless steel

hobs, indispensable burner

plaque and professional

burners made of solid brass.

Visit www.kitchenculture.

com for more information

THE ELBULLI FOUNDATIONWe’re very excited to share Ferran Adria’s

highly anticipated project, The elBulli

Foundation. In the spirit of keeping the

history of elBulli alive and to give future

generations the chance to learn and

experience the creativity of his world

famous restaurant, the original restaurant

premises in Roses, Barcelona will be expanded later this

year to create a multidisciplinary space that includes a

pop-up restaurant and gallery space. This will be followed

by the launching of Bullipedia, an extensive web-based

archive of culinary knowledge. It may not be launched until

2015, but we’ve already bookmarked Bullipedia’s website.

Visit www.elbulli.com for more information and updates

PROVENCE IN A PLATEInspired by the beauty and cuisine of Provence in Eastern

France, Corelle’s latest Provence Garden collection captures the

fairy tale-like scene of flora and fauna blossoming in spring fields

with graceful florets dancing gracefully in the summer breeze.

These sunny plates are bound to brighten up any occasion.

$S179 (U.P S$288) for 18-piece Corelle Provence Garden

set which comes with a free matching 6-piece tumbler set

(worth S$35), from major departmental stores. Promotion

ends 30 June 2013

d d l hi

BEST OF BRITAINSuperNature brings new stocks

and old favourites from the finest

organic producers in the UK. Our

must-haves include Doves Farm’s

banana, mango and brazil cereal

organic bar and Duchy Originals

organic strawberry preserve –

made by slowly cooking plump

ripe strawberries to preserve their

sweet flavour and juiciness.

www.supernature.com.sg

PIECE OF CAKEGet an artistically sculpted cake with

zero hassle using the Blossom Bundt

Pan. Simply pour the batter into the pan,

pop into the oven and voila! Glaze it up

or dust with powdered sugar for an instant

elegant homemade treat. It is made with durable cast-aluminium

construction to ensure even baking and comes with a premium

non-stick finish so the cake can be removed from the pan easily.

It also makes cleaning up a breeze. 

Blossom Bundt Pan, Nordicware, S$59.70, from ToTT store

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WINES FOR THE BARBIE

PACKING A PUNCH As we approach the height of Singapore's summer, cool yourself, and your party, down with a refreshing and flavourful punch bowl. This epic punch to end all punches, the intense Chatham Artillery (for $210 per bowl at Jigger & Pony), consists of a heady medley of Cognac, bourbon, dark rum, lemon juice and sparkling wine.

150ml bourbon

150ml cognac

150ml dark rum

120ml freshly squeezed lemon juice

120ml simple sugar syrup

330ml soda water

750ml (1 full bottle) sparkling wine

ice cubes

lemon wheels, to garnish (optional)

Pour all the ingredients into a big punch bowl. Top with

desired amount of ice and give it a good stir. Garnish with

lemon wheels and serve in punch cups.

Nederburg Heritage Heroes - The Motorcycle Marvel 2009 ($39)This Rhône-style blend of Grenache, Carignan and Shiraz is a dark and intense red, and entices with its peppery and berry nose. Full bodied with nuanced layers of red berries and wood, this savoury wine will be a good complement to barbecued steaks.

Oyster Bay Marlborough Sauvignon Blanc 2012 ($44.95) With its enticing citrus notes, crisp character on the palate, fresh tropical fruit flavours and lingering zesty finish, this wine is a dream to drink on its own but will shine even more when paired with grilled seafood and shrimp salads.

Firing up the grill and looking for some all-round good wines to go with your barbecued items? Our recommendations – one white and one red – will have you sorted.

drink

BAR STOPFrom the guys who opened up progressive cocktail

bar Klee back in 2008 comes The Naked Finn,

rather much like an updated version of the previous

bar. Featuring sorbet-based cocktails made with

fresh fruit, the bar’s drinks philosophy stems

from the need to maintain the cocktail at a low

temperature without running into the problem of

dilution with the use of ice. The result? Delicious

drinks boasting concentrated and rich flavours.

Classics from the days of Klee include rockmelon

sorbet with Hendrick's gin and Nigori sake, and Kyoho

grapes sorbet with Calpico and vodka. Also try their

the dark chocolate sorbet with Mozart Dry chocolate

spirit and Coca-Cola, and their interpretation of the

classic bellini – white peach sorbet with prosecco.

41 Malan Road, Gillman Barracks.

Tel: 65/6694-0807

www.nakedfinn.com ◆

Have you always been a

dessert person?

Yes! I firmly believe that without dessert,

the meal is incomplete. I especially like

plated desserts because the composition

offers various visual perspectives.

Who inspired you to become a

pastry chef?

It would definitely be Paul Lenz, area

executive chef in The Shangri-La,

Philippines. Not only did he inspire me

to be a pastry chef, he also remains a

true friend who has imparted valuable

skills and knowledge to me. It is not

everyday that you get to meet people

who are able to guide you along and at

the same time be your friend; chef Paul

is such a person. He is also open to ideas

and has the natural ability to combine

his skills with creativity – he imparts

this to those who are willing to learn.

Very first creation?

My very first piece was a cake that

resembles a palace, which I made during

the Oman National Day for the Sultan.

It weighed almost 150kg.

What is Sultan Qaboos’ favourite treat?

His Highness Sultan Qaboos always

enjoys baklava and French pastries.

Tell us more about the Jimmy Choo shoe

wedding showpiece you made

We thought a grand wedding cake

would be apt for the event featuring

Jimmy Choo’s wedding shoe collection,

so we created a 12-metre wedding

cake shaped like a shoe and added

thousands of handmade sugar flowers

for a finishing touch.

If you could only eat one dessert, what

would it be?

It would be rhubarb and yoghurt panna

cotta. I like how the ingredients are

easily identifiable and come together

in a perfect combination of flavours.  

What inspires your new creations?

I gain inspiration from interacting with

customers and hearing their feedback.

When I see a satisfied guest, it motivates

me to continue surprising them with

new creations and keep them coming

back for more.

What is a must-try when visiting

Mandarin Orchard Singapore?

The Bomb Choco Bomb, without a doubt.

It is a rich chocolate mousse with a

hazelnut crumble, topped with warm

chocolate sauce. ◆

Hailing from Chennai, chef Babu is responsible for all the saccharine delights in Mandarin Orchard Singapore,

and he specialises in plated desserts and chocolate carvings. He brings 25 years of culinary experience to the baking table;

his stellar portfolio includes working for the Sultan Qaboos, King of Oman, in the royal palace

Chef Ellapan Basker Babu

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kitchen confidential

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◆ ENTERTAIN ◆ WEEKNIGHT EATS ◆ HERITAGE KITCHEN ◆ EXTRACT ◆ SPECIAL REPORT ◆ THE GUIDE

cook in

Lay out the garden table, light up some tea light candles and treat your guests to smoky eats infused with distinctly Asian flavours

RECIPES & FOOD STYLING CHEF ERIC LOW PHOTOGRAPHS CARLINA TETERIS STYLING PEARL LIM & VINCENT LOK

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GADO GADOSERVES 4 ● PREP 30 MINS

● COOK 1 HR 15 MINS

The gravy is the star in this Indonesian salad.

To work ahead, blanch or fry all the salad

ingredients earlier in the day. Prepare the

sauce and when ready to serve, warm it up

and pour over the salad.

½ head Chinese cabbage, cut into

2cm cubes, blanched

60g French beans, cut into 3cm

lengths, blanched

1 large potato, peeled and boiled

1 small cucumber, cut into wedges

100g bean sprouts, blanched

1 large piece tau kwa, fried and

cut into 1x2cm cubes

4 eggs, boiled, peeled and cut

into wedges

2 pieces tempeh, fried and cut

into 1cm pieces

large handful fried crackers

(keropok), to garnish

For the peanut gravy200ml peanut oil

80g Balinese spice paste

(recipe, bottom right)

1 tsp cumin powder

1 tbsp coriander powder

80g chilli paste

3 tbsp tamarind juice

300g ground peanuts

500ml water

80ml evaporated milk

1 tsp salt

150g gula Melaka

2 tbsp kicap manis

1 ) First make the peanut gravy. Heat the

oil in a wok. Sauté the spice paste over

low heat for 1 min, stir in the cumin and

coriander powders and cook for another

2 mins.

2 ) Add chilli paste, tamarind juice and

peanuts. Give it a good stir and cook for

1 min.

3 ) Pour in water and evaporated milk.

Bring the mixture to a boil, and then

lower heat. Simmer for 45 mins, or

until the gravy thickens. Stir in the

salt, gula Melaka and kicap manis.

Adjust seasoning to taste, turn off

the heat and set aside.

4 ) In a large bowl, tip in all the

remaining ingredients (except the

gravy) and give it a good toss to mix.

Transfer onto a serving plate and

drizzle the peanut gravy over. Crush the

crackers in your hands and sprinkle over

the gado gado. Serve immediately.

TIP Reserve the additional peanut gravy

for the jumbo satay ayam (p31).

BALINESE SPICE PASTEMAKES 1 PORTION

200g shallots

90g lemongrass

80g galangal

30g garlic

40g ginger

4g turmeric powder

10g belacan powder

or 40g fresh belacan

50g candlenuts (buah keras)

Blend all the ingredients together until

fine. Freeze and use as desired. It will

keep for up to 6 months.

THAI CHILLI JAM (NAHM PRIK PAO)MAKES 1 JAR

150ml corn oil

150g shallots, finely sliced

75g garlic, finely sliced

50g dried shrimps (hae bee), rinsed

and ground

50g dried red chillies, soaked for 20

mins to soften, seeds removed

40g galangal

½ tsp Thai shrimp paste or

fermented shrimp paste (we used

Lee Kum Kee)

125g Thai palm sugar

40g tamarind paste, mixed with

200ml water

50ml fish sauce

1 ) Heat oil in a wok and fry shallots and

garlic until fragrant and golden. Drain

off some of the excess oil, reserve. Add

the dried shrimps, dried chillies and

galangal to the wok and cook for another

2 mins.

2 ) Mix in the shrimp paste, palm sugar,

tamarind mixture and fish sauce. Give

it a good stir and transfer into a food

processor. Blitz to a fine paste, adding

some of the reserved oil if the mixture is

too dry.

3 ) Return the sauce to the wok and cook until thick and jam-like. It’ll keep in the fridge for 1 month, or up to 6 months in the freezer.

THAI GRILLED BEEFSERVES 4 ● PREP 2 MINS

● COOK ABOUT 10 MINS

4 beef sirloin steaks (about

200g each)

salt and coarsely ground

black pepper

100g nahm prik pao (recipe, left)

Season beef with salt and ground black pepper. On a hot grill, cook the beef to medium doneness (or cook in a pan) and set aside to rest for 5 mins before slicing into bite-sized pieces. Serve with nahm prik pao.

GREEN MANGO SALADSERVES 4 ● PREP 20 MINS

● NO COOK

2 whole green mangoes, peeled

and shredded

1 medium red onion, sliced

1 medium tomato, seeded and sliced

1 small cucumber, sliced

2 kaffir lime leaves, sliced finely

1 tbsp chopped coriander leaves

1 tsp chopped lemon grass

3 tsp skinless groundnuts, toasted

50g dried shrimps (hae bee),

coarsely grounded and

lightly fried

For the dressing3 tbsp fish sauce

1 tbsp lime juice

4 tbsp Thai palm sugar

1 small chilli padi, finely sliced

1 ) Mix all the ingredients for

the dressing.

2 ) Combine all the salad ingredients

in a large bowl, pour the dressing over

and toss to mix. Serve immediately.

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BALINESE GRILLED CHICKENSERVES 4 ● PREP 1 HR ● COOK 15 MINS

3 whole boneless chicken

legs, trimmed

banana leaves, for baking

For the marinade80g Balinese spice paste

(recipe on p25)

80ml chilli paste

100ml coconut milk

1 tbsp curry or coriander powder

4 kaffir lime leaves, finely

shredded

1 tbsp kicap manis

1 ) Mix together all the marinade

ingredients. Coat the chicken legs

and marinate for at least 1 hr.

2 ) Preheat oven to 220C. Line a tray

with banana or turmeric leaves.

Arrange the chicken legs on the tray

and bake for 15 mins. Alternatively,

cook the chicken legs on a barbecue

for 6 mins on each side. Set the

chicken aside to rest for 5 mins

before slicing.

3 ) Slice the chicken into bite-sized

pieces before serving.

MAKE OUR

COVER RECIPE

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FIVE SPICE MARINATED PORK RIBS WITH HOI SIN GLAZESERVES 6-8 ● PREP 25 MINS

● COOK ABOUT 2 HRS

2 slabs baby back ribs (about

800g-1.2kg, or 10-12 bones)

salt and coarsely ground

black pepper

2 tbsp five spice powder

40g old ginger, cut into thin slices

300ml water

2 tbsp hoi sin sauce

For the marinade1 tsp five spice powder

6 tbsp maltose (warm entire tub in

a basin of hot water for 10 mins

before scooping)

3 tbsp sugar

1 tbsp fermented red beancurd

(nam yee), mashed

1 tsp dark soy sauce

2 tbsp light soy saice

½ tsp salt

2 tbsp rose wine (mei gui lu),

optional

1 ) Combine all the marinade ingredients

and mix well.

2 ) Preheat oven to 180C. Season the ribs

with salt, pepper and five spice powder.

3 ) Line a deep baking tray with foil and

arrange the ginger slices all over. Pour in

the water and place the ribs on top of the

ginger slices. Cover with foil and bake for

90 mins.

4 ) Remove ribs from the oven and set

them aside to rest for 15 mins. Preheat

oven to 250C.

5 ) Brush the ribs generously with the

hoi sin sauce and bake for 5 mins.

Repeat this process 4 times so the ribs

and glazed and well flavoured. Slice

before serving.

JUMBO SATAY AYAMMAKES ABOUT 20 STICKS ● PREP 25 MINS PLUS OVERNIGHT MARINATING ● COOK 20 MINS

2kg boneless chicken legs, cut into

2cm chunks

20 long bamboo skewers, soaked in

water for 20 mins

rice cakes (lontong rice) and

peanut gravy (from gado gado

recipe, p25), to serve

For the marinade6 tbsp Balinese spice paste

(recipe on p25)

3 tbsp coriander powder

1 tbsp cumin powder

300g gula Melaka, finely grounded

2 tbsp dark soy sauce

1 tbsp salt

1 ) Mix all the ingredients for the

marinade. Coat the chicken pieces

thoroughly and leave to marinate in the

fridge overnight.

2 ) Skewer the chunks of chicken onto

the top halves of the skewers.

3 ) Heat a charcoal stove and grill at

high heat until cooked through and

lightly charred. You can also pan-fry

on a non-stick pan over high heat.

4 ) Serve with rice cakes and

peanut gravy.

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Founded by Andries De Vos and Maria Kuvshinova, newly

launched service Clubvivre brings fun dining experiences with

top chefs to your doorstep. Now throwing a birthday party,

surprising your partner with a romantic date or hosting a dinner

for colleagues can be unique and tasteful, yet hassle free. 

Clubvivre selects the chefs based on their culinary mastery,

charm, creative personalities and engaging stories, so they

can interact with guests and make private events much more

personable. In addition, Clubvivre partners with first-class food

and beverage vendors that share the same commitment

to quality and respect for craftsmanship. Filling the niche

between a great restaurant and private catering, Clubvivre

takes care of everything, from the menu and food pairing to

tableware and service.

Select from different culinary packages on Clubvivre's

website or contact them if you’re looking for a tailor-made

gourmet experience.

◆ www.clubvivre.com

LEMONGRASS CRÈME BRULEESERVES 4 ● PREP 10 MINS ● COOK 35 MINS

400ml dairy-based whipping cream

200g lemongrass, finely sliced

70g sugar, plus extra for sprinkling

5 egg yolks

1 ) Preheat steamer to 95C. For stovetop

steamers, keep water at a gentle simmer.

2 ) Pour whipping cream into a saucepan

and heat until just about to boil. Tip in

the lemongrass and simmer for 5 mins.

3 ) Pass the cream through a fine sieve

and discard the lemongrass.

4 ) Whisk sugar and egg yolks until

pale. Slowly trickle in the cream,

whisking constantly until everything

is thoroughly mixed.

5 ) Divide the mixture among 4 ramekins

until ¾ full. Steam for 15-20 mins, or

until the custard is wobbly but set.

6 ) Cool the custard and then chill in the

fridge for 4-5 hrs to set.

7 ) Sprinkle some sugar over the tops

of the custards and caramelise with a

blowtorch. Return custards to the fridge

and chill for 10 mins before serving.

Caramelising is optional – you can serve

the custards straight out of the fridge if

you prefer.

entertain

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ediaGET YOUR COPY NOW!Available at all major bookstores, petrol stations and

newsstands, or subscribe online at www.e-shopping.sg

TRAVEL MADE EASY

HIGH 5: TROPICAL ISLANDS

5Coconut palms and

aquamarine waters are only the beginning – here

are five very different island escapes, from diving adventures to luxury on a lagoon

TROPICALISLANDS

HIGH The beaches of the Seychelles really do live up to the superlatives that are heaped upon their fine, porcelain-white sands. The Seychelles is a tiny nation, a scattered collection of granite islands and coral atolls 1,000 miles off the East African coast. Some come here in search of excellent diving, jungle trails and wildlife, but its beaches are like nowhere else.

One of the finest is Anse Source d’Argent (pictured here), a bay of fine white sand and surreal sculpted boulders on the island of La Digue that has starred in several films as the tropical landing-place of washed-up Crusoes. It’s undeniably popular, but not the only ravishing beach around. With its remote bays, sleepy villages and distinct lack of roads, the whole of La Digue has the air of a castaway’s island. A short stroll along its coast – the stretch between Grand Anse and Anse Marron especially – reveals remote inlets lapped by warm aquamarine waters, their perfect sands interrupted only by hulking jumbles of rock.

A short boat trip away, Mahé, the largest of the Seychelles’ 115 islands, also has more than its fair share of picture-perfect

THE ONE FOR: PRISTINE BEACHES

THE SEYCHELLES

5

MINI GUIDELake District, England

Essentials

Of the Low Wray 11 , Wasdale and Great Langdale National Trust campsites, Low Wray is the prettiest, with yurts, eco-pods and tipis for hire. The site is three miles along the B5286; 505 buses stop nearby (01539 432733; nationaltrust.org.uk; Ambleside; Easter-Oct; from US$23).

Rooms at vegetarian b&b Yewfield 12 combine Edwardian architecture with velvety Oriental fabrics. Organic breakfasts are sourced from its gorgeous gardens and there are also self-catering apartments (01539 436765; yewfield.co.uk; Hawkshead Hill; Feb-Nov; from US$153, self-catering from US$428 a week).

Farmhouses don’t come finer than Yew Tree Farm 13, which doubled for Beatrix Potter’s home in the film Miss Potter. Of its lodgings, cream of the crop is Tarn Hows with wood-frame rafters and a regal four-poster bed (01539 441433; yewtree-farm.com; Coniston; from US$160).

From the outside, Waterhead 14 is quintessential Lakeland: a traditional stone-and-slate building with lake views. Inside, the hotel is

Sleep

contemporary and boutique with cream-and-beige rooms, leather chairs, LCD TVs and warm, earthy fabrics. The lakeside patio bar is beautiful and upmarket Bay Restaurant serves some of Ambleside’s best bistro food (0845 850 4503; elh.co.uk/hotels/waterhead; Ambleside; from US$176).

Moss Grove Organic’s Victorian villa 15 has had an eco- redevelopment, with sheep-fleece insulation, natural-ink wallpapers, organic paints and reclaimed timber beds. Enormous luxury rooms include duck-down duvets, underfloor-heated bathrooms and an organic buffet breakfast (01539 435251; mossgrove.com; Grasmere; from US$199).

