Cravings@! Issue 4

COMPLIMENTRY copy

For Food Lovers By Food Lovers Issue 4 | OCT – DEC 2014

The

Entertainment Issue Throw an unforgettable party!

Contents The Entertainment Special 18 We have done all the research so you won’t have to! Throw a kick-ass party for Christmas & New Years!

Craver’s List

Your Guide To The Best Kitchen Accessories 7 Colourful items for your kitchen (and life) this festive season!

18 The Entertainment Special

Sinful Cravings!

There’s Always Room For Dessert

10 Sweet things with an edge that will leave you wanting more

Feature Roast It, Fry It, Grill It – All That You

Can Do With Chicken!

14 Succulent, Tasty, Irresistible Chicken!

Craver’s Guide Your favourite restaurant guide

25 We’ve discovered your new hangouts to end the year with a bang!

14 Chicken !

Travel Cravings!

Explore food from around the region

32 Travelling Tastebuds

Recipes +

Cook up a Festive storm

34 Roasted Turkey by Mekhala 36 Christmas Falafel 37 Christmas Fruit Cake 38 Festive Seafood 40 The Last Bite

34 Recipes +

in moderation, “ Everything Including moderation ” Julia Child

PUBLISHER’S NOTE

T

he season to be jolly has arrived! Or

at least, is about to arrive real soon –

a time where diets are thrown out and indulgence is sought after. I’m sure you’ll be throwing a few parties, and attending a few too. I have an obsession with throwing parties; I take great pride in serving matching (or not) tableware, coming up with new recipes that I think my guests will enjoy and even getting them involved in the process (make-yourown-tea-party, let’s-learn-to-make-papercranes-party, create-your-own-cocktailsparty – you get the idea). So this issue, we talk about just that – entertaining your guests. It’s the season for it as well, what with Christmas and New Year’s around the corner. We’ve loaded the magazine with easy recipes, a selection of kitchen and dining must-haves and great take-out options to suit all your party throwing needs.

It’s been a lovely year, where we met most of our cravings. We sincerely hope we’ve helped you meet some of yours too and we are endlessly grateful for your continued support.

Keep reading and never forget that whatever your cravings are, chocolate (in any form, really) can solve almost all problems.

Happy Holidays Everyone!

A self-confessed Craver,

Krishy Mal

Share your Cravings!

Write to us at

contact@bewickedmagazine.com. and let us know what you crave!

Chocolate Croissants This chocolate croissant recipe takes barely any time to make, considering how there are only a few ingredients in it. Next time you’re hosting guests for Brunch or Tea, here’s your go-to recipe.

You will need: u 3 Sheets of Puff Pastry u 1 Cup Dark Chocolate Chips u 1 Egg, beaten well You need to: u Cut the Puff pastry into long strips (about 7cm wide) and place the chocolate chips at one end of each strip.

Roll each strip (starting with the edge that has the chocolate) till it reaches the end and place onto baking tray. u

Brush the beaten egg on each ‘croissant’ and bake for about 12mins in a 150ºC Oven, and serve hot! u

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For Food Lovers By Food Lovers

Wicked Media Publishing Director

Krishy Mal

“Hand over the Mince Pies and no one gets hurt.”

Editorial Editor Reneé Kash

“Sheperd’s Pie! Yummy!”

Writers Victoria Lee

A juicy roasted turkey, complete with chestnut stuffing. A perfect Christmas!”

Jobelle Tee

“A cup of hot chocolate with marshmallows!”

Finance Finance Director Aravin Nair

“A traditional Christmas Cake with icing sugar dusted on top. Simply divine.”

Advertising Director Poonam Raj

“Warm cinnamon rolls oozing with melted chocolate and laced with sugar… Yummy!”

Finance & Admin Manager David Ong “Eggnog!!!!”

Art Art Direction Pounce Design

“A traditional English roast with brussel sprouts, Yorkshire pudding and Christmas pudding with lots of Brandy!”

Cravings! Magazine is a quarterly publication by Wicked Media Pte Ltd. All editorial material in Cravings! Magazine has been determined and produced by Wicked Media team unless otherwise stated. No part of this publication may be reproduced in any form without written permission from the Publisher. Legal action will be taken against anyone responsible for illegal or unauthorized reproductions.

Printed By KHL Printing Co Pte Ltd for Wicked Media Pte Ltd, 18 Sin Ming Lane, Midview City, #08-10, Singapore 573960. MCI (P) 105/01/2014.

For advertising enquiries, please contact: advertising@bewickedmagazine.com *Cravings! Magazine is a subsidiary of BeWicked Magazine Online.

Visit www.bewickedmagazine.com for more information.

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Got Cravings?

Tap Here.

Cravings! is now available on all tablet devices, downloadable from Magzter and Issuu to satisfy your Cravings! while you’re on the go.

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Craver’s Things you can’t go without this party season!

cravers list

WE LOVE THIS!

Retro Juicing

Tea-rush

This reamer puts the fun back in juicing and makes a nice alternative to machine juicers (costs a whole lot less, too).

Juice Reamer, $9.90 each; Lemon Zest.

This ridiculously delicious tea is now available in Singapore and we cannot be more excited about it! Mix the tea powder in hot or cold water and your tea is ready in a matter of seconds. It’s also the most convenient drink to serve when your guests want something other than fizzy or carbonated drinks.

Whittard Tea, $20 per 475g; Harrods Singapore in Takashimaya

Dinner in a Flash

Every kitchen needs a good book. This one is perfect when you need to whip up a dish in a flash, right after work. All recipes featured here take 10 minutes and use five ingredients only.

Genius! Five Ingredients Ten Minutes, $39.60; Robinsons.

Sexy as Salsa, Chips n’ Dip

Chips and Dip are the perfect party food – its store bought and can satisfy guests while you bring out the main course!

Kettle Potato Chips, $3.60; Phoon Huat.

