Epicure Vietnam Issue 12

ISSUE 12 WINTER 2023 epicurevietnam.com

DISCOVER QUINTESSENTIAL ALL-INCLUSIVE GETAWAYS Club Med sets the standard for all-inclusive holiday experiences that leave a lasting impression

GEMS FOR YOUR DESSERT

Add some sparkle to your festive celebrations with these decadent desserts

SAVOUR THE FINEST SEAFOOD

La Poissonnerie offers a bounty of seafood delights that will leave you craving more

PUBLISHER 'S NOTE

Discover Vietnam's Culinary Extravaganza

Festive Feasts and Fun W

elcome to Edition 12 of Epicure Vietnam, a captivating journey into culinary delights, celebrating Festive Revelries with panache. The cover story, "Gems for Dessert," sets the stage for an issue teeming with culinary treasures. Dive into the allure of champagne, truffles, caviar, and chocolate, an enticing array sure to captivate your palate. Explore a world of delightful sensations and dessert marvels that promise a sumptuous experience for your taste buds.

Immerse yourself in Epicure News, indulging in "A Feast For Your Majesty," where Vietnamese fusion cuisine and the Mekong's enchanting flavours take center stage. Embark on a gastronomic journey with "A Seafood Love Affair," offering not just delectable dishes but breathtaking views that elevate your dining experience.

The Green Revolution beckons, guiding you through a culinary journey with Singapore's finest chefs, emphasising sustainability while uncovering Vietnam's architectural gems within each unique restaurant. Enjoy the pleasures of Sunday brunch, venture into carnivorous culinary escapades, or relish the finest Indian cuisine at "Tandoor." Take advantage of savouring the freshest seafood at the renowned La Poissonerie in Thao Dien. Elevate your at-home celebrations with gourmet dishes, savour imported Belgian pork or New Zealand-raised lamb, and explore savoury Christmas feast options.

Are you considering a festive getaway? Explore all-inclusive retreats like ClubMed or dive into avantgarde living at the world's chicest hotels and resorts, championing sustainability alongside luxury.

Celebrate Vietnam's culinary maestros, from Chef Sakal Phoeng of Le Corto to Executive Chef Ivan Barone of Hotel des Arts. Immerse yourself in a luxurious MasterClass for Hospitality by Mr. Arief Gunawan from Villa Song Saigon, an enthralling expedition into culinary brilliance.

Champagne takes the spotlight this festive season as Moet & Chandon marks 280 years of bubbly festivities. Explore irresistible rosés, exclusive wine collections, and sustainable wineries, and unravel the mystique of champagne, a captivating selection not to be missed.

Discover secret retreats, relish cocktail delights, and immerse yourself in Vietnamese-forward flavours amidst a highland retreat. Craft a refreshing Cranberry Gin Fizz or indulge in the warmth of Homemade Eggnog while exploring Epicure's top picks and unearthing coveted culinary destinations.

Edition 12 of Epicure Vietnam promises an unparalleled feast, an odyssey through culinary excellence and sophistication. Rediscover your gourmet sensibilities amidst the splendour of the festive season on every page, embracing the essence of epicurean living and indulging in a world of gourmet experiences.

Jade Huynh Publisher

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NOW AVAILABLE IN VIETNAM AT:

AND IN OUR CUSTOMERS’ OUTLETS AND RESTAURANTS

VOLUME 12 | 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, Joyce Huang, Eris Choo, Amy Van, Arista Kwek 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

Recipes Sebastien Cocquery Beraud, executive pastry chef, Fairmont Singapore Photography Ching Styling and art direction Thng Wee Nee

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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/51-74/TN. Publishing Decision: 405/QĐ-TN Date of License Issued: December 2nd, 2023. ISBN Code: 978-604-322-742-0.

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

SAVE A LIFE. DON’T DRINK AND DRIVE.

215B1 Nguyen Van Huong Street, Thao Dien Ward, Thu Duc City Hotline: 086 505 6600

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COVER STORY 26

Gems For Dessert

EPICURE NEWS 36 A Feast For Your Majesty Victory For Vietnamese Fusion Cuisine 37

Glitz, Glamour & Gastronomy Magic Mouthfuls From The Mekong Pho You Won’t Soon Forget About

38 Dazzling Dishes With Captivating Views A Seafood Love Affair 39

The Love Of Food Is Elemental The Café That Will Sway Your Cravings A Song Of Smoke And Fire

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40 Swanky New Spot Becomes Neighbourhood Gem Gastronomic Opulence Beyond Compare 41

A Weekend State Of Mind Your Tet Adventure Awaits Culinary Indulgence Without Compromise

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GLOBETROTTING EPICURE 42

Green Revolution

GOURMET INSIDER 48 Restaurants To Revel In Vietnam's Astounding Architecture Amazes 52

Carnivore Celebrations & Meetings With A Culinary Adventure

54 La Poissonerie Savour the Finest Seafood 56 Tandoor Exceptional Indian Fare In The Heart Of The City 58 Sunday Brunch Delights Top Destinations In Saigon & Hanoi

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YOUR UNIQUE DESTINATION FOR FRESH SEAFOODS IN VIETNAM

Dom Petroff Caviar

THAO DIEN 39 Thao Dien Street, Thao Dien Ward, Thu Duc City, Ho Chi Minh City T: +84 909 677 130 | E: hcmc.tdd2.shop@lapoissonnerie.vn

HAI BA TRUNG 51 Hai Ba Trung, District 1, Ho Chi Minh City T: +84 909 637 132 | E: hcmc.hbtd1.shop@lapoissonnerie.vn La Poissonnerie - Shops & Restaurants lapoissonneriehcmc

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EPICUREAN LIFESTYLE 64 66 68 70 74 78 82

A Culinary Celebration Of Holiday Feasts One-Stop Destination For Dining & Delight Very Merry Ways To Celebrate The Joyful Season A Showcase Of Avant-Garde Living Discover Quintessential All-Inclusive Getaways Ski Chalet Destinations Redefining Alpine Luxury Can Sustainable Five Star Travel Be Achieved?

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GOURMET KNOWLEDGE

86 Elevating Dishes Beyond Mere Topping 88 The Enigmatic Culinary Delight 92 Imported Belgian Pork’s Global Triumphs And Vietnamese Delicacies 94 Fall In Love With New Zealand Raised Lamb 98 5 Savoury Christmas Meat Choices 102 Spices, Sauces & Seasonings That Make Any Meal Festive 104 The Edible Luck And Good Fortune Of Vietnamese Food 108 Stylish Entertaining 112 Enter The World Of Baking Wonders At Super Cake

CHEF MASTERCLASS

116 Vietnam Radiates With French Culinary Excellence 118 Diary Of An Italian Executive Chef

EPICUREAN PROFILE

120 Leading With Love In Pursuit Of Pure Luxury

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WINE KNOWLEDGE

122 Unveiling The Most Expensive Wine Collections Ever Auctioned 126 Weathering The Test Of Time 130 Under The Radar 134 Raise A Glass To Sustainable Wineries

VINE EXPECTATIONS

138 Celebrating 280 Years Of Bubbly Festivities

CELLAR CHOICE

142 Champagnes Sent Down From Heaven 143 Irresistible Rosés To Sip In Style

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RAISING THE BARS 144 A View From Above Fortunes Of Flavour And Frivolity 145 Moira Than Meets The Eye Into The Night We Glow 146 Take Me To Your Secret Hideaway In The Mood For Cocktails & Chill 147 A Highland Retreat With Vietnamese-Forward Flavours Meet Me In The Afterglow 148 Shaking Things Up

BAR AT HOME 154 Cranberry Gin Fizz 155 Homemade Eggnog 156 Where To Find 160 Epicure Loves

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FACILITIES & ENTERTAINMENT

Classy furniture

Premium bar

Exclusive shower room

Top-notch Buffet & Àlacarte menu

Wireless internet

TV

FIDS

Prime Lounge – a division of the Lounge chain managed and operated by SASCO 2nd Floor, near Gate 11, Domestic Airside, Tan Son Nhat International Airport Hotline 090 149 33 66

www.sascobusinesslounge.com

FESTIVE SHOPPING

INFALLIBLE

GIFT IDEAS for The Epicurean

Looking for the perfect present can be an arduous task, as you aim to surpass last year’s gifts with your evergrowing generosity.

Browse these unique gift ideas for that special someone in your life, and find something they’ll treasure for years to come.

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Set A Magical HOLIDAY Table Give the gift of an unforgettable Christmas table, with the Noel by Bernardaud dinnerware set, gleaming with gold accents and festive colours of red, white and green. Everybody breaks out their best tableware on special occasions, but this set is uniquely perfect for Christmas, and can make a return every year to make the night extra special. www.artedona.com

Spoil Her With Flowers & Flora This stunning set of three, the Gucci Flora gift set is the perfect gift for her, and will last her all year. The Flora Gorgeous Gardenia Eau de Parfum is an exquisite potion of pear blossom and patchouli and brown sugar, and is as sweet as she is. She’ll love the Flora Gorgeous Jasmine Eau de Parfum, equally radiant and captivating, while the Flora Gorgeous Magnolia Eau de Parfum tantalises with its sublime fusion of scents. www.sephora.com

They’ll Go Cuckoo For This Present Baubles of Joy Depicting a serene winter scene of a stag, doe and fawn strolling across the grounds of a country estate, this Christmas Deer Bauble from Wedgwood adds quintessential English charm to your festive decorations. Keep it forever as a precious ornament on your annual Christmas tree. www.wedgwood.com

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Heightened Scents of Pleasure Give the gift of the irresistible smells of Christmas, with luxury fragrances from Diptyque's Holiday Candle Collection, dispersing the tantalising aromas of pine trees, cotton, berries, and mimosa in a deliciously festive set.

Complement with L'Eau Papier, an exquisite agreement of scents that elevate your sensuality. www.diptyqueparis.com

For The Love of Children & Chocolate For a stocking filler the kids will love, this Lindt Christmas Teddy is an adorable chocolatey surprise that will fill their hearts with joy.

Underneath the glimmering gold foil, luxuriously smooth milk chocolate begs to be devoured, sending the recipient to chocolate heaven. www.chocolate.lindt.com

A Decadent Gift To Share A gift to someone else can also be a gift to yourself if they’re willing to share. This chic and festive advent calendar from The Caviar Co. indulgently contains 12 Days of Caviar and roe to share between two, as well as mother-of-pearl spoons, a tin key and an exclusive recipe book to guide your caviar odyssey. www.thecaviarco.com

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24 Days of SURPRISES What is December without an advent calendar to count down the days until Christmas. Treat her to this exclusive Dior Le 30 Montaigne Advent Calendar, and surprise your special someone through the love language of gift giving every day until Christmas, with precious miniature gems from the skincare, fragrance and candle collection. shop.dior.com.sg

Dreaming of a Red Christmas Celebrate Christmas all year long with the simple pleasures of a hot cup of spiced tea. Behold, TWG’s Red Christmas Tea, an exquisite tea blend hailing from South Africa. Cosy up with the festive flavours of their theine-free Rooibos, and taste the spirit of Christmas in every cup. www.twgtea.com

Shine Bright Like A Diamond These clear, red and green Baccarat Christmas Trees are shining examples of a worthy holiday gift. When placed on a luminous base, they project light through an infinity of reflections, sparkling with festive glamour and creating a dazzling ambiance in any room they adorn. www.baccarat.com

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G C OV E R S T O R Y

Gems for dessert Rubies, pearls, diamonds and sapphires – add some sparkle to your festive celebrations with these decadent desserts.

Text Joyce Huang

Recipes Sebastien Cocquery Beraud , executive pastry chef, Fairmont Singapore Photography Ching

Styling and art direction Thng Wee Nee

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PEARLESCENCE Wine bottle coaster by RabLabs, edit lifestyle; brown antique granite, Hot Spring Stones

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P Pearlescence

✦ Mix egg white and caster sugar in a double boiler, and warm until the mixture reaches 45°C. ✦ Whip meringue mixture in a mixer bowl till cool. ✦ Pipe meringue mixture out to dry overnight. ✦ Right before assembly, put the meringue in the warmer at 50°C. Crumble the meringue and set aside.

Inside this luminous pearl is a winning combination of yuzu citrus tang and white chocolate sweetness.

Serves 18 Prep time 1 hour + overnight setting Cook time 45 minutes ivory mousse 250g white chocolate 125g caster sugar 125ml water 4 egg yolks 2 gelatine leaves 500g whipping cream

assembly neutral glaze silver powder white chocolate cube

✦ In bain-marie, melt chocolate. ✦ To make pâte à bombe, boil caster sugar with water to make a syrup. ✦ Pour 125ml of boiled syrup slowly over egg yolks in a mixing machine bowl running at full speed. ✦ Let mixture cool to room temperature. Dissolve gelatine in pâte à bombe. ✦ Add melted chocolate into pâte à bombe with a soft spatula. ✦ Whip cream until soft peaks form, then fold cream into the chocolate pâte à bombe mixture. Set aside. yuzu cremeux ball 200ml yuzu purée 60ml egg yolks 75ml eggs 60g caster sugar 2g gelatine 75g butter

C

✦ In a saucepan over medium heat, boil yuzu purée, egg yolks, eggs and caster sugar together. ✦ Take pan off heat and add gelatine. ✦ Allow mixture to cool down to 40°C, then pour into a robot coupe blender.

Add butter in gradually and mix well. ✦ Pipe cremeux into a sphere mould of 1.2cm diameter and set in freezer.

Swiss meringue 250ml egg whites 500g caster sugar 2 82e8pei cpui cr e uv re i evti n ea t nma m

✦ In two 4.5cm diameter half sphere, pipe fresh ivory mousse and put in one frozen yuzu cremeux ball in each. Allow to set in freezer. ✦ When frozen, combine two half spheres to make one ball, then glaze with neutral glaze and silver powder. Place atop a decorative white chocolate cube and sprinkle Swiss meringue crumble around.

Crimson magic

Go all out in Christmas greens and reds with this ruby cherry dessert dusted with pistachio and golden sablé breton.

Serves 8 Prep time 2 hours + overnight setting and chilling time Cook time 1 hour pistachio sablé breton 80ml egg yolks 150g caster sugar 150g butter, softened 1g salt 215g cake flour 50g ground pistachio 16g baking powder ✦ In a large mixing bowl, mix egg yolks with caster sugar using a spatula or paddle until the mixture becomes light. ✦ Add the rest of the ingredients and mix well. ✦ Keep dough in the refrigerator to set overnight.

✦ Preheat oven to 160°C. ✦ On a baking tray, roll dough out into a sheet of about 5mm thick. Bake in the oven for 15-20 minutes until golden brown. Set aside. cherry mousse 100g caster sugar 175ml egg whites 5g gelatine 250ml cherry purée 150ml whipping cream, whipped ✦ In a saucepan, heat sugar to 121°C. ✦ In a mixing bowl, slowly pour cooked sugar over egg whites while continuously mixing at full speed, making sure not to cook the egg whites. Continue to mix till cool, to make Italian meringue. ✦ Bloom gelatine in ice water. ✦ Warm up a quarter of the cherry purée (about 62.5ml) to 50°C. Add in gelatine. After gelatin has melted, pour in the rest of the cherry purée. ✦ With a spatula, fold 140g of the Italian meringue into the purée. Fold in the whipped cream. ✦ Fill a 16cm ring mould with the cherry mousse and let it set in the freezer. cherry glaze 200ml cherry purée 100g sugar 3g pectin NH 1g yellow pectin 60ml glucose 1.5g citric acid ✦ In a large pot over medium heat, warm cherry purée. When the temperature reaches approximately 40°C, add sugar and both pectins into the pot. Stir until sugar has dissolved and mixture is smooth. ✦ Add glucose and bring mixture to a boil. After 1 minute, remove from heat and add citric acid. Mix, then set aside. assembly whipped cream ground pistachios white chocolate strips cherry

CRIMSON MAGIC Pieter Stockmans upside down plates, P5

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BEJEWELLED Baroque cake stand, Strange & Deranged; Christmas balls, Bungalow 55

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THE ROYAL FABERGÉ Octopus butter server, Strange & Deranged

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✦ Warm cherry glaze to 35°C. Ensure that cherry mousse is frozen before glazing to obtain a hot and cold effect between mousse and glaze. This makes the glaze shiny. Glaze cake. ✦ Cut sablé breton into 2cm-thick slices.

Spread whipped cream onto the sablé breton to help set on the side of the cherry mousse. Dust the side of the sablé breton with ground pistachios. ✦ Garnish with white chocolate strips, cherry and more ground pistachios.

B Bejewelled

Who needs a Christmas tree when you can dress your tiered cake stand with edible baubles?

Serves 30 Prep time 45 minutes + 3 hours freeze time Cook time 1 hour chocolate mousse 160g sugar 60ml water 160ml eggs 100ml egg yolks 420g dark chocolate, melted 600ml whipping cream

✦ Cook sugar in water to 121°C to make syrup. ✦ Pour syrup in mixing machine bowl with eggs and egg yolks. Mix at full speed till cool ✦ When cooled to room temperature, fold in chocolate with a soft spatula. ✦ Mix in whipping cream. Set aside. coffee cream 5 egg yolks 125g sugar 30g cornflour 500ml milk coffee essence 100g butter, softened to room temperature ✦ Whisk egg yolks, sugar, and cornflour in one bowl until well mixed and mixture becomes white.

