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DESTINATION KOREAN SPECIAL

WHIP UP CLASSIC
UNCOVER SOUTH KOREA'S KOREAN DISHES
UNIQUE CULINARY FARE
FRESH FROM
STEP-BY-STEP THE OVEN
DECO SUSHI ROLLS
PAIN DE MIE

HOT PLATES
SALTED EGG YOLK
DESSERTS

+
BIBIMBAP
BURGER
TURN TO PAGE 36

Korean tapas
OCTOBER/NOVEMBER 2015
S$5.00 ● RM12.00

These flavoursome Korean-inspired recipes


by SYNC Korean Tapas Bar are perfect for sharing
business development director Dawson Kan

EDITORIAL
managing editor Kimberley Song
Editor Michelle Yee
writer Rachel Lim

CREATIVE
senior graphic designer Lim Mee Hong, Grace Seng
graphic designer Rexmond Oh, Pyae Phyo Oo

CONTRIBUTORS
Charles Chua, Jolene Klassen, Lo Wingtong, Gene Mok, Ng Chai Soong, Marisse
Gabrielle Reyes, Elaine Teng, Calvin Tan, William Woo, Alice Yong

SALES
SINGAPORE
business manager Frances Ho
senior sales executive Shelley Skylene

MALAYSIA
sales & marketing director Jessly Pak
business director David Choo
business manager Carmen Leow
sales executive Toh Kah Yin

DISTRIBUTORS
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malaysia Pansing Marketing Sdn Bhd

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Kitchen Culture Food & Travel MCI (P) 037.02.2015, ISSN 1793-2120, PPS 1621/03/2013
(022936), is published by Miles Media Pte Ltd. No part of this publication is to be reproduced,
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contributors

ADVISORY PANEL OUR CONTRIBUTORS

breads
Gene Mok is the chef-owner of
Franck Heuzé, Master Baker
PAUL Singapore
Selfish Gene Café located at 40 Craig
Road. Since 2011, his eponymous café
chinese cuisine has established itself with simple,
Daniel Koh, Culinary Advisor quality, comforting café fare. This
Chef Daniel’s Kitchen inquisitive Le Cordon Bleu alumnus
has a penchant of trying new culinary
french cuisine
Claudio Sandri, Executive Chef techniques to keep his self-diagnosed
Spathe ADD in check. Currently, he has been
working on fermentation and pickling
fresh and organic produce - focusing on yoghurt, milk and water
Joe Tan, Managing Director
kefir. Check out his simple and fuss-
Four Seasons Organic Market/
Four Seasons Gourmet Market
free homemade yoghurt recipe in this
issue’s Cook’s Basics (p51).
home cooking and
trouble shooting A self-taught home cook, Elaine Teng
Celeste Chew, Chef-Instructor first started conducting cooking
Chef’s in Class classes in 2004 when she was living in
Guangzhou, where she taught Asian
indian cuisine
Milind Sovani, Director/Chef
cuisine and baking to an expatriate
‘Hospitality Innovations’ Singapore community. These days, she keeps
and Gold Leaf Banquets India herself busy with cooking demos
which she conducts regularly for the
italian cuisine seniors and down syndrome children.
Michele Pavanello, Head Chef
Her family is also in the RSVP-NUS
OTTO Ristorante
Host Family Programme where they
japanese cuisine host international exchange students
Moon Kyung Soo, Executive Chef through cultural orientation and home
Mikuni, Fairmont Singapore cooking workshops. Check out her
fuss-free modern Korean recipes (p42)
meats
Andre Huber, Executive Director
which are perfect for weeknight eats.
Huber’s Butchery
An artisan baker and instructor at
pastry and desserts Bakerz@Work, William Woo has
Vincent Bourdin, Regional been in the baking industry for more
Pastry Consultant than 20 years. He currently runs his
Valrhona own baking academy in Singapore
under Bakerz@Work, which he and a
seafood
partner started in 2012. To date, he
Christian Chramer, Regional Director
South East Asia has conducted more than 40 batches
Norwegian Seafood Council of the signature programme – Artisan
Bread Programme, which is perfect for
both amateur and professional bakers
who want to learn how to bake bread
the natural way. In this issue, he shares
the basics of artisan bread baking, as
well as a step-by-step recipe on how to
make pain de mie (p60).

4
editor's note

Modern Korean
food on the rise
I
don’t think I’ve met anyone who doesn’t enjoy Korean food – the flavours are bold,
and the dishes are usually a colourful mashup that’s full of surprises. In fact, the very
best of it sings with an addictive combination of tang, fire, crunch and pungency.

That said, when people think of Korean food, the ubiquitous fermented pickle comes
to mind first, that and barbequed meat. But in recent years, modern Korean food is
rapidly gaining popularity, with more and more new F&B entrants reinterpreting classic
Korean flavours by creatively intertwining them with western methods and ingredients,
creating a unique gastronomic sensation. Among them is SYNC KOREAN Tapas Bar –
Singapore’s first Korean tapas bar.

For this month’s ‘Korean Issue’, we teamed up with them to put together a
flavoursome line-up of modern Korean-inspired recipes (p32) that are a cinch to prepare
at home. Expect scrumptious Korean dishes with a modern twist, such as bibimbap
burger, seafood paella with kimchi, and more.

Also in this issue, check out self-taught home cook Elaine Teng’s delicious and fuss-
free Korean party recipes (p42) – Korean-style meatballs, kimchi and pickled vegetables
sandwiched between soft and fluffy Chinese steamed buns, and kimchi shepherd’s pie –
which are perfect for dinner parties.

For those who love to bake, be sure to check out our comprehensive bread feature
by baker William Woo (p59), who shares the basics of artisan bread baking, as well as a
step-by-step recipe on how to make pain de mie.

We also travel to Seoul (p84) this month to uncover the bustling city’s culinary secrets,
and catch up with Cynthia Chua – the founder if The Spa Esprit Group – who recently
launched the group’s latest dining concept Open Farm Community (p28).

Enjoy this issue!

Michelle
Michelle Yee
Editor

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

5
contents

Oct / Nov
42

20 47
EAT OUT COOK IN
food&travel MAGAZINE

DESTINATION KOREAN SPECIAL


OCTOBER/NOVEMBER 2015 KOREAN TAPAS

10 NEW BITES 26 BAR STOP 32 ENTERTAIN


WHIP UP CLASSIC
UNCOVER SOUTH KOREA'S KOREAN DISHES
UNIQUE CULINARY FARE
FRESH FROM
STEP-BY-STEP THE OVEN
DECO SUSHI ROLLS
PAIN DE MIE

HOT PLATES
We check out new hotspots in Check out the hottest bars These flavoursome Korean-inspired
SALTED EGG YOLK
DESSERTS Singapore and Malaysia in town recipes by SYNC Korean Tapas Bar
are perfect for sharing
A PUBLICATION OF

16 OUT AND ABOUT 28 PROFILE


42 WEEKNIGHT EATS
+
What’s cooking in Singapore and Cynthia Chua shares that
BIBIMBAP
MCI (P) 037.02.2015 PPS 1863/06/2015 (025600)

BURGER
TURN TO PAGE 36

Korean tapas Malaysia Open Farm Community (OFC) Home cook Elaine Teng puts a
OCTOBER/NOVEMBER 2015
S$5.00 ● RM12.00

These flavoursome Korean-inspired recipes


by SYNC Korean Tapas Bar are perfect for sharing
was established with the goal Korean spin on party favourites
OFC Cover F&T_Oct-Nov 2015.indd 2 23/9/15 2:41 pm

20 HOT PLATES to help Singaporeans make a


While it might take a little longer deeper and more meaningful 47 COOK’S BASICS
ON THE COVER than usual to prepare, the connection with food and All about yoghurt
Bibimbap Burger (p36) unassuming salted egg yolk farming
Recipe SYNC Korean Tapas Bar dessert is well worth the wait 55 TIPPLE TALK
Photograph Calvin Tan Get kids in on the fun with delicious
22 REVIEWS mocktail recipes
Elemen and Sufood serve up
food&travel was named
countless reasons to kiss our 56 EATING WELL
Food Magazine of the
inner meat fiend goodbye Natural and nourishing with a delicious
Year 2014 in a poll
nutty flavour, wild rice makes a great
by trade journal,
substitute for white rice
Marketing Singapore.

6
contents

59 84

74 66

DINE AWAY EVENTS IN EVERY


ISSUE
59 FRESH FROM 84 DESTINATION 58 Sign up for chef Eric 54 Kitchen Confidential
THE OVEN From Seoul to Busan and all Low’s upcoming cooking
Baker William Woo shares the points in between, Flash Parker demonstrations, organised in 77 Table Talk
basics of artisan bread baking, feasts his way across South collaboration with FairPrice Finest 104 Subscribe
as well as a step-by-step recipe Korea in an effort to showcase
the nation’s most unique 107 Recipe Index
on how to make pain de mie
culinary fare. 108 Parting Shot
66 KOREAN SPECIAL
94 WEEKEND ESCAPE
Try your hand at these classic
We take a dive into Palawan,
Korean recipes by Chun Nam
home to the best beaches in
Won, which can be prepared the Philippines, and discover
quickly and easily in your kitchen true luxury in nature's simplicity
and abundance
72 TOOL TIPS
Food processors 98 VINEYARD
Here’s a round-up of some of
74 STEP-BY-STEP the greatest beer experiences
Deco sushi rolls available down under

7
Anthony Bourdain: No Reservations
Season 4
Around the world on an empty stomach
Premieres
Monday,5 October
at 8.00 pm
Asian Food Channel is available in Singapore on Starhub TV Channel 435.
To subscribe, please call Starhub at 1630. Malaysia on Astro TV
Channel 703. To subscribe in Malaysia, please call Astro at
1300 82 3838.
www.asianfoodchannel.com
22

eat out
We check out new dining spots in Singapore and Malaysia.

10 16 20

F&T 9
new bites

Open Farm Community


Located at Minden Road, Open Farm Community, is a avocado and ginger soup with poached yabby (S$24). The broth
collaboration between The Spa Esprit Group, celebrity chef, is made with galangal, lime leaf and coriander, and mixed with
Ryan Clift, and food garden specialists, Edible Garden. It’s avocado puree and coconut milk. The result is a milky, zesty and
a nice spot for a change away from the familiar bustle of flavourful concoction. Avocado cubes and bits of tender yabbies
restaurants cluttered in the heart of Dempsey Road. (freshwater crayfish) also added texture to the dish.
Though the restaurant sits on 35,000 square feet, the bulk of A good selection of mains is available, such the succulent
space goes to the garden, leaving seats just for 80 pax at both roasted baby chicken with braised leeks, hazelnut butter, and wild
indoor and outdoor areas. The outdoor area is an extended watercress salad (S$28). There are two options for fish: a roasted
garden, almost like a mini farm. It also serves as a platform goldband snapper with ratatouille ‘a la provençale’ and wild rocket
where families can come together to learn about urban farming. salad (S$28), and the Coal baked barramundi with cucumber
The concept of farm-to-table dining is often viewed as healthier, coleslaw, roasted eggplant and fresh mint dressing – both of which
fresher, and somewhat more superior. Open Farm Community are tender and full of fresh flavours. For the meat lovers, the rib eye
brings about the idea of farm-to-table dining, where edible steak (S$55), lamb rump (S$32) and magalica pork belly (S$34) are
ingredients farmed outside are used in dishes. However, these hearty dishes set to please. Alternatively, pick from the wide range
fruits, vegetables and flowers are used only minimally, such as of freshly made pastas such as the squid ink taglierini (S$28) and
garnishes or cocktail ingredients. Majority of ingredients are pumpkin and pine nut tortelli ($24).
sourced elsewhere – local farms included. End the meal with a satisfying dessert of caramelised mango
If you prefer something unique, the fermented carrot with textures of coconut (S$17), where the icing sugar used to
tartare (S$24) is a choice starter, where baby carrot is caramelise the mango balances the tartness of the fruit. Coconut
fermented in nuka (rice bran), then grounded and topped with sorbet and meringue on the side provided a nice, harmonious
an organic egg yolk. The taste is light and carries a subtly tart touch to the dessert too. Judging from the crowd on a regular
and yeasty flavour. Mix it with shallots, chives, capers, gherkin, weekday afternoon at Open Farm Community, we recommend
herbs and gochujang (Korean fermented chilli paste) for more making reservations prior, especially for brunches.
punch, and spread it on the baked bread served on the side. ◆ 130E Minden Road. Tel: 65/6471-0306
Another starter that whet our appetites was the chilled www.openfarmcommunity.com

WORDS MICHELLE YEE & RACHEL LIM

10
new bites

Alternatively, go Mexican at Myra’s at Fort Canning. To pander to


a wider audience, this casual dining restaurant offers North Indian
delicacies too. A must have is the traditionally-marinated tandoori
chicken, where cubes of chicken well-covered with aromatic spices is
tender, juicy, and delightfully smoky.
◆ 5 Cox Terrace, Fort Canning Arts Centre, #B1-05/06/07,
Tel: 65/6694-4567
www.myrasbeachclub.com

Wind down after a hectic day at work at Fort by Maison Ikkoku, a


fusion Japanese bar and restaurant helmed by Ethan Leslie Leong,
the executive chef and famed senior master mixologist with a global
reputation. Diners here can experience a bespoke cocktail experience
(from S$22) along with Leong’s unique creations such as The Fort (from
S$18), which is a signature spicy hand-roll with maguro tuna, onion
sprouts, Japanese cucumber and a fiery heat that might challenge even
the seasoned chilli lovers. A six-course dinner featuring ingredients
Fort Canning Arts Centre such as Hokkaido scallops, Irish oyster, and roasted black pork is priced
Set atop Singapore’s historic and cultural landmark, Fort Canning at S$128, and we recommend the cocktail pairing dinner (S$188) for a
Park, the revamped Fort Canning Arts Centre is a heritage building complete experience at Fort by Maison Ikkoku.
that houses a private museum, the Singapore Pinacothèque de Paris, ◆ 5 Cox Terrace, Fort Canning Arts Centre, #01-02/03,
as well as a few F&B concepts. After admiring the carefully curated Tel: 65/6336-0507
international exhibitions, diners can explore a host of restaurants within www.maison-ikkoku.net
the area such as the popular French dining bistro, Balzac Brasserie;
fusion Japanese bar & restaurant, FORT by Maison Ikkoku; Myra’s@Fort
Canning – a casual restaurant featuring Mexican and Indian cuisine;
and the all new Giojio Concepts, a gelato and cream chowder parlour.
If you prefer something to go in line with the mood of the museum,
look no further than Balzac Brasserie, a quintessential French
restaurant which provides authentic French culinary experienced.
Helmed by award-winning Executive Chef Jean-Charles Dubois, the
elegant and modern French restaurant feature an open kitchen, a
private and cosy dining room, as well as an antique zinc bar for those
who are in for a cocktail or two. A few menu highlights here include the
Dubois lobster bisque, and tender, braised Wagyu beef cheeks.
◆ 5 Cox Terrace, Fort Canning Arts Centre, B1-08,
Tel: 65/6336-0797
www.balzacbrasserie.com

11
new bites

Wagokoro Hide
Yamamoto
At Wagokoro Hide Yamamoto, dishes are prepared Kappo-style,
that is, a traditional Japanese cooking method. Unlike typical
sushi chefs, Kappo chefs have to go through a relatively longer
period of training for about 10 to 15 years. Only after which can
they be accredited as a Kappo chef. Wagokoro Hide Yamamoto
is helmed by Chef Hide Yamamoto, who has not only honed
his skills in Kappo cuisine, but gone on to further his career in
France, Italy, and the United States. He even had the honour
of serving Ronald Reagan, George Bush, and Bill Clinton – the
three generations of Presidents of the United States.
Located at Roberson Quay, the newly launched Wagokoro
Hide Yamamoto restaurant offers an intimate dining experience,
where diners can opt for counter seats and watch the chef
in action as he prepare meals the traditional way. The dinner
menu is available in eight (S$158) or nine (S$238) course sets,
whereas the lunch menu is more flexible with both omakase
and affordable set meal (from $26) options.
A few highlights at Wakogoro include the appetiser of
Lokkee pumpkin mousse topped with walnut. Served chilled, and the
Diners seeking a fun and creative take on Chinese cuisine pumpkin mousse is light and savoury, and bits of walnuts add
should head over to Tunglok Group’s newest venture – a nice crunch to the dish. Needless to say, the sashimi dish
Lokkee – a modern Chinese restaurant inspired by Chinese comprising sea bream, toro, and kamasu (barracuda) was
take-out food found in Western countries such as New York, on point. Imported from Japan three to four times a week,
London and Sydney. The menu here is based on the cuisine each slice was fresh, juicy, and melts in your mouth. Equally
of Chinese immigrants who have built on traditional Chinese memorable is the Kamo eggplant with sea urchin – a clear stew
cooking and interpreted it for diners in their adopted homes. containing sweet, plump, and creamy eggplant from Kamo,
To start, we suggest ordering the poke salad (S$14) featuring Japan, and sea urchin bursting with umami goodness.
cubed tuna, salmon and avocado tossed in a spicy sauce Chef Yamamoto also displayed hints of Western influences in
and served in a tortilla chip bowl, which is both delicious and the grilled dish of black cod marinated miso with truffle edamame,
addictive. where the fragrance of truffle complemented well with slight
To fill up, the restaurant’s signature firecracker chicken buttery flavour of the edamame. In another dish, he also wrapped
nest (S$24) and chow mein (S$14) are crowd pleasers that will the asparagus – a typically European vegetable – in pike conger
surely please even the most discerning palate. We especially which has been so sliced precisely that diners do not feel the
liked the firecracker chicken nest, which features deep-fried prick of its fine bones, before deep frying it. The meal ends with a
chicken tossed with dried chillies, peppercorns and cashew refreshing kiwi and pudding dessert that left diners well satisfied.
nuts – the dish is also served with what appears to be egg ◆ 60 Robertson Quay #01-04. Tel: 65/6733-6315
yolks in half shells, but are actually blobs of mango puree to www.wagokorohy.com
neutralise the heat from the chillies and peppercorns. Other
must-try dishes here include the ‘mapo’ tofu, and the tomato
broth grilled fish.
For a quick bite, the establishment offers an array of
scrumptious baos, which are soft and melty, and all of them
come with simple but impeccable fillings. Our favourite is the
pork crackling bao (S$13) comprising sliced crispy pork belly
and gochujang sauce sandwiched between a soft and fluffy
steamed bun.
◆ #03-01, Plaza Singapura, 68 Orchard Road.
Tel: 65/6884-4566
www.tunglok.com/lokkee

12
Modern Japanese Meal at home
Chef Heman Tan showcased the versatility of Japanese ingredients from Ippin Café Bar

O
n 25 July, a Saturday salad is sure to satisfy. Here, tasty
afternoon, a group of eager and umami oysters and deepf-fried
participants gathered will golden brown then drizzled with
at Ippin Café Bar for an refreshing, zesty, and slightly sweet
intimate cooking demonstration yuzu miso dressing. The miso lends just
held by Chef Heman Tan, Executive a hint of saltishness to the oysters, and
Chef of JP Pepperdine Group. There, the mixed micro salad on the side was
Chef Tan displayed a three-course fresh and crunchy.
modern Japanese menu using unique Chef Tan ended the session by
and ingredients from Ippin. Specially dishing out the barley pudding from
imported from Japan, these high quality the oven, much to the delight of
ingredients are affordable and unique. participants. Almost all went home
To start, Chef Tan prepared a Pudding purchasing ingredients from Ippin,
barley dzukushi tropical served with having tried and approved the quality of
palm sugar sauce and mango compote, ingredients used in dishes.
a welcoming dessert fit for special
occasions. Using barley from Japan, this
easy-to-prepare dish is also nutritious
and delicious. Simply combine
ingredients and set it in the oven for a
bain marie (water bath).
While waiting for the pudding to set
in the oven, Chef Tan proceeded to whip
up a cold ramen noodles with dried
baby sardine flakes and plum flakes.
We like how the cold ramen noodles
can be cooked in a jiffy. Follow the pack
instructions and boil it for just a couple
of minutes then discard the boiling
water. Next, soak the noodles in ice
water to stop it from further cooking.
Bits of dried baby sardine and plum
flakes provided a nice crunch and taste
to the noodle dish, too.
For something from the sea, the
following dish of Kanawa’s oyster
topped with yuzu miso dressing and
yuzu salt with ‘yuzu miso honey’ petit

13
new bites

Malaysia Fuzio
A hideaway Italian haven that takes pride in showcasing comforting
classics to keep the crowd returning. Cold cuts, tomato caprese
salad, eggplant involtini, tomato bruschetta and several Italian
cheeses in the generous platter of antipasti (RM88 for 2 persons,
RM148 for 4) should whet the appetite for starters. Notable main
courses to savour include spring chicken risotto (RM72), grilled
lamb rack with goat cheese and rocket salad (RM76) and baked
cod with pesto potato mash (RM68). Sweet conclusions to consider
range from chocolate flan with gelato (RM28) to panna cotta with
mixed berries sauce (RM24).
◆ Fuzio bar & restaurant, 29, Jalan Berangan,
Manmaru Bukit Bintang, Kuala Lumpur. Tel: 603/2110-0303
A trendy robatayaki cum bar specialising in modern Japanese cuisine
infused with Italian accents. The omakase (chef’s choice) menu
proffers exquisite culinary curve balls such as gyoza chips with tuna
salsa (RM28), cream korokke (RM22) – deepfried seafood cream
croquette, president’s roll (RM78) – a hefty sushi roll with foie gras,
toro, wagyu, crabmeat, prawn and chicken floss, hotate chawan mushi
(RM30) – steamed egg custard with scallop and kushiyaki moriawase
(RM68) – assorted skewers of grilled delicacies. Superb when
complemented by creative cocktails: yuzu samurai (RM28), sparkling
ruby calpis (RM15) and lychee sour fizz (RM15).
◆ Manmaru Robatayaki & Bar, G26, Ground floor, Atria
Damansara, Jalan SS22/23, Damansara Jaya, Petaling Jaya,
Selangor. Tel: 603/7733-1038

Olive Garden
Unlimited servings of house salad, soup and breadsticks ensure
diners leave replete after a hearty meal at this American casual dining
restaurant. Its cheery, informal ambiance sets the backdrop for a wide
array of Italian-American entrées, pasta, pizzas, mains and dessert.
Popular choices include chicken parmigiana (RM26.90), lobster fettucine
(RM53.90), salmon risotto (RM45.90), steak toscana (RM79.90) and black
tie mousse cake (RM12.80). Remember to sample the spirited cocktail
selection featuring heady concoctions of frozen strawberry margarita
(RM31.00), frozen tiramisu (RM29.50) or long island limoncello (RM32.50).
Teetotallers can sip on mocktails of strawberry passionfruit limonata
(RM16.50) and chocolatey mud slide (RM17.50).
◆ Olive Garden, F-051, First Floor, Midvalley Megamall,
Mid Valley City, Lingkaran Syed Putra, Kuala Lumpur.
Mido Tel: 603/2201-0221
Modelled after hanok (traditional wooden Korean abodes), this
new Korean restaurant entices Korean food lovers with typical
hansik specialities including the rare appetiser of spicy pig skin
(RM20) dipped in ground soybean powder. Marinated chicken
(RM28 for 200g), pork collar meat (RM30 for 200g) and marinated
pork slices (RM33 for 200g) are some of the meaty offerings for its
Korean barbecue while mainstays of seafood pancake (RM25) and
bulgogi casserole (RM48) are also on the menu. Complement the
delectable dishes with some makkoli – a milky albeit potent brew of
WORDS ALICE YONG

Korean rice wine.