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Making dips for your party is a great idea, for when you have the time to spare. This is the cheat’s route to a flavourful appetizer! Pair with Tortilla Chips to create the perfect starter for your guests. If you’re not into this spicy version, they have a cheese dip too!

Torti’ Dip, $5.50; NTUC Fairprice.

cravers list

Saucy Flavours

Cheese Fingers

These lady fingers are just fantastic for desserts. If you’re not into making desserts, serve these with a little sweet cream cheese dip and you’re set for after-dinner nibbles.

Ladyfingers, $2.90; Phoon Huat.

Why use regular vinegar to flavour pasta and salad sauces, when you can use white wine vinegar instead? This vinegar can add zest to almost anything – pair it with creamy sauces when making pasta, or use it as a base for a mouth-watering Vinaigrette for your salad.

White Wine Vinegar, $2.50; Phoon Huat.

Scraping Story

Scrape the side of any bowl with these funky patterned spatulas – making cakes will never be the same again!

Rubber Spatula, $29 each; Robinsons.

Sugar Garden

These pretty sugar flowers can make your home-baked cakes look like they’re from an expensive bakery. All you need is one flower atop each cupcake.

Sugar Flowers, $3.90; Phoon Huat.

Paper Straws Fused Hands

One can never be too careful when handling hot pots, particularly from the oven. These mitts are made with silicone, providing you with additional protection from the heat and keeping your fingers from burning.

Multi Coloured Silicone Mitts, $12.00; Lemon Zest.

Paper Straws are all the rage in the entertainment scene. They add a different element to your cocktails and drinks – we recommend you get different coloured ones for a rainbow themed party! $7.50 (25pcs); Lemon Zest.

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sinful cravings

Uniquely Sweet

By Nicholas Ho

MILLE CREPE CAKE FROM LADY M 10

sinful cravings

We found desserts that hit the basic nerve of sugar cravings – from decadent chocolates to exotic durians – join us in discovering desserts with ingredients that fold willingly to the pressure of the

sugar rush.

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mILLE Crepe cake from LADY M

The most lightest dessert (that really doesn’t look it) you can have, yet filled with the rich goodness of pure vanilla cream sandwiched between a multitude of crepe layers. Other variations include the Matcha Green Tea version, one of their classic selections.

Where: Marina Square Shopping Centre and One Fullerton How Much: $7 per slice

DURIAN CREPE

from GOODWOOD PARK HOTEL

Most people in Singapore would go crazy for durians. True to their heritage, Goodwood Park serves some of the best durian desserts in Singapore (you should try the Durian mooncake during the Lantern Festival). These Durian Crepes are served with a scoop of ice cream and made with actual durians.

Where: Goodwood Park Hotel, 22 Scotts Road How Much: $12 onwards

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sinful cravings

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Grilyarge

from Laman’s Delights

We have heard so much about Russian sweets, but here’s a sinfully sweet bakery that brings the hearsay to life. Made by the owner at the back of the store, each one of these cakes are filled with enough sugar and flavour to fulfil your exotic dessert craving for a whole week. Try the Grilyarge – it may sound intimidating, but it’s a decadent dessert that cannot be missed.

Where: Pasarbella @ The Grand Stand, Turf City How Much: $12 per slice

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sTRAWBERRY CHEESECAKE from P BISTRO

Made with fresh cream and juicy, plump strawberries, this cake is so that sweet kiss on your tongue you need at the end of a satisfying meal. It has such a tang and the buttery crust at the base of the cake yields willingly to your fork when pierced through. Refreshing and light, this cake will have you coming back for more. They carry a range of other cakes too.

Where: 142 Owen Road How Much: $7

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sinful cravings

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MATT’S CHOCOLATE FUDGE CAKE

from MATT’S CHOCOLATE SHOP

If anyone knows how to do chocolate on chocolate, its these guys. This cake is everything a chocolate fanatic dreams about, complete with a lip-smacking fudge-y topping of chocolatey decadence. Moist, rich and unapologetically heavenly, this is a cake for the heavy chocolate-tiers in the country.

Where: 44 Amoy Street How Much: $4

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cUPCAKES

from bUTTER sTUDIO

Yes, there are waaay too many cupcake outlets in the country! But this one has something special about it – it’s really yummy! All their cupcakes are painstakingly made from scratch, which adds to the charm of the cakes. If you’re not into cupcakes, they have other options too, like the Sea Salt Caramel Red Velvet Cake ($7 per slice) and delightful chocolate tarts. Try the lavender, rose and salted caramel cupcakes. We just love them.

Where: Takashimaya Basement Food Hall How Much: $10 for 3 cupcakes

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feature

! n e k c i Ch Succulent, Tasty, Irresistible

By Victoria Lee

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feature

G

ame eaters; don’t get your feathers

in a huff. Given the festivities just around the corner (Thanksgiving and Christmas, anyone?), we decided to tackle the chicken. More than 58 billion chickens were consumed world-wide in 2012. Asia is one of the largest chicken consuming regions today, closely followed by Europe. It is hardly a surprise that there are countless recipes out there to prepare and consume chicken; every culture and cuisine has its own method and unique blend of spices designed to bring out the flavours of chicken. Although this might lead to many confused home cooks around the world, we say having more options is always the better option. (Vegetarians should turn away. Now!) 15

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Head – This part of the chicken is rarely used in many local households, though it’s popular overseas for its nutritional value. The chicken head is commonly used in China in medicinal stews, where the brain tissues are consumed.

Breast – the perfect cut of meat that can carry many different flavours. Tender when baked or roasted, chicken breast can also be a little dry and chewy when overcooked. Once the breast is cooked, it is best not to freeze and reheat. This is also a healthier cut of the bird, with a low fat content of 13% per 100g of meat.

Bones – The best for stocks and stews. If you’re into making your own chicken stock, freeze the chicken bones from dinner and place them in a pot of water with a bouquet garni and other herbs and spices. Bring to the boil and your stock is ready!