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✦ Boil milk in a saucepan. Add in egg mixture and boil for 3 minutes, then let the mixture cool. ✦ When cooled, add coffee essence according to your preference then store mixture in the fridge. ✦ Put butter in a mixing bowl. At slow speed, gradually mix in 250g of the egg and coffee mixture. Mix for 20 seconds at full speed to capture air. ✦ When ready, pipe into sphere mould and store in the freezer. hazelnut dacquoise 300g icing sugar 300g ground hazelnuts 250ml eggs 160ml egg yolks 550ml egg whites 200g caster sugar 240g cake flour

T

✦ Preheat oven to 210°C. ✦ In a mixer, whisk icing sugar, ground hazelnuts, eggs and egg yolks until the mix becomes white and fluffy. ✦ In another mixer, whisk egg white and sugar until mixture looks firm. ✦ Fold flour carefully into the first mix, then add in the second mix. ✦ Bake in oven for 20 minutes at 170°C. dark mirror glaze 650ml water 1.5 litres cream 25ml glucose 2.25kg sugar 515g cocoa powder 140g gelatine 1.5 litres cream ✦ Boil water with cream, glucose and sugar. ✦ While boiling, add cocoa powder then boil for 1 more minute. ✦ Remove from heat and add gelatine.

Store in fridge and when required, melt in a bain-mairie at 35-45°C. ✦ Always ensure glazing is done on a frozen cake, to obtain a shiny surface. assembly a variety of sphere moulds

✦ Pipe freshly made chocolate mousse to fill two-thirds of each sphere mould. ✦ Pump in coffee cream then cover with a disk of hazelnut dacquoise. ✦ Combine both halves to make a sphere and store in freezer for 3 hours. ✦ Glaze with dark mirror glaze and serve.

The royal Fabergé

The most decadent touch of this edible Fabergé egg lies right in its centre – a luxurious chocolate ganache.

Serves 10 Prep time 1 hour 30 minutes + 1 hour set time Cook time 25 minutes chestnut mousse 6g gelatine 2 tbsp rum 500g chestnut paste 100g white chocolate 250ml whipping cream

✦ In a saucepan over low heat, melt gelatine in rum. ✦ Add chestnut paste, white chocolate and whipping cream. Mix well with a soft spatula until the mousse looks soft and smooth. Set aside. chocolate ganache 75ml whipping cream 12g glucose 60g dark chocolate ✦ Mix cream with glucose and bring to a boil. ✦ Pour into a bowl with the dark chocolate in 3 batches, mixing well after each addition. Set aside. dry speculoos 40g butter 50g golden sugar 60g flour 1g bicarbonate sodium 1g salt 2g green cardamom powder

GIFTROYAL THE OF TAMPICO FABERGÉ Octopus butter Diplomat Champagne server,glass Strange by Moser,& Blue Deranged Duna

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✦ In mixing bowl, mix butter with sugar until it forms a creamy texture. ✦ Add in the rest of the ingredients and mix well. ✦ Let dough set in the refrigerator for 1 hour. ✦ Preheat oven to 160°C. ✦ Roll out speculoos dough till 5mm thick and bake in the oven until golden brown. Crumble after cooling. assembly egg mould neutral cold glaze golden pearls ✦ Mix speculoos into the chocolate ganache and place the mixture into a piping bag. ✦ On a tray, pipe the mixture into blobs of 20-25g. Let them set in the fridge, then remove and shape into a ball. ✦ In an egg mould, pipe the freshly made chestnut mousse. ✦ Put chocolate ganache in the center of the egg and allow it to set in the freezer till the mould can be removed. ✦ Glaze egg with neutral cold glaze and spray golden pearls on.

G

Gift of Tampico

A medley of taste and textures make for a delightfully festive dish.

Serves 11 Prep time 20 minutes Cook time 3 hours Campari jelly 330ml tonic water 70ml Campari 60g sugar 3g gellan gum ✦ Bring tonic water and Campari to a boil. ✦ Mix sugar and gellan gum into the tonic water and Campari mixture, then bring to a boil again. ✦ Pour 50ml of the mixture into each serving glass and chill for 45 minutes.

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tonic water jelly 500g tonic water 75g sugar 8g gelatine ✦ Melt tonic water and sugar at 50°C. ✦ Add gelatine and make sure it fully dissolves. ✦ Pour into a glass and keep chilled.

Grand Marnier caviar 8g alginate powder 1kg + 250g water 8ml glucose 90g sugar syrup 75g Grand Marnier ✦ Whisk alginate powder with 1kg water to make alginate water. Set aside. ✦ In a separate bowl, whisk the rest of the ingredients together and put into a sauce bottle. ✦ Gently squeeze out drops of the Grand Marnier mixture into the alginate water.

When it comes into contact with alginate water, it will form 'caviar'. After 5 seconds, remove carefully with a slotted spoon and keep in plastic container. tonic water espuma 300ml tonic water 2g gelatine 25g sugar 30g ProEspuma (available at any pastry tool store or online) ✦ Warm tonic water to 50°C. Add gelatine and make sure it fully dissolves. ✦ Mix sugar with ProEspuma before mixing into the tonic water and gelatine. ✦ Pour the mixture into two cream charger gas bottles and foam out. blood orange cremeux 500ml blood orange purée 600ml eggs 300g sugar 10g gelatine 20ml Campari zest of 3 grapefruits 400g butter 12 drops orange colouring

✦ Bring purée to a boil. ✦ Mix eggs with sugar, then pour into the purée and bring to a boil. ✦ Add gelatine, Campari and grapefruit zest. ✦ Bring both blood orange purée mixture and butter to 40°C separately, then combine. ✦ Pipe mousse into a mould of 1 or 2cm and store in freezer. assembly chervil, for garnish ✦ Line the base of your glasses with Campari jelly and set in the refrigerator for 1 hour. ✦ Add a second layer of tonic jelly, then leave to set for another 1 hour. ✦ Carefully place Grand Marnier caviar around. Add tonic water espuma.

Skewer blood orange cremeux and place in the glass. ✦ Garnish with chervil and serve.

✦ ✦ ✦ ✦ ✦ ✦ ✦ ✦ ✦ ✦ ✦✦ ✦ ✦

DISCOVER THE LARGEST SELECTION OF PANETTONE IN SINGAPORE THIS CHRISTMAS...

IMPORTER OF HISTORIC & ARTISAN ITALIAN BRANDS IN SINGAPORE • SINCE 2004

EPICURE NEWS

A FEAST FOR YOUR MAJESTY If you ever thought Vietnamese food wasn’t decadent, Nam Phuong Lau is here to show you it can be. Exuding pure opulence, the regal interior sets the stage for an evening of lavish dining fit for a king and queen. Indulge in a dazzling Gold Leaf Steak, luxurious Alaskan Lobster, and enormous King Crab. The prized offerings you’ll find in this palace for the palate are not your typical Vietnamese ingredients, but shine imbued with Vietnamese flavours. Showcasing the freshest fish, tables will also be delighted to share a colourful Sashimi Platter of rich slices from the ocean. Exquisite VIP rooms provide the perfect setting for an extravagant epicurean feast for all, adorned with oriental details, classy white tablecloths, floral centrepieces and bright light fixtures. Unwind with their expansive alcohol selection from beers to champagne, to soju and whisky, whatever you desire to enhance your glamorous get-together 19 Nguyen Thi Dieu Street, Ward 6, District 3, Ho Chi Minh City. Tel: +84 764 666 088

VICTORY FOR VIETNAMESE FUSION CUISINE

Achieving culinary feats that have merited them attention from the Michelin Guide, Bom Kitchen & Wine Bar is an intimate and cosy dining space that blends Vietnamese cuisine with other worldly offerings in an Asian Fusion showdown.

This venue is perfect for a date night, with their fine dining set menus at an affordable price, ranging from 3 to 5 courses.

At Bom, they understand how to preserve and enlighten quality time, and provide the perfect setting for an evening of chatter, relaxation and of course, gastronomy. Satisfy your appetite plate by plate with their Wrapped Kampachi, Cassava Pancakes, and Watermelon Salad. They also host special cultural events such as their Japan Night, boasting an even more lavish 7 course menu including a Bluefin Tuna Sando, Sashimi, Smoked Toro Nigiri, Warayaki Yellowtail KingFish, Herbal Striploin and Mochi. Savour the tantalising tastes of Vietnamese fusion cuisine at this highly-regarded venue 24 Nguyen Thi Nghia Street, Ben Thanh Ward, District 1, Ho Chi Minh City. Tel: +84 823 999 980

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GLITZ, GLAMOUR & GASTRONOMY For lovers of fine dining, the Thu Thiem area has a new hidden gem boasting the highest levels of haute cuisine, Le Palais. Chef Trinh Dinh Vinh masterfully brings together the flavours of French and Italian cuisine and the quintessence of Asian cuisine to take you on a sophisticated culinary journey through east and west. Chef Vinh is not just a chef, but also an artist, producing a feast for all the senses in this well-lit, classy venue. Their latest ‘Gems of the Season’ menu is complete with five expertly prepared courses, including a Salmon Gravlax, Vitello Tonnato Salad, Sweet Potato Soup with Confit Pork Belly, Chicken & Foie Gras, and an Apple Mille-Feuille to finish. The glamorous space is perfect for an intimate engagement between lovers, but equally can host up to 100 people for special events in their banquet room, in an all out feast to celebrate or simply come together 23 Tran Bach Dang Street, Thu Thiem Ward, District 2, Ho Chi Minh City. Tel: +84 898 707 113

MAGIC MOUTHFULS FROM THE MEKONG Embodying the spirit of the Mekong Delta, Nam Me Kitchen & Bar is anything but pretentious, cooking with the humble feel of a Vietnamese family abode, yet skillfully elevated to satisfy even the most discerning of Ho Chi Minh City’s diners. Savour the authentic tastes of the Mekong, starting with Fried Ha Long Oysters with eggs, la lot leaves, and mayonnaise, followed by the Pan Fried Squid Rice Cake with black pepper sauce. Ferociously flavourful and utterly sumptuous, Nam Me leaves a lasting impression synonymous with pure gastronomy. Every Sunday, the air that flows through the breezy alfresco space is imbued with the tantalising aromas of freshly fried Banh Xeo, cooked tableside in a mesmerising interactive experience. Nam Me also draws in a crowd with their weekly events, live music performances, art market fare, and spirited special occasions, welcoming all into their vibrant venue for a night to remember 7 Tran Van Sac Street, Thao Dien Ward, Thu Duc City, Ho Chi Minh City. Tel: +84 397 949 399

PHO YOU WON’T SOON FORGET ABOUT

Showcasing the nation’s most iconic dish, Pot Au Pho by Anan is a modern Pho restaurant with French and Japanese influences. At this intimate yet vivacious venue, the humble Pho is humble no more, as the chefs have levelled up their signature soup offering to include bone marrow, dry-aged beef rib, rare Wagyu beef and truffle paste. Mastering techniques such as sous vide to provide you with perfectly cooked and sumptuously tender meat, if Pho wasn’t an artform already, it sure is at Pot Au Pho. If you can’t get enough of that pho-tastic flavour, why not try their daring concoction, the ‘Phojito’, their Pho inspired Mojito, which actually tastes like Pho! If you’re wanting for something else, the menu also features a variety of classic Vietnamese noodle dishes such as Mi Quang and Cao Lao, elevated by the chefs to gastronomic levels with their culinary prowess 3F, 89 Ton That Dam Street, Ben Nghe Ward, District 1, Ho Chi Minh City. Tel: +84 904 792 920

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DAZZLING DISHES WITH CAPTIVATING VIEWS Peering over Ho Chi Minh City’s urban jungle, SENS is located in Bitexco Tower, with spectacular wrap-around views. Chef Mai Chi Nghia’s dishes dazzle in the dining room, each plate with exquisite flavour, skill and detail. Come and watch the sunset paint the skyline with shades of pink and orange, and savour their Afternoon tea. Try their Nha Trang Sentinel Crab, served on a bed of quinoa with a green sauce consisting of endive lettuce, green apple and green bell pepper. Elegantly plated, a red lattice adorns the crab, begging for a spoon to crack in. Another standout, the Hokkaido Scallops, perfectly caramelised and served on a bed of wild rice and vegetables. For the humble meat lover, they present an Australian Tenderloin, with fondant potato, zucchini flower and morel sauce. For an evening of wine and dining, look no further than this captivating venue Level 52 Bitexco Financial Tower, 36 Ho Tung Mau Street, Ben Nghe Ward, District 1, Ho Chi Minh City. Tel: +84 283 827 2372

A SEAFOOD LOVE AFFAIR

Fancy a breezy escape in Ho Chi Minh City? Why not dine alfresco and indulge in a seafood feast at La Sirena. What could be more of a treat than the freshest catch of the season, from giant lobsters to oysters, clams, mussels, snails, and tiger prawns that are so fresh, you can eat them raw. Sit outdoors under the shaded canopy surrounded by tropical greenery, or make yourself comfortable in the chic interior.

La Sirena refuses to compromise on quality, sourcing their premium ingredients from as far away as Norway, Australia, Japan, Korea and Canada. Come with a group and tackle one of their glorious seafood towers, a tiered symphony of ocean flavours. Dine here, and allow the chefs to whisk you away on a culinary odyssey of cuisines, from Myanmar-style Crab Curry, to Cantonese-style Salted Egg Yolk Snails, and Vietnamese Lemongrass Clams Address: 251 Dien Bien Phu, Vo Thi Sau Ward, District 3, Ho Chi Minh City. Tel: +84 706 196 868

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THE LOVE OF FOOD IS ELEMENTAL Dazzling with colours and creativity, the food at Secret Eatery Dining is not to be missed. Drawing inspiration from the five elements, Chef José Pereira leads his kitchen with passion, knowledge and love for the culinary arts in his masterful cooking approach with high quality ingredients to create a unique fusion cuisine, in a no holds barred sensory experience. From the Water Element, a dish of Pan-seared Hokkaido Scallops, served with a rich Spanish romesco sauce perfectly complementing the smooth edamame puree, delicately plated with a pop of colour from the sauce. Also bold and bright red, the Secret Octopus dish, served with a Moqueca sauce and pickled Aka Tosaka in a Japanese style on a bed of Peruvian mashed purple sweet potato. Discover the wonder of cultural storytelling through cuisine at this crowdpleasing venue 49 Tran Hung Dao Street, Nguyen Thai Binh Ward, District 1, Ho Chi Minh City. Tel: +84 828 507 222

THE CAFÉ THAT WILL SWAY YOUR CRAVINGS Not just for coffee lovers, Society Cafe & Dining is an experience with wow-factor that must be savoured. Pleasing pastas, cold appetisers, warm salads, and delicious donburi await you at this fantastic joint. Break into a gooey soft boiled egg atop a rich ramen broth, pork and noodles, or dig your spoon into their mouthwatering Oyakodon, with a dashi shoyu sauce and egg. Their coffees look oh so good, and can be enjoyed with a nice view to accompany your satisfying meal. Also, try something from their Kombucha collection, which features a Caramel Malt, Hops & Lemon and Hops & Mango flavour. Perfect for cooling down in the heat, pair it with a cold Yong Tau Foo, a creation designed for the hot summer: baby tofu, roasted vegetables, ponzu sauce and onion oil. Scrumptious!

Level 2, 26 Ly Tu Trong Street, Ben Nghe Ward, District 1, Ho Chi Minh City

A SONG OF SMOKE AND FIRE

If you like your meat cooked low and slow, head right over to The Pit Smoker, a carnivore’s paradise serving smoked meats galore. Indulge in grilled meats that fall off the bone, after they have been lovingly seasoned and cooked in the flames. You will be thinking about their huge Smoked Pork Ribs for days after licking your fingers and lips, not to mention their thick and juicy Beef Brisket. Enjoy tasty sides of corn on the cob, sausages and garlic bread. Wash down with a cold beer or a glass of wine and you have yourself a fun evening to share with friends, colleagues or family 157 Hoang Van Thu Street, Ward 8, Phu Nhuan District, Ho Chi Minh City. Tel: +84 388 697 396

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SWANKY NEW SPOT BECOMES NEIGHBOURHOOD GEM Tucked away near the banks of the Saigon River, The River Oriental is a classy new restaurant boasting gastronomic delights from around the world. Sit outside on the breezy terrace and watch the sunset through the trees as the day fades into night. Or, step inside to the lavishly decorated interior, and enjoy your evening from there. Highlights from the menu include a Tuna Ceviche, featuring thick cuts of fresh raw tuna, chunks of avocado and tomato lovingly dressed in a zingy sauce. Move onto the Shrimp Frits, similar to a prawn cocktail, the fried shrimps are laid on a bed of pink sauce with the same addictive flavour profile as Big Mac sauce. As a main, savour the succulent Basque Roast Chicken, rich with umami flavour, and served with rice and peppers. Don’t miss their exceptional sushi, such as the Torotaku Roll, with melt-in-your-mouth minced fatty tuna belly, spring onions and pickles 23 Tran Bach Dang Street, Thu Thiem Ward, District 2, Ho Chi Minh City. Tel: +84 911 077 244

GASTRONOMIC OPULENCE BEYOND COMPARE

Reinventing omakase with modern culinary twists, Yuzu Omakase is the latest venue daring enough to attempt to serve the city’s best omakase. If you’re not familiar, omakase is the tradition where your meal is entirely devised by the chef, and in this case, the chef has an expensive taste.

