Epicure Vietnam Issue 11

ISSUE 11 WINTER 2023 epicurevietnam.com

BENEATH THE TUSCAN SUN

Tuscany is undoubtedly a jewel in Italian food and wine tour

EAT LIKE A SICHUANESE

Elegant tableware and step-by-step cooking methods

DECODING CAVIAR

Venture into the world of epicurean extravagance with a dive into caviar

PUBLISHER 'S NOTE

Odyssey

A Gastronomic

A

s you embark on a culinary adventure through the pages of Epicure Vietnam, 11th Edition, prepare to tantalize your taste buds, explore diverse culinary traditions, and savor the essence of global cuisine.

This issue promises to be an epicurean journey like no other, presenting a rich tapestry of flavors, experiences, and insights.

In this edition, our featured cover story, "Eat Like A Sichuanese," will transport you to the fiery and aromatic world of Sichuan cuisine. Uncover the secrets of Sichuan peppercorns and learn how to infuse your meals with the bold flavors of this particular Chinese region.

Join us as we venture down under and discover the delights of modern fusion Pacific cuisine with Akuna, the new hotspot for gourmet enthusiasts in Saigon. Alternatively, if you prefer a more casual dining experience, immerse yourself in the world of Italian osteria at CantYna Thảo Điền, revel in the elegance of French fine dining at Lune, or celebrate time-honored Vietnamese traditions while experiencing fusion cuisine at its finest at Mạ Quán or Miên.

For those yearning for comfort and nostalgia, our globetrotting adventure takes you on a culinary journey that touches the heart. Explore the concept of home through dishes that remind us of our roots and heritage in Asia.

From South Africa's braai delights to the enchanting feasts at Chapter Dining & Grill, we delve into the world of carnivorous indulgence. Discover a world of wine and artistry at Louis Vuitton's St Tropez, and step back in time with Mistinguett, where the Roaring Twenties come to life.

Experience luxury and serenity with a visit to the Shangri-La, immerse yourself in the romance of a voyage through time with Orient Express, and uncover exceptional wineries beneath the Tuscan sun.

Indulge in a Feast for the Mind as we expand your culinary knowledge, from Sichuan peppercorns to decoding the mysteries of caviar, oysters, and the art of tea. Meet the world's most awarded Michelin-star chefs and delve into their culinary journeys. Discover the mission of a Top Chef Vietnam, determined to take Vietnamese cuisine to the next level on the world stage.

We hope you relish this culinary voyage through the 11th Edition of Epicure Vietnam. May it ignite your passion for the world's diverse cuisines and inspire your palate.

Bon appétit, Jade Huynh Publisher

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" fine caviars, om the largest caviar producer in the world."

NOW AVAILABLE IN VIETNAM AT:

Seafood Shop & Restaurant www.lapoissonnerie.vn

SEAFOOD & OYSTER BAR

www.dukes-oysterbar.vn

VOLUME 11 | AUTHORS

WINTER 2023

THANH NIEN PUBLISHING HOUSE HO CHI MINH CITY BRANCH DIRECTOR & EDITOR IN CHIEF EDITOR

Floor 11th, Bao Tien Phong Building, D29 Pham Van Bach, Yen Hoa, Cau Giay, Hanoi 145 Pasteur Street, Vo Thi Sau Ward, District 3, Ho Chi Minh City Le Thanh Ha Ta Quang Huy

MANAGING DIRECTOR & PUBLISHER

Jade Huynh

COMMERCIAL DIRECTOR BUSINESS DEVELOPMENT MANAGER ACCOUNT MANAGER

Christian Baker Philippe Dejean Tuong Vi, Anh Tram, Ngoc Tuan

SENIOR EDITOR CONTRIBUTING EDITORS ASSISTANT EDITORS DESIGNER ADVERTISING EDITORIAL CIRCULATION

Tracie May-Wagner Rainer Sigel, Anton D. Javier, Joei Chan, Marianne Tan, Luo Jingmei, Grace Ma, Caleb Mok Thao Nguyen, My Hien, Rebecca Jones Quoc Vuong Marketing@oriental-media.com Editorial@oriental-media.com Circulation@oriental-media.com

EDITOR WINE EDITOR ASSOCIATE EDITOR DIGITAL WRITER FEATURES WRITER

Nida Seah June Lee Eve Tedja Victoria Lim Sharmaine Loh

SENIOR DESIGNERS

Shee Leng, Dewi M. Singgih

IT & DIGITAL MEDIA DIRECTOR DIGITAL MEDIA PRODUCER CONTRIBUTOR

Jun Evangelista Tu Jie Rui Priyanka Elhenc

REGIONAL BUSINESS DIRECTOR SENIOR BUSINESS DIRECTOR

Dewi Prasodjo Daniel Poon

MARKETING EXECUTIVE SENIOR MARKETING MANAGER

Sheila Devi Shauna Mun

MANAGING DIRECTOR

Dennis Pua

epicure vietnam is licensed by Media Group Pte Ltd registered in Singapore and produced 4 times a year by Oriental Media Company Ltd 19/24 Doan Thi Diem Street, Ward 1, Phu Nhuan District, HCMC, Vietnam T: +84 28 3844 1612 | E: editorial@oriental-media.com Printed by ITAXA Company 126 Nguyen Thi Minh Khai, District 3, Ho Chi Minh City Distributed by Phuong Nam Bookstores 940 Ba Thang Hai Street, Ward 15, District 11, HCMC | Saigon Center, 65 Le Loi Street, Ben Nghe, District 1, HCMC Our media channels

epicurevietnam epicureasia

Concept Adeline Wong Art direction and styling Alicia Chow Kirwan Photos Edmond Ho Recipes Zeng Feng of Si Chuan Dou Hua Restaurant

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epicurevietnam epicureasia

epicurevietnam.com epicureasia.com

Copyright by the Publisher. Reproduction in whole or in part without the written permission of the Publisher is strictly prohibited. Views and opinions expressed in epicure are not neccessarily those of the Publisher and the Editors. Although every reasonable care has been taken to ensure the accuracy and objectivity of the information provided in this publication, neither the Publisher, editors and their employees and agents can be held liable for any error and omission, nor any action taken based on the views expressed or information provided within this publication. All prices are in Singapore dollars unless otherwise stated and exclude miscellaneous taxes.

Publishing License No. 2460-2023/CXBIPH/50-74/TN. Publishing Decision: 313/QĐ-TN Date of License Issued: September 21st, 2023. ISBN Code: 978-604-322-735-2.

Size 230 x 280mm. Publishing Quantity: 25,000 copies. Registered in September 2023

SAVE A LIFE. DON’T DRINK AND DRIVE.

CONTE NTS

COVER STORY 22

Eat Like A Sichuanese

EPICURE NEWS 34 From Down Under To Downright Delecious Italian Osteria Masters the Art of Seduction 35

French Fine Dining Sans Fuss A Precious Gemstone of Japanese Cuisine

36 Celebrating Time-Honoured Vietnamese Traditions Raise the Roof! Fusion at its Finest 37

A Brunch for the Win Japanese Fusion Gastronomy in the Clouds

38 New Age Japanese Dining In The Sky Going Mad For Wine and Grilling 39

Tempting Tapas With A Twist Vietnam Boasts The Best Business Lounge in Asia

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CONTE NTS

GLOBETROTTING EPICURE 40 A Taste of Home

GOURMET INSIDER 44 CARNIVORE A Taste of South Africa’s Braai Delights 46 CHAPTER DINING & GRILL An Enchanting Feast for All Senses 48 BODY IMPACT Hungry for Healthy Food 50 SECRET WINES A World of Wine Awaits 52 LOUIS VUITTON'S CULINARY OASIS A Michelin-Starred Saint-Tropez Delight 54 MISTINGUETT The Roaring Twenties Revived

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47/1/15 QUOC HUONG STREET, THAO DIEN WARD, DISTRICT 2, HO CHI MINH CITY, VIETNAM. +84 85 810 9708

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EPICUREAN LIFESTYLE 56 Shades of Shangri-La 60 A Journey Through Time 64 Beneath the Tuscan Sun Discover Ten Exceptional Wineries

GOURMET KNOWLEDGE 70 72 76 78 82 88 92 94 98 102

Spice Up Your Life with Sichuan Peppercorns Decoding Caviar Diving Deep into Roe A Culinary Symphony from the Sea For the Love of Charcuterie Help Your Body Clean Itself A Glimpse into Vietnam’s Tea Heritage Service With Flair A Showcase of Luxury, Innovation, and Versatility Don’t Leave Home without This Card

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EASY HEALTHIER MEALS

BODY IMPACT 35 Vo Truong Toan, An Phu Ward, District 2, Ho Chi Minh City Phone: 0817 84 85 86 | Email: contact@bodyimpact.vn

www.bodyimpact.vn

CONTE NTS

CHEF MASTERCLASS 104 Exploring the Culinary Stars World's Most Awarded Michelin Star Chefs 110 Top Chef and The Dream of Bringing Vietnamese Cuisine To The World 114 A Fusion of Flavours 116 Gastronomic Delights at 30,000 Feet

EPICUREAN PROFILE 120 Craft & Context 124 What Makes A Home

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CONTE NTS

WINE KNOWLEDGE 128 Exploring the Best Vineyards in Asia for Wine Enthusiasts 132 Notes of Flavour, Tones of Melody 134 The Investment That Always Sparkles 136 A Private Wine Journey at The Lanesborough 138 Wishing for A Wine Cellar

VINE EXPECTATIONS 142 A True Natural 144 A Foray Into Chardonnay

CELLAR CHOICE 146 Ravishing Ruby Reds 147 Wish List Worthy White Wines

BAR AT HOME 148 Primed to Deliver

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CONTE NTS

RAISING THE BARS

SEEN & SAVOURED

150 Late Nights and Cocktail Flights The Brooklyn of Ho Chi Minh City 151 New Kid On The Block Classy Cocktails For Creatures of the Night 152 The Rooftop Bar With Soul Delicious Drinks in a Stylish Setting 153 Movie Night at the Bar Meet Me On The Rooftop

154 Dim Sum Experience with Guangdong Starring Cantonese Guest Chef

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156 Where To Find

C OV E R S T O R Y

Eat Like A Sichuanese

With elegant tableware and step-by-step cooking methods, these nine guest-worthy dishes will be the highlight of your next dinner party.

SOUR AND SPICY LOBSTER NOODLES These handmade noodles sit in a fiery chilli oil and appetising tangy black vinegar sauce. Add lobster meat to amp up the indulgence.

j Cut the lobster into half and wash.

Pat dry before coating the lobster halves with cornstarch. Add them into a pan of heated oil until it is fully cooked.

Serves 1 Prep time 15 minutes

j In a frying pan, add some oil to fry the

Cook time 10 minutes

ginger and spring onions. Add in soup stock and lobster to simmer until fragrant. Remove the lobsters and set aside.

• 300g lobster

Concept Adeline Wong Art direction and styling Alicia Chow Kirwan Photos Edmond Ho Video Tu Jie Rui Text Victoria Lim Recipes Zeng Feng of Si Chuan Dou Hua Restaurant

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• cornstarch for coating

j In the remaining soup stock, add chilli

• 15g ginger

oil, black vinegar, soy sauce, salt and sesame

• 15g spring onions

oil. Mix thoroughly.

• 300ml soup stock • 20ml chilli oil

j In another pot, heat water and add in

• 15ml black vinegar

the handmade noodles when the water boils,

• 10ml soy sauce

for about one and a half minute. Remove

• a pinch of salt

the noodles and add into the sour and

• 5ml sesame oil

spicy lobster soup. Add the lobsters

• 200g handmade noodles

on top and serve.

Apparel: Mandarin Collar Short Dress with lateral violet, Shanghai Tang Bracelet: Shou Heavy Bracelet, Shanghai Tang Espresso Cup: Gingko Bone China Espresso Cup, Shanghai Tang Chopsticks: Shou Enamel Chopsticks (Orange), Shanghai Tang Showplate: Luzerne Table Napkin: Solid Blue Napkin, Crate & Barrel Napkin ring: Aria Gold Napkin Ring

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Bowls: Ikat Bone China Bowl & Spoon with Lid, Shanghai Tang White bowl: Luzerne 24 epicurevietnam

MINCED CHICKEN SOUP WITH MOREL FUNGUS

Do these white pillowy curds remind you of cheese or tofu? They are actually chicken breast. In the past, only Chinese chefs of the highest accreditation were given the chance to cook this dish. The challenging mise en place required them to chop the chicken breasts by hand till they turn into velvety custards. With a trusty food processor, this recipe can now be achieved in 30 minutes.

j Remove the skin of the chicken breast meat and put the chicken breast into a food processor to process until the chicken breast becomes velvety.

j In a bowl, add egg white, salt, ginger extract and cornstarch. Stir until even.

jAdd water until the mixture becomes Serves 1

watery. Then add in the velvety chicken

Prep time 20 minutes

breast.

Cook time 10 minutes

j Boil the chicken broth in a pot on high

• 120g chicken breast meat

heat. Pour in the chicken mixture and turn

• 400g egg white

to low heat to allow the mixture to coagulate

• 8g salt into a tofu-like shape.

• 20g ginger extract • 30g cornstarch

j Blanch the morel fungus, tomatoes and

• 2 litres chicken broth

pea shoots in water.

• 30g morel fungus • 2 tomatoes

j Pour a scoop of broth in a bowl, add

• 30g pea shoots

in the tofu-shaped chicken and blanched tomatoes, sugar pea shoots and morel fungus to serve.

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RED GROUPER IN SICHUAN MINCED PEPPER AND SPRING ONION SAUCE

j Mince the spring onions and peppercorns.

The distinctly jade green colour of minced spring onions adds vibrancy while peppercorn enhances the acidity and sweetness of this dish. You can find this classic on the tables of most households in Chengdu.

grouper. Cut into pieces (100g each) and

Serves 6

j Put the marinated red grouper in a dish

Prep time 20 minutes

and add sliced ginger on top. Steam on high

Cook time 15 minutes

heat for 8 minutes.

• 100g spring onions

and lightly fry the minced spring onions and

• 15g peppercorns

peppercorns.

j Remove scales and bones on the red marinate the slices in Hua Diao wine for 10 minutes.

j In a frying pan, heat some oil in the pan • 1.2kg red grouper • 20ml Hua Diao wine

j Add in chicken stock with some salt and

• 20g ginger, sliced

simmer. Drizzle over the red grouper.

• 200ml chicken stock

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• a pinch of salt

j Blanch the fresh Sichuan pepper with oil

• 20g fresh Sichuan pepper

and add on top of the red grouper to serve.

Vase: Blue Lotus Jar (Large), Shanghai Tang Floral Arrangement: Hellofromour Glass bowl: Tilt 6”Medium Bowl, Crate & Barrel Incense Burner: Ginger Flower Incense Burner, Shanghai Tang Chopsticks: Shou Enamel Chopsticks (Fuchsia), Shanghai Tang Teacup: Flambe Glaze Mini Tray (Lavendar Fog) & Flambe Glaze Cup (Lavender Fog)

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Porcupine buns

Glutinous rice balls with red bean paste

Minced meat glutinous rice dumpling wrapped in banana leaf

Show Plates: Pattern Collection, Luzerne Show Plates: Canvas Spring, Luzerne White Plates: Luzerne Chopsticks: Jade Inspired Knot Chopsticks (Blue & White), Shanghai Tang

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Pumpkin pancakes

PORCUPINE BUNS

These adorable custard-filled buns (crisp skin and pillowy insides) are a staple of most Sichuanese restaurants. It is the perfect dish to showcase the chef’s steady hands.

GLUTINOUS RICE BALLS WITH RED BEAN PASTE

This is Si Chuan Dou Hua’s steamed version of the classic deep-fried dessert.

MINCED MEAT GLUTINOUS RICE DUMPLING WRAPPED IN BANANA LEAF

To achieve the green hue, the dumplings are dyed with spinach.

Serves 3

PUMPKIN PANCAKES

A typical Sichuan snack, these sweet morsels are traditionally eaten during school holidays – to celebrate the end of school.

Serves 3

Serves 3

Prep time 3 hours of soaking

Serves 3

Prep time 20 minutes

Prep time 20 minutes + 1 hour

+ 10 minutes

Prep time 20 minutes

Cook time 5 minutes

frementation

Cook time 5 minutes

Cook time 7 minutes

Cook time 15 minutes • 200g pumpkin • 40ml boiling water

• 80ml boiling water

• 120ml boiling water

• 40g wheat flour

• 80g wheat flour

• 120g wheat flour

• 1.6g baking powder

• 200g glutinous rice flour

• 150g spinach

• 250g glutinous rice flour

• 20g sugar

• 20g sugar

• 200g glutinous rice flour

• 80g shortening

• 20g shortening

• 50ml water

• 20g sugar

• 300g red bean paste

• 80ml water

• 120g sago

• 20ml oil

• dash of white sesame oil

• 200g plain flour

• 200g lotus seed paste

• a bunch of banana leaves

• 2g yeast

• 150g custard filling

j Add boiling water to the

• 200g minced pork

j Slice the pumpkin and bring it

j Add yeast, baking powder,

• a dash of soy sauce

to a steam. Cool it and set aside

wheat flour until cooked. Add

• 80g Sichuan bean sprouts

for later use.

sugar, shortening and water to

glutinous rice flour, sugar and

plain flour and combine them

water to form a moderately soft

j Add 80g of boiling water into j Add boiling water to the

into a dough. Set aside for 20

dough. Set aside.

the wheat flour till cooked. Juice

minutes.

j Portion 15g of the dough.

Stuff the dough with 12g of

j Soak the sago for 3 hours or until transparent and set aside.

100g of spinach and filter.

rice flour, cooked wheat

sugar, oil and cooked wheat

flour, steamed pumpkin and

flour and combine into a dough.

shortening to form a dough. Set aside.

j Portion 15g of the dough.

of the dough into pokey thorns.

Wrap it with 10g of lotus seed

Cut the banana leaves into strips

Place the bun in a cool, dry area

paste to form a round shape.

and set aside for later use.

for an hour. Then steam it on

Coat it with the soaked sago

high heat for 5 minutes.

deep fry the porcupine buns till golden brown.

j Combine glutinous

j Add glutinous rice flour,

custard filling. Cut the surface

j In a wok, heat oil to 160°C and

wheat flour until cooked.

j Portion each dough to 20g.

and steam over high heat for 5

j Stir-fry the minced pork, add

Wrap it with 10g of red bean

minutes.

soy sauce and Sichuan bean

paste. Form the dough into a

sprouts to combine. Cool it for

pumpkin shape and coat it

later use.

with white sesame oil.

j Portion each dough to 15g.

j In a wok, heat oil to 120°C and

Scoop 10g of cooked minced

deep-fry the pumpkin pancakes.

pork and wrap in a cylindrical

Once it is cooked, increase the

shape.

temperature to 180°C. Deep-

j Steam over high heat for 7

fry again until the pumpkin pancakes turn golden brown.

minutes.

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PORK KNUCKLE WITH DRIED CHILLIES

Taking inspiration from the popular la zi ji (spicy fried chicken), a whole pork knuckle is marinated in dried chillies, deep-fried and showered with more chillies and peppercorns for an added fiery kick.

Serves 4 Prep time 2 hours for braising + 1.5 hours for marination Cook time 20 minutes

j In a pot, add in all the spices, salt, old ginger, spring onions and water, and boil for 2 hours until fragrant.

• a pinch of star anise • a pinch of cinnamon

j Add in the pork knuckle and boil for another

• a pinch of galangal

1.5 hours, until the knuckle softens. Remove

• a pinch of cardamom

from the pot and drizzle Hua Diao wine over the

• a pinch of clove

knuckle while it is still hot.

• a pinch of salt • 100g old ginger

j In a frying pan, heat the oil until 200°C

• 50g spring onions

and add in the pork knuckle. Deep-fry until it

• a dash of Hua Diao wine

becomes golden brown and remove. Spread

• 1.2kg pork knuckle

chilli powder and peppercorns all over the

• 20g chilli powder

knuckle.

• 30g peppercorns

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• 20ml sesame oil

j In another pan, heat sesame oil and add dried

• 100g dried chillies

chillies, peppercorn powder and garlic. Fry until

• 10g peppercorn powder

fragrant and add sesame oil. Stir and pour on

• 50g garlic

top of the pork knuckle to serve.

Vase: Ginger Flower Jar (Small), Shanghai Tang Floral arrangement: Hellofromour Blue Serving Plates: Lancaster Collection, Luzerne Blue Saucers: Lancaster Collection, Luzerne Chopsticks: Dragon Chopsticks Set (Set of 2 pairs), Shanghai Tang Teacups: Ikat Chinese Teacup set of 2 Placemat: Round Copper Placemat, Crate & Barrel Serving Tongs: Gold Scissor-Handled Serving Tongs Serving Fork: Gold Serving Fork, Crate & Barrel Blue Peacock plate: Stylist’s own

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Enamel Square Box: Koi Enamel Square Box, Shanghai Tang Banquet Set: Blossom from Diaspora Collection, Luzerne

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ROSE BEANCURD

Smooth and mouth-watering, dou hua or silken beancurd is often eaten as a dessert. In Sichuan, when you are invited into someone’s house, a bowl of beancurd will be offered to you. This signifies the welcoming nature of your host.

j Add 5 litres water and grind until the beans has a watery consistency.

j Pour the mixture over a wire mesh to achieve 5kg of soy bean milk.

Serves 4

j In a bucket, pour in 200ml of water and

Prep time 5 hours of soaking + 45 minutes

add lactone powder and mix.

Cook time 10 minutes

j Pour the soy bean milk into the bucket and mix evenly with the lactone mix.

• 1kg yellow beans • 6.2 litres water • 7g lactone powder

• 100g white sugar • a bunch of rose petals

j Soak the yellow beans in water for 5 hours.

j Cover for 20 minutes to allow it to form bean curd.

j In a pot, add 1 litre water and white sugar.

Mix and add the rose petals until fragrant.

j Scoop the beancurd in a bowl and drizzle the rose syrup over it to serve.

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EPICURE NEWS

FROM DOWN UNDER TO DOWNRIGHT DELICIOUS Nestled within Ho Chi Minh City's District 1 at Le Méridien Saigon, Akuna Restaurant beckons discerning gastronomes to embark on an extraordinary epicurean adventure. Australian-born and Michelin Starred Chef Sam Aisbett's meticulously crafted five to seven course tasting menus evoke diners' awe, as each course transforms Vietnam's bright and soulful cuisine anew, using thoughtfully paired unconventional ingredients. Aptly named after the Australian Aboriginal term for "flowing water," Akuna mirrors nature's dynamic rhythm through its innovative culinary offerings. Unveiling the sublime, Akuna introduces the uninitiated to the delicate taste of dried sandworms, or "sa sung," the unique succulence of crocodile meat, and the juicy tenderness of braised goose and sweet Venus clams. The symphony of flavours, textures and artful presentations transcends mere sustenance; it encapsulates the very essence of culinary artistry. With its daring spirit and harmonious dishes, Akuna propels guests on a journey where the unfamiliar becomes a cherished memory, forever etched in their palate Level 9. Le Meridien Hotel, 3C Ton Duc Thang, Ben Nghe Ward, District 1, Ho Chi Minh City Tel: +84 91 173 58 00

ITALIAN OSTERIA MASTERS THE ART OF SEDUCTION

Tucked away in the suburban neighbourhood of Thao Dien, CantYna is a modern Italian Osteria that’s definitely worth adding to your bucket list. Inside, the wood panelled room is seductively lit by warm lights, as the bar gleams with its impressive selection of liquor. As you pour over the menu you will find exquisite Italian dishes such as their signature Carbonara, oh so enticing, it comes with perfectly cooked rigatoni, a rich and creamy sauce, sharp cheese, and crispy guanciale, enough to make you salivate. For meat lovers, feast on a Fiorentina steak, a huge, bone-in steak cooked over flames to a mouth-watering medium rare. As the night goes on, this stylish venue makes way for the DJ and turns into a happening wine bar. Those in the know will tell you to go for one of their signature Margaritas, so if you don’t know, get to know! Don’t sleep on this hidden gem 208 Nguyen Van Huong, Thao Dien, District 2, Ho Chi Minh City

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Tel: +84 779 600 222

FRENCH FINE DINING SANS FUSS Lyon native Adrien Guenzi's concept behind his premier restaurant & bar venture was to curate a space which felt like home. A place where he could spend quality time with his friends, enjoy finely crafted cocktails and great wine, and share his deep-seeded passion for French cuisine. Although deemed “Fine Dining”, his relaxed, unpretentious, and “come as you are” restaurant presents thoughtful, creative and beautifully inspired plates, without all the associated formality and fuss standard to the category. Welcome to Lüne Restaurant & Bar. In French, 'lune' translates to 'moon', and the moon is said to be powerfully connected to our wisdom, intuition and state of well-being. Chef Adrien designed a Peter Pan's Neverland of culinary creativity, playing with his ingredients to develop divine flavours and artistic plating presentations. Try the fluffy Potato Foam, with Chestnut, Pickled Radish, Croutons, & Confit Red Onions. Also worthy are the Pan Fried Mulwara Veal Sweetbread, with Grilled Romanesco Cauliflower, Sautéed Potatoes and Mushroom Sauce, which can be decadently topped with shavings of seasonal summer truffles upon request. Très magnifique!

