$100Gourmet presents a unique culinary experience for gastronomic enthusiasts. Combining star power, creative collaboration and exceptional value, it aims to bring exclusive access and unprecedented opportunity to 15,000On April 29, 2015 / By Nookmag
$100Gourmet presents a unique culinary experience for gastronomic enthusiasts. Combining star power, creative collaboration and exceptional value, it aims to bring exclusive access and unprecedented opportunity to 15,000 food lovers over a 12-month duration, to sample the oeuvre of some of the best chefs from Singapore and abroad in over 24 of the finest F&B establishments in Singapore.
This initiative is conceptualised by Citibank and it features exciting partnerships between chefs of international repute and Singapore-based chefs and restaurants. Each month, a different visiting chef will collaborate with two local host restaurants, presenting a completely original six-course menu over six to eight days. Diners can expect a generous dose of creativity served on their plates.
This premium class dining programme is aptly named “$100Gourmet” because of its accessible price point of $100 per seat. A 6-course menu of collaborative artistry, valued at $180++ for all diners, will only cost $100++ for Citibank cardmembers.
With April’s dining slots flying off the shelves, the month of May sees another round of stellar partnerships. The visiting chef is Michelin-starred Anthony Demetre of Wild Honey (1-Star) and Arbutus (1-Star) in London while and the hosts are Chef Christopher Millar of Stellar at 1-Altitude and Chef Riccardo Catarsi of il Cielo.
Chef Anthony Demetre of Wild Honey (1-Star) and Arbutus (1-Star) in London
A British of Greek origins, Chef Demetre works in the informal and affable French-inspired style of ‘Bistro Moderne’, and is recognised as one of the pioneers of the ‘Bistronomy’ movement in UK. His team-up with Christopher Millar showcases the exciting contemporary brilliance of the pair. Chef Christopher focuses on a single ‘star’ ingredient on each of his dishes, allowing its flavours and textures to tell its unique story, while Chef Demetre’s natural, fresh and modern creations complete the unique gastronomic experience awaiting diners at the breathtaking 62nd-level Stellar at 1-Altitude.
Chef Christopher Millar of Stellar at 1-Altitude
Chef Demetre’s collaboration with the younger Chef Riccardo and his contemporary Italian cuisine, in which classic flavours are re-invented with unconventional cooking methods, promises to be an intriguing meeting of ethnicity and style. The venue for this collaboration is the award-winning, contemporary and stylish Italian restaurant and bar, il Cielo.
Chef Christopher Millar of Stellar at 1-Altitude
$100Gourmet: May Line-up
Christopher Millar X Anthony Demetre at Stellar at 1-Altitude
Lunch: 23 – 24 May
Dinner: 22 – 24 May
Riccardo Catarsi X Anthony Demetre at Il Cielo
Lunch: 25 – 28 May
Dinner: 26 – 28 May
Only a limited number of seats are available for sale online every month, starting on the first day of the month, on a first-come-first-served basis. For enquiries and pre-purchase of the coveted seats to $100Gourmet, please visit www.100gourmet.sg. For more information on Citibank credit cards, please visit www.citibank.com.sg.
At the centre of Oxwell & Co’s recent mini revamp is freshness embodied in its new Head Chef – home-grown culinary talent Nic Scorpion. Infusing his interpretations ofOn April 28, 2015 / By Nookmag
At the centre of Oxwell & Co’s recent mini revamp is freshness embodied in its new Head Chef – home-grown culinary talent Nic Scorpion. Infusing his interpretations of British classics in the new menu, Chef Scorpion adopts modern styles and cooking techniques to create dishes that emphasise simplicity and flavour. And these are further enhanced by the use of fresh herbs from the restaurant’s own rooftop organic garden.
“My philosophy towards food is very simple – keep it real.” said Chef Scorpion. “I believe it is important to keep the integrity of the flavours because that is what makes the dining experience exceptional, especially with such great ingredients on hand, whether it is a premium cut of Cape Grim beef or fresh leaves from our garden.”
This April, diners will see remixed twists to signature favourites while new additions make their debut. Highlights include Ocean Cured Trout with charred cucumbers, avocado cream and dill; Steak Tartare with egg yolk and toasted sourdough; Packham Pear and Stilton salad with Colston Bassett blue, endive, pickled walnut and coleslaw; Fish & Chips with red snapper; and Braised Ox Cheek with beetroot and horseradish slaw and red wine jus.
Cape Grim Porterhouse Steak
While great food is being served at the rustic yet elegant second floor of the British establishment, the other levels continue to ace at delivering their specialty.
The first-floor bar is an ideal gathering hotspot offering refreshing tipples of craft beers, wines, home-made G&T and draught cocktails exclusively created by award-winning mixologist, Luke Whearty of Operation Dagger. The private function room on the third floor is reminiscent of a drawing room complete with eccentric British touches, including custom oil paintings, a wall-mounted stag head and stuffed squirrels scampering across the wall. Tucked away in this space is a secret hideaway, making it not just the ideal talking point but a perfect event component.
Oxwell & Co is located at 5 Ann Siang Road, Singapore 069688.
