Innholdsfortegnelse for June 2019 i epicure

Spring into Zén With just 20 covers a night, everyone who steps into Restaurant Zén is treated as a friend from the moment they ring the doorbell. The tasting menu ($450) comprises five canapés in the kitchen, eight courses in the Dining Room, and a multitude of sweets and coffee in the Swedish fika ritual in the Living Room. The layout of the three-storey shophouse, formerly the home of Restaurant André, lends itself well to this progression and appears similar to three Michelin-starred Restaurant Frantzén in Stockholm. However, “we’re not a carbon copy of Sweden,” stresses executive chef Tristan Farmer, who worked closely with his counterpart in Sweden, executive Marcus Jemmark, and chef-patron Björn Frantzén to craft the luxe new dishes for the spring menu. The two kitchens keep in…

Bright and colourful, Baan: Recipes and Stories from My Thai Home is the perfect gift for junior home chefs. With over 120 recipes -curated over 30 years from friends, acquaintances and street-stall owners – this eye-catching cookbook is acclaimed food and drinks writer Kay Plunkett-Hogge’s ode to her childhood. It features easy-to-follow recipes, such as Kanom Jeep (Thai Steamed Dumplings), and Kraduk Moo Soi Thonglor (Soi Thonglor Pork Ribs). On top of useful kitchen hacks, the book also delves into the history behind several popular street foods like Pad Thai and Peek Gai Tod. Published by Pavilion Books. Available from bookdepository.com $33.41 This is one for keeps. Written by the ice cream specialist, Tyler Malek (the co-owner of Portland-based ice cream company, Salt & Straw Ice Cream), Salt & Straw…

1 COS JUMPSUIT The ultimate ‘one-and-done’ outfit for your little girl, this breezy jumpsuit is a chic all-rounder that works equally well at the beach or brunch with mum. $69 2 KENZO KIDS BACKPACK The eyes have it in this psychedelic backpack, which will spark great conversations when kids head back to school after the holidays. $230 3 VEJA KIDS SNEAKERS Veja’s Esplar sneakers make such a style statement with their eye-catching tropical plant print. The lightweight leather and thick rubber soles offer comfort and plenty of grip for active kids on the go. $68.76 4 DOLCE & GABBANA ROSE WEDGE SANDALS Everything’s coming up roses with these shoes, which feature sumptuously lush roses in full bloom that have become a vibrant signature of the flamboyant Italian brand. $630 5…

Not created equal Jim Meehan, founder of New York’s most famous speakeasy and author of industry bible Meehan’s Bartender Manual, had a big problem – he couldn’t get a good quality grapefruit soda. Kevin Law-Smith, founder of East Imperial tonics, stepped up to the plate and together they created the ideal soda – real grapefruit juice and peel, slight cane sugar sweetness and gentle carbonation. Bonus? It’s sophisticated enough to sip on its own, giving the right bitterness to otherwise too-sweet infusions. CYN UP • 90ml Proseccco• 60ml East Imperial grapefruit soda• 25ml Cynar » Build in ingredients into a chilled double old fashioned glass, then add ice. The building technique is used for mixed drinks, where ingredients are added into the serving glass one after another. » Garnish with…

At the age when most boys would be picking out the latest Nintendo Switch consoles or camera drones as toys, 10-year-old Flynn McGarry had his eyes set on vacuum sealers, immersion circulators and binchotan grills. Fed on a diet of cookbooks, including Thomas Keller’s The French Laundry Cookbook, and YouTube videos, McGarry’s love for gastronomy led him to run his own popup kitchen called Eureka in his mother’s house three years later, where he served up ambitious 14-course tasting menus. This was followed by several internships at notable establishments: Eleven Madison Park, Geranium and Alinea. His two-week stint at the latter saw the then 15-year-old assigned to the pastry kitchen, where he was taught how to make Alinea’s signature Edible Balloons. He had to carefully inflate pieces of taffy with…

