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.
Expect an outstanding showcase of international culinary stars, home-grown talents, visiting personalities and gastronomic experiences in 2016 From 28 March to 24 April 2016, the World Gourmet SummitOn March 20, 2016 / By Nookmag
Expect an outstanding showcase of international culinary stars, home-grown talents, visiting personalities and gastronomic experiences in 2016
From 28 March to 24 April 2016, the World Gourmet Summit (WGS) celebrates 20 sumptuous years of fine cuisine, great wines and unique dining that have made it the region’s most talked about premier food and wine event, catapulting Singapore to the forefront as a dynamic international culinary hotspot.
“The last two decades have seen so many changes in Singapore’s food landscape and we are extremely proud to have contributed to its evolution. Coming into our 20th year is a major achievement for the World Gourmet Summit, with the real heroes being our local talents who have made a name for themselves both here in Singapore and abroad,” said Peter A. Knipp, CEO of PKH Pte Ltd, who manages and curates the World Gourmet Summit event.
The highly anticipated 20th anniversary celebration features a stellar cast of world-class and Michelin-starred chefs, alongside Singapore’s own culinary talents and international industry experts and personalities. Diners can expect an exquisite line up of gourmet affairs, events and exclusive WGS menus by some of Singapore’s most notable dining establishments as the Awards of Excellence 2016 reveals the top hospitality and culinary stars of the year.
Masterchefs and Personalities
While WGS’s 20th year milestone is a showcase of world-class and Michelin-starred chefs, as well as Singapore’s own culinary stars and international industry experts; it will also see some of WGS’s esteemed alumni, the most notable being the return of WGS’s first visiting Masterchef Reto Mathis from St. Moritz in Switzerland.
Among the Michelin-starred chefs are: Yoshinori Ishii, prominent kaiseke chef whose London-based Japanese restaurant Umu was recently awarded two Michelin stars; one Michelin-starred Javier Aranda, among the young stars of the Spanish culinary scene; renowned two+one Michelin-starred Spanish chef Nacho Manzano of famed Casa Marcial; the recognised master of super-refined Kyoto style of Japanese cuisine known as Kyo-ryori, two Michelin-starred Takagi Kazuo at Rougie Foie Gras with Dom Perigean Dinner; and two Michelin-starred Arnaud Bignon of renowned The Greenhouse in London’s Mayfair.
Other famous names and familiar faces include Meir Adoni, the leader of the elite cuisine in Israel; Ireland’s Mark Moriarty, S. Pellegrino Young Chef 2015; John See, representing Lee Kum Kee; Violet Oon, the authority on Peranakan food in Singapore; Ellen Wu, author, chef and the only Taiwanese professional olive oil taster certified by Italy’s National Organization of Olive Oil Tasters; the incomparable Chef Wan from Malaysia; Indonesia’s culinary first lady, Petty Elliott; and Chris Donnellan, who made his mark in Australia cooking up Asian street food inspired delicacies.
“We are proud that Singapore will host World Gourmet Summit for the 20th year running. Since its inception in 1996, the World Gourmet Summit has helped to raise the bar for culinary excellence in Singapore, and has played an important role in putting Singapore on the global food map,” said Ranita Sundramoorthy, Director of Attractions, Dining and Retail, Singapore Tourism Board.
Luxurious Gourmet Events
Celebrating WGS’s 20th year with Japanese, Scottish, French, Spanish, Indian and Asian cuisines, some of the city’s most notable and award-winning establishments will be hosting luxurious events and specially crafted dinners, as well as showcasing exclusively created WGS menus.
Gourmet food lovers can also look forward to getting hands-on tips and culinary insights presented by the visiting and Singapore’s own Masterchefs through various masterclasses and workshops.
More WGS Signature Events
For this 20th anniversary, WGS is happy to announce a new partnership with specialty travel brand Gourmet Trails™ that offers foodie travellers delectable and authentic gourmet holidays.