Decadently adorning their sushi with caviar, gold leaf, truffle and playing with smoke and fire, Yuzu Omakase promises a new experience unlike any seen before, in a playground of gastronomic delight and wonder. Allow yourself to be spoiled course by course, as a glamorous culinary adventure unfolds.

The freshness and quality of ingredients will shine brightly as they melt in your mouth, presented in a dazzling show beyond your wildest imaginations. Finish the night with their signature yuzu dessert, “Yuzu Not Yuzu”, that is cut from a tree tableside L3, 34 Thu Khoa Huan Street, Ben Thanh Ward, District 1, Ho Chi Minh City. Tel: +84 936 315 567

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A WEEKEND STATE OF MIND Nestled away in Thao Dien, Ho Chi Minh City, WKND is a breakfast and brunch restaurant dishing out hearty hangover cures. Every day is the weekend at this laid-back venue, where you can indulge in a feast of Western classics and innovative inventions, such as the Soft-Shell Crab Burger, complete with a brioche bun, softshell crab, ajitama, pickled green chilli, arugula, and gochujang hollandaise. Not that hungry? The WKND menu has you covered too, with snacks to share at your leisure, like their Chicken Lollipops and Eggplant Caponata. Kickstart your day with a coffee on the side, or order a cocktail and get tipsy, no one is going to judge you! Finish with a sweet treat of Flourless Chocolate Cake, with fudge sponge, dark chocolate mousse, milk chocolate mousse, chocolate ganache, salted caramel ice cream, walnut crunch and yuzu caramelised sauce - a decadent dessert, but you’re worth it!

27 Tong Huu Dinh Street, Thao Dien Ward, District 2, Ho Chi Minh City. Tel: +84 909 722 627

YOUR TET ADVENTURE AWAITS Embarking on a journey at the beginning of a new year is a great way to bond with the family, and kick things off with excitement.

Welcoming all this 2024 Lunar New Year season, SASCO Travel has you sorted, offering attractive tour packages in captivating locations. Let the travel agencies do the work, and guide you towards a unique holiday experience. With so many options, which destination will you pick to explore this Tet Holiday? As it is peak season, secure your trip early and begin planning your itinerary now to enjoy the best deals in the best destinations. SASCO Travel is a member of the Pacific Asia Travel Association, and is a reputable inbound and outbound travel agent you can trust, with a competitive edge in integrating tourism and aviation, for travel experiences you will cherish Hotline: 0903.020.020. Email: sales@ sascotravel.com. Website: www.sascotravel.com

CULINARY INDULGENCE WITHOUT COMPROMISE

In a show of artistry and culinary skill, Gu Bistronomy delivers on all fronts with their dazzling set menus in this posh Hanoian venue. Uncover the magic behind their ‘Discovery Set Menu’, promising an unparalleled culinary journey, crafted with boundless creativity by Michelin Chef Hervé. Explore unique combinations of the freshest ingredients, from Otoro Fatty Tuna and Wagyu Tartare to the exquisite richness of Foie Gras Gnocchi. Then, delight your taste buds with the sweet and salty pairing of Hokkaido Scallop and Black Angus Ribeye before indulging in the sweet notes of Tonka Chocolate in a final flourish of deliciousness. Their Lunch Set Menu also refuses to compromise on indulgence, with dishes including a Japanese Octopus, Charcoal Grilled Seabass with a morel mushroom sauce and a caramel red wine sauce, or Iberico Pluma with bok choy, cêpe mushrooms and a chorizo sauce. This is an unforgettable way to dine with colleagues, friends, and loved ones in Hanoi 60 Nguyen Thi Dinh Street, Trung Hoa Ward, Thanh Xuan District, Hanoi. Tel: +84 903 816 060

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GLOBETROTTING EPICURE

GREEN REVOLUTION

Urban hotels and island resorts embrace farming – and redefine guest experiences – as they work towards a more sustainable brand of hospitality.

BY ERIS CHOO AND AMY VAN

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oday, the hospitality sector is integrating on-site farming into their operations – not just to reduce their reliance on imports from abroad, but also to cater to an increasing demand for sustainably-driven stays. In land-scarce Singapore, these initiatives are especially crucial.

Two hotels by PARKROYAL COLLECTIONS are doing their part to transform the way they source, prepare, and incorporate ingredients into their offerings — translating them into elevated dining experiences for their guests. Meanwhile, neighbouring countries are also engaging in green initiatives in their bid for a

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more sustainable path. Take for example, the island resorts in Koh Samui (Thailand) and Langkawi (Malaysia). The family-owned wellness resort of Garrya Tongsai Bay Samui has been practising sustainable efforts since the property was established in 1987. In Malaysia, The Ritz Carlton Langkawi is also doing its part with the setting up of their own herb garden and the conservation of native sea cucumbers. Traditionally, the people of Langkawi have used sea cucumbers for medicinal purposes. However over-harvesting is harming the local marine ecology. Find out how these hotels are faring in a world hit by global warming.

FROM SOIL TO PLATE

PARKROYAL COLLECTION Marina Bay’s rooftop hosts one of the largest urban farms in Singapore. Simply dubbed Urban Farm, this space houses over 60 varieties of fruits, vegetables, herbs, and edible flowers.

Urban Farm’s output provides about 20 percent of the hotel’s requirements. Aside from staples commonly used in Asian cooking, such as Thai basil, chilli padi, pandan leaves, and butterfly pea flower, the farm is also home to exotic variants like the shining bush (peperomia pellucida), which is used in parts of Asia, Africa, and Latin America as traditional medicine to treat conditions like high blood pressure and insomnia. Familiar herbs such as sage, mint, and rosemary are also on the list, while another section of the farm is dedicated to fruits like bananas and passionfruit.

Exemplifying the farm-to-table concept, the ingredients are used across all its dining outlets — from Peppermint to Peach Blossoms. Vegetables, including sweet potato leaves, eggplants, and Brazilian spinach are used in stir-fries and curries, while the shining bush is ideal as a subtle garnish and substitute for coriander. Edible flowers serve as pretty embellishments, adorning cocktails at Portman’s Bar and adding both visual appeal as well as a unique dash of flavours.

Taking its sustainability initiatives one step further, the hotel’s culinary team also plans menus months in advance, opting for seasonal greens so that vegetables can be grown at the Urban Farm, or sourced from locally owned suppliers that practise sustainable methodologies. epicurevietnam 43

CULTIVATING SUSTAINABILITY

As a leading green city hotel, PARKROYAL COLLECTION Pickering’s lush environs – encompassing vertical spaces, terraces, and courtyards to create a verdant, high-rise garden – are a testament to sustainable development done right. Rooftop solar panels generate clean, renewable energy, while its vast collection of plants acts as a green lung, helping to absorb heat and improve air quality around the building.

Complementing this environment-friendly approach is the hotel’s urban farm. A charming oasis of green with stunning views of the city, the space brings the hotel group’s trifecta of farm-to-table, farm-to-bar, and farm-to-spa concepts to life by reducing the hotel’s reliance on food deliveries and ensuring only the freshest ingredients are used in preparing their dishes and wellness products.

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The farm hosts over 50 types of plants, including wild betel, wood sorrel, and peppermint, alongside familiar aromatics used in Asian cuisine such as kaffir lime, chilli padi, and curry leaves.

While the selection may vary depending on the culinary team’s requirements, all ingredients – that are used in preparing the sustainably-sourced dishes and eco-friendly cocktails served at Lime Restaurant and Bar – are chosen for their flavours and nutritional value.

Among the most-used herbs are mint, basil, as well as stevia, a natural sweetener found in some of Lime’s exquisitely handcrafted cocktails. Try the Passion Punch – a pleasantly fruity concoction made from stevia leaves, quinine extract, butterfly pea flower, and wild passionfruit. The Mexican tarragon flower is another popular garnish, the bright yellow petals provide a pop of colour in the barramundi dish, which is available on Lime’s ala carte menu.

Beyond dining, the hotel also leverages on the rejuvenating properties of herbs in its wellness offerings at St Gregory, its in-house spa. Varieties such as lemon balm, peppermint, and rosemary are used to prepare soothing teas, and as a herb bundle on the hotel’s Sleep Ritual Tray, delivering a relaxing scent to promote better sleep. epicurevietnam 45

The organic farm is also where 100 percent of food waste from the F&B outlets in the resort, along with leaves and branches that are collected from the property, are turned into compost to create organic fertiliser and extracts for natural cleaning agents.

The latter, for example, are like fruit extracts (made of kaffir lime and belimbing) that are used as a bathroom floor cleaner, and fermented bio extracts from vegetable scraps for odour elimination. Pest repellent solutions are made from tobacco and herbs, and fermented fish extracts for liquid fertiliser for flowers. They also distil citronella extract from the citronella plant grown in the garden.

Beyond that, Hirokazu Kasuya, the resort’s sustainability manager has also organised eco-friendly activities for children, as well as a joint community cleaning programme with the neighbouring hotels.

SAMUI’S GREEN PIONEER

Garrya Tongsai Bay Samui in Thailand is one of the resorts that’s been advocating sustainable practices, and wildlife conservation for about three decades.

The late Akorn Hoontrakul, who founded the resort, the first five-star hotel in Koh Samui in 1987, strongly believed in sustainable tourism even though the term was rather unheard of in those days. After he passed away in 2002, his son Thanakorn Hoontrakul took over the business and continued on Akron’s legacy and heritage. Since late 2022, the resort has been managed

by Banyan Tree group, which has since continued to support the family’s environmental awareness and green projects.

Today, Garrya Tongsai Bay Samui boasts its own organic garden, which is located about a five-minute drive away. The garden grows vegetables and herbs that are utilised in the resort’s restaurants. For instance, guests can enjoy dishes that are beautifully presented, nutritionally balanced and highly satisfying at the resort’s newly rebranded EVOL restaurant.

The ingredients in these dishes are largely sourced locally while about 20 percent comes from the organic farm.

Guests who sign up for the cooking class experience held onsite by the resort’s chefs will get to visit the lush garden where a wide variety of fruits, herbs and spices such as galangal, ginger, lemongrass, jackfruit, mulberry, belimbing, banana, Thai basil, kaffir lime, eggplant, chilli, watercress, mango, and rosemary, are grown.

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TAKING STEPS FOR CONSERVATION

The Ritz-Carlton, Langkawi hopped on the eco bandwagon by growing herbs and vegetables at the property’s Nibong Garden, which was created by the staff during the pandemic.

The team grows plants ranging from butterfly pea flower, ulam raja, wild betel leaf and Brazilian spinach, to lemongrass, pandan leaves, curry leaves, coriander and chilli.

Guests can explore the small garden during their threehour outdoor cooking class experience led by the hotel’s team of professional chefs. Over at the Horizon Bar, the mixologist concocts a gin-based Botanist cocktail with Cointreau and green herb syrup and lime featuring fresh herbs from the Nibong Garden too.

The culinary team also supports local farmers by sourcing ingredients like duck from a farm in Perak (used in the Chinese restaurant Hai Yan’s Peking Duck) as well as working with Langkawian fishermen for the freshest catch.

Meanwhile, sea cucumber conservation efforts by the resort are one-of-a-kind. Led by in-house marine biologist Fadzli Luqman, the sea cucumber nursery is located near the resort's private beach. During their stay, guests are invited for a hands-on experience to learn more about the sea cucumbers, prized as a delicacy in Asian cooking. They will have the chance to understand the importance of this sea animal and its role in the underwater ecosystem. Dubbed the ‘vacuums of the sea floor’, sea cucumbers help to clean the sand and improve water quality. While roaming the ocean beds, these filter feeders pass sand through their bodies to digest and filter out sediments and organisms. The resort’s guests can opt to help release the mature sea cucumber back into the sea via a kayaking session. epicurevietnam 47

GOURMET INSIDER

RESTAURANTS TO REVEL IN VIETNAM'S ASTOUNDING ARCHITECTURE AMAZES

Architectural marvels, these restaurants are works of art and design.

Witness how traditional Vietnamese materials are crafted with modern flair, to create restaurants that are truly unforgettable.

THE BRIX Taking you away to the beachy vibes of California, The Brix is a tropical oasis sheltered from the hustle and bustle of Ho Chi Minh City, serving immaculately presented modern cuisine. The outdoor restaurant is an architectural wonder, as its clever design flows air from the adjacent swimming pool to create a cool breeze through the restaurant. Clean lines and neutral tones radiate warmth in the sun, in an environment that truly feels like a holiday destination, rather than your local neighbourhood. Not just a pretty venue, The Brix make a very strong impression with their fresh meat and seafood, both sourced locally and imported from overseas. Enticing cold starters include their House Smoked Salmon, with Aoi Nori, salmon roe, horseradish-dill cream, golden berry and umibudo seaweed. Another specialty, their Vung Tau Green Crab, with turmeric, Vietnamese pickles, mango and avocado. From the land, the restaurant also offers a Suckling Pig Rack, slow-cooked with honey and sweet chilli barbeque sauce, mixed cherry tomatoes, baby yellow zucchini, romanesco, green asparagus and baby potatoes. Also appetising, a 2 Way Aged Barbary Char Siu Duck, with a Peking dug leg ballotine, spicy plum sauce and Vietnamese pickles. The menu also features char-grilled steaks, fresh pasta, burgers and desserts, all of which are bound to be delicious 26 Tran Ngoc Dien, Thao Dien, District 2, Ho Chi Minh City. Tel: +84 907 851 010.

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TRE DINING Highly acclaimed, Tre Dining is an eatery and bar shortlisted for having some of the best architecture and interior design in the city. Step into a world of bamboo fixtures and modern aesthetics, and relax in this semi-indoor venue with a terrace in the sun. In an east meets west adventure, chef Luu Dong and his team cook over charcoal grills in their open kitchen, and serve refined, artfully plated dishes that have earned them a spot on this year’s Michelin Guide. Aiming to impress, Tre Dining’s ‘Reborn’ Menu is a gastronomic flight, starting strong with amuse bouches of Smoked Salmon, dill Ice Cream & Sterlet caviar, and Dry-Aged Pork, cassava foam & coconut. The next course, Fresh French Oyster with cured watermelon and a Dalat strawberry gazpacho.

Showing off their culinary skill, the following course features a Sea Urchin Jelly, onion foam and a black chicken consommé.

Next, delicately folded ST25 Tortellini, with a bacon broccoli purée and lobster foam. The rest of the menu includes a Sweetbread Tempura with Ant Eggs Salt, as well as one more course, followed by two showstopping desserts. Also available, a remarkable 11-course vegetarian menu, flexing their culinary prowess to serve complex, gourmet dishes to their discerning clientele. You can also dine a la carte, and still walk away with a memorable gastronomic experience 35 Xuan Thuy, Thao Dien, District 2, Ho Chi Minh City. Tel: +84 0949 848 696.

IPPUDO Far removed from the busy chaos of the city centre, Ippudo Vietnam is located in Ho Chi Minh City’s District 7, serving Japanese ramen. The outdoor space is covered with foliage in a soothing green escape, and the restaurant feels distinctively modern. Sleek screens made with wooden chopsticks act as a boundary between the semi-indoor space and the outside world, letting the breeze in. The design is simple, and allows the restaurant to blend into its tropical setting, in a relaxed, open space. Lights keep the venue bright even at dark, shining in on those delicious bowls of ramen 1-3 MD2, Khu A Do Thi Nam Thanh Pho, Nguyen Van Linh, District 7, Ho Chi Minh City. Tel: +84 708 880 001.

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QUE DUA RESTAURANT Majestic, grandiose and imposing, Que Dua is an architectural marvel in a well-lit breezy setting, bordering the river and a lush green garden. The restaurant is built with organic materials and blends traditional Vietnamese style with a stylish bar aesthetic, in a soothing ambiance. Catch the sunset, and watch the structure glow into the night. Authentic Vietnamese food is served in well-presented baskets, including Grilled Duck, Pig Leg, and Shrimp Paste with Boiled Meat. The menu also features Fried Rice in a Coconut, and Beef Shank with Apple Mangrove Flower Salad. Whether you’re just looking for somewhere to rest, or a romantic place to spend the evening, this is a choice destination to relax and enjoy the natural surroundings 6B Xa An Khanh, Huyen Chau Thanh, Ben Tre, Vietnam. Tel: +84 938 999 787

HAY HAY Serving Vietnamese cuisine, Hay Hay restaurant is a masterpiece of bamboo, featuring traditional bamboo architecture and magnificent interior design to create a breathtaking venue that honours its heritage.

Inspired by an ancient Vietnamese house, the structure takes this concept and elevates the atmosphere to one of modern luxury. In a culinary journey through Vietnam, the chef draws inspiration from the kitchens of the Imperial Citadel in Hue, the contemporary tastes of Ho Chi Minh City and the traditional influence of Hanoi, using the best locally sourced produce to create a magical dining experience. Highlights from the menu include a classic Bun Bo Hue, and a Slow-Cooked Pork Leg with Dalat artichoke. Also on offer, a fragrant Goat Curry, and moreish Vietnamese Caramel Clay Pot Truong Sa Street, Naman Retreat, Hoa Hai Ward, Ngu Hanh Son, Da Nang, Vietnam. Tel: +84 236 3959 888.