The pleasure of indulging in chocolate is nothing foreign to us, hedonistic creatures. Recognising how we could never get enough of it, Magnum will be launching the newOn April 28, 2015 / By Nookmag
The pleasure of indulging in chocolate is nothing foreign to us, hedonistic creatures. Recognising how we could never get enough of it, Magnum will be launching the new Magnum Infinity – an ice cream, which offers intense chocolate pleasure that stays with us longer. To create an ice cream which takes chocolate pleasure to another dimension, Magnum scoured the globe for the highest quality rare cocoa and worked to create the perfect formula.
Crafted from a rare source of naturally rich cocoa from Tanzania which is pleasure enhancing, Magnum Infinity contains double the cocoa intensity of a Magnum Classic and is an enduring chocolate and ice cream pleasure hit.
Magnum Infinity will be available island-wide from 1 May 2015 in two indulgent flavours and sizes. The Classic-sized Magnum Infinity Chocolate and Caramel (SGD3.90) is a combination of rich chocolate ice cream with fragrant caramel swirls, covered in crackling dark chocolate and real cocoa nibs. The Magnum Infinity Chocolate Mini (SGD10.90) features mouth-watering dark chocolate ice cream with lush chocolate swirls, covered in crackling dark chocolate and real cocoa nibs.
It is a challenge to make people go ballistic on salads due to their bad reputation as a cow’s diet and their inability to fill bellies in aOn March 10, 2015 / By Nookmag
It is a challenge to make people go ballistic on salads due to their bad reputation as a cow’s diet and their inability to fill bellies in a satisfactory manner. Perhaps it seems absurd to mingle salad and heartiness together. But maybe that’s the only way we can discover and savour moderation.
Spinacas (spinach in Spanish) was established as a hearty salad delivery concept by former architect Phyllis Chua, after her exposure to a variety of fresh whole produce and meats used in the salads in Spain. She attempted to relive similar meal experiences back in Singapore but without any success.
“Salads that were nutritious and hearty just didn’t exist. Most of them were too protein-light and carb-heavy, and I would always be hungry by 3pm,” she observed.
Spinacas features a fuss free order and delivery process. In its user-friendly menu, it offers five meat and two vegetarian options in two sizes – regular or petite. Each box of leaves comes with a fixed base (baby spinach or mesclun and pickled red cabbage) and six toppings (broccoli, hard-boiled egg, cheddar cheese, nuts, seasonal surprise ingredient and a home-made dressing). A special mention to the perfectly cooked hard-boiled egg with gooey yolk that further enhances the dining experience.
The hearty part of the salad is made up largely by the protein component that is served warm. It consists of meats such as Morrocan Spiced Chicken (marinated in a fiery Middle Eastern spice blend for 12 hours), and BBQ Pulled Pork (slow cooked in a cinnamon stock till meltingly tender, then tossed in a custom made BBQ sauce). Other options include the signature handmade Pork and Beef Meatballs and quarterly new items like Honey Soy Chicken and Chicken Patties. Vegetarian alternatives comprises Sesame Tofu Patties and Ratatouille.
Orders have to be placed 24 hours ahead on the Spinacas website. Deliveries are made from 10.30am to 1pm, and 5pm to 7pm, from Mondays to Fridays. Customers can also pick up their salads from the commercial kitchen in Pearl’s Hill Terrace. The minimum order is SGD30 and delivery is free.
Staying true to its pursuit of concocting flavours that stimulate and harmonise at the same time, Ding Dong has reinvented its cocktail menu to incorporate more local flavoursOn February 21, 2015 / By Nookmag
Staying true to its pursuit of concocting flavours that stimulate and harmonise at the same time, Ding Dong has reinvented its cocktail menu to incorporate more local flavours to complement its eclectic food selection.
This collaborative effort between Cynthia Chua, CEO of Spa Esprit Group and chef-owner Ryan Clift of Tippling Club, sees over 60% of the menu being revamped to include new cocktails with bolder flavours, whilst favourites such as Ca Phe Sua Da 3, Golden Mile and, of course, Pi Pa Gao will remain.
New on the menu are sensational concoctions such as the Roti Kaya, a kaya toast inspired cocktail that infuses Johnny Walker Black Label with pandan syrup and coconut cream, and a dash of gomme to give the concoction a sweet finish. Sip on the Das sai Maru Te I NI, a sake-based cocktail to be transported in to the heart of Japan with Tanqueray gin and pickled ume plum, and to end off the night on a high note, order a round of Stamford’s Tea Party – Ding Dong’s adaptation of the Boston Tea Party – choose between a gin-based or cognac-based infusion for a wonderful cocktail-sharing experience.
Ca Phe Sua Da 3 (SGD21) – Traditional strong Vietnamese coffee accompanied with fruity and woody notes from cognac and lightened with floral notes of amaro.
Calpis (SGD18) – Light, floral and vanilla notes of yogurt with citrus. Refreshing with a milky texture.
Stamford Tea Party (SGD65) – Choose between a gin-based cocktail that has light, floral and refreshing after orange and mint notes, or a cognac-based infusion that is fruity and refreshing with deep flavours of vanilla and dry notes of wood from cognac.
Roti Kaya (SGD18) – Deep flavors of blended whisky combined with coconut and pandan. Ding Dong’s interpretation of the traditional kaya toast dish in a cocktail.
