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SCOTTS • SERANGOON CENTRAL 

Available at Isetan, Metro, Robinsons, Takashimaya Department Store and TANGS 

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DESIRABLESCARS 

BMW 

The new 7 Series 

With the new BMW 7 Series, BMW has redefined what an exclusive, luxurious driving 

experience looks like in contemporary, pioneering form. Groundbreaking technologies 

in the areas of lightweight design, powertrains, chassis, operating systems, intelligent 

connectivity and interior ambience underline its mission to bring together unbeatable 

driving pleasure and long-distance comfort in a luxury sedan. The handing over of the 

baton from one generation to the next at the top end of BMW’s model line-up sees the 

brand presenting a raft of innovations unmatched by any of its rivals. 

Key factors in enhancing dynamics, efficiency, comfort and safety while on the move are 

the use of carbon-fibre-reinforced plastic (CFRP) in the body structure, engines from the 

BMW Group’s new generation of power units, the plug-in hybrid system in the new BMW 

740e, the Executive Drive Pro active chassis system, the Driving Experience Control 

switch with ADAPTIVE mode and BMW Laserlight. Maximising well-being in the rear 

compartment, meanwhile, are the Executive Lounge feature with massage function and 

Vitality Programme, the Sky Lounge Panorama glass roof, the Welcome Light Carpet, the 

Ambient highlight and a smartphone holder with inductive charging station. Standout 

innovations in operating system and driver assistance technology include the extension 

of the iDrive system to include a touch display and BMW gesture control, as well as 

Touch Command, the new BMW Head-Up Display, crossing traffic warning, the steering 

and lane control assistant, active side collision protection, Surround View with 3D View 

and the Remote Control Parking system. 

The new BMW 7 Series is available with an extensively updated V8 engine and sixcylinder 

in-line variants from the BMW Group’s latest generation of power units. All the 

engines link up as standard with the likewise further developed eight-speed Steptronic 

transmission. The BMW xDrive intelligent all-wheel-drive system, which can be specified 

as an option, also operates more effectively than ever. 

www.bmw.com 

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LOOK FOR US ON 

FACEBOOK: 

www.facebook.com/ exquisitemag 

FOLLOW US ON TWITTER: 

twitter.com/exquisitemag 

www.exquisitemag.com.sg 

Editor’s 

note. 

THE 

LIGHT OF 

HAPPINESS 

Do yourself a favour - be happy. 

It’s a discipline that is very difficult 

to do with all the negative and 

frightening news surrounding us. 

But you’ve come this far in life and 

you’ve done the best that you can. 

Turn the chapter in your life and 

shrug off regrets, hate, sadness, 

anger, pain and stress. Enough is 

enough. If a little boy in Nepal who 

has no home and who has no food 

can smile the most beaming happy 

smile, you can too. 

Celebrate what you have and who 

you are with a nice meal with family 

and friends, and let happiness light 

up your life. 

CAROL KRAAL 

Editor 

PUBLISHER 

Eren Zheng 

eren@euplus.com.sg 

EDITOR 

Carol Kraal 

carol@euplus.com.sg 

WRITERS 

Carissa Cheng 

Celeste Cheng 

Wong Yen San 

Susanna Ping 

Yip Min Ting 

GRAPHIC DESIGNERS 

Anitha Reku 

Remus Kwok 

J. Song 

VIDEOGRAPHER 

Lim Jing Ri 

PHOTOGRAPHER 

Hongray Photography 

Anton Aguilon 

ADVERTISING & MARKETING 

Elice Kwok (Sales Director) 

elice@euplus.com.sg 

ENQUIRIES SALES 

sales@euplus.com.sg 

For Editorial matters, please direct your 

enquiries to enquiries@euplus.com.sg 

ADMINISTRATIVE OFFICER 

Neeta Sachdev 

PUBLISHED BI-MONTHLY BY 

EuPlus Pte Ltd 

44 Kallang Place 

#05-05 Four Star Building 

Singapore 339172 

Tel: 6295 1660 

Fax: 6295 6160 

sales@euplus.com.sg 

www.euplus.com 

Send all letters to the editorial department at 

enquiries@euplus.com.sg 

MICA (P) 001/09/2014 

ISSN: 1793-5604 

All rights reserved. Opinions and advertisements 

produced in the publication are solely those of the 

contributors and advertisers. EuPlus Pte Ltd is not 

liable for any mistake, error, omission and misprint. 

Exquisite Life and Exquisite Food & Wine are 

high-end lifestyle magazines with a circulation of 

20,000 which is distributed to landed properties in 

Singapore.The bi-monthly publication has topics 

which include food, education, spas, personalities, 

travel, home décor and special features. Full page 

photography and graphics create an aesthetic and 

professional outlook. 

Contests with prizes enhance our relationship with 

readers while giving advertisers the chance to 

gather statistics and important data. 

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Mitsubishi Electric’s Latest L4 Grande 

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CONTENTS 

26 

FEATURE 

26 JUICE AS NATURE INTENDED IT TO BE 

HUROM – MODERN LINK PTE LTD 

DESIRABLES 

DINE IN STYLE 

10 MOBIADO 

PROFESSIONAL 3 VG COLLECTION - 

THE SPIRIT OF VOYAGE 

12 MB&F 

THE WORLD PREMIERE OF LEGACY 

MACHINE PERPETUAL 

20 MAX MARA 

FALL WINTER 2015/2016 FASHION SHOW 

SUNGLASSES 

22 BALLY 

WOMEN’S AUTUMN WINTER 2015 

COLLECTION 

23 ROYAL SELANGOR 

CELEBRATES 130 YEARS WITH 

THE 8515 COLLECTION 

24 VALENTINO GARAVANI 

FALL WINTER 2015 

25 LLADRÓ 

XIAN WARRIOR 

25 

14 LAGUIOLE 

IRIDESCENCE STEAK KNIVES 

16 KITCHENAID 

ARTISAN 4.8L STAND MIXER, 

RASPBERRY ICE 

14 

18 GUCCI 

WOMENS’S FALL WINTER 2015-2016 

FASHION SHOW EYEWEAR 

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CONTENTS 

WELLNESS 

30 SMART PARTY EATING 

32 NUTS ABOUT NATTO 

TRAVEL 

34 WILD, WINTER LANDSCAPES 

38 A DAY AT THE MARKET 

42 FANTASTIC FOOD FINDS 

HOMES 

48 MAKE YOUR SMALL KITCHEN BIGGER 

FOOD & WINE 

50 AT THE BAR 

52 CHAMPAGNE WITH EVERYTHING 

54 WINE WITH ROASTS 

56 TRIFLE TIME 

58 ROAST JOINT 

60 CELEBRATE WITH A PIE 

62 SMOKING ADDS FLAVOUR 

65 HUMPBACK 

66 I NEED A CATERER 

68 LAWRY’S THE PRIME RIB SINGAPORE 

70 HOT TABLES 

72 DAZZLING CAFE 

74 PAUL PARAGON 

76 CATALUNYA SINGAPORE 

68 

56 52 

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Discover 

Nature 

Taste 

韩星李英爱 

Lee Young Ae 

MODEL 

HUROM HJ-900 

ORANGE 

No. 1 in Korea! 

GLOBAL LEADER IN JUICING 

SOLUTIONS SINCE 1974 

Hurom’s leading-edge, innovative, and patented second 

generation SST . Hurom’s original innovation, SST, 

slowly squeezes ingredients minimizing the cause of 

frictional heat and helps to preserve nature tastes and 

nutrition. 

Exclusive Distributor: Modern Link Pte Ltd Tel: 6289 6515 

Available in major departmental stores. 

www.hurom.com.sg 

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DESIRABLESAESTHETIC DESIRABLESPHONES FLOWING 

PROFESSIONAL 3 VG COLLECTION - 

THE SPIRIT OF VOYAGE 

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Be The Master Chef 

The Kenwood Cooking Chef is the most innovative kitchen 

invention in the last 60 years. This powerful, multi-purpose 

kitchen machine has integrated induction heating so it can 

prepare food, plus cook and stir at the same time directly 

in the mixing bowl. With automatic stir speeds and precise 

temperature control in 2 0 C increments from 20 0 C to 140 0 C, 

you can easily handle tricky recipes that require attention to 

detail – exactly what a Master Chef can do. 

K Beater Dough Hook Power Whisk Stirring Tool 

www.kenwoodworld.com 

Flexi Beater Steamer Basket Food Processor Stainless Steel 

Liquidiser 

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DINE IN STYLE 

MB&F 

The world premiere of Legacy Machine Perpetual 

The fourth episode of the Legacy Machine saga: 

LEGACY MACHINE PERPETUAL tackles one of the most 

prestigious and complex traditional watchmaking 

complications: the Perpetual Calendar. 

Starting with a blank sheet of paper, MB&F has taken 

some liberty with a few perpetual calendar conventions. 

The default month has gone from 31 days to 28, and 

the central “grand levier” has been replaced by an 

innovative, patent-pending “mechanical processor” 

– solving a very frustrating issue with conventional 

calendars: they break easily due to faulty manipulations. 

This new Legacy Machine is fool-proof! Just as important, 

the brand traded the standard “sandwich” construction 

– base movement + calendar module + display – for 

a spectacular, fully integrated architecture, offering 

an unprecedented view into the 581-component 

mechanism. 

But beyond all those technical achievements, this 

is about an extraordinary human adventure: a 

story that links MB&F to an exceptional but littleknown 

watchmaker from Northern Ireland, Stephen 

McDonnell. MB&F first met Stephen in 2007, at the 

very beginnings of MB&F – when he literally saved 

the company as part of the team finalising the HM1 

movement. The Hour Glass is the proud exclusive 

distributor of MB&F. 

This outstanding timepiece is available in two cases: 

Rose gold at S$226,000 and Platinum at S$275,100. 

Limited to 25 pieces each. 

www.mbandf.com 

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DESIRABLESCUTLERY 

Laguiole 

Iridescence Steak Knives 

Inject colour to your dining pleasure with these colourful steak 

knives. Laguiole is a trusted name in cutlery, and the French brand is 

renowned all over the world for its style, durablility and quality with 

hundreds of years of tradition and handicraft. A set comes with 6 steak 

knives. S$120 

www. laguiole.com 

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LIFE CAN BE 

A FEAST 

ToTT @ DUNEARN 

ToTT @ SUNTEC 

RETAIL — Choose from our wide 

range of cooking, baking or hosting 

wares for your dream kitchen! 

BAKE&GO — Enjoy a fuss-free 

cookie or cupcake baking session 

with pre-made dough. 

BISTRO — Relax over sumptuous 

Western or Asian cuisine and take a 

break from all that shopping! 

RETAIL — Shop for your favourite 

kitchenware tools from a curated 

selection of popular brands. 

DEMO STUDIO — The state-of-the art 

studio is perfect for large teambuilding 

events or private parties. 

HANDS-ON STUDIO — The cosy 

studio promises an intimate learning 

experience. 

ToTT TV — Subscribe to our YouTube 

channel for delicious recipes & more! 

www.youtube.com/TheToTTstore 

HANDS-ON STUDIO — The fully 

equipped studio promises a fuss-free 

learning experience. 

ToTT MEMBERSHIP 

Are you the occasional cook with an eye for quality tools? Or perhaps you 

love to cook for your family and friends with the latest techniques and tools? 

The ToTT membership programme now fits different culinary lifestyles! 

Browse through our 

growing catalogue 

of essential kitchen 

tools to find what 

you need easily! 

SHOP ONLINE NOW! 

ToTT @ DUNEARN: 

Sime Darby Centre 896 Dunearn Road 

#01-01A S589472 | Tel: 6219 7077 

ToTT @ SUNTEC: 

Suntec City 3 Temasek Boulevard 

#02-427 S038983 | Tel: 6238 1578 

Customer Service: enquiry@tottstore.com | Events / Cooking Class: cookbakehost@tottstore.com www.tottstore.com

DESIRABLESMIXERS 

KitchenAid 

Artisan 4.8L Stand Mixer, Raspberry Ice 

With its powerful motor and sturdy design the Kitchenaid Artisan 4.8L Stand Mixer 

in Raspberry Ice colour sports an appealing exterior combined with high-quality 

craftsmanship make this the ultimate cooking companion. Full metal construction 

adds to the high gloss look of this appliance, while ensuring a stable and robust mixer. 

Choose from a range of appealing colours to perfectly match your personality. The 

distinctive ‘planetary’ motion of this model ensures thorough and swift mixing, and the 

useful tilt-up head design makes light work of larger batches too. With a powerful 10 

speed motor there is plenty of range to suit whatever food you are preparing. And for 

even more versatility, the power hub fits other optional attachments from food grinders 

to pasta makers and more. 

www.kitchenaid.com 

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DINE IN STYLE 

GUCCI 

Womens’s Fall Winter 2015-2016 Fashion Show Eyewear 

Gucci presents the optical frames featured on Women’s Fall Winter 2015-2016 runway: a 

sophisticated frame, dedicated to a contemporary and urban woman. 

These acetate frames, available with a rectangular or oversized square design, feature elegant details 

such as the key bridge, a gold metal logo on temples and the flex hinge. 

The rectangular style is available in bold, vibrant striped colours in tones of Havana brown with 

transparent lenses, Havana orange with transparent lenses, striped grey Havana with blue lenses and 

striped yellow Havana with green lenses the squared style is available in orange Havana with brown 

shaded and transparent lenses, brown Havana with brown shaded or transparent lenses and black 

with dark grey or transparent lenses. 

www.gucci.com 

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CS Travel is an established Travel Agency that 

primarily provides Worldwide Travel Packages 

Head Office: 133 New Bridge Road #03-09/10 Chinatown Point Singapore 059413 

Tel: 6534 1188 l Fax: 6534 0325 l Email: enquiry@cstravel.com.sg 

Branch Office: 1 Park Road, #02-06 People’s Park Complex Singapore 059108 

Tel: 6221 1188 l Fax: 6438 9938 l Email: enquiryb@cstravel.com.sg 

Website: www.cstravel.com.sg 

CUSTOMER CARE HOTLINE: 

+65 6534 1188 

at your service, always! 

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DINE IN STYLE 

MAX MARA 

Fall Winter 2015/2016 Fashion Show sunglasses 

Max Mara eyewear presents the new sunglasses for Fall/ 

Winter 2015/2016 featured at the latest Milan Fashion 

Week: a Fifties look inspiration celebrating Marilyn 

Monroe as icon of classic chic, beauty and intelligence. 

Reflecting the intimate and intellectual side of the 

actress, these new sunglasses have a butterfly shape 

enhanced by the new iconic detail: a new metal element 

which is the distinctive symbol of the new eyewear 

collection. Inspired by the perfect union of round and 

square shapes, this element reflects the harmonic 

balance between the different and complementary sides 

of contemporary Max Mara woman: femininity and 

concreteness, aesthetic and functionality, instinct and 

rationality. 

The colour palette includes beautiful marble Havana 

colours, such as brown with dark brown lenses, camel 

with brown lenses, blue with grey lenses, pink with 

dark brown lenses, as well as classic black available 

with mauve or transparent lenses: the reading glasses 

inspired by Marilyn’s style and reflecting a vision which 

is brainy, sexy and modern. The Max Mara collection 

of sunglasses and optical frames is produced and 

distributed by Safilo Group. 

worldmaxmara.com 

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PSALM 91 

DIAMOND 

CROSS 

If you’re looking for a charming pendant 

that not only functions as a jewellery piece 

but also holds a special meaning, then Poh 

Seng’s latest ‘Psalm 91 Diamond Cross’ is 

the perfect piece. 

PATENT DESIGNS 

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DINE IN STYLE 

BALLY 

Women’s Autumn Winter 2015 Collection 

The Autumn Winter 2015 collection draws 

inspiration from the aesthetic of director 

Wes Anderson’s films and the mid to 

late 60s. Teamed with a strong sense of 

eccentricity, the results are reinterpreted 

classics with an old world charm. 

The collection depicts pieces that are 

considered in their design and details, but 

worn and styled with nonchalance – a 

nod to Margot Tenenbaum. 

An exercise in colour and texture, ready 

to wear pieces feature A-line silhouettes 

in a range of materials including coated 

tweeds, double-faced cashmeres, furs, 

supple nappa leathers and butter-soft 

alligator. These are paired with bags based 

on timeless designs that consist of Bally 

staples like the ‘Corner’ and ‘Sommet’ 

bags together with new styles such as 

the ‘B-Turn’ top handle and ‘Eclipse’ 

shoulder bags. Shoes are offered in a 

wide range of styles from pumps and flats 

in the ‘Tuxedo’ collection, to ‘Morsetto’ 

slingbacks and wedge boots in stretch 

leathers. 

“Overall this season, we’ve worked with 

literal retro references, paired with Bally’s 

heritage and know-how but rendered 

effortlessly.” Pablo Coppola. 

www.bally.com 

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DESIRABLESPEWTER 

ROYAL 

SELANGOR 

Celebrates 130 Years 

with the 8515 Collection 

Royal Selangor commemorates their 130th Anniversary this year 

with the introduction of the 8515 collection. 8515 celebrates the 

story of quality, craftsmanship and design, which have become 

synonymous with the brand since its inception. 

The design team drew inspiration for the 8515 collection from the 

various artefacts at the Royal Selangor Visitor Centre Museum. The 

collection breathes new life to these priceless artefacts and classic 

designs, a testament to the versatility and longevity of pewter. 

Each piece is carefully hand finished by skilled pewtersmiths and 

features a richly dimpled surface – a contemporary take on the 

hammered finish favoured by founder Yong Koon more than a 

century ago. 

