Celebrate this year’s annual Dragon Boat Festival (端午節) – also known as the Dumpling Festival – with Resorts World Sentosa (RWS) this June, as their myriad of restaurantsOn May 25, 2016 / By Nookmag
Celebrate this year’s annual Dragon Boat Festival (端午節) – also known as the Dumpling Festival – with Resorts World Sentosa (RWS) this June, as their myriad of restaurants pool together to bring you a selection of deliciously crafted treats to cater to anything from traditional preferences, to the most adventurous of palates.
While legend spells tragedy in the history of this festival, we now celebrate it with vigour and healthy competition in the form of Dragon Boat races, as audiences cheer on their favourite teams while competitors row furiously to the beat of the rowers’ drum. Traditionally held on the fifth day of the fifth month in the lunar calendar, this festival has spanned over 2,000 years in Chinese history, and is always accompanied by a meal of sticky rice dumplings – zhong zi.
As the festival falls on 9 June 2016 this year, RWS has decided to give the traditional glutinous rice dumpling the “haute cuisine treatment” with five delicious variations handcrafted from star and celebrity chef restaurants within the establishment. Made of premium ingredients such as 10-head whole abalone, sea whelk, Berkshire pork, quinoa, and azuki, these bundles of joy are available at a retail price of SGD78 nett per dumpling, and are definitely a must-try on your list!
Tangerine presents: Organic Barley & Quinoa (Vegetarian)
This savoury delight exemplifies the spa cuisine served at Tangerine, crammed full of nutritious goodness, in a scrumptious play of tastes and textures.
Forest 森 presents: Sea Whelk, Dried Oysters & Unagi
A fragrant rice dumpling given a seafood twist with ingredients usually reserved for nourishing Chinese soup, enhanced with the richness of Japanese eel.
Osia Steak and Seafood Grill presents: Five Spiced Berkshire Pork
Generously packed with a fine grade of Berkshire Pork from Byron Bay, famed for its supreme flavours and juiciness, this rice dumpling is a treat for meat lovers.
Feng Shui Inn presents: 5 Grains with Australian Wild Abalone
Soybeans, wheat, broomcorn, foxtail millet and rice are wrapped around a succulent 10-head whole abalone, steeped in delicate flavours.
Syun presents: Ohagi (Sweet)
Traditionally eaten during autumn and spring, this confection of glutinous rice and luscious azuki arrives early to add a sweet note to this dumpling feast.
RWS Dumpling Festival 2016
Now – 6 June 2016
+65 6577 6599 | order form
26 May – 9 June 2016
12pm – 8pm daily
Feng Shui Inn, Crockfords Tower Level G2
8 Sentosa Gateway
Blended with Ricola’s proprietary 13 Swiss herbs and Sea Buckthorn berries juice, the sugar-free Tangy Berry gives a refreshing taste experience during this sizzling hot season. Ricola,On May 23, 2016 / By Nookmag
Blended with Ricola’s proprietary 13 Swiss herbs and Sea Buckthorn berries juice, the sugar-free Tangy Berry gives a refreshing taste experience during this sizzling hot season.
Ricola, the leading Swiss herb drop brand, launches a new flavour, Tangy Berry, in time for summer to help refresh our throats and beat the heat wave. This new sugar-free herb drop, that will be on sale for a limited period only, has an enjoyable tangerine-like fruity taste, thanks to the main ingredient, Sea Buckthorn berries juice. Each herb drop also contains the refreshing and soothing benefit from Ricola’s unique 13-herb blend, invented by its founder, Emil Richterich in 1940.
“We are glad to introduce this delightful new addition to our collection of well-loved products this summer. Tangy Berry is the perfect companion for consumers of all ages to enjoy anytime, anywhere and to keep their throats refreshed and soothed during this sweltering hot season.” — Ms Celeste Ong, Country Manager, SEA of Ricola Asia Pacific Pte Ltd.
As the herb drop brand is renowned for harvesting high quality ingredients naturally and directly from sources for its products, the Sea Buckthorn berries juice used in Ricola Tangy Berry is gathered when the fruit is at its optimal harvest stage. The proprietary formula of 13 herbs, namely Burnet, Cowslip, Elderberry, Horehound, Marshmallow, Lady’s Mantle, Mallow, Peppermint, Plantain, Sage, Speedwell, Thyme, and Yarrow, are also cultivated in the Swiss mountains using natural farming methods without any pesticides.
Being the basis of all Ricola products, the recipe of the harmonious blend of 13 herbs still remains a closely-guarded secret after 75 years. Likewise, the continuing success of the family-owned company comes from the uncompromising quality standards in herb cultivation, harvesting, processing and manufacturing.
Packaged in a handy pocket box, the sugar-free Ricola Tangy Berry is priced at SGD3.35 per box, and is now available at all major supermarkets, convenience stores and pharmacies island-wide.
And so, the last day of Savour 2016 is upon us. Before Monday comes, how about giving your weekend the perfect finish with a gastronomical journey?On May 15, 2016 / By Sarah Oh
This year, SAVOUR returns with an expanded festival line up featuring not one but three exciting, specially-themed editions that will bring distinctly unique experiences to attendees. These editionsOn May 11, 2016 / By Nookmag
This year, SAVOUR returns with an expanded festival line up featuring not one but three exciting, specially-themed editions that will bring distinctly unique experiences to attendees. These editions being with SAVOUR Gourmet which will be held from 12 to 15 May, followed by SAVOUR Wines from 8 to 11 September, and end with SAVOUR Christmas which will be held from 17 to 20 November in 2016.
“In response to our loyal fans, expanding the frequency of the festival while covering more areas of interest was a natural step. We are presenting three unique and exciting editions this year, with 2017 welcoming a 4th edition to the series – SAVOUR Kids. We’ve also remained steadfast to SAVOUR’s mission, which is to make the best of food and beverage accessible to all, with our move to reduce dish prices and offer complimentary entry this year.” — Darren Chen, Director Of Savour Events
The first edition, SAVOUR Gourmet focuses on the best of gourmet experiences, with highlights including the alfresco Gourmet Village with its stellar lineup of restaurants, themed bars and live music, as well as the always-popular Gourmet Market, which showcases exceptional products from around the world.
SAVOUR Gourmet also marks the debut of the DBS Live Your Dream initiative, which provides emerging homegrown talent with a platform to dazzle with new and innovative offerings. The island’s best and brightest will lead their respective restaurants in the Gourmet Village, showcasing their skills and pitting themselves amongst the best in the business. Attendees at SAVOUR Gourmet can also play a part in helping to pick out the next culinary star by voting for their favourite chefs and dishes during the event. As such, every transaction at the Gourmet Village restaurants comes with a dedicated voting card. Likewise, fans will also be able to track the progress of their favourite chefs throughout the 4-day festival.
SAVOUR Gourmet 2016
As the festival hits our shores tomorrow, we are pleased to unveil Martell as the official cognac for SAVOUR Gourmet 2016. The oldest of the great cognac houses, Martell has announced a partnership with Singapore’s premier gourmet festival SAVOUR to bring to life a multi-sensory gastronomic exploration. As the Official Cognac of SAVOUR Festivals in 2016, Martell gives expression to its long association with gastronomy and support for local emerging chefs.
Bringing its hallmark French Art de Vivre to SAVOUR festival grounds, Martell will present L’Espace Martell, an elegant yet casual space that includes a kitchen, bar and seating area. “Demon Chef” Alvin Leung of three Michelin-starred Bo Innovation and his protégé Eric Chong, winner of the first MasterChef Canada, will demonstrate their culinary prowess at the Martell kitchen. Taking visitors on a gastronomic journey of Asian flavours, Leung will tantalise taste buds with his signature Molecular Xiao Long Bao, available only with purchase of the SAVOUR Experience Pack, while Chong will serve delectable Asian-inspired dishes, bearing testament to the natural pairing between Asian cuisine and Martell cognacs.
The Martell bar will serve up Martell cognacs and exquisite cocktails, complementing the haute cuisine presented in the Martell space. Visitors at SAVOUR are also welcome to attend Alvin Leung’s masterclasses held daily at the Martell space.
