food&travel MAGAZINE

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JUNE/JULY 2017 SUPERB SANDWICHES

FRESH FROM THE OVEN

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A PUBLICATION OF

Sandwich maestros Park Bench Deli and Sarnies

share some of their best recipes


BROCCOLI FALAFEL

TURN TO PAGE 36

6WHSE\VWHS
MCI (P) 063/04/2017 PPS 1863/06/2015 (025600)

0JLK.LTZ
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0 6
S$5.00 O RM12.00
JUNE /JULY 2017

managing editor
Editor
Hwa Beng, Jo-Ey Chee, Jonathan Gan, Jolene Klassen, Prisca K, Lu Yawen, Dr Susanne Ng,
Ng Chai Soong, Calvin Tan, Elaine Teng, Chef Norhalis, S. Rani,
Chef Florian Ridder, Sunita Shahdadpuri, Shirley Wong (Little Miss Bento)
sales & marketing manager
DISTRIBUTION & SUBSCRIPTION marketing@milesmedia.com.sg
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managing director Dennis Pua
EDITORIAL
Kimberley Song kimberleysong@milesmedia.com.sg
Michelle Yee michelle@milesmedia.com.sg
CREATIVE
senior graphic designer Grace Seng
graphic designer Shee Leng
videographer Katherine Goh
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SALES
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contributors

ADVISORY PANEL OUR CONTRIBUTORS

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
The author of Creative Baking:
Chiffon Cakes published by Marshall
Cavendish, as well as a blogger at
Lovingcreations4U, Dr Susanne Ng holds
a PhD in Bioengineering and worked as
a researcher before becoming a stay-at-
home-mum to her three children. These
days, apart from baking intricate chiffon
cakes, Susanne is also kept busy with
baking workshops where she teaches
budding bakers how to bake some of her
fabulous creations. Check out her lovely
peanut butter & jam iced gems chiffon
cakes recipe in our step by step section
(p76). Instagram: @Susanne.decochiffon

home cooking and

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

Currently an adjunct culinary trainer at

indian cuisine
Milind Sovani, Director/Chef the Asian Culinary Institute where he
‘Hospitality Innovations’ Singapore teaches bread baking, Chef Norhalis has
and Gold Leaf Banquets India been in the industry for over 10 years,
and have worked for several established
italian cuisine organisations including Asian Food
Michele Pavanello, Head Chef Channel, KDU University College in Kuala
OTTO Ristorante Lumpur, and more. In this issue, he shares
a pandan and coconut loaf recipe inspired
japanese cuisine by the popular nyonya kueh ondeh-ondeh
Moon Kyung Soo, Executive Chef
on p74.
Mikuni, Fairmont Singapore

meats
Andre Huber, Executive Director
Huber’s Butchery

pastry and desserts A self-taught home cook, Elaine Teng

Vincent Bourdin, Regional first started conducting cooking
Pastry Consultant classes in 2004 when she was living in
Valrhona Guangzhou, where she taught Asian
cuisine and baking to an expatriate
seafood community. These days, she keeps
Jon Erik Steenslid, Regional Director herself busy with cooking demos, which
South East Asia she conducts regularly for senior citizens,
Norwegian Seafood Council and children with down syndrome. Her
family is also in the RSVP-NUS Host
Family Programme where they host
international exchange students through
cultural orientation and home cooking
workshops. In this issue, she shares
four quick bread recipes for Father’s Day
(p46).

4
 editor's note

Welcome to June!
There’s something comforting and delicious about holding a
sandwich in your hands – not just any sandwich of course, but one
that’s chock-full of scrumptious, mouthwatering ingredients.

If you’re a sandwich lover like me, you’ll definitely enjoy this

issue as we’ve got two sandwich maestros: Park Bench Deli (PBD)
and Sarnies to share some of their best recipes.

Meat lovers should definitely check out the Mortadella Hero and
Grass-fed Steak recipes, while non meat lovers will delight in the
scrumptious vegetarian creation – the Broccoli Falafel featuring
chopped broccoli that is breaded and fried, then finished with a
refreshing creamy tzatiki dip, and sandwiched between toasted
bread alongside alfafa sprouts and sliced tomatoes, is impossible
to dislike.

Bread lovers should also check out the coconut & Pandan loaf
recipe (p74) by Chef Norhalis, which is inspired by the popular
nonya kueh ondeh-ondeh.

With the first long school holiday in sight, we’ve prepared a

handful of kid-friendly recipes to help keep the little ones busy
making breads (p42). We’re talking deliciously moreish melon pan
and adorable panda bread sticks, that’ll ensure they’re entertained
for hours.

If you’re looking for a place to take the kids this June holidays,
don’t miss our travel suggestions from p84 onwards. Visit
Thailand’s family-friendly destinations including Khao Yai, Hua Hin
and Amphawa, or embark on a foodie vacation to Switzerland – I
hope you’re able to find a destination that takes your fancy.

Whether you decide to travel or not this month, enjoy

discovering flavours of new cuisines, and continue to challenge
yourself in the kitchen.

Have a fabulous June, everyone!

Michelle
Michelle Yee
Editor

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

5
contents

Jun / Jul

25 26

12 18
EAT OUT COOK IN

10 NEW BITES 22 REVIEWS 34 Sandwich maestros Park

We check out new dining places in
Singapore
13 OUT AND ABOUT
What’s cooking in Singapore and
Kuala Lumpur
ON THE COVER 15 FESTIVE DELIGHTS
BROCCOLI FALAFEL Celebrate Father’s Day and
(p34)
Ramadan with a sumptuous feast
Recipe PARK BENCH DELI
at one of these top establishments
Photograph Calvin Tan
20 HOT PLATES
food&travel was named Rich, creamy and bringing new
Food Magazine of the flavours to town is Japan's popular
Year 2014 in a poll Hokkaido desserts
by trade journal,
Marketing Singapore.
We visit Hashida Sushi and Sushi
Jin for a taste of this season’s
invigorating produce
26 BAR STOP
Here's a list of cocktail bars to
seek out around town this month
28 PROFILE
Since setting up shop in November
last year, Woodlands Sourdough
has amassed an adoring fan base
of carb-loving foodies who laud
the bakery for its wonderfully
authentic European-style breads
and pastries
Bench Deli and Sarnies share
some of their best recipes
42 JUNE SPECIAL
Spend some time in the kitchen
with your little ones this June
holidays making cute breads that
taste just as good as they look
48 FATHER’S DAY
SPECIAL
Surprise dad with a homemade
breakfast made with love
52 WEEKNIGHT EATS
Prepare exquisite dishes for your
loved ones with recipes from
some of the world’s greatest chefs

6
 contents

13

86
97

94
DINE AWAY IN EVERY
ISSUE
56 COOK’S BASICS 66 EATING WELL 84 DESTINATION 30 Kitchen Confidential
We shine the spotlight on one of Here’s why you should choose Vibrant, cultured and pulsating,
Japan’s healthiest noodles – soba Zurich is the gateway to
78 Table Talk
whole grains over refined grains
noodles Switzerland 98 Subscribe
74 FRESH FROM THE 99 Recipe Index
62 CHEF AND THEIR OVEN 92 WEEKEND ESCAPE
FAVOURITE DISH There’s so much more to Thailand 100 Parting Shot
Pandan & Coconut Loaf
We catch up with Chef Florian than delicious street food
Ridder, the executive chef of The and bargain shopping. For an
Summerhouse, who shares with
76 STEP-BY-STEP adventure-filled holiday with the
us his best dish on his menu, Peanut Butter & Jam Ice Gems kids, these gems offer a myriad of
and the recipe for home cooks to Chiffon Cakes fun activities
recreate this dish at home

64 TIPPLE TALK
Prepare a cocktail or two for dad
this Father’s Day with recipes
from Orgo Bar & Restaurant, Neon
Pigeon, Manhattan, and Bitters
& Love

7
special feature

Seafood
Paradise
At first glance, Sinar Malay Seafood may not seem like much. But for
those in the know — especially among diners who reside in Jurong —
it is a gem hidden in plain sight, housed within the humble environs of
a coffee shop below a block of HDB flats.

Like any respectable zichar stall, Sinar signature items. Rich and aromatic, the Blk 456 Jurong West St. 41 #01-750
Tel: 65/6569-7583
Malay Seafood offers proffers an extensive salted egg yolk sauce has just the right
menu comprising rice, noodles, soups, consistency to cling to the crab, although Blk 608 Ang Mo Kio Ave.5 #01-2771
stir-fries, seafood, meats, and vegetables, a little more chilli padi and/or curry leaves Tel: 65/6456-6605
at prices one would expect to see in older would give it a fabulous flavour boost. Blk 820 Tampines St.81 #01-506
residential districts outside of the CBD. Kangkong belacan is also very enjoyable. Tel: 65/6604-8629
Signatures here include sam lou kway Neither too wilted or soggy, it affords Blk 505 West Coast Drive #01-208
teow with salted egg chicken, Thai-style alluring and balanced flavours with the right Tel: 65/6352-0766
steamed fish, and Thai-style honey chicken amount of chilli heat that keeps one going
wing, among several others. Expect to find back for more. Be sure also to order the
sufficient wok hei in the kway teow, which crispy fish skin — crisp and flavourful, and
lends the dish depth of aroma and flavour; great for dipping into salted egg yolk sauce,
the accompanying salted egg chicken, it’s perfect for setting the stage before you
covered in crisp flawless batter, is tender tuck in to the mains.
and juicy and yields to the bite easily. The
steamed fish, prepared using sea bass, is
highly appetising with its delicate blend
of sour and spicy flavours. Honey chicken
wing is expertly prepared, boasting flavours
of restrained sweetness and spice that
seem to be derived from a judicious use of
kaffir lime and fish sauce.
Departing from the conventional chilli
and black/white pepper options, Sinar
offers a dish of salted egg yolk crab,
which also shares the limelight with other

8
 17

eat out
Celebrate Father’s Day and Ramadan with a sumptuous
feast at one of these top establishments

12 13 14

F&T 9
new bites

Teppanyaki Hamburg
Nihonbashi Keisuke
Bettei
Juicy meat patties, made up of two minced prime US beef
shoulder of different fineness, are the main attraction at chef
Keisuke Takeda’s latest restaurant showcasing Japanese
comfort food. Similar to his other dining outlets such as
Ramen Keisuke Tonkotsu King or Gyoza King, you’ll find a
straightforward menu here as well. There are two versions
of the hamburg steak one can get: the basic Keisuke Prime
Beef Hamburg Set (S$18.80) and the Triple Cheese Prime

Beef Hamburg Set (S$20.80+) that oozes molten cheddar,
mozzarella and parmesan when you cut into it. Choose from
four sauces – Keisuke original sweet and spicy sauce, Demi-
glace, Oroshi ponzu and Teriyaki – to douse your patty in or
they’re just as good on their own.
To go with the giant patties of tender minced beef, each
set entitles you to a limitless amount of sides. The salad bar
is filled to the brim with up to 20 osozai (side dishes ranging
from pickled cabbage to potato salad) and the egg station
offers eggs scrambled, sunny side up or as a sweet omelette
(also known as tamagoyaki). We suggest punctuating the meal
with frequent visits to the salad bar and glasses of cold beer to
get the most authentic Japanese comfort food experience.
X72 Peck Seah Street. Tel: 65/6908-4348.
www.keisuke.sg
Atlas
It’s impossible
to enter Atlas
without gawking.
The lobby and
bar is Great
Gatsby come
to life with an
impeccably
decorated ceiling
and intricate
brass panels on
the walls. Built by Mr. C. S. Hwang in the late 90s, the
family has given the lobby a facelift befitting the neo art
deco interior with marbled counters, plush upholstery and
lamps from the 1920s.
The bar sits at the foot of the gin tower – a column with
shelves of modern and vintage gin that reaches all the way
to the ceiling – where head bartender Roman Foltá leads
the bar program after leaving the award winning Artesian
at The Langham in London. The bottles of gin are so
numerous that there’s even a separate menu for them.
Here, Executive chef Daniele Sperindio, formerly from
The Tippling Club Group, does largely European cuisine
and plays it safe. A favourite is the Bruschetta Truimph
of the Sea (S$28): the natural sweetness of blue prawn
thinly sliced and sea urchin is paired with salty beads of
oscietra caviar and sweet pomegranate bits on crunchy
grilled bread. Dining options extend throughout the day,
WORDS LU YAWEN, JOLENE KLASSEN & MICHELLE YEE

each dish paying tribute tot various

i
aspects of the swinging 20s
2
from art, fashion, and
popular culture.
XParkview Square,
600 North Bridge
Road.
Tel: 65/6396-4466.
www.atlasbar.sg

10
 new bites

Be Frank
Gourmet hotdogs by new homegrown brand Be Frank, is
ready to take all-time comfort food to another level with
its flavourful sausages, sauces and toppings, made from
scratch with a touch of personality. With five mains to
choose from, a quick favourite is the classic American
Coney's Island (S$6.50) which is heaped with diced onions
on tomato paste minced beef, mustard and Worcestershire
sauce. For something a little different, the Bac & Cheeze
(S$6.50) and Cheezy Mushroom (S$6.50) feature the delicious
Raclette cheese that's melted and scraped onto the hotdogs
only upon order, then topped with crispy fried bacon bits
and sauteed button mushrooms with garlic respectively.
A lighter bite comes with the Slaw & Order (S$6.50) that
features coleslaw made from shreds of crunchy carrot and
cabbage and juicy pineapple. And last but not least is the
S'mash (S$6.50), that featuress chunkyy mashed potato with
caramelised onions and home emade gravy.
One side not to pass on are thhe
Be Frank's croquettes (S$3.300 for
3 pieces/ S$4.50 for 5 pieces)
that's made from mashed
potato, bacon bits and stringyy
mozzarella wrapped in
breadcrumbs deep-fried to
crispy brown perfection.
X#B1-K26, Paragon, 290
Orchard Road.

Beach Road Kitchen

At JW Marriott Singapore South Beach’s all-day dining venue
are a myriad of choices for the hungry. The international line-up
is curated by executive chef Stefano Di Salvo so you can be
certain the European options, such as the cheese, charcuterie
and pizza, are top notch. A thin crust pizza lined with a creamy
base and an assortment of mushrooms, the Signature Funghi
& Formaggio Pizza ($28) inspired by his time in Rome, is made
from scratch then cooked in the pizza oven.
Beach Road Kitchen’s look of clean lines with a slight
industrial edge follows the Philippe Starck-designed interior
that runs through most of the hotel. The antipasti selection,
for example, is housed in a walk-in cold storage: an impressive
temperature-controlled wall of shelves filled with various
smoked fish and cold dishes. While the Dessert Showcase,
which you smell before you see, is a wonderland of sweets and
boasts a sleek panning machine used to roast nuts in chocolate got an appetite for a lunch (S$58) or dinner (S$78) buffet made
dust. Don’t miss out on the hot food stations like the Charcoal sweeter with a free flow of Prosecco or wine (S$29), alternatively
Grill where you’ll get slices of tender medium rare tomahawk take your pick from the a la carte menu if you’d prefer to nibble.
steak cut right in front of you. We especially appreciate the XLevel 1, South Beach Avenue, 30 Beach Road.
authentic laksa from the Noodle Bar, a home recipe from one Tel: 65/6818-1913. www.jwmarriottsingapore.com/dining
of the chefs, that hits us at all the right spots. Make sure you’ve

11
new bites

O Mamma Mia Sapore

Italiano
Spanish casual dining pizza and pasta concept has finally arrived
at our shores, making its Asian debut in Singapore with the
opening of three outlets since March. Setting itself apart from
other pizzerias in Singapore is the pizza dough, that is made
from premium '00' bread flour, extra virgin olive oil and in-house
sourdough starter, goes through a 24-hour leavening process
before being flattened and formed into a rectangular pizza base,
that's par-cooked in a 400C pizza oven. It is then frozen to -40C
in a state-of-the-art blast freezer tunnel machine to ensure
that there's no need for added preservatives and maintains
the quality and characteristics of the dough. Diners here will
be spoilt for choice, with some 15 types of pizzas, all sold by
slice only, to choose from. The 5 Terre (S$4.20 per slice), which
comes with fresh Boletus mushrooms, homemade pesto sauce
and a generous topping of parmesan and mozzarella cheese,
is a highly recommended, which the Rucula Speck Provolone
(S$4.20) features the dry-cured, lightly smoked marbled Italian
ham, accompanied by provolone, parmesan, mozzarella
and fresh arugula. Other quick favourites are the Marco Polo
(S$3.90) with sweet zucchini ribbons, spicy chilli flakes, garlic
and whipped cream, and the Tonnara E Cipolla (S$3.90) with
canned tuna and tangy homemade tomato sauce with a dash
of oregano that would make a tasty slice for tuna lovers. If you
can't get enough of the delicious dough but need a little sweet
fix to wrap up the meal, then the Pizza Nutella (S$3.50) that's
covered with Nutella and topped with slices of banana is a great
way to go. *LQHWW5HāDXUDQW 
Wine Bar
X#01-K04, Causeway Point, 1 Woodlands Square.
Tel: 65/6706-2017
#01-11, The Clementi Mall, 3155 Commonwealth Avenue Offering a new weekend brunch menu is Ginett, with a selection
West. Tel: 65/6570-9141 must-have brunch items that are a great way to start the
#01-42, Changi City Point, 5 Changi Business Park weekend. The Smoked Salmon Egg Cocotte (S$11) features
Central 1 slow-cooked eggs with smoked salmon and cream, served with a
side of crisp toast soldiers, while the Poached Eggs and Merguez
(S$12) is a Mediterranean-inspired dish that offers two poached
eggs in spicy tomato sauce, served with crispy potatoes and
lamb sausage. Those looking for Ginett's favourites from lunch
and dinner can also enjoy a selection of favourites for brunch,
including the classic Pork Belly (S$16) that features tender
melt-in-your-mouth th meat, with a side of mashed
potatoes and Chim mchurri sauce, or the La
Côte de Boeuf ($120) - a 1kg g bone-in
ribeye steak that'ss cooked to yyour
preferred donenesss. Sweets, pastries,
signature cold bre ews and a selection
u kick back and
of cocktails let you
relax with a touch of indulgence.
g
X200 Middle Road oad.
Tel: 65/6809-798 89
www.randblab.com/ginett.html
g l

12
 out and abou
about
ut

SPRMRKT
Daily and
Kitchen &
Bar
Bringing F&B, retail and art
together in a single space is
homegrown SPRMRKT concept,
with the launch of SPRMRKT Daily
and Kitchen & Bar that features popular
favourites from its first outlet at McCallum
Street, along with a new menu that focuses on
European bistro-style cuisine. In keeping with its philosophy of
transforming eateries into places that please the senses and
inspires the mind, each item on the menu or within the outlets
is carefully selected by founders Sue-Shan Quek and Joseph
Yeo, based on more than just simple aesthetics. On the menu,

The Disgruntled
look out for housebaked pastries and cakes, all-day breakfasts,
soups, pastas and burgers that feature local and regional