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AKAARI PREMIUM RESTAURANT In the capital city of Hanoi, Akaari is a proprietor of fine Japanese cuisine, and it's chic modern interior marries traditional Japanese and Indochine aesthetics to build an elegant, inviting space. The second floor ceiling is a drop cloud system that partially covers the device and creates the effect of floating clouds in space. Rattan walls divide the spaces into private intimate settings, and natural light fills each room, with views of the garden and the city. The menu showcases the freshest fish available as well as vegetarian offerings. Meticulously prepared dishes such as sashimi, tempura, and grilled fish are served just to your liking 5 Van Mieu Street, Dong Da District, Hanoi, Vietnam. Tel: +84 971 483 335.

YAM RESTAURANT Located in the mountainous region of Dalat, YAM restaurant is the birth child of Sawadeesign Studio. High walls made from burnt pine wood shelter the landscaped garden and enclosed trees, and provide a passageway to the restaurant in a journey through the woods. At the top, a bridge takes visitors to an open terrace with more seating and an indoor dining space. Here, natural wood and light creates a warm and inviting atmosphere, within the urban oasis of the garden. The concept: Chiang Mai in Dalat, as your taste buds are transported to Thailand. Worth a try 286 Hai Ba Trung, Ward 6, Dalat, Vietnam. Tel: +84 91 149 4945.

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GOURMET INSIDER

CARNIVORE

Celebrations & Meetings with a Culinary Adventure In the bustling Thao Dien neighbourhood of District 2, Carnivore stands as an oasis of culinary voyage, set within a beautifully renovated villa which evokes the wild spirit of an African safari through its exquisite décor. This unique eatery specialises in showcasing the distinct flavours of South African Braai (BBQ), offering its patrons a taste of this traditional regional barbecue, with an exotic twist.

C

ustomised to meet the diverse needs of their guests, Carnivore features two rooms which were specifically designed for both business meetings and private celebrations, each providing the ideal backdrop for any professional or social event. The restaurant not only tantalises the taste buds with its food, but also caters to the nuanced needs of the business world through their exclusive private dining rooms, the Hunting Lodge and the Safari Lodge.

Each of these meticulously curated dining spaces is a testament to modern technology fused with rustic charm, and are both equipped to host business meetings over breakfast, lunch, dinner, or anytime.

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The Hunting and Safari Lodges are more than just dining spaces; they are technologically advanced hubs specifically designed to facilitate seamless business interactions. Affixed with large screen Ultra High Definition TVs, state-of-the-art video conferencing systems, and high-speed internet access, these rooms are ideal for conducting video conferences using platforms such as Zoom and Teams. The integration of said technology ensures that business discussions, presentations, or international meetings can be conducted with the utmost efficiency and professionalism.

However, the versatility of two lodges extends beyond purely business applications. These spaces are equally suited for

private lunches, dinners, parties, and celebrations of every kind.

Whether it's a family gathering, a birthday, wedding anniversary or special occasion, they provide an intimate and exclusive setting to suit. Each lodge can comfortably seat 10 guests, offering a cosy and personalised dining experience. However, they can squeeze in 12 guests at the table if need be.

For events that demand a roomier venue, Carnivore's commitment to flexibility and accommodation shines through, as each one of the other hand painted, animal-themed semiprivate rooms can be booked, allowing for larger parties to enjoy the unique ambiance and delectable cuisine that Carnivore offers. These thematic rooms add an extra layer of excitement and exclusivity to any event, ensuring that any celebration will be a memorable one.

In essence, the Hunting Lodge and Safari Lodge at Carnivore are not just venues for dining; they are multifaceted environments that blend technological sophistication with the warmth of African safari-themed decor, making them perfect for both professional and personal gatherings. This duality is what sets Carnivore apart, making it a coveted destination in Ho Chi Minh City for both locals and international visitors alike.

The Lodges' ambiance, adorned with custom built wooden furniture, and accents reminiscent of the African wilderness, provides a unique backdrop that stimulates conversation and adds an exotic flair to any event. Furthermore, the attentive and personalised service offered by Carnivore's staff ensures that every occasion, whether a high-stakes business meeting or a casual social gathering, will be executed flawlessly. The culinary

experience at Carnivore is tailored to enhance the overall theme, with chefs expertly crafting dishes that reflect the singular flavours and traditions of South African gastronomy, elevating the dining experience to new tribal heights.

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

LA POISSONNERIE Savour the Finest Seafood

Nestled behind its unassuming exterior, La Poissonnerie, affectionately known as "The Fishmonger," has firmly established itself as Saigon's go-to destination for the finest seafood experience. With an unwavering commitment to delivering unparalleled freshness, this culinary gem offers a wide selection of seafood delights that will leave you craving for more.

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tep inside and uncover a treasure trove of oceanic treasures. From the briny succulence of oysters and mussels to the delicate sweetness of scallops and the buttery richness of seabass and salmon, La Poissonnerie leaves no stone unturned in providing an extensive array of seafood delights. Sample the succulent shrimp and indulge in the luxurious flavors of lobster, elevating your dining experience to new heights.

But La Poissonnerie offers more than just an impressive selection of seafood. Their skilled artisans meticulously smoke salmon and mackerel in the traditional Scandinavian style, resulting in a range of exclusive homemade smoked fish that will

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captivate your taste buds. Delight in the harmonious balance of flavors as you savor their recently introduced homemade glass jars, featuring irresistibly spreadable products perfect for enhancing aperitifs or salads. And don't miss their delectable sauces tailor-made to complement seafood and soups, adding a touch of culinary excellence to every bite.

La Poissonnerie takes pride in its exclusive distribution of the world's finest caviar, including renowned brands such as Dom Petroff & Kaluga Queen. This distinction has made them the preferred choice for 5-star hotels, resorts, and fine dining establishments across Vietnam, catering to the most discerning palates.

Beyond the seafood market, La Poissonnerie boasts a restaurant that stands as a culinary gem in its own right.

Indulge in a captivating dining experience with an eclectic menu that showcases the finest seafood platters, tantalizing linguini, perfectly pan-seared scallops, delicate sole fillets, and the quintessential flavors of the signature bouillabaisse from Marseille or Burgundy snails. For meat lovers, an array of French Bistro dishes awaits, including the sumptuous Alouettes sans Tête (beef paupiettes), the aromatic Yellow French Chicken with morel sauce, the classic Beef "Bourguignon" slowly cooked in a rich red wine sauce, the succulent Veal Kidney in Cognac cream sauce, and the comforting Veal "Blanquette" beautifully simmered in white wine and cream. Accompany your meal with a handpicked selection of fine wines, carefully curated to enhance your dining experience.

La Poissonnerie goes above and beyond to provide a truly immersive seafood experience. Patrons have the unique opportunity to handpick the freshest seafood from the shop and witness the skilled chef craft their meal with expertise and precision. Adding to the allure, the District 1 branch recently unveiled a new VIP room, offering curated set menus and an exclusive dining experience that will leave a lasting impression.

Whether you're seeking the freshest seafood for retail or longing for an extraordinary dining experience, La Poissonnerie stands unrivaled as the ultimate destination in Saigon. Immerse yourself in a remarkable seafood journey, where unparalleled freshness and exquisite flavors converge to create an unforgettable culinary adventure.

Thao Dien 39 Thao Dien Street, Thao Dien Ward, Thu Duc City, Ho Chi Minh City T: +84 909 677 130 | E: hcmc.tdd2.shop@lapoissonnerie.vn

Hai Bai Trung 51 Hai Ba Trung, District 1, Ho Chi Minh City T: +84 909 637 132 | E: hcmc.hbtd1.shop@lapoissonnerie.vn La Poissonnerie - Shops & Restaurants lapoissonneriehcmc

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GOURMET INSIDER

TANDOOR

Exceptional Indian Fare in the Heart of the City Should you find yourself craving Indian food in Vietnam’s largest city, allow us to invite you on a gastronomic journey through India at Tandoor, proudly led by talented Indian chefs specialising in traditional Southern, Central and Northern Indian cuisine.

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t each of their two centrally located venues, guests are treated to an unparalleled experience of Indian food, elevated by the elegant setting, refinement of flavours, and the mastery of Tandoor oven cooking. Tandoor has hosted hundreds of special events and business gatherings since 1997, leaving a lasting impression with their delicious food, accommodating staff and welcoming ambiance.

With a combined experience of over 40 years in the culinary industry, the chefs bring skill and boundless passion to their craft, honouring the flavours of their origins while adding their own unique touch. At Tandoor, they cook without compromise, sourcing the freshest of ingredients to create dishes that are not only delicious but also visually appealing and safe to eat.

Tandoor’s specialties include traditional Dosa, savoury pancakes served alongside a variety of chutneys or stuffed with vegetables, Aloo Gobi Matar, a tantalising classic of potato and cauliflower, spiced up with turmeric, chilli and bayleaf, cut by the sweetness of peas, and finally a Lamb Seekh Kebab, minced lamb with Tandoor’s unique blend of spices. There’s something for everyone, with Vegan, Vegetarian and Halal dishes included on the menu.

Every visit to Tandoor is a culinary voyage of spice, flavour and finesse, and will leave you eager to come back for more.

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39A-39B Ngo Duc Ke, Ben Nghe ward, District 1, Ho Chi Minh City 17/10 Le Thanh Ton, Ben Nghe ward, District 1, Ho Chi Minh City Tel: +84 28 39302468

Intimate Dining at the Secret Cave Nature's beauty meets culinary excellence.

Candlelit stone walls, seasonal ingredients, and whimsically spiced cocktails create a captivating and unforgettable dining experience.

WhatsApp +62 811 382 095 59

Email bali@raffles.com

Jalan Karang Mas Sejahtera 1A, Jimbaran - Bali 80361, Indonesia www.rafflesbali.co m

raffles_bali

RafflesBali

GOURMET INSIDER

SUNDAY BRUNCH DELIGHTS TOP DESTINATIONS IN SAIGON & HANOI

Sunday brunch has transcended into an extraordinary culinary ritual, seamlessly blending the tranquillity of late mornings with the delectable fusion of breakfast and lunch. Across the globe, this cherished tradition echoes with the harmonious symphony of champagne toasts, the enticing fragrance of freshly brewed coffee, and a lavish feast that embodies the bliss of leisure in the company of loved ones. Embark on a gastronomic adventure as we unveil the crème de la crème of Sunday brunch destinations in Saigon & Hanoi, where hidden gems await to tantalise your taste buds.

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OPERA, PARK HYATT SAIGON At Opera Restaurant in Park Hyatt Saigon, the Sunday brunch buffet is a grand celebration, offering diners an extensive spread that embodies authentic Italian cuisine. Each dish, from the freshest seafood delicacies to an array of pasta, is meticulously crafted to transport taste buds to the heart of Italy. Succulent roasted meats ensure satisfaction for the most discerning palates, while an assortment of delightful desserts provides a sweet conclusion to the culinary journey. The indulgence is elevated with packages offering an unlimited flow of ice-cold Moët & Chandon Brut Champagne or Bisol Belstar Prosecco DOC Brut, complemented by handcrafted cocktails, select house wines, and a variety of soft drinks, coffee, and tea to fulfil every desire 2 Lam Son Square, District 1, Ho Chi Minh City. Tel: +84 28 3824 1234

SOCIAL CLUB, HÔTEL DES ARTS SAIGON - MGALLERY Located on the 23rd floor of Hôtel des Arts Saigon - MGallery, the Social Club presents an exclusive brunch spread that embodies luxury dining. Guests can savour a lavish selection of pairing dishes, relish the richness of king crabs, fresh lobster, and imported oysters, and indulge in the flavours of premium grilled meats. While the palate revels in opulence, panoramic city views of Saigon's heart, coupled with a live DJ performance, infuse energy into the lofty ambiance. Available from 11 am to 3 pm, the brunch offers tailored experiences through its Premium, Grand, or Epic packages, each promising an afternoon of unparalleled indulgence 76-78 Nguyen Thi Minh Khai Street, District 3, Ho Chi Minh City. Tel: +84 28 3989 8888

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NINETEEN, CARAVELLE Nineteen at Caravelle Saigon offers a lavish Sunday brunch buffet, an opulent exploration into the realm of high-end gastronomy.

Diners can indulge in tantalising offerings, from succulent lobsters, crabs, and abalone to an array of the freshest seafood. Luxurious foie gras awaits, rich and velvety, alongside live carving stations serving the finest Wagyu beef and succulent rack of lamb to perfection.

The buffet continues to impress with an exquisite selection of Japanese sushi and sashimi, an assortment of French cheeses, and a variety of breads. To conclude this opulent culinary journey, a spread of delightful desserts promises a sweet finale. Nineteen's brunch caters to every diner's palate, ensuring a well-spent Sunday 19-23 Lam Son Square, District 1, Ho Chi Minh City. Tel: +84 28 3823 4999

LATEST RECIPE, LE MÉRIDIEN SAIGON The Discovery Sunday Brunch at Latest Recipe in Le Méridien Saigon is a culinary spectacle featuring interactive live stations where premium seafood meets innovative cooking techniques. Cold smoke, liquid nitrogen, and sous-vide methods converge to craft unique flavours that redefine the brunch experience.

The raw bar, with its sushi and sashimi station, entices seafood lovers, while a pass-around trolley service delivers smokey dishes directly to your table. Starters tantalise with fresh salads, artisan bread, and panseared foie gras, setting the stage for main dishes spanning Asian and European cuisines. Grilled lobster with garlic butter, oysters with cheese, sous vide Wagyu beef ribeye, and a hot station featuring grilled lamb leg, paired with free-flowing wines and Champagne, create a memorable dining affair. The meal culminates with a French éclair, an assortment of desserts, and a surprise takeaway gift, ensuring fond memories of a sumptuous Sunday Brunch 3C Ton Duc Thang Street, District 1, Ho Chi Minh City. Tel: +84 28 6263 6688

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KITCHEN BY THE RIVER, MIA SAIGON Embark on a gastronomic journey at The Kitchen

By The River, nestled within luxurious Mia Saigon. Their Sunday brunch blends fine local and international à-la-carte cuisine, meticulously curated and executed by the gifted Chef Julio Gomez. Drawing inspiration from international comfort food, Gomez adds his unique twist, promising unforgettable culinary experiences.

The restaurant's offerings are complemented by an array of beverages, including Champagne, sparkling wine, and tantalising cocktails. More than a dining experience, The Kitchen By The River offers sumptuous food, a luxurious ambiance, and breathtaking waterfront views. It's the perfect spot for a relaxing Sunday, creating cherished memories with loved ones 2-4 Street 10, An Phu ward, District 2 Ho Chi Minh City. Tel: +84 28 6287 4222

ORIENTAL PEARL, VINPEARL LUXURY LANDMARK 81 Indulge in a gastronomic adventure at Oriental Pearl Restaurant in Vinpearl Luxury Landmark 81, Ho Chi Minh City, offering breathtaking views. Perched on the 66th floor of the iconic Landmark 81 building, diners are treated to floor-to-ceiling panoramic vistas of Saigon while experiencing an expansive menu fusing traditional Vietnamese favourites with international delights. The buffet showcases an exquisite cold seafood bar and charcuterie platter, carving stations with succulent meats, a variety of grilled delicacies, freshly prepared pasta, and a bountiful salad bar. And, of course, no Vietnamese brunch would be complete without a steaming bowl of Phở Bò, accompanied by all the fixings. The grand finale at the dessert bar, with sweet creations, makes this brunch truly spectacular and indulgent 720A Dien Bien Phu, 66th Floor, Ho Chi Minh City. Tel: +84 28 3971 8888

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CAFÉ CARDINAL, THE REVERIE SAIGON Experience a culinary extravaganza at Café Cardinal in The Reverie Saigon during their Sunday brunch, offering a fusion of flavours from the hotel's renowned dining outlets. Savour elegant French delicacies, Italian fine dining, wood-fired pizzas, and sumptuous Cantonese fare. The expansive seafood bar features a lavish spread of lobsters, snails, langoustines, crabs, and more. Choose from four brunch packages, from food, soft drinks, juices, tea, and coffee to the ultimate indulgence with Champagne, white and red wine, and even pool access with freeflow drinks until 5:00 pm. Café Cardinal's Sunday brunch elevates your weekend experience Times Square Building, 22–36 Nguyen Hue Boulevard & 57–69F Dong Khoi Street, Ben Nghe Ward, District 1, Ho Chi Minh City. Tel: +84 28 3823 6688

LE BEAULIEU, SOFITEL LEGEND METROPOLE HANOI At the Hotel Metropole Hanoi’s Sunday brunch, the lavish spread artfully blends a variety of dining experiences, from oyster and seafood stations to an à la carte menu, and dishes served à table. The brunch is a feast of epic proportions, boasting nearly anything your heart and stomach could desire. The menu highlights include signature shellfish on ice, rich foie gras, succulent lobster bisque, and delicate Serrano ham. Desserts are served in the kitchen, adding a touch of theatre to the experience. Main courses are prepared à la minute, promising freshness and quality. The Art of Brunching at Hotel Metropole Hanoi is an unmissable privilege, offering a sumptuous array of delights that will surely tantalise your taste buds 15 Ngo Quyen Street, Hoan Kiem District, Hanoi. Tel: +84 3826 6919

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GRILL63, LOTTE HOTEL HANOI Embark on a culinary adventure with the Sunday Brunch Buffet at Grill63 in Lotte Hotel Hanoi, showcasing Western and Asian dishes to satisfy any craving. From succulent meats to vibrant salads, each dish exemplifies the restaurant's commitment to quality and flavour.