Martell Projects: Chef
To celebrate young rising culinary talents in Singapore, Martell proudly presents Martell Projects: Chef, a gastronomic platform to discover Martell’s first young Ambassador Chef. An element of SAVOUR’s Emerging Chef Singapore 2016, Martell Projects: Chef will be held across the three editions of SAVOUR this year, with three finalists selected at the first two editions of SAVOUR – SAVOUR Gourmet and SAVOUR Wines respectively, to compete in a final showdown at the last installation of SAVOUR 2016, SAVOUR Christmas.
Competing chefs will create original dishes that best pair with Martell Cordon Bleu, to be judged by Leung and a panel of experts. The chef with the winning dish will win a two-week apprenticeship with Martell Resident Chef Eric Danger at Martell Chateau de Chanteloup in Cognac, France, as well as a cash prize of S$10,000 for his restaurant.
The chefs competing in this round of Martell Projects: Chef include :
Martell Gourmet Passport
A purveyor of new experiences and discoveries, Martell presents the Martell Gourmet Passport. Highlighting dishes featured in Martell Projects: Chef, the Passport entitles visitors to a complimentary tasting portion of Martell Cordon Bleu to elevate their gastronomic journey. Additional tastings of Martell Cordon Bleu can be purchased at all restaurant booths and at L’Espace Martell for SGD6. Martell Gourmet Passport holders are encouraged to vote for their favourite dishes and have their say in the judging of Martell Projects: Chef.
“Martell is proud to be the Official Cognac of SAVOUR 2016. The series of SAVOUR festivals is a wonderful way for us to present Martell’s perfect union with gastronomy and French Art de Vivre to the local audience throughout the year. We are also thrilled to join SAVOUR in their support for emerging chefs in Singapore. Through Martell Projects: Chef, we celebrate young creative talents and discover tomorrow’s leading lights of the industry,” says Ms Kyung Min, Director of Marketing, Pernod Ricard Singapore.
Join us with Martell, the Official Cognac of SAVOUR 2016 at SAVOUR Gourmet from 12 to 15 May 2016 at The Promontory @ Marina Bay.
For more information, visit the Martell event page.
Local institute At-Sunrice GlobalChef Academy is an EduTrust-certified institution that cultivates global chefs and F&B professionals in an environment of culinary authenticity. While the Academy imparts skills andOn May 11, 2016 / By Nookmag
Local institute At-Sunrice GlobalChef Academy is an EduTrust-certified institution that cultivates global chefs and F&B professionals in an environment of culinary authenticity. While the Academy imparts skills and knowledge in East and West, Old World and New World cuisines, herbs and spices, innovation and technology, it also provides a synchronised study-apprenticeship rotation that enable students to expand their horizons beyond the classrooms, maximising their employability and preparedness for careers as global chefs and F&B professionals upon graduation.
Recognised by the Singapore Workforce Development Agency (WDA) as a CET Institute for Culinary and F&B Management, At-Sunrice has also signed degree articulation agreements with renowned educational institutions from various countries around the world. As such, students enrolled in the academy can choose from a range of degree, diploma, and certificate programmes among other qualifications to suit their level of experience and commitment to the industry. As a bonus, Singaporean or Permanent Resident students signing up for WSQ programmes are able to receive up to 95% tuition subsidy at the academy.
With an international cadre of experienced faculty and staff, state-of-the-art facilities and strong industry partnerships, At-Sunrice celebrates the true craft of the F&B industry, and advances the culinary arts and F&B profession with integrity and meaning.
As the academy celebrates its 15th Anniversary, check out the following programmes and events worth noting for both professionals and newcomers to the F&B industry looking for certification.
Short Crust pastry dough is used in a variety of pastries such as tarts, pies and quiches. With knowledge and hands-on experience of making short crust pastry together with a variety of scrumptious, popular fillings, making pastries could very well be more than a passing fad, inspiring participants to come up with their own pastry creations.
Cake baking is not a daunting experience once the techniques of cake-making are acquired. With knowledge and hands-on experience of cake-making, such as batter preparation and learning the various mixing methods and baking techniques, baking a cake will soon be a delightful task!
In this two-in-one programme, participants will be taught to prepare both hot and cold desserts. Hot desserts such as crème brulee and soufflé, and cold desserts such as gelato and sorbets will be soon become part of your dessert-preparation repertoire.
Wouldn’t you like to savour a different type of culinary experience? Imagine going on a two-hour journey through several tantalizing ‘kingdoms’, each with a particular herb or spice serving as the linchpin of some truly amazing recipes. Come hungry to be delighted as participants will have a chance to sample more than 20 intricate tapas (savoury and sweet) passionately prepared by our graduating students.
Since its establishment in 2001, At-Sunrice GlobalChef Academy has been renowned for its iconic SpiceOdyssey™ experience which brings participants on a thrilling discovery into the world of natural spices used in global cuisines. Traditionally a capstone project for various cohorts of aspiring global chefs and F&B professionals before the academy’s graduating ceremony, this event is available once every 5 weeks, with only 40 seats available for each event.
Keen for a taste? Now you can savour culinary delights from the Spice Odyssey kingdoms with intriguing names like Aromatics, Intoxicants, Sex & Sensuality. Come, pick up new tips to fire up your kitchen with aphrodisiac properties, authentic influences, healing powers and the spiritual connection of spices.
Upcoming Sessions 2016 (Fridays)
10 Jun / 1 Jul / 19 Aug / 23 Sep / 28 Oct / 2 Dec
Time: 6pm to 8pm
Shaping Tomorrow’s Culinary Landscape
TalentMatch© is the place where the culinary and food service industry of tomorrow is created. Happening fourth Wednesday in June, TalentMatch© is Singapore’s only culinary career fair, where At-Sunrice’s “Best-Fit” approach attracts international recruiters and culinary employers to their growing pool of industry savvy, aspiring global chefs and Food & Beverage professionals.
Whether from the USA, Australia, the Caribbean, China, the Middle East, Indonesia or Singapore, or even if you are looking for your kitchen dream team, the academy’s best chef de partie, specialty chefs, pastry chefs and commis cooks are raring to go every June!
Aside from theoretical class sessions, At-Sunrice also has a unique study and work pedagogy where students can earn as they learn, given internships with various partner restaurants and sponsors. Although the business size of these partners and sponsors are not a typical concern, the academy is strict on providing a list of criteria for internship partners in order to provide a more wholesome experience for its students.
For instance, while academy students are free to obtain internships at small businesses, restaurants, and café/pastry shops, At-Sunrice maintains that their apprenticeship programme is meant for students to acquire real hands on skills in service and restaurant operations as opposed to supplying “low-cost” labour to F&B establishments. As students are required to work one year in the industry to fulfill their bond conditions, failure to complete the apprenticeship programme would lead to the student being terminated from the academy. Thus, is only understandable that the academy upholds its selection standards in order to pair its students with the best apprentice partner establishments for each individual.
As an apprentice partner, establishments are expected to offer Asian/Western Cuisine, or a Pastry/Bakery menu that is not inclusive of fast food service. While the potential partner has to be aware and supportive of the academy’s culture and learning philosophy, they must also abide by a list of terms and conditions provided by the academy according to a predetermined training plan for students. Among other criteria, the establishment has to meet a full time staff to trainee ratio of 4:1, and provide a suitable mentor for At-Sunrice student trainees. As the academy’s current list of partners include its very own alumni members, students can be sure to receive a quality education in F&B along with suitable practical experience to prepare them for the worst the industry can dish out.
For more information on the academy’s programme offerings, their website at At-Sunrice GlobalChef Academy.
Labour Day has fallen on a Sunday, which means another long weekend for the hardworking heroes – hurrah! So, what’s the best way to welcome a long weekend?On May 5, 2016 / By Sarah Oh
Labour Day has fallen on a Sunday, which means another long weekend for the hardworking heroes – hurrah! So, what’s the best way to welcome a long weekend? The answer is a wine and cheese party! Last Friday night, epicureans and Francophiles were revved up for a love affair with wine, cheese and tunes at the Gallery & Co.