“When my great grandfather started his pewter business in 

1885, I don’t think anyone envisioned that in 130 years, the 

brand would go on to have over 300 craftsmen and collaborate 

with international award-winning designers,” said Yong Yoon Li, 

Executive Director of Royal Selangor International. 

Today, Royal Selangor has stores and distributors in major cities 

worldwide including Shanghai, London, Hong Kong, Toronto, 

Melbourne and Tokyo. 

The 8515 collection is a tribute to the time-honed skills, 

entrepreneurial spirit and values passed down from Yong Koon 

more than a 100 years ago. Each item features rows of tiny 

impressions and dimples, methodically hammered into a pattern to 

promote aesthetic values while showcasing a modern touch on the 

various artefacts. 

www.royalselangor.com 

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DINE IN STYLE 

VALENTINO 

GARAVANI 

FALL WINTER 2015 

Accessories from the Pret-a-Porter Runway Collection. 

The Valentino world becomes the ambiance of a creative community in 

which each woman finds her own path and can truly be herself. 

Periods and styles are blended in a concept that is thoroughly 

contemporary, because there is no present without a past. Bringing the 

unique perspective of artists with great sentiment to the intricate world 

of Valentino style, Maria Grazia Chiuri and Pierpaolo Piccioli renew the 

sense of a vision that always focuses on the woman with her inalienable 

individuality. 

www.valentino.com 

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DESIRABLESPORCELAIN 

Xian Warrior 

This piece is inspired by the terracotta warriors of Xian. The 

character and his costume tell us that he is a general in the 

Emperor’s army. The original warriors were made in polychrome 

terracotta, and this piece recreates their original tones. 

www.lladro.com 

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COVERFEATURE 

Juice as 

Nature 

Intended 

it to Be 

Hurom juicers and squeezers 

are committed to improving 

human nutrition 

If you take a moment to listen to your body, it’s telling 

you to adjust your lifestyle to involve less stress, 

regular exercise, to cut down on processed food, 

find a pocket of happiness, and consume foods and 

drinks that are closer to nature’s gifts. 

FRUIT AND VEGETABLES FOR HEALTH 

It is not an Old Wive’s Tale or gimmick. From Asia 

to Europe to the America’s, people have known for 

centuries that consuming fruit and vegetables offers 

health and medicinal benefits. Recent reports have 

confirmed this philosophy. 

McGovern’s Report (1977) 

Humans need to change their dietary habits. The 

intake of fruits and vegetables can increase lifespans. A 

study, conducted by 280 researchers from 30 countries 

(including US university laboratories and Royal Research 

of the UK) urges to: eat more fruits, vegetables, and whole 

grains / eat less meat, sugar, and salt. 

University College London (2014) 

The intake of fruits and vegetables can increase 

lifespans. UCL conducted an 8-year study on 70,000 

people who eat fruits and vegetables and those who 

died from disease. The results showed that the risk of 

premature death is reduced by 42% for those who ate 

over 560g of fruits and vegetables a day (decreased by 

25% for cancer and by 31% for cardiac disease). 

World Health Organization (WHO) 

The World Health Organization (WHO) strongly 

recommends to increase the intake of fruits and 

vegetables to prevent cardiovascular disease, chronic 

diseases and cancer. 

HUROM SLOW-SQUEEZE TECHNOLOGY 

All vegetable and fruit juices are NOT equal. Those that 

are made using traditional blenders and juicers lose 

vital nutritional elements due to the high-speed rotating 

blades and heat generated. The fruit and vegetable cell 

walls are destroyed, along with the enzymes essential for 

vitality. 

This is not how nature intended fruit and vegetable 

juices to be. Think about squeezing a fruit with your 

hands. Slowly squeezing with all your strength. This is 

the action of a Hurom juicer. Its patented Slow Squeezing 

Technology (SST TM ), which is Hurom’s first patented new 

technology, is designed to gently squeeze ingredients 

without grinding them to preserve natural taste and 

nutrients as they are. It was developed to make great 

strides toward health and nutrition. 

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COVERFEATURE 

THE TOMATO JUICE EXPERIMENT 

A lot of R&D has gone into Hurom’s juicers and squeezers to 

preserve as much of nature’s healthy gifts as possible. In the 

tomato test, experiments were carried out with a high-speed 

juicer and a Hurom juicer. Due to the high-speed rotating 

blades of a traditional juicer, a tomato’s cell walls are destroyed. 

The Hurom juicer, however, produces juice with cells that are 

similar to those from the original, whole tomato, through its 

slow-squeeze method. The Hurom juice was not only packed 

with more enzymes and nutrients but also tasted of natural 

tomato goodness. 

FOOD GOODNESS 

Hurom juicers and squeezers are not only for sweet juices but 

can also be used to create savoury soups, stocks, marinades, 

salad dressings and condiments. 

Hurom Recipe for Cream of Corn Soup 

So easy even your child can cook 

1. Pour milk into the drum 

2. Add corn and onions - start squeezing. Separate the pulp 

from the strainer 

3. Gently simmer the cream of corn 

CLEAN AND HYGIENIC TO USE 

Use the Juice Cap for drip-free pouring directly into your glass 

and prevent spillage. And use the Hopper Lid to keep the juicer 

dust-free and to prevent foreign substances from entering the 

chamber when not in use. 

It is also easy to clean. Simple rinsing and the spinning brush 

cleans the chamber and strainer simultaneously to prevent 

clogging. 

HUROM PRODUCTS 

Choose a Hurom juicer or squeezer to suit your lifestyle, 

budget and taste. You can even choose one to blend well 

with your kitchen design and colours. All are designed with 

clean attractive lines and different finishings, and include the 

same cutting-edge patented juicing technology. These Hurom 

products include: 

HA Series 

HE Series 

HG Series 

HH Series 

HJ Series 

GH Series 

HM Series 

HO Series 

HQ Series 

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HUROM - DELIVERING THE MOST ORIGINAL TASTE AND NUTRITION NATURE CAN GIVE 

As the population ages, and as more people are aware of healthy lifestyles Hurom sees a need 

for extracting the best out of nature’s produce. Why Hurom juice? Because it preserves nature’s 

taste and nutrition by gently squeezing fresh fruit and vegetables without destroying the vital 

nutrients. The population is more educated on nutrition and health, and craves this holistic 

approach by Hurom. 

Since its establishment in 1974, Hurom has committed to improve human nutrition, dietary 

habits and lives by developing cutting-edge technology through research and innovation in the 

global kitchen appliance industry. A company that delivers products built on a life philosophy. 

Over the last 40 years, Hurom has dedicated its R&D to multi-purpose juicer and squeezer, 

preserving the natural taste and nutrients to keep human kind happy and healthy. Hurom 

has been expanding its consumer touch point with green vegetable juicer (for export) and 

undiluted solution juicer (for domestic/export). The world’s first Slow Squeezing technology 

contributed to creating the new market for undiluted solution juicer and a new category in the 

kitchen appliances. 

Slow Squeezing Technology (SST TM ), which is Hurom’s first patented new technology designed 

to gently squeeze ingredients without grinding them to preserve natural taste and nutrients as 

they are, was developed to make great strides toward the ‘health’ of humankind. Unlike other 

mixers or juicers, screw that rotates at a slow rate does not inflict frictional heat or shock to 

ingredients while squeezes seeds and skin of vegetables and fruits to deliver the most original 

taste and nutrition nature can give. 

www.hurom.com.sg 

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WELLNESSOVEREATING 

Smart Party 

Eating 

Ingenious strategies to prevent 

social overeating 

BY MARIE LEE 

ith so many food-filled soirees to attend this festive 

season, the overeating habit may be one of the 

biggest challenges you’ll need to overcome this 

year end. Sure, party food is tasty and tempting, 

but quite a number of them are super high in trans fats, 

calories, salt or sugar. 

So just how to you stop yourself from going overboard? To 

achieve this, you actually need to take the right approach 

even before you attend the party. Plan wisely and stick to this 

plan while you are at the event. 

Although you certainly don’t want to bust your diet, it’s 

extremely important to go with a positive attitude. Wouldn’t it 

feel like a real bummer to be on a rigid diet at a festive party; of 

all things? Tell yourself that you’ll be enjoying yourself, making 

new friends and sampling some delicious cuisine that you’ve 

never tried before. This way you won’t feel so restricted. 

DON’T ARRIVE HUNGRY 

Many people believe that they shouldn’t eat before attending 

a party as it may ruin your appetite later. Nothing could be 

further from the truth. The golden rule is that you should not 

arrive at any event famished, as this will make you vulnerable 

to overeating. Munch on something light about 30 minutes 

prior to attending the event. A high-protein, high-fibre snack 

will keep you feeling full for longer. With your hunger under 

control, you will be less likely to make impulsive choices. 

SELECT FOOD WISELY 

Before you grab a plate and jump in the food line, take a careful 

look at what is on offer and have an idea about which foods to 

select and which ones to skip. Don’t just wolf down something 

because everyone else is doing so. 

At the party, graze through healthy options such as crudités, 

fruits, salmon, lean meat skewers and nuts. 

If you are attending a sit-down dinner, try to specify how you 

want your meal prepared. 

WATCH YOUR PORTIONS 

Use a small plate or napkin for small nibbles and limit refills. 

Take small portions so you won’t feel obligated to finish large 

amounts. 

YOU NEED TO COMPROMISE 

Believe it or not, it is possible to savour filling delicious fare 

without having to consume too many calories. Balance is the 

key. 

If you want to sample a number of dishes, take small portions 

of the food selections instead of full-sized portions. 

Veggie dips and dressings pile on unnecessary calories. 

Foregoing these, will allow you to indulge in other decadent 

treats — a serving of dessert and an alcoholic beverage perhaps. 

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Skip the same old standard fare you could easily have at home 

and try new foods. This way, you won’t overeat. Plus you’ll also 

give your taste buds a treat! 

LIMIT ALCOHOL CONSUMPTION 

Keep your alcohol consumption to a minimum or better still, 

skip it if possible! Guzzling too much alcohol tends to make 

you lose track of how much you are eating. 

If you decide to go for a cocktail, choose a low-calorie version 

such as a wine spritzer or light beer. 

FILL UP WITH WATER 

Water fills your stomach and makes you less likely to feel 

hungry. For every alcoholic beverage you consume, chug one to 

two bottles of water. 

BE SURE TO SOCIALISE 

Take this opportunity to schmooze with guests. Conversation 

will distract you from the food. Plus you can’t be talking and 

eating simultaneously, so you’ll eat much lesser. 

STAY AWAY FROM THE TABLE 

Clapping eyes on a mountain of tempting mouthwatering 

food may be all it takes for you to start gobbling up everything. 

Stay away from the food table as this will prevent you from 

perpetually filling your plate with unhealthy foods. 

KEEP YOUR HANDS OCCUPIED 

Hold a drink in your hand (water is your best choice) hence 

you’ll only have one free hand. Having one hand occupied is an 

easy but effective way to keep you away from the food tables. 

HAVE THE RIGHT MINDSET 

With all that delicious food laid out in front of you at parties, 

it’s easy to succumb to the trap of emotional eating. You need to 

practice discipline by keeping in mind the goals that you have 

set, the rewards you’ll attain when you achieve them and the 

reasons behind your decision to live a healthier lifestyle. 

At social gatherings in particular, people tend to get carried 

away with eating all kinds of unhealthy foods. To get around 

this, downplay the food factor and focus on the social aspect of 

the event instead. 

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WELLNESSPRODUCE 

According to world health statistics, the Japanese 

generally live longer, with far fewer health problems. If 

we look at the Japanese work culture – late hours and 

time spent socialising after work – we wouldn’t really 

equate this hectic lifestyle to better health for the Japanese in 

general. The Japanese diet hence becomes the focus. Could 

the Japanese diet be the reason for their longer life span and 

fewer health issues? We have long heard about the soy diet – 

tofu, miso, tempeh, soy sauce etc. There is quite a variety of soy 

products in every meal. Just step into any traditional Japanese 

restaurant and you will be served with 4 or 5 small dishes 

of vegetables and condiments. One other lesser known food 

staple that the Japanese regularly consume is natto. 

Known as a traditional health food, natto is usually served as 

breakfast together with rice, as one of the many condiments 

you’ll find in little dishes in typical Japanese cuisine. Natto are 

soybeans that are fermented with beneficial bacteria, Bacillis 

natto. Its texture is sticky and gooey and it has a strong flavour. 

Many have commented on the smell to be equivalent to aged 

cheese or an old pair of socks. Indeed, eating natto is an 

acquired taste, but a taste that some people are drawn to at first 

bite. 

NATTOKINASE ENZYME TO PREVENT BLOOD CLOTS 

Natto’s popularity is perhaps due to nattokinase, an enzyme 

in natto that has the function of breaking up blood clots 

within the body. Nattokinase thus is extremely beneficial 

to cardiovascular health. Eating natto regularly is reported 

to reduce blood clots from forming and increase oxygen 

circulation to our arteries; thereby working to prevent heart 

diseases such as strokes, high blood pressure and heart attacks. 

CONTAINS BOTH VITAMIN K1 AND K2 

If the nattokinase is not enough, natto also contains vitamin K, 

an essential vitamin that further helps to prevent blood clotting 

in the system. Natto contains both vitamin K1 and K2. Vitamin 

K is important to circumvent osteoporosis and bone loss. 

Consumption of this important vitamin is essential for women 

especially post-menopausal ones. 

PROBIOTICS FOR BETTER DIGESTIVE SYSTEM 

Soybeans that are fermented introduce a lot of good bacteria 

that are reportedly beneficial for our gut; just like the regular 

consumption of yogurt that can keep our digestive tract healthy. 

This is especially true after a long sickness where antibiotics 

are consumed. Taking probiotics after the bout of antibiotics 

will reintroduce good bacteria and lower the bad bacteria; 

thereby better balancing them in the digestive system. 

STRONG BONES AND TEETH 

Natto not only contains both forms of the vitamin K, it also 

comprises both magnesium and calcium that we need for 

building strong bones and teeth. Some foods may just contain 

one of both minerals. Having magnesium is essential to help 

you absorb the calcium you’ve just consumed. Eating natto is 

thus helpful for those who are lactose intolerant to get their 

calcium servings. Calcium is important as we all know for 

keeping our bones strong and healthy especially when we age. 

Regular consumption can help individuals fight osteoporosis 

and arthritis. 

Nuts about 

Natto’s benefits to your healthNatto 

BY WONG YEN SAN 

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RICH SOURCE OF PROTEIN 

Natto is classified as a high-protein food, making it very attractive for the vegetarians. 

Natto can constitute a large part of a vegetarian’s diet due to its rich protein. Those that are 

health-conscious and wish to cut back on saturated fats would also find natto a very viable 

option for healthy eating in the long run too. 

HIGH FIBRE – GOOD FOR WEIGHT- WATCHERS 

Along with low calories, natto contains a rich source of fibre that is perfect for weight 

watchers. Just like apples and bananas that give you that “full” feeling because of their 

dietary fibre content, natto similarly helps you to stay satiated longer. This helps you to 

minimise unhealthy snacking if you are prone to it; hence, keeping your diet healthier. 

SAPONINS – CUT CHOLESTEROL 

Found naturally in beans and legumes, saponins are good for repelling the cholesterol in 

your blood, helping your body keep the cholesterol level low. Lower cholesterol in turn is 

beneficial for people suffering from all sorts of heart-related problems. 

LECITHIN – GOOD FOR MEMORY PROBLEMS 

Lecithin is a fat that is important to the cells in the body, according to WebMd. It is 

particularly useful for improving memory retention and other cognitive ability. Lecithin is 

also used to treat Alzheimer’s disease. Taking natto regularly might aid to enhance your 

memory skills, fighting cognitive decline. On top of it, lecithin also helps to treat high 

cholesterol. In all, lecithin is especially useful to combat ageing-related problems. 

In general, natto has a host of benefits that are beneficial to health. When consumed 

regularly, natto help to reduce blood clots and lower blood pressure as well as reduce the 

incidences of strokes -– essential for cardiovascular health; natto have good calcium and 

magnesium properties, helping individuals build stronger bone mass and reduce bone 

loss, not to mention keeping those teeth strong and in place till a very old age. We’ve also 

seen natto to be beneficial to mind health, keeping those cognitive senses sharp and able. 

Natto are not just ideal for combating ageing. Eating natto can also sustain your weight 

due to their high dietary fibre, disciplining you to eat fewer portions and snack lesser. 

Despite its seeming small serving, natto packs quite a hearty protein helping, meeting the 

vegetarians’ protein requirements easily. 

Despite all these health benefits, some people on medication may have to seek doctor’s 

advice before taking natto especially if they plan to incorporate them in their regular meals. 

Most Japanese eat natto as part of breakfast, over hot sticky rice with soy sauce, scallion, 

and wasabi. Some who are more adventurous eat them with toast or salad. If you are 

sensitive to the pungent smell and sticky texture, you can always take supplements, now 

readily available in Japan. Natto supplements are equally effective in providing you with 

the all of the natto’s healthy benefits and goodness. 

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TRAVELFRANCE 

Winter is cold in Brittany but why stay indoors 

when there’s so much fun out there amidst 

stunning nature 

BY SUSANNA PING 

WILD, WINTER 

LANDSCAPES 

Travel and discovery do not only happen during 

your comfort zones of summer and spring. Winter 

dramatically shifts the experience and characters of 

places, offering you a different point of view. 

Brittany nestles in the northwest corner of France, and is one of 

the great historic provinces of the country. The most Atlantic of 

France’s regions, Brittany has a proud Celtic heritage, that sets 

it apart from the rest of France. Renowned for its rocks, often 

wild in both formation and colour, Brittany has very distinctive 

looks. While the seascapes tend to the dramatic, the landscapes 

inland are often gentle. 