2009 Nederburg The Motorcycle Marvel Grenache, Shiraz and Mourvèdre come together for robust cuvee of ripen black fruits, spices and a hint of smoke. It’s named after Brözel, who’s known for riding into the vineyard on his motorcycle. $198++ Nederburg Private Bin Edelkeur Noble Late Harvest 2012 Edelkeur, Edelkeur translates to noble choice and is the iconic sweet wine of Nederburg. Made of Chenin Blanc, it lures you in with a bouquet of quince, apricots and spice that’s accentuated by a touch of toffee. A great wine to start, enjoy with or end a meal with. "It’s quite rare to get a bottle of this as most were bought by the local community. I’ve never seen it in Europe," says Camilleri. $198++ Nederburg II Centuries Cabernet Sauvignon 2007 This single-varietal…

b bar, a progressive cocktail bar by Honestbee, is accessed via the mirrored Wine and Spirits alley inside the spirits shop. Bar manager Anton Gornev has access to an eye-popping variety of spirits and uses his own modern techniques to bring out new nuances in the drinks. Take one of the eight spots at the luxurious bar, or one of 15 seats around small tables. Rice Up ($18), a low ABV version of the Gimlet is umami-ed with genmaicha tea, brown rice syrup and white miso paste, together with Junmai Ginjo. Creative use of a bee-smoker tool makes the Rhubino ($22) one to return for, with sandalwood infused gin, rhubarb amaro and Maldon salt. The specialty bar food can’t be missed – ask for the smoked beef sliders with Angus…

Bamboo grows all around the world, in more than 1,000 varieties, from Russia’s Sakhalin island to southern Argentina. Fast-growing and tough, it has been used for millennia by people everywhere, both as a building material and for a wide range of tools and implements, but probably nobody has developed as many uses for it—and as deep an affection for it—as the Japanese have. And nowhere is the devotion to Japanese bamboo stronger than in Kyoto. The city of Kyoto was the home of the emperor for over 1,000 years, from the late 8th century to the mid-19th, and a visitor to the city’s innumerable historical sites still sees plenty of bamboo. In Zen gardens it drips water into stone basins. It forms the ribs of the paper umbrellas and fans…

What is the business model of Miniwiz? Miniwiz is a research design and development company that drives the circular economy. We look at ways of taking existing waste materials and resources, and turning them – through design – into high-quality products for architecture, interiors, furniture and consumer products. As such, we’re a multi-disciplinary team of architects, engineers, material scientists, and industrial designers. Globally, we’re led by our chief executive officer and founder Arthur Huang. We entered Singapore in January and look forward to promoting a more sustainable lifestyle through recycling and upcycling here and in the region. As a company dedicated to producing low carbon footprint materials, semi-finished goods and building modules, what difficulties did you face? Innovation, by definition, presents something new. We create the best possible solutions through…

» EAT When it comes to coffee, you are spoilt for choice in Fremantle. It’s a tough call, but my favourite spot has to be Little Stove. It’s a coffee shop about 6km from the heart of Fremantle. (You can rent a bike and enjoy a scenic ride.) Located within a residential area of Bicton, the family-run business opened in 2009 and uses local produce (some of which come from their own garden; they rear their own chickens as well). Once you step into it, it feels like you’ve been invited into their colourful, garden home for a meal. I highly recommend their full breakfast for the entire experience. Shop 97/103 Harris Street, Bicton WA 6157, Australia. Tel: +61 8 9319 9811 » DRINK Leopold Hotel’s Leopold Lodge is where…

Take in the cool Mediterranean sea breeze, feel the sand between your toes and bask in the natural sun light when you are at Casa Cook Chania. It is the newest luxury hotel to open in the harbour city in Crete, and is owned by premium travel agency Thomas Cook. This extravagant looking resort with a laidback vibe takes its cue from the interior styles of the mid 1930s to the late 1960s. The dominant colour palette: handsome grey stones and concrete softened by thick Mediterranean and tropical plants. Casa Cook Chania is also Thomas Cook’s first family-friendly resort, and it is developed with consultations from leading figures in child education and family travel, as well as a group of 25 children. It may come as a surprise, given the…