WGS ticket holders are eligible for unique insider exclusives, including:
Also for its milestone year, WGS has chosen to support the National Kidney Foundation (NKF), a charitable organisation providing care for kidney patients and raising public awareness of kidney disease prevention. With Singapore having one of the highest kidney failure cases, this support brings life and hope to needy patients.
In celebration of WGS’s first year of partnership with NKF, a Charity Gala Dinner will be held, which will focus on the theme of “Mindful Eating”. During the dinner, an auction will be carried out and all funds raised donated to NKF. In addition to providing dialysis treatment, these funds will contribute towards the education and prevention efforts to raise awareness and curb the rise of kidney diseases such as diabetes and hypertension, which are the leading causes of kidney failure.
Air France joins in the 20th anniversary celebration as the Official Airline Sponsor of WGS 2016 taking distinguished chefs from around the world on Air France to Singapore for Asia’s premier gourmet festival. WGS guests will have the opportunity to enter a gastronomy sweepstake to win a pair of Business Class Air France tickets.
Onboard its flights, Air France strives to create a special moment of well-being for all its passengers to discover the best of French lifestyle, offering exceptional on-board cuisine and collaborating with award-winning Michelin-starred chefs for the design of its La Premiere Suite and Business Class cabins meals. Economy Class passengers can also enjoy new dining experiences with ‘a la carte meals’ on long-haul flights from Paris for a more exclusively tailored journey, as an alternative to the standard meals offered.
Visit the official website for more information on World Gourmet Summit 2016 and a full list of activities during the event. All reservations can be made online via reservation partner Chope through the WGS website.
Seafood lovers can now delight in enjoying an extensive variety of seafood choices in one lip-smacking platter with the new Louisiana Seafood Bomb at The Manhattan FISH MARKET!On March 18, 2016 / By Nookmag
Seafood lovers can now delight in enjoying an extensive variety of seafood choices in one lip-smacking platter with the new Louisiana Seafood Bomb at The Manhattan FISH MARKET! Concocted to give an explosion of flavors like a gastronomic ‘bomb’, the new Louisiana Seafood Bomb is a combination of six types of amazingly fresh seafood, reeled in straight from the oceans and prepared with a special Louisiana sauce.
Available for a limited time only, the Louisiana Seafood Bomb allows diners to enjoy their favorite selection of seafood, through the three seafood choices Mud Crab, Salmon or Tiger Prawns – all made affordable, priced from SGD29.95 – SGD39.95.
To conceive the perfect mash-up of flavors of The Manhattan FISH MARKET’s Louisiana Seafood Bomb, the six different types of succulent seafood are baked together with rice with a Louisiana twist. This allows the aromatic scent and flavor of the herbs used such as rosemary and oregano, and the special Louisiana sauce to seep into each delectable chunk and bed of rice for an impeccable taste.
Once it is ready to serve, the dish is presented platter-style to diners. The fun starts by tearing open the piping-hot bag of seafood treasures, where diners can not only enjoy a visual feast with the generous seafood offerings, but it also stimulates one’s taste buds through its tantalizing aroma for an absolutely rewarding meal!
Ideal for sharing a mind-blowing seafood experience between two individuals, the new Louisiana Seafood Bomb is now available at all The Manhattan FISH MARKET’s 15 outlets until 31 May 2016.
24 February 2016, Singapore – A well kept secret, Tea Valley @Chevron House is a wallet-friendly Taiwanese casual diner in the Central Business District (CBD). Tucked in theOn February 24, 2016 / By Nookmag
24 February 2016, Singapore – A well kept secret, Tea Valley @Chevron House is a wallet-friendly Taiwanese casual diner in the Central Business District (CBD). Tucked in the basement at the far end of a circle of international eateries, Tea Valley @Chevron House’s tantalizing menu is so comprehensive that even a Taiwan native will not miss his or her home favourites while in Singapore.
