Epicure Singapore - February 2023

FEBRUARY-MARCH 2023
S$8.50/Rp85,000
PERFECT PAIRINGS INDULGENCE SWEET

Two husband-and-wife teams WITH INTENTION SHOWSTOPPERS
share how they keep the flame Healthy and inclusive desserts Where to get your daily dose of
alive in and out of the kitchen by Delcie's Desserts and Cakes sweet treats in Bali and Jakarta
• 1 •
Contents
17
FEBRUARY - MARCH 2023
FEBRUARY-MARCH 2023
S$8.50/Rp85,000
CULINARY ENTERTAINING
13 TOP TOQUE 18 COVER STORY
Perfect pairings: How two husband- Healthy, vegan and diabetic-
and-wife teams keep the flame alive friendly desserts by Delcie Lam of
in and out of the kitchen Delcie’s Desserts and Cakes
32 KITCHEN
Ask a chef: Humble Bakery WINE & SPIRITS PERFECT PAIRINGS
Two husband-and-wife teams
share how they keep the flame
INDULGENCE
WITH INTENTION
Healthy and inclusive desserts
SWEET
SHOWSTOPPERS
Find out where to get your daily
48 VINE EXPECTATIONS
alive in and out of the kitchen by Delcie's Desserts and Cakes dose of desserts in Bali and Jakarta
33 FEATURES The singular wines of Montalcino

Sweet showstoppers in Bali and ON THE COVER
Jakarta; The great presenters: 54 CELLAR’S CHOICE Dish Hummingbird Cake by
Delcie’s Desserts and Cakes
Tableware to elevate your Single malt whiskies and Photography Jasper Yu
dining experience profound reds assisted by Tang Jun Wen
Art direction and styling
Nikki Ho
56 BAR AT HOME Props Wine glasses and cake
Flow Bar spade from Tangs
• 2 •
Contents
70
25
68
LIFESTYLE
58 SEEN & SAVOURED
Workshop on European Food;
Norwegian shellfish on board the
Statsraad Lehmkuhl; 9th Annual Design REGULARS
Excellence Awards 2022 4 EDITOR’S NOTE
The Sweet Life
66 PERSPECTIVES
Clint Nagata, founder and creative 8 EPICURE’S CHOICE
partner of BLINK Design Group The Macallan Harmony Collection;
Bulgari Il Cioccolato; Very Dairy milk;
70 LUXE STAYS Snow Globe
Conrad Bangkok and Conrad
Koh Samui 10 FLAVOURS
Asia’s cacao renaissance
75 COOKBOOK CRITIC
Good & Sweet: A New Way to Bake 84 FOOD TALK
with Naturally Sweet Ingredients Don’t sugarcoat it
Four Course Set
11th February to 14th February - Available All Day
T 65 6887 5885 | M 65 8870 9070

reservations@wolfgangssteakhouse.sg
A 1 Nanson Road InterContinental Hotel Robertson Quay, #02-01 (S) 238909
• 4 •
Editor’s Note
THE SWEET LIFE

W
hen life gives me lemons, truffles (p38) are locally made
I make lemonade – but with premium ingredients with no
with less sugar or with a artificial flavours or preservatives.
sugar substitute like stevia. Bulgari Resort Bali has launched
As we all know, consuming too Bulgari Il Cioccolato (p8), an
much sugar can result in serious exquisite collection previously only
health issues. That’s why in this available in Bulgari Hotels in Dubai,
Nida Seah “Sweet” issue, we show how you Shanghai, Beijing and Milan. Then
Editor can use natural alternatives so there’s Mr. Bucket Chocolaterie
We love to hear your feedback that you can still indulge in your (p10) which is on a mission to
nida@media-group.com.sg favourite desserts. champion Asian cacao through its
Read our cover story (p18) locally made products.
featuring Delcie's Desserts and Over in Indonesia, there’s always
Cakes – owner Delcie shows that room for dessert. We suss out two
vegan, diabetic-friendly cakes can key destinations, Bali and Jakarta
taste just as delicious with the right and their top sweet showstoppers
ingredients. Try recreating three (p33). From a candy store in Ubud
recipes: Heart Healthy Chocolate to a charming pâtisserie in Seminyak
Mousse Crunch, Hummingbird Cake to an elegant Champagne afternoon
and Strawberry Cheesecake. They tea in a luxury hotel, you can satisfy
are not overly complicated yet deliver your sweet tooth with this guide in
similarly satisfying taste profiles when your hand.
Behind the scenes at
epicure’s Feb/Mar photoshoot compared to their “refined” cousins. Don’t miss our other stories:
Still need an indulgent treat? two husband-and-wife teams who
You can’t go wrong with quality share how they keep the flame
chocolate. While there’s a plethora alive in and out of the kitchen
of brands out there, take a moment (p13); and designer tableware
to appreciate artisan chocolatiers (p41) that add a touch of glamour
and their handmade chocolates. to your dining setup.
Anjalichocolat’s bon bons and Enjoy the read!
life’s refinements
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SINGAPORE SALES TEAM in part without the written permission of the Publisher
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and the Editors. Although every reasonable care has
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juliasam07@yahoo.com linn@ can be held liable for any error and omission, nor
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INDONESIA SALES TEAM
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• 8 •
CULINARY
Epicure’s Choice
Pure and Delicious

If you are in Bali and have a sweet tooth,
be sure to pop by Bulgari Resort Bali. It
has launched Bulgari Il Cioccolato, an
exquisite collection of artisan chocolates
previously only available at Bulgari Hotels
in Dubai, Shanghai, Beijing and Milan.
The indulgent treats are ready to seduce
even the most demanding connoisseurs of
chocolate as they are handmade by expert
maitre chocolatiers using best quality cocoa
and the most refined ingredients. Bulgari
Il Cioccolato is available at the resort from
14 February, making it a must for everyone
celebrating Valentine’s Day (or any other
occasion). The chocolates can be purchased
for consumption directly at the Bulgari Bar
or to takeaway, packaged in elegant golden
boxes of three, five, and 10 boxes.
www.bulgarihotels.com/en_US/bali
SMOOTH OPERATOR
Following the launch of The Macallan Harmony
Collection Inspired by Intense Arabica, The Macallan
has unveiled the second coffee-inspired edition,
The Harmony Collection Smooth Arabica. Drawing
inspiration from the Ethiopian Arabica coffee bean,
Smooth Arabica conveys the flavours of a gently spiced
and soft americano, which come through at an ABV of
40%. A combination of American and European oak
casks was selected to achieve the distinctive notes
offered by the single malt – rich and satisfying elements
of coffee, along with sweeter and softer vanilla notes for
a balanced and rounded experience. The product is a
Global Travel Retail Exclusive available at Changi Airport
Lotte Duty Free stores. www.themacallan.com
• 9 •
CULINARY
Epicure’s Choice
No Cows Needed
Is Very Dairy the future of milk? It’s something you’ll
have to try and decide for yourself. Very Dairy milk is
made entirely without cows, using food tech company
Perfect Day’s revolutionary animal-free whey protein
to provide the same nutritious goodness as traditional
milk. It is not plant-based, though. Microflora are given
the same genetic code for whey protein, fed plant
sugar, then through the process of fermentation (similar
to making bread or beer), convert these ingredients
into the whey protein which is structurally identical to
what one finds in traditional milk. The process is said
to be kinder to the planet as it uses less water and
energy, and emits less greenhouse gasses. The milk is
lactose-, cholesterol- and hormone-free, low in sugar
and saturated fat. Three flavours – Plain, Chocolate and
Strawberry – are available at FairPrice, Cold Storage, A MAXIMALIST APPROACH
Giant Hypermarket and RedMart at $4.95 for 1L.
If conventional Scandinavian-centred design
styles are not your cup of tea, consider
Snow Globe. From lounge chairs and
plush cushions, to decorative vases and
dining room essentials, the furniture brand’s
collection blends maximalism and art to
elevate your home. Some of the latest
luxury art deco furniture and home items
include the fragmented Mirano Mirror,
curvy gold-trimmed Bianca Curved Sofa,
and gold hexagonal Georgia Honeycomb
Coffee Table. Customers are also able to
customise and “edit” any of their furniture
designs to fit into any space – a much-
welcomed service that will definitely help to
curate our ideal spaces. www.snowglobe.sg
• 10 •
CULINARY
Flavours
ASIA’S CACAO
RENAISSANCE
Dedicated smallholder farmers and ardent
BY
KENNETH
LEE
craft chocolatiers are giving Asian cacao beans
– a crop once held in low regard – their well-
deserved time in the sun.
PHOTOS COURTESY OF MR. BUCKET CHOCOLATERIE
Chocolate Dome
• 11 •
CULINARY
Flavours
A
lmost all good things in the world require beans come from South America, where the cacao
time and effort, and chocolate – bittersweet, tree is native to; as well as West Africa – the Ivory
complex, velvety, fudgy chocolate – is no Coast, Ghana, and the like – the other global hub
exception. The confection is the result of weeks of cacao production post-colonisation era.
of labour and expertise exercised over manifold But it might surprise you to know that cacao
steps, creating a sweet adored for centuries from trees aren’t only found in Peru and Brazil – they
its inimitable and utterly humble base ingredient, can also be grown in places like Pahang, Malaysia,
the cacao bean. and Ba Ria in Southeast Vietnam. Likewise, the
Its irreplaceability, much like a grape in a highly beans harvested from these trees can be turned
regarded wine, lies in the bean’s provenance and into chocolate, if given the proper attention.
terroir. Most people agree that the best cacao Unfortunately, the general perception of Asian
cacao has been poor. It is seen as a low-value
commodity – and treated as such, often being
Jerome Penafort handled and fermented haphazardly, leading to
less-than-ideal flavours and off-odours.
TIMES ARE A-CHANGIN’

Things have changed in recent years, with farmers
and distributors trying to improve their storage and
processing practices. Jerome Penafort, founder and
CEO of homegrown chocolate brand Mr. Bucket
(which recently opened a chocolate factory and
lifestyle space in Dempsey Hill), swears by Asian
cacao even though he is aware of the challenges.
Unlike Europe, he says, cacao is not a traditional crop
grown in Asia. It’s why many companies do not invest
as much to farm quality cacao.
Still, he wants people to know that Asia can
Raw cacao fruit
produce exceptional cacao. He says “All of our
pods and beans chocolates are made using cacao sourced only
Mr. Bucket Chocolaterie

Dempsey Factory
Bulgari Resort Bali

• 12 •
CULINARY
Flavours
Maple Apple Tart Tasting Set
within Asia. We work directly with the cacao farms.

This ensures that we are able to maintain the quality
SWEET DREAMS ARE MADE OF THESE
of the cacao while building an honest relationship
According to Penafort, bean-to-bar chocolates
with every farmer.” He and his chocolatiers take the
do not have a “standard” taste. Each chocolate
beans from specific origins – whether it’s a family-
differs as its unique characteristics are
owned cacao plantation in Pahang, or a collection
dependent on where and how the beans are
of smallholder farmers in the Philippines – and put
grown. Here, he shares where Mr. Bucket
them through a “vigorous R&D process”, before
Chocolaterie sources its Asian cacao from.
creating a chocolate that best showcases the beans’
flavour notes.
Malaysia
Penafort hopes Mr. Bucket Chocolaterie will
“We work with farmers Ong Chong Lim
be a platform for more consumers to be exposed
who manages Triang Bera Estate in Pahang,
to Asian cacao farms and farmers. “Our goal is
a 78-hectare family-owned cacao plantation,
to continue leading the way for Asian chocolate,
and 31-year-old Simon Ting who took over
combining education and experience to foster
his father’s 8-hectare plot of land in Panchor.
everyday conversations that revolve around the
Ting also plants coconut trees within the land,
exciting world of chocolate, and cultivate a deeper
resulting in sweet notes of honey and cereal
appreciation for cacao grown in Asia,” he says.
that you might taste in products such as our
66% Dark Chocolate Bars.”
The Philippines
“Cacao beans are sourced directly from
the northwest Calinan district of Davao
City. We work with Michael Tan who buys
wet cacao beans from smallholder farmers.
These are fermented and sun-dried in small
batches to ensure good quality and great
flavour notes.”
India
“We collaborate with Harish Manoj
Kumar who hails from a 12-year-old
cacao plantation located at the foothills of
Anaimalai Hills in Pollachi, Tamil Nadu.
His cacao beans are primarily Criollo and
A selection of chocolate drinks at Amelonado mixed, grown and intercropped
Mr. Bucket Chocolaterie Dempsey Factory with coconut and nutmeg.”
• 13 •
CULINARY
Top Toque
PERFECT PAIRINGS
BY
NIDA
SEAH
What’s it like to work in the restaurant business as a couple?
Two Singaporean husband-and-wife teams share how they
keep the flame alive in and out of the kitchen.
Chi Pin Han and Yeo Kai Siang and

Janice Chi Ang Zi Yi
• 14 •
CULINARY
Top Toque
CHI PIN HAN AND JANICE CHI

ISHINOMAKI GRILL & SAKE, TABLE 33 AND
KI TEPPAN & ROGAMA
It all began in 2013 in Ishinomaki, Miyagi, when
Chi Pin Han and Janice Chi witnessed the lasting
damage the tsunami had on the Japanese city.
The survivors’ remarkable resilience and a love
for the region gave the couple the courage to
set up their own business. At age 50, Chi left his
group general manager position at a multi-brand
food company and started Ishinomaki Grill &
Sake a year later, offering authentic robatayaki
and izakaya dishes. Fast forward to today, and the
business has expanded to include sake bar Table
33; and their latest “baby” Ki Teppan & Rogama
serving teppanyaki and rogama cuisine.
Chi heads the kitchen and sources for the most
unique ingredients each season, particularly from
suppliers in Japan. Janice herself is a certified
sake sommelier and oversees the sake programme
and training at Ishinomaki Grill & Sake. Married Janice and Chi at their latest
venture, Ki Teppan & Rogama
for nearly 28 years, they share what it is like when
their working and personal lives are so deeply
intertwined, and how it affects their business. Ki Teppan & Rogama's
Teppanyaki Beef
What were your professions before setting up
your own business?
Chi: I’ve been at the helm of the restaurant
business for over two decades, and my connection
to the F&B sector and Japanese cuisine goes
back even further, to my early years of training as
PHOTOS COURTESY OF ISHINOMAKI GRILL & SAKE,

a head chef in various Japanese restaurants such
as Meguro Gajoen Tokyo, Pan Pacific Singapore’s
Keyaki Restaurant and InterContinental Singapore.
TABLE 33 AND KI TEPPAN & ROGAMA

Janice: I was a homemaker before joining on board
with Chi to set up our first restaurant, Ishinomaki
Grill & Sake.
What are your roles at the restaurants?