17/14 Le Thanh Ton, Ben Nghe Ward, District 1, Ho Chi Minh City

Tel: 028 7777 2022

A PRECIOUS GEMSTONE OF JAPANESE CUISINE Situated within a beautiful Japanese garden in Thao Dien, District 2, IWA Japanese Yakiniku is the first restaurant in Ho Chi Minh City to offer high-end Yakiniku, which in the broadest sense refers to the culture of enjoying grilled meat. It's a modern and elegantly appointed restaurant, designed to resemble a cave, which specialises in the preparation and service of the highest grade, A5 Wagyu Beef, exclusively imported from select farms in Japan. Brainchild of Mylife Group CEO Yen Mai Linh, and her team of expert Japanese culinary advisors, IWA is a “precious gemstone” of Japanese cuisine. Carefully refrigerated between 0 and 5 degrees Celsius, their Wagyu Shimofuri (marbled beef), and Akami (lean beef) varieties, are safely served raw, or lightly seared, for optimal texture and flavour. Must try dishes include the raw Wagyu Nigiri Sushi (marbled), Japanese Wagyu Beef Yukho, a Japanese tartare preparation, the paper thin marinated Silkloin (Shirukurosa Shimofuri), lightly grilled to perfection, and for seafood lovers, the Fatty Belly Tuna, gently kissed by the grill for a melt in your mouth moment of perfection 47 Tran Ngoc Dien, Thao Dien Ward, Thu Duc City, HCMC

Tel: 1900 066 890

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CELEBRATING TIME-HONOURED VIETNAMESE TRADITIONS Indulge in an authentic Vietnamese culinary journey at Mạ Quán in District 1, Ho Chi Minh City, where time-honoured traditions blend seamlessly with modern aesthetics. Savour the symphony of flavours in each meticulously crafted dish, as their skilled chefs pay homage to Vietnam's rich gastronomic traditions and vibrant cultural heritage. From the aromatic embrace of Bun Bo Hue, traditional Hue style beef noodle soup, where tender rice noodles dance in a fragrant broth enriched with beef, pork, herbs and vegetables, to their delicious rendition of a classic Banh Xeo, Vietnamese fried pancake, made with rice flour, mung bean, bean sprouts, spring onion, pork belly, giant Tiger prawns vegetables and mustard greens, served with a spicy, sweet and tangy fish sauce based Nuoc Cham Sauce for dipping, each plate is a masterpiece of balance, texture and wonderful flavour. At Mạ Quán, each bite narrates a story, a journey through time-honoured techniques and flavours that have stood resilient against the tides of culinary change 153/02 Dong Khoi Street, Ben Nghe Ward , District 1 , Ho Chi Minh City

Tel: 0869 537 838

RAISE THE ROOF! FUSION AT ITS FINEST

In ancient Vietnamese, the word “Miên” translates to “roof”, and at Miên Saigon, the latest fine dining offering to grace Ho Chi Minh City's thriving culinary scene, has raised the roof of the gastronomic trend “Asian Fusion” through their utterly spectacular cuisine. Having both spent several years living in France, co-owner Quang Nguyen, and Executive Chef Thảo Na, developed their menu to reflect “comfort food”, utilising French cooking techniques to produce Vietnamese recipes. Diners may choose to order a-la-carte, or partake in a 6 or 8 course tasting flight, to fully experience and savour Chef's truly outstanding food. Don't miss the Hokkaido Scallops “Mi-Cuit”, with yuzu vinaigrette, kumquat, and pickled daikon, or the Chargrilled Beef, possibly the finest grilled Wagyu steak I have ever tasted in Vietnam, served with mushroom topped rice, pickled vegetable kimchi, and a small pitcher of Pot-au-Phở broth, which on its own, was simply divine. Also worthy, the Cold Foie-Gras, served with a hibiscus coulis, a sweet brioche, and topped with a thin circular layer of gelée. Beyond delicious!

50A Dang Dung, Tan Dinh Ward, District 1, Ho Chi Minh City

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Tel: +84 76 806 0060

A BRUNCH FOR THE WIN SOKO Cake Bake & Brunch, a highly popular daytime dining destination, recently opened their newly built restaurant location in District 1. The ultimate locale for a divine dining experience, this on-trend eatery has become the ultimate Instagram-worthy spot in the city for a fabulous Bruncheon. SOKO Cake Bake & Brunch offers a diverse menu that is simply mouthwatering.

Catering to local and western taste buds alike, from their spins on the classics like Banh Mi Eggs Benedict, fluffy Carmelosoufflé Pancakes, and the SOKO Boston Lobster Roll, to bakery goods like Cloudy Lava Thai Tea Boba cake and Salted Caramel Croissants, it's a true foodie's paradise. In addition, they offer highly unique SOKO Signatures beverage selections, like their sensational Strawberry S'mores Latte, Thai Brûlée Boba Milk Tea, and Smoky Earl Grey Latte, each meticulously hand-crafted. SOKO's modish interior design is also worthy of high praise. It is reminiscent of a space in Wonderland where I would imagine The Mad Hatter would happily host a tea party for the Queen, with its oversized, cartoon-like mushroom shaped pillars and funky seating options - both playful and imaginative 17/14 Le Thanh Ton Street, Ben Thanh Ward, District 1, Ho Chi Minh City

Tel: +84 90 110 98 80

JAPANESE FUSION GASTRONOMY IN THE CLOUDS Perched majestically on the 80th floor of Saigon's iconic Landmark 81, Miwaku is a true gastronomic masterpiece. Against a backdrop of unparalleled 360-degree views, this culinary gem seamlessly marries the essence of Japanese Washoku with the sophistication of Italian cuisine. Miwaku, meaning "fascination and captivation" in English, lives up to its name with a menu that takes diners on an enchanting culinary journey. Each dish embodies the harmonious fusion of flavours, textures, and techniques from both culinary worlds. For lunch, you can indulge in a choice of two set menus of five delicately prepared dishes, enjoy a stunning Japanese style “High tea” service, and for dinner, a choice of two set menus of eight delicious dishes will undoubtedly fully satisfy. Beyond the palate, Miwaku captivates the soul with its panoramic views of Ho Chi Minh City. As day turns to night, guests are treated to a cityscape that sparkles like stars. Miwaku is an oasis in the clouds where culinary boundaries fade, and the magic of two cultures entwine to create an experience that's truly spellbinding Level 80.02-03, Landmark 81, 720A Dien Bien Phu Street, Ward 22, Binh Thanh District, Ho Chi Minh City

Tel: +84 90 607 71 10

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NEW AGE JAPANESE DINING IN THE SKY Situated at the top of Westlake in Hanoi, Mizũmi Westlake's restaurant and sky lounge elevates your dining experience to new heights as their skilled chefs orchestrate a culinary journey where the pristine flavours of hand-selected ingredients are woven into each exquisite course. Their warmhearted hospitality and innovative Japanese cuisine pays respect to the art of Japanese gastronomy with masterfully prepared Sushi, each slice a testament to precision and tradition, and Teppanyaki grills which transform dining into a theatrical display of culinary prowess, igniting senses with sizzling perfection. Along with their exclusive sake selections, served from their signature sake station, guests are promised an authentic, and simply delicious, Japanese food experience. After your meal, ascend to their Sky Lounge, where a panoramic oasis meets the mesmerising cityscape. Sip on artisanal cocktails, crafted by premiere mixologists, as you take in the breathtaking skyline. At Mizũmi Westlake, the essence of Japan converges with modernity, creating an ambiance that's both spellbinding and sophisticated. A symphony of flavours, sights, and sensations awaits, ensuring an unforgettable rendezvous with Japanese cuisine and culture Level 13, Block B, Fraser Suites Hanoi, 51 Xuan Dieu Street, Hanoi Tel: +84 33 984 1805

GOING MAD FOR WINE AND GRILLING

Located on beautiful Phu Quoc Island, with simply breathtaking views of the ocean, Mad Cow Wine & Grill combines the best of a charcoal grill restaurant with a casual vibe wine bar, evoking a stylish, yet laid-back beach-side dining atmosphere. Their beef is hand-picked from some of Australia's greenest cattle grazing regions, and along with seafood, poultry and vegetarian dishes, Mad Cow delivers top-quality food and wine to happily satisfy any foodie's liking. For a strong start, try the Sea Urchin Pate, briny and delicious, or their Phu Quoc-Style Beef Carpaccio.

From the grill, Black Angus Rib Eye Steak, or the whopping 1600gr 24-Karat Gold Tomahawk, sprinkled with 24K gold leaf, charred over coconut and mangrove coals and served with choice of two sides and sauces. A carnivore's wildest fantasy. Fear not vegans, as Mad Cow even carries a nice selection of dishes for non-meat eaters like Vegan Scallops, made from king oyster mushrooms. And for the wine enthusiast, their collection spans the world's premier winemaking regions, offering an abundant assortment of vintages by the glass or bottle Group 6, Ban Quy Hamlet Duong Bao Area Duong To Commune, Phu Quoc Island, Kien Giang Province

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Tel: +84 297 2679 999

TEMPTING TAPAS WITH A TWIST Making yet another fantastic addition to the Thao Dien scene is MaSa, a restaurant and wine bar, with former Michelin Star Chef Hervé Rodriguez at the helm. Here, a gastronomic experience unfolds, as the culinary team play with flavours and techniques to serve French tapas, artfully presented with a modern flair. Try the Veal Tartare, mixed with wasabi mayonnaise and adorned with a potato tart, topped with slices of bottarga for that umami sensation. Another firm favourite, the Smoked Octopus, roasted over charcoal and paired with a spicy Spanish Mortilla sausage.

Taking a closer look at the venue, one might say it resembles a wooden tree-house from an animé. Mixing an indoor and outdoor set up, you should feel the cool breeze wash over you as you enjoy your meal, made all the more appetising by warm overhead lights.

Whether you’re coming for a satisfying meal, or a drink from the bar, this venue does not disappoint 204/20 Nguyen Van Huong Street, Thao Dien, District 2, Ho Chi Minh City

Tel: +84 904 068 204

VIETNAM BOASTS THE BEST BUSINESS LOUNGE IN ASIA Surpassing numerous promising applicants, Jasmine Halal Lounge - the only representative of Vietnam's airport services - is the winner of Pax Magazine Readers' Awards 2023 for Best Business Lounge in Asia. In the Departure Airside of Ho Chi Minh City’s Tan Son Nhat International Airport, Muslim passengers are now able to relax in a luxurious new lounge designed to cater to their cultural needs. Located on the second floor of the terminal, near gate 17, Jasmine Halal Lounge welcomes discerning travellers who require access to a prayer room, a halal-certified menu, and all the amenities expected by those traversing the globe. Owned and operated by Southern Airports Services Joint Stock Company (SASCO), the lounge features gender-specific prayer rooms for private religious rites, and its Mediterranean-inspired menu delights the senses of passengers from all backgrounds. In fact, as neither pork or beef is included in its dishes, even those of the Hindu faith can dine worry-free and in style Beside escalator to Gate 17, Departure Hall, International Terminal, Tan Son Nhat International Airport, Ho Chi Minh City, Vietnam

Tel: +84 90 149 3366

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GLOBETROTTING EPICURE

A TASTE

of HOME A crop of new restaurants are opening their doors in Singapore that are deeply rooted in culture and memories.

Here are a few standouts.

BY ANTON D. JAVIER

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KAGAYAKI

Think teppanyaki and a meal that brings together OTT showmanship and average food might come to mind. Thankfully, there’s none of that at Kagayi by Ishigaki Yoshida, which recently opened along Keong Saik road. The 18-seater Singapore offshoot of the Tokyo restaurant is helmed by Head Chef Nobuyasu Kamiko, whose quiet confidence and expert handling of prized, seasonal ingredients trumps performative acts like tosses, flips, and flaming grills.

Whether you opt for the 8-course ($380++) or Omakase ($480++) menu, expect top notch quality in every dish served – the restaurant’s name refers to “brilliance” in Japanese after all.

The star of the show here is Masuda Kagayaki Beef, where the prized cut from female premium cattle is proudly shown off to guests first (including a birth certificate and nose print) before it’s carefully cooked low and slow on the teppan, and then grilled over ubame oak Tosa binchotan to achieve a perfectly crisp exterior.

The signature beef course is complemented by other outstanding dishes, such as the Scrambled Eggs with Uni, where premium Japanese eggs are carefully cooked to achieve a silky, creamy texture and topped with fresh uni bursting with sweet and briny flavors. Other menu highlights include perfectly seared Japanese wild scallops, Beef Garlic Fried Rice, and freshly made warabi mochi for a sweet finish. Tip: It’s an off menu item, but it doesn’t hurt to ask if the Macallan ice cream is available.

Kagayaki at 27 Keong Saik Road

Tel: 9017 7631

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BACATÁ

Chef Fernando Arévalo breaks away from the rigours of fine dining and emerges with a more casual and personal concept, Bacatá. Here, he highlights his unique style of Colombian cuisine by utilizing modern techniques and a variety of ingredients, resulting in dishes that allow diners a peek into his rich culinary culture. He shares, “I envision Bacatá as someone wearing a tuxedo with sneakers – there is that mix of elegance with playfulness, rule-breaking, and edge.”

While an ala carte menu is available, the seven-course Chef’s Tasting Menu is the way to go, where seasonal produce and Arévalo’s creativity come together for a one-of-a-kind experience. Standouts include the Chipiron, comprised of Japanese cuttlefish, layered with chimichurri, and finished with ‘Nduja sausage sauce for a hint of heat and spice.

We also loved the Toro dish, where fresh and fatty otoro sits atop a crispy empanada filled with San Marzano tomatoes cooked down to a rich paste with fermented garlic and sherry vinegar.

Those who have previously dined at Preludio, Arévalo’s first restaurant, will find the Iberico Pork Presa dish familiar. Here, tender pork presa is slow roasted, finished on the charcoal grill, and glazed with pork jus and aged balsamic vinegar resulting in a sweet, smoky, and tangy finish.

Bacatá at Frasers Tower, #03-01/02, 182 Cecil Street

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Tel: 9618 5303

RESTAURANT FIZ

“Southeast Asia has so much to offer. It is possibly one of the most diverse regions on the planet with an abundance of culinary traditions that deserves its time in the spotlight,” exclaims Hafizzul Hashim, the chef-owner of Restaurant Fiz. At this three-month-old establishment, new and familiar flavors are explored in an intelligently crafted episodic menu ($288++ for 8 courses), traversing culinary traditions and techniques from Malaysia to the Philippines and beyond.

The current menu draws inspiration from Chef Hashim’s precious food memories and experiences, starting with the Blood Cockle, an ingredient commonly found in hawkers or pasar malams. In this iteration, we find akagai from Hokkaido expertly grilled and sliced thinly, finished with sambal made from roasted macadamia nuts and turmeric leaf oil. As for the Quail, it is inspired by ayam percik, or chicken marinated in a bold spice paste cooked over a charcoal grill. Here, Coturnix quail from Australia is hand minced, marinated in herbs and spices, and shaped around a chicken leg bone before it’s grilled in a Josper oven.

For the mains, anticipation builds around the Hidang course, comprised of a dizzying spread of dishes to be eaten with rice – a nod to communal family meals cross Southeast Asian homes. The course is anchored by two indigenous varieties of rice accompanied by dishes like grilled sea bream with sambal tumis, jungle vegetables with beef tripe and tendon, young jackfruit salad, and salted ikan kurau (Indian threadfin) served with acar sambal.

Restaurant Fiz at 21 Tanjong Pagar Road

Tel: 9679 8021

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GOURMET INSIDER

CARNIVORE

A Taste of South Africa's Braai Delights In the heart of Saigon’s bustling culinary scene lies a restaurant which beckons its guests to embark on a culinary journey to South Africa. Aptly named Carnivore, this Thao Dien, District 2 eatery in a beautifully restored villa is the first of its kind in Vietnam to offer traditional South African Braai, the country’s time-honoured method of grilling or barbecuing meat.

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raai is more than simply an approach to cooking. It is a cultural institution, a beloved social tradition which gathers family and friends to feast together in joy and celebration, and this ethnic practice has been so beautifully incorporated into Carnivore’s magnificent African safari themed decor, and simply delicious food.

The menu at Carnivore is a celebration of South African flavours, offered in two generous all-you-can-eat set menus, or served a-la-carte. Boerewors, a classic South African sausage, is a delightful blend of beef and pork, with the distinctive aroma 4 4 epicurevietnam

of spices and herbs, presented with a side of Chakalaka, a spicy vegetable relish which adds a zesty kick to the dish. Peri-Peri Chicken Livers, a beloved South African starter, consists of chicken livers, bathed in a delectable sauce of tomatoes and onions, and very liberally seasoned with fiery Peri-Peri chillies.

Bobotie is a deep-dish mild spice casserole made from ground beef, herbs, spices, curry powder, fruits, and a finish of goldenbrown egg custard that is lightly scented with cinnamon or nutmeg. Vetkoek, pronounced "fet cook" in Afrikaans, is a deepfried South African bread, often eaten with a variety of sweet and

savoury fillings. And, the star of the show, sliced “Churrasco” style tableside, Venison Steak, Picanha Steak and Pork Ribs luscious, succulent and utterly mouthwatering. To round off the meal, indulge in a Milk Tart, or “Melktert”, made with a sweet pastry crust and a creamy custard filling. Also try a slice of Peppermint Crisp Cake, a layered dessert which gets its name from the famous South African Peppermint Crisp chocolate bar, layering biscuits, caramel, cream and chocolate, or Malva Pudding Custard, an apricot-flavoured, cake-like dessert popular in the former Dutch colonies of South Africa.

What strikes as remarkable about Carnivore is not only the exceptional quality of their dishes, but also their stunningly designed dining rooms, each themed to reflect a famous wild African animal one would hope to spot on an African safari.

Perfect for small gatherings, business round-table lunches and large celebrations, their communal seating arrangements, and friendly and attentive staff, evoke a sense of fellowship, encouraging diners to engage in conversations, share stories,

and celebrate the pleasures of tasting honest and delicious food; this is the truest spirit of South African Braai. Carnivore stands as a testament to the power of culinary traditions transcending borders. In a city teeming with diverse dining options, this restaurant has successfully transported the essence of South African Braai to Ho Chi Minh City. It fills its guests with the appreciation for the rich tapestry of South African flavours, with the unifying power of a shared meal, and is a testament to the magic that can happen when foreign culinary traditions are celebrated and cherished within a new cultural landscape.

CARNIVORE 215B1 Nguyen Van Huong Street, Thao Dien, Thu Duc, Ho Chi Minh City info@carnivore.com.vn reservations@carnivore.com.vn 086 505 6600 www.carnivore.com.vn

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GOURMET INSIDER

CHAPTER DINING & GRILL

An Enchanting Feast for All Senses Vietnamese Contemporary Dining with a focus on Charcoal Grill Technique, offering exclusively Storytelling Tasting menus.

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estled in the heart of Hanoi, Chapter Dining & Grill has emerged as a hidden gem in the realm of Vietnamese Contemporary Dining. Each dish serves as a captivating chapter in a gastronomic tale, a symphony of flavors that dances on the palate, unfolding a meticulously crafted journey with an infusion of love that transcends the plate.

With a continuous unique culinary inspiration of "Fire Charcoal - Smoke”, Chapter Dining shines a spotlight on distinctive grilling techniques, particularly the use of charcoal. This age-old technique finds new life in the contemporary context, breathing new vitality into Vietnamese cuisine. Under the guidance of Chef Quang Dũng, the essence of the Northern regions' mastery of flames is harnessed to infuse dishes with depth and complexity, creating a bridge between tradition and modernity.

The prime flame-grilled cuisine has inspired both the exterior and interior design of Chapter Dining. Chapter embodies a balance of strength and elegance in its design style, harmoniously incorporating natural materials, such as raw iron, rough wood, textured stone blocks, and gracefully curved corten steel in various unique forms. The impressive architecture and interior not only attract passers-by, but have also been honored with the LIV Hospitality Design Awards in the “Interior Dining and Eating Space” category in 2022.

At Chapter Dining, it is not merely about what is on the plate; it is about engaging with a narrative that awakens the senses.

From the first glimpse to the final savoring, the chefs artfully paint a canvas of taste, inviting diners to immerse themselves in a multi-sensory experience. This season, Chapter Dining unveils "The Campfire" menu, taking you on a journey to the breathtaking mountains of Northern Vietnam. The journey begins at the coastal area and gradually meanders deeper into the land and forests. Along the way, diners discover the freshest ingredients, the most aromatic spices, and the purest herbs that beckon to the heart of the forest. The crackling of a campfire, the ambiance of love in the air, and the flavors of nature itself come alive on the plate.

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The camping trip becomes more exciting as the chefs skillfully employ simple cooking techniques such as grilling over a wood fire, indirect heat cooking, and hot stone grilling. Additionally, the aesthetic aspect is emphasized through decor and plating style inspired by campfires. Fresh ingredients vividly portray a picture of beautiful nature, with the pink hues of flowers and the green shades of leaves. Unique "frames" are thoughtfully chosen to create appropriate shapes, using materials like bamboo tubes, straw, rattan, stone plates, and more, prompting you to envision scenes amidst high mountains and vast oceans.

Embarking on this exhilarating camping journey, Chapter equips you with a "Camping Guide" filled with North-inspired culinary tales and insights gathered from camping. But it doesn't end there; an exclusive map in your hands unveils unexplored discoveries. Indulge in ten exceptional dishes at each destination, forged from nature's treasures. The restaurant's ambassadors (FOH) reveal origins, ingredients, and unique preparations through food cards, enhancing authenticity.

Culminate the journey with tableside marshmallow toasting and a "treasure hunt." Stepping into Chapter Dining's campfire journey is like going on a camping trip that takes you from one unique experience to another, curating a memorable journey - an expedition teeming with a myriad of wonders, each stop marking a new milestone, and each dish carrying flavors that the diners have yet to consume.

In addition to serving a delectable food tasting menu, Chapter elevates the dining experience to new heights. Here, non-alcohol and alcohol pairings like white wine, rosé wine, or any tropical cocktail of summer season are provided to lock in the flavor of the dish, while adding intricate texture to new tastes.

As affirmed by the Michelin Selected 2023 recognition, Chapter Dining has become a culinary destination that awakens the senses and captivates the heart, redefining the landscape of Vietnamese dining.

CHAPTER – GRILL DINING 12C Chan Cam, Hoan Kiem, Hanoi H: 0333 201 221 | E: reservation@chapter.vn W: www.chaptergrill.vn

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GOURMET INSIDER

BODY IMPACT Hungry for Healthy Food

At some point, everyone has claimed that their diet starts tomorrow.

But perhaps, it might not be so hard to fulfil that promise after all, with healthy meal planning services like Body Impact ready to deliver well-balanced, nutrient-rich meals right to our doorstep.

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s a modern day man or woman coming home after a long day of work, it may be tempting to curl up in front of the TV with your favourite takeaway. It might be tasty, but what good is it doing you? For the customers of Body Impact, it is now possible for a takeaway to be healthy, with specially designed menus suited to all diets, whether that’s high in protein, keto, or low-carb.

Offering plans of between two and three meals per day, Body impact is not just good for your health, but also provides a massive way to save time by taking away the long-decision process before every meal, meaning all of your meals for the week are decided for you and ready to eat when you need it to be. All together, Body Impact has a selection of nine different 48 epicurevietnam

meal plans, but what unites them all is that they are free of preservatives, MSG and sugar. Body Impact also serves those who wish to create a custom menu, tailor-made to your needs, which has been popular among athletes and those with extra specific dietary requirements.

If you’re not quite willing to commit yourself to a full week’s worth of food just yet, try something from their a la carte menu. Boasting a wide selection, you can order anything from sourdough pizzas, to pastas, soups, sourdough sandwich pockets and even Vietnamese inspired dishes. You can even cater a whole party, with one of their combos fit for multiple people, such as their Grilled Chicken Thighs or Tangy Olive Chicken Tenders, served in portions of 500 grams each.

To carry on your healthy streak, Body Impact serves an impressive selection of salads, also suited to vegan and vegetarian diets. Aside from a classic Caesar Salad, other appetising salads include ‘The Beauty and the Beet’, with grilled beet, quinoa, rocket, tomato, cucumber and assorted herbs. Or, for a more substantial salad, try the ‘Pasta Masta’, served with fusilli pasta, mixed greens, cucumber, apple, carrot, tomato and finished off with a balsamic vinaigrette.

To pack in even more nutrients, Body Impact also supplies packages of fruit and vegetable, all without any water, sugar or preservatives, just fruit, fruit, fruit! These juices aren’t just refreshing, they are devised under the concept of food as medicine, in line with tradional Chinese medicinal philosophies, targeting areas for improvement in the body. Their ‘Liver Health’ juice contains antimicrobials that not only protect your liver, but also distributes the enzymes that help break down toxins, cleansing your body. Next, high in iron, magnesium and nitric oxide, their pre-workout juice formula fuels muscle development and improves blood flow. Finally, their ‘Skin Food’ juice promises to repair, rejuvenate and develop body tissue, as well as aid the production of collagen, with its high vitamin A and C content. Their secret ingredient, pennywort, which helps keep skin cells tight and prevents skin from sagging.

Body Impact has miraculously transformed the lives of their customers, and has even been able to reverse medical conditions in some cases. Now, you can transform your lifestyle into one that is healthy, and conscious of your body’s need for nutrients, all while taking away the fuss of deciding what to order, giving you more time to enjoy with beloved family, friends and pets.

Way to go!

BODY IMPACT 35 Vo Truong Toan, An Phu Ward, District 2, Ho Chi Minh City Phone: 0817 84 85 86 | Email: contact@bodyimpact.vn

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GOURMET INSIDER

SECRET WINES A World of Wine Awaits

Mad about wine? So are the people at Secret Wines, your one-stop-shop for wine and a good meal. Nestled away in a back alley in Thao Dien, Secret Wines offer a high-quality selection of fine wines from around the world, travelling far and wide to make its way to you.

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or many, there is no greater comfort than a glass of wine at the end of a long day. Red, white or rosé, no drink is more elegant than a glass of wine. At Secret Wines, you can discover the endless range of gorgeous wines this world has to offer, each bottle with its own unique aroma, taste and terroir. Of course, a glass of wine is best enjoyed with a delicious meal, and Secret Wines certainly does not disappoint.

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Serving classic French food and tapas, Secret Wines deliver the perfect pairings to your evening aperitif. Nibble on a French Cheese Prestige platter, and allow the nutty, salty, and sharp flavours intertwine on the palate. Other appetising options from the delicatessen include the Foie Gras Mi-Cuit with Pear Ginger Cinnamon Jam, Duck Forest Terrine with mushrooms, and a Duo of Cured Duck Breast.

On the tapas menu, many sumptuous dishes stand out, like the Panfried Japanese Jumbo Scallops in lemon butter, with yuzu pearls. Also appealing, the Tuna Tataki with passion fruit dressing. If you’re opposed to seafood, meaty options include a Lamb Loin with white bean purée, Knife Cut Beef Tenderloin Tartare with anchovy dressing, and a Lamb Lasagna with tomato pesto sauce.

For something more substantial, indulge in a 12 hour slowcooked Beef Cheek Bourguignon with truffle mash, or a Slow Cooked Lamb Shank with thyme juice. Rich and hearty, these dishes offer the perfect compliment to a glass of wine, and will definitely leave you wanting to come back for more.

Finish with something sweet, like a scoop of ice cream or their Baba au Rhum, a liquor-laden yeast cake with sweet syrup.

Before you go, be sure to bring some wine home with you, to be enjoyed at your leisure.