HORSE RIDING ALONG THE COAST 

Get closer to nature by riding a horse on the beach. Imagine 

galloping along the water’s edge feeling at one with your horse. 

The riding schools in Brittany will help you fulfil this dream 

and you’ll certainly want to go one step further. Horse-riding 

is something you learn and the pleasure comes to you step by 

step. 

Everyone loves riding on the beach like they see in movies. You 

feel the wind, the power of the beautiful animal, the escape 

from the crowds and harsh city life, the stunning beauty 

of sea scapes - it’s a feeling of power and freedom that is 

unforgettable. 

When you arrive at the horse-riding centre, you are provided 

a horse to suit your build. Once in the saddle, relax, the horse 

feels whatever you are feeling. By being relaxed the horse feels 

relaxed too. 

Start by preparing your horse: brushing and fitting the saddle, 

getting to know your animal and the horse getting to know 

you. Depending on your level, the instructor will choose an 

appropriate place to ride - a flatter course for beginners. During 

this stroll, you’ll get to know your horse and a sort of complicity 

develops. In Brittany, several riding schools offer walks on the 

beaches to beginners. To build confidence and skills before 

you set out for the beach you can ride around the arena at the 

school to build. 

Listen to the riding school’s advice. It’s worth finding someone 

who really helps you. Do not get too far ahead of yourself. 

Find a horse suited to your level and show respect. That is the 

message from the riding schools. 

TREE CLIMBING 

Climbing up a tree, from branch to branch, until you reach 

the top. Having fun in a world of leaves. And discovering, by 

using all your senses, the different essences of a tree and the 

abundant life that makes a home in its trunk. That is what tree 

climbing can offer you. A new and modern sport, somewhere 

between physical activity and learning about the natural world, 

a sport you can practise all over Brittany. 

At the foot of the tree, after a briefing and a warm-up session, 

you just have to slip on a harness and then you can start to 

climb. It’s an easy sport to do: tree climbing is accessible for 

children over 8 years of age. There is a range of workshops: 

for instance, you can choose between “La Moulinette”, which 

consists of climbing from branch to branch, or “La Liane”, 

which allows around ten people to climb ropes at the same 

time and meet up in the midst of the leaves. With a little bit 

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of experience you can even learn to move from one tree to 

another! Still not satisfied? Would you be brave enough to 

spend the night in a hammock slung between branches? 

IMMERSED IN GREEN BEAUTY 

Up there, you take your time, relax and enjoy the natural world. 

Types of trees include oak, sequoia, cedar, chestnut, lime, 

maple, and pine. Tree climbing allows you to discover different 

essences. And whilst climbing 40-metre-high trees can offer 

thrills, it’s not at all the same thing as ‘accrobranche’. To begin 

with you may be in a hurry to get to the top, but you will 

discover as you climb that there is a multitude of other things 

to see, to feel, to touch and to listen to. The wind whispering 

through the leaves, insects climbing up the trunk. The climbing 

instructors, who are enthusiastic and qualified, will hand you 

the keys to open up this world of trees. 

Tree climbing is not limited to specific locations, because there 

is no need to attach any kind of permanent structure to the 

tree. So it can be practised on any site: in a forest, a park, the 

grounds of a château or of a school. 

MOUNTAIN BIKING 

Good fun and good exercise, mountain biking is an ideal way 

to discover natural sites. Some mountain bikers try to push 

themselves to go beyond their physical and technical limits, 

while others ride simply for pleasure and to enjoy an activity 

that is synonymous with freedom. 

From small forest trails to winding tracks along the shoreline, 

Brittany has many signposted paths and you just need to 

look for a type of terrain that will suit you. Mountain-biking 

does not require any particular physical skills, but like all 

mechanical sports, to fully appreciate it, it’s better to get some 

good advice and experience. 

FINDING THE RIGHT TRAIL FOR YOU 

During our last mountain biking excursion with the family, we 

went along to one of the mountain biking centres in Brittany. 

As soon as we arrived, we found all the services we needed. A 

bike hire service for me, a beginners’ session for our youngest 

kid and a map indicating the centre’s signposted trails. With 

the advice of a guide, we had a really great outing. 

In Brittany, many centres propose mountain biking outings 

and assistance. To ensure that your excursion or short trip are 

enjoyable, ask the experts for advice. It is important to adapt 

the length of the outing and the difficulty of the trail to your 

physical and technical ability. As for the equipment, the choice 

is so varied that once again, it’s a good idea to get some good 

advice. 

Mountain biking centres based on the model of ski centres 

were invented in Brittany. These centres offer 160km of trails 

for each level as well as a host of services, giving advice and 

instruction o to enable mountain biking to be carried out 

safely. 

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TRAVELFRANCE 

WALKING 

Belle-Île lies15km off the coast of Morbihan, and is Brittany’s 

largest island. After a turbulent past, which included 

occupation by the British, the ‘beautiful isle’ is now a magnet 

for tourists thanks to its temperate climate, magnificent 

coastline, 60 gorgeous beaches and renowned opera festival. 

The island’s main town is Le Palais, which is where you’ll arrive 

if you come by ferry from Quiberon, Vannes or La Turballe. The 

first thing you’ll notice is the star-shaped Citadelle Vauban, 

which was built by the famous military engineer in the 18th 

century. The fort now houses a luxury hotel-restaurant and a 

museum where you’ll find out about the island’s history; Belle- 

Île was occupied by British troops from 1761-63 before being 

handed back to France in exchange for Menorca. 

FAMOUS FORT 

The northernmost tip of Belle-Île is the remote Pointe des 

Poulains, which has a small solar-powered lighthouse and 

great views over the continent but is best known for its fort. The 

structure was bought by the actress Sarah Bernhardt in 1894 

and her living quarters now house a permanent exhibition on 

her life. 

WILD COAST 

In the south west of the island is the Côte Sauvage (wild coast), 

which is very popular with walkers. Start in Bangor, known for 

its luxury thalassotherapy centre. The first site you’ll encounter 

is the ‘grand lighthouse’, which is often open to visitors in July 

and August giving spectacular views across the island and the 

Aiguilles de Port-Coton – pointy rocks that jut out of the sea. 

About a mile north of here is the attractive beach of Donnant. 

FOOD, FOOD, FOOD 

Hungry after all that adrenaline rush, try some of Brittany’s food 

heritage. 

BRETON PANCAKES 

Which do you prefer? Wheat or buckwheat? There’s no chance 

of leaving Brittany without getting to know the difference 

between a crêpe and a galette (a savoury buckwheat pancake). 

You’re in the land of the purist! For your first lesson, just 

open the door of any of the “Crêperies Gourmandes’, the true 

specialists in this symbolic Breton dish. They’ll introduce you 

to versions other than just the “complete” or the “butter and 

sugar” pancake. Don’t miss the annual 

TRY THE MUSSELS OF MONT SAINT MICHEL BAY 

The mussels farmed off Vivier-sur-Mer were awarded the first 

AOC (appellation contrôlée) for sea produce and can be eaten 

between July and February. Farmed mussels are raised on the 

famous wooden stakes that can be seen at low tide and have 

fine orange flesh, with a taste of the sea and sweet overtones. 

They can be served as moules marinières or using the craziest 

recipes you can think of! To learn about their history and to 

taste them on the spot, jump aboard the sea train or the mobile 

restaurant with a 360° view over the Bay. 

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26/11/2015 6:41:19 PM

TRADITIONAL KIG HA FARZ 

Kig ha farz (which literally means meat and far) is a traditional 

pot-au-feu dish from Finistère made with pork cooked with 

vegetables and served with a far - an accompaniment based 

on buckwheat. The special feature of this buckwheat is that it’s 

cooked in a canvas bag. As with many recipes, there are lots 

of different versions, depending on families and areas. Treat 

yourself to the version offered by the chefs of the “Restaurants 

du Terroir’, who are dedicated to promoting Brittany’s culinary 

heritage. 

SHELLFISH AND CRUSTACEANS 

When the “plateau de fruits de mer” (seafood platter) arrives 

on the table, it presents all the treasures of the sea for you 

to sample: crabs, clams, oysters, winkles, whelks, prawns, 

langoustines, scallops, cockles. A crusty loaf, a dab of salted 

butter, a dollop of mayonnaise and away you go. And there’s 

no doubt that it’s a great source of vitamins and minerals: a 

concentration of taste and energy that’s not to be missed. 

CARAMEL WITH SALTED BUTTER 

Henri Leroux, a chocolatier from Quiberon, perfected the 

recipe for CBS® - a delicacy which proved to be a great success. 

Caramel made with slightly-salted butter, with walnuts, 

hazelnuts and crushed almonds thrown in. The recipe has 

often been imitated but never equalled, and it has given 

rise to many variants that can be enjoyed as sweets, as an 

accompaniment to pancakes or ice cream, or just eaten with a 

spoon. 

With the assistance of tourismebretagne. Photographs: horses 

by Simon Bourcier, trees by Jacqueline Pirion, biking by 

Diaphane/Ell Prod, seafood by Franck Hamel, crepes and 

beach dining by Jean-Patrick Gratien 

37 


26/11/2015 6:41:51 PM

TRAVELNEWZEALAND 

A DAY AT 

COMPILED 

Farmers’ markets are now major 

attractions in the country’s food culture 


THE MARKET 

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It’s a trend consistent with the worldwide movement against industrial food, but New 

Zealand farmers’ markets are more than a commercial platform. As new markets open, more 

and more New Zealand families are making the weekly shopping trip around their market to 

stock up on wholesome local produce while rubbing shoulders with other locals. 

Many markets are situated in small regional communities and in public spaces where they have 

become a meeting place. Colourful, vibrant market places are often fringed by cafes and eating 

places where locals can meet friends and neighbours, enjoy entertainment and catch up on 

local news. 

MEET THE FARMERS 

For tourists, farmers’ markets provide a great insight into the regional heartland and are an ideal 

place to sample local fare, meet the locals and experience the New Zealand way of life. 

Virtually unknown 10 years ago, farmers’ markets are now an established part of the retail scene 

offering good value for money for shoppers and providing small businesses with an affordable 

shop front. 

In a country that can grow almost anything, New Zealand markets are stacked with fresh 

vegetables and fruit - some of it organic - locally-made cheeses and gourmet treats, fish and 

meat, home-made jams and preserves, flowers and plants, all vying for stall space alongside 

warm bread, fresh baking, hand-made chocolates, boutique wines and beers. 

REGIONAL DELIGHTS 

Each market reflects its regional difference with the climatic conditions and environmental 

changes playing a role in the range of produce from north to south. 

You won’t find the sub-tropical fruits of the north on stalls in Southland, nor will the South 

Island’s boutique beers and ocean catches be likely to appear at markets in Northland. 

By definition, authentic farmers markets are food-only markets (with some exceptions for flowers 

and plants), with no resellers allowed - so those who have grown or made the food are the ones 

selling it. 

For today’s market-goers this is an increasingly important influence in the selection process - 

they not only want to know where the food was grown but also by what method, whether sprays 

were used, the style and date of harvesting, and the storage policy. 

The growing quest for fresh goods means more markets are now opening twice weekly to satisfy 

shoppers who are no longer happy to just buy their produce once a week or store goods for 

lengthy periods. 

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26/11/2015 6:48:33 PM

TRAVELNEWZEALAND 

VARIETY AND TASTE 

Farmers’ markets are also an outlet for heritage varieties. 

Modern agriculture and distribution systems tend to have 

limited the choice of fruits and vegetables, and producers say 

customers are rediscovering food they had given up on long 

ago. 

Buying fresh at market stalls has also redefined many items 

and customers are enthused by discovering that fresh, homegrown 

fruit and vegetables are in a class of their own. 

Crisp vegetables with texture and flavour, fruits that don’t go 

bad before they ripen, salad greens that last, tomatoes that 

haven’t been near a fridge - all serve to remind consumers of 

how things used to be. 

BUY FRESH AND SEASONAL 

Jono Walker of Farmers’ Markets NZ says that it is the idea of 

freshness that is the key to the success of New Zealand farmers 

markets. “You need only look at some of the logos of farmers 

markets around the country - ‘made & grown nature’s way’, 

‘fresh is best’, ‘from farm gate to dinner plate’ - to understand 

the proximity between production and consumption”. “This 

proximity also means there are very few food miles consumed. 

An apple bought directly from a local orchardist makes so 

much more sense than one shipped to a central distribution 

point only to be transported back to your local retail outlet,” 

says Walker. 

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Other ways farmers’ markets increase sustainability in their 

communities is with their regional focus, by providing sales 

outlets for even the smallest producers who otherwise might 

struggle to get their product to market. Farmers who might 

find it difficult to meet the financial and quantity demands of 

global supermarket chains can still find an outlet. This in turn 

encourages the preservation of agricultural and horticultural 

land. It also encourages biodiversity of land use - smaller 

amounts of multiple crops rather than big monocultures of just 

one crop. 

At the same time, farmers’ markets play a role in the region’s 

social collateral by fostering a sense of community and pride. 

They also encourage closer ties between the urban centre and 

the surrounding rural areas that sustain it. 

NEW FARMERS’ MARKETS 

The New Zealand farmers’ market scene is constantly evolving. 

A few markets, particularly in more sparsely populated areas 

have come and gone, but new markets continue to emerge, 

adding to the original list of farmers markets that continue to 

thrive and grow. 

There is a growing trend for established markets to look for new 

opportunities in neighbouring towns. The Hamilton Farmers’ 

Market has recently added Cambridge and Te Awamutu to its 

list of locations. 

Other farmers’ markets like Marlborough have established 

mid-week or twilight markets such as the one in Blenheim, 

while Farmers’ Market Taranaki takes its ‘Market On The Road’ 

to Taranaki Regional Council gardens in summer. 

Events, competitions and promotions are helping attract new 

markets into the Farmers’ Markets NZ organisation. The Taste 

Awards are run annually in conjuction with Taste magazine. 

More at www.farmersmarket.org.nz 

Story and photography courtesy of Tourism New Zealand 

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26/11/2015 6:49:54 PM

TRAVELUK 

FANTASTIC 

FOOD FINDS 

If you love your food and drink the UK offers many exciting options 

SOURCED BY SUSANNA PING 

GIN TRAIL LAUNCHES IN LONDON 

Celebrate the drink that is enshrined in London’s history - gin - 

with a new tour that takes visitors to some of the capital’s most 

famous gin-related landmarks. 

Created by the Wine and Spirit Trade Association (WSTA), the 

new London Gin Trail features 12 locations that represent some 

of the best gin distilleries, bars and experiences the city has to 

offer. 

The trail is designed to capture the traditional roots of British 

gin making, with historic distilleries such as Beefeater, and 

architects of the gin revival, such as Sipsmith, who are creating 

exciting new twists on a classic. Visitors who step onto the trail 

will learn more about the art of gin making and sample some 

of the high-quality products on the market, each with its own 

distinctive taste. 

Taking in Sipsmith in west London and Beefeater in the south 

east area, the tour winds its way through London’s craft 

distillers, trendy cocktail bars and iconic hotel bars - including 

the bar where James Bond author Ian Fleming coined the 

phrase “shaken not stirred”. Visitors can enjoy a gin with their 

cucumber sandwiches at the ‘Gin and Jam afternoon’ at the 

Hush Restaurant in Mayfair or sample some of the 300 gins on 

offer at The Graphic Bar in Soho. 

SCOTLAND’S ‘YEAR OF FOOD AND DRINK’ 

2015 is Scotland’s ‘Year of Food and Drink’, following its ‘Year 

of Creativity’ in 2012 and ‘Year of Natural Scotland’ in 2013. It 

will be the ideal time to explore the fantastic produce Scotland 

has to offer and, of course, book onto a whisky tour to sample 

Scotland’s most famous tipple. www.visitscotland.com 

TASTE NEWSLETTER - THE ‘NEED TO KNOW’ ABOUT NEW 

FOOD AND DRINK IN BRITAIN 

With new restaurant openings and exciting food trends going 

on all through autumn 2015 and early 2016, Britain’s food and 

restaurant scene is sizzling right now. Here we bring together 

the best culinary stories and updates from across the land. 

FROM ASIA WITH LOVE 

Asian food is becoming more and more popular throughout 

Britain; Japanese, Vietnamese, Korean, Indian, Indonesian...you 

name it, the destination has it. The two restaurants to receive 

two new stars in the 2016 Michelin Star Awards Araki and Umu 

are both Japanese, and both located in Mayfair, London. Sushi 

Master Mitsuhiro Araki even closed his three-star counter 

restaurant in Tokyo to come to Britain to challenge himself - 

and it’s paying off. www.the-araki.com, www.umurestaurant. 

com 

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Another just-opened, high-end Asian restaurant joining 

London’s sushi party is Wazen, offering finest quality sashimi, 

hot pots and lunchtime Bento boxes (www.wazen-restaurant. 

co.uk). And then there is Sexy Fish, the hotly anticipated new 

Asian fish and seafood restaurant in Berkeley Square, which 

launched in late October with a celebrity-studded party. Sexy 

Fish pairs contemporary cuisine with cutting-edge art for 

a glamourous, glitzy vibe; a pair of blue bronze mermaids 

created by Damien Hirst flank the bar and the private dining 

Coral Reef Room features the largest live coral reef tank in the 

world (www.sexyfish.com). Meanwhile, M Raw, the creation of 

Gaucho’s former Managing Director, specialises in small plates 

of sushi, sashimi, tartares, hot stones and bao, while early 

breakfast options includes uber-healthy ‘Brain Breakfasts’ and 

energising raw juices. www.mrestaurants.co.uk 

Can’t choose between your favourite Asian foods? At spiceinfused 

hotspot Anise you don’t have to; its new bar menu 

marries the cuisines of India and Japan - from yuzu and 

yakitori to tamarind and tempura (www.anisebar.com). Or, if 

you like Vietnamese food, there are two new spots in town 

for your Pho fix. FOLD on London’s Brick Lane specialises 

in foldable food and rice paper dishes, while top chef Jeff 

Tan (formerly at Hakkasan) has brought a refined, modern 

take on Vietnamese street food to Soho with Vietfood. www. 

vietnamfood.co.uk. 