◆ Mido, 11-G, Jalan SS2/64, Petaling Jaya, Selangor.
Tel: 603/7865-9779

14
out and about

Sopra Cucina
Tucked away at the back of Pan Pacific Orchard right by Orchard
Towers, Singapore’s first Sardinian restaurant – Sopra Cucina
– has been packing the locals as well as tourists in since it threw
open its doors in late 2013. And the establishment is expected to
continue attracting regulars as well as new diners with its newly
revamped menu.
Showcasing unique Italian dishes prepared with traditional
recipes from Sardinia and Naples, notable dishes among the
salads and starters include the slow cooked fresh octopus with
celery, olives, pine nuts, basil and house-made dressing (polpo
alla carlofortina, S$20), and the pecorino cheese stuffed in pane
carosau and drizzled with honey (biscotto di pecorino, S$22). For
mains, the pastas are not-to-be-missed – our favourites from the
new additions were the traditional Sardinian semolina pasta with
rosemary pork sauce (malloreddus alla campidanese, S$25), and
the fresh seafood and semolina pasta with house-made seafood
sauce (fregola ai frutti de mare, S$30). We also recommend
ordering the traditional Sardinian suckling pig (porcheddu sardo,
S$48) to share.
For sweets, there's tiramisu (S$10), panna cotta (S$10), as well
as all that sweet creamy goodness lurking in the gelato case (S$6).
◆ 10 Claymore Road. Tel: 65/6737-3253
www.sopracucina.com

Cook and Brew


Meat lovers seeking some of the best roasts in town should head
to Cook and Brew, The Westin Singapore’s specialty gastro-bar
located on level 33. The establishment will be launching a new
dining promotion – Saturday Night Roasts – where diners will get
to tuck into an indulgent roast dinner. Available every last Saturday
of the month, guests can look forward to unlimited servings of
three different types of roasts – prime ribeye, catch of the day, and
a specialty roast of the day – such as salmon, sea bass, snapper,
red mullet, pork loin, porchetta, suckling pig, roasted pork belly,
bone-in ham, whole roasted chicken, bbq turkey, whole roasted
duck, bone-in veal loin, roasted lamb shoulder or lamb merguez
sausage. The meats are selected and served on a rotational basis.
While the roasts are excellent, we found perfectly cooked
vegetables and suitably splendid roasties to be among the points
that make this establishment stand out from the crowd – our
favourites include the crispy fried egg and watercress salad,
Sicilian-styled grilled vegetables, and the buttery mashed potatoes.
WORDS MICHELLE YEE & RACHEL LIM

Each table is entitled to order three vegetables, two cold plates


and two starches. Priced at S$95 per person (minimum of two
persons required), the Saturday Night Roasts will be available from
26 September 2015 onwards.
◆ Level 33, The Westin Singapore, Asia Square Tower 2,
12 Marina View. Tel: 65/6922-6948
www.thewestinsingapore.com/cookandbrew

16
out and about

Sumiya
Sumiya (Japanese for charcoal-grilled) has launched a second
outlet at Suntec city, and to further heighten the experience of
diners, this branch sees the addition of a fish-drying machine
and irori genshiyaki (an ancient Japanese method of charcoal-
grilling fish). Irori genshiyaki is a cooking method that entails
skewered fish to be grilled vertically around stacks of red-hot,
glowing charcoal. Unlike modern ways of grilling, fish cooked by
irori genshiyaki is said to be more moist, evenly cooked, and with
a crispier skin. Depending on the size of the fish, the cooking
process will take around 20 to 40 minutes.
Different types of fish is available for the irori genshiyaki, and
the price ranges from S$10 for a small grilled semi-dried with
soy sauce tuna tail to S$48 for a whole grilled semi-dried kinki
fish (rock fish). Daily catches (market rates) are are air-flown in
two to three times a week from Japan. Try the grilled yellowtail
collar with salt ($20.80), a juicy, savoury and simple dish that
can’t go wrong Also noteworthy is a sake dispensing machine
within Sumiya. 16 different types of sakes (from S$2.20) are
available in tasting (20ml), half (60ml) or full (120ml) portions. This
allows diners more flexibility to try out a range of sakes without
breaking the bank. Be sure to try the seasonal sakes which will Pince & Pints
continually be on rotation. To cater to their ever growing customer base, Pince & Pints
As with most Japanese restaurants, sashimi is a staple. A Restaurant and Bar will be increasing their seating capacity by
choice pick is the fresh bluefin tuna sashimi steak-style (S$68), another 30 seats on the second level, taking the total capacity
where three different parts of the tuna – akami, chutoro, and to 76 seats. In addition to expanding their business locally, the
otoro – is showcased. It is also reassuring to know that at establishment is also growing their business overseas – Pince
Sumiya, Bluefin tuna is imported from farms that supports & Pints unveiled its flagship outlet in Kuala Lumpur, Malaysia
sustainable fishing. If dining in a group, we recommend going for at the end of September. To celebrate this new chapter of
the restaurant’s signature ‘can can mushi’, a hotpot with soup growth, the restaurant recently unveiled a brand new creation
base (S$6) and various types of seafood including Hiroshima – an indulgent truffle lobster roll featuring chunks of sweet
oyster (S$4 per piece), abalone (S$16.80 per piece) and air-flown lobster seared in a rich butter and housemade truffle sauce,
fish (market price) which can be ordered ala carte. then finished with freshly shaved truffle which adds a rich
End the meal with Sumiya Tropical Dessert (S$18.80). Pre- and fragrant earthiness to the dish. This new creation brings
order is advised, as only 15 portions are available daily. The lobster rolls to a whole new level.
dessert comes in an ice carved bowl, and contains cubes of ◆ 32-33 Duxton Road. Tel: 65/625-7558
fruits, green tea ice cream and sweetened red bean paste in www.pinceandpints.com
coconut milk – a sweet treat both for the eyes and taste buds.
◆ #03-332/333 Suntec City (Sky Garden,
North Wing, Tower 2). Tel: 65/6235-1816
www.sumiya.com.sg

17
out and about

Arteastiq
Unleash your creativity at Arteastiq, a homegrown boutique
teahouse and painting. Featuring a dining area and art jam
studio that can accommodate around 92 pax in total, this new
outlet at Plaza Singapura is spacious and easily accessible. From
experienced artists to amateur painters, everyone is welcome
to give a shot at art at the art jam studio. A blank canvas, art
materials and a free drink is provided at S$48 for all to paint
away heartily.
If you’re not quite in an artistic mood for the day, Arteastiq is
also a good place for quality tea. A wide array of specialty teas
are available, and are categorised into fruit teas (S$7.40), ginger
teas (from S$7.40), English and floral teas (S$7.40), Chinese and
Japanese teas (from S$6.90), and blended teas and coffees (from
S$7.40). Both the pomelo and lychee fruit teas in particular, are
refreshing, fragrant, and appetising – an excellent start to a meal.
For main courses, the menu at Arteastiq is split in ‘Ladies
Affair’ and ‘Gentlemen’s Dinner’, with each section comprising
seven selections. It’s a strange notion, considering how our
palates are not defined by gender. Nonetheless, the Summer in
Provence (S$28) is a comforting dish with seared, creamy foie Crab in da bag
gras with baked eggs perfect for scooping up with the country Cajun-style seafood, or seafood boil, is steadily gaining a
bread served on the side. Alternatively, try the Louisiana Love foothold in our dining scene. In our local context, it typically
(S$22), which is a hearty, no-frills dish of chicken and waffles. entails a bag of seafood and side ingredients cooked in a pot
While there is a good range of desserts available, we of sauce then dished out upon the table for communal dining.
recommend ending the meal with a tea – it’s Arteastiq’s And it’s easy to see why it’s becoming more popular – enjoying
specialty and the quality will not disappoint. seafood in this manner simply means more fun as all diners have
◆ 68 Orchard Road, Plaza Singapura, #03-70/72. to ditch all formality and indulge in seafood with their hands.
Tel:65/ 6336-0951 www.arteastiq.com Crab in da Bag, a Southern Louisiana-Asian seafood has
recently launched it its second nautical themed restaurant at
the Singapore Sports Hub. This new outlet also boasts a scenic
waterfront view of Kallang river, and the skyline of Tanjong Rhu.
For starters, try the crispy chewy baby squids (S$12), where
mouthful of fried, crunchy baby squids will pave the way for a
ravenous appetite. Another interesting creation with an Asian
twist is the Live Venus Clams with Ultimate Curry (S$21), where
fresh clams are stir-fried with aromatic curry leaves and chilli
padi in a signature northern Malaysian curry mix.
The star of the show is of course, the Titanic pot (S$299).
Suitable for groups of four, the massive bag contains a Boston
Lobster, two Sri Lankan crabs, Alaskan king crab legs, yabbies,
prawns, mussels, clams, along with a variety other ingredients
such as Bratwurst sausages, corn on the cob, and potatoes.
The seafood is boiled in a secret blend of Louisiana herbs and
spices, and is served with a Louisiana garlic butter dip, Malaysian
sambal dip, and Thai green bird dip for those who prefer added
flavour. A gigantic pot (S$399) with a more generous portion is
also available for groups of six.
To end the colossal feast, wash it down all with a zesty fresh
Lemonade (S$5) or a refreshing Somersby apple cider ($9).
◆ Water Sports Centre, 8 Stadium Walk, #02-05.
Tel: 65/6384-3511 www.crabindabag.com

18
out and about

Malaysia Jala
Revel in a luxurious brunch on the first Saturday of every month
at this tranquil restaurant set amidst Langkawi’s breezy Datai Bay.
Executive chef Fahdrul Malek and his team tease the palate with
servings of truffle scrambled eggs, marinated salmon platter, Jala’s
signature ‘jalaksa’, and a gourmet seafood tower of slipper lobster,
tiger prawns, and flower crabs. Sweet seductions in the form of
pumpkin cheese cake, liquorice crème brulee and an assorted
macaron tower will ensure a merrily decadent afternoon. Price:
RM349 per person with unlimited flow of Veuve Clicquot, RM249
for food only.
◆ The Andaman, Jalan Teluk Datai, Langkawi.
Tel: 604/959-1088

Taman Sari Brasserie


Meat lovers seeking some of the best roasts in town should head
Let’s go Thai every Wednesday night where a tantalising spread
of Thai dishes is served buffet-style to spice up dinner. Thursday
evenings are dedicated to nostalgic Malay kampung specialities
while Friday nights are set to sizzle with a variety of succulent meat
grilled to perfection on the barbecue. Priced at RM125 per person,
the all-day dining restaurant will hold its themed buffet dinner from
6.30 pm to 10.30 pm. Prior reservation is highly recommended.
◆ Hotel Istana Kuala Lumpur City Centre, 73, Jalan Raja
Chulan, Kuala Lumpur. Tel: 603/2141-9988 ext. 3667
Samplings On The
Fourteenth
Chef de cuisine Valmurugan Subramanian conjures up new
creations for the latest a la carte menu. The veteran maestro’s
opening salvo begins with poached sea scallops with chipotle
tomato and salmon caviar (RM52), cream of Jerusalem artichoke
(RM30) and spice-scented seafood tomato bouillabaisse (RM70).
Main showstoppers include ravioli with lamb shank rillettes (RM48),
salmon with portobello and spinach with red and green pepper
coulis (RM67) and braised Australian wagyu beef cheek (RM105)
with blue cheese polenta. Happy ever-afters from pastry chef John
Wong range from giandutto terrine (crispy hazelnut chunks layered
with hazelnut chocolate mousse) to pecan cheese brownie.
◆ 14th Floor, Berjaya Times Square Hotel, Jalan Imbi,
Kuala Lumpur. Tel: 603/2117-8000 ext. 8131
Arthur’s Bar & Grill
Wednesdays are meaty days for patrons of Arthur’s Bar & Grill
as a premium selection of grilled meat cuts such as tomahawk,
lamb rack and ribs will be highlighted at the carvery counter.
Served as part of an irresistible semi-buffet spread, diners can
help themselves to assorted fresh salads and tempting side
dishes at RM125 per person. Selected cocktails by the carafe
(RM65) and special deals for beer and wine will also be available
WORDS ALICE YONG

from 5pm to 8pm.


◆ Shangri-La Hotel Kuala Lumpur, Jalan Sultan Ismail,
Kuala Lumpur. Tel: 603/2074-3900.

19
hot plates

WORTH THE
WORDS JOLENE KLASSEN | PHOTOGRAPHS CORNER HOUSE, FIVE&DIME, BURPPLE, TART BLANC, FATCAT ICE CREAM BAR
EGG-CRUCIATING WAIT
While it might take a little longer than usual to prepare, the unassuming salted egg yolk
dessert is well worth the wait.

T
he anticipation of having one of your lending a bit of flare to regular vegetables, like Bao (steamed bun with salted egg yolk
favourite dishes arrive at the dining spinach, eggplant and pumpkin. custard), as well as the delectable mooncake
table can be quite excruciating. With Typically made from duck eggs that that heralds the approaching Mid-Autumn
every passing minute, images of the dish in have been soaked in brine or wrapped Festival, salted egg yolk desserts have since
all its tantilising glory begin to materialise in with salted charcoal for up to eight weeks, come into its own, to become dubbed as the
your mind. Your stomach rumbles for maybe the ingredient is familiar taste for Asians, Asian equivalent of the salted caramel.
the fourth time since you’ve placed your giving a touch of indulgence to any meal. However, instead of building on the
order (you’ve lost count by now), and you In traditional Chinese cuisine, the versatile essence of the dish, the ingredient has
take a sip of your drink to help quell your ingredient is almost a staple condiment stepped up to now have desserts worked
growing hunger. with congee, adding flavour to the around it in order to complement the unique
But with the first bite, you’ll know it’s all otherwise bland porridge. flavour and texture of the yolk. Taking things
been worth the wait – even more so when Despite its track record, the salted egg yolk just a step further, the salted egg yolk has
the dish comes brimming with salted egg is set to make a comeback here, blazing a been transformed into a buttery blaze of
yolk. The bright yellow egg yolk, known for its tempting new trail on the local dessert scene. decadence as it is immersed in tarts, cakes,
salty flavour and sandy texture, is often found While most of the new dessert creations and remarkably, macarons; making it in every
coating our favourite crustacean dishes and have been inspired by Hong Kong’s Liu Sha sense worth the excruciating wait.

20
hot plates

Setting the salted egg yolk on a tantalising new trail, more restaurants and cafés have
started offering their own creations inspired by the popular Liu Sha Bao. From molten
centres in cakes and tarts, to toppings over waffles and a very elegant filling in macarons,
the salted egg yolk continues winning over the hearts (and stomachs) of diners here by
offering a familiar taste with in novel ways.

Five & Dime


Inspired by his trips to Hong Kong, head
chef Andy Ang gives the salted egg yolk a
touch of originality, while staying true to Tart Blanc
the essence of the Liu Sha Bao, without While the initial focus was on creating a
overcomplicating the dessert. If you haven’t warm tart with a molten centre, choosing
cut into the Golden Custard Lava Cake to work with salted egg yolk proved to be a
(molten chocolate cake with a salted egg winner, as the combination of flavours and
yolk custard centre) and witnessed the textures provide a delightful dessert to tuck
buttery custard ooze from within, there into at the end of the day. A definite must-
is no time like the present. But be sure to try is the Peach & Salted Yolk tart of sweet
get there early as only limited portions are peaches, spiced pineapple and a molten yolk
available each day. centre that comes served warm. With the
297 River Valley Road, Singapore 238338 mooncake festival just around the corner,
Tel: 9236 5002 look out for a new addition that could well
www.fiveanddime.com.sg take the ingredient to another level.
Millenia Walk, 9 Raffles Boulevard,
#01-102, Singapore 039596
Corner House Tel: 6238 6893
Nestled in the Singapore Bontanic Gardens, www.tartblanc.com
there is no shortage of scrumptious dishes
being served at the Corner House. Also
inspired by the Liu Sha Bao, chef Jason
Tan adds a ‘touch of fleur de sel’ to the
the macaron. While only available on the
Discovery Menu Experience as a petit
four, the sweet almond-based macaron is
nonetheless an elegant combination of Asian
flavours crafted in western flare.
1 Cluny Road, Singapore Botanic
Gardens, E J H Corner House (Nassim
Gate Entrance), Singapore 259569
Tel: 6469 1000
www.cornerhouse.com.sg

Regroup x Scoop Fatcat Ice Cream Bar


Serving up the light and crispy charcoal waffles
Therapy paired with salted egg yolk sauce, the main
For a taste of something that is sure to idea behind this dessert, created by chef/
set off more cravings for salty-sweet owner Charles Tan, was to marry the savoury
flavours in a cold, creamy combination, flavours of the yolk with the sweetness of
the salted egg yolk ice cream at Regroup the ice creams that the outlet is known for.
x Scoop Therapy hits all the right notes. To make the dessert more photo-worthy, the
But if you have a hankering for something sauce does not soften to waffles too much
more substantial, try the Gold Rush Waffle when drizzled on, allowing for more shots to
that comes with a dusting of honeycomb, be taken before digging in. Other desserts in
chocolate soil and chocolate ice cream, the pipeline include a salted egg yolk magnum
topped off with a portion the rich salted (salted egg yolk ice cream with dark chocolate)
egg yolk sauce. that is just as photogenic.
12 Kim Keat Road, #10-10, Blk 416 Bedok North Avenue 2, #01-25,
Singapore 328841 Singapore 460416
Tel: 6258 3688 Tel: 6241 0830
www.gtcoffee.com www.fatcat.sg

21
reviews

Braised golden-brown pumpkin with


glutinous rice in hot stone Avocado roll in Japanese style

Veggie delight
Elemen and Sufood serve up countless reasons to kiss
our inner meat fiend goodbye

Roselle tea
reviews

VERDICT
Whether you’re a strict vegan
or simply after meat-free
Monday inspiration, elemen has
your vegetarian dining needs
covered.

ELEMEN
THE BUZZ A healthy and tasty fusion vegetarian plate comprising quinoa, radish, and watermelon served
restaurant, elemen offers a diverse range of mainly Asian atop a bed of greens. The mushroom salad prepared
fusion dishes, with some Italian options thrown in. with a mix of mushrooms is also another favourite.
For mains, diners can pick from more than 10
AMBIENCE With a spacious dining area as well as different scrumptious options – from the mushroom
a private dining room, guests will find a perfect spot risotto with black truffle (we liked that elemen’s version
whether it's for a business lunch or casual get-together swaps traditional risotto rice with wild rice, which is not
with family and friends. only healthier, but also adds a nice texture and nutty
flavour to the dish) to the braised golden-brown pumpkin
FOOD & DRINK Raw, organic and vegan eating is with glutinous rice in hot stone, and the oven-baked
gaining momentum, and in Singapore that is due in no burdock roots with walnuts.
small part to places such as elemen. Incepted by one Wash it all down with a glass of iced or hot tea – our
of Singapore’s most established food court operators – favourites include the iced lychee green tea and roselle
Koufu – the newly opened elemen is a fusion vegetarian tea – which are thoughtfully crafted, as are the desserts. ADDRESS

restaurant that offers a five-course lunch menu and an The standout items from the sweets section are the not- #01-75A/76, Millenia Walk,

eight-course lunch/dinner menu during weekdays. too-sweet chilled coconut puree served with peach gum, 9 Raffles Boulevard.