Your recommendationsCAFÉ COOL I never really feel like the

holiday has started until I’m in Zeffirellis cafe with the morning papers and a cappuccino. I love the classical music, ambience and cakes. By night, the restaurant transforms into a magnificent vegetarian pizzeria. Its cinema offers film and meal deals and upstairs, the sophisticated café bar features live jazz and world music (01539 433845; zeffirellis.com; Ambleside; lunch from US$6).Andrew Cleaton

Getting around

INN IT TO WIN IT The High Cross Inn in

Broughton-in-Furness has what must be one of the best views in England across Duddon Estuary out to the Irish Sea. It is a friendly place and open most of the year – even in autumn and winter it is a great place to stay. Rooms are warm and it has a nice fire in the bar where real ales accompany tasty meals. Make sure you get a window seat for the excellent breakfast, served in the main dining room (01229 716272; highcrossinn.co.uk; from US$115). Peter Hearne

FIRESIDE BY THE FALLS We stayed at the Lodore

Falls, overlooking Derwentwater, late last September. The food and service were superb – we do hope the chef is still there as we intend to return! Although the weather was dreadful – it rained most of the time – fires were lit in the cosy lounges, where we relaxed (01768 777285; lakedistricthotels.net/lodorefalls; Borrowdale; from US$199). Athene Ravenscroft

FIND OUT MORELonely Planet’s The Lake District (US$19.99) offers coverage and you can download the Lake District chapter from the England guide at lonelyplanet.com (US$4.95). Walkers should invest in Ordnance Survey 1:25000 Landranger or Harvey Superwalker 1:25000 maps and The Collected Poems of William Wordsworth (US$7.99; Wordsworth Editions Ltd). For practical advice, see lake-district.gov.uk.

See Eat & drink Sleep

A reclaimed timber bed at the Moss Grove Organic hotel

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GETTING AROUNDFerries operate on Coniston Water, Windermere, Ullswater and Derwent Water. Stagecoach’s Dayrider pass offers travel on the 505, 516 and 599 buses (US$10; stagecoachbus.com). During busy summer and holiday weekends, towns may operate timed parking.

TYPICAL COSTSKendal mint cake US$3.80Mid-range meal US$23-US$46Mid-range hotel US$122-US$228High-end hotel from US$229

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MINI GUIDMINI GUIDMINI GUIDMINI GUIDMINI GUIDMINI GUIDMINI GUIDEEEEEEELake District, England

TOP CITIES BATTLE:London. Bangkok . Buenos Aires .Mumbai

The Perfect Trip: JAPAN’s joy ride

SRI LANKA JAPAN MALAYSIA TROPICAL ISLANDS

46 MAY/JUNE 2013

SHIRAKAWA-GOBest for unique heritage architecture

A night in a World Heritage gassho zukuri house is one you won’t forget in a hurry.

TAKAYAMABest for atmospheric streetscapes

Go back in time to walk the handsomely well-preserved streets of this town and have a shot of sake in its many breweries while you’re there.

HIROSHIMA & MIYAJIMABest for contemplating peace and war

From the ruins of war come a world-class park about peace, while nearby, a sacred island stands untouched by death for centuries.

FUKUOKABest for ramen

Like to feel the earth move? A trip to the Disaster Prevention Centre and a bowl of richly umami ramen might rock your boat in more ways than one.

IZUMI & MINAMATABest for farm stays

Be adopted by a Japanese family for a while and slow the pace of travel to spend time on a farm.

Your trip mapped outBuy a Japan Rail Pass and hop on and off the grid as you please to cover the

country’s varied landscapes. Include detours to remote World Heritage Site villages, stay on a farm with warm-hearted hosts or even spend a night on a sacred island

for a trip you’d never forget

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* What to do, eat & see

* Best spots to rest your head

* Maps included

33MAY/JUNE 2013

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Panda tales in Singapore,Sydney’s lighting

extravaganza, Maldives’ first private airport terminal

TRIPS

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10 EASY TRIPS

34 MAY/JUNE 2013

aquarium, housing over 18 majestic animal species, such as

the graceful manatee, the arapaima and red-tailed catfish.

1WHY GO NOW?Singapore has added another ‘first’ to its list of attractions and awards, this time with the River Safari – the first and only river-themed wildlife park in Asia, home to a stunning variety of rare and endangered animals. The journey takes you across eight iconic river habitats inspired by some of the world’s most iconic rivers, including the Mekong, Nile, Mississippi, Yangtze and the Amazon rivers, where knowledgeable park guides and aptly positioned information stands will complement the visual experience.

Among the 150 plant species

Singaporeand 5,000 aquatic and terrestrial animals housed within the River Safari, do keep a special lookout for some of the unique and endangered river giants such as the giant freshwater stingray, giant salamander and the Mekong giant catfish. For those who prefer land mammals, they should head over to the giant panda Forest, where they will be presented with the opportunity of getting up close with the stars of the park – Kai Kai and Jia Jia – Singapore’s very own giant pandas. Be sure to make time for the Amazon Flooded Forest, where visitors will be treated to a breathtaking sight of the world’s largest freshwater

HOW DO I MAKE IT HAPPEN? � Singapore Changi Airport is a major aviation hub in Southeast Asia, with airlines such as Singapore Airlines (singaporeair.com), SilkAir (silkair.com) and Jetstar Airways (jetstar.com) servicing routes from major Asian cities like Kuala Lumpur, Hong Kong and Bangkok. � Conveniently situated at the edge of Singapore’s bustling Orchard, Goodwood Park Hotel celebrates its history (surviving

two World Wars) with their Heritage Retreat package. Includes accommodation in the deluxe room, buffet breakfast for two, S$50 nett F&B credit per room per night for dining at Min Jiang, S$20 voucher and 10% off a la carte services from Georgina’s Salon, 20% off a la carte spa services and treatments at Spa Rael, and late check-out at 3pm (US$255++; goodwoodparkhotel.com).

Asia’s first and only river-themed wildlife park opens in Singapore

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RESORTS HOT LIST - MALAYSIARESORTS HOT LIST - MALAYSIA

One of the British’s crown jewels in the colonial times, this Straits of Malacca trading post is a true reflection of the city’s multi-cultural influences over time, especially when it comes to its cuisine. Holidaymakers

flock here for its many famous bakeries, as well as to try this island’s take on many Malaysian and Singaporean dishes, including the Penang versions of char kway teow, assam laksa and laksa noodles.

PenangPP

Batu Feringgi Beach, 11100 Penang; tel: +60 4888 8888Drawing on traditional arts as inspiration, the award-winning Shangri-La anchors the rich cultural history of both country and state with distinctive Minangkabau roof architecture and evocative native art. Centred around land, sea and people themes, cultural artefacts and a RM3-million art collection comprising original antiques and art by regional artisans are displayed throughout the hotel, enveloping

BEST FOR CULTURE LOVERSShangri-La’s Rasa Saying Resort & Spa Penang

travellers in a cocoon of timeless beauty. 304 plush rooms exude warm Malayan hospitality with beautiful wood and brocade textures, sea or garden views and modern amenities.

TOP DRAW: The Spice Market Café recalls the bygone days of the spice trade with its diverse offerings of authentic ethnic cuisines by the Chinese, Indians, Japanese, Thai and Nyonya-Baba (Straits Born Chinese). The theatre-concept kitchen allows diners to watch their meals being prepared, and after a meal, you can head to the Spice Boutique to pick up a fresh supply from an array of over 100 dried herbs and spices. NEARBY: Hop on the resort’s complimentary daily shuttle to Georgetown, a UNESCO World Heritage site, and wander among gently crumbling

shop houses and buildings that bring the 227-year-old city’s colonial past to life. The Pinang Peranakan Mansion features a beautiful mélange of English, Scottish and Chinese décor detailing.PRICE: From US$254 per night

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Fashion Street and more, while kids will love the Everland Theme

Park at Gyeonggi-do. Packages start from US$1,280 (S$1588).

WHY GO NOW?The kingdoms of Japan and Korea are just a two-hour plane ride away from each other, and travellers who can’t decide between the two can now enjoy the best of both worlds with Project Kimchi & Sushi. Jointly organised by Japan National Tourism Organization (JNTO) Singapore Office and Korea Tourism Organization (KTO) Singapore office, 13 Singapore travel agencies have been appointed in designing packages which will pack in major sights of the two countries, while pricing the trip affordably as well.

For instance, M Asia Travel’s 10

Japan & KoreaDays Tokyo/Seoul gourmet tour packs in Japan’s famous Tsukiji Fish Outer Market in Tokyo, the fascinating Ramen Museum at Yokohama; then Seoul-bound towards their Seaweed Museum, and fruit picking at gorgeous orchards. Making it an all-rounded experience also means taking trips to Japan’s Chiba area for Samurai Houses visiting, taking the scenic Hakone Ropeway, saying a prayer at the Meiji Shrine, and shopping at Ginza and Shibuya. Similarly for Korea, skincare fans will be taken to the Skinanniversary Beauty Town, shoppers given time at the mega shopping paradise of Myeongdong

HOW DO I MAKE IT HAPPEN? � For this particular campaign, all tours will fly out from Singapore Changi Airport. Asiana Airlines (flyasiana.com) and Korean Air (koreanair.com) will fly to Korea’s Incheon International Airport, while All Nippon Airways (ana.co.jp) and Japan Airlines (jal.com) will fly to Tokyo’s Narita International Airport. � The Palace Hotel Tokyo features 290 rooms and suites, 10 restaurants and bars, an Evian

spa and gorgeous views of the Imperial Palace gardens. Its address of 1-1-1 Marunouchi is also a mere 10-minute walk from Tokyo Station (from US$385; en.palacehoteltokyo.com). Found in the heart of Seoul, the luxurious Westin Chosun, Seoul features 462-rooms and suites, also neighbour to Lotte Department Store and just a few minutes’ walk from bustling Myeongdong (from US$339; echosunhotel.com).

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Maximise your holiday with a back-to-back whirlwind tour to

Japan and Korea!

9fuss-free

trips you can book now

f f10

The Perfect Trip CALIFORNIA

The shinkansen bullet zips you from city to country in

mere hours. From the shinkansen stop in

Nagoya, the stunning mountain vistas and rural

countryside of Shirakawago are an easy

train ride away PHO

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The Perfect Trip

Japan’s Shinkansen thunders along to the speed of 300km/h, and with a new extension now linking up all of

Honshu to Kyushu Island, there’s never been a better time to head beyond the usual Tokyo-Kyoto circuit

WORDS PAT CHONG | PHOTOGRAPHS PAT CHONG & JNTO

Riding the Bullet

ommendations

& drink S

TYPICAL COSTSKendal mint cake US$3.80Mid-range meal US$23-US$46Mid-range hotel US$122-US$228High-end hotel from US$229

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Oxford, England

MINI GUIDE May/Jun 2013

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WIN! 3Days/2Nights

Stay at Prince Hotel & Residence KL

New routes onboard Japan’s famed Shinkansen

The Bullet

WHAT’S

YOUR FAVOURITE

CITY?

GONE FISHING

Sharing rods with reclusive

stilt fishermen in

Lake District Mumbai Oxford Prague San Francisco

Riding

COCONUT PALMS & LAGOON LUXURY

10 luxurious beach getaways in Malaysia

Lonely Planet Editors Debate

Sri Lanka

WIN!Hotel

Getaway at Kuala Lumpur

mondayChicken & onion salad (Goi ga)

Vietnamese tonight

Brighten up your weeknights with these fresh eats by chef-owner Nguyen Quoc Nam of Annam Vietnamese Cuisine

RECIPES & FOOD STYLING CHEF NGUYEN QUOC NAMPHOTOGRAPHS MERVIN CHUA STYLING PEARL LIM

34

weeknight eats

Fish simmered in caramel sauce (Ca kho to)

tuesday

35

weeknight eats

CHICKEN & ONION SALAD (GOI GA)SERVES 6-8 ● PREP 45 MINS

● COOK 1 HR

1 chicken

2 tsp fine salt

10cm piece ginger, peeled, sliced

into 5 and crushed with the side

of a knife

4 garlic cloves, crushed with the

side of a knife

4 yellow onions, thinly sliced,

soaked in ice water for

10-15 mins and drained

3 tbsp coarsely chopped laksa leaves

2 tbsp coarsely chopped mint leaves

2 finger-length Thai red

chillies, deseeded and

thinly sliced lengthwise

salt and pepper, to taste

1 tbsp chopped roasted peanuts

1 sprig coriander

60ml nuoc man cham

(recipe on right)

1-2 limes, halved

store-bought rice crackers, to serve

1 ) Rinse the chicken and pat dry.

Massage with the fine salt and set aside

for 10 mins.

2 ) In the meantime, fill a pot with water,

ginger and garlic. Bring to a simmer, and

then poach the chicken over low heat for

1 hr, or until cooked through. Place the

chicken in an ice bath to cool, and then

drain. Once cool, shred into pieces with

your hands. This can be done one day

in advance.

3 ) Make the nuoc man cham.

4 ) Combine the shredded chicken,

onions, herb leaves and chillies in a large

bowl. Season with a light sprinkling of

salt and pepper, and toss to mix well.

5 ) Arrange on a serving plate, sprinkle

with peanuts and garnish with coriander

leaves. Drizzle over the nuoc man cham,

and squeeze the lime over. Serve with

rice crackers.

NUOC MAN CHAM (BASIC DIPPING SAUCE)MAKES 1½ CUPS ● PREP 15 MINS

● NO COOK

2 Thai red chillies, chopped

2 garlic cloves, minced

juice of 2-3 limes, plus extra

if necessary

1 tsp Japanese rice vinegar

125ml lukewarm water

5-6 tbsp fish sauce

2 tbsp sugar

Place chillies and garlic in a pestle and

mortar. Pound to a paste, and then add

lime juice, vinegar and water. Mix well

and season with fish sauce to taste.

Adjust the sweetness and tanginess with

sugar and lime juice.

FISH SIMMERED IN CARAMEL SAUCE (CA KHO TO)SERVES 6 ● PREP 20 MINS

● COOK 40 MINS

2 tbsp fish sauce, plus extra

if necessary

2 tsp brown sugar, plus extra

if necessary

½ tsp black pepper

¼ tsp salt

2 tbsp storebought caramel

sauce (nuoc mau, available

at Vietnamese grocers)

50g pork fatback, diced

2 large garlic cloves, thinly sliced

5 stalks scallions, white part only

6 fish steaks (try catfish, seabass,

garoupa or red snapper, about

100g each)

330ml unsweetened coconut juice

1 ) Combine fish sauce, brown sugar,

pepper, salt and caramel sauce in a bowl.

Use this to marinate the fish and set

aside for 15 mins.

2 ) Sauté the pork fatback in a saucepan

until you get liquid fat and gold

cracklings. Pour out all but 1 tbsp of the

liquid and keep the cracklings in the

pan. Add the garlic and scallions, sauté

until fragrant.

3 ) Add the fish steaks and the marinade

to the pan. Lower the heat to a simmer,

cover and cook for 5-10 mins. Check

halfway to ensure there is enough liquid

in the pan – add a little water if it looks

too dry.

4 ) Uncover the pan, pour in the coconut

juice to cover the fish, and bring to

a gentle simmer. Cover and cook for

another 20 mins, or until the liquid

reduces by half and the sauce is thick

and syrupy. Adjust seasoning to taste

with fish sauce and brown sugar.

wednesdayFried chicken bits with ginger & kaffir lime leaves

36

weeknight eats

Annam Vietnamese Cuisine, which sports a recently revamped menu, is one of our favourite plates for a Vietnamese fix. We love the honest to goodness delicious food – think spring rolls, green papaya salad and home-style stews that are made for mopping up with white rice. The ingredients are fresh and director/chef-owner Nam (as he is fondly known) is spot on with his cooking. In fact, we were so taken with his food that we knew we had to get him to share his favourite recipes in this issue.

FRIED CHICKEN BITS WITH GINGER & KAFFIR LIME LEAVESSERVES 6 ● PREP 1 HR 15 MINS

● COOK 15 MINS

1kg free-range chicken thigh fillets,

cut into cubes

1 packet karaage flour

100-200ml water

oil, for deep frying

chilli salt (or use regular salt)

lime wedges

For the marinade2cm piece fresh ginger, peeled

and grated

4 kaffir lime leaves, cut into

thin strips

3 garlic cloves, finely chopped

1 tbsp sugar

½ tsp white pepper

½ tbsp flavor oil

½ tbsp light soy sauce

½ tbsp dark soy sauce

1 ) Combine marinade ingredients in a

large bowl and stir to mix.

2 ) Tip the chicken into the marinade

and toss to coat evenly. Set aside to

marinate for 1 hr.

3 ) Remove the chicken from the

marinade and dab dry with clean

paper towels.

4 ) Pour the karaage flour into a large,

shallow bowl and add enough water to

form a pancake-like batter. It should not

be too watery.

5 ) Heat oil to a depth of 3cm in a wok or

deep saucepan. Once it reaches 170C, dip

the chicken pieces in the flour mixture,

shake off excess and slide into the hot

oil. Fry until golden, remove with a

slotted spoon and drain on paper towels.

Do this in batches if necessary.

6 ) Lightly salt the chicken pieces and

serve with lime wedges on the side

for squeezing.

STIR-FRIED RICE NOODLES WITH CHICKEN, BEAN SPROUTS & DRIED MUSHROOMSSERVES 2-4 ● PREP 20 MINS ● COOK 15 MINS

2 boneless chicken breast halves

4 dried shiitake mushrooms,

soaked overnight in cold water

in refrigerator

2 tbsp vegetable oil for cooking

2 tbsp finely chopped fresh ginger

2 tbsp finely chopped garlic

2 tbsp chopped red chillies

4 wood ear fungus, soaked

and julienned

½ pack pho noodle (ho fun),

soaked in water

1 tbsp fish sauce

1 tbsp soy sauce

salt and white pepper, to taste

140g bean sprouts, picked

4 stalks spring onions, cut into

3cm lengths

1 tsp sesame oil

fried shallots, to garnish

For the marinade½ tsp salt

2 tsp light soy sauce

1 tsp water

1 ) Combine marinade ingredients in a

large bowl. Cut the chicken breast along

the grain into fine slivers. Tip into the

marinade, mix well and set aside.

2 ) Drain the shiitake mushrooms,

squeeze dry and remove the stems.

Slice thinly.

3 ) Heat oil in a wok. Add chicken slivers

and stir-fry until they no longer stick

together. Add ginger, garlic, chillies,

fungus and shiitake mushrooms,

stir-fry until fragrant. Toss in the

noodles and give it a good mix, and then

stir in the fish sauce, soy sauce and a

pinch each of salt and pepper. Mix well

and adjust seasoning to taste.

4 ) Tip in the bean sprouts and stir-fry

until they are crisp tender. Toss in the

spring onions, give it a good stir and

turn off the heat. Stir in the sesame

oil, and then divide among serving

plates. Top with fried shallots and

serve immediately.

thursday

37

weeknight eats

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The evergreen appeal of otah – dainty parcels of spiced fish mousse wrapped in banana leaves or coconut leaflets – proves that good taste comes in small packages

OTAHO tah, or otak-otak, is believed to

have originated from Indonesia,

where parcels of fish wrapped

and cooked in banana leaf

(known as pepes or pais ikan) are often

sold and consumed. The word otak,

which means brain in Malay, is an

euphemism for the soft, mousse-like

texture of the cooked spiced fish.

In Peninsular Malaysia, the northern

and southern versions of otah are

distinctly different. The Penang version

is said to have evolved from the Thai

hor mok; its delicately spicy taste is

scented with aromatic fresh herbs like

wild pepper leaves (daun kadok) and

kaffir lime leaves. Wrapped in fresh

banana leaves, Penang otak-otak is

steamed instead of grilled, rendering it

custardy soft.

Southern preparations like those in

Melaka and Muar in Johor tend to be

spicier and richer in taste. Besides fish,

the otah mixture often incorporates

prawns and squid. Wrapped in between

two overlapping pieces of coconut

leaflets and secured with shortened

coconut picks (lidi) at both ends, the

otak-otak is then grilled.

Spanish mackerel, threadfin, wolf

herring, red snapper or barramundi

can be used to make otah. You can

also adjust the degree of spiciness of

the spice paste according to taste.

40

OTAHSERVES 4-6 ● PREP 1HR

● COOK 15-20 MINS

15 dried chillies, seeded and

soaked in hot water for

15 mins

3 large fresh red chillies, seeded

and sliced

30g galangal, peeled and sliced

20g turmeric, peeled and sliced

8 stalks lemongrass, outer and

upper fibrous parts removed

and sliced

6 candlenuts

4 pieces of 2cm x 1cm cubes belacan

(shrimp paste), sliced and toasted

for 5 mins

15 shallots, skinned and sliced

5 garlic cloves, skinned and minced

12 kaffir lime leaves, washed and

sliced thinly

750g fish fillet, sliced

1 tsp white pepper powder

2 tsp salt

4 tsp sugar

6 eggs, beaten

375ml coconut milk

3 tbsp rice flour

16 wild pepper leaves (daun kadok),

rinsed and wiped dry

3 large banana leaves, cut into 20

cm x 10 cm rectangular pieces

and scalded in boiling hot water

to soften

1 ) Pound dried and fresh chillies,

galangal, turmeric and lemongrass

using a pestle and mortar until fine.