Chi: I am the chef-owner. I oversee the operation of
both restaurants, with a focus on the management of
the kitchen team. I also do the sourcing and ordering
of new seasonal items for all the outlets. I work
closely with my culinary team to develop menus for
all pairing events.
• 15 •
CULINARY
Top Toque
Janice: I run the business in roles spanning

“operations director, sommelier and marketing
strategist”. I am on the floor most of the time,
interacting with patrons to offer customised sake/
wine and food pairings and oversee the day-to-day
business. I manage our cellar inventory and procure
a well-rounded variety of seasonal, hard-to-find
and artisanal bottles. Besides the food and drink
aspect, I am actively involved in the marketing
department organising and planning various events
and campaigns. As business owners, it is natural that
both Chi and I always keep an eye on what needs to
be done to ensure that everything is running well.
What are your working styles like?

Janice: We are two polar opposites! I was always the Table 33's Tohoku Sashimi
sociable one who does most of the talking with our
customers. I do not like to micromanage my team.
Chi: I am meticulous and less extroverted. We are
both passionately hands-on and always strive to do What are some of the most fun or memorable
our very best in our area of responsibility. times you’ve shared working together?
Janice: We have lots, but I think they are moments
What inspired you to expand your business with when we’ve had particularly wonderful meals and
Ki Teppan & Rogama? conversations with our customers. There’s this
Chi: Frankly speaking, there was not any real tremendous feeling of bonding with people that
inspiration. We were honoured to have served a full I enjoy very much. After all these years, that’s still
house every day during the Covid lockdown phase, what I get the biggest buzz from.
to which our landlord suggested the possibility of Chi: The best memorable moments can also happen
an expansion. This got me thinking about bringing outside of Singapore, for example, when we spend
something new to our valued customers, making time together in Japan visiting new sake breweries
their dining experience a holistic one. The concept of and sampling local delicacies.
teppanyaki came to mind. It is what I felt was lacking
in our current Japanese cuisine scene. Is it difficult to balance your work and personal
lives together?
What are some of the challenges you've faced Chi: It is not difficult. We live and breathe our
while working with your husband/wife? How do business. We go through our usual morning routine
you resolve them? together before work: feeding and walking our
Chi: The journey is definitely not smooth sailing; dogs, exercising and sometimes getting groceries
we are bound to face challenges, especially from a at the market.
business and husband’s point of view. I always let the
wife win! What’s your advice to other couples thinking
Janice: We’ve had a number of disagreements in our about working together?
years of running the business together, and from having Chi: Work together with an open heart, and always
À L’aise two very different roles. It takes open and honest try to understand the other person’s perspective.
communication and a lot of patience for each other to Janice: The stakes are high. You would know whether
sustain the business partnership without putting a strain you are able to work together and maintain a healthy
on our marriage. working relationship with your other half.
• 16 •
CULINARY
Top Toque
YEO KAI SIANG AND ANG ZI YI

CHEZ KAI
Yeo Kai Siang describes himself as systematic,
detail-oriented and strict, while his wife Ang Zi Yi is
said to be the more passionate, thoughtful one who
connects well with people. Despite the different
working styles and personalities, the young couple
has forged a good personal and professional
relationship, navigating through the difficult Covid
period to turn Chez Kai, their private dining outfit
Chez Kai into a degustation-only restaurant. Its new
home in a Geylang heritage shophouse is a labour
of love – they did many things from scratch, even
to the detail of painting the walls and creating the
artworks for the restaurant themselves.
Kai has an impressive resume, having trained in
Le Cordon Bleu Paris before working in Michelin-
starred establishments such as Les Climats in
France and L’Enclume in the United Kingdom, as
well as Chinese ethnic restaurants in Paris. While
he is busy serving Franco-Chinese cuisine, Zi Yi
takes on the front-of-house and management of
the restaurant. They reveal why working together
has been both challenging and rewarding, and
how it has made their relationship even stronger.
How did both of you meet?

Kai: We met at a Chinese New Year gathering as Working together has been fun
our fathers knew each other and introduced us. and rewarding for the couple
What made you decide to open your own Sweet Potato Bread
restaurant space?
Zi Yi: When Covid hit, I left my job, and Kai could
no longer do home dining due to the restrictions.
We decided to start selling bread and cheesecake
as a side hustle, and it gained popularity. When
things started opening up, I decided to invest my
time with Kai to build Chez Kai up together.
How is your menu created?

Zi Yi: Kai will come up with the menu ideas, and I
will contribute to the brainstorming process and try
out the new menu together.
• 17 •
CULINARY
Top Toque
What are some of the challenges you've faced What are some of the most fun or memorable
while working with your husband/wife? How do times you’ve shared working together?
you resolve them? Zi Yi: It’s the simple things that make our days, such
Kai: Some challenges are interpersonal issues such as friendly guests, regulars that stay back and have a
as communication breakdown. Others are external drink with us. We also treasure the time we spend with
stressors such as family, finances and difficult our colleagues drinking, sharing laughter and stories.
customers. We also enjoy getting to Mythic on Mobile Legends
Zi Yi: We resolve them by talking it out, together (top rank in the online mobile game).
understanding that work is work and not to bring it
home. Sometimes when things get too heated, we Is it difficult to balance your work and personal lives
will walk away to cool off and deal with them only together?
after working hours when we are more level-headed. Kai: It was very challenging at first – juggling the
This gives us the opportunity to be able to have a restaurant, our wedding, moving houses and the
more logical discussion. many changes in a short span of two months.
However, thanks to our amazing staff at Chez Kai,
we managed to pull through. Our relationship at
home is great, we barely argue and still have a lot
of things in common to talk about. We have better
communication now as we have overcome many
adversities and challenges together.
What are your favourite ways to spend time

together outside of work?
Zi Yi: We would go grocery shopping to cook dinner
together, have some wine and cheese pairing while
bingeing our favourite shows.
What’s the biggest lesson you’ve learned from

working together? Any advice to other couples
thinking about doing the same?
Kai: The biggest lesson we have learnt is that the
most challenging times are the best opportunities
to grow. Take it easy, remember to have a few
laughs along the way. It may be a bad time but it’s
not a bad life.
Zi Yi: It can be fun and rewarding to watch your
PHOTOS COURTESY OF CHEZ KAI
business and relationship grow. Problems that arise

from work might cause tension but fight the issue,
not each other. Don’t bring work home and always
remember to be grateful for each other.
Mille Feuille with Foie Gras and Fermented Red
Cabbage; and Wanton Skin Cup with Anka Prawn,
Garlic, Chilli Soy Vinaigrette and Herb Aioli
• 18 •
ENTERTAINING
Cover Story
INDULGENCE
WITH
INTENTION BY
KENNETH LIM
&
Baker, business owner and self- NIDA SEAH
confessed sugar lover Delcie Lam

of Delcie’s Desserts and Cakes
tells us why inclusive desserts have
Red Forest been her focus for over a decade.
D
elcie’s Desserts and Cakes – a specialist in bakes “It started with eggs, then dairy, then sugar, and soon
both healthy and inclusive – was born close to we started attracting a niche group of customers,” she
a decade-and-a-half ago in the unlikeliest of adds. It was slow-going at first, but as vegan and sugar-light
circumstances. Its owner-baker, Delcie Lam, 39, was then cuisines made inroads into the culinary consciousness of the
a harried art director at an advertising firm who staved everyday consumer, business improved.
PHOTOS COURTESY OF DELCIE’S DESSERTS AND CAKES

off burnout with a daily dose of sugary treats. But a From a tiny space shared with a bubble tea shop, Delcie’s
serendipitous month-long sabbatical spurred Lam to pick Desserts and Cakes has since grown to include a retail store
up an old hobby – baking – and turn it into a full-time job, in Whampoa, a burgeoning online shop, and a kitchen in
despite looming financial risks. Chinatown where the baking is done. She now leads a team Blue
What eventually solidified her health-focussed ethos of bakers, and together, they ideate and create cakes that
was her late mother’s terminal cancer diagnosis. “We are, in Lam’s opinion, as healthy as they get.
celebrated her 50th birthday in the hospital, but we One of her top selling products is the Mud Fudge, a
couldn’t find a cake that was suitable for the diet the gloriously intense cake made with dairy-free and 74 percent
doctor prescribed for her,” says Lam. “After her passing, I dark chocolate (best eaten warm, with a scoop of vanilla ice
felt that I wasn’t able to do something for her, to make her cream, recommends Lam). Other notable desserts include
happy. That’s when I really began looking into baking to Oatmeal Cranberry Cookies, Mango Passionfruit Log Cake,
suit certain diet restrictions.” and the rich and creamy Strawberry Cheesecake.
• 19 •
ENTERTAINING
Cover Story
Rocher Chocolate Cups
Delcie Lam
Mango Passion Cake
Blueberry Cupcakes
GOING LOW
“The world ‘healthy’ is very subjective. Some people say
it is low sugar, or low fat – but how low is low, we don’t
know,” she says. “For me, my benchmark is I want to make
it as low in cholesterol as possible, by baking it without
eggs and dairy – the two main offenders that are high in
cholesterol. At the same time, we should stay away from
sugar – because it’s so addictive!”
In Lam’s estimation, this segment is an expanding
niche. “There is a growing demand for healthy food. Not
berry Cupcakes
just in Singapore, but on a worldwide scale. After Covid-19,
people are a lot more health-conscious and making sure
they’re living a healthier lifestyle,” she says.
As such, Lam is focussing her efforts this year on
expanding her distribution streams by supplying bakes
to cafes and hotels looking to get in on the action, and
perhaps expand her reach internationally.
Visit delcies.com for more information.

• 20 •
• 21 •
ENTERTAINING
Cover Story
Art Direction & Styling

Nikki Ho
Photography
Jasper Yu, assisted by
Tang Jun Wen
Recipes
Props
Wine glasses, cake servers, tray,
wooden spoon, oval-shaped bowl,
round plates from Tangs
HUMMINGBIRD CAKE
Serves 8 | Bake time 30 min | Prep time 2 hr
Vegan and refined sugar-free
INGREDIENTS Prepare all ingredients. Preheat FILLING

4g baking soda oven and lay parchment paper 320g Vegan Cream Cheese
2g baking powder in baking tins. 220g Vegan Whipped
216g wholemeal flour Cream
(finely grounded) Sieve dry ingredients into a big
1g cinnamon powder bowl. Mix them together. Melt vegan cream cheese using
1g nutmeg powder bain-marie method. Whipped
68g plant-based milk Prepare the wet ingredients vegan cream on the side until
75g extra virgin coconut in another bowl. Mix them soft-medium peaks.
oil together.
125g organic dark agave Fold in whipped cream into
nectar Fold in dry mixture into the wet cooled melted cream cheese.
23g unsweetened apple mixture. Set mixture in the chiller
puree (drain excess overnight.
juice) Spoon well-mixed batter equally
34g mashed banana into 3 7-inch round baking tins. Scoop overnight chilled cream
100g finely grated organic mixture into a piping bag.
carrots Put into oven at 145°C. When
91g finely grated baked, remove from oven and Pipe cream on top of each
pineapples (drain allow it to cool completely sponge layer and stack them to
excess juice) before using. form a complete layered cake.
10g freshly squeezed
lemon Decorate the top of the cake
with mini carrots decorations.
Pan Size: 7-inch (17.8cm) Ready to serve.
round x 3 pcs. Each pan fills
250g cake batter.
• 22 •
ENTERTAINING
Cover Story
HEART HEALTHY CHOCOLATE

MOUSSE CRUNCH
Makes 4 glasses | Prep time 1.5 hr
Vegan, gluten-, refined sugar- and oil-free
MOUSSE FILLING Ensure nuts are toasted till