The five-course lunch consists of one selection from and the irresistibly rich and fudgy chocolate lava cake
each of these categories – the elemen appetiser, soup with ice cream. #01-113, Thomson Plaza,

or salad, main course, dessert and beverage. The eight- While vegan food hasn’t been synonymous with 301 Upper Thomson Road.

course lunch/dinner, on the other hand, is the enhanced boring for a long time now, there are still people who will
version of the five-course lunch that includes rosemary cringe when they hear the word, which is why elemen TEL

breadsticks, soup and salad as well as a small glass of strives to offer delectable vegetarian dishes that will 65/6238-0511 (Millenia Walk)

apple cider vinegar. entice diners to try the food without even 65/6452-0351 (Thomson)

For diners who prefer natural and wholesome knowing it doesn’t contain
meals, they will appreciate that the dining animal products. OPENING HOURS

establishment uses a wide variety of quality raw Lunch:


WORDS MICHELLE YEE PHOTOGRAPHS ELEMEN

ingredients such as quinoa, burdock root, 11:30pm to 4pm daily

truffle, peach gum, and maca in its Dinner:

dishes, and prepares them in the 5:30pm to 10pm daily

simplest way with light seasoning


to retain the ingredients’ WEBSITE

nutrients and original flavours. www.elemen.com.sg

The food on offer is www.facebook.com/elemensg

nourishing yet delicious. A popular


starter is the quinoa salad, a mixed PRICE

S$23.80
(five-course set lunch)

S$32.80

(eight-course set lunch/dinner)


Vegetable Macaroni alfredo casserole
pita pockets

Curry pizza
reviews

VERDICT
We like how Sufood makes
eating your greens a fun-
filled, delicious and appetising
experience. The Italian-inspired
dishes still presents diverse and
rich flavours well, all at a pocket-
friendly price.

SUFOOD
THE BUZZ Admit it, the idea of going vegan might which is a petite trio of Japanese yucca root drizzle
make some of us balk. Besides, constantly dining in blueberry coulis, a stack of oriental white water
in a vegetarian restaurant in Singapore isn’t exactly snowflake greens, and a savoury cherry tomato jelly. A
affordable too; most places would set us back at for non-alcoholic cider comprising mulberry juice and white
at least $30 to $50 a meal. Sufood, a meatless dining sweet vinegar is also be served, and this incredibly tart
concept, stands out by being comparatively inexpensive drink helps to clear toxins in the body and acts as a
compared to most vegetarian restaurants here. Though palate cleanser too.
it is launched just last year, Sufood is no newbie to the For the eight-course set, diners are free to choose
F&B scene. It is in fact a restaurant chain with 12 outlets from the range of salads, soup, mains and dessert.
across Taiwan. Go for the tropical fruit salad if you’d like to start with
something sweet. This medley of fresh seasonal fruits
AMBIENCE Sufood is located at Raffles City Shopping is served with strawberry yoghurt and blueberry coulis.
Centre, a central and easily accessible area. Though Alternatively, savoury mushroom salad featuring button
dining here can be considered is casual, it is not in any and shiitake mushrooms with steamed broccoli and
way informal or boisterous. Service staffs were attentive sliced cherry tomatoes glazed in vinegar dressing is
as we noticed, not just to us but all other guests too. The an appetising option too. Soups here see a mix of both ADDRESS
warm hospitality, soft lighting, cream-toned walls and Asian and Western choices. The cabbage and sweet 252 North Bridge Road,
wooden pillars exude a calm and relaxed atmosphere. potato stew and root soup has a clearer, lighter broth, Raffles City, #02-19
whereas the cream of pumpkin soup and French onion
FOOD & DRINK Mock meat as a substitute is a no-go and cheese soup are much heavier in flavour. TEL
at Sufood, which we think is great, given how it is There’s a good choice of pasta and pizzas for mains. 65/6333-5338
not quite the tastiest food around. Mock meat is also A few noteworthy one is the curry cheese pizza — an
rather unhealthy, as it is made with flavourings and oven-baked pizza in a mild curry sauce with potatoes, OPENING HOURS
other artificial substances such as stabilising agents. parmesan cheese, and topped with cherry tomatoes Lunch:
To maintain a consistency quality, only the freshest and endives, and vaguely reminds us of curry puff 11:30am to 4:30pm
vegetables are used at here. Sufood also employs filling wrapped in naan. If pastas and pizzas aren’t (last order at 3pm)
the principle of using five different your cup of tea, try the Mediterranean Dinner:
coloured vegetables rather vegetable skewer consisting of 5:30pm to 1030pm
than just greens, so the grilled mushroom and pepper (last order at 9pm)
WORDS RACHEL LIM PHOTOGRAPHS SUFOOD

visual appeal would braised in homemade


make dining more Italian herb dressing. It is WEBSITE
appetising. generous portion served www.sufood.com.sg
Dishes here are with rice infused with
Italian-inspired with a Chinese toona sinensis PRICE
modern Asian touch. While sauce and olive oil. End the Appetisers S$5
ala carte options are available, meal with desserts such as a Soups and salads S$7
we recommend going for the clear and light osmanthus flower jelly, Mains S$14
eight-course set menu (S$ 29.80). The or a satisfying warm red bean dessert Dessert S$4
set begins with the Sufood appetiser (S$5), with fragrant yam cubes. Drinks S$4
drink

WORLD OF WHISKY Whisky lovers were presented with a fun-filled and eventful affair at
Glenfiddich’s Valley of the Deer interactive tour in Kuala Lumpur

GLENFIDDICH
SPECIAL RESERVE
12 YEAR OLD
(S$150)
This signature single malt Scotch whisky
has matured for at least 12 years in
American and Spanish oak casks. On the
nose, it is fresh and fruity. It has a sweet
and fruity taste, which develops into
elements of butterscotch, cream, malt
and subtle oak flavour. The finish is long,
Godfrey Gao graced the event and smooth and mellow.
entertained guests

GLENFIDDICH
SOLERA RESERVE
15 YEAR OLD
(S$180)
This whisky is matured in sherry, bourbon
and new oak casks, before being married in
a unique, handcrafted Oregon pine Solera
vat. Every year, this Solera vat is never
emptied and instead it is kept least half full
to create whisky which gets more complex
every year. On the nose, it is sweet with
Ian McDonald displayed live coopering
hints of honey, vanilla, and rich dark fruits. It
For a start, a large screen display and motion-sensor multimedia taste smooth, revealing layers sherry oak,
presented the history of Glenfiddich and introduced the different marzipan, cinnamon and ginger. The finish
categories of whisky. Glenfiddich is an independent and family-owned is rich with lingering sweetness.
business, and that allows for more freedom, control and long term
perspective for the brand. Next, press members and guests jostled
to the Process Room and witnessed a simulation to each step of the GLENFIDDICH
whisky making process including malting, mashing, fermentation, ANCIENT RESERVE
distillation and maturation. Glefiddich is only Highland malt to employ 18 YEAR OLD
a resident coppersmith and the only distiller to have an on-site (S$250)
WORDS RACHEL LIM | PHOTOGRAPHS GLENFIDDICH

cooperage tending to all the casks. Here, Ian McDonald, Head Cooper Produced in small, individually numbered
of Glenfiddich, demonstrated the art of coopering in a live process of batches, this whisky lends sweetness
building, mending and charring the barrels. “Charred barrels provide from the Spanish Oloroso wood and
a barrier between wood and spirit, and it also extends the lifespan of oakiness from the traditional American
oaks,” shares McDonald. Another fairly unique point of Glenfiddich casks, before being married in wooden
was that only a single source of natural spring water instead of distilled tuns for at least three months. Its aroma
water is used for the start to finish in whisky-making, is rich and ripe fragrances of orchard fruit,
After the technical aspects of whisky-making, we finally got down spiced apple and a robust oakiness, while
to a fun and interactive tasting session. If pairing with food, we were on the palate it delivers dried fruit, candy
suggested to avoid spicy food. Instead, look out for food with some peel and dates with elegant oak notes.
fat content to it, such as steaks. Whisky pairs well with desserts and The finish is warming and rewarding.
chocolates too. We took a few expressions to the test.

26
profile

A labour
of love
Cynthia Chua, the founder of The Spa Esprit Group shares that
Open Farm Community (OFC) was established with the goal to help
Singaporeans make a deeper and more meaningful connection with
food and farming

I
n a country that imports almost all its food, home-grown HOW IT ALL STARTED
produce is considered a luxury, but one that is becoming Three years ago, I met a French chef who wanted to collaborate
more accessible these days, thanks to a handful of on a restaurant concept. He wanted a rooftop farm from which
restaurants and hotels that have embraced gardening with a he could experiment different crops that he can grow for the
passion. restaurant. Back then, the idea of growing the crops he wanted
One of the newest entrants to the scene is Open Farm seemed almost impossible, but I still did my research on the
Community (OFC) – a collaborative effort between The Spa Esprit farming scene in Singapore, and it definitely sparked off my
Group, celebrity chef Ryan Clift, and award-winning food garden interest in working with farmers. Along the way, as I delved
specialists Edible Garden City. deeper into the subject, I not only learnt more about farming,
Strategically located on Dempsey Hill, OFC comprises a chic but I also had the opportunity of meeting likeminded people who
restaurant; an alfresco area; an indoor space that houses a juice shared plenty of ideas with me.
and cocktail bar, and a coffee bar; as well as an urban farmland The journey was an eye-opener for me, as I also began to
sprawling over 35,000 square feet and features rows of vegetable see the gap in the community, and how segregated we are from
beds planted with herbs, vegetables and fruit such as tarragon, nature, which spurred me to make Open Farm Community a
mint, basil, ladies’ fingers, papaya and guava, reality. Eventually, I met Edible Garden City, whose passion and
In this feature, the founder of Spa Esprit Group Cynthia Chua, experience with farming complemented my vision for Open Farm
who has long been an advocate of deepening Singaporeans’ Community. As for the collaboration with Ryan, it happened really
relationship with food, shares how the idea for OFC came about organically – he’s an extremely talented chef who shares in my
and what she hopes to achieve with this ambitious project. excitement for starting up this project.

WORDS MICHELLE YEE PHOTOGRAPHS SPA ESPRIT GROUP

28
profile

HER THOUGHTS ON UPCOMING


FOOD TRENDS
More chefs and restaurateurs will be
looking into growing. This will open up
a whole arena to explore creative ways
of using local vegetables that are not
typically used. The movement of growing
and experimenting different crops will
also gain momentum in the food scene in
Singapore.
I believe the ‘grow your own food
movement’ is the start of a mini-revolution
in Singapore’s F&B landscape; the more
people support and use local produce,
the more effort the producers will put
in to making their food better, so this is
definitely the start of something new and
exciting. 

LOOKING AHEAD
We are currently focusing on creating
greater awareness of the concept, and
also creating unique experiences that
Open Farm Community is a collaborative effort between Ryan OFC can deliver to our customers, in terms of education on urban
Clift, Edible Garden City and Spa Esprit Group, and it would not farming, activities for the whole family such as the weekend
have been possible without the partnership of all three parties farmers’ market, and of course on the food.
involved. We will also continue to experiment on different crops that can
be grown in Singapore’s climate, and work closely with our chefs
WHAT’S SO UNIQUE ABOUT THE OFFERINGS to interpret these crops into new dishes. Most importantly, the
AT OFC? emphasis will be on continuing our efforts to source locally.
Open Farm Community is set up with a very specific mission.
We hope to help grow the community’s relationship with nature
through education; OFC is designed to provide families and
foodies alike with the opportunity to learn about food and the
role it plays in our eco-system that is saturated with processed
ingredients, imported produce, and unsustainable farming
practices. 
At the core of OFC is an interactive, content-rich programme
that explores the communal pleasures of fresh produce,
renewable agricultural practices, and an encouragement to
actively reflect on food in all its dimensions. Its sprawling outdoor
and covered spaces incorporate a coffee bar, fresh juice and
cocktail bar, as well as educational breakout spaces alongside
group activities such as lawn bowling and table tennis. 

HER THOUGHTS ON THE LOCAL FOOD SCENE


Consumers are becoming more curious about their food – people
want to know more about where their food comes from; who the
chefs behind the kitchen are; how their food is being prepared;
and where the ingredients come from. There is a growing demand
for better quality produce and the community is becoming more
discerning when it comes to their meal choices. At OFC, we hope Open Farm Community
to create a community that supports local farms and produce, 130E Minden Road
which is of great quality and is fresher than anything you can get Tel: 65/6471-0306
through long distance imports. www.openfarmcommunity.com

29
David Visentin

Hilary Farr

LOVE IT OR LIST IT
Renovate or sell it?
PREMIERES: TUESDAY,
6 OCTOBER AT 9.00PM

STARHUB TV CH 437
To subscribe, please call StarHub at 1630 or visit www.starhub.com/hgtv
www.hgtv.asia
32

cook in
Try your hand at these classic Korean recipes which can be
prepared quickly and easily in your kitchen.

42 47 66

F&T 31
Tasty
Korean
Tapas
Ideal for laid-back get together with family and
friends, Korean tapas are made for sharing
RECIPES SYNC KOREAN TAPAS BAR PHOTOGRAPHS CALVIN TAN STYLING MICHELLE YEE
entertain

STIR-FRIED SWEET POTATO


NOODLES (JAP CHAE)
Prep 20 mins • Cook 30 mins • Serves 6

250g sweet potato noodles


2L water
60ml vegetable oil
1 zucchini, julienned
1 carrot, julienned
2 packets shimeiji mushroom
1 onion, finely diced
8 garlic cloves, peeled and minced
120ml store bought beef Bulgogi sauce
60ml sake, alternatively use white wine
Salt, to taste
Pepper, to taste
Black or white sesame seeds, to garnish

1 Bring a pot of water to the boil. Blanch


sweet potato noodles briefly until
softened, then remove, rinse under
running water and drain. Drizzle
some oil over noodles to prevent it
from sticking. Using a pair of scissors,
cut noodles into short lengths,
approximately 5-8cm.
2 Heat cooking oil in a pot over
medium-high heat. Add shimeiji
mushrooms into the pot and sauté for
30 secs. Add onions, carrots, zucchini
and garlic, and fry for 1-2 mins, tossing
ingredients to mix well. Season with
TOPPOKKI (SPICY RICE CAKE) to bubble, tip in the Korean rice cakes salt and pepper.
Prep 2 mins • Cook 10 mins • Serves 2 and allow it to cook till the liquid is 3 Deglaze with sake, then add water
reduced by half, stirring occasionally and Bulgogi sauce into the pot and give
120g Korean rice cake with a wooden spoon to prevent the it a good stir.
200ml water rice cakes from getting burnt. 4 Add sweet potato noodles into the
15g Korean chilli paste (gochujang) 5 Add cheese sausages into the pot and allow the noodles to absorb the
15g sugar saucepan and cook for another 1 min. sauce. Around 5-7 mins
50g cheese sausage 6 Turn off the heat, add the mozzarella 5 Dish out and serve immediately.
30g mozzarella cheese, shredded and smoked cheddar cheese into the
30g smoked cheddar cheese, shredded saucepan and give it a good stir.
Alfalfa sprouts, to garnish 7 Dish out, garnish with alfalfa
Black sesame seeds, to garnish sprouts and sesame seeds, and
White sesame seeds, to garnish serve immediately.

1 Cut Korean rice cake into 5cm (2-in)


slices. Set aside.
2 Fill a small saucepan with 200ml of While rice cakes are cooking, be sure to
water. Add gochujang and sugar into the stir the mixture occasionally to prevent
pan and bring to a boil. the rice cakes from sticking to the bottom
3 While waiting for the water to of the saucepan, as well as prevent
boil, slice the cheese sausages and them from getting burnt. In addition,
set aside. cheese should only be added after the
4 Once the mixture in the saucepan starts heat is turned off to avoid splitting

34
SEAFOOD PAELLA For the squid ink aioli rice turns light golden, stirring from time
Prep 20 mins • Cook 40 mins • Serves 4 100g kewpie mayonnaise to time.
20g squid ink 4 Deglaze with white wine, and add
150g chorizo sausages, sliced 20g garlic oil (optional) in 400ml water. Let the rice cook over
100g onions, diced medium-high heat for another 8 mins.
50g minced garlic 1 Heat 50g of olive oil in a large deep pan 5 Prepare squid ink aioli. In a small bowl,
200g tiger prawns, deveined, shell on and fry chorizo sausages until browned combine all the ingredients and mix well.
10 short neck clams and crispy. Add onions and garlic, and cook 6 Tip seafood back into the large pan,
50g squid, cut into rings it with the lid over the pan. Let it sweat season with paprika, sugar and pepper.
100g Arborio rice (Italian short grain rice) over low heat for 2-3 mins. Remove pan from heat.
100g kimchi (supermarket) 2 Add squid, clams and prawns into the 7 Pour squid ink aioli into the pan and give
80g shimeiji mushrooms pan and let it cook with the lid over the it a good stir.
400ml water pan for 1-2 mins. Remove seafood from 8 Garnish with parsley and lemon wedges,
50ml white wine, alternatively use sake the pan and set aside for later use. and serve immediately
215g olive oil 3 Tip in the remaining olive oil into the
pan as well as the Arborio rice, and fry till
entertain

BIBIMBAP BURGER 1 Soak Japanese rice in a pot of water heat. Sear patties on both sides until
Prep 1 hr • Cook 3 hrs • Serves 2 for 20 mins before cooking to lessen the golden brown but not cooked through.
starch. Remove from heat and place vege
200g Japanese rice (we used Shokaku rice) 2 Cook rice in the rice cooker, follow patties into the oven and let it cook
1 tbsp store bought bibimbap sauce packet instructions. for 4-5 mins.
10g shredded nori (optional) 3 After rice is cooked, scoop 200g into a 8 Remove vegan patties from the oven,
olive oil, as needed large bowl and let it cool. add a slice of cheddar cheese to the top
toasted white sesame seeds, as needed 4 Add nori, toasted sesame seeds and of each patty and return the patties to the
10g mesculn mix Bibimbap sauce into the bowl of cooled oven. Allow it to bake for another 5 mins,
1 tomato, sliced rice, and combine all the ingredients well until the cheese is melted.
1 Japanese cucumber, sliced (can be by hand until evenly blended. 9 Assemble Bibimbap burger the way you
replaced with store bought pickles) 5 Shape the rice into the 4 patties. want it, and serve immediately.
Cook the rice patties over medium-high
For the vegan patty heat on one side for 30 secs to brown the
100g shiitake mushroom, cleaned and rice, if desired.
stems removed 6 Prepare vegan patty. Combine
50g yellow capsicum, deseeded and mushrooms and capsicums into the
chopped blender and blend until smooth. Transfer
50g green capsicum, deseeded mixture into a mixing bowl. Add corn
and chopped flour, Chinese turnip and breadcrumbs
50g Chinese turnip, skin peeled and diced to the mixing bowl and mix well. Shape
100g corn flour the mixture into patties according to your
60g breadcrumbs choice of size.
Salt, to taste 7 Preheat oven to 180C. Heat up a pan
Pepper, to taste with some cooking oil over medium-high

36
entertain

BBQ PORK RIBS (DWAEJI GALBI)


Prep 20 mins • Cook 40 mins • Serves 4

700g pork ribs


200g yellow onions, roughly chopped
100g minced garlic
40g gochujang
500ml pineapple juice
500ml orange juice
1 bottle BBQ sauce
water, as needed
20g coriander, chopped
3 stalks celery
10g black peppercorns
6 cloves
3 bay leaves

For the vegan patty


700g pork ribs
200g yellow onions, roughly chopped
100g minced garlic
40g gochujang
500ml pineapple juice
500ml orange juice
1 bottle BBQ sauce
water, as needed
20g coriander, chopped
3 stalks celery
10g black peppercorns
6 cloves
3 bay leaves

1 Combine orange juice and pineapple


juice in a large pot and bring it to the boil.
Allow it to boil over medium-high heat
until the liquid is reduced by half.
2 Heat up a medium-sized pot with some
oil over low heat, and slowly sweat the
onions, celery until translucent. Add the
minced garlic into the pot and sauté till
golden brown. Add cloves, peppercorn
and bay leaf to get the aromatics
(bouquet garni).
3 Pour the reduced juice mixture into
the pot containing the onions and garlic,
add gochujang and bbq sauce. Tip in the
pork ribs and water into the pot Bring to
the boil and simmer, covered for 30mins.
Remove from heat.
4 Preheat oven to 130C-140C. Cover
pot with aluminium foil and place the
pot into the oven. Allow it to bake it in
the oven for 2-3 hrs, until the ribs are
fork tender.
5 Remove ribs from the pot and
serve immediately.