Alternatively blend ingredients in a

food processor.

2 ) Add in candlenuts, belacan, shallots

and garlic. Pound or blend these until

mixture becomes a fine paste. Stir in the

sliced kaffir lime leaves.

3 ) Marinate sliced fish in the spice

mixture for 10-15 mins. Set this aside.

4 ) In a bowl, combine white pepper

powder, salt, sugar and beaten eggs.

Stir well.

5 ) Stir the beaten egg mixture together

with the fish and spice paste in a large

mixing bowl.

6 ) Pour in the coconut milk and add in

rice flour. Stir everything thoroughly

until well combined.

7 ) Take 2 kadok leaves and place them

in the centre of a piece of banana leaf.

8 ) Spoon 1-2 tbsp of fish mixture over

the kadok leaves.

9 ) Bring the longer flaps of the banana

leaf together then firmly fold the shorter

side flaps over each side. Repeat with the

other side to form a mini pouch.

10 ) Secure the top part of the leafy

pouch with a bamboo toothpick.

11 ) Steam the otah parcels in a steamer

filled with boiling water for 15-20 mins.

Alternatively, wrap each parcel with a

layer of aluminum foil and grill for 15-20

mins or until cooked through.

heritage kitchen

Chef Christopher James Millar

has worked in the reputable

dining cities of London,

Melbourne, Sydney and

Singapore, chalking up over

15 years of culinary experience.

He currently oversees the

dining concepts of One

Rochester, 1-TwentySix,

1-Caramel and Stellar at

1-Altitude as the group

executive chef.

Bring out the best in your beef with chef Chris Millar's simple marinades for the home cooks

Rub and roast

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SPICE RUBMAKES 1½ CUP OF RUB

● PREP 5 MINS ● NO COOK

⅓ cup sea salt

½ cup brown sugar

½ cup smoked paprika   

3 tsp black pepper

4 tbsp dried oregano  

1 tsp cinnamon powder

1 tsp chilli powder  

Place the ingredients together in a dry

bowl and mix well to combine.

TIP Rub this on steaks and allow it to soak

up the flavours for a few hours before

popping in the oven or cooking on the

grill. This rub also works well for chicken

and lamb.

JUNIPER, ORANGE & THYME MARINADEMAKES 1½ CUP MARINADE

● PREP 10 MINS ● NO COOK

½ cup red wine

½ cup extra virgin olive oil

3 shallots, peeled and sliced thinly

2 tbsp juniper berries, toasted

and crushed

1 tsp black peppercorns, toasted

and crushed

6 bay leaves

3 branches of thyme

zest of 1 orange

sea salt, for seasoning

Place ingredients in a mixing bowl and

stir together. Adjust seasoning to taste.

TIP For best flavours, marinate the

meat with this rub for at least two hours

or overnight.

MOROCCAN MARINADE PASTEMAKES 1 CUP PASTE ● PREP 10 MINS

● NO COOK

2 tsp cumin seeds, toasted

and crushed

2 tsp coriander seeds, toasted

and crushed

1 tsp turmeric

2 pinches saffron, toasted

1 yellow onion, peeled and

chopped roughly

3 garlic cloves, peeled and

chopped roughly

2 tbsp fresh flat leaf parsley,

chopped roughly

zest of 1 lemon

½ cup extra virgin olive oil

Place all the ingredients in the food

processor and blend until you get a paste.

TIP Marinate beef (or chicken or lamb)

with the paste for at least four hours

before cooking.

extract

42

Farming

revolutionWe speak with Edible Gardens co-founder Bjorn Low, one of the few urban

farmers at the forefront of Singapore’s “grow your own food” movement

WORDS ANGELEIGH KHOO PHOTOGRAPHS ERWIN@SHADE.SGILLUSTRATIONS PEARL LIM CRAFT PAPER BACKGROUND 123RF.COM

43

special reportssssssssssssssppppppppppppppppeeeeeeeeeeeeeecccccccccccccccccccccciiiiiiiiiiaaaaaaaaaaaalllllllllllllll rrrrrrrrreeeeeeppppppppppppooooooooooooooo

The farm-to-table movement has been on a global

rise in recent years, but in a country like Singapore,

where skyscrapers overshadow empty plots of

land, that seems like a far-fetched dream. Or is it?

Simply put, the farm-to-table movement encourages

consumers to source and eat foods that are grown locally.

In countries such as Australia and the UK, this often means

eschewing supermarkets in favour of farmers markets, and

when land permits, growing your own produce. To do so in land-

scarce Singapore, where we import about 90 percent of our

food, seems like a lofty ideal, but a small group of spirited urban

farmers are looking to change that.

One of them is Edible Gardens, a social enterprise started

by three eco-conscious urban farmers hoping to kick start

Singapore’s “grow your own food” movement. Singapore may not

have the space for a full-fledged urban farm just yet (it has to be

at least an acre, or the size of a football field, to be commercially

viable), but according to Edible Gardens co-founder Bjorn Low,

smaller plots of land are equally worth championing for.

“Unproductive spaces in our city centre such as unused lands

earmarked for development projects that will not take shape

until a few years later – these are perfect spaces for pop-up

farms, which can be set up and torn down within a day or two.

Rooftops are ideal spaces too,” says the former advertising

professional, who left the corporate world to study biodynamic

agriculture in the UK.

Edible Gardens’ plan to grow food gardens across the city

is still in its infant stages, but already, it has found partners in

local restaurants such as Artichoke Café & Bar. Low readily

admits that these collaborations are currently more “aesthetic

than productive”, but that they still make useful seeding

grounds in exposing the public to the concept of food gardens.

Other possible projects in the pipeline include working with

law firm Olswang to build an urban farm to grow produce for

use in the soup kitchens operated by non-profit organisation

Willing Hearts.

“Our current model leans towards landscaping, but we

would like to move it towards a farming model within the

next few years,” Bjorn shares. “We want to start a system of

community farming that we hope would inspire more people

to take up farming.”

Singapore may possibly never be fully sustainable in terms of

its food resources, but farm-to-table dining, or at least our local

interpretation of it, is entirely doable. Instead of designing a meal

prepared entirely with local produce, chefs can work towards

incorporating as much local produce as possible into their foods

while using less of imported produce such as potatoes and

rice, which are not commercially viable or suitable for growing

in Singapore. “What we need are more local producers, each

looking after a plot of land that grows a certain crop, be it

tomatoes or courgettes. This will give restaurants a variety of

produce to tap on,” Bjorn explains.

44

special report

“We have to be prepared, just in case we ever get cut off from

food imports. This is where the system of urban farming comes

into place – it won’t be easy, but we can convert so many spaces

in the concrete jungle to create food gardens,” he adds, citing

Havana’s lauded urban agriculture efforts as an example.

The urban farming revolution looks to be underway, although

not without its challenges, including Singapore’s less than ideal

climate and the lack of space for farms. But the spirited warrior

remains undeterred. From educating the public on urban farming

to growing the number of rooftop farms in the city, Bjorn – and

his fellow urban farming warriors – has a plan. And we’re hopeful

that they will eventually shift Singapore’s food sustainability

landscape, slowly but surely. ◆

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Our specialists will introduce perfect solutions to help organise your kitchen better!

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the guide road test

46

BARBECUE SAUCES

Fountain Barbecue Sauce (500ml), S$6.25, from leading supermarkets

Out of the five we

tested, we love

the ease of using

Fountain Barbecue

Sauce’s squeezy

bottle (it comes with a

twistable nozzle) the

most. This Australian

favourite is a tad too

sweet for our liking,

but that also means

that it caramelises

gorgeously during

cooking. Consistency

wise, it is neither

too watery nor too

thick, but is good

enough to be used as

a dip. It is also great on

sandwiches, especially

with salty cheese.

Hunt’s Honey Mustard Barbecue Sauce (612g), S$4.40, from leading supermarkets

This sauce is very thick

and will probably be

a better choice for

dipping. It is tangier

than the other four

we tried, and it has a

rather strong spice-

kissed aftertaste; that

flavour is subdued

after cooking though.

However, when used

to coat a slab of ribs

or a slice of meat, the

sauce burns and dries

up a little too fast;

be sure to only add it

towards the end to

avoid burning.

Jim Beam Barbecue Sauce Original (510g), S$8.95, from leading supermarkets

Our theory is that

a special portion

of a man’s brain is

dedicated to barbecue,

just next to the area

for alcohol. So bourbon

in a barbecue sauce?

We just had to try this.

Alcohol lovers might be

disappointed at how

subtle the bourbon

flavour is, but we were

more concerned with

the artificial, chemical-

laden aftertaste.

The sauce is also the

most watery of the

five we tried, though

still spreadable so no

worries about basting.

It does have a good

smoky flavour.

Kraft Honey Barbecue Sauce (496g), S$3.50, from leading supermarkets

Although this has a

similar texture and

colour to Hunt’s,

it is very different

taste-wise. This

slow-simmered honey

barbecue sauce

won our taste buds

over with its perfect

balance of sweet, sour,

salty, smoky, herby

and peppery. This

tastes just as great

after it thickens when

cooked and does not

burn as fast as Hunt’s –

definitely our favourite

both for sandwiches

and dips, as well as

glazing our favourite

meats for grilling.

Heinz BBQ Sauce (504g), S$4.25, from leading supermarkets

We like how we can

still see the herbs and

ground pepper in this

sauce. As big fans of

Heinz Tomato Ketchup

and Salad Cream, we

had high expectations

but we were a little

disappointed. It

packs a punch of (too

strong) flavours,

but if you want your

sauce to complement

your grilled

favourites instead of

overpowering it, we

recommend you use

this only as part of a

marinade. Note that

it also dries up quickly

when cooking.

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Instant flavours in a bottle for grilled meats – we put five to test

step-by-step the guidethe guidetool tips

47

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BARBECUE BASICS

No more raking over the coals with these BBQ party must-haves

6. GRILL Purists will insist on using a charcoal grill to achieve the perfect smoky flavour, but those with limited space might want to consider a portable electric grill for fast starts, accurate temperature control and easy cleaning up!

1. COOKING UTENSILSThe three most essential grilling tools you’ll need: two-prong

fork, spatula and a pair of tongs. Invest in long-handled stainless steel tools,

preferably with heatproof and slip-resistant silicone handles.

2. MEAT THERMOMETER

A hardy thermometer is essential for roasts and thicker cuts of meat. For the most accurate reading of doneness, opt for an instant-read digital thermometer.

5. HINGED WIREBASKETS This is ideal for delicate items such as seafood and vegetables, which tend tostick to the grill and fall apart when flipped using a spatula; it allows for concurrent flipping of multiple items too. Purchase spacious baskets with grids smaller than the grate.

3. BASTING

BRUSHSlick sauces

onto meats using a heat-resistant and

easy-to-clean silicone brush, which also prevents

loose bristles on the food. For an Asian twist, use a smashed

lemongrass stalk or slice it vertically several times on one side (without cutting through the other end of the stalk) instead.

4. SKEWERSGo for flat metal skewers, as they prevent food from rolling when flipped. However, a pair of disposable bamboo sticks can do the job just as well. Soak in water for at least 20 minutes to prevent them from burning.

the guide step-by-step

48

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MAKES 10 DUMPLINGS

● PREP 30 MINS + 3 HRS OF SOAKING

● COOK 3 ½ HRS

300g pork belly, sliced

10g five spice powder

10g + 15g salt

1kg white glutinous rice, soaked in

water for 1 hr and then drained

50g peanut oil

10 dried lotus leaves, boiled, washed

and cut in half

20 bamboo leaves, boiled and washed

300g split green beans (tau suan),

soaked for 3 hrs

10 dried scallops, soaked for 2 hrs

10 dried black mushrooms, soaked for

2 hrs

20 dried chestnut, soaked for an hr

30 fresh lotus seed

10 2cm-thick roast pork slices

1 roast duck leg, cut into 10 pieces

10 salted egg yolks

grass strands, for tying

step-by-step the guide

49

7 ) Gently flip it over onto the mixture,

and then add another half a handful of

split green beans and then top with a

handful of glutinous rice.

9 ) Use two or three grass strands to

secure the dumpling – tie it tightly so

water doesn’t seep in during boiling.

Boil the dumplings for 3½ hrs. Cool

before eating.

TIP Uncooked rice dumplings can be

stored in the fridge for a day; cooked ones

can be kept for a week. If frozen, cooked

dumplings can last up to two weeks.

However, it is best to cook and consume

rice dumplings on the same day they

are made.

8 ) Fold the two ends to form a pyramid

and cut away excess leaves from one

side. Fold the remaining side over as

tightly as you can.

1 ) Pat pork belly slices dry using a

kitchen towel and marinate with five

spice powder and 10g salt. Set aside.

2 ) In a bowl, mix the drained glutinous

rice, remaining salt and peanut oil.

3 ) On a flat surface, place the two halves

of a lotus leaf at the bottom and then

put three bamboo leaves on top, slightly

overlapping.

4 ) Spread one handful of seasoned

glutinous rice onto the middle of the

leaves. Add half a handful of the split

green beans.

5 ) Arrange one scallop, one mushroom,

two chestnuts and three lotus seeds in

the middle.

6 ) Place one roast pork slice, sliced duck,

marinated pork belly and a salted egg

yolk in your hand, and squeeze gently to

mould them together.

Hailing from Hong Kong, chef Leung Kwok Sing has been at the helm of Regent

Singapore's traditional Cantonese restaurant, Summer Palace, since 1996.

With over 25 years of experience in dim sum making, chef Leung possesses

deft skills and creative passion, and brings to guests the daintiest dim sum and

delicious desserts.

the guide cook's basics

50 50

cook's basics

cook's basics the guide

WORDS & RECIPE MURIEL AMABLE STYLING PEARL LIM PHOTOGRAPH CHARLES CHUA RECIPE PHOTOGRAPH 123RF.COM

GET TO KNOW THE CITRUS FAMILY AND ADD A SPRITZ OF SUNSHINE INTO YOUR COOKING

ALL ABOUTCITRUS FRUITS

51 51

cook's basics

the guide cook's basics

3. LIMEDon’t judge this citrus fruit

by its size as it is one of the

most sour in the family.

Slightly smaller than a

lemon, the lime either comes

in round or oval shape. Its

4. KAFFIR LIMEDespite its less than inspiring

appearance, kaffir lime is

highly revered in this part of

the world for its zesty, lemony

fragrance that perks up the

appetite and stimulates the

taste buds. Both the zest and

leaves of the knobbly fruit are

used in a wide spectrum of

dishes, from Peranakan and

2. LEMONBright, tart and zingy, this

versatile fruit is probably the

most commonly used citrus

fruit across the globe in both

1. ORANGEIt is no surprise that orange

is the most cultivated citrus

fruit. Although it is juiced

or eaten fresh most of the

time, it also makes tangy

appearances in bakes, roasts

and sauces, especially its

zest. The most common

navel orange, named after

the belly button-like bulge

at one end, has firm pulps,

very few pips and sweet

flesh. It is not the choice

of orange for juicing as the

juice turns bitter after 30

minutes; use juicy Valencia

oranges instead. We also like

the seasonal blood orange,

named for its distinctive

ruby red flesh. It lends a

beautiful tinge of red and

a berry-like taste to salads

and marmalades.

5. GRAPEFRUITSimilar to pomelo, grapefruit

also comes in pink, ruby

red and white, and with

varying sweetness. Although

often mistaken as a pomelo,

the grapefruit has thinner

skin and finer pulps; the

segmentation of the flesh

resembles an orange. It is

valued for its unique tangy,

slightly bitter flavour and

sweet aftertaste. We love

grapefruit segments in our

salads (it is a great match

flavour and distinctive pine-

like aroma is at its peak while

it is still bright green, and it

loses its refreshing punch

once fully mature. The highly

aromatic fruit – zest and juice

alike, plays an extensive role

in southeast Asian, Latin

American, Mexican and

Indian cuisines. To get the

most out of the fruit, firmly

roll it on a flat surface first,

halve the limes and then jab

the flesh with a fork a few

times before squeezing to

extract more juice, or pop

it in the microwave for a

few seconds. It is often used

interchangeably with lemon.

Indonesian spice pastes and

curries to the ever-popular

Thai tom yum soup. The zest

also makes an interesting

topping for Asian salads,

and adds a zing to familiar

desserts such as sorbets and

cheesecakes. The leaves can

be used whole – tear it up

roughly and cook it together

with rice (delicious with Thai

curries), or finely shredded

and used as a garnish, or

tossed into dishes such as

nasi ulam.

1

2

3

4

5

6

7

savoury and sweet dishes,

as well as in beverages.

Its distinctly sour taste

makes it too sharp to eat on

its own, but is wonderful

when mixed with spices for

marinades, squeezed onto

a basket of piping hot fish

and chips, or any seafood for

that matter. Its high acidity

comes in handy in replacing

vinegar when making a

more aromatic ceviche,

and in salad dressings too.

The fragrant yellow zest

is used both in sweet and

savoury dishes, including

pastries, desserts, gravies

and stuffings. Preserved

lemon is also a key ingredient

used particularly in Indian,

North African, Moroccan and

Cambodian cooking.

52

cook's basics the guide

7. MEYER LEMONCompared to a regular

lemon, the Meyer lemon

has smoother and thinner

skin and sweeter and less

acidic juice. It's favoured

over lemons as it provides a

10. MANDARINCompared to the orange,

the mandarin (also known

as tangerine and mandarin

orange) has a loose peel and

is slightly smaller in size. It is

6. POMELOAlso known as Chinese

grapefruit, the pomelo is the

largest member of the citrus

family. It has the largest

pulp, thickest pith and the

least acidic flesh; the coral

pink and red varieties are

much sweeter than the pale

yellow ones. It is often used

as a substitute for grapefruit

albeit with a much weaker

kick. Pomelo is best enjoyed

fresh: perk up your salads

with juicy chunks, or use the

peel to flavour savoury soups

and sweet broths.

TIP How to peel a

pomelo: Remove a thin

slice (about 2cm) from

the top of the fruit and

then make 2cm-deep

vertical cuts around

the fruit starting from

the top. Use your

hands to peel away

the soft rind a portion

at a time. Pull the

segments apart and

peel away paper-thin

skin; enjoy!

8. KUMQUATBest known for its edible

skin, the small and mighty

kumquat has a sweet peel

and a relatively sour pulp.

The simplest way to enjoy

the fruit is to eat it whole,

just like grapes. It can also be

jammed or candied, and then

spooned over cakes, tarts, ice

cream and yoghurt. Cooking

tames its tartness and cooked

kumquat complements

seafood and poultry dishes,

especially when used in

sauces or chutnies. Unlike

most citrus fruits, kumquats

do not have a very long

shelf life. They can keep for

about three days at room

temperature or up to two

weeks when wrapped in a

bag and stored in

the refrigerator.

9. CALAMANSIMeet the smallest member

of the citrus family. Often

mislabelled as lime,

calamansi (or calamondin) is

less tart than a lime but much

more sour than an orange.

It is widely cultivated in the

Philippines and Malaysia,

and has a permanent

status in most southeast

Asian kitchens. Halve the

calamansi and squeeze the

juice onto stir-fried noodles

or freshly grilled seafood, or

mix it into salty condiments

such as fish sauce and soy

sauce. Its flavour is at its best

when it's green; don't let the

the ones with hints of yellow

go to waste - the extracted

juice mixed with honey,

water and ice makes for a

most refreshing drink.

8

10

9

with avocado). It also adds a

gorgeous shade to yoghurt

and fruit, pastries and in

clear cocktails.

beautiful floral aroma and

lemony flavour, minus the

puckering lips afterwards.

favoured for its easy-to-peel

skin and readily segmented

sections, which makes it an

ideal healthy snack on the

go. It is very popular in Asia,

where it has become a large

part of the Lunar New Year

celebrations as it symbolises

wealth and good fortune.