The brunch is complemented by an exclusive selection of sparkling and house wines, enhancing the dining experience 54 Lieu Giai Street, Cong Vi Ward, Hoan Kiem District, Hanoi. Tel: +84 24 3333 1000

THE FULTON FISH MARKET AT THE HUDSON ROOMS, THE CAPELLA HOTEL HANOI Experience a Sunday Seafood brunch at The Fulton Fish Market within The Hudson Rooms at The Capella Hotel Hanoi. This culinary adventure bridges New York City's Fulton Fish Market with Vietnam's finest seafood treasures. From Lobster Bisque and Octopus Carpaccio to Coffee-Cured Hand-Caught Patagonian Toothfish, the brunch promises an unforgettable feast 11 Le Phung Hieu Street, Trang Tien Ward, Hoan Kiem District, Hanoi. Tel: +84 24 3987 8888

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EPICUREAN LIFESTYLE

A Culinary Celebration of

HOLIDAY FEASTS

Nestled within Ho Chi Minh City’s District 1, with a picturesque riverfront view, Le Méridien Saigon stands as a beacon of sensory spectacle, particularly throughout the festive holiday season. As the calendar turns towards the year's end, this renowned hotel metamorphoses into a realm of joyous wonder, reflecting the dynamic and magical atmosphere of the city during its most jubilant time of the year.

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entral to the hotel's allure is Latest Recipe, a culinary gem that has earned the coveted TripAdvisor Traveler's Choice Award 2023.

Ranking among the top 5 best restaurants in Vietnam according to the website, it offers an exceptional dining experience that tailors to the most discerning palates. The Seafood Buffet Dinner, available on Thursdays, Fridays, and Saturdays, is a cornucopia of the freshest seafood, premium meats, and a diverse selection of global cuisine. From locally sourced vegetables to exotic salads, fruits and deserts, each offering is a testament to the chefs' commitment to superior quality and fantastic flavour. On Sundays, Latest Recipe transforms the concept of the Brunch Buffet. The late morning through afternoon spread is a display of culinary ingenuity, where renowned chefs present a constantly evolving menu. This is not just a meal; it’s an exploration of global cuisine, meticulously prepared and beautifully presented.

The festive season at Le Méridien Saigon takes these culinary experiences to new heights. The hotel decks its halls with holiday cheer, inviting guests to partake in specially crafted events like the Christmas Sunday Brunch, Christmas Buffet Dinner, and New Year's Eve Buffet Dinner. Each dining experience is designed to capture the essence of the season, offering a blend of traditional holiday flavours and innovative culinary creations. And, the excitement is further amplified by Executive Chef Nguyen Phi Cong's special Festive Set Menu at Latest Recipe. This exclusive offering allows guests to indulge in his renowned 5-star cuisine, which artfully blends Vietnamese ingredients with modern culinary techniques.

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Adding to Le Méridien Saigon's culinary acclaim is the AKUNA restaurant. Recently crowned as the Best New Restaurant of the Year 2024 at the LA LISTE awards in Paris, AKUNA has quickly made a name for itself under the guidance of Australian Chef Sam Aisbett. Known for his exceptional work at the two-MICHELINstarred Whitegrass restaurant in Singapore, Chef Aisbett brings a wealth of experience and creativity to AKUNA, promising an unsurpassable dining experience.

As the sun sets, the energy shifts to BARSON, the hotel’s tropical-themed lounge, which is revered as one of the city’s pulsating hubs of nightlife. With an impressive menu of refreshing cocktails and a dynamic atmosphere, BARSON is more than just a bar - it's a destination. The highlight of its calendar is the Casa Luna series, featuring a lineup of renowned DJs that bring a unique vibrance to the city's nightlife. Their upcoming event on December 23rd promises to be an exhilarating mix of top-tier DJs and contemporary music, creating a perfect setting for festive celebrations. The year-end also sees an exciting collaboration at BARSON between Chef Nguyen Phi Cong and bartender Chester Tran. This dynamic duo combines their expertise to offer guests an array of modern cocktails and culinary delights. Adding to the ambiance is the captivating talent of magician Patey Magik, who brings a touch of wonder to the evenings with his mesmerising performances.

Le Méridien Saigon is more than just a destination; it’s an experience that encapsulates the essence of Ho Chi Minh City during the holiday season. With its diverse array of dining options, vibrant nightlife, and festive celebrations, the hotel stands as a beacon of culinary excellence and holiday spirit. Guests are invited to immerse themselves in this festive wonderland, where every moment is an opportunity to create lasting memories. As the season unfolds, Le Méridien Saigon beckons travellers and locals alike to partake in its celebration of culinary artistry and festive cheer.

LE MÉRIDIEN SAIGON 3C Ton Duc Thang Street, District 1, Ho Chi Minh City +84 28 6263 6688

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EPICUREAN LIFESTYLE

One-Stop Destination For

DINING & DELIGHT

Located in downtown Ho Chi Minh City, with office buildings, major consulates, shopping and entertainment facilities all within walking distance, including Ben Thanh Market, the Notre Dame Cathedral and the Opera House, Novotel Saigon Centre is renowned for its one-stop dining and delightful experiences.

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he 4-star Novotel Saigon Centre features 247 comfortable rooms with contemporary design features and stunning city views. All rooms are fully equipped to take your break to the next level whether it be for business, or for pleasure. The hotel provides a healthy selection of restaurant & bar options: the Food Exchange restaurant offers all-day dining, the 167 Faubourg Bar is great for a drink, while the 20th-floor OnTop bar, with its 360-degree view overlooking the city, is an ideal place to unwind.

Styled with fresh modern décor, the Food Exchange restaurant hosts a variety of seafood buffets curated to satisfy even the most discerning of foodies. When it comes to culinary delights, the International Lunch Buffet, Weekend Seafood Buffet Dinner and Seafood Sunday Brunch have become signature attractions, enticing guests with a diverse menu of East-meets-West cuisine.

Every Friday & Saturday evening, drop by Food Exchange for a premium oceanic feast featuring lobster, crab, oyster, octopus, scallop, local snails, sashimi and much more. Indulge in delightful desserts like fresh pastries, colourful macarons, shimmering flan & Vietnamese sweet treats.

Furthermore, guests have the opportunity to not only feast their eyes on the breathtaking cityscape at dusk but also indulge in exquisite light bites and refreshing tropical cocktails at OnTop Bar. Located on the 20th floor, OnTop Bar opens its doors until midnight, providing a private yet vibrant space to unwind and immerse yourself in the rhythm of the night with your dearest friends.

Beyond gastronomy & entertainment, Novotel Saigon Centre is also an ideal destination for conferences and meetings with experienced event teams. Complete with seven meeting spaces totaling 600 square metres, featuring modern designs, wellequipped facilities and a gourmet multi-course menu, the hotel caters to the diverse needs of corporate events. Let’s simplify your planning with a professionally-arranged meeting package

by Novotel Saigon Centre for an efficient and productive meeting or conference.

NOVOTEL SAIGON CENTRE 167 Hai Ba Trung, Vo Thi Sau Ward, District 3, Ho Chi Minh City T: +84 (0) 28 3822 4866 | E: h7965@accor.com www.novotel-saigon-centre.com

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EPICUREAN LIFESTYLE

Very Merry Ways To Celebrate

THE JOYFUL SEASON

As the festive season approaches, the air is filled with excitement and anticipation, and people decide how best to celebrate Christmas and the beginning of a new year. Why not venture to Pullman Vung Tau, where a delightful array of holiday festivities await you by the beach. Make this festive season one to remember at Pullman Vung Tau.

JOYFUL CHRISTMAS OCCASIONS

The festivities begin on the 21st of December, when Pullman Vung Tau unveil their Jingle Bell High Tea, complete with delectable treats, including mince pies, gingerbread cookies, and more. It may not be Christmas yet, but it is time to relax, and enjoy the afternoon while sipping and snacking on tea, coffee and sweets. Bring a loved one and get ready to indulge together, for some quality one on one time.

Dive into the holiday season with a splash at Pullman Vung Tau’s Christmas Pool Party on the 23rd of December, in one big event for all friends and family. This party will be one to remember, with festive cocktails, mouthwatering barbecues and fun water activities for all ages.

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Once the sun has set on the pool party, it’s time for a Festive Feast Buffet at the Riviera Restaurant, an extravagant dinner for the whole family in the true spirit of Christmas.

The hotel chefs go the extra mile to serve you traditional holiday dishes that feel like home, as well as a selection of fresh seafood on ice, festive charcuterie and cheese. Eat, drink and be merry, and don’t forget to leave room for one of their signature desserts.

On the 24th of December, Pullman Vung Tau beckons the little ones to come along and take part in a Christmas Cooking Class! Watch your kids’ eyes light up as they learn to create scrumptious treats like gingerbread cookies, reindeer cupcakes and marshmallow snowmen. How sweet!

Mister David Stanley de Brito General Manager

HAPPY NEW YEAR FESTIVITIES

Usher in the new year with a fresh start, with Pullman Vung Tau’s Fresh High Tea beginning on the 30th of December, and indulge in their new year-inspired set that includes a range of exquisite teas, finger sandwiches, fresh scones with jam and cream, and an array of sweet treats. Start with an energising green tea, followed by a soothing lavender tea or a refreshing jasmine tea, you'll experience a harmonious balance of flavours and aromas.

At the same time, Pullman Vung Tau will reveal their Chocolate Wonderland in the Lobby Lounge, where a tantalising array of handcrafted chocolates will stimulate your chocoholic desires, each piece a masterpiece of flavour and artistry. From rich dark chocolate truffles to creamy milk chocolate pralines, their collection will surely satisfy your sweet tooth.

Also going on between the 30th and 31st of December, get ready to celebrate the new year’s approach with another cooking class for kids! At The Little Chef, your kids will learn to whip up tasty dishes all on their own and create unforgettable memories.

Let them end the year with a big dose of laughter and a pinch of culinary creativity.

By nightfall, it’s time to let the real chefs do the work, with another show-stopping feast for all the senses. The New Year’s Eve Buffet offers a unique and mouthwatering experience

through live cooking stations, where the charismatic chefs will cook before your very eyes. No matter how full you get, you’ll still be craving more once the night is over.

Finally, it’s time to let loose at the Countdown Party at the Corniche Ultra Lounge, and bid farewell to the old year in order to welcome the new. As the clock strikes midnight, cheers will erupt, confetti will rain down, and worries will fade away as new beginnings signal endless possibilities for the future. Raise your glasses high and toast to this magical night of love, laughter, and joy.

Mr David De Brito, Hotel General Manager, extends a warm welcome, with this message: “Warmest festive greetings to you and your loved ones. I believe that the festive season is a time for creating unforgettable experiences and cherished memories.

Our dedicated team strives to provide exceptional service and goes above and beyond to ensure that our guests' celebrations are filled with joy, warmth, and comfort. Welcome to Pullman Vung Tau and enjoy your quality time with friends and family.

Have a fantastic 2024!”

PULLMAN VUNG TAU 15 Thi Sach Street, Thang Tam Ward, Vung Tau City +84 254 355 1777 | www.pullmanvungtau.com

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EPICUREAN LIFESTYLE

A Showcase of

AVANT-GARDE LIVING

From avant-garde interiors to sustainable innovations and the allure of interstellar travel, these cutting-edge luxury hotels redefine the boundaries of design, offering a wealth of inspiration for design enthusiasts worldwide.

Hotel La Palma

Bridging Past and Present in Capri Transforming an iconic hotel demands a designer adept at bridging past and present.

Oetker Collection chose Francis Sultana for Hotel La Palma, Capri's inaugural 1822 gem.

Infusing the space with creative energy, Sultana collaborated with Italian craftsmen, featuring a lobby fresco by Roberto Ruspoli and artworks in 50 rooms by Luisa Lambri, showcasing a commitment to unconventional art integration. www.oetkercollection.com/hotels/hotel-la-palma

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Hotel Terrestre Sustainable Serenity in the Jungle

Grupo Habita's Hotel Terrestre in a lush jungle redefines sustainability.

Seven brutalist-inspired buildings by Alberto Kalach boast 100% solar power and innovative cooling techniques.

Emulating this sustainability at home involves eco-friendly materials and reduced glass usage. www.terrestrehotel.com

Aman New York

Southeast Asian Opulence in the Big Apple Jean-Michel Gathy's Aman New York transforms the iconic Crown Building, preserving history while infusing Southeast Asian design into 83 suites.

Opulent additions and a large mural

by Japanese artist Ryoko Adachi illustrate how a neutral palette can be dynamic with diverse textures and meticulous attention to detail. www.aman.com

The Goodtime Hotel Star Power and Design in South Beach

Conceived by David Grutman and Pharrell Williams, The Goodtime Hotel in Miami combines star power with eye-catching design. Architect Morris Adjmi and designer Ken Fulk evoke the art deco era, creating a unique charm in spaces like Strawberry Moon, a mid-centuryinspired restaurant and pool club. www.thegoodtimehotel.com

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The Madrid Edition Unconventional Luxury in Adaptive Reuse

A collaboration between Ian Schrager, John Pawson, and François Champsaur, The Madrid Edition redefines adaptive reuse in a former bank. The lobby's sculptural spiral staircase and bedrooms' effective use of a white palette showcase an unconventional yet sophisticated approach. www.editionhotels.com/madrid

The Standard, Bangkok Mahanakhon Vibrant Energy in Southeast Asia

Jaime Hayon infuses vibrant energy into The Standard, Bangkok's first Southeast Asian property. Playful yet elegant guest rooms, inspired by Bangkok's creative scene, highlight rounded edges and warm hues, offering a soft, sensual atmosphere. www.standardhotels.com/bangkok

W Changsha Galactic Sojourn in Central China

W Changsha, a W Hotels & Resorts gem, invites guests on an otherworldly adventure in central China. The illuminated lunar surface of the iconic W logo, bold geometric patterns, and avantgarde artwork create a cosmic experience beyond the ordinary. www.marriott.com

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ME Dubai

Zaha Hadid's Futuristic Haven in the Business District ME Dubai, envisioned by Zaha Hadid, stands as a futuristic haven in the central business district.

Reflecting Hadid's signature futurism, guest rooms feature bluegrey tones, flowing curved walls, and psychedelic artworks, creating an immersive luxury experience. www.melia.com

Hotel Puerta América Madrid Celestial Collaboration with Zaha Hadid

Hadid's influence extends to Hotel Puerta América Madrid, where her visionary design graces an entire floor. Collaborating with renowned architects, the Space Club evokes memories of Queen Amidala’s Royal Starship, offering completely black rooms for an outer space encounter. www.hotelpuertamerica.com

Grand Kameha Zurich Quirky Elegance with a Sci-Fi Twist

Breaking away from Swiss charm, the Grand Kameha Zurich offers quirky design inspired by "2001: A Space Odyssey." The Space Suite, designed

by Michael Najjar, channels the essence of space exploration, offering an unconventional yet elegant twist with a floating bed and astronaut's glove as a unique holder for watches and jewellery. www.kamehagrandzuerich.com

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EPICUREAN LIFESTYLE

Discover Quintessential

ALL-INCLUSIVE GETAWAYS

Embark on a journey of indulgence and thrill with Club Med, the unrivalled pioneer of seamlessly blending exclusivity, adventure, and serenity. With a rich 73-year history and a global presence spanning 26 countries and nearly 75 resorts, Club Med sets the standard for all-inclusive holiday experiences that leave a lasting impression. Discover a world where opulence meets excitement, and create memories that will linger for a lifetime.

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heir commitment to providing sublime guest experiences is evident in its continuous reinvention and expansion of its properties, with new resorts being developed and existing ones renovated to reflect the pinnacle of comfort and indulgence. Club Med's unwavering focus on delivering a premium experience is mirrored in its all-inclusive package, which encompasses everything from accommodations to unlimited gourmet cuisine and drinks, Kids Clubs, a wide range of sports and activities, group classes, and premier entertainment.

Club Med's splendid accommodations offer guests a sanctuary that mirrors a home away from home. The rooms and suites are meticulously designed to provide a relaxing and serene environment, with breathtaking views of the surrounding landscapes. The unlimited gourmet cuisine and drinks are a genuine highlight, with a wide range of culinary delights catering to all tastes and dietary requirements. Guests can indulge in a wide array of dishes, prepared by top chefs and paired with an extensive selection of wines, cocktails, and nonalcoholic beverages.