47/1/15 Quoc Huong Street, Thao Dien, District 2, Ho Chi Minh City, Vietnam Tel: +84 85 810 9708

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GOURMET INSIDER

LOUIS VUITTON’S CULINARY OASIS

A Michelin-Starred Saint-Tropez Delight

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Discover the haute couture of dining as Louis Vuitton unveils its seasonal restaurant in the idyllic Saint-Tropez. Under the guidance of Michelinstarred maestro Arnaud Donckele and pastry virtuoso Maxime Frédéric, prepare to embark on an extraordinary gastronomic journey.

estled within the exquisite White 1921 Hotel, Louis Vuitton's seasonal restaurant in Saint-Tropez is a haven of gastronomic excellence. Here, discerning travelers are invited to embark on a culinary odyssey that defies convention, a journey infused with unparalleled taste and luxury. Guiding this epicurean voyage are two luminaries in the world of cuisine: the Michelin-starred virtuoso, Arnaud Donckele, and the pastry magician, Maxime Frédéric. Together, they have orchestrated a dining experience that mirrors the craftsmanship and artistry for which Louis Vuitton is renowned worldwide. Arnaud Donckele's name is synonymous with culinary excellence. As the youngest chef to hold three Michelin stars, his ascent in the culinary world has 52 epicurevietnam

been nothing short of extraordinary. Donckele honed his craft alongside the legendary Alain Ducasse at the prestigious Louis XV restaurant in Monaco, a testament to his exceptional talent.

Currently, he presides over La Vague d'Or, an exquisite dining establishment nestled within the paparazzi-eluding gem, Cheval Blanc in St-Tropez.

Maxime Frédéric, a master of the sweet domain, is the perfect collaborator for Arnaud Donckele. With shared roots in Normandy and a mutual passion for gastronomy, these culinary kindred spirits have woven their expertise into a menu that celebrates simplicity, flavor, and authenticity. Maxime Frédéric's creations are not mere desserts; they are edible masterpieces, a testament to his mastery of the pastry craft.

What sets this dining experience apart is an unwavering commitment to quality and craftsmanship—an ethos that resonates with Louis Vuitton's dedication to crafting exquisite fashion pieces. From the inner workings of the kitchen to the meticulous details in the dining room, every element has been meticulously crafted to deliver an experience that is nothing short of extraordinary.

The menu curated by Donckele and Frédéric is a symphony of Mediterranean flavors and effortless elegance. As the clock strikes 3 pm, this culinary sanctuary beckons those with a penchant for the sweet side of life. Indulge in a delectable array of offerings, including sumptuous chocolate bars and the iconic tarte tropézienne. Noteworthy is the renowned soft brioche, delicately infused with the essence of orange blossom, its crisp exterior adorned with the Louis Vuitton Monogram motif, harmoniously accompanied by a refreshing scoop of sorbet.

Louis Vuitton's Saint-Tropez restaurant opens its doors to guests from Monday through Sunday. Afternoon tea, a daily delight from 3 p.m. to 6 p.m., offers a glimpse into the world of Louis Vuitton's culinary artistry. For those seeking to indulge in the gastronomic wonders of dinner, reservations are a must.

Louis Vuitton's culinary sanctuary welcomes walk-ins for afternoon tea, inviting all to savor a moment of luxury.

White 1921 Hôtel, 29 Rue François Sibilli, 83990 Saint-Tropez, France

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GOURMET INSIDER

MISTINGUETT

The Roaring Twenties Revived In the same room as where Le Perroquet once stood, the recently opened Mistinguett is rich with the history of 1920s high society celebrities who have graced its halls. Now breathing modern life into the 1920s Art Deco aesthetic, Mistinguett strikes a balance of old and new with an extravagant interior that makes way to impress with its luxury bistro.

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ocated at the top of the stairs, overlooking the grand Napoleon III entrance hall within the spectacular music hall Casino de Paris, Mistinguett is named after the effervescent singer-dancer Mistinguett, who was once the most popular French entertainer of her time. Now, dinner guests continue to be entertained in this legendary space, as singers, dancers, DJs and even acrobats bring life to the venue 5 4 epicurevietnam

in dazzling displays. Chef Etienne Daviau heads the culinary team to give diners an experience in classic French cuisine, with a modern twist. Some of its dishes include a stunning Beef Carpaccio, a Crusted Veal Rib for two, and a Lamb Saddle Fillet.

Aiming to impress, Chef Daviau, originally hailing from Angers, mastered his culinary skill training in palaces, as well as with the greats, Alain Senderens and Eric Fréchon at Le Bristol.

Accompany these dishes with one of their eye-catching cocktails such as the ‘Quietude’, matcha and cucumber infused Beefeater gin, basil syrup, verjus and tonic. In addition to cocktails, the restaurant also hosts a wide selection of French wines, ready to be paired with your meal.

On the dessert menu, diners are met with the pivotal choice between sweet and savoury, where one can feast on a selection of cheeses, or indulge in one of their sweeter options, like their Kiwi and Black Cherry Pavlova.

As if the food wasn’t already fabulous enough to merit a visit, what elevates this venue to the next level truly is its revival of the mythical glamour of the Roaring Twenties, made possible by architects Hugo Vince and Aèle Nourry, founders of Atelier Ha. Brought together by a monumental Art Nouveau-style stained glass window, the restaurant decor epitomises the look and feel of a night at the theatre, with a consistent theme of red colours, plush furniture and regal gold accents.

Brimming with bold choices, a description of this venue’s decadent interior is not complete without mentioning its leopard-print carpeted floor or its undulating guilded ceiling designed by visual artist Matthias Kiss. The ceiling, adorned with two magnificent Murano feathered glass chandeliers exuding a warm glow, is enough to take one’s breath away.

The show goes on in the toilets, where a whimsical woman fountain sculpture stands tall as the reincarnation of Mistinguett herself, created by artists Caroline Derveaux and Margaux Dehry, a lasting final touch to the showstopping venue.

Discover the enchantment of this Parisian gem at once, and embark on a journey through history back to the Roaring Twenties, while savouring the delights of classic French cuisine.

With such a rich history defining the restaurant at its core, Mistinguett doesn’t dissapoint, keeping up the grand theatrics of those who came before to Casino de Paris.

Mistinguett at 16 Rue de Clichy, Paris, France, Tel: 8457 8732

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EPICUREAN LIFESTYLE

Shades of

SHANGRI-LA

Tshering Lhaden showcases the beauty of Bhutan and why it is the happiest place on earth.

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andlocked between its giant neighbours China and India, Bhutan is a tiny country perched high in the eastern part of the Himalayas. It is the world’s last remaining Buddhist Kingdom and is also known as the world’s only carbon negative country. It is only one of many reasons why Bhutan is called the “last Shangri-La”.

And it is where I am from.

FOOD FOR THE SOUL

Bhutan is unique in more ways than one. Apart from being home to majestic valleys and the most picturesque of mountains, it also has a very interesting cuisine to offer. The locals’ love of spices can be tasted in a variety of dishes. If you have little tolerance for spicy flavours, your stomach can feel uneasy, but in recent times chefs from various hotels and restaurants have taken their customers’ tolerance level into account to prepare their dishes accordingly.

The best thing about Bhutanese food culture is not just the food but the way it is treated. The food is always served in wooden bowls and eaten with fingers to feel its texture.

Ema datshi is the unofficial national dish of Bhutan. Ema datshi literally translates to chillies and cheese. Bhutanese people eat a lot of chillies as winters in Bhutan are quite cold and people believe that the heat from the chilies help them to keep warm. So the spicier the chillies, the more they are loved by the locals. Ema datshi is the go-to dish for every Bhutanese, it is very easy to prepare and only two or three ingredients are required. Though different homes follow different methods and have their own recipes, cooking the chillies in butter and cheese is the most common way to prepare it. The Folk Heritage Museum Restaurant’s version of ema datshi is a must-order. It is located inside the premise of the Folk Heritage Museum and set beautifully amidst an apple orchard.

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One of my favourite dishes is the combination of khule with ezay and suja. Khule is buckwheat pancake. Ezay is a spicy chili salad. And suja is salted butter tea. Bhutanese’ love for chillies can only be compared to their love for tea. It may sound like a bluff, but Bhutanese people drink tea with all three of their meals.

We believe that hot tea helps to wash down the rich fatty foods.

Whenever I’m back, I will pay the restaurant at the Simply Bhutan Museum a visit. Their buckwheat pancakes are the best in town.

Paired with some ezay and hot butter tea, this meal is something to remember whenever you recall your journey to Bhutan.

Another classic dish is shakam paa with nakey, which is dried beef jerky cooked with different types of dried vegetables.

The practice of using dehydrated vegetables started back when farming was not feasible during winter so vegetables were dried, preserved and consumed. This dish is not an everyday meal for us but is saved for special occasions like festivals and Bhutanese New Year. The best version is served at Babesa Village Restaurant.

Set in an old traditional two-storied Bhutanese house, the owner decided to revamp it into an elegant restaurant serving amazing local cuisine. The restaurant complements the shakam paa with nakey with wild ferns, and the combination is a star among both locals and foreigners.

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Born in Bhutan, executive chef Tshering Lhaden’s passion for food took her from the landlocked Himalayan Kingdom, where she started as a commis chef at COMO Uma Paro, to the Caribbean and the Maldives.

There, she spent almost a decade working in the kitchens of COMO Hotels and Resorts before her return to Bhutan in 2016. After stints as executive sous chef at COMO Uma Punakha and COMO Uma Paro, where she successfully launched an authentic Bhutanese menu, Tshering now heads the kitchen of COMO Cuisine at Dempsey Singapore.

PRAY AND LOVE

Of the many dzongs (fortresses) in Bhutan, Punakha Dzong is a must-see. Located near the adminstrative centre, it is generally recognised as the most beautiful dzong in the country, with its ornate wood carvings and intricate paintings on the walls. In spring the lilac-colored jacaranda trees bring a lush sensuality to the dzong’s characteristic towering whitewashed walls. This dzong was the second to be built in Bhutan, and it served as the capital and seat of government until the mid-1950s. All of Bhutan’s kings have been crowned here. This dzong is still the winter residence of the Dratshang (official monk body).

While you’re in Punakha, another great site to visit is the Temple of Drukpa Kinley the Divine Madman, where you can receive blessings from a wooden phallus, famously known for helping couples conceive. Punakha Valley also boasts a pleasant

climate with warm winters and hot summers, making it an ideal respite from the colder valleys of Bhutan. Clinging to a sheer cliff face, 900 hundred metres above the Paro Valley, Taktsang Lhakhang (Tiger’s Nest Monastery) is Bhutan’s Machu Picchu, its Taj Mahal – the cliff-face that launched a thousand postcards. It features in every brochure, book and website about the country.

Thanks to Bhutan’s restrictions on visitor numbers, it doesn’t feel overrun. Of course, that could also be due to the lung-bursting trek up a steep, rocky track to reach it. This vertiginous cliff, only 10km north of Paro, was chosen as a meditation site by Guru Rinpoche who, according to legend, arrived here on a flying tiger.

The temple has been rebuilt twice, after devastating fires in 1950 and 1998, and you’ll have to arrive on foot, but the view across the valley to the temple, and the quiet aura of contemplation within ensure that a visit to the Tiger’s Nest more than makes up for it. epicurevietnam 59

EPICUREAN LIFESTYLE

A Journey

THROUGH TIME

Step into a world where opulence, elegance, and adventure converge.

Explore the storied history of the Orient Express and the Italian allure of La Dolce Vita Luxury Train. These iconic locomotives offer unforgettable experiences that transcend time, inviting travelers to embark on a voyage through the past and into the realm of dreams.

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THE BIRTH OF AN ICON

The Orient Express, often dubbed "the King of Trains and the Train of Kings," has its origins dating back to the 19th century.

In 1865, Georges Nagelmackers, the son of a Belgian banker, envisioned a grand train that would connect the European continent, spanning over 1,500 miles. Inspired by the luxurious sleeper cars he encountered during a trip to America, Nagelmackers set out to make his dream a reality.

After overcoming numerous challenges, Nagelmackers's Compagnie Internationale des Wagons-Lits established a route from Paris to Istanbul (formerly Constantinople) in 1883.

The newspapers promptly named it the "Orient Express," even though the train's journey took it only as far as Istanbul. The train's opulence was unmatched, featuring intricate wooden paneling, leather armchairs, silk sheets, and wool blankets, providing passengers with a hotel-like experience on rails.

WAR AND TRANSFORMATION

The Orient Express faced challenges during the World Wars, with services severely limited. However, it played a symbolic role in both conflicts. In 1918, German officers signed their surrender in an Allied commander's Wagons-Lits car, which later became a part of a French exhibition. Hitler, in a strange twist of history, ordered the car's transport to the site of Germany's World War I surrender, where he dictated the terms of French surrender in 1940. The car met a destructive end four years later, blown up by Hitler himself to prevent it from falling into Allied hands again.

THE AGE OF ELEGANCE AND ESPIONAGE

During its heyday, the Orient Express gained a reputation as the "Spies' Express." Secret agents, diplomats, and adventurers frequented the train due to its comfort and convenience.

Among the notable passengers was Robert Baden-Powell, an Englishman who posed as a lepidopterist to gather intelligence during World War I, using butterfly sketches as coded messages.

The train also witnessed eccentric behavior from royalty.

Ferdinand of Bulgaria, for instance, would lock himself in the bathroom out of fear of assassins. Belgium's King Leopold II made elaborate arrangements to infiltrate a Turkish man's harem during his journey. epicurevietnam 61

LA DOLCE VITA LUXURY TRAIN: THE ITALIAN ELEGANCE

While the Orient Express was connecting Europe's major cities, another luxurious train was making waves in Italy: La Dolce Vita Luxury Train. Inspired by the famous 1960 Federico Fellini film "La Dolce Vita," this train offers passengers a journey through the heart of Italy with all the glamour and style of the cinematic masterpiece.

ITALIAN ELEGANCE ON RAILS

La Dolce Vita Luxury Train is a celebration of Italy's rich cultural heritage, combining contemporary luxury with a touch of nostalgia. Its carriages are adorned with exquisite Italian craftsmanship, featuring sumptuous fabrics, elegant furnishings, and stunning artwork that reflects the country's artistic legacy.

AN EPICUREAN JOURNEY

One of the highlights of the La Dolce Vita experience is its culinary offerings. Passengers are treated to a gastronomic journey through Italy, with gourmet meals prepared by talented chefs using locally sourced, seasonal ingredients. The train's dining cars evoke a sense of grandeur, reminiscent of a bygone era of Italian sophistication.

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SCENIC MARVELS

As the train traverses the Italian countryside, passengers are treated to breathtaking views of rolling vineyards, picturesque villages, and historic landmarks. The journey often includes stops at iconic Italian destinations, allowing travelers to immerse themselves in the beauty and culture of Italy.

ULTIMATE RELAXATION

To enhance the pampering experience, La Dolce Vita offers luxurious accommodations with well-appointed cabins and suites. Each cabin is a private sanctuary, complete with modern amenities and plush furnishings, providing a comfortable retreat after a day of exploration.

The Orient Express and La Dolce Vita Luxury Train represent two distinct chapters in the story of luxury train travel. The Orient Express is a symbol of European elegance, intrigue, and espionage, with a history dating back to the 19th century.

In contrast, La Dolce Vita Luxury Train offers a contemporary interpretation of Italian sophistication, celebrating the beauty and culture of Italy.

Both trains invite travelers to step into a world of opulence and romance, where the journey itself becomes an unforgettable adventure. Whether you choose to embark on the historic route

A DREAMLIKE JOURNEY AWAITS

From the fertile imaginations of Dimorestudio's architects emerges an unprecedented masterpiece: the Orient Express La Dolce Vita. Brace yourself for a transcendent art of travel. This train, birthed from the minds of Dimorestudio, promises an odyssey through sumptuous decorations, a tribute to the creative brilliance of 20th-century Italian design luminaries. It's a voyage into the heart of opulence, evoking the style and grace of iconic figures who left an indelible mark on the world of design.

CABINS AND SUITES: WHERE LUXURY AWAITS

of the Orient Express or savor the Italian dolce vita aboard La Dolce Vita Luxury Train, these iconic trains promise an experience that transcends ordinary travel—a journey through time, culture, and luxury.

In 1883, Georges Nagelmackers embarked on a visionary endeavor, birthing a legend that would traverse time and captivate generations: the Orient Express. As passengers journeyed from Paris to Constantinople, High-Life magazine graced their hands, igniting their curiosity about the world's cities, artistry, and craftsmanship. Today, High-Life awakens anew, inviting a fresh generation of artists and photographers to explore the world's wonders, delving into intimate interviews with artisans and wanderlust enthusiasts, and crafting stories that meander through twilight into the realm of dreams, a realm reserved for dreamers like us.

The Orient Express offers a choice between two exceptional categories: Deluxe Cabins and Suites. Each carriage epitomizes luxury, offering discerning travelers the pinnacle of comfort and traditional room service, ensuring an exquisite journey that transcends time and place.

As the Orient Express and La Dolce Vita continue to capture hearts and kindle dreams, these legendary trains stand as timeless symbols of opulence, elegance, and the enduring allure of travel. All aboard for a journey that seamlessly melds the past, the present, and the limitless realm of dreams.

ORIENT EXPRESS LA DOLCE VITA: A VOYAGE THROUGH ITALY

Allow yourself to be serenaded by the melodies of La Dolce Vita, as you succumb to the allure of pure luxury aboard an iconic train. Prepare for an unforgettable sojourn through Italy, a country steeped in history, culture, and timeless beauty. It was 150 years ago when Georges Nagelmackers breathed life into his dreams, inaugurating the first opulent Orient Express trains across Europe. Today, this legendary spirit finds its rebirth in Italy, beckoning you to partake in an enthralling journey aboard the Orient Express La Dolce Vita.

A homage to the glamour, the zest for life, and the artistic fervor of the 1960s, the Orient Express La Dolce Vita is an ode to existence, a salute to the spirit of liberation, to well-being, and to the simple joys of life. As you step aboard this dream train, you'll be enveloped by lavish decor envisioned by the imaginative and audacious Dimorestudio, an architecture and design haven founded by Emiliano Salci and Britt Moran. Their inspiration draws from the golden era of Italian design and craftsmanship, paying homage to luminaries such as Giò Ponti, Nanda Vigo, Gae Aulenti, and Osvaldo Borsani. epicurevietnam 63

EPICUREAN LIFESTYLE

Beneath the Tuscan Sun

DISCOVER TEN EXCEPTIONAL WINERIES Embarking on an Italian food and wine tour is a dream for many, and Tuscany is undoubtedly a jewel in this culinary crown. With its rolling vineyards, historic estates, and exceptional wines, Tuscany offers an enchanting experience for wine enthusiasts. Join us as we unveil our curated selection of the foremost Tuscan wineries, a must-visit for every oenophile.

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CAPEZZANA

Nestled just a short distance from Florence towards Prato, Capezzana is a historic and rustic gem offering cellar tours showcasing traditional wines from the Carmignano DOCG. This estate has been producing wine and extra-virgin olive oil since 804, with the Contini Bonaccossi family overseeing operations since the 1920s. The estate's newest addition is La Vinsantaia, a wine bar created by the youngest family members, where guests can enjoy informal wine tastings along with delectable food. Capezzana is a sprawling estate with 650 hectares of forests, organic vineyards, olive groves, and even a cookery school. During the summer months, be sure to savor the view of Florence's Duomo from the terrace and indulge in vin santo, a dessert wine made from grapes dried on racks. For wine collectors, Capezzana offers a splendid selection of library vintages of Villa di Capezzana, starting from the 1930s, with the 1968 and 1988 vintages standing out Via Capezzana 100, 59015 Carmignano +39 055 8706005 capezzana.it

CASTELLO DI NIPOZZANO

Indulge in the quintessential Tuscan experience within the walls of a 1,000-year-old castle, surrounded by vineyards owned by Florentine nobility. This castle, initially built to safeguard Florence, boasts a rich history, having once supplied wine to renowned artists like Donatello and Michelozzo Michelozzi. Although partially destroyed in 1944, it has been lovingly restored, and visitors can explore the original cellar in the Renaissance villa. Nipozzano is not just a picturesque backdrop but a fully operational farm, spanning over 600 hectares, complete with olive groves and an onsite olive press. While exploring, you might spot Chianina and Angus cows grazing freely in the fields. A visit here includes a tour of the monumental cellars where Chianti Rùfina, from the higher-altitude Chianti appellation, ages. Don't miss the tasting room, set in an old kitchen, and the breathtaking views of meticulously maintained vineyards stretching across the valley. For collectors, Nipozzano offers old vintages dating back to 1864, with special mentions for the 1960, 1974, and 1981 selections Via di Nipozzano, 50060 Pelago, Florence +39 055 8311050 frescobaldi.com epicurevietnam 65

ANTINORI, CHIANTI CLASSICO

Experience modernity and sleek architecture at the Antinori Chianti Classico winery, located less than 20 kilometers from Florence.

Situated amidst olive groves and meticulously aligned vineyards, this winery's primary structure is cleverly concealed underground, giving it an air of mystery. The Antinori family has been involved in winemaking since 1385, and this winery showcases more than 600 years of history in its wine museum. The facility also houses a bookstore, an art collection, wine bar, and tasting rooms. The use of local terracotta in its construction helps maintain ideal wine storage conditions, and an iron spine running through the building creates a sense that the floor is suspended above the foundation Via Cassia per Siena 133, 50026 Bargino, San Casciano in Val di Pesa +39 055 2359700

antinori.it

CASTELLO DI AMA

Castello di Ama is a legendary Chianti wine estate blending history with contemporary art. Lorenza Sebasti and Marco Pallanti revitalized this 12th-century castle, once abandoned, into a thriving winery. The estate showcases an impressive contemporary art installation and produces exceptional wines, including the Haiku Chianti Classico. Visitors can immerse themselves in artworks such as Daniel Buren's mirror wall, reflecting the vineyards, and Anish Kapoor's 'Aima,' with its pulsating red light in the tiny church of San Venanzio. Castello di Ama also boasts a state-of-the-art olive press, producing some of the finest olive oil in the region. For wine connoisseurs, Castello di Ama offers a journey through three decades of l'Apparita Località Ama, 53013 Gaiole in Chianti reservation@castellodiama.com

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+39 0577 746069

castellodiama.com

LE MACCHIOLE, BOLGHERI

Venture to Bolgheri, renowned for its 'Super Tuscan' wines, and discover Le Macchiole, a family-run winery where the focus is on international, single-varietal wines. Cinzia Merli and her two sons, Elia and Mattia, run this winery, which exudes a laidback atmosphere despite its imposing gates. As you explore the organic Cabernet Sauvignon, Cabernet Franc, Syrah, and Merlot vineyards, you'll notice a large mural by Italian street artist Ozmo, offering a glimpse of the family's creative spirit. A tour of the cellar precedes a tasting in one of two rooms, where you can savor one of Italy's finest Cabernet Francs, along with singlevarietal Merlots and Syrahs Strada Provinciale 16B Bolgherese, 189/A – 57022 Castagneto Carducci (LI) info@lemacchiole.it

+39 0565 766092

lemacchiole.it

PRIMA PIETRA, RIPARBELLA

For a tranquil escape away from the bustling crowds, head to Riparbella, where Massimo Ferragamo, known for his ownership of another winery (see below), purchased Prima Pietra. Bordeaux blends have been crafted here since 2007, and the winery now offers tours of its small vineyard. The drive to Riparbella leads to the gates of Prima Pietra, where the serene Tuscan coast unfolds before you Loc. I Prati – 56046 – Riparbella (PI)

+39 0586 1948 001

info@tenutaprimapietra.com

tenutaprimapietra.com

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COL D’ORCIA, MONTALCINO

Col d’Orcia is an endearing, old-fashioned organic farm boasting a tasting room with a warm and inviting atmosphere. This winery is one of the largest in the renowned Montalcino area and is owned by the Cinzano family, known for their Vermouth legacy. Visiting Col d’Orcia feels like stepping back in time, offering a stark contrast to the modernity of Castiglion del Bosco. You'll embark on a quick tour of the organic farm, followed by a tasting in a space that resembles the Cinzano family's dining room. The selection includes Tuscan Pinot Grigio, Sant’Antimo wines, and, of course, Brunello, along with a range of back-vintage wines. A small wine shop is available for purchasing these remarkable older vintages, as well as the farm's olive oil Località Via Giuncheti, 53024 Montalcino SI, Italy

+39 0577 80891

coldorcia.com

CASTIGLION DEL BOSCO, MONTALCINO

Experience sophistication and luxury at Castiglion del Bosco, an estate owned by Massimo Ferragamo. Nestled in the heart of the Orcia valley, a UNESCO World Heritage site known for its stunning landscapes, this ancient hamlet dates back to 1100. Massimo Ferragamo has transformed the estate, featuring a beautiful winery producing modern-style Brunello, the exquisite Rosewood resort, two outstanding restaurants, a spa, and a prestigious golf course designed by Tom Weiskopf Castiglion del Bosco, 53024 Montalcino Siena +39 0577 1913750

wine@castigliondelbosco.com

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castigliondelbosco.com

SALCHETO, MONTEPULCIANO

Salcheto is an organic estate known for its IGT wines and commitment to sustainability, boasting stunning views from its enoteca. The winery reached self-sufficiency in 2011, setting an early example in Europe by relying on renewable energy sources and sustainable practices, including water reclamation and solar panels. Certified organic, Salcheto produces exceptional wines while respecting the environment. The winery, completed in 2011, overlooks the picturesque town of Montepulciano, making it one of the most scenic wineries in Tuscany Via di Villa Bianca 15, 53045 Montepulciano +39 0578 799031 salcheto.it

MONTEVERRO, CAPALBIO

Monteverro represents a new chapter in Tuscan winemaking, combining ambition and innovation to create Bordeaux varietals in the southern reaches of Tuscany. Located an hour south of Grosseto, near Monte Argentario and some of Tuscany's finest beaches, this project was initiated in 2003 by Julia and Georg Weber. Upon entering Monteverro, you'll be greeted by Tuscan-style buildings adorned with motifs paying homage to the local wild boar. However, once inside, the scale of ambition becomes apparent, with immaculate winemaking facilities and a barrel room that speaks to the commitment to excellence. The prices of their wines reflect this dedication, with their top wine exceeding €100 per bottle. The wine tour offers an immersive experience, covering everything from the bug hotel designed to attract beneficial insects to the vineyards to the barrel room and tasting room, where you can sample their remarkable wines Monteverro Srl Società Agricola Strada Aurelia Capalbio 11 I-58011 Capalbio (GR)

+39 564 890721

info@monteverro.com

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G O U R M E T K N OWLE DG E

SPICE UP YOUR LIFE WITH

SICHUAN PEPPERCORNS Fiery, numbing and alluring, Sichuan peppercorns are the ultimate flavour bomb. Responsible for uplifting Sichuan cuisine to the world stage, they provide a culinary kick we come back for again and again.

Get to know the intricacies of these legendary berries, and maybe one day you will be able to blow the minds of your guests by introducing these piquant peppercorns into your cooking.