Bon appétit, mes amis! There was plenty to eat and drink from a menu of exquisite wines and imported cheese. While five counters bordered the resident café, the biggest queues were for Chaource cheese that was paired with 2013 Château de Trinquevedel Tavel Rosé. The appeal was attributed to the cute French sommelier, perhaps. Above all, it was a night of merrymaking with wine, cheese and friends.
As the night went on, the temperature began to rise with partygoers soaking up the sounds of Gallery & Co.’s weekend Block Party. Featuring The Council’s resident Frenchman, Julien Brochard, electronic beats were spun to keep everyone’s feet off the floor all night long. Happy #TGIF indeed!
So what are your plans for tomorrow? Tell us here!
Singapore is the first Asian country to introduce a comprehensive gourmet lifestyle web portal by the MICHELIN guide In mid-April, Michelin unveiled a slate of new initiativesOn May 2, 2016 / By Nookmag
Singapore is the first Asian country to introduce a comprehensive gourmet
lifestyle web portal by the MICHELIN guide
In mid-April, Michelin unveiled a slate of new initiatives leading up to the anticipated release of MICHELIN guide Singapore 2016 in the second half of this year, including the official launch of a comprehensive English-language gourmet lifestyle web portal, a first in Asia for the MICHELIN guide. The web portal will offer daily articles on restaurant trends, personality interviews, and the MICHELIN guide-related news to make Michelin dining more accessible to all.
Last November, French tyre company Michelin, which has been publishing the MICHELIN guide since 1900, announced a collaboration with global wine authority Robert Parker Wine Advocate for the development of a Singaporean edition of the MICHELIN guide in 2016. Singapore is the fourth territory in Asia – after Japan, Hong Kong and Macau – and the only country in Southeast Asia to be included in the MICHELIN guide’s coverage of over 26 countries; this collaboration includes a series of exclusive events, in conjunction with the launch of the MICHELIN guide Singapore.
Now available, the MICHELIN guide Singapore Gourmet Lifestyle Portal is a web portal developed and operated by Robert Parker Wine Advocate, and allows food lovers
to gain an insider’s perspective on the restaurant industry via daily updated media-rich articles, along with unparalleled access to prominent food personalities.
The gourmet lifestyle content on the portal will be presented in five categories: News, Features, People, Dining In and Dining Out. Where dedicated gourmands should bookmark News for the latest restaurant news and first-hand updates on global MICHELIN guides announcements, aspiring young chefs and talented home cooks will enjoy the recipes, cooking tips and opinion pieces personally shared by Michelin-starred chefs in Dining In. Additionally, People will feature exclusive interviews with the MICHELIN guide’s representatives, renowned chefs, and influential food experts in Singapore and beyond.
“Beyond serving as a trusted restaurant guide, the MICHELIN guide Singapore website will make the Michelin dining experience more accessible through practical and informative daily content that will help connect local and visiting diners with their favourite Michelin-starred restaurants and chefs,” says Hock Sen CHAN, Vice President, Michelin Asia Pacific. “The beauty of a digital platform is that everything is highly interactive, and we hope to tap on this to foster an online community of food lovers.”
Besides sending in questions to be answered by Michelin chefs and food personalities, and submitting original creations to be showcased in the web portal’s crowd-sourced recipe section, MICHELIN guide aficionados can also log onto the portal to place advance orders for the MICHELIN guide Singapore 2016 and book seats at the MICHELIN guide Singapore and Robert Parker’s upcoming Matter of Taste food and wine events.
The launch of the first edition of The MICHELIN guide Singapore 2016 is now available for pre-order at SGD39.95, inclusive of GST and free delivery within Singapore. Apart from consolidating a list of high-quality restaurants in Singapore, the guide also highlights restaurants that offer good food at moderate prices. With coverage spanning luxury hotels to traditional inns, outstanding gourmet restaurants to small bistros, it is a guide for all epicureans and anyone who loves quality and great food.
For more information about the history of the MICHELIN guide and the star rating system, click here.
For clarifications on myths about the MICHELIN guide, click here.
Visit their official website for general information on the MICHELIN guide Singapore and subsequent events.
In the heart of Singapore, a roaring fire continues to burn in the rustic, unpretentious and certainly far from formal restaurant, FYR, tucked in the foodie enclave ofOn April 30, 2016 / By Nookmag
In the heart of Singapore, a roaring fire continues to burn in the rustic, unpretentious and certainly far from formal restaurant, FYR, tucked in the foodie enclave of Boon Tat Street.
As FYR reaches its first anniversary month of April, it goes back to its roots – to its reason for being, and back to basics – where delicious hearty meals of tender, juicy meats can be tucked into with primal, hands-on glee from chunky slurpy bites to the satisfying finger-licking abandonment. With the full intention of keeping the flames going, FYR celebrates its first year and the all important element of fire with a brand new “pre-historic” dish on the menu: The Caveman’s Supper.
Placed in the middle of the table devoid of cutlery, it is an all-hands-on-deck experience where diners can take pure, primal pleasure out of digging in without giving any thought to social norms and manners. A carnivore’s dream, there is no room for shyness during this communal meal, where juices dribbling down the chin and arms is a true sign of blissful gorging. And, a dress code? Forget it! A splashy greasy mess is a definite outcome of this gleeful dinner but for the less inclined, a special bib is provided.
As an experience meant to be shared between four to five people, The Caveman’s Supper embodies an offering of an extra-large, delectable platter of meats – suckling pig, whole chicken, beef short ribs, lamb ribs, pork belly, tripe and marrow bones – prepared by all manners of fire not limited to grilled, flamed, charred and toasted methods.
Likewise, a selection of grill-roasted wild vegetables, potatoes and bacon is served on the side, while complementing the platter of meats will be a selection of home-made sauces made from a selection of Black Truffle, Green Chili Pesto, Belachan and Peppercorn. Not skipping a beat on the full rustic flavours that are the hallmarks of The Caveman Supper, dessert is, of course, a luscious Bacon Vanilla Ice Cream.
While The Caveman Supper is far from the world of fine dining, it is a guaranteed satisfying, comforting, fun, messy, uninhibited, memorable and value-for-money experience at only SGD150++ for up to five people, that can be enjoyed time and again any day of the week for dinner. Additionally, FYR’s signature Caveman’s Cocktail is priced at SGD12++ per helping.
So what are you waiting for? Toss out your cutlery, get your hands dirty, wave goodbye to social norms and manners, and join us for a dribbling good time.
The Caveman’s Supper @ FYR Cycene Ond Drinc
19 Boon Tat Street
Monday – Friday: 11am – 11pm
Saturday: 9am – 11pm
Sunday: 9am – 4pm
On 6 May 2016, gourmands will be treated at Stellar at 1-Altitude to the collaboration of the restaurant’s Executive Chef and Krug Ambassade, Christopher Millar, and Japan’s masterOn April 29, 2016 / By Nookmag
On 6 May 2016, gourmands will be treated at Stellar at 1-Altitude to the collaboration of the restaurant’s Executive Chef and Krug Ambassade, Christopher Millar, and Japan’s master of French cuisine, Chef Yosuke Suga, as they create a marriage made in heaven: gastronomy and champagne.
Chef Suga is renowned for his elegant and understated dishes of modern French cuisine mixed with the Japanese philosophy of simplicity. Together with Chef Millar, who is recognised as a leading player in the Singapore culinary landscape, they deliver a sensational gastronomic experience that takes diners to new heights, 282 metres above sea level and surrounded by spectacular 360-degree views of the city. Chef Suga’s visit is part of a gastronomic exchange for both chefs, as this coming 22 July, Chef Millar will be in Japan to cook in Chef Suga’s prestigious culinary laboratory, SUGALABO Inc.
During this luxurious gourmet affair, guests will be privy to an exclusive preview of the House of Krug’s newest publication Poached, scrambled or fried?, that challenged 17 Krug Ambassade chefs from around the world to design inspirational unique egg-based dishes made with love, creativity and dedication, to be paired with Krug Grande Cuvée.