126g avocado filling fragrant for 10 to 12 minutes at
(approx 1 avocado, 175°C temperature.
exclude size and seed)
5g cocoa powder Add all ingredients into a food
4g orange Juice processor and blend on high
1/4 tsp orange zest till they come together to a
35g date syrup crumbly paste texture.
18g vegan chocolate
coverture (warm Assembly
and melted) In each cup, fill ingredients into
a dessert cup (130ml capacity
Prepare and blend all champagne glass).
ingredients, except melted
chocolate coverture, in a food Fill the base with crust (18g).
processor. Top with mousse filling (23g),
then crust (18g), followed by
Once the mixture becomes mousse filling (23g) on top
smooth and creamy, add again.
melted chocolate. Put aside.
Decorate with pomegranate
CRUST seeds/raspberry fruit at the top.
48g raw almonds (toasted)
48g raw walnuts (toasted)
48g medjool dates (pitted)
• 23 •
• 24 •
ENTERTAINING
Cover Story
STRAWBERRY CHEESECAKE
Makes 2 | Serve 8 (per cheesecake) | Prep time 2.5 hr | Bake time 55 min
Vegan and refined sugar-free
ROUND VANILLA CAKE BASE Fold in dry mixture into the Melt vegan cream cheese using
140g unbleached wheat wet mixture (exclude apple bain-marie method.
flour cider vinegar).
4g baking soda Add in coconut oil, strawberry
2g baking powder Finally, add apple cider powder and jam
124g brown rice milk vinegar to the batter and mix
10g organic apple cider well quickly. Whipped vegan cream on the
vinegar side until soft-medium peaks.
64g organic dark agave Spoon well-mixed batter into Fold in whipped cream into
nectar a 6-inch (16cm) round baking cooled melted cream cheese.
36g unsweetened organic tin. Put into oven at 130°C for
apples puree (drained 55mins. Pour mixture into a 6-inch
excess liquid) round silicon mould. Set mould
73g rice bran oil When baked, remove from in the freezer for 1 hour.
3g organic vanilla bean oven and allow it to cool
paste completely before cutting the Remove and add a slice of
sponge into 2 layers. vanilla cake on top of the
Prepare all ingredients. mixture. Press in a little. Set
Preheat oven and lay CHEESECAKE FILLING mould back in the freezer
parchment paper in the 580g vegan cream cheese overnight to set.
baking tins 45g Korean strawberry
dried freezed powder Remove the frozen cheesecake
Sieve dry ingredients into a (unsweetened) from mould and add
big bowl. Mix them together. 62g melted extra virgin decorations before serving.
coconut oil
Prepare wet ingredients 160g sugar free strawberry
(excluding apple cider vinegar) jam
in another bowl. Mix them 68g vegan whipped
together. cream/whipped
coconut cream
• 25 •
• 26 •
SPECIAL FEATURE
DBS
DOUBLE THE JOY

Enjoy great 1-for-1 deals and special promotions when you are a
DBS/POSB Cardmember – it’ll be a tantalising experience to remember.
Aphrodite Waffles & Gelato

Aphrodite offers artisanal handmade gelatos, specialising in
unique flavours such as jasmine, salted honey and lavender.
theaphrodite.sg
106 Desker Road, Singapore 209630
1-For-1 Gelato
Valid from 1 November 2022 to 31 October 2023
• Available on weekdays only, from 1pm to 7pm.
• Usage of offer must be mentioned before ordering/payment.
• Valid for walk-ins, dine-in and takeaway.
• The restaurant reserves the right to make the final decision should a
dispute arise.
Camellia৖‫ ד‬Tea Bar

CAMELLIA茗岩® is a Singapore tea retailer and wholesaler
that makes premium tea accessible. It specialises in Wuyi Rock
Oolong, once an imperial tribute tea that was perceived to be
the benchmark for excellence. By sourcing directly from farms
and keeping close ties with the craft inheritance masters,
quality is assured.
www.camelliateabar.com
#01-08 Katong Square, 88 East Coast Road, Singapore 428788
1-For-1 Premium Rock Tea

• Valid on weekdays only, excluding eve of public holidays, public holidays, and
any other special/festive occasions.
• Not valid with other on-going promotions, discounts, vouchers, rebates,
privilege cards and loyalty programmes.
EXCLUSIVELY FOR DBS/POSB CARDMEMBERS

DISCOVER MORE DEALS & REWARDS IN PAYLAH! APP
• 27 •
SPECIAL FEATURE
DBS
CALI
CALI offers the bold, sophisticated flavours of the American
Southwest in a bright and airy setting. Our authentic
presentation of Southwestern cuisine and CALI’s relaxed yet
elegant ambiance make it a perfect place for lunchtime business
meetings, family gatherings, or intimate nights out. Discover
regional favourites like fajitas, quesadillas, grilled sea bass and
signature braised beef cheeks. There is also a generous selection
of vegetarian options. Bring your evening to a decadent
conclusion with the famous molten lava torte.
www.njgroup.sg
CALI, Ascott Raffles Place

2 Finlayson Green, Level 2, Singapore 049247
CALI, Park Avenue Rochester

31 Rochester Dr, #01-01/02, Singapore 138637
1-For-1 Pasta and Pizza

Valid from 1 October 2022 to 30 September 2023
• Pasta is applicable at CALI, Ascott Raffles Place only. Both pizza and pasta are
applicable at CALI, Park Avenue Rochester outlet.
• Not valid with other promotions and discounts, and not valid with CALI gift voucher.
• Not valid on eve of and on public holidays, and any special/festive occasions.

Delcie’s Desserts and Cakes prides itself as a healthy bakery for
sensitive tummies. Its cakes and desserts are diabetic-friendly and
use different types of low G.I. natural sweeteners such as organic
stevia blend with erythritol, erythritol, allulose, organic coconut
sugar, and organic agave.
www.delcies.com
34 Whampoa West, #01-83, Singapore 330034
1-For-1 Brownies and Muffins

• Offer is applicable from Tuesday to Sunday, in-store only.
• Complimentary items must be equal or less than the paid item.
• Available while stocks last
SCAN TO APPLY
GET S$150 CASHBACK

WHEN YOU APPLY FOR A DBS/POSB CREDIT CARD! T&CS APPLY.
• 28 •
SPECIAL FEATURE
DBS
Edith Patisserie Cake Bar

Chill out at this curated cafe concept by Edith Patisserie that
serves artisanal cakes, waffles and coffee.
www.edithpatisserie.com
9 Penang Road, #01-06, Singapore 238459
1-For-1 Beverages
• Promotion is only available from 2pm to 5pm on weekdays. Excludes ice-
blended drinks.
• Higher-priced drink will be charged
• Valid in-store, applicable to both dine-in and takeaways at the Cake Bar outlet only.
• Both drinks must be redeemed on the spot (no split redemptions for a later date).
• Not valid with other promotional vouchers or discounts.
Genius Central Singapore

This is a place where health and wealth align. Nourish your body
with whole foods that are as close to nature as they are intended
to be, with little human interference. A place for entrepreneurs,
change-makers, health-conscious and digital nomads,
Genius Central Singapore caters to those who want gluten-,
dairy-, nut- and egg-free, vegan and vegetarian options.
geniuscentralsingapore.com
7-13 Amoy Street, #01-01 Far East Square, Singapore 049949
1-For-1 Mains, Burgers and Wraps

• Only applicable to mains, burgers and wraps.
• Not in conjunction with any other promotions, discounts or offers.
• Strictly for dine-in only.
• Limited to one (1) redemption per table per receipt, and strictly no splitting of bills.

• 29 •
SPECIAL FEATURE
DBS
Makan Makan (by D’Penyetz Group)

Makan Makan is a comforting and casual Muslim-friendly
restaurant launched by the renowned D’Penyetz Group. It offers
a mix of Singapore local dishes like Singapore Kampong Chicken
Rice, East Coast Sambal Stingray and Curry Fish Head as well as
Indonesian cuisine like Ayam Penyet and Grilled Pomfret Fish
(Bawal Bakar Kecap).
www.facebook.com/dpenyetzsingapore
Marina Square, #02-201, 6 Raffles Boulevard, Singapore 039594
1-For-1 Singapore Kampong Chicken Rice + Soup Set

Valid from 17 October 2022 to 17 October 2023
• One (1) redemption per table. No splitting of bills.
• Dine-in only, while stocks last.
• Valid on weekdays only.
• Not applicable on eve of and on public holidays, and any other special/festive occasions.
Seiwaa Okonomiyaki &

Teppanyaki Restaurant
Often referred to as Osaka soul food, okonomiyaki literally means
‘’grilled as you like it’’ in Japanese. Prepared “soul-ly” by you, the
way you want it, the restaurant brings you the nostalgic taste of
this Japanese comfort food, by your own hands.
www.seiwaa.com.sg
72 Dunlop Street, Singapore 209400
1-For-1 Sparkling Yuzu Lemon Soda

• Valid for dine-in only.
• Not valid with any other promotions, discount cards, promotional vouchers and
in-house offers.
SCAN TO APPLY
GET S$150 CASHBACK

• 30 •
SPECIAL FEATURE
DBS
Tamarind Hill Singapore

Set within a historic colonial bungalow and perched atop
the forested Labrador Nature Reserve, nature and heritage
harmonise at Tamarind Hill to present a gastronomic escape
away from the city.
www.tamarindrestaurants.com/tamarind-hill-singapore
30 Labrador Villa Rd, Singapore 119189
1-For-1 Appetiser Platter

• Offer is non-refundable, non-exchangeable and non-transferable.
• Not applicable with any other discounts or ongoing promotions.
• Advance reservation is required; usage of offer must be mentioned during
reservation.
• Only one purchase per group/per bill, and no splitting of bills.
• Available while stocks last.
• The restaurant reserves the right to make the final decision should a dispute arise.
Taste of India
Taste Of India promises to bring you the freshest, best quality
ingredients to make your dining experience incredible. Step
into the restaurant to experience the wonderful fusion of North
and South Indian dishes. Enjoy a wide variety of Indian cuisine
such as Tandoor dishes, Chettinaadu dishes, Fish Head Curry
and many more.
www.tasteofindia.sg
77 Rangoon Rd, Singapore 218365
1-For-1 Mango Lessi

• Not valid with any other discounts or promotions.
• Not valid for outdoor catering, home delivery and takeaways.
• Not valid on eve of and on public holidays, and any special/festive occasions
• Only valid for dine-in, from Monday to Friday.

• 31 •
SPECIAL FEATURE
DBS
Tigress
The sister brand to Kommune, a prime multi-gaming cafe
next door, Tigress is the latest addition to the 82 Social House
umbrella. Apart from its Japanese wagyu-fat-infused beef
burgers, this Korean-fusion gastro bar also serves a variety of
hand-stretched pizzas, tapas and a myriad of non-alcoholic and
alcoholic beverages. Within its botanical-themed interior is a
section with three eight-ball pool tables and one Korean four-
ball billiards table.
82soho.com/tigress
277 Orchard Rd, Orchard Gateway, #03-17, Singapore 238858
1-For-1 Selected Bar Snacks

• Offer only applies to Truffle Fries, Onion Rings and Potato Wedges.
• For dine-in only, valid on weekdays from Monday to Friday.
• Not valid with other promotions or discounts.
WESTEND
The West End, The Far End. It’s all fun and games till the last
piece is left on the plate. Who’s going to savour the last piece?
Eyes on the prize. Ready? Set? Go! This is how WESTEND is, the
offerings are simply irresistible and insatiable with just one
bite. How far would you go?
www.facebook.com/Westend511
511 Upper Jurong Road, Block E #01-05, Singapore 638366
1-For-1 Burgers and Sandwiches

Valid from 1 September 2022 to 31 August 2023
• Offer cannot be combined with other offers/discounts/promotions.
• Valid only on weekdays, from Monday to Friday, excluding public holidays.
• Valid for dine-in and takeaways, while stocks last.
• Lower-priced item will be complimentary.
• Limited to one (1) redemption per Cardmember per day.
SCAN TO APPLY
GET S$150 CASHBACK

• 32 •
CULINARY
Kitchen
ASK
A CHEF
The experts from Humble
Bakery – known for their
artisanal scones and burnt
cheesecakes – are here to
Is there a difference between adding
help solve your kitchen woes. wet ingredients into dry vs adding
dry ingredients into wet one?
AXIAL FANG
E
ver wondered why your cakes It really depends on what you are making
and bakes don’t turn out the way and the results you are trying to achieve!
you want to? Homegrown brand For instance, if you are making a butter
Humble Bakery is here to help. Run by cake, you will have to cream the butter
founders Tan Zhuo Guan, Glenn Lai and with sugar first in order to create air cells
their new baker-partner Xieng Hui, the for the cake to rise, followed by flour
bakery is at the top of its game with its towards the end as you want less gluten
artisanal scones, burnt cheesecakes, to develop resulting in a more tender
brownies and cookies. Its products have cake. If you are making bread, you would
want to put liquids in first followed by dry I made a chocolate pound cake. The
been so popular that it has expanded
as the other way round will result in dry recipe uses buttermilk, butter, sugar
from an online bakery to a cafe at One
flour being stuck to the side of the bowl. and cocoa powder/self-raising flour. I’m
Raffles Place. It has also upped the ante
not sure if it’s because I split the recipe
by introducing more specialty bakes such
When folding/whisking a mixture, into two cake moulds instead of one
as loaf cakes and choux puffs. Read on
is it necessary to do so in one but I followed the recipe to the T, yet it
as the experts share their top tips for the
direction only? came out more crumbly and drier than
best bakes and cakes.
@SIG_ICE usual. Any tips for a better moist cake?
It is not necessary to whisk in one @3HAPPY_C
direction as air can be incorporated Majority of pound cake recipes call
either way through whisking. For for eggs, and this is a very important
folding, it is in one direction most of ingredient as it acts as a binder. It holds
the time as long as dry ingredients are ingredients together and makes cakes
incorporated. It is also smoother based less crumbly. I would recommend using a
on whichever hand you are using. pound cake recipe that uses eggs. Keep
an eye closely on the baking time to
When baking burnt cheesecake, how ensure the cake is not overbaked. After
do you make sure that the cake is not baking the cake, let it rest for five to 10
overburnt? minutes to let it firm up, then remove
PHOTOS COURTESY OF HUMBLE BAKERY
YAO ZHONG it from the mould. Cover the cake