Brasserie
ingredients. SPRMRKT signatures, such as the Blackened Fish &
Chips, Grilled Wagyu Burger and Carbonara, are also featured
With the appointment of a new Chef de Cuisine – Desmond at the all-day Daily cafe, alongside an extended list of boutique
Goh – The Disgruntled Brasserie, which is the younger wines, craft beers, juices, smoothies and organic sparkling
sibling of The Disgruntled Chef, recently unveiled a new water, cola and ginger ale. At the Kitchen & Bar, diners can enjoy
menu featuring unique yet hearty and comforting dishes European-inspired bistro bites like Monkfish Liver, Smoked Lobster
prepared with simple ingredients that are easy to source. Tail, Malbec Oxtail Pasta and a tantalising Earl Grey Crème Brûlée,
To encourage flexibility and communal dining, the brasserie as well as a selection of cocktails and other tipples to complete
continues to offer a variety of small and large plates. the meal. In stores, expect novel gifting ideas that come with deep
Some of the must-try dishes from the small plates section traditional and artisanal roots, seasonal produce and a curated
include the Foie Gras & Peanut Butter Miso (S$18), served collection of old- and new-world wines, books and homeware. 
with blackcurrant, poached grapes and brioche, as well as X#02-01, 41 Robertson Quay, STPI - Creative Workship &
the Gruyere Cheese Souffle (S$16), a twice baked soufflé Gallery. Tel: 65/9736-4170
served with caramelised onions and chardonnay fondue. www.sprmrkt.com.sg
For those seeking heartier items, we highly recommend
ordering the pastas, which are all made fresh daily. Our top
favourite is the Carbonara Taglierini (S$24), comprising three
different meats: streaky back bacon, farmer’s smoked bacon
and kurobuta ham – the carbonara is then topped with a
perfectly cooked parmigiano reggiano crusted egg. The
desserts here
d e are equally impressive,
but if you've
b yo only got space to
ttryy one,
o make sure to order
tthe
e Baileys Crème Caramel
(S
(S$18), consisting of Remy
M
Martin cherry compote,
c
cocoa rice crisps and
K
Kahlua ice cream.
2 Ann Siang Road. Tel:
28
65//6808-2184
6
www
w w.disgruntledchef.com/
outlet/cl
o / ub

13
out and about

Atrium and Pacif ic

Marketplace
Take a culinary trip around the world at Atrium and Pacific
Marketplace with its new menu that features a variety of Asian
delights, salads, sandwiches and cuisine from Hawaii, Europe
and the Middle East. On the Asian menu, the aromatic Traditional
Nyonya Chicken Curry comes with tender chicken and curry gravy
made from scratch with chilli, lemongrass, blue ginger and candle
nuts. Seafood lovers can tuck into the Pacific Lobster Laksa, a
spicy Peranakan noodle soup with fish cakes hardboiled egg and
succulent half-poached Boston Lobster, while the popular Sayur
Lodeh with its rich cabbage, carrots, turnips, egg and bean curd
puffs is a simmered in spiced coconut curry broth is a scintillating
delight for non-meat lovers. A wide selection of greens would give
diners seeking a healthy fix even more choices. From charcuterie
dishes that come with sous vide style egg on house crafted Parma
ham, asparagus, arugula and tomato chips, to the Lobster Niçoise,
with its poached lobster tail, baby potatoes and eggs, tossed
in mustard vinaigrette, there's something to suit every craving.
Indulge in some carbs with the hearty sandwiches, such as the
Hawaii-inspired Tuna Poke sandwich that comes with marinated
tuna tartar, Granny Smith apple, spicy sriracha and XO dressing.
Or the French Ratatouille reinterpretation called Off the Record,
that features eggplant, pepper caponata and Provolene cheese Manhattan
stacked on a crusty Ciabatta. Share your indulgence with dishes Celebrating its third anniversary this year is cocktail and gourmet bar
like the French Black Mussels in white wine, or plump Fine de bites haven, Manhattan, with a new menu that draws from the eras
Claire No 3 Oysters, or sample a spread of Middle Eastern mezzes of New York, inviting guests to take off on a journey to discover the
served with toasted pita breads and cheese platters. Wrap the world of cocktails through time. Featuring five different eras, the new
meal with a crisp Pacific Waffle, that comes with assorted berries menu will introduce 18 dishes and 20 craft cocktails that continue to
and creamy peanut butter toppings, and try the house crafted 'redefine classics' with a twist. From the European Exploration era
heritage Chilled Lemongrass Ginger Tea, a refreshing way to wash of 1520 to the 1730s, when Dutch explorers settled at the southern
down the meal. tip of Manhattan, cocktails take on names like First Voyage (S$25)
X Level 1, Pan Pacific Singapore, 7 Raffles Boulevard. that is full-bodied with subtle cherry notes, and Royalist (S26), made
Tel: 65/6826-8240 from Plantation Jamaican rum, Cocchi Rosa, Ferrand Dry Curaçao,
www.panpacific.com Montenegro Amaro, blueberry, lemon and balsamic. Moving into
the Industrial Revolution and Prohibition, drinks like Coal (S$24), 19th
Century (S$24) and Ultima Palavra (S$23) reflect New York's changing
landscape and pays tribute to the last cocktail drink at the end of
Prohibition. On the food menu is a wide selection of seafood and
meats, crafted to reflect the changing cultures of each era. From
cured Mexican favourites and aioli to Italian
pasta, truffle cream and meatballs,
there's something for every craving
on the menu.
X 1 Cuscaden Road, Level
2, Regent Hotel. Tel:
65/6725-3377 www.
regenthotels.com/
regent-singapore/dining/
manhattan

14
 out and about

&XUDWH
For the fifth amuse bouche comes a plate of white, grey and brown
stones. Presented as nicely as stones can be plated, dark green
smaller bite-sized ovals sit on larger smooth rocks. Slightly soft to the
touch, these are lumps of tuna sashimi and cashew nuts covered
in fine nori powder. Even before the starters arrive, chef de cuisine
Benjamin Halat has the table buzzing with excitement for the next
course.
Hailing from Germany, Halat takes on the position of Curate’s
chef in residence. With an aptitude for boldly combining Asian
flavours with European techniques, he’s worked in Michelin-starred
restaurants in Gstaad and Munich, where two Michelin-starred chef
Diethard Urbansky took him under his wing, before landing a job
as Mandarin Oriental Kuala Lumpur’s chef de cuisine. His culinary
playfulness continues to the mains with the likes of ‘steak and frites’
– the medium-rare Wagyu Tenderloin he dry ages with kombu and
serves with churros made from potatoes. Other mains showcase his
ability to balance delicate flavours as well such as the instantly
recognizable tom yum notes in the Boston Lobster in a
Tomato, Ginger and Coconut Broth. The five- (S$158) and
eight-courses (S$198) offer an entirely different
menu so there’s more reason to
head back.
XLevel 1, The Forum at
Resorts World Sentosa,
8 Sentosa Gateway.
Tel: 65/6577-7288. at www.
rwsentosa.com/curate

/LPH5HāDXUDQW
Looking to enjoy a luscious spread of buffet but eager to
keep the waistline in check? Then look no further than Lime
Restaurant, with its new Lime-Light semi-buffet (S$48 per adult,
every Monday) that offers a selection of appetisers and desserts
in buffet style and a choice of main courses. From healthy
greens at the salad bar and hearty Rostis to creamy Raclette
cheese, there's something for every discerning palate. On the à
la carte menu, diners can tuck into the Singapore Luxe-Sa with
Main Lobster, or the Crisp Skin Lemon Smeared Salmon and
the Crystal Bay Sweet Prawn, while meat lovers will enjoy the
sumptuous 36-hour Braised Australian Wagyu Cheek and the
Organic Corn Fed Chicken Breast. Those looking for a meatless
bite can tuck into dishes like the Pecorino and Ricotta Spinach
Tortelloni. Back to the buffet, a selection of desserts help wrap
the semi-indulgence with pastries like the citrusy Deconstructed
Key Lime Tart, Strawberry Consomme with Berries and the
delectable Apple Crumble Tart with Cinnamon Anglaise.
XPARKROYAL on Pickering, 3 Upper Pickering Street.
Tel: 65/6809 8899
www.parkroyalhotels.com/lime

15
 festive delights

Malaysia
Best Western
Laksa lovers will delight in the knowledge that Best Western will
be bringing together the best of Malaysian laksas to its café The
View this Ramadan from 2nd to 23rd June 2017.
Guests can expect to have an in house or alfresco dining
experience while enjoying a remarkable sunset view in the
distance. The Ramadan Buffet highlights include offerings of
Durian, Malaysia’s King of Fruits, actions stalls that feature 13
types of Malaysian Laksa including Ambuyat, a tapioca dish
served with a variety of Laksa soups. Other main courses include
Kambing Panggang, Murtabak Raja, Sup Gear Box and Rangka
Ayam Goreng.
The View Café offers the Ramadan early bird rate at RM78 nett
until 31 May 2017 and RM98 for the month of June. Senior citizens
and children can enjoy the buffet at RM49nett. Maybank, Public
Bank and Ambank cardholders will also enjoy a 10 percent
discount.
X For reservations, please email enquiry@bestwestern-
icity.my or call 603/5521-9000

ALOFT
A Ramadan spread this large has never tasted better. This
Ramadan Aloft Kuala Lumpur’s Nook Restaurant will be pulling out
all the stops to unveil its A-list spread of 150 food items from the
local and international menu.
Crafted specially by Chef Ahmed Zaki Bin Harun, the menu
features the chef’s signature Slow Braised Beef Shin Rendang
which is slow cooked for over 7 hours and seasoned with
traditional Asian spices of salt, pepper, cinnamon and star anise.
Complementing this delectable dish is the traditional offering of
curries and notable Ramadan dishes such as the Ayam Percik,
Ayam Masak Merah, Gulai Kambing, Gulai Itik, Crab Curry and Fish
Head curry.
Other communities need not worry as the buffet is also offering
dishes from Chinese, Indian and Western cuisines. From Lamb Pot
Pie, Wok-friend Teriyaki Char Siew Chicken Fillet to Roti Canai, the
buffet fulfills it all with its many offerings.
Nook’s Early Bird A-List Ramadan Buffet Dinner vouchers are
available from 15 April till 28 May 2017 and are priced at RM100
nett per voucher and at RM90 nett per voucher for purchases of
36 vouchers and more.
The A-List Ramadan Buffet is priced at RM135 nett per adult and
WORDS JONATHAN GAN

will be available from 29 May to 25 June 2017

XFor reservations and to know more about these
offers, please call 603/2723-1188 or visit www.
aloftkualalumpursentral.com

16
 festive delights

KLCC Convention Centre

Ramadan flavours definitely taste better with an affordable
price point which is why the Kuala Lumpur Convention Centre’s
(KLCC) crowd pleasing ‘Kampung in the City’ corporate and
public Ramadan offering will be returning at the same point it
did in 2015 with a greater variety of signature dishes.
“Our affordable corporate buka puasa banquets offer for 100
pax or above will be available daily throughout Ramadan, from
RM115 nett per person. Our public buka puasa is also very
well priced at RM115 per person and is available for bookings
between 5th to 20th June 2017,” said KLCC General Manager
Alan Pryor.
Both corporate and public buka puasa menus will be offering
contemporary and international choices for diners ranging from
Arabic-style minced beef kebab on pita bread to traditional
signature dishes like nasi kerabu tulang rusuk kerutup bakar, gulai
ayam kampung buah betik manis and nasi daging air asam utara.
Other fresh creations at the buffet include Teh Tarik Banana and
Cendol flavoured smoothies which are also not to be missed.
XVisit www.klccconventioncentre.com for more details
on the buffet or call Abby at 603/2333-2866 or June at
603/ 2333-2877 for reservations.

One World Hotel

One World Hotel’s award-winning Cinnamon Coffee House
has lined up a grand holiday feast with more than 100
authentic local dishes from 19 May to 26 June 2017 for
the upcoming Ramadan celebrations. Crafted to create an
experience where patrons get to savour the rich flavours of
Malaysian heritage cuisines, the scrumptious buffet menu
offers mouth-watering delicacies such as the Kambing Opor
Daun Selum, Ikan Kari Asam Pedas, Mixed Seafood Paella
with Tomato and many more. End your festive evening with
the wide variety of desserts offered such as the Jagung Susu
Dalam Cawan, Mandarin Orange Crème Caramel, Bubur
Cha Cha and many more that are guaranteed to satisfy your
sweet cravings. Available from 6.30 pm to 10.30 pm nightly,
the “Mahligai Nelayanku” Buffet is priced at RM 160 nett per
adult and RM 80 nett per child.
X For reservations or enquiries, please call 603 7681
1157 or email cinnamon@oneworldhotel.com.my.

17
 festive delights

Cyberview Resort & Spa

Malaysia

Cyberview Resort & Spa brings back its popular live-on-the-wok

seafood feast this coming Ramadan season where patrons get
to witness talented chefs in action and enjoy freshly-cooked
delicacies. To cater to different preferences, patrons get to
choose from a wide selection of fresh seafood which includes
tiger prawns, crabs, patin, tilapia and salmon and have the
chefs stir fry them with flavourful condiments such as asam
pedas or tempoyak. The international buffet offers Japanese,
Italian, Mexican delicacies and traditional local favourites
such as the must-have warung masak lemak and gulai kawah
with daging. For families with little ones in tow, the hotel has
prepared a fun-filled space within the restaurant, the Kidz
Mini playground which is bound to captivate the young ones
while parents savour the sumptuous spread. Walk-in price for

Saujana Hotel Kuala Lumpur

the Ramadan buffet is RM138 nett per adult on weekdays and
RM100 nett on weekends.
Gather your loved ones and partake in a fiercely flavoursome fast- X For enquiries or reservations, please call
breaking buffet with nations favourites as The Saujana Hotel Kuala 603/8312-7091
603/8312 7091 / 7092.
Lumpur stirs up a diverse range of delicacies at its casual dining
outlet, Charcoal.
From 26 May to 24 June 2017, The Saujana Hotel Kuala Lumpur
takes the gratification once again to chaperone families and
friends who are planning get-togethers during this blissful season
with their delightful smorgasbord, ‘Menikmati Aneka Judah
di Saujana’, commencing conjointly with the first day of the
observance.
Guests can look forward to classic ‘Kampung’ and ‘Nyonya’ dishes
with a twist like Rusa Berempah (Whole Roasted Deer with Spices),
Sup Gear Box (Beef Bone Broth), Whole Roasted Lamb Percik
(Whole Roasted Lamb basted with Spiced Coconut Milk Gravy) and
Itik Kukus Rendang Cili Padi (Chili Braised Duck Stew).
The culinary brigade at the hotel also offers Corporate Banquet
Packages (Fast-breaking Banquet or Hari Raya Open House
Banquet) at only RM155 nett per person for a group of 40
persons and above.
This will be allocated
in the hotel’s various
function rooms for
a more private and
affectionate dining
affair with family and
friends or business
associates.
X Find out more
or proceed for
your reservations
by contacting
603/7843-
1234 or dine@
thesaujana.com.

18
 festive delights

Hotel Istana Kuala Lumpur

A festive feast featuring the best of local dishes awaits those
who pine for authentic flavours, reminiscent of home this coming
Ramadan at the Hotel Istana Kuala Lumpur. The “Citarasa Ramadan”
Buffet offers variety through its diverse spread of over 100 dishes
which include the hotel’s signature dishes such as the Butter
Prawns and delicacies from various states in Malaysia such as the
Kelantanese Traditional Rice with Fresh Long Beans and Roasted
Beef. Sizzle your palates at the live action stations where local
favourites such as Char Kuey Teow and Portuguese-style grilled
delights can be found or head to the carvery station where the
whole roasted Balinese marinated lamb is served. Patrons can
satisfy their sweet tooth with various desserts inspired by the King
of Fruits such as Cendol Durian, a wide selection of Malay Kuih and
Western desserts. The “Citarasa Ramadan” Buffet is priced at only
RM 169 nett per adult and RM 75 nett per
child. The hotel also offers e
early
bird specials from 27 May to o
3 June 2017 where patrons
can enjoy a 25% discount
while selected credit card
holders can enjoy a 20%
discount from 4 June to
25 June 2017.
X For enquiries or
reservations, please call
603/2141-9988.

Pullman KLCC
Mark “Balik Kampung at Pullman KLCC” on your calendar The Balik Kampung Buffet Dinner is priced at RM150 nett per adult
between 26 May and 24 June because Eccucino Restaurant will and RM75 nett per child and will be served between 6:30pm and
be welcoming the return of “Balik Kampung” buffet dinner with 9:30pm.
traditional favourites like rendang tok, briyani rice, sugar cane, X For reservations and enquiries on the Balik Kampung
coconut drinks and more. buffets, please call 603/2170-8888 Extn. 8119 for Eccucino
Foodies at this Ramadan buffet are sure to experience a true Restaurant or log on to www.pullman-kualalumpur-
kampong style ambience with a special drink station featuring a citycentre.com or email to restaurants@pullman-klcc.com
sugar cane grinding machine and refreshing coconut drinks.
The generous buffet is complemented by a host of other delights
such as fresh seaffood,
d an unending
di g spread d off h
hott
food and the swee et
and tempting
desserts corner.
Diners will surely
be transported to
a world of Asian
gastronomic feast
every sundown
during the blessed d
month.

19
festive delights

Swissôtel Merchant
Court
Give Dad a sumptuous treat this Father's Day at Swissôtel Merchant
Court, with a choices of brunch at Ellenborough Market Cafe, or
Asian-inspired tapas and a selection of bespoke beverages at
Crossroads Bar. Tuck into over 10 crab creations at the Ellenborough
Market Cafe, including Ginger Scallion Flower Crab Bee Hoon and
Crabmeat Fried Rice with asparagus and Tobiko tartare sauce,
along with other cafe bites. Over at Crossroads Bar, enjoy between
four and six beverages that include house pours, wines, beers,

Antoinette
mocktails, juices and soft drinks, and two or three tapas at S$48
and S$68 respectively. Plus, Dad will receive a complimentary two-
Celebrate Father's Day in savoury style with Antoinette's week trial Fitness Pass at Pürovel Spa & Sport, that's equipped with
sandwich cake that is a sumptuous, unassuming treat Technogym cardio machines and strength training gear to give Dad
with Japan-inspired flavours. Dubbed Camouflouge an invigorating workout amid views of the Clarke Quay area.
2.0, slices of spinach Hokkaido milk load with layers of X20 Merchant Road. Tel: 65/6337-2288
Japanese treats are wrapped with savoy cabbage, while www.swissotel.com/Singapore-MerchantCourt
a layer of teriyaki chicken with seasoned sushi rice, nori
umami-packed sakura ebi and miso-caramelised onion
line the bottom. To top it off, dashi-infused shiitake
mushroom ragout, beetroot sushi rice, bites of edamame
and mustard egg mayo bring together the different
Japanese ingredients that give the cake its robust,
savoury flavours Dad would surely enjoy.
X Priced at S$45 (before taxes), pre-orders now
open. Available from 1-18 June at Antoinette
outlets 30 Penhas Road and #02-33/34, Mandarin
Gallery, 333A Orchard Road.