This book is the second in a series of unexpected food pairings, following the success of 2015’s exploration with the modest potato; it is a tribute to those special never-to-be-forgotten moments. The interviews and portraits of the featured chefs are passionate and freethinking testimonials of Krug Lovers, brimming with the pleasure and dedication that went into the creation of this culinary experience, all for the purpose of inventing new sensations to share.
Chef Yosuke Suga worked side by side with the much celebrated Michelin-starred Joël Robuchon for 16 years, playing an integral role as project lead and business partner in the opening and setting up of L’Atelier de Joël Robuchon restaurants all over the world, from his first outpost in Tokyo as Executive Chef to subsequent openings in New York, Las Vegas, Taipei, Toronto, Paris and here in Singapore. He now runs his own culinary laboratory SUGALABO Inc. in Japan, which acts as a gourmet food consultancy for a variety of industries. He also continues to serve his exquisite omakase-style experience by appointment only through his “secret restaurant” to only a few discerning and privileged diners from around the world.
On the other hand, Stellar at 1-Altitude’s Executive Chef Christopher Millar trained at some of Melbourne’s and London’s top restaurants before arriving in Singapore 13 years ago. Since establishing Stellar at 1-Altitude five years ago, Chef Millar has been awarded Chef of the Year 2014 for the National Critics Choice (New York Times Asia) and was a finalist in the Awards of Excellence 2015.
An Evening of Gastronomy and Champagne with
Yosuke Suga and Christopher Millar
Stellar at 1-Altitude
Friday, 6 May 2016 @ 7pm
$555++ per person
(inclusive of six-course dinner and a selection of Krug impressions)
This Mother’s Day, Japanese-French fusion restaurant, Lewin Terrace, has decided to collaborate with Newby Teas to bring you two specially created menus not to be missed.On April 28, 2016 / By Nookmag
This Mother’s Day, Japanese-French fusion restaurant, Lewin Terrace, has decided to collaborate with Newby Teas to bring you two specially created menus not to be missed.
On 8 May 2016, soak in the historic ambiance of Fort Canning in one of Singapore’s colonial heritage bungalows, where Lewin Terrace and premier UK fine tea company Newby Teas present a lavish gourmet spread full of divine yet healthy Japanese-French fusion dishes. Mums can choose to dine for a gorgeous brunch or an elegant afternoon tea, with flavours enhanced by the luxurious range of Newby Teas.
Since starting out in London in 2000, Newby Teas has seen its product range grow to more than 80 premium blends. More than 100 international awards later, the UK’s premier tea company continues its mission to revive the culture of enjoying fine tea.
Despite not having as rich a history as Newby Teas, Lewin Terrace holds its own in featuring French & Japanese techniques and a produce-driven approach. The culinary establishment is housed in a gorgeous black & white bungalow that is the former residence of the Chief who headed the Central Fire Station on Hill Street. Perched in the lush greenery of Fort Canning Park and imbued with Japanese entertaining and hospitality savoir-faire, Lewin Terrace is a unique and must-visit destination for all occasions including anniversaries, corporate events, birthdays and iconic weddings.
Exclusively on 8 May, diners can order from the Mother’s Day Brunch menu available from 11.30am to 2.30pm, and Afternoon Tea menu available from 3pm to 6pm. Both menus are priced at SGD68++ per person, inclusive of free-flow Newby Teas Silken Pyramids range. The brunch buffet spread will feature more varieties of food than usual; and the afternoon tea will have a wider variety of desserts. For an additional SGD68++, diners can also opt for a free-flow menu of sparking, red and white wines.
Mother’s Day Brunch Menu
(11.30am to 2.30pm)
Green Salad with Healthy dressing
Bonito Carpaccio with Roasted tea powder
Japanese fruit tomato & Mozzarella Cheese, Basil puree
Lady finger & Chinese yam & Hibiscus tea jelly
Squid &Octopus, Grapefruit, Red onion marine
Hot Onion soup
Spring cabbage & burdock, Spanish mackerel cream pasta
TOFU Hamburg steak with Mushroom sauce Japanese style
Seabream & clam, clam stock, saffron flavoured
Roasted chicken Uva tea flavoured & Roasted seasonal potato, Mustard sauce
Darjeeling tea Mousse
Orange pekoe jelly
Chocolate cake earl grey flavoured with berry sauce
SGD68++ per person
For reservations, call +65 6333 9905, or visit their website for more information.
Beef Dry-Aging Facility and Meat Deli with Japanese A5 Miyazaki Beef and USDA Prime Beef Emporium Shokuhin is proud to introduce a beef dry-aging facility on itsOn April 27, 2016 / By Nookmag
Beef Dry-Aging Facility and Meat Deli with Japanese A5 Miyazaki Beef and USDA Prime Beef
Emporium Shokuhin is proud to introduce a beef dry-aging facility on its premises; where quality premium beef will be aged onsite and retailed at very reasonable prices.
Established as a way to improve the flavour and texture of raw meat, the dry-aging process takes place in a special temperature and humidity-controlled glass room. At Emporium Shokuhin Gourmet Grocer, beef carcasses are hung to dry and age for the optimal length of time, depending on the type and cut of beef; this process typically takes a minimum of 14 days to as long as 60 days. The aged meat is then portioned into various cuts: thinly-sliced shabu shabu, karubi (boneless short rib), steaks and more
Besides the popular USDA Prime graded beef, Emporium Shokuhin is bringing in the prized award-winning Japanese A5 Miyazaki beef (宫崎牛) directly from Miyazaki prefecture. Characterised by a cherry-red hue and succulent buttery-fleshed texture, Miyazaki beef has won several accolades; including top honours at the National Competitive Exhibition of Wagyu for 10 consecutive years.
A tempting selection of pre-marinated meats, fresh grass-fed beef from Australia and U.S.A., and cured meats like gourmet hams are also retailed.
Special Promos for Nookmag Fans
Ice Cream and Juice Bar @ Gourmet Grocer
Enjoy 50% off your second Gelato order at Emporium Shokuhin’s Gourmet Grocer (Ice Cream and Juice Bar) with every Gelato purchased.
Burosu Honten Gyoza and Ramen
Enjoy 50% off Chashu Don for every ramen ordered.
Terms and Conditions:
EMPORIUM SHOKUHIN GROCER
10am to 10pm (Sunday – Fri)
10am to 11pm (Sat)
6 Raffles Boulevard,
#01-18 Marina Square (New Wing),
1. Take more time than anyone else. 2. Be more particular about ingredients than anyone else. 3. Have our tarts be enjoyed as fresh as they come.On April 25, 2016 / By Nookmag
1. Take more time than anyone else.
2. Be more particular about ingredients than anyone else.
3. Have our tarts be enjoyed as fresh as they come.
With a mantra such as this, BAKE Inc. (BAKE) manufactures and sells one of Hokkaido’s most popular cheese tarts, and intends to bring its exquisite flavour to Singapore. Located at ION Orchard, Singapore’s first BAKE CHEESE TART store will open its doors to the public on 29 April 2016, and will be the brand’s flagship store for Southeast Asia.
BAKE currently has a total of 13 stores; nine stores in Japan and four stores in the rest of Asia including Hong Kong, Seoul and Bangkok, with Singapore being the fifth store outside Japan.
“We’re expanding and when we thought about where we’d like to locate our flagship store, we immediately thought of Singapore” — Mr. Shintaro Naganuma, President and CEO of BAKE.
“From Singapore, we can reach out to many different countries. Tourists from around the region and world often come to, or transit in Singapore. Also, Singaporeans often post their reviews on the internet and social media, so information about our cheese tarts will reach shores beyond just Singapore,” confides Mr Shintaro Naganuma, President and CEO of BAKE.
BAKE CHEESE TART’s story first started with its roots in Kinotoya, a long-established Western confectionery store in Sapporo, Hokkaido. To date, they use cream cheese from Hokkaido in all their cheese tarts, and to achieve their goal of providing their customers with “The Best Cheese Tart Ever”, BAKE CHEESE TART specialises in only one product – cheese tarts – and pours their heart and soul into perfecting these delectable treats.