37
entertain

MEATBALL SKEWER (MITEUBOL) Dredge the meatballs in the corn starch


Prep 40 mins • Cook 10 mins • Serves 4 to lightly coat.
4 Heat a tablespoon of oil in a pan over
30g spring onions medium heat. Add half of the meatballs to
80g shiitake mushrooms, cleaned and the pan, turning them occasionally when
stems removed necessary. Fry briefly, 40 secs. Remove
250g minced pork from heat.
50ml store bought beef Bulgogi sauce 5 Skewer each stick with 3 meatballs. Heat
10g minced garlic up the grill and cook over medium heat for
20g sugar about 3 mins on each side, until all sides
40g corn flour are golden brown. Serve immediately.
Crushed black pepper, to taste
Salt, to taste
2 zucchini, diced
when prepping the minced meat,
1 Finely chop the mushrooms and onions. throw the mince back and forth
In a mixing bowl, combine the mushrooms, between your palms to knock out
onions. Minced pork, beef Bulgogi sauce, the air – this will also help the meat
minced garlic, sugar, pepper, salt and to bind together. If you do not have
zucchini, and mix well until evenly blended. a griller, flatten it into a burger patty
2 Cover the mixing bowl with a cling film size and pan sear it on a heated pan.
and set aside for 30 mins.
3 Prepare the meatballs. Shape the
mixture into about 1 1/4-inch balls.

KING OYSTER MUSHROOM PORK BELLY ROLL WITH BABY


SKEWER (BEOSEOT) ASPARAGUS (SAMGYUPSAL)
Prep 5 mins • Cook 40 mins • Serves 4 Prep 20 mins • Cook 12 mins • Serves 3

250g king oyster mushroom 100g baby asparagus


5g store bought beef Bulgogi sauce 300g pork belly, thinly sliced
Olive oil, as needed black peppercorns, as needed
100g store bought beef Bulgogi sauce
1 Preheat oven to 200C. Trim the ends
of the mushrooms and cut it vertically, 1 Preheat oven to 220C. Trim off the woody
around 0.5cm thick. root end of the asparagus then cut the
2 Skewer each stick with 3 mushrooms, asparagus into three parts.
then place them on a roasting tray and 2 Roll the pork belly with baby
drizzle some olive oil on them before asparagus. Continue until all the
brushing them with the beef Bulgogi ingredients are used up.
sauce. Roast mushrooms for about 30-40 3 Skewer each stick with 3 pork belly rolls.
mins, until they turn golden brown. 4 Place the pork belly rolls on a roasting
3 Remove from oven and serve tray and crack some black pepper on them
immediately. before brushing them with the beef Bulgogi
sauce. Roast pork belly rolls for about 12
mins, until they turn golden brown.
5 Remove from oven and serve
immediately.

38
entertain

39
entertain

KOREAN PANCAKES WITH 3 Shape the dough into a ball, and cover 9 Heat a large non-stick frying pan over
ICE CREAM (HOTTEOK) the bowl with a damp cloth. Let the dough medium-high heat and coat generously
Prep 1 hr • Cook 10 hrs • Serves 4 rise in a warm place for 30 mins. with oil, about 3 tbsp.
4 Rough blend hazelnuts into chunky 10 Fry the pancakes over medium-low
150g plain flour pieces. Add brown sugar and cinnamon heat for about 3-4 mins on each side, until
75g glutinous rice flour powder and mix well. Set aside. pancakes are golden brown and slightly
salt, as needed 5 Dust a clean surface with flour and springy to the touch.
6g instant yeast knock the dough out on to it. Dust the top 11 To assemble, spread the black sesame
1 tbsp sugar of the dough with some more flour and paste on the serving dish, then arrange
240g milk knead a couple of times. Shape the dough pancakes on the dish and serve with a
canola oil, as needed into a fat long log. Divide the dough into scoop of vanilla ice cream.
300g roasted hazelnuts 10 even pieces and shape into balls.
300g brown sugar 6 Take one dough ball and it into a 4-inch
3 tbsp cinnamon powder disc using your fingertips. Place the disc
5 tbsp black sesame paste in your hand and cup it slightly. It is not necessary to use hazelnuts.
vanilla ice cream, as needed 7 Scoop about 2 tbsp of the hazelnuts Other types of nuts, such as
mixture into the centre of the disc. Seal macadamia, almond and cashew
1 In a mixing bowl, combine plain flour, by pinching the edges together at the top, nuts can be used for this recipe as
glutinous rice flour, salt, instant yeast and wrapping the dough around the filling. well. Do take note that it is important
sugar, and mix well. Repeat this process with the remaining to flatten the dough before frying
2 In a small saucepan, warm the milk over dough and filling. to ensure that the dough will be
medium-low heat, then pour the milk into 8 Reshape gently into a round ball. Set thoroughly cooked inside.
the mixing bowl with the flour mixture. with the seam side down on a well-
Mix gently with a wooden spoon until a floured surface. Gently flatten the dough
uniform, but slightly sticky dough forms. with a spatula.

40
entertain

CHAR-GRILLED ANGUS BEEF


JOWL WRAPPED IN SESAME
LEAF AND GARLIC CONFIT
(SOGOGI JOWL)
Prep 10 mins • Cook 20 mins • Serves 2

2 garlic bulbs, peeled


100ml olive oil
100g skirt steak, alternatively use ribeye
4 shiso leaves
50g store bought pork Bulgogi sauce
50g store bought beef Bulgogi sauce

1 Preheat oven to 150C. Heat olive oil


in a pot over medium-low heat. Add garlic
and allow it to cook for 10 mins. Remove
from heat.
2 Transfer garlic to a baking tray and place
it in the oven for 10 mins and let it bake
until soft. Garlic needs to be covered in oil.
3 In a mixing bowl, combine the beef
Bulgogi sauce and pork Bulgogi sauce, and
mix well.
4 Dip beef into the sauce and grill it on a
skillet over medium-high heat, 1 min on
each side. Do the same for the remaining
pieces of beef.
5 To assemble, wrap grilled beef and garlic
confit between shiso leaves.

ABOUT SYNC KOREAN TAPAS BAR


The success of SYNC’s first outlet – SYNC Korean Fusion Bistro at Westgate Mall led to the launch of Singapore’s first-ever Korean-
inspired tapas bar. Nestled within the Serangoon Garden estate, SYNC Korean Tapas Bar offers a cosy environment where diners can
gather and indulge in an array of savoury tapas. Must-try dishes here include the spicy rice cakes (toppoki), the seafood squid
ink paella, and the char-grilled angus beef jowl wrapped in sesame leaf and garlic
confit (sogogi jowl). Diners can cap off their meals with SYNC’s
version of the traditional Korean snack – chewy Korean
pancake stuffed with cinnamon and nuts, black sesame
chantilly, chunky red bean and topped with a scoop of vanilla
ice cream (hotteok), or the top favourite lava cake, also served
with a scoop of ice cream. Wash down all the food with the
establishment’s signature cocktails such as the soju peach shot
and soju mojito, which are enlivened by fresh mint leaves.
With the food menu having spicy, non-spicy and even
kid-friendly options, it is a great place for a gathering with the
family and friends. The bar also offers a slew of entertainment,
which comes in the form of Korean MTVs, dramas and soothing
Korean jazz music. SYNC Korean Tapas Bar is open daily from
11am till midnight.

12 Maju Avenue, Serangoon Garden Estate.


Tel: 65/6282-0612

41
weeknight eats

Monday

EASY
35
MINS

Korean party
Elaine Teng puts a Korean spin on party favourites
WORDS MICHELLE YEE PHOTOGRAPHS HWA BENG RECIPE ELAINE TENG

SPICY KOREAN-STYLE 5 tbsp white vinegar 3 Prepare sour plum glaze. In a saucepan,
GOCHUJANG MEATBALLS ¼ tsp salt combine all the ingredients for the sour
Prep 20 mins • Cook 15 mins • 3 tsp sugar plum glaze.
Makes 18 meatballs 4 Cook over medium heat for 5 mins, or until
FOR THE SOUR PLUM GLAZE the mixture thickens.
FOR THE MEATBALLS 6 tbsp plum sauce 5 Prepare meatballs. In a bowl, combine all
3 tsp green onions, chopped 3 tbsp white vinegar the ingredients for the meatballs except the
1 tsp garlic, chopped 2 tbsp sugar cooking oil, and mix well.
1 tbsp onion, chopped ¼ tsp Korean red pepper powder 6 Shape the meat into desired size. We
3 tbsp egg, lightly beaten prepared ours into 1-inch balls.
225g minced meat, roughly chopped FOR ASSEMBLING 7 Heat oil in a large pan over medium heat
20g panko breadcrumbs lettuce, as desired and fry the meatballs until they are browned
¾ tbsp gochujang (hot pepper paste) 30g kimchi cabbage on all sides and cooked through, about 13 mins.
½ tsp salt 10 Chinese buns 8 Toss meatballs in the sour plum glaze.
½ tbsp ginger, grated toasted sesame seeds, to garnish 9 Prepare Chinese buns. Steam buns over
¼ tsp white pepper green onion, chopped, to garnish medium-high heat in a preheated steamer for
½ tsp sesame oil 10-15 mins. Remove from steamer basket.
1½ tbsp cooking oil 1 Prepare the pickled vegetables. In a bowl, 10 To assemble, open up each Chinese bun
combine carrots, radish and cucumber, and and line with lettuce followed by pickled
FOR THE PICKLED VEGETABLES mix well. vegetables, kimchi and two meatballs. Add
15g cucumber, julienned 2 Tip in white vinegar, salt and sugar. more ingredients, if desired.
15g white radish, julienned Mix well. Keep pickled vegetables in the 11 Garnish meatballs with green onions and
15g carrot, julienned refrigerator until ready to use. sesame seeds, and serve immediately.

42
weeknight eats

KOREAN WINGS 1 In a bowl, sprinkle salt over chicken wings, 6 In a medium pot, heat cooking oil over
Prep 15 mins • Cook 15 mins • Serves 2 then cover bowl with plastic wrap and leave medium-high heat. Once the oil is heated,
in the refrigerator overnight. deep-fry chicken wings until golden brown.
4 chicken wings 2 Take chicken wings out of the refrigerator Remove and drain on wire rack.
1/8 teaspoon salt and use paper towels to remove as much 7 tring each chicken wing with satay stick
3 tbsp potato starch moisture from the surface of the chicken then coat lightly with the chicken wing glaze
cooking oil, as needed wings as possible. and serve immediately.
1 tsp toasted sesame seeds, to garnish 3 Prepare the chicken wing glaze. In a
medium saucepan, combine all the glaze
FOR THE CHICKEN WING GLAZE ingredients and boil over medium heat until
5 tbsp brown sugar mixture thickens, about 10 mins. By marinating chicken wings with
2½ tbsp sweet chilli sauce 4 Remove from heat and strain the mixture salt overnight, it not only seasons
1¼ tbsp light soy sauce into a bowl. Set aside until ready to use. the chicken, but also removes some
10 tbsp mirin 5 Prepare to fry chicken wings. Coat chicken moisture from the chicken skin, making it
1¼ tsp garlic, chopped wings with a thin layer of potato starch and easier for the skin to crisp during frying.
5 tsp ginger, grated set aside.
5 tsp sesame oil
½ tsp Korean red pepper powder

Tuesday

EASY
30
MINS

43
weeknight eats

MANDU (KOREAN DUMPLING) ½ tsp ginger, grated 2 Preheat Chinese steamer basket by placing
DIM SUM STYLE 10 - 12 dumpling wrappers it over a large pan or wok with boiling water.
Prep 30 mins • Cook 30 mins • ½ carrot, chopped into thick slices, 3 Prepare dumplings. Line one dumpling
Makes 10 dumplings alternatively use a vegetable cutter to create wrapper on a flat surface then place one
shapes for dumpling topping spoonful (about 30g) of filling in the centre of
225g minced meat, roughly chopped chives, washed and uncut, for tying around the wrapper. Dab the edges of the wrapper
2 shiitake mushrooms each dumpling with a dampened fingertip, then fold up the
1 garlic clove, chopped sides and gently pinch to create folds/pleats,
2 red onions, halved and sliced FOR THE VINEGAR-SOY DIPPING SAUCE leaving the top of the dumpling open. Place a
2 tsp chives, chopped 1 tbsp white vinegar sliced carrot at the top of the dumpling and
4 tsp eggs, lightly beaten ½ tbsp light soy sauce use chive to tie round each dumpling.
1 tsp salt ½ tsp sugar 4 Arrange the dumplings on the steamer
½ tsp sugar 1 tsp green onion, chopped basket and steam over high heat for
½ tsp light soy sauce 1 tsp toasted sesame seeds 10-12 mins.
½ tsp sesame oil ¼ tsp Korean pepper powder 5 Prepare vinegar-soy dipping sauce. In a
¼ tsp white pepper small bowl, combine all the ingredients and
1 tbsp corn flour 1 In a large bowl, combine all the ingredients stir well, until sugar dissolves.
3 tsp kimchi, chopped except wrappers and chives and mix well. 6 Serve warm with vinegar-soy dipping sauce
Set aside in the refrigerator for 30 mins. on the side.

ay
Wednesd

EASY
60
MINS

44
weeknight eats

EASY
35
MINS

Thursday

KOREAN SPICY PORK ROLLS 1 fresh chilli, chopped from heat and set aside to cool.
(DAEJI BULGOGI) 10 - 12 dumpling wrappers 4 When mixture cools, prepare wrappers for
Prep 25 mins • Cook 10 mins • Makes 10 rolls making pork rolls.
FOR THE VINEGAR DIPPING SAUCE 5 Lay a dumpling wrapper on a flat surface.
120g lean pork, thinly sliced into 1½ cm 2 tbsp white vinegar Place about 2-3 tbsp of filling on the lower
lengths ½ tsp sugar half of the wrapper, then roll all the way up.
¾ tbsp light soy sauce green onion, chopped Secure with a little water at the edge.
¼ tsp garlic, chopped red chillies, chopped 6 Heat oil for deep-frying in a wok over
2 tsp green onion, chopped medium-high heat until a light haze forms
10g fresh ginger, julienned 1 Prepare marinating sauce. In a bowl, mix above it. Gently lower the pork rolls one by
½ tbsp brown sugar all the ingredients except lean pork, and mix one into the oil. They should start to bubble
¼ tbsp gochujang (hot pepper paste) well. immediately, sinking at first and then rising
¼ tsp Korean hot pepper powder 2 Add pork into the bowl and allow it to to the surface after about 1 min. Fry for 3-4
½ tbsp rice wine marinate for 30 mins to 1 hr. mins per batch, until golden brown. Drain
½ tsp sesame oil 3 Heat oil in a saucepan over medium heat well on paper towels before serving with
1 red onion, cubed and pan-fry pork for a few mins. Remove vinegar dip.

45
At home with
Chef Takashi Nakaya
Chef Takashi inspired participants with a Japanese cooking workshop

O
n the Satuday afternoon washing the rice. Next, we learnt how
of 1st August, around 30 to marinate minced chicken Japanese-
participants gathered at Miles style, and to create dashi from scratch.
Media Cooking Studio for a Another delicious side dish to go with
cooking demonstration organised by the bento is mashed potatoes. In this
Kadeka. There, Chef Takashi Nakaya version, Chef Takashi added thin and
showed keen attendees how to whip crunchy zucchini slices to provide a
up fuss-free and healthy Japanese refreshing touch.
meals at the comfort of their own After the demonstration is over,
homes. Also a cooking instructor for all participants savoured a portion
various community centres, Chef of chef’s creation. “We like how this
Takashi is well-versed with Japanese Japanese meal is simple to follow yet
culinary techniques. Participants delicious! Little time is needed to cook
warmed up fast to the affable chef as this dish, and the ingredients are
he began the session by sharing the easily available too,” shared Cheryl, a
current food culture in Japan. Quick satisfied participant. “This is my first
and easy-to-prepare bentos (Japanese time attending a cooking
lunch boxes) are often prepared by workshop, and I will
Japanese housewives for their husband definitely return home to
and children. Children are especially try recreating the recipes,”
encouraged to have bento meals, as said, Michelle, another
this reduces their likelihood of being inspired participant.
picky eaters. Nowadays, Japanese
housewives have stepped up their
game, and preparing bentos have
become somewhat like a competition. Organiser
Not only do the meals have to be
tasty and nutritious, it has to look
aesthetically appealing too. For this
cooking demonstration though,
Chef Takashi kept things simple and
cut to the chase, teaching participants
the keys to a healthy Japanese meal.
For a start, we got down to the basics
of cooking rice well. Chef Takashi
shared useful tips such as not soaking
rice in water too long. As rice absorbs
water very quickly, it is important
to discard unclean water fast when

46
cook's basics

ALL ABOUT
YOGHURT
Yoghurt is typically sour and milky, and its texture range from runny to chunky. A wide range of yoghurt
is easily available in most supermarkets, and with such great health benefits and delicious taste to boot,
there really isn’t a reason not to stock up on these dairy products.
WORDS RACHEL LIM STYLING MICHELLE YEE PHOTOGRAPHS CHARLES CHUA

47
cook's basics

Non-fat yoghurt
Made from non-fat milk, non-fat yoghurt contains
less fat than low-fat yoghurt. It is especially
helpful for those seeking to lose weight or
maintain weight – more so than low-fat
yoghurt – as it reduces fat in the diet.
However, non-fat yoghurts are also likely
to be less nutritious than low-fat and
full-fat yoghurts, as it may contain
less calcium and protein. Studies also
caution against non-fat yoghurts with
added fruits, syrups, sugar, starch
and sweeteners, as these substances
might result in a high calorie content in
non-fat yoghurt. Compared to full-fat
or low-fat yoghurt, non-fat yoghurt is
less flavourful and rich, and its texture is
less creamy.

Greek yoghurt
The texture and taste of Greek yoghurt is distinctively different
from other yoghurts. As more whey (watery part of milk that
remains when milk is curdled) is strained out of Greek yogurt,
it is a whole lot thicker and creamier compared to other
yoghurt. By removing the whey, it results in less sugar and
carbohydrates, and significantly more protein compared
to regular yoghurt. High protein content also helps in
promoting fullness. Though some calcium may be
through the straining process, Greek yoghurt still
packs a punch. It taste a lot tangier and less sweet
compared to other yoghurt, and for those who
like their yoghurt to be a bit sweeter, honey can
be added. Greek yoghurt also stands up to heat
better than many other yoghurts, and hence it is
good for cooking. It can also be used as a healthy
substitution for sour cream and dips.

48
cook's basics

Swiss-style
Swiss-style yogurt (also known as stirred
yogurt) is made from cultured milk that is
incubated in a large vat, then cooled and
stirred for a smooth, creamy consistency.
To offset the natural sourness of yoghurt,
fruit and other flavourings are often added.
It is a lot lighter and sweeter than Greek
yoghurt, and it is perfect as a dessert or
mixed with cold beverages.

Low-fat yoghurt
Low-fat yoghurt is made by fermenting low-fat or skim milk,
and it is fairly low in calories. Hence, it is thought to be
healthier than other yoghurt, and it is highly popular
with those on a diet. However, some low-fat yoghurt
might be less healthy as it seems, as it contains
added sugar or flavourings. It is usually a better
option to add fresh fruits to yoghurt have those with
added fruit and sweeteners.

Sugar-free yoghurt
Milk naturally contains lactose, which is a composite of two simple
sugars: glucose and galactose. To produce yoghurt, bacterial
cultures act on lactose in a lactic acid fermentation. In other words,
anything made with milk will contain sugar (unless it is specially
processed to have sugar removed), and yoghurt cannot be
produced without sugar. Hence, sugar-free yoghurt typically means
yoghurt with no added sugar. Plain full-fat yoghurt usually contains
about 4.7g/100g sugar. However, the small amount of sugar on the
nutrition label is naturally occurring lactose. As a general guideline,
an amount over 4.7g/100g is added sugar.

49
cook's basics

Tube yoghurt Drinkable yoghurt


If scooping up yoghurt with a spoon is too much
Tube yoghurt is specifically marketed toward hassle, drinkable yoghurt will be a perfect solution.
children, and it makes snacking on the This variety of yoghurt is relatively new, and it comes
go a fun and convenient affair. It can be in many flavours such as blueberry and strawberry.
frozen and thawed afterwards, and it can Its texture is a whole lot more runny compared
be seen as a healthy alternative to ice to normal yoghurts, and depending on its
cream. Some fruit-flavoured variety may brand, drinkable yoghurt can be anything from
contain added sugars and food dyes. viscous to watery-thin. If unflavoured, it can
Nonetheless, tube yoghurt is a treat that taste really tart, and those with flavourings
is rich in protein. may be a tad saccharine.

Frozen yoghurt
Frozen yoghurt (or froyo) has been all
the rage in Singapore for the past couple
of years. Most major shopping malls would
have at least a frozen yoghurt shop which
offers customers the option of adding various
toppings, and whether would their frozen yogurt
is served in cups or cones. Frozen yoghurt can
be seen as a healthy alternative to soft-serve
ice cream, and it is available in a wide variety of
flavours. It usually comprises milk solids, some
form of sweetener, and milk fat for that added
richness. It may or may not contain live and
active bacteria cultures.

THE YOGHURTS FEATURED ARE AVAILABLE AT FAIRPRICE FINEST OUTLETS.


VISIT WWW.FAIRPRICE.COM.SG/FINEST FOR LIST OF LOCATIONS.

50
cook's basics

Homemade
Yoghurt

Prep 10 mins • Cook 10 mins + 5 hrs


chilling • Makes 6 (170ml) glass jars of
yogurt
Use a food-grade digital
thermometer to measure the
1L full cream milk
temperature of the milk. Rinse
50g plain yoghurt (with active cultures)
the glass jars with hot water to
ensure that the yoghurt milk stays
warm before they are placed in the
yoghurt maker or cooler box.