20

JAPANESE
DELIGHTS
Rich, creamy and bringing new flavours to town is Japan's
popular Hokkaido desserts
I
n cosmopolitan Singapore, with its melting
pot of cultures, the buzz about Japanese
food never quite fizzled out, as each
season would bring with it something new
and undiscovered.
Riding on the success of famous cheese
tarts steeped with Hokkaido-sourced dairy
that took the scene last year, a new range of
Japanese desserts are heating up the scene
with new flavours that are as delightful as
they are unique.
Known for providing inventive uses for
WORDS JOLENE KLASSEN PHOTOGRAPHS LETAO SINGAPORE & OHARA FARM
dairy products (think cream cheese curry or
ramen with butter), Hokkaido produces the
highest quality dairy found in this part of the
world, using only the freshest ingredients rich
in minerals and free from impurities. Steeped
in tradition, with some producers having a
full century of experience under their wing,
and backed by the local health ministries,
Hokkaido dairy products continue to be highly
sought by discerning diners and consumers
alike.
Armed with technical expertise and
attention to detail, it makes sense for
Japanese dessert makers to craft their
creations with Hokkaido dairy, sourced from
cattle that are well-fed and nourished with
pasture that uses only organic fertilizers.
hot plates
LeTAO Singapore
Known for its cheesecakes and cookies, fans
can soon expect to sample a new chocolate
confectionery, as the company continues to
innovate and bring fresh new products and flavours
here. Until then, the Double Fromage cheesecake
and Ironai Cheese cookies are bound to satisfy with
its luscious cream cheese flavours.
Address: 2 Orchard
Turn, #B1-K7
ION Orchard,
Singapore
Tel: 65/8799
Milk is then quickly processed in-house 3551
before being sold, to maintain its quality. Website:
Aside from quality dairy, the flavour www.letaosg.
that goes into the desserts are com
seemingly unlimited, with everything
from melons, mangoes, and durian
making the cut. That said, despite
the selection of flavours available, Ohara Farm
Hokkaido desserts are not as decadent
as one would expect, with some using Hokkaido Ice Cream
ingredients like sugar beet that is also Serving up tasty Hokkaido soft serve ice cream is
sourced from Hokkaido, instead of Ohara Farm with four flavours that would soothe
artifical sweeteners. any craving for Hokkaido dairy. Choose from the
Although Japanese desserts have a Hokkaido Melon or the Yubari Melon for a taste of
long standing here, Hokkaido desserts something different, or for a creamy fix, the Special
are just starting to find its way across the Rich Milk ice cream will hit all the right notes.
city state. While most focus on authentic Another tantalising flavour
Hokkaido ingredients in their offerings, is Lavender that is a light,
some showcase items that are inspired rich and fragrant treat.
by Hokkaido desserts, while using local Address: 1 Esplanade
ingredients to meet with local palates. Drive, #01-K5,
Still, with a dedicated commitment Waterfront, Singapore
to quality and a myraid of flavours to 039891
choose from, Hokkaido desserts look set Website: www.
to stay. esplanade.com/
explore-esplanade/
For a taste of authentic Hokkaido eat-and-drink/ohara-
dairy with tantalising flavours, look
farm-hokkaido-soft-
no further than these outlets.
ice-cream
21
reviews

Rice bowl filled with hairy Fish nooodles topped with

crab, uni, ikuro& freshly ikura and asparagus
ground wasabi

6XPPHUĀDYRXUV
We visit Hashida Sushi and Sushi Jin for a taste of this season’s invigorating produce

Tuna and golden eye

snapper sashimi

22

HASHIDA SUSHI
THE BUZZ Since opening its first overseas outlet in
Singapore in 2013, Tokyo’s renowed Hashida Sushi,
which is helmed by Chef Kenjiro ‘Hatch’ Hashida, the
son of master sushi chef Tokio Hashida, has garnered a
loyal following of diners at its modern and sophisticated
premises in Mandarin Gallery. The restaurant, which
serves omakase-style Edomae sushi, was formerly
located at a smaller space on the 2nd floor of the mall,
but moved up to the larger fouth storey space at the end
of last year, previously occupied by Beni.
Whether it is the excellent service, the stunningly fresh
sushi or the fun of watching head chef and owner chef
Hatch carving layers of well marbled layers off a huking
slab of tuna belly behind the bar that brings patrons back,
it is clear that Hashida Sushi has found the formula for
drawing discerning foodies.
AMBIENCE Featuring plenty of bamboo elements and
an earthy colour palette, the minimalist interior bears a
distinctly Japanese look. Comprising a 14-seat hiba wood
dining counter and two private rooms, the establishment
can accommodate approximately 36 diners.
FOOD & DRINK There are several options for lunch,
which range from S$80 for the Tsubaki to S$250 for the
WORDS & PHOTOGRAPHS MICHELLE YEE
Hiiragi. The dinner omakase is priced slightly higher and
starts from S$360 per person. Our lunch omakase (Hiiragi)
during our visit in May commenced with a small parade of
starters, sashimi and a delicious tempura course before
sushi took centre stage.
We knew we were in for a treat that day as chef Hatch
himself served us, and apart from impressing us with his
deft skills, he kept us thoroughly engaged with stories on
how he seeks out local producers in Japan for the highest
reviews
VERDICT
A stalwart in Singapore’s
Japanese dining scene, Hashida
Sushi, which prides itself for
using only quality and premium
ingredients, is the place to be for
unrivalled Japanese meals. Be
sure to try some of their aburi
dishes, where the chefs will put
their torch to work on slices
of seafood to create a slightly
charred, flavourful exterior.
quality ingredients, and of course, his great sense of
humour.
The meal began with a small bowl of light and
fresh fish noodles, topped with ikura and asparagus,
followed by silky chawanmushi stuffed with scallops and
asparagus. Next up, a dishing comprising water octopus,
and generous portions of uni encased within thinly sliced
flounder, served with a delicious clam liver sauce and
drizzled with gold tea oil, was one of our top favourites.
We also enjoyed the tempura dish comprising an
indulgent deep fried botan prawn stuffed with uni, and
deep fried bamboo shoot – the tempura dishes, which
were fried to a delicate, crisp perfection, were served
with a portion of chef’s signature monkfish foie gras.
Depending on which menu you choose, you’ll get ADDRESS
to feast on a range of expertly crafted sushi including #04-16, Mandarin Gallery,
cuttlefish, sea bream, ark shell (red clam) sea perch, and 333 Orchard Road
tuna. To cap off the savoury course, chef Hatch serves a
signature rice bowl filled with hairy crab, uni, ikura, and TEL
freshly ground wasabi, which was an absolute delight. 65/6737-1160
And just as we thought we were proceeding to
desserts, chef Hatch brought out a hulking slab of tuna OPENING HOURS
belly to prepare his signature otoro sushi. We watched Noon to 3pm (Lunch) daily
in awe as chef carefully shaves off thin marbled layers 7pm to 10pm (Dinner) daily
off the tuna slab before wrapping them over a nugget
of warm sushi rice. The last piece of sushi was as much Closed on Mondays
a visual treat as it was a palate sensation, and it is no
wonder fans would keep coming back for this dish alone. WEBSITE
For dessert, chef served us a simple yet stunning www.hashida.com.sg
chocolate sprinkled with sea salt. Not just a regular piece
of chocolate, this one features a unique jelly-like texture, PRICE
and is made in-house by mixing Valrhona chocolate, Lunch sets from S$80
Hokkaido red bean and Okinawa brown sugar. Dinner sets from S$360
23
reviews

Kurumaebi Garlicku Yaki

Wagyu Tataki

Kaisen Don

24

SUSHI JIN
THE BUZZ Renowned for its dons and the freshest
sashimi imported three times weekly from Tokyo's Tsukiji
market, Sushi Jin offers premium meals without the hefty
price tag. This May, the restaurant has launched a new
menu that's a mix of popular favourites and new bites that
are bound to satisfy.
AMBIENCE Set in quaint neighbourhood just off the city
centre, natural wooden interiors provides an enclave from
the harried work day. With a setting of luscious greenery,
soft lighting and elements of origami, the cosy 36-seater
restaurant is a quick escape from the bustling city life.
FOOD & DRINK With a fair selection of dishes to choose
from, deciding what to eat proved slightly trying. However,
once we picked our mains, chef Patrick quickly sent out a
plate of starters that included a wholesome and flavourful
beancurd skin topped with ikura, along with bites of sweet
corn and a fried scallop dusted with karashenju.
Quick to follow was the Kurumaebi Garlicku Yaki, a dish
of lightly seared King prawns topped with creamy garlic
mayo and fresh chives, with a small side of greens. Easy
on the eyes and on the palate, the succulent and sweet
WORDS JOLENE KLASSEN PHOTOGRAPHS SUSHI JIN
prawn dish, is a definite must-try for all seafood lovers.
A taste of tempura came next with the Renkon Hasami
Age, another wholesome favourite made from crunchy
lotus root that is filled with minced meat. Despite the crisp
tempura coating, the lotus root and minced meat within
was light and steamy, making it a treat for the taste buds.
On to the mains, the Gindara Teriyaki, a grilled silver
cod with teriyaki sauce served with steamed lotus root
and sautéed mushrooms, was wonderfully flavourful.
Well-cooked and crisp on the outside, but plump and juicy
within, the cod had just the right mix of texture and taste.
reviews
VERDICT
With wholesome creations
that are deliciously flavourful,
fresh and an all-round treat for
the senses, Sushi Jin is the ideal
place to indulge in, escape to and
simply unwind.
Another main that was as mesmerising as it was delicious,
was the Bara Chirashi Don - a colourful mix of seasonal
sashimi cubes served with sushi rice, fish roe, egg cubes
and fresh avocado. Although this dish was from the lunch
set menu, it remains a favourite among diners at Sushi
Jin, and with the freshest sashimi and ingredients being
served, it's not difficult to see why. ADDRESS
While Sushi Jin has become known for its don lunch 1 Farrer Park Station Road,
sets, that come with sea urchin, scallop, pan-seared Owen Link, #01-11/13,
wagyu beef, glazed foie gras, freshwater eel and pork, Singapore 207562
just to name a few, the Inaniwa Udon deserves a mention.
Plain and unassuming, the bowl of springy thin udon in TEL
steaming hot dashi broth was a comforting reminder of 65/6443 - 3378
the simplicity of Japanese cuisine.
No dinner at Sushi Jin is complete without a taste of the OPENING HOURS
luscious Aburi Sushi that chef Patrick crafts on the spot. 12pm to 2:30pm (Lunch)
From the signature Ootoro Uni and sweet prawn, to foie 6pm to 10:30pm (Dinner)
gras with scallop and deep-sea eel, the generous portions
of lightly torched sushi do leave you wanting more. PRICE
But with desserts at Sushi Jin are a must, we move Set lunches from S$22
on from the sushi to the The Tempura Shiratama, which Lunch Omakase from S$80
is deep fried glutinous ball that comes with four pieces. Dinner Omakase from
Light on the palate is wonderfully light, with a crisp layer S$130
of tempura adding the right crunch to the sticky rice Appetisers, salads and
ball filled with black sesame, the dish a surprising treat. steamed dishes from S$6
Another favourite that wrapped the meal with a dash of Sashimi (5 slices) from
citrus flavour is the Yuzu Mochi, which comes with fresh S$25
berries and a dollop of yuzu ice cream. Sushi (2 pieces) from S$6
Pairing up nicely with the dishes are a selection of Maki from S$14
sake, umeshu and shochu that again leaves one spoilt for Grilled and Agemono from
choice, while an enticing range of red and white wines, as S$12
well as champagne, is also available. Noodles, rice and soup
from S$3
Desserts from S$6
25
drink

BOTTOMS UP!
From swanky bars to innovative cocktail joints. Here's where to get your drinks this month.

LULU'S LOUNGE
The latest club to take on Singapore's party scene looks set
to bring partygoers here to a one-of-a-king curated nightlife
experience. LuLu's Lounge, named after its fictional owner, takes
the club scene back to the 1960s with its New York back alley
club demeanour and quirky, outlandish design that draws from
LuLu's 'Bronx' upbringing. A selection of dynamic entertainment,
from Wednesday night's 'Le Beat Bespoke' that sets off on an
NYC post-disco trip, to Friday night's 'The Peppermint Party' that
goes Uptown with a mix of golden era Hip Hop and R&B, along
with retro DJ performance, live acoustics and personal hospitality
promise to keep guests coming back for
more. On the drinks menu, a selection of
classic cocktails with a playful twist along
with hand-picked wines, lend a touch
of elegance, while the garden patio
with fairy lights and vintage-modern
furnishings makes for a great al-fresco
relaxation to wind down from the
busy day.
7 Raffles Boulevard, Pan
Pacific Singapore.
www.lulus.sg

FLYING MONKEY infused with jasmine cocktail called Mind It! (S$18)
For bespoke cocktails with an Indian twist, that's given a touch of sweetness with maple syrup,
look no further than the newly opened Flying fresh mint and lemon, or the Gulaboo (S$14), which

WORDS JOLENE KLASSEN | PHOTOGRAPHS LULU'S LOUNGE & FLYING MONKEY

Monkey, a new Indian tapas restaurant in is another refreshing sweet concoction of Moneky 47
Kampong Glam, that serves contemporary gin, fresh lemon juice, Rooh Afza syrup and fresh mint.
pan-Indian dishes alongside international 67 Bussorah Street. Tel: 65/6291-0695
cocktails. Helmed by head bartender Kannan www.flyingmonkey.sg
a.k.a The Beard, a must-try is the restaurant's
namesake, The Flying Monkey (S$18), that
comes with Monkey Shoulder Whiskey, King's
ginger, Jaggery syrup and bitters. Other
highlights include Goa Mamma Lassi (S$18)
that is a luscious combination of mango,
passion fruit, Aylesbury vodka, Plantation
dark rum, milk and yoghurt, while Yo Yo Mani
(S$18) takes you away from the city bustle with
its Plantation 3-star white & Overproof rum,
mixed with Koko Kanu coconut rum, coconut
water and cream, 5-spice kerala rice syrup.
Gin lovers can also sip on the Monkey 47 gin

26
profile

Bread Winner
Since setting up shop in November last year, Woodlands
Sourdough has amassed an adoring fan base of carb-loving
foodies who laud the bakery for its wonderfully authentic
European-style breads and pastries

T
he opening of the small but cosy bakery, Woodlands
Sourdough in Serene Centre late last year, has
reinvigorated our love for artisan breads.
Anyone who has ever tried to bake a good loaf, especially
sourdough, will know how difficult and time consuming it is to do
it well. So imagine our delight when we came across this bakery
run by husband-and-wife duo Mr Chalith Kariyawasam and Ms
Nurhasanah Johari.
The couple, who are former engineers and self-taught bakers,
used to churn out gorgeous loaves of sourdough out of their
home in Woodlands (hence the name Woodlands Sourdough)
to sell at pop-up farmers’ markets, as well as for their bread
subscription service. So by the time they set up shop in November
last year, they had already amassed an adoring fan base of carb-
loving foodies who laud the bakery for its wonderfully authentic Mr Chalith Kariyawasam and Ms Nurhasanah Johari

28
 profile

European-style breads and Our techniques – using a high percentage of wholegrain

pastries – all made to exacting stoneground organic flour, as well as creating sufficiently
techniques, with the best hydrated dough.
possible ingredients and a whole We are basically reintroducing old world techniques into our
lot of love. bread baking. We want to show that the simplest of ingredients
On average, the bakery rolls coupled with patience and time, can yield a superb product.
out about 70 loaves a day on
weekdays and 90 loaves a day WHAT OR WHO INSPIRES THESE CREATIONS?
on weekends. We draw a lot of our inspiration from bakers in the US,
Explaining how they share the specifically those in California – these bakers are onto quality and
workload, Chalith says: “For now, nutrition rather than quantity. The
Nur does all the breads, while I one baker that inspires us most,
handle the pastries, cookies and everything else as Nur is very however, is Chad Robertson of
particular about her bread.” the famous Tartine bakery in San
The breads are all made with organic Turkish and American Francisco.
flours, and some of the must-try items include the Basic Country Which are the must-try items
Loaf (S$6), Seeded Loaf with Sunflower, Flaxseed and Sesame on your menu?
Seeds (S$6.50), and Porridge ($6.50), which comprises an array of Our toasts. We offer an array
grains such as barley and millet, depending on the availability. of spreads and toppings on our
There is also a small selection of bakes such as rye hazelnut country loaf variety, some of
almond brownie (S$5) and banana walnut tea cake (S$5). the popular choices include the
Another highlight here is the naturally leavened pizzas, which Hummus with Za’atar and extra
are only available on Sunday nights (5pm to 9pm or till the dough virgin olive oil (S$4), Sage Cream
runs out). Done Neapolitan style, all the pizzas are meatless but Cheese with Berry Compote
are extremely flavourful. (S$4), Nut Butter with Honey and
Sea Salt (S$3.50), Vegemite with
HOW IT ALL STARTED? Butter and Cheddar Cheese (S$4),
Our love for baking inspired us to open this bakery. Back then, and Peanut Butter with Sriracha
we were baking breads almost everyday as we were determined Hot Sauce and Lime (S$4).
to get that perfect crumb and crust – there was so much bread in
our kitchen that we had to keep giving them away to family and LOOKING AHEAD
friends so we could bake more bread. As such, it led us to think We aim to make the best breads that we possibly can, and
that maybe we could set up shop hopefully we will be able to bring in a
and sell these loaves. We started wider variety of flours to try out for our
out selling our loaves at farmers’ breads.
market at Loewen Gardens, and
offered a bread subscription service The Bakery by Woodlands Sourdough
– both were hugely popular! #01-05, Serene Centre, 10 Jalan Serene
Tel: 65/9816-6251
WHAT’S SO UNIQUE ABOUT www.woodlandssourdough.bigcartel.
YOUR OFFERINGS? com
We offer exclusively naturally
leavened (no commercial yeast)
breads that are all freshly
handcrafted every day. We are very
much into wild fermentation so
WORDS AND PHOTOGRAPHS MICHELLE YEE

sourdough breads are an extension

of that.

THERE ARE MORE AND

MORE ARTISAN BAKERIES
IN SINGAPORE OFFERING
SOURDOUGH BREAD
– WHAT SETS YOUR
OFFERINGS APART FROM
THE REST?