With meal sets priced from S$9 per set comprising a main, a side dish and a choice of drink (priced S$2.80 or below) available all day, it is difficult to stop ticking tantalising items such as Braised Pork Noodle/Rice, Crispy Salted Chicken, Oyster Noodle, Fried Cuttlefish and Three Cup Chicken With Rice, on the order form.
Aside from the usual favourites, Tea Valley also offers local Taiwanese specialties such as Hot & Sour Noodle/Rice, and a variety of snacks such as Seaweed Fries and Fried Plum Sweet Potato.
Mr Lawrence Lim, Director of Tea Valley, said, “Our regular diners also have visited our other three outlets. They sometimes also book the entire restaurant for functions, or order out for their own office parties.”
Tea Valley has been awarded Singapore’s Best Food as well as the Best Culinary Skills awards in the bubble tea and snack food category. This is good news for milk tea lovers and snackers because there are over 21 snack items including thick toasts; and eight categories with over 40 combinations of hot and cold drinks offered at *Tea Valley. Made from high quality tea leaves that come all the way from Taiwan, Tea Valley’s renowned red, scented, fruit or floral teas and bubble milk teas, as well as an expanding array of desserts including tropical and exotic fruit snow ices make great meal accompaniments or treats.
Mr Lim added, “I want to bring value to my diners. Taiwan made a strong impression on me for its extensive street food offerings. I believe that good food should be enjoyed by one and all at affordable prices. We hope to open more outlets around Singapore in the near future to add another dimension to Singapore’s exciting street food scene.”
Who needs to fly to Taiwan just to enjoy its street food now?
About Tea Valley
Established in 1999, Tea Valley is a family-friendly restaurant chain serving Taiwanese food based on age-old recipes. It offers one of the most comprehensive and affordable menus of authentic Taiwanese hot dishes, steamboats, finger foods, teas and desserts in Singapore. It is today listed on the Singapore Food Map and the Singapore Best Food Online Directory. It has won numerous awards including Singapore’s Best Food as well as the Best Culinary Skills awards in the bubble tea and snack food category. Lawrence Lim, Winner of Singapore Entrepreneurs’ Award 2014, helms the company.
Tea Valley outlets are located at:
Chevron House, #B1-04 (restaurant)
10am-8pm Mon-Fri except public holidays
The Central, #B1-47 (restaurant)
POMO, #01-26 (express counter)
10am-9pm daily except public holidays
Downtown East #01-05A (restaurant)
*The menu differs slightly from outlet to outlet. While diners can expect similar dishes at Tea Valley @Chevron House and @The Central #B1-47, Tea Valley @Downtown East #01-05A offers steamboat, drawing in hungry families after a splash at the water-sport attraction. In contrast, shoppers and students in and around Dhoby Ghaut, would make a beeline for the Fried Plum Sweet Potatoes, Deep Fried Cuttlefish, and Seaweed Fries, as well as their favourite milk teas at the express counter at Tea Valley @POMO #01-26.
For more information, please log on to www.teavalley.com.sg.
Brunch on weekends is a significant affair, one of colourful indulgence and out of the ordinary experimentation. Checking all the boxes of a memorable brunch session is MitzoOn August 30, 2015 / By Nookmag
Brunch on weekends is a significant affair, one of colourful indulgence and out of the ordinary experimentation. Checking all the boxes of a memorable brunch session is Mitzo Restaurant & Bar’s concoction of Dim Sum and cocktails.
The chic dining destination has recently launched a new contemporary Cantonese brunch that features authentic Cantonese bites that goes hand-in-hand with tea-infused cocktails. Available every Saturday, Sunday and Public Holidays at SGD68++ per person, diners can enjoy unlimited servings of more than 40 delectable authentic Cantonese dishes, served over six courses – Roasts, Dim Sum, Appetiser or Soup, Main Course, Rice, Noodles or Congee, and Desserts.
Some of our favourites from the brunch menu include Mitzo special barbecued pork, crispy pork belly served with bun (affectionately known as Kong Bak Pao), mini black pepper pork puff, double-boiled soup a la chef, crispy prawns with spicy mango sauce and pandan egg tart, to name a few.