51
cook's basics

1) Warm milk in a saucepan over medium 2) Allow milk to cool to a temperature 3) Scoop out about 120ml of warm milk
heat, about 90C. Stir the milk gently as it between 43-49C. Skim off any skin formed with a measuring cup. Add the yoghurt into
heats to make sure the bottom part does on the surface of the milk during cooling. the measuring cup. Stir well until smooth.
not scorch and the milk does not boil over. While stirring, return the thinned yoghurt
Remove from heat. into the warm milk and mix thoroughly.

4) Pour the yoghurt milk into clean glass jars. 5) Secure lids and place jars in yoghurt 6) Allow the yoghurt to set for 4-8 hrs. The
maker. If a yoghurt maker is not available, longer the yoghurt cultures, the firmer and
use a cooler box. more tart it will be. If using the cooler box,
try to keep the yoghurt milk at 45C. Do not
open the box for at least 4 hrs to keep the
temperature constant for the yoghurt to
ferment.

7) Do not disturb the milk as it cultures. 8) Remove yoghurt from the yoghurt maker 9) To assemble, allow yoghurt to chill
After 4 hrs, check if the yoghurt has or cooler box and refrigerate immediately. completely before serving with fresh fruits
reached the required consistency and or granola.
flavour. Continue to culture for another
1-2 hrs, if necessary.

52
kitchen confidential

Chef Edmund Toh


More than just a distinguished chef with more than 30 years of experience,
chef Edmund Ho is also a well-respected mentor who is very passionate about
nurturing the next generation of hospitality talents

Who was the biggest influence and beverage, integrated resorts,


in your decision to become tourism, as well as the MICE and
a chef?  events sector, and it came to a
My father. He is a self trained chef, point where I felt the need to give
who during my early days, inspired back to my alma mater. Looking
and help shaped my profession as back, Shatec was the institution that
a chef. provided me with both the platform
and professional mentorship to jump
At what age did you start start my successful career.
cooking, and who first taught The vision of SCA has always
you how to cook? been to discover and nurture the
It all started when I was 16. During next generation of young chefs to
the school holidays, I would help my become industry professionals.
father in the army camp’s canteen Through mentorship and guidance
where he worked. During that time, I from professional chefs in SCA, as
learnt how to cook as well as bake. well as our industry connections, we
aim to help budding chefs establish
How would you describe your themselves in the industry.
culinary style?
A marriage between classic What advice would you give
European techniques and Asian budding chefs who hope to
ingredients interpreted in a enter the highly competitive F&B
modern way. scene?
Always stay humble, positive, and
Having worked for several passionate – be open to accepting
established organisations and having Who were some of your mentors? criticism. Also, it is important to be flexible
chalked up an extraordinary string of Otto Weibel, President Mentor of Singapore as the industry is every-changing – only by
accolades over the years, which role Chefs’ Association (SCA), who offered being adaptable will one be able to survive
would you say gave you the greatest me guidance in relation to managing the in this industry. Lastly, young chefs should
job satisfaction? association, as well as John Sloane and be able to work under pressure, as working
Being Assistant Vice-President of Culinary Roger Lien – both were my mentors from in a kitchen environment is fast-paced and
in Resorts World Sentosa, as it gave me Resorts World Sentosa. stressful.
the opportunity to work with a diversity
of professionals. There was also a certain We understand that you have always How is the F&B scene expected to
degree of intensity in managing several been very passionate about nurturing progress in the next 5 to 10 years?
concepts including hotels, casinos, MICE the next generation of hospitality Moving forward, the F&B scene will be
INTERVIEW MICHELLE YEE

mega events and Universal Studio outlets. talents, could you share about your more inclined to technology, and with much
It gave me a great sense of satisfaction and work at Shatec? awareness created in sustainable food, I
achievement. Over the past 30 years, I’ve had the pleasure think there will come a time when other
of working in various sectors including food food sources have to be explored.

54
drink

TIPPLE TALK
If you are planning a party at home for the upcoming holidays, get kids in on the fun with these delicious mocktails recipes

Mocktails are getting a makeover, with mixologists and bartenders stepping up to the task of creating a range of creative, complex and
delicious options for non-drinkers. At the recent Epicurean Market 2015 held at Marina Bay Sands, three bartenders including Lucas
Swallows, Property Mixologist of Marina Bay Sands, Jay Gray, Bar Manager of Long Chim Singapore and Kamil Foltan, Head Bartender of
Tippling Club, created a handful of interesting and delicious mocktails, such as lemongrass ginger lemonade, Thai basil collins, and garden
lemonade, for Epicurean Market goers to enjoy. Each creation was prepared with FIJI Water to ensure a clean, refreshing finish with each sip.

THAI BASIL COLLINS


PREP 10 MINS • COOK 10 MINS • SERVES 1
30ml sugar syrup
30ml honey water
60ml Thai basil seed
40ml lemon juice
120ml FIJI Water

For the sugar syrup


24kg sugar
24L water

For the honey water


24kg honey
24L water

For the hydrated Thai basil seed


2.4kg sweet Thai basil seeds
48L water
3 Prepare hydrated Thai basil seed. In a pot, combine Thai basil
1 Prepare sugar syrup. Heat water in a pot over high heat. Once seeds and water, and stir until Thai basil seeds expand. Strain
the water starts to bubble, add sugar in and stir continuously some water from the mixture after 10 mins if it appears too
until completely dissolved. watery. But if the mixture appears to be too thick, add more
2 Prepare honey water. In a cup, combine honey and water, and water, as needed. The texture should be silky and syrupy.
stir until fully mixed together. 4 Combine all ingredients in a glass and stir to mix.
WORDS MICHELLE YEE PHOTOGRAPHS FIJI WATER RECIPE KJAY GRAY, BAR MANAGER,
LONG CHIM SINGAPORE & KAMIL FOLTAN, HEAD BARTENDER, TIPPLING CLUB

GARDEN LEMONADE
PREP 10 MINS • SERVES 1
20ml elderflower syrup (Monin or Giffard brand)
5ml sugar syrup (refer to Thai basil collins recipe)
25ml fresh lemon juice
2 slices cucumber
FIJI Water, as needed

1 Muddle cucumber in shaker.


2 Add the rest of the ingredients into the shaker.
3 Add ice and shake hard in nice big movements, allowing the ice
to travel from one end of the shaker to the other. The further
the ice travels the better as it will mix and cool the drink faster.
Shake for about 20 secs.
4 Double strain into a rocks glass over ice.
5 Garnish with lemon slice and cucumber spiral.

55
eating well

Wild rice
WHAT IS IT? STORE
Although wild rice is referred to as rice because it resembles Store uncooked wild rice in an airtight container in a cool dry
and cooks like all other types of rice, it is actually not a grain but place, where they will keep almost indefinitely. Cooked wild rice,
an aquatic grass. A great source of manganese, zinc, folate, and on the other hand, should be stored in the refrigerator, where
iron, these long thin seeds, which are covered in black, brown or they will stay well for up to a week.
green husks, make a great substitute for rice, as they are gluten-
free and easy to digest. WHY PICK WILD RICE
For those who think that gluten-free eats mean boring and n It’s gluten-free
bland, they would be pleased to know that wild rice, which n It does not contain sodium
features a slightly nutty flavour and crunchy texture when n It contains twice as much protein as brown rice
cooked, is not only healthy but incredibly delicious as well. n It is very rich in antioxidants, containing up to 30 times more
than white rice
HOW TO PREP n Due to its high fibre content, wild rice not only helps to
Wash uncooked wild rice thoroughly by running it under cold maintain a healthy digestive system, but it also lowers cholesterol
water in a strainer before cooking. To cook, combine one cup n Wild rice contains a slew of vitamins including vitamins A, C
uncooked wild rice with three cups water in a saucepan or pot and E, which are essential for overall health and immunity
WORDS MICHELLE YEE | PHOTOGRAPH 123RF

– this yields about three to four cups of cooked rice. Bring to n Wild rice is lower in calories than other rice varieties
boil then reduce heat and simmer for 35 to 50 mins, until rice is
tender and has absorbed the water. Fluff with a fork and serve.
Wild Rice VS White Rice
USES per 100g
Although wild rice can be eaten on its own, it is often mixed with
2g Dietary Fiber 0.4g
another grain such as white rice to boost the fibre and protein
in one’s diet. An extremely versatile grain, wild rice can also be 32mg Magnesium 12mg
added to soups, salads, cereals and pilafs to enhance the overall
texture and flavour of a dish. 4g Protein 2.7g

56
eating well

ROAST SEA BASS WITH WILD 1 Preheat oven to 180C. Place both white and wild rice in
AND WHITE RICE a fine-mesh strainer and rinse under cold running water.
Prep 15 mins • Cook 20 mins • Serves 2 2 Cook wild and white rice in rice cooker according to the
packet instructions.
100g white rice 3 Cut three slashes on the top side of each fish; place a
100g wild rice lemon slice and garlic sliver into each. Place fillets on an
2 sea bass fillets oiled baking sheet, then arrange the remaining lemon and
2 lemons, 1 sliced and the other halved, garlic on top of the fish.
zested and juiced 4 Roast the fish for 7-8 mins until the fish is cooked
2 garlic cloves, peeled and sliced through. Stir the rice through the lemon juice, olive oil
1 tbsp olive oil and parsley, and season well. Serve the fish fillets with
parsley, finely chopped, to garnish the white and wild rice.

EASY
35
MINS

57
CHEF ERIC LOW
COOKING
in collaboration with

DEMONSTRATION
ABOUT CHEF
ERIC LOW
From a humble start, chef Eric Low has since worked his way to culinary
greatness, amassing over 20 years of experience in kitchens across the
Mediterranean, Middle East, Caribbean and the USA. He has also completed his
post graduate education in kitchen management and wine and food pairing
from the renowned Culinary Institute of America (CIA).
Chef Eric has been a member of the Singapore Chef’s Association executive
committee since 2007, and is also a visiting chef instructor and speaker at
the People’s Association gourmet cooking workshops, various local culinary
institutions and the Association of Home Economists Singapore (AHES).

Sign up for a cooking demonstration with chef Eric Low,


jointly organised by food&travel and FairPrice Finest
7th November 2015, 21st November 2015,
Saturday, 2pm-4pm Saturday, 2pm-4pm
venue venue
#B1-01, 100 AM Shopping Mall, 100 Tras Street #B2-01, Bukit Timah Plaza, 1 Jalan Anak Bukit
registration fee registration fee
S$20 (subscriber)/S$25 (non-subscriber) S$20 (subscriber)/S$25 (non-subscriber)
to register to register
Email your contacts to rachellim@milesmedia.com.sg Email your contacts to rachellim@milesmedia.com.sg
with the subject line Chef Eric Low Cooking Demonstration. with the subject line Chef Eric Low Cooking
Only shortlisted applicants will be notifed. Cut off date for Demonstration.
registration is Friday, 30 October 2015. Only shortlisted applicants will be notifed. Cut off date for
registration is Friday, 30 October 2015.

F
ans of chef Eric Low’s fun and interactive cooking

L
demonstrations would be delighted to know that he ooking for
will be conducting a few more sessions at various Christmas
FairPrice Finest outlets in the coming months. lunch ideas?
For the session held at 100 Here’s a great
AM Shopping Mall, he will opportunity for
be demonstrating how you to learn how
to prepare a healthy yet to prepare two
delicious Venetian-style delectable dishes
cold shaved pork salad that are bound
with tuna caper sauce, to keep your guests happy and
as well as a hearty seared satisfied. For this upcoming session, chef Eric Low will be
salmon fillet on warm teaching participants how to prepare fresh oyster and
scrambled eggs served mushrooms risotto with seared scallops, and grilled
with lemon dill sauce. lamb on ginger sweet potatoes mash, asparagus
and red wine sauce.

Cooking demonstrations will be conducted at FairPrice Finest outlets. After the class, participants can
immediately purchase the required ingredients and recreate the recipes at home. Sign up now, as seats are limited.
fresh from the oven

Basics of artisan
bread baking
Experience the pleasure of making bread by hand with this bread baking guide by artisan baker William Woo

For budding home bakers who have never made a loaf, they might find the process of bread baking somewhat intimidating –
especially for those who are not familiar with baking lingo such as “proofing” and “fermentation”. But before you conclude that
baking bread at home is beyond you, you may want to reconsider as baking a basic loaf is actually one of the easiest things to do in
the kitchen – you just need to master a few basic skills, and understand the role of each ingredient required to bake a loaf of bread.

GETTING STARTED
• No fancy equipment required to get
started on bread baking. All you need
is a good oven and a mixer. However,
it is still possible to make delicious
bread without the latter. In fact,
making bread by hand is making a
comeback in recent years, with
more and more avid bakers making
bread by hand at home. I personally
feel that making bread by hand is one
of the best ways to learn, as touching
and feeling the dough will allow
you to better understand the
dough ‘characters’.

• Start a baking journal – keep track


of the entire baking process from
start to finish, every single time. Take
note of any changes you make to the
recipes along the way, and observe
how it affects the dough and the end
product. By keeping a baking journal,
you will be able to understand and
learn how bread works.

• To bake a good loaf, a baker does


not need to have special talents or
skills, but what’s essential for baking
good tasting and looking breads
are: passion, practice and patience.
It is also important for bakers to
adopt the learn, unlearn and relearn
mentality (always be open to new
methods and discoveries), as it will
help to make bread baking easier and
more effective.

59
fresh from the oven

• One of the easiest ways to get LEAVEN/YEAST the character of each dough once it is
started on bread baking is by • There are many varieties of yeast mixed. Some of the elements that will
following a basic bread recipe. A such as fresh yeast, frozen yeast, determine the bread quality are: time,
basic bread recipe will consist of active dry yeast, instant yeast and temperature, fermentation process, and
the four ingredients: also deactivated yeast. Besides these dough strength.
- Bread/plain flour commercial manufactured yeast,
- Water there is also wild yeast or leaven that TIME
- Instant yeast is naturally cultivated yeast by artisan Time plays an important role in allowing
- Salt bakers. the dough to develop flavours. For
example, an overnight fermented
FLOUR Without basic understanding of the dough will taste better than a short
• The major component of wheat is fundamentals, home bakers, especially developed dough. In addition, dough
germ (2.5%), endosperm (83.5%) and those without much experience, might using a preferment will also feature better
bran (14%). find that the bread recipe that they are flavours than straight dough without any
• The quality of flour will greatly affect following – either from a book or online preferment.
the end product. source, may not always work. Therefore,
• Flour quality is determined by the before following a bread recipe, it is TEMPERATURE
protein, ash content, and falling essential to equip yourself with the Temperature also plays an important role
number of the wheat. required knowledge (the role of each in bread making. Lower temperatures
ingredient) and skills to ensure a perfectly tend to slow down the fermentation
baked loaf. process, while higher temperatures
WATER speed up the fermentation process. In
• Hydrates and increases all the UNDERSTANDING THE ART AND order to achieve a well baked loaf, it
chemical and physical reactions in SCIENCE OF BREAD BAKING is crucial to keep the dough in a good
the dough. The science aspect consists of the temperature range – 25C-27C – to allow
• It is necessary for yeast fermentation ingredients, the methods and the optimal dough rising, and also to let
and reproduction. character of the dough, while the art the dough fully develop its flavours.
• It regulates the dough consistency. aspect simply means working the dough Temperature also determines the
• It regulates the dough temperature. with your bare hands. One way to perfect quantity of leavening to be added to the
your bread baking skills is practice. After dough in a bread recipe.
SALT you have made bread for a while, you will
• Adds flavour to bread. be able to tell by just feeling the dough FERMENTATION PROCESS
• It tightens the gluten structure. how good a batch you are going to get. The fermentation process is an important
• It regulates fermentation. Apart from understanding the four part of bread baking as it will affect the
• It slows down chemical reactions. essential ingredients required in bread overall texture and flavour of the end
• Affects the shelf life of bread. baking, it is also important to understand product. Do take note that different bread
recipes will have different fermentation
processes, and the different ingredients
used in different bread recipes will also
affect the fermentation process (the
duration and temperature). For example, a
recipe using whole grains will tend to take
a longer time to ferment as compared to
a regular white flour recipe as the former
has higher ash content (an indication of
the flour’s mineral content).

DOUGH STRENGTH
Unknown to many, dough strength will
greatly affect how your bread turns out.
For example, using high protein flour as
compared to medium protein flour will
give you a completely different outcome.
As a baker, we need to constantly look
into our mixing methods to accommodate
different flours, as this will give us better
control of the dough strength.

60
fresh from the oven

PAIN DE MIE
Prep 4 hrs • Bake 15-20 mins • Baking
Temperature 190-200C • Serves 4

500g unbleached bread flour


280g fresh milk
70g water
9g salt
8g instant yeast
25g unsalted butter, softened
30g sugar
RECEIPE WILLIM WOO PHOTOGRAPH CHARLES CHUA STYLING MICHELLE YEE

1) Measure bread flour, fresh milk and 2) In a mixing bowl, combine 3) Using a plastic scrapper, mix the
cold water. flour together with the fresh milk- ingredients well until there isn’t any flour
water mixture. particles and the flour has absorbed all
of the milk and water mixture.

61
fresh from the oven

4) Continue to mix the dough with your 5) Cover the dough and allow it to 6) As the dough is resting in the
hands by folding the dough upon itself rest in room temperature for about bowl, measure the rest of the
until it forms a rough ball. 30-45 mins. ingredients in separate small
containers – salt, instant yeast,
unsalted butter and sugar.

7) After 30-45 mins, the dough should 8) Using your hands, fold the dough upon 9) Add instant yeast to the dough and
be softer and more stretchable. itself until the sugar and salt is well again, fold the dough upon itself until
Lightly flatten the dough then add in absorbed into the dough. well combined.
the sugar and salt.

10) Lastly, add the unsalted butter to 11) Place dough on a clean surface. 12) After the second stretch and fold,
the dough and fold until the butter is Slightly stretch the dough to form a place the dough in a bowl, then cover
incorporated to the dough. By now, rectangle, then fold the dough upon the bowl with cling film and let it rest
the dough should be slightly rough but itself on four corners to the centre of for another 20 mins. Covering the bowl
should not have any traces of the dry the dough. This is to help the dough with cling film ensures the dough does
ingredients. Shape the dough into a ball, to gather more strength, and also not skin (when the surface of dough
place it in a bowl and cover with a cling to regulate the dough temperature. dries up).
film. Allow the dough to rest for 30 mins. Repeat this process one more time.

62
fresh from the oven

1. Artisan Bread Programme


Fees: S$590.00
A good introduction to artisan breads, this
programme will expose participants to the
art and science of artisan bread baking.
The instructor will also share the different
methods and ways to make breads, and
how to "manipulate" the dough to fit their
busy schedules. This includes pre ferment,
dough mixing methods and sourdoughs.
13) After 20 mins of resting, the dough is 14) As the dough is resting on the table,
now ready to be divided – divide them prepare your baking tin for proofing. Dates: 3rd, 10th, 17th and 24th November
into 60g each. You should have about For this recipe, we used a 6” x 3” x 3” (Tuesday: 9.30am to 5pm)
15 portions in total. Shape each 60g baking tin. It is important to grease 7th, 14th, 21st and 28th November
dough into a ball then let them rest for your tin prior to baking to allow the (Saturday: 9.30am to 5pm)
another 20 mins, covered with cling bread to be easily released from the tin 2nd, 9th, 16th, 23rd December
film. This process helps to relax the after baking. (Wednesday: 9.30am to 5pm)
gluten in the dough.

2. Basic Hand Rolled Croissant


Fees: S$ 339.00
Learn the art and science of hand rolling
croissant and pain aux chocolate in the
comfort of your home. The instructor
will share tips and pointers on how to
make croissants using real butter. A well
commended programme by our students.

Dates: 5th and 6th November


(Day 1: 10am to 3pm, Day 2: 9.30am to 5pm)
15) After the final 20 mins of resting, 16) Proof the dough at about 27-29C for 12th and 13th December
shape the dough firmly into balls and about 45 mins or until the dough (Day 1:10am to 3pm, Day 2: 9.30am to 5pm)
arrange them into the baking tin. Place doubles in size. One way to determine
6 pieces of dough per baking tin. if dough is well proofed is to lightly
press the dough – the dough should be 3. Baking Science with Natural Yeast
bouncy and have a good tension. Fees: S$339.00
Learn to bake bread using naturally
fermented enzyme water. This programme
is specially designed for people in Asia,
where we seek out crusty yet soft crumbs
loaves, more importantly, it is 100% natural.
During this programme, the instructor will
share how to start and maintain natural
yeast and also apply the science of the
yeast into your bread baking.