T

here are few cuisines in our world more complex, dynamic, and flavourful than Sichuanese food. One of China’s Eight Great Cuisines, the culinary offerings of this southwestern Chinese province are unparalleled anywhere in the world. As the birthplace of cult favourites like Mapo Tofu, Dan Dan Noodles, and Hot and Sour Soup, Sichuan’s capital city, Chengdu was recognised by UNESCO as the second ever city to become a City of Gastronomy. Now, globally adored, these dishes optimise the bold flavour bombs known to Sichuan cuisine, balancing numbing spice and pungent aromatics, and they owe their success to one key ingredient: Sichuan peppercorns.

First of all, unlike you might assume, Sichuan peppercorns are not actually peppers. Opposed to the red chillies commonly used in Sichuan cooking, these crinkly peppercorns are actually the berries of the prickly ash tree, which is a member of the citrus family found in Western regions of China.

Only harvested once every year, they are arduously hand-plucked under the heat of the sun where they are laid out to dry. As they dry, the berries unfold into a unique floral shape inspiring its local nickname, ‘hua jiao’, or “flower pepper”.

Once they open up, the dried husks dispel their bitter seeds, and all thorns, seeds and twigs are removed by hand until they are painstakingly pristine. From start to finish, the production of Sichuan peppercorns is truly a labour-intensive process, but one that is also a labour of love.

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HOW DO I COOK WITH SICHUAN PEPPERCORNS?

Recipes frequently call for the peppercorns to be roasted and ground, ideally with a mortar and pestle, or a spice grinder, but the back of your knife will do. Once you have ensured that the peppercorns are free of leaves, twigs and seeds, heat the peppercorns in a frying pan over medium heat and crush them after they have cooled down.

Sichuan peppercorns are used in almost every Sichuan dish known to man. It’s also used to make an absolutely addictive Sichuan peppercorn oil, used as a condiment alongside the cuisine’s delicious dishes.

Sichuan cuisine is famous for its stir-fried lamb, combining the numbing quality of Sichuan peppercorns with the heat of red chillies, with the addition of cumin and other spices for a mindblowing result.

Another classic combination is Sichuan peppercorns and dry-fried green beans. Once again, like in almost every dish using Sichuan peppercorns, it is the addition of red chillies that heightens the experience of these mouth-numbing marvels, but that doesn’t mean you have to.

Equally, it can elevate almost any protein to the next level, as it is used in fish, poultry, vegetable, meat and noodle dishes.

You can even incorporate it into western dishes to give it a zingy kick, whether that’s a burger, pizza or pasta.

HOW DO THEY TASTE?

When you first bite into a Sichuan peppercorn, you’re likely to find it bitter initially. Then, the numbing sensation evolves and you will feel your tongue tingle. As it sits in your mouth, the flavour develops, and a juicy, citrusy aftertaste is left behind.

There are two distinct varieties of Sichuan peppercorns, the first of which are red peppercorns, which exhibit an earthy depth with a zingy kick. The second variety, green peppercorns, are more rare and have a piney and floral profile.

While Sichuan peppercorns themselves are not spicy hot, when married with the flavour profile of red chillies, the intense heat of the chillies is numbed by the peppercorns to produce a sensational flavour that tingles your tongue, rather than attacks it with spiciness, in an edible sensory experience. epicurevietnam 7 1

G O U R M E T K N OWLE DG E

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DECODING

CAVIAR

Venture into the world of epicurean extravagance with a deep dive into caviar, an emblem of luxury dining celebrated for its exclusivity and unmatched flavor.

C

aviar, the quintessential symbol of culinary opulence, evokes images of sumptuous feasts and grand soirées.

This exquisite delicacy, composed of sturgeon fish eggs, stands as a rare and highly coveted jewel in the gastronomic realm. Among its many forms, beluga caviar reigns supreme, renowned as the largest, scarcest, and most precious of them all, rightfully earning its moniker, "black gold."

WHAT EXACTLY IS CAVIAR?

Caviar is, quite simply, unfertilized fish roe—specifically, sturgeon roe. This salty treasure is best served chilled, offering a tantalizing contrast to its saline essence. True caviar originates from wild sturgeon, members of the Acipenseridae family. While the Caspian Sea and the Black Sea once reigned as the primary sources of caviar, the relentless pursuit of this culinary jewel led to the overfishing of sturgeon. Consequently, farm-produced caviar has gained prominence.

THE ART OF HARVESTING CAVIAR

The pinnacle of caviar quality emerges from eggs collected when female sturgeon prepare to spawn. In the wild, sturgeon are captured as they transition from saltwater to freshwater tributaries to lay their precious eggs. In fish farms, sturgeon are meticulously monitored via ultrasound to ascertain the optimal moment for egg harvesting. Depending on the fish's size, a single sturgeon can release several million eggs in a single harvest.

DIVERSE FLAVORS OF CAVIAR

Each variety of caviar boasts its own distinctive attributes, spanning color, texture, and flavor. For instance, Beluga caviar enchants with its smooth, buttery richness and a nutty undertone reminiscent of hazelnuts. The gleaming caviar eggs range in hue from jet black to a verdant-grey. Authentic caviar carries a signature "Caspian pop," bursting with flavor upon each delightful bite. Caviar can be classified into two grades

depending on various factors such as size, color, firmness, taste, and aroma. The first grade, known as Grade 1, consists of the most opulent and firmest eggs. On the other hand, Grade 2 represents a slightly lower quality of caviar.

THE ALLURE OF CAVIAR: A NATURAL DELICACY

Caviar is a culinary masterpiece rooted in nature. It is not only a delectable treat but also a nutritional powerhouse, brimming with protein, amino acids, iron, and vitamin B12. The journey from sturgeon to caviar involves delicate, time-intensive processes. The demand for authentic sturgeon caviar invariably outpaces the supply.

THE ALLURE OF CAVIAR ARISES FROM SEVERAL FACTORS

Rarity: Female sturgeon commence egg production only after seven to twenty years, contingent on the species. Some, like the beluga, may require up to two decades to reach maturity.

Furthermore, a female sturgeon spawns only once every few years. Caspian caviar remains the most sought-after, yet its trade is stringently regulated by CITES (Convention on International Trade in Endangered Species) to safeguard critically endangered sturgeon species, rendering it exceedingly rare.

Limited Shelf Life: Lightly salted caviar, known as "malossol," allows the inherent nutty flavors to shine. This superior caviar boasts the best quality but has a short shelf life, remaining at its prime for just a few weeks.

Manual Harvesting: Every parcel of caviar undergoes meticulous manual harvesting. Eggs are gently extracted from the sturgeon, washed, and prepared by hand to preserve their quality. Each collection, comprising up to two million eggs, undergoes rigorous examination, with any subpar eggs discarded. epicurevietnam 73

EXPLORING THE CAVIAR PANTHEON: FIVE DIVERSE TYPES

For centuries, sturgeon caviar has graced the tables of connoisseurs. While the 1800s marked the emergence of caviar harvested from other fish species, none could attain the elevated status of genuine caviar. Among the 27 sturgeon species, beluga, sevruga, and osetra have reigned supreme in the caviar realm.

Beluga Caviar: Harvested from the beluga sturgeon, a colossal prehistoric fish that can reach 15 feet in length and weigh nearly 3,000 pounds, this caviar reigns as the most coveted. Originating in the Caspian Sea, bordered by Russia, Azerbaijan, Iran, Kazakhstan, and Turkmenistan, beluga caviar is renowned for its opulent richness. With no discernible fishy taste, it displays a spectrum of colors, from pearl grey to the darkest ebony, earning its prestigious title of "black caviar."

Kaluga Caviar: Deriving from the Kaluga sturgeon, a substantial freshwater species, this caviar is often likened to the exquisite taste of beluga caviar. Kaluga eggs are smooth, bearing a subtly salted, buttery essence.

Osetra Caviar: Slightly smaller in size than beluga caviar, osetra sturgeon eggs vary from brown to golden. The hue of the eggs indicates the fish's age and influences the cost of osetra caviar. It exudes a naturally salty, sea-like flavor.

Sevruga Caviar: Originating from three distinct sturgeon species dwelling in the Caspian Sea—sevruga, sterlet, and Siberian sturgeon—this caviar features small, grey eggs. It ranks among the most sought-after caviar varieties, known for its distinct, buttery taste.

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American Caviar: During the nineteenth century, the United States emerged as a prominent caviar producer. In recent times, American caviar has experienced a renaissance, captivating the palates of discerning gourmands. It originates from fish such as lake sturgeon, wild Atlantic sturgeon, and white sturgeon.

CAVIAR'S GEOGRAPHICAL ROOTS: THE QUEST FOR EXCELLENCE

The pinnacle of caviar quality emanates from countries surrounding the Caspian Sea, home to the beluga, osetra, and sevruga sturgeon. For centuries, Russia and Iran have dominated the caviar landscape, producing the world's most sought-after and highest-quality caviar. In more recent years, China has emerged as a significant caviar exporter. In 2017, approximately 45% of all caviar imported to the United States hailed from China.

SERVING CAVIAR: A CULINARY STATEMENT

Caviar is a visual and gastronomic masterpiece, savored as much for its aesthetic appeal as for its taste. It is typically enjoyed in the following ways: On a Spoon: Often savored in its purest form, caviar is served on its own, maintained at a chilly temperature atop a bed of ice.

To preserve its nuanced flavors, it is best consumed in small, deliberate bites, ideally using a spoon crafted from bone or mother of pearl to prevent any metallic interference.

As an Appetizer: Caviar frequently graces the table as an appetizer, presented on a neutral-tasting canvas like buttered toast points. It also finds a natural companion in blinis, Russian pancakes, often paired with a dollop of sour cream.

Pairing: When combined with other ingredients, caviar is part of a harmonious ensemble, allowing the eggs' flavor and texture to shine. A touch of crème fraîche can impart a creamy dimension, creating a delightful juxtaposition with the caviar's pops of flavor.

EXPLORING CAVIAR ALTERNATIVES: FIVE SUBSTITUTES

In the nineteenth century, people began exploring eggs from various fish species and alternative sturgeons, seeking alternatives to Caspian sturgeon caviar. While these options may not match the sophistication of their Caspian counterparts, they offer distinct flavors and more accessible price points: Salmon Roe: Adorned with vibrant red eggs, salmon caviar frequently graces Japanese cuisine as a garnish. It is typically sourced from Coho Salmon or Chinook Salmon native to the Pacific Northwest, delivering the classic, satisfying pop with every bite.

Trout Roe: Trout caviar offers larger, golden eggs, akin to genuine caviar. It finds its place as a garnish or appetizer, standing as a worthy alternative.

Hackleback: Hailing from the Mississippi and Missouri Rivers, this sturgeon variety echoes the nutty essence of beluga caviar, with eggs presenting in shades of black or dark brown.

Paddlefish Caviar: Another freshwater sturgeon native to the United States, paddlefish yields eggs akin in taste to wild Caspian Sea sturgeon—buttery and earthy in flavor.

Seaweed Caviar: For vegetarians and those who prefer an alternative to fish-based caviar, seaweed caviar offers a healthy and sustainable choice. Crafted from seaweed molded into pearl-sized spheres, mixed with salt and spices, it presents a unique twist on the caviar experience.

Caviar, a gem of gastronomy, transcends mere sustenance, embodying the essence of luxury and refinement. Its enigmatic allure, rooted in history and nature, beckons to be savored and celebrated, an irreplaceable testament to culinary opulence. epicurevietnam 75

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DIVING DEEP

INTO ROE

Caviar, a delicacy consisting of fish roe, is the symbol of culinary decadence. The Japanese have perfected the art of roe, to the delight of diners' tastebuds wishing to savour the popping candy of the sea. A kilo of sturgeon caviar can fetch up to $10,000, but what other varieties of roe are there?

T

he practice of eating roe dates back as far as the 10th century, when sturgeon from the Sea of Azov graced the tables of noble Greeks during the Byzantine Empire. In our modern day world, roe can be found at any Japanese restaurant, and is enjoyed by all sushi lovers alike.

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IKURA Ikura, in Japanese food culture, is an orange caviar made up of salmon or trout roe, and typically is prepared using soy sauce.

Much larger than your typical caviar roe, these bubbles of Omega 3 burst in your mouth with a popping sensation, and are most popularly served in a ‘battleship’ style gunkan sushi rich in umami flavour.

SUJIKO

TOBIKO

Similar to Ikura, and also widely loved in Japan is Sujiko. The differences include a darker reddish colour, and the presence of the egg sac holding the many roe together. Slightly smaller than Ikura, Sujiko is the immature variation of salmon and trout roe, and are salted rather than immersed in soy.

Uncommon for sushi purposes, this roe is most often used as a filling for onigiri rice balls.

Smaller in scale, measuring 1 mm in diameter, Tobiko is a flying fish roe with an orange colour, but through seasoning and colouring can also come in other colours. It is typically seasoned with salt, but other infusions are possible, such as wasabi flavour.

Popularly served in a ‘battleship’ gunkan and other sushi styles, tobiko is also commonly mixed with mayonnaise and used in pastas and salads, adding small bursts of flavour.

KAZUNOKO Yet another type of roe is Kazunuko, a yellow herring roe with an enjoyable crisp texture. Central to Japanese tradition, Kaznuko is incorporated into New Year’s festivities, as served in an Osechi. In the markets of Japan, it can be found in three forms, either dried, salted or seasoned.

Necessary preparation steps include soaking it in water to remove excess salt.

MASAGO Sister to Tobiko, Masago is used in similar ways and is made from capelin roe. ‘Masago’ translates to sand grains in Japanese, and denotes the miniscule size of the roe, even smaller than Tobiko.

TARAKO Finally, last on our list is Tarako, tiny cod roe eggs held together by a membrane, commonly eaten in Japan with a bowl of rice or pasta. Tarako is also popular in Korean and Russian cuisines, making it an international favourite.

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A CULINARY

SYMPHONY from THE SEA

Discover the symphony of flavors in France's finest oysters, each with their own unique character and allure.

WHAT SETS FRENCH OYSTERS APART AND MAKES THEM SO EXTRAORDINARY?

France is celebrated for its culinary prowess, and its oysters are a sublime testament to this gastronomic legacy. Cultivated for centuries in the pristine waters of France, these ocean gems have captured the hearts and palates of seafood enthusiasts worldwide. The harmonious blend of their terroir—their unique coastal environment—and meticulous farming techniques bestow upon each variety its distinct and captivating flavor profile. Embark on a sensory journey as we introduce you to ten remarkable French oyster varieties commonly gracing the menus of fine dining establishments: Belon Oysters: Named after the Belon River in Brittany, these oysters are among France's most coveted. The Belon's unique coppery essence is a result of the river's high iron content, embraced by the oysters. While it may not be for everyone, connoisseurs savor their exceptional flavor.

Gillardeau Oysters: Hailing from the Marennes-Oléron region, Gillardeau oysters are prized for their plump, meaty flesh and delightful, nutty sweetness. Sustainable farming practices ensure their consistent quality.

Marennes-Oléron Oysters: Sharing the flavor profile of Gillardeau oysters, these oysters are typically smaller in size and grown in the same region, benefitting from the region's exceptional farming practices.

Fine de Claire Oysters: Thriving in the shallow waters of Marennes-Oléron, Fine de Claire oysters are celebrated for their gentle flavor and firm, briny texture. Time spent in claires (oyster ponds) imparts a milder taste and a lusciously creamy texture.

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Utah Beach Oysters: Grown along the Normandy coast, these oysters boast a crisp, saline zest with a subtle hint of sweetness.

Their unique flavor profile owes much to their location and the precise conditions in which they mature.

Spéciale de Claires Oysters: Similar to Fine de Claire oysters, these oysters spend an extended period in claires, resulting in a richer, velvety flavor. Sought after by gourmands, they epitomize luxury dining.

Pousses en Claire Oysters: Among the youngest oysters in Marennes-Oléron, these gems offer a delicate flavor and a tender texture. Highly esteemed for their mild taste, they are frequently enjoyed raw. Look for the Label Rouge for the highest quality.

Fines de Normandie Oysters: Grown along Normandy's coastline, these oysters deliver a fresh, briny essence with a subtle sweetness on the finish. Their versatility allows them to shine whether enjoyed raw, cooked, or grilled.

Pousse en Mer Oysters: Grown in the open sea, these oysters boast plump, juicy flesh with a pronounced marine saltiness.

Celebrated for their freshness, they are often savored au naturel, accompanied by a dash of lemon.

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Immerse yourself in the symphony of French oysters, each offering a unique melody of flavors and textures. Whether you savor them au naturel, with a delicate preparation, or a splash of zesty citrus, French oysters are a culinary treasure that showcases the nation's unwavering commitment to excellence in gastronomy.

THE ART OF CHOOSING RAW OYSTERS

If you wish to savour these delicacies of the sea, the first step in choosing raw oysters is to examine their appearance. Look for oysters that are tightly closed or have a slightly open shell. Avoid oysters with completely open shells as this may indicate that they are dead or compromised in some way. The shell should also be moist and not cracked or damaged. Fresh oysters should have a pleasant and clean smell of the sea. If you notice any foul or off-putting odors, it is best to avoid them. The aroma should be subtle and reminiscent of a fresh ocean breeze. Oysters come in various sizes, but the size itself does not necessarily affect the flavor. However, it is important to note that larger oysters may have a chewier texture compared to smaller ones. Choose the size that suits your preference and the dish you plan to prepare.

Moreover, it is wise to consider the source of the oysters.

Different regions produce oysters with distinctive flavors due to variations in water temperature, salinity, and local food sources.

Popular oyster harvesting regions include the east coast of the United States, the Atlantic coast of France, and the Pacific coast of Canada. Research the origin of the oysters to determine the taste profile you prefer.

Oysters are typically available year-round, but their flavor may vary depending on the season. During the summer months, oysters tend to have a sweeter taste, while winter oysters often have a more briny and robust flavor. Experiment with different seasons to find your personal preference.

Proper handling of raw oysters is of utmost importance in order to mitigate potential health hazards. It is crucial to store them at approximately 4°C to uphold their freshness and prevent exposure to direct heat or sunlight. Furthermore, to ensure optimal taste and quality, it is advisable to consume them within one or two days after purchase. It is essential to procure oysters from reputable sources that adhere to stringent guidelines for handling and storage, as refrigeration helps minimize bacterial contamination.

When selecting fresh oysters, careful attention should be paid to factors such as appearance, odor, size, location, and time of year. It cannot be overstated that proper storage and handling practices are indispensable for preserving the quality of these delectable oysters. Armed with these tips, you can confidently embark on a journey of savoring the marvelous flavors of these prized seafood delicacies. epicurevietnam 81

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FOR THE LOVE of

CHARCUTERIE In the life of a charcutier, one’s story usually begins with humble origins, a small family business in the countryside, the love of meat, and the passion to take it to the next level. These French businesses are now powerhouses in their industry, serving the finest products to customers worldwide.

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AUBRET

Aubret’s story begins in 1946, when a pork butcher family specialising in pork bellies opened a small business in the La Montagne region of Loire-Atlantique. The business truly took flight when Pierre Aubret’s son, Guy, catalysed the development of the company, through legal legislation and the procurement of business-to-business trade. Now, Aubret is a leading manufacturer of raw and cooked meat products, predominantly using pork, located in Saint-Mars-la-Jaille.

Diving deeper into the company’s history, in 1993, Aubret began focusing on the retail sector, initiating the production of lardons for general sale, in order to meet the rising demands for practical, time-saving products for everyday household cooking. In the years that followed, Aubret expanded their offerings to include cooking aids such as meat toppings and Strasbourg sausages. Years later, Aubret would become the top manufacturer for bacon lardons in France.

Endeavouring to serve the most premium of pork products, Aubret’s recipes have been refined to minimise ingredients used, and exclusively source raw materials of French origin.

Through strict regulation, their products have been certified to be organic, antibiotic-free and nitrite-free, to the satisfaction of their customers. Aubret’s charcuterie products are staple ingredients in the French home kitchen. As modern lifestyles take hold, people are left with much less time in the kitchen, but with charcuterie, any simple home-cooked meal can be elevated to the next level. accueil.standard@eureden.com

aubret.com/fr

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BAHIER

In 1941, Odette and Maurice Bahier opened their butchery and charcuterie business in the quaint village of Sceaux-sur-Huisne, in Sarthe. By 1966, their son, Régis Bahier, took over the small family business and created The Society of Rillettes Bahier, and then went on to set up the first factory specialising in the production of rillettes, initially employing only 50 people in 1972.

Since then, Bahier has become a leading trader in the pork delicatessen market, renowned for their black and white puddings, rillettes, cooked and smoked meats. With a commitment to ensuring the highest quality and best taste for their consumers, Bahier is of the highest calibre when it comes to meat production, working with premium French suppliers within close range.

Delivering the best of the best requires a combination of mastered recipes and the selection of the finest raw and cooked ingredients. At Bahier, their recipes and meat expertise has been passed down from generation to generation, along with their passion. According to Bahier, “charcuterie is imbued with both tradition and modernity. Intergenerational, accessible to all, responding to the consumption challenges of tomorrow, it delights the good-living and for a long time.” As such, Bahier’s mission is to offer customers the assurance of the best taste and quality, and to do this, they strongly rely on the cohesion and work of their teams.

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Bahier is not just conscious of their customers’ experience, but they are also conscious of their commitment to the planet, having adopted recycling methods, and reduced their water consumption over the last 10 years by 30%. Moreover, Bahier stands against waste, with the initiative to donate unsold products to food banks.

RD323 72160 Sceaux-sur-Huisne

(+33) 2 43 60 31 00

HENRI RAFFIN

Steeped in history, Henri Raffin is a fine foods company that produces Savoie dry cured hams, dry sausages, and diots sausages. Passing down their labour of love from generation to generation, Henri Raffin has perfected the art of sausage making. Raffin Sausage has roots that trace all the way back to 1897, making the expertise used to make it over 100 years old.

Awarded “the excellence of French know-how” by the French government, Henri Raffin is at the top of their game. Chasing down the highest quality product, Henri Raffin strives to select the best produce from approved sources, obtaining the highest level food certification from the International Food Standard.

Named after the legendary mountain pass in the Alps, Galibier is one of Henry Raffin’s main brands, which specialises in charcuterie from Savoy, to be served at the deli counter. In the meantime, prized for their authentic taste, Henri Raffin is the title brand specialising in charcuterie from Savoy to be served self-service.

Henri Raffin is also famous for their ‘Saucisson Sec’, French dried sausage, a traditional food of the country enjoyed by millions annually. To describe how it tastes, imagine salty, chewy and rich layers of flavoured meat that become all the more

delicious the more you consume. They can be eaten without being cooked, and for a more delicate taste, you can remove the sausage’s casing. They are also best paired with a light meal or with an aperitif as a snack.

Beloved by so many, Henri Raffin has a worldwide presence, distributing to nations all over the world in supermarkets and catering catalogues all over the world. Keep an eye out for their famous products for your next dinner party.

Parc d'Activité du Héron, La Rochette, France +33 4 79 25 50 44

henriraffin@raffin.com

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LECHEF BRETAGNE INTERNATIONAL (LBI)

Born out of a demand for charcuterie with a long enough shelf life to be shipped abroad, Lechef Bretagne International (LBI) is an import export company specialising in cold cuts and catering dating back to the 1980s. Since then, LBI has created a specific range designed to meet worldwide demands, and became an entity in their own right in 2016.

Located in the small town of Bannalec, within the western region of Brittany, LBI stands tall within this French agri-food centre. Here, they have mastered preservation techniques which, alongside their industrial tools, have allowed them to guarantee the freshest quality products, even after they have been delivered to the other side of the world.

LBI’s commitment to excellence is manifested by their dedication to procure the finest of ingredients, delivering premium products recognised for their exceptional taste.

At LBI, they strive to guarantee food safety, while preserving long-held traditional recipes, knowledge and authenticity of taste. LBI employs the strictest of controls, ensuring that each stage of production is closely monitored according to specifications.

59 Rue De Scaer 29380 Bannalec

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lbi.lechef-premium.fr

LÉON CHAILLOT SALAISONS EN ARDÈCHE

After decades of working together as a family in the pig trading business, in 1947, the four Challiot brothers came together to build Léon Chaillot, which would soon become the most recognised cured meat factory in the province. Since then, they have strived to uphold the three pillars of their business: terroir, tradition and quality.

The three-generation family business resides in the mountainous region of Roiffieux, Ardèche. Here at their LC Salaisons factory, they have turned their back on an overly industrial approach to producing charcuterie, and have instead chosen to slowly mature their sausages in dryers that develop and preserve a unique forest mushroom flavour specific to the terroir. It is by the grace of the 100% natural flora that this occurs, and it is part of the long-standing heritage that the sausages are made in this way, as a part of every effort to guarantee the authenticity of taste. Their true secret, though, is their selection of only the very best cuts of French pork, and allowing for a long, uninterrupted maturing process.

What we do know about LC Salaison’s long-held recipes is that they use exclusively natural casings, 100% fresh meat, regular quality controls, a slow drying process and a long waiting period between processing and stuffing to allow the meat to rest for better salt intake of the mixture.

LC Salaisons’ first range of saucissons goes by the name of PGI (Protected Geographical Indication) Ardèche. These saucissons are lovingly produced in line with a traditional Ardèche recipe, using pigs that have been born, raised and slaughtered exclusively in France. In just one bite, you can taste the gastronomic heritage of Ardèche, as your taste buds tingle while devouring the slightly spicy sausage, seasoned with garlic and pepper.

The next line of saucissons is the ‘Montagne’ range, known for their milder taste, definitively not too salty, with a tender and complex meaty flavour from fresh, free-range pork meat. The pigs consumed in this range are born and raised on small family farms in the mountains, where the entire production process takes place.

Finally, as LC Salaisons employ an approach whereby their beliefs and values are consistent with organic farming, they have decided to launch an organic range of saucissons. Once again only made with French raw ingredients, and stuffed in natural casings, their organic saucissons are a top of the line product.

Savour the heritage of the French mountains in these delectable salty saucissons, and you will understand why they are at the top of their game.

55 Mnt des Aygas, 07100 Roiffieux, France +33 4 75 33 03 22

lc@lcsalaisons.fr

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HELP YOUR BODY

CLEAN ITSELF A dietician’s expert take on detox diets and fiber-rich food consumption.

BY CALEB MOK

W

e are exposed to various toxins in our surroundings every day – from the chemicals in skincare and cosmetic products that we apply, to those in the food that we eat, the containers we use to transport or keep our food, and the environmental pollutants. At the same time, our body produces endotoxins through metabolism.