Ding Dong Sour (SGD20) – Whisky-based cocktail with spiced thai tea, giving it gentle dryness
Bahru Bootleg (SGD20) – Ligth, fruity with a hint of spicines from the aged tequila
“Ding Dong is known for its fun and quirky cocktails and food dishes. When we set out to create these new cocktails, the bar and cuisine teams came together to draw inspirations from our experiences working with ingredients and flavours from both the bar and the kitchen. The team put together new selections of cocktails that are inspired by local flavours,” said Kamil Foltan, Head Bartender of Tippling Club who guided the creation of the latest handcrafted cocktails.
Prices on the cocktail menu range from SGD17 to SGD22 for individual cocktails, and SGD65 for shared cocktails such as the Stamford’s Tea Party.
Address: 23 Ann Siang Road, Singapore 069703
Contact: 6557 0189
Operating hours: 12pm to 3pm (Lunch from Monday to Friday); 6pm to midnight (Dinner from Monday to Thursday); 6pm to midnight (Dinner from Friday and Saturday); Closed Sundays
In a society of instant, processed edibles, freshness stands out like a rose amongst weed, a star against the night sky. Of course, quality freshness needs to meetOn February 17, 2015 / By Gracie
In a society of instant, processed edibles, freshness stands out like a rose amongst weed, a star against the night sky. Of course, quality freshness needs to meet a list of criteria to be as it claims. For example, the shorter the shelf life, the fresher an edible. It’s only natural to be sceptical when we are fed with countless misleading nutritional information daily.
Our freshness radar recently caught on COCOLOCO, which sells unpasteurised, preservatives-free bottled Thai coconut water. Unlike many coconut water in the market with a shelf life of more than one year, COCOLOCO has a shelf life of only two days due to its freshness.
Founded by Kelvin Ngian and Jun Hew, COCOLOCO painstakingly extracts its coconut water by hand, with no chemicals used in the process. All orders are prepared on the spot and delivered within a day of bottling. Its guiding principles are simply raw, fresh and pure.
Nookmag (N): There has been a recent emergence of healthy local produce. What are your reasons for specialising in Thai coconut water?
Jun Hew (J): I guess it occurred naturally for us to specialise in coconut water due to Kelvin’s family business, which has been focusing on the importing and wholesaling of fresh Thai coconuts to restaurants and hotels in Singapore for the last 15 years. With the emergence of a dozen over major American or European coconut water brands, we noticed that the packed or bottled coconut water tastes nothing like the real thing…in fact far from it. Hence, we started the conceptualisation of COCOLOCO. We wanted something that’s the next best thing to a real coconut. And the only way to achieve this is to meddle with it as little as possible. Only then are we able to retain the delicate pandan-like fragrance and refreshing taste of the Thai Coconut.
N: Coconut water has gotten its share of hype, while some nutritionists claim that its health benefits are overrated. What’s your take on this?
J: We have never really focused that much on the health benefits of coconut water. Yes, it contains electrolytes and many other minerals and yes, it has been used as a drip in poorer countries where saline is hard to come by or even saved a few lives during the world war. But our focus has always been on the taste of it. We just want our consumers to enjoy what a real Thai coconut taste like.
N: How has coconut water benefited you?
J: Well, coconut water has always been the hangover cure for me and also to cool off those ‘heaty’ days after an overindulgent Chinese New Year. The Chinese belief is that coconut water is ‘cooling’. We have made a lot of COCOLOCO runs to expecting mothers to cool off the hot flashes and more recently, a last minute delivery straight to the hospital before the mommy gave birth.
N: As we start the new year afresh, how do you think we could eat, drink and live healthier?
J: We always believe in doing everything in moderation and be positive in whatever your do. Health is a state of complete harmony of the body, mind and spirit.
N: We noticed that you raised an impressive $23,317.50 for The Breadline Group previously. Could you share with us more about how you managed to do that?
J: It took us by surprise as well. As we didn’t have much time on our hands to organise a big fund raising event of any sort, we simply pledged a small portion of the proceeds with every bottle sold to the charity. At the same time, we volunteered with the charity, The Breadline Group, which is a smaller charity run completely by volunteers. Their mission is to help the elderly and destitute in Singapore. That is a side which many of us would not be aware of in our daily lives.
Through our experiences from volunteering with the charity, we shared our experiences and stories via social media to help raise awareness and I believe some corporations picked up on that and made a few donations to contribute.
N: Does COCOLOCO intend to take on more of such kindness projects? How else would you give back to the community?
J: Definitely. When we first started COCOLOCO, we didn’t want it to be just another coconut water brand. We wanted it to have a soul as well. 50for50 and The Breadline Group is just the beginning. We will be looking at other ways in which we can give back. We were born and raised in this community and have benefited much from it. Figured it’s time to give back to the community as best we can.
Listen up, ice cream fans! Get your sweet tooth fix with the launch of not one, but two new flavours from Ben & Jerry’s. Back by popular demandOn February 14, 2015 / By Nookmag
Listen up, ice cream fans! Get your sweet tooth fix with the launch of not one, but two new flavours from Ben & Jerry’s. Back by popular demand the Ben & Jerry’s Red Velvet Cake will be made available at all major grocery stores from 1 March 2015 onwards. It’s filled with luscious Red Velvet Cake pieces plus delish cream cheese frosting swirl that will keep you coming back for more. Did we mention it’s limited edition?