What is a weekend brunch without an imaginative array of intoxicating concoctions? With an additional SGD50++ per person, diners can enjoy free flow of selected cocktails, wines, and beers for the ultimate dim sum and cocktail experience, including a line-up of toast worthy cocktails such as the updated classics Shiso Mojito, or Mitzo creations Milky Way.
For the more adventurous, a specially created DIY cocktail station at the Cocktail Atelier offers diners a chance to try their hand at making their own concoctions, guided by Mitzo’s skilful bartender. Each month, the cocktail station features an array of tea-infused alcohol base for a progressive pairing of concoctions that are appetizing, refreshing and revitalizing to accompany your meal.
Mitzo Weekend Brunch is available from 18 July 2015, every Saturday, Sunday and Public Holiday from 11.30am to 2.30pm. Call 6603 8855 or email email@example.com for reservations or enquiries.
We love our food. But how often are we consciously connected to the origins of them – when they were still a part of nature? Bridging the gapOn August 20, 2015 / By Nookmag
We love our food. But how often are we consciously connected to the origins of them – when they were still a part of nature? Bridging the gap between urban communities and nature is Open Farm Community (OFC) – the new kid on the block at Dempsey Hill. Here is where you’ll get to experience a celebration of local farmers, creative chefs, and delicious seasonal fare.
OFC is an exciting new collaboration between The Spa Esprit Group, celebrity chef Ryan Clift and award-winning food garden specialists Edible Garden City. Sprawling over 35,000 square feet on the edge of Minden Road, this revolutionary experiential space is a green mix of urban farmland right in the heart of Singapore, and a horticultural hub. It is established with the goal to help Singaporeans make a deeper and more meaningful connection with food and farming.
The highlights of OFC include a garden space sprouting with a wide assortment of fresh herbs, a coffee bar, fresh juice and cocktail bar, as well as educational breakout spaces alongside group activities such as lawn bowling and table tennis.
Cynthia Chua, Founder of Spa Esprit has long been an advocate of deepening Singaporeans’ relationship with food. OFC, she says, has been a labour of love that has taken three years of extensive work-shopping, study, and travelling around the world, speaking with farming and food experts to perfect.
“Our vision is to bring to life, the impact of urban farming in Singapore, and in doing so, strengthen our understanding and respect for food and its origins. Our children, in particular, have been too segregated from nature. OFC is an ideological and physical reaction to this,” explained Cynthia.
“We want to provide a platform where families can come together and explore the many facets of food together through art, tours of the vegetable and fruit orchards, talks, gardening workshops, and of course, eating. Their layered experiences will also strengthen inter-generational relationships through quality time spent together,” added Cynthia. “We want the local farming and food culture to be testbeds that encourage social interaction, forge social ties and even facilitate new social connections. In this way, OFC acts as a catalyst to inspire the entire community and improve our relationship with food. And, of course, we always want to ensure that laughter and fun will always be part of the journey!”
In the open-concept kitchen and restaurant, Chef Ryan focuses on locally sourced, seasonal and innovative dishes. Every month, curated farmer’s markets allow guests to deepen the pleasures of simple, freshly harvested ingredients that is both nourishing and a visual feast.
Fermented carrot ‘tartare’ (SGD24) – Baby carrot is fermented in a nukabed (mix of roasted Rice bran, kombu, salt, miso etc., fermented for a period of time). Ground carrot topped with barne organic egg yolk served with a selection of seasonings and dressings such as shallots, chives, capers, gherkins, herbs, gochujang (Korean fermented chilli paste), and warm oven baked crystal break with curry oil.
Seared tuna with green papaya and jicama salad, fresh coconut and dashi vinegar (SGD26) – Sustainable tuna from south Australia. Served with Julienne salad of green papaya, Jicama (Mexican potato or Mexican yam) and fresh grated coconut, seasoned with Dashi vinaigrette (kombu, bonito flakes, rice vinegar), topped with mix of Nori and wakame seaweeds, sesame seeds, sesame powder and fresh coriander.