The Kids Clubs are a haven for children, with tailor-made and expertly supervised activities for different age groups. Young ones can enjoy a range of fun and educational classes, from arts and crafts to sports and games, while making new friends and creating lasting memories. Club Med's all-inclusive packages also include a range of sports and activities for the beach and mountains like beach volleyball, paddleboarding, snorkelling, flying trapeze, archery, and so much more. And for the ski buff, skiing with lift and ski passes, and group classes for all levels of expertise, snowboarding, snowshoeing and sledding. And, the daily entertainment is a staple at Club Med resorts, with a variety of shows and performances catering to all ages and interests, from live music and dance performances to themed parties and games; there is something for everyone.

With nearly 75 resorts worldwide in over 26 countries across the globe, choosing just the right destination for yourself and your family can be a bit daunting. So, begin your consideration with these three popular categories and a curated list of resort destinations deemed the ultimates. epicurevietnam 75

FOR THE ULTIMATE BEACH OR MOUNTAIN GETAWAY

Direct flights from Vietnam will whisk you away to the enchanting Club Med Lijiang, where an all-year-round adventure awaits at their sprawling 1,500 sq. m. indoor water park. The resort offers a culinary journey with Yunnan specialties inspired by the Naxi legend, ready to tantalise your taste buds. For those seeking a more active experience, a picturesque guided hike up the magnificent Dragon Snow Mountain, available at an extra fee, offers breathtaking views of unspoiled nature. Don’t miss the chance to step back in time and visit the nearby Baisha Ancient Town, a place rich in history and culture.

Discover the tropical paradise of Club Med Kani, Maldives, where you can uncover the wonders of the sea with a MobiReef snorkelling tour. As the sun sets, the party begins with their resort’s “White Party”, a lively celebration that lasts late into the night. Enjoy a feast for the senses with a freshly caught seafood barbecue on the pristine white sand beach. And for the ultimate relaxation, take a leisurely swim in the crystal clear turquoise waters, or simply lounge by the pool and soak up the sun.

At Club Med Finolhu, Maldives, their second immaculate Maldives location, you are offered the unique opportunity to enjoy the facilities of Club Med Kani, just a complimentary 5-minute transport away, making it two resort vacations in one!

Begin your day with a floating breakfast, savouring delicious food while taking in the breathtaking views of the Indian Ocean. For a touch of romance, with an additional fee, opt for an intimate couples dinner on the beach under the stars, or indulge in a private in-villa couples massage for the ultimate in pampering and sumptuousness.

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Club Med Phuket invites you to discover the heart of Thai vibrancy, offering an immersive cultural activity like Thai boxing that is sure to get your adrenaline pumping. Elevate your culinary skills with a Thai cooking class, where you can learn to create the country’s famous dishes. As the day turns into night, enjoy their spectacular nightly entertainment, a true testament to the region’s rich cultural heritage. With Club Med Phuket, you’ll experience the one-of-a-kind Thai hospitality, beautiful arts and crafts, and a spectacular landscape that will leave you with unforgettable memories.

At Club Med Bali, you can connect to the very soul of Balinese culture while nurturing your inner peace with a unique Balinese yoga journey amid breathtaking natural surroundings. Spend your holiday partaking in Padel, one of Bali’s most popular sports, for an active and fun-filled day. Experience the diversity of cultures at their multicultural night, a celebration of unity in diversity. Immerse yourself in the Boho chic, relaxed vibes that are so uniquely Balinese, making your stay an unforgettable one.

SNOW-COVERED SKI ADVENTURES

With its rich portfolio of over 20 mountain resorts across the globe, Club Med ensures that enthusiasts are spoiled for choice in premium skiing destinations. At Club Med, guests are assured that their snow holidays will be utterly seamless. Ski and lift passes are readily included in the all-inclusive packages, ensuring immediate access to pristine slopes. Newbie or pro, Club Med's Gentils Organisateurs (G.Os) ensure every skier feels secure on the snow. Tailored lessons, under the aegis of top-notch ski schools, cater to all ages and proficiencies. Forget your gear? The in-resort boutique has you covered with all the essentials. But skiing isn't the sole allure. Guided snowshoe treks offer tranquil immersion in nature's winter canvas. And for a heartwarming family frolic, tobogganing and sleigh rides provide joyful peaks of their own.

Slated to open in December 2023, the new Club Med Kiroro Grand in Japan invites guests to explore the unconventional beauty of Hokkaido. Nestled on the Northern Island of Hokkaido, Club Med Kiroro Peak is a hidden white powder paradise that promises longer ski seasons, taking your ski experience to the next level. Beyond skiing, the resort also offers those aged 12 and up the opportunity to explore unspoilt nature through snow trekking or to carve through some of the area’s best quality snow.

Wellness moments are also part of the experience, with a soak in a Rotenburo outdoor hot bath or a natural Japanese Onsen providing a perfect end to a thrilling day. Moreover, the resort offers a deep dive into the local culture with excursions that shed light on the indigenous Ainu, the first settlers in Hokkaido.

Meanwhile at Kikoro Grand, kids of all ages are welcome to adventure, with facilities for those aged 2 and up.

Club Med Alpe d’Huez, a recently renovated and expanded resort, located within the highest altitudes of the French Alps, invites avid skiers on an epic alpine adventure. The resort boasts of sun-soaked ski slopes, offering an unrivalled skiing

experience for both beginners and experts. From its lofty location, it presents panoramic views of the snowy peaks, a sight that is as exhilarating as the ski trails themselves. The Club Med Alpe d’Huez is not just a resort, it’s a gateway to a winter wonderland, promising a memorable stay for all its guests.

Club Med recently unveiled their first Exclusive Collection within the stunningly beautiful French Alpine region of Val D’Isere, adding a touch of luxury and elevated sophistication to the already charming resort. This new addition enhances the guest experience, marrying comfort and elegance in a unique snow-capped setting.

Guests are invited to take a picturesque stroll through the enchanting Old Town, a quaint area teeming with history and charm. The resort is also renowned as a legendary ski destination, offering premiere skiing opportunities for enthusiasts of all levels.

Club Med Val D’Isere is more than a resort, it’s a winter wonderland that seamlessly blends relaxation with thrilling adventure.

Club Med’s diverse property portfolio spans across the globe, from the snowy peaks of the Alps to the sun-soaked beaches of Southeast Asia and beyond. Each resort is designed to offer a unique experience, tailored to the local culture and environment, and providing a gateway to the world’s most captivating destinations.

At the heart of Club Med’s success is an expert staff, representing over 100 nationalities, who are dedicated to ensuring that each and every guest has a memorable stay. Their exceptional service and warm hospitality are at the core of the Club Med experience.

It’s this commitment to creating unforgettable trips that truly sets Club Med apart. Every day spent at a Club Med resort is a new journey, an opportunity to create stories, forge bonds, and make memories that will last a lifetime.

CLUB MED askme.asia@clubmedcustomerservice.com www.clubmed.asia

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EPICUREAN LIFESTYLE

SKI CHALET DESTINATIONS Redefining Alpine Luxury In a constant game of one-upmanship, ski chalets have become ever-increasingly lavish in a bid to outdo the competition and merit themselves the title of the best of the best. With each new mega-property unveiled, new heights of luxury, service and style open to the luckiest of guests.

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CHALET MARMOTTIERE - VERBIER, SWITZERLAND

Among the bounty of ultra-luxury ski chalets in Verbier, Chalet Marmottiere’s facade is unassuming before you enter its doors. Once inside, behold an ultra lux spacious cabin with oak finishings complete with extensive facilities. The chalet can host up to 18 guests across nine bedrooms, which are sumptuously styled in contemporary modern luxury. Spend your days in the stunning indoor swimming pool, warmed to a comfortable temperature, then choose from any number of activities. Why not start off in the dedicated gaming room, then play some poker in their casino room. Bring the family together for a movie in the cinema room, and finally, you can even play a game of bowling in your own private bowling alley. That’s not all, as there is also a gym, sauna room and steam room. As the night goes on, you will also surely visit the billiards table, and the bar and wine cave.

ART CHALET COURCHEVEL 1850, FRANCE

Spectacular artworks adorn every corner of Chalet Art, certainly living up to its name, in a miraculous display that you have to see to believe. Chalet Art accommodates 2200 square metres of modern luxurious space that feels like home, complete with eight en-suite bedrooms, two kitchens, fitness facilities, an indoor swimming pool, sauna, jacuzzi and massage room. And if you were fooled enough to think that was it, there’s more, as your evenings will undoubtedly be spent in the casino room, cinema, wine cave and lounge. Enjoy your 5 star breakfast, lunch and dinner prepared for you by the chef, who is at your service throughout your stay to make sure you never go hungry. The chalet will remain immaculate as the days pass as the daily housekeepers come to make your bed and clean, while the private in-resort driver chauffeurs you to your fun outdoor excursion of the day. Of course, in this exceptional location, you can ski-in and ski-out at your leisure, in a treasured alpine adventure. epicurevietnam 79

ULTIMA CRANS MONTANA CRANS-MONTANA, SWITZERLAND

Boasting 4,500 square metres in space, Ultima Crans Montana is a palace of luxury. Comfortably accommodating up to 38 guests across sixteen bedrooms within two outstanding chalets. The commodious living rooms distil the essence of Alpine character and luxury, in the perfect getaway for a large group of friends and family. The chalets are fully staffed to take care of you, whether that be to help you get a fire going in the wood-burning fireplace, or to satisfy your gastronomic desires in one of the elegant dining rooms. For ultimate relaxation, excuse yourself to the Ultima Spa & Clinic, exuding grandeur with its 1,000 square metres in space, Bahia Blanca marble, teak wood and Baccarat crystal chandeliers. Dip in the outdoor swimming pool, or retreat to the sauna, where you can rest your muscles from your day of ski adventure. Come together once again in the cinema room, or the billiards room, or catch up on some work in their private office spaces.

CHALET N - LECH, AUSTRIA

Seamlessly blending opulence with an at-home feel, Chalet N is truly one of the most impressive chalets you will ever come across.

Surrounded by nature in an alpine oasis of tranquillity, the chalet is decorated beyond compare with special regional materials throughout achieving a high class interior design. The ski-in ski-out chalet features seven bedroom suites with elegant bathrooms, some of which extravagantly extend to a dressing room and living area. Gather around the open fireplace in the master bedroom, then kiss your kids goodnight in their bunk beds next door. Treat yourself to a spa day and make use of the swimming pool, hay sauna, ice fountain, Finnish sauna, spa beds and salt-cave steam bath. If you wish to keep up with your fitness routine, there’s even a private gym fitted with the latest equipment. An elegant restaurant awaits your appetite, complemented by a fully stocked wine cellar offering the finest wines from around the globe. The top chefs will spoil you before the night is over, then you can always wind down in the cinema room before bed. A butler, driver, hostesses, and a chalet concierge are also at your service.

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CHALET LA FENICE - CERVINIA, ITALY

Perched 100 metres above the world-renowned ski resort of Cervinia in Italy, La Fenice invites guests to indulge in ultimate relaxation, surrounded by breathtaking views of the Matterhorn and enviable proximity to the ski slopes, surrounded by meadows and waterfalls in the summer, and pristine white wilderness in the winter. La Fenice is a destination to behold, complete with a spacious spa, private cinema room and state-of-the-art games and entertainment. A bespoke Swarovski chandelier is suspended from the peak of the atrium, imbuing the space with a warm glow. Up to 16 guests can stay here in the seven bedrooms across six floors of Alpine luxury. Immerse yourself in the outdoor swimming pool overlooking the majestic mountains of the Matterhorn, and relax in the 12-seater open-air jacuzzi with a drink as the sun goes down. Massages and beauty treatments are available in the treatment room, and you can also break a sweat in the fitness room. Leave the wellness area and unwind in the extravagant games room, fitted with a bespoke Etrusco pool table, TV, games console, VR headset, table tennis and table football. Of course, what is an ultra lux chalet without its very own cinema room, where you can screen the latest blockbusters through their HD projector.

CHALET ZERMATT PEAK ZERMATT, SWITZERLAND

Occupying a landmark position in the centre of Zermatt, this chalet is the epitome of Alpine luxury.

Chalet Zermatt Peak masterfully blends the rustic charm of its stone and wood facade with opulent modern design in the interior, made oh so cosy.

Floor to ceiling windows enlarge the sweeping views of the Matterhorn, in a dream escape where you might just have to pinch yourself to believe. From the spacious living area, to the open-plan stateof-the-art kitchen and dining area, no expense is spared to achieve the heights of luxury. A reading library on the other side of the lounge’s glowing fireplace provides a quiet space for relaxation, and all levels of the chalet open up to a balcony where you can further admire the stunning views. In the inviting wellness area, glistening chandeliers mimic hanging icicles above you, before you make your way to the jacuzzi and find bliss in the bubbles and wraparound views. The chalet is also equipped with a gym and sauna, and rejuvenating rain showers to cool down afterwards. Sleep beneath the stars at night, as the top floor bedroom has a glass ceiling, framing a dazzling landscape of the galaxy beyond. epicurevietnam 81

EPICUREAN LIFESTYLE

Can Sustainable Five Star Travel

BE ACHIEVED? Travel has long been associated with indulging in life's finer pleasures, such as private tours, gourmet dining, and stays at luxurious resorts. However, in recent years, there has been a growing emphasis on sustainability within the travel industry, encompassing environmental and socio-cultural responsibility.

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prevailing misconception suggests that luxury travel and sustainability are incompatible. In reality, many luxury travel brands and discerning travellers are at the forefront of eco-friendly innovations and community engagement. Making sustainable choices while enjoying luxury experiences can significantly reduce one's ecological footprint. Let's explore the evolving landscape of sustainable luxury travel and discover some practical tips for high-end vacations with a conscience.

THE CHANGING FACE OF LUXURY TRAVEL

Luxury travel has traditionally been associated with extravagance, often implying excessive consumption. Yet, it's impossible to ignore the detrimental impact irresponsible travel practices can have on the planet. Recent studies show that luxury travellers are increasingly prioritising sustainability when making travel decisions. Issues such as social and environmental responsibility weigh heavily on their minds when choosing accommodations, transportation, and activities. Reports indicate that 62% of travellers aim to be more considerate of the environmental and social impact of their journeys, and a striking 81% wish to see their travel expenditures benefit local communities.

Travel companies specialising in luxury experiences have taken notice of this shift towards sustainability and are incorporating it into their offerings. This alignment of luxury and sustainability is not only achievable but is being actively pursued.

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WHAT IS SUSTAINABLE LUXURY TRAVEL?

Today, information on the environmental impact of travel is more accessible than ever, creating a heightened awareness of sustainability initiatives. Sustainable travel doesn't necessitate the abandonment of luxury; in fact, some of the most opulent travel experiences are also the most eco-friendly. Here are some effective strategies for luxury travellers and travel companies to reduce their environmental impact:

Contribute to Wildlife Conservation Initiatives

Luxury travellers are in a unique position to support conservation efforts in the destinations they visit. Many luxury travel companies either have their conservation programs or donate a portion of their proceeds to local conservation projects.

For instance, &Beyond, a luxury safari operator, has successfully repopulated cheetahs and other species in South Africa's Phinda Private Game Reserve. They offer travellers opportunities to engage in wildlife protection efforts, such as witnessing rhino de-horning or monitoring pangolins reintroduced to the reserve.

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Finance Climate Action Projects

Luxury travellers and companies can fund climate action projects that mitigate the impacts of climate change. Carbon offset programs provide a straightforward method to invest in various global climate initiatives. Travel companies often partner with organisations to provide carbon offsets as part of their packages, helping travellers reduce their carbon footprint.

Choose Travel Methods Thoughtfully

Transportation is a significant contributor to the carbon footprint of travel. Flying private, a common luxury travel choice, is known to produce far more pollution than commercial flights. However, private jet users have the potential to lead the transition to sustainable aviation technologies. Private jets are ideal for early adoption of emerging technologies like hydrogen and electric-powered aircrafts, as these innovations are initially viable for smaller aeroplanes and shorter routes.

Focus on Community-Based Tourism

In addition to environmental responsibility, social and economic sustainability is crucial. Supporting local, community-based tourism helps ensure a positive impact on the final destination.

By choosing experiences that involve the local community and local supply chains, travellers can contribute to cultural exchange and economic well-being.

Look for Boutique Travel Experiences

Overtourism can be a challenge in some destinations when too many visitors strain the local environment and infrastructure.

Luxury travel often emphasises boutique experiences with fewer guests, relieving the pressure on local communities and preserving the quality of life for residents. Choosing smallerscale luxury travel options worldwide helps to avoid overtourism.

Stay in Eco-Chic Accommodations

Luxury properties have the resources to invest in eco-friendly innovations, such as clean energy and sustainable design principles. By choosing accommodations designed with sustainability in mind, travellers can enjoy lavish experiences while minimising environmental impact.

Support Innovative Zero-Waste Initiatives

Luxury travel brands can reduce and manage their waste effectively. Many offer one-of-a-kind guest experiences that support zero-waste initiatives, such as on-site glass blowing studios that use recycled materials and organic rooftop gardens to recycle organic waste.

Seek Informed Travel Advisors and Sustainability Certifications

Knowledge is key in ensuring sustainable luxury travel. Informed travel advisors and sustainability certifications can guide travellers to make responsible choices. Many travel advisors are educated on their suppliers' sustainability initiatives and committed to planning sustainable trips.