29
 kitchen confidential
Konstantino Blokbergen
Chef-Owner of Firebake Kostantino Blokbergen shares with us the idea behind
his new F&B concept and what he hopes to achieve with it
Tell us the story behind Firebake
I have always had the passion for woodfire
cooking and grilling, something I grew up with
at my parents’ restaurant. When I was young,
my favourite restaurant in Switzerland near
Geneva was a woodfired rotisserie specialising
in roast chicken and cream tarts, all baked
with woodfire.
This love was re-ignited on family trips we
took in 2013 and 2014 to Western Australia
where my parents in-law live. We came
across a few establishments that specialised
in woodfired breads including Yallingup
Woodfired Bread and Bread in Common.
We were immediately enamoured with the
WORDS MICHELLE YEE PHOTOGRAPHS FIREBAKE
concept.
Around that time, I started to become
more active in experimenting with making
sourdough bread at home, as well as trying
out woodfire cooking whenever possible. The
idea of combining both woodfire baking and
cooking with woodfire was crystalised.
My chef background is in French cuisine,
in the kitchens of Fredy Giradet,(Restaurant
Fredy Girardet***) as well as my parents’
restaurant (Auberge du Raisin**). My maternal
30
grandfather was a traditional baker in Greece.
I subsequently went to Hotel Management
School in Geneva to pursue F&B management,
which brought me to Asia, starting at The
Oriental Bangkok in 1999. I worked at other
iconic properties such as Raffles Hotel
(2002-2005), Oriental Bangkok (2005-2007
as Director of F&B), and was part of the
pioneer team at Resorts World Sentosa from
2008-2011, and was instrumental in bringing
Chef Joel Robuchon to Singapore. In 2007, I
founded Gastro-Sense Pte Ltd, to provide F&B
consultancy to independent F&B clients in
Singapore.
The concept of Firebake was conceived
around early 2015. From the time it took us to
find the ideal suburban location to being ready
to launch took just under two years.
What’s so unique e about
the offerings at
Firebake?
Besides our breadss
which are made
naturally and
using historical
and authentic methods with the current
range comprising of four types of bread,
Firebake also offers a full dinner and brunch
menu, where bread is the backbone of its
conceptualisation – breads are featured as
a key component of the dish, or are used as
a garnish (e.g. croutons), or to add texture
(bread crumb crust), or are accompaniments
to soak up sauces.
Wheat is also featured, e.g. using wheat
beer instead of wine for the mussels, or
wheat pastas. We also take lengths to pair
the breads with the dish in our menus.
On the drinks front, we have a highly
curated range of alcoholic and non-alcoholic
beverages, from quality boutique wines
starting at S$35 per bottle, or S$10 per
glass, craft beers, coffee stout, French apple
ciders, as well as natural coconut water, tea
brewed from tea leaves in pots, nitro coffee,
good coffee, Nordaq Fresh water in still and
sparkling.
Having said that, what is also unique about
Firebake is the experience and ambience it
offers. It is about the entire holistic approach
to historical bread making and cooking
techniques, reconnecting with the use of
elementary or primitive preparation, methods
and tools to make a loaf and to cook. Taking
time to source for ingredients and offerings
that are made as naturally as possible. It is
the genuine experience of authenticity.
There are many other un-measurable
and intangible pleasures in using historical
techniques and woodfire baking and cooking.
I believe history shapes the bread and food
at Firebake, bringing joy and meaning to the
baker, cook and the diner. Following the
dictates of #slowdoughrealbread, we take
our time in mixing and hand moulding, in
fermentation, proofing and heat control.
Each pro ocess is allowed to draw to
its proper conclusion, the dough
to rreach its fullest fruition
without artificial additives. Our
eyyes, nose, fingers, and even
eaars, tell us when the time is
righht. To “break bread” – share

bread and a meal with your family and friend
– is one of the oldest gestures of goodwill and
bonding.
How did you decide on the direction of
your menu?
The concept is about bread being in the
centre of the menu creation or inspiration,
where bread is part of an essential ingredient
on a dish, and not just seen only as slices
on a side plate. We serve bread in multiple
forms at Firebake – as slices to go with
pate, charcuterie or soups, or in croutons
to add texture and substance in a salad, or
breadcrumbs used as crust on meats and fish,
bread chips or crisps for soups and dessert, as
well as using sourdough starter and bread in
ice-cream and desserts.
More importantly, it is also taking the active
role in recommending guests the best ‘pairing’
of specific breads with food. New dishes will
continue to be conceptualised as new breads
are being developed.
Both the breads and the foods will be
cooked using woodfire, in the oven and on our
cast iron stoves.
What are the challenges you face in
making sourdough?
Firstly, at Firebake, we are going back-to-
basics - making breads according to how
breads were made historically, which is using
completely natural methods and organic
ingredients. Our breads consist of four
ingredients: organic flour, pure filtered water,
non-iodised salt and wild yeast.
Ensuring the quality of each ingredient is
key to bread making, and a lot of our efforts
were channeled towards sourcing the right
ingredients. One of the first challenges was
to find quality organic flour and to ensure a
constant supply as there are limited options
out there. We also decided to invest in the
Nordaq Fresh filtration system from Sweden.
It is like wanting to make great whisky or
beer; the key ingredient is always water. The
purer the water, the better the quality of your
end product. Similarly, the non-ionized salt
that we source from Western Australia; it is
non-processed and has preserved its original,
natural taste. It is all about purity; the more
we rid of external defect in taste (chlorine
etc.) and non-natural ingredients, the more
our organic flour will be able to develop its
own individual identity in flavour through the
slow fermentation which we love very much;
time is flavour in that sense.
Other challenges in ‘back-to-basics’ bread
baking is that the bread making process is in
a natural environment exposed to variables
in the weather in terms of temperature and
humidity. Our breads are fermented and
proofed without special ‘weather-controlled’
chambers. So it is necessary for us to use a
combination of experience, knowledge, skills
as well as intuition to be able to weather the
variations.
We have also gone ‘back-to-basics’ with
our baking method, using woodfire ovens. It
takes time to heat up the ovens and stoves
using woodfire. For the woodfired ovens, we
use around 25kg of recycled Jarrah wood in
each oven cavity for a period of around three
to four hours every morning, until the oven
cavity reaches around 800C, followed by a
quick wipe-down, before the oven is ready
for bread baking.
These ovens are not powered by electricity
kitchen confidential
or gas, where you could turn up or down
the heat easily. Our ovens are basic - there
is no temperature control or time control.
A lot of external variables such as weather
(temperature and humidity), the wood, the
residual temperature from the previous day
will affect how long we need to heat up the
oven.
We need to be very organised, and a lot
of preparation is required before baking or
cooking can commence. If one is unprepared,
the operations can be greatly affected.
Despite all the above challenges, it is for all
of us, a unique experience to learn the intuitive
skills of woodfire cooking and baking; being
able to master the skill can be very rewarding
for each and everyone one of us.
What are your plans (for Firebake) for the
near future?
We launched our weekend brunch two
weeks ago. The intention is to slowly move to
opening for weekday lunches and eventually
for breakfast as well. But this we will do that
in phases to ensure that we are operationally
ready.X
Firebake
237 East Coast Road
Tel: 65/6440-1228
www.facebook.com/firebakesg
31
 Culinary Experience
at Le Meridien
Singapore, Sentosa
food&travel in collaboration with USA Poultry and Egg Export
*OLM1HJRZVU.VO
and LE MERIDIEN SINGAPORE, SENTOSA

ABOUT EXECUTIVE CHEF JACKSON GOH

A veteran chef with over 30 years of culinary experience Date: 15 July 2017 (Sat)
under his belt, Executive Chef Jackson Goh’s knowledge Time: 2-5pm
and experience span across Western, Asian and fusion Venue: LE MERIDIEN SINGAPORE, SENTOSA,
cuisine. In his current role, Chef Jackson likes to add a 23 Beach View
modern twist to time-honoured dishes as seen in his
crab-inspired creations that he is well-known for. to register:
A member of Confrérie de la Chaîne des Rôtisseurs email your contacts to elysee@
Bailliage De Singapour, his achievements included milesmedia.com.sg with the subject
prestigious accolades like the Gold Award at the line Culinary Experience at Le Meridien
inaugural Singapore International Halal Showcase Singapore, Sentosa. Only shortlisted
(SIHAS) 2008 where he infused Asian and European
applicants will be notified.
cooking techniques to create an exceptional Halal
menu, as well as Gold Award for Chinese Modern
Cuisine at Singapore Gourmet Hunt 2003. Chef Jackson
has also made appearances on various media channels
such as prominent local television and radio station
programmes.
Whether you’re looking for some healthy inspiration
or ideas on what to prepare for your weekly family
dinner, Chef Jackson’s recipes, which are created with
fresh chicken from USA Poultry and Egg Export, are
bound to delight. Apart from an interactive cooking
demonstration by Chef Jackson, participants can also
look forward to a leisure afternoon tea at the hotel.

ABOUT USA POULTRY & EGG EXPORT COUNCIL

Founded in 1984, the USA Poultry & Egg Export
Council (USAPEEC) is a trade organization dedicated to
increasing exports of U.S. poultry (chicken, duck and
Organised by
turkey) and egg food products in all foreign markets.
As the non-profit bridge between food product
importers worldwide and exporters of U.S. poultry
and egg products, USAPEEC plays an important role in
representing the wide range of high quality, wholesome,
and safe poultry and egg products from the U.S.

32
 35

cook in
Spend some time in the kitchen with your little ones this June holidays
making cute breads that taste just as good as they look

49 42 48
entertain

Superb Stacks
Sandwich maestros Park Bench Deli and Sarnies
share some of their best recipes
RECIPES PARK BENCH DELI AND SARNIES STYLING MICHELLE YEE PHOTOGRAPHS CALVIN TAN

3DUN
%HQFK'HOL

34

FRIED CHICKEN SANDWICH
WITH CORN & CABBAGE
SLAW AND SRIRACHA AIOLI
Prep 1 day • Cook 45 mins • Serves 4-6
BRINE
62g kosher salt
2 tbsp honey
2 cloves garlic, smashed
1 tbsp black peppercorns
juice and zest from 1 lemon
2 sprigs fresh rosemary
5 sprigs fresh thyme
kosher salt, to taste
freshly ground black pepper, to taste
4 boneless, skinless chicken breasts,
halved (120-160g each)
FOR THE DREDGE
520g all-purpose flour
1 tbsp freshly ground black pepper
1 tbsp kosher salt
1 tbsp cayenne pepper
for the corn and cabbage slaw
58g mayonnaise
400g green cabbage, thinly sliced
1 tbsp Italian flat leaf parsley, finely
chopped
2 jalapeno peppers, seeded and thinly
sliced
35g red onion, thinly sliced
90g corn kernels, cooked
kosher salt, to taste
freshly ground black pepper, to taste
FOR FRYING
peanut oil or canola oil, for frying
720ml buttermilk
kosher salt, to taste
freshly ground black pepper, to taste
FOR THE SRIRACHA AIOLI
232g mayonnaise
1 tbsp sriracha hot sauce
2 cloves garlic, finely chopped
kosher salt, to taste
freshly ground black pepper, to taste
FOR ASSEMBLING
4 white loaf or brioche buns
2 tbsp sriracha aioli
1 piece fried chicken breast
60g corn and cabbage slaw
1 Brine the chicken. In a small pot,
combine all the ingredients with 940ml of
water and bring to the boil. Remove from
heat, and add another 940ml of water, and
let the liquid chill completely.
entertain
Transfer to a plastic container, add the
chicken breasts, then cover and refrigerate
for 1 day.
2 Prepare the sriracha aioli. In a bowl,
combine mayonnaise, sriracha and garlic,
and mix well well until well combined.
Refrigerate until ready to use.
3 Prepare the dredge. In a small bowl, whisk
flour, black pepper, salt and cayenne.
4 Prepare the slaw. Combine mayonnaise,
cabbage, parsley, jalapenos, onions and
corn kernels in a bowl and mix until well
combined.
5 Dredge the chicken. Remove the chicken
from the brine, rinse and pat dry with paper
towels. Pour oil into a pot and heat it up to
about 176C. Place the buttermilk in a bowl.
Toss the chicken in the dredge, dip in the
buttermilk, then toss in the dredge again.
6 Fry chicken until golden brown and crispy,
about 5-6 mins. Transfer to a wire rack,
season with salt and pepper, and let it rest
for about 5 mins.
7 To assemble. Slice the bread in half and
toast it, then spread the aioli on both sides.
Place the fried chicken on the bottom half
of the bun, top with a generous amount of
coleslaw, then top with the top half of the
bun. Slice in half and serve immediately.
35
entertain

BROCCOLI FALAFEL
Prep 1 hrs • Cook 10 mins • Serves 1-2
TZATZIKI SAUCE
1kg plain yoghurt or Greek yoghurt
1 cucumber, peeled, seeded, and finely
chopped
125ml sour cream
1 tbsp champagne vinegar or white
wine vinegar
2 tbsp lemon juice
1 tbsp olive oil
1½ tsp garlic, finely chopped
1½ tsp dill, finely chopped
kosher salt, to taste
freshly ground black pepper, to taste
RED WINE VINAIGRETTE
2 tbsp red wine vinegar
½ tbsp parsley leaves, finely chopped
½ tbsp dijon mustard
6 tbsp olive oil
kosher salt, to taste
freshly ground black pepper, to taste
BROCCOLI FALAFEL
360g broccoli, chopped
30g all-purpose flour
1 clove garlic
40g yellow onion, roughly chopped
a pinch of red chilli flakes
¼ tsp ground coriander
½ tsp ground cumin
15g cilantro, chopped
1 tsp kosher salt
vegetable oil, for frying
FOR ASSEMBLING
1 hoagie roll or any kind of sliced bread (rye,
sourdough etc.)
4 tbsp tzatziki sauce
4-6 deep fried broccoli falafels
2 slices (85g) beefsteak tomato, sliced
10g alfalfa sprouts
2 tbsp red wine vinaigrette
kosher salt, to taste
freshly ground black pepper, to taste
1 Prepare the tzatziki sauce. In a bowl,
combine all the ingredients together and mix
well, until well combined. Season with salt
and pepper; set aside in the refrigerator for
later use.
2 Prepare the red wine vinaigrette. In a bowl,
combine all the ingredients, except for olive
oil. Slowly stream in the olive oil, whisking
constantly until the dressing emulsifies.
Season the mixture with salt and pepper; set
aside for later use.
3 Prepare the broccoli falafel. In a food
processor, combine the broccoli, flour, garlic,
onion, chilli flakes, coriander, cumin, cilantro
and salt. Process until smooth and refrigerate
for an hr before use. This allows the flour to
fully hydrate and become a binding agent,
which will keep the falafel from being too
crumbly. Once chilled, roll the broccoli mixture
into a ball, about the size of a ping pong ball.
4 Heat cooking oil in pan to about 176C.
Deep fry the falafels, turning occasionally, for
3-4 mins or until slightly dark brown on the
outside. Remove and cool the falafels on a
paper towel.
5 Assemble the sandwich. Slice the bread in
half and toast them till lightly brown. Spread
the tzatziki sauce evenly on the top and
bottom layers. Arrange deep fried broccoli
falafels across the bottom, followed by
tomatoes. Spread the alfalfa sprouts across
the top, then drizzle with red wine vinaigrette.
Season with salt and pepper, to taste. Slice in
half and serve immediately.

36
 entertain

MORTADELLA HERO 2 slices (85 grams) beefsteak tomato, sliced

Prep 15 mins • Cook 5 mins • Serves 1-2 20g iceberg lettuce, shredded
2 tbsp red wine vinaigrette
FOR THE MUSTARD AIOLI kosher salt, to taste
116g mayonnaise freshly ground black pepper, to taste
1 tbsp dijon mustard
1 tbsp whole grain mustard 1 Prepare the mustard aioli. In a bowl,
1 tsp honey combine all the ingredients together and mix
2 cloves garlic, finely chopped well, until well combined. Season with salt and
kosher salt, to taste pepper; set aside for later use.
freshly ground black pepper, to taste 2 Prepare the red wine vinaigrette. In a
bowl, combine all the ingredients, except
FOR THE RED WINE VINAIGRETTE for the olive oil. Slowly stream in the olive
2 tbsp red wine vinegar oil, whisking constantly until the dressing
½ tbsp parsley leaves, finely chopped emulsifies. Season the mixture with salt and
½ tbsp dijon mustard pepper; set aside for later use.
6 tbsp olive oil 3 Assemble the sandwich. Slice the bread in
kosher salt, to taste half and toast it. Open the roll and spread the
freshly ground black pepper, to taste mayonnaise evenly on the top and bottom
layers, followed by the mustard aioli. Roll
TO ASSEMBLE the mortadella slices into mini rolls and put
1 hoagie roll, alternatively use French roll it across the bottom, followed by provolone
or focaccia bread cheese and tomatoes. Spread the iceberg
2 tbsp mayonnaise lettuce across the top, drizzle with red wine
2 tbsp mustard aioli vinaigrette, then season with salt and pepper.
6 slices (85 grams) mortadella, sliced Slice in half and serve immediately.
2 slices (28 grams) provolone cheese

37
entertain

6DUQLHV

38
 entertain

TANDOORI CHICKEN YOGHURT CUMIN SAUCE

SANDWICH 2 tbsp Greek yoghurt
Prep 15 mins • Cook 25 mins • Serves 1-2 a dash of cumin powder
salt, to taste
2 slices of sourdough or white bread pepper, to taste
2 tbsp yoghurt cumin sauce
3 slices of tomato 1 Prepare tandoori chicken. Marinate
120g tandoori chicken chicken breast in tandoori spices, yogurt,
1 tbsp raita salt and pepper. Bake in oven at 180C for
50g mesclun 20 mins.
2 Prepare raita. In a mixing bowl, mix
TANDOORI CHICKEN diced vegetables together and add in
120g chicken breast Greek yogurt and cumin seeds. Add salt
tandoori masala, as needed and pepper to taste.
yoghurt, as needed 3 Prepare yogurt cumin sauce. Mix yogurt,
salt, to taste cumin powder, salt and pepper together,
pepper, to taste until well combined.
4 To assemble sandwich. Spread 1 tbsp
RAITA of yogurt sauce on both bread slices. Add
½ Japanese cucumber, diced tomatoes, tandoori chicken, raita and
1½ tomatoes, diced mesclun. Stack it up, cut in half, and serve
½ onion, diced immediately.
2 tbsp greek yoghurt
½ tsp cumin seeds
salt, to taste
pepper, to taste

39
entertain

GRASS-FED STEAK SANDWICH

Prep 15 mins • Cook 5 mins • Serves 1-2

AIOLI CARAMELISED ONIONS 3 Prepare steak. Slice flank into thin slices,
10 egg yolks 1 onion then add 1 tbsp of olive oil on the grill.
500ml sunflower oil 1 tbsp olive oil When oil is hot, throw in flank and sauté.
½ tbsp salt balsamic vinegar, as needed Season with salt and pepper to taste
pepper, to taste 4 Prepare mushrooms. Cut button
FOR ASSEMBLING mushrooms into quarters. Add 1 tbsp
STEAK SAUCE 2 slices of sourdough or white bread olive oil to heated pan and throw in
40g aioli 2 tbsp steak sauce mushrooms. Add salt and pepper to taste.
10g parts dijon mustard 60g sautéed mushrooms Add wine to the pan and reduce. Add
100g grass-fed flank chopped parsley. Saute and remove from
STEAK 30g caramelised onions heat.
100g grass-fed flank 50g mesclun 5 Prepare caramelised onions. Sauté
1 tbsp olive oil onions over medium heat till caramelised.
salt, as needed 1 Prepare aioli. Combine salt and egg Deglaze with balsamic vinegar, season
pepper, as needed yolks in a food processor, and blend until with salt and pepper.
well combined. Leave the motor running 6 Assemble sandwich. Spread 1 tbsp of
SAUTEED MUSHROOMS and slowly add sunflower oil through the steak sauce on both slices of bread. Add
60g white button mushrooms feed tube. Process till you achieve a thick mesclun, mushrooms, steak, caramelised
1 tbsp olive oil consistency, which is an indication that onions. Stack it up, cut in half, and serve
60ml white wine your aioli is done. Add pepper to taste. immediately.
chopped parsley, as needed 2 Prepare steak sauce. Combine 8 parts of
salt, to taste aioli to 2 parts of dijon mustard, and mix
pepper, to taste well.