Dates: 19th and 20th November


(9.30am to 5pm)
17) Place baking tins into the oven – 18) Allow the bread to cool for 5-10 mins 5th and 6th December
middle compartment – and bake before removing it from the baking (9.30am to 5pm)
for about 15-20 mins depending on tin. Place the baked bread on a wire 19th and 20th December
oven heat. rack and allow it to cool completely (9.30am to 5pm)
before serving.
Visit www.bakerzatwork.net or
Note Once ready, the bread should have a golden brown exterior. Remove from oven and call 65/6820-7578 for registration and
spread a thin layer of soft butter on the surface of the bread to give it a good shine. more information

63
Food of Asia 2015
Asian delights and Halal offerings pleased visitors at the Food of Asia exhibition

F
rom 14 to 16 August, avid foodies were treated to a
smorgasbord of cooked and packed foods at the Food of Asia
2015 exhibition. The dedicated food display was located at
the Singapore Expo, and saw a great range of culinary delights. The
three day event was attended by around 80, 000 visitors.
From early afternoon to night, eager visitors filled lanes flanked
by stalls selling F&B products. As they embark on their
gastronomical journey, a range of Asian delights such as Malay
satay, Penang laksa, Singapore chilli crab, and the famed
Taiwanese crispy chicken greeted them. Towards the back of the
expo, tables and chaired are laid out for visitors who wished to
take a break from walking about and cool off with traditional Asian
drinks or desserts.
At the right of the exhibition space, a section was dedicated to a
special 'Halal Gourmet Selections'. Here, visitors were presented
with opportunities to learn more about Halal food. An exciting
variety of delicious Halal dishes were available, such as Halal
authentic Italian cuisine.
The area also featured a stage for visitors to catch a glimpse of
favourite celebrity chefs as they conducted a Celebrity Chefs
Masterclass. Esteemed chefs including Chef Violet Oon, Chef Dato’
Fazley Yaakob, Chef Siti Mastura, Chef Devagi Sanmugam and
chefs from Singapore Halal Culinary Federation – Chef Bob, Chef
Mel Dean and Chef Tania Aris – took part in live cooking
demonstrations of their signature themed dishes, much to the
delight of all.

64
special feature

Portuguese Egg Tarts Signature Chicken Chop Bun

Delicious additions
Tai Lei Loi Kei’s newest additions will give diners more reason to visit this unassuming Macanese
restaurant tucked away in the basement of nex shopping mall

T
ai Lei Loi Kei needs no introduction. A famous Macau noodles with chicken chop, simple egg noodle dish with sliced
brand established since 1968, it is one of the most famous chicken chop, vegetables, and topped with a sunny side up. Diners
restaurants in Macau with both locals and tourists flocking will like that the noodles, which are made using duck eggs, offer
there for their signature pork chop bun. Although diners also an exceptional chewy, toothsome texture, and goes really well with
frequent this franchise outlet at nex for the brand’s specialty pork the perfectly cooked chicken chop, which boasts succulent and
chop bun, the establishment looks set to attract even more diners, flavoursome meat encased within a delicious, crisp crust.
especially chicken lovers, with their latest offerings. Round up the meal with some scrumptious Portuguese egg tarts –
Highlights from the new additions include the signature chicken baked fresh daily, the addictive egg tarts feature a rich custard filling
chop bun, bouncy noodles with chicken chop, chicken chop rice with within a buttery flaky pastry shell.
egg, and Portuguese egg tarts. For those craving something hearty #B2-15, nex, 23 Serangoon Central. Tel: 65/6636-5633
and delicious, the chicken chop bun, which features a generous slab
of well-marinated boneless chicken thigh sandwiched
between a soft and fluffy bun, is sure to deliver.
We recommend opting for the polo bun
instead – the sweet flavours from the
pillowy soft polo bun with a crunchy
and sugary top crust melds perfectly
with the savoury flavours from the
chicken chop.
Whether you are having it for
lunch or enjoying it as a snack
after work, be prepared to get
your hands dirty because this
decadent chicken chop bun is
finger-lickin’ good.
Alternatively, go for the bouncy Chicken Chop Rice With Egg

65
KOREAN SPECIAL

Classic Korean
flavours Try your hand at these delicious and easy recipes
by Chun Nam Won, which can be prepared quickly
and easily in your kitchen
RECIPES CHUN NAM WON PHOTOGRAPHS MARSHALL CAVENDISH

MUNG BEAN PANCAKES 1 Pick tails off bean sprouts, then rinse and
(BINDAEDDUK) drain well. Set aside.
Prep 15 mins • Cook 15 mins • Serves 4 2 Drain mung beans and place in a blender
together with water and onion slices. Blend
250g bean sprouts until fine. Add flour to blended mixture and
250g mung beans, washed and soaked in mix well until a thick batter is formed.
water for 3 hrs 3 Bring a pot of water to the boil. Blanch
500ml water bean sprouts for 1–2 minutes, then remove
1 onion, peeled and sliced and drain. Leave to cool slightly, then
80g glutinous rice flour squeeze bean sprouts to remove excess
200g pork, finely sliced water. Set aside.
200g cabbage kimchi 4 Combine ingredients for marinade in a
50g spring onions mixing bowl. Add pork and mix well, then
1 red chilli (optional), seeded and sliced add kimchi, bean sprouts, spring onions, chilli
salt, to taste and salt. Add batter and mix well.
dipping sauce 5 Heat a little oil in a frying pan over medium
heat. When pan is hot, spoon in 2–3 tbsp
FOR THE MARINADE batter to make palm-size pancakes. Cook
1 tbsp spring onions, finely chopped 3–4 pancakes each time, depending on the
1 tbsp grated ginger size of your pan. Fry pancakes on both sides
1 tbsp salt until golden brown.
1 tbsp sesame oil 6 Garnish pancakes as desired and serve
sesame seeds, as needed immediately with dipping sauce on the side.
ground black pepper, as needed

66
KOREAN SPECIAL

SPICY BEAN CURD STEW 1 Prepare clams. Place clams in a large bowl.
(SUNDUBU JIGAE) Fill with enough water to cover clams, then
Prep 45 mins • Cook 50 mins • Serves 4 add 1 tbsp of salt. Leave to soak for 30 mins If not using the anchovy stock immediately,
for clams to expel sand and dirt. leave to cool after preparation, then
150g short-neck clams 2 While clams are soaking, slice pork into refrigerate for up to 3 day or freeze for
150g pork 1-cm (½-in) pieces. Place in a bowl and 15-20 days. Defrost over low heat or in the
½ tbsp sesame oil marinate with sesame oil, sugar, garlic, microwave oven when needed.
sugar, to taste grated ginger and pepper. Leave to marinate
1 tsp minced garlic until needed.
1 tsp grated ginger 3 Heat oil in a pot over medium heat. When
ground black pepper, to taste oil is hot, add chilli powder and mix well,
2 tbsp vegetable oil then add pork, kimchi and chilli. Stir-fry for
2 tbsp Korean chilli powder 3–4 mins or until pork is cooked.
100g cabbage kimchi, cut into 2.5cm lengths 4 Remove clams carefully so as not to
1 red chilli, coarsely sliced agitate any sand at the bottom of the bowl.
500ml anchovy stock (refer to instructions Rinse under running water, drain and use as
below below) needed.
500g round silken bean curd, sliced into 5 Prepare anchovy stock. In a large pot,
rounds combine all ingredients for anchovy stock
salt, as needed and bring to the boil over medium heat. Skim
off impurities that have risen to the surface.
FOR THE ANCHOVY STOCK Leave to boil for 30 mins, then remove from
3L water heat, strain and discard ingredients.
20g Korean dried anchovies 6 Add clams and anchovy stock. Increase
100g onion, peeled heat slightly and bring mixture to the boil.
10g kelp, wiped clean Add bean curd slices by sliding the pieces
2 leeks, ends trimmed, chopped gently into the pot, being careful not to break
them up. Add seasoning and stir gently to
FOR THE SEASONING mix well. Reduce heat and simmer until
2 tbsp light soy sauce clams open up. Discard any unopened clams.
1 tsp Korean chilli powder 7 Dish out and serve hot with plain white rice.
½ tsp sesame oil
1 tsp spring onions, finely chopped
1 tsp minced garlic

67
KOREAN SPECIAL

STIR-FRIED BEEF (BULGOGI) 1 Slice beef thinly, then place in a bowl with
Prep 40 mins • Cook 20 mins • Serves 4 marinade. Mix well and leave for at least
30 mins. If a stronger flavour is preferred,
500g beef sirloin, alternatively use tenderloin marinate beef a day in advance and keep
1 bulb garlic, cloves peeled and separated refrigerated until needed.
a handful golden mushrooms, cleaned and 2 Heat a frying pan over medium-high heat.
blanched in hot water for 1-2 mins Without using oil, fry garlic cloves until
10-15 leaves iceberg or butterhead lettuce fragrant and slightly golden brown. Remove
½ carrot, peeled and julienned and set aside.
cooking oil, as needed 3 Bring a pot of water to the boil and blanch
1 tbsp finely chopped spring onions mushrooms for 1–2 mins or until just tender.
Remove and set aside. Arrange lettuce,
FOR THE MARINADE carrot strips and garlic cloves on a serving
4 tbsp light soy sauce plate and set aside.
2 tbsp sugar 4 Heat a little cooking oil in a frying pan over
4 tbsp pear juice, alternatively grate 1 Korean medium-high heat. Stir-fry beef slices until
pear and squeeze to extract 4 tbsp juice they are cooked to medium or medium-well
3 tbsp finely chopped spring onions doneness. Remove and transfer to a serving
1½ tbsp. minced garlic plate.
1 tsp ground black pepper 5 Prepare dipping sauce. In a bowl, combine
1½ tbsp sesame oil soy bean paste, chilli paste, garlic, sesame
oil and sesame seeds and mix well. Stir in
FOR THE DIPPING SAUCE mayonnaise. Transfer sauce to a sauce dish.
2 tbsp fermented soy bean paste 6 Stir-fried beef can be served in two ways:
1 tbsp Korean chilli paste garnished with spring onions and mushrooms
½ tsp minced garlic and served hot with plain white rice, or made
½ tsp sesame oil into lettuce wraps. To make lettuce wraps,
white sesame seeds, a pinch place a few slices of beef, carrot strips and
1 tsp mayonnaise garlic cloves on a lettuce leaf. Drizzle some
dipping sauce over beef, then wrap lettuce up
tightly to enclose the filling.

68
KOREAN SPECIAL

CABBAGE KIMCHI (KIMCHI) liberally with coarse salt. Set aside for 3-4 hrs.
Prep 50 mins • Marinating 4 hrs • Serves 4 3 Make a slit down the length of each
chilli. Remove the white pith and seeds.
2 heads Chinese cabbage Leave chillies to soak in a bowl of water for
250g coarse salt 30 mins. After chillies have been soaked,
6 red chillies remove, drain and mince until fine. Combine
1 onion, peeled and finely minced with minced onion and set aside.
60g Korean preserved prawns (shrimps) 4 In a bowl, combine preserved prawns,
3 tbsp anchovy sauce anchovy sauce, minced garlic, grated ginger
3 tbsp finely minced garlic and chilli powder. Mix well. Add minced chilli
2 tbsp grated ginger and onion mixture, radish, spring onions and
120g Korean chilli powder sugar and mix well.
1 white radish, cut into 4-cm strips 5 Pack pickling mixture evenly between the
50g spring onions, cut into 4-cm lengths leaves of both cabbage heads. Roll cabbage
1-2 tbsp sugar leaves up tightly from the base towards the
frilly part of the leaves to ensure that pickling
FOR THE SALTED WATER mixture is held tightly between the leaves.
125g salt 6 Pack cabbages into airtight containers,
1L water seal and refrigerate for 1–2 days before
consuming. Cabbage kimchi can be stored
1 Prepare salted water. In a large mixing for up to 2 weeks refrigerated. If a stronger
bowl, combine salt and water. Mix well and sour-tasting kimchi is desired, leave at room
set aside. temperature for a day before refrigerating.
2 Make a cut halfway down cabbage
lengthwise, then split the rest of the cabbage
apart using your hands. Repeat for the other Wear disposable gloves when handling
cabbage head. Immerse cabbage in salted chillies as the capsaicin in the chillies may
water briefly, then remove, drain and sprinkle leave a burning sensation on your skin.

69
journal

Simple and delicious


Chef Eric Low shows participants just how easy it is to prepare easy but tasty fare

O
n 23 August, a group of Singapore even commented that it was
food&travel readers gathered definitely worth travelling all the way to
at FairPrice Finest at Bedok the east for this cooking demonstration.
Mall for an interactive in-store Another participant Leonard Lee also
cooking demonstration conducted by shared that chef’s simplified cooking
chef Eric Low. methods, use of readily available
Held in collaboration with ingredients and numerous helpful
food&travel magazine, the good- cooking tips have inspired him to
natured and charming chef Low recreate the dishes at home. A handful
presented two recipes to the class that of participants stayed back for seconds
day using fresh ingredients purchased (and thirds) and to get more advice from
from FairPrice Finest. chef Eric, while the rest hurried to get
The scrumptious line-up included some shopping done at FairPrice Finest.
chef Eric’s special black olive flavoured Big thanks to FairPrice Finest for
minced pork rice with soft boiled egg making this delicious demonstration
and homemade pickles, as well as crispy possible. We look forward to seeing you
cuttlefish crullers with spicy douban at our next event!
mayo. They were all a cinch to prepare. ORGANISED BY
WORDSMICHELLE YEE PHOTOGRAPHS LO WINGTONG

Everybody was also looking forward


to the generous tasting portions –
participants were served full portions,
while shoppers at FairPrice Finest were
handed out tasting portions. All the
SPONSORED BY
samples were wiped out in seconds and
many of them raved about the wonderful
demonstration – one of the participants
Myra Chong who lives in the west side of

Can’t spot yourself? Visit the food&travel Facebook page at www.facebook.com/foodntravelmagazine to


view the rest of the photos we took during this event. Feel free to tag yourself and your friends!

70
the tool
guidetips

Chop it up!
Let food processors handle the nitty gritty details of cooking

T
he multi-faceted aspects of cooking is a wonderful, joyous, and highly satisfying affair, especially
when dishes turn to be as delicious as expected. Cooking, however, is also a time-consuming and
labourious art. A good amount of time spent in cooking actually boils down to the preparation of
ingredients, such as kneading, mincing, slicing and grinding. This process is often not as simple and quick
as it seems, and for amateur cooks, this may be a huge deterrent to step into the kitchen, or to continue
whipping up dishes on a regular basis.
Thankfully, we now have food processors that aid us in prepping food. The cost of food processors
greatly varies, with some costing up to the thousands. Despite its price tag, it is truly a handy kitchen aide,
and helps both professional and home cooks to save a huge amount of time and effort when cooking. Be
it whipping up a storm for big parties or cooking a simple meal for two, food processors will definitely have
its use in the modern kitchen. Consider it an investment for a quicker and fuss-free culinary journey.
WORDS RACHEL LIM PHOTOGRAPHS TOTT STORE

72
tool tips thetool
guide
tips

KITCHENAID 13-CUP FOOD PROCESSOR WITH


EXACTSLICE SYSTEM
(S$798.95)
Compared to its previous model, this Kitchenaid 13-Cup Food Processor
with ExactSlice System now uses less energy. With one slide of the lever,
the processor can slice ingredients from thick to thin. All sorts of food be
it hard, soft, large or small, can be sliced with extreme precision using the
adjustable slicing disc from 1mm to 6mm. Three power settings (low, high,
pulse) are available for more accuracy and precision for soft and hard foods.
Low speed works well for foods such as tomatoes, mushrooms or bananas,
whereas high speed is suitable for foods like potatoes and carrots or when
shredding cheese. Apart from slicing, there are also multiple optimised
speeds that helps to shred, knead, puree and chop almost any food quickly
and easily. Adding to the convenience is an Ultra Wide Mouth Feed Tube
that accommodates tomatoes, cucumbers, and potatoes with minimal prep
work required. The processor comes with a BPA-free 13 cup (3.1 L) work
bowl, and a 4-cup (0.9 L) mini bowl, and a storage case for all accessories.

CUISINART MINI-PREP PLUS PROCESSOR


(S$158.40)
Designed in Italy, the Cuisinart Mini-Prep Plus Processor is a nifty little
helper in small food preparation. It can chop herbs, bread crumbs, or
finely grind hard cheese with its patented Auto Reversing Smart Blade
which makes the processing both soft and hard foods a breezy affair. The
sleek touch pad controls and simple push-button control panel means
users can operate it with ease. Durable and lightweight, the 250-watt food
processor with 3-cup plastic work bowl is designed elegantly. The bowl
and lid is also dishwasher-safe and easy to clean up.

MAGIMIX FOOD PROCESSOR COMPACT, 3200XL


(S$698.00)
The Magimix Food Processor Compact is an entry level food processor from
the Magimix Food Processor range – a versatile starter equipped with all
the functions needed for everyday cooking such as chopping, crushing ice,
blending, mixing, grating and kneading. Three BPA-free bowls are provided
to cater to different cooking needs. For example, the Midi bowl is suitable for
slicing and grating fruits, vegetables, cheese, salami, and the main bowl can
be used for kneading, emulsifying, and whipping ingredients. For food that can
be prepared in small quantities such as chopped herbs, onions, baby food, and
mixed salad dressings, the mini bowl and mini blade comes in handy. Three
simple control buttons and automatic motor system for greater ease of use,
and an extra large feed tube also helps with the slicing and shredding of whole
or large pieces of fruit and vegetables.

73
step-by-step

EASY
60
MINS

KAWAII
DECO SUSHI
Prep 30 mins • Cook 30 mins • Serves 2

1 sheet + 1/3 sheet of seaweed, joined


1 + 1
/3 1 2/3 sheet of seaweed
51/3 sheet of seaweed
25g white sushi rice
275g brown sushi rice (250 g white sushi
rice + 25g bonito flakes)
/3
2
/3
1 1
/3 /3
1
/3
1
/3
1 soft rice topping (okaka soft furikake),
RECIPE SHIRLEY WONG | PHOTOGRAPHS MARSHALL CAVENDISH

divided
2 pickled gourd strips (kanpyo), each strip
to be 10cm x 2cm
1 cheese sausage, 10cm long
25g 75g 40g 40g 40g 30g 25g 25g 4 circles + 4 short strips of seaweed
for noses

Recipe extracted from Kawaii Deco Sushi by Little Miss Bento (Shirley Wong) with permission
from Marshall Cavendish. This book retails at S$32 (price before GST) at major bookstores.

74
step-by-step

1) Pat dry pickled gourd strips and wrap 2) Shape 25g white rice into a 10cm rod 3) Spread 40g brown rice on 2/3 sheet of
separately with /3 sheet of seaweed. Roll
1
and wrap with /3 sheet of seaweed. Roll up
1
seaweed, leaving a 5cm gap at one end.
each one up tightly for the eyes. Set aside. tightly for the muzzle. Set aside.

4) Place a sausage on the rice and roll up 5) Cut the roll lengthwise in half, then cut 6) Shape 75g brown rice into a 10cm long
tightly for the ears. into 4 pieces each. Set aside. mountain and place in the centre of the 11/3
sheet of seaweed.

7) Place a 1/3 sheet of seaweed on each side 8) Spread 40g brown rice on each side of 9) Place a pickled gourd strip eye on each
of the mountain. the mountain. mound of brown rice and the muzzle in the
centre.

10) Top both sides with 25g brown rice to 11) Use 30g brown rice to cover the 12) Cut the roll into 4 pieces. Assemble the
hold the parts in place. Start rolling up muzzle, filling any gaps and forming the ears and finish with a seaweed nose.
the roll. shape of the head before closing the roll.

75
BAKING WORKSHOPS
FOR CHILDREN!
Suitable for children aged 3 to 10 years old,
these hands-on workshops aim to nurture
creativity and spread the joy of cooking. WORKSHOP
We are offering a 20% discount off the
usual price of SG$60, making each child’s
DATES AND THEMES
seat just SG$50! One accompanying adult
Date/ Time Sat 28 Nov, 11am to 12.30pm
gets to join for FREE.
Recipe Gingerbread Cupcake
Theme Christmas Minion

PROMOTION
Receive an additional 10% off the registration
Date / Time Sat 28 Nov, 4pm to 5.30pm
Recipe
Theme
Oatmeal Crisp
Christmas Tree
fee of $50 per child when you:
• Sign up for more than 1 child Date/ Time Sun 27 Dec, 4pm to 5.30pm
• Sign up for more than 1 workshop Recipe Cheese Bread
Theme Snowman
WAIT! THERE S MORE!
Every participant will receive a SG$30 dining Venue
voucher, kindly sponsored by Maki-San, a 20 Bedok South Road Singapore 469277
create-your-own sushi & salad bar, which has (2 bus stops from Bedok MRT). Parking is free.

3 outlets in Singapore.