Sustainable luxury travel is indeed possible and increasingly embraced by both travellers and the travel industry. Luxury brands are redefining opulence, and travellers have numerous opportunities to participate. Sustainability not only aligns with ethical considerations but also enhances the luxury travel experience, making it more enjoyable and fulfilling. By being intentional and educating oneself about sustainable practices, both travel companies and individual travellers can embark on eco-friendly journeys that benefit the planet, local communities, and the travellers themselves. epicurevietnam 85

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

ELEVATING DISHES

BEYOND MERE TOPPING Since its establishment in 2018, Caspiar Caviar has emerged as a leader in luxury gastronomy, becoming Vietnam’s largest caviar purveyor, and the world's top 3 exporter of “Private Label” caviar.

The company’s rapid growth, and tremendous global success, is deeply rooted in their profound commitment to nature, sustainability, traceability and accountability.

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"Caviar, in my view, represents the pinnacle of culinary elegance.

When I present it, it's always by generous spoonful, as each variety offers a distinctive taste experience. It's fascinating to incorporate caviar into everything from starters to mains and even desserts, and my appreciation for its flavours deepens with each tasting. While every fish produces roe, sturgeon roe is extraordinary, akin to a 'black diamond' that melts and bursts with flavour in your mouth. Caviar also serves as an exquisite sauce, adding a new dimension to dishes."

Chef Trần Công Thuận, Esta Saigon

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aspiar is renowned for its "single origin caviar," which is organically prepared to effect balanced flavours, and perfected textures, esteemed by aficionados and culinary professionals alike. The company practises environmentally respectful and health-conscious farming of their five sturgeon varietals, aiming to replicate nature’s conditions as thoroughly as possible. Their sublime Imperial Caviar and Golden Albinos "White Pearls" Caviar is produced in Dalat, Vietnam, known as the "City of Eternal Springs". Dalat lies 1,800 metres above sea level, and their farm is fed by the purest mountain spring water, resulting in an ideal environment for raising and nurturing sturgeons. Their Royal Oscietre, Amur Prestige, and Beluga Royale Caviar strains are cultivated in Dujiangyan, China, high above the City of Chengdu. Coined "The Land of Abundance", the city is celebrated for its 2,000-yearold irrigation system, offering an unparalleled environment for large sturgeon breeding, and caviar harvesting.

Caspiar's unique marketing strategy avoids traditional methodology, and instead relies upon word-of-mouth endorsements from premiere chefs and restaurants throughout the world. This grassroots approach has significantly contributed to establishing and solidifying Caspiar’s prestigious status among the global elite. Jonathan Dinh, founder and CEO of Caspiar Caviar, and a former chef himself, views caviar as more than just a garnish or topping; he believes it to be a central element in culinary creation, a philosophy shared by a plethora of top Vietnamese chefs who have meticulously incorporated his brand into their recipes.

CASPIAR CAVIAR (+84) 286 272 6552 | Caspiar.vn

"Caspiar Caviar, a renowned local brand, stands out for its supreme quality. Offering an array of caviar types, it enhances, and deeply enriches, my culinary creations.

Caviar in my food is more than just an extravagant topping; it elevates the taste profiles of my dishes to a higher level. This enhancement comes from the caviar's distinctive salty, umami, and creamy characteristics."

Chef Võ Thành Vương, CoCo Dining Saigon

“Caspiar Caviar is more than just a luxurious topping for me, it is a unique and quality ingredient, and yes the price per kilo can be a lot higher than a common ingredient, but my word, it’s worth every penny. The nuttiness, creaminess and brininess of caviar can not be found in any other ingredient, and I think that’s what makes it so versatile in terms of application in designing a dish. At Chapter, every menu features one dish which celebrates Caspiar Caviar. One of the most iconic of them is Caviar with homemade tofu, tofu jelly, tofu whey and raw scallop. The freshness of the tofu together with the saltiness and brininess of caviar is just a match made in heaven!”

Chef Trương Quang Dũng, Chapter Dining and Grill epicurevietnam 87

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

THE ENIGMATIC

CULINARY DELIGHT For centuries, truffles have held a unique place in the hearts and palates of food connoisseurs, revered for their earthy flavours and remarkable scarcity.

Join us on a journey to unravel the history and origins of truffles, as we explore the enigma of their cultivation, allure, and their universal appeal among gastronomes worldwide.

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UNDERSTANDING TRUFFLES

Truffles, a type of fungi, grow underground, typically in close proximity to the roots of specific trees like oak, hazelnut, and beech. They engage in a fascinating symbiotic relationship with their host trees, exchanging nutrients and water in a mutually beneficial partnership. This intricate connection complicates truffle cultivation, contributing to their rarity and high market value.

Several truffle species exist, with the most coveted being the black Périgord truffle (Tuber melanosporum) from France and the white Alba truffle (Tuber magnatum) from Italy. The unique earthy aroma and flavour of truffles have ensnared the palates of gourmands and chefs alike, making them a highly prized ingredient in fine dining establishments around the world.

TRUFFLE'S ANCIENT ALLURE

The history of truffles can be traced back to ancient civilizations.

The Sumerians, residing in what is now Iraq around 4500–1900 BCE, are believed to be among the first to savour truffles as a culinary delight. Ancient Greek philosophers such as Plutarch, Pliny the Elder, and Dioscorides documented truffles, often attributing their growth to mystical natural phenomena, like thunder and lightning.

In ancient Rome, truffles were considered a luxury food and believed to possess aphrodisiac properties. They graced the tables of emperors and the elite, frequently part of extravagant banquets featuring exotic delicacies. Truffles continued to be a highly sought-after ingredient throughout the Middle Ages and the Renaissance, with European royalty and nobility vying for access to the finest truffles.

CULTIVATING THE ELUSIVE TRUFFLE

Truffles belong to the fungal kingdom, much like mushrooms, but they are rarer and come in various varieties. They grow completely underground, setting them apart from mushrooms, which have a visible cap above ground that disperses spores via the wind. Truffles, on the other hand, can only release their spores when they are unearthed by foragers, whether human or animal (although many animals simply consume the truffle once they find it).

Despite their enduring popularity, truffles remained challenging to cultivate for centuries. It wasn't until the early 19th century that the first successful truffle plantation was established by French agronomist Joseph Talon in the Périgord region. Talon discovered that truffles thrived in the presence of specific trees and developed a method for inoculating young trees' roots with truffle spores. This innovation led to the creation of truffle orchards, known as truffières, enabling more controlled and consistent truffle production. epicurevietnam 89

Nonetheless, cultivating truffles remains a complex task.

They are highly sensitive to environmental conditions, such as soil composition, temperature, and rainfall. Furthermore, the symbiotic relationship between truffles and their host trees takes years to develop, requiring patience before a truffière yields truffles.

TRADITION OF TRUFFLE HUNTING

Truffle hunting is an ancient tradition that has seen minimal change over the years. Historically, truffle hunters relied on pigs, known for their keen sense of smell, to locate the elusive fungi. However, pigs' love for truffles often posed challenges, as they would readily consume the truffles they uncovered.

Today, specially trained dogs, or truffle hounds, have largely replaced pigs in the hunt for truffles, making the process more manageable and less risky for these prized delicacies.

Truffle hunting typically occurs during the fall and winter months when truffles are at their peak ripeness. Truffle hunters, referred to as trufficulteurs, venture into the forests with their trusted truffle hounds, meticulously searching the ground for signs of the coveted fungi. When a truffle is located, the trufficulteur carefully extracts it by hand, ensuring the delicate fruiting body remains intact.

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TRUFFLES IN MODERN CUISINE

In modern times, truffles continue to be a coveted culinary delight in high-end restaurants and gourmet kitchens worldwide. Their distinct, earthy flavour enhances a wide array of dishes, from pasta and risotto to meat and fish. Truffles are often shaved or thinly sliced to fully accentuate their complex aroma and taste.

Truffle-infused products, including truffle oil, truffle butter, and truffle salt, have gained popularity as a means of infusing everyday cooking with the unique flavour of truffles. However, purists argue that nothing rivals the taste of fresh truffles, with their subtle nuances and depth of flavour.

The history and origins of truffles offer a captivating glimpse into the allure of this culinary delicacy, which has captivated gourmands for centuries. By understanding the intricate relationship between truffles and their host trees, as well as the traditional methods of truffle hunting, we gain a deeper appreciation for the effort and expertise involved in bringing these gourmet treasures to our tables. Whether enjoyed in a Michelin-starred restaurant or incorporated into a home-cooked meal, truffles remain an indulgence well worth savouring.

FROM HAUTE CUISINE TO EVERYDAY PLEASURE

Truffles are both a culinary delicacy gracing the plates of Michelin-starred restaurants and an ingredient that can be found on grocery store shelves, often tucked beside the mayonnaise.

The enigma lies in how something can simultaneously be humble and high-end. When did truffles become a widespread trend in consumer goods, and why have they captured the imagination of food enthusiasts across the globe?

The evolution of truffles from an ingredient reserved for haute cuisine to a topping for everyday dishes is driven, in part, by shifts in supply and demand. In 2015, truffles seemed

to be everywhere, with a good harvest leading to lower prices while demand remained high. This contributed to the surge in popularity of truffles.

Interestingly, truffles have found their way into a variety of dishes, challenging the notion that they must be exclusively paired with fine dining. While some restaurants featured fourcourse dinners centred around black truffles, others included truffles on poutine, tater tots, and pizzas.

THE TRUFFLE'S WIDE AVAILABILITY

The widespread availability of truffle-flavoured products, such as truffle-infused sauces and condiments, has led to the mainstream acceptance of truffle as a flavour. However, it's essential to note that not all truffle products contain genuine truffles or the specific truffle species that are prized in haute cuisine.

Many truffle-flavoured products contain ingredients like salt, rice, or flour, added to absorb and retain the truffle aroma.

When these ingredients fail to capture the truffle's essence, chemical additives are often introduced to enhance the flavour. Truffle oils, for instance, are frequently flavoured with chemicals like bis(methylthio)methane. Labels that reference truffle "aroma," "flavour," or "essence" typically indicate the presence of chemical additives. epicurevietnam 91

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

IMPORTED BELGIAN PORK'S GLOBAL TRIUMPHS AND VIETNAMESE DELICACIES When it comes to culinary excellence, Belgian pork stands as a true testament to the art of gastronomy. With a rich history of culinary traditions and a commitment to quality, Belgian pork has not only conquered the local market but has also achieved remarkable success on the global stage. Join us as we explore the remarkable journey of Belgian pork's success, highlighting its unique offerings in each market.

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GLOBAL TRIUMPHS OF BELGIAN PORK

Belgian pork stands tall as an emblem of quality and taste, contributing to a worldwide culinary renaissance. With an impressive annual production of 1,032,200 tonnes cw, Belgian pork has secured its place as a top contender in the meat industry. Belgium's exports speak volumes: a total volume of 746,524 tonnes - a testament to the excellence and variety Belgian pork brings to the table. This global reputation is the result of an unwavering commitment to tailored services, catering to the unique demands of each market.

CRAFTSMANSHIP AND CUSTOMIZATION

Belgium's meat suppliers are pioneers in creating a worldwide culinary legacy defined by craftsmanship, safety, and tailored solutions. This resolute commitment has earned them a distinguished reputation as leading producers and exporters of quality meat. With the Belgian meat story centred around individuals dedicated to quality, safety, taste, and customer satisfaction, you're invited to discover the heart behind the art.

A COMMITMENT TO EXCELLENCE AND SAFETY

Belgian pork is more than just meat on a plate. It's like a promise that the food is going to be really good and won't cause any worries. The people who watch over food safety in Belgium, the Federal Agency for the Safety of the Food Chain (FASFC), make sure that every step of making Belgian pork is done just right.

This makes Vietnamese people feel confident that when they eat Belgian pork, they're enjoying something special and safe.

CHOOSING TRUST: THE BELGIAN PORK DIFFERENCE IN VIETNAM'S CULINARY LANDSCAPE

The story of Belgian pork's success resonates vividly within the Vietnamese culinary landscape. In a world where discerning the origin and quality of meats can sometimes feel like navigating a labyrinth, Vietnamese people who love food have found a great solution: Belgian pork. They know it's really good, safe to eat, and it's made with a lot of skill and care.

Belgian enterprises understand the dynamic culinary landscape of Vietnam, offering their offerings in a manner that is not just adaptable, but truly harmonious. This flexibility doesn't just manifest in the diversity of cuts and products; it extends to the impeccable service that accompanies each piece of pork. Belgium’s commitment to customisation and innovation ensures that every cut is a masterpiece, allowing Vietnamese chefs to craft culinary wonders that mesmerise the senses.

Thus, Vietnamese truly appreciate and respect the genuine art of meat. From traditional classics to contemporary delights, Belgian pork elevates Vietnamese dishes to new heights, making it an essential ingredient in kitchens across the nation.

INSPIRING FESTIVE FEASTS MADE FROM BELGIAN PORK: CULINARY WORKSHOPS AND BEYOND

As the festive season approaches, let Belgian pork be the star of your celebratory menu. Picture a mouthwatering European pork roast, infused with aromatic herbs, slow-cooked to tender perfection, and served with a luscious gravy. This dish, a testament to the artistry of meat, will undoubtedly elevate your festive gatherings.

The Belgian pork industry proudly hosts workshops, inspiring culinary enthusiasts and chefs to delve into the boundless possibilities of Belgian pork across diverse cuisines. With a chef workshop successfully conducted last September, we had the privilege of welcoming professional and to-be chefs of Ho Chi Minh city. This unique experience proved to be enlightening journeys for attendees, providing them with comprehensive information presented transparently and with integrity about Belgian pork. This experience further reinforced the trust in the choice of Belgian pork among Vietnamese consumers.

These workshops also serve as vibrant forums where creativity and expertise converge, resulting in culinary innovations that resonate with both the heart and soul of Belgium and Vietnam.

In a world full of choices, picking Belgian pork makes sense to Vietnamese folks. It's not just any meat – it's meat that is made with care, and it's also a bit like a friend you can trust. When Belgian pork meets Vietnam's wonderful food culture, it's a great match that everyone can enjoy, from the heart of Belgium to the vibrant kitchens of Vietnam.

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European epicurevietnam 93 Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them.

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FALL IN LOVE WITH

NEW ZEALAND RAISED LAMB Have you ever tried a meat more tender and succulent than glorious New Zealand raised lamb? Discover what makes this prized offering so revered.

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he food we know as lamb refers to the meat of sheep between one and twelve months of age. As nutritious as it is delicious, lamb is a red meat that is much more tender and lower in fat content than its older counterpart mutton. Lamb is one of the most naturally raised animals, and therefore one of the most ethical meats you can consume, as all they require to fatten up nicely is to graze on grass, so it makes economic sense for them to roam free. Here’s why New Zealand raised lamb is a cut above the rest.

PERFECT CONDITIONS

Lambs in New Zealand graze on some of this planet’s most lush and nutrient-rich pastures. The unique sub-tropical climate creates an environment where all plants and animals thrive.

Naturally, they have some of the best conditions in the world for raising lamb, with the population of sheep exceeding the population of humans altogether.

ANCESTRAL ROOTS

In New Zealand’s northern reaches, at the base of Mount Ruapehu where flocks of lamb roam freely, members of the Awhi check them for signs of injury or illness, making sure that all the animals are as healthy as possible.

GRASS-FED GOODNESS

New Zealand lamb is grass-fed throughout its entire life, as the country prioritises humane meat production in line with cultural values. Unlike their grain-fed American counterparts, New Zealand lamb is smaller in size, and less fatty, as they are allowed to grow and develop the way nature intended.

STRICT LABELLING REQUIREMENTS

For meat to be labelled as lamb in New Zealand, the animal has to be younger than twelve months. In America, you may purchase meat from an older sheep, with a less tender and desirable meat.

New Zealand lamb are generally slaughtered at a younger age, to preserve tenderness and flavour.

CRUNCHING THE NUMBERS

Because of their natural, humane ways of raising meat, New Zealand livestock is far less likely to experience disease.

This means that farmers have to spend less of their income maintaining their animals. Furthermore, with an abundance of green pastures, sheep-raising is uncomplicated and cost effective. As a result, New Zealand lamb tends to be lower in price than the same meat sourced from other countries. That said, it is not at all lower in quality. In fact, it’s much higher in quality, but lower in cost due to the harmony of raising animals in nature. epicurevietnam 95

SMALL CARBON FOOTPRINT

New Zealand lamb farming is evermore ethical as it leaves behind a small carbon footprint. The sub-tropical climate means the pastures are green all year round, and make sustainable farming practices easy. All you have to take into consideration is the shipping cost.

MOUTH-WATERING TASTE

New Zealand raised lamb is naturally packed with goodness, producing a deliciously tender, succulent meat that is also lean. Guaranteed to be stacked with flavour, their free-roaming grass-fed lifestyle really makes a difference. When animals are raised in harmony with the rhythms of nature, the meat you get is truly something else.