These toxins have to be constantly neutralized and removed 8 8 epicurevietnam

to ensure uninterrupted bodily functions. Detoxification is not just about juicing or liquid diet. It is also about supporting or even enhancing the body’s detoxification processes through whole foods, nutrients, and healthy lifestyle. These processes are essential to our body to optimize energy levels, maintain healthy cellular and organ functions, and protect the cells against DNA mutations, which can lead to severe conditions such as cancers.

DETOXIFICATION PROCESSES

Our body removes toxins via a few channels. The liver is the master organ of detoxification in the body. As a primary defense against daily toxins, it filters the blood and captures the (mostly fat-soluble) toxins. There are generally three phases of detoxification happening in the liver and other organs.

In Phase I, various enzymatic reactions convert toxic chemicals to their reactive, unstable intermediate metabolites, which can also act as free radicals. Most reactions are governed by a family of enzymes known as the cytochrome P450s (CYPs).

In Phase II, the unstable metabolites are quickly rendered into water-soluble metabolites through enzymatic reactions like attaching, transferring, removing, and combining certain chemical groups so that they can be easily transported out from the cells.

In Phase III, the non-toxic water-soluble by-products of Phase II are forcefully pumped out from the cells where they can then be removed from the body through other organs: The large intestine (defecation), the skin (perspiration), the lungs and respiratory system (breathing), the urinary system (urination), and bile (excretion).

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PROMOTING DETOXIFICATION

The diverse set of detox enzymes and co-factors require an array of nutrients from a variety of whole foods. Vegetables, fruits, whole grains, legumes, and beans are packed with a variety of nutrients. The nutrients and other antioxidants, phytochemicals, can switch on the detox genes, which in turn enhance the production of detox enzymes and co-factors. Being packed with fibre, they can promote regular bowel movement – an important channel for the removal of toxins from our body.

Besides a well-balanced diet with plenty of vegetables, fruits and other whole foods are certain foods that can upregulate the expression of detox genes and enzymes that we can incorporate into our daily meals. Cruciferous vegetables such as broccoli, cauliflower, cabbage, bok choy, siew pak choy, choy sum, kale, and Brussels sprouts, are rich in indole-3 carbinol (I3C), sulforaphane, glucosinolates, Di-indolylmethane (DIM), and isothiocyanate. These phytochemicals are among the most potent natural inducers of Phase II detoxification. Their fiber content maintains regular bowel movement, which is essential for toxin excretions via bile juice and stool.

High-quality proteins, often low in fats such as those from lean meat, poultry, eggs, fishes, soy, is important for Phase I detoxification because the complete amino acid profiles increase CYPs. Sulphur containing amino acids – methionine and cysteine – are required for the body to produce detox enzymes or co-factors, for instance, glutathione, S-adenosylmethionine (SAMe), and N-acetyl cysteine (NAC). Similarly, the B vitamins, especially B2, B3, B12, and folate, play pivotal roles in the production of various detox enzymes, as well as participating in the detox biochemical pathways.

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Green tea leaves (Camellia sinensis) are rich in catechins, a group of polyphenols that promotes phases I and II detoxification.

Allium vegetables such as garlic, onions, leeks, and chives get their distinct flavor and aroma from sulphur-containing phytochemicals diallyl sulphate, allicin, and others. Besides providing antioxidative benefits, they improve the phases I and II detoxification.

Turmeric and artichoke have phytochemicals and antioxidants that stimulate bile excretion that in turn, improve this channel of toxin elimination. Healthy bile flow is a major carrier of toxins from the body. In addition to fat digestion in the intestines, bile juice that is left in the colon and excreted with the stool helps reduce the toxin load in the body. However, those with bile duct obstruction or gall stones should consult their healthcare professionals before consuming high frequencies and quantities of these.

WHOLEGRAINS, BEANS, LEGUMES

Fiber-rich whole grains, beans, and legumes maintain one of the vital pillars of detoxification — defaecation. Also, they are rich in different B vitamins, too. Try taking half of your grains as whole grains daily.

Milk thistle extract has demonstrated benefits in defending the liver against toxins and oxidative stress formed during detoxification. This is attributed to the powerful blend of liver-protecting compounds in the extracts of milk thistle-like silymarin.

Fiber and probiotics can be grouped into either insoluble or soluble fiber. Insoluble fiber does not dissolve in water and forms roughage in the colon that captures water in the stool for smoother defecation. Soluble fiber, such as beta-glucans, pectin, psyllium, gums, oligosaccharides, inulin, mannose, xylitol, and others, dissolves in water and forms a gel that can absorb bile juice in the colon and eliminate it together with the stool. Soluble fiber is also the food for prebiotics. Food that contains relatively higher soluble fiber includes certain reishi, shiitake, maitake, white button mushrooms, sea vegetables, microalgae (especially Euglena gracilis), cereals (oats, barley), and some fruits.

Probiotics are live microorganisms that, when administered in adequate amounts at the right place, give health benefits.

Though tiny, the healthy population and growth of this squad in the gut help to lower toxin exposure by trapping and breaking down toxins. When they feed on soluble fiber in the gut through fermentation, short-chain fatty acids are released. They stimulate glutathione production in intestinal cells.

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A GLIMPSE INTO VIETNAM'S

TEA HERITAGE

Hailing from the enchanting northern region of Vietnam, Dragon's Tail White Tea boasts a resplendent and invigorating flavor that is both delicate and revitalizing. Embellished with an enthralling past and an intriguing genesis, it entices tea aficionados with its captivating allure.

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L

egend has it that Dragon's Tail White Tea was first discovered by a group of tea farmers in the mountainous regions of Ha Giang province. As they were tending to their tea plantations, they stumbled upon a wild tea tree with leaves that had distinctive dragon's tail-like shapes.

Intrigued by the peculiar appearance, they decided to harvest the leaves and process them into tea.

Over time, this specific type of wild tea tree was carefully cultivated and preserved by local farmers, who recognized the exceptional quality and flavor of its leaves. The tea leaves are plucked during the early spring, when they are at their freshest and most tender. This meticulous harvesting process ensures that only the highest quality leaves are selected for production.

The unique flavor profile of Dragon's Tail White Tea can be attributed to the cool and misty climate of the northern region of Vietnam. The combination of fertile soil, mountainous terrain, and optimal weather conditions contribute to the tea's distinctive taste and aroma. The leaves are dried and withered under the gentle sun, preserving their natural sweetness and floral notes.

Due to its limited supply and superior quality, Dragon's Tail White Tea has gained international recognition and popularity.

It is often considered a luxury and is highly valued by tea enthusiasts worldwide. The tea's elegant name, "Dragon's Tail," is derived from its characteristic curled and twisted shape, resembling the tail of a dragon.

The journey begins with the plucking of young tea buds from the Camellia Sinensis plant, which is carefully done by skilled tea pickers. Only the topmost buds are chosen, as they possess the perfect balance of flavor and aroma. These buds are known as "dragon's tails" due to their slender and curved appearance, resembling the tail of a dragon.

The freshly plucked buds are then left to wither under controlled conditions, allowing the moisture content to reduce gradually. This step is crucial in developing the distinct characteristics of Dragon's Tail White Tea, such as its subtle floral notes and gentle sweetness.

After withering, the tea leaves undergo a meticulous handrolling process. This technique involves gently rolling the leaves between the palms to release their natural oils and enhance the tea's aroma. The rolling process also helps to shape the tea leaves into their signature long and twisted form.

Next, the tea leaves are left to dry naturally, either through sun-drying or indoor air-drying methods. This final drying stage ensures that the leaves are preserved at their optimal moisture level, allowing the flavors to intensify and harmonize over time.

Once fully dried, the Dragon's Tail White Tea is carefully sorted and packaged, ready to be enjoyed by tea connoisseurs worldwide.

Its exquisite taste, delicate fragrance, and health benefits have made it a highly-regarded tea in Vietnam and beyond.

Today, Dragon's Tail White Tea continues to be cultivated in small quantities by local farmers in northern Vietnam. Its rarity and unique taste contribute to its reputation as a prized tea variety. Whether enjoyed on its own or as a complement to a meal, this tea offers a truly exquisite experience for tea connoisseurs and adventurers alike epicurevietnam 93

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Service

WITH FLAIR We go behind the scenes in Lausanne to find out how EHL Hospitality Business School nurtures trailblazers in luxury retail and tourism sectors all over the world.

BY GRACE MA

A

grilled Arctic char came drizzled in double cream and Valais bacon. The roast chicken was cooked to tender and juicy perfection. The presentation was elegant; the ingredients and accompanying wines, eloquently explained. At fine-dining establishments, this level of service is par for the course. At one Michelin-starred Le Berceau des Sens, it is exceptional given that it is an educational restaurant where the staff are students on a two-week rotation basis.

This was just one glimpse of the art of service that is being honed at EHL Hospitality Business School in Lausanne, Switzerland. Founded in 1893 as the world’s first hospitality management school École hôtelière de Lausanne, EHL changed its name in 2022 to reflect its broad curriculum that goes beyond traditional hospitality training to include management, sustainability, and technological innovation.

The institution, which is ranked by QS World University Rankings as the world’s number one hospitality management university from 2019 to 2023, has two other campuses EHL Campus Passugg and EHL Campus (Singapore), which was opened at Lady Hill Road in 2021. Programs offered range from bachelor’s and master’s degrees in hospitality management to executive learning courses.

The Lausanne campus went through a five-year, CHF250 million renovation that tripled the existing space to 80,000 square meters. New features include solar panels, electric vehicle charging points, AI-powered bins in the food hall to analyze food waste, and a garden for students to study permaculture and seasonal produce. epicurevietnam 95

The sleek and modern campus was a hive of activity when I visited. Smartly dressed students in business wear were huddled in conversation at sun-dappled corners and in smart meeting rooms equipped with the latest presentation technologies. In a mock-up of a hotel room, a group of students were learning the basics of housekeeping and set-ups for different guest profiles. Sitting in a post-lunch marketing tutorial brought back memories of being an undergraduate fighting off food coma to focus. Fortunately, this class had lively interactions and interesting real-life examples that got me thinking about the nuances of marketing campaigns.

In the well-equipped training kitchens, freshmen dressed in chef whites were experimenting with recipes. Under an on-going partnership between EHL’s Institute of Nutrition Research and Development and Swiss food and beverage conglomerate Nestle, the students also get to test new, yet-to-launch inventions from Nestle and make recommendations on the final products.

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Before our lunch at Le Berceau des Sens, nervous-looking students went through the paces of how to plate dishes, introduce the menu, wines and cheeses, and take orders. Their teachers, Le Berceau’s head chef Cédric Bourassin and sommelier Thomas Fefin are among the best in their fields. Bourassin has helmed award-winning restaurants in Japan and Switzerland, while Fefin is among the school’s six Meilleurs Ouvriers de France, a French accolade given to individuals who have achieved the highest standards in their craft such as service, cuisine, and pastry-making. By the time the doors officially open and paying customers stream in, Bourassin and Fefin’s firm and patient coaching have imbued the students with enough confidence – and relaxed smiles – for a polished performance.

EHL Group’s chief executive officer Markus Venzin shared that the institution is “a general management school focusing on hospitality as an industry. We help students develop hospitality competencies that can be used in many different industries.”

While half of the students would choose career paths in hotels and restaurants, the rest are likely to be in customer-facing roles such as those in private banking and luxury retail.

Venzin added that one of the school’s strengths is the ability to respond quickly to market needs. For example, new specialization modules in human-centric digitalization, sustainability and innovation were recently added to the curriculum of the international hospitality management bachelor’s degree. He said: “Most universities have a complex governance structure, but we can roll things out quickly. In three months, we got (these subjects) approved by the accreditation body here in Switzerland and the first students will go to Singapore this September to take them.” EHL also works with governments in countries like

Singapore, Japan, and Saudi Arabia to create upskilling and reskilling programs and hospitality schools to train people for their tourism sectors.

Undergraduate students like Meera Kumar, who was born in India but has spent most of her life in Singapore, and SwissBelgian Maud de Kock, have spent semesters on both the Lausanne and Singapore campuses. They cited EHL’s multicultural environment and the opportunity to interact with companies from diverse industries, such as real estate and finance, besides the traditional hospitality players as the main draws of their bachelor’s program.

On the other hand, they acknowledged that the general nature of their subjects could limit internship applications if the companies they want to work in were seeking candidates with specific skills. Kock added: “You have to be super dedicated and go all out to take extra courses if you really want to work in a particular company.” epicurevietnam 97

G O U R M E T K N OWLE DG E

A SHOWCASE of

LUXURY, INNOVATION, AND VERSATILITY When it comes to luxury kitchen design, the name that consistently stands out for innovation, craftsmanship, and timeless elegance is Poggenpohl. With their latest creation, the +MODO concept, the renowned German brand once again demonstrates their commitment to pushing the boundaries of modern kitchen aesthetics.

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esigned by the visionary architect Jorge Pensi, +MODO represents a new era in kitchen design that breaks away from conventional norms. It aspires to open up spaces and provide homeowners with a canvas to express their individual style, effectively transforming their kitchen into a work of art.

At the core of the +MODO concept is a radical idea that redefines the traditional kitchen layout. Pensi envisioned an open space between the worktop and base cabinets, creating transparency while allowing for flexible design and usage. This innovative approach not only infuses a sense of lightness and openness into the kitchen but also provides a purposeful area for personalization and expression.

One of the standout features of +MODO is the floating impression of the worktop, achieved through delicate and variably colored supports. This unique design allows homeowners to showcase their personally arranged accessories on the worktop, be it vases, art objects, pots, or exquisite porcelain pieces.

The accessories appear to be naturally suspended, creating a captivating visual effect that adds sophistication to the overall kitchen aesthetic.

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An intriguing detail of the +MODO concept is the discreetly integrated tray-like pull-outs on top of the base cabinets. These pull-outs can be effortlessly extended, offering easy access and convenient filling. To enhance both functionality and visual appeal, optional glass walls can be added, instantly transforming the trays into elegant display cases. Even kitchen utensils can be beautifully presented, elevating everyday items into stylish design elements.

With the +MODO kitchen concept, Poggenpohl has redefined luxury and innovation in kitchen design. With its ingenious features, +MODO transcends the boundaries of traditional kitchens, becoming an expression of individuality and artistic freedom. It combines functionality and elegance with impeccable attention to detail, creating a space where culinary pursuits and design aesthetics coexist harmoniously.

Clearly, with this groundbreaking concept, Poggenpohl continues its legacy of innovation and excellence in luxury kitchen design. +MODO not only showcases the brand’s commitment to craftsmanship and creativity but also redefines the way people interact with and personalize their kitchen spaces. This inspired design embraces the art of living and reflects individuality, allowing homeowners to craft their dream culinary haven according to their unique tastes and preferences.

In addition to its exceptional kitchen architecture, Poggenpohl offers an extensive array of materials, surfaces, and colors for homeowners to customize their designs. From smooth or framed fronts to an infinite palette of hues for the cabinets and countertops, the combination of options is almost limitless, ensuring each creation is distinctive and bespoke. Poggenpohl’s rich selection of materials and textures, including solid woods, veneers, natural stones, and metals, further enhances the appeal of the kitchens, striking the perfect balance between functionality and elegance.

Poggenpohl, known for its long tradition of innovation, is the pioneer behind the truly modern kitchen. The company seamlessly blends architectural concepts and applications with trend-setting designs, superb craftsmanship, and technical precision. Founded in 1892 as a small cabinetmaker’s shop, Poggenpohl has evolved into a leading brand offering the pinnacle of luxury kitchen design.

Poggenpohl kitchens are meticulously crafted at its headquarters in Herford, Germany, ensuring the highest standard of quality and distinction. The company’s products are distributed in over 70 countries worldwide through an international network of their own studios and authorized business partners.

POGGENPOHL BOUTIQUE VIETNAM TMDV06, MHDI Building, 60 Hoang Quoc Viet Street, Cau Giay District, Hanoi 0948 69 19 19 | info@poggenpohl.com.vn www.poggenpohl.com.vn

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G O U R M E T K N OWLE DG E

DON’T LEAVE HOME WITHOUT

THIS CARD

Generous dining credits at restaurants worldwide, discounts at popular dining spots and complimentary drinks are all yours with The Platinum Card® by American Express.

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or the dedicated foodie, every meal out is more than just a time to refuel. It is also an opportunity for an experience to revel in - whether it’s at the hottest Michelin-starred restaurant in town or a familiar favourite that everyone has been raving about. And with The Platinum Card® by American Express, you get to enjoy membership benefits worth up to S$8,157, so every dining experience is just that much better. Here is how The Platinum Card will help you elevate every moment.

SPLURGE ON DESTINATION DINING WITH GLOBAL DINING CREDITS

If planning the food itinerary is your favourite part of holiday preparation, you are not alone. According to American Express’ recent Global Travel Trends Report, people are choosing their next destination based on what they’ll eat. In fact, nearly half of Gen Z and Millennials surveyed agree they have planned an entire trip around visiting a specific restaurant.

For a quick getaway at Bangkok, make a pitstop at the two-Michelin-starred Suhring, set amidst a lush garden and enjoy an elevated take on German cuisine. Traveling to the lively capital of Madrid? The trendy Ten con Ten, a cocktail bar and restaurant concept is the place to see and be seen at. With The Platinum Card, enjoy up to S$200 statement credits to use abroad at over 1,400 restaurants in 20 countries.

If you prefer a staycation, restaurants like Basilico, Mikuni and Tiffin Room, well- situated within luxury hotels, offer impressively executed Italian, Japanese and Indian cuisine respectively. Have a special occasion coming up and an indulgent meal is on the cards? Consider Michelin-starred French fine-diner La Dame de Pic, Raffles Singapore or three-Michelin-starred Restaurant Zén. A cherry on the icing: The Platinum Card offers S$200 statement credits to be used at these restaurants and more.

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HAVE A DRINK - ON THE HOUSE

There’s nothing quite like the first sip of a drink as you unwind at the end of a long work week at your favourite bar. For Platinum Card Members, happy hour lasts even longer with complimentary drinks at a selection of contemporary bars in Singapore.

Have a complimentary tipple (applicable only to bespoke cocktails, cocktails, house wine, beers, and fruit juices) with any purchase at Anti:dote; a glass of house whiskey with any order at The Auld Alliance; and a one-for-one offer on your first drink (applicable for Peroni Premium Draught Beer, signature cocktails, classic cocktails and handcrafted mocktails) at Chuān (川) by Nutmeg.

There are drink perks when dining at certain restaurants too. The Love Dining Experience was created to accompany you in your exploration of gastronomical delights and fine wine. Enjoy a complimentary glass of premium pour or bringyour-own-bottle for one bottle of wine per reservation.

ENJOY SAVINGS AT POPULAR RESTAURANTS IN SINGAPORE

Great memories are made when sharing food with loved ones. Round up your friends for a meal at the F&B establishments of Singapore’s leading hotels like Swissôtel The Stamford, The St. Regis Singapore and W Singapore - Sentosa Cove (think the stylish SKAI Restaurant, the fashionable Astor Bar and grill house SKIRT), and enjoy savings of up to 50% on food bills with The Platinum Card’s Love Dining programme.

These generous savings are also applicable at a slew of other popular independent restaurants.

Enjoy a relaxing Sunday lunch with the family at Peach Garden at OCBC Centre, date night over prime rib at Lawry’s, and casual gatherings with friends and colleagues over hearty Italian feasts at Spizza and La Nonna.

You can even use the S$200 local dining credit for added savings, should the restaurant be participating in both programmes, so there’s even more reason to dine out whenever you can. epicurevietnam 103

CHEF MASTERCLASS

EXPLORING THE

CULINARY STARS In the realm of gastronomy, a select group of chefs shine brightest, graced with multiple Michelin stars. These coveted awards are bestowed upon establishments that offer not just exceptional food but also an unforgettable dining experience.

Join us on a culinary journey as we delve into the world of the most acclaimed Michelin star chefs.

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ichelin stars, the culinary world's most prestigious accolades, are granted to restaurants that meet the exacting criteria set forth by the Michelin Guide. These criteria encompass factors such as the quality of ingredients, culinary creativity, and more. These stars are the hallmark of excellence, separating the world's finest dining establishments from the rest.

There are three tiers of Michelin stars: one star signifies a very good restaurant, two stars denote excellent cuisine worth a detour, and three stars represent exceptional cuisine that's worth a special journey. Among these, threestar restaurants are the rarest and regarded as the pinnacle of culinary achievement. Currently, there are only 135 threestar Michelin restaurants worldwide. In this article, we focus on the contemporary Michelin star holders, not forgetting legends like the late Joël Robuchon, who, named "Chef of the Century" by the Gault & Millau food guide, boasted an astounding 32 Michelin stars during his illustrious career.

WHO HOLDS THE MOST MICHELIN STARS?

Determining the best chef in the world is a subjective endeavor, but the number of Michelin stars a chef has garnered is an objective measure of their culinary prowess.

While the title of the "best" chef remains up for debate, there's no denying the extraordinary talent of the following Michelin star chefs: 104 epicurevietnam

Alain Ducasse 17 Stars One of the most renowned Michelin star chefs worldwide, Alain Ducasse, holds a record-breaking 17 Michelin stars across his luxurious restaurants. This French culinary maestro has exerted a profound influence on French cuisine and has graced prestigious locations such as the Palace of Versailles and London's Dorchester. Ducasse's cuisine blends classical French techniques with Japanese influences, emphasizing the use of the freshest ingredients and meticulous attention to detail. Notably, his culinary artistry even reached the International Space Station.

Alain Ducasse Michelin Star Restaurants: • Alain Ducasse at The Dorchester, London – 3 stars • Le Louis XV – Alain Ducasse à l’Hôtel de Paris, Monaco, France – 3 stars • Alain Ducasse at Morpheus, Macau – 2 stars • BEIGE Alain Ducasse in Tokyo, Japan – 2 stars • Restaurant Le Meurice Alain Ducasse in Paris, France – 2 stars • Benoit Paris – 1 star • Blue by Alain Ducasse in Bangkok, Thailand – 1 star • Hostellerie de l’Abbaye de la Celle, France – 1 star • La Bastide de Moustiers, France – 1 star • Muni Alain Ducasse, Kyoto, Japan – 1 star

Martin Berasategui 12 Stars Martin Berasategui stands among the world's most awarded Michelin star chefs, having held three Michelin stars at Restaurante Martin Berasategui since 2001 and three Michelin stars at Lasarte Barcelona since 2017.

His culinary style revolves around traditional Basque ingredients and techniques, resulting in dishes known for their exquisite presentation and flavor profiles.

Dining at one of Martin's restaurants in Spain promises an unforgettable experience.

Martin Berasategui Michelin Star Restaurants: • Martín Berasategui Restaurant in Lasarte-Oria, Spain – 3 stars • Lasarte Restaurant in Barcelona, Spain – 3 stars • M.B. Restaurant in Tenerife, Spain – 2 stars • Oria Restaurant in Barcelona, Spain – 1 star • Eme Be Garrote Restaurant in San Sebastián, Spain – 1 star • Restaurant Ola Martín Berasategui in Bilbao, Spain – 1 star • Restaurant Fifty Seconds Martín Berasategui in Lisbon, Portugal – 1 star

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Pierre Gagnaire 12 Stars Pierre Gagnaire, hailing from a family of restaurateurs, has left an indelible mark on the culinary world. With three Michelin stars each at Pierre Gagnaire in Paris and Sketch in London, Gagnaire is celebrated for his creative and innovative French cuisine. His dedication to quality and perfection is unwavering. When you dine at one of his restaurants, you'll savor a succession of small plates that leave you satisfied without feeling overly indulgent.

Pierre Gagnaire Michelin Star Restaurants: • Pierre Gagnaire – Paris, France – 3 stars • Sketch (The Lecture Room & Library) – 3 stars • PIERRE GAGNAIRE, Tokyo, Japan – 2 stars • DUENDE, Nimes, France – 1 star • Gaya par Pierre Gagnaire, Paris, France – 1 star • Le Comptoir de Pierre Gagnaire, Shanghai, China – 1 star • Pierre Gagnaire, Seoul, South Korea – 1 star

Yannick Alléno 12 Stars Yannick Alléno, a French chef of extraordinary talent, is the head chef of Alléno Paris au Pavillon Ledoyen in Paris. Growing up in a family of restaurateurs, Alléno honed his skills under the guidance of renowned chefs. He is known for embracing modern techniques like sous-vide cooking, which infuses flavors intensely and healthily. In 2020, Pavillon Ledoyen became the most star-rated independent establishment globally, boasting six Michelin stars under one roof.

Yannick Alléno Michelin Star Restaurants: • Le 1947 – Cheval Blanc, Courchevel – 3 stars • Alléno Paris au Pavillon Ledoyen – 3 stars • L’Abysse au Pavillon Ledoyen – 2 stars • STAY by Yannick Alléno, Dubai – 2 stars • Pavyllon, Monte-Carlo, Monaco – 1 star • Pavyllon, Paris, France – 1 star

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Anne-Sophie Pic 10 Stars In France, Anne-Sophie Pic is a household name, and she is the only female chef globally to hold ten Michelin stars, including three for Maison Pic in Valence, France. Born into a culinary dynasty, Anne-Sophie honed her skills in her father's kitchen. She has received numerous awards, including the prestigious Culinary Institute of America CIA Leadership Award and the Knight of the Legion of Honour in 2012.

Anne-Sophie Pic Michelin Star Restaurants: • Maison Pic, Valence, France – 3 stars • Anne-Sophie Pic au Beau-Rivage Palace, Lausanne, Switzerland – 2 stars • La Dame de Pic – Four Seasons Hotel London at Ten Trinity Square, UK – 2 stars • La Dame de Pic – Le 1920, Megève, France – 1 star • La Dame de Pic, Paris, France – 1 star • La Dame de Pic, Singapore – 1 star

Umberto Bombana 9 Stars Umberto Bombana, dubbed the "Worldwide Ambassador of the White Truffle," is celebrated for his Italian cuisine. He embarked on his culinary journey at a tender age, eventually opening his own restaurant, 8 ½ Otto e Mezzo Bombana in Hong Kong, which has garnered critical acclaim as one of the finest Italian restaurants globally.

Besides his three Michelin stars, Bombana has also received prestigious awards, including the Diners Club Lifetime Achievement Award.

Umberto Bombana Michelin Star Restaurants: • 8 ½ Otto e Mezzo – Bombana, Hong Kong, China – 3 stars • 8 ½ Otto e Mezzo Bombana, Shanghai, China – 2 stars • Octavium – Hong Kong, China – 2 stars • 8 ½ Otto e Mezzo – Bombana, Macau – 1 star • Opera Bombana in Beijing, China – 1 star

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Andreas Caminada 9 Stars Andreas Caminada, a renowned Michelin-starred chef from Switzerland, is a proponent of sustainable cooking.