Register now via


cookingstudio@media-group.com.sg
as seats are allocated on a first-come, first-served basis.
g
an’s latest outlet @ 112 Katon
Maki-S

Organised by Goodie Bag Sponsor Supporting Media


table talk

Convenient cooker
Ever since the ancient times of Qing dynasty, the Yunnan style of
boiling soup has proved to be highly popular in Chinese cuisine.
Soup is usually prepared using the process of boiling and
distillation, and this result in a nutritious broth that is clean yet
flavourful at the same time. Seeking to marry both modern
technology and the age-old tradition method of boiling soup, the
EuropAce Magic Healthy Cooker (ESC 3188Q) is an intelligent
cooking appliance that prepares delicious soups in a fuss-free and
convenient manner. It can be used to cook a variety of soups,
including the herbal chicken soup – a perennial favourite.
Cooking the herbal chicken soup is a breeze, simply place chopped
chicken and herbal ingredients in the ceramic pot before adding
water into the water compartment. Following which, select the
pre-set menu and leave the soup to boil. The control panel is
designed to be simple, so users can have a greater ease of use
when operating the appliance, and when the meal is ready, a timer
will sound automatically.
S$129.90, available at all major electrical stores and online
www.europace.com.sg/shop

Refreshing relief
Maintain the condition of your voice and alleviate the symptoms of
coughs and colds with Ricola’s all new Natural Relief range. Two
flavours are available – the honey-lemon and Swiss cherry – and
both of these soothing herb lozenges feature a rich syrup core with
natural menthol as its key ingredient. To keep your voice at its prime,
go for the sweet and tangy honey-lemon herb drop candy. The
honey and menthol syrup is designed to spread throughout the
mouth and upper respiratory tract area, and lubricating the throat.
Alternatively, try the tart Swiss cherry herb drop candy is developed
WORDS RACHEL LIM

for cough and throat irritation. The consistency of the herb and
menthol syrup within helps to clear the nasal passages.
S$3.75, available at all supermarkets, convenience stores
and pharmacies
table talk

Cookie core ice cream


Following the launch of the Cores line of ice cream last year, Ben &
Jerry’s is now presenting two new Cookie Core ice creams. The Boom
Chocolatta is an indulgent chocolatey treat with mocha and caramel
ice creams with chocolate cookies and fudge flakes wrapped around
a chocolate cookie core. For those who prefer something creamy, the
Spectacular Speculoos is dark caramel and vanilla ice creams with a
centre of cookies and cookie butter swirl. Each bite of the ice cream
is saccharine and packed with crunchiness.
S$17.50, available at all major supermarkets, convenience
stores and scoop shops

Caramel crunch
Fans of Taylor Swift, you can now shake it off with the all-new limited edition Cornetto
Royale Taylor Swift Caramel Shake ice cream. The top layer of the ice cream features a
combination of golden-brown caramel and crunchy peanuts, and the journey of tastes
and textures slowly progresses to a rich and velvety chocolate sauce wrapped around a
crisp waffle cone. This specially designed Taylor Swift packaging also includes a code
eligible for point redemption so that fans have an opportunity to win premium seats at
the Singapore leg of Taylor Swift’s, The 1989 World Tour.
S$2.40, available at all major convenience stores, petrol marts and mini-marts
www.facebook.com/CornettoSG

Revamped butchery and bistro


Huber's Butchery & Bistro at Dempsey is well-known as a European-styled premium
specialty store that offers meat high quality products. Set to redefine the standards of
the average meat counter, Huber’s pride itself with providing only meats of the finest
quality, and a wide selection of meats, sausages and hams. Most of the meat at
Huber’s is imported directly from carefully selected farms. In other words, the
middleman is redundant, and hence this allows for customers to save more.
A recent revamp now sees Huber’s presenting a larger store and new bistro. Keeping
up with its high standards, specially sourced meats is now complimented by a full
range of groceries. A bistro area is also open for families and friends to indulge in the
fine produce picked right out of the butchery. Look out for the opening party on the
weekend of 24-25 October, where free food and drinks will be available. For more
detail’s check out Huber’s Butchery Facebook page.
22 Dempsey Road. Tel: 65/6737-1588
www.hubers.com.sg
www.facebook.com/hubersbutchery

78
A Generational Tradition

Serving you quality


and convenience
Chee Seng Oil Factory (Pte) Ltd No 1, Defu Lane 9, Singapore 539243 Tel: 65-6284 1062 Fax: 65-6280 8982 Email: csoil@cheeseng.com.sg
Website: www.cheeseng-oil.com
table talk

Healthy meals in a pack


Inspired by classic local flavours, Prima Taste
has launched their all-new ready meals in four
flavours: curry chicken with rice, nonya sambal
chicken rice, beef rendang with rice, and
chicken claypot rice. These packet meals
require no refrigeration and adding to the
convenience, it only needs to be warmed up
for 90 seconds in the microwave before
consumption. Containing rice, meat (protein)
and multigrain, these meals offer a host of
nutritional benefits and consist to 30% of an
adult’s minimum required daily fibre intake.
S$6.50, available at all major
supermarkets

Quick whipping
This handy kitchen aid is a whipping whisking kitchen aid that requires no
electricity. Operation is silent and safe for kids to use too. For proper grip, the
cover is ergonomically designed, and the the soft anti-skid ring at the bottom of
the base aids stability when mixing. To prevent spillage and unwanted splashing,
the handle comes with an integrated funnel so that small quantity of liquids can be
easily added without removing the cover. In addition, the specific geometry of the
whisks, enables users to quickly beat and whip ingredients.
S$85.00, visit www.tupperwarebrands.com.sg for a list of locations

Party with pizza


Sunshine Pizza now welcomes two new additions
to their range of ready-made pizzas: the tom yum
chicken pizza, and tuna with shrooms and onions
pizza. It is a convenient choice of meal especially for
busy working adults, or for parties. Simply pop it into
the oven, and a piping hot pizza will be ready in less
than 12 minutes. We like how the crust of Sunshine
pizza is adequately thin and crisp. The cheese pull is
good, and toppings are generous too. For
something appetising, go for the tom yum chicken
pizza. Its spice level is bearable, so it’s a good
choice even for children.
S$9.90, available at all major supermarkets

80
table talk

Minimal bottles
Drinking water has never been more stylish now. For the first time,
evian has completely repackaged its bottles across all elements
including its design, label, and bottle shape. To celebrate its
distinctly pure water, the newly unveiled bottles sport sleeker and
with cleaner lines. A ‘label-less’ look on the bottle front features an
reduction of the previous logo design, and a panorama of
mountains is a recognition to the water’s source in a corner of the
French Alps. The words ‘evian’ is also carved into the base, adding
a touch of playfulness and elegance.
S$1.40 for 330ml and S$1.80 for 500ml, available at all
major supermarkets, convenience stores, selected cafes Purchase $150 worth
and restaurants
of SCANPAN products
and receive a SCANPAN
SPECTRUM Grip N Sharp
Knife Sharpener
(worth $39.90) for FREE!
Brighten up your kitchen with the new Scanpan Spectrum Grip
N Sharp Knife Sharpener!
The sharpener has a suction feature, allowing for added ease
and safety for users. It can also be used on all knives, including
those with serrated blades. This innovative sharpening tool
incorporates dual tungsten carbide hones and a lever-operated
suction pad, which securely locks the sharpener to any smooth
and clean surface.
Healthy wraps
Fans of clean eating, take note. Mission Foods Singapore has
launched an all-new Mission 6 Grain wrap to its wrap range. This
latest wrap contains six different grains: sunflower seeds, pumpkin
GET YOURS NOW FOR FREE!
Purchase $150 worth of SCANPAN products, and receive
seeds, oats, rye, linseeds and wholemeal brans. These grains are
an excellent source of fibre, antioxidants, vitamin B and minerals, a Spectrum Grip N Sharp Knife Sharpener for free! Simply
and it gives the wrap a delicious nutty taste. Use the wraps to make bring the receipt and this issue of BBC GoodFood Asia, and
a variety of meals such as a grilled halibut with red cabbage asian proceed to SCANPAN’s office to collect your new vibrant
slaw wrap, a sambal minced tofu wrap, or even an organic bubur kitchen tool which is available in red, green and black.
hitam ice cream wrap. Eating healthy can now be tasty.
S$5.35 per pack, available at all major supermarkets SCANPAN Asia Pacific Pte Ltd
49 Jalan Pemimpin, # 01-05 APS Industrial Building,
Tel: 6276 3263
81
W W W . S Q U A R E R O O M S . C O M . S G

INTRODUCING
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tons of home inspiration!

HOT SECTION
Noteworthy products, people
& lifestyle destinations

STYLES GALORE
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PRACTICAL INSIGHTS
Expert advice on materials
& products

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84
dine away
From Seoul to Busan and all points in between, Flash Parker
feasts his way across South Korea in an effort to showcase the
nation’s most unique culinary fare

94 98 102

F&T 83
destination

84
destination

The Good, the Bad,


and the Kimchi:
Understanding South Korea’s
misunderstood national dish
From Seoul to Busan and all points in between, Flash Parker feasts
his way across South Korea in an effort to showcase the nation’s
most unique culinary fare
WORDS & PHOTOGRAPHS FLASH PARKE

85
destination

K
imchi, Korea’s ubiquitous national of the annual Gwanju Kimchi Festival says
dish, is the food staple of Korean that Korean women “have beautiful, soft,
cuisine. It is most commonly smooth skin because they have grown up
recognized in the spicy baechu iteration, on kimchi.” Furthermore, Korean women
made from ingredients including napa are “thin and intelligent because their diet
cabbage, radishes, fish sauce, oysters, contains healthy amounts of kimchi.” If you
onions, ginger, garlic and hot pepper are pretty and skinny, chances are you eat
powder harvested straight from the your fair share of kimchi. In related news,
surface of the sun. Kimchi is spicy. Really everyone in Korea is pretty and skinny.
spicy. Mexican breakdance spicy. Yet I’ve never been a big fan. Perhaps it
Kimchi accompanies most Korean has something to do with the spice, or the
meals as a side dish, or banchan, smell or all the fermenting and fish sauce,
though it is often combined with other but I’ve never really had much of a love for
ingredients to create potent superfoods kimchi, or Korean food in general. I spent a
such as kimchi fried rice, kimchi stew, year living in Seoul; much of that time was
and kimchi pizza. Kimchi is present at spent avoiding kimchi. When Korean friends
breakfast, lunch and asked me to dinner I told them I had to wash
dinner: about the my hair. When kimchi couldn’t be avoided
only time you I’d tell anyone within earshot that it reacted
shouldn’t adversely to my medication – when pressed,
expect to be I’d say I was taking medication for anxiety
served kimchi (brought on by the thought of eating kimchi).
is with your I did anything and everything to avoid eating
evening tea. old cabbage, but when I decided to make
Rrabokki – a popular snack Kimchi Korea my home for a second year, I knew I
food made with meat, is popular. would have to learn to love it. Understanding
veggies, spicy sauce and
ramen noodles Kimchi is good Korea means accepting kimchi into your life,
for you: the chair like it or not.

Some Korean's believe there are more than 365 variety


of kimchi - one for every day of the year

86
destination

Bibimbap served in a stone pot

But where
to begin?
Tracing 5,000 years of Korean culinary
tradition through history is a daunting task.
Nomadic tribal peoples began fermenting
beans in clay pots sometime before 1500
BCE, a rudimentary precursor to the
cultivation of the all-important food staple,
which was being consumed across the
peninsula by the time of the Baekje Dynasty
(18 BCE – 660 CE) during the period of the
three kingdoms. Subsequent invasions,
occupations and assaults by the Mongols,
the Manchurians and colonialists brought
to East Asia new spices, noodles, crops and
cultivation methods that helped shape the
culinary landscape of what was long the
world’s most mysterious Hermit Kingdom.
Suffice to say, there is a lot of history and
Some Korean's believe there are more than 365
tradition bread into the food fabric of this variety of kimchi - one for every day of the year
nation. It’s next to impossible to take one
element of Korean cuisine and understand
it without knowing something of the whole.
I could have put a picture of kimchi on the
wall and obsessed over it, ridiculed it and
thrown darts at it, or I could have trained like
Rocky, eating kimchi before running a mile,
then beat on hanging sheets of raw cabbage
with my bare fists in a Seoul meat locker.
Maybe I could have defeated kimchi, but I
would be no closer to understanding it.
I tried to get to know kimchi at home. I
cooked up a batch of winter kimchi, but
the freezer ruined it. Next I put some old
cabbage, brined anchovies and fish sauce
in a clay pot under my bed and forgot about
it for a month. I stunk up my apartment and Korean fish markets – like Noryangjin,
pictured here – are packed with unique
all my clothes, but edible kimchi I did not culinary treasures and atmospheric delights
create. I decided that I was going to have

87
destination

Warning! Exploring the warrens of the sprawling Busan


Fish Market can lead to sensory overload

A flower crab plucked from a boiling pot

to get to know kimchi, and Korean food, in confectionaries - are but some of the treats
someone else’s kitchen. offered up to salivating patrons 24-hours
A wide variety of mollusks can be found at
On the surface, Korean cuisine is roughly a day. virtually every South Korean market
defined as the meeting of rice and kimchi, I enlisted the help of Wine in Korea’s
yet at its core the culinary tapestry of Seoul Joshua Hall to help make sense of this time to get used to fermented foods and
is interwoven with richness and vibrant gastronomical wonderland. Joshua, a food raw ingredients. However, you can wash
delicacy. Korea is also among the most and wine writer of significant regional down just about anything with the right
social nations on earth, a place where renown, had me marveling at an opulent bottle of wine.”
eating out with friends and coworkers is feast of jeonbokjuk (abalone porridge), Joshua and I visited Cham Sut Gol
more common than doing so at home. This kimchi stew, gamjatang (pork spine soup) restaurant in Gangnam to try Royal Court
means that locals and visitors alike are spoilt and samgyeopsal (unseasoned bacon, food, where we cooked our own meal over a
for choice when it comes to dining. Seoul cooked on a grill with kimchi). He couldn’t wood charcoal fire and popped open a bottle
boasts what is perhaps the best hawker quite convert me to the house that kimchi of burgundy. The galbitang (stewed beef
stall culture on earth, with entire city blocks built on his first effort, but he worked at it. ribs) was sublime, though it should be; chefs
lined with orange tarpaulin tents serving “You probably didn’t like beer the first time prepare only 50 servings a day for a first
delectable – and frequently pungent - fare. you tried it,” Joshua explained. “But you had come, first serve crowd. The flavors began
Deep-fried sweet potatoes, fiery tteokbokki it enough that you acquired a taste for it.” I growing on me; I was now a fan of green tea
(rolled rice cakes in chili sauce), dried patted my beer belly and nodded solemnly. ice cream, pumpkin porridge and a host of
cuttlefish and delicious hangwa – traditional “Korean cuisine is just like that; it takes some other foods I never would have tried before.

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destination

of Suwon. I spent most of the ride trying to


justify a reason for eating bugs in a cup, but
by the time my train pulled into the station
I was confronted with a new challenge: to
eat, or not eat dog stew? Unable to muster
the courage to chow down on bow wow,
I settled for galbi, also known as grilled
beef short ribs served with as many as
twenty side dishes. Suwon is known as the
birthplace of modern Korean barbecue,
and the tented stalls that populate the
alleys surrounding Suwon Station serve
some of the finest food in the country –
complimented, of course, with heaping
helpings of kimchi, all washed down with a
sweet distilled alcohol known as soju, the
A full Korean barbecue feast - grilled short ribs, a wide seminal national spirit. With the spirit of
variety of banchan, and plenty of kimchi the nation coursing through my veins I bit

I wondered if I was ready to tackle dinner at


the Korea House, where a traditional feast,
known as hanjeongsik, costs roughly $1,000
(tip included). I had suddenly realized that
the definition of Korean cuisine was limited
only by my imagination, and that kimchi
didn’t have to be where I began and ended
this odyssey.
I jumped on a high-speed train for Busan,
the coastal metropolis and Korea’s second
city. I visited the massive Busan Fish Market,
where merchants and vendors hawk the
country’s freshest seafood and cook what
they’ve caught right before your eyes. I tried
blowfish for the first time and filled up on
grilled flower crab, giant prawns and mussels It’s not all DIY: it’s possible to come away from a night
market with a few treats already prepared for you
bigger than my head. At the behest of one
particularly pushy chef I tasted raw sea
urchin and sea cucumber, though I wouldn’t
recommend either for the faint of heart.
Korea comes alive in Busan; by the time I left
I felt like the sea was a part of me.
Fortified by my experiences and confident
I would eventually conquer kimchi, I decided
I would try and tangle with some of Korea’s
most nefarious foods. Joe McPherson, the
founding editor of the popular food blog
Zen Kimchi and a brilliant chef in his own
right, once introduced Andrew Zimmern
of the television show Bizarre Foods to
wriggling, raw octopus as well as sundae, a
type of blood sausage stuffed into a cow’s
intestine; following the example set by these
food radicals, I grabbed a cup of steaming
Famed Seoul street food served at a
silkworm larvae (a popular snack food) at pojangmacha, or tented restaurant
Seoul Station and headed south for the city

89
destination

A slice of kimchi topped with grilled beef

into a piece of hongeo, or skate, a ray-like


fish fermented underground for weeks
that eventually takes on the character and
aroma of a urinal cake. Today hongeo is
Mouth-watering bibimbap, served in the ubiquitous stone pot
only regularly consumed by grizzled Korean
working-class men and hardcore seafood
fanatics: aficionados swear that by the tenth
time you’ve tried it, you’ll love it. But I didn’t
love it. Rays, like sharks, don’t have a urinary
tract; their urine is instead expelled through
their skin. When their flesh is fermented,
uric acid takes on the characteristics of
ammonia. Legendary travel writer and food
philosopher Anthony Bourdain has called
hongeo the worst thing he ever put into his
mouth. With a mouthful of rotten ray, kimchi
doesn’t seem half bad.
I returned home that evening smelling
like I had spent all day in a bathroom stall
at the airport. Worst of all, the taste of
hongeo was still on my tongue. Earlier in
the week I had come across a recipe for
makgeolli, a traditional rice wine that has
been consumed in Korea for more than
1,000 years. Makgeolli is made by combining
short grain rice, yeast and a fungus
known as nuruk in a cheese cloth bag and
fermenting the ingredients for five days;
the potent spirit, with an alcohol content
of fifteen-percent, was a surefire way to
dispel the unwanted taste of hongeo from
my mouth. I transformed my bathtub into
The Namdaemun Night Market is a great my own personal distillery, nearly blowing
place to sample Korean street food – from up my tiny apartment in the process. In the
the simple to the strange
end I succeeded in crafting a silky smooth

90
destination

beverage that washed away all traces of


rotten fish and elevated my understanding of
Korean food to a higher plain.
A few weeks later a Korean friend invited
me out for dinner. Without hesitation I
accepted, ready to test my mettle once
and for all. I met my friend and half a dozen
pals for a barbecue feast that included a
full complement of the season’s hottest
kimchi. While arguing the merits of the
Wonder Girls versus Big Bang on the K-Pop
scale and going shot for shot over a case of
soju, I happened to dunk a slice of kimchi
in doenjang (a fermented soybean paste),
Tanks filled with a variety of sea creatures
top it with slices of pickled bean sprouts at the Busan fish market
and cucumber and fold it into a fresh leaf
of lettuce. Before I finished chewing the
first piece I began absentmindedly prepping A culinary exhibition on the streets of
another. Suddenly, kimchi wasn’t something ancient Itaewon, Seoul

to be feared. It was just another one of the


deceptively simple pleasures of life in Korea.
Once you’ve run through the formidable
gauntlet that is Korean cuisine – and you
discover that it’s more than chili peppers,
barbecued pork and fermented cabbage
– it’s next to impossible to emerge out the
other side without an insatiable urge for
kimchi and all the trimmings. After two years
in Korea my palate had grown accustomed
to the spices and the flavors of the
peninsula, but I never did get the hang
of hongeo. Maybe I need to try it one
more time.

Freshly caught crabs

Flash Parker shops for fresh flower crab at South Korea's Preparing eels, sea cucumbers and
oldest outdoor market, located in Osan City more at the Busan Fish Market

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destination

Dining at a traditional Korean house or


restaurant is an experience you’ll never forget

Travel Facts
n Taekwondo is Korea’s national sport. Most n The Namdaemun
people have at least some formal training, Night Market in central
but few will try and kick you in public. Seoul has many tented
Many clubs welcome foreign visitors for restaurants that serve
day lessons. delectable street food
24-hours a day.
n 10,000 Korean Won = SGD 11.79
1 bottle of soju = W3,500 n McDonald’s restaurants Pass bowls and dishes with your right
1 side of kimchi = W500 in Korea serve kimchi hamburgers in hand only. Accept a cup or glass with both
addition to typical fast food fare. hands. You must accept an alcoholic drink
n A seafood feast in Busan costs less than offered to you, and you must drink it.
SGD $40 and includes giant prawns, n Koreans do not customarily tip at Korean-
lobster, muscles and assorted shellfish style restaurants or bars and it can be n The gelatin added to foods like blood
native to the waters surrounding Korea. taken as an insult. Tipping is optional in sausage, head cheese and snack food is
Western-style establishments. made from the rendered hooves of pigs
n KTX, Korea’s rapid rail transit system, and cows.
delivers passengers from Seoul to n Respect matters: the eldest in a party will
Busan in less than three hours and costs always eat first while the youngest must n Blowing your nose at the dinner table is
W55,000. serve drinks. The eldest will often cover rude and offensive. Reaching across the
the entire tab for a meal, expecting those table to snatch something from a friend’s
n Koreans traditionally work six days a week; younger to do the same when their turn plate is generally accepted. Koreans will
if you plan on traveling on a Sunday, be comes. often share one bowl, dish or plate of
prepared to fight through crowds at all but food as a sign of love and respect for one
the most secluded destinations. n Etiquette is a big part of dining in Korea. another.