As delectable as these little tarts already are, the BAKE team constantly tries to improve its triple blend cheese mousse recipe with two cheeses from Hokkaido, and one from France. Believing that both the filling and the pastry are equally important, BAKE CHEESE TART’s pastry goes through a two-step process, leaving it with a distinctly crunchy yet fluffy texture. Together, the whole package forms a flavour that is uniquely BAKE’s.
About BAKE CHEESE TART
Official brand name : BAKE CHEESE TART
Official product name : Freshly baked cheese tart
Opening date of Singapore store : 29 April 2016
Prices of BAKE CHEESE TARTS : SGD3.50 per tart | SGD19.50 per box of six tarts
Where are the tarts from the Singapore store made?
Goals for the Singapore store?
When and where did BAKE CHEESE TART start?
Number of freshly baked cheese tarts sold to date?
Number of BAKE CHEESE TART stores around the world?
BAKE CHEESE TART
ION Orchard, #B4-33
2 Orchard Turn, Singapore 238801
10am to 10pm
“Changing lives through coffee” — that’s how the Bettr Barista Coffee Academy team signs off their emails. No, they’re not talking about having a caffeine fix in theOn April 22, 2016 / By Jamie Lee
“Changing lives through coffee” — that’s how the Bettr Barista Coffee Academy team signs off their emails. No, they’re not talking about having a caffeine fix in the AM (though, of course, that and a good sandwich are the only things that kick us out of lala-land). The sign-off captures everything that Bettr Barista preaches and does.
Bettr Barista, helmed by former web consultant Pamela Chng, is a social enterprise which empowers marginalised women and youths-at-risk through coffee. The ingredients? Coffee education, emotional and mental mindfulness, as well as a good dose of dopamine through physical activities.
This whole-person approach equips students, ranging from 18 to 50+ years of age, with skills to make a good cuppa, as well as the confidence boost they’ve been lacking. It’s been four years since Pamela set up the business, and today we’re letting her teach us a few things too.
Hi Pamela, you made a mid-career change to start Bettr Barista. How has the ride been?
Crazy! The Bettr world has grown into a much bigger, living, breathing entity than I had ever imagined at the start — but not without obstacles like funding and social challenges with the marginalised groups we work with. Boy, have we learnt a lot!
But, our social mission sits at the heart of all we do; we are committed to creating opportunities for more positive human impact beyond the profit line. That has always been clear and it has not changed since we started this journey.
Speaking of social challenges, how is educating a marginalised group different (if at all) from educating people with “regular income and lives”?
We work with women because we believe that if we change the life of one woman, she has the ability to change the lives of her family and community. This has been proven in research the world over. We also work with youths-at-risk, because they are at an age where we have an opportunity to still change mindsets and behaviours – they often just need proper guidance and role models and to be taught the skills and tools to deal with challenging situations.
We face various issues, such as childcare and transportation; many of the mothers have trouble getting proper childcare help while they are in class, which may cause truancy. On our end, trying to create and maintain a culture that is supportive of and accommodating to a diverse group of individuals — while maintaining standards of quality and productivity — can be challenging.
However, constant communication and relationship building with our students is of utmost importance. We need to ensure they remain motivated and committed, so we don’t cut any corners as far as ownership, responsibility and accountability are concerned. We make sure that we walk the talk.
No time to read this article? Watch this video DBS did with Bettr Barista!
Tell us more about the three key components to your six-month training programme for disadvantaged women and youths.
We provide them with, one, a coffee education. This includes paid internships as well as an internationally recognised certification in barista, brewing and other related skills. The first two months will be spent getting into the science and craft of specialty coffee making.
Next is emotional training, which continues throughout the programme. Our students spend time with our clinical psychologist to address issues such as depression, anger/stress management, coping mechanisms, and self-esteem.
Through journaling, art and dance therapy, group sharing sessions and dedicated 1-to-1 face time, our students are exposed to new, more constructive ways of perceiving and dealing with challenges in life, that they can immediately put into practice at the Academy and at home.
Lastly, we engage in physical activities like weekly yoga sessions, rock climbing, and self-defense classes, to strengthen the body and build a healthier lifestyle. These bonding activities help improve interaction, camaraderie and teamwork in the group. The inclusiveness also helps students socialise better.
Some of our graduates join us as teaching staff, some grow their F&B careers beyond coffee, others go back to school (and may pursue different education paths), and others explore careers in completely different fields. What is important is that 90% leave us with much healthier levels of self esteem and self confidence.
What has your experience in Bettr Barista taught you about society in general, and the marginalised groups in society?
That you cannot assume or expect someone who’s had fewer opportunities than you to be less capable or driven. The ones who make a real difference (regardless of their financial status, social standing, family background, education level, etc.) are the ones who have much bigger mountains to climb, but doggedly keep working to become better versions of themselves at every turn. It’s so much harder to be successful when you’ve drawn the short straw.
For society in general, we need a greater collective recognition that we all have a duty to humankind. It really just takes one step to put the ball of positive change in motion. We all just need to each start doing something positive.
Singapore’s well-loved traditional Thai BBQ chain serves up a new accessibly priced buffet at Bugis Junction and ORTO Mookata fans have much to rejoice for asOn April 20, 2016 / By Nookmag
Singapore’s well-loved traditional Thai BBQ chain serves up a new accessibly priced
buffet at Bugis Junction and ORTO
Mookata fans have much to rejoice for as the traditional Thai BBQ restaurant has launched a new buffet format, offering an unlimited spread of the chain’s bestselling meats, fresh vegetables, finger foods and beverages at an unbeatable price.
Available now during weekday lunch (11.30am to 4pm) at Bugis Junction, and from Mondays to Thursdays during dinner (5pm to 12midnight) at ORTO, Mookata’s buffet provides both value and quality, offering a convivial atmosphere for friends and family to bond over a communal pot of delectable grilled meats and luscious soup.
Mookata @ ORTO | Image Credit : Andrew Lin
Designed to please even the toughest foodies, the spread is generous and includes Mookata’s most popular items such as Pork Collar, Pork Belly and Chicken Thigh. Also included are classic items such as Fishball, Hot Dog, Cheese Tofu, Thai Fishcake, Golden Mushroom and many more. Likewise, the Pineapple Fried Rice, exclusively available at Bugis Junction and prepared specially by Mookata’s Thai chef, will add yet a tasty staple to the table. Diners at ORTO will also enjoy an aromatic smoky flavour to their dishes with the branch’s charcoal-heated mookata stove.
No effort is spared as diners will find the same premium marinades and seasonings on all of Moookata’s buffet meats, along with the high quality and cuts that Mookata is renowned for. With the buffet, customers can also accompany their ingredients with Mookata’s blend-able range of sweet, garlicky, spicy sauces.
“The buffet is a long time coming, and our answer to many of our diners’ request for
this dining format. We are happy to have the support of so many followers over the
years, and will certainly offer the same quality of food in a buffet as one will find in
our ala carte menu,” says Nicole Tay, General Manager of Mookata.
At just SGD18.90++ per person at Bugis Junction and SGD25.90++ at ORTO, the buffet is as wallet-friendly as it is palate-pleasing. Each diner gets to enjoy 100 minutes at the table at Bugis Junction, and a generous 120 minutes at ORTO for a leisurely meal.
Mookata @ Bugis Junction
#02-53 Bugis Junction Mall
200 Victoria Street, Singapore 188021
+65 6837 0171 | Email
11.30am to 10pm
(last order at 9.30pm)
Mookata @ ORTO
81 Lorong Chencharu, Singapore 769198
+65 6257 5198 | Email
Mon – Thu 5pm to 12mn
Fri 5pm to 1am
Sat 12nn to 1am
Sun 12nn to 12mn
(last order 1 hour before closing)
Singapore-brewed beer launches a new movement in its bid to preserve our street food culture. Imagine life without Chicken Rice or Char Kway Teow. It’s a realityOn April 19, 2016 / By Nookmag
Singapore-brewed beer launches a new movement in its bid to preserve our street food culture.
Imagine life without Chicken Rice or Char Kway Teow. It’s a reality that could easily come to pass if the current worrying trend of our ageing hawker trade persists. Many old-time recipes and skills are being lost, and our iconic street food is in danger of dying out if the younger generation of Singaporean hawkers do not replace our current veterans. Will we be able to turn this around? Or is it a lost cause? Will these beloved dishes become extinct before Singaporeans are galvanised to work together to keep them in our hawker centres?