53

the guide cook's basics

NO-BAKE LEMON CURD TART WITH OLIVE OIL MAKES A 25X13CM PIE

● PREP 10 MINS ● COOK 20 MINS

For the crust1½ cups crushed graham

crackers (alternatively

use digestive biscuits)

2 tbsp sugar

¾ cup melted butter

For the curd3 large eggs

3 large egg yolks

1 can condensed milk

½ cup lemon juice, strained

zest of 3 large or 5 small lemons

2 tsp cornstarch

125g salted butter, cut into

small cubes

2 tbsp olive oil

For the meringue, optional3 egg whites

3 tbsp caster sugar

powdered sugar, optional

1 ) First make the crust. Combine

crushed crackers, sugar and melted

butter in a bowl and mix well. Spread

evenly on a springform tart pan

(including the sides) and press firmly

using the back of a spoon. Refrigerate.

2 ) Beat whole eggs and yolks until

just combined. Strain into a bowl

and set aside.

3 ) Combine condensed milk, lemon

juice, zest and cornstarch in a saucepan.

Mix well and then gradually bring the

mixture to a boil while continuously

whisking. Remove from heat.

4 ) Whisk strained egg into the mixture

in the saucepan gradually.

5 ) Bring the pan to a gradual boil (low

to medium heat) one more time and

remove from heat. Add the butter

cubes and then the olive oil and mix

until the mixture is smooth. Pour into

the crust. Allow to chill and set for at

least 5 hrs before serving.

6 ) Just before serving, beat the egg

whites until soft peaks form and

gradually add the sugar. Continue

beating until stiff peaks form. Spoon or

pipe into chilled tart base. Add golden

brown accents if a blowtorch is

available. Alternatively, dust the pie

with powdered sugar before serving.

TIP When zesting, make sure you only

use the coloured skin; avoid the bitter

white pith. Also, when using waxed fruits,

wash and lightly scrub the citrus fruits

before using.

54

cook's basics the guideW

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ASK THE BAKERCheryl Chee, owner of cake decorating speciality store Bake It Yourself, answers your baking and decorating questions

Q: How important is it to bring chilled ingredients

to room temperature when I want to bake a cake?

A: Thawing all ingredients until they reach room temperature will

enable them to combine together more easily, resulting in better

texture. Mixing together cold ingredients (such as butter and

buttermilk) will result in a grainy, lumpy batter, which will then lead

to overmixing.

Q: How do I store a cake iced

with buttercream?

A: The best way to store a cake is in a covered cake box out

of direct sunlight, because sunlight can alter icing colors. In

humid Singapore, stabilise buttercream by adding 2 more

teaspoons of meringue powder to each batch of

icing. Using a little less liquid in preparing the

buttercream may help too.

ASK All you need to know about food, cooking and baking

uttercream?

est way to store a cake is in a covered cake box out

unlight, because sunlight can alter icing colors. In

gapore, stabilise buttercream by adding 2 more

s of meringue powder to each batch of

g a little less liquid in preparing the

am may help too.

◆ Have a cooking query? Write in to us at food&travel@regentmedia.sg

It’s better to use shortening

instead of butter for greasing.

Shortening is pure fat, whereas

butter also contains water and milk

solids. The milk solids in the butter

burn faster, and this may result in the

sides of the cake getting much browner than they should.

However, nothing beats the great taste of butter, so if you

still want to use it without burning the sides of the cake, use

clarified butter (clarifying butter separates the milk solids).

Q: How much should I grease the pan for baking?

Should I use butter or shortening?

A: Most recipes will tell you how to prepare or grease your cake pan.

As a rule of thumb, check the quantity of butter your recipe has. The

more butter in the dough, the less you need to grease your pan.

C

NUE HERE

what can we make ?

grill!let 's

food&travel team cookout!Pantry raid! We tap into our repertoire of recipes to whip up something for a starving Vincent.

CONTIN

UE HERE

hang on, Vincent!

Leigh loves salads, and Knife Thai

Fish Sauce (Reduced Salt) makes the

perfect base for the dressing of a

Vietnamese-style fish salad.

Healthy tip: Instead of

coating the fish in oil, use

a pastry brush to apply

a thin layer over the fish

before grilling.

Hunger crisis averted! A

satisfied man is a happy

man. We wonder if he’s

happy enough to offer to

clean up?

Pantry raid! Vincent would not

go hungry for long, thanks to

Jo’s well-stocked fridge. Now

what can we make with these…

Special feature

VIETNAMESE-STYLE SALMON & MANGO SALADSERVES 4 ● PREP 20 MINS ● COOK 5 MINS

2 tbsp Knife Thai Fish Sauce (Reduced Salt)

1 tsp sugar

2 tsp lime juice

2 salmon fillets (about 150g-200g each), skin removed,

cut into 4cm chunks

4 tbsp Knife 100% Pure Rice Bran Oil

2 ripe mangoes, cut into bite-sized chunks

handful of MasterFoods coriander leaves

handful of Vietnamese mint, leaves picked,

roughly chopped

For the dressing1 red chilli, deseeded and finely chopped

juice of 2 calamansi limes

2 tsp sugar

4 tbsp Knife Thai Fish Sauce (Reduced Salt)

1 ) In a bowl, combine Knife Thai Fish Sauce (Reduced Salt),

sugar and lime juice and stir until the sugar dissolves.

Pour over the salmon chunks and set aside to marinate for

10 mins.

2 ) Meanwhile, prepare the dressing. Combine all the

ingredients and stir until the sugar is dissolved. Taste and

adjust seasoning to your preference.

3 ) Drain the marinade from the salmon. Heat Knife 100%

Pure Rice Bran Oil in a non-stick pan (or grill it, see tip on

p56) and cook the salmon pieces, turning every ½ min until

seared and caramelised on all sides.

4 ) Place the mango cubes in a large bowl and add in the

cooked salmon, and most of the MasterFoods coriander

leaves and mint. Pour over the dressing and toss gently to

coat the mango and salmon. Transfer onto a serving plate

and garnish with remaining herbs before serving.

DID YOU KNOW? One easy way you can start

nursing back Mother Nature is to start at

home by using eco-friendly household

products such as bio-home Kitchen

Cleaner. bio-home Kitchen Cleaner is bio-

degradable and eco-friendly, and removes

grime and grease effectively without

leaving behind harmful chemical residue.

The 100 percent plant-based cleaner is

also gentle on hands and kitchen surfaces,

and boasts a pleasing lemongrass and

green tea fragrance.

eat up!

yay!

it will be done soon!

T

END

We told him we would cook for him

every month, IF he cleans up after. Free

meals prepared by us lovely ladies?

Now that’s an offer he can’t refuse.

When the mangoes

are sweet and

ripe, and the fish

is fresh, all we

need is a drizzle of

dressing and plenty

of chopped herbs to

dress this salad.

USEFUL FEATURES• Never go hungry when you can locate the nearest restaurants around you• Restaurants are segmented according to cuisine types for a more convenient searching experience• Cook up a storm with our easy, tried-and-tested recipes on the weeknights • Check out our latest promotions, events and special privileges

m o b i l e a p p

USEFUL FEATURES• Never go hungry when you can locate the nearest

restaurants around you• Restaurants are segmented according to cuisine

types for a more convenient searching experience• Cook up a storm with our easy, tried-and-tested

recipes on the weeknights • Check out our latest promotions events and mobile app is now free to

download at samsung apps store!

F&T 59

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UE ◆ REVIEWS ◆ OUT AND ABOUT

◆ NEWS BITES ◆ HOTSPOT ◆ food&travel PICKS

eat out

60

In the mood for beef? Here are two fine restaurants to satisfy the carnivore in you

High steaks

reviews

61

THE BUZZ Morton’s the Steakhouse opened its

first restaurant in downtown Chicago 35 years ago

and now boasts restaurants in 68 locations across

the United States and Asia. The brand opened its

first international outpost in Singapore 15 years

ago, winning a loyal following for its generous

portions and perfectly done steaks.

AMBIENCE Situated within the Mandarin Oriental

Singapore, the restaurant and atrium bar are

outfitted in dark woods and muted lighting; go

for the intimate booth seats if you’re on a date.

The servers are knowledgeable and friendly, and

very persuasive at convincing you to order an

extra dessert.

FOOD & DRINK Appetisers and salads tend

towards the classics – think oysters Rockefeller

(S$38), lobster bisque (S$36) and chopped

house salad (S$25). The prime ocean platters

(available both chilled and baked) came highly

recommended, but proceed with caution if you

don’t have a large appetite. We had the chilled

platter (S$90 for two), and while the oysters,

Alaskan king crab legs, jumbo lump crabmeat,

jumbo shrimp cocktail and Maine lobster were

plump and fresh, we were suitably filled by the

time our mains were served.

Steaks are the star at Morton’s, and the server

eases us into the meal by walking us through the

ADDRESSLevel 4

Mandarin Oriental

Singapore,

5 Raffles Avenue.

TEL65/6339-3740

OPENING HOURSDining room

5:30pm-11pm

(Mon-Sat),

5-10pm (Sun)

Bar 5-11pm (Mon-

Sat), 5-10pm (Sun)

PRICE RANGESalads from S$23,

appetisers from

S$35.50,

steaks from S$80,

non-beef mains

from S$52, sides

from S$22

meat cuts. We were told that the bone-in beef

cuts are sourced from Australia; the remaining

cuts are imported from the USA. The signature

cut New York strip (from S$134 for 20oz/550g)

we ordered is tender and well marbled, and

arrived grilled to medium rare perfection. It’s

served unadorned, so let the beef speak for itself,

or dollop some mustard on. Other cuts include

centre-cut filet mignon (from S$80 for 6oz/170g)

and the formidable 24oz/680g Porterhouse (S$177).

Potatoes (S$24, available in six styles including

baked and mashed) are the traditional pairing,

but we are bigger fans of the macaroni & cheese

(S$24) and sautéed Brussels sprouts (S$22).

Apart from steaks, Morton’s offers a good

selection of other meats including lamb chops

(S$104), Chilean sea bass (S$77) and chicken

Christopher (S$52), which comes on a bed of garlic

beurre blanc sauce.

If you have room for dessert (hot desserts

take about 40 minutes to be ready), zoom in on

Morton’s legendary hot chocolate cake (S$30).

Or leave sweet decisions to the end and allow

yourself to be tempted by the array of chilled

desserts – we heard the New York cheesecake

(S$24) is a favourite.

Pair your food with a glass from their extensive

wine list, or go for the signature MORtinis. We

love the appletini and the chocolate – the latter is

a dessert in itself.

MORTON’S THE STEAKHOUSE

VERDICTPortion sizes are very generous,

so ration your tummy space to really enjoy the steaks, which no doubt are the star here at Morton’s. If you’re in the mood for a lighter, more casual

meal, hightail it to the bar from Mondays to Saturdays,

5 to 7pm, for special priced MORtinis and complimentary filet mignon

sandwiches.

reviews

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reviews

63

ADDRESS#04-01/31

Mandarin Gallery,

Mandarin Orchard

Singapore, 333A

Orchard Road.

TEL65/6836-3333

OPENING HOURSSun-Thu, 11:30am-

10pm

Fri, Sat, Eve & Public

Holidays: 11:30am-

10:30pm

PRICEStarters from S$6

Mains from S$33

Desserts from S$10

THE BUZZ Lawry’s The Prime Rib has been

around for the past 14 years and that speaks

volumes. We like the consistency of the

signatures and adore the fabulous service.

AMBIENCE Nestled on the fourth floor of

Mandarin Gallery, be treated to sweeping views of

Orchard Road through four-metre high floor-to-

ceiling windows. Upon entering the restaurant,

you’ll be greeted with the lavish extravagance of

the Main Dining Hall with its alabaster pendant

lamps, soft wool carpets and plush dining chairs.

FOOD& DRINK Start your meal with classic

starters such as the succulent Nova Scotia broiled

Atlantic lobster tails (from S$27) served with

drawn butter and the jumbo shrimp cocktail

(S$28), but don’t fill yourself up too soon.

A visit to Lawry’s is incomplete without tasting

the signature USDA Prime beef ribs, available in

LAWRY’S THE PRIME RIB SINGAPORE ADDR#04-0

E

VERDICTWe are long time fans of Lawry’s and it never disappoints. Bonus

points for the central location too!

a variety of cuts from the modest Singapore Cut

(S$58) to the extra-thick “Diamond Jim Brady”

Cut (S$118). The meat is aged for 21 days and then

slowly roasted on beds of rock salt, resulting in

well-uniformed juicy and flavourful meat. In

Lawry’s spirit of tableside showmanship, the beef

is carved tableside from silver carts. This is served

with Yorkshire pudding baked in individual

copper skillets and Lawry’s famous Original

Spinning Bowl Salad.

Apart from beef, Lawry’s offers a good

selection of other mains including US Kurobuta

baby back ribs with BBQ sauce (S$53) and grilled

French spatchcock (S$48). Portion sizes are

pretty generous so save space for the Lawry’s

Crepe Suzette (S$29). This buttery and citrusy

saccharine delight will be prepared right in front

of your eyes. We hear they serve a mean mudpie

and English trifle too, but that’s for another day. ◆

reviews

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The Fullerton Hotel Singapore In conjuction with the

Clifford Pier's 80th anniversary, guests celebrating

their 80th birthday get to enjoy a complimentary

dinner on any weekend at the Fullerton Hotel

Singapore and The Fullerton Bay Hotel. Celebrants

will also receive a complimentary birthday cake.

Be sure to quote “80 year old” when making

reservations and bring along your ID for verification.

The Fullerton Hotel Singapore, 1 Fullerton Square. Tel: 65/6887-8911

Our favourite dining spots

21 on RajahTuck into a selection of both Mediterranean and local eats

at 21 on Rajah, set within the new Days Hotel Singapore.

Start with the tapas - try the prawn and bacon roll (S$13.90)

and crostini of smoked eel (S$13.90) - and then work your

way down to the mains. The paella is hearty, and comes

in several variations including beef cheek with forest

mushroom (from S$24.90 for single portion) and jumbo

prawn with dill and saffron (from S$25.90 for single portion);

but we're bigger fans of the Asian favourites, especially the

grilled chicken satay in Balinese spices (S$14.90 for ½ dozen),

which comes with a rich peanut butter gravy. Save the guilt

for another day when it's time for dessert. The pumpkin

crème brulee (S$13.90), dark chocolate fondant with

raspberry coulis (S$14.90) and pannetone bread and butter

pudding with dates (S$14.90) are all excellent.

Days Hotel Zhongshan Park, Singapore, 1 Jalan Rajah. Tel: 65/6808-6838

Swensen’s Swensen’s reintroduces its children’s menu with a blast. Mighty

little adventurers can feast on an array of kids-only specials

before they go on a quest to space with Snowie and Friends for

the Eternal Ice Cream to save the Kingdom of Iceberg. The

Space Adventure Kid’s Meal (S$9.50) includes an entrée,

healthy side snacks and a wholesome fruit juice

guaranteed to provide the much needed energy

boost for the exciting journey ahead!

Multiple locations, visit

www.swensens.com.sg for list of outlets

out and about

66

Ellenborough Market Café Swissotel Merchant Court brings Osaka to

our shores! From 7 to 16 June, guest chefs from Swissotel

Nankai Osaka will tempt your taste buds with a plethora of

Osakan delights during the 10-day Discover All About Osaka

promotion (from S$52 for adults, from S$26 for children). Be

bowled over by the hearty Ton Jiru soup (miso soup with

pork and green onions) and catch live teppanyaki action at

the culinary stations. Look forward to authentic Japanese

favourites including tuna tataki, cha soba, soft shell crab

tempura, yakitori skewers and green tea pound cake. Diners

also stand a chance to win a return flight for two and a

three-night stay at Swissotel Nankai Osaka. Make your

reservations now!

Swissotel Merchant Court. 20 Merchant Road. Tel: 65/6239-1848

Min JiangMin Jiang’s master chef Chan Hwan Kee has crafted a

crabilicious menu featuring various preparations of

Sri Lankan crabs, available until July. Be sure to sample

creations like crispy fried crab meat and green apple

rolls (S$24 for 6 pieces) and steamed Sri Lankan crab

claw in egg white with black truffle shavings (S$16

per order).

Goodwood Park Hotel, 22 Scotts Road.

Tel: 65/6730-1704

Extra Virgin PizzaWe’re so thrilled that one of our favourite handmade pizza

makers has opened their second outlet in United Square!

One more place to satisfy our pistachio pizza (S$24) craving;

we can never have enough of that flavoursome pistachio

pesto sauce and mozzarella base topped with parmigianno

reggiano and baby arugula. If you’re feeling mighty and

meaty, the tomato based spotted pig pizza (S$26) with spicy

pepperoni, pork sausage, applewood smoked bacon and

pecorino is the way to go. Don’t worry, we make it up by

ordering a cauliflower romesco (S$12) with fontina cheese

and the grilled skirt steak salad (S$18), dressed with Dijon

vinaigrette dotted with Kikorangi blue cheese cubes.

#01-14 United Square Shopping Mall, 101 Thomson Road. Tel: 65/6247-5757

Hai Tien LoDim sum lovers will be pleased to hear about Hai Tien Lo’s

recently launched à la carte yum cha weekend buffet. On top

of classics such as steamed pork and prawn dumplings and

barbecued pork buns, there are plenty of other Cantonese

delights by chef Lai Tong Ping to feast on, including the

succulent deep-fried prawns tossed in wasabi mayonnaise

or coated with oat flakes, fork tender stewed beef cheeks

and deer tendons with Chinese herbs, and fragrant braised

pork chucks with truffles. Don’t forget Hai Tien Lo’s

mouth-watering renditions of crispy barbecued pork belly,

barbecued honey-glazed pork with almond flakes and

roasted duck. What’s more, every diner will enjoy a serving

of braised whole abalone and a double-boiled Buddha jumps

over the wall with deer tendon and cordycep flower. Hai Tien

Lo’s weekend brunch is served from 11:30am to 2:30pm on

Saturdays and Sundays; S$68 per adult (S$38 per child) or

S$128 with a free flow G.H. Mumm champagne, Cloudy Bay

sauvignon blanc and pinot noir as well as draft beer.

Level 3 Pan Pacific Singapore, 7 Raffles Boulevard. Tel: 65/ 6826-8240

out and about

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LaBrezza

LaBrezza at The St. Regis

Singapore combines three of

our many favourites in their

Italian Prosecco Weekend

Brunch: Italian food, brunch

and bubbly. For only S$68

(S$49 per child), indulge in an

unlimited spread of trattoria-

style Italian eats made to

order: brick oven pizzas, pastas, barbecue and desserts. We

suggest starting with the pizza Vesuvio (Italian sausage and

roasted sweet peppers), controfiletto ai ferri (beef striploin)

and gamberoni alla griglia (garlic prawn with lemon chilli

flakes) grilled à la minute and then working your way down

to the pasta and the chef’s daily risotto special. There is also

a buffet spread of antipasti, cured meats and cheese. S$68,

or S$98 with free flow Prosecco D.O.C.G Adami. Available on

Saturdays and Sundays only, from noon to 3pm.

Level Two, The St. Regis Singapore, 29 Tanglin Road.

Tel: 65/6506-6884

The Halia We recently tried The Halia’s new weekday lunch specials by

chef Peter Rollinson and here are our picks. For starters, the

aromatic Mayura Station Wagyu beef carpaccio with frisee,

parmesan and truffle oil (S$22) and the salad of heirloom

tomato, watermelon, Meredith goat’s cheese, balsamic and

black olive (S$15) are delicious. For the mains, the signature

Halia chilli crab spaghettini (S$28) is a crowd favourite, or

go for chef Rollinson’s barramundi dishes – they’re always

excellent. For dessert, we will always have space for the

carrot cake, walnut crumble, black olive and cheese ice

cream (S$12) – it’s one of the best renditions of carrot cake

we’ve ever had! Take advantage of the two (S$28) and three-

course (S$32) weekday set lunch menus available from noon

to 2 pm on Mondays through Fridays.

Ginger Garden, Singapore Botanic Gardens, 1 Cluny Road. Tel: 65/6287-0711

Open Door PolicyTiong Bahru’s very first modern bistro, ODP, has refreshed

its menu while keeping true to its DNA of comfort food

cooked with just the right amount of sophistication. Topped

with tender squid slivers, the risotto nero with confit

calamari (S$19) is one of the creamier and tastiest squid ink

risottos we’ve had. We’ll order that and the seared scallops

with cauliflower couscous and preserved lemon (S$26) for

starters on our next visit. From the mains, the beetroot and

goat’s cheese risotto (S$23) is just as tasty as it is pretty to

look at, and it’s a great vegetarian option too. For desserts,

we love how the caramel crème brûlée (S$18) is served in a

wide shallow dish – we get to crack more hardened caramel!