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destination

Factbox
STAY THERE EXPERIENCE KOREA
You’ll find plenty of luxury hotel options Flash Light Photography Expeditions runs
in South Korea, operated by many of the customized photo workshops in Korea
same global hospitality chains you’re on a regular basis. Weekend workshops
familiar with back home. If you’re willing begin at $150.
to splurge (from W300,000 per night) www.flashlightexpeditions.com
you’ll have an opportunity to experience
legendary Korean hospitality, a king-sized WHEN TO GO
bed, swimming pools, and all the other The annual East Asian monsoon brings
modern amenities you could ever want. heavy rains to the Korean peninsula June
JW Marriott Dongdaemun Square Seoul through July; the best time to visit South
is one of the most remarkable hotel Korea is during the spring or fall. The
experiences in East Asia; likewise, the annual Kimchi Culture Festival in Gwanju
Conrad Seoul is known for tremendous takes place in mid-October, a time when
services and world-class hospitality. Lotte the famous cherry blossoms blanket the
Hotel Busan is southern South Korea’s country in a sea of soft pink. www.kimchi.
finest overnight destination. gwangju.go.kr

WHERE TO EAT
Cham Sut Gol
Address: 19 2nd floor, Mugyo-dong, Jung-
gu 140-749, Seoul, South Korea
City Hall subway station (exit 4), Phone:
82/2-2269-5834
Mains: KRW 20,000-40,000.

Namdaemun Night Market


Address: 49 Namchang-dong, Jung-gu
100-804, Seoul, South Korea
Hoehyeon subway station (exit 5), Phone:
82/2-752-1913

Yeonpo Galbi
Address: 25-4 Buksu-dong, Paldal-gu,
Explore the streets of new Seoul for casual,
trendy restaurants Suwon, South Korea
Near Hwahongmun Gate, Suwon Station,
82/31-1330
Mains: KRW 15,000 – 25,000

When you need a respite from your When is a fish cake more than a fish
culinary expedition, unwind at beautiful cake? When it is flash fried for you
Gwanghamun Square in central Seoul by a street vendor at 2am

93
weekend escape

The Philippines’
Last Frontier
We take a dive into Palawan, home to the best beaches in the Philippines,
and discover true luxury in nature’s simplicity and abundance
WORDS MARISSE GABRIELLE REYES PHOTOS MARISSE GABRIELLE REYES, AMANPULO, AND ASTORIA PALAWAN

94
weekend escape

By Amanpulo's pristine beach

M
ade up of a narrow strip of
over 1,700 islands, which span
to Mindoro in the north and
Borneo in the south, is the island province
of Palawan. A decade ago, only handful
of adventurous moneyed travelers would
have visited the islands, but today, the
sparsely populated province which is rich
in limestone cliffs, underwater caves,
uninhabited islands, still turquoise lagoons,
and flora and fauna, has been enlivened by
tourists of all creeds and colours. It’s the last
frontier of the Philippines; a paradise waiting
to be explored.

FRIDAY
We depart by private plane from Manila’s A.
Soriano Hangar for one of the Philippines’
most luxurious resorts, Amanpulo
(Pamalican Island, 63/2-976-5200). An hour’s
journey southwest lands us at the serene
paradise of Pamalican Island, part of the
Cuyo Islands cluster northwest of Palawan.
The natural beauty of the small narrow
island is sheerly astounding as it’s skirted
with natural powder-fine white sand, calm
turquoise waters, and lively coral reefs
which are brimming with sea life such as sea
turtles. Also on the island are 40 spacious
Private seafood barbecue dinner on Amanpulo villas (equipped with their own butler and
golf cart) which are modeled after native

95
weekend escape

French toast and a simple omelette sided


with tapas-style dishes such as baby
potatoes spiced with paprika, sauteed
mushrooms, and smoked salmon with
lemon. The afternoon is dedicated to
snorkeling and the resort offers two
complimentary guided boat tours everyday.
The island is pristine and protected, we
learn, and snorkelers are almost always
guaranteed to spot sea turtle or two as well
as float alongside a flurry of colourful tropical
fish. Our final meal at the resort, before
jetting off to the main island of Palawan, is
at the Picnic Grove - a enclave by the sea
shaded by trees. This family-friendly eatery
is only open for lunch and serves delectable
traditional Italian dishes. A must-try are
the thin crust pizzas cooked in a wood fire
The Clubhouse on Amanpulo oven which is fueled by the branches of
the island’s fallen trees. Also fantastic is the
classic caprese and the peppery arugula
beach. The private dining experience proves salad which is ultra-fresh as it’s made with
to be exquisite and romantic - complete with arugula and tomatoes grown on the island.
a dining table lit by starlight, torches, and a From this bubble of exclusivity and
bonfire. The service is immaculate as we’re luxury, we hop on a private plane chartered
catered to by a personal staff of three: a by Air Juan and head to the main island
chef, server, and musician. While simple, the of Palawan to its capital, Puerto Princesa.
food is an extravagant showcase of the fruits Unlike the obvious connotations one
of the sea such as various local fish both might have to Palawan, this city is densely
Amanpulo's Beach Club served grilled and raw as well as a succulent populated, without beautiful beaches, and
local lobster sided with salad and grilled is rather insipid. There are a few pockets of
huts and are luxuriously appointed with vegetables. good spots to eat, such as the popular yet
local touches – such as Cebuano marble somewhat overrated KaLui Restaurant
and rattan furnishings. Famished from the SATURDAY (369 Rizal Avenue, Puerto Princesa,
journey to the remote island in the Sulu Sea, Open-air restaurant, Beach Club, located 63/928-753-9621) which is located just a few
we visit one of the resort’s four restaurants, at the beachfront and serves up Spanish- minutes from the airport. The restaurant,
the breezy waterfront Thai eatery Lagoon inspired food and offers an unlimited a which we visited for dinner, is quaint and
Club. The food here is an authentic display la carte breakfast. We fuel up with a big homely and decorated with colourful Filipino
of Thai cuisine with a menu stocked with breakfast of poached pear and pine nut painting as well as bundles of native fruits
rich curries, fresh seafood, and zesty salads.
With much of the resort’s produce is grown
onsite, Executive Chef Bruce Thomason,
a New Zealander, takes us on a tour of
the island’s farms which are teeming with
underripe papayas, juicy cherry tomatoes,
and a rows upon rows of fresh leafy herbs.
The farms, Thomason explains, were
established partly for sustainability but also
as an answer to the challenges of getting
fresh produce on island. The nearest island,
Manamoc, which is about an hour away by
boat, provides some sources of meat and
the island’s fishermen supply an abundant
offering of seafood as well. The ever gracious
Thomason arranges a signature experience, The breezy Picnic Grove on Amanpulo
a private seafood barbeque dinner by the

96
weekend escape

Astoria Palawan's bright and modern rooms

hanging from pillars and doorways. Order Dining Pavilion, which overlooks their
Lunch on Snake Island
the reasonably priced set meal which photogenic infinity pool. It’s here where we
comes with a sampling of the region’s settle down with a nightcap of a Mai Tai as
famous seafood such as crab, prawns, lapu well as a passable late-night snack of crab
lapu, and blue marlin. With our bellies full, cakes with carrots, red cabbage, and cilantro.
we journey to our abode for the night, the
newly-launched Astoria Palawan (Km SUNDAY
62 North National Highway, Barangay San We wake up well before daylight in order to
Rafael, Puerto Princesa, 63/2-687-1111). make it to the tiny coastal town of El Nido
The seafront resort has been built on the in time for lunchtime island hopping. The
grounds of a former mango orchard and its six hour trip up north can only be done by
40 rooms are spacious and decorated with car or by bus through a windy and often islands is a must-visit. Our boatmen, who
trendy interiors with vibrant pops of canary unpaved highway. Upon arrival we make a also doubled as chefs, prepared a humble
yellow and turquoise. Before hitting the beeline for Artcafe (Sirenta Street, Buena yet lavish seafood lunch of grilled fish which
sack, we hop over to the resort’s only eatery, Suerte, 63/920-902-6317), one of the first was cooked on a makeshift grill fashioned
restaurants in El Nido which has grown to out of empty gasoline containers. The lunch
include a convenience store, tour service, was laid out on a wobbly collapsable table
and kayak rental service to keep up with on the sandbank in full view of El Nido’s
the tourist’s demands. Our island hopping majestic limestone cliffs – an experience
trip took us to a few stunning snorkeling that almost rivaled Amanpulo’s private
spots such as Big Lagoon, Secret Lagoon, seafood barbeque at a fraction of the cost.
and Matinloc Shrine, which were now, at Upon reaching the town after a day out on
midday, swarming with tourists. Snake Island, the water, we head to Lolo Banana (Rizal
a small sandbank which connects two larger Street, inside the bazaar place, 63/926-702-
9265) for a sip and a bite to mark the end
our Palawan sojourn. Like many of El Nido’s
KaLui's busy kitchen bars and restaurants, this joint was opened
by a slew of young French bohemian-types.
Served here are finely-executed mojitos,
paninis, and appetiser boards of French
cheeses – a great and necessary remedy for
the sea-weary traveller.

KaLui Restaurant's traditional interiors Lolo Banana's bar

97
vineyard

Raise a glass to
craft beer
More and more drinkers in Australia are hopping on the
craft beer bandwagon, here’s a round-up of some of the
greatest beer experiences available down under

A
PHOTOGRAPHS TOURISM AUSTRALIA & FED SQUARE PTY LTD

ustralia’s beer-loving culture dates alcohol market. At the dawn of the 19th as the years progressed, full-bodied wines
back to the 18th century, when century, ice-cold German pilseners replaced became viable to the masses, and took the
Lieutenant James Cook’s ship – the the dark Irish stouts and English porter continent by storm. What’s more, unlike
HMS Endeavour – brewed medicinal beer on and ales. beer, wine had a tinge of refinement and
their passage to Australia and New Zealand. After which, in the midst of Australia’s sophistication, and was also warmly received
Fast forward a few decades, the British diverse alcohol selection, lager beer by women.
government started deporting convicts to occupied the top spot in the heart of Meanwhile, as Australians were indulging
then Port Jackson convict settlement, and the Australian layman. In the Australian in their newfound luxury, several talented
Caribbean rum quickly became the local context, lager was likened to the masculine and well-travelled brewers started to lay the
WORDS MICHELLE YEE

favourite and currency for bartering. Soon personalisation of the typical Australian man, foundation of the beer revival, which refers
after, British and Irish settlers started to and women were forbidden to drink in public, to what was to become ‘craft beer’.
import their draught beer and introduced right until the 1970s. Two microbrewery-cum-pubs, the Sail and
another element into the already-diverse With Australians becoming more affluent Anchor in Fremantle and the Lord Nelson

98
vineyard

in Sydney, offers both home-made local reinterpreted German-style ale, and most
beers and imported beers, and were the notably, his wheat beer and Cologne-style
pioneers who elevated mainstream beers ale. The establishment also houses a busy
to a whole new level. During that time, sales restaurant, which also whips up German
for mainstream beers did not increase, while pork knuckles, kransky rolls, schnitzel, and
demand for craft beers skyrocketed. Once other German delights to complement their
unbeknownst to the public, craft beer boutique beverages. 50-minute brewery
now stands as a threat to its red-white tours are also available.
cousin – wine. Unit 7, 19-25 Kembla Street, Fyshwick
Craft beers are slowly but surely becoming +61/2-6162-0523
a strong cult among the Australians, with Open for lunch from Wednesday to
more and more people slowly venturing out Saturday, and dinner on Friday and
of their comfort zones to taste and savour Saturday
adventurous brews which feature exotic www.zierholz.com.au
ingredients such as wild herbs, fragrant
coffee, fresh fruits, sweet honey, and many 4 PINES BREWING
more. Also, more craft beer festivals and COMPANY, NEW SOUTH
master classes are being conducted, which WALES
reinforces craft beers in the Australian Many would have went to Manly for a day
alcohol market. at the beach, but some would not have
Here are some of the greatest beer had chanced upon the 4 Pines Brewing
experiences available around the continent: Company. The microbrewery prides itself in
being the creator of the world’s first zero
ZIERHOLZ PREMIUM gravity ‘space beer’ Vostok stout, and has
BREWERY, AUSTRALIAN also introduced unique brews such as Kolsch
CAPITAL TERRITORY and pale ale to locals. Apart from their usual
Located in the heart of an industrial estate, brew, 4 Pines also produce 24 small-batch
Christoph Zierholz’s microbrewery offers seasonal brews each year, which are only
some of the most authentic handmade beer available in few breweries. Their in-house
in the continent. The microbrewery offers restaurant provides live music, theme nights,

The Atrium, Melbourne, Victoria

99
vineyard

Moo Brew

and pub experiences to complement their


designer beer. Additionally, you might also be
interested in attending their brewery tours,
which are available from Monday to Friday
at 12:30pm.
29 / 43-45 East Esplanade, Manly
+61/2-9976-2300
Opens daily from 11am to midnight.
www.4pinesbeer.com.au

MOO BREW, TASMANIA


For those looking for an unconventional and
refreshing beer tasting experience, look no
further. Moo Brew offers a beer and wine
tasting experience which includes a boat ride
to Tasmania’s age-old vineyard and a visit to
a private art collection, which will surely be a
hit with families. Moo Brew produces unique
seasonal brews, which includes Belgian-
style saison and many others. All in all, the
compound, which is in close proximity to
MONA, comprises of a cellar door, wine bar,
Source Restaurant, Museum café, and the
Void Bar. Brewery tours are available every
Friday at 12:45pm.
655 Main Road, Berriedale
+61/3-6263-7773
Cellar door opens Wednesday to
Monday, 10am to 6pm for wine tastings.
www.moobrew.com.au
Little Creatures Brewery, Fremantle,
Western Australia

100
vineyard

TOP GUN TOURS, variety of regular, special, and seasonal and the Steam Exchange. The signature craft
WESTERN AUSTRALIA craft beers, which can even be ordered beer tour will visit these highly acclaimed
Although craft beers originate from and delivered right to your doorstep! Also, microbreweries, and at the same time,
Fremantle, the wine-laden Swan Valley is Bridge Road manufactures three types of treat you to the stunning coastal scenery
home to the big names of craft beers. Top deluxe Chevalier farmhouse beers, which of the peninsula. Lunch will be provided at
Gun Tour’s Liquid Gold Brewery Tour in Swan come in longneck 750ml bottles. Definitely The Salopian Inn, with the menu featuring
Valley is a must-not-miss for the hard-core a collector’s item for a beer aficionado! The Berkshire pork buns, T-bone steak, and many
beer fanatic, which tours around 5 award- brewery also houses their renowned pizza other dishes to complement their handmade
winning breweries (Feral Brewing Company, restaurant, ten tap tasting bar, and a beers. Tours will begin daily at 9:30am, and
Ironbark Brewery, Elmar’s in the Vally, Mash beer garden. will take approximately 8 hours.
Brewing, and Duckstein Brewery), with a 50 Ford Street, Beechworth +61/423-725 409
range of 22 craft beers, ales, and lagers for +61/3-5728-2703 www.offpistetours.com
sampling. Additionally, the tour includes Restaurant opens daily from 12pm
gourmet snacks for the journey, and a to 3pm, and 6pm onwards on Friday,
laid-back lunch at the Ironbark Brewery. Saturday, and Sunday.
The Liquid Gold Tours are available on www.bridgeroadbrewers.com.au
Wednesday, Friday, and Sunday, 10:15am
to 5:00pm. OFF PISTE 4WD
+61/8-9453-2961 CRAFT BEER TOUR,
www.topguntours.com.au SOUTH AUSTRALIA
The craft beer tour brings participant to
BRIDGE ROAD BREWERS, the magnificent and unexplored Fleurieu
VICTORIA Peninsula on board a four-wheel-drive,
Nestled inside a 150-year-old coach house, making it a perfect escape from the hustle
the Bridge Road Brewery is widely regarded and bustle of city life. Fleurieu Peninsula is
as one of Beechworth’s best microbreweries home to some of the most undiscovered and
and serves as a benchmark for craft beers. exclusive breweries on the planet, such as
The Australian microbrewery offers a wide Goodiesons, Vale Ale, The Smiling Samoyed, Eagle Bay Brewing Co, Dunsborough,
Western Australia

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journal

Scrumptious bites
A
crowd gathered around the were a few steps to preparing the sauce, it
weighing station at Hougang is definitely worth the effort and time. In
Street 21’s FairPrice Finest fact, the red wine and strawberry glazed
while chef Eric Low and the ribs dish was a hot favourite among the
food&travel team started setting up for audience, as the tasting portions were
a cooking demonstration on 29 August. polished off within seconds.
The recipe printouts, which were handed Big thanks to FairPrice Finest for making
out before the demonstration, piqued the this delicious demonstration possible,
interest of a handful of busy shoppers and to chef Eric Low for inspiring us to

D ay
who decided to park their trolleys nearby experiment with new ingredients and
to join us.
Chef Low started out by preparing
methods.. Till the next time!
M e n u o f t h e
the Japanese pumpkin for his seared
with red wine
scallops on Japanese pumpkin salad • Kurobuta pork ribs
topped with crispy parma ham wafers,
glazed strawberries
and this attracted even more passersby.
Japanese pumpkin
By the time he pan-fried the parma • Seared scallops on
ham wafer
ham, the smell wafting in the air was salad, crispy parma
enough to make our mouths water. And
as if that wasn’t enough, he also added
a delicious goma dressing for an extra
punch of flavour.
Participant Felicia Tan, here for her
second cooking demonstration, adored
the dish: “This dish was a perfect
combination of sweet and salty – I love
how the sweetness from the Japanese
pumpkin complemented the saltiness of
the parma ham. It’s great that the dish is
also very simple to prepare.”
While participants and FairPrice Finest
shoppers were enjoying the salad, chef
Low proceeded to prepare the second
recipe of the day: Kurobuta pork ribs with
red wine glazed strawberries. Chef Low
first showed the audience how to prep and
marinate the pork ribs, before preparing
the delicious red wine and strawberry
sauce for the pork ribs. Although there

ORGANISED BY
WORDSMICHELLE YEE PHOTOGRAPHS LO WINGTONG

SPONSORED BY

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journal

Hearty comfort food


S
hoppers at Marine Parade Big thanks to FairPrice Finest for making
Central’s FairPrice Finest were this delicious demonstration possible,
in for a treat on 5 September. and to chef Eric Low for inspiring us to
While chef Eric Low and our experiment with new ingredients and
participants were settling down at methods. Till the next time!
our makeshift demo ‘kitchen’ at the
weighing station, a handful of intrigued

D ay
patrons did not need much convincing
to stick around and learn how to prepare
two new dishes. M e n u o f t h e
Chef Eric started out with the
h
a with seared crayfis
• Cold angel hair past
irresistible cold angel hair pasta served
with seared crayfish tails and salted egg sauce
tails, salted egg yolk
yolk sauce. His ingenious salted egg yolk
illed chicken
sauce which was prepared using hard- • Lemon and sage gr
pine nuts risotto
boiled salted eggs, soy milk, silken tofu, on mushrooms and
tabasco sauce, curry powder and curry
leaves seemed too easy to put together
– he blended all the ingredients in a
juice cup blender – but the flavours were
anything but simple.
While assembling the final dish, the
rest of the team dished out samples
for the participants as well as tasting
portions for the rest of the audience and
passers-by. A handful requested for more
of the luscious salted egg yolk sauce.
Moving on to the next recipe – lemon
and sage grilled chicken on mushrooms
and pine nuts risotto, the moment chef
Eric started pan-frying the chicken
legs, a larger crowd gathered around
the area. By the time chef Eric was
done with cooking the risotto, everyone
couldn’t wait to try the dish. Sample
of this hearty and comforting risotto
were wiped out in minutes and a few
shoppers shared that they couldn’t wait
to try to make this dish at home.

ORGANISED BY
WORDSMICHELLE YEE PHOTOGRAPHS LO WINGTONG

SPONSORED BY

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recipe index

37 BBQ PORK RIBS (DWAEJI GALBI)


36 BIBIMBAP BURGER
69 CABBAGE KIMCHI
41 CHAR-GRILLED ANGUS BEEF JOWL
WRAPPED IN SESAME LEAF AND
GARLIC CONFIT (SOGOJI JOWL)
74 DECO SUSHI
55 GARDEN LEMONADE
51 HOMEMADE YOGHURT
38 KING OYSTER MUSHROOM
SKEWER (BEOSEOT)
40 KOREAN PANCAKES WITH ICE
CREAM (HOTTEOK)

74
45 KOREAN SPICY PORK ROLLS
(DAEJI BULGOGI)
43 KOREAN WINGS
44 MANDU (KOREAN DUMPLING)

38 44
DIM SUM STYLE
38 MEATBALL SKEWER (MITEUBOL)
66 MUNG BEAN PANCAKES
(BINDAEDUK)
38 PORK BELLY ROLL WITH BABY
ASPARAGUS (SAMGYUPSAL)
57 ROAST SEA BASS WITH WILD AND
WHITE RICE
35 SEAFOOD PAELLA
67 SPICY BEAN CURD STEW

51
(SUNDUBU JIGAE)
42 SPICY KOREAN-STYLE
GOCHUJANG MEATBALLS
68 STIR-FRIED BEEF (BULGOGI)
34 STIR-FRIED SWEET POTATO
NOODLES (JAP CHAE)
55 THAI BASIL COLLINS
34 TOPPOKI (SPICY RICE CAKE

67 STOCKISTS
SUPERMARKETS
◆ Cold Storage: www.coldstorage.com.sg
◆ Giant: www.giantsingapore.com.sg
◆ NTUC FairPrice: www.fairprice.com.sg
◆ MEIDI-YA: www.meidi-ya.com.sg
◆ Isetan: www.isetan.com.sg

SHOPS AND SHOWROOMS


◆ Howards Storage World: 65/6238-8048
◆ ToTT Store: 65/6219-7077

107
parting shot

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108