Look out for the next featured This would have to depend on your with a cake dome/lid to create a moist
chef on epicure’s Facebook and oven heat. Check the cheesecake environment. This will help to retain
Instagram pages, then ask away surface for browning halfway through moisture in the cake as it cools. Remove
in the comment sections. If your the baking time. As it starts to get the lid when the cake is lukewarm and
question is selected and answered, darker, check the browning every two let it cool completely. Alternatively, you
you’ll get a 12-month digital minutes (or even one minute if it starts can also brush the cake with milk or sugar
subscription to epicure! to get burnt). Take out from the oven syrup (plain or flavoured) when it is still
when the surface is burnt to your liking. hot and cooling down.
• 33 •
LIFESTYLE
Feature
SWEET SHOWSTOPPERS BY
EVE
TEDJA
Find out where to get your daily dose of desserts in Jakarta and Bali.
• 34 •
LIFESTYLE
Feature
Whether it’s a crystal-shaped wagashi in Bali or a tipsy

afternoon tea treat in Jakarta, two of Indonesia’s gastronomic
destinations have proved that there should always be room for
dessert. The sweet showstoppers are available throughout the
day in different pâtisseries, boulangeries and viennoiseries in
the city and the island.
JAKARTA
1. NAMELAKA
True to its name which means “smooth and creamy”
in Japanese, Namelaka has been garnering ardent
followers due to its addictive choux creations. Founded
by pastry chefs Ivan Setyawan and Yoan Tjahjadi,
Namelaka started off in 2016 selling online pastry
products made from fine-quality ingredients. Since
then, they have opened two in-store shops in Central
and North Jakarta, serving more than 15 flavours of
choux, cakes and plated desserts.
Unique local flavours like Tape (fermented cassava)
sit together with Honey Yuzu, Blue Cheese & Pear, and
Snickers. Each choux is topped with craquelin, adding
an extra texture to better enjoy the creamy puff. Its
latest must-try creation is Blossom Cake, made of
Oolong tea, Bavarian cream, white peach cream, jelly,
jam, and almond crunch. Open daily, 10am – 9pm.
Shophaus, Jl. Teuku Cik Ditiro No.36, Menteng. Tel:
+62 813 2023 2025
2. CONSERVATORY
Located on level 23 of Park Hyatt Jakarta,
Conservatory offers four different experiences
throughout the day. There’s the Library where one can
retreat to or work amid a serene setting filled with
objets d’art; the Living Room to socialise and view the
city’s iconic landmarks; the open-air Veranda; and last
but not least, the Patisserie.
The latter is the domain of pastry chef Ali Saleh,
baker John Tobing and their talented team. A
fabulous display of Peanut Caramel Tart, Pistachio
Raspberry, Date Pecan Choux, and other dainty
handcrafted sweets are served to satisfy the guests’
cravings. Combining a killer view of Jakarta’s skyline
and impeccable service, it is not a surprise that the
Conservatory’s Afternoon Tea is one of the de rigueur
experiences in town. Open daily, 10am – 10pm. Jl.
Kebon Sirih 17-19. Tel: +62 21 311 90333
• 35 •
LIFESTYLE
Feature
3. CRIO
Created as a one-stop culinary destination for dining
and drinking, Menteng’s new restaurant is powered
and founded by Richie Pratadaja. After spending
more than a decade working in the United States, he
decided to come back home in 2019 and set up his
own place. Since opening its doors last year, he has
quickly been recognised as one of the most exciting 4. RAFFLES PATISSERIE
chocolatiers in town. Putra Anom has been quietly garnering followers
Crio offers tapas-style dishes, solid cocktails because of his creative takes on cakes, special
as well as handcrafted chocolate bonbons, bars, hampers and afternoon tea. As Raffles Jakarta’s
petit gateau, and desserts. A theatrically huge pastry chef, he is responsible for creating beautifully
window showcases the tempering process of the handcrafted morsels for the hotel’s Raffles Patisserie,
chocolate, tempting guests to taste his beautifully Arts Café by Raffles’ highly coveted Sunday brunches,
displayed creations. Glossy bonbons and bars like and other special events.
Cashew, Pecan Praline, Rum Raisins, and more can His prowess in marrying French pastry techniques
be purchased for takeaway. However, there is no with Indonesian flavours and produce is evident in
better way to enjoy a special treat than to indulge Raffles Jakarta’s signature Tipsy Tea with Moët &
in something like Xocolatl – dark chocolate mousse, Chandon. With a glass of Champagne in hand, guests
cremeux, sponge, caramelised puffed rice, hazelnut are invited to savour delicacies such as Jasmine
praline – immediately, and preferably accompanied Honey Choux, Apricot & Elderflower, Pistachio Rose
by a glass of cocktail and a live jazz band. Open daily, Tart, Orange Blossom Chocolate, and Yuzu Lavender
7am – 10pm/2am on weekends. Jl. Teuku Cik Ditiro Sphere. Open daily, 8am – 9pm. Ciputra World, Jl.
No.43. Tel: +62 812 1001 5969 Prof. Dr. Satrio Kav.3- 5. Tel: +62 855 8155 888
• 36 •
LIFESTYLE
Feature
BALI
1. POWDER ROOM
Room 4 Dessert, the venerated
dessert establishment in Ubud,
has opened a new candy store
next door. Guests are welcome
to “grab and grow” their fresh
and delicious sweet treats or
take some time to sit down
and slowly devour a cup of
soft-serve ice cream (soursop
yoghurt with palm sugar syrup
and housemade 67 percent
toblerone shard, anyone?). True
to the ethos of R4D, everything
is made from local ingredients,
natural colourings and without
preservatives. Find classic twists
such as Botanical Bombolonis with
delightful fillings like vanilla cream 2. KOHAKU
and mulberry with housemade Deriving its inspiration from a
ricotta and Garden Gummies 200-year-old traditional Japanese
made of rosella kombucha. Open confectionery, Kohaku handcrafts
Tuesday – Sunday, 11am – 9pm. visually stunning and naturally
Jl. Raya Sanggingan, Ubud. made sweet gems from various
Tel: +62 812 2837 5032 dried fruits, herbs, spices, flowers,
and teas. The name comes from
the word kohakuto, a seaweed-
based agar and sugar wagashi.
A collaboration between
Daijiro Horikoshi, Heru Young and
Francois Milcent, Kohaku offers 3. BUTTERMAN
a unique Zen-like experience Less than two years after opening its first store in
in Canggu. Guests are invited Canggu, this croissanterie has just expanded to
to have a seat and taste the Jakarta at the end of last year. The secret of their
Butterfly Pea and Volcanic Sea success? A stream of freshly baked viennoiserie,
Salt in the form of aquamarine premium quality ingredients and consistently great
gemstone crystal; a crunchy, products. Excellent flaky, buttery and layered
amber-like Pistachio and Apricot croissants are the backbone of Butterman but
or a tourmaline-shaped Black there are other reasons why queues are formed
Sesame. Pair the gems with every day in front of its small shop even before
organic tea from Jatiluwih or bring they open at 6.30am. The reasons are Chocolatine,
them home as a souvenir in a box. Raspberry Pistachio Roll, and Eggy Tart – just a few
Open Tuesday – Sunday, 10am – of chef Stephane Simond’s creations. Open daily,
6pm. Jl. Pantai Berawa. 6.30am onwards. Jl. Pantai Berawa No. 10.
Tel: +62 813 3710 3936 Tel: +62 811 396 00050
• 37 •
LIFESTYLE
Feature
6. SUNDARA
Refined cakes and desserts from Four Seasons
Resorts Bali’s executive pastry chef David Peduzzi
can be tasted at Sundara, Jimbaran’s beachfront
culinary and lifestyle destination. The French chef
unpacks a lot of experience and artistry into his
creations from more than 17 years working in six
Four Seasons properties in five countries.
Be it a leisurely poolside lunch or a romantic
dinner date, taste his creations on the menu
such as All About Mango – a homage to the
quintessence tropical fruit. It is a delightfully
refreshing dessert made of crunchy meringue,
mango cream and sorbet, passion fruit sauce, and
5. POTTERY CAFE
jeruk nipis marmalade. Alternatively, order a box of
Situated on the ground floor
nine Sundara’s signature cakes to take home. Open
of Hotel Indigo Bali Seminyak
daily, 11am – 1am. Jl. Bukit Permai, Jimbaran.
Beach, Pottery Cafe is a
Tel: +62 361 708333
discreet, cosy place to relax,
4. KANVAZ PÂTISSERIE BY work or meet up with friends.
VINCENT NIGITA With mismatched chairs,
Located in front of Kanvaz cheerful yellow-dominated
Village Resort Seminyak, the interior, and indoor and outdoor
sleek space houses a retail outlet seating, enjoy the aroma of
and an outdoor patio. A striking coffee wafting through the
blue monochrome colour runs air and the gentle whirring
through the interior, showcasing of espresso machines. Make
BEACH, BUTTERMAN, FOUR SEASONS RESORT BALI AT JIMBARAN BAY,
the colourful creations at the time to have their Sereni-Tea

PÂTISSERIE BY VINCENT NIGITA, HOTEL INDIGO BALI SEMINYAK
counter with great aplomb. Afternoon Tea experience.

ALL PHOTOS COURTESY OF ROOM 4 DESSERT, KOHAKU, KANVAZ
NAMELAKA, RAFFLES JAKARTA, AND PARK HYATT JAKARTA.
Guests are constantly dazzled by Served in a three-tiered wooden

the array of pastries, croissants, tower, find more than enough
macarons, and chocolate sweet and savoury delicacies
bonbons offered by Vincent for two persons. The Es Degan
Nigita, the pastry wizard and Macaron, Nastart, Pisang Ijo
his team. Stop by for a mid-day Mousse, and Kolak Pisang are
treat in the form of Pistachio twists to classic Indonesian
Paris-Brest or St. Honore – a sweets and desserts. Pair them
chic assembly made of vanilla with manual brew single origin
mascarpone chantilly, salted coffee from Bali, Sulawesi or
caramel, choux, dulcey, caramel Aceh. Open daily, 7am – 7pm.
mousse, and puff pastry. Open Jl. Camplung Tanduk No.10,
daily, 7am -10pm. Jl. Petitenget Seminyak. Tel: +62 361 2099999
No. 188. Tel: +62 812 3707 4339
• 38 •
SPECIAL FEATURE
Anjalichocolat
PHOTOS COURTESY OF ANJALICHOCOLAT

Premium chocolates
for Valentine’s Day
THE CHOCOLATE ENTREPRENEUR

Meet Singapore food entrepreneur Anjali Gupta of Anjalichocolat. From handcrafted
sustainable indulgences to hands-on workshops, she shares how she has grown her
business into the premium chocolate brand it is known today.
S tarting your own business may be daunting, but when

you have the passion, skills, support of loved ones,
and of course, a great product, it can be a successful
two hands” and pursue her passion for chocolate.
Numerous culinary courses and professional
programmes later, her namesake brand was born.
and fulfilling venture. Just ask Anjali Gupta who founded
Anjalichocolat when she was 50, an age where many A one-stop destination
would start planning their retirement. A small stall at PasarBella (a gourmet farmer’s market)
The former banker, who often moved around the in 2014 served as the starting point before she moved
world with her family before settling in Singapore, the business to the tranquil Loewen by Dempsey Hill.
decided it was time she “grabbed destiny with my own The current location serves as a production facility
and workshop venue – “a one-stop destination for
corporate gifting and team-building experiences”. In
2018, they shifted their retail operations to Tanglin
Mall. In addition, they operate an online store, and
are listed on several online platforms such as Lazada,
Amazon, and Fairprice Marketplace.
Heart of success
Anjali describes her chocolates as an “affordable
luxury” and reveals that her favourite food is, well,
chocolate. When she first set up her business in
Singapore, there were not many artisan chocolatiers
who made and sold chocolates using fresh, natural
ingredients. One could not easily get a box of
Anjali Gupta
• 39 •
SPECIAL FEATURE
Anjalichocolat
chocolates which did not contain preservatives such as

potassium sorbate which are often used to obtain a longer
shelf life.
Her vision was, and still is, to provide freshly made
chocolates, using fine ingredients with no artificial
flavours or preservatives. In addition, she strives to be a
brand with a heart. As the owner of a chocolate business,
Valentine’s Day chocolate collection
she is painfully aware of the “bitter side of chocolate” :
sustainability and other problems faced by cocoa farmers.
She is grateful for the sustainable practices followed by collection, From Singapore Lah, showcases unique bold
her couverture suppliers. She keeps in touch with them, flavours and ingredients such as Teh Tarik, Kaya Toast,
and is well-informed of the programmes undertaken by Chinese 5 Spice, and Gula Melaka.
them to address the issues.
“When I started out, I personally interacted with a The Anjalichocolat experience
large number of my customers. Now that the business For a more personal experience, there are the chocolate-
has grown, most clients I speak to are corporate making workshops conducted at the chocolate studio
customers looking to place larger orders, or are at Loewen by Dempsey Hill. Set up in 2015, it is a place
interested in customisation. All our customers, big and where the young and old can get their hands dirty and
small, want the brand to be a mirror, meaning they create their own chocolate. “People love coming for our
want to be reflected in the brand. They demand that we workshops, and we used to be really busy,” she says.
source our ingredients sustainably.” While the Covid-19 outbreak made it difficult for
Every season, new packaging and new recipes her to continue the workshops, the chocolate retail
keep customers happy and interested in Anjalichocolat business grew exponentially. The second half of 2022 saw
products. But there are also customers who want to a resurgence in demand for workshops, particularly from
give a tried-and-tested luxury gift: classic flavours corporate clients looking to organise corporate team
with no food colouring. Chinese New Year saw koi fish building events. In order to accommodate the increased
and rabbit chocolates, Mandarin oranges truffles and demand for chocolates and workshops, the brand has
passionfruit caramel gold ingots. This Valentine’s Day, taken on additional space at the Dempsey Hill location.
look forward to strawberry, raspberry and passionfruit The newly expanded space can accommodate as
hearts, while chocolate bunnies, hens and eggs will many as 30 participants comfortably. Workshops such
feature widely for Easter. The brand’s signature as chocolate truffle-making sessions will be ramped up
even more in 2023. (We suggest booking early for the
popular Easter egg decorating workshops as they make a
Chocolate workshop comeback this year.)
Gupta has plans to expand the retail side of the
business but don’t expect 20 or 30 stores in the next few
years. She wants Anjalichocolat to remain a craft chocolate
brand and may add another outlet while maintaining her
robust online presence and corporate clients. Ultimately
she values the connection with her customers. “I love
coming up with different flavours. I love the interaction
I have with the individual customer who’s interested in
what I do. That’s what keeps me going.”
Anjalichocolat is at #02-153 Tanglin Mall (retail), and 73