On fickle days, go for the “feed us” option and the kitchen

will serve up a selection to share (S$46 per person, S$59

with dessert).

19 Yong Siak Street (Yong Siak View). Tel: 65/6221-9307

Frunatic Hop on the raw food bandwagon

with Frunatic. Hold the icky face until you've tried the

scrumptious fruit entrées; our two favourites are the Tropical

and the Grapevine. The various entrées provide various

wonders such as reducing the levels of bad cholesterol,

promoting the formation of collagen for youthful bouncy

skin and boosting the immune system. Go for a set meal

(from S$14.30), which include fresh fruit juices, essences, and

dehydrated chips to round out and boost the fruit entrées.

#02-01/02 The Star Vista, 1 Vista Exchange Green. Tel: 65/6694-6616

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NookVintage inspirations meet space-age accents at this trendy

casual dining hub where sparkly spherical pendant lights

and clean, linear aesthetics are heightened by the lime

green padded walls and plush horsehair carpet. Local and

international choices are aplenty at the buffet. The Sarawak

laksa (RM18, rice noodles with egg, beansprouts and chicken

served in a spiced coconut milk broth), nasi lemak (RM18)

with all the traditional condiments and the substantial Nook

beef burger (RM18) are touted as house specialities.

Level 1, Aloft Kuala Lumpur Sentral, Jalan Stesen

Sentral, Kuala Lumpur. Tel: 603/2723-1188

Xiao Lao Wang A hot, steamy affair

awaits at this newly opened steamboat restaurant. Two

types of flavourful stock: pork bones, pig's stomach and

village chicken (RM16.80-RM20.80) or fried salmon fish

head with tomatoes (RM18.80-20.80) serve as the base

for your hot pot here. A wide assortment of homemade

ingredients such as fish paste with ebiko (RM8.90), squid

pork balls (RM8.90), sliced pork belly (RM9.90), smoked

duck slices (RM8.90), sliced lamb (RM13.90) and Japanese

glass noodles (RM8.90) is available to give it additional

susbtance. Alternatively, supplement your meal with a

serving of claypot double liver sausages and smoked duck

rice (RM16.80).

PT11, Jalan Perkhidmatan, Kampung Baru Sungai Buloh, Selangor. Tel: 603/6140-2595

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Midi 57This is a haven for Mediterranean-inspired fare. The daily

wallet-friendly set lunches (RM23 – RM28 per person) are

great value for money, and come with a choice of salad or

soup, a main course and dessert. Noteworthy signature

dishes include the seared chicken thigh with bacon, garlic

and butter gravy (RM36) and the wood-fired Stagioni pizza

(RM38) that comes laden with sliced pepperoni, parma ham,

anchovies, artichokes, black olives, mushrooms and cheese.

There are 17 other variants listed on the menu so pizza

lovers will be spoilt for choice.

57 Jalan Bangkung, Off Jalan Maarof, Bukit Bandaraya, Kuala Lumpur. Tel:603/2095-1381

out and about

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Lai Poh HeenAt this opulent restaurant, an enticing selection of premium

seafood and new creative dishes by chef Ricky Thein take

the limelight in the à la carte menu. From the indulgent

whole abalone and seafood treasures soup to delectably

crispy fried spring chicken marinated in sweet preserved

bean curd (nam yue), diners can look forward to a regal

feast. Appetisers and soup are priced between RM36 and

RM108 while main courses are between RM32 and RM288.

Desserts are priced from RM16 to RM280 per order.

Mandarin Oriental Kuala Lumpur, Kuala Lumpur City Centre. Tel: 603/2179-8885

Frontera SolBurgers are king this June at this casual dining Tex-Mex

restaurant and bar. Buy any two burgers – barbecued

chicken drumstick patty and mushroom with cheddar

(RM22.95), salmon patty with roasted jalapeno and

caramelised onion (RM24.95) or grilled beef patty

with guacamole and beef bacon (RM 24.95) – and be

rewarded with a free dessert. Available throughout

the day, the hearty burger offerings come generously

stacked with fresh lettuce, tomato slices and onions.

72A, Jaya One, Jalan Universiti, Petaling Jaya,

Selangor. Tel: 603/7958-8515

Peruvie Peruvian Grill Chicken KL's first ever Peruvian grilled chicken

restaurant gets off to a flying start with sizzling temptations

that range from ceviche (tangy prawn salad, RM10.90) and

soulful Peruvian chicken soup (RM6.90) to grilled-to-order

chicken marinated in zesty Peruvian spices, available

in quarter, half or whole portions (RM9.90 - RM36.90).

Complete your meal with side dishes (RM5 each) of

corn coconut rice, potato salad, coleslaw or tomato and

cucumber salad. Then cool down with a glass or two of

the house thirst-quencher, a refreshing non-alcoholic

sangria (RM7.90 per glass).

1, Lorong Rahim Kajai 13, Taman Tun Dr Ismail, Kuala Lumpur. Tel: 603/7725-7223

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TWG Tea Father’s Day is the perfect time for dads

to kick back, relax and sip on the world’s first Chocolate Earl

Grey Tea (S$38). In honour of fathers, TWG Tea has introduced

this blend of rich black tea that combines delicious notes of

bergamot and dark chocolate. Presented in a beautiful berry

red and gold caviar tea tin, this aromatic tea also pairs well the

alluring tea-infused chocolates at TWG Tea’s chocolate counter.

Visit www.twgtea.com for a list of boutique locations

DaddeliciousThe best way to a man's heart is through his stomach – what better way to say Happy Father's Day

Olive TreeSpoil dad with a sumptuous feast at Olive Tree on 16 June.

The award-winning buffet restaurant will tempt him (and

you) with a plethora of tantalising dishes served in its

Father’s Day high tea and dinner spreads. Don’t miss the

jumbo Boston lobster, Australian baby spanner crab, roasted

thyme-rubbed beef sirloin and Cantonese roasted duck!

Bring the whole family because kids six and under dine free

with every paying adult!

$45 per adult ($28 per child) for high tea; $65 per adult ($19

per child) for dinner .

InterContinental Singapore, 80 Middle Road. Tel: 65/6825-1061

SqueImpress your meat-loving dad with Sque’s unabashedly

carnivorous platter! For the entire month of June, the casual

dining bistro is celebrating Father’s Day with a sumptuous

meal of succulent beef ribs, juicy pork racks, spicy chicken

sausages and vegetables. At S$65, the platter is good for two

or three to share, and even comes with a one-for-one deal on

500ml bottles of Schneider Weisse Tap 4 Mein Grünes, a full-

bodied organic German beer.

#01-70 The Central, 6 Eu Tong Sen Street. Tel: 65/6222-1887

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Café Brio The way to a man’s heart is...

through an array of succulent barbequed meats! The

Father’s Day barbeque buffet at Café Brio’s will leave

meat-loving dads spoilt for choice. Indulge his palate

with the likes of crispy Peking duck, juicy ribeye steak

and braised pork knuckle with Chinese spices. The

Father’s Day BBQ lunch is available on 16 June at

S$54 per adult (S$27 per child).

Grand Corpthorne Waterfront Hotel Singapore, 392 Havelock Road. Tel: 65/6233-1100 Picotin

Show your appreciation to dad with chef Steve Kaye’s

simple and fuss-free Father’s Day menu. Carnivores can

devour the pork chop with roast apple and potato gratin

(S$30) or the bangers and colcannon potatoes (S$28),

while seafood lovers can opt for the whole baked sea

bass with sauce vierge, watercress and baby potatoes

(S$32). For the perfect ending, the vanilla soufflé with

Baileys ice cream (S$15) and the apple strudel with

Guinness sorbet (S$15) should do the trick.

#01-06, 31 Ocean Way, Quayside Isle Singapore 098375. Tel: 65/6438-4747

Cedele With Cedele’s Father’s Day specials, dad can

have his cake and eat it too! Cedele is serving up a surprisingly

wholesome rendition of Hazelnut Cake (S$48.80 whole, S$6.50

for a slice), baked with crunchy ground hazelnuts, antioxidant-

rich grape seed oil and organic unrefined sugar, and infused with

Packham pears for flavour and a boost of vitamin C. For savoury

palates, Cedele All-Day Dining also has a delightful slow-cooked

oxtail stew with sundried tomato and parsley (S$25). The oxtail

is braised till tender and served with garlic potato mousseline and

basil garlic ciabatta.

Visit www.cedeledepot.com for a list of

outlet locations

392 Havelock Road. Tel: 65/6233-1100

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The Westin Kuala Lumpur

Spoil dad with a majestic Mumm champagne brunch

(RM298 per person) at Prego or bond with him over a

sublime high tea set (RM99 per person) at The Living

Room. Five Sen5es will tickle his tastebuds with a splendid

dim sum brunch (RM68 per person) and two special

eight-course menus (RM108 and RM138 per person with

minimum of five diners per table). Over at Qba Latin Bar

& Grill, dad can tuck into complimentary grilled Australian

Angus beef steak when he dines with another paying adult

on 14 and 15 June.

199, Jalan Bukit Bintang, Kuala Lumpur.

Tel:603/2731-8333 Tel: 603/2170-8888

Le Meridien KL Rope in three paying adults

for Latest Recipe's Father's Day buffet dinner on 15 and 16 June

and dad will dine for free. Priced at RM148 per person, diners will

enjoy one drink, a family photo shoot and a special gift for dad. If

dad prefers Italian cuisine, Favola's tempting high tea on 15 June

will delight him. Priced at RM188 per person, the meal includes

a free flow of prosecco, red and white wine, and a special gift.

Otherwise, sweeten the celebration with the decadent chocolate

coffee opera log cake (RM120) from Latitude 03.

Jalan Stesen Sentral, Kuala Lumpur. Tel: 603/2263-7434

Zuan Yuan Chef Michael Chew's refined

Father's Day special menus will feature delectable oriental

delicacies including cordycep flowers with smoked duck, stir-

fried tiger prawn with cheese and pumpkin sauce, smoked

village-bred chicken with flavoured Chinese tea, clams with

asparagus in XO sauce, steamed pomfret 'Wu Han' Style and

vermicelli and crystal noodles with assorted seafood. The set

menus are priced at RM468 (four diners), RM668 (six diners)

and RM1,188 (10 diners). Every father will also receive a

celebratory gift for the occasion.

One World Hotel, First Avenue, Bandar Utama City Centre, Selangor. Tel: 603/7681-1159

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Park Royal Kuala Lumpur Dad eats for free at Si Chuan Dou Hua from

10–16 June when accompanied by another full paying adult for lunch or dinner.

The sumptuous seven-course Father's Day set (RM108 per person) offers crispy

cod roll with chicken floss, deep-fried mini prawn dumplings, double-boiled

morel with mini superior shark's fin, deep-fried beef slices in spicy sauce, minced

meat dumpling in chilli oil, baked honey marinated cod with superior soy sauce,

and sweetened white fungus and gingko nuts infused with lemongrass. Chatz

Brasserie will also prepare an extravagant Father's Day Brunch (RM68 per adult)

on June 16.

Jalan Sultan Ismail, Kuala Lumpur. Tel: 603/2147-0088

Sunway Putra HotelBountiful international buffets at

the Coffee House and Japanese

specialities from Gen@10 await

fathers on 15 and 16 June. The

Father’s Day high tea and buffet

dinner is priced at RM60 and

RM80 per person respectively.

You can also satisfy daddy's

yen for Japanese delicacies at

RM88 per person. The lavish

array will feature more than

seventy dishes that range

from moreish appetisers and main courses of grilled

meat and seafood, deep-fried, braised and hot pot items,

and tempting desserts.

Sunway Putra Place, 100 Jalan Putra, Kuala Lumpur. Tel: 603/4042-9888

Kitchen Art Brasserie

Fathers will have a field day feasting on roasted lamb leg,

salmon fillet with lychee cream, fried crabs with spices and

curry leaves, grilled chicken with spicy shrimp paste, dim

sum and roti jala on 16 June. Served for high tea (noon-

4pm) at RM68 per adult, the Father's Day spread includes

fun-filled games for children such as fruit tart decorating

and sandwich making contests. Winners will walk away

with exciting prizes courtesy of the Empire Hotel.

Empire Hotel, Jalan 16/1, Subang Jaya, Selangor.

Tel: 603/5565-1388

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Shangri-La Hotel, Singapore

Indulge your palate with Shang Palace’s lip-smacking new

dumpling flavours! Master chef Steven Ng has unveiled a

truly unique “surf and turf” dumpling with barbequed pork

and eel (S$13.80). Also new, the spicy pork belly rice dumpling

(S$13.80) is chockfull of flavour and studded with generous

portions of pork belly, Chinese mushrooms and dried shrimp.

For some sweet goodness, try the luxurious bird’s nest with

barley rice dumpling (S$22.80) and the red bean paste with sweet

corn rice dumpling (S$10.80). These new dumplings and other

traditional favourites are available at Shang Palace until 12 June.  

22 Orange Grove Road. Tel: 65/6213-4473

Sheraton Towers Singapore Satiate your palate with the

traditional favourites on Li Bai’s dumpling menu. The

new steamed roasted goose rice dumpling (S$33) is a

fragrant parcel of tender goose meat, conpoy, chestnuts,

peanuts, mushrooms and beans. Other classic crowd-

pleasers include the steamed traditional rice dumpling

(S$33) that comes filled with succulent pork belly, roast

duck, mushrooms, chestnuts, salted egg, dried shrimp and

conpoy; and the premium steamed abalone and pumpkin

rice dumpling (S$33) that has a delightful hint of sweetness.

39 Scotts Road. Tel: 65/6839-5623

Marina MandarinMarina Mandarin is offering a surprising take on the sweet rice

dumpling. The traditionally delicate “kee chang” is enlivened

with five fruity flavours – prune, mango, red peach, jackfruit

and, our local favourite, durian! Best of all, you get to try all five

flavours within each set of Mini Jewel Sweet Rice Dumplings

(S$24.80 per set of five).

For those who prefer savoury dumplings, the hotel’s

signature traditional Cantonese-style rice dumpling (S$20.80 per

piece), traditional pork belly rice dumpling (S$10.80 per piece)

and vegetarian rice dumpling (S$6.80 per piece) are also available

until 12 June.

Marina Square, 6 Raffles Boulevard. Tel: 65/6845-1118

Precious parcelsOur picks for delicious dumplings for the Dragon Boat Festival

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Fullerton Hotel Singapore Spice lovers will relish

Fullerton Hotel’s new spicy sambal pork glutinous rice

dumpling (S$8.80). This beautiful marriage of succulent

pork belly and flavoursome sambal comes with a piquant

kick that is neither overly spicy nor overwhelming. You

will also get a jar of aromatic sambal paste – the perfect

accompaniment for the dumpling.

Available until 12 June, other scrumptious treats

include the hotel’s signature red vinasse pork glutinous

rice dumpling ($9.80) and the lavish Hong Kong style abalone

glutinous rice dumpling (S$40). The former is a delicious pork

and chestnut dumpling that exudes the distinct fragrance of

red vinasse and prized Kweichow Moutai wine.

1 Fullerton Square. Tel: 65/6877-8178

Man Fu YuanUnwrap Man Fu Yuan’s latest dumpling creation and be

greeted by the wafting aroma of babi pongteh. A nod

to the hotel’s Peranakan heritage, the babi pongteh

dumpling (S$8.80) is a delicious parcel of glutinous

rice and Nonya braised pork flavoured with fermented

soybean paste (tau cheo), cinnamon and just a touch of

gula Melaka.

You also wouldn’t want to miss the hotel’s best-selling

XO Sauce Nonya dumpling (S$8.80), filled generously

with XO sauce-marinated roasted pork and studded

with sweet winter melon strips and dried shrimp. These

delicious dumplings and more are available at Man Fu

Yuan until 12 June.

80 Middle Road. Tel: 65/6825-1062

Din Tai FungIf you’ve got a sweet tooth,

you won’t want to miss Din Tai Fung’s red bean dumpling,

specially air-flown from Taiwan. This pillow-shaped dumpling

is a treasure trove of Taiwanese top-grade pearl rice and the

finest red bean paste. The smooth and chewy rice exudes an

inimitable fragrance and perfectly balances the sweetness of

the generous red bean filling. It’s no wonder that this dumpling

(S$4.80 per piece at most outlets) is a perennial crowd favourite!

Visit www.dintaifung.com.sg for a list of restaurant locations.

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Tiong Bahru Bar (T B B)

Tucked slightly away from the artsy, food and drink

hubbub that the Tiong Bahru enclave is shaping out to

be, Tiong Bahru Bar (T B B for short) has transformed

the 4,000sqft space (previously a seafood zhi char

restaurant) on Seng Poh Road to a 150-seater industrial chic

space complete with concrete walls and exposed high ceilings.

Started by two veterans in Singapore’s food and nightlife

scenes, Chris Chong, who also runs gastrobar The Disgruntled

Chef, and Kaz Sajimin, the man behind SkyLoft and CM-PB, T B B

is a cool but unpretentious spot to kick back with a drink or two

and fill up on tasty nibbles.

The menu takes a Spanish slant with dishes such as garlic

gambas (S$14) and Spanish omelette (S$10); the latter a fluffy,

substantial option packed with sliced potatoes. We also enjoyed

the chicken croquettes (S$8), which are crisp and golden on

the outside and meltingly creamy inside, and the moreish but

extremely sinful fried chicken skin served with homemade

chilli dip (S$6). If you prefer, there is a good selection of classic

comfort eats like cheese fries (S$10), calamari fritters (S$10)

and quesadillas (S$12).

#01-01, 3 Seng Poh Road. Tel: 65/6438-4380

Grilled gambas

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For something more substantial, the signature seafood

paella (S$38, recipe on the right) comes highly recommended,

and arrived at our table generously studded with plump prawns,

squid and mussels (or sometimes red snapper, we’re told). It’s

said to feed two to three, but it might take four ladies to take it

on comfortably. Another main we loved is the truffle mushroom

pasta (S$16) – the sautéed mixed mushrooms were aromatic and

flavourful, and contrasted very well with the cream sauce and

savoury carvings of Parmesan.

The sprawling bar is a telling sign that at T B B, the drinks are

equally (if not more) important as the food. They offer a good

selection of beers, ciders and spirits, and the mojitos (S$10

happy hour; S$14 regular price) are excellent –the Blancito, a

refreshing twist on the classic made with Kronenbourg Blanc

1664 beer, is worth a try. The bar

serves close to 30 labels of wine, but

if none of that strikes your fancy, check

out The Wine Gallery, situated within

the premise, where over 400 labels of

wines are for sale. Diners have to pay

corkage to open the bottle of wine at

T B B, but we’re told that the final price

is often still significantly lower than

most hotel restaurants and bars. That’s

all the reason we need to drink up.

SEAFOOD PAELLASERVES 2-3 ● PREP 30 MINS ● COOK 1½ HRS

For the brothoil, for frying

1 yellow onion, sliced

1 carrot, chopped

prawn shells from the paella (below)

red snapper bones from the paella (below)

1 tsp paprika, more if desired

pinch of of sea salt

1½L water

For the paellaoil, for frying

¼ white onion, diced

4 cloves garlic, minced

2 bell peppers, diced

1 cup storebought tomato sauce (we used Prego)

½ squid tube, sliced

200g prawns, peeled (reserve shells for broth)

2 tiger prawns

1 small red snapper fillet, deboned and cut into bite-

sized chunks (reserve bones for broth, or use 250g

mussels, cleaned with shells)

a handful of snow peas

a pinch of saffron

a pinch of yellow colouring powder, optional

1 cup short-grained rice

1 ) First prepare the broth. Heat a little oil in a pan and sauté

the onion, carrot, prawn shells and fish bones over medium

high heat until fragrant.

2 ) Stir in the paprika and salt, and then pour in the water.

Bring to a boil, and simmer for 45 mins at low heat, or until

the broth is reduced to half (about 750ml). Set aside.