Fresh on the list is Playmoolah Mochabundance, a new flavour that was launched by Playmoolah, the winner of Ben & Jerry’s social enterprise competition, Join Our Core! Available in every scoop shop, this mouthful of a name consists of both coffee and chocolatey goodness that’s sure to melt in your mouth. Balancing sweet and savoury, this classic combination is exactly where the money is.
Ben & Jerry’s fans now get to enjoy 30% off tickets to Moolah Run from now till 21 March 2015 when you purchase the Playmoolah Mochabundance with the special promo code “mochabundance”.
Ben & Jerry’s limited edition Red Velvet Cake is available at all major grocery stores from 1 March 2015. Ben & Jerry’s Playmoolah Mochabundance is now available at all scoop shops.
Strangers’ Reunion embraces the new year with a twist to its café staples. World Gourmet Summit-certified chef Daniel Chin constructed the latest menu, where each dish is designedOn January 28, 2015 / By Nookmag
Strangers’ Reunion embraces the new year with a twist to its café staples. World Gourmet Summit-certified chef Daniel Chin constructed the latest menu, where each dish is designed to bring one’s palate a mix of unique flavours and textures, with at least five different elements.
Some highlights from the new menu includes:
Tuna Tataki Niçoise Salad
This refreshing starter dish is tossed with fresh cherry tomatoes, pickled white onions, pea sprouts, wasabi dressing made in-house, and a perfectly-poached egg.
Ocean Trout on Hash
The trout and potato hash are complemented with savoury bagna cauda, a traditional Italian sauce made from anchovies, garlic and cream. Served with petit salad and a poached egg.
The juicy steak is accompanied by braised chick peas, apple fritters, petit salad and a sunny-side up in true breakfast style.
Freshly Shaved Proscuitto Benedict
A redesigned version of the traditional Benedict, this dish is served with anchovies, crisp parmesan chips, petit salad and country bread.
Berry Ricotta Hotcake
This generous serving of a soft and fluffy hotcake is accompanied with fresh berries, pumpkin seeds, sunflower seeds and vanilla bean ice cream.
Rich and dense, the chocolate panna cotta is drizzled with homemade berry compote, walnut-infused gold dust, salted caramel and the perfect touch of dark chocolate sables.
From now to 2 February 2015, renowned online fashion store KLARRA is showcasing its spring/summer 2015 collection at Strangers’ Reunion café. The new range integrates the classic with modern tailoring techniques to complement the feminine silhouette. This pop-up offers customers a visual and personal experience with the collection before their purchase on KLARRA’s online store.
Strangers’ Reunion is located at 33-35-37 Kampong Bahru Road Singapore 169355. Opening hours 9am-10pm from Sunday to Thursday; 9am to 12am from Friday to Saturday.
If you’ve been thinking about eating local, We Are Singavore might just be what you need to kickstart this tantalising journey. We Are Singavore, a campaign led byOn January 24, 2015 / By Nookmag
If you’ve been thinking about eating local, We Are Singavore might just be what you need to kickstart this tantalising journey. We Are Singavore, a campaign led by communications students in NTU, has reached out to 10 local F&B outlets with a challenge – prepare their dishes with ingredients grown right here in Singapore. Afterglow, Artichoke, East 8, Food For Thought, Kakis Bistro & Bar, LINS Smoodees, PLONK, Portico, The Tuckshop, and 7Kickstart have accepted the challenge, and is supporting local produce by getting supplies from local farms, having their own herb garden, or using local craft food in their cooking.
Eight of these F&B labels have created a new dish featuring local produce and two of the labels have modified their existing dishes to incorporate local ingredients. Nine will also be offering month-long promotional prices to pledgers of “We Are Singavore”. To enjoy these promotional prices, visit the We Are Singavore website, pledge your dedication to local produce, and wait for an email that you can later use to present at participating F&B outlets throughout February.
In addition, pledgers who dine at these outlets stand to win SGD50 NTUC vouchers when they Instagram their Singavorean dish with #wearesingavore and #sgvmth. The three most Liked entries will receive hampers of local produce worth up to $80 from the Kranji Countryside Association.
We Are Singavore aims to promote the consumption of local produce and recognition of the local farming community through this campaign, and their partnership with these outlets shows us it is possible to support local even if one does not cook. Kudos to them!
If you’re a lover of coffee, you know what a difference a good cuppa makes. Imagine an aromatic, fresh, and delicious cup of coffee everyday – you’re alreadyOn December 22, 2014 / By Nookmag
If you’re a lover of coffee, you know what a difference a good cuppa makes. Imagine an aromatic, fresh, and delicious cup of coffee everyday – you’re already drooling aren’t you?
Wilfa Precision, the automatic home brewer, is now available in Singapore and Malaysia. Norwegian brand Wilfa teamed up with World Barista Champion Tim Wendelboe to package the best drip-style coffee experience into an elegant and fuss-free home brewer.
Wilfa Precision ensures the elements of fresh water, flow, brewing time and temperature are precisely controlled and optimised. After all, accurate coffee to water ratio is the success to great coffee. This is precisely why Wilfa Precision ius equipped with a removable water tank that is easily filled with indicative water volume.