Britain’s Asian flavour explosion is not confined to London; 

Bó Kantina brings the fresh taste of East Asia to Glasgow, 

Scotland. Born from the owners’ love of Korean cooking, this 

new restaurant and bar’s menu includes traditional sharing 

dish Bó Ssam and braised beef short ribs with a Gochujang 

glaze (www.bokatina.com). Elsewhere, newly opened My Pho 

has brought Vietnamese Pho soup to Liverpool in north-west 

England. www.my-pho.uk 

FESTIVE FOODIE EXPERIENCES 

Indulge in InterContinential Park Lane’s Christmas Unwrapped 

Afternoon Tea (22 November - 3 January 2016) for a unique 

blend of traditional British Christmas Day flavours and dessert 

served in gift boxes under a mini Christmas tree (www. 

wellington-lounge.co.uk/our-teas/christmas-unwrappedafternoon-tea). 

Or, try the Snow Queen Afternoon Tea at the 

Conrad London St. James (23 November - 11 February 2016), 

inspired by Hans Christian Anderson’s fairy tale, featuring 

free-flowing champagne with ‘palace snowflakes’ - a mix of 

blackcurrant and cardamom cake, glittering meringue and 

icing sugar snowflakes (www.conradhotels3.hilton.com/en/ 

hotels/united-kingdom/conrad-london-st-james-LONCOCI/ 

amenities/restaurants-emmelines-lounge.html). 

For a truly magical Christmas treat, on 3 December head out 

of London to the Warner Brothers Studio in Watford for the 

exclusive Harry Potter Christmas Feast in the famous Hogwarts 

dining room. The extravagant Great Hall will be decked out 

with original props from the first Harry Potter movie and guests 

will enjoy a full Christmas dinner with a studio tour, music 

and dancing. The event takes place from 18.00 - midnight 

and tickets are £230. Guests must be aged 18 or over. www. 

wbstudiotour.co.uk/dinner 

NORTHERN IRELAND’S YEAR OF FOOD AND DRINK FOR 

2016 

2016 is Northern Ireland’s Year of Food and Drink, from 

January’s ‘Breakfast Month’ to ‘Brewing & Distilling’ 

in April, ‘Love Dairy’ in June and ‘Harvest’ in October. 

For more information and updates visit the website. 

www.tourismni.com/BusinessSupport/MajorEvents/ 

NIYearofFoodandDrink2016 

Ahead of the New Year, celebrity Michelin star chef Marco 

Pierre White has just opened his first Steakhouse Bar and Grill 

restaurant in Northern Ireland at the Park Avenue Hotel in East 

Belfast (www.mpwrestaurants.co.uk/restaurants/steakhousebelfast); 

and talking of Michelin stars, Northern Ireland did very 

well in the latest 2016 results, with two Belfast restaurants Ox 

and Eipic awarded one star each. www.mpwrestaurants.co.uk/ 

restaurants/steakhouse-belfast. 

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TRAVELUK 

MANCHESTER’S NEW FOOD DESTINATION: THE CORN 

EXCHANGE 

Manchester’s historic Corn Exchange building has been 

transformed into a city centre dining destination and is now 

home to a mouth-watering mix of around 12 new restaurants 

and food retail outlets as offering a fusion of flavours from 

around the globe. 

The newest opening (19 October) is Brazilian barbecue joint 

Cabana - colourful, quirky and oozing Rio de Janeiro carnival 

spirit, with a mural of Ipanema beach greeting guests as they 

enter. Try its churrascaria-style barbecue skewers, chimichurrimarinated 

pork and street food dishes such as coxinhas, 

washed down with cocktails and cachaça in the bar, where 

you can relax on hammocks on the balcony (www.cabanabrasil.com/restaurants/manchester). 

Another new arrival is 

Indian street food eatery Mowgli, whose owner quit her job 

as a barrister to follow her passion for healthy, low fat and 

often vegan Indian street food. She is now thrilling diners 

with bhel puri, chat bombs, her dad’s keema recipe, her 

mum’s lamb chops and her aunty Geeta’s prawn curry! www. 

mowglistreetfood.com 

STREET FOOD’S REIGN CONTINUES 

The street food craze is not slowing down and in Edinburgh, 

Scotland, a new family-owned Mexican eatery El Toro Loco 

opened in September with a fun laid-back atmosphere and 

quirky ‘create your own’ menu. Customers can choose from 

a range of meat, beans, fillings and sauces to create burritos, 

tacos and quesadillas. Even the music can be controlled by 

customers with a ‘Secret DJ’ app. Breakfast dishes and desserts 

will be available soon (www.eltoroloco.com). On Edinburgh’s 

Royal Mile you can tuck into a slice of Italy at Civerinos with its 

Italian street food concept, offering a mixture of 20-inch woodfired 

pizzas, arancini balls, and mix and match pastas. The 

owners are planning to have live solo artists during the week 

and DJs at the weekend. www.civerinos.com 

ONE DISH WONDERS 

The trend for restaurants and cafes serving one speciality 

dish is continuing across the destination. If you like chicken, 

you’ll love Reys in Cambridge, east England, because when 

it comes to slowly-roasted, succulent, superior chicken, this 

new speciality restaurant rules the roost! The owners have 

travelled the world in search of great-tasting chicken and tasted 

hundreds of varieties, so only the best chickens are used, 

served with a selection of unique Reys sauces and an array of 

sides. www.reys.co.uk 

In November, London will also be welcoming the opening of 

its first specialist Chinese hot pot restaurant, Shuang Shuang in 

Chinatown, Soho, where diners can choose from five different 

broths from different regions of China select from a choice of 

50 ingredients on a passing conveyor belt, including beef and 

chicken balls and lotus roots. Meanwhile, egg-specialist café 

Egg Break in Notting Hill is now branching out from breakfast 

and is open for dinner, with a range of new dishes. instagram. 

com/eggbreak_ldn 

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UNIQUE FOODIE EXPERIENCES IN WALES 

Newly opened Hoppers in Soho, created by the team behind 

Gymkhama, brings the roadside shacks of Tamil Nadu and Sri 

Lanka to London; hoppers are thin, bowl-shaped pancakes 

made with fermented rice batter and coconut milk, served 

with meat, seafood or vegetables and dolloped with sambals 

and chutneys. Meanwhile, five-star Georgian townhouse hotel 

The Arch London in Marylebone has devised an Afternoon Tea 

inspired by the thriving London Street Food scene with global 

flavours - from smoked chicken, chilli, avocado and mango 

tortillas and mini fish & chips with tartar sauce to homemade 

macaroons and mini raspberry Victoria sponge. Served 

from 15.00 - 18.00 and priced from £29 per person. www. 

thearchlondon.com/wine-dine/afternoon-tea 

Pembrokeshire in south-west Wales surely gets the award 

for Britain’s quirkiest new opening with Grub Kitchen, the 

country’s first insect restaurant! Yes, you read that right - the 

award-winning head chef is confident diners will love his 

bug-laden dishes (www.grubkitchen.co.uk). Or how about a 

yoga class with your salad? Head to Atma, Cardiff’s new vegan 

and vegetarian café complete with yoga studio and holistic 

centre, located in the city centre. A celebration of world street 

food with a vegetarian twist, the menu at this healthy living 

hub includes Mexican quesadillas made with red beans, salad, 

tomato and avocado and Indian curry pitta pockets. Too healthy 

for you? Keep calm and pay a visit to Swansea’s brand new 

Victorian-style gin palace! Hogarths will open in November, 

offering gin cocktails and an extensive range of wines, spirits 

and cask ales. www.twitter.com/HogarthsSwansea 

LONDON FOOD TRENDS 

SMALL PLATES AND SHARING-STYLE 

Small plates and sharing-style eating is also growing in 

popularity across the capital and is a focal point for some of 

the city’s hottest new openings, such as Drake & Morgan in 

King’s Cross. This new restaurant with two bars brings late 

night cocktail culture to the area and a menu focused around 

small plates such as steak tartare and crab fritters, and larger 

dishes like superfood salads or bangers and mash. Sharing 

at Drake & Morgan doesn’t stop at the food - the bar’s sharing 

shakers and punchbowls encourage good times while DJs spin 

until late. www.drakeandmorgan-kingscross.co.uk 

New Chelsea-located Bandol has been getting rave reviews for 

its carefully curated menu of small and large plates designed to 

share, influenced by the flavours of southern France. Bandol’s 

emphasis is on fresh, simple ingredients cooked to perfection, 

ranging from yellowtail carpaccio and black ink risotto topped 

with squid, to red mullet Bouillabaisse and duck leg confit. 

www.bandol.com 

BOTTOMLESS BRUNCHES 

Love brunch? Throw in endless Bellinis, prosecco or Bloody 

Marys and you’ve got yourself a weekend plan! There are now 

more all-you-can-drink brunches across London. Some of 

the best new offerings include The Well’s bottomless bingo 

brunch (www.downthewell.co.uk/index.php/special-offers), 

The Botanist (www.broadgate.thebotanistlondon.com/offer/ 

bottomless-brunch) and, over the festive period (26 December 

- 13 January 2016), head to stylish Percy & Founders for its 

Bottomless Boxing Day Brunch from £16 per person. Brunchlovers 

rejoice! 

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TRAVELUK 

TALKING OF BREAKFAST 

It’s not just brunch enjoying popularity across the capital; 

a number of restaurants are now offering new breakfast 

menus to customers. Peruvian restaurant LIMA Floral, 

sister restaurant to Michelin-starred LIMA, launched a daily 

breakfast menu in September (www.limafloral.com). Weekday 

breakfast and weekend brunch will now also be served at 

contemporary Indian restaurant Chutney Mary located in 

the heart of London’s West End, offering a mix of Indian and 

Western dishes and beverages - from Full English Breakfasts 

and exotic fruit plates (papaya, grilled pink grapefruit) to 

Masala omelettes or Akoori on toast - washed down with chai 

tea, fresh watermelon juice, coconut water in the shell or a 

traditional Lassi. www.fineindianrestaurants.com/reservations 

FROM POP-UP TO PERMANENT 

If you’re always looking for your next sweet tooth experience, 

we have good news - Cutter & Squidge, previously a very 

popular pop-up on London’s Brewer Street, has moved to a 

permanent site, selling a range of ‘biskies’, a fusion of biscuits, 

cookies and cakes. Yum! www.cutterandsquidge.com 

CHINESE FOOD - THE HEALTHY WAY 

If you’re on a health kick, head to the Royal China Club on 

Baker Street to try some of their authentic Chinese dishes that 

have excellent health benefits. For healthy skin, try the Black 

Bean Soya & Chilli Chicken Feet - chicken feet contain a large 

amount of skin-boosting collagen and apparently also assist 

the body to metabolize fats. Feeling brave? Improve your blood 

circulation and lung function with the rare Chinese delicacy, 

Caterpillar Soup, which takes 4-8 hours to cook and is priced 

from £388 for four people. The unusual name derives from 

the herb’s resemblance to a caterpillar and the price tag is due 

to the herb being hand-picked and grown at high altitudes in 

China. www.rcguk.co.uk 

MORE HOT NEW OPENINGS AND UPDATES ACROSS BRITAIN 

SCOTLAND 

Edinburgh bar Hoot the Redeemer has just been nominated 

for most stylish bar in Scotland at the Scottish Style Awards; 

try its alcoholic ice cream and alcoholic slushies (www. 

hoottheredeemer.com)! And the accolades don’t stop there; in 

the 2016 Michelin Star Awards, The Cellar in Anstruther was 

awarded one new star. www.thecellaranstruther.co.uk 

SOUTH WEST: Acclaimed chef Nathan Outlaw’s latest selftitled 

restaurant, Restaurant Nathan Outlaw, has opened in 

the fishing village of Port Issac, where it will sit within the 

spacious, modern building currently known as The Edge. It 

will complement the one Michelin star Outlaw’s Fish Kitchen 

also in Port Isaac. www.nathan-outlaw.com. 

NORTH OF ENGLAND 

The North of England has also done well in the new Michelin 

star guide, with The Man Behind the Curtain in Leeds and 

House of Tides in Newcastle both awarded one new star each 

(www.themanbehindthecurtain.co.uk, www.houseoftides. 

co.uk). As well as the stars, The Dunsforth in North Yorkshire 

was awarded a Bib Gourmand. www.thedunsforth.co.uk 

LONDON 

New one Michelin Star restaurants in London for 2016 

include Lyle’s in Shoreditch, Bonhams in Mayfair, Portland 

in Marylebone and the Dining Room at the Goring in 

Victoria. www.lyleslondon.com, www.bonhams.com , www. 

portlandrestaurant.co.uk, www.thegoring.com/food-drink/thedining-room 

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The latest rooftop restaurant and bar at Selfridges - Forest on 

the Roof - inspired by autumnal woodland and indulgent 

comfort food with the motto ‘foraging and foresting to fork’, is 

now open. Heartier dishes include duck shepherd’s pie with 

autumn squash and, for dessert, treacle sponge with a whisky 

anglaise and a chocolate forest. www.selfridges.com/GB/en/ 

content/forest-restaurant 

Old-school golden glamour meets contemporary London 

at Fortnum & Mason’s new restaurant, 45 Jermyn St. 

Quintessentially British, the menu features the Queen Mother’s 

favourite, Eggs Drumkilbo. The big attraction is the caviar 

trolley, which roams the dining room serving Iranian Beluga 

000, Golden Oscietra and Siberian Sturgeon caviars from £2 

per gram, weighed and served at the table and accompanied 

with toast, baked new potatoes, blinis and scrambled eggs. At 

the marble bar that you’ll find an eccentric cocktail list and 

two soda fountains for creating bespoke sodas and adult icecream 

sodas, as well as Rickies and cocktails. www.45jermynst. 

com 

Renowned French restaurant Le Pont de la Tour, which has 

hosted entertainers and politicians, including the Blairs and 

the Clintons, over the years has now re-opened with a new 

look, a new head chef, Frederick Forster, and a new menu. The 

bar will play host to an exciting programme of live music from 

Thursday to Saturday each week. www.lepontdelatour.co.uk 

Iconic restaurant The Ivy has branched out from its reputation 

as one of the hardest places in London to get a reservation by 

expanding with two more venues, The Ivy Café Marylebone 

and The Ivy Brasserie Kensington, where diners will not 

even have to book. Both restaurants will keep 40 per cent of 

their tables free for walk-in diners. The Ivy Café, opening on 

3 November, will offer a specially selected menu featuring 

the best-sellers from its larger sister restaurants and The Ivy 

Kensington Brasserie, set to open in December, will provide allday 

dining as well as afternoon tea and 12 bespoke cocktails. 

www.theivycafemarylebone.com 

Fenchurch, the contemporary British restaurant 37 floors up 

at Sky Garden, has launched a new six course tasting menu of 

speciality plates for autumn using fresh, seasonal ingredients 

and paired with a raft of fine wines. The aim of the menu is 

that guests can try a wider range of the restaurants signature 

dishes, such as Cornish turbot in summer vegetable broth 

and Goodwood lamb, whilst the vegetarian version includes 

burrata with peach and ricotta agnolotti. The tasting menu 

costs £70 per person or £109 with paired wines. www.rhubarb. 

net/venues/sky-garden 

Story ideas and photographs courtesy of visitbritain.com 

Credits: haggis by Natalie Pecht, The George Pub by Daniel 

Bosworth, The World’s Largest Gin Collection by The Feathers 

Hotel in Oxfordshire 

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HOMESPACE 

MAKE 

YOUR 

SMALL 

KITCHEN 

BIGGER 

Tips to enlarge your cooking space 

BY WONG YEN SAN 

Cooking takes up space. If you have helpers, this will 

take up even more space. Whether you’re a calm and 

collected cook or a frantic one having an appropriate 

amount of cooking space is necessary. 

A tight space can cause chaos and friction in the kitchen and 

it is certainly not a pleasant experience. We want to be able to 

enjoy our cooking time in the kitchen. 

But first, we need to make sure our kitchen looks the part. 

Having a small kitchen is pretty much a given – it is part of the 

whole package you’ve bought in a house. But you can certainly 

try to make it a little more spacious, for peace of mind. 

SIMPLE WHITE 

Some of us spurn the colour white when it comes to 

renovation. We may think that it is an uninteresting colour; 

to others, it seems to reek of a clinical staleness. Many of us, 

when we are renovating our house, would rather go for other 

interesting colours like blue because it just makes the house 

look more “done up”. 

White is however perfect for small kitchens because the colour 

is able to open up tight spaces. It has the illusion of making 

a space look bigger and brighter. You may explore different 

palettes of white – creamy or off-white – for different parts of 

the kitchen. Or consider using white as a predominant colour 

in the design. 

ONE COLOUR HUE 

Another idea to make the kitchen look bigger is to paint the 

walls and cabinets in the same hue. By doing so, you create 

a seamless space where walls seem to merge into cabinets. 

Visually, it creates the illusion of a larger space than it really is. 

LET IN THE LIGHT 

Light is able to make small spaces look bigger. So, open up the 

windows of the entire house. Keep the window colours lightcoloured 

including grilles. 

SURFACES THAT REFLECT 

Some refrigerators have shiny reflective aluminium surfaces 

while there are cabinets that come with mirror doors; reflective 

surfaces like these all contribute to the illusion of bigger space. 