He earned three Michelin stars at the age of 33 for Schloss Schauenstein, a historic castle where he showcases his creativity and devotion to local, seasonal ingredients. His commitment to sustainability is recognized with a Michelin Green Star for Gastronomy and Sustainability.

Andreas Caminada Michelin Star Restaurants: • Schloss Schauenstein – 3 stars • IGNIV by Andreas Caminada at Grand Resort Bad Ragaz – 2 stars • IGNIV by Andreas Caminada at Badrutt’s Palace in Saint Moritz – 2 stars • IGNIV Zürich

by Andreas Caminada – 2 stars

Enrico Bartolini 8 Stars Enrico Bartolini, the most starred chef in Italy, is known for his contemporary classic Italian cuisine. Inspired by his uncle's trattoria kitchen, Bartolini embarked on a culinary journey that led him to train with culinary legends. His accolades include the Ambasciatori del Gusto and Les Grandes Tables du Monde.

Enrico Bartolini Michelin Star Restaurants: • Enrico Bartolini at Mudec in Milan – 3 stars • Glam Restaurant at Palazzo Venart in Venice – 2 stars • Casual in Bergamo – 1 star • La Trattoria Enrico Bartolini in Badiola, Tuscany – 1 star • Locanda del Sant’ Uffizio Enrico Bartolini in Cioccaro – 1 star

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Yoshihiro Murata 7 Stars Yoshihiro Murata, a Michelinstarred chef, founded the Japanese Culinary Academy to promote global understanding of Japanese cooking and inspire the next generation of chefs worldwide. His restaurants have consistently ranked among Japan's best, offering a blend of French and Japanese cuisine renowned for delicate flavors and elegant presentation.

Yoshihiro Murata Michelin Star Restaurants: • Kikunoi Honten, Kyoto, Japan – 3 stars • Akasaka Kikunoi, Tokyo, Japan – 2 stars • Kikunoi Roan, Kyoto, Japan – 2 stars

Gordon Ramsay 7 Stars Gordon Ramsay, a renowned Michelin star chef, is a Scottish culinary icon known for his fiery persona on television. Despite his public image, Ramsay is polite and friendly in person. With 16 Michelin stars in his career and 7 currently held across 4 of his restaurants, Ramsay's culinary expertise is unquestionable.

Gordon Ramsay Michelin Star Restaurants: • Restaurant Gordon Ramsay, London – 3 stars • Le Pressoir d’Argent Gordon Ramsay in Bordeaux, France – 2 stars • Gordon Ramsay au Trianon in Versailles – 1 star • Pétrus by Gordon Ramsay, London – 1 star

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CHEF MASTERCLASS

TOP CHEF AND THE DREAM of

BRINGING VIETNAMESE CUSINE TO THE WORLD The Top Chef Vietnam 2023 grand finale was held at the marvelous 5-star Le Meridien Hotel in Ho Chi Minh City, finally ending the journey of discovering Vietnamese gastronomic talents. TVHub produced the show, which airing on the VTV3 channel.

Đinh Sơn Trúc - The champion of Top Chef Vietnam 2023

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Top Chef Vietnam 2023 big finale was held at Le Meridien Hotel in Ho Chi Minh City

hroughout the journey, 16 professional chefs battled in the Quickfire Challenge, Elimination Challenge, and Cook-offs to prove their extraordinary skills in creating mouthwatering meals with unique Vietnamese culinary traits. They earned the Judges' Table by impressing the judges with exceptional flavors, cooking skills, creative thinking, artistic presentation, authenticity, and a concentration on premium culinary experiences.

Unsurprisingly, the opening topic for Top Chef Season 3 featured street food, as Vietnamese street foods often rank among the most enticing culinary holidays destinations. Among them, "bánh mì" (Vietnamese sandwich) consistently stands out when discussing domestic street food – a dish that has gained fame across four corners of the world and captured the hearts of countless food enthusiasts. Despite historical ups and downs, Vietnamese "bánh mì" has transcended national lines and left its mark on the global culinary scene.

Appearing as a specialized judge in the first broadcast episode, Chef Peter Cường Franklin introduced the dish "Le Petit," a small bread creation. This dish, made with a new recipe, represents the world's crispiest, lightest, and most miniature bread, and the inspiration behind it led the chefs to elevate a street food dish to an international fine dining experience.

Le Petit Bread

When discussing the essence of Vietnamese cuisine, "Phở" one of the most prominent representatives of Vietnamese cuisine - cannot be overlooked. Ben Groundwater, an Australian travel expert who has visited 80 countries, observed that foodies may debate the best broth in the world for hours. It might be ramen, laksa, or Brazil's caldo verde soup, depending on personal preferences. However, one irrefutable fact is that "Phở" - Vietnam's most famous meal - is constantly mentioned in such discussions. epicurevietnam 111

Chef Tường Vi and Ngọc Tâm serving diner in a broadcast episode

Wagyu beef Phở

The uniqueness of Vietnamese Phở lies in its versatility, ranging from Phở broth, Phở fried, Phở mixed, Phở rolled, to Phở sour.

This diversity provides a rich platform for chefs to exercise their creativity, requiring them to elevate and infuse a "national dish" with the essence of fine dining.

Aside from Phở, fish sauce is a trademark of Vietnamese cuisine, frequently called to as the "soul and spirit" of the country due to its peculiar flavor. As a result, Top Chef Vietnam 2023 audiences are familiar with cooks marinating and flavoring meals using fish sauce. Notably, some cooks experimented by putting fish sauce into ice cream, surprising the judges.

There are numerous outstanding components to discussing the distinguishing features of Vietnamese cuisine. To summarize, it is possible to "appreciate" and enjoy the varied spectrum of components found in rivers, oceans, and land.

As a result, a lot sea products such as lobsters, crabs, clams, and scallops, as well as river products such as eels, frogs, and freshwater fish, were effectively introduced by the Top Chef Vietnam 2023 cheftestants.

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Furthermore, ingredients from the land, including sheep, pork, beef, chicken, various vegetables, roots, fruits, and herbs like basil, coriander, culantro, Sichuan pepper, and spice, appeared in the chefs' dishes on a regular basis.

Top Chef Vietnam 2023's final highlighted the top three excellent chefs - Đinh Sơn Trúc, Lê Thị Tường Vi, Thái Thị Ngọc Tâm- creatively using a variety of Vietnamese ingredients to put together a high-end cuisine under the subject "Exploring the Paths of Vietnamese Culinary Delights."

Tường Vi combined Quang's noodles, Tra Que's herbs, An Giang's sausages, and Australian lamb for the main course. Ngọc Tâm left an impression with her Vietnamese flag-shaped sticky rice cake filled with Nha Trang's lobster, Hue's lotus seeds, and coral cabbage. Sơn Trúc stood out, especially with his dessert incorporating Ben Tre's cocoa, Da Lat's green tea, and K'Ho's coffee, drawing inspiration from Saigon's iced milk coffee.

Five-color noodles and soybean paste cake

Salmon sticky rice

In the final moments, chef Đinh Sơn Trúc won Top Chef Season 3 with a riveting performance, taking a prize of 300 million VND. Lê Thị Tường Vi the first runners-up receiving a prize of 200 million VND and Thái Thị Ngọc Tâm the second runners-up receiving a prize of 100 million VND.

Steamed abalone with artichoke flower

From left to right: Lê Thị Tường Vi, Đinh Sơn Trúc, Thái Thị Ngọc Tâm epicurevietnam 113

CHEF MASTERCLASS

A FUSION of FLAVORS Enter a world where traditional food is infused with an unexpected twist – from Chinese signatures to seasonal mooncakes – that’s creatively made by Chef Edward Chong.

BY JOEI CHAN

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hef Edward Chong’s culinary journey is literally marked with blood, sweat, and tears, especially in his early years of being in the kitchen – long hours, accidents, discouraged by seniors, and coming face to face with self-doubt. Despite these challenges, he never gave up and was fueled by the desire and drive to prove naysayers wrong.

Over the years, he has cut his teeth at several notable Chinese restaurants, which include the now-defunct Pine Court in Mandarin Orchard, Leon’s Forest restaurant at Resorts World Sentosa, and Tong’s Majestic as Master Chinese Chef. Through these experiences and opportunities, Chef Chong’s journey has reached new heights. He now enjoys the esteemed role of Executive Chinese Chef of Peach Blossom at PARKROYAL COLLECTION Marina Bay, Singapore, with a personal goal of fusing Chinese and Western cuisine that celebrates his unique point of view.

What kept you going despite the hardships you endured in your early days of cooking?

My passion for Chinese cuisine and unwavering resilience have been the driving forces behind my culinary journey. Despite hardships, I was determined to spread Chinese culture through food, showcasing its flavors and traditions. I embraced the challenges as opportunities to learn and grow, and the positive feedback I received fuels my motivation. With a refusal to give up, I persist in pursuing my dream of sharing the richness of Chinese cuisine and fostering cultural appreciation.

Are there any words of advice you would like to share with young aspiring chefs?

For young chefs who feel challenged at the beginning, my advice is to nurture an unending curiosity and ask plenty of questions.

Don't fear making mistakes; they are valuable learning opportunities. Be courageous in seeking guidance from chefs around you as they possess expertise. Build strong relationships within the culinary community, persist in pursuing your dreams, and stay connected to the joy that ignited your love for cooking.

With determination, resilience, and a hunger for knowledge, you can achieve great things in the culinary world.

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How do you describe your culinary style now?

My culinary style can be described as a creative fusion of various cultures, drawing inspiration from flavors beyond Chinese cuisine. I realized that this became my style of cooking when I started blending these influences creatively into Chinese cuisine to promote its heritage. The blending of Chinese and other culinary traditions has become my signature style, where each dish possesses a unique combination of flavors, showcasing the versatility of Chinese cuisine while embracing global influences.

Walk us through your menu at Peach Blossom. How were you able to successfully fuse Western ingredients into traditional Chinese dishes? What inspired some of your most popular dishes?

To harmoniously blend Western ingredients into the traditional Chinese dishes in my menu, I draw inspiration from my travels and continually innovate through exposure to different types of cuisine. I have noticed that during celebratory moments, the younger generation often leans towards Western or Japanese choices, which prompted me to creatively blend these influences with our Chinese roots and traditions.

One of our Signature dishes, the Deep-Fried Cigar Roll with Truffle, took inspiration from a chocolate roll. I transformed it into a savory dish instead by incorporating truffle, snow crab, and prawn mousse. The cigar roll is also presented on a plate that somewhat resembles an ashtray, which adds a unique touch.

This fusion of flavors creates a distinctive dish that combines both Western and Chinese elements.

Another signature dish, the Applewood Smoked Jamón Ibérico Pork Char Siew, was inspired by my Malaysian heritage.

While traditional char siew is typically charred, I took it a step further by torching it over the applewood burning fire. This not only creates an aftertaste, but it enhances its fragrance.

What was your thought process mooncake offerings?

behind this year’s

The thought process behind creating this year's mooncakes was driven by the goal of appealing to new customers while maintaining a strong commitment to sustainability. By designing the mooncake packaging to be repurposed after its use, we not only reduce waste, but also ensure that our branding remains prominent throughout the customer’s experience. By striking a balance between innovation and sustainability, we aim to attract new customers while leaving a positive impact on the environment.

What are some of the challenges when creating your mooncakes, especially when it comes to balancing modern and traditional recipes?

With increased competition in the mooncake market, we realized that mooncakes are no longer limited to hotels. Cafes and bakeries have also entered the market, heightening the competition.

To differentiate ourselves, we remain dedicated to preserving traditional flavors while incorporating unique elements. For instance, we have introduced the Assorted Nuts with Chicken Ham, a savory option that adds a distinctive twist.

In addition to our focus on flavors, we also placed greater emphasis on innovative packaging. This year, we introduced the Celestial Chest and the limited-edition Moonlit Pavilion, which pays homage to PARKROYAL COLLECTION Marina Bay, Singapore’s 'Garden-in-a-Hotel' concept and our sculptural pavilions on level four. Both options can be upcycled as either a watch box or even as a bedside lamp. epicurevietnam 115

CHEF MASTERCLASS

GASTRONOMIC

DELIGHTS AT 30,000 FEET

Julien Royer, chef-owner of threeMichelin-starred Odette, continues to work with Air France on the menus of La Première and Business cabins.

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ir France renews its collaboration with Julien Royer, chef-owner of Odette at National Gallery and Claudine at Dempsey Hill. Odette was awarded three Michelin stars as well as ranked No.14 on The World’s 50 Best Restaurants list in June. The fine dining restaurant was also named Best Restaurant in Asia at the World’s 50 Best’s 2023 awards ceremony held in Valencia, Spain.

Travellers will be able to enjoy Royer’s new and original dishes served in Air France La Première and Business cabins.

The chef created 18 dishes, including vegetarian options, which will be rolled out progressively over the year.

For instance in July and August 2023, and January and February 2024, La Première cabin passengers will be served king prawn ‘dumplings’ filled with braised leeks and served with wok-fried vegetables, and laced with a spicy sauce made with ginger, galangal and touch of curry. Or a duo of wild and koshihikari rice tossed in aromatic oil and served with tangy tomato and subtly spicy sauce with espelette chilli.

In Business class (September and October 2023), you will get to savour Kyoto miso baked black cod with wok-fried vegetables and yuzu sake beurre blanc. Or gnocchi glazed in a Kâmpôt pepper sauce paired with spinach and eggplant puree.

All these are exclusive for Air France passengers departing from Singapore to Paris.

We find out from the top chef how he produced the recipes for the airlines and the challenges he faced.

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What’s the process like when creating meals for Air France? What do you have to pay special attention to in terms of flavours and textures?

The first thing is to be aware of the challenges on board, which is mainly the reheating process and the large number of people we have to serve – about 65 persons on Business Class. We need to keep in mind that not all the products can be reheated nicely.

The humidity of the ingredients is very important. You need to choose products with high fat or high collagen content. You need to choose products that usually can cook very slowly – meaning braising or cooking over low temperature. If you use too much of a lean cut, for example chicken breast or fish with not enough fat and collagen content – it will be very dry.

The other thing that you have to keep in mind is that you lose a lot of perception of your palate when you are in the skies. We had the chance to try the same recipe in normal conditions on the ground versus five minutes later in a compressed pressurised cabin – at the SATS facility in Singapore. It’s the same dish: braised beef short ribs with puree of carrot and passionfruit with a bit of jalepeno.

When we were outside (in normal conditions), it’s flavourful and nice. It ticks all the boxes – it’s hot, well-seasoned and the texture is nice. But when we taste the same dish in the pressurised cabin, it seems like there’s not enough seasoning, 11 8 epicurevietnam

ginger, salt etc.. It really changes the perception. So we need to pump up the flavour – by bringing up the level of acidity, sourness, spiciness and savouriness.

Not everything is possible. It’s very challenging to do something tasty up there (in the plane). So we work with all these considerations to do something nice. And something not too complicated in terms of flavours.

How does it feel to be one of the 17 chefs collaborating with Air France? Did you discuss with any of them about the recipes or share your experiences?

It’s a great honour to be part of the panel of chefs which includes Ann-Sophie Pic to Alain Ducasse and Mauro Colagreco.

And to represent France on board, and try to represent what gastronomy is all about. I’m glad to say that what is served on board Air France is one of the best.

We were lucky to meet with the chefs in Lyon in January 2023 during the SIRHA Eurexpo Lyon France. Air France invited all the 17 chefs to come together to share their experiences.

So on that occasion we were able to speak about the different challenges, about the new ideas and trend of vegetarian dishes on board. It’s useful to know that the challenges are shared by many, and what do you do to overcome them and come up with ideas and solutions.

What are some of the things you’ve learnt from this experience?

At the end of the day, you have to cook something with your heart. The dishes shouldn’t be over complicated. And sometimes less is more. It’s better to have simple flavours that work well rather than be too creative and conceptual.

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EPICUREAN PROFILE

CRAFT AND

CONTEXT

Sacha Leong of Nice Projects offers insight into the design firm’s approach in designing memorable F&B venuesm such as Fico and Le Bon Funk in Holland Village.

BY LUO JINGMEI PHOTOS COURTESY OF THE LO & BEHOLD GROUP

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ne of the most talked-about – and photographed – F&B destinations this year is Fico, an inviting Italian restaurant along East Coast Road helmed by Chef Mirko Febbrile in collaboration with The Lo & Behold Group. The restaurant is designed by Nice Projects, a design firm established by the architecturally trained Sacha Leong and Simone McEwan. Both had met while working in Studioilse in London.

Aside from Fico, the firm also designed the Michelin-starred Odette, Claudine, Le Bon Funk in Holland Village, and The Coconut Club at Frankel Avenue for The Lo & Behold Group.

These spaces are well thought-out, deeply textured, and rich with notable elements that reflect each venue’s cuisine.

Fico was inspired by the traditional rural farmhouses – or masserias – found in Puglia in Southern Italy where Febbrile is from and that inspired the cuisine. Banquettes, simple timber tables, and hand-woven chairs help convey this image that is equally suited to the laid-back breeziness of its seaside locale. It is a distinctive space, with floors of terracotta squares and a cloth ceiling at the outdoor seating area that billows in the wind.

In The Coconut Club, the pair developed a “vocabulary” of design elements that not only gives the eatery a distinctive identity but can also be adapted for future outlets. “We wanted to explore an interior design language celebrating regional craft within a distinctively contemporary Singaporean context. We were excited to work with Indonesian makers for the custom oversized rattan pendants and the bespoke woven banquettes. We also commissioned local designers Tanchen Studio to design a beaded curtain,” offers the Singapore-born, London-based Leong.

He expounds on the firm’s approach of responding to the local context. “We’re less interested in design trends, but more in finding out what makes each site and each project unique. We like to make spaces that bring people together, put people first and use materials that last.”

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The firm’s penchant for artisanal touches is apparent. In Fico, it takes the form of a ceiling light feature made by a traditional lighting company from Puglia inspired by street festival lighting in the town. The designers also worked with local makers Roger & Sons to produce the tables from fallen Tembusu trees in Singapore.

“It was important that they were well-made, solid timber pieces that would age well. The chairs are made in Thailand, but reference a vernacular everyday rustic chair found all over Italy. All the plateware and serveware were sourced from a ceramic company in Puglia where we loved seeing all the hanging tomatoes and chillies – a detail we recreated in Singapore,” Leong describes.

In the case of Claudine, set in the old Ebenezer Chapel in Dempsey Hill, an immersive art piece executed by botanical studio This Humid House uses locally foraged plants to create fifty large pressed foliage panels line the building, representing Chef Julien Royer’s philosophy of sourcing and transforming the best ingredients into inventive dishes.

Leong’s meticulous eye for detail is palpable. It is a quality honed right from young when, as a teenager, he would seek out museums and art galleries for inspiration whenever he travelled.

Leong later studied architecture at Carnegie Mellon University in the United States, but was always interested in different disciplines of design, interning at various small design studios in London during his university days to feed this curiosity.

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Following a Masters degree at The Bartlett School of Architecture in London, Leong worked at Universal Design Studio. “It was a good place for me to grow my portfolio and learn the full range of design ranging from exhibition design to retail and hospitality,” he contemplates. There, he worked on the Ace Hotel in Shoreditch. It was the first time where he was able to shape an entire project. “It was a defining experience and I learnt a lot from working with such progressive operators,” he shares. A subsequent stint at Studioilse improved his knowledge in hospitality design, benefitting his work for The Lo & Behold Group.

“At Nice Projects, we really love working with operators like The Lo & Behold Group because they are passionate about finding really unique sites in Singapore and in creating new and lasting hospitality offers. And they really understand and appreciate the value of good design,” says Leong.

He had met Wee Teng Wen, Managing Partner of The Lo & Behold Group, in London socially through a mutual friend and the pair clicked over shared interests in culture, art, design and discourses on what makes cities interesting. “Odette at the National Gallery was our first project together, and was a process that we both enjoyed and led naturally to our collaboration on other projects,” Leong explains.

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Aside from art, Leong draws creative input from travel. The mosaic floor of Le Bon Funk in Holland Village was inspired by the floor of an old bank that he chanced upon in Brussels, he shares.

“Being based in London, it’s easy to visit all the European cities.

I’m always interested in vernacular designs, which feel familiar but special when placed in a new context; I’m always curious about what elements makes an interior feel good and am always photographing a floor pattern or an interesting detail whenever I travel. There’s inspiration to be found everywhere and for me, it’s about how we reimagine and combine these different elements,” he expounds.

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EPICUREAN PROFILE

WHAT MAKES A

HOME

No matter where in the world, the secret to PSGourmet Group’s success has been its ability to help guests feel right at home, says Group Business Director Edward Lee.

BY MARIANNE TAN PHOTO BY ZULFADLI BIN RAHMAN

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or many millennials in Singapore, PS.Cafe needs no introduction. After all, it is perhaps the best representation of a ‘coming of age’ establishment for many. The concept, which evolved from a single hole-inthe-wall outlet tucked away at the back of a fashion boutique in 1999 to the F&B mainstay it is today, was the place where young Singaporeans celebrated many of their firsts – graduations, jobs, dates. It was the O.G. café – before there was even a cafe culture in Singapore.

Edward Lee, Group Business Director of PSGourmet Group, joined the company in 2009 and has had a first-row seat to the company’s growth alongside the nation.

“Guests who once embarked on their first dates at PS.Cafe now return with their children to celebrate momentous occasions,” he says. “Our spaces have been the backdrop of many celebrations, birthdays, anniversaries, reunions, first dates, proposals, and even a few weddings.”

It’s a humbling experience to be a part of such cherished moments, he says, and a big part of the reason why he decided to make a transition from the banking and finance industry to the food and beverage one in the first place.

Wanting a more “tangible deliverable and creative environment that enables swift implementation of changes and immediate customer feedback”, Lee joined PS.Gourmet as the Financial Controller in 2009, where he was tasked with facilitating the transition from the Group’s fashion-focused business to one centred around its food and beverage operations.

In F&B, he found “a canvas for innovation and the exploration of new ideas”, where he could contribute to the design and creation of products, spaces, and experiences. He eventually moved on to the role of General Manager before being appointed Business Director. epicurevietnam 125

CREATING A WELCOMING HOME

If PS.Gourmet’s founders Peter Teo, Philip Chin, and Richard Chamberlain were the guys with the vision and the plan, then Lee was the guy whom they trusted to execute it.

In his current capacity, Lee oversees both local growth and expansion efforts abroad, which means he is involved in all facets of the business – from the financials to food tasting – all while scouting locations for future Group projects.

One aspect of his role that he particularly relishes is being able to collaborate on each of the Group’s new restaurants. To him, it’s akin to “treating each space as [their] own home, and welcoming guests into [their] sanctuary”.

“Opening one's home to others is an act that combines vulnerability and humility. However, when executed with precision, it yields immense satisfaction and fulfilment. The priority has been and must remain about creating comfortable escapes that unite people.”

On this front, PSGourmet Group has been particularly successful. Each of its 13 outlets (eleven PS.Cafe outlets, the anglo-chinese concept Chopsuey Café, and the contemporary Japanese restaurant Jypsy) are all anchored by beautiful, effortlessly stylish spaces worthy of many an Instagram shot.

Of course, the relaxed vibes of these spaces belie the amount of attention to detail that goes into putting each of them together.

Lee elaborates: “Our foremost consideration in selecting a location is the ability to evoke inspiration. We meticulously explore each space's potential, considering various factors such as the surrounding area, architectural elements, ambience, and 126 epicurevietnam

overall vibe. We then seek to create a harmonious connection between the location and our concept.”

The Group’s latest outlet at The Shoppes at Marina Bay Sands, for example, takes inspiration from its luxury fashion neighbours and the bustling cafe culture of Paris. As such, a floating island suspended within the Canal at The Shoppes and sheltered by black-and-white parasols is meant to bring to mind a romantic dining experience along the Seine River.

Well-loved comfort food staples like the iconic Truffle Shoestring Fries are of course on the menu, alongside other PS.Cafe classics, such as the PS. Burger and PS. Big Breakfast.

New items like the Buttermilk Chicken Nasi Lemak and Duck Confit Curry with Crispy Roti adds a tourist-friendly Singaporean dimension to the menu.

Sometimes, the process is reversed and the team “envisions a persona and seeks a fitting location through their perspective”, Lee adds.

“For instance, Jypsy was conceptualized through the eyes of a free-spirited nomadic Japanese chef who embraces both the surf culture and culinary artistry. Inspired by his experiences in Bali, Okinawa, and Kauai, Jypsy at One Fullerton embodies elements of these locations in its design and menu offerings, with outdoor views of the marina and an indoor seaside holein-the-wall setting.”

“Through meticulous consideration of the location's characteristics and careful alignment with our concept and persona, we strive to create unique spaces that inspire and captivate our guests.”

BRINGING SINGAPORE TO THE WORLD

Pre-pandemic, PS.Group had already begun laying roots overseas. In 2019, it opened two outlets in Shanghai – one at Xintiandi Plaza and another at Grand Gateway mall. After a three-year hiatus because of the pandemic, the Group was ready to kickstart expansion plans once again.

Lee says the company is currently in the “development phase” of its third PS.Cafe in Shanghai at Raffles City Changning, a location that holds historical significance having once housed China’s first girls school within a heritage building. Like all its other sister outlets, the restaurant will “draw inspiration from Singapore’s iconic black-and-white Tudor houses”, so as to “honour the Singaporean heritage while showcasing dishes inspired by the region”. It’s a strategy Lee explains as key to distinguishing the company in new markets.

“We take pride in celebrating our history and heritage while simultaneously acknowledging the uniqueness of local palates and embracing the subtle intricacies of local consumer behaviors,” he says, summarily.

But no matter where in the world, Lee says the secret to PSGourmet Group’s success over the last 24 years is its ability to “evoke joy” and in essence, helping guests feel right at home.

“While certain trends may come and go, our enduring appeal lies in providing a welcoming, vibrant sanctuary that exudes energy and celebrates comfort food. These havens have enabled our guests to celebrate the simplicity of everyday life. What sets us apart is thus not solely what guests see, but how they feel when they engage with our brand.”

“Each project is approached with the mindset of creating a forever home, encapsulating our secret sauce that has consistently contributed to our success. It is the culmination of all the intricate components that form the essence of our DNA.” epicurevietnam 127

W I N E K N OW L E D G E

EXPLORING THE

BEST VINEYARDS IN ASIA FOR WINE ENTHUSIASTS

When you think of wine, Asia may not be the first place that comes to mind.

However, the continent boasts a growing number of vineyards and wineries, making it an intriguing destination for wine lovers. In this article, we've compiled a list of the finest vineyards in Asia that should be on your travel agenda, especially if you appreciate crisp Asian wines.