Thighs – Because chickens use their legs plenty, the thigh meat is muscular and takes longer to cook than the breast meat and is also darker in appearance. For perfectly cooked chicken thighs, roast the meat before grilling it. This locks the flavours in for a juicy treat, while allowing the fats to melt and turn into a sinfully delicious sauce.

Pygostyle (or buttocks) – This happens to be the most nutritious part of the chicken, containing large amounts of calcium, iron and protein compared to the rest of the bird. However, this region is often avoided and is normally consumed when cooking chicken at home, as opposed to when dining out.

Wings – The phrase “Deep Fried Chicken Wings” is enough to cause many to salivate with insatiable cravings for this popular cut of chicken, especially in Singapore. Mostly prepared with a unique blend of spices, this cut of the meat has been known to be a great starter for a promising meal. Although the wings contain a high amount of fat (30% per 100g), they also have high protein content (46% per 100g).

Drumstick – This usually accompanies the wings and can be served together. It is normally marinated and fried the same way. The drumstick contains high levels of protein as well, at 36% per 100g.

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Giblets – The chicken liver, a part of the giblet family, is an efficient source of iron (70% per 100g). Asian cuisine has seen many dishes that feature the liver, typically stir fried with spices.

Other alternatives would include adding chicken liver to local favourites, such as fried rice. The liver also contains high levels of Vitamins A and B12.

Feet – The feet, although eaten more often than the head in many places, is also highly nutritious and great for stocks. Some traditional Chinese dishes involve the chicken feet. This part of the chicken is also considered a delicacy in different regions of the world.

Cooking the Chicken It is essential to have a basic recipe for cooking chicken. This is best for when you want to make substitutes or add new flavours. Here are some ingredients that go great with chicken. If you don’t already have a basic chicken recipe, you can find some ideas to form your own with the ingredients listed on the next page.

feature

Yogurt

Leaving chicken breast covered in yogurt can help in making the cut incredibly juicy and melting. Pair this with honey and chilli flakes, and bake in a dish for 12mins – you will have yourself perfectly done chicken breasts. If you’re thinking of pan-frying the chicken after marinating them in yogurt, be sure to remove excess liquid with a dishtowel to prevent the meat from sputtering in the pan during cooking.

Chilli

Chilli chicken is a local favourite, where the chilli is used as a primary ingredient to flavour the chicken. Dried chilli is especially flavourful with chicken thigh, drumstick and wings. Use chilli powder along with other herbs or spices (like dried mint and ginger) as a rub before deepfrying the chicken wings or drumlets.

Lemon

Lemon goes great with chicken – the sour, acidic tang complements the rounded flavours of chicken perfectly, flavouring and tenderising the chicken well. Pierce a lemon all over with a sharp knife and stuff it into the cavity of a whole chicken just before roasting; the lemon flavours the chicken from the inside, making for a tender roast.

Ginger and Garlic

This as a mixture is great with removing any bacteria that the chicken might still contain while you marinate it. For maximum flavour, pound the ginger and garlic in a pestle and mortar and rub over chicken pieces before grilling or baking. Or better yet, pierce the chicken and force the bright yellow paste into the crevices before baking.

Honey

Honey gives the chicken a thickly sweet finish. If you’re looking for blackened, sticky chicken skin as an end product, pour the honey all over the bird just before baking. Be careful though, as the chicken can get burnt. You can include honey into marinades too, to counter any lemony tartness or to further tenderise the meat.

White Wine

White wine is used in making sauces that go with chicken, particularly when you don’t want the sauce to be too sweet. A rule of thumb would be to always use Chardonnay or other dry white wines when cooking chicken – as the wine cooks, the alcohol quickly evaporates, leaving behind a densely delicious residue to flavour the chicken.

Dried Herbs

Dried herbs, such as thyme or rosemary, are simply perfect with chicken. In fact, most herb rubs have both thyme and rosemary as primary ingredients. You can stuff a few sprigs of rosemary into the cavity of a chicken along with a lemon for maximum flavour, or simply place the sprigs atop the chicken while it roasts.

Black and White Pepper

Pepper, like chillies, adds a hit to the chicken meat that other spices don’t. Add a blend of both white and black (and pink if you can land your hands on some, as they are quite rare) to the rub that you’re preparing for your chicken, or as part of your marinade. The pepper melts into the chicken, flavouring the juicy flesh.

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the

entertainment Special

Dear Reader,

Here’s your guide to endless entertainment, get ready for a whole lotta lovin’ from your guests!

With Love, The Cravings! Team Its that time of the year again, where we try to be devastating over achievers and throw parties for people – it is the holiday season, after all. And people have public holidays to kill. If they are not going on a vacation, then they are attending parties. So, why not play host? This year end, we have Deepavali, Thanksgiving, Christmas and New Years’ (yes, New Years’. It’s just 3 months away!) upon us. The Cravers have put together a list of party-must-haves and knows, including a list of Golden Rules to throwing the best party ever.

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Serving Trays

People don’t seem to understand the importance behind trays – trays serve (pun fully intended) as a pre-table for your guests. Get this array of trays for your next party and serve chips and dips on one, a range of different cheeses on another, or whatever suits your fancy!

Available at Lemon Zest for $16 each, Robinsons for $29.90 each.

Enamel Baking Dish

This dish is perfect for a roast – you can bring the meat straight from the oven to the table and not have to worry about plating. The enamel adds a nostalgic charm to the setting, too!

Available at Robinsons for $14.90.

The Right Popcorn Bowl

What’s a party without popcorn for everyone to pass around? This is one of those must haves at a party that is sure to finish before the party ends.

Maple Popcorn available at NTUC for $3.50, Popcorn Bowl available at Lemon Zest for $18.

Setting

We know that the way to a good crowd pleaser begins with visual appeal.

Here are some items sure to start a conversation at your table!

Salad Bowl

Napkins & Tea Towels

Available at Robinsons for $36.

Available at Lemon Zest from $15.