“Tiger Beer and Street Food are synonymous with our hawker heritage in Singapore. As the iconic Singapore beer, Tiger Beer seeks to reclaim the pride and passion for a fellow national icon by putting our local street food back in the spotlight,” says Venus Teoh, Head of Marketing, Asia Pacific Breweries (Singapore). “It’s time to preserve what we love.”
Tiger Beer, Singapore’s favourite beer, has taken on the mantle of ensuring our street food remains vibrant and authentic for generations to come with a series of videos that bring to life the stories behind Singapore’s iconic street food and the hard work that goes into sustaining this integral part of our culture.
Now, lovers of our local fare can rejoice as Tiger Beer launches a new movement to celebrate and preserve the nation’s most iconic dishes and unique food heritage. Starting from 2 April 2016, the movement aims to motivate Singaporeans to give street food the appreciation and recognition it deserves by shining the spotlight on our hawker fare and how much it means to us.
While food is one of Singapore’s biggest passion points, with approximately 109 hawker centres and a growing Food & Beverage sector, Singaporeans’ social feeds have reflected otherwise, with more coverage for fancy restaurants rather than hawker centres, a cornerstone of our street food culture and a key component of our cultural identity.
To jolt Singaporeans into realising the importance of preserving our street food culture, Tiger Beer has produced three short films, featuring three of our very own hawker stalwarts. Released earlier in April, the films aim to remind Singaporeans that Singapore may one day lose its rich hawker heritage if the next generation of hawkers do not step up to continue the trade. The behind-the-scenes look at their lives, not only elaborates hawker fare, but also immediately raises awareness to the issue of succession.
By showing the sheer amount of effort that goes into making a dish the old-fashioned way instead of relying on mass production, the films also aim to deepen Singaporeans’ appreciation for our street food.
Through these two-minute films that chronicle the hard work that goes into the creation of our iconic street food like Hokkien Mee, Char Kway Teow and Popiah, Tiger Beer hopes to get Singaporeans thinking: Are we taking our street food for granted?
Tiger Beer encourages Singaporeans to use their social clout to make the topic of street food trend through their social action, using the movement’s hashtag – #uncagestreetfood to show their appreciation for their favourite local street food.
Additionally, Tiger Beer believes that the odds are stacked against our hawkers – and the loss will be permanent unless action is taken. To help Singaporean hawkers who are striving to keep their craft alive and thrive in our evolving society, Tiger Beer will invest 20 cents for every 6-can pack (6 x 323ml) purchase to its street food movement from 1st April to 31st May 2016. The 6-can take-home packs will retail at all leading supermarkets and hypermarkets, whilst stocks last.
Spread the word; it’s time to preserve what we love.
…Shaved ice really; and in every enjoyable form you could imagine. In light of Grilled Cheese Sandwich Day, welcome to our take on a local version of comfortOn April 13, 2016 / By Aiden Eng
…Shaved ice really; and in every enjoyable form you could imagine. In light of Grilled Cheese Sandwich Day, welcome to our take on a local version of comfort foods. Shiok ah!!
With the weather heating up again, we figured we’ll whet your appetites enough to send you racing to the nearest hawker center and ordering your own bowl of luxuriously cold, wonderfully sweet and delightfully crunchy dessert. As much as I am a fiend for everything sweet, let’s look at the three most popular cold dishes which usually tops any sweet-tooth’s list: Ice Kachang, Cendol, and Cheng Tng.
Personally, I have always figured that Ice Kachang was a legitimately Singaporean creation. Having grown up with that bowl of icy sweetness as an incentive to finish my homework and eat all my vegetables, I even learned the hard way that you had to surgically hack away at the base of the mountain or the whole, glorious mound would crash onto the slightly, grimy hawker center table; a little piece of me died that day.
This creation, originally made up of only shaved ice and red beans, is the child of fondly-recalled 5-cent Ice Balls of yore (ask the older generation of locals for a 20 minute story of the dessert and how amazingly cheap they were before a spiel on how money has inflated so much in Singapore at your own risk), and is largely of Malaysian origin.
Officially named ‘Ais Kachang’, meaning ‘Ice Beans’, the dessert is more commonly referred to as ‘ABC’ (short for ‘Air Batu Campur’), which translates its meaning of ‘Mixed Ice’ into something more fun-sounding. Now with an entire slew of variants, Ice Kachang has come a long way beyond its humble beginnings of hiding just red beans under an ice mountain. Aside from the sweet corn, agar agar, attap chee (palm seed), grass jelly, syrups and condensed milk, one will often find ice cream, fruit syrups with chunks, whole mangoes or even durian topping the delicious mountain of crunchy ice.
While we’re still in Southeast Asia, let me shout out to a different delectable cold dessert, the long-sigh invoking, pleasurably rich and sinful, popular crowd favorite: Cendol. With a colorful and contested past, many sources point the origins of Cendol to stem predominantly from Indonesia; though many others mention Malaysian and Javanese roots as well.
Spawning from the word ‘Jendol’, meaning ‘swollen’ or ‘bump’, and words to that effect referring to the green jelly so characteristic of the drink-dessert medley, this dessert’s original recipe called only for coconut milk, palm sugar (a.k.a. gula melaka), green jelly strips, and ice. When brought to Singapore, this dessert evolved through racial experimentation with local Indian Muslims improving on the texture of the jendol, and Hainanese and Teochew cooks beginning to add red beans into the recipe.
Regardless of the changes that local Cendol faced, we can all agree that no matter the number of chefs, this broth did quite the opposite of spoiling. With shaved ice, creamy coconut milk, ultra-sweet and smokey gula melaka, red beans, sweet corn and the ever-enjoyable jelly to hunt for, Cendol will always remain a heat-beater for us foodies.
Last but not least, apart from sheer sugary solutions, the Chinese community holds their own with their contribution to our taste buds: the light tasting, typically herbal-esque and ‘liang’, or cooling, Cheng Tng.
Hailing from an eastern Guangdong province of China, the “5 Fruits Soup” (predecessor of what we now know as Cheng Tng) was boiled using longan, ginko nuts, barley, lotus seeds and lily bulbs. Taken as a herbal brew, this soup was used to cool their countrymen and local populace in the undying heat of summer. As this dessert made it further towards the tropical regions of Asia, it became a wonderful relief to those who suffered from the perpetual summer heat.
In the past, most of the original Cheng Tng sellers sold their desserts to the coolies and dockworkers who were often Chinese themselves and took blessed, cool respite from the unending heat with a familiar taste of home. With business booming, dialect groups began to do what they did best and started melding elements into the original brew with sago, agar agar, sweet potatoes and dried persimmons. Ultimately, Cheng Tng is still alive and keeping everyone wonderfully cool to this day in all it’s herbal-y perfection.
This said, whether it be sugary sweetness, sinful creaminess or herbal lightness you crave during these scorching days, get out there and start ordering your way to beat the heat!
Consultant. Entrepreneur. Traveler. Family man. Father. Chef – The mind behind Osia Steak & Seafood Grill at Resorts World Sentosa is a man with an entire wardrobeOn April 8, 2016 / By Aiden Eng
Consultant. Entrepreneur. Traveler. Family man. Father. Chef – The mind behind Osia Steak & Seafood Grill at Resorts World Sentosa is a man with an entire wardrobe of hats. Scott Webster has spent the majority of his culinary career exploring, experimenting and enhancing many aspects of the food world. The driving force between Osia at Resorts World Sentosa, Scott brings contemporary Australian flavors and tastes to Singapore as well as managing the famous Carrington Place with his wife in New South Wales, Australia.
His culinary interests beginning at the age of 13, Scott went on to work extensively throughout Europe, USA, Canada and Asia in the past 30 years, before finally bringing a wealth of experience to Singapore and translating it beautifully into the menu at Osia.
As a rare opportunity presented itself, I sat but for a moment with the busy entrepreneur, with the biggest question at the forefront of my mind.