To widen the perspective and feel of cramped kitchens, install 

a row of mirror along the kitchen wall. This will also add an 

aesthetic touch. 

OPEN UP THE SHELVING 

An idea is to remove the doors to the cabinets to create the feel 

of a larger space. It can however cause the room to look more 

cluttered depending on how well-kept your cabinet contents 

are. Another option would be to install mirrored cabinet doors 

or to replace the timber doors to see-through glass or acrylic 

ones. 

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HANG THEM UP 

Rather than placing the pots and pans on the counter tops, you 

may consider hanging them on hooks at the backsplash area 

or along the kitchen cabinet walls. This will free up space and 

clutter on the counter tops. This will also jazz up the ambience 

of the kitchen when you use stylish hooks and displays. 

FLOORING 

Tiles or vinyl flooring are some ideas to adopt for floor 

finishing. Rather than ceramic or homogenous tile, consider 

other floor options such as stone or timber. These can upscale 

the look quite instantly. Go for either subtly plain designs or 

geometric mosaic to elongate the space. 

AVOID BULKY FURNITURE 

Instead of thick, heavyweight furniture such as wooden bar 

stools, consider sleek, designs to free up the much needed 

space in the kitchen. Appliances too, come in sleeker designs 

that are space-efficient at the same time. 

GO RECESSED 

Adopt the same idea as your recessed wardrobe in the 

bedroom or the books cabinet in the study. Try recessing your 

kitchen cabinet; the kitchen will look sleeker and will have 

more space for manoeuvring around. Aesthetically, it also looks 

neater and more stylish. 

INGENIOUS LIGHTING 

Install under-cabinet lighting to illuminate parts of the kitchen. 

Or install track lights along the pathway to illuminate different 

cooking stations as well as to lengthen the feel of the room. All 

these are options to consider other than the conventional one 

unit of ceiling light on top. 

KEEP OUT THE CLUTTER 

Clutter can make a big kitchen look small. Keep everything 

where they belong inside the cabinet. 

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DRINKSBAR 

Pubs and clubs make great venues for socialising, be 

it for business or pleasure. If you’re ringing in the 

New Year with your buddies at one of these venues, 

knowing what drinks to order and how to order them 

takes a load of stress off you, can save you from any unwanted 

embarrassment and ultimately promises a great start to the 

night. 

You can also make your own adjustments to your favourite 

drink with simply a word or two if you know the right words 

to use. To place the correct order, you also need to get the 

sequence right. Bartenders will serve you a double vodka but 

there is no such thing as a vodka double. 

REQUESTS 

Dry — A cocktail with less vermouth. 

Sample order: Dry martini 

Wet – A cocktail with more vermouth. 

Sample order: Wet martini 

Very dry – Heavier on the base spirit. May have no vermouth at 

all. 

Sample order: Very dry martini 

Dirty or extra dirty — When olive juice or olive brine gets 

mixed in your alcohol. This is typically used in gin and vodka 

martinis. 

Sample order: Dirty martini 

Sweet — Sweet means with sweet vermouth and it’s used in gin 

martinis and vodka martinis. 

Sample order: Sweet martini 

Sour — You’d like your cocktail mixed with lemon or lime and 

sugar. 

Sample order: Vodka sour 

Double — You’d like twice the amount of liquor in your cocktail. 

Sample order: Double vodka 

At the Bar 

Master the bar lingo, so you’ll never get 

the wrong order 

BY MARIE LEE 

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CONFUSING TERMINOLOGY 

“Up” and “straight up” are usually used to describe a drink that 

is chilled with ice (shaken or stirred) and strained into a glass 

(typically a cocktail glass), served without ice. 

The term “up” is less ambiguous than “straight up”, because 

sometimes the term “straight up” is used to mean “neat”. 

“Straight” may mean “straight up” or “neat”. 

The bottom line is that the difference between “neat” and “up” 

(or “straight up”) is simply whether it is chilled or not. 

“Straight” is where things get really confusing because drinkers 

use it in two different ways: 

• Some use it when they order a straight pour of darker spirits 

(e.g. bourbon straight, which would technically be neat). 

• Other drinkers use it to mean a white spirit chilled and 

served in a cocktail glass (e.g. vodka chilled, which would 

technically be up). 

SHAKEN OR STIRRED? 

Shaken — You’d like your cocktail shaken with ice in a cocktail 

shaker. 

Sample order: Vodka martini shaken 

Stirred — Stirring cocktails with a metal or glass rod in a mixing 

glass. 

Examples: Stirred cocktails are drinks such as martinis, 

manhattans and gimlets. Stirred cocktails can be served 

straight up, without ice; or on the rocks. 

THE ICE FACTOR 

Neat — Simply means your alcohol of choice all by itself at 

room temperature with no mixer or ice. 

Example: Whiskey and brandy are often ordered neat because 

many people prefer them at room temperature. 

On the rocks or over ice — Alcohol of choice with ice. 

Sample order: Whiskey on the rocks or scotch on the rocks. 

CHILLED VS FROZEN 

Chilled — You’d like your shot to be cold. 

Sample order: A chilled shot of tequila or a chilled shot of 

whiskey. 

Frozen — Drinks made by blending ice, liqueurs and mixers. 

These frozen drinks are also called freezes and blended drinks. 

Sample orders: A frozen daiquiri, frozen margarita or frozen 

pina colada. 

GLASSWARE MEASUREMENT 

Highball — Highball is the name for a family of mixed drinks 

that are composed of an alcoholic base spirit and a larger 

proportion of a non-alcoholic mixer. 

Examples: Gin and Tonic; and Rum and Coke. 

Lowball — These short drinks are similar to highballs in that 

most only have one or two spirits or mixers and are served on 

the rocks. The difference is that they are small volume drinks 

and hence served in a lowball glass. 

Examples: Mudslide and White Russian. 

DIFFERENCE BETWEEN A TWIST AND A SQUEEZE 

When making a cocktail, a twist refers to adding a small piece 

of twisted fruit zest or peel. It’s used as a garnish and to add 

flavour to a drink. Twist, by default refers to lemon, unless you 

specify lime or orange and so on, and unless the drink doesn’t 

call for a specific twist in the recipe. For example, a martini 

with a twist. 

A squeeze, on the other hand, refers to a piece of citrus that 

is squeezed over, then dropped in to your drink. For example, 

you’d like your martini with a small amount of juice from the 

fruit. 

ACCOMPANYING DRINKS 

Back — A small, non-alcoholic drink, such as water or soda. Sip 

it alongside a drink you ordered neat. 

Chaser — A small, tasty drink taken directly after shooting 

something straight. 

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DRINKSWINE 

Champagne 

with Everything 

If you hate racking your brain about what wine 

goes with what food during the joyous season, 

simply get a whole lot of bubbly. It goes so well 

with literally all types of food and dishes 


Your aunts faint when they drink heavy red wine. Your 

grandmother and mother start getting tipsy after a few 

glasses od sauvignon blanc. Every year is the same old 

story. 

Solve your problems by getting champagne. Many people can 

consume this lovely bubbly with little side effects, and this 

wonderful drink goes so well with all types of dishes from 

curries to roasts to desserts to seafood. It’s an alcoholic drink 

made in heaven, and is ready to rescue you during the festive 

period. 

Champagne is a sparkling wine produced from grapes grown 

in the Champagne region of France following strict codes that 

demand, among other things, secondary fermentation of the 

wine in the bottle to create carbonation, specific vineyard 

practices, sourcing of grapes exclusively from acreagem in 

the Champagne appellation and specific pressing processes 

unique to the region. The primary grapes used in the 

production of Champagne are pinot noir, pinot meunier and 

chardonnay. 

Don’t worry if champagne is expensive. Champagne from 

Champagne in France is a little costly but you can get many 

other types of quality bubbly from other parts of the world at 

a fraction of the price. These are not supposed to be called 

champagne due to appellation laws. 

Australia has a lot of good champagne classified as sparkling 

wine, vintage brut, sparkling chardonnay pinot noir, cuvee 

brut, etc. A big clue that tells you, you’re buying champagne 

or sparkling wine is the bottle. It is thicker and heavier than 

wine bottles and the tight-fitted stopper in anchored down to 

the bottle by wire and paper foil. These measures prevent the 

champagne bottles from exploding or the cork shooting out as 

the champagne is very bubbly. Read the label or get some help 

if you’re not sure what to buy. 

Italy produces some good prosecco. Prosecco is a sparkling 

wine made in the Veneto region of Italy around the city of 

Treviso and is made with made with prosecco (Glera) grapes. 

Unlike Champagne, its main commercial competitor, Prosecco 

usually is produced using the Charmat-Martinotti method, in 

which the secondary fermentation takes place in stainless steel 

tanks, making the wine less expensive to produce. 

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There is no doubt though that the best quaity champagne 

comes from the Champagne region in France, and is on the 

expensive side but joyous occasions such as Christmas, the 

New Year and Chinese New Year come but occasionally - so 

spoil yourself and your guests. 

6 MAIN STYLES OF CHAMPAGNE OR SPARKLING WINE 

Non Vintage - The ordinary, most basic blend. The best 

Champagne houses and growers pride themselves on 

providing a continuous house style through the judicious 

blending of various vintages. In an ideal world a house would 

not declare a vintage in a good year if they needed the wine to 

keep up the standard of their non-vintage, but seldom happens 

these days. Most non vintage Champagnes are based on wine 

from a single year, with added reserve wines from previous 

vintages, minimum ageing before release is 15 months, but all 

good houses are giving their wines considerably longer, which 

does wonders for their flavour. 

Vintage - Wine of a single, usually good quality year. It’s 

typically fuller, deeper, and a definite leg up the quality 

scale from non vintage Champagne, but not necessarily 

more enjoyable for that. Certainly these are less effective as 

‘spontaneous celebration’ wines, to get your best out of vintage 

Champagne it’s worth taking your time to enjoy it. 

Cuvee de Prestige - A special, celebrated, and highly priced 

blend. Usually vintage but not always. It encompasses some 

great wines and some unworthy wannabees. There seems to be 

a rule that the wines must come in distinctively shaped bottles. 

Cremant - This used to mean a Champagne with less than the 

normal amount of fizz, but now that Champagne has won the 

exclusive use of the term methode champenoise (no other wine 

made by this method may use the term, and now has to use 

the words like ‘traditional method’ instead) it has surrendered 

use of the word Cremant on labels. Cremant is onw only used 

by Champagne method sparkling wines from other parts of 

France, as in Cremant de Loire. 

Rose - Traditionally the pink colour is gained by a careful and 

short maceration of the black pinot noir and pinot meunier 

skins with the juice. However, this method is unpredictable and 

more often now a little red wine from the region is added to the 

white just before bottling. The wines are usually aromatic and 

fruity, but must be drunk young. 

Blanc de Noirs - This less common style is made from 100 

percent black grapes. The wine is white, usually rather solid, 

but can be impressive if aged for long enough. 

Blanc de Blancs - An increasingly common style, from white 

chardonnay grapes. The wines are usually fresh and bright 

when young, getting deeper and richer as they age. 

SWEETNESS 

The ripeness of the grapes and the amount of sugar added after 

the second fermentation—dosage—varies and will affect the 

amount of sugar remaining in the Champagne when bottled 

for sale, and hence the sweetness of the finished wine: 

Extra Brut (less than 6 grams of residual sugar per litre) 

Brut (less than 12 grams) 

Extra Dry (between 12 and 17 grams) 

Sec (between 17 and 32 grams) 

Demi-sec (between 32 and 50 grams) 

Doux (50 grams) 

CHAMPAGNE OR SPARKLING WINE TIPS 

Buying - Allow six very generous glasses per standard 750ml 

bottle when entertaining. For a toast or dessert, allow one glass 

per person. For cocktails or as an aperitif, you may need two. 

For an entire evening, one-half bottle per person will do. 

Chilling - For a large party, you may want to rely on chilling the 

champagne in a bucket of ice cubes rather than the refrigerator, 

since this saves on refrigerator space and will chill the beverage 

faster. The best cooling method is in a wine bucket, half-filled 

with ice and water, for 30 minutes. Otherwise, store the bottle 

in the refrigerator for approximately one hour. 

Opening - The popping of a cork may sound festive and 

exciting, but it does waste champagne. The pop may also be 

dangerous if it causes the cork to fly. The recommended Korbel 

way to properly open a bottle is to ease the cork out slowly, 

with the sound of a gentle sigh. 

Serving - Champagne in a glass flute so as to allow optimal 

enjoyment of the wondrous bouquet of delicate bubbles rising 

from the glass. A flute is a narrow, elegant glass which contains 

the bubbles and bouquet longer because of the smaller surface 

area. Glasses with a larger surface area result in a rapid loss of 

bubbles and bouquet. 

FLAVOUR PROFILES OF MAJOR CHAMPAGNE LABELS IN THE 

MARKET 

Bollinger - rich and buttery 

Charles Heidsieck- suave and fruity 

Krug - complex and nutty 

Moet & Chandon - fresh and polished 

Perrier Jouet - ethereal and elegant 

Pol Roger - creamy and floral 

Roederer - rich with cake-like flavours 

Taittinger - elegant and structured 

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DRINKWINE 

Wine with 

Roasts 

Meat cooked in the oven develops crisp 

brown and intense flavours, that go well 

with selected wines 


Browning meat in the oven imparts a lovely caramelised 

char on the surface of the meat as well as juicy meaty 

flavours within. Pick a wine that brings out the best of 

your roast dinner. 

ROAST BEEF 

Hearty roast beef can handle red wine that packs a punch such 

as shiraz, the chateau naf du pape Shiraz - is a grape variety 

once largely confined to the vineyards of the northern Rhone 

in France. It has travelled widely since and is now increasingly 

successful in Australia, in Midi South Africa and California. 

How ripe the shiraz grapes become is an important factor in 

the resulting wine. In the northern Rhone where there is an 

absence of excessive heat the wine is very dark, almost black, 

very dry and tannic with the unmistakable nuances of black 

pepper on the tongue. 

Warm regions such as Australia’s Barossa Valley produce 

shiraz that is exotic, soft with bursts of fruit, and a savoury 

element. Australia itself has both cool and warm regions so 

that Australian shiraz varies. Generally Australian shiraz is rich, 

full bodied, fairly tannic but almost sweet. The cool areas of 

Victoria and Shiraz goes well with hardy foods such as beef, 

venison, game, osso bucco and farm cheddar from the English 

countryside. Good shiraz should be served at a temperature of 

between 16°C to 18°C. 

Cabernet sauvignon - The world’s most famous red wine, this 

thick-skinned grape variety flourishes in Bordeaux in France 

particularly in the Entre-Deux-Mers region as well as the 

Medoc and Graves. 

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ROAST LAMB, DUCK AND GAME 

Merlot - The gamey flavours of lamb, duck and game go well 

with the plum spice gentle character of merlot. This red wine 

variety is usually associated with Bordeaux and the southwest 

of France though is now widely planted in wine regions across 

the world. In terms of production volume it is rivaled only by 

cabernet sauvignon. 

Friendly and gentle on the palate are common descriptions of 

merlot wines. The main reason for this is that merlot grapes are 

less tannic and is often used to soften wines made from more 

tannic varieties like cabernet sauvignon or malbec. It is also 

used in cooler vintages to balance the austerity of underripe 

grapes and to make the wines more approachable at an earlier 

age. 

Merlot grapes are identified by their loose bunches of large 

berries. The colour has less of a blue black tinge than cabernet 

sauvignon grapes and with a thinner skin and fewer tannins 

per unit volume. It normally ripens up to two weeks earlier 

than cabernet sauvignon. Also compared to cabernet, merlot 

grapes tend to have a higher sugar content and lower malic 

acid. 

ROAST CHICKEN 

It is a high tannin, full bodied red wine and is often blended 

with merlot and cabernet franc to soften its edge. In Australia 

it does well in Coonawarra, Margaret River and Hunter Valley. 

Northern California and Virginia do some wonderful cabernet 

sauvignon while Chile’s Maipo Valley is quite successful. 

While cabernet sauvignon can grow in a variety of climates, 

its suitability as a varietal wine or as a blend component is 

strongly influenced by the warmth of the climate. The vine is 

one of the last major grape varieties to bud and ripen (typically 

1–2 weeks after merlot and cabernet franc) and the climate 

of the growing season affects how early the grapes will be 

harvested. Many wine regions in California give the vine an 

abundance of sunshine with few problems in ripening fully, 

which increases the likelihood of producing varietal Cabernet 

wines. 

In regions like Bordeaux, under the threat of inclement harvest 

season weather, cabernet sauvignon is often harvested a little 

earlier than ideal and is then blended with other grapes to fill 

in the gaps. In some regions, climate will be more important 

than soil. In regions that are too cool, there is a potential for 

more herbaceous and green bell pepper flavours from less 

than ideally ripened grapes. 

Chardonnay - Higher-end white Burgundies and wines that 

are styled similarly are excellent with roast chicken. The 

creamy richness of this type of wine leads to a mouthfeel and 

intensity of flavour that go well with roast white meat. The 

other factor going for this type of wine is that white Burgundies 

contain a good deal of acidity that balances the buttery oaky 

character. There are some good South African and Australian 

chardonnays that are quality buys. 

Semillon - Another white wine that does justice to a fine roast 

chicken is a semillon and semillon based blends especially 

if they are of a richer, creamier style. Northern Italy produces 

some very respectable white wines that are similarly styled 

and would fit well. Australia does some very nice things with 

Semillon. 

Pinot noir - A good red Burgundy or pinot noir is slightly sweet 

with a hint of raspberries, and is more subtly perfumed than 

cabernet sauvignon, making it ideal for a roast chicken. Pinot 

noir tannin levels are also less marked, and have less body 

than the average cabernet. 