40
 entertain

ROAST CHICKEN SANDWICH

Prep 15 mins • Cook 5 mins • Serves 1-2

GUACAMOLE
1 avocados 1 Prepare guacamole. Dice tomato, onions
a small bunch of fresh cilantro and cilantro. Mash avocados in a bowl.
1 tomato Add in diced ingredients, and mix well.
½ white onion Squeeze in lime juice, and add salt and
½ lime pepper to taste.
salt, to taste 2 Prepare roast chicken. Marinate chicken
pepper, to taste breast, and bake in oven at 180C for 20
mins. Once done, shred chicken up for
ROAST CHICKEN sandwich.
120g fresh chicken breast 3 Prepare the bacon. Grill bacon on a pan
olive oil, as needed till crisp.
dried oregano, as needed 4 To assemble sandwich. Spread 1 tbsp
salt, to taste of guacamole on both slices of bread.
pepper, to taste Add mesclun, roast chicken, bacon and
tomatoes. Stack it up, cut in half and serve
FOR ASSEMBLING immediately.
2 slices of sourdough or white bread
2 tbsp guacamole
3 slices of tomato
80g bacon
120g roast chicken
50g mesclun

41
june special
Kawaii Buns
Spend some time in the kitchen with your little ones this June
holidays making cute breads that taste just as good as they look
RECIPES BY LITTLE MISS BENTO AKA SHIRLEY WONG PHOTOGRAPHS MARSHALL CAVENDISH
WITTY FOX MELON PAN
Prep 2h 30 mins • Bake 20 mins
• Makes 6 buns
1 portion basic bread dough (recipe on p46)
1 portion black sesame filling
a little orange food colouring or 5g
dehydrated carrot powder, mixed with a
little milk/water into a paste
18g azuki bean paste, divided into 6 portions
½ portion cookie crust dough
castor sugar, as needed
black edible food pen
1 Prepare basic bread dough (p46).
2 Prepare to colour dough orange with
carrot powder paste. Add carrot powder
paste to the dough and knead until
the dough is smooth and reaches the
42
window pane stage. See step 8 on
p46. Adjust colour with a little orange
food colouring if a stronger colour is
preferred.
3 Set dough aside at room temperature
for first fermentation, about 50-60
mins. During this time, the dough will
increase 1.5 to 2 times in size. Do not
disturb the dough as it will affect the
fermentation process. Some ovens have
a fermentation function and the process
may take 25-30 mins.
4 To check the fermentation, dust a finger
with some bread flour, stick it into the
dough up to the knuckle, then pull it
out. If the indentation remains, the
first fermentation is complete. If not,
the dough needs more time. Let the
dough rest for another 5-10 mins before
checking again.
5 Degas the dough by gently and quickly
punching it with your fist. Reshape into
a ball. Divide plain dough into 6 equal
portions and reshape into balls. Cover
with cling wrap and let them rest for 10
mins. This is known as bench time. It
allows the gluten in the dough to relax
and makes it easier to handle, fill and
shape.
6 Gently punch each portion of dough
again to remove gas, and further divide
each portion to get 2 ears (3g each) and
the head.
7 Flatten dough for heads, then stuff with
black sesame filling and reshape into
ovals. Arrange sealed side down on a
lined baking tray.
8 Shape ears into triangles and arrange
on the side of heads on baking tray.
9 Shape red bean paste into triangles and
place on heads for noses.
10 Set aside for final fermentation. The
final fermentation at room temperature
may take 45-60 mins, depending on the
humidity and room temperature. During
this time, the dough will increase about
1.5 times in size. Do not disturb the
dough.
11 Check the final fermentation by gently
pressing the dough with a finger. The
dough should bounce back. If not, the
dough needs more time.
12 Divide cookie crust dough into 6
portions. Roll each portion out on cling
film into a circle large enough to cover
lower half of heads. Using a large heart-
shape cutter, cut cookie crust dough
and gently place on heads to resemble
muzzles.
13 Cut leftover cookie crust dough into
triangles and place on ears.
14 Dust cookie crust dough with sugar.
15 Preheat oven to 150C (top and bottom
heat, no fan).
16 Place tray on lowest rack in oven and
bake for 18–20 mins.
17 Remove and place on a wire rack to
cool.
18 Draw eyes of foxes using black edible
food pen.
 june special

PANDA FRIENDS-ON-A-STICK
Prep 2h 30 mins • Bake 22mins
• Makes 18 small buns

1 portion basic bread dough (recipe on

p46)
a little bamboo charcoal powder, mixed
with a little milk/water into a paste
black and pink edible food pens

1 Prepare basic bread dough (p46).

2 Prepare to colour 36g dough black
with bamboo charcoal powder paste.
Add bamboo charcoal powder paste to
the dough and knead until the dough is
smooth and reaches the window pane
stage. See step 8 on p46.
3 Set dough aside at room temperature
for first fermentation, about 50- 60
mins. During this time, the dough will
increase 1.5 to 2 times in size. Do not
disturb the dough as it will affect the
fermentation process. Some ovens
have a fermentation function and the
process may take 25-30 mins.
4 To check the fermentation, dust a
finger with some bread flour, stick it
into the dough up to the knuckle, then
pull it out. If the indentation remains,
the first fermentation is complete. If
not, the dough needs more time. Let
the dough rest for another 5 -10 mins
before checking again.
5 Degas the dough by gently and quickly
punching it with your fist. Reshape
into a ball. Divide plain dough into 6
equal portions and reshape into balls.
Cover both plain and black dough with
cling wrap and let them rest for 10
mins. This is known as bench time. It
allows the gluten in the dough to relax
and makes it easier to handle, fill and
shape.
6 Gently punch dough again to remove
gas, then further divide each portion of temperature may take 45-60 mins, 11 Preheat oven to 140C (top and bottom
plain dough into 3. depending on the humidity and room heat, no fan).
7 Shape plain dough into balls for panda temperature. During this time, the 12 Place tray on lowest rack in oven and
heads and arrange in rows of 3, sealed dough will increase about 1.5 times in bake for 20 - 22 mins. During final
side down, on a lined baking tray. size. Do not disturb the dough. 10-12 mins of baking, cover buns with
6 Divide black dough into 36 portions 9 Check the final fermentation by gently a sheet of aluminium foil or baking
for ears. Roll each portion into a ball pressing the dough with a finger. The paper to prevent uneven or over
and arrange 2 at the top of each panda dough should bounce back. If not, the browning.
head. dough needs more time. 13 Remove and place on a wire rack to
8 Set aside for final fermentation. 10 When the dough is ready for baking, cool.
The final fermentation at room you may brush it with egg wash. 14 Draw features using black and pink
edible food pens, then insert a skewer
through each row of pandas.

43
june special

44

PUMPKIN PATCH BUNS
Prep 2h 30 mins • Bake 22 mins
• Makes 6 buns
1 portion basic bread dough (recipe on
p46)
8g dehydrated pumpkin powder, mixed
with a little milk/water into a paste
orange food colouring (optional)
kitchen twine, as needed
vegetable oil, as needed
matcha-coated biscuit sticks (we used
matcha flavoured pocky)
1 Prepare basic bread dough (p46).
2 Prepare to colour dough orange with
pumpkin powder paste. Add pumpkin
powder paste to the dough and knead
until the dough is smooth and reaches
the window pane stage. See step 8 on
p46. Adjust colour with a little orange
food colouring if a stronger colour is
preferred.
3 Set dough aside at room temperature
for first fermentation, about 50- 60
mins. During this time, the dough will
increase 1.5 to 2 times in size. Do not
disturb the dough as it will affect the
fermentation process. Some ovens
have a fermentation function and the
process may take 25-30 mins.
4 To check the fermentation, dust a
finger with some bread flour, stick it
into the dough up to the knuckle, then
pull it out. If the indentation remains,
the first fermentation is complete. If
not, the dough needs more time. Let
the dough rest for another 5-10 mins
before checking again.
june special
5 Degas the dough by gently and quickly
punching it with your fist. Reshape into
a ball. Divide plain dough into 6 equal
portions and reshape into balls. Cover
with cling wrap and let them rest for 10
mins. This is known as bench time. It
allows the gluten in the dough to relax
and makes it easier to handle, fill and
shape.
6 Gently punch dough again to remove
gas.
7 Soak kitchen twine in vegetable oil,
then tie it around each ball of dough
4 times to create ribs in pumpkins.
Secure with a knot. Place on a lined
baking tray, knot-side down.
8 Set aside for final fermentation.
The final fermentation at room
temperature may take 45-60 mins,
depending on the humidity and room
temperature. During this time, the
dough will increase about 1.5 times in
size. Do not disturb the dough.
9 Check the final fermentation by gently
pressing the dough with a finger. The
dough should bounce back. If not, the
dough needs more time.
10 When the dough is ready for baking,
you may brush it with egg wash.
11 Preheat oven to 150C (top and bottom
heat, no fan).
12 Place tray on lowest rack in oven and
bake for 20-22 mins. During final 10-12
mins of baking, cover buns with a
sheet of aluminium foil or baking paper
to prevent uneven or over browning.
13 Remove and place on a wire rack to Recipes extracted from Kawaii Bread
cool. Cut and discard kitchen twine. by Shirley Wong with permission from
Marshall Cavendish. This book retails
14 Cut biscuit sticks into short lengths
at S$32 at major bookstores.
and insert into top of pumpkins for
stems.
45
june special

BASIC BREAD DOUGH

Prep 30 mins

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46
 june special

FIRST FERMENTATION (HOW YOUR DOUGH SHOULD BE)

COLOURING BREAD DOUGH

COOKIE CRUST DOUGH

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47
june special

PANDAN BREAD ROLL

Pandan infused bread roll stuffed with
freshly grated coconut cooked in gula
melaka
Quick Breads
Prep 45 mins • Cook 20 mins + 15 mins
bake time • Serves 3-4 For Dad
60g warm water Surprise dad with a homemade breakfast made with love
5g yeast (active dry yeast) RECIPES ELAINE TENG STYLING MICHELLE YEE PHOTOGRAPHS HWA BENG
½ tbsp sugar
½ tbsp butter, softened
½ tsp salt
120-130g flour, more or less as needed
¼ tsp pandan paste
icing sugar, for dusting baked rolls

GULA MELAKA COCONUT FILLING

100g grated coconut
80g palm sugar (gula melaka)
80ml water
1 pandan leaf

1 Prepare the gula melaka coconut filling.

Combine palm sugar, pandan leaf and
water in a pan and cook over medium-high
heat till sugar dissolves. Simmer for 10
mins, or until liquid starts to thicken and
becomes syrupy.
2 Add grated coconut and continue
cooking over low heat for 10 mins until
mixture is thick and glossy. Remove from
heat and set aside to cool. If mixture is
wet, drain before use.
3 In a large bowl, dissolve the yeast and
sugar in warm water, and let stand for five
mins, or until foamy.
4 Add butter, salt, and flour to the yeast
mixture, and using a spatula, mix until the &KHFNRXWRRQ
dough pulls away from the sides of the
bowl and is only slightly sticky to the touch
5HFLSH9LGH
www. el.
trav
foodand.sg
(be careful not to add too much flour). com
5 Transfer sticky dough onto a lightly 10 Using a rolling pin, roll out each dough
floured surface. to a small square (about 10cm x 16cm).
6 Knead for about 5 mins or about 50 11 Spread the gula melaka coconut filling
times. (about 60g) over each dough. Tip: After step 6, the dough may start
7 Place the ball of dough into a greased 12 Carefully roll up the dough from the out sticky but after about 5 mins of
bowl, flip the dough over so it is short side and place onto a lined baking kneading, it should become a smooth
completely coated with oil. This keeps tray. Repeat with the other dough. ball. The process involves pressing the
the dough surface from getting dry during 13 Preheat the oven to 180C. heels of your hands into the dough,
proofing. 14 Let dough rise for an additional 15-20 pushing forward slightly. This helps
8 Cover the bowl with cling film, and let mins. the gluten to start working. Continue
dough rest for 20 mins. 15 Brush each roll with egg wash. with this pushing and folding motion till
9 Gently punch the dough down and divide 16 Bake for about 13-15 mins. Let the dough becomes smooth and shiny.
into 2 small portions. baked breads cool slightly before dusting
with icing sugar.

48
 june special

COFFEE BUN 10
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49
june special

JAPANESE SWEET RED BEAN 2
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50
 june special

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51
weeknight eats

Monday
Refined fare
Prepare exquisite dishes for your loved ones with recipes from
some of the world’s greatest chefs
RECIPES CHEF AKIRA SUGIURA, CHEF RYUJI TESHIMA, CHEF KAZUNARI NAKAMURA &
CHEF BANG KI SU PHOTOGRAPHS MARSHALL CAVENDISH

ROASTED SHIITAKE MUSHROOMS WITH

ONION GRATIN AND YUZU MISO
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52
 weeknight eats

MACKEREL FISH FILLET WITH VINEGAR,

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53
weeknight eats

SLOW-COOKED CHICKEN WITH

POACHED EGG AND WHITE
WINE SAUCE
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54
 weeknight eats

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55
cook's basics

ALL
ABOUT
SOBA
NOODLES
We shine the spotlight on one of Japan’s healthiest noodles
WORDS PRISCA K.

56
cook's basics

57
cook's basics

M
ention Japanese noodles, and pink soba noodles. The former, which is Manganese, which makes up a
the first thing that often comes cha soba (green tea soba), is flavoured component of several enzymes, including
to mind is ramen noodles. with green tea powder, while the latter is those required to convert food into energy
However, that is slowly changing, with ume soba (ume plum soba), is flavoured and antioxidant enzymes, is essential for
diners, especially the health-conscious with Japanese ume plum. ensuring proper functioning of the thyroid
bunch, becoming more discerning about gland, regulation of blood sugar level,
what they eat. While ramen is generally Health Benefits Of Buckwheat Soba healthy bone health, metabolism of fats
high in sodium, calories and saturated Noodles and carbohydrates, and many more.
fat, soba noodles, which are made from Buckwheat flour, which is the base for
buckwheat flour, is the exact opposite. soba noodles, is a good source of nutrients Ways To Enjoy Soba Noodles
Healthy, light and refreshing, soba like protein, fiber, iron, carbohydrates There are many ways to enjoy this healthy
noodles, which are usually thin and grey- and thiamine. According to experts, and versatile Japanese noodle – one can
brown in colour, are also gluten-free, buckwheat soba noodles are also a great have in hot, served in soup, or they can
which makes it a great alternative for source of manganese – a cup of cooked opt to have in cold, with a tsuyu dipping
those with gluten allergies but love eating soba noodles reportedly offers as much broth. Here’s a look at the different ways
noodles. The dried, uncooked version as 426 micrograms, which contributes of eating this well-loved noodles.
looks similar to spaghetti – long and 19 percent towards the daily manganese
straight. needs for men and 24 percent for women.
Most local supermarkets sell two
kinds of soba: Ju-wari soba and Hachi-
wari soba. The former, which is made
of 100% buckwheat flour, has a dry and
rough texture, while the latter, which is
made from 80% buckwheat flour and 20%
wheat flour, is much smoother and has
an al dente texture. For those who are
gluten intolerant, be sure to check the
ingredients on the label before purchasing.
Some Japanese supermarkets and
grocery stores might also stock green or

58
 cook's basics

Zaru Soba
Also known as cold soba noodles served with tsuyu dipping
sauce, the name of the dish (zaru means bamboo tray) was
derived from the way the noodles are served – over a bamboo
tray. Light and refreshing, zaru soba is the perfect dish for those
looking to enjoy their favourite noodles despite the summer
heat. The tsuyu dipping sauce is usually made with soy sauce
and dashi, and garnished with condiments like freshly grated
wasabi, daikon radish and sliced spring onions.

Kitsune Soba
This dish, which can be enjoyed either hot or cold,
although most prefer to have it hot, is simply soba
noodles topped with a thin sheet of aburaage (fried tofu).
And no, kitsune does not represent tofu, rather it means
fox in Japanese. According to folklore, fox spirits are fond
of fried tofu, hence the name.

Kake Soba
As its name suggests, kake soba, which is hot soba
noodles served in broth, is simply soba noodles
served in a hot, flavourful broth. The simplest of all
hot soba dishes, the broth of this dish is made from
soy sauce, sweet sake and dried bonito.

59
cook's basics

Tempura Soba
An extremely hearty and comforting dish, tempura soba can also
be enjoyed either hot or cold, although the former, which consists
of soba noodles served in a mild broth of dashi and soy sauce,
topped with pieces of seafood and vegetable tempura, is a more
popular option. The cold version, on the other hand, is usually
served with a side of dipping soup that the noodles and tempura
should be dipped in before eating.

Oroshi Soba
A popular summer soba dish in Japan, oroshi soba
is simply chilled soba noodles topped with grated
daikon radish and served with cold mentsuyu
sauce poured over it. Unlike zaru soba, a variety of
toppings can also be added to this dish including
dried bonito flakes and leek.

Tsukimi Soba
Loosely translated as “moon watching” soba
noodles, Tsukimi soba, which is usually eaten
during autumn festivals, is usually served in a hot
broth, and topped with a raw egg yolk and nori.
The raw egg yolk, which poaches in the hot broth,
is said to resemble the moon.

60
 cook's basics

Renowned Soba Master from Japan Osamu Tagata

shares his thoughts on soba…

The secret to making good soba noodles is…

There is no one secret to making good soba noodles, but rather I would say
it is a combination of many aspects during the noodle-making process. While
the dough kneading technique would be one crucial factor, the balance and
type of ingredients, such as the quality of flour and even the water added, is
equally important. It is also helpful to keep checking on the aroma to ensure
that the ‘nutty’ flavour of fresh buckwheat flour is strong throughout.
 
How many ways are there to enjoy soba noodles?
Plenty! Soba noodles are delicious consumed on their own or with a light
sprinkle of salt. While they pair interestingly with sashimi, they provide a
refreshing contrast to fried foods like tempura as well. And of course, they are
delicious served cold and dipped in tsuyu (soba dipping sauce). They can also
be enjoyed hot in dashi broth with your choice of ingredients.

The best way to enjoy soba noodles…

Simplicity is actually the beauty of soba noodles, in both their taste and how
they are made. Therefore I prefer to have them plain as that’s when you get
to savour the purest and even the subtlest flavours of the noodles at their
freshest. If you do however decide to have it with broth or sauce, there is
no better way than to slurp it such that the condiment travels up with the
noodles, while also enjoying the aroma as you chew.  I certainly hope that all
in Singapore enjoys soba as much as Japanese does. 

61
 chef and their favourite dish

Chef Florian Ridder

We catch up with Chef Florian Ridder, Chef de Cuisine of The Summerhouse who shares with
us his best dish on his menu, and the recipe for home cooks to create this dish at home

What is the best dish on your menu?

The Iberico Pork. This dish harnesses a lot
of emotions from the combined techniques
that I learned from various chefs throughout
the years. The lemon crème fraiche was
something that I learned at Kevin Fehling’s
restaurant, while the braised onions always
remind me of Chef Wahabi Nouri. I added
the chamomile aspect to this Iberico Pork
dish to make it more interesting. Sous vide
is a technique that I practised throughout
the years.
That said, there is a reason for every
step used in this dish, and each step is a
memory for me. Even the brining of the
pork, I remember seeing baskets of brined
meat at Chef Wahabi Nouri’s restaurant,
and wondering what he was doing with the
meat, soaking them in liquid for long periods
of time. The scene was very fascinating to
me. The whole journey from learning to
doing it by yourself, that’s another big step
for me.

Sum up your cooking style in four

words.
Cooking from the heart.
WORDS MICHELLE YEE RECIPE CHEF FLORIAN RIDDER PHOTOGRAPHS THE SUMMERHOUSE

Which is your favourite restaurant and

why?
Piment by Wahabi Nouri in Hamburg,
Germany. Because of the way he runs
the place - on his own with one waiter
and, most of the time, one chef and an
apprentice. Despite the limited resources,
it is a 1-Michelin-star restaurant and a very
sustainable business. Chef Nouri works
14 to 16 hours a day, cooking and plating
every single dish. The way he manages this
place and his focus on cooking is admirable.
His food is prepared with simple, non-
pretentious ingredients and the dishes are
all very good.