We love salad bowls that look funky – it can go from kitchen counter to table and requires no apologies for sloppy table ware in the process. When not serving salads, this can be a great bowl to serve fruits, too!

Yes, these are not as convenient as paper napkins, but they add such charm to your party that no one can forget. These towels make a great thank-you gift for your guests too!

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Wine dining

with

What’s a party without some wine?

We’ve spoken to our friends at Cold Storage who have recommended wines for all your party needs!

For the Spicy Party

To Toast The New Year

This wine has a medium body with balanced acidity and mild sweetness. Notes include apricots, tangerine and honey with a floral finish. Pair with spicy foods to contrast the flavours of the food with the wine.

Price: $29.95

This Champagne is perfect for your New Year’s Eve Party – ripe apples and apricots meet the woody flavour of spices, almonds and hazelnuts, sweetened with honey. This luxurious wine goes great with cream-based foods, oysters, lobsters and other crustaceans.

Price: $91

Ricossa Moscato D'Asti

For The Turkey Party

Trentham Chardonnay

This white light-bodied wine has a very balanced flavour – neither too sweet nor acidic.

Notes include tropical fruits, herbaceous and peaches with citrus. The toasty flavour of the wine goes great with Turkey and other poultry.

Price: $34.95

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Nicolas Feuillatte

For the Sparkling Lovers

Romio Prosecco Doc

Carrying an intense flavour of green apples, this bubbly is perfect paired with seafood dishes. A refreshing hit for the palate.

Price: $36.50

Don’t Panic!

Because panicking when there is a large crowd of people who are waiting to eat your delicious food is a very real (and bad) thing.

Calm down, remember to give yourself ample time to prepare and use quick recipes so that you can avoid this.

Cook in Advance Always prepare food in advance – if it can be stored in the refrigerator overnight (especially so with desserts), then go ahead and make it the night before! The worse thing would be for you to be trapped in the kitchen cooking while your guests talk amongst themselves.

Put Everyone to Work Some foods, particularly the fried ones, cannot stand for long. This just means you have to fry when all your guests are around.

The easiest way around this is to have your

guests spill over into the kitchen, each with a cocktail in hand, helping you flip the deep fried mars bars in the hot oil. You take the pressure off cooking and no one has to leave the scene of the crime.

Use the Oven Our One Pan Roast (recipe pg 23) is perfect for a large crowd of people.

Instead of standing over the stove trying to make curry, or anything else even remotely laborious, make full use of your oven by using recipes that require roasting or baking.

You can make a simple side salad to accompany the main dish and you’re done!

Don’t Aim for Perfection Instead of trying to make sure everything is perfect, ensure that you’re happy while getting everything done for the party. It will be great to get everyone involved too, with a costume or potluck party. Have a theme and get everyone to dress up or cook something. If the cutlery doesn’t match, so be it!

g n i n i a t r e t En

the golden rules of

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For An Afternoon Party

u u

u u

Tea-riffic Cocktails We’ve put together 4 different tea-cocktails for you and your guests! If it’s a non-alcoholic party, omit the vodka and it becomes a mocktail! It’s simple, really. Combine all the ingredients for your chosen cocktail and give it a good stir, then serve it with ice!

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1 Mug Honey Lemon Tea 1 Tbsp Honey Juice of half a Lemon 1 Shot Vodka (Absolut Orient Apple, if you have this)

For The Gin Lovers

u u u u

1 Mug Earl Grey Tea ½ Can Tonic Water 1 Tbsp Lemon Juice 2 Shots Gin (We used Bombay Sapphire)

For The Hot-Day Party

u u u u u

1 Mug Cranberry & Raspberry Whittard Tea ½ Shot Gin ½ Shot Vodka 1 Tsp Frozen Berries, muddled ¼ Cucumber, sliced thinly for garnish

For The Vanilla Lovers

u u u u

1 Mug Vanilla Tea 1 Tbsp Vanilla Syrup 1 Shot Vanilla Flavoured Vodka Frozen Berries, muddled for garnish

* 1 shot of alcohol here is 45ml, and 1 Mug of tea is 250ml.

Pot Roast This is the perfect recipe for a party. If you have more people coming, simply add more ingredients!

Most vegetables and even frozen prawns are great in this recipe.

Serves: 4 | Prep Time: 15 mins | Cooking Time: 45 mins to 1 hour | Skill: Easy 1 whole Chicken, cut into chunks (get the vendor to do this for you) u 8 New Potatoes, peeled and quartered u 1 Bulb of Garlic, separated into cloves u 2 Red Onions, Peeled and chopped into eighths u 300g Green Peas (or sugar peas) u 250g Fresh Shitake (or Button) Mushrooms, stalks removed u 6 Tbsp Olive oil u Salt (we used Jaime’s spiced variety) to taste u 1 Tbsp Chilli Flakes u

u

u

u

u

Preheat oven to 180 ÂşC and prepare a large roasting dish by pouring in the oil.

Place all the ingredients in, starting with the chicken and ending with chilli flakes.

Use your hands to mix the ingredients in the oil (you can add more oil if you need to) and roast in the oven for 45mins, or until the chicken and potatoes are cooked.

Serve by placing the roasting dish on the table as a very delicious centrepiece.

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Oven Snacks To Go Around

These quick snacks will keep your guests busy and help them work up an appetite while you bring the main course to the table!

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Drunken Mushrooms

Easy Bruschetta

Sausages on Toothpicks

Soak a few Portobello mushrooms in good cooking wine and give them a quick whizz in the oven (5mins at 180ยบC). Place these piping hot mushrooms on the table with a dollop of sour cream and chopped chives. Perfection!

Toast slices of baguette in the oven for a few minutes (3mins at 180ยบC). In the mean time, chop a few fresh tomatoes (deseeded) and mix them with a can of cooked and drained peas and some yogurt. Serve topping on top of each slice of toasted baguette with a generous sprinkling of chopped chives and sea salt. Simply divine.