Other than Burgundy in France successful pinot growers can be 

found in regions including California’s Russian River valley of 

Sonoma, Santa Barbara, Chalone and Calera; Oregon; and parts 

of New Zealand particularly Wairarapa, Martinborough, Central 

Otago and Marlborough. Cool climates are key for the growing 

season to be long enough to nurture the sufficient flavour 

elements. Quality pinot noirs, especially those from Burgundy, 

are very expensive but they are well worth the experience. 

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FOODDESSERTS 

Trifle 

Time 

Celebrate Christmas with this 

beloved English dessert 

BY MARIE LEE 

It looks beautiful and tastes superb. Some are light – 

custardy and creamy, while others richer and more 

intense in flavour. The trifle, with its myriad of colours, 

and varied flavours and textures makes a perfect dessert 

for large gatherings. Tough ideal for any occasion, Christmas 

celebrations are just not complete without it. Indulge in 

delicious varieties such as sherry, coffee, chocolate, fruit, 

brownie and mocha. 

THE PERFECT PRESENTATION 

Very diverse trifle recipes abound, but the general consensus 

is that a layer of cake should be at the bottom of the pudding, 

followed by spirits, fruit or jam, custard, whipped cream and 

toppings. 

Though this quintessential English dessert is sometimes served 

in individual glasses, it’s best to stick with the traditional route 

and fill it in a large deep bowl, so that all the gorgeous layers 

look ever so prominent. 

The size of your bowl and the thickness of the layers will 

determine whether you need a second layer of all the 

ingredients to fill the bowl. It’s perfectly alright if the layers mix 

together. Yes, the lines between the layers can be uneven. In 

fact, it makes the dessert look even more appealing! 

THE TASTE FACTOR 

You may think that whipping up a trifle dish is child’s play but 

in fact it’s just the opposite. Many things can turn out wrong 

with this dessert if you’re not careful. 

You certainly don’t want the custard to collapse into a big 

mush so make sure you allow each layer time to set. 

One of the amazing things about the trifle is that any fruit 

mingles well with it. Think raspberries, mango, pineapple and 

banana; lemons and even crystallised cacti. However, choose 

fruits that are fairly firm and go for ingredients with contrasting 

flavours and textures. 

The perfect trifle should not taste cloyingly sweet, 

overpoweringly flavoured or outrageously rich. 

IDEAL INGREDIENTS 

For the cake, opt for a plain or sponge cake such as the Swiss 

Roll. Some people may select a chocolate loaf cake and top it 

with layers of jam or jelly for a stronger flavour. Often, boudoir 

biscuits also known as Ladyfingers or Savoiordi are used as the 

base for preparing a trifle. 

Cover and place the assembled trifle in the refrigerator for at 

least eight hours to allow the flavours to mingle, and you’re in 

for a tasty treat! 

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KEEP IT MOIST 

Traditionally, a sweet liqueur is layered in the trifle. Port, 

sweet sherry and Madeira Wine are most common. But rum, 

brandy, amaretto, bourbon or even coffee liqueur make great 

substitutes. Bear in mind that liquid is absolutely necessary to 

moisten the cake. To make your trifle alcohol-free, simply use 

fruit juice or soft drinks such as ginger ale instead. 

CHOOSING THE CREAM 

The classic English Trifle usually contains custard followed by 

a layer of whipped cream. Alternatively, you can use a pastry 

cream instead of the custard. Other recipes substitute a cream 

filling to replace the custard. Try lemon curd, mascarpone 

cheese, eggs, whipping cream, spirits, lemon juice or chocolate. 

Depending on what ingredients are used for the cream filling 

layer, you may wish not to top this with a layer of whipped 

cream. 

DECORATE WITH TOPPINGS 

It’s up to you whether you want a light frothy topping, but you 

just can’t go wrong with the tried and tested — a thick layer of 

whipped cream. This provides a delicate foil to a sweet custard, 

with a boozy, fruity base. The finishing touch could also 

include fruit or shaved chocolate. Or perhaps you might prefer 

crushed cookies or flaked almonds to add an extra crunch to 

the dish. 

RECIPE 

Sherry Trifle 

Serves 4 

300g sponge cake, halved 

and cut into thick slices 

300g strawberries 

6 tbsp sweet sherry 

2 cups ready-made thick 

custard 

2 cups double or whipping cream, softly whipped 

Handful, toasted, flaked almonds 

Line the bottom of the dish with the cake slices. Slice the 

strawberries and reserve a few for decoration, then layer the 

remaining evenly over the cake. Press lightly with a fork to 

release the juices. Sprinkle with the sherry. Spoon over the 

custard, again in a thick layer. 

Finish with a thick layer of whipped cream either spooned 

over or piped using a piping bag. Decorate with strawberry 

slices and a few toasted, flaked, almonds. Refrigerate for at 

least 8 hours. Serve in a large glass dish. 

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COOKINGROASTING 

Roast 

Joint 

Roasting is one of the most successful 

methods of cooking tender, flavourful 

meat. BY SUSANNA PING 

There is no secret to roasting meat and achieving success 

as a brilliant cook. Once you know the basics your 

friends will compliment you every time you host a roast 

dinner party. 

Start off with good ingredients, knowing your oven and heat, 

and the fundamentals of roasting different types of meat. The 

meat not only has to look good - crisp browned all over, but 

also be moist, tender and flavourful. 

Almost any meat can be roasted but meat especially good 

in fat content works best. The fat acts as a moisturiser and 

flavour injector, and also helps the meat brown on the surface. 

Marbling is when you can see the white fat distributed well 

amidst the meat as in the case of wagyu beef. However too 

much fat simply melts off thus shrinking the meat down in 

size. The ribeye part of the beef is an excellent cut for roasting 

because it has the right ratio of fat to meat, resulting in a 

flavourful, tender and juicy roast. 

INGREDIENTS 

You do not roast meat every day so get a good quality piece of 

meat when you do. It may be a little more expensive but meat 

from a good butcher, wet market or supermarket makes all 

the difference. Don’t be afraid of asking the butcher questions: 

where the beef is from, which lamb joint works best, is the 

chicken or duck free range, how to keep the pork tender yet 

have a crispy crackling on top, roasting tips. 

BRINING 

Large meat joints that are lean benefit from brining. Brining is 

submerging the meat in liquid and aromatics for an amount 

of time so that it is succulent and full of flavour with lengthy 

roasting. Turkey dries out easily because it is large, and requires 

a long roasting time. It also cooks unevenly because its dark 

meat, joints and breast all cook at different temperatures and 

different times. Brining helps by moisturising the meat, adding 

flavours and evening out the lengthy cooking process. 

Pork and chicken also benefit from brining. Water, sugar, salt, 

herbs and spices are the usual brining agents. Brining can be 

done from as long as 45 minutes to up to two days, depending 

on the thickness of the meat. When brining make sure the 

water is cold to begin with, and brine meat in the refrigerator. If 

it is too big use an igloobox with ice. 

ROASTING TEMPERATURE 

Meat roasted at low oven temperatures between 140°C to 

180°C results in very flavourful, tender and juicy meat, as low 

temperatures cook meat evenly and minimises shrinking. 

Chefs will tell you that the larger the cut of meat the lower the 

temperature. 

The problem with low temperatures however is that you will 

not achieve the mouth watering charred brown crust that is 

desirable on roast meat. 

Once you have the basis of a good piece of meat, the rest will 

fall into place nicely. 

MARINADE 

A marinade is a mixture made out of flavourings and oils in 

which the raw meat rests for an amount of time. Marinades 

add depth of flavour to the meat, and also tenderises and 

moisturises. Grapeseed and olive oils, citrus, herbs, spices and 

wine or liquor are popular components of marinades. Massage 

the meat with the marinade and let rest for a few hours to over 

night, depending on the size of the meat. Using a zip bag is 

convenient and easy. Simply place the meat into the bag, pour 

in the marinade, seal the bag and leave in the refrigerator. 

Adding a little sugar to the marinade will help give a nice, 

caramelised brown exterior of the roasting meat. 

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RECIPES 

Roast beef 

Serves 6 

Prep: 5 hours, including marinade 

Cook: 2 hours 

To get around this issue, chefs blast the meat on extremely 

high temperatures for about 10 to 20 minutes, then lower the 

temperature, and continue roasting for a duration depending 

on the weight of the meat. 

Many chefs also do the reverse. They cover the meat with 

aluminium foil, roast it long and slow, and blast on high for the 

last few minutes with the aluminium foil off. Chefs may also sit 

the meat over hot water on a roasting rack so the meat not only 

roasts but steams for highly aromatic, moist and juicy results. 

Sticky sweet pork and beef ribs are excellent examples of this 

latter method. 

RACK 

Sitting the meat off the base of the roasting pan improves heat 

circulation for more even cooking. It also keeps the meat off the 

juices so it will not boil and burn. A good roasting rack is made 

of oven-proof metal, and can also made of vegetables. Hardy 

carrots, parsnips, large onions and celery will not disintegrate 

during long cooking, and will also add flavour to the meat. 

Simply cut these vegetables lengthwise and arrange them to 

form a rack in the roasting pan, then sit the meat on top. 

1 1.5kg ribeye beef 

5 tbsp grapeseed oil 

2 teasp soy sauce 

1 teasp English mustard powder 

1 teasp brown sugar 

Sea salt 

Sprigs of thyme 

5 cloves garlic, skin left on 

1 large onion, cut in half 

3 carrots, cut lengthwise 

For the marinade, mix together the grapeseed oil, thyme, 

garlic, onion, soy sauce, mustard powder and sugar. 

Place the beef into a zip bag and pour the marinade over and 

massage. Leave aside in the refrigerator for at least 4 hours. 

Preheat oven to 230°C. Take the beef out of the marinade, dry it 

a little with a paper towel, and rub lots of sea salt all over it. Do 

not worry, it will not be over salty after roasting. 

Form a rack with the carrots, and marinaded onion and garlic, 

in a roasting pan and sit the meat on top. Roast in the oven 

for 20 minutes. Lower the temperature to 180°C and roast for a 

further 15 minutes per 500g (pound) for rare, plus 15 min more 

for medium. Rest the meat for 20 minutes. 

Tip: The pan juices make lovely gravy when boiled and 

reduced with red wine, butter, honey and the roasted carrots, 

garlic and onion. 

Roast crackling pork with pineapple 

Serves 6 

Prep: 30 min 

Cook: 90 min 

1.6kg pork loin 

1 tbsp peanut oil 

1 stalk lemongrass, bruised 

2 tbsp honey 

1 pineapple, peeled and cut into thick wedges 

1 tbsp apple cider vinegar 

Sea salt 

Preheat oven to 220°C. Score the pork skin, then roll and tie up 

pork loin. Mix the honey, oil and salt with the vinegar, and rub 

all over pork but not the skin on top. Pat the skin on top dry 

and sprinkle salt on top. Place the pineapple and lemongrass 

in a roasting pan and sit the pork on top. Roast for 30 minutes. 

Reduce heat to 200°C and roast for a further 30 minutes. 

Remove the string and rest the pork for about 10 minutes 

before serving. 

Tip: The pineapple can be served as it is with the pork, or 

mashed and served as a chutney. 

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FOODCOOKING 

Celebrate 

with a Pie 

A lovely pie is a wonderful way to get into festive 

mood with family and friends 


You’re tired of the usual roast meats that you order 

from hotels every year. Even your guests are tired of 

it but politely keep it to themselves. In a moment of 

inspiration you hit upon an idea of making a pie for 

the joyous occasion. Almost everyone loves pie. It’s delicious, 

comforting and evokes camaraderie. 

It can even be a fancy type of pie like a beef Wellington. It may 

be a little difficult to make but with a few weeks more to go 

and with a little practice, magic can happen. 

A pie consists of two basic parts the crust and the filling. The 

filling can be almost anything you choose, but avoid making it 

too soupy or runny because it will make the crust soggy, and it 

just won’t look very appetising. Thickening a pie filling includes 

making a roux (melted butter and flour), flour or cornstarch. 

Popular savoury pies include chicken, beef, lamb and seafood. 

It can even be vegetarian such as pumpkin, mushroom or leek. 

TYPES OF PASTRY OR TOPPING 

Shortcrust 

A basic pastry made of plain flour, salt, eggs and butter. It does 

not puff up when baked, and is a type of pastry that forms the 

base of many pies and desserts. Shortcrust pastry dough is 

available at the supermarket but is simple enough to make at 

home. 

Puff 

Also known as pâte feuilletée, it is a rich yet light, buttery pastry 

made flaky with many foldings layered with fat especially 

butter. It puffs up when baked. It is made with plain flour, 

salt and butter. There are many cheat or rough versions of puff 

pastry recipes because the original is a laborious effort. You can 

get good puff pastry dough at the supermarket but make sure 

you get all-butter ones. 

Mashed potato 

Not all pies need to to have a pastry topping. Many are made 

with mashed potato topping such as cottage pie, sheperds pie, 

and seafood pie. Cooks also like to add grated cheese on top of 

the mashed potato for a rich, crispy texture. 

Blind baking 

Pre-baking pastry or crust without the filling prevents 

sogginess. Line your dish with foil or parchment paper and fill 

with dried peas or beans or ceramic baking beans, so it will 

keep its shape. 

Filo 

Taking its name from the Greek word that means ‘leaf’, filo is a 

kind of very thin unleavened dough used for making pastries 

such as baklava and börek in Middle Eastern and Balkan 

cuisines. Filo-based pastries are made by layering many sheets 

of filo brushed with melted butter and the pastry is then baked. 

It is difficult to make filo dough at home but luckily you can get 

it at most supermarkets. 

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TIPS FOR MAKING GOOD PIE 

1 Preheat your oven properly for at least 30 minutes. Cooks 

prefer the lower third for better heat circulation 

2 Start with a good baking dish for even heat distribution. 

Stoneware, 

3 If you’re making your own flour pastry, rest your dough in the 

fridge for 30 minutes before rolling out 

4 Brush the sides of the baking dish with water so that the 

dough sticks 

5 Brush the top pastry with egg wash - 1 egg and a little water - 

for an attractive golden brown colour 

6 If you have extra dough after assembling your pie, use it to 

create decorative features such as leaves, stars and animals 

7 Cut a hole on top of the pastry dough before baking for the 

steam to escape 

8 If the crust or edges are darkening too fast before cooking is 

complete cover with aluminium foil 

SPECIAL PIES - WELLINGTON 

A good wellington pie never fails to add some luxury and class 

to a meal. It may be a little difficult ot master but practise make 

perfect. For a Beef Wellington, a whole beef fillet is wrapped 

in puff pastry and baked. But to prevent the beef from leaking 

bloody juices into the pastry while baking and creating a soggy 

mess, the raw beef is brushed with mustard (which acts as a 

glue) and encased with finely chopped cooked mushrooms 

known as duxelle, or crepes, or a combination of both. Go for 

good quality beef such as angus, and cook it medium-rare or 

medium. Remember to let the baked beef wellington rest for at 

least 30 minutes before slicing thickly. 

RECIPES 

Basic shortcrust pastry 

Serves 8 

2 cups plain flour 

1 1/2 teasp baking powder 

1 teasp salt 

6 oz cold butter 

Chilled water, as needed 

Sift plain flour, baking powder and salt into a bowl. Rub in 

the butter with finger tips until mixture resembles course 

breadcrumbs. Gradually add chilled water until dough comes 

together to form a ball. Wrap in clingfilm and refrigerate for 

30 minutes before using. You can also make the pastry in a 

food processor. The pastry dough can be kept in the freezer for 

months. 

Chicken and mushroom pie 

Serves 4 

2 tbsp oil 

4 chicken breasts, cut into bite sized chunks 

200g white mushrooms, halved 

1 small onion, chopped 

1 garlic clove, chopped 

1 tbsp butter 

2 tbsp plain flour 

1 cup milk 

3/4 cup chicken stock 

2 tbsp brandy 

Pinch of salt 

500g ready-made puff pastry 

1 egg plus 2 tbsp water, beaten = egg wash 

Preheat oven to 200°C. 

Heat the oil in a frying pan, add fry the garlic and onion until 

frangrant. Add the chicken and fry until the chicken begins to 

turn white. Add the mushrooms and continue to fry until the 

chicken is golden-brown. Remove the pan from the heat and 

set aside. 

In a separate saucepan make the roux (thickening agent). 

Melt the butter, and mix in the flour and cook for about 

three minutes, stirring constantly until it has formed a thick 

smooth paste. Mix the milk, brandy, salt and stock together 

in a jug, and pour the liquid slowly into the flour mixture, 

whisking all the time until smooth. Simmer over a gentle heat, 

stirring constantly, for about five minutes until the sauce has 

thickened. Add the roux to the chicken and mushroom pan 

and combine well, cooking gently until simmering lightly. Set 

aside to cool then transfer mixture to a pie dish. 

Roll out the pastry on a lightly floured surface until it is the 

thickness of a one-dollar coin. Brush the edges of the pie 

dish with egg wash, lay the pastry on top of the chicken and 

mushroom mixture, press down the edges and trim. Brush 

the top of the pie with egg wash and poke a few holes to allow 

steam to escape. Bake in the oven for 20-25 minutes or until 

golden-brown on top. 

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COOKINGSMOKING 

Smoking 

Adds 

Flavour 

Add an additional dimension to food by exposing 

it to aromatic smoke 


The good news is you don’t need elaborate gadgets and 

special rooms to smoke food and ingredients. You 

can quite easily do so using ovens, woks and metal 

containers. 

Smoking began millions of years ago with the cave man. They 

lived in caves that became smoky when they lit wood fires, and 

the meat and various produce that they hung to dry would 

take on these smoky flavours, which they enjoyed. They also 

discovered that the smoked meat preserved better. 