Chilled avocado and ginger soup with poached yabbies and fresh radish (SGD20) – The base of the soup is a Thai Tom Kha broth made of galangal, lime leaf, coriander etc, mixed with avocado puree and coconut milk. Served tableside into a bowl with diced avocado, shallot, red radish, poached yabbies (freshwater crayfish from Malaysia) and herbs. Warm pita bread served on the side.
Coal baked barramundi with cucumber coleslaw, roasted eggplant & a fresh mint dressing (SGD26) – Barramundi pan seared, with generous serving of baba ganoush (middle eastern dip a Levantinedish of roasted eggplantmixed with onions, yogurt, curry, oil and various seasonings), topped with a mix of shredded cucumber, yogurt and herbs, mint dressing, chopped peanuts, curry oil.
Roasted baby chicken, braised leeks with hazelnut butter & wild watercress salad (SGD28) – Brined baby chicken, legs confit and breast pan seared, braised leek with sour marinade, served with hazelnut and dark brown chicken jus, watercress salad, half roasted US potatoes.
Strozzapreti with 48 hour barolo braised oxtail, parmesan wafers & wild thyme (SGD26) – Strozzapreti (an elongated form of cavatelli), black angus Oxtail marinated in Barolo red wine for 48hr then braised with mirepoix, served as a “chunky” ragout, tomato base and baby spinach served with Parmesan crisps.
Squid ink taglierini with ‘inferno’ sauce, calamari, asparagus & chilli padi (SGD26) – Black ink Tagliatelle made with squid ink, served in an Inferno sauce of sliced calamari, asparagus and chilli padi tomato base, topped with deep fried calamari tentacles.
Hot and cold chocolate cake with chocolate sorbet and mint meringue (SGD17) – Textures of chocolate; steamed chocolate sponge cake (warm), frozen microwaved cake, chocolate curd, bitter chocolate tuille, bitter chocolate sorbet and peppermint.
Caramelized mango with textures of coconut (SGD17) – Mango caramelized with icing sugar, served with tapioca pearls flavored with coconut, coconut sorbet and coconut meringue.
Tea and travel enthusiasts in Singapore can now steep in a refreshing new tea-drinking experience with artisanal tea company, Pin Tea 品茶. Started by a group of youngOn August 18, 2015 / By Nookmag
Tea and travel enthusiasts in Singapore can now steep in a refreshing new tea-drinking experience with artisanal tea company, Pin Tea 品茶.
Started by a group of young Singaporean tea lovers, Pin Tea aims to make traditional teas accessible to a global audience through modern, convenient packaging designed for the everyday drinker. To feed the founders’ love of travel and collecting food souvenirs that tell unique stories behind each destination, Pin Tea’s debut collection comprises of 8 unique blends inspired by iconic neighbourhoods in Singapore.
Sentosa Sunrise is an invigorating summer flush Darjeeling breakfast tea inspired by our sunshine soaked shores; Cha Cha Changi is a cosmopolitan update on bandung with its melange of milky smooth Anxi oolong tea with wild rose petals; and the perfumey pearls of Tekka Minute’s jasmine green tea take inspiration from the flower garland sellers in Little India’s Tekka Market.
Herbal tea drinkers will enjoy a touch of Marina Magic, a calming tisane of lemongrass and ginger, while history buffs will find much to love in the Amoy Ahoy, a smoky Fujian oolong tea slowroasted according to a three generation old recipe, and pays homage to the hazy opium dens that once lined Amoy Street.
To keep things truly local, Kampong Glamour is an infusion of oolong tea with dried peppermint leaves exclusively grown for Pin Tea by Comcrop, Singapore’s leading rooftop urban farm in the heart of town.