Grate a clove of garlic into a baking tray and add half a cup of Soy Sauce and 2 tablespoons of honey to it. To this, add cocktail sausages (you can get this from a can or a packet at NTUC) and mix well. Bake at 180ยบC until the sausages have shrivelled up and absorbed the salty sweet perfumed nectar of soy and honey (about 15mins). Serve warm on toothpicks with mustard and sour cream.

The Power of Three

Here are 3 desserts that require only 3 ingredients, for you to whip up in a flash.

Fruit Fool

Cream + Icing Sugar + Fruits In a Saucepan, heat 300g diced fresh fruit (all different berries are great with this recipe) with a tablespoon each of water and icing sugar. When the mixture starts to resemble jam, remove from heat and allow to cool while whipping 300ml of cream. When the cream has formed soft peaks, fold in the cooled fruit mixture. Your fruit fool is ready. Serve in individual cups for separate servings.

Chocolate Brownie Nutella + Eggs + Flour

In a large mixing bowl, combine 1 ¼ cups Nutella, 3 small eggs and ½ cup flour. Beat with a wooden spoon until smooth and well blended, pour into a greased and lined baking tray (we used a 20cm by 20cm) and bake in a preheated oven (160ºC) for 15mins. Do the tooth pick test by inserting one into the middle of the cake, checking to see if it comes out clean. Serve warm with ice cream.

Chewy Coconut Macaroons Shredded Coconut + Condensed Milk + Vanilla

Combine 5 cups of shredded coconut with a can of condensed milk and 2 teaspoons of vanilla thoroughly. Scoop out tablespoon-fulls of mixture onto a lined baking tray (make sure to line your cookie sheet, as this will stick) and bake in a preheated oven of 160ºC for 10 to 15mins.

Transfer to cooling rack and enjoy when you can no longer resist!

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cravers guide

CELEBRATE

FLAVOURS And Culinary Delights

With Us!

The Edge - Pan Pacific 27

cravers guide

Nuvo

his!

Crave T

Nuvo is a restaurant that has managed to get fusion food spot on, where the menu is alive with dishes that combine the complex flavours of a Japanese meal with the simplicity of Italian cooking. We recommend the mushroom soup (which comes with a par-boiled egg nestled delightfully in the centre, awaiting to burst with your fork’s touch) and the Baked Black Olive Cod. Diners can opt to have cocktails at the Nuvo lounge, which enhances the dining experience.

Cuisine: Fusion Where: #02-100, Marina Square Shopping Mall Info: www.nuvo.sg

Harry’s

Nuvo - angus osso buco stew

This reputable bar now has a lip-smacking new menu that will have you going back for seconds (and thirds) – and we’re not talking about the drinks here! While classic items, like the wings, have been given a facelift with extra chilli, other dishes such as the Pulled Pork Sandwiches (simply divine, with tangy BBQ sauce drizzled atop the tender, melting meat) bring dining at a bar to a whole different level.

Cuisine: Asian Where: #01-03 Ground Plaza,

Marina Bay Link Mall Info: www.harrys.com.sg

P Bistro A charming little boutique restaurant that has the best freshly homemade strawberry cheesecakes in the country. If you’re not into desserts so much, the head chef at P Bistro knows exactly how to prepare a salmon dish, with a delicious creamy sauce to go along with it. Also try their Chicken Roulade, a new addition to the menu.

Harry’s - JAZZ BURGER

Cuisine: Western Where: 142 Owen Road Info: www.p-bistro.com

The Edge, Pan PacifIC There is no lack of variety at this vast dining establishment. Try everything from Thai to 28

P-BISTRO - CHICKEN roulade

cravers guide

Indian and Chinese (these are some of the Asian options) where the killer Tom Yum Soup can be enjoyed or feed your fancy with various Western delights like Pastas and Pizzas. If you’re into salads, they have that too, with an international range of cheeses for you to choose from. The signature dishes here include the Satay and Tandoori Chicken. Enjoy a ‘Long long lunch’ buffet on Saturdays and a ‘Sunday Champagne Brunch’ on Sundays.

alkaff mansion - alkaff potion 2

Cuisine: International Where: 7 Raffles Boulevard,

Pan Pacific Singapore Info: www.edgefoodtheatre.com

“Lip Smackingly delicious!”

Alkaff Mansion Ristorante The food here is as fantastic as the location – steeped in tradition from a rich cultural heritage.

The chef is from Sardinia, Italy, and so is almost every ingredient used in his dishes. The seafood especially is flown in fresh, to ensure that diners catch the essence of not just Italian food, but Italian food from Sardinia. Try the Seafood Platter, which comes with amazing tuna tartar and a very majestically placed lobster on a large plate.

alkaff mansion - seafood platter

Food: Italian Where: 10 Telok Blangah Green Info: www.alkaff.com.sg

his!

Crave T

cicely kitchen at Pasarbella What we love about this place is that every pasta dish comes with a spicy option – perfect for the local taste buds. We recommend you try the mouth-watering Al Fungi – spicy or not this dish is incredibly filling. If you’re not looking for something creamy, we suggest the Aglio, where strands of spaghetti are swathed in olive oil and freshly cut cherry tomatoes. The setting here is pretty great too, dessert and beer are just around the corner from this store!

Cuisine: Italian Where: #02-K33, Pasarbella @ Turf City Info: www.cicelykitchen.com

Cicely kitchen - al funggi

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cravers guide

Outback Steakhouse Looking for some good ol’ baby back ribs? Outback steakhouse has been firing them up for quite a while now. At their new outlet in Orchard Gateway, try the Tortilla Dips with Spinach and Artichoke Dip – it’s a delicious prelude to the ribs. They have considerably large portions here, with a wide variety of side dishes to choose from.

Once you’re done, try the Chocolate Thunder from Down Under for dessert.

Cuisine: Western Where: #04-01, Orchard Gateway Info: www.outback.com

JBM Coffee & Dining

RIBEYE STEAK - OUTBACK STEAKHOUSE

Coffee will never be same again after dining here.