“What exactly defines “Australian” cuisine?“
To this, Scott unlaced his fingers, leaned back, and as he did, began to explain how cuisine is created through necessity.
He gave examples of how the cuisines we know of are born not purely out of creative minds, but simply of what is available to the creator. For instance, Japanese cuisine revolves highly around seafood and rice simply because, as it was, those ingredients were most abundant in supply around the area.
In contrast, what Australia had then was kangaroos. Although it’s not so much that Kangaroo is the cornerstone of Australian cuisine, but Australia grew when the British started bringing people to the continent, and further more when travelers set their roots on this new world. The melting pot which ensued gave rise to a vast amalgamation of tastes and flavors which, in its variety, has grown to become the ambiguous “cuisine” of Australia.
The crux of this however (I think), is not so much the items on the table, but rather the purity of flavor which the dishes have. As described by Scott – “People who pay for a dish, expect to taste the dish”; as such, “lamb should taste like lamb where fish should taste like fish.”
And this struck me as new, despite its grounded logic; because how often do we order a meat item wanting to taste its actual flavor? We focus on the crispy batter in fish and chips, and more often than not, the type of sauce which complements our steak, but do we focus on the flavor itself? Not often, no. So to taste the mild, sweetness of fish, or the earthy, meaty flavors of steak – that would be what Australian cuisine is about.
Following this line of purity is how Australian cuisine then reflects their culture; a relaxed, unpretentious offering of down-to-earth goodness which was absolutely translated in the dishes we enjoyed at Osia. Hearty portions without excess fluff and fanciful gastronomic, cutting edge, buzz word garnishes, and enough to go around the table for everyone to enjoy as a family instead of having to chop up little portions to give to others (though that option is available too).
Now, with this logic in mind, let’s begin to cover the flavours of Osia and get ourselves drooling for a taste!
An Insight to the Tastes of Osia
With local Executive Chef Douglas Tay, Scott Webster brings along his own slew of accolades and achievements to recreate contemporary Australian cuisine in our Little Red Dot, and all the purity and freshness that comes with the term. Additionally, Osia brings to light two extremely enjoyable elements in food – communal eating, and choice.
Communal eating is a simple enough concept: food comes on a big plate and either people are civil and begin portioning, or it’s a wild feeding frenzy to get at the best parts of the dish. But at the end of the meal, it’s about the experience of sharing and eating with good company.
As for choice, consider this the “special element” I will highlight in the dishes ahead. In most of Osia’s dishes, especially the main courses, Scott emphasizes the concept of creating your own personal “flavor profile”, explaining the importance of having freedom and flexibility with each dish.
With a whopping total of 16 dishes to experience, some of the dishes were served together in a menu as follows:
SALADS, CHARCUTERIE & SEAFOOD
Pulled Chicken Breast / Dehydrated Apple / Honey Mustard Dressing
Rocquette / Pumpkin Seeds / Burrata / Hazelnut Brown Butter
Air Dried Venison Hunter Ham / Jamón Ibérico De Bellota
/ Wagyu Beef Bresaola
Burratina / Vine Tomato / Rocquette / Balsamic Cream / Extra Virgin Olive Oil
Cucumber Apple Slaw / Pea Tendril / Green Chilli Jam
Edamame / Iberian Chirozo / Tomato Coulis
Mud Crab Cake
Celeriac Rémoulade / Cocktail Sauce
SIDE & MAIN PLATES
Green Split Pea
Streaky Bacon / Soft Boiled Hen’s Egg
Bush Tomato Ketchup
Carmelized Onion / Iberian Chirozo / Scallion
Stone Hearth Oven Grill Meats and Steaks
Served with chutney, pickles and sauces
Byron Bay Berkshire Pork Rack
Bultarra Salt Bush Lamb Rack
Grainge Black Angus Beef OP Rib MS 2+ 30 Days Dry Aged
Mayura Station Matsusaka Signature Full Blood Wagyu Beef Rib Eye MS 9+
Chilean Sea Bass
Soused Daikon / Soy Milk Curd / Sweet Potato Miso Purée
Shiromiso Glaze / Black Seasame Espuma
Coffee Ganache / Sponge / Mascarpone Chantilly / Coconut Lemongrass Sorbet
Basil Meringue / Olive Oil Sponge / Fromage Blanc Mousse / Strawberry Sorbet
I will admit that as an avid seafood fan, I had thought I knew what to expect from the Seafood Sharing Plate of Fremantle Octopus, Tiger Prawn and Mud Crab Cake; however, Osia had managed to turn my expectations around. Apart from being individually sourced and procured from different areas of Australia, as well as being forward-planned to ensure freshness, these dishes had textures unlike the conventional.
The Fremantle octopus had some measure of expected chewiness, but was grilled in such a manner that it was bordering on being nicely firm without the need to strenuously gnaw the mouthful into smaller pieces. Likewise, the Skull Rock prawns were soft and full-tasting without that watery snap you might expect. Yet the most surprising, was the mud crab cakes with its thinly crisp exterior holding in a moist, fluffy cake of crustacean sweetness.
If that hasn’t yet set the tone of how amazing these morsels are, the next dish would.
Served on a single plate of five faces, the Chilean Sea Bass itself held its own with a crisp, pan-seared layer upon the pure sweetness of fresh fish. Coupled with any of the garnishes, from the sour daikon, to the sweet potato purée, or the smokey black sesame espuma, the fish takes on new dimensions of your choosing. Throughly amazed that a dish could evolve in so many ways, I utterly enjoy the sheer culinary experimentation in finding my own perfect combinations in which to enjoy the same dish.
As the meal progressed, each dish stayed true to Chef Webster’s vision: each of Osia’s meat platters tasted the way it should, from the Waygu steak which tasted of beef, lamb rack which tasted of lamb and pork rack which tasted just the way pork does. You might think I’m starting to lose it here. “Of course they would taste like that.” But oh no. These were the flavours of pure meat; not hidden by garnishes or barbeque sauce, honey glaze or mustard. At Osia, the diner is the creator of how each dish would taste with a variety of choices in a spread of twelve pickles, chutneys and sauces on which this amazing meal was served.
Spoilt for choice, finding a flavour you didn’t quite like was as amazing as finding one you did. The concept of creating your own ‘flavour profile’ was translated in such a unique and enjoyable manner that one simply had to keep experimenting to discover more. Of course, not all twelve would be offered at a go, meaning that a diner would simply have to plan a return trip to visit – as Scott had described – “an old girl with new make-up”.
Despite that the restaurant’s sides and main courses were to-die-for, dessert was just as brilliant. The Tiramisu served with coconut lemongrass played off each other; with the heavier, sweet coffee ganache being cleansed by the cold, crisp coconut lemongrass sorbet. Alternating between bites gave a profile of two flavours which stood well on their own while paving the way for the other.
Alternatively, the mildly named Strawberry was a dish which grew bolder as one experiences the dish as a whole. On its own, the Fromage Blanc Mousse (that’s white cheese) with Olive Oil Sponge was a dense, cheesy slice and the strawberry was sour and held the eye-winking tang you can imagine. But together, there was a soft, creamy, fluffy bite of sweetness which neither held on their own – an unexpected pairing which turned a curious frown into a delightful, bright-eyed laugh.
On almost all counts, Scott Webster and Douglas Tay has brought forth a wonderful culinary experience, full of sharing, discovering, choice and freedom. The reflection of an unpretentious, relaxed Australian lifestyle coupled with the sheer opportunity to choose the destiny of each and every mouthful was as enjoyable as it was amazing.
Should you decide to walk a path of discovery and embark on a tasteful journey with Osia, I urge you to go ahead and simply begin playing with your food.
The first of its kind in Singapore, Emporium Shokuhin, situated in level one of Marina Square’s new lifestyle and dining wing, embodies a food shopping and diningOn April 8, 2016 / By Nookmag
The first of its kind in Singapore, Emporium Shokuhin, situated in level one of Marina Square’s new lifestyle and dining wing, embodies a food shopping and dining destination hosting an impressive portfolio which includes a Japanese gourmet grocer, live seafood market, beef-aging facility, and last but not least, eight new-to-market dining concepts over a total floor area of 34,000 square feet.