Smoking is the process of cooking, preserving or flavouring 

food by exposing it to smoke from burning material. The most 

common material used for smoking is wood. You can smoke 

many kinds of produce but the common ones include meat 

and fish. Creative producers also smoke cheese, vegetables, 

bread, salt, tea, herbs and spices, and fruit. Even alcoholic 

drinks such as beer and whiskey are smoked using barley malt 

material. 

WOODS AND MATERIALS FOR SMOKING 

In Singapore and Southeast asia the traditional woods and 

material used in smoking include coconut husk and wood, 

charcoal made of mangrove wood, tea leaves, banana leaves 

and bamboo. 

The traditional wood used for smoking in Europe include 

oak, alder and beech, while North America favours hickory, 

mesquite, maple, and fruit tree woods, such as apple and 

cherry. Travel south to Mexico and South America and you’ll 

see smoking done with corncobs, guava wood, and other native 

tree woods. 

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In Argentina charcoal is usually made of quebracho blanco (white quebracho), as well as 

algarrobo (carob tree) and quebracho rojo. Quebracho blanco wood is probably the most 

popular. It’s from the Aspidosperma quebracho-blanco, an evergreen tree indigenous to the 

northern parts of Argentina. 

The Chinese often use rice and tea leaves for smoking. Peking duckare uses tea-smoking with 

a mixture of uncooked rice, sugar, and tea, heated at the base of a wok. Some North American 

ham and bacon makers smoke their products over burning corncobs. 

Historically, farms in the Western world included a small building termed the smokehouse, 

where meats could be smoked and stored. This was generally well-separated from other 

buildings both because of the fire danger and because of the smoke emanations. 

TYPES OF SMOKING 

Cold smoking - can be used as a flavour enhancer for items such as chicken breasts, beef, pork 

chops, salmon, scallops, and steak. The item is hung first to develop a pellicle, then can be cold 

smoked for just long enough to give some flavour. Some cold smoked foods are baked, grilled, 

steamed, roasted, or sauted before eating. Smokehouse temperatures for cold smoking are 

typically done between 20 to 30°C. In this temperature range, foods take on a smoked flavour, 

but remain relatively moist. Cold smoking does not cook foods. Meats should be fully cured 

before cold smoking. 

Hot smoking - exposes the foods to smoke and heat in a controlled environment. Like cold 

smoking, the item is hung first to develop a pellicle, then smoked. Although foods that have been 

hot smoked are often reheated or cooked, they are typically safe to eat without further cooking. 

Hams and ham hocks are fully cooked once they are properly smoked. Hot smoking occurs 

within the range of 52 to 80°C. Within this temperature range, foods are fully cooked, moist, and 

flavourful. 

CHEAT SMOKING 

Smoked salt - The cheat’s way of getting smoked flavour to your food is by sprinkling smoked salt 

onto it. You will find smoked salt at many supermarkets these days. 

Liquid smoke - consists of smoke produced through the controlled burning of wood chips or 

sawdust. As the smoke rises it is captured in a chamber, condensed and cooled into liquids. 

This solution can be modified to develop a wide range of smoke flavours, and can be used as a 

seasoning to add a smokey flavour to foods. It can be used in a marinade on steaks, sausages, 

chops, roasts, or ribs, or in soups, vegetables and gravies as a replacement for bacon flavour. Like 

smoked salt, you will also find liquid smoke at selected supermarkets. 

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COOKINGSMOKING 

RECIPES 

Smoked salt 

Makes about 2 cups 

2 cups wood chips (soaked for 1 hour) or charcoal chips 

2 cups coarse sea salt 

Line the bottom of a wok with aluminum foil and place the 

wood chips on top of the foil. Set a round wire cake rack above 

the wood chips in the wok. Spread the salt in a thin layer in 

an aluminum foil pie pan and place on the wire rack. Place 

the wok over high heat. When smoke begins to emanate from 

the wok, reduce heat to medium, cover the wok tightly and 

continue to smoke the salt for 20 minutes. Cool the salt to 

room temperature before use. 

Green tea smoked salmon with citrus sauce 

Serves 2 

For the fish: 

2 teasp grapeseed oil 

2 250g-salmon fillets 

Pinch of sea salt 

For the sauce: 

1 clove garlic, minced 

1 tbsp grapeseed oil 

¼ cup light soy sauce 

1 tbsp lemon juice, plus zest of 1 lemon 

1 tbsp water 

1 teasp honey 

Smoking ingredients: 

1/2 cup raw jasmine rice 

1/4 cup green tea leaves 

2 tbsps brown sugar 

The sauce - In a saucepan, heat grapeseed oil and cook the 

garlic until fragrant. Add the soy sauce and water and bring to 

boil. Add the lemon juice, zest and honey. Remove from heat 

and set aside until ready to serve. 

The fish - Brush both sides of the salmon fillet with grapeseed 

oil, sprinkle with a little salt and place the fish in a heat-proof 

dish. 

Smoke - In a wok fitted with a lid, line the bottom of the wok 

with aluminium foil. Combine rice, tea leaves and sugar in a 

bowl and spread it out on the aluminium foil, folding up the 

edges slightly. Cover with lid and preheat the wok over high 

heat until the tea mixture begins to smoke. Turn the heat down 

to low, place a cooking rack in the wok, and set the dish of 

salmon fillets on top of the rack. 

Cover the wok with lid and smoke the salmon for about 8 

minutes. Do not flip the salmon. The salmon fillets will be 

a beautiful pink brownish hue with a perfect medium rare 

doneness. 

Plate the salmon fillets and drizzle the citrus sauce on top. 

Serve immediately. 

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REVIEWS 

Humpback 

Seattle-style seafood restaurant at 

Bukit Pasoh embraces a friendly philosophy 

Indra Kantono and Gan Guoyi 

recently established their Seattlestyle 

seafood restaurant that comes 

with its own craft cocktail bar, where 

the latter serves white spirits-based 

cocktails, wine and craft beer. Named 

after the whale, Humpback is defined 

by pure terroir food anchored by crisp 

oysters delivered from farm to table. 

THE CONCEPT 

Diners are welcomed by buckets of 

oysters standing at the curved raw 

seafood counter, where the organic 

shaped bar has become the restaurant 

group’s instantly recognisable trademark. 

Mollusks coming from the world’s 

best sources for each specific breed 

are carefully selected and imported in 

limited quantity during their harvest 

seasons. Oysters from the Pacific 

Northwest, in particular, are known for 

their clean, crisp, melon-rind flavour 

with low salinity due to the pure glacier 

water that travels downstream from the 

mountains – a match is made in heaven 

when these oysters are paired with 

the white spirits-based cocktails that 

Humpback has crafted. 

Humpback embraces a friendly 

philosophy that makes this new 

neighbourhood restaurant one that 

seafood-loving troopers would love to 

come back to – especially with such 

accessible tags ranging from $10++ to 

$25++ for each plate. Oysters on the half 

shell are available for $6++ each, with 

Happy Hour promotion from 5-7pm, 

Monday to Saturday, at just $2++ to $3++ 

each, depending on type. 

FRESH PICKINGS FROM BOTH SEA AND 

LAND 

The seafood selection at Humpback is 

kept small, but ever-changing, so only 

the freshest will be purveyed. Besides 

dishing out sensuous raw produce from 

the sea, the restaurant focuses on an 

artisanal menu created by the group’s 

executive chef Polo Seah. The Seafood 

section, in particular, is designed 

to celebrate seafood with inventive 

preparations. While there may be 

all-time favourites such as black cod, 

mussels and calamari, the twists lie in 

how mussels for instance, are served 

with pork belly; and how hamachi 

ceviche is cleverly lifted with just a touch 

of yuzu. 

There’s more than just seafood with 

options in the sections of Garden, Pantry 

(gourmet light bites) and Meat. From the 

Garden section you get dishes such as a 

beetroot carpaccio with curd, citrus and 

a crunch from pine nuts; and from the 

Pantry, a seemingly random assembly of 

carrots with creamy Tahini yoghurt and a 

dash of cumin salt simply makes magic 

in the mouth. 

DRINKS 

12 signature cocktails, all white spiritsbased, 

elevates the dining experience 

of seafood and refreshingly flavoured 

creations. Those who still miss their glass 

of white with their trout and oysters can 

choose from a handpicked selection of 

20 white wine, champagne and sparkling 

that make the greatest hits when paired 

with these food. 

Humpback 

18/20 Bukit Pasoh Road, 


Tel: 6750 4461 

Hours: Mon - Sat 5pm - 12am 

(Last order 11.30pm). Closed on Sunday 

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FOODCATERING 

I Need a 

Caterer 

Note these essentials when it comes to selecting the right caterer 

BY MARIE LEE 

Instead of slogging over the stove for hours this festive 

season, why not give yourself a much-needed break and 

leave the cooking to the professionals? Hiring the right 

caterer who takes complete responsibility will ensure that 

everything goes smoothly during your party. All you’ll have to 

do is tuck into delicious fare and socialise with your guests. 

Choosing the right caterer may not be as simple as it sounds 

but with proper planning and research it will certainly turn out 

to be a breeze. In a nutshell, it’s best to start with a basic idea 

about the type of cuisine and presentation you have in mind, 

along with a ballpark budget. This will greatly help to narrow 

down your search. Next, start being more meticulous and look 

into the finer details. Even if you have your mind fixed on, say 

an Asian cuisine for your Christmas do, it’s wise to compare 

two to three caterers from the same genre to get a general feel 

of their ordering requirements and gauge how different caterers 

fare up against each other. 

SELECTION TIPS 

Reputation 

Be sure to find out about the caterer’s reputation. Try asking 

around to get some honest feedback and recommendations 

from friends. Read up on the company’s background. If you 

are catering for a large party, hire a caterer who specialises in 

large parties. Does the caterer usually handle private parties 

or barbecues? Are they strong on starters or do they offer an 

extensive high tea menu? 

What about their chefs? Are you looking for an award-winning 

chef to whip up your dishes? Does the company hire a team of 

international chefs, each with their own speciality? 

The menu 

Will you be having a lunch gathering? Do you intend to include 

an appetiser, main course and dessert? Or do you want to have 

a simple Christmas tea buffet? 

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Catering options run the gamut. So 

decide if you’d like to go traditional with 

the usual log cake, ham and roast turkey. 

Or perhaps a mouthwatering Eurasian 

spread of Curry Devil and sugee cake 

appeals to you more. You could also 

go with a diverse mix of Prawn Masala 

and roast turkey. The classic Peranakan 

dish of Ayam Buah Keluak, with its dark 

robust gravy hours features nicely in an 

Asian Christmas theme. 

Besides enquiring about the detailed 

menu, also find out about how the food 

is served. Some caterers use special 

insulation bags to keep food warm, with 

each dish in separate containers so you 

can simply set aside and reheat the food 

when you wish. 

Cost 

Find out how much the cost per head is, 

the minimum order size and if charges 

include transport, setting up etc. Also, 

how much is the required deposit? 

Table setting 

Are you particular about the food 

presentation? Would you like your food 

laid out on gold and glass platters for a 

very festive and luxurious feel, or will 

a simple tablecloth and a centrepiece 

suffice? Check if the caterer is able to go 

with your preference. 

Your guests 

The dietary requirements of your guests 

play utmost importance. It’s a nice idea 

to have a candied fruit tree for the young 

ones. If your guests include vegetarians 

and Muslims, you’ll need to make some 

specific orders. 

The package 

When choosing a caterer, it’s important 

not to make assumptions. 

CONFIRM THE FOLLOWING: 

1. Is service staff provided? And do they 

handle everything from setup to clean 

up? If not, you may need to rope in 

extra help from some of your friends 

and family members. 

2. Are there any specific locations that 

the caterer does not deliver to? If so, is 

self-collection allowed? 

3. Is delivery done on public holidays? 

HAVE A CONTINGENCY PLAN 

No matter how much you plan, 

unforeseen circumstances may happen. 

You might even need to cancel your party 

due to an emergency. 

Enquire: 

1. About cancellation charges. 

2. If it’s possible to increase your orders 

midway. 

3. If prices are subject to change. 

4. If the caterer might replace any dishes 

due to seasonality or any other reason. 

POST-SELECTION PROCESS 

Meeting 

Always arrange a meeting to talk to your 

caterers. This way, you can explain what 

you want so as to avoid disappointment 

on the day of your event. 

License 

Before making a deal with a potential 

caterer, you must take a look at its license 

and any certification that it has. If you 

have Muslim guests, confirm that the 

caterer is halal-certified. 

Taste test 

Taste samples that the caterer offers to 

see if they meet your standards. 

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27/11/2015 12:48:45 PM

REVIEWS 

Lawry’s 

the Prime Rib Singapore 

Experience a season of joy 

Lawry’s the Prime Rib Singapore 

invites you to join in the revelry of 

festive season like no other. Dine 

in and savour festive feasts fit for 

Kings and Queens as Lawry’s introduce 

festive edition ala carte and special 

menus which feature signature items 

with a touch of holiday luxury. 

From personalised private party 

packages, specially crafted menus and 

festive feast to-go, Lawry’s the Prime Rib 

Singapore is committed to offering the 

unforgettable year-end celebrations for 

you and your loved ones. 

CHRISTMAS EVE 

Create a memorable Christmas night 

with your family in a beautifully 

decorated restaurant steeped in 77 years 

of heritage. On 24th December, enjoy the 

famous roasted Prime Rib of Beef carved 

from the iconic Silver Cart, alongside 

seasonal highlights presented by 

Executive Chef Nick Lee and his culinary 

team. Open your appetite with Ocean 

Citrus Sorbet prepared ala minute before 

you tuck into Scallop and Spinach Risotto 

and the classic Pumpkin soup. 

For seafood lovers, try the ‘tree’ of Lobster 

Tail and Salmon with breaded Cheese 

potatoes which is among the main 

course options. End your sensational 

dining experience with a sweet note 

Christmas Garden dessert served with 

rich Vanilla Haagen-Dazs ice cream. The 

5-course Christmas Eve dinner menu is 

available from $138++ per person. 

CHRISTMAS DAY BRUNCH 

Let the TripAdvisor Excellence Awards 

winning team take the hassle out of 

your holiday celebration with a special 

4-course brunch menu (from $78++ per 

person). Served in a relaxing ambience 

while you sip your choice of ala carte 

beverage from an extensive wine and 

beverage menus. 

Savour the signature roasted Prime 

Rib of Beef and turkey duo or specially 

created Sea Perch and Hokkaido Scallop 

main course and be treated with a 

lovely dessert; Chocolate Croissant Bread 

Pudding served with Vanilla Haagen- 

Dazs ice cream. Lawry’s Ala Carte lunch 

and dinner menu will also be available 

on 25th December 2015. 

NEW YEAR’S EVE DINNER 

Enjoy more than beef. The season of joy 

is inspired with a delicious 5-course 

dinner served on an extravagant night 

at the restaurant that can seat up to 

170 guests. Relish in the refreshing 

Calamansi Lobster Sashimi amuse 

bouche, culinary delight Surf and Turf 

main course and a satisfying Strawberry 

Unique dessert to welcome the year 2016 

in style. 

The 5-course New Year’s Eve dinner 

menu is available from $139++ per 

person. 

For festive dining reservations and 

enquiry, please contact reservations@ 

lawrys.com.sg or call 6836 3333. 

SPECIAL BEVERAGES 

Twist the usual wine and food pairing 

with these Winner of World Beer 

Championship ‘Tastings Gold’ 2014 

beers. Aktienbrauerei Kaufbeuren Edel 

or Dunkel is available at; 

$16 per bottle 

$28 for 2 bottles (Receive Wunderbar 

Glass) 

$56 for 4 bottles (Receive Double 

Insulated handcrafted Wunderbar Glass) 

YEAR-END PARTY PLANNING 

A perfect and enjoyable year-end dinner 

party is easy to achieve - just gather 

your family, friends or colleagues for 

a hearty and honest meal at Lawry’s. 

From dedicated Event Team, the modern 

Audio Visual facilities, sumptuous feast 

and exceptional hospitality, Lawry’s the 

Prime Rib Singapore is an ideal venue for 

corporate dining or private parties. 

Hidden away from the crowd, the six 

Private Dining Rooms offer areas of 

exclusivity and with complimentary 

wireless Internet access and presentation 

facilities, the rooms may serve as meeting 

rooms away from the office. Designed 

to be modular, flexible fittings allow 

the private dining rooms to be easily 

configured to accommodate parties of 

10 or more. In addition, the latest digital 

signage technology allows corporate logo 

or personal image feature. 

Party packages available from $70++ per 

guest for lunch*. For more details about 

private events at Lawry’s, please contact 

Claudya or Dinitha at mktg@lawrys.com. 

sg or 6834 9586 (DID). 

*Package is valid for private event 

booking from now till 26th December 

2015 (with 1 week reservation in 

advance), other Terms and conditions 

apply. 

Lawry’s the Prime Rib Singapore 

333A Orchard Road 

#04-01/31 Mandarin Gallery 

Tel: 6836 3333 

Website: www.lawrys.com.sg 

Hours: 

Lunch: 11.30am – 2.30pm (Mondays – Saturdays) 

Sunday Brunch: 11.30am – 4pm 

Royal Tea: 2.30 – 5pm (Mondays – Saturdays) 

Dinner: 5 – 10pm (Sundays – Thursdays) 

: 5 – 10.30pm (Fri, Sat, Eve of PH and PH) 

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REVIEWS 

HOT TABLES 

TOWN RESTAURANT 

The Fullerton Hotel 

1 Fullerton Square 

www. fullertonhotel.com 

Tel: 6733 8388 

This is a favourite spot in Raffles Place for a welcomed 

breather from the frenzy after-work crowd at Boat Quay. 