TIPS FOR COOKING THE PERFECT ROAST LAMB

The way you cook your lamb will vary depending on the cut you're using. Shoulder, leg, and neck meats are suitable for slow-cooking, while rump and rack of lamb are tender and can be served rare or medium rare. When purchasing leg or shoulder of lamb, you have the option of bone-in or deboned. Deboned joints are easier to

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carve, but bone-in joints have a richer flavor. It is important to let the lamb come to room temperature by taking it out of the fridge about an hour before cooking, as with any meat joint. When using rubs, it's essential to pound the ingredients into a smooth paste and thoroughly rub it into the meat to ensure full absorption of flavors. Unless you're slow-roasting the lamb, a general guideline for cooking is 20 minutes at 220°C for browning, followed by an additional 20 minutes at 190°C for a medium pink finish. For a well-done texture, add an extra 20 minutes of cooking time. To determine if the lamb is properly cooked, you can rely on a meat thermometer. For lamb, rare is around 50°C, medium is around 60°C, and well done is around 70°C.

WHERE YOU CAN FIND NEW ZEALAND RAISED LAMB IN VIETNAM New Viet Dairy Established in 1997, New Viet Dairy is a leading importer and distributor of food ingredients in Vietnam, and procure from approved sources worldwide, to give customers quality assurance in their purchases. Their selection of New Zealand raised lamb includes a Bottega Zelachi Ranch New Zealand Bone-In Lamb Rack, as well as a French Cut variety.

Classic Deli Part of the Classic Fine Foods brand, Classic Deli offers chefgrade ingredients to use in your gourmet endeavours from the comfort of your own home. Create amazing dishes with their bounty of frozen New Zealand lamb. They have an array of appetising cuts on offer, from Eye of Loin, to Tenderloin, to Rump Chump, to Leg T-Bone.

HiFood Catering to the northern population of Vietnam, HiFood was founded in Hanoi in 2002 and specialises in the import and distribution of high-end food products. Here you’ll be able to find Frozen Lamb Racks, Boneless Lamb Leg Steaks and Hellaby Whole Lamb Legs.

The Meat Company For New Zealand lamb sausages, head to The Meat Company, offering all sorts of products from sausages to dried meats, deli meats and pies. All their foods are made without preservatives, and are some of the best meats you’ll find anywhere in the world. epicurevietnam 97

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CHRISTMAS MEAT CHOICES

As the festive season approaches, a tantalising array of succulent meats takes centre stage on Christmas dinner tables around the world. From the beloved turkey and ham to flavorful beef and lamb, these popular meats are cherished traditions that evoke warmth, indulgence, and a sense of culinary celebration.

TURKEY

In the era preceding the Reformation, Christmas in England was marked by diverse culinary delights but without a specific meat dominating the banquet table. However, the turkey began to secure its place as a prominent feature in Christmas dinners during the 16th century. England's turkey rearing industry, concentrated in eastern England and Norfolk, laid the foundation for this trend. The Norfolk Black breed, still found on selective farms today, played a significant role. Interestingly, turkeys from England were brought to the Americas, leading to the development of commercial varieties. During the Victorian era, turkey became a centerpiece of the festive feast, thanks to the influence of the royal family. The luxury of indulging in turkey during Christmas came at a significant cost, as transporting birds to cities required arduous journeys. Improved railways in the 20th century contributed to the surge in turkey's popularity as the quintessential Christmas dish. Turkey Clubs offered families with limited means the ability to purchase turkeys in installments. With the availability of affordable ovens and storage, home cooking became more feasible. Today, turkey remains a staple on the Christmas menu, often with changing accompaniments, like pigs in blankets, fancy sprouts, the perfect roast potatoes, a few slices of ham, maybe some cranberry sauce on the side, a bit of gravy… epicurevietnam 99

BEEF

People choose to eat beef during Christmas for various reasons. One of the primary factors is that beef is often associated with celebratory feasts and special occasions. Its rich flavor and tender texture make it a popular choice for a festive meal.

Another reason is cultural and regional traditions. In many countries, particularly in Western cultures, beef has been a long-standing part of Christmas culinary customs. Traditional dishes like roast beef, beef Wellington, or prime rib have become iconic Christmas main courses in these regions. These traditions have been passed down through generations, creating a sense of familiarity and nostalgia during the holiday season. Additionally, beef is considered a hearty and filling protein option, which makes it suitable for large gatherings and family meals. Christmas is often a time when families and friends come together to celebrate, and beef can cater to a wide range of palates and preferences. Furthermore, the availability and affordability of beef during the Christmas season contribute to its popularity. Many supermarkets and butchers offer deals and discounts on beef cuts, making it an accessible choice for those planning a festive feast. Finally, personal preferences and tastes play a significant role. Some individuals simply enjoy the taste and texture of beef, finding it satisfying and indulgent for a special occasion like Christmas.

HAM AND GAMMON

What would Christmas be without a succulent joint of ham?

Gammon, whether served hot or cold, is a versatile, tender delight that adds the perfect touch to any festive feast. Picture this: cuts of ham, whether smoked or unsmoked, generously coated in a luscious honey glaze and lovingly slow-cooked throughout the day, resulting in an irresistibly sweet meat that becomes the pièce de résistance of your Christmas dinner.

Across various cultures, ham holds symbolic weight, representing abundance and prosperity during the Christmas season. Its significance extends back through time, when the practice of curing and preserving hams ensured their availability during the winter months when fresh meat was scarce. And it's no wonder why ham remains a Christmas favorite – its rich, smoky flavors and succulent textures are an ideal match for the joyful atmosphere of the festivities. The meticulous roasting or glazing process only elevates the taste, creating a mouthwatering centrepiece, flavour that demands attention at the Christmas dinner table.

But ham and gammon bring more than just flavour. Their versatility shines through as they can be savored in various delectable forms. Whether served as thin, delicate slices or presented as a whole joint, these meats adapt effortlessly to different culinary preferences and meal preparations, catering to every palate. And let's not forget about the leftovers – ham carries on its delightful reign even in post-Christmas meals, elevating sandwiches, salads, or soups to epicurean heights.

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PORK

Pork, a staple of celebratory feasts for centuries, has ingrained itself in the traditions of many cultures. A symbol of abundance, prosperity, and good fortune, this succulent meat takes centre stage during Christmas gatherings, particularly in Europe and North America.

Roasted or glazed, it tantalizes the senses with its rich aroma and juicy flavors, infusing the festive setting with an atmosphere of joy and contentment. What sets pork apart is its remarkable versatility in the culinary realm. From succulent roasted pork loin to delectable glazed ham and mouthwatering bacon-wrapped creations, this meat opens doors to a myriad of gastronomic experiments, catering to the diverse tastes and dietary requirements of holiday revelers.

Its flexibility makes it an enticing option for Christmas menus, promising a delightful fusion of tradition and innovation on the dining table. Yet, it is not just its culinary charms that make pork a perennial favourite during Christmas festivities. Accessibility and affordability play significant roles as well. Universally available in many parts of the world, pork conveniently satisfies the demands of large gatherings and feasts. More notably, its cost-effectiveness compared to other meat choices allows families to relish a sumptuous meal without putting undue strain on their budgets.

LAMB

Last but not least… lamb. With its symbolic significance of purity and sacrifice, has established an esteemed position on the grandiose holiday table, laden with profound symbolism and an intricate historical connection to religious and cultural traditions. In various countries across Europe and the Middle East, the consumption of lamb during the Christmas season stands as an enduring custom.

This delectable and tender meat serves as a poignant representation of renewal and rebirth, embodying the very essence of the holiday spirit. Its association with sacred narratives like the Passover lamb and the sacrificial lamb in Christianity bestows upon the feast a remarkable layer of profundity.

The distinct flavor profile of lamb serves as a key driver of its popularity throughout Christmas festivities. Whether it is a sumptuously seasoned roasted leg of lamb or succulent and impeccably grilled lamb chops, the gastronomic possibilities are truly boundless. The alluring aroma wafting through the air as the lamb diligently simmers or sizzles on the grill fuels anticipation, heightening the mirth and fervor of the holiday season.

Moreover, the act of preparing and partaking in a lamb-centred meal unites families and friends. It nurtures a sense of camaraderie and cohesiveness as loved ones gather around the table, engaging in animated exchanges and crafting indelible memories. Often entwined with time-honored recipes handed down across generations, the process of lamb cookery symbolises the perpetuity of familial customs and heritage.

Furthermore, the widespread availability of lamb during the Christmas season amplifies its allure. Numerous regions witnessed a surge in lamb production during this time, rendering it an easily accessible choice for celebratory banquets. epicurevietnam 101

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SPICES, SAUCES & SEASONINGS THAT MAKE ANY

MEAL FESTIVE

Christmas spices and seasonings bring a rich, spicy aroma and taste to festive dishes. During the holiday season, these ingredients are essential to getting your taste buds in the spirit of Christmas.

Cinnamon Sticks

Cranberry Sauce

Cardamom

In addition to being used in garlands and wreaths, cinnamon sticks can add a nutty sweet flavour to mulled cider, tea, hot chocolate, cookies, cakes and more. It originates from the fragrant bark of an evergreen tree native to tropical regions of Asia. Said to have a mysterious power, they have been used since ancient times by Egyptians, Greeks and Romans.

The quintessential Christmas sauce, the tanginess of cranberries can be a sweet compliment to roast meats, vegetables and desserts. Add cinnamon and cardamom and make your dish even more festive.

Whether your dish is sweet or savoury, cardamom can bring a welcome kick with their fruity, piney taste. Bake them into your gingerbread cookies, and let the complex aroma fill the room.

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Gravy A generous helping of gravy is the cherry on top of any roast dinner. Pour it over your freshly steamed vegetables and Yorkshire puddings. You can also add fats like beef dripping, and spices like cloves to enhance the festive flavour. Strong savoury herbs like bay leaf, sage and thyme can also take your gravy to the next level.

Cloves Boosting pungent winter foods, cloves are a staple in the Christmas pantry.

They have a spicy fragrance and an intense sizzling flavour unleashed by the heat when cooking. Use it to spice up your mulled wine, or add it to your sauces and desserts.

Ginger

Peppermint

Oregano

Gingerbread cookies aside, ginger is another festive flavour bomb you can use to elevate your Christmas meal.

Somewhat peppery and sweet, its zingy aroma will tickle your nose, and freshen up your palate. Great for desserts with a pop.

Famous for its contribution to the candy cane, peppermint is a refreshing and aromatic essential, with its robust, minty aroma. Your peppermint infused candies will be a hit among the kids, and you can also use it in mint sauce, festive mojitos and more.

Also used to stuff turkey at Christmas is oregano, known for its bitter zest and spicy profile. A great addition to roast potatoes, tomatoes, chicken, fish, vegetables and vinaigrettes.

Nutmeg

Rosemary

Another spice to add to your Christmas shopping list is nutmeg, a key ingredient in Eggnog and gingerbread. This flavourful holiday spice is Christmas in powdered form, and combines nicely with other spices like ginger, cinnamon and cardamom.

Associated with Christmas since the Middle Ages, Rosemary is a classic culinary herb with a pine-like aroma.

Enhancing the flavour of roast meats such as lamb and pork, rosemary will fill the room with its aromatic scent and instil you with the spirit of Christmas.

Allspice

Thyme

Made from the dried fruit of the Pimenta Dioica plant native to Mexico, allspice is a complex spice that goes perfect with your quintessential Christmas spices. It also has the added bonus of reducing inflammation, treating nausea, and preventing infections.

Sweet and somewhat peppery, thyme is another versatile herb that will transform the flavour of your Christmas turkey. Also great for roast potatoes, marinades and bakes, this is a must-have in your holiday pantry.

Star Anise

A staple herb in British and Italian cuisine, sage is sweet and fairly bitter and is also used to stuff turkey at Christmas. You’ll have heard of Sage and Onion Stuffing Balls, and remember them for their piney fragrance.

Another Christmas flavour for the win is star anise, with its spicy sweet aroma and licorice-like taste. They also look beautiful, and therefore make a great garnish on your plate. Incorporate it into your Turkey gravy, or combine with honey and cinnamon to make a festive tea.

Vanilla Known for its intoxicating smell, vanilla’s taste and smell will have you feeling warm and cosy just in time for Christmas. Popular with desserts, they can add a delightful sweetness to your holiday treats.

Orange Peel Commonly called for in holiday recipes, orange peels feature in many festive cookies, cakes and icings, and have an important place on the Christmas table for their zesty zing.

Sage

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THE EDIBLE LUCK AND GOOD FORTUNE OF

VIETNAMESE FOOD

The Lunar New Year, also known as Tet in Vietnam, is a joyous festival celebrated with much enthusiasm and anticipation. As families come together to welcome the new year and bid farewell to the old, food remains a central element in the annual festivities, as people honour centuries-old culinary traditions to bring forth health, wealth and prosperity. From the delicately wrapped banh chung made to express gratitude to ancestors, to the lucky red melon seeds symbolising good fortune, these culinary traditions hold a special place in the hearts of Vietnamese people, as a significant part of their cultural heritage.

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BELOVED BANH CHUNG

In the realm of Vietnamese folklore, there exists a legend surrounding the creation of square-shaped "banh chung" enveloped within vibrant green "dong" leaves. These leaves symbolise the fertile soil that sustains Vietnam's rice agriculture.

Nestled within the hearty banh chung lies a harmonious blend of sticky, aromatic rice, accompanied by tender green beans and succulent cuts of fatty pork belly, meticulously marinated with an array of seasonings and crushed pepper.

In preparation for Tet, the Lunar New Year festivities, "dong" leaves can be found adorning the stalls of bustling markets across Vietnam. Ensuring the utmost aesthetic appeal, the leaves must possess a vibrant green hue, free from imperfections.

Before commencing the wrapping process, these leaves must be thoroughly cleansed of any dust or debris, left to air dry naturally, and bask in their verdant splendour.

The construction of a banh chung rests upon the utilisation of five or six "dong" leaves, while the quantity of rice and filling depends on the desired size of the cake. Wrapping these delectable morsels involves a series of careful steps: skillfully arranging the leaves at strategic angles, evenly distributing a layer of glutinous rice upon their delicate surfaces, scattering an even layer of green beans atop the rice, artfully placing the marinated pork belly at its heart, followed by additional layers of beans and rice. Eventually, the leaves are wrapped into a neat square, fastened securely with a string. This process demands precision to ensure the cake retains its shape and equilibrium.

Once the cake is expertly wrapped, it is ready to be boiled in a large pot, a crucial stage demanding the utmost meticulousness, time and effort over a period of 7 to 10 hours.

Despite the prosperity witnessed by the economy in recent years, and the convenience of readily available banh chung in the market, numerous families steadfastly uphold the cherished custom of crafting their own banh chung during Tet, without which the Tet tray dedicated to ancestral veneration would be incomplete. Through this heartfelt tradition, they seek to impart the wisdom and reverence for their ancestors' customs to their children. Despite the toil exerted, the ensuing moments of familial unity around the banh chung create indelible memories, deeply treasured in the hearts and lives of all who partake. epicurevietnam 105

PICKLES OF PROSPERITY

One culinary tradition that holds a special place on the Tet table is the assortment of Vietnamese pickles. These delightful condiments, known as "dua muoi" or "dua mon" in Vietnamese, add flavours, colours, and auspicious symbolism to the festive feast. It is said that these tangy and crunchy bites of pleasure bring balance in flavour to the festive table, thus bringing harmony to the family.

One of the most popular and widely consumed pickles during Tet is the carrot and radish pickle, or Dua Gia. This pickle exudes vibrant hues of orange and white, symbolising luck, happiness, and purity. Carrots and radishes are peeled and meticulously sliced or julienned into thin strips. They are then soaked in a mixture of vinegar, sugar, salt, and sometimes fragrant spices like cloves or star anise. Over time, the pickling process infuses the vegetables with a tangy, slightly sweet flavour, while retaining their crispness. Its refreshing crunch and lively taste uplift the overall dining experience during Tet. Another beloved pickle commonly found on Tet tables is the cabbage pickle, known as Dua Bap Cai. Cabbage, with its layers that symbolise wealth and prosperity, is an essential ingredient during Lunar New Year celebrations. Thinly sliced cabbage is pickled in a brine of vinegar, salt, sugar, and sometimes garlic or chilli for an added kick. This pickling method preserves the cabbage's crunchiness while imparting a tangy and slightly sour flavour.

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The shallot pickle, known as Dua Hanh. Shallots, with their unique pungency and distinctive aroma, are thinly sliced and pickled in a mixture of vinegar, sugar, and salt to mellow the sharpness of the shallots while imparting a tangy, slightly sweet taste, in a harmonious blend of flavours. This aromatic and zesty pickle serves as a versatile condiment, enhancing the taste of main courses, such as grilled seafood, noodle soups, or fried rice. Its bold and captivating presence on the Tet table adds depth and character to the overall dining experience.

TET AND THIT KHO TAU

Particularly prominent in the South of Vietnam, caramelised pork and eggs, otherwise known as Thit Kho Tau, is a Lunar New Year comfort-food icon that symbolises family affection, and warms the hearts of all who unite at the festive table.

A simple dish, but with maximum flavour, the endearing broth of thit kho is made from coconut juice, laden with lean and fatty pieces of pork seasoned by pepper, fish sauce, chilli and sugar. The simmering pot is reduced until the meat is mouthwateringly soft and tender, and is then served with rice and pickles.

Of course, before serving, it is customary to offer a bowl to deceased ancestors on the family altar, the eggs symbolising goodness and happiness for the year ahead. The thick square pieces of pork are also symbolic, returning to the traditional conceptualisation of the square Earth in harmony with the round sky. Aside from its deep significance