3 ) Heat enough oil in a 10-inch cast iron pan and sauté all

the paella ingredients over low heat. Once fragrant, pour

over the seafood broth, give it a stir, put the lid on and

simmer over low heat for 30 mins, or until the seafood is

just cooked through.

4 ) Serve hot in the cast iron pan. Don’t forget to scrape the

bottom of the pan for the nicely burnt crusty bits! ◆

Mojito

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Dear Rachel ,

It 's the school holidays and there are so many places I 've planned for us to

visit. Can't wait till you get here next week! xx

Della

SINGAPORE

C 4

THE

GOOD LIFE!

Spizza◆ Multiple locations, visit www.spizza.sg for list of outlets and online delivery.

We love wood-fired, thin-crust pizzas and Spizza never fails

to hit the spot. In addition to 26 scrumptious pizza varieties,

they also have plenty of other authentic Italian dishes to offer,

from antipasti and salads to oven-baked dishes and desserts.

And it’s not just the affordable selection that keeps us coming

back; we appreciate the in-house food preparation using the

freshest ingredients.

DISH WE LOVE: Although we try different flavours at every

visit, the Helena (from $17, tomato, mozzarella, grilled chicken

pesto sauce and bell peppers) and Tara (from $19, tomato,

mozzarella, egg, bacon, button mushrooms) pizzas reappear on

our table frequently. Pasta lovers will be delighted to know how

easy it is to customise their own pastas (from $16) here. Spizza

also features a house Star Pizza monthly consisting of either a

specialty dough (think spinach, squid ink or whole wheat)

or unique pizza toppings that diners can customise to

their liking.

★ LIVE THE GOOD LIFE WITH YOUR STANDARD CHARTERED CARD: 15% off total bill with minimum spend of $40.

Hottest tablesCrystal Jade◆ Multiple locations, visit www.crystaljade.com for list

of outlets

It’s tough to pick just one from Crystal Jade’s wide assortment

of traditional rice dumplings. We look forward to trying the

new Rice Dumpling with Curry Chicken ($4.80), along with

our all-time favourite indulgences: the Deluxe Rice Dumpling

($11.80) – filled with roasted duck, roasted pork, pork belly,

conpoy, salted egg yolk, green beans and glutinous rice, as

well as the opulent Abalone Dumpling ($23.80) with a whole

baby abalone, “Jinghua” ham, conpoy, roasted pork, salted egg

yolk, green beans and glutinous rice. Be sure to sample the

cool dumplings from Crystal Jade My Bread too; the Petite Cool

Dumpling with Cheese and Peach ($5.50 for 6) is perfect for

the scorching weather.

 CAKES WE LOVE: In addition to the selection of cool

dumplings, Crystal Jade My Bread also presents three

delicious Father’s Day cakes– Mini Black Forest Papa, Mini

Coffee Daddy and Mini Hazelnut Dad ($11.80 each).

★ LIVE THE GOOD LIFE WITH YOUR STANDARD CHARTERED CARD: ● 10% off Traditional Dumplings

with minimum spend of $20 in a single receipt, 10% off

Petite Cool Dumplings with minimum purchase of $10 in a

single receipt. Valid till 12 June 2013.

● 10% off Father's Day cakes. Valid till 16 June 2013.

Dumpling hotline: 6512-0800

All privileges are valid till 31 December 2013, unless otherwise stated. All prices stated are subject to GST and service charge.

The Good Life® Terms and Conditions apply. Visit www.standardchartered.com.sg/thegoodlife for more details.

SPECIAL FEATURE

Mad for Garlic◆#01-16 The Foundry, Block 3B River Valley Rd.

Tel: 6333-1507

This aptly named popular Korean chain specialises in

garlic-centric Italian cuisine – yes, every single item on the

menu contains garlic in one way or another. One of the best

sellers here is the Garlic Snowing Pizza ($23.50), a unique

sweet and savoury pizza like no other. Would we like some

cheese on our pizza? Let it snow, please! Other must-tries

are the Lobster Pasta ($23.50) – spaghetti in garlic cream

sauce with chunks of lobster topped with fish roe, and the

Garlic Sizzling Rice ($21.40) – fried rice with garlic pickles,

bacon, fish roe and just the right fiery kick. The Suntec City

outlet is undergoing renovation but would be opening in

a couple of months, so look out for it. Meanwhile, check

out the Clarke Quay outlet, which opens till late (1am on

Fridays and Saturdays).

DRINK WE LOVE: The garlic theme extends to the

cocktails too! Hard core garlic fans would love the

vodka-based Garlic Maria ($14.50).

★ LIVE THE GOOD LIFE WITH YOUR STANDARD CHARTERED CARD: $10 return visit voucher.

Yomenya Goemon◆ Multiple locations, visit www.yomenya-goemon.com.sg for list of outlets

After 37 years, Yomenya Goemon has grown to become the

second largest player in Japan’s food and beverage industry,

with over 2,500 stores. Known best for reinterpreting spaghetti

and other Italian classics, Yomenya Goeman imports the

foundation ingredients such as the spaghetti, olive oil and

cheese directly from Italy for authenticity. From the Japanese

pasta selection, the popular Karasumi dried mullet roe, crab

and shrimp ($13.50) is a must-order, as is the sausage, bacon

and salami with chilli tomato sauce ($12.10) from the Western

style menu. We recommend using your chopsticks – slurp up

your pasta the Yomenya Goemon way.

DISH WE LOVE: In addition to affordable and delectable

pastas, Yomenya Goemon’s repertoire extends to scrumptious

pizzas. We can’t get enough of the prosciutto and gorgonzola

pizza ($18.90) and the roasted duck pizza ($18.90).

★ LIVE THE GOOD LIFE WITH YOUR STANDARD CHARTERED CARD: Regular set meals at $16 (worth $19.50).

BROUGHT TO YOU BYBROUGHT TO YOU BY

Check out more deals via The Good Life® app. Download it from the App Store today!

Standing Sushi Bar◆ Singapore Art Museum Unit 01-03, 8 Queen Street. Tel: 6333-1335◆ B2-51 Marina Bay Link Mall, 8A Marina Boulevard. Tel: 6634-7068

What started as a sushi bar to cater to the central business

district’s fast-paced frenzy eventually spawned a larger outlet

at Bras Basah to fulfil regulars’ requests for seats, while still

serving the same delicious Japanese delights, of course. Try

something new and go for the cheesy Rockstar Roll ($16.90)

topped with seared salmon and mentaiko sauce. Love salmon

but not a fan of raw sashimi? Then the Salmon Aburi Sampler

($20) with five seared salmon nigiri with various toppings

should do trick. There are other options from the Aburi Sushi

selection such as scallop with mentai, squid with sea urchin

and tuna belly. Take a break from the fishes and savour some

Buta Kakuni ($9.90, pork belly) – the meat melts in your mouth.

DISH WE LOVE: With brimming sashimi choices, the shiro

maguro sashimi ($8) remains one of our favourites. We are

hopeful we’d eventually figure out what’s in the secret sauce.

★ LIVE THE GOOD LIFE WITH YOUR STANDARD CHARTERED CARD: 15% off à la carte bill.

AquaMarine◆ Level 4, Marina Mandarin Singapore, 6 Raffles Boulevard. Tel: 6845-1111

Not many buffet places offer a hearty halal selection, so

AquaMarine is definitely one of our top choices for reunions

and gatherings. Tuck into a splendid buffet spread of Asian

and international cuisines including poached tiger prawn salad

with citrus dressing, roasted duck and a Persian favourite,

lamb rogan josh. Although not an easy feat, we urge you

to make space for the decadent desserts, especially the

chocolate cakes. If you need a break, check out the show

kitchen, but be warned – the chefs’ live demonstration will

most probably tempt you to go for another round.

DISH WE LOVE: AquaMarine is also an ideal option for a meal

with visiting friends as the spread features local signatures

like Singapore chilli crab and assam fish head curry. Other must

eats include the AquaMarine Jumbo laksa ($30) and Hainanese

chicken rice ($26) from the à la carte menu.

★ LIVE THE GOOD LIFE WITH YOUR STANDARD CHARTERED CARD: 15% off food bill.

All privileges are valid till 31 December 2013, unless otherwise stated. All prices stated are subject to GST and service charge.

The Good Life® Terms and Conditions apply. Visit www.standardchartered.com.sg/thegoodlife for more details.

SPECIAL FEATURE

C Side◆ 50 Siloso Beach Walk. Tel: 6631-8938

Leave the hustle and bustle of the city behind and hit the

beach! With its prime destination on the golden shores of

Sentosa’s Siloso Beach, the newly launched C Side is where

food, drinks and beach parties come together in one fun-

packed location.

C Side is a combination of five outlets, each with its own

distinct vibe and concept: Coastes, Flame, Sand Bar, Makan2 and Bikini Bar.

A favourite among families, the newly renovated Coastes

beach bar continues to draw in the crowds with its laidback

beach vibe. Secure a sun bed along the water’s edge and work

on your tan, tuck into Coastes’ menu of comfort food such as

burgers, pizzas and fresh seafood, or simply chill out to the

mix of acid jazz, Balearic ambient and beach house tunes with

the breeze in your hair and sand between your toes.

If you’re in the mood for an ice-cold drink, rock up to the

Sand Bar. Nestled between palm trees, the island bar is just the

place to seek respite from the heat – also check out the intimate

stage setting for live music. Order a chilled beer or one of the

signature cocktails and nurse your drink as you sway to live

music on the weekends.

It won’t be long before meat lovers are drawn to the

neighbouring Flame, Singapore’s first beach rotisserie. Prime

your stomachs for grilled meats, wood-fired oven pizzas and

kebabs fresh off the spit – grab a seat and dig in, or order your

food to go for a picnic on the beach. If you’d rather some local

fare, head over to Makan2, where you’ll find a selection of local

dishes and fresh fruit juices.

To fight off the post-food slump, roll over to Bikini Bar, the

only Bintang Beach Bar in Singapore and where beach bunnies

and the young at heart congregate over ice-cold beers, cocktails

and great music. The buzzing beachfront venue is where beach

activities take centre stage. It’s also a great place to kick back

with a beer and watch a live sports telecast.

★ LIVE THE GOOD LIFE WITH YOUR STANDARD CHARTERED CARD: Heineken Bucket of five for $50 (U.P $65) at Coastes and Sand Bar; Bintang bucket of five for $38 (U.P $60). Valid from 1 June to 31 July 2013.

Hooray for the holidays!The mid-year break is the perfect time to get away from the city! Head to the beach, let your hair down and play, and treat the family to a short getaway

Check out more deals via The Good Life® app. Download it from the App Store today!

BROUGHT TO YOU BY

Playtime never ends with family fun at The Polliwogs and the thrilling Skyline Luge Sentosa!

Play and stay!

E&O Residences Kuala Lumpur ◆ No. 1, Jalan Tengah off Jalan Sultan Ismail, 50450 Kuala Lumpur.

Tel: 603/2023-2188

Take a short trip and recharge at E&O

Residences Kuala Lumpur. Located in

the city’s central business district, the

E&O Residences boast 200 one and

two-bedroom luxury apartments that

includes broadband WiFi.

Fill your tummies at St Mary Place,

a retail annex packed with food and

beverage options including the ever-

popular Delicious Café. For a night out

on the town, trendy restaurants and

international shopping centres like

Suria KLCC and Pavilion Kuala Lumpur

are all within walking distance.

Guests can also enjoy the

renowned E&O Concierge services,

along with other facilities such as the

aerobics and yoga room and outdoor

infinity swimming pool.

★ LIVE THE GOOD LIFE WITH YOUR STANDARD CHARTERED CARD: 15% off best available rates. Valid till 30 June 2013.

The Polliwogs◆ #01-02, 1020 East Coast Parkway. Tel: 6442-2805◆ #02-18/19 Robertson Walk, 11 Unity Street. Tel: 6737-0982

Located at East Coast Park and now Robertson Walk, The Polliwogs is an entertainment

and recreational facility custom-built to promote healthy parent-child bonding through

play. The Polliwogs boasts state-of-the-art play equipment including giant slides,

maze structures and a flying fox. It also has a dedicated play arena with smaller play

equipment and activity boards for younger children, and a comfortable café with

international reads for the parents to relax in while keeping a watchful eye on their kids.

Also check out the mid-week activity sessions.

★ LIVE THE GOOD LIFE WITH YOUR STANDARD CHARTERED CARD: 10% off entrance fee, 1-for-1 entry on Mondays. Valid till 28 February 2014.

Located at East Coast Park and n

Skyline Luge Sentosa◆ Imbiah Lookout, 51 Cable Car Road. Tel: 6274-0472

Get ready for a racing good time at the Skyline Luge Sentosa. Part go-cart, part-toboggan,

the Luge gives you full control as you navigate your way down 650 metres of the Jungle

Trail or 688 metres of the Dragon Trail – whether you cruise or zip down is up to you!

Once you reach the bottom, board the Skyride up and take in the fantastic views of the

city skyline and coastline, and then race down all over again!

When night falls, the track comes alive with unique lightings, offering thrill seekers a

whole new challenge as they manoeuvre their way down.

★ LIVE THE GOOD LIFE WITH YOUR STANDARD CHARTERED CARD: 2 Luge rides and unlimited Skyride at $25 per person (U.P $32). Valid for maximum four persons including the cardholder.

Pssst. How about a quick getaway

to Kuala Lumpur? There’s lots to see,

eat and play in the dynamic city!

Best spots for seriously flippin’ good burgers

84

WHY WE LOVE IT Located at The Grandstand (former Turf

City), Omakase Burger has hit a homerun with its scrumptious

American smash burgers. A first in Singapore, the beef patties

here are smashed and grilled to perfection, so as to lock in

the juices and give them that alluring smoky flavour and

irresistibly crisp, caramelised crust. Best of all, the 80-seater

eatery has a delightfully casual and laid-back atmosphere –

no one will bat an eyelid if you devour your burger messily

(okay, maybe your mother will)!

Omakase Burger

ON THE MENU Brace yourself for a flavour explosion as you

work through Omakase Burger’s small but delicious menu.

Start with the Omakase Cheeseburger (S$13.90). Baked

by a Japanese artisanal baker, the toasted pillowy bun is the

perfect vehicle for a tantalising combination of succulent

beef patty, melted American cheese, lettuce, tomato and the

secret Omakase sauce. Bacon lovers shouldn’t miss the Bacon

Cheeseburger (S$15.90) – it uses American bacon that has been

smoked in natural hardwood.

To finish off with a grand slam, sink your teeth into the

Ultimate Cheeseburger (S$17.50), which scores a touchdown

with smoky bacon, grilled onions and mushrooms!

CHECK IT OUT Owner Cheng Hsin Yao spent over a year

creating the perfect beef patty from a combination of beef cuts,

using only fresh USDA choice grade beef. He also created the

Omakase sauce with 13 ingredients, after lots of meticulous

experimentation. Now that’s what we call passion!

◆ #01-05 The Grandstand, 200 Turf Club Road.

Tel: 65/6763-2698

&MadeWHY WE LOVE IT Michelin-starred chef Bruno Ménard is the

man behind this seemingly humble burger joint in Singapore.

Far from the trappings of fine-dining restaurants, &Made is

playfully adorned with monochromatic mosaic characters

and quirky sayings on the walls. Its menu is, likewise, far from

boring. With Chef Menard’s stroke of culinary genius, the

classic burger has been reinvented into gobsmacking gourmet

creations – without Michelin Star price tags (phew!).

ON THE MENU Topping the charts is The ‘B’ Burger (S$19),

a divine combination of juicy dry aged beef patty, sweet

caramelised onions, capers, garlic mayonnaise and French

Comté cheese that’s made from unpasteurised cow’s milk in

Eastern France. The 3 Little Pigs (S$23) is another tasty creation

that features succulent pork fillet, bacon and chorizo patty,

shiitake, shibazuke, white cabbage, spicy yuzu-kosho (a paste

made from yuzu peel, peppers and salt) mayonnaise and

◆ #01-04/05/06 Pacific Plaza, 9 Scotts Road.

Tel: 65/6690-7566

roasted sesame dressing.

For a spot of indulgence, try

The Rossini (S$28) – decadent

stack of dry aged beef patty,

pan-fried foie gras, black

truffle mayonnaise and celery

remoulade.

Be sure to save room for

dessert and indulge in the

likes of chef Menard’s Lollipop

Waffle with caramel, white

chocolate and dark chocolate

sauces (S$9) and Hot Caramel

Lava Cake (S$15) .

CHECK IT OUT Milkshakes aside, you’ll be floored by the wide

array of alcoholic drinks available here –from champagne, wine

and beer to mojitos and frozen margaritas!

Burger jointsfood&travel picks

85

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WHY WE LOVE IT If you’re wondering why this is in our list

then a visit to The Market Grill is in order. We implore you to

try chef Colin West’s (CW) Signature Burgers, hand-crafted

from scratch down to the customised buns.

ON THE MENU We know a fish burger is not the first thing

that pops into your mind when craving for a burger, but the

CW Cod Fish (S$26) burger with grilled pommery-marinated

buttery Atlantic cod, vine cherry tomatoes, romaine lettuce

and lemony herbed mayo in a Parmesan bun is so mouth-

wateringly delicious, it's redefined our idea of a good burger.

Purists will love the CW Portobello (S$22) and its juicy beef

patty, creamed Portobello mushroom, bacon, romaine lettuce

on a sesame seed bun. In addition to the lip-smacking burgers,

another favourite from the menu are the lobster sliders (S$45) –

though it’s probably more appropriate to call it a lobster roll due

to its generous portion. Misnomer aside, a fresh Atlantic lobster

T he Market Grill◆ 208 Telok Ayer Street. Tel: 65/6221-8338

db Bistro Moderne◆ 2 Bayfront Avenue, The Shoppes at Marina Bay Sands.

Tel: 65/ 6688-8525

WHY WE LOVE IT Step into this restaurant founded by

celebrity chef Daniel Boulud, and you’ll be whisked away to

a charming Parisian bistro adorned with sophisticated dark

woods and red leather seats. It’s almost like flying to France

for lunch.

The lovely décor is just a whisper of the stunning

meal you can savour here. The bistro offers French

classics that have been elevated with American flavours,

and is home to one of the most famous burgers in the

world – the legendary db Burger!

ON THE MENU When a culinary great pegs his name to

a burger, you can be sure it’s nothing short of heavenly.

Worth every extra minute on the treadmill, The Original

db Burger (S$42) is amazingly decadent, with a thick, juicy

patty of premium sirloin, short ribs that have been braised

in red wine and foie gras. The patty is so thick that it is

barely concealed within the Parmesan bun.

The Frenchie Burger (S$26) is, likewise, not to be trifled

with. A succulent beef patty is served on a black pepper

bun and topped with confit pork belly, caramelised onions,

aromatic Morbier cheese and arugula cornichons. If you

prefer your burgers distinctly American, the Yankee Burger

(S$22) will also hit one out of the ballpark.

CHECK IT OUT Visit the bistro on a Monday night and,

apart from the famed burgers, you’ll get to savour a

selection of chef Boulud’s New York classics, including

signature dishes from his celebrated Restaurant Daniel.

is steamed and its succulent chunks are slicked with a herbed

mayo-pommery sauce and then huddled with shredded fresh

romaine in a toasted crustless brioche – ridiculously delish and

worth every penny.

CHECK IT OUT Inspired by old-style butcheries, The Market

Grill is a diner for meat lovers and steaks take centrestage here.

Both premium cuts and “high-low” cuts are available (from

S$36); be sure to have the potatoes “sarladaise-style.”

food&travel picks

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84Vol. 5 Issue 6

What’s the world’s toughest animal?toughest animal? The hands down hardest creature is

a tardigrade, also known as a waterbear.

Less than 1.5mm long, they can dehydrate

their bodies to just 1 per cent of their

normal water content. Without water, most

chemical reactions happen too slowly to

harm them and ice crystals can’t rupture

their cells. They are extremophiles –

animals that can exist in the most hostile

of conditions.