From Wednesdays to Saturdays, a seafood buffet and 

barbecue dinner is served. After you settle down with your 

order of beverage (free flow of beer and Singapore Sling), you 

can begin your gastronomic tour. Meanwhile, lobsters baked 

with cheese will be brought to your table. The fresh seafood 

is usually the first to be attacked, but it’s worth making a 

beeline for the Peranakan food (buffet selection will vary 

at different times). Choose from egg sambal, sambal lady’s 

finger, spicy bean sprouts, sambal stingray, rendang, and 

other hearty mains. For an extra kick, add in some of the 

sambal chilli pastes on offer - they are fierily delish! Carbs 

stomach fillers worth a mention take the form of Fullerton’s 

signature laksa and hainanese chicken rice. For something 

less fiery, there’s dim sum, sushi, sashimi and a small 

outdoor barbecue section that offers barbecued crayfish, 

prawns and chicken. Round up with desserts like the 

scrumptious pandan cake and blueberry crumble. 

AQUAMARINE 

Marina Mandarin Hotel 

Level 4, 6 Raffles Boulevard 

www.meritushotels.com/marina-mandarin-singapore 

Tel: 6845 1111 

Fresh seafood is the hottest ticket here, with a larger than 

average selection that includes Alaskan king crabs, stone 

crabs, spanner crabs, lobsters, prawns, mussels, clams, 

oysters and scallops. Other favourites are the fresh sashimi, 

prawn tempura and drunken prawns, then there are the fish 

and lamb curries which go down well with hot naan. Spot 

the smoke outdoors at the satay table, where beef, chicken 

and lamb satay are served. By the time you have worked your 

way through all the enticing dishes at the various counters, 

second helpings might seem superfluous. Diners swarm 

around the durian pengat (durian blended with coconut 

milk) and petite egg tarts at the dessert section, which is 

also laid out with a colourful array of bite-sized cakes. The 

restaurant is popular with company dinners and large groups 

and the rooms can get deliriously loud on a weekend night. 

Thankfully, the the tables are well spaced and the dining 

areas comfortably spacious. 

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Favourite meals this month 

BY YIP MIN-TING 

STRAITS KITCHEN 

Grand Hyatt 

10 Scotts Road 

www.singapore.grand.hyattrestaurants.com 

Tel: 6732 1234 

The buffet is a haute ode to Singapore hawker food. In a 

city chock full of hawker stalls, this is where your Christian 

Louboutin heels and Net-a-Porter dress would fit right into 

the picture while you chomp on greasy carrot cake and 

roti prata. There are a lot of comfort food such as muah 

chee, banana fritter, chicken murtabak, fried kway teow 

and even Horlicks ice cream! Standout appetizers include 

fusion salads like spicy chickpea salad and guava with 

prawns and grated coconut. There’s plenty for Indian food 

lovers including tandoori meats, kebabs, curries, various 

masala dishes and rich meat gravies. For those with big 

appetites, you can eat your way through hawker favourites 

like chicken rice and hokkien mee. Desserts run the 

gamut from cheng teng, Chinese herbal jelly, kueh lapis, 

pulut hitam, sago gula melaka and durian ice cream. For 

Christmas and New Year, there will be special fusion dishes 

on offer such as seafood herbal soup in whole coconut, 

tandoori turkey, grilled lamb chop, green pepper crab, 

lobster masala and pandan log cake, A seafood bar will 

also be set up serving fresh clams, prawns and oysters. 

THE SHEPHERD’S PIE 

www.theshepherdspie.com 

Tel: 6789 0707 for delivery, or pick up at 3015, Bedok North 

Street 5, Shimei East Kitchen, #06-05 

Opens 11am to 8pm daily 

For those days when you want to snuggle up at home with a 

good hot pie, The Shepherd’s Pie’s got you covered. They offer 

a variety of versions besides the classic lamb and beef. The 

teriyaki chicken is a personal favourite - a flavourful mix of 

ground teriyaki chicken with carrots, corn, onions and topped 

with creamy mozzarella cheese and mashed potatoes. The 

traditional beef cottage pie and lamb shepherd’s pie have 

dense toppings of mash potatoes and cheese with vegetables, 

making it properly rich and savoury. For a spicy kick, go for 

the beef rendang or black pepper beef or chicken. There’s 

also a vegetarian version filled with chunks of vegetables, 

mushrooms, and a special sauce. Pies are a standard nineinch 

square and one serves four to six. Orders come with a 

delivery fee between $4 and $10, which will be waived for 

orders of five or more pies. 

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REVIEWS 

DAZZLING CAFE 

Swanky cafe from Taiwan is famous for its honey toast and well-heeled crowd 

Dazzling Cafe, from Taiwan, is renowned for its 

popular snacks, and fans can enjoy its delights 

at the Capitol Piazza, opposite Raffles City, along 

North Bridge Road. 

The success of the Dazzling chain relies on the menu, 

interior design, customer service and the good business 

acumen of its founder, Janet Yang. Key items to try include 

their famous Shibuya-style honey toast, Signature mochi 

“QQ” Waffle and their popular Mentaiko pasta. 

The team at Dazzling came up with a their in-house 

toasting technique which is used for their popular honey 

toast and waffle. The honey toast includes ingredients 

such as strawberries, honey, custard, pistachio, a scoop 

of Haagen Dazs Ice Cream and is lastly finished off with a 

honey jug just beside the crispy yet soft toast. It is a perfect 

dish to pair with their exclusive Mariage Freres and 

Hediard tea selections during afternoon tea dates or even 

with their in-house pastas. 

Another favourite on the menu, Dazzling’s Mentaiko 

pasta, is served with shredded seaweed and a spoonful of 

roe at the tip of the pasta, mixed with creamy sauce and 

Mentaiko roe, a sweet-salty, pink and flaky condi ment 

that leaves you coming back for more each time. 

Dazzling Café was first launched in 2010 in Taiwan, called 

Dazzling Café Pink, where it was conceptualised as a 

cosy and intimate place to meet up with friends for tea or 

coffee breaks. 

Dazzling Cafe 

15 Stamford Road, #01-85 Capitol Piazza 

Tel: 6384 3310 

Hours: Mon – Sun, 12pm to 8pm 

www.dazzlingdazzling.com 

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CUCINA Italian Restaurant serves authentic delicacies if you are 

in search for genuine Italian pastas. We pride ourselves in serving 

comfort food that satisfies all ages & for every family, party or 

events. 

Enjoy tantalizing meals amidst a buoyant & cosy ambience perfect 

for any occasion. For starters, try our Bruschetta Al Pomodoro & 

complement it with the flavourful Lobster Bisque fit for a king. 

One of our best sellers is the freshly baked Pizza Stagioni which 

consists of mushrooms, parma ham, pepperoni, seafood, 

tomatoes & our pasta Nero Di Calamari e Merluzzo with squid ink 

& fried cod or Deep Sea Salmon. 

CUCINA Italian Dining Pte Ltd 

12 Kallang Avenue #02-10 Aperia Singapore 339511 

(Accessible from Lavender Street) 

Tel: 6702 2629 Fax: 6702 2706 

Email to reservation@cucina.sg 

Website: www.cucina.sg 

Cucina ad.indd 18 

21/8/2015 2:31:59 PM

REVIEWS 

PAUL PARAGON 

The newly opened bakery-restaurant at Paragon stays true to its French heritage 

PAUL’s trademark minimalist black shopfront, cosy 

chic interior, and glass-fronted bakery counter which 

displays the day’s breads and pastries for sale continue 

to feature at the new PAUL Paragon. Additionally, PAUL’s 

new menu features a total of 28 new dishes. 

In celebration of the opening of the Paragon bakery-restaurant, 

PAUL has introduced a classic French dessert called the Saint 

Honorécake. Named for the French patron saint of baking, 

this dessert is composed of a base made with puff and choux 

pastry on top of which is balanced cream puffs and creme 

chiboust. These are all particularly challenging pastry recipes 

in themselves, so successfully making a Saint Honoré cake 

can be considered an achievement for any pastry chef. PAUL’s 

version aptly titled Le Paragon is filled with white chocolate 

cream, and topped with a delicate silver leaf. This will be 

available only in PAUL Paragon at S$6++ per cake. 

PAUL Singapore’s 28 new menu items that combine their 

French expertise with their Singapore experience include: 

Planche terre et mer ($19.90++) is served with slices of PAUL’s 

delectable tartine bread. This showcase of smoked duck breast, 

beef pastrami, and smoked salmon, paired with a balsamic 

glaze, herbed cream cheese, cherry tomatoes and gherkins, is 

served cold so that it never feels too heavy on the stomach even 

in the humid heat Singapore is known for. 

PAUL’s Tartine hawaï nne ($17.90++) is designed as a fun 

tribute to the favourite local pizza flavour, balancing warm 

pizza sauce, fresh prawns, sliced turkey ham, green capsicum, 

pineapple chunks and emmental cheese on a delicious base of 

tartine bread. 

Capture the robust flavours of the French countryside with 

PAUL’s carré d’agneau grille ($29.00++) or grilled rack of lamb. 

Made from a time-honoured recipe, the lamb is carefully 

marinated and grilled until pink and served with an aromatic 

rosemary and mint sauce, tender green beans, and roast 

potatoes that are crispy on the outside and fluffy on the inside. 

What is a lovely French meal without wine? PAUL introduces 

one red, one white, and one rosé from the award-winning 

Chateau La Rose Bellevue, a family-owned vineyard located 

in the Bordeaux region. Their wines bear the strictl AOC 

appellation which guarantees that the wines conform to a 

rigorous set of clearly defined standards. Choose to enjoy the 

wines by the glass, a carafe, a half-carafe or by the bottle. 

PAUL Paragon 

290 Orchard Road 

#02-09/K Paragon 

Tel: 6908 9950 

Hours: Sun – thu & public holidays: 9am – 10pm. Fri, sat and 

eve of public holidays: 9am – 10.30pm 

www.paul-singapore.com 

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KJG_ad_0814.indd 18 

1/7/2014 2:56:48 PM

REVIEWSFESTIVE 

CATALUNYA SINGAPORE 

A Spanish Christmas and New Year’s Eve fiesta 

From 18 to 27 December 2015, Catalunya Singapore 

brings to our shore an authentic Spanish Christmas 

experience with two yuletide specials for the year end 

– Christmas Canelon with Black Truffle and Spanish 

Escudella. Catalunya will also host a 3-day Brunch With 

Passion Christmas Edition from 25 to 27 December 2015. 

The culinary team then rounds up the year with an extensive 

10-course New Year’s Eve degustation on 31 December 2015 

at $488++ per person featuring premium gourmet ingredients 

presented with the finesse of Catalunya’s culinary team. 

CHRISTMAS FESTIVITIES 

Catalunya’s Spanish Escudella ($14++) is one of the must have 

dishes in every Spanish home celebration over Christmas 

Day. The Spanish Escedella is served in a bowl of rich clear 

broth that is intensely flavoured with a mixture of beef cheek, 

chicken, lamb bone and pork belly. 

Accompanying the heart-warming bowl of soup is minced 

beef and chicken stuffed in shell pasta. Alternatively, guests 

may treat themselves to a hearty Christmas Canelon with 

Black Truffle tapa constructed with beef and chicken wrapped 

crepe, doused in truffle bechamel sauce and topped with 

black winter truffle shavings to add a taste of luxury for the 

celebration. The Canelon is a dish that the Spanish typically 

enjoy on Boxing Day. Both the Spanish Escudella and 

Christmas Canelon with Black Truffle will be available during 

lunch and dinner service from 18 to 27 December 2015. 

For a Christmas weekend brunch, join Catalunya’s staff in a 

sing and dance at Brunch With Passion Christmas Edition 

(from $98++ per person) that will run for three days from 

25 to 27 December 2015. Be prepared for a Spanish brunch 

fiesta where guests can indulge in the spread of over 30 

authentic Spanish authentic brunch fare including free-flow 

Jamon Iberico, Churros, Christmas-themed desserts, salads, 

stews, pastries, etc. In one seating, partake in other restaurant 

signatures like the Traditional Suckling Pig, Seafood Paella, 

The Other Spanish Tortilla and more. Throughout the 3-hour 

long brunch, the game host will conduct a mass Bingo game 

where everyone will stand a chance to win a complimentary 

pair of return dining voucher and children will be gifted with a 

Christmas-themed craft kit for more entertainment. 

NEW BEGINNINGS 

Close another chapter over a mesmerising waterfront dining 

with Catalunya’s exquisite 10-course New Year’s Eve dinner. 

Priced at $488++ per person, the extensive menu puts the 

spotlight on fresh premium seafood ingredients as they do in 

Spanish culture where people indulge in a seafood feast for 

celebrations. Look forward to seafood-led, Spanish inspired 

dishes such as Carabinero Prawn Tartar with Nori Seaweed 

Cornet, Squid Ink Pasta with Sea Urchin and Sea Foam, Lobster 

Bisque, Wild Turbot with Baby Vegetables and Moscato, and 

more. As the clock strikes twelve, sit back and watch the 

stunning burst of colours in the sky at the fireworks soars above 

the Marina Bay and right before the restaurant. 

Non-diners can also purchase our New Year’s Eve Rooftop 

Party tickets to countdown to the New Year from the rooftop of 

Catalunya Singapore. Under the stars, Catalunya’s resident DJ 

Heffny will be spinning 2015’s chart-topping tracks to get the 

party started. Pre-sale tickets are priced at $98 nett and tickets 

at the door from 9pm onwards are priced at $128 nett and all 

tickets come with a complimentary glass of champagne. 

Pre-sale tickets can be purchased via email to rsvp@catalunya. 

sg until 28 December 2015, 3pm. 

Catalunya Singapore 

The Fullerton Pavilion, 82 Collyer Quay, Singapore 049327 

Tel: 6534 0886 

Email: reservation@catalunya.sg 

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TEL: 6257 1843 / 6457 3081 

Email: Famouskitchen@singnet.com.sg Fax: 6455 8619 

No 54 Sembawang Road | #01-01 Hong Heng Mansions | Singapore 779085. 

FK_ad_0715.indd 18 

25/6/2015 2:52:07 PM

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Visit us: www.exquisitemag.com.sg 

Email us: enquiries@euplus.com.sg 

Tel: 6295 1660 Fax: 6295 6160 

Subscription Mayer_1215.indd 1 

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Franke A600 

FRANKE COFFEE SYSTEMS - 

TRUE PASSION LEADS TO INNOVATION 

Franke A600 – All you need for Perfect Coffee 

Interacve & Customizable use interfaces 

Intuive Touchscreen 

Opmized for the perfect brew 

Franke A200 – Enjoyment through Perfecon 

Intuive Touchscreen 

Precision Bean Grinder 

Fully automac cleaning 

We take pride in bringing the best cup of espresso and espresso 

based drinks to your business, office and home. 

Franke A200 

Coffee Beverage Products 

• Caffé Daniella Gourmet Coffee Beans 

• Moccona Liquid Coffee 

• Imported Capsule Coffee 

• Da Vinci Flavored Syrups 

Equipment 

• Franke Fully Automated Coffee System 

• La Pavoni Italian Craed Semi Automac Espresso Machine 

Training | Servicing 

• Barista Training 

• Bespoke coffee recipes creaon 

• Café management and operaon consultaon 

• 24 x 7 technical support 

Call us now at 6841 2829 or email us at sales@transz-coffee.com 

TransZ Coffee Pte Ltd @ 51 Ubi Ave 1 #03-13, Paya Ubi Industrial Park, Singapore 408933 Tel +65 6841 2829 • Fax +65 6841 1417 • Service Hotline +65 90901904 

transz coffee_ad.indd 1 

25/11/2015 7:14:13 PM

TEKA SINGAPORE PTE LTD 83, Clemenceau Avenue, #01-33/34, UE Square, Singapore 239920 

Tel: 6734 2415 Fax: 6734 6881 After-Sales Service: 6235 2265 www.teka.com 

Weekdays: 9:00am - 7:00pm Saturdays: 10:00am - 7:00pm Closed: Sundays / Public Holidays 

Teka ad.indd 18 

21/5/2013 10:10:45 AM

Terms & Conditions apply 

MR-F62EG-BRW 

Capacity: Gross 560L / Net 501L 

MR-F55EG-ST 


MR-F47EG-BRW 


MR-F42EG-SLW 


MITSUBISHI ELECTRIC ASIA PTE LTD • Mitsubishi Electric Building, 307 Alexandra Road, Singapore 159943 • Tel: 6473 2308 • Showroom: 6470 2600 

Opening Hours: Monday – Friday (8.30am – 5.30pm) • Closed on Saturday, Sunday and Public Holidays • www.MitsubishiElectric.com.sg 

LEGEND: 

1999 - 2007 

2009 - 2014 

INVERTER 

MR-F62EG-ST 

Features: 

Multi Airflow Cooling System 

Surround Cooling System 

Non-CFC Refrigerant R600a 

Anti-Bacteria Food Liner 

Filter Deodorizer 

Minus Ion 

Vitamin Factory 

Revolving Ice Tray 

Tempered Glass Shelf 

LED Light 

Inverter Compressor 

Vacuum Insulation Panel 

Elevating Shelf 

Flexible Shelf 

SLW - Silver Wave Line BRW - Brown Wave Line ST - Stainless Steel 

Mitsubishi Electric 

Refrigerators Won The 

Reader’s Digest Trusted Brand 

Gold Award from 1999 - 2014 

FREE 

3 Years 

Warranty 

Terms & Conditions Apply 

2008 

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11/19/14 10:34 AM

ExqMag Dec 15

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