The folks here are highly dedicated to bringing diners the best coffee and food around the vicinity and they have succeeded. We suggest you try The Pork Terrine, served with delicious homemade brioche and the Sassy Cassoulet for a hearty meal. If you’re feeling adventurous, try Lil’ Froggy – seared frog legs served with a side salad. For dessert, the Espresso Crème Brulee is the perfect end to a delicious heart-warming meal. Also a must try is their salted caramel frappe – its something you would have never come across!

Cuisine: Western Where: #03-23/24/25, One Raffles Place Mall Info: www.jbmcoffeeworks.com

Halia

orange blossom - JBM COFFEEHOUSE

Halia recently created a new menu - the ‘Communal Feasting’ menu. Sharing means more variety and this one certainly does not disappoint. The menu serves 4, and has a total of 11 dishes including desserts and a communal jug of lemongrass or iced tea. It saves the hassle of choosing a good menu for a gathering, so take your time and savour each dish. Dishes includes the simple ‘House Smoked Salmon Pate’ to the very indulgent Mayura Station ‘Gunpowder’ Wagyu Rump, (grade 9 wagyu beef).

Cuisine: International Where: Raffles Hotel Info: www.thehalia.com 30

Communal feast - Halia

Travelling Tastebuds The season for travelling is upon us but what we hate as much as you is not being able to find a great place to dine in while away from home. Here are our picks for restaurants that give it all they’ve got, no matter the country or cuisine.

By Jobelle Tee

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travel cravings

Sugar - hong kong

Sugar, Hong Kong

Bao House, Beijing

This Lounge/Bar has preserved the Sunday Roast tradition with a classic Sunday Roast Menu named Sunday on the Deck. This menu features Roasted beef and other meats, such as chicken and pork. Sugar also has a selection of cocktails for diners to sip while they enjoy the view from the deck. If you have a sweet tooth, try their Vanilla Bean Ice Cream.

Get ready for a feast of internationally influenced Baos and Mantous at the Bao House! This food truck, located at the North entrance of The Opposite House, serves up well-known favourites such as Thai Red Curry with Pork in a dumpling, named Bao Thai Thai.

There is also an option with Wagyu Beef and Black Truffle, amongst others. An interesting dining experience.

Sugar is located in East Hong Kong, Hong Kong www.sugar-hongkong.com

The Bao House is located in The Opposite House, Beijing.

El Mirador Ristorante, Brazil

www.theoppositehouse.com

The international buffet here is only made more charming with a corner for children. For bread lovers, this is pure paradise – there is a wide range of homemade pastries, cold cuts and cheese with fresh fruits. Since this is the holiday season, there is a special package with 35% off room rates and an all-inclusive 5-course Christmas Dinner at La Cabana del Mar, a sea facing restaurant.

El Mirador is located at the Kempinski Hotel Bahia, Brazil. www.kempinski.com 32

bao -beijing

travel cravings

Celebrity Cuisine, Hong Kong If you’re looking for a taste of Hong Kong’s traditional culinary fare, look no further. This two-Michelin-star restaurant features a chef who knows his ingredients, and has a strong feel for the culinary passions of Hong Kong.

Incredibly yummy dim sums made with the fine dining approach of Hong Kong’s best.

Celebrity Cuisine is located in Kau U Fong, Hong Kong. This hotel is a member of Worldhotels. www.lankwaifonghotel.com.hk.

Pierre Gagnaire à Séoul, Seoul

celebrity cuisine - hong kong

The view from this restaurant is marvellous – the Bhukan Mountain will greet you while you munch on succulent lamb, roasted to perfection. This restaurant has a vegetarian menu as well. Many French delights come to life here under the guidance of Chef Pierre Gagnaire, a three Michelin-star chef.

Pierre Gagnaire à Séoul is located at Lotte Hotel, Seoul, South Korea. This hotel is a member of Worldhotels. www.pierregagnaire.co.kr

el mirador ristorante - brazil

Pierre Gagnaire à Séoul - seoul 33

recipes +

Tis’ the

Season to Be Jolly Recipes by Mekhala

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Sage Butter Roast Turkey

recipes +

with Passion Fruit Jam Gravy and Roselle Flower Jam

Serves: 6-8 persons | Skill: Easy | Prep Time: 25 mins | Cooking Time: 4 hrs 1 Turkey (about 5-5.5kg), cleaned & giblets removed

3 Onions, quartered

1 Orange, quartered

4 Carrots, cut into chunks

6 Bay leaves

1 Head of garlic, halved horizontally

Mekhala Himalayan Pink Salt

Freshly ground black pepper

Olive oil

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Sage Butter

250g Butter, softened Small bunch of sage, chopped

Zest from half of the orange

Mekhala Himalayan Pink Salt

Freshly ground black pepper

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Passion Fruit Jam Gravy / Roselle Flower Jam Gravy

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200ml Red wine 1L Chicken stock

3 Tbsp flour

2 Tbsp Mekhala Passion Fruit Jam

Mekhala Roselle Flower Jam

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Prepare the sage butter by mixing together the butter & sage with generous sprinkles of Mekhala Himalayan Pink Salt and pepper.

With your hands or a spoon, loosen the skin on the breasts and legs of the turkey.

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Carefully stuff the herb butter into the cavities that you’ve created under the skin, massaging it so that the breasts and legs are evenly coated. Insert 4 bay leaves under the skin of the breasts.

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Rub any leftover butter on the outside of the turkey. Season the skin and cavity of the bird well with Mekhala Himalayan Pink Salt and pepper. Drizzle olive oil on the skin.

Stuff 2 onions, 2 carrots, garlic and 2 bay

leaves in the cavity. Spear a bamboo or metal skewer (or a thick rosemary stem) through the loose skin around the cavity to secure the skin and prevent it from shrinking when it cooks. (You may prepare the turkey up till this step the day before.)