What’s your ultimate comfort food?

Ramen – I love slurping springy noodles
soaked in a nice flavourful broth.

62
 chef and their favourite dish

IBERICO PORK 4 Place the container at room
72-hour sous vide pork collar, lemon temperature for 3 hrs before placing it
crème fraiche, chamomile onion and in the fridge to brine for 2 days.
chervil sauce 5 Once pork is brined, remove meat and
keep the brining liquid in the chiller.
Prep 2 days • Cook 3 days • Serves 10 6 Set up a primitive smoking construction
using the woodchips and thyme, and
PORK COLLAR smoke the pork for around 30 mins.
1 pork collar 7 Sous vide pork at 62C for 72 hrs.
8 While waiting for the pork to be ready,
PORK BRINE prepare the chervil butter. Freeze the
3.5L water chervil together with the butter in a
500g buttermilk Pacojet container, and churn it to a fine
50g crushed junipers powder form when frozen.
10 pieces fresh bay leaves 9 Boil the broth from the sous vide pork,
10g crushed black pepper it will clarify by itself, then strain it with
200g onions, roughly chopped a cheesecloth.
2.5% salt 10 Shortly before serving, blend in the
1.5% sugar chervil butter into the warm (not
woodchips, as needed boiling) pork broth, and season with
thyme, as needed salt.
11 Prepare the lemon crème fraiche.
Blanch the lemon skin three times,
using fresh water each time.
12 Blend all ingredients together, but take
note to add in the crème fraiche last,
when the mixture is around 50C – the
heat is a result of the blending.
13 Freeze the mixture in a Pacojet
container and churn it at least three
times. The mixture must be completely
frozen each time when it is churned.
14 Prepare the chamomile onions. Peel
and cut the onions in strips, then sauté
with butter until caramelised and
golden brown.
15 Season with chamomile and salt.
16 Arrange pork on a plate and serve with
lemon crème fraiche, chamomile onion
and chervil sauce.

CHERVIL SAUCE
200g chervil
50g butter
200g pork sous vide liquid
salt, to taste

LEMON CRÈME FRAICHE

75g crème fraiche
65g lemon juice
60g lemon skin (peel off the fresh)
30g sugar
15g butter
10ml water

CHAMOMILE ONIONS
500g white onions
100g butter
chamomile, as needed
salt, to taste

1 Place pork collar, crushed junipers,

bay leaves, black pepper, onions and
buttermilk in a clean container, fill it up
with water until it covers the meat and
weigh the container.
2 Take out a small portion of the brine
water and add 2.5% of salt and 1.5% of
sugar (percentage of the whole weight)
and warm up the mixture to dissolve
the sugar.
3 Let the mixture cool down slightly
before adding it to the brining
container, stir and cover the lid.

63
drink drink

A TOAST TO DAD
Prepare a cocktail or two for dad this Father’s Day with recipes from Neon
Pigeon, Manhattan, Bitters & Love and Orgo Bar & Restaurant

2/1 KYOHO NEGRONI

Recipe by Symphony Loo, Bar Manager, Neon Pigeon

Prep 15 mins + 1 day for infusing • Serves 1

3 Kyoho grapes
15ml Cinzano Rosso vermouth
15ml Campari
15ml The Botanist gin
10ml Bentianna liqueur
10ml Suze
20ml honey Umeshu (mix 10ml honey with 10ml umeshu)
10ml Cinzano Bianco vermouth
1 orange

1 Muddle 3 Kyoho grapes in a jar

2 Add 15ml of Cinzano Rosso vermouth to the grapes and let mixture sit for
24 hrs to infuse.
3 Combine Campari, The Botanist gin, and Kyoho grape-infused Cinzano
Rosso vermouth in a mixing glass.
4 Add ice, stir, and strain the liquid into a rocks glass filled with ice. Set aside.
5 Next, combine Bentianna liqueur, Suze, honey Umeshu and Cinzano Bianco
vermouth in a mixing glass without ice.
6 Gently stir to mix the ingredients together.
7 Add the mixture to the rocks glass.
8 With a paring knife, slice a thin piece of orange peel, moving the blade away
from you, outwards and in a downward direction.
9 Gently twist the peel over the glass to release its essential oils, then drop it
into the drink and serve.

FOREST DAIQUIRI
Recipe by Orgo Bar & Restaurant

Prep 5 Mins • Serves 1

50ml Bacardi
1 tsp Hinoki Tincture
2 tsp sugar
25ml fresh lime juice

1 Combine all the ingredients into a cocktail shaker and shake well.
2 Top off with ice to the brim, and shake rigorously for 10 secs.
3 Pour out into desired glass and serve immediately.

What is Hinoki?

Hinoki is Japanese cypress that has been important to the

Japanese for many centuries. Hinoki is a strong tree and has
been used to construct many temples. The scent is said to have a
calming and reenergising effect.
64
 drink

BITTER BREAKFAST
Recipe by Stephy Lim, Bartender, Bitters & Love

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65
 eating well
Wholesome
whole grains
Here’s why you should choose whole grains over refined grains.
Y
ou’ve probably read numerous
news articles online, in the
newspapers or even in magazines
about whole grains and the abundant
health benefits they offer. But what
exactly is a whole grain, and how does
it differ from refined grains? And more
importantly, how does it benefit our
health?
Ms Gladys Wong, chief dietitian at
the Khoo Teck Puat Hospital and past
president of the Singapore Nutrition
and Dietetics Association, was quoted
as saying in a local news report: "Many
people (mistakenly assume) that whole
grains must be a chunky, gritty type of
food, difficult to chew and swallow. But
the health benefit is actually about eating
the 'whole grain' in any texture form, as
the health benefits come from the germ
and bran which contain phytochemicals,
antioxidants and plant sterols - the
WORDS MICHELLE YEE
66
 
protective factors for cancer and anti- A QUICK LOOK AT A
ageing.” WHOLEGRAIN
That said, wholegrain foods come
in many forms such as brown rice,
wholemeal bread and rolled oats.
WHAT IS A WHOLE GRAIN?
For starters, it is important to know that
all grains start out as whole grains. And in
order for grains to qualify as whole grains,
they have to retain all three original parts:
the bran, endosperm and germ, in their
original proportions after milling.
The reason why whole grains are milled
is to prevent them from going rancid, but
while milling the bran and germ away
results in a product that has a longer shelf
life and a finer texture, the drawback is QBran
the loss of a host of important nutrients. This outer layer is rich in fibre, B vitamins,
Some whole grains that can be eaten on minerals and phytochemicals (beneficial
its own without processing include brown plant substances). 
rice and oatmeal. They may also be used
to make whole grain products e.g. brown QEndosperm
rice in brown rice vermicelli; whole wheat This middle layer contains mainly
flour in wholemeal bread and chapati; carbohydrates and proteins. 
as well as whole wheat and oats in
whole grain breakfast cereals. QGerm
This portion of the grain is packed with
B vitamins, vitamin E, trace minerals and
phytochemicals. 
 eating well

HEALTH BENEFITS OF WHY CHOOSE ORGANIC?

EATING WHOLEGRAINS With all the talks about choosing organic
As part of the Health Promotion Board’s for a healthier lifestyle, is it necessary
efforts to inculcate healthy eating habits for one to opt for organic rice? We hear
amongst Singaporeans, they launched what experts have to say.
the “My Healthy Plate”, a friendly way According to Ms Lynette Goh, Senior
and easy-to-understand visual guide Dietitian at the National Healthcare
designed specially for Singaporeans to Group Polyclinics, the main difference
guide them on creating balanced and between organic and conventionally
healthy meals.  grown produce lies in the way they are
"Choosing whole grains over refined grown and processed.
grains means you get all the goodness “Some consumers may prefer organic
that reduces the risk of developing heart produce to conventionally grown
disease and diabetes, while helping with produce for reasons such as:
weight management since you’ll feel full Pesticides: Pesticides are used to
for longer,” the Health Promotion Board protect crops from moulds, insects and
says.  diseases. Some may buy organic food
Echoing similar sentiments, Dr Kalpana to limit their exposure to residue left
Bhaskaran, a nutritionist on the council behind on produce caused by these
of the Diabetic Society of Singapore says pesticides.
wholegrain rice varieties are healthier Environment: Organic farming
because they release sugar slowly into practices are designed to benefit the
the blood.  environment by encouraging soil and
"It contains lots of fibre and nutrients," water conservation while reducing
she says. pollution. Some choose to buy organic
“A high intake of refined grains (e.g. produce for environmental reasons.
white rice, white bread, refined noodles) Taste: While taste is subjective and
causes a rapid spike in blood sugar, differs for individuals, some may feel
followed by a similar surge in insulin. The that organic produce taste better while
surge in insulin typically causes a sharp others may not agree with that. Buying
fall in blood sugar, thereby triggering organic food seems more like a personal
hunger and overeating,” she adds.  preference. It is more important that
you eat a variety of healthy food that
includes whole-grains as part of a
healthy-balanced diet,” she says.

67
eating well

Brimming with
goodness
Chock-full of vitamins, minerals as well as antioxidants, Naturel 100% Organic Hom
Mali Brown Rice and 100% Organic Hom Mali Mixed Brown and Red Rice
are the perfect white rice substitutes for those seeking healthier carb choices

I
t is not just the colour of the grains that
set brown rice, and white rice apart,
but the former is healthier than the
latter as it is unrefined and unpolished,
which means it still retains its nutrient-
dense bran and germ layer. According to
research, brown rice is a good
source of fibre and iron, hence,
switching white rice for brown rice
will provide your body with more
nutrients.  One serving of Brown Rice is equivalent to 200% of a person’s
daily whole grain requirement

HEALTH BENEFITS OF BROWN RICE

FROM FIELD TO PLATE: STAGES OF RICE MILLING
RAW RICE
Straight from the paddy fields, this is
how raw rice looks like when it is first
harvested. The grains feature a non-edible
husk or hull surrounding the kernel.
BROWN RICE
Brown rice only has the husk removed
from the grain, leaving the fibrous bran
and nutritious germ layers, making this
whole grain rice nutritious with a nutty,
mild flavour.
WHITE RICE
Rice that is further milled or polished to
remove the bran and germ layers will
result in white rice, which is tasty and
less chewy, but has very few essential
nutrients as most of the nutritious layers
have been removed.
QRich in selenium: According to research, selenium
is said to be able to help in reducing the risk for
developing illnesses such as cancer, heart disease
and arthritis.
QHigh in manganese: Our body requires manganese
for synthesising fats, and it also benefits our nervous
and reproductive systems. By consuming just one cup
of brown rice a day, it provides up to 80% of our daily
manganese requirements.
QRich in antioxidants: Research reveals that brown
rice is high in antioxidants, and is comparable to
popular antioxidant rich foods such as blueberries
and strawberries.
QHigh in fiber: Brown rice contains high levels of fiber,
which is said to help prevent colon cancer.
QHelps stabilise blood sugar: Brown rice is said
to help stablise blood sugar levels, therefore, it is
an excellent food choice for those suffering from
diabetes, or trying to watch their blood sugar levels.
Studies have shown that people who consume brown
rice on a daily basis, reduce their risk of developing
diabetes by 60%.
QGood for weight management: Foods high in fibre
and low in GI are more slowly digested and absorbed,
hence, it helps to keep you full for a longer time,
and prevents overeating and excessive or constant
snacking.

68

CREME OF THE CROP
Overwhelmed by the abundant choices
in the supermarket and not sure which
brand of organic brown rice to buy? Well, if
you’re looking for a top quality product at a
pocket-friendly price, look no further than
NATUREL 100% Organic Hom Mali Brown
Rice and NATUREL 100% Organic Hom Mali
Mixed Brown Rice and Red Rice. Both rice
types have been awarded the Healthier
Choice symbol, "Higher in Whole Grains",
by the Singapore Health Promotion Board,
and the NATUREL 100% Organic Hom Mali
Mixed Brown Rice and Red Rice is also the
recipient of numerous awards: the rice won
2 stars from iTQi Superior Taste Awards
(awarded by a world leading organisation
based in Brussels, dedicated to testing
and promoting superior food and drink
products); and 2nd prize for “Communicating
Scientific Knowledge” during the 2016 Global
Food Industry Award - the recognition by
International Union of Food Science and
Technology (IUFoST) shows how food
Nature
Nat urell 100%
10 Organic
g Hom Mali
M ed Bro
Mixed
Mix Brown
ow aand
d Red
ed Ric
ce
ce
brands like Naturel is capable to use science
knowledge for consumer’s heart health,
hence, consumers can be assured that they
are getting a superior product.
Adding on to its string of accolades,
Naturel also recently received the Gold
award (Reader’s Digest Trusted Brand
2017), voted by consumers, the recognition
is a testament to Naturel's strong brand
presence and product quality.
For those seeking added health benefits,
they can opt for NATUREL 100% Organic
Hom Mali Mixed Brown Rice and Red Rice,
which comprises 80% brown rice and 20%
red rice. Unknown to many, red rice is a
whole grain packed with nutrients such as
B vitamins, iron, calcium and zinc, as well
as anthocyanins - a type of antioxidant
which reportedly helps reduce symptoms of
inflammation, relieves allergy, prevent certain
cancers, and aids in weight loss. According
to HPB, red rice contains similar amounts of
fibre as brown rice, but twice the amounts of
iron and six times the amount of zinc.  For more information, visit
N
Natture
rel 100% Organic
g Hom Mali
B
Brown
Bro
own Rice
ce
eating well
UNRIVALLED QUALITY GRAINS FROM
THE BEST SOURCE 
Grown and harvested in the province of
Sisaket, Thailand, where the highest quality
Hom Mali rice is grown, NATUREL 100%
Organic Hom Mali Brown Rice and NATUREL
100% Organic Hom Mali Mixed Brown and
Red Rice are produced in compliance with
the ACT-IFOAM organic standards. 
In addition, the nutrient-rich soils where
the grains are grown, coupled with the
seasonal climate and the inland nature of
the rice plains in the north-eastern region of
Thailand, all play an important role in giving
NATUREL 100% Organic Hom Mali Brown
Rice its signature nutty flavour and al dente
texture.
NATUREL 100% Organic Hom Mali Brown
Rice is available in 750g and 2kg packs, while
the NATUREL 100% Organic Hom Mali Mixed
Brown and Red Rice is available in 2kg packs.
Both types of rice are available at major
supermarkets and hypermarkets
69
special feature

FIVE-INGREDIENTS RICE SIMMERED PUMPKIN IN JAPANESE SAUCE

(GOMOKU TAKIKOMI GOHAN) Prep 5 mins • Cook 15 mins • Serves 4
Prep 30 mins • Cook 40 mins • Serves 4
400g Japanese pumpkin, deseeded
300g NATUREL 100% Organic Hom Mali Mixed Brown and 3 tbsp sake
Red Rice 2 tbsp mirin
½ packet Shimeji mushroom (about 50g) 2 tbsp soy sauce
¼ gobo (burdock root) 470ml water
½ konnyaku (konjac), blanched and cut into thin strips 3g dashi powder
¼ carrot
100 -150g boneless chicken thigh 1 Cut pumpkin into 2 x 2cm blocks. Cut off sharp edges of the
450ml water pumpkin pieces.
3 tbsp soy sauce 2 Bring a pot of water to the boil, then add in pumpkin pieces
1 tbsp sake and dashi powder.
1 tbsp mirin 3 When water starts to boil, reduce heat to low then add all
2 tsp dashi powder the seasonings, before covering pot with aluminium foil. Let
pumpkin cook until it is soft. Remove aluminium foil and let it
1 Wash mixed brown and red rice, and drain in a sieve. Set cook for another 5 mins, to reduce the soup.
aside for 30 mins. 4 Remove from heat and let it cool before serving.
2 Blanch konnyaku with salt and cut it into thin strips.
3 Brush dirt off gobo skin and shave it into thin strips. Soak NOTE:
gobo strips in water for about 5 mins and drain. The skin of the Japanese pumpkin is edible.
4 Cut carrot into thin strips, and cut the chicken into small
pieces, and set aside.
5 Mix water, soy sauce, sake, mirin and dashi powder in a
bowl and mix well.
6 Transfer the rice into a rice cooker and pour in the DAIKON AND CARROT IN VINEGAR SAUCE
condiments mixture. Prep 15 mins • No cook • Serves 4
7 Place all the ingredients (carrot, chicken etc.) over rice and
cook. ¼ daikon radish, about 4cm
1/3 carrot, about 5cm
1 tbsp vinegar
DEEP-FRIED BEEF WITH OYSTER SAUCE ½ tbsp sugar
Prep 5 mins • Cook 15 mins • Serves 4 a pinch of salt

350g beef tenderloin or any cut of your choice, cut into thin
slices
1 tbsp soy sauce
1 tbsp oyster sauce
½ tsp baking powder
potato starch, to coat beef slices
1 In a bowl, combine soy sauce, oyster sauce and baking
powder, and mix well. Marinate beef slices in the mixture for
about 15 mins.
2 Coat beef slices with potato starch and pat it to remove
excess powder.
3 Heat Naturel Sunflower Oil in a deep pan or wok, to 170C,
and place beef slices in to fry, about 5 pieces at a time, and
deep fry about 2 mins. Remove them one by one and put
them on a strainer.
1 Cut daikon into thin slices, then further cut the slices into
thin strips.
2 Cut carrot lengthwise, then further cut the carrot pieces
into thin strips.
3 Sprinkle some salt over both daikon and carrot, and set
aside.
4 When the vegetables are softened, use your hands to
squeeze out the extra juice from the vegetables.
5 In a bowl, combine vinegar, sugar and salt, and mix well.
6 Add vegetables to the vinegar mixture, and mix them well.
7 Place vegetables in the fridge to chill for a short while
before serving.

70
special feature

71
special feature

CALIFORNIA ROLL the wooden container in front of a fan and
Prep 30 mins • Cook 40 mins • Serves 4 mix it well with a rice scoop, ensuring that
all the grains are well coated.
sushi rice 5 Prepare tempura prawns. Combine
300g NATUREL 100% Organic Hom Mali tempura flour and water in a bowl and mix
Brown Rice well. Dip prawns in tempura batter, and deep
540ml water fry in a pot of hot Naturel Sunflower Oil,
45ml Japanese rice vinegar about 170C for about 2 mins, or until golden
2 tbsp sugar brown. Set aside.
½ tsp salt 6 Assemble the California rolls. Cut nori in
half and lay it on the table with the shiny
tempura prawns side down.
50g Nisshin tempura flour 7 Wet your hands with some water and take
90ml water about 120g cooked rice.
4 prawns, peeled and deveined 8 Spread the rice evenly on nori, then place
a cling film over the rice.
for assembling 9 Flip the rice over, with nori facing up.
2 nori seaweed sheets Arrange cucumber, tempura and avocado
50g sesame seeds, toasted (or the ingredients that you desire) in the
240g NATUREL 100% Organic Hom Mali centre.
Brown Rice, cooked 10 Roll up the fillings tightly with a little
40g cucumber, peeled and julienned force. Make sure that you don't roll the
1 avocado, peeled, pitted and julienned rolling mat into the sushi. Once you’ve
4 crabsticks, shredded rolled it completely, press the three sides of
mayonnaise, as needed the sushi roll, as if you are trying to make a
wasabi, as needed block. But don't press too hard.
soy sauce as needed
11 Remove the rolling mat. Wet the knife
and cut the sushi into half. Wipe the knife
with a wet towel, then cut each half into
another half.
12 Remove the cling film, then serve the
sushi on a plate and serve with soy sauce
and wasabi.
TIP:
If you want the ingredients for the
sushi vinegar to dissolve easily, prepare
another bigger-sized bowl of hot water
into which you place the bowl with
vinegar mixture over it.is required to
make a small-sized onigiri.
NOTE:
Take note that the sushi vinegar has to
be poured over the rice immediately
after the rice is cooked, as the vinegar
mixture will not be mixed well with
the rice if you only do so after the rice
has cooled. If you don’t have a wooden
container at home, you can use other
types of containers, but be careful if you
choose to use a metal container, as the
rice is very hot.