Tardigrades have been boiled at

over 150ºC and frozen in liquid nitrogen

without any noticeable harm. They can

survive pressures of 6,000 atmospheres

and in 2007, the Russian FOTON-M3

spacecraft took tardigrade passengers

into orbit. After 12 days exposed to the

vacuum, cold and radiation of space, they

hadn’t just survived; they had laid eggs that

hatched! LV

Wha

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Do you look overweight? Have a face that consists

of a single orifice? Can you survive being boiled? Then you qualify for Waterbear

Extreme Life Insurance

DHa

of a survyo

BY OUR EXPERT PANEL

YOUR QUESTI0NS ANSWERED&Susan is a visiting psychology professor at the University of Plymouth. Her books include The Meme Machine

SUSAN BLACKMORE

Alastair is a radio astronomer at the Jodrell Bank Centre for Astrophysics at the University of Manchester

DR ALASTAIR GUNN

After studying physics at Oxford, Robert became a science writer. He’s a visiting reader in science at Aston University

ROBERT MATTHEWS

Starting out as a broadcast engineer, Gareth now writes and presents Digital Planet on the BBC World Service

GARETH MITCHELL

Luis has a BSc in computing and an MSc in zoology from Oxford. His works include How Cows Reach The Ground

LUIS VILLAZON

editorial-bbcknowledge@regentmedia.sg

F&T 87

◆ WANDERLUST ◆ INSIDER ◆ LIFESTYLE ◆ DESTINATION

dine away

IMA

GE

THE

NA

M H

AI

88 88

WORDS MURIEL AMABLE PHOTOGRAPHS MURIEL AMABLE, THE NAM HAI & LA RESIDENCE RECIPE & PHOTOGRAPH THE NAM HAI

KITCHEN OF

VIETNAMEating my way through foodie paradise in Central Vietnam

wanderlust

89

wanderlust

89

Back in my university days,

whenever my parents sensed

school was getting too much

for me to handle, they would

suggest that I visit my sister who works

in Vietnam. I suppose it was a blessing

in disguise that I didn’t get an internship

during my second year, as it led me to

having one of the best summer breaks

I’ve ever had.

“Chao anh, lam on can mot xe taxi

Mai Linh. Em thich di tram xe buyt di

Dalat. Cam on Anh.” As briefed by my

sister during our Skype conversation the

night before, I showed this in writing

to a security guard as I exited Ho Chi

Minh City’s Tan Son Nhat International

Airport. The man directed me towards

the direction of taxi touts I was told to

ignore; they edged closer but thankfully

I spotted a white taxi with the green

Mai Linh label I looked up on Google.

I quickly approached the uniformed

dispatcher and handed him the paper.

His furrowed eyebrows eased as he read

it and gestured for me to wait.

Several thousand dong and a

harrowing taxi ride later, I finally arrived

at the bus station. Wandering around

the backpackers’ district, I spotted locals

tucking into a bowl of noodles at the end

of the street.

It was in that

shop, with

my very first

bowl of pho,

that my love

affair with

Vietnamese

cuisine began. As cheesy as it may

sound, it was truly love at first slurp.

However, it wasn’t until my fifth visit

that I managed to explore and discover

the nuanced, understated beauty of

Central Vietnam: Danang’s long stretch

of pristine beach, Hoi An’s colonial

charm and Hue’s imperial history – it

instantly became my favourite part of

Vietnam. Don’t even get me started

on the food. According to our guide in

Hue’s Citadel, it was commonplace for

emperors to have numerous concubines;

we were told the late Emperor Minh

Manh had over 500 ladies fighting

for his attention!

You’re probably

wondering why I’m

sharing such an

extraneous fact, but

you see, there were

a number of ways

for the concubines

to "win" the emperor’s attention and

time, one of which was whipping up a

new dish. So if one were to compare the

number of dishes by region, the North

and the South’s combined would pale

in comparison with the specialties that

originated from Central Vietnam.

" ... the North and the South’s combined would pale in comparison with the specialties that originated from Central Vietnam. "

wanderlust

90

A SNEAK PEEK INTO HUE’S KITCHEN

HUYEN ANHWhat I like about small eateries in

Vietnam is that even though they

only make a dish or two, they do them

really, really well. Take Huyen Anh for an instance, which specialises in

grilled pork. I’ve been fortunate enough

to be introduced to this place by my

new friend Lan, probably the nicest

Vietnamese person I’ve ever met. If you

have trouble finding this restaurant, let

your nose lead the way and follow the

saliva-inducing aromas wafting down

the street.

The grilled pork can be enjoyed

two ways: wrapped in fresh rice paper

with vegetables (banh uot) or with

rice noodles, herbs and a lip-smacking

peanut sauce (bun thit nuong). Lan

shared that locals often order the grilled

pork by itself as it pairs well with beer.

The place only opens till 7pm or until

the items are sold out, so be sure to

head here for lunch instead so you don't

leave disappointed.

52/1 Kim Long. Tel: 84/54-352-5655

LE PARFUMHere’s one that does not close too

early and will not disappoint. This

exquisite restaurant set within Hue’s La

Residence Hotel & Spa prides itself in

using the very best of Vietnam’s fresh

and vibrant produce combined with top

quality imported specialty ingredients.

La Parfum dishes out both European

and contemporary Vietnamese dishes,

including stomach-friendly versions of

grilled pork rice noodles (VND 200,000/

S$12, bun thit heo nuong) and generously

filled Vietnamese deep fried pork or

prawn spring rolls (VND185,000/S$11),

available during lunch. Take note that

the salad portions are huge and will

more than qualify to be a main; we liked

the grilled chicken breast salad with

sautéed apple curry (VND255,000/S$15).

Take your meal outside to the lovely

courtyard, if weather permits.

As the hotel takes on a more

entrancing demeanour after sunset,

the menu also sees a dainty transition

into the dinner selection, with Western

and Vietnamese cuisines divided into

sections for easier reference. Leave it to

the chefs and opt for the La Residence

Special Dégustation Menu, perfect

for the uninitiated and for those

who love surprises (and good wine),

VND3,950,000/S$233 for two, inclusive

of wine pairing.

Level 1, La Résidence Hôtel & Spa, 5 Le Loi Street, Hue City. Tel: 84/54-3837-475www.la-residence-hue.com/restaurants-bars/le-parfumDaily, 6 to 10am, 11:30am to 11pm

CAU TRUONG TIEN (TRUONG TIEN BRIDGE) BANH MIIf craving for a late night snack, head

to the Truong Tien bridge for dirt

cheap banh mis. For only VND7,000

(S$0.50), you’ll get a baguette filled

with sweet pork slices, minced meat,

paté, herbs, cucumber slices and chilli.

Other toppings such as Cowhead

cheese and sausage can be added on,

but the regular banh mi had more

than enough filling for us.

wanderlust

91

BA LE WELLIt’s no secret that for the real taste of any

cuisine, one must go where the locals

eat. After spending the first half of the

day exploring Hindu temple ruins in

My Son – another UNESCO World

Heritage Site in Central Vietnam, we

were getting hungry. On our way back,

we asked our tour guide to share with

us his favourite places to eat in Hoi

An. We settled on Ba Le Well as his

recommendation came with a special

clause: “If it’s not nice, don’t pay and give

me a call.”

A plate of grilled pork (thit nuong)

coated in sesame seeds came with rice

paper, a basket of herbs and vegetables,

several bowls of delicious peanut sauce,

A TASTE OF HOI AN

sweet chilli plus another bowl of pickled

cabbage, carrots and cucumber. While

everyone was busy trying to squeeze

as many items in their customised

thit nuong rolls, another plate of the

most addictive deep fried spring rolls

(ram cuon) arrived. I’ve had better rice

pancakes (banh xeo) before, but if you

like it eggy, then Ba Le Well’s version

might just tickle your fancy.

The servers will fill your table with

items, but you only have to pay for

what you consume – we spent about

VND100,000 (S$6) for two. Needless to

say, there was no need to call the guide,

as this nondescript eatery, tucked in a

lane off the main road, is a keeper. Try

to get seats outside so you can watch

the mountain of spring rolls form and

observe how bahn xeos are made.

45/51 Tran Hung Dao St., Hoi An Town. Tel: 84/510-3864-443

THE CARGO CLUB RESTAURANT AND HOI AN PATISSERIEAfter strolling around the quaint ancient

town of Hoi An after lunch, retreat from

the stifling heat and head to The Cargo Club Restaurant and Hoi An Patisserie by the river. To be honest, it was the big

cake display that caught my attention.

And when I found out that they served

iced Vietnamese coffee, plenty of cakes

and offered free Wi-Fi, I was sold.

Unfortunately the chocolate louver

(VND42,000, S$2.50) cake I was talked

into trying did not impress me; a

little too much mousse for my liking.

Instead, what I really liked was my

friend’s lemongrass coconut ice cream

(VND25,000, S$1.50); it was like a creamy

blanket of refreshing tropical flavours on

the palate. I can’t speak much about the

Western and Vietnamese fare they have

to offer, but all I know is I can eat this ice

cream in this colonial building all day –

a good book, optional.

107/109 Nguyen Thai Hoc Hoi An. Tel: 54/510-3911-227www.restaurant-hoian.com

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After a long day of gallivanting

around Hoi An, one of the best places

to wind down and have a decadent meal

(and a massage) is still at The Nam Hai.

There are two restaurants here: The Beach Restaurant serves traditional

Vietnamese after sunset and The Restaurant for authentic grilled Indian

and familiar Western favourites. If you

can’t decide, the staff will be more than

happy to arrange your order from the

other restaurant and bring it to your

table. We also had the opportunity to

visit the resort’s expansive organic

garden from which fresh herbs and

vegetables are harvested and used

across all the kitchens in the resort.

THE BEACH RESTAURANTSituated by the palm fringed pool with

a view of the ocean and an endless

horizon, The Beach Restaurant is where

you can feast on the freshest seafood,

grills and traditional Vietnamese fare,

and be serenaded by traditional music.

It is one of my favourite places to have

a romantic meal with a loved one or

with a bunch of foodie friends.

 You should try at least one salad

here (or make one, see recipe for lotus

root salad on p96), I can’t decide whether

I prefer the green papaya salad or

the banana flower salad – both were

delicious. Don’t miss Hoi An’s specialty,

cau lau, a bowl of steaming rice noodle

soup with chillies and a most succulent

and flavourful pork, and also try the

steamed fish in banana leaf with lotus

seed and herbs – a great way to sample

the freshest fish caught by the resort’s

fishermen neighbours. 

If you’re here before sunset, The

Beach Restaurant is your comfort food

haven; think moreish pizzas and juicy

burgers, perfect after a stroll or a dip in

the Ha My beach right in front of it.

The Nam Hai, Hamlet 1, Dien Duong Village, Dien Ban District, Quang Nam Province. Tel: 84/510-394-0000Daily, 11am-5:30pm, 6 to 11pm (except Mondays)

THE RESTAURANTThe Restaurant is The Nam Hai’s

signature dining room – elegant with

high ceilings, and overlooking the

water gardens and the East Sea. The

Restaurant’s Eastern and Western buffet

spread for breakfast is so extensive, it’s

got your lunch covered too. Opt for the

shaded wooden shacks outdoors so you

can stretch your legs on your way to the

buffet spread and perhaps give serious

thought to that last round of pain au

chocolats and Danish pastries.

Come nightfall, the restaurant

transforms into a lustrous and dimly lit

room, and the buffet line is superseded

for an open kitchen. If craving for Indian

cuisine, the lamb shank vindaloo,

butter chicken and garlic naan here

should solve that instantly. To me,

the char-grilled rib eye steak, cooked

to perfection, was the highlight of

the night. Leave some space for the

lemongrass and whole milk panna cotta,

served with mango salad and lemon

grass jam, for the perfect ending.

The tipple thirsty would also be glad

to know that the restaurant's wine cellar

boasts one of the largest collections in

Vietnam with over 6000 new and old

world wines.

The Nam Hai, Hamlet 1, Dien Duong Village, Dien Ban District, Quang Nam Province. Tel: 84/510-394-0000Daily, 7-10:30am, 6-10pm

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LA RESIDENCE HOTEL & SPAFormerly the governor’s residence in

the 1920s, Hue City’s La Residence Hotel & Spa sits on the banks of the

Perfume River overlooking the Citadel

and the river. Great efforts have been

taken to preserve the charm, comfort

and atmosphere of a classic colonial

villa in all of the boutique hotel’s rooms

and suites. The hotel is located in the

very centre of the city and is only 10

minutes away by taxi from the Citadel

(15 minutes by cyclo). Other amenities

include a salt water outdoor swimming

pool, pool bar, art gallery, the award

winning Le Spa, as well as cooking

classes and tailor made tour packages.

5 Le Loi Street, Hue CityTel: 85/543-837-475 www.la-residence-hue.com

ACCOMMODATION

THE NAM HAI Designed with serenity in mind,

The Nam Hai is the epitome of paradise

set amid the picturesque landscape of

the East Sea with an unspoilt stretch

of white sand beach. The resort offers

60 luxurious villas and 40 pool villas

with landscaped gardens and stunning

views of Hoi An Beach. Look forward

to impeccable hospitality and service,

plentiful gastronomic options and a most

relaxing massage at The Spa at The Nam

Hai’s tranquil spa. Other recreational

facilities include a health club by the

basketball and tennis courts, three

expansive pools and a kids activity villa.

The resort is located 30 minutes away

from Danang Airport and 10 minutes

from Hoi An town (complimentary

shuttle buses are available).

The Nam Hai, Hamlet 1, Dien Duong Village, Dien Ban District, Quang Nam Province. Tel: 84/510-394-0000www.thenamhai.com

wanderlust

95

GETTING THERE

SilkAir recently introduced

additional flights to Danang

and now flies six times weekly

flights on Mondays, Tuesdays,

Wednesdays, Fridays, Saturdays

and Sundays. All-in return fares

on SilkAir from S$408, check

silkair.com for promo fares.

GETTING AROUND

Compared to Hanoi and Ho Chi

Minh’s traffic, Central Vietnam’s

is a breeze. Hoi An can be

explored on foot once you’re

in the city centre. If your hotel

is not in the vicinity, check for

complimentary transport.

Alternatively, request for a

metered taxi from the hotel;

flag down fares average at

VND10,000 (S$0.60). In Hue,

chartered transportation would

be a better way to get to the

sights, but metered taxis can

easily be arranged.

CURRENCY

It is helpful to travel with a mix

of Vietnamese dong and US

dollars. Most shops and cafes

accept both currencies.

10,000 VND = S$0.60, RM1.50

and US$0.50

CLIMATE

The best time to visit Central

Vietnam is from January to

August, so as to avoid the

wet monsoon months. That

said, there’s no ruling out the

occasional shower. ◆

LOTUS ROOT SALAD WITH PRAWNS, RED CHILLI & GINGERSERVES 4 ● PREP 20MIN + 3HRS

SOAKING ● NO COOK

100ml vinegar

1 tbsp sugar

480g lotus root, cleaned and sliced

120g prawns, peeled, deveined

and steamed

20g red chillies, julienned

20g coriander, chopped

80g carrots, julienned

20g ginger, julienned

40g onion, thinly sliced

fried shallots, for garnishing

roasted peanuts, for garnishing

For the sauce20g fish sauce

80g lime juice

8g sugar

1 ) Combine the vinegar and sugar. Soak

the sliced lotus roots in the mixture for

at least 3 hrs.

2 ) Combine the ingredients for the

sauce, stirring until the sugar is

dissolved. Set aside.

3 ) Remove the lotus slices, squeezing

them dry in your palm. Discard the juice.

Arrange the slices in a salad bowl.

4 ) Add all the remaining ingredients,

except the shallots and peanuts, into the

bowl and toss gently to combine.

5 ) Drizzle over the sauce and adjust

seasoning to taste with salt and pepper.

6 ) Garnish with fried shallots and

roasted peanuts, and then serve

immediately.

TIP Add grilled pork slices for a

Vietnamese touch.

FACTBOX

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The Pot Café on Crwys Road is a small coffee shop that specialises in Welsh and American breakfasts. Always go for the breakfast burrito. If you ask nicely, they'll do a quesadilla.

BREAKFAST

The Welsh Venison Centre in the market town of Brecon sells quality beef, lamb, venison, local and free range pork.

LOCAL PRODUCE

Bunch of Grapes does the best club sandwich, and they also go all out when they have specialty menus. They serve the best beef ribs during American week in July.

LUNCH

Y Polyn on the outskirts of Carmarthen is a bit under the radar.

LOCAL FOODIE SECRET

Milgi Bar on City Road. Get the espresso martini!

DRINK

The Hardwick at Old Raglan Road. Order the grilled Bryn Derw free-range chicken breast with pan-fried lemon risotto cake, Wye Valley asparagus, wilted Gem lettuce and gremolata.

DINNER

Don’t leave Wales without trying the traditional dishes including laverbread (bread made from seaweed) and Tenby cockles, Welsh rarebit (melted cheese over toast), faggots (meatballs) and peas, and Clark’s pie (meat pie). ◆

TRADITIONAL EATS

The UK-born chef, who recently relocated to Singapore, will

head Jamie’s Italian, Singapore when the restaurant opens by

August. He shares his favourite foodie spots in Wales.

GARY CLARKE

DESTINATION:

Wales

insider

ORIGINSJumpstart your day

in an instant with

Origins GinZing

energy-boosting

moisturiser. It

combines panax

ginseng and caffeine

from coffee beans to

optimise our skin’s

cellular energy,

while olive, wheat

and barley hydrates. The formula is also lightweight,

oil-free and infused with lemon oil to increase mental

concentration.

S$50, available at all Origins counters

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TISSOTSporting a gracefully

designed dial with

elongated fine hands, the

Tissot Carson Automatic

rightfully exemplifies the

understated elegance of a

beautiful dress watch. It

also has the complexity of

a brand new revolutionary

Powermatic 80 movement

that can be seen through

its case back (only for men),

while the ladies’ model features

the powerful Swiss-made automatic

movement ETA 2671.

From S$810, available exclusively at Tissot Monobrand boutiques

OLYMPUSThe Olympus Pen E-P5 is the world’s first mirror-

less interchangeable-lens camera that offers a

1/1800 sec. high-speed shutter, and has a built-in

Wi-Fi function enabling easy sharing of images

and wireless shooting. What’s interesting is its

Photo Story function, which includes 12 different

art filters, the ability to combine photos with its

four themes as well as add handwritten or original

image signatures to the images.

Body only, S$1,388; with 17mm f1.8 lens kit, S$1,998, available at all authorised retailers

RIMOWARimowa's Topas collection caters

to children with a special range of

aluminum suitcases coupled with

an Add-a-Bag holder and a TSA-

approved combination lock. Now

young globetrotters can carry their

toys effortlessly in their 20-litre

Rimowa Mini Trolley and travel in

style with their parents!

From S$1,000, available at Rimowa boutique at Mandarin Gallery

98

lifestyle

POWERSKIN HYBRIDTo help you with the fast-

depleting battery life of

your mobile devices, Hybrid

launches PowerSkin Hybrid,

an attachable external battery

charger that latches on to

smartphone cases. The 2,000

mAh pop-on battery charger

features small, flexible suction

cups that connect with an

interchangeable tip to micro-USB or Apple Lightning connector.

Hybrid by PowerSkin for iPhone 5, S$79.90; Hybrid for Micro-USB devices, S$69.90, available at EpiCentre,

Challenger, GainCity, Newstead, Nubox

PIAGETSince the 1960s, Piaget Rose has been a well-received

theme of Piaget. Inspired by nature, the collection

incarnates the unique Yves Piaget rose, radiating the

beauty of the voluptuous flower through masterful

combination of brilliant gemstones and excellent

craftsmanship.

From S$2,430, available at Piaget boutiques at Ngee Ann City and The Shoppes at Marina Bay Sands

LONGINESFresh from BaselWorld 2013, the World

Watch and Jewellery Show held at

Switzerland, Longines presents the

Conquest Classic, a tribute to the

chronographs produced from 1881 for

race-goers and jockeys in New York.

Available in three sizes, the sporty ladies’

models have black or silvered dials with

applied 12, 6 and 9 numerals. For a more

feminine take, opt for the mother-of-pearl

dial set with 12 diamonds, or the one

with 30 diamonds set around the bezel.

From S$2,880, available at Longines boutiques at Marina Square and The Shoppes at Marina Bay Sands

SONYSony’s latest headphones,

MDR-XB920 and MDR-XB610, are

stylish and chic. The MDR-XB920

features huge 50mm driver units

and high-energy neodymium

magnets for a dynamic frequency

from the deepest bass to highest

treble, while the MDR-XB610

delivers a tight, punchy bass

and superb sound with a pair of

40mm driver units.