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Heat the oven to its highest temperature.

Place the remaining carrots and onions in the middle of a large roasting tray and place the bird on the pile of vegetables, then cover it with foil. Put the turkey into the oven, then immediately turn its temperature down to 180°C. Roast the turkey for about 35-40min per kilogram. Check on it every 30min and baste it with juices from the roasting pan.

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About 30min before the end of the calculated cooking time, remove the foil from the turkey, then keep roasting until the bird is cooked. You may check if it is cooked by sticking a skewer into the thickest part of a leg: the juices should run clear . Tip all the juices from the cavity of the cooked turkey into the roasting tray, then transfer the bird to a serving platter and let it rest in a warm place, covered in foil, for about 30-45min before serving.

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To make the gravy, discard the carrots and skim off as much fat from the pan juices as possible. Place the roasting tray on high heat, then stir in the flour and cook for about 3 minutes. Add the wine and cook it until almost all the liquid has evaporated (2-3 minutes). Pour in stock and cook for 10 minutes, then strain the gravy into a saucepan. Add the jam and cook over high heat until the gravy is the right consistency (about another 5 minutes), then pour it into your serving/gravy bowl.

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Serve the roast turkey with the Passion Fruit Jam gravy and Roselle Flower Jam on the side.

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recipes +

Mixed Organic Rice Christmas Stuffing Serves: 6-8 persons | Skill: Easy Prep Time: 15 mins | Cooking Time: 1 hr

¾ Cup Mekhala Organic Black Rice, rinsed ¾ Cup Mekhala Organic Brown Rice, rinsed u ¾ Cup Mekhala Organic Ruby Rice, rinsed u 1.4 Litres Vegetable or chicken stock u 2 Tbsp butter, plus a little extra u 6 Cloves garlic, finely chopped u 1 Large onion, finely sliced u 2 Celery sticks, sliced u 12 Bacon rashers, diced u 200g Chestnut or Swiss brown mushrooms, sliced u 100g Dried cranberries u 80g Walnuts, coarsely chopped u 1 Sprig Rosemary, chopped u 2 Handfuls Parsley, chopped u Freshly ground black pepper

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Cook rice in a cooker or pot, substituting the stock for water. At the same time, pre-heat oven to 190°C. Place a large frypan on medium-high heat. Add the butter and bacon, frying until the bacon’s fat has nicely rendered out (about 5 minutes).

Turn the heat down to medium. Add the onions and celery and sweat them for 5 minutes, then add the garlic and stir for another 5 minutes. Add mushrooms and cook for another 5 minutes, then mix in rosemary, cranberries and walnuts and season with pepper.

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Fold in cooked rice and stir until all the ingredients have been mixed well. Spoon the rice stuffing mixture into a greased oven proof dish, dot with a little extra butter and bake for 15 minutes.

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Sprinkle the chopped parsley over the dish and serve.

IS! LOVE TH

One-Pot

recipes +

Holiday Fruit Cake

What’s Christmas without a fruit cake? Although traditionally western, fruitcakes during Christmas season are a huge hit with locals.

However, many would rather head out to buy a cake instead of make one at home, as fruitcakes can be highly labour intensive. This cake though, omits all the madness of steeping and stewing. Simply place all ingredients in a pot, simmer, bake, cool and serve!

Yield: 1 Large 20cm Cake | Skill: Easy | Prep Time: 20 mins Cooking Time: 20 mins (+ 30 mins cooling) | Baking Time: 90 mins to 120 mins 350g Prunes, chopped into small chunks

250g Raisins

125g Dried Cranberries

175g Butter, at room temperature

175g Dark Brown Sugar

175ml Golden Syrup

125ml Kahlua

Juice and Zest of 3 Oranges

1 Tsp All Spice

4 Tbsp Cocoa

3 Large Eggs, beaten

150g Plain Flour

75g Ground Almonds

1 Tsp Baking Powder

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Preheat oven to 150ºC, and line the sides and bottom of a 20cm, deep round cake tin. Ensure that the baking parchment comes up to twice as high as the side of the tin; this will prevent the top of the cake from burning in the oven.

In a large pot, combine the dried fruits, butter, sugar, honey, alcohol, orange juice and zest, spice and cocoa and bring to the boil, stirring to help the butter melt. When the mixture boils, turn down heat and simmer for 10mins, before taking pot off the heat and allowing to mixture to cool (about 30mins). u

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Then, add the egg and all the dry ingredients, and stir with a wooden spoon to combine. Pour combined mixture into the prepared cake tin and transfer to oven, leaving it to bake for 90mins to two hours. The cake should still be slightly doughy in the middle, but with a sticky, shiny outlook overall.

Transfer cake to cooling rack to cool completely, and serve. If you don’t wish to eat this cake immediately, you can store it for a long time. Alternatively, you can also soak this cake in some rum for that added Christmas appeal.

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recipes +

Recipes from Hediard

SCALLOP CARPACIO WITH MANDARIN ORANGES AND CORIANDER Serves: 4 persons | Skill: Easy | Prep Time: 20 mins | Cook Time: 20 mins

12 Whole scallops in the shell 2 Mandarins u 2 Tablespoons of mandarin juice u 1 Teaspoon of lime juice u 1 Tablespoon of Hediard chopped coriander u Hediard Fleur de sel / Flower Salt u Freshly ground Hediard black pepper u u

Rinse the shells in cold running water and open them.

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Cut off the little muscle on the side of the scallop, as it is too tough to be pleasantly eaten. Discard corals.

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Section the mandarin oranges and remove the skin. Divide them between 4 plates.

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Savour a perfect Blend of sweet & sour with this fusion receipe.

Remove the scallop from the shell, and carefully separate the flesh and the coral from the beards and any undesirable parts. Carefully wash the scallops and the corals.

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Mix the mandarin orange juice, lime juice and olive oil.

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Add Hediard Fleur de Sel and Freshly ground Hediard black pepper.