Loewen Road (workshop). www.anjalichocolat.com
WATCH LISTEN
insightful video interviews and to our conversations with Singapore’s greatest
inspiring short films business minds and thought leaders
A Perfect Blend of Tradition & Technology
A deeper look into PORTFOLIO’s stories featuring behind-the-scenes,

web exclusive stories and more videos and images for each story
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• 41 •
CULINARY
Feature
THE GREAT PRESENTERS

ARTIFACTT AND KRA SANCTUARY
PHOTOS COURTESY OF LUZERNE,
How you serve your food is very much part of the

BY
overall dining experience. These Singapore tableware NIDA
SEAH
brands and retailers offer artisanal plates, bowls and
other vessels that will add a touch of glamour to your
dining setup and elevate your meals.
Prism by Luzerne
• 42 •
CULINARY
Feature
LUZERNE
Luzerne designs and creates bespoke fine china for
many of the world’s highly regarded brands in the
food, hospitality, retail and airline industries. This
homegrown brand has come a long way, starting
as a pottery trading company in 1947 before
evolving into the global ceramic tableware
powerhouse it is today.
It recently celebrated its 75th anniversary with
the opening of The Luzerne, Singapore – its flagship
gallery and retail outlet along Bendemeer Road. It
features three elevated experiential aspects of the
brand: The Gallery (for hotel and restaurant clients),
The Shop (its first retail outlet in Singapore housing
over 3,000 unique pieces of Luzerne ceramics from 40
collections), and The Residence (its corporate office).
luzerne.com Bliss
Pearl
• 43 •
CULINARY
Feature
Evergreen
• 44 •
CULINARY
Feature
Plates from
Miyake Ceramics Sabiya Hiwa plate
Bowls from Yoshida pottery

Miyake Ceramics
Kigoromo short
rim plates
• 45 •
CULINARY
Feature
Miyake Ceramics
ARTIFACTT
Artifactt is the newest tableware retailer to hit our
shores with the aim to “connect artisanal makers and
creators with collectors and homeowners”. Founded
by Chris Lee and Annie Li in 2021, the shop at Palais
Renaissance offers award-winning brands sourced
from a growing network of artists and craftspeople.
From sculptural keepsakes to functional
statement pieces, customers will find tableware
and drinkware from across Japan and Europe such
as Serax (a Belgium tableware and furniture label)
and Utsuwa to Design (by Japanese pottery artist
Yuta Miyazaki). The founders only work with artists
that prize attention to detail, and respect age-
old techniques and traditions. In the pipeline are
collaborations with local artists and Singaporean
designers to showcase their creations.
www.artifactt.com
• 46 •
CULINARY
Feature
Spices from
La Plantation
Sii Chompuu dinner plate, and Bangkok

(brushed gold) cutlery set
Andaman free-form
side plate
Talay dinner plate; Charcoal Grill soup bowl; and

Bamboo (polished gold) dinner fork and spoon
Talay dinner plate; Lanna free-form soup

bowl, salad dressing server, and soup spoon;
and Bangkok (brushed gold) chopsticks
KRA SANCTUARY
Luxury tableware can be found at Kra Sanctuary, a
name derived from the Isthmus of Kra, the narrowest
stretch of land along the coast of Southern Thailand.
Its curated range of dining and serving essentials –
sourced from family-run artisanal crafters in Thailand
– are a nod to time-tested traditions, local artisans,
and the environment.
Due to the shaping and firing process, each
piece is one-of-a-kind, perfectly imperfect with
natural curves and irregularities. Dinnerware
collections such as Andaman and Talay, for instance,
exude a rustic charm with their organically shaped
and understated pieces to reflect an unhurried island
life. Kra Sanctuary also carries a range of silverware,
cutlery, teapots and vases, in addition to its
handmade, small-batch ceramics. They are available
online and in selected retail stores.
krasanctuary.com
• 47 •
CULINARY
Feature
Charcoal Grill
free-form pasta bowl
• 48 •
WINE & SPIRITS
Vine Expectations
THE SINGULAR WINES

OF MONTALCINO
BY
NIMMI
In this edition, we explore Montalcino, home of Tuscany’s most powerful red
MALHOTRA wine, Brunello di Montalcino, and the region’s top three producers.
The hilltop Montacino

town in Tuscany
• 49 •
WINE & SPIRITS
Vine Expectations
Fermentation is progress Sangiovese grapes
I
t’s easy to fall in love with Montalcino. The Montalcino – sangiovese grossoo has a smaller
UNESCO World Heritage Site is a fortressed berry, a brownish hue (brunello means “the brown
Tuscan village two hours from Florence. Stone-cast one”), and is akin to pinot noir in that it vividly
medieval walls dating to the 13th century surround expresses site differences. The wines are decidedly
the hilltop town, dripping in bucolic charm. The more concentrated, fuller-bodied, and capable of
meandering cobblestone streets, bell towers, and long ageing.
sun-soaked piazzas soak and glisten in the Tuscan By law, Brunello wine must be a pure expression
sunlight. The village is lined with artisanal shops, rustic of sangiovese grosso – a distinction afforded to
Italian restaurants, and enotecas or wine shops stacked only Montalcino in Tuscany, where most wines are
PHOTOS COURTESY OF CASANOVA DI NERI AND IL MARRONETO
with the two wines that define the region – Brunello blends – and released to market after four years
di Montalcino and the younger version, Rosso di of ageing. In the case of riserva, it is five years of
Montalcino. which two must be in oak.
You will find a slew of vantage points to take in the The decommissioned grapes, or younger
views of the tiled ochre roofs, undulating lands, and plantings, make Rosso di Montalcino a more
verdant lines of vines. Brunello and Rosso’s vineyards approachable red, which ages for a year and is
surround the town in every direction. primed for everyday drinking. It ensures the 250
producers in the region have good cash flow while
THE WINES the elder sibling, Brunello, takes half a decade to hit
Brunello di Montalcino is Italy’s celebrated long- the shelves.
lived red wine, an exalted expression of the The region is home to 250 wineries, deeply
sangiovese grape. This version differs from the dedicated to their craft and mostly small-scale and
one found in, say, Chianti or Montepulciano. family run. Together they tend to 3,500 hectares of
Sangiovese’s genetic mutation or clone found in vineyard, surrounded by 31,000 hectares of forest lands.
• 50 •
WINE & SPIRITS
Vine Expectations
The barrel room at

Casanova di Neri
BIONDI SANTI
Wine pilgrims pay homage to Biondi Santi,
the iconic estate where Clementi Santi created
the single-varietal Brunello style in 1880. Later
generations of the Biondi Santi family helped codify
the rules for Brunello Consorzio in 1960 when the
region was awarded a DOC status (and later, the
DOCG status, the highest endowment in Italy) and of Montalcino village are cooler, and those in
launched the wine style for many to follow. the south are warmer. But that is a sweeping
More so, the choice of ageing in large generalisation. With a patchwork of ancient soils
Slovenian casks instead of French barrique is ranging from galestro to clay, sites show their
credited to Biondi Santi as well, a practice still personality irrespective of their positioning on the
preferred by traditional producers. map.
Of the three wines produced – Biondi Santi Being hilly, Montalcino vineyards are located
Riserva is the highest expression, made in 500m to 950m above sea level, benefiting from
exceptional years. Brunello di Montalcino Annata wide diurnal temperature ranges which add
is made from a selection of vineyards. acidity to the wines. More so, vintners consider
The estate owns various plots around the aspect of the vineyard. Exposure to sun, soils,
Montalcino, a common practice adopted across and gradient of slope aid in crafting a slew of
the region. Broadly, sites located in the north expressions of the one grape – sangiovese.
Fiesole vineyard in northeast Montalcino

produces “white label” Casanova di Neri
• 51 •
WINE & SPIRITS
Vine Expectations
IL MARRONETO
Alessandro Mori, the owner and winemaker of Il
Marroneto, has 49 vintages under his belt and is
a traditionalist. He says, “Marroneto is my life, and
sangiovese is the colour used to paint my life”
The 6.5-hectare estate is named after a nearby
13th-century building used to grind chestnuts into
flour. It is located on the northern side of Montalcino,
elevated at 500m above sea level.
Mori learned his craft from two teachers – Mario
Cortevesio and Giulio Gambelli – whom he credits
for his wine style. His wine today, he says, reflects
the lessons they imparted to him in the first year. The
Alessandro Mori has 49 vintages single vineyard expression, Madonna Delle Grazie, is
of Il Marroneto under his belt celebrated as one of the best in the region.
Vineyards of Il Marroneto
• 52 •
WINE & SPIRITS
Vine Expectations
Alessandro Mori with

his son, Iacopo Mori
Sangiovese harvest
at Il Marroneto
Mori emphasises the importance of the “hand of
man” in winemaking, In the vineyards, he practices
organic viticulture, and the cellar is where he
expresses his art.
“They call me a wine artist – a man that expresses
himself with wines. I can only do this because I work
with sangiovese.” Sangiovese, he says, shows a
man’s personality, not just the personality of the land.
His son, Iacopo, has joined the business, and
Mori is passing on the knowledge “slowly, slowly” to
the next generation.
CASANOVA DI NERI
“Montalcino is a magical place for sangiovese,” says
Giacomo Neri, winemaker at Casanova di Neri.
“We have vineyards in different locations of
Montalcino, in the northeast and southeast,” he
elaborates. But unlike other producers, Casanova
• 53 •
WINE & SPIRITS
Vine Expectations
Vineyards producing Brunello di Montalcino

are situated at high altitude
Harvest time
di Neri wines are mainly crafted as single single-site In Asia, the wines are just as famous as
expression. Among these, the highest status belongs Bordeaux, says Master of Wine Richard Hemming.
to Cerretalto, and the most popular block is Tenuta “Brunello has similar popularity to classic Bordeaux
Nuova, producing 65,000 bottles. reds such as St-Émilion – and it is stylistically similar
The latest acquisition is the seven-hectare Tocci too. For wine lovers that prefer a robust, powerful
vineyard, already planted with 45-year-old vines. The red, Brunello is well-known as a good option. In
resulting first vintage, Giovanni Neri 2018, has just Singapore, lighter reds such as pinot noir have
been released in January 2023. become more popular recently, but there are
Over time, he elaborates that wine styles have certainly plenty of drinkers still opting for
remained the same, but they have more depth as fuller styles.”
the vineyards are older. “The name is Tenuta Nuova Among other producers, Soldera, Il Poggiolo,
(new estate), but the plants are old. The wines are Col d’Orcia, Castel Giocondo, Le Chiuse, Conti
more persistent and more complex. Last night, I drank Costanti, and Valdicava are highly rated.
Tenuta Nuova 1998, and it’s still vibrant.” As the rules state, the 2018 vintage will be
Casanova di Neri is amongst the top producers released worldwide this January. Notably, the 2016
of Brunello. Of the special touch, Neri says, “75 vintage received excellent reviews, as has 2015.
percent of it is the terroir, and 25 percent is our Other vintage for collectors includes 2001, 2004,
patience, our experience, our work.” 2006, 2007, 2010, and 2012.
• 54 •
WINE
Cellar’s Choice
CHATEAU MUSAR 2016

Chateau Musar is the iconic red from
PROFOUND REDS
Lebanon, a wine framed by civil
war, financial turmoil and dogged
perseverance. Widely popular around the
world for its signature blend of cabernet
sauvignon, carignan and cinsault, Musar is
These rich, redolent reds from Lebanon, Spain and California released after a long ageing of seven years.
The 2016 is perfumed and lifted with
are best savoured over thoughtful conversations. dried flowers, plum and mulberry coulis.
Its supple, textured and unfurls with an
hour of decanting.
$105, Pinnacle Wine and Spirits
MARQUÉS DE MURRIETA RESERVA 2018

RIOJA RESERVA
In the world of Riojas, Marqués de
Murietta is a prominent brand. Unlike
most properties in the region, Murrieta’s
vast landholdings of 300 hectares ensure
that all the grapes come from their own
vineyards. The Rioja Reserva style is their
flagship and the 2018 vintage – a blend
of mainly tempranillo with dollops of
graciano, mazuelo and garnacha – shows
classic notes of vanilla, ripe baked red
plums and cherry, integrated tannins and
gentle oak, all framed with a lifted acidity.
$72, The Straits Wine Company
PROMONTORY 2015
Discovered by the famed Harlan family,
Promontory is a steep hillside estate
positioned across the Oakville and
Yountville regions in Napa Valley. The
patchwork of vineyards hides behind
woodlands, forests and fog, and are
cultivated with minimal intervention on
volcanic and metamorphic soils. Each
vintage ages in Austrian oak for five years,
a unique choice preferred by Barolo
producers. The 2015 vintage is laden with
aromatics – from floral to cassis, olives
and mulberries. It is rich and dense with
polished tannins.
$1,499, 1855 The Bottle Shop
• 55 •
SPIRITS
Cellar’s Choice
SOME MARRIAGES
ARE MADE IN OAK
These single malt whiskies are matured over decades in a blend
of casks, making them the finest expressions of liquid gold.
BOWMORE ARC-52
ARC-52 is the oldest whisky released
by the Islay distillery. Continuing the
partnership with car manufacturer,
Aston Martin, the whisky comes
in a futuristic contoured decanter
envisioned by Aston Martin car
designers. As for the drop, its nuances
reveal themselves with every sip.
Expect layers of vanilla, mint, exquisite
tropical fruits, chocolate, and tobacco
leaves. Matured in American oak
hogshead and European oak butt casks
seasoned first with sherry, this is a
marriage made in oak heaven.
Available on request, Bowmore.com
THE BALVENIE RARE MARRIAGE GLENFIDDICH TIME RE:IMAGINED SERIES

SERIES 30-YEAR-OLD 40-YEAR-OLD CUMULATIVE TIME
The “Marriage series”, created by Each of the three whiskies in this series pays
Malt Master David C. Stewart, is a tribute to the passage of time. The collection
collection of three whiskies – the 25-, includes 30-, 40- and 50-year-old expressions,
30- and 40-year-old. The practice of all presented in sculptural bespoke packaging
“marrying” involves blending mature designed by computational designer Manuel
single malts in a choice oak tun for two Jiménez Garcia. The 40-year-old Cumulative
to three months before bottling. All are Time speaks of the process of remnant
rich and luxurious and led by honey, vatting, where the remains of the previous
the signature Balvenie note. The older batch are carried over and married with the
vintages, especially the 30-year-old, casks selected for the next release. On the
expresses notes of caramelised pears palate, it shows the complexity of dried fruits,
and hazelnuts, with a seductively dark chocolate, and rich fruitcake.
smooth texture. Available on request, William Grant
Available on request, www.thebalvenie.com and Sons
• 56 •
WINE & SPIRITS
Bar At Home
Celery
The low-alcohol drink is perfect
for a holistic start to the year.
MAKES 1
INGREDIENTS
5ml Mussalano Bianco
Vermouth
15ml Suze gentian
liqueur*
2 dashes celery bitters
15ml fresh celery juice
20ml fresh lemon juice
10ml simple syrup (1:1
water and sugar ratio)
30ml soda water
30ml tonic water
Celery curls or lemon wheel
for garnish
Collins/highball glass
METHOD
Add all ingredients to a Collins
or highball glass.
The bitterness of the celery and Fill the glass with ice.
FLOW BAR
dryness offered by the tonic in the

cocktail provide a very vegetal feel. The Stir with a spoon till combined
and chilled.
OFOF
vermouth, simple syrup and lemon

COURTESY
juice help brightens up the drink.