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sia's wine scene is evolving rapidly, with more wineries emerging each year. A 2020 Forbes report ranked China as the tenthlargest wine-producing country globally.

Japan also holds a special place in the Asian wine world, thanks to its native koshu grape, known for its crisp and aromatic flavor profile. Southeast Asian countries are also making significant strides in winemaking.

Regions like Khao Yai in Thailand, Dalat in Vietnam, and Bali in Indonesia have harnessed their unique climates and native soils to cultivate grapes ideal for producing light-bodied and acidic New Latitude wines.

Here is a curated list of some of the most picturesque vineyards in Asia that you should consider adding to your travel itinerary:

AYTHAYA VINEYARD, MYANMAR

Established in 1999 by Bert Morsbach and friends, Aythaya Vineyard marked Myanmar's entry into Western-style winemaking. Nestled at an altitude of 1,200 meters in the southern Shan State, this region offers the perfect terroir, soil texture, and a warm climate for winemaking. What sets Aythaya Vineyard apart is not only its signature wines but also its stunning geographic location. Shan State, part of the southern Himalayas, is a 30-minute drive from Inle Lake. Visitors can savor local dishes made from homegrown ingredients at the Sunset WineGarden Restaurant or the Pavilion while enjoying breathtaking sunset views reminiscent of Tuscany. The Monte diVino Lodge offers rustic yet elegant private bungalows with panoramic views of the Blue Mountains.

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LADORA WINERY, DALAT, VIETNAM

Nestled in the picturesque highlands of Vietnam, Dalat has emerged as a notable region for winemaking. The temperate climate and unique terroir of this area have contributed to the production of exceptional wines. Dalat's vineyards, surrounded by lush greenery and rolling hills, provide a serene backdrop for wine enthusiasts.

One of the prominent wineries in Dalat is the Ladora Winery, renowned for its commitment to crafting fine wines that capture the essence of the region's terroir. Established by passionate winemakers, Ladora Winery has become a destination for those seeking a genuine wine experience.

Ladora Winery boasts a diverse range of grape varieties, each carefully selected to thrive in Dalat's specific microclimate. Among their signature wines, the Chateau Dalat have garnered acclaim for their unique flavor profiles that reflect the terroir of Dalat.

Visitors to Dalat can explore Ladora Winery's vineyards, which are meticulously tended to by skilled viticulturists. Guided tours offer a fascinating glimpse into the winemaking process, from grape cultivation to the art of fermentation and aging.

The winery's tasting room provides the perfect setting to savor Ladora's exquisite wines while enjoying panoramic views of the surrounding landscape. Wine enthusiasts can engage in tastings and discover the nuances of Dalat's terroir through Ladora's wines.

GRANMONTE, THAILAND

GranMonte, which loosely translates to "big mountain," owes its name to the majestic Khao Yai mountain ranges. Established in 1999 by Visooth Lohitnavy, GranMonte was once a cornfield and cashew plantation. Today, it's renowned for producing Thai wines such as Syrah, Cabernet Sauvignon, Chenin Blanc, Viognier, Semillon, Verdelho, Durif, and Grenache. The winery, situated near Khao Yai National Park, sits at an elevation of 350 meters and is approximately 160 kilometers from Bangkok. GranMonte is known for sustainable viticulture, ensuring the well-being of workers while producing some of the best wines Thailand has to offer. Visitors can explore the vineyards, the tranquil Manor House with its pond and garden, and dine at the VinCotto Restaurant, which offers a delectable fusion of Western and Thai cuisine.

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HATTEN WINES, INDONESIA

Hatten Wines combines modern and traditional French winemaking techniques to create a range of wines, including the Bali Rosé with fresh aromas and citrusy flavors and the lightbodied dry Bali White, known for its crisp Muscat fruit taste.

Established in 1994 by Ida Bagus Rai Budarsa, Hatten Wines has garnered numerous awards for its quality. Located in Bali, a renowned tourist destination, Hatten Wines offers visitors the opportunity to relax with good wine pairings and spicy local cuisine amid serene mountains and lush vineyards. The winery boasts stunning views of rolling hills from its observation deck and offers guided vineyard tours with wine tastings.

RED MOUNTAIN ESTATE VINEYARDS & WINERY, MYANMAR

Red Mountain Estate, sprawling over 74.8 hectares of land, is a picturesque vineyard located on the banks of Inle Lake in southern Shan State. It's renowned for producing Myanmar's finest wines from locally grown grapes. When the estate was established in 2003, over 400,000 vines were imported from France, Spain, and Israel. Tourists are drawn to this breathtaking location, which offers sweeping views of vineyards overlooking Inle Lake, the winery, and the vibrant village of Taung Chay.

Visitors can enjoy sunset views at the estate's renowned Red Mountain Restaurant, where Western and local cuisines are served. The estate's wines, including Sauvignon Blanc, Muscat Petit Grain, Chardonnay, Shiraz, Pinot Noir, Tempranillo, Carignan, Petit Verdot, and Cabernet Sauvignon, pair perfectly with spicy local dishes.

SULA VINEYARDS, INDIA

In 1996, Rajeev Samant founded Sula Vineyards, which is often referred to as the "Napa Valley of India." Located in Nashik, Sula Vineyards covers over 1,214 hectares and includes two luxurious boutique accommodations: The Source at Sula and Beyond by Sula. Visitors to The Source can relax in luxurious rooms, suites, and tree houses with breathtaking views of the vineyards and a nearby lake. The estate offers VIP wine tours, complimentary wine tastings, and an opportunity to dine amid the vineyards. At Beyond, guests can choose from Lake View rooms and Sky Villas, offering views of Gangapur Lake and the Western Ghats. Sula Vineyards produces a range of wines, including Dindori Reserve Shiraz, which pairs wonderfully with meat dishes like mutton biryani and lamb roast. Visitors can explore Domaine Sula, offering wine tasting sessions, winery tours, and gourmet dining options.

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MONSOON VALLEY, THAILAND

Founded by Chalerm Yoovidhya in 2001, Monsoon Valley Wines has vineyards in three locations in Thailand: Tab Kwang, Hua Hin, and Chiang Mai. These vineyards benefit from the region's lush jungles and national parks, making them conducive to growing premium quality grapes for wines like Shiraz. The vineyards have ponds for water collection during monsoons, ensuring sustainable irrigation. Visitors can explore the vineyards and enjoy panoramic views at The Sala Wine Bar & Bistro, which offers a delectable menu of exotic dishes. Additional activities at Monsoon Valley include visits to the Baan Khok Chang Elephant Sanctuary, wine safaris, bottle painting, and mountain biking.

CHÂTEAU MERCIAN, JAPAN

Japan, known for sake and whisky, also boasts several wineries, with a focus on the native koshu grape, ideal for crisp and refreshing wines. Château Mercian is a pioneering name in the Japanese wine industry. The history of Château Mercian dates back to 1877 when Dai-Nihon Yamanashi Budoshu Gaisha, the first private Japanese wine company, was founded. Château Mercian was established in 1970, with a commitment to finesse and elegance in winemaking.

The vineyards span four prefectures — Yamanashi, Nagano, Fukushima, and Akita. Visitors can sample a variety of Japanese wines, including Chardonnay, Merlot, and Riesling, at these locations, each surrounded by hills and rivers that create a cool climate. The wine shop and wine museum at Château Mercian feature the oldest wooden brewery structure in Japan.

BEQAA VALLEY, LEBANON

Lebanon, one of the oldest wine-producing countries globally, is a must-visit for wine enthusiasts. Beqaa Valley is home to some of Lebanon's major wineries. Start your wine journey with a tour and tasting at Château Ksara, renowned for producing Lebanon's first dry red wine. Visit IXSIR to pair wine with delicious Lebanese cuisine and enjoy a picturesque view of the mountains from the terrace. Don't miss the opportunity to explore Domaine des Tourelles, Château Heritage, and Châteaux Musar, all offering outstanding wines and memorable experiences.

Asia's wine culture is flourishing, and these vineyards offer a unique blend of culture, landscape, and outstanding wines.

Whether you're a wine connoisseur or simply looking for a unique travel experience, these Asian vineyards are worth a visit. Explore the diverse wine offerings, picturesque settings, and rich histories that make each of these vineyards a true gem in the world of wine. epicurevietnam 131

W I N E K N OW L E D G E

NOTES of FLAVOR, TONES of MELODY Music has a profound influence on our emotional state as it can ignite excitement and evoke nostalgic memories. Perceived through our sense of hearing, every melody and rhythm, be it tranquil or energetic, possesses the power to amplify the enjoyment of food and beverages.

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umerous studies continue to confirm the profound impact of auditory stimuli on our perception of food and beverages. Consequently, when we combine our favorite drinks with the enchanting notes of music, it can elevate the experience to new heights. A remarkable study conducted by Oxford University has unveiled that the right choice of music can enhance our enjoyment of wine by an astonishing 15%. Additionally, the research revealed that sweet wines harmonize effortlessly with languid melodies and steady rhythms, such as those emanating from a gentle piano. Meanwhile, acidic wines find their perfect match in fastpaced, high-pitched tunes. Furthermore, the indulgence of salty wines is often intertwined with the enchanting melodies of brass instruments, creating a truly captivating experience.

Krug, a well-known figure, emphasizes the significance of music in the culinary arts. The historical connection between Champagne and music can be traced back over a hundred years.

Olivier Krug, a member of the founding family for six generations, elucidates, "Since our establishment in 1843, we have continuously sought means to enhance the champagne tasting experience. In 1920, shortly after World War I, Joseph Krug II introduced the first private music room at the Krug ancestral dwelling in Reims. Presently, we uphold this tradition by welcoming visitors from around the globe to the Krug Music Yurt, situated within the enchanting gardens." The director openly communicates about the integrated project known as Krug Echoes. "It is an immersive realm of music pairing encounters. Every year, the brand invites

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At Brut!, a variety of music is played to reflect the energy in the room. They usually start off with some jazz or R&B electronic music, gradually transitioning to funk, hip hop, or even a Harry Styles tune as the night gets more hectic. And, of course, Nas is always a good choice.

The choice of music that complements the drink is highly subjective. Like Krug, Rossi also believes that there is no one perfect combination of cocktails and music. Rather, it's the overall ambiance, which includes the music, that truly matters. He candidly stated, "Every venue has its own unique atmosphere, music, and entertainment direction. Once the perfect atmosphere is achieved and everyone is fully enjoying themselves, that's when the cocktail pairing truly shines."

numerous composers, musicians, and live sound artists to partake in Krug champagne tastings.

Inspired by flavors based on personal preferences, these artists either select music or craft original compositions - Krug Echoes - that convey the marvelous flavors they perceive through melody."

Simone Rossi, the beverage manager at DarkSide Bar in Rosewood Hong Kong, believes that the connection between music and cocktails is undeniable and profound. He explains, "The relationship between music and atmosphere undoubtedly has a significant impact on our mood.

Not only does it affect our taste buds, but it also enhances the overall experience." Camille Glass, a restaurateur, wine tasting expert, and co-founder of Crushed Wines, shares this sentiment, stating, "Music has the power to completely shape how we enjoy wine, or virtually anything for that matter.

Our surroundings always influence us”. epicurevietnam 133

W I N E K N OW L E D G E

THE INVESTMENT THAT ALWAYS

SPARKLES

The Champagne market is known for its stability, and typically, investing in Champagne is considered a low-risk venture with consistent returns. All Liv-ex Champagne 50 indices have experienced consistent growth over the past ten years, demonstrating remarkable progress. This is one of the reasons why some individuals perceive Champagne as a safer investment compared to gold.

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he Champagne market has witnessed a significant increase in trade share, rising from 1% to 8% in recent years. Moreover, the combination of Champagne production shortages and continuously growing demand has led to a consistent price appreciation. For instance, between 2020 and 2022, the 1993 Dom Perignon Oenotheque Rose saw a price jump of 98%, soaring from 806 to 1,601. Similarly, the 2008 Krug Vintage Brut experienced a significant appreciation of 183%, with its price increasing from $236 to $669.

Champagne prices typically undergo seasonal fluctuations, with a tendency to rise during the fall season, as individuals often stock up on wine for the holiday period. Another noteworthy observation is that after the release of a new vintage, there is typically a stabilization period before the wine exhibits steady price growth.

Investing in Champagne should be focused on vintage Champagne labels, which are only produced in the top vintage years and require extensive aging on lees for a minimum of three years. Moreover, the number of Champagne producers is limited. As a result, Champagne production is restricted, leading to scarcity in the Champagne market. Conversely, the global demand for Champagne is rising, as evidenced. Scott Assemakis, the founder of European Fine Wines, also verifies the growing interest of investors in the Champagne market.

Contrary to what is commonly believed, Champagne does not have a short shelf life. In fact, many high-quality bottles can be aged for several years if stored under optimal conditions. The best Champagnes can even be aged for up to 15 to 20 years. It is important to note that this extended aging usually applies to

vintage Champagne, which is made from grapes harvested in a single year. On the other hand, non-vintage Champagne, which is made from grapes harvested in different years, has a shorter shelf life of approximately 3 to 5 years.

Instead of focusing on champagne brands, consider investing in a particular vintage that has the potential for a significant return on investment. While some champagne brands may carry a luxurious reputation and high price tag, the key is to choose a bottle that will offer a substantial return. The most notable champagne vintages in recent decades include 2014, 2013, 2012, 2008, 2000, 2002, 1995, 1996, 1997, 1998, and 1999. It is important to be prepared to invest a substantial amount, as wellperforming vintages tend to come at a higher cost. Nonetheless, the initial excitement surrounding these vintages can often lead to shortages in the future, making them a valuable addition to your investment portfolio.

Rosé Champagne is gaining more and more popularity among wine investors, accounting for approximately 12% of the overall Champagne market in 2015. Furthermore, pink Champagne is exclusively crafted from the red wine grape variety Pinot Noir, resulting in higher tannin levels. As a result, Rosé Champagne typically possesses significant aging potential, making it an excellent choice for investment-grade wine.

The worth of investment in wines is typically computed per case, where each case comprises 12 bottles. Therefore, purchasing only a single bottle of standard size may not yield a remarkable return on investment. Furthermore, by purchasing by the case, you can conveniently sell to hotels, restaurants, and bars.

Lastly, knowing the best vintages, brands, and market trends of Champagne is essential for the success of your portfolio. However, it is equally important to understand the proper storage methods for your wines. Whether you are considering building your own wine cellar at home or utilizing an external storage facility, it is crucial to ensure that the storage space maintains optimal temperature, lighting, humidity, and vibration levels at all times.

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W I N E K N OW L E D G E

A PRIVATE WINE JOURNEY AT THE

LANESBOROUGH

The Wine Cellar at The Lanesborough - a novel and immersive dining experience set in the historical wine cellar of Lanesborough House has been introduced in London, sparking delight in the city.

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etting the scene, The Wine Cellar at The Lanesborough is the perfect setting for lingering over a cosy private lunch or dinner for up to 12 guests. It also serves as an intimate venue for hosting tutored wine tastings, canape and wine pairings, and small receptions. The head sommelier, Raffaele Leonardo Silvestre, and the team of wine experts are available to assist with every element of your planned wine journey. The dedicated private dining team is poised to create an unforgettable elegant event. An extensive wine list showcases

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vintages from Petrus, Sassicaia, Château Latour, and more. The newly introduced private dining menu features modern British signature dishes by Executive Chef Shay Cooper. Guests can choose from dishes such as Coronation crab, Roast Orkney scallop, Hereford beef tartare, Cotswold duck, followed by Beef Wellington, Lobster thermidor, Cornish turbot, Herdwick lamb rack, Truffle risotto. For dessert, options include Raspberry pistachio frangipane tart, Millionaire shortbread, Madagascan vanilla mille-feuille, Manjari chocolate delice.

Shay, one of London’s most celebrated British chefs, gained a Michelin star at The Bingham Hotel in Richmond. He repeated this success as Executive Chef at The Goring, where the hotel was awarded its first Michelin Star during his tenure. In 2020, Shay was the launch chef for the reopening of the iconic Notting Hill Restaurant Julie’s, garnering rave reviews for his modern take on traditional British cooking. Shay joined The Lanesborough in 2021 to oversee the culinary direction of the hotel.

In addition, The Wine Cellar at The Lanesborough will be hosting a series of intimate ticketed tutored wine dinners throughout the year, with the first one featuring Dom Pérignon Champagne on October 20, 2023. Guests will have the opportunity to enjoy a sumptuous canape reception, followed by a four-course dinner prepared by Executive Chef Shay Cooper, complemented by five paired vintage glasses of Dom Pérignon Champagne. The vintages will be presented in detail by Dom Pérignon ambassador, William Sharpley.

After dinner, guests are invited to retreat to the Garden Room and savor the rarest Cognac dating back as far as 1770 from the liquid library, The Lanesborough Paradis. A wide selection of cigars is also available for guests to enjoy. epicurevietnam 137

W I N E K N OW L E D G E

WISHING FOR A

WINE CELLAR

Step into the captivating ambiance of the basement wine cellar, where an extraordinary journey into the realm of exquisite wines awaits.

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aving a basement wine cellar in one's home offers numerous advantages that can greatly benefit wine enthusiasts. Firstly, a basement wine cellar provides the ideal environment for wine storage. The temperature and humidity levels in basements tend to be more stable and consistent compared to other areas of the house. This consistency ensures that the wine ages properly and maintains its quality over time. Furthermore, basements are typically darker, which is essential for preventing the deterioration of wine due to exposure to light.

Secondly, a basement wine cellar allows for a larger wine collection. With proper organization and space management, a basement can accommodate a substantial number of bottles.

This enables wine enthusiasts to explore and enjoy a diverse

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range of wines, without worrying about limited storage capacity.

It also offers the opportunity to purchase wines in bulk or store rare and valuable bottles.

Moreover, a basement wine cellar offers convenience and accessibility. Having the collection close at hand allows for easy selection and retrieval of desired bottles, avoiding the need to search through various locations within the house. This not only saves time but also provides a sense of satisfaction in showcasing and sharing the collection with guests during gatherings or tastings.

In conclusion, the addition of a basement wine cellar to a wine enthusiast's home provides numerous advantages. From providing the perfect storage conditions to enabling a large and diverse collection, and offering convenience and accessibility, a basement wine cellar is truly a valuable investment for any wine lover.

STEP-BY-STEP GUIDE ON CONSTRUCTING A WINE CELLAR IN YOUR BASEMENT Plan and Design: begin by determining the desired size and arrangement. Take into account various factors, such as the desired bottle capacity, preferred type of racking system, and any additional features to be incorporated, such as a tasting space or wine cooling system.

Choose a Location: Find a suitable spot in your basement, avoiding direct sunlight and exterior walls. Basements are frequently a great option as they offer a naturally cool environment, ensuring stability for storing wine.

Insulate the Walls: To maintain a consistent temperature and humidity in your chosen space, you should insulate the walls.

Opt for rigid foam insulation panels or spray foam insulation for optimal outcomes.

Install Vapor Barrier: To prevent moisture from seeping through, the insulated walls should be covered with a vapor barrier, for example, a plastic sheet, during the installation. This precaution will safeguard the wine cellar against the possible growth of mold or mildew.

Install Wine Racks: Select and install a wine racking system according to your specific requirements and personal preferences. Options encompass a broad spectrum, including classic wooden racking and modern metal racking. It is crucial to guarantee the thorough security of the racks onto the walls.

Including Lighting: To enhance visibility in your wine cellar, install appropriate lighting fixtures. It is often advised to use LED bulbs due to their minimal heat emission, which does not impact the wine temperature.

Install Flooring: For simple maintenance and long-lasting floors, opt for easily cleanable and resilient materials like tile or vinyl, while steering clear of materials that may accumulate moisture or promote mold growth.

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Integrate a Cooling System: If the temperature and climate in your basement vary, it might be necessary to install a wine cooling system in order to maintain optimal storage conditions, which should be around 55°F or 13°C with a humidity level ranging from 55% to 75%.

Control Humidity: Invest in a humidifier or dehumidifier to control the humidity level inside the wine cellar. Maintaining the right humid conditions is important for preserving and aging wines properly.

Organize and Stock: After completing your wine cellar, you should proceed to organize your wine collection and begin stocking the shelves. It is advisable to categorize the wines based on their type, region, or vintage for convenient access and retrieval.

Bear in mind that if you don't have the adequate expertise or have any doubts about specific aspects of the project, such as electrical or plumbing tasks, it is highly advisable to seek advice from a professional contractor or wine cellar specialist. This will help guarantee the safety and efficient operation of your basement wine cellar.

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FIVE WINE CELLAR IDEAS FOR BASEMENT SPACES Traditional Wine Cellar With Modular Wine Racks Modular wine racks in a traditional wine cellar offer a practical and straightforward choice for wine enthusiasts. With adjustable features, these racks can easily accommodate bottles of different sizes. Moreover, the presence of wooden racks in a traditional wine cellar adds an element of elegance and sophistication. The wine collection is not only a prized possession but also serves as a captivating centerpiece for entertaining guests during gatherings and events.

Rustic Wine Cellar Adding reclaimed wood accents to your basement space can infuse a sense of warmth and personality into a wine cellar.

The inviting atmosphere created by the natural wood grain and texture makes it an ideal setting for hosting cozy wine tasting events. Moreover, the rustic aesthetic evokes a feeling of nostalgia and tradition, reminiscent of the wine-making practices of ancient Europe.

Modern Wine Cellar With Glass Walls An ideal choice for individuals who appreciate a polished and contemporary look, a modern wine cellar featuring glass walls is a superb alternative. The see-through walls offer a crystal-clear perspective of your wine assortment and produce a mesmerizing visual impact when illuminated. The sleek and minimalist design of a contemporary wine cellar effortlessly harmonizes with any decorative style, generating a vibrant and spacious ambiance.

Wine Cellar With Tasting Room Tasting room can create a luxurious and functional space to host wine tastings and entertain guests. The cellar stores and ages wines while the tasting room provides a comfortable and inviting atmosphere for guests to appreciate the collection's unique flavors. This combination provides both practicality and luxury, making it a perfect addition to any home or establishment.

Wine Cellar With Display Wall This display wall can serve as a focal point in the room while showcasing your most cherished bottles. It serves as a beautiful backdrop for your wine collection, designed with various materials such as wood, metal, or glass. To create a warm and inviting atmosphere, soft lighting can be incorporated to illuminate the display wall. Moreover, this wall allows for effortless viewing of your wine bottles, making it perfect for highlighting your most prized ones or showcasing wines from a particular region. epicurevietnam 141

V I N E E X P E C TAT I O N S

A TRUE

NATURAL

A hectare of wildflowers for every hectare of vine is among the strict tenets that Château le Puy follows in the biodynamic path less trodden in Bordeaux. June Lee finds out more from the current custodians, JeanPierre and Pascal Amoreau.

“A

miracle wine… produced with the most natural methods.” “400 years without a drop of pesticide.”

The inclusion of Château le Puy’s 2003 vintage in the TV adaption of the successful Japanese manga, Drops of God, catapulted the modest Right Bank winery into something of a phenomenon.

But this inadvertent incursion into popular culture is only one small part of its story. Jean-Pierre and Pascal Amoreau, the 13th and 14th generation of the family who has been farming their lands since 1610, take their custodianship very seriously.

There is no other Bordeaux label that sits as comfortably on both natural wine bar lists and gets featured on Michelin-starred restaurant menus as Château le Puy, thanks to a strict organic and biodynamic regime that began since early 1900s.

ANCESTRAL KNOWLEDGE The estate’s Château is located at 107m above sea level, the second highest point in the Gironde department, on the same rocky plateau as Saint-Emilion and Pomerol. While it was built in 1832 by Barthélemy Amoreau, the oldest sections of the building date to

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the early 17th century. Even older are the standing stone remains on what the family calls plateau des marveilles, or plateau of marvels, believed to be from an oppidum (Celtic fortified town) which could be as old as 3,000BC. Stone flints are still unearthed today, attesting to the site’s history as a stone tool-cutting centre.

Up till World War II, agriculture was mostly organic until the advent of chemical agriculture took root. Jean-Pierre’s grandfather at the time was “too stingy” to buy the chemicals, he recalls, somewhat tongue-in-cheek. More likely, he adhered to a philosophy of looking after the soil that’s similar to today’s biodynamics.

In 1990, Jean-Pierre and Pascal (who are 81 and 51 this year) built on the traditional winemaking practices of the estate by researching ways of maturing their wines without adding sulphites. They start by painstakingly selecting only the ideal grapes, carefully bringing them to the winery to avoid oxidation of the must, and then relying only on spontaneous fermentation without adding yeast. The red grapes are matured in barrel for 24 months without sulphur, with regular stirring in barrel according to the lunar calendar, which helps to stabilise it.

While it sounds straightforward on paper, the process is known to result in wine with multiple faults and no ageing potential at all. When asked why many chateaux can’t achieve low or no sulfur style wines, Jean-Pierre muses, “Most of the winemakers have been taught only to make wine in the conventional way. And unfortunately, this is still what people learn in oenological schools. It is not really about what they could change in their methods but if they want to do it or not.”

A CHANGING WORLD Out of the estate’s 100 hectares, 50 hectares are devoted to production and 46 hectares are dedicated to the le Puy ecosystem: a compromise between uncultivated areas (forest, lakes, orchards and meadows) and vine. Climate change has not spared Bordeaux, and the effects are both good and bad, in Jean-Pierre’s view. “Bad, in the increase of alcohol level by dehydration of the berries but there is also a positive aspect to it as the rise of temperatures help with the potential issues connected to ripeness of some grapes like Cabernet. Consequently, there are no bad vintages anymore; there is a certain regularity in terms of quality across vintages that was uncommon 20 years ago,” he explains.

However, as Pascal notes, “We do encounter more unpredictable climatic events like strong winds or rain, hail stones and frost than we used to. And this is on top of the rise of alcohol level and the dehydration of the berries that impacts the harvest. Consequently, our yield has decreased over the last 10 years.”

Don’t ask them whether new technology is the answer. “We have gone back in time by replacing tractors with horses,” comes the reply from the Amoreaus. “We have five today, six next year and we want more. Horses don’t only do a better job than the tractors, they enhance the diversity of plants on the domaine, they contribute to reintroduce predators in the ecosystem, they don’t compact the soil and most importantly they bring peace and happiness in the head of our people.” In short, “there is nothing stronger than the connection between the man, his companion and the earth.”