1 Wash the brown rice and drain in a sieve.

Set aside for 30 mins.
2 Pour 540ml of water in the rice cooker
and let it cook.
3 Prepare the sushi vinegar. In a small bowl,
combine vinegar, sugar and salt, and mix
well until they are dissolved.
4 When the rice is cooked, transfer it to a
wooden container and pour the vinegar
mixture over the rice while it’s hot. Bring

72
 Singapore’s Leading
Food And Travel Magazine

FLIP SWIPE

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 fresh from the oven

COCONUT & PANDAN LOAF

Prep 3 hrs • Bake 30 mins • Makes 2
loaves

DOUGH
500g bread flour
230g pandan chlorophyll (recipe below)
50g eggs
50g butter
30g sugar
25g milk powder
10g salt
8g enriched yeast

FILLINGS
200g freshly grated coconut
200g gula Melaka

PANDAN CHLOROPHYLL
300g water
10 pieces pandan leaf

1 Prepare the pandan chlorophyll. Wash

pandan leaves then julienne them.
2 Soak them in 300g of water overnight.
3 On the next day, combine the pandan
leaves and water into a blender and
blend until fine.
4 Get a cheesecloth and strain out the
chlorophyll. This will be the hydration for
this bread.
5 Prepare the fillings. Steam the coconut
with a few pieces of pandan leaves.
6 Once soft and fluffy, toast them in a
pan and add in the gula Melaka.
7 Add a pinch of salt, as this will balance
out the fillings.
8 Cool and set aside.
9 Prepare the dough. Combine all the dry
ingredients into a mixer and create a well
in the middle to let the egg sit in it.
RECIPE NORHALIS MD. SOM PHOTOGRAPHS MD. SHAFIK MD.SOM

10 On low speed, mix the ingredients

together.
11 Let it mix for about 3 mins, then
gradually pour the chlorophyll into the
dough mixture.
12 Correct the hydration with normal
cool water.
13 Once the dough is formed, add the
butter to the dough.
14 Check for window stage, then set the
dough aside and let it proof for one hr.
15 After proofing, fold and roll the dough
into a rectangular shape.
16 Lightly dust the work surface.
17 Add the fillings to the dough and start to roll lengthwise.
18 Tighten up the roll, then using a sharp knife, make a cut in the
middle lengthwise. Now you have two pieces of dough.
19 Braid them together and place them in a mould.
20 Brush egg wash for colour.
21 Preheat oven to 200C.
22 Let the dough proof for one more hr.
23 Load dough into the oven and bake for 30 mins.
24 Let it cool completely before serving.

74
 fresh from the oven

1) 2) 3.1) 3.2)

4.1) 4.2) 5) 6-8)

9) 10) 11-12) 13)

14) 15-16) 17.1) 17.2)

17.3) 18) 19) 20)

22.1) 22.2) 23)

75
step-by-step

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PEANUT BUTTER www. el.
trav
foodand.sg
com

& JAM ICED GEMS

CHIFFON CAKES
RECIPE DR SUSANNE NG | PHOTOGRAPHS MARSHALL CAVENDISH & MICHELLE YEE

Prep 30 mins • Bake 30 mins • Makes 3

egg yolk batter meringue

3 eggs yolks 1 tsp strawberry jam + 4 egg whites
20g caster sugar a few of strawberry paste ¼ tsp cream of tartar
39g vegetable/ corn oil 1 tsp kaya jam + 45g castor sugar
42g water a little green gel food
1 tsp vanilla extract colouring (optional) marshmallow cream
60g cake flour, sifted 1 tsp apricot jam 3-4 white marshmallows
¼ tsp baking power 22g peanut butter hot water, as needed
a pinch of salt ¼ tsp baking soda

76

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peaks form. Add remaining sugar and continue to whisk at
high speed until firm peaks form. Using a spatula, gently
fold meringue into egg yolk batter one-third at a time:
10 tbsp meringue each into strawberry, kaya and apricot
batters and remaining meringue into peanut butter batter.
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for 15 mins, or until a skewer inserted into the centre of
cakes comes out clean.
7) Leave cakes on a wire rack to cool completely before
unmoulding.
8) Round up base of peanut butter chiffon by cupping base
of cakes with your hands. Use a knief to make cuts around
sides of cake to complete look of biscuit.
9)
1JODI
UJQT
PG
#VOEU
DBLFT
UP
SFTFNCMF
JDJOH
10) Apply marshmallow cream on top of each peanut butter
DIJGGPO
BOE
QMBDF
TUSBXCFSSZ
cakes over. To make, place 3-4 white marshmallows in a
microwave-safe bowl and sprinkle with a little water. Heat in
the micorwave oven on high for 30 secs, then remove and
stir until smooth. If mixture is too dry, add a few drops of
hot water and stir. If too watery, add 1-2 marshmallows and
repeat heating process. Alternatively, melt marshmallows
with a sprinkle of water in a double boiler and stir.
2A 2B
3B 4A
5B 5C
10
77
table talk

Lava-liciously quirky
Bangkok-famous lava cookie dessert outlet Creamy
Boutique Ice Creams has opened its doors in
Singapore, inviting dessert lovers to enjoy delectable
desserts with quirky flavours that would leave you
wanting more. Choose from the signature lava cookie
sets in three flavours - chocolate, matcha and cream
cheese - topped with housemade ice cream, or
sample some of the unique ice cream flavours such
as Black Dog (made from stout beer) and Piko Piko
(think tiramisu with Kopiko coffee candy), as well as a
pistachio-inspired flavour with caramel and chocolate
fudge called Counter Strike, and a fragrant tea-
infused creation called Secret Garden.
Available on Monday-Sunday (closed on
Thursdays) from 11am-10pm at #01-03, 139
Tyrwhitt Road

Totally baked out

No stranger to bringing decadent
desserts together in one scoop,
Ben & Jerry's Totally Baked flavour
comes with everything you need
for that totally out-of-the-world
dessert experience. Rich fudge
brownies and delicious half-baked
chocolate chip cookie dough mix
brings a rich crunchy bite to each
mouthful, while creamy chocolate
and vanilla ice cream gives the
flavour its delicious sweetness.
Available only at Ben & Jerry's
A journey through tea scoop shops.
Paying tribite to the elegance of Earl Grey is The 1872
Clipper Tea Co's Little Grey Book collection, that would
take you on a journey through the passage of time,
showcasing each botanical life stage of tea in an
innovative literature-inspired box set. Set off with Sow, Cookie new look
which features the finest Ceylon black teas and aromatic For a velvety smooth treat that
bergamot flavour that offers a hint of citrus undertone. exudes fun and sophistication, the
Next, Grow brings cream and cornflowers together in new limited edition Magnum
flavours and aromas that have become a timeless Chocolate Cookie Cumble is bound
favourite. The Earl Grey Lavender, which is the next stop to hit the spot. Dressed in luxurious
on the journey, features the fragrant Lavender that calms white chocolate coasting that's
the mind. Wrap up the journey with Wilt, an Earl Grey Tie topped with cocoa cookie bits, the
Guan Yin, which is semi-oxidised oolong tea that withers luxurious chocolate ice cream
during production, exuding rich notes of honey and delight is sure to please from the
roasted nuts. Packaged with delicate illustrations of first bite.
botanical still life, the Little Grey Book collection makes the Priced at S$3.90 (impulse size)
perfect gift for tea enthusiasts and literary fans alike. and S$10.90 (mini-pack of 6).
Priced at S$49 per set (4 x 25g of Earl Grey tea Available at major
blends). Available at TANGS at Tang Plaza Basement supermarkets, convenience
1, The 1872 Clipper Tea Co stores at Raffles City, stores, petrol marts and
#B1-48 and ION Orchard, #B4-07, and www. mini-marts.
clippertea.com.sg

78

Healthy juice freshness
Enjoy healthier options in delicious new flavours with
F&N Fruit Tree Fresh Wonders range, made from 100%
juice with no added sugar. The Fresh Wonder Luscious
Berries is a fruity medley of berries, from yumberries
to mulberries, while the Zesty Lime is a refreshing
citrusy addition that is sure to awaken the senses. Rich
in Vitamin C that's known for its antioxidant properties,
the juices also help boost the immune system with
Vitamin A and E properties, and come with chia seeds
that are a good sources of omega-3 and fatty acids are
known to have cardioprotective effects.
Priced at S$3.25 for 1-litre pack and S$1.30 for
250ml bottle. Available at major supermarkets
and hypermarkets
table talk
Buttery new flavours
With brand new flavours that are refreshing and
familiar, Old Seng Choong's butter cakes make
the perfect tea-time treat for both young and
old. For a crunchy, sweet delight, the Ang Zou
Hup Toh Gu You Gek with red dates and
walnuts hits all the right notes, while the Yu Kia
Tung Gwa Teng Gu You Gek with its citrusy
sweet yuzu and winter melon flavours is a
delicious snack during the day. Other favourites
include the Teh Cho-Co-Lat Gu You Gek with
premium matcha and sweet white chocolate
chips and the Long-an Gu You Gek with chunky
pieces of longan in the cake, while the Mui Qui
Loh Gi Zi Gu You Gek is filled with sweet
wolfberries pre-soaked in Chinese rose wine,
giving each bite a light hint of alcohol.
Priced at S$18-26 each. Available at www.
oldsengchoong.com.
NO. 1 OLIVE OIL BRAND
If you’re seeking a bottle of quality olive oil that offers excellent
flavours at an affordable price tag, you will be hard-pressed to find
a better choice than Naturel range of olive oils from Spain. Apart
from being endorsed as a “Healthier Choice” by the Health
Promotion Board of Singapore, the range of oils has also been
awarded the No. 1 Olive Oil brand (based on Nielsen Singapore
ScanTrack value sales for the Olive Oil segment in the Edible Oil
category MAT Feb 17). Naturel olive oils are available at major
supermarkets and hypermarkets.
For more information, visit www.facebook.com/Naturel.
Living
79
table talk
Lime Restaurant
The answer to the serial snacker with a penchant for the savoury –
the new Afternoon Tea offerings from 3pm to 6pm at Lime
restaurant. Unlike the typical British serving of scones and cakes
with your tea or coffee, expect hors d'oeuvres that taste like nasi
lemak or a curry puff in localized adaptations. Ayam Percik
Shepherd’s Pie and Peking Duck Duxelles in Profiteroles are
decidedly better than plain cheese and ham sandwiches from
before. Each set (S$42+ for a single serving of coffee and TWG tea,
S$48+ for unlimited serving of coffee and TWG tea) comes with two
rows of savoury and a row of sweet canapés. The desserts, which
you’ll find is also sold at the Lime Patisserie, have likewise been
refreshed by the in-house pastry chef with the likes of a Passionfruit
Meringue Tart, Coconut Pandan Mousse and Forest Berries Basket.
PARKROYAL on Pickering, 3 Upper Pickering Street.
Tel: 65/6809-8899. www.parkroyalhotels.com/lime
80
Goodness from within
Bringing the goodness of chia seeds to health
conscious consumers here is homegrown premium
wellness brand Superior. Sourced from highlands of
Mexico and Peru, Superior Chia seeds are not only
harvested from fertile soil that is rich in nutrients, but also
specially formulated from five different varieties to boost
its nutritional value. To better maintain the chia seeds'
nutritional properties, a special microslicing technique is
used to ensure that the seeds remain equally nutritious
and are then packed in handy packets for better freshness
and quality.
Priced at S$18. Available at www.finestfood.com.
sg/shop/
J-treats galore
From now until 13 June, enjoy your
favourite Japanese snacks, treats,
beverages and more, at the convenience
of your neighbourhood 7-Eleven store.
Some 30 unique Japanese favourites from
regions like Ehime, Yubari and Chiba,
among others, have hit the shelves,
bringing tasty treats that range from
peach, grape and mango flavoured jelly to
chips, nuts, and rice crackers, as well as
authentic Japanese green tea, coffee and
miso flavours.
Priced from S$2-7 each. Available at
7-Eleven stores.
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Make your kitchen better
and brighter.
It's not just a place for cooking. Your kitchen is where you swap stories with
your family members as you whip up a feast they will remember. It's where
you can hear yourself think, hum your favourite songs, and find your centre.

Turn this space into something more special. Visit Cromly.com for ideas
and design inspirations.
92

dine away
Visit Thailand’s family-friendly destinations including Khao Yai, Hua
Hin and Amphawa, or embark on a foodie vacation to Switzerland

88 94 104

F&T 83
destination
Spellbindingly
Beautiful
Vibrant, cultured, and pulsating, Zurich is the gateway to Switzerland
WORDS S.RANI IMAGES SWITZERLAND TOURISM
Z
urich city built around Lake Zurich and
the River Limmat meanders past the
Old Town (Aldstadt) with its churches,
quaint shops and musuems. The financial,
food, and party capital boasts an unmatched
vibrancy. It is this pulsating city which
enchanted James Joyce, who wrote Ullyses
here.
The 3500 year old city sits snugly at the
foot of the alps, spelling culture, food, wine
and shopping, and is a must to visit. From
museums to chocolate factories, vineyards,
upscale boutiques for shopping and boat
cruises along Lake Zurich, there’s plenty
to do and see in Zurich. Spend at least
three days to allow yourself time to soak
in the sights, sounds, heritage, cuisine and
84
architectural delights. Getting about in Zurich
is easy. There are trams and buses, but it is
easily explorable on foot as well.
If you are adventurous and would like to
explore Zurich on your own do get yourself
a ZurichCard. The card allows you unlimited
travel by bus, train and cableway in Zurich
and the surrounding region and also valid
on short boat trips and on the Limmat River
cruise. Additionally it offers free or reduced
admission to a number of Zurich’s museums
as well as city tours of the Old Town and
other benefits.
Where does one stay in Zurich? Many
Lakeside hotels on the shores of Lake
Zurich offer stunning views of the city. There
are also boutique hotels, which do not
 destination

disappoint. However, if you want rooms with

a view then you simply have to check into
the Sorell Hotel Zürichberg perched high
above the rooftops of central Zurich in the
Fluntern district. Sited in a quiet location in
natural surroundings, Sorell Hotel Zürichberg
is just 10 minutes from the city centre. The
beautiful architecture of the hotel is worth
writing home about and it offers mind-
blowing views of the city of Zurich and Lake
Zurich.

DAY 1
Discovering the city
A city tour to explore scenic Zurich is a must.
Many such tours are offered, try also the
trolley bus tour. Begin by exploring the Old

85
destination

Town (Aldstadt) with its quaint charm and

rich history. It is the heart of Zurich and a
delightful mix of 19th century buildings and
winding cobbled stoned streets.
Your tour takes you past the Limmat
River, City Hall, the University and the Swiss
Federal Institute of Technology, whose most
famous student was Albert Einstein. Check
out the Fraumünster Church, founded in
the 9th century by Emperor Ludwig, with its
iconic sphere and legendary Chagall stained
glass Windows. Daily tours are available till
6 pm in the summer months. Do stop at St
Peter, the oldest Parish church in Zurich,
reputed to have the largest clock face in
Europe. Up until 1911, the church tower
served as a fire watch post.
Discover a piece of Zurich’s historical
past and head for Lindenhof. This former
Roman fort erected in the 4th century
housed a palace which Emperor Ludwig,
Charlemagne’s grandson built in the 9th
century. It offers a sensational view of the
Old Town (Alstadt), Grossmünster Church,

(Built on the site where three, 3rd century

saints were tortured and finally beheaded for
refusing to renounce their faith. It is believed
that Charlemagne ‘s horse had stopped at
the gravesite and hence the church was built
there).
Stroll along Niededorf, dotted with
quirky boutiques, hip cafes and galleries.
Not to be missed for shophaolics is the
Bahnhofstrasse, which is considered to be
one of Zurich’s most exclusive and upscale
shopping street, located between Zurich
main station and Lake Zurich.

Zürich Tourismus Tourist Service

Im Hauptbahnhof
8001 Zürich
Tel: 41 (0) 44 215 40 00
www.zuerich.com

Bahnhofstrasse offers shoppers over 90

shops to choose from, which means the
shopholic in you will have a field day. Shop
at sophisticated boutiques, offering shoes,
bags, furs, accessories, jewellery, porcelain
and watches.
If walking or a bus tour is not for you, I
suggest exploring Zurich on a boat cruise

86
 destination

along the River Limmat. A round trip past

Alstadt, (The Old Town) and the city sights,
takes about 50 minutes. Enjoy a sumptuous
traditional Swiss lunch at the centuries-
old Zeughauskeller which began in 1487
as an arsenal. Located in the upscale
Bahnhofstrasse neighbourhood, the
restaurant has a wonderful rustic ambience
and is known for its legendary Swiss fare. Be
sure to try the Zürcher Geschnetzeltes, a dish
of sliced veal in gravy or the Bürgermeister
Schwert (veal paillards wrapped around a
sword blade).