PHOTOSCOURTESY
Serve with garnish and enjoy.

*Can be found in specialty spirit
CE LA VI
RICKY PAIVA
stores or substitute with Salers or
PHOTOS
Chartreuse gentiane.
• 57 •
WINE & SPIRITS
Bar At Home
FREE FLOW
Bar veteran Ricky Paiva finds a new home at Flow Bar
The cocktail bar
on Duxton Hill where he mixes drinks sans pretension. at Flow Bar
A
t Flow Bar, we highly recommend starting with master craftsmanship, his disarming hospitability, or the
the Celery (featured on the opposite page), trademark pencil-tipped moustache (which has since
followed by She So Shiso. Be deliberately slow been trimmed off to a more traditional length). He is
as you sip them. Take your time and parse through the celebrating the first anniversary of Flow Bar, launched
layers of flavours – sweet, savoury and saline. in collaboration with one-Michelin-starred Restaurant
“I love shiso,” shares Ricky Paiva, the bar-guru- JAG led by chef-owner Jeremy Gillon.
veteran leading Flow Bar. “To me, it’s the tonka bean “All my cocktails are like music that have already
of the earth. You get that slight mentha note from been written, and it is up to the artist to give it a new
peppermint, a rounded sweetness from hibiscus, and sound,” Paiva says, going over the 19-cocktail harmony
this beautiful green cora-filled notes. So many flavours he has created for Flow Bar. “Every cocktail we create
that come off from that one leaf.” has a ‘backbone’, an old classic cocktail, and we are
You’ve probably spotted the leaf served in sushi only modernising it at Flow Bar.”
and sashimi plates, and while it is often used in The bar favourite Expresso Martini is a synthesis of
cocktails, seldom is it paired with melon, tempering Paiva’s life experiences. “Growing up, my mother will
the fruit’s sweetness with its minty, herbaceous and always make dulce de leche desserts or add dulce de
spicy notes. leche into the coffee.” He tried to do a similar espresso
Paiva’s experienced hand comes into play as he martini-style cocktail at Manhattan. “The drink never
marries each ingredient to seamlessly create ripples of took off. Singapore consumers weren’t ready to have
flavours in the She So Shiso cocktail, from the Botanist such a different type of espresso martini.”
gin to the honey and shiso-flavoured sugar syrup and As he revisited the drink at Flow Bar, he
shiso bitters. For garnish, he uses a compressed melon unintentionally added a touch of caramelisation on top
ball soaked in saline-umami juices. for the photoshoot. “The photographer happened to
A native Californian, Paiva has called Singapore capture the smoke coming off the glass, and it was so
home since 2014 when he was invited to launch beautiful. It led to us wanting to serve it in this manner,
Manhattan Bar. Everyone knows him, either for his at the tableside of our guests.”
The nosh is sourced from Restaurant JAG
and selected by Paiva. “Each plate will reflect my
Ricky Paiva Californian vibe – fresh, light, seasonal with Jeremy’s
French refinement.” Expect celeriac hummus
dressed in linseed and sunflower seeds, a platter of
Savoie cheese and cold cuts or the JAG signature
Croque Monsieur.
I ask him if he can define Ricky’s touch. He obliges,
“Perhaps ‘Ricky’s touch’ is the knowledge of the
foundation of original classic cocktails but with a small
twist to reach that magical balance. It may sound
simple, but years of experience and a developed
palate are required.”
Flow Bar is at 76A Duxton Road, Singapore 089535.
Tel: 8028 5865.
• 58 •
LIFESTYLE
Seen & Savoured
EXCELLENCE IN MOTION
The Workshop on European Food highlighted the merits of EU products through a cooking
demonstration and culinary challenge, and proved why they are #morethanfood.
I t was an afternoon of discovery for participants at the

Workshop on European Food: The Mystery Basket
Challenge organised by the European Union (EU). Held
at Commune Kitchen on 23 November, the workshop and
networking session allowed trade professionals and chefs to
Founder of Commune Kitchen, Payal Thakunari,
followed by sharing her insights on the latest food trends,
and how consumers can leverage on the quality EU foods
to boost their cooking and diet.
To highlight the benefits of using such products,
discover and learn more about EU agri-food products. founder of Sin&Savage Wei Shan Tan conducted a cooking
The event was graced by H.E. Iwona Piórko, demonstration. His dish, Irish Black Angus Striploin with
Ambassador of the European Union to Singapore who Chimichurri Sauce, Sauteed Mushrooms and Seasonal
highlighted EU products and their key merits. Salad, was an example of the importance of quality
More than just a major exporter of food throughout ingredients and how they can elevate a simple recipe.
the world, food and drinks from the EU are recognised Then came the exciting second half of the workshop
for its authenticity, quality, safety and sustainability. – the Mystery Basket Challenge. The basket was filled with
Centuries of know-how and tradition, combined with strict a range of items such as spinach and balsamic vinegar
quality controls and stringent food safety and traceability from Italy, mushroom from Lithuania, feta cheese from
standards mean that consumers are able to trust and know Greece, and red onions from The Netherlands. Five pairs
what they are eating, and where their food comes from. of participants, ranging from home cooks to culinary
EU quality schemes such as Protected designation students, had 45 minutes to whip up a meal using at least
of Origin (PDO), Protected Geographical Indication five different EU food products from the basket. Meanwhile,
(PGI) and Organic Label protect products with unique the rest of the workshop participants engaged in a
characteristics, and enable consumers to trust and networking session.
distinguish quality products while helping producers to The winning team was 67 Pall Mall’s head pastry chef
market them better. Kelvin Chia and assistant pastry chef Magdalene Kong.
Their steak dish was accompanied by caramelised onions
and a side of baked creamy mushrooms.
Participants included students Judges, including chef Tan, scored the dish highly for
from Republic Polytechnic
its flavours. “For me, it was the simplicity, how they had
few components to amplify the dish itself. Everything was
nicely seasoned,” he explained.
Ambassador Piórko was particularly impressed.
Addressing the participants, she said, “What impressed me
most was the creative way you used the ingredients, some
of which you basically didn’t know one hour ago, and that
was really really amazing.”
For more information on EU agri-food products, visit

www.morethanfood.sg.
• 59 •
LIFESTYLE
Seen & Savoured
The judges of the Mystery

Box Challenge
Irish Black Angus Striploin with Chimichurri Sauce,

Sauteed Mushrooms and Seasonal Salad
H.E. Iwona Piórko, Ambassador of

the European Union to Singapore
Chef Wei Shan Tan conducting

a cooking demonstration
PHOTOS COURTESY OF EUROPEAN UNION AND NIDA SEAH
The winning team: Kelvin Chia

and Magdalene Kong
A display of EU food
and drink products
• 60 •
LIFESTYLE
Seen & Savoured
The deck of the

108-year-old tall ship
FRESH CATCH
Norwegian Seafood Council presented
Norwegian shellfish to Singapore’s top
Statsraad Lehmkuhl
chefs on board the 108-year-old tall ship
Statsraad Lehmkuhl.
W hat better way to showcase fresh Norwegian

shellfish than to do it on board a 108-year-old
ship? The historic Statsraad Lehmkuhl, which
made a stop in Singapore as part of its 20-month-long sail
with One Ocean Expedition, was the venue of an exclusive
brown butter with Norwegian sour cream; Scallops and
Peas with Grand Cru vin jaune sauce and aromatics; and
Langoustine served with lightly pickled fennel and apples.
The event underscored the growing demand
for premium, sustainably sourced shellfish among
luncheon held on 31 October 2022. Singaporeans. Norway is one of the largest exporters of
The luncheon was hosted by Norwegian Seafood seafood in the world, exporting to over 150 countries.
Council, and saw over 35 top chefs and seafood importers, Thanks to the clean and cold Arctic water, Norwegian
including chef-owner of Odette Julien Royer; head chef of shellfish are known to grow and mature slowly, offering
Burnt Ends Yvette Lin, and head chef of Cure Ales Donat. a characteristic taste and texture.
They enjoyed a menu that highlighted the freshness, During the event, Asbjørn Warvik Rørtveit,
versatility and exquisite flavours of Norwegian shellfish. director, Southeast Asia of Norwegian Seafood Council,
Dishes were prepared by Bocuse d’Or Bronze 2019 highlighted the stringent regulations of Norway’s
winner Christian André Pettersen from Norway. The fisheries and the country’s commitment to protecting
menu featured Arctic Brown Crab with lemongrass and the ocean for future generations. In addition, Norwegian
onion salad; Cold Water Prawn with green tomatoes, yuzu Seafood Council also invited students from Nanyang
jus, avocado cream and pomelo; Norwegian King Crab in Polytechnic to provide hospitality for the event.
• 61 •
LIFESTYLE
Seen & Savoured
Director, Southeast Asia of Norwegian Seafood Council,

Asbjørn Warvik Rørtveit, opening the event
Scallops and Peas
Cold Water Prawn
Top chefs enjoying The event underscored the growing

Norwegian seafood demand for Norwegian shellfish
PHOTOS COURTESY OF NORWEGIAN SEAFOOD COUNCIL
Bocuse d’Or Bronze 2019 winner

Guests and crew at the event Christian André Pettersen from Norway (left)
• 62 •
LIFESTYLE
Seen & Savoured
A total of 204 awards across

35 categories were given out
BACK WITH A BANG

The 9th Annual Design Excellence Awards 2022 returned with a grand in-person
ceremony to recognise top interior design talents and projects in the Asia-Pacific region.
I t was a night to remember as top talents in the interior

design industry gathered on 2 December to recognise
interior design excellence, innovation and talent
throughout Singapore, Asia Pacific and the world.
Winners of the 9th Annual Design Excellence Awards
Awards (IDEA) for completed built projects by industry
professionals; and Spatial Design Awards (SPADE) for
completed academic projects by design students.
Participants were invited to submit projects “in the built-
environment that harkens back to a period of peace,
(DEA) 2022 were announced by the Interior Design tranquility, freedom of expression and offers us a future
Confederation Singapore (IDCS) at the glitzy event of hopefulness.”
held at Shangri-la Singapore after two years of virtual Among the top winners were Clint Nagata of
ceremonies. Editors from Media Group’s publications, BLINK Design Group who won Interior Designer of the
including epicure, Portfolio, SquareRooms, d+a and Year; and Avalon Collective who won Project of the
JetGala, proudly presented many of the awards to the Year – Designers’ Choice for Hilton Singapore Orchard,
winners on stage. Presidential Suite. The newly created Special Recognition
This latest edition saw 204 awards – considered Award – Jury’s Choice went to M. Moser Associates for
an industry seal of excellence – given out across 35 Dyson Singapore, St James Power Station. Tony Chi of
categories in two tracks: Interior Design Excellence tonychi.studios received the Lifetime Achievement Award.
• 63 •
LIFESTYLE
Seen & Savoured
President of IDCS, Cameron Woo, opening

the event, with founder and managing DEA 2022 was held
director of Aym Design, Amy Picanco at Shangri-La Singapore
The team from epicure, Portfolio, SquareRooms,

d+a and JetGala – media partners of DEA 2022
Rengy John, co-CEO of BLINK Design Group,

and Crisfina Tan, director of Hands Carpets Asia
PHOTOS COURTESY OF IDCS
Si Chuan Dou Hua