Next to water ratio, getting the temperature right (that’s 94 to 96 degree celcius) is also important. The automatic home brewer not only gets the water to the ideal temperature, it controls the flow of the drip.
This immaculate and well-thought design has earned Wilfa Precision a Red Dot and iF Product Design Award. Buy yours at Papa Palheta (150 Tyrwhitt Road Singapore) for SGD399 (black) and SGD499 (aluminium).
This week, Absolut unveiled the Andy Warhol Limited Edition at A by Absolut, an exclusive party at The Mill that mirrored Warhol’s studio – The Factory. The WarholOn December 21, 2014 / By Nookmag
This week, Absolut unveiled the Andy Warhol Limited Edition at A by Absolut, an exclusive party at The Mill that mirrored Warhol’s studio – The Factory. The Warhol edition is black with blue, pink and yellow details – replicating Andy Warhol’s original Absolut Warhol painting. Only 2,000 bottles of the Andy Warhol Edition will be available in Singapore from 19 December 2014.
“With this limited edition, we raise our glasses to honour the partnership between Absolut and Andy Warhol – a collaboration that kick-started our longstanding commitment to art and creativity. The original Absolut Warhol painting hangs firmly in a museum but this bottle brings Andy Warhol’s artwork to the world,” says Nodjame Fouad, Director of Storytelling at Absolut.
In 1986, Andy Warhol was the first artist to create an original artwork for Absolut, saying, “I love the bottle, I want to do something with it…” Since then, the Swedish vodka has collaborated with thousands of cutting edge artists and creatives, including Keith Haring, Damien Hirst, Louise Bourgeois, Annie Liebovitz – and more recently Spike Jonze, Swedish House Mafia and Icona Pop.
“Andy Warhol was enthralled by the artfulness of the Absolut bottle. He painted it and then he introduced Keith Haring who did the second art ad for Absolut. Warhol infused our brand with creativity, and laid the foundation for our fruitful collaboration with the art world. Revisiting our collaboration with Warhol manifests our belief in creativity and reinforces our commitment to art,” says Fouad.
For the latest updates on Absolut, follow Absolut Singapore Facebook page.
Lazy foodies who want to indulge without leaving the house will be glad to know that Batch, an artisanal digital farmer’s market, has launched! With a carefully curatedOn December 5, 2014 / By Nookmag
Lazy foodies who want to indulge without leaving the house will be glad to know that Batch, an artisanal digital farmer’s market, has launched! With a carefully curated selection of over 100 unique food and kitchen tools by food makers, chefs, and local craftsmen, Batch looks to be your go-to destination for tasty eats!
Apart from providing top-notch food, Batch also offers foodies a platform to connect with local kitchen craftsmen. Their “Read” section provides readers exclusive recipes, food trends, and other useful household tips. Know how to mix drinks, bake a pie, or plate your bakes as you read informative articles by bartenders, chefs, and craftsmen. It’s not only an online store, it’s a virtual community.
Debbie Yong, founder and chief curator of Batch, said, “The whole idea is to build a lifestyle around eating and living well, rather than encouraging mindless consumption. And we want to do this by helping people not only understand where their food comes from but how it is prepared.”
All products carried have been personally tried and tasted by the owners themselves. Batch also has plans for expanding their reach across the region in the coming month. Seasonal gifts for Christmas and Chinese New Year as well as bespoke gift hamper services are also in the works. The first pop-up retail space is happening 6 and 7 December at Dream Interior’s Christmas Market.
Ice-cream fans have more reason to celebrate Christmas early. Häagen-Dazs Singapore has started selling its limited edition Vanilla & Florentine and popularly demanded Bailey’s ice cream. The VanillaOn December 2, 2014 / By Nookmag
Ice-cream fans have more reason to celebrate Christmas early. Häagen-Dazs Singapore has started selling its limited edition Vanilla & Florentine and popularly demanded Bailey’s ice cream.
The Vanilla & Florentine brings a regal composition of crunchy almond clusters and swirls of a classic buttery caramel sauce with hints of tropical orange, while the Bailey’s is infused with the all-time favourite Irish Cream liqueur.
The Häagen-Dazs Christmas Creations menu, available from now till 31 December 2014, will also feature these two new flavours.
Christmas Bauble (SGD25)
Christmas Baubles (SGD85)
The Christmas Story (SGD22)
The Häagen-Dazs Chalet (SGD85)
The Häagen-Dazs Christmas Fondue (SGD48)
At SGD14.50 a pint, Häagen-Dazs’ Vanilla & Florentine and Bailey’s are currently available at all Häagen-Dazs outlets and leading supermarkets in Singapore. Häagen-Dazs Ambäasador card members can get a free single scoop of these flavours with every dine-in Christmas creation.
Exciting things are happening this December, including the launch of a swanky new nightlife and entertainment destination – Cloud. Located at Pacific Plaza, Cloud is a 5000 sqOn December 2, 2014 / By Nookmag
Exciting things are happening this December, including the launch of a swanky new nightlife and entertainment destination – Cloud. Located at Pacific Plaza, Cloud is a 5000 sq ft, two-level bar-bistro and ultra lounge.