Zeughauskeller
Bahnhofstrasse 28
Paradeplatz
Zurich 8001
Ph: 044 220 151 its name suggests this interesting museum, is the vineyard adjoining it where
www. Zeughauskeller.ch showcases production and study of grapes it produces its own wine. Tours are
and events taking place in vineyards. available and the wine tastings are a
DAY 2 The Weinbaumuseum am Zurichsee must! It is open every Sunday from
Wine, animals and Shopping was converted from an old barn in 1978. April to October from 2 to 4 pm.
A trip to Weinbaumuseum am Zürichsee The museum houses wine related artifacts
(VitiCulture Museum), will offer a pleasant and gadgets used in the production of fine Weinbaumuseum am Zurichsee
surprise as it is not your typical museum tour. Swiss fines wines. The piece de resistance 41 8804 Au
Located on a peninsula along Lake Zurich, here is the 250-year - old wine press. But Ph: 41 447813565
the museum opened its doors in 1978 and as the reason, why this museum is so special

87
destination

Animal lovers and families with children

should visit Zoo Zurich and the Masoala
Rainforest. Accessible by bus and tram.
The zoo is home to some 4000 animals and
visitors should also pop into the zoolino
where guests can view pygmy goats, pigs
and other domestic and farm animals, and
also feed and pat them.
The Masoala Rainforest is a “mini
rainforest ecosystem”, where visitors
experience animals in their natural habitat.
It is home to geckos, turtles, snakes, parrots
and many other rainforest creatures.
Also housed in the zoo is the Kaeng
Krachan Elephant Park which is home to
7 Asian elephants and ten other animal

species. From March to October, the In the evening, head out to Zurich West,
zoo opens Daily from 9.00am to 6.00pm a buzzing neighbourhood built under
while the Masoala Rainforest opens from the arches of an 1894 railway via duct. A
10.00am – 6.00pm former industrial estate, it is now home
to some of the hippest delis, modern art
Zoo Zurich galleries, museums, boutiques, Avant -garde
Zurichbergstrasse221 restaurants, quirky bars and Zurich’s first
Zurich 8044 permanent covered food market. Check out
Ph: 41 44 2542500 the quaint boutiques, Zurich West is fabled

88
 destination

DAY 3
A Mountain, a spa and football
Uetliberg is often described as Zurich's very
own "mountain." At 2,850 feet above sea
level it is just 27 minutes from the Zurich main
station.
Be prepared to spend at least half a day
here to enjoy picturesque views of Lake Zurich,
the city, fresh mountain air and even a peek
of the Alps. A 100 feet tall observation tower
offers a panoramic view of the surroundings
as well. The adventurous travellers will love
trekking up the hiking routes in summer.
Cyclists will enjoy the mountain bike trail. The
perfect spot for a family picnic, however, there
are also some fascinating restaurants to stop
at for lunch. Most of the restaurants offer
Swiss specialties, such as raclette, fondue,
rosti, and more. My vote however is for The
Gmüetliberg a family-friendly restaurant
with an adjoining playground to keep the ids
occupied, serving traditional Swiss fondue,
raclette and even a spaghetti dinner as well as
homemade tarts and cakes.

for. Don’t miss Freitag, an eye catching store Gmüetliberg

constructed from empty shipping containers. 8143 üetliberg
Don’t miss out on their environmentally Zurich
friendly, fashionable bags made from Ph: 41 44 463 926 0
recycled truck tarpaulins. Info@gmüetliberg.ch

89
destination

B2 Boutique Hotel + Spa

Treat yourself to a massage and spa
treatment at this former brewery and enjoy
the thermal bath and various spa treatments.
Indulge yourself and enjoy a private spa
session or a herbal massage. Try also the
gentle floral steam bath and -body peeling
followed by a herbal steam bath and hot
bath meant to purge and detox. After which
immerse yourself in a warm Roman bath.
On Tuesdays and Fridays, the unisex spa is
reserved only for women.

B2 Boutique Hotel + Spa

Brandschenkenstrasse
152, Zürich, Switzerland
Ph: 41 44 567 67 67

FIFA World Cup Musuem

Last but not least, football fans will be
thrilled to bits to visit the FIFA World Cup
Museum. Enjoy 3 floors of exhibition space,
showcasing the history of FIFA and the
World Cup. On display is the original World
Cup Trophy, along with over 1,000 items of
exclusive memorabilia and apparel, including
the national football shirts of all the FIFA
member associations. The museum opens
from Tuesdays to Saturdays from 10 am to

90
 destination

7pm and on Sundays from 9 am to 6 pm. Do

note that it is closed on Mondays.
Visitors can stop for food and drinks at
the Sportsbar 1904, a bistro and a cafeteria,
which is open to the public. The Museum
shop – which, like the restaurants, is open
to the public, carries a range of gifts and
souvenirs for fans of all ages.

FIFA World Cup Musuem

Seastrasse 27
8002 Zurich, Switzerland
Ph: 41 43 388 2500
www.fifamusuem.com/visit

Food Zurich
From September 7 to 17, foodies and non
foodies alike must visit Food Zurich, the
Swiss Food Festival.Offering a delightful
mix of street food, and haute cusine, the
festival is an epicurean delight.
Eat, drink and be merry as you indulge
in food tasting and drinking from many
of the festival partner restaurants and
other food and beverage outlets. The
food market offers selections of meat,
teas, cheeses, wines, sea food, kitchen
appliances (think WMF, Georg Jensen),
something for everyone. Receive useful
F&B tips at hands on work shops,enjoy
dinners and tasting sessions. Don’t miss
this exquisite gastronomical experience.

Getting There
Swiss International Air Lines flies to
Zurich daily. Evening flights leave daily
from Singapore and arrive in Zurich in the
morning ready to begin your date with
Zurich.

For more information visit:

Switzerland Tourism:
www.myswitzerland.com
#inlovewithSwitzerland

Swiss International Air Lines:

www.swiss.com

Swiss Travel System:

www.SwissTravelSystem.com

To travel around in Zürich:

www.zuerich.com/en/visit/public-transport

91
weekend escape

Family Friendly
Destinations
In Thailand
There’s so much more to Thailand than delicious street food and bargain shopping.
For an adventure-filled holiday with the kids, these gems offer a myriad of fun activities.

PB Valley

There’s no better way to bond with your children than to become a kid again and join them in their favourite past
time – having fun! Thailand has a multitude of adventure zones catering to all ages. The waterparks are the best
places to have fun in the sun while keeping cool, while themed attractions expand horizons through role play.

WORDS SUNITA SHAHDADPURI PHOTOGRAPHS COPYRIGHT OF TOURISM

Children naturally gravitate towards animals, and there are many farmstays that cater to kids, and gives them the
opportunity to interact with and learn about farm animals.

KHAO YAI
A three-hour drive from Bangkok, Khao Yai is a magical wonderland.
With so many experiences to be enjoyed, the only problem lies in
trying to fit it all in!

ADVENTURE PARKS
Scenical World is a giant playground that’s home to Life Park,
an adventure zone with over 20 rides, Splash World, a waterpark
AUTHORITY OF THAILAND

with slides and a lazy river and Greenery Park Mall. With ATVs, Go
Karts, hovercrafts and a giant balloon ride, it’s the perfect day out.
(www.scenicalworld.com) At Panther Creek Resort you can go
back in time to the American Wild West with attractions such as a
town square, Native American village complete with teepees and
Thongsomboon Club
a train ride. Accomodation (you can opt for a refurbished railcar)

92

Palio Village, Kha Yin
includes dinner and a show – a grand battle
between Cowboys and Indians, followed by
fire dancing. (www.panthercreekresort.
net) Staying with the Wild West theme,
Thongsomboon Club offers ATVs,
horseback riding, luges, log rides, bumper
boats, go-carts, flying fox, laser tag and
more. There is also a cowboy studio for
playing dress up, as well as an artificial
ski slope. Accomodation is available in a
range of wild-west themed rooms. (www.
thongsomboon-club.com) Perfect for the
younger ones, Pete Maze is located in Khao
Yai National Park and encourages kids to
be active as they zigzag their way through
the leafy pathways. Photo opportunies are
scattered around the maze, including a
statue of the Queen of Hearts from Alice in
Wonderland.
Farm Chokchai
weekend escape
ANIMAL ATTRACTIONS
Farm Chokchai is fun for the whole
family, either as a day trip or overnight
stay in air-conditioned boutique tents.
The farm offers a petting zoo, cowboy
shows, cattle herding and horse-drawn
carts as well as educational tours where
children can try milking a cow and learn
to make ice-cream. (www.farmchokchai.
com) At Farm Mor Por, children can
gather eggs from free-range hens, feed
the animals, tour the vegetable patches
and ride and groom the horses and ponies.
Overnight accommodation is also available.
(farmmorpor.com) Bonanza Exotic Zoo is
a compact zoo with more than 50 species
of animals including red pandas, alpacas,
baby white lions and minature horses; you
can also feed some of them. There is an
adventure park as well with ATV rides, a BB
gun battlefield and horseback riding. (www.
thebonanzakhaoyai.com)
ai
Farm Chokch
93
weekend escape
Hua Hin Beach
THEMED VILLAGES
At Primo Piazza, you don’t have to
fly to Italy to get a taste of European
charm. At this Italian inspired village,
children will love exploring the lush
countryside and feeding the resident
sheep, alpaca and donkeys. You
don’t even have to travel to New Hua Hin Vineyard
Zealand for the Hobbiton Movie Set
Tour: The Hobbit House (Baan Suan Noi)
will have Lord Of The Rings fans swooning
at the chance to stay in one of the hobbit
houses, which are replicas of the houses
portrayed in the films. There is also a Cosplay
Hut with costumes and props to dress up as
the movie characters.
HUA HIN
A Hua Hin is a pretty beach town located a
two and a half hour drive from Bangkok. Its
relaxed vibe makes it a perfect choice for a
family vacation.
94
ANIMAL ATTRACTIONS
At Camel Republic, you’ll feel as if you’re
in Morocco at this Arabian-themed park,
which offers a huge range of activities from
bonding with Arabian camels and feeding
goats at the mini zoo, to thrilling rides at the
amusement park.
(www.camel-republic.com) 1000 Sook
Food and Farm is a mini farm that has
sheep, Shetland ponies, ducks and rabbits.
You can also take a horse-drawn buggy ride.
Children will have a good time feeding and
petting the animals or playing games at the
Wine Tasting Tour
Game Carnival. (www.pansook.com) The
Swiss Sheep Farm offers great photo
opportunities with its meadows, windmill,
farm house and barn. Children will enjoy
feeding and petting the farm animals or
riding a pony. They can also ride around
the farm in a horse-drawn carriage or try
riding a mechanical rodeo bull.
(www.swisssheepfarm.com) Hutsadin
Elephant Foundation is a non profit
organisation that aims at rescuing
performing elephants and providing them
with a cruelty free shelter. Entry is free but
there is a charge for activities such feeding
the elephants or trekking with them, and
the money is used for their upkeep. (www.
hutsadin.com)
WATER PARKS
Black Mountain Water Park is geared
more towards younger children, with a
large selection of small slides, shallow
pools and a play area. There are also
lifeguards on duty at all the pools and
slides. (www.blackmountainwaterpark.
com) Santorini Water Fantasy has 16
fast and furious water slides with enough
thrills to keep the adrenalin pumping all

day. There’s also Kid’s Paradise for the wee
ones and a wave lagoon and lazy river for
those who prefer a more relaxing time.
(www.santoriniparkwaterventures.com)
The newest addition is Vana Nava, which
boasts Asia’s first water jungle. Older kids
will love the 19 different thrilling rides while
Kiddie Cove has attractions for the younger
ones, including a wave pool and lazy river.
(www.vananavahuahin.com)
Secret Art Garden
BEACHES & PARKS
For instagram-worthy shots of the kids
building sandcastles, head to Hua Hin
Beach.
The most common entrance is where
most of the restaurants and sun beds are
located, and where the kids can enjoy
pony rides. Older kids will have a blast on
the banana boat rides or jet-skiing. Over
in Kaeng Krachan National Park, about 60
kilometres west of Hua Hin, is where
you’ll find the Pala-u Waterfall. The
mammoth waterfall has 16 tiers, but
most families only trek up to the third
tier, where there is a pretty lagoon
that’s great for swimming.
THEMED VILLAGES
A 30-minute drive from Hua Hin,
Santorini Park Cha Am is a Greek-
themed amusement park that is a
must visit with kids. From the large
Ferris wheel, double-decker carousel
and Trick Eye museum, there is
something to entertain all ages. (www.
santoriniparkchaam.com) At the
Venice-inspired Venezia Hua Hin,
you’ll find a replica of the San Marcos
Square bell tower and a 200-metre
long Grand Canal, on which you can
weekend escape
Amphawa Floating Market
enjoy a gondola ride. The kids will gravitate
to the Children’s Zone, with its indoor and
outdoor playgrounds, fun fair and mini-zoo.
There are also train rides, horse-drawn
buggies and upside down houses. (www.
theveneziahuahin.com)
AMPHAWA
A popular day trip just an hour from
Bangkok, Amphawa’s star attraction is the
old world charm of the Amphawa Floating
Market. It starts on Friday afternoon, but
the real action takes place on Saturdays and
Sundays.
There is plenty to keep the kids interested
such as boat rides and toy shops, and the
boardwalk is lined with restaurants and
shop-houses selling souvenirs and colourful
Thai sweets. Don’t miss the legendary
homemade coconut ice-cream served in
a coconut shell or the marshmallow treats
that are dipped in your choice of chocolate
and then plunged into iced water to harden.
When the sun sets, take a boat ride to enjoy
the amazing firefly show.
Other attractions include Wat Bang
Kung, also known as the Unseen Temple –
not because it's hard to find, but because
of its fairty-tale location enclosed within a
Banyan tree.
95
special feature

A ‘feast-ful’ of flowers
Experience the annual wonder of spring in Australia’s festivals of flowers
located in Tasmania, Canberra and Victoria
Floriade, Canberra

Signalling the coming of spring, one can’t ever deny the sense
of bliss flowers bring when they herald the coming of this
season. Endless enjoyment undoubtedly awaits those who rest
their eyes upon the vibrant blub of tulips located in Tasmania
or the sea of wild flowers located on Kangaroo Island. Also not
to be forgotten is Canberra’s Floriade Festival and Victoria’s
Tesselar Tulip Festival

CANBERRA
Join the 500,000 visitors who descend upon Canberra each
year to witness the marvel of the Floriade Festival which
features more than 1 million blooms alongside the iconic Lake
Burley Griffin. The Floriade Festival is without a doubt one
of the largest flower festivals in the Southern Hemisphere
and includes a program of horticulture workshops, music
and entertainment. Held annually, in 2017 it will be on from
September 16th to October 15th, the festival offers many
bustling activities including a boat ride across the ornamental
Lake Burley Griffin and a scenic helicopter ride from Lennox
Park to witness the spectacular blooms from above.

KANGAROO ISLAND
Wishing for a picturesque scene from National Geographic
which features nature’s most alluring wildflowers and animals?
Floriade, Canberra, ACT
Well look no further because Kangaroo Island is the place to be

96
 special feature

Kangaroo Island,

Bridestowe Lavender Estate

VICTORIA
This year marks the 64th celebration performances await those who visit the
of the Tesselaar Tulip Festival which event this year. The Tesselaar Tulip Festival
features more than a million tulips is also home to the largest clog in the
spread across 25 acres of farmland set Southern Hemisphere carved by renowned
in the beautiful Dandenong Ranges. This chainsaw artist Robbie Bast.
year’s celebration, from 14 September
–10 October, features
Seal Bay, Kangaroo Island a host of events
including a Turkish,
Dutch and Irish
for such natural wonders. From migratory weekend to showcase
birds and spotting dolphins to kangroos the diversity and
and seals, the island is a veritable wildlife remarkable cultural
conservatory filled with vibrant life, whether performances of each
plant or mammal. Wildflowers litter the of these cultures.
island during the periods of late August till Plenty of scrumptious
mid-October with 40 unique species found dishes, souvenirs
only on the island. Learn the colourful and magnificent

TOURISM TASMANIA AND HEATH HOLDEN, VIRGIN AUSTRALIA AND TOURISM AUSTRALIA
nicknames the locals have given these Longford

WORDS JONATHAN GAN PHOTOGRAPHS FLORIADE AUSTRALIA, BRIAN DULLAGHAN,

plants such as the ‘Jam Tart Bush or ‘Egg
and Bacon’ flowers.

TASMANIA
One of the highlights in Tasmania during
the spring season is the Hobart Spring Tulip
Festival which takes place during a weekend
in October at the Royal Tasmanian Botanical
Gardens. Celebrating spring and Tasmania’s
cultural diversity, one can expect to find a
multicultural carnival of food, dance and
music while savouring the wafting scents
of spring. A delicious journey awaits those
who drive south to Huonville where blossom
covered orchards wait with apricots,
plums, cherries and pears. Also on the isle
is the world’s largest and oldest lavender
plantation in Nabowla and a rose garden
with 4,000 roses in Longford.
Tesselaar Tulip Festival

97
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 recipe index

56 64 2/1 KYOHO NEGRONI

46 BASIC BREAD DOUGH
65 BITTER BREAKFAST
65 BLACKWOOD NEGRONI
36 BROCCOLI FALAFEL
72 CALIFORNIA ROLL
50 COCONUT & PANDAN LOAF
49 COFFEE BUN
47 COOKIE CRUST DOUGH
51 CRUSTY DURIAN BUN
70 DAIKON AND CARROT IN
VINEGAR SAUCE
70 DEEP-FRIED BEEF WITH
OYSTER SAUCE
55 DRIED GREEN MUSSEL RICE
70 FIVE-INGREDIENTS RICE
(GOMOKU TAKIKOMI GOHAN)
64 FOREST DAIQUIRI
35 FRIED CHICKEN SANDWICH
WITH CORN & CABBAGE SLAW
AND SRIRACHA AIOLI
40 GRASS-FED STEAK SANDWICH
63 IBERICO PORK
50 JAPANESE SWEET RED BEAN

40 BUN (ANPAN)
53 MACKEREL FISH FILLET WITH
VINEGAR, SHISO LEAVES AND
DASHI BROTH
37 MORTADELLA HERO
43 PANDA FRIENDS-ON-A-STICK
48 PANDAN BREAD ROLL
76 PEANUT BUTTER & JAM ICED
GEMS CHIFFON CAKES

43 45 PUMPKIN PATCH BUNS

41 ROAST CHICKEN SANDWICH
52 ROASTED SHIITAKE

76 50 MUSHROOMS WITH ONION

GRATIN AND YUZU MISO
70 SIMMERED PUMPKIN IN
STOCKISTS JAPANESE SAUCE
SUPERMARKETS
XCold Storage: www.coldstorage.com.sg
54 SLOW-COOKED CHICKEN WITH
XGiant: www.giantsingapore.com.sg POACHED EGG AND WHITE
XNTUC FairPrice: www.fairprice.com.sg
WINE SAUCE
XMEIDI-YA: www.meidi-ya.com.sg
XIsetan: www.isetan.com.sg 39 TANDOORI CHICKEN
XSuperNature: www.supernature.com.sg SANDWICH

SHOPS AND SHOWROOMS

42 WITTY FOX MELON PAN
XHowards Storage World: 65/6238-8048
XToTT Store: 65/6219-7077

99
parting shot

For the love of Sake

From the pristine Mount Ishizuchi comes the world’s first Ishizuchi Sake Bar in
Singapore, bringing premium award-winning brew to sake aficionados here.
Hailing from one of the most famous sake breweries in Japan, with a century
of heritage, the brewery uses pure mountain spring water from Mount
Ishizuchi, that is recognised as one of the most famous sources of spring
water for sake brewing, to craft sakes that have won awards around the
world. Launched in collaboration with Emporium Shokuhin, which houses the
sake bar at its newly-opened retail store called The Liquor Store at the same
location, the 27-seater sake bar features some of the most exclusive sakes
WORDS JOLENE KLASSEN | PHOTOGRAPHS EMPORIUM

the world over, such as the ‘Competition Sake’ – Ishizuchi Gentei Daiginjo
Tobindori (Gold Medal), as well as a dedicated wine fridge of ‘ultra-rare’ sakes
such as Joyondai, Kokuryu, Dassai and Tatenokawa. The Liquor store houses
some 60 sakes from Ehime Ishizuchi and other Japanese prefectures, 30
different red and white wines and about 25 whiskies from Japan and other
countries.

Opens daily from 12pm to midnight.

#01-18, Marina Square New Wing.

100
 with
a holiday!

WIN a pair of
FIRST CLASS tickets
to New Zealand on
Singapore Airlines
(worth $24,000*)
Promotion period: 1st June – 16th July

Purchase
$5 worth of OR
UFC Refresh
products to
participate: Mail in the contest form. Download Brandcode app, go to
activities and submit a photo of receipt.
*Terms and conditions apply. Go to www.lamsoongroup.com/events.asp for contest details.