• 64 •
LIFESTYLE
Seen & Savoured
The main dining room

at Restaurant Born
Shinjuku Ale Restaurant Born

• 65 •
LIFESTYLE
Seen & Savoured
A toast to the
memorable evening
In the 2001 – 5000 sqf category, Yaakov Turjeman
(CCA Studio) and LAANK won Bronze for North Miznon
Singapore. Highly commended were Hot Design Folks for
Best of homegrown and international talents Asador, and PAI Studio Pte Ltd for Si Chuan Dou Hua and
The IDEA Gold Winner for Best F&B Design * 5001 sqf Spice Brassiere. In the ) 2000 sqf category, engine Inc
went to greymatters for the project Restaurant Born, was awarded Silver for Shinjuku Ale. The Bronze award
located within the iconic Jinrikisha Station in Singapore. went to three firms: Spacebar Design for Hue Restaurant;
The firm embraced the architecture and space presented
Plain Design for Linger On; and Hot Design Folks for
to them – what was once the station’s ticket hall is now
Yen Social. YWA Studio was Highly Commended for
the main dining room with expansive double volume
space surrounded by beautiful arches. Peter Gentenaar’s Bakeaholic Cafe.
sculpture, which is suspended from the ceiling, highlights SPADE winner for Best F&B Design went to Basil
the contrast between the old and new while manifesting Rico Gahi, University of San Carlos, who won Bronze
chef-owner Zor Tan’s circle-of-life journey. for Pabukid Restaurant. Highly Commended were
Yeo Shan Fei, Temasek Polytechnic, for In-fuse; Lim
Wei Sheng Lennon, Nanyang Polytechnic, for Kafein
Cafe; Khoirunnisa’ Binte Azmi, Nanyang Polytechnic,
for Kaleidoscope Cafe, and Koh Charmayne, Nanyang
Polytechnic, for Nintendo X Lego Cafe.
Winning entries were selected by a jury panel
comprising accomplished and respected interior design
professionals: IDCS president Cameron Woo and founder
of Cameron Woo Design; Ed Ng, principal and co-founder
of ab concept; Amy Van, contributing editor of D+A;
Shigeru Kubota, chairman of Japan Environmental Design
Association; Su Seam Teo, partner of LTW Designworks.
For the full list of winners, visit idcs.sg/dea2022.
North Miznon
• 66 •
PEOPLE
Perspectives
THE PLACEMAKER
BY
Founder and creative partner of BLINK Design Group
NIDA
SEAH
Clint Nagata shares his award-winning ways and reveals why it’s
no longer sufficient to simply have a design that looks good.
PHOTOS COURTESY OF BLINK DESIGN GROUP
Clint Nagata
• 67 •
PEOPLE
Perspectives
Japanese-French restaurant Oku

at Regent Phu Quoc
B
LINK Design Group has been on a roll. From How did your journey in interior design begin,
the serene contemporary spaces at Roku Kyoto and why did you choose to specialise in hotels
to the modern bohemian interiors of W Dubai, and resorts?
the multi-disciplinary design studio led by founder What sparked my journey as an interior designer was
Clint Nagata has been introducing travel-hungry my belief that the best buildings are designed from
guests to a new era of post-pandemic experiences. the inside out. As an architect, I often found myself
“Hotels and resorts are more than a place for beginning the design process by doing just that –
people to sleep,” says Nagata. “Rather, they are creating spaces that flowed from the inside out.
environments that create memories.” Together I’ve always loved to travel and explore different
with his team, the Japanese-American spearheads destinations. Being able to design luxury hotels
projects under a guiding philosophy he has and resorts across the world makes coming to
dubbed “placemaking”. work every day a rewarding experience.
These spaces are conceptualised and realised
through smart design and sustainable solutions rooted Where do you get your ideas from?
in the culture and heritage of the locale. Last year At the start of every project, we spend an
saw six properties launched, including the “once-in-a- inordinate amount of time embedding ourselves
generation” renovation of Millennium Hilton Bangkok. into the place in order to create a refined design
It’s a design philosophy that has earned the that captures the true essence of a place without
firm – which has studios in Thailand, Shanghai and being cliche.
Singapore – numerous accolades for its projects.
The latest, however, went to Nagata himself where You’ve had quite a few projects last year. Is there
a particular project that stands out to you?
he was awarded Interior Designer of the Year
2022 – Designers’ Choice at the 9th Annual Design I had the opportunity to stay at Regent Phu Quoc
Excellence Awards. We speak to him about his which we designed five years ago, and it just
journey into interior design, recent projects, and opened recently. It’s a good representation of the
plans for 2023. studio’s refined design ethos.
• 68 •
PEOPLE
Perspectives
Roku Kyoto
The Fullerton Ocean Park

Hotel Hong Kong
Ginger Moon restaurant at Can you share some interior design trends for hotels
W Dubai – Mina Seyahi CPFTGUQTVU!|
In this day and age where the need to stand out and
be different has never been more important, hotels and
resorts must connect to their guests through stories.
It’s no longer good enough to have a design that
looks good. The design must tell a story or create a
compelling connection with the guest.
What new projects are in the pipeline for 2023?

We have some very interesting projects that
we’re working on, including some wonderful ones
throughout the Middle East, Bora Bora, Mauritius
and the Philippines.
What makes a good architect and designer? If there’s

one advice you could give aspiring designers, what
would it be?
Be explorers. Make it a point to travel and see as
much as you can see. Experience different cultures and
connect with different people. It’s hard to be a good
designer if you’re constantly looking through the same
lens. You have to force yourself to look at the design
from different perspectives.
• 69 •
LIFESTYLE
Epicure Loves
Blancpain Villeret
Traditional Chinese
Calendar Year of the
Water Rabbi
The rabbit in the Chinese zodiac is
a symbol of longevity, prosperity,
compassion and grace. To welcome
the Year of the Water Rabbit, Blancpain
has unveiled a new edition of its Villeret
Traditional Chinese Calendar model.
Crafted from platinum and powered
by the calibre 3638 self-winding
movement, this 50-piece limited edition
watch displays the main indications
of the Chinese lunar calendar on a
white grand feu enamel dial, while its
oscillating weight honours the new
year’s zodiac sign with two rabbits.
At the top are the zodiac animals
window and sub-dial with double
hours (an ancient Chinese method
of timekeeping). The sub-dial at 3
o’clock indicates the five elements
and 10 celestial pillars, while the lunar
months and days with leap month
indicator are shown at 9 o’clock.
A blued steel serpentine hand
points to the dates of the Gregorian
calendar on the periphery of the dial.
Blancpain’s signature complication, the
moonphase, is also represented.
For more information, visit Boutique
Blancpain Singapore at The Shoppes at
Marina Bay Sands or authorised dealers.
www.blancpain.com
• 70 •
TRAVEL
Luxe Stays
• 71 •
TRAVEL
Luxe Stays
WHAT’S ON
Breakfast at Zest
THE MENU, CONRAD?

BY If your idea of a vacation means a breezy trip to
JULIA
SAM neighbouring Thailand, consider a Conrad hotel stay
that checks all the right boxes – convenient location,
plentiful food options, and beautifully furnished rooms.
CONRAD BANGKOK
From deluxe rooms to the presidential was a favourable option as I could avoid
suite (391 in total), the hotel’s interiors are the city’s notorious traffic.
the brainchild of Ray Chuang, of Cheng The Executive Lounge is where
Chung Design. Gold and brushed-bronze guests converge for breakfast – it is open
elements fill the Executive King Room, to Diamond Hilton Honors members
which is furnished with traditional Thai as well as those who stay in Executive
decor and natural wood accents. State- Rooms. The international spread includes
of-the-art technology are aplenty, only dim sum, pancakes, fried rice and
with thoughtful touches in the form of noodles as well as a salad bar, among
an intelligent climate control system, others. Surplus of untouched food from
calibrated lights and digital key access. the daily buffet is donated to Scholars
While Conrad Bangkok’s prime of Sustenance, a food rescue foundation
location made it easy for me to duck out in Thailand which benefits low-income
for a Michelin-starred meal, staying in families and refugees.
Diplomat Bar
• 72 •
TRAVEL
Luxe Stays
In the afternoon, I made my way

to KiSara. Here, relish the interior
that makes you feel like you are in
a faraway ryokan, because bamboo
Premium Room screens, washi papers and tatami mats
drape this space. At its helm is chef
Naohisa Yamada who transforms the
freshest ingredients into kaiseki sets.
Standouts from this season’s menu
include the beef tataki, botan shrimp
sashimi, and the Chirashi bowl with
striped horse mackerel, conger eel
and salmon roe.
On the other side of level three,
there is the hotel’s award-winning
Cantonese restaurant, Liu, where I
feasted on Traditional Peking Duck
and a Sauteed Angus Beef drizzled
with Thai basil sauce. Meanwhile,
The City Terrace is the best spot
KiSara
for a wellness meal prepared with
ingredients sourced from local farms
and the hotel’s urban rooftop garden.
Dishes are served against the hotel’s
outdoor pool, alongside tiki-themed
cocktails and sparkling revitalizers.
Come nightfall, grab a digestif at
the Diplomat Bar. Plush chairs lead to
a gorgeous, sombre bar which houses
live music, specialty cocktails and an
expansive selection of wine. Likewise,
the bar’s signature Butterfly Pea Tea
is prepared with aromatics grown in
Conrad Bangkok’s garden and plays
up on the traditional flavours found in
Thai cuisine.
www.hilton.com/en/hotels/
The City Terrace
bkkcici-conrad-bangkok
• 73 •
TRAVEL
Luxe Stays
Zest
Conrad Koh Samui
Five Island
Pool Villa
Any cravings are kept to a
minimum at Conrad Koh Samui’s six
CONRAD KOH SAMUI restaurants and bars — Azure Bar and
For a complete change of scenery, Grill, Botanikka, Jahn, KO Lounge,
head to Koh Samui in the Gulf of Seakret Bar and Zest — where there
Thailand. The one-lane roads, while is a good mix of Asian and Western
twisting, exhibit the charm of the cuisines. Emphasis is on organic
island. On the southwestern coast is produce harvested from their on-
Conrad Koh Samui where it welcomes property Iris Farm, which spans two
guests with an impressive open-air acres and practises the hotel’s zero-
lobby and luxury villas perched on the waste, farm-to-table philosophy.
side of a hill. Leaving my own pool villa Currently, the Iris Farm provides
was hard, with features like a private the ultra-luxury hotel with 65 percent
infinity pool, furnished open-deck of its food needs. As I plodded
terrace and stunning ocean view. around sharp-eyed hens and ducks
• 74 •
TRAVEL
Luxe Stays
during our tour, collecting but a handful

of the 8,000 eggs the hotel harvests
monthly, I was told the property plans
to have its vegetable demands met
Iris Farm
through the farm by 2025.
Their main restaurant, Zest, serves
Hand-picked Arabica an impressive breakfast spread –
green coffee beans
including an egg station where each
dish is prepared with a mix of one
chicken egg and one duck egg, and
a smoothie station with a bicycle-
powered blender. There’s also a
charcoal grill station for moo ping, and
a selection of home-made sausages,
bacon and hams delivered from the
in-house butchery at the base of
the resort. Pigs are sourced from a
nearby farm in Lamai to support local
livestock farmers and reduce possible
waste and carbon emissions.
Over at Conrad Koh Samui’s resident
cafe, Botanikka, is where I got the best
cuppa around the resort. Here, guests
can partake in workshops to make their
own organic kombucha or roast some
Peach Cheesecake coffee. The raw 100 percent Arabica
ALL PHOTOS COURTESY OF CONRAD BANGKOK
at Botanikka
green coffee beans are grown, hand-
picked and harvested by the Lisu Tribe
from the mountains of Chiang Rai,
www.hilton.com/en/hotels/usmksci-conrad-koh-samui
before the hotel takes over the roasting
process in-house. The lower level of
the converted two-storey villa houses
an eco-garden of microgreens and
AND KOH SAMUI
edible flowers as well as a mushroom

fruiting chamber that services the resort’s
extensive dining outlets.
• 75 •
LIFESTYLE
Cookbook Critic
FULL OF FLAVOUR
Good & Sweet: A New Way to Bake with Naturally
Sweet Ingredients shines the spotlight on 100
recipes for real desserts, sweetened entirely
by fruit, vegetables, grains and other natural,
unexpectedly sweet ingredients.
M
BY aybe you’ve heard…sugar isn’t all that great
PRIYANKA for you. So imagine a decadent sticky toffee
ELHENCE
pudding sweetened purely by fruit. That’s
exactly what talented pastry chef Brian Levy is all
about in Good & Sweet: A New Way to Bake with
Naturally Sweet Ingredients. Having spent decades
making pastries the traditional way (with mountains
of refined sugar and white flour), Levy had a
breakthrough moment when he succeeded in making
a perfect mango custard, harnessing only the natural
sweetness of fruit with no added sugar.
Levy now shares his new world of desserts
Good & Sweet: A New Way to Bake
with Good & Sweet, one that few bakers have with Naturally Sweet Ingredients
explored. Say goodbye to cane sugar, molasses, by Brian Levy retails for
concentrated saps, and sugar substitutes. Instead, US$29.99 on www.amazon.com.
he ingeniously uses only fruit (dried, juiced, and
fresh), nuts, grains, dairy, and fermented products
to create his sweet treats, enriched by whole-food, corn forms the basis for the crumbly crust that holds
feel-good ingredients and their natural flavours. the dried fig puree filling. Likewise, the same freeze-
Plus, every recipe offers substitutions for dietary dried sweet corn is the magic ingredient in Levy’s
restrictions and includes a flavourful sweetener that Rosemary-Lemon Shortbread cookies. And yes, you
exceeds cane sugar, from freeze-dried sweet corn really can make Perfect Currant Scones from just the
to coconut cream and apple cider. sweetness of the currants, as Levy directs.
PUBLISHER: AVERY, AN IMPRINT OF PENGUIN
AUTHOR: BRIAN LEVY; IMAGES: KRISTIN TEIG
THE ROAD TEST VERDICT