Prices unavailable, available at all Sony stores and authorised outlets

99

lifestyle

Greenhouse St. Georges Terrace

100

destination

Perth

101

destination

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Why visit Greenhouse by Joost

first opened as a temporary installation

in Melbourne’s Federation Square in

2008, taking the foodie world by storm

with its incredible attention to recyclable

detail. The exciting reception led creator

and designer Joost Bakker to find his

concept a permanent home in Perth’s

CBD. Like its predecessor, sustainability

reigns supreme at Greenhouse St.

Georges Terrace – think straw bales

in the walls for insulation, furniture

made from recycled materials, a rooftop

garden and even worm farms to process

organic kitchen waste.

Who Creator and designer Joost Bakker

is a fifth-generation tulip farmer who

has created visionary and sustainably

designed installations using “the stuff

other people throw out”. Award-winning

executive chef Matt Stone, who joined

the team when he was only 22, heads

the kitchen. A champion of sustainable,

locally sourced foods, Matt’s progressive

cooking has led to a string of accolades

for him and the restaurant, including

Gourmet Traveller’s prestigious Best New

Talent Award 2011 and Good Food Guide’s

Best New Restaurant for 2011.

Food & drink Reflecting

Greenhouse's philosophy on

sustainability, the food is prepared

using locally sourced seasonal

ingredients as well as produce grown

on its rooftop garden. The menu is

uncomplicated, but far from unexciting.

Simple dishes done right form the

backbone of the breakfast menu, which

sees familiar favourites such as house

milled sourdough toast and poached and

scrambled eggs, along with heartier eats

OPERATING HOURS

Breakfast 7 to 11:30am (Mon – Sat)

Lunch Noon to 3:30pm (Mon – Sat)

Evening tapas 5 to 10pm (Mon –

Wed), 5 to 10:30pm (Thu- Sat)

Closed on Sundays

PRICE RANGE

Breakfast AUD7-19 (S$8.50-S$23.50)

Lunch AUD3.50-30 (S$4.50-S$37)

Dinner AUD3.50-85 (S$4.50-S$104)

ADDRESS

100 St. Georges Terrace,

Perth WA 6000

Tel: 61-8/9481-8333

www.greenhouseperth.com

such as organic brown rice with pork,

kimchi and a fried egg.

The lunch menu is no different,

coasting along the rustic with a dash of

global influence thrown in – think confit

lamb with charred zucchini, currants,

labne (Lebanese cheese) and indigenous

bunya nut; seared rare emu with

grains, legumes and grapes; and a pink

snapper jungle curry served with apples,

eggplant and jasmine rice.

Come evening, the kitchen rolls

out a series of hearty tapas-style eats

such as roasted sardines with tomato

and sumac, wild goat sausage with

fermented cabbage and beer mustard,

and a most intriguing ox heart with

mustard greens and fried onions.

The food is complemented by a

substantial drinks list – cocktails, ciders

and a good selection of Australian wines

available by the glass or half bottle. ◆

PROMOTION

Feel your best at The Westin Kuala Lumpur

The goal at The Westin Kuala Lumpur is simple: to ensure that

you leave feeling better than when you arrived. From the

luxurious facilities to the lavish rooms, each one with the

world-renowned signature all-white Heavenly Bed®, rest assured

that you will be extremely well taken care of.

Located in the heart of the city along the pulsating streets

of Jalan Bukit Bintang, a step in any direction will lead you to the

capital’s best entertainment, dining and local attractions.

Or why not dine within the property’s plush comforts? Choose

from authentic Chinese food at Five Sen5es, fun dining Italian at

Prego or Latin American cuisine at Qba. If you’re traveling with

family, laughter – it’s something you’ll hear often at the Westin

Kids Club®, a supervised world of fun for children aged 4-12.

Treat yourself to a weekend designed to help you relax and

recharge. Enjoy late checkout on Sundays and extended breakfast

hours to help your weekend last even longer. Whether lounging

in the Heavenly® Bed, energising in the WestinWORKOUT fitness

studio, or savouring a delicious SuperFoodsRx™ breakfast,

the hotel prides itself in its flexibility to make the most of

your weekend.

We are giving away a 2D/1N stay in the presidential suite worth

S$6,225/RM15,000!

NAME: ........................................................................................................ AGE: ..................................

OCCUPATION: ......................................................................................................................................

NRIC: ...................................................................... DOB: .......................................................................

ADDRESS: ..............................................................................................................................................

.....................................................................................................................................................................

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EMAIL: .....................................................................................................................................................

TERMS AND CONDITIONS:This promotion is open to all except staff of Regent Media and sponsor. Prizes must be taken as

provided and are not transferable or exchangeable for cash. Winners will be notified by post, email or phone and prize is to be collected at address stated on notification letter. The management reserves the right to replace items with those of similar value. The management’s decision is final and no further queries will be entertained. Entry information may be used for future marketing and promotional purposes.

To win, simply fill and mail this cut-out form to: food&travel /

WESTIN KUALA LUMPUR, Regent Media Pte Ltd, 20 Bedok South

Road, Singapore 469277 or Regent Media Sdn Bhd, B-3-21 Section 8

Business Centre, Jalan Jernih 1, 8 Avenue, 46050 Petaling Jaya, Selangor

Darul Ehsan, Malaysia (for Malaysian residents). Alternatively, email to

marketing@regentmedia.sg. CLOSING DATE: 30 JUNE 2013

JUNE2013

food & travel WESTIN KUALA LUMPUR PROMOTION

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ORGANISED BY SPONSORS

More Moorish please! Cooking up a tasty storm with

Artichoke’s chef-owner Bjorn Shen

103

ABOUT CHEF SAM CHINLeading the team at Mandarin Orchard Singapore’s award-winning Triple Three restaurant is

up and rising chef de cuisine Sam Chin. Specialising in modern European cuisine, his culinary

stints include working alongside Michelin-starred chef Laurent Peugeot at LP+Tetsu.

Chef Sam joined the Mandarin Orchard Singapore team in 2005 and, with passion,

determination and the close tutelage of executive chef Shigeru Akashi, soared up the

ranks from cook 1 to his current position. He’s not one to rest on his laurels, and often

spends his free time trying out new food and beverage establishments to keep abreast of

industry trends.

At the session, participants will learn to prepare three chic modern European dishes –

perfect for dinner parties at home. Think foie gras is something served only in restaurants?

You can now wow your guests with chef Sam’s pan-seared truffle miso foie gras, served with

braised radish to cut through the richness. This is followed by a grilled Norwegian salmon

trout, served with watercress and his creative twist on mustard hollandaise. Finally, satisfy

meat lovers with the pan-seared beef tenderloin, a Japanese inspired take served with

arugula and citrus soy dressing.

The cooking demonstration will be conducted in ToTT store’s state-of-the-art cooking

studio, where an informative and light-hearted evening with the fun-loving chef awaits.

Hurry and sign up now, as seats are limited.

10 July 2013Wednesday, 7 to 9pm

venue ToTT Cooking Studio

#01-01A Sime Darby Building, 896 Dunearn Roadregistration fee

S$30 (subscriber) / S$35 (non-subscriber)to register

Email your contacts to kaiyan@regentmedia.sg with the subject line Chef Sam Chin’s Cooking Class.

Only shortlisted applicants will be notifed. Cut off date for registration is Friday, 21 June 2013.

Sign up for food&travel’s cooking demonstration

with chef Sam Chin

CHEF SAM CHIN’S COOKING

DEMONSTRATION

A food&travel event

sponsors

We’re glad the threatening rains did not stop 18 readers from joining us at Blum cooking studio on 11 May, cheerful and anticipating the cooking demonstration by Bjorn Shen, chef-owner of Artichoke Restaurant & Bar.

Joined by his sous chef for the day, Melissa (she’s currently completing her culinary degree and is on attachment with Artichoke – lucky girl!), chef Bjorn started by taking readers through the steps for curing the fish in his first dish, Basturma cured tuna with pomelo, onions and sesame. Once the tedious bit was over, the whole dish came together really quickly, and samples were snapped up in lightning speed.

The second dish, charred broccoli with anchovy sauce and pickled garlic, required a fair amount of work, especially during the making of the sauce. Trust Bjorn to make the daunting emulsion look easy, and to dish out helpful tips to aid us in recreating the dish at home.

The grilled haloumi cheese with Moorish tomato salad– an Artichoke signature, was on the other hand a cinch to prepare and its amazing flavours were a crowd pleaser; truly the perfect ending to the enriching session.

Thank you, readers for making time to attend the session; Blum for the cosy venue and hospitality; and last but not the least, Bjorn for imparting his skills and knowledge. We know we say this a lot but you really are one of our favourite chefs. ◆

journal

105

106 F&T

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Kick back and unwind to delicious Spanish

fare, live music and a charming ambience

at Serenity Spanish Restaurant & Bar.

The Spanish-style roasted suckling pig

(cochinillo asado) is no doubt the star at

this restaurant. Marinated in sherry, white

wine, vinegar and a house blend of herbs,

and painstakingly roasted for three hours,

the piglet boasts crispy crackling and tender

meat. Best of all, it is served whole, or in

half and quarter portions for easy sharing.

Be sure to also check out Serenity’s

extensive range of tapas, its signature

paella and sangrias.

Serenity Spanish Bar & Restaurant#01-98/99 VivoCity, 1 Harbourfront Walk. Tel: 65/6376-8185

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F&T 107

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nosh restaurant and bar pte ltd15% OFF TOTAL BILL AT THE RESTAURANT AND BAR

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For Gourmet Trails first time customers Offer is valid per trip until 31 Oct 2013

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tott store10% OFF COOKING CLASSES

Not valid with other discounts, vouchers or membership privileges Card must be presented during registration for rebate within three working days after the class.

#01-01A, 896 Dunearn Road. Tel: 65/6219-7077

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Valid on self-drive rentals for vehicle pick up at participating locations in USA, Canada, Europe, Australia, New Zealand and Asia Discount is subject to a minimum 1 day rental Reservation must be made at least 24 hours prior to departure (48 hours for rentals in Asia) Quote CDP#1985601 during reservation Discount cannot be used in conjunction with other rates, discounts and promotions Blackout dates and standard HERTZ rental terms and conditions apply

For enquiries and bookings, please book online at www.hertz.com or contact your nearest HERTZ Reservation Centre:

Malaysia, Tel: (03) 2715 8383. Email: hertzgsa@discover-kul.com Singapore, Tel: 1800 370 3388. Email: reserve@hertz.com

espressolab singapore10% DISCOUNT OFF ALL ALA CARTE FOOD, BEVERAGE AND CLASSES

Not valid for sets, any other promotions or specials

13 Bali Lane Singapore 189849. Tel: 65/6298-8413

Chillax Massage Cafe

Reveplanner Travel

109

SWISS DIAMOND

Swiss Diamond gets ahead of the pack with its non-stick cookware’s

revolutionary coating. Reinforced with real diamond crystals, its

cooking surface is virtually indestructible and highly resistant to cracks,

blisters and peels. Stylish, easy to handle, easy to clean and ultra

durable – the Swiss Diamond range offers simple, energy-efficient and

versatile solutions for all your culinary needs – it’s no wonder leading

chefs and cooks around the world use Swiss Diamond too.

Available at Tangs Orchard, Tangs VivoCity and Takashimaya.

For more info, visit www.niasia.com.sg

COOK ING CL ASSES

TOTT MEMBERS GET

10% OFFclass fees!

UPCOMING Cooking Classes

BOOK ONLINE NOW ATwww.tottstore.com/cooking_studio.html

896 Dunearn Road 01-01A, Singapore 589472

Store hours: 11am to 9pm Bistro hours: 10.30am to 9pm

course style: Hands-on ($168) by: Nicholas Ang

21 June (Fri), 1pm-5pm

BASIC SCULPTING: SWEET PRINCESS MINI CAKE* Decorating Class, no baking will be taught

course style: Hands-on ($118) by: Jehanne Ali

16 June (Sun), 10am-1pm

CHOUX PASTRY• Chantilly Cream

• Crème patisserie

course style: Hands-on ($118) by: Thripti Hinduja

29 June (Sat), 3pm-6pm

CLASSIC FRENCH DESSERT• Strawberry Mille-Feuille

• Pots au Chocolate

• Tarte aux Pommes

course style: Hands-on ($98) by: Susanne Despature

7 June (Fri), 2pm-4pm

KIDS’ POPPING MACARON (8+ years old) • Raspberry White Chocolate with a Hint of Violette

• Milk Chocolate Ganache with Popping Sugar

course style: Hands-on ($118) by: Veronica Cherry

23 June (Sun), 3pm - 6pm

SHORT CRUST PASTRY-SWEET TARTS• Short Crust Pastry

• Ultimate Chocolate Tart

• Vanilla Custard Tart

course style: Hands-on ($118) by: Chiara Guenzi

22 June (Sat), 10am - 1pm

PASTA MANIA• Ricotta Cheese Ravioli with Basil Pesto Sauce

• Green Tagliatelle with Butter and Sage Sauce

course style: Hands-on ($98) by: Veronica Cherry

12 June (Wed), 2:30pm-4:30pm

KIDS’ FUN with CUPCAKE and BROWNIE(suitable for 6 years and above)• Fairy Vanilla Cupcake

• Ultimate Brownie

course style: Hands-on ($118) by: Julie Yee

26 June (Wed), 1pm-4pm

NONYA DURIAN TREATS• Fresh Durian Crepe Layer Cake

• Durian Crepe Roll

• Fresh Durian Fluffy Cupcake

• Nonya Durian Sago Kueh

course style: Hands-on ($118) by: Eric Low

30 June (Sun), 3pm – 6pm

TEOCHEW SECRET RECIPE• Crispy Chicken Nuggets with Butter Milk Powder

• Teochew Zha Jiang Mian with Salted Olives Braised Mince Pork

• Teochew Shrimp and Prawn Dumplings with Sesame and

Black Vinegar Dressing

To cater to more health-conscious lifestyles, Knife has recently launched

100% Rice Bran Oil. This highly versatile oil contains high levels of vitamin

E, Gamma Oryzanol (a powerful natural antioxidant) and Omega 3, 6 and

9. It is also free from trans fat and cholesterol and has lower saturated

fat than its many counterparts. Its high smoke point makes it suitable for

stir-frying and deep frying.

S$9.50, available in 2L and 5L from major supermarkets

GROCERY FINDS K I TCHEN WA R E & A PPL I A NCES

marketplace

110

STAR LETTER: THE ENTERTAINER

2013 WORTH S$95

Jayson Sia ****7366Z

EQUINOX RESTAURANT DINING

VOUCHER WORTH S$100

Margaret Cheong ****6531Z

Ng Yew Chi ****6886I

Puah Beng Siong ****1497Z

Vanessa Wang Hwei Chin ****9360C

Woon Siew Hung ****9704Z

3D2N IN A GRAND DELUXE ROOM

WITH BREAKFAST FOR 2 WORTH

S$990/RM2,460

Suzanna Ng Geok Hiew ******5568

3D2N IN A SUPERIOR DELUXE KLCC

ROOM WITH BREAKFAST FOR 2

WORTH S$932/RM2,320

Zahar Bin Air ******5863

APRIL PROMO WINNERS STOCKISTSSUPERMARKETS

Cold Storage: www.coldstorage.com.sg

Market Place: www.coldstorage.com.sg

Meidi-Ya Supermarket: www.meidi-ya.com.sg

Mustafa Centre: www.mustafa.com.sg

NTUC FairPrice: www.fairprice.com.sg

SHOPS AND SHOWROOMS

Baker’s Story: 65/6604-9929

Bread Society: 65/6509-4434 

Challenger: 65/6837-8797 

Epicentre: 65/ 6238-9378 

Gain City: 65/ 6333-1212

La Galerie De Dietrich: 65/6508-4600

Longines Botique: 65/6336-9757

Neoflam: 65/6246-0701

Newstead: 65/6332-0306

Nubox: 65/6334-8132 

Piaget Botique: 65/6732-6831

Rimowa: 65/6735-2051

SuperNature: 65/6304-1338

Tissot Monobrand Botique: 65/6509-8801

ToTT Store: 65/6219-7077

TOTT STORE CASH VOUCHER

WORTH S$50

Andre Stefano ****1674E

Angeline Chia ****3852F

Anpolakam ****6096Z

Chow Teng Teng ****9693E

Fedora Goh ****5621D

Hidayah ****3009D

Ho Chaw Ming ****2853E

Ingeborg / Helga Yuen ****7358A

Jayne Low ****5343F

Katherine Liew K. L. ****2816D

Kwok Pui Lye ****0147E

Lee Yau Kin, Cornelia ****4590A

Melinda F. Wijaya ****4213W

Ng Gek Hiok ****4645A

Patrick Sim Geok Chua ****6882E

Priyanka Elhence ****8005G

Roy Pek Jun Jie ****4588C

Sharon Tang ****3098H

Shuhaila Abdul Latiff ****1769I

Sng Hui Shan ****7198C

Although best known as one of the world’s leading equipment

manufacturer of construction, mining and cargo handling tools, the

Liebherr group has also made a mark in the domestic appliances arena,

specifically for its brilliantly designed refrigerator and freezers. Be it

table-top, built-in, free-standing and combination refrigerators and

freezers, or cooling and temperature control wine cabinets - they’ve got

the right solution for your every need.

Visit www.kitchenculture.com for more information

A PPL I A NCES

marketplace

111

recipe index

28 BALINESE

GRILLED CHICKEN

48 CHEF LEUNG’S

TRADITIONAL STEAMED

RICE DUMPLINGS

35 CHICKEN & ONION SALAD

(GOI GA)

36 FISH SIMMERED IN

CARAMEL SAUCE

(CA KHO TO)

31 FIVE SPICE MARINATED

PORK RIBS WITH

HOI SIN SAUCE

37 FRIED CHICKEN BITS

WITH GINGER &

KAFFIR LIME LEAVES

25 GADO GADO

26 GREEN MANGO SALAD

31 JUMBO SATAY AYAM

41 JUNIPER, ORANGE &

THYME MARINADE

32 LEMONGRASS

CRÈME BRÛLÉE

96 LOTUS ROOT SALAD

WITH PRAWNS,

RED CHILLI & GINGER

41 MOROCCAN

MARINADE PASTE

54 NO-BAKE LEMON CURD

TART WITH OLIVE OIL

35 NUOC MAN CHAM

40 OTAH

18 PACKING A PUNCH

77 SEAFOOD PAELLA

41 SPICE RUB

37 STIR-FRIED RICE NOODLES

WITH CHICKEN,

BEAN SPROUTS &

DRIED MUSHROOMS

26 THAI CHILLI JAM

(NAHM PRIK PAO)

26 THAI GRILLED BEEF

57 VIETNAMESE-STYLE

SALMON & MANGO SALAD

3136

4196

KEY

EASY MODERATE

DIFFICULT

112 112

parting shot

WO

RD

S M

UR

IEL

AM

AB

LE |

IMA

GE

SH

ELTE

R IN

TH

E W

OO

DS

We were blown away by Shelter in the Woods’ selection of 26 types of house-macerated rums (S$7.50 per shot), made from

a base of La Mauny White Rum (from the Carribean island of Martinique). Choose your poison wisely, but we’d tell you which

ones won us over – passion fruit-chilli, red berries, and the signature rum (with sugar cane syrup macerated in oak barrels,

orange and lemon peels, Tahitian vanilla, ginger and Tonka beans).

Tippling aside, chef patron David Thien makes a mean crispy skin suckling pig marinated with aromates (S$35) –

slow-grilled crackling perfection! Try as we might, we couldn’t stop reaching for the chicken liver parfait and red onion jam

(S$13.50, delish on bread). We persevered on to dessert and were rewarded with their version of chocolate tart (S$7),

which sports a salted caramel layer between the pastry crust and luscious chocolate mousse. Burp.

22 Greenwood Avenue. Tel: 65/6466-6225

Meal of the month

singapore malaysia hong kong indonesia www.kitchenculture.com .

our exclusive showrooms:

our exclusive brands:

where life revolves around the kitchen

.

2 leng kee road #01-02/05/07 thye hong centre singapore 159086 t: [65] 6473 6776 f: [65] 6475 6776 45e ground /1st /5th floor jalan maarof bangunan bangsaria bangsar baru 59100 kuala lumpur malaysia t: [603] 2287 5010/20 f: [603] 2287 503015/f the sun’s group centre 200 gloucester road hong kong t: [852] 3977 1111 f: [852] 3977 1110

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