CHÂTEAU LE PUY BARTHÉLEMY 2011 Grapes: 85% Merlot, 14% Cabernet Sauvignon, 1% Carmenere Taste: The wine expresses itself delicately at first, from notes of fruit and spices to a powerful display of plums, leather, truffle and rich, red fruit. Well-balanced and luxuriously layered, it will age for decades although can be decanted and drunk now with grilled game or mushrooms. $199.80

CHÂTEAU LE PUY MARIE-CÉCILE 2017 Grapes: 100% Semillon Taste: Elegantly vinified and matured in traditional oak barrel for 10 months, the Marie-Cecile is completely unsulfured and made in accordance to the lunar calendar. This a precise, expansive and full-bodied Semillon, giving up pears and flowers with a touch of minerality. Drink now. $89.80

CHÂTEAU LE PUY EMILIEN 2015 Grapes: 85% Merlot, Cabernet Franc, Cabernet Sauvignon, Malbec, Carmenere Taste: Spending its first year in foudres and second in barriques, the Emilien is “utterly delicious, and my pick over the also excellent 2016”, says Decanter critic Jane Anson. Look for blackcurrant, velvety tannins, full body and lively acidity. $69.80 Available from thevintageclub.sg

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V I N E E X P E C TAT I O N S

A FORAY INTO

CHARDONNAY Against the backdrop of climate change, a new expression of chardonnay has been born. Ruinart Blanc Singulier distils the essence of each year into its wines, preserving the unique conditions in which they were produced, to create a wine unlike any other.

R

esulting from the ever-changing shifts in temperature in the Champagne region, the shortened vine cycle, and the accelerated maturation process, chardonnay has evolved to display new aromatic profiles, with a taste that is more fruity as well as spicy. These chardonnays at the frontier of climate change strike a harmonious balance between aromatic families, intensified expression, and textures of roundness and power.

To unveil the distinct aromatic expressions of the wine, while maintaining the Ruinart signature style, the cellar masters and their teams have had to grow with the chardonnays, adapting their expertise with the changing climate. Ruinart Blanc Singulier

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is the manifestation of an innovative oenological approach that blends 80% of its base wines from a specific year with 20% from a perpetual reserve, made exclusively for this cuvée.

Ruinart Blanc Singulier is showcased as a collection of singular editions that will surpass one another in taste, aroma and texture as the seasons shift. The 2018 Edition is made from about twenty vintages, and embodies the natural climate in which they were created. In 2018, the region was blessed with a warm and sundrenched season, catalysing the vegetative cycle exponentially, resulting in an early and bountiful harvest that year. All together, these unique weather conditions gave rise to diverse aromatic profiles that make each edition special.

The 2018 Edition is a bright golden yellow wine, with subtle green highlights. On the nose, the aromatic profile reveals the sweet and juicy notes of exotic fruits, mirabelle plum and white peach, accompanied by delicate hints of yellow citrus fruits and candied peel, brightening up the wine. Floral scents of honeysuckle enrich the wine’s character, complemented by subtle hints of herbs like pine, sage and rosemary, adding to its refined aromatic complexity. As the scent lingers, you can smell gentle undertones of blond sugar, vanilla, brioche and fresh almonds.

As the wine washes over your tongue, the initial taste is vibrant and full of energy, until it transforms into a rounded and robust texture. Flavours of ripe peach, pear, candied lemon and their velvety skins dance upon the palate, with the addition of spicy notes coming through at the end to round off the wine’s harmonious finish of delicate vanilla nuances.

To do justice to this delectable wine, it must be served at a temperature between 10 and 12°C, in a glass with a wide enough opening to allow the expression of the aromatic complexity that has evolved after three years of ageing in the cellar.

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CELLAR CHOICE

RAVISHING RUBY REDS

Robust, refined, and ravishing, these ruby red wines are sure to go down smoothly with your next meal. Savour the rich tastes of these wines, and appreciate their unique terroir.

Haute Cabrière, The Haute Collection Pinot Noir 2018 Dry, elegant and complex, this 100% Pinot Noir wine is aged in French barriques for twelve months to produce notes of plums, cherries and caramel in this delightful drink. Made in South Africa, Winery Haute Cabrière dates back to 1964, producing wines distinctly reminiscent of Franschhoek’s unique terroir. At this winery, a strong emphasis is placed on low intervention in viticulture, manifesting as gentle cellar practices which bring out the delicate flavours of the terroir.

Field Recordings, Super Gnario 2021 A true tribute to the Langhe region of Italy, this 75% Nebbiolo and 25% Barbera wine is well-balanced and easy to drink. In this dry, ruby red wine, notes of strawberries, raspberries, blackberries and herbs dance upon the palate for an aromatic sensation.

Produced using grapes from the Happy Canyon of Santa Barbara, this wine does justice to the underappreciated area of the Central Coast, while bringing forth the soul of an Italian wine.

Château Latour 2016 Hailing from the Pauillac region of France, this rich ruby red wine has a strong perfume of blackberry, liquorice, black cherry, plum, savoury oak, and violet. Melding together the perfect balance of acidity and fruit, this wine is elegant, powerful and long lasting on the palate. Especially suited for investment, this wine will age for decades longer and mature gracefully. A 92.9% Cabernet Sauvignon and 7.1% Merlot wine truly worth remembering.

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WISH LIST WORTHY WHITE WINES

For those who like their wine delicate, crisp and dry, these white wines are the perfect compliment to your evening. Discover the wines that will have you coming back for more and more.

La Scolca Gavi dei Gavi Black Label 2019

Bodegas Clunia, Albillo 2017

Produced in Gavi, Italy, this refreshing white wine is rich with flavours of lemon, florals and minerals, creating a well-balanced flavour and a smooth finish. Rich with history, La Solca distils the spirit of Gavi using fruit hand-harvested from 60 year old vines. On the lighter side, this dry, earthy and acidic wine goes well with pasta, lean fish and shellfish for an unforgettable meal.

Lovingly produced in Castilla y León, Spain, this dry white wine is made using 100% Albillo grapes, giving a well-rounded acidic taste. With strong notes of citrus, melon as well as earthy notes of iron and stone, this wine is certainly something different, and best enjoyed with a table full of tapas.

Leeuwin Estate Art Series Chardonnay 2018 Complex and refined, this white wine has a full bodied and pronounced aroma, intricately combining oaky and buttery flavours with notes of tree fruit and citrus. Making its way to you from Margeret River, Western Australia, this Chardonnay goes down a treat, and is best served with pork and poultry dishes, or with a vegetarian dish.

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B A R AT H O M E

INGREDIENTS 250ml 50ml 50g 20g

100g 100ml 2

MAKES 5

milk bourbon whisky dry mango, chopped fresh coconut slices or coconut chips sugar lemon juice pandan leaves

METHOD Warm milk in a saucepan and bring to a simmer (do not boil).

Add dried coconut chips, chopped dried mango, pandan leaves and sugar. Simmer at a low temperature till sugar dissolves.

Remove from heat and cool down to 70°C. Best to use a candy thermometer if you have one.

Add bourbon whiskey and fresh lemon juice (the milk will curdle).

Clarified milk punches are on trend, made popular in modern times by Eamon Rockey of New York’s Eleven Madison. Here, Besa lends Asian inflections to the classic with pandan leaves, mango, and coconut.

Spoiler alert: some curdling is involved.

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Bottle and keep in the fridge.

It will keep for a week.

To serve, pour in a rock glass with ice and garnish with a slice of dried mango.

CE LA VI

Oriental

Double strain the liquid using a coffee filter or cheese cloth to remove all milk solids and repeat again, if required.

You will be left with flavorsome whey.

PHOTOS OFOF MANDARIN ORIENTAL PHOTOSCOURTESY COURTESY

Cover and set aside in the fridge for 1 hour and do not disturb the liquid. The milk solids will separate from the whey.

PRIMED TO DELIVER This issue, we spotlight MO Bar at Mandarin Oriental, a place that consistently delivers a smashing drink and warm hospitality.

I

t’s not difficult to pinpoint the reasons for MO Bar’s continued success. Between the impressively inspired drinks, impeccable bespoke hospitality and plush interiors, the No.8 bar on Asia’s 50 Best Bars has all the trimmings of a winner.

Bar manager Adrian Besa modestly shifts the credit to his team when quizzed about his success formula. “It’s no secret; it’s the team effort,” he effuses instead. And this team includes staff, partners like Proof and Co. and even guests, who occasionally join in for menu development.

I ask him if he has a superpower. He quips, “Just listening.”

True, he listens to his team, encouraging spontaneity and a culture of innovation, but more so, he is attuned to his client’s wishes and primed to deliver memorable experiences. A great believer in linear management, Besa claims he is the head dishwasher at the bar and will take on any job to share the load with his team.

As part of the Mandarin Oriental, the MO Bar team enjoys two distinct privileges. First, they don’t have to expend any energies on cleaning or shopping duties, odd jobs that any independent bar must take on, leaving them more time to focus on training and innovation. Second, they have access to international locations through the hotel and MO Bar chain.

The bar’s Nomadic Journeys menu, which is on its fourth iteration, is famously designed around flavours of Asia. Each year, the bar team travels around cities, picking up inspiration from Taiwan to Delhi, and a few indie spirits on the way. They also collect local glassware and ceramics which are displayed at the bar.

From their travels to Sri Lanka, they bring a spicy kombuchabased Lakeside ($24) or from Taiwan, a whisky and coffee-centric Formosan ($26). Then there is the Insta-worthy rice paper drink, first introduced in Volume 1, but has taken on a different guise each time. It has morphed from a psychedelic rooster to a radiant full moon while keeping the daiquiri-base drink consistently delicious. In Volume 4, the drink is called Fool Moon ($26) and takes inspiration from ancient South Korean traditions. Other times, drinks take on local names like India’s colour festivalinspired Holi ($24) – a blend of buttermilk, gin and spices, dotted with marigold and vibrant edible ink hues.

Already at work on Volume 5, Besa lets slip a few choice details from the upcoming menu which will see a return to “modern techniques” and extend the non-alcoholic drink offerings to half of the menu. “The non-alcoholics were well-received. Our guests are moving out of ordering soft drinks and juices, and they’ve come to enjoy non-alcoholic drinks,” he says. For now, he is working on “delighting his guests”, one drink at a time.

MO Bar is at Mandarin Oriental, 5 Raffles Ave, Singapore 039797 Tel: 6885 3500

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RAISING THE BARS

LATE NIGHTS AND COCKTAIL FLIGHTS SOKO Group’s latest addition to the scene is Pillowtalk, a bar concept with a rotating menu of cocktails and bar food using locally sourced ingredients. While the menu changes with the seasons, the reasons to stay remain the same, inventive cocktails and a party that lasts until 2am. Highlights from the cocktail menu include the ‘Cinema Popcorn’, which to the naked eye resembles a classic movie snack, concealing a unique concoction of 400 Mezcal, corn syrup, pineapple juice and corn milk. Another showstopper is the ‘Crazy Rich Asian’, a tiramisu martini topped with a cheese foam and for a touch of pure opulence, a mosaic of truffle shavings. Whoever you are accompanied by, you will be thoroughly entertained as the cool and contemporary space even comes with games to play, such as table football and shuffleboard, making it an ideal destination for some late night fun Level 2, 24 Ho Tung Mau Street, Nguyen Thai Binh Ward, District 1, Ho Chi Minh City

Tel: +84 909 316 880

THE BROOKLYN OF HO CHI MINH CITY

Nestled into the ever-so-hip Pham Viet Chanh Street in Binh Thanh District, Notorious Bar may not be a new kid on the block, but they are certainly a cool kid.

The bar captures the essence of old school hip hop, and holds together an aesthetic that is both laid-back and too cool for school. With urban artwork all over the walls, this bar has an attitude, which may well be partially responsible for establishing Pham Viet Chanh as the Brooklyn of Ho Chi Minh City. Home to a unique set of cocktails, feel free to try something new, or request any classic cocktail. Personally, I think the bartender makes a mean Mai Tai. Popular among young expats in Ho Chi Minh City, this is a great place for newcomers looking to be social, meet new people, and enjoy a few drinks 84 Pham Viet Chanh Street, Ward 19, Binh Thanh District, Ho Chi Minh City

Tel: +84 763 977 782

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NEW KID ON THE BLOCK Recently opened in District 1, Ho Chi Minh City, K3 Eatery & Bar, is an Izakaya style concept leading with Vietnamese flavours. Drawing from international culinary influences, the food menu invites guests to nibble on an array of appetising options, from skewers to noodles, to specials from the grill. Also on offer, an extensive drinks list featuring sake, wine, beer and affordable cocktails like the Gin Tonic Salted Lime Hi-Ball. Boasting an endless supply of craft sake on tap, sake cocktails also come by the jug, perfect for sharing with friends, family or colleagues and embracing Vietnamese “nhau” culture. The ambiance of this venue is certainly inviting, with warm tones illuminating the darkness of the night.

With competitive prices and a prime central location, this place is a sure up-and-comer 137-139 Co Bac Street, Co Giang Ward, District 1, Ho Chi Minh City

Tel: +84 846 137 139

CLASSY COCKTAILS FOR CREATURES OF THE NIGHT Open 5pm until late, 419.Center is a cocktail bar and Izakaya featuring live acoustic performances on Friday and Saturday nights. The space combines light and darkness to create an inviting night-time atmosphere, where you can spend the night sipping classy cocktails such as the ‘88Rising’, in which Beluga Noble vodka is cut by the sweet and citrusy notes of yuzu sake and lemon jelly, finished off with a salted caramel syrup. Some cocktails are decadently presented with an accompanying floral display, elevating the showmanship of the experience. One such cocktail is the ‘On.Sen’, a sweet and creamy cocktail of Flor de Cana 12, white cocoa liquor, jasmine cordial and lotus milk bread, beautifully presented with a Vietnamese aesthetic, garnished with pink flowers atop a green leaf and woven basket.

Check their Facebook page for daily promotions including buy one get one free happy hours 158/6 Nguyen Cong Tru Street, Nguyen Thai Binh Ward, District 1, Ho Chi Minh City

Tel: +84 83 641 94 20

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THE ROOFTOP BAR WITH SOUL Peering over Hanoi’s Old Quarter, Northern Soul Rooftop Bar is the only place in the area where you can chill out on the rooftop and observe the bustling crowds that fill the streets until the early hours of the morning. Come earlier, and witness spectacular sunset views lighting up the Hanoi skyline, as you vibe out to Soul, Funk and Motown hits. The bar is a small family operation, but with two rooftop terraces, there is enough space to entertain a lively crowd. Home to many classic cocktails and other assorted drinks, here you can also ask the bartender to make you a custom drink just for you. At the heart of the famous ‘Beer Corner’ overlooking the busy intersection, for those whose favourite pastime is people watching, this one’s for you 31 P Ta Hien Street, Hang Buom Ward, Hoan Kiem District, Hanoi.

DELICIOUS DRINKS IN A STYLISH SETTING If you’re looking for a new bar worth checking out in Hanoi, look no further than USE Bar. Enter the stylishly decorated establishment and allow yourself to be taken care of by the expert bartenders. Be dazzled as the bartenders fix your drinks with showmanship, blending unique flavours at your service. Some examples of their exquisite drinks include the ‘Disco Fizzy’, mixing champagne, whiskey and peach liqueur for a balanced, sweet and savoury cocktail. Next, try the ‘Pina Sonata’, a tropical symphony of flavours of elderflower, Spanish wine, whiskey and toasted coconut liqueur. Lastly, tingle your taste buds with the ‘Dolce Far Niente’, Italian wine melded together with raspberries, Sloe gin and gooseberry.

Here, you can also drink with a purpose, as proceeds from some events are generously donated to support children in 55 Hue Alley, Hue Street, Hai Ba Trung District, Hanoi hospital Tel: +84 35 666 8878

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MOVIE NIGHT AT THE BAR If you’ve ever struggled to decide whether to go out for a drink or watch a movie after a long day at work, I have just the place for you. Aura - The Orange is a bar in Hanoi showing a new movie every Wednesday, so you can sit back with a cocktail and unwind in front of the big screen. The bar is a celebration of art, with fine art paintings lining the walls, and a cocktail menu curated with art history legends in mind. The beautiful colours of the cocktails imitate the paintings themselves, and each come with their own artistic inspiration. Tickle your senses, as the cocktails play with flavours of sweetness, bitterness, umami, citrus, florals, and more. Described as earthy, fruity and smoky, the ‘Realm of the Senses’ is a deep red drink with Bulleit Bourbon paying homage to a painting by Chijikusei Gotenrai. Sip away in the vibrant speakeasy atmosphere, illuminated by the impressive bar wall display 8P Nha Chung Street, Hang Trong Ward, Hoan Kiem District, Hanoi

Tel: +84 948 010 121

MEET ME ON THE ROOFTOP Perched on top of the New Orient Hotel, The Gypsy Rooftop Kitchen & Bar looks like the coolest place in Da Nang to enjoy the sunset with a drink. The views of the bay are simply spectacular, and the venue itself has a rooftop swimming pool, giving you beach club vibes. But, don’t just come for the atmosphere, as the kitchen will win you over with their menu inspired by simple and honest cooking, featuring classic recipes as well as new-age inventions.

Come with friends, and you can even share a decadent seafood tower with fresh local seafood. On the drinks menu, The Gypsy hosts a wide selection of wines, beers, spirits, classic cocktails, and their in-house creations. They even have a fun list of specialty shots to turn the night into a party. Non-alcoholic beverages are also available, with juices, smoothies, coffees and teas 20 Dong Da Street, Hai Chau District, Da Nang

Tel: +84 76 719 40 74

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S E E N & S AVO U R E D

DIM SUM EXPERIENCE WITH GUANGDONG STARRING CANTONESE GUEST CHEF Sheraton Saigon Hotel & Towers are excited to launch Straight Outta Guangdong, the latest addition of “Straight Outta Asia” International Guest Chef series bringing the many flavors of Asia to Saigon. This offering highlights the collaboration between 2 flagship Cantonese restaurants, Li Bai x Man Ho for the authentic Cantonese dim sum experience.

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GUANGDONG – THE BIRTHPLACE OF DIM SUM Originating from Guangdong province, dim sum has evolved from a tea ritual along the Silk Road to a staple of Cantonese cuisine that delights gastronomes’ taste buds across the globe.

These bite-sized dumplings served in bamboo baskets use an array of fresh seafood, meats and vegetables, meticulously prepared in variety a of methods: steamed, fried, or baked, with a range of tasty treats including savory dumplings, buns, and noodle rolls to sweeter puddings and tarts.

Dim sum accompanied by tea is referred to yum cha culture, a common social gathering, typically at lunch time. Each order of dim sum usually contains a variety of items in bamboo towers for sharing.

THE ULTIMATE DIM SUM DUO LI BAI X MAN HO Hailing straight from the JW Marriott Hotel Sanya Dadonghai Bay and representing its award-winning established Cantonese restaurant, Man Ho, the international Cantonese dim sum Master Chef Ken hails from more than 30 years of dim sum mastery and joins the in-house team of culinarians to host an innovative dim sum pairing concept, serving up authentic Cantonese cuisine that spotlights quality ingredients and timehonored techniques.

Helmed by Chef Giang, Chef de cuisine, Li Bai restaurant invites dim sum gastronomes to tuck into these mouth-watering delicate bites, handcrafted and expertly prepared by Chef Ken. Some highlights to look out for are the chef’s Fish Roe Bacon Baiyu Siew Mai, Pepper Nine Fish Spring Rolls, Bamboo Fungus Scallop Soup Dumpling, Sweet Preserved Vegetables, Pork

Buns and Chocolate Walnut Buns. “I, myself and my team are extremely excited to welcome and work with Chef Ken. The essence of dim sum is the hand craftsmanship requiring superb skills and years of training. It is obviously the work of a chef par excellence. Chef Ken’s delectable menu tastes as authentic as the Guangdong flavor”, Chef Giang says.

“The dim sum which means ‘touch the heart’ had its presence thousands of years ago and differed from country to country. However, the ethos behind dim sum remains the same: good times and good food for the people you love. With Straight Outta Guangdong, Li Bai and Man Ho’s expertise come together to bring dim sum to the next level with its authenticity. " said Mr. Stephen Wright, Executive Assistant Manager Food & Beverage.

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WHERE TO FIND

Louis Vuitton

• Mr. Anh Restaurant • Nen Restaurant • Olivia’s Prime Steakhouse • Pizza 4p’s Hoang Van Thu • Retro Kitchen and Bar • The Rachel Restaurant • The Temptation Restaurant • Tra House & Bistro

HOTEL Ho Chi Minh • An Lam Saigon River • Caravelle • Chloe Gallery • Eastin Grand Hotel Saigon • Hotel Des Arts • Hotel Nikko Saigon • Intercontinental Asiana Saigon • Lotte Legend • Le Meridien Saigon • Mai House Saigon • Mia Saigon • New World Hotel • Norfolk Mansion • Novotel Saigon Centre • Oakwood Residence Saigon • Park Hyatt Saigon • Pullman Hotel • Renaissance Riverside Hotel Saigon • Rex Hotel • Saigon Prince Hotel • Sedona Suites • Sofitel Saigon Plaza • Sheraton Saigon Hotel • Sherwood Residence • Somerset Vista Hochiminh City • The Reverie Saigon • The Myst Dong Khoi • Villa Song Saigon • Windsor Plaza Hotel Con Dao • Poulo Condo • Sixsense Con Dao Nha Trang • An Lam Retreats Ninh Van Bay • Intercontinental Nha Trang • Sheraton Nha Trang Hotel & Spa • Sixsense Ninh Van Bay • The Anam Da Nang • Fusion Maia Danang • Furama Resort & Spa • Hyatt Regency Danang Resort And Spa • Intercontinental Da Nang

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Hoi An • Four Seasons Resort The Nam Hai Hue • Alba Wellness Resort • Banyan Tree Lang Co Ha Noi • Intercontinental Hanoi Westlake • Intercontinental Hanoi Landmark72 • JW Marriott Hotel Hanoi • Sheraton Hanoi Hotel • Sofitel Legend Metropole Hanoi Phu Quoc • Fusion Resort Phuquoc • Hyatt Regency Nam Nghi Phu Quoc Island • Intercontinental Phu Quoc Long Beach Resort • JW Marriott Phu Quoc Emerald Bay Resort & Spa RESTAURANT Ho Chi Minh • An Vien Restaurant • Anh Tukk Modern Thai Cuisine • Argentinian Steakhouse El Gaucho • Au Lac Do Brazil Restaurant • Boomarang Bistro Saigon • L’usine Cafe & Restaurant • La Villa French Restaurant • Hoa Túc Restaurant • Moo Beefsteak • Opus Sai Gon • Pendolasco Restaurant • Uraetei Yakiniku Restaurant • Refinery Bar & Restaurant • San Fu Lou • Tandoor Vietnam • The Log Restaurant • Thai Cong Restaurant • Villa Royale Downtown Antiques & Tea Room • 3G Trois Gourmands Da Nang • Bushido Restaurant • Bistecca Restaurant Danang • Don Cipriani’s • El Gaucho Argentinian Steakhouse • Hai Cang Da Nang Restaurant

Ha Noi • Bow Thai • Cloud Nine Restaurant • EMM’s French Bistro • Essence Restaurant • French Grill • Hanoi Garden Restaurant • Hanoi Ocean House • Hanoi Serene Cuisine Restaurant • La Fiorentina - Italian Restaurant • La Badiane • La Verticale • Madame Hien • Maison Vie Restaurant - Fine French Cuisine • Kimono Japanese Restaurant • Opera Garden Restaurant • T.U.N.G Dining • Red Bean Restaurant • Teddy’s American Grill House • Tunglok Heen AIRPORT Ho Chi Minh Tan Son Nhat International Airport International Terminal • Lotus Lounge • Rose Lounge • Lotus Lounge 2 • Orchid Lounge • Le Saigonnais Lounge Domestis Terminal • Lotus Lounge • Le Saigonnais Lounge Da Lat Lien Khuong International Airport • Lien Khuong Airport Nha Trang Cam Ranh International Airport International Terminal • Lotus Lounge • Sun Coast Lounge Domestis Terminal • The Champ Lounge Ha Noi Noi Bai International Airport International Terminal • Song Hong Business Lounge Domestis Terminal • Song Hong Premium Lounge

WHERE TO BUY Ho Chi Minh • Phuong Nam Vincom Dong Khoi • Phuong Nam Saigon Centre • Phuong Nam An Phu Supermarket • Phuong Nam Estella Place • Phuong Nam Parkson Hung Vuong • Phuong Nam Vivo City • Phuong Nam Crescent Mall • Phuong Nam Vincom Le Van Viet • Phuong Nam Book City Garden Mall • Phuong Nam Book City Van Hanh Mall • Ca Chep Bookstore 211-213 Vo Van Tan, District 3 Ha Noi • Phuong Nam Garden Mall • Phuong Nam Lotte Center • Phuong Nam Mega Mall Royal City • Phuong Nam Vincom Ba Trieu • Phuong Nam Vincom Nguyen Chi Thanh Binh Duong • Phuong Nam Aeon Mall Binh Duong Dong Nai • Phuong Nam Vincom Bien Hoa • Phuong Nam 113-115 Dong Khoi Street, Tam Hiep Ward Da Lat • Phuong Nam Vincom Bao Loc • Phuong Nam Lien Khuong Airport • Phuong Nam 279 Phan Dinh Phung Street Nha Trang • Phuong Nam 17 Thai Nguyen Street, Phuoc Tan Ward Da Nang • Phuong Nam 153 Phan Chu Trinh Street, Phuoc Ninh Ward, Hai Chau District • Phuong Nam Vincom Da Nang • Phuong Nam Danang Airport Can Tho • Phuong Nam 06 Hoa Binh Street, An Cu Ward, Ninh Kieu District

Carnivore

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IF LUXURY IS YOUR LIFE, WE SPEAK YOUR LANGUAGE

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E P I C U R E L OV E S

WEDGWOOD

PAEONIA BLUSH

The original artwork for this collection derives from the first series of pattern books, dating back to the 18 th Century. Designed in the Chinoiserie style, popularised in the eighteenth and nineteenth century by an obsession with the Orient, the style imagines the region to be a realm of giant flowers, tiny trees, temples, pagodas, extra-ordinary birds and flocks of outstanding butterflies.

For Europeans of the time, the style juxtaposes the new and exotic, with a rich culture thousands of years in the making. Discover the whole Wedgwood collection for afternoon tea, featuring teacups and saucers, teapots, cake stands and even ice cream bowls.

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spirit, no matter the journey’.

Urban Luxury Resort | Championship Golf | Lifestyle Destination

Molteni. Own your dream!

A symbiosis of traditional stoves and the most advanced technologies, Molteni is the instrument used by the virtuosi of great cooking.

These unique creations have been made to measure for you for nearly 80 years.

France, depuis 1923 www.molteni.com Molteni. We are part of the Electrolux family. Share more of our thinking at www.electrolux.com.