» Durbanville Hills Restaurant The 20-minute ride from Cape Town’s city centre rewards you with a panoramic view of Table Mountain, complete with an unforgettable meat-heavy meal from head chef Louisa Greeff. The restaurant boasts a collectors Reserve Range from their own vineyard, including the Chardonnay and the Cape Garden Chenin Blanc. M13, Durbanville hills winery, Cape Town, 7551. Tel: +27 21 558 1337 » Noop Homely is the first word that comes to mind when you are at Noop. Set within a heritage building beneath two oak trees older than you can imagine, the owners were customers before taking over in 2012. They’ve earned a legion of fans, travellers and locals alike, for their warm hospitality and, of course, stellar yet unpretentious display of South African produce. Check out…

Singapore is one of the most avid markets for Burgundy, and this Grand Cru will take dad from business lunch to black tie event with ease. Hand-harvested and punched down daily for better extraction of colour and tannin, the wines are aged in selected French oak for fine grain and moderate toast character. As expected, the aromas exude wet stone minerality, followed by complex raspberry and red cherry nuances that finish long, austere and slightly saline. Cellar up to 25 years. $200 from Grand Vin 2014 VINTAGE: » After consecutive years of low yield in Burgundy, 2014 offered a more consistent, charming vintage although marred by a damp summer. » Côte de Beaune experienced hail, while Côte de Nuits had relatively more ripe conditions compared to a cold 2013. »…

Concept Adeline Wong Art direction and styling Alicia Chow Kirwan Photos Ching Video Tu Jie Rui Text Victoria Lim Recipes Christopher Kong of Dearborn Model Emma Kok Green Dinosaur Lamp, House of Disaster Acacia Bear Board, MUJI Animal Blocks, Bloomingville Red Rimmed Bowls, Stylist’s own Mini brioche with pea pesto and pumpkin spread Can’t convince your little ones to eat their vegetables? Here’s an idea, transform them into colourful spreads. For the pea pesto, add sunflower seeds instead of pinenuts as they are lighter in flavour and retain a nuttiness and texture to the pesto. Pumpkins take on an amazing profile when they are roasted. The whipped ricotta adds body and lightens up the spread. Serves 5 Prep time 6.5 hours proofing + overnight resting + 40 minutes Cook time…

With four rambunctious school-age boys to take care of in Singapore, Niseko becomes our home away from home during the school holidays. As a chef, I connect deeply with the Japanese’s commitment and approach to treating nature and ingredients with respect, and how they concentrate on exalting the best flavours through traditional cooking methods. As a father, this is the spirit of reverence I want to inculcate in my children. With Niseko, we found the perfect balance between dining, relaxation and play for the whole family. We get to ski – something my kids and my wife, Lynn, really look forward to – and discover many family-friendly foodie spots. Niseko is a ski wonderland blanketed with powder snow and surrounded by natural onsens. Similar to previous years, we would stay…

Over the Labour Day weekend, my husband and I had ‘grand’ plans - along with scores of other eager Singaporean families - to explore the spanking new Jewel Changi Airport and some of the food and beverage outlets with our daughters, Keila, 6 and Emma, 3. Instead of basking in air-conditioned comfort, admiring the 40-metre high HSBC Rain Vortex inside the S$1.7 billion building, and wondering what the length of the queue for Shake Shack would be like, we somehow found ourselves traversing the streets of Chinatown in 34-degree weather. As the unforgiving sun beat down on our sweat-drenched faces, we sought shelter at Mei Heong Yuen Desserts along Temple Street for bowls of tang yuan (black sesame dumplings in ginger syrup) and pulut hitam (black glutinous rice with coconut…

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