Pin Tea works with a century-old heritage tea merchant in Singapore to source only premium full-leaf teas from a trusted network of organic farmers across Asia. The teas are 100% pesticide free and made from pure full-leaf teas and/or herbs and flowers, which means they are not adulterated with artificial additives to create unnatural flavours, and will taste great even when enjoyed on their own without sugar or honey.
Created with busy urbanites in mind, each tea is packed in premium silken pyramid teabags to allow the tea leaves to unfurl to their full expression while retaining on-the-go convenience for anytime-anywhere tea appreciation.
Pin Tea is currently available in 12 teabags for SGD18 and 18 teabags for SGD25 on www.pintea.sg and at [email protected], [email protected], [email protected], The Redundant Shop, Spr Mrkt, Candlenut Kitchen and Restaurant Labyrinth. Also served at the Gaggenau Kitchen Showroom.
Gimmicks have no place in the house of Oriole Coffee + Bar. It is kept grounded by its three pillars of coffee, food and community – priceless mattersOn August 15, 2015 / By Gracie
Gimmicks have no place in the house of Oriole Coffee + Bar. It is kept grounded by its three pillars of coffee, food and community – priceless matters that build up its legion of following in more than six years of operation. Continuing to inspire the love of coffee at the newly opened second outlet in Capitol Piazza Neue, Oriole Coffee + Bar offers some solace for diners who are looking for a temporary escape from the monotonous urban jungle.
Starting with an inviting ambience, the café makes its identity felt with a brightly-coloured mural done by local artist, Tan Zi Xi (@MessyMsxi). It comprises detailed drawings of elements integral to Oriole, centred on its three pillars. Following closely to the motto of #OrioleCreates, Oriole Coffee + Bar at Capitol Piazza continues to be the platform where local artists and artistes can look to showcase their talents.
Because it’s Oriole Coffee + Bar, you can’t go wrong with coffee. Coffee lovers can continue to enjoy Oriole’s gourmet coffee offerings at the new outlet. Take pleasure in the Taisho series – delicate flavours brought out by steeping ground coffee in cold filtered water for hours. The signature in-house cold-brewed coffee comes in Black (SGD6), White (SGD7) or with M.A.D. Milk (SGD8). M.A.D. Milk, the cold-pressed non-dairy nut concoction of macadamias, almonds and dates, is also available on its own (SGD10). Made in-house, baristas soak the nuts for 12 hours and sieve it twice to achieve its smooth consistency.
Diners can also look forward to dishes that are exclusive to the new Capitol outlet. The Warm Spinach Salad (SGD18) is an alluring combination of portobello confit, crispy serrano jamon, cherry tomato confit, poached egg and shaved parmesan, tossed with truffle balsamic vinaigrette. The salad is topped with shaved black truffles for that added extravagance. Diners can sink their teeth into the satisfying Portobello Confit (SGD17), a delectable sandwich which includes Portobello mushroom confit, sun-dried tomato compote, buffalo mozzarella with basil pesto and baby spinach.
Those with a sweet tooth will love Oriole’s Angel Cake (SGD14). The coffee-textured cake is infused with signature house blends, topped with chocolate crunch sprinkles, chocolate jelly, crushed meringue and an espresso crème anglaise core. Another highlight is the Waffles, Ice Cream & Caramelised Banana (SGD14) – fresh and crisp waffles served with caramelized banana, coffee mascarpone and a generous scoop of vanilla bean ice cream.
Oriole Coffee + Bar at Capitol Piazza allows coffee enthusiasts to bring the Oriole experience home with its offerings of coffee beans and coffee brewing ware such as keep cup, metal drippers, pitchers, filter paper and barista handbooks. Oriole’s artisan coffee beans are sourced from all over the world and are carefully roasted in house by an esteemed team of baristas at the roasting facility, Oriole Coffee Roasters. The three varieties of coffee beans available are Raven Blend (SGD18 per 250g), Colombia Cafesur (SGD25 per 250g) and Burundi Sehe (SGD23 per 250g).
Oriole Coffee + Bar, Capitol Piazza is located at Capitol Piazza Neue #02-20/21. Follow them on Facebook for more updates.