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Finely slice the scallops, layer them over the mandarin sections and pour the sauce over it all. Sprinkle with salt and pepper and Hediard chopped coriander.

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Serve very chilled.

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FESTIVE SEAFOOD

recipes +

POT-AU-FEU WITH LOBSTER

Serves: 6 persons | Skill: Easy | Prep Time: 20 mins | Cook Time: 20 mins 6 live lobsters 12 live crayfish u 12 scallops u 12 mini carrots u 6 mini leeks u 12 mini turnips u 12 Grenaille potatoes u 1 clove of garlic u 1 onion u 3L of seafood stock u 1 bunch of chervil u Sea salt, Hediard salt flower and Hediard milled pepper u u

Peel the potatoes and place them in a saucepan of cold water: bring to the boil and cook for 30 to 45 minutes. Remove from heat and put aside. Wash and peel the leeks, carrots and turnips, keeping 1cm of green leaves on the carrots and turnips.

Rinse the lobsters and crayfish.

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Before cooking the crayfish it is a good idea to remove the intestinal tract which runs from the top of the back down to the caudal fin inside the tail. You just need to take the middle fin of the crayfish, found at the end of the tail and gently pull, turning it, from left to right.

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Pour the stock into a large stockpot. Add the chopped onion, the whole clove of garlic and the� bouquet garni�. Bring to the boil and then add the carrots and turnips. Gently simmer for 10 minutes. Seasoning with the sea salt. Add the leeks and continue cooking for a further 10 minutes.

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Turn up the heat so the stock comes to a rolling boil. Immediately add the lobsters to the pot. Once it starts boiling again, cook for 8 minutes and then remove the lobsters. Let the lobsters cool down, then cut them in half lengthways with a sharp knife and remove the tail from the shell. Crack open the claws and remove the flesh and put it aside. Do the same with the crayfish, allowing 3 minutes of cooking time. Keep the crayfish whole.

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Heat a frying pan until very hot. Add a splash of olive oil and sear the scallops for 1 minute on each side until the juices caramelize and set it aside. Strain the vegetables through a conical sieve and return the stock to the stove for a few minutes. Divide the vegetables potatoes, scallops, lobster claw and tail and the crayfish between six shallow bowls and pour over the piping hot stock.

Sprinkle with chopped chervil, salt flower a twist of milled pepper and serve. u

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the last bite

Tiramisu Prep Time: 10 mins | Skill: Easy | Serves: 4

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Chocolate Bonjour Bread ½ Cup Strong Black Coffee Or Espresso

2 Shots Kahlua (90ml)

2 Cups mascarpone cheese

½ Cup Icing Sugar

¼ Cup Cocoa Powder

¼ Tsp Ground cinnamon

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Tear apart the bread into random chunks and soak in the espresso and Kahlua.

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Line 4 glasses with a single layer of coffeesoaked bread (use half of what you have), forming a nice bed for the cream cheese.

Beat cheese and sugar together for 2 - 3 minutes. u

Spoon sweetened mascarpone into the glasses. u

Top glasses off with the remaining bread and use any remaining mascarpone to dot the tops.

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Sprinkle each glass with cocoa powder combined with a touch of cinnamon.

Serve chilled.

Where you can find your

>> Hotels 1929 Chinatown Hotel Carlton Hotel Conrad Centennial Singapore Crown Plaza Changi Hotel Fairmont Hotel Fullerton Hotel Goodwood Park Hotel Marriot Hotel New Majestic Hotel Orchard Hotel Orchard Parade Hotel Pan Pacific Singapore Raffles Hotel Shangrila Hotel Swissotel The Stamford Trader's Hotel Village Hotel Albert Court Village Hotel Katong Wanderlust Hotel

>> Restaurants / Cafes 100AM 12-inch Pizzas & Records 93 Degrees Coffee @ Holland Village Arrosa Restaurant Azzura Gelato Bar Baker’s Well Bouna Terra Restaurant Breko @ Holland Village Café Haus MexOut Café Cafe Le Caire Cake Over Heels Coffee Club @ Holland Village Craft Bakery @ Holland Village Daily Juice Daily Scoop Ice Cream @ Holland Village DaPaolo Pizza Bar

East Manhattan Bakery Hediard French Café & Delicatessen Boutique Dutch Colony Coffee Co INDOCAFE the white house IndoChine Group Hombre Cantina Joob Juice Bar Ki-Sho KPO Lauren Jasmine Café Le Comptoir Singapore L’etoile Café Lowercase Café (Lasalle) Mamouina Restaurant Matts the Chocolate Shop Merely Ice Cream Mekhala MexOut Café Mustard Restaurant Nazrin's Restaurant O’Batignolles Wine Bar & Bistrot O’Briens Irish Sandwich Bar @ China Square O’Briens Irish Sandwich Bar @ EFG Bank Oceans Of Seafood P.Bistro Reizo (Wilkie Edge) ROUSE-Café Sarnies Café Shiraz Mezzah Stateland Café Stewords Riverboat The Dubliner (Somerset) Timbre Group The Muffinry The Salad Shop (Raffles) Will work for Fries @ Holland Village

Woo @ OFC Zaffron Kitchen East Coast Zaffron Kitchen Westgate Zotts Restaurant

>> Gong Cha Outlets at: Alexandra Retail Centre Asia Square Tower Bugis Plus Changi City Point China Square Central Marina Bay Sands Paragon Raffles City Scape The Central Tiong Bahru Plaza Vivocity Woodlands MRT >> Beauty / Fashion / Services Air Salon @ The Grand Cathay Beluga Heart @ The Cathay International Dental Care Holland Club Koinonia Hair Salon Lasalle College Lemon Zest @ Holland Village

Nail Sanctuary @ Holland Village Prudential Tower Reizo Rockstar by Soon Lee Smile Point Dental Care @ Holland Village Sifr Aromatics The Children’s Showcase

Willow & Huxley

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it’s a Lifestyle

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