In this book, fruits are the main stars, and the Critics say Levy has captured the soul-satisfying
usual suspects in Levy’s ingredient toolbox include delight of desserts without adding the demon
date powder (date sugar), orange blossom water, sugar to the mix, brilliantly freeing bakers from
bananas, miso and little else that isn’t easily the slavish adherence to refined sugar, and using
accessible. For instance, Levy’s Pistachio-Studded natural flavours that are good for you. I couldn’t
RANDOM HOUSE LLC
Peach Galette gets its wings from fresh fruit, dried agree more. My favourite line in the book is when
apricots, and orange juice; while chestnuts, golden Levy says, “But if you never make a single recipe
raisins, and dried apples are the building blocks for exactly as written, I trust that you’ll learn something
his Chestnut Ricotta Ice Cream. I also recommend new about fruits or about sugars or about baking in
his Fig Crostata recipe, where freeze-dried sweet general.” Do I really need to say anything else?
• 76 •
LIFESTYLE
Cookbook Critic
• 77 •
LIFESTYLE
Cookbook Critic
Almost everything in this book involves an

electric mixer or food processor. Sometimes it’s
nice to just get your hands dirty, and scones –
with their simple, scraggly dough – are one of
those recipes that just feel right to do by hand.
What makes it sweet? The currants do all the

sweetening work here (unless, of course, you
make my chestnut variation, where the chestnut
flour also brings a good deal of sweetness).
PERFECT CURRANT SCONES

Makes 12 scones | Active time 15 min | Total time about 30 min1¼ hr
INGREDIENTS
¾ cup + 1 tbsp buttermilk
(185 g)
1 large egg
3¼ cups CNNRWTRQUGƃQWT
(390g)
3¾ tsp baking powder
(15g)
Scant ½ tsp salt Transfer the dough to a lightly floured surface and
8 tbsp unsalted butter, cold, cut divide it into 2 equal pieces. Pat each of these 2 pieces
(114g) into ½-inch cubes into a ball and roll each ball out to a round 5½ inches
1 cup dried Zante currants (14cm) in diameter and 1 inch (2.5cm) thick. Slice each
(145g) round into 6 wedges and transfer them to the lined pan
Heavy cream or melted butter, for brushing with at least 1 inch of space between them. Brush the
top of each scone with heavy cream or melted butter.
Position a rack in the middle of the oven and preheat
the oven to 425°F (219°C). Line a 13 X 18-inch (33cm X Bake until puffed and golden, 15 to 18 minutes.
46cm) half-sheet pan with parchment paper. Serve the scones as soon as you can, or let them
cool to room temperature. Store in an airtight
In a spouted cup, lightly whisk together the buttermilk container at room temperature for up to 2 days, or
and egg and set aside. split them, freeze them for up to 2 months, and toast
them when you’re ready.
In a large bowl, mix together the flour, baking powder,
and salt. Drop the butter into the flour and rub it into VARIATION:
the flour with your fingertips until it’s something like Chestnut Flour Currant Scones
soft sand. Add the currants and toss to coat them with • Increase the buttermilk by 1 tbsp.
flour. Pour in the buttermilk/egg mixture and mix briefly • Reduce the all-purpose flour to 2¼ cups (270g)
with your hands or a wooden spoon or rubber spatula and add 1½ cups (175g) chestnut flour.
just until it comes together as a scraggly dough. • Reduce the currants to Ҁ cup (100g).
• 78 •
LIFESTYLE
Cookbook Critic
Rosemary shortbreads – savoury-sweet,

enchantingly fragrant – have been in my
repertoire for years, ever since I brought
them to my friend Cristina’s cookie party,
where they were a hit. I can’t imagine a
better use for freeze-dried sweet corn than
in these cookies, in which it melds with the
rosemary and butter in a magical way.
What makes it sweet? Sweet corn

ROSEMARY-LEMON (freeze-dried) and date sugar.
SHORTBREAD
Makes 16 3-inch (7.6cm) wedges or 2-inch (5cm) squares
Active time 20 min | Total time 1 hr 15min hr
1¼ hr
INGREDIENTS
13½ tbsp unsalted butter, at room
(200g) temperature
1 tbsp fresh rosemary, chopped
1ѿ cups CNNRWTRQUGƃQWT
(185g)
7 tbsp cornstarch Scoop half the dry ingredients into the butter and mix
(40g) just until all the dry ingredients are moistened. Add the
1¾ cups lightly packed freeze-dried remaining dry ingredients, and pulse just until it forms
(70g) sweet corn (see Note) an even, loose, sandy texture.
½ cup date sugar
(70g) Empty the dough into your parchment-lined pan(s)
¼ tsp salt and press it very hard (use your bodyweight) with
Butter for the pan(s) your fingers and the heel of your hand to form a
Grated lemon zest from ½ lemon level surface. Use a fork to gently score cut lines that
divide the dough into 16 cookies (8 wedges each if
Position a rack in the middle of the oven and preheat you are using round pans; 16 squares if you are using
the oven to 300°F (149°C). Lightly grease two 6-inch a square pan).
(15cm) round metal pans or one 8-inch (20cm)
square metal pan and line the pan(s) with parchment. Bake until golden, 25 to 30 minutes. Just after taking
the shortbread out of the oven, with the shortbread still
In a stand mixer (or in a bowl with a hand mixer), in the pan(s), use a sharp knife to slice along the scored
beat the softened butter with the rosemary and lines. Let cool completely before serving (they are even
lemon zest on medium-high speed until it’s creamy. better after a couple of hours) and store in an airtight
container at room temperature for up to 2 weeks.
In a food processor, combine the flour, cornstarch,
freeze-dried corn, date sugar, and salt. Pulse a NOTE:
few times to break up the corn, then continue to As a substitute for the 70g of freeze-dried sweet
process for about 1 minute to pulverise everything corn, you can use 6 tbsp (52g) cornflour + 2 tbsp
to a fine powder. (18g) date sugar.
• 79 •
LIFESTYLE
Cookbook Critic
• 80 •
LIFESTYLE
Style Buzz
HEART WARES
BY Make every day Valentine’s Day by
NIDA
SEAH surprising your loved ones with
these delightful gifts.
NIKE AIR FORCE 1 LOW “VALENTINE’S DAY”

With a pink and red colourway, the newest
release from Nike will sure to steal hearts.
Two embroidered heart-shaped cherries
dangle on the Swoosh logo while subtle
heart motifs feature on the heel, midsole
and pink lace dubraes.
Price unavailable, www.nike.com
BLANCPAIN FIFTY FATHOMS BATHYSCAPHE

For the first time, Blancpain is celebrating
Valentine’s Day with a limited-edition Fifty
Fathoms Bathyscaphe. The 38mm timepiece
is emblazoned with emblems of love: the
heart symbol at the tip of the seconds hand,
and a white dial with 3, 6, 9 and 12 numerals
and minutes track in soft pink.
Price upon request, www.blancpain.com
• 81 •
LIFESTYLE
Style Buzz
SWAROVSKI VOLTA PENDANT

Make a romantic statement with this large
FENTY SKIN PLUSH PUDDIN’ INTENSIVE
RECOVERY LIP MASK AND FENTY ICON SEMI Volta pendant by Swarovski, featuring a
MATTE REFILLABLE LIPSTICK sparkling pave of bright clear crystals set in a
First, keep your pout hydrated and sexy rhodium-plated, ribbon-inspired heart design.
with the Lip Mask by Fenty Skin. The rich, $450, available at Swarovski boutiques and on
pudding-like texture coats lips with a surge www.swarovski.com.
of moisture with tropical and hydrating
ingredients such as coconut and castor oils,
and Barbados cherry extract that will leave
dry, flaky lips looking soft and kissable.
Then pick one of three new Fenty Icon
Semi Matte Refillable Lipstick shades. The
Red Collection, comprising Danger Danc’R,
Freak-Went Fly’R and Kissin’ Kutie., features
a semi-matte, creamy formula that delivers
high pigment colour and a lightweight feel.
Pair it with the customisable lipstick case in
the iconic shade MVP.
$35 (lip mask and lipstick), $20 (The Case – MVP),
available at Sephora stores and on www.sephora.sg.
VERSACE GRECA GODDESS SHOULDER BAG

Go from boardroom to bar with the Greca
Goddess Shoulder Bag. Crafted from smooth
leather, the central Greca chain hardware
adds a touch of glamour while the interior
is spacious enough for all your essentials. It
comes with detachable chain and leather straps
for shoulder, crossbody or hand carry options.
$4,080, available at Versace boutiques and on
www.versace.com.
• 82 •
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• 84 •
CULINARY
Food Talk
DON’T
SUGARCOAT IT
BY
PRIYANKA
Have your cake and eat it too,
ELHENCE with healthy sugar alternatives and
sweeteners explained.
G
ranulated sugar is the standard ingredient for
most baking recipes, but as people become
increasingly mindful of their personal health,
PHOTO: ISTOCK
there is a growing demand for a variety of natural
sweeteners and sugar alternatives.
Like sugar, sweeteners provide that sweet,
comforting and addictive taste, but what sets them
apart is that they don’t increase blood sugar levels
after being consumed. But most of the sweeteners
comprise non-nutritious “weird” complex chemicals Other natural sweeteners are nutritive (which do
that could potentially disrupt your metabolism, elevate contain calories), such as non-refined sugar sources
blood sugar and disrupt the body’s ability to properly like honey, maple syrup, and coconut sugar. Coconut
metabolise glucose, so perhaps they aren’t the best sugar is derived from the sap of flower buds of the
solution you were looking for anyway. coconut palm tree; maple syrup is made from the
With so much focus on provenance of ingredients, boiled sap of sugar maple trees; while dates add fibre
quality and indeed their method of production, most and vitamins. Likewise, honey, though sweeter than
people naturally want to eat as healthy as possible, sugar, is often heralded as the golden nectar loaded
without compromising on taste or texture. So what’s with health-promoting enzymes, minerals, antioxidants
the next best thing to use instead of sugar and and prebiotics. Choose raw honey over processed, as
chemically produced sugar alternatives? the high heat used during the processing can destroy
The healthiest alternative to sugar is whole fruits, many of the beneficial compounds.
followed by (non-sugar added) dried fruits, as they Can’t believe it’s that simple? Follow the
contain added nutrients and fibre. For instance, Cookbook Critic recipes on page 75 for Perfect
applesauce and mashed bananas are the perfect Scones using dried Zante currants for the sweet notes,
healthy sweetener substitutes for baked goods, and for Rosemary-Lemon Shortbread using only
adding moisture to the bake, while reducing the freeze-dried sweet corn and date sugar. And I’m not
amount of fat needed. even sugarcoating it.
EU ORCHARDS OF TASTE
www.euorchards.eu
The content of this promotion campaign represents the views of the author only and is his/her sole responsibility.
The European Commission and the European Research Executive Agency (REA) do not accept any responsibility for
any use that may be made of the information it contains.
CAMPAIGN FINANCED WITH AID The European Union supports

campaigns that promote high
FROM THE EUROPEAN UNION quality agricultural products.
“Creation”
Wildlife Photographer
of the Year 2021
Grand Title winner
© Laurent Ballesta
A Fifty Fathoms is for eternity.

Launched in 1953, the Fifty Fathoms is the first
modern diver’s watch. Created by a diver and
chosen by pioneers, it played a vital role in the
development of scuba diving. It is the catalyst
of our commitment to ocean conservation.

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FEBRUARY-MARCH 2023

PERFECT PAIRINGS INDULGENCE SWEET

FEBRUARY - MARCH 2023

33 FEATURES The singular wines of Montalcino

T 65 6887 5885 | M 65 8870 9070

THE SWEET LIFE

MEDIA GROUP EDITORIAL MARKETING epicure is published by

Food & Wellness media-group.com.sg facebook.com/epicureasia

CAMPAIGN FINANCED WITH AID The European Union supports

Pure and Delicious

PHOTOS COURTESY OF MR. BUCKET CHOCOLATERIE

TIMES ARE A-CHANGIN’

Mr. Bucket Chocolaterie

Bulgari Resort Bali

Maple Apple Tart Tasting Set

within Asia. We work directly with the cacao farms.

Chi Pin Han and Yeo Kai Siang and

CHI PIN HAN AND JANICE CHI

PHOTOS COURTESY OF ISHINOMAKI GRILL & SAKE,

TABLE 33 AND KI TEPPAN & ROGAMA

What are your roles at the restaurants?

Janice: I run the business in roles spanning

What are your working styles like?

YEO KAI SIANG AND ANG ZI YI

How did both of you meet?

How is your menu created?

What are your favourite ways to spend time

What’s the biggest lesson you’ve learned from

business and relationship grow. Problems that arise

confessed sugar lover Delcie Lam

PHOTOS COURTESY OF DELCIE’S DESSERTS AND CAKES

Rocher Chocolate Cups

Mango Passion Cake

Visit delcies.com for more information.

Art Direction & Styling

INGREDIENTS Prepare all ingredients. Preheat FILLING

HEART HEALTHY CHOCOLATE

MOUSSE FILLING Ensure nuts are toasted till

DOUBLE THE JOY

Aphrodite Waffles & Gelato

106 Desker Road, Singapore 209630

Camellia৖‫ ד‬Tea Bar

#01-08 Katong Square, 88 East Coast Road, Singapore 428788

1-For-1 Premium Rock Tea

EXCLUSIVELY FOR DBS/POSB CARDMEMBERS

CALI, Ascott Raffles Place

CALI, Park Avenue Rochester

1-For-1 Pasta and Pizza

Delcie’s Desserts and Cakes

34 Whampoa West, #01-83, Singapore 330034

1-For-1 Brownies and Muffins

GET S$150 CASHBACK

Edith Patisserie Cake Bar

9 Penang Road, #01-06, Singapore 238459

Genius Central Singapore

7-13 Amoy Street, #01-01 Far East Square, Singapore 049949

1-For-1 Mains, Burgers and Wraps

EXCLUSIVELY FOR DBS/POSB CARDMEMBERS

Makan Makan (by D’Penyetz Group)

Marina Square, #02-201, 6 Raffles Boulevard, Singapore 039594

1-For-1 Singapore Kampong Chicken Rice + Soup Set

Seiwaa Okonomiyaki &

72 Dunlop Street, Singapore 209400

1-For-1 Sparkling Yuzu Lemon Soda