It also has a culinary and cocktail selection that’ll have you rising to cloud nine. The Bar-Bistro takes its place on the first level, offering a Western-styled menu available for lunch, tea, and dinner. Also look forward to mixes by Sham Hussain, the man behind Cloud’s curated collection of cocktails.While Bar-Bistry takes on a casual dining vibe, the second-level Ultra Lounge goes swanky. A full menu will be released soon, so keep an eye out for that.
With its quirky pop art decor, casual and friendly atmosphere, Cloud aims to draw a wide spectrum of diners and bar-goers from professionals, yuppies,foodies and cocktail enthusiasts. Beyond gourmet eats and cocktails, Cloud is also about its music that will set you in the mood. Sylvan Noel/Doze is Resident DJ and will be helming Cloud’s decks. On Wednesdays it’s a smooth and sultry Hip Hop / R&B night; Thursdays is fist-pumping House and Fridays and Saturdays go Open Format.
Cloud will also launch its Ladies Night on December 10 2014. On December 5, it is set to unveil its much awaited Ultra Lounge on the second level for its grand launch.
Crafted to make your ‘golden hour’ a little more exciting, Strongbow Apple Ciders is launching three new flavours and a glossy new 330ml bottle packaging. The flagship productOn November 25, 2014 / By Nookmag
Crafted to make your ‘golden hour’ a little more exciting, Strongbow Apple Ciders is launching three new flavours and a glossy new 330ml bottle packaging. The flagship product is the Strongbow Gold Apple, which highlights the original flavour of the apples. The other two new flavours are the Strongbow Elderflower and Strongbow Red Berries, which enhance the natural apple sweetness.
The authentic gluten-free apple ciders are made from culinary apples, pressed into a concentrate that allows the natural sugars to preserve the apple juice. Best enjoyed when served over ice cubes, you will note a bold cider flavour from the fermented apples at first sip, followed by a distinct, fresh apple taste. The new recipe has been crafted to ensure the cider is neither too sweet nor too tart.
The Strongbow Gold Apple is sweet and crisp with a pleasant green apple note. With an alcohol content of 5% ABV, it offers a lovely, refined apple bite and a light aftertaste of culinary apples, providing a very long finish.
The Strongbow Elderflower is infused with elderflower and lime. It has a sweet floral aroma with hints of fresh fruits. With an alcohol content of 4.5% ABV, the Strongbow Elderflower variant also possesses a natural slightly tangy zest and fresh lime flavours.
The Strongbow Red Berries is a full-flavoured deep Rosé apple cider with premium berries. It is juicy with hints of delicate berry and strawberry flavours. The sweetness of the apples is well-balanced by the acidity of the red fruits. With an alcohol content of 4.5% ABV, the Strongbow Red Berries cider has a long finish and mild aftertaste of the culinary apples.
Strongbow Apple Ciders are now available at Cold Storage and FairPrice Finest stores island-wide and at select bars and restaurants.
While passion connotes a sense of blazing enthusiasm, an extreme passion for chilli presents a fiery vengeance. And that’s what MOFO Chili tastes like. With names like DodgeOn November 13, 2014 / By Gracie
While passion connotes a sense of blazing enthusiasm, an extreme passion for chilli presents a fiery vengeance. And that’s what MOFO Chili tastes like. With names like Dodge The Bullet and Final Destination for its chilli varieties, MOFO Chili is made for those who take pleasure in feeling the burn on their tongue. Spicy noobs better train. Or you know what, just take the dive and survive to go another level hotter. It’s that addictive.
The idea behind MOFO Chili is to give your dish a spicy kick, without changing the taste of your food. It uses the freshest ingredients while being vegetarian-friendly, with no pork/lard, preservatives, additives or stabilizers.
We interviewed the MOFO sisters – Monica and Steffi (nicknamed Foi) who painstakingly take close to seven hours to create their chillies from scratch.
Nookmag (N): Currently, MOFO has two levels of spiciness. Any plans to expand the range?
MOFO (M): We are working on releasing our MOFO Kimchi and MOFO Chili Level 15. The latter will only be exclusive to festive seasons, for example, Christmas and Chinese New Year. Stay tuned!
N: What makes a good chilli?
M: A good chilli should give you the pleasurable heat as you bite into your food without changing the taste of your food. Unfortunately, most that we find in the market right now are either not spicy, too sour or have too much preservatives.
N: We know you carry chilli everywhere you go. What is it about chilli that you’re so obsessed with?
M: It is really versatile. We take it when we have steamboat, pizza, even with our fries!
N: Suggest three ways we could savour MOFO Chili, whether is it pairing it up with food or in cooking?
M: We have recipes uploaded on our website. But if we have to choose, Indomie goreng (instant noodles), MOFO Wings (easy to do and impressive party food), steamboat (or hot pot) – replace your condiment with MOFO Chili.
N: MOFO Chili is really made for folks who already have some form of tolerance for spiciness. How could we train up our tolerance?
M: Start with Dodge the Bullet (level 5), you’ll be surprised how tasty and addictive it is. The idea is NOT to drink ice-cold water when your mouth is burning. Let it burn for the next 5 seconds and you’ll be amazed coz it goes away as quickly as it burns.
N: What is the best way to quench a mouth overwhelmed by spiciness?
M: A cube of chocolate or a chocolate bar. Instead of chewing, suck on it. Or milk.
N: What is the strangest comment you’ve gotten in regards to your passion for chilli?
M: We’ve been called the chilli girls or MOFO sisters…but we always get compliments about our complexion and we always ‘blame’ it on MOFO Chili.
For more updates, follow MOFO Chili on Facebook.
What we can learn from Hudson Whiskey is, you can do (almost) anything if you try. Its founders, Ralph Erenzo and Brian Lee, had no distilling experience butOn November 5, 2014 / By Nookmag
What we can learn from Hudson Whiskey is, you can do (almost) anything if you try. Its founders, Ralph Erenzo and Brian Lee, had no distilling experience but taught themselves how to distil whiskey and build the distillery from scratch. Hudson Whiskey is now an award-winning small batch whiskey (also the first to be distilled in the state of New York since prohibition), and their dedication has never faltered since the start.
The label recently made its debut in Singapore at Burnt Ends, where Ralph and Global Brand Ambassador Tony Vanaria shared the story and entrepreneurial spirit behind making Hudson Whiskey.
Each bottle of Hudson Whiskey is hand crafted and produced, handled at least seven times, and receives the best attention and care during every step of production. Each bottle also uses Sonic Maturation, an innovative method of moving and ageing the whiskeys in the barrels with sound waves.
Burnt End’s distinctive menu paired perfectly with Hudson’s range of whiskeys – the pairing expertly put together by Tony. Classic New York-inspired Hudson Cocktails were also put together by select bartenders from the local bar scene including Peter Chua from 28 Hong Kong Street, Jamie Gibb from House of Dandy, Ricky Paiva from Manhattan Bar.
Ralph and Tony also hosted masterclasses at Manhattan and Fine Spirits by La Maison Du Whisky to give a more in-depth sampling of the full range of Hudson craft whiskey such as the smooth Baby Bourbon, the classic Manhattan Rye, the bold and rich Single Malt, Four Grain Bourbon and lastly, the un-aged creamy New York Corn.
The Hudson’s Baby Bourbon and Manhattan Rye is currently available for sale in Singapore at La Maison Du Whisky for SGD95, and bottled at 46% ABV.
Stepping into the month of November pretty much means that the holiday season has begun. We’re merely short of dipping ourselves in molten sweetness out of celebration and festivity.On November 4, 2014 / By Nookmag
Stepping into the month of November pretty much means that the holiday season has begun. We’re merely short of dipping ourselves in molten sweetness out of celebration and festivity. But first, let us offer you a treat of Maria Sharapova’s premium line of candy – Sugarpova. We’ve got five sets of Sugarpova candies to giveaway this week! Each set includes three packs of candies – all different flavours. One of them even bears the sweet autograph of the iconic tennis player. Feel free to frame that up once you’re done with the candies.
To stand a chance to win one set of Sugarpova candies, fill in your details and answer the question that follows in the form below. Five winners will selected based on their correct answers and notified via email. Contest ends 12 November 2014.
Retailing at SGD7.50 per packet, Sugarpova is available at Robinsons The Heeren.
If you’ve ever complained about the lack of choice in organic food here, complain no more. Starting from 8 November 2014, health nuts and organic food lovers willOn November 3, 2014 / By Nookmag
If you’ve ever complained about the lack of choice in organic food here, complain no more. Starting from 8 November 2014, health nuts and organic food lovers will be able to order freshly harvested certified organic produce from Europe! SimplyFresh offers delivery time as short as two to three days, and nine boxes to choose from – your organic food hunt is no longer as troublesome.
These nine boxes, each worth five to seven kilograms worth of goodness, will be delivered to customers weekly. Box options range from Office and School, which has fruits and vegetables that can be eaten with minimal preparations, to Smoothie Box, which offers a selection of produce ideal for delicious smoothie recipes.
Customers may also fully customise their boxes. Yum! The seasonality of produce in Europe means deliveries may occasionally feature produce not commonly found in Singapore, like black salsify and root parsley.
Subscriptions – purchased weekly, monthly, or half a year, are also available. The boxes are priced at SGD138 each, with the exception of the Surprise box which retails for SGD120. Each delivery will come with tips on storing fresh produce as well as cooking tips and recipes developed by SimplyFresh’s in-house chef Susanne Despature. Select seasonal boxes will contain limited edition recipes created by some of Singapore’s leading chefs including 3-star Michelin chef Bruno Menard and Stephan Zoisl from My Private Chef.
A kitchen staple that is taken for granted too often, the salt boasts a presence and absence that can be blatantly felt. Doesn’t matter what our taste preferenceOn October 31, 2014 / By Gracie
A kitchen staple that is taken for granted too often, the salt boasts a presence and absence that can be blatantly felt. Doesn’t matter what our taste preference is, this mineral has endure numerous debates on its benefits and detriments to our health. Best be discerning, while learning as much as you can about what this taste-maker is supposed to be.
One common knowledge about the regular table salt is how it has undergone processing, which depletes its natural minerals and adds additives to it. No, this does not spell the end of tasty food. Rather, this opens the door to a healthy alternative.
Meet The Farquhar Himalayan Food Grade Salt Slab. Containing 84 essential minerals required by the human body, the salt slab elegantly flavours food while nourishing your body with natural goodness. Food basically absorbs the flavours of the salt when placed on it. It could work as a serving plate or a surface to cook on. The ways to use it is only limited by your inventiveness.
We had a chat with The Indiana Supply Company who introduces The Farquhar Himalayan Food Grade Salt Slab to the local scene, to find out more about how the salt slab can revolutionise the way we eat.
Nookmag (N): Tell us more about how The Indiana Supply Company was established and how you discovered the Farquhar Himalayan Food Grade Salt Slabs.
The Indiana Supply CO.(TISC): The Indiana Supply Company is a culmination of many little ideas and many little things: part love-letter to history, part love-letter to the arts, part memento mori. Genesis, however, can be pinned to one comment made by one of our own “when I retire, I shall like to run my own provision shop.”
And we were determined. Our place would be beautiful, and our place will have a strong spine. To do so, we knew we had to start with the crux. We knew we had to start with salt.
The Indiana Supply Company is a love-letter to my dearest memories.
N: Salt, in general, seems to be associated with negative attributes. What are the benefits of using the salt slab as an alternative, besides its amazing flavouring abilities.
TISC: Salt is certainly a very divisive mineral (of all the many things we eat in this world, salt is the only mineral we consume), and there will always be camps for and against it.
As for The Indiana Supply Co., what we are building towards is not so much an internet of things, but the poetry of things. As we continue to build our house, the poetry of salt will become more apparent, like its movement, its appearance, its lasting impression, and the indelible mark some salts leave on us.
As for the benefits of using the salt slab (if I may keep in the current vein), in this form, what we are essentially working with is a semi-precious stone. It has colour, character, and there is a gravitas about it. It is hard not to be stirred, pulled in by its presence.
N: How could we work it?
TISC: Here’s “The Home-Dinner Narrative”.
24-hours prior, cure salmon between two salt slabs (Brick).
Watermelon, feta, mint leaves served on a room-temperature salt slab (Brick).
After use, return to freezer to freeze.
Main: Aglio Olio (pasta with cured salmon slices, on the side Gambas Al Ajillo + scallops)
Prepare Aglio Olio in a pan.
On a heated salt slab (Brick), sear prawns, then scallops.
Combine pasta with prawns and scallops and serve.
Dessert: Salted dark chococlate ice-cream
Dark chocolate ice-cream served on freezer-chilled Brick.
As the narrative goes, salt slabs can be used at various temperature points – room-temperature, over 200°C, at 0°C, as either table-ware, or cook-ware. Take note – keep separate salt slabs for hot and cold use. The stress of the temperature extremes between frost and flame is too great for any salt slab to maintain its structural integrity.
N: In what ways can you use salt slabs for your food? Please suggest any interesting recipes.
1 piece of sashimi-grade salmon, de-skined.
A sprig of dill.
A spray of pepper.
Sandwich everything between two salt slabs, wrap in cling-wrap, throw it to the back of the fridge.
24-hours later, remove salmon and pat dry with napkin.
You have cured salmon.
7:45 a.m.: A few slices of cured salmon, a hardboiled egg, beads of balsamic vinegar, a few crumbs of cheese, some greens between 2 slices of bread, you’ve just made lunch for the day.
8:00 a.m.: You’re gliding out of the house.
7:00 p.m.: Aglio Olio + cured salmon bits + edamame.
7:30 p.m.: You’re having dinner.
N: What are the correct ways to store salt slabs to keep them fresh?
TISC: Salt is hydroscopic (it draws water/moisture); and Singapore’s humidity stands at around 88%. A clammy prospect. Some places in Singapore are less humid than others; I haven’t figured out why this is. It could be because of air conditioning or lack of air flow. Those for cooking, I keep in a no-frills tupperware container after use. What I do is I squeeze a few drops of lemon to keep it smelling citrusy fresh. I also have one permanently in a Ziploc in the chiller; used for fruits, ice-cream, for those who drop in unannounced, and I have another two in a Ziploc in the fridge which I use for curing.
Otherwise, just store in a cool and dry environment. If the salt slab sweats from the humidity, it’s not a big deal either. Just wipe dry with a towel every now and then. Some folks have managed to use this to their advantage but that is another story for another day.
N: What are the different sizes available and how long does one salt slab last?
TISC: Currently we stock The Brick 20x10x5 cm and The Plate 30x20x5 cm.
If you are using it to cook over the gas stove, it is hard to say. It really depends on how you take care of it i.e. do you temper it properly, do you heat it up gradually, do you soak it in water. Ours is a real work horse. We’ve lost count the number of feathers, fins and fowl we’ve cooked on it. That said, I’ve heard of salt slabs shattering on the first heating. Should this happen even adhering to heating best practice, then it is most likely due to the natural distribution of minerals. In the event something like that happens, think fast but act slow. Meaning, turn off the fire and step away: the salt shards are probably hot so give it some time to cool down before cleaning up.
The Farquhar Himalayan Food Grade Salt Slab Brick retails at SGD37, while the Plate retails at SGD90. Catch The Indiana Supply Company at Crateful. The Crateful pop-up store is located at 1M Yong Siak Street from now till end of the year.