The folks at Ben & Jerry’s are never out of ideas in making our taste buds flutter with ecstasy. Following the success of the game-changing Core range ofOn August 12, 2015 / By Nookmag
The folks at Ben & Jerry’s are never out of ideas in making our taste buds flutter with ecstasy. Following the success of the game-changing Core range of ice cream launched last year, the ice cream connoisseur is back with a new range of Cookie Core flavours – Boom Chocolatta! Cookie Core and Spectacular Speculoos Cookie Core.
The Boom Chocolatta! Cookie Core features a creamy crunchy chocolate cookie butter centre surrounded by aromatic mocha and smooth caramel ice cream, while the Spectacular Speculoos Cookie Core presents dark caramel and vanilla ice cream wrapped around a centre of cinnamony Speculoos cookies.
Ben & Jerry’s will be holding an exclusive Cookie Core Tour launch on 21 August 2015 (2pm – 7pm) at its Flagship Scoop Shop at [email protected] Fans will get to try the brand new Cookie Core flavours and upgrade samples of Cookie Core ice cream to the limited edition Cookie Core Sundae, which is filled with extra fluffy whipped cream, chocolate syrup and crunchy cookie crumbs. During the entertaining launch, participants can expect to win exclusive prizes and treats. Photos posted on social media can be hashtagged with #CookieCoreWith.
Follow Ben & Jerry’s on Facebook, Instagram and Twitter @benjandjerrysg for more updates.
Coffee has been credited as an instigator of social affairs, a precursor to any day, and a cause for time out. These alone are enough to render thisOn May 25, 2015 / By Nookmag
Coffee has been credited as an instigator of social affairs, a precursor to any day, and a cause for time out. These alone are enough to render this universal beverage a high rating of importance in our everyday life. To further enrich our days, Cafédirect has recently introduced the Cauca Terroir Roast & Ground Coffee. It is made of only the best Arabica beans hailing from the South Cauca region of Colombia.
This highly-prized, medium-bodied 100% Arabica brew is silky smooth with natural bright, sweet, and tropical fruity notes. Distinguished by its stunning aroma, this gustatory delight is rated a refined strength 4 (on a scale of 1 to 5).
Cafédirect Cauca coffee beans are carefully cultivated 1,300 – 1,800m up where the three pristine mountain ranges of the Andes meet. The clean, cold altitude air, warm sunlight, fertile soil and the tireless dedication of the Colombian growers all harmonise perfectly to produce this much sought after high-altitude terroir coffee.
Being a leading social enterprise means that Cafédirect partners with over 282,000 smallholder growers in 40 grower organisations across 14 developing countries, through direct, personal and long-term relationships. The organisation has been paying fair prices and working directly with smallholder growers so that they can develop their businesses and increase their influence in highly competitive commodity markets.
Q-Grader coffee expert, Joanna Lawson, who is Procurement & Quality Manager at Cafédirect, said, “Colombia has always been known for its high quality coffee, but our Cauca product really is exceptional. What makes it so special is the combination of the delicate floral notes with the sweet caramel mouth-feel. In recent tests, it was voted #1 by both consumers and experts.”
“I visited the farms where this coffee is grown and worked with the farmers to develop the exact profile we require for this coffee. Of all of the coffee available in Colombia, we have chosen this specific region for its wonderful flavour and delicate aroma,” she added.
The silky smooth Cafédirect Cauca Terroir Roast & Ground Coffee is easy to drink and love. Pairing it with different kinds of food brings out different flavours. The nutty flavour of the coffee shines through when paired with a cheese snack such as Pan de queso (cheese bread favoured by the Colombians), while the caramel flavour of the coffee oozes through when paired with a sweet pastry.
Cafédirect Cauca Terroir Roast & Ground Coffee is priced at $10.95 for a 227g pack. It is available at Cold Storage, FairPrice Finest, FairPrice Xtra, Jasons The Gourmet Grocer and Market Place.
$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.