With the aim of providing affordable, quality Japanese produce and foodstuffs to consumers, this integrated Japanese emporium source their products and ingredients directly from a wide network of premium purveyors in Japan to bring a piece of the best in the orient directly to our doorstep.
The name ‘Shokuhin’ literally means ‘food products’ in Japanese, as reflected by its kanji characters 食品, and the establishment aspires to become a well-regarded and trusted specialty Japanese food concept.
Special Promos for Nookmag Fans
Ice Cream and Juice Bar @ Gourmet Grocer
Enjoy 50% off your second Gelato order at Emporium Shokuhin’s Gourmet Grocer (Ice Cream and Juice Bar) with every Gelato purchased.
Burosu Honten Gyoza and Ramen
Enjoy 50% off Chashu Don for every ramen ordered.
Terms and Conditions
HIGHLIGHTS OF EMPORIUM SHOKUHIN
First and foremost a vibrant marketplace, Emporium Shokuhin’s key highlights are undoubtedly, the live seafood market and on-site beef dry-aging facility; the first customised facility that ages beef for retail, in Singapore.
A natural extension of the brand, the 8 new-to-market Dining Concepts present the perfect platform to showcase and highlight the pristine ingredients and food items, which have been meticulously sourced for and brought in by Emporium Shokuhin. Be ready to dine in at any one of these epicurean destinations!
Gyuu+ Yakiniku Grill
Umi+Vino Seafood Wine Bar
Senmi Sushi Sushi Bar
Burosu Honten Gyoza and Ramen
Kohi-Koji Café and Bakery
Takujo Japanese Dining
6 Raffles Boulevard,
#01-18 Marina Square (New Wing),
The inaugural event presents three-star Italian Michelin Chef, Massimiliano Alajmo, at Asia’s first Michelin chef showcase restaurant, CURATE. As the Title Partner of Michelin Guide Singapore,On April 5, 2016 / By Nookmag
The inaugural event presents three-star Italian Michelin Chef, Massimiliano Alajmo, at Asia’s first Michelin chef showcase restaurant, CURATE.
As the Title Partner of Michelin Guide Singapore, Resorts World Sentosa (RWS) is proud to debut the first installation of Art at Curate, a Michelin star experience in partnership with Michelin Guide Singapore and Robert Parker Wine Advocate. Art at Curate will stage from 29 April to 6 May 2016 at Asia’s first Michelin chef showcase restaurant, CURATE, located at RWS.
CURATE, the latest addition to RWS culinary experience, provides a perennial stage exclusively for visiting Michelin-starred chefs from around the world to showcase their finest culinary creations. The inaugural edition of Art at Curate will feature three-star Italian Michelin chef, Massimiliano Alajmo.
Chef Alajmo started running his family restaurant, La Calandre, in Northern Italy in 1993 and clinched his three Michelin stars when he was just 28 years old, making him the youngest chef to achieve the highly coveted distinction. Today, the 42-year-old oversees the kitchens of La Calandre and the family’s other two restaurants, Ristorante Quadri and La Montecchi, with a total of five Michelin stars amongst them.
Well-known for his multi-sensory approach to cooking and penchant for exploring ingredients in depth to bring out their true essence and flavour, Chef Alajmo has a creative laboratory and culinary research centre within La Calandre. His dishes capture all senses, especially the most evocative sense of smell. According to Chef Alajmo, the ephemeral component of aroma is compensated by its immediacy and ability to create lasting memories, particularly in relation to food. With the selective use of exquisite seasonal ingredients, gourmands can expect distinctive food creations comparable to poetry on a plate.
Chef Alajmo is very excited to bring his culinary concept to Singapore. “Singapore is home to one of the world’s most dynamic food scenes. I am thrilled to explore it while I am in town and share with the people of this city both classic dishes from Le Calandre, as well as the fruit of our latest research,” said Chef Alajmo.
CURATE will present further editions of Art at Curate throughout the year, featuring modern European cuisines by a remarkable line-up of Michelin-starred chefs around the world. The visiting chefs will curate exclusive tasting menus at the restaurant throughout different times the year. During each edition, the chefs will also collaborate with a resident chef to create a signature menu to be served at the restaurant before the next event. With wine authority Robert Parker Wine Advocate, whose team of wine reviewers will personally hand-pick the wine pairings for the meals, the event will exclusively import limited edition and top-rated wines from the most sought-after producers around the world.
“With RWS as the Title Partner of Michelin Guide Singapore, we are very excited to bring this Michelin star experience to Singapore ahead of the highly anticipated launch. Through Art at Curate, epicureans will soon be able to indulge in Michelin-starred cuisines without having to travel around the world. We promise an exciting dining experience with every installation of Art at Curate,” said Mr Tan Hee Teck, Chairman and Chief Executive Officer, RWS. “RWS will continue to innovate and create more unique dining experiences for our visitors, and work alongside Michelin Guide Singapore to showcase Singapore’s vibrant and diverse dining scene to the world,” added Mr Tan.
The first Art at Curate event will be held at CURATE located at Resorts World Sentosa (The Forum, Level 2) from 29 April to 6 May 2016. Prices range from SGD220++ (no wine pairing)/SGD280++ (with wine pairing) for four-course lunch to SGD380++ (no wine pairing)/SGD480++ (with wine and champagne pairing) for eight-course dinner. Strictly by booking only.
Public who want to receive latest updates on upcoming Art at Curate events can register here. Diners can continue to savour Chef Alajmo’s signature dishes from 7 May 2016 in a special menu co-curated with a resident chef.
For booking, please visit the Michelin Guide website. Priority booking for American Express cardholders starts from 17 to 24 March 2016. Public booking starts from 25 March 2016.
Shoestring, crinkle-cut, waffle, curly, even as a tornado; paired with gravy, seasoning powder, meat, truffle oil and for the more curious, ice cream. A humble and underratedOn March 27, 2016 / By Aiden Eng
Shoestring, crinkle-cut, waffle, curly, even as a tornado; paired with gravy, seasoning powder, meat, truffle oil and for the more curious, ice cream. A humble and underrated dish, adapted and transformed in a hundred ways to put a smile on faces the world over – I speak of ever-wondrous French Fries.
But what of the origins of this simple, delightful, crisp comfort food? Just who came up with the grand idea to chop up a potato and double fry (that’s the secret for good fries by the way) the resultant strips? Well, I’ll tell you; and the answer may not be the French at all.
Popular belief, and internet and culinary sleuths, have traced one possible origin to Belgium. Belgian journalist Jo Gérard claims that a 1781 family manuscript documented locals deep-frying potatoes prior to 1680 in the Meuse Valley region – or present-day Belgium. As was a culinary custom of the then inhabitants, families would deep-fry small fish as part of their meal. However, during winter or should they be unable to fish, they would cut up potatoes in the form of such small fish as substitutes.
Arguments against this origin include the fact that Gérard was never able to produce his discovered manuscript, that the potato was not even introduced to the region until 1735, and that the idea of families having access to large amounts of fats (read: oil) for the frying would be hard to conceive.
Alternatively, the French themselves lay claim to the title through a French army medical officer named Antoine-Augustine Parmentier. Skipping past a rather interesting backstory of his championing the potato to France and his French patriots, who had banned potatoes because they thought it caused leprosy (say whaaaaat), it ultimately took a wide-spread famine in 1785 for the French to finally accept the tuber. Introduction of the pomme de terre (or Fruit of the Earth in English) coupled with culinary skills that the French were famous for, eventually gave rise to French Fries or “Frites” (pronounced Freet; no ‘s’!), which were then sold by push-cart vendors on streets.
Although the French version of this story would have happened in the late 18th century, as much as 100 years after the Belgians had supposedly fried up their potatoes, many claim that both origins may have occurred simultaneously instead. Needless to say, the answer of who created fries may still evolve as more concrete evidence is discovered in the future.
This said, whether you’re dipping your fries in aioli, having them drizzled with truffle oil, ketchup, garlic chili, sour cream, plain or even with ice cream, have a quick look at that yummy sliver of potato, and consider how something so small and delicious could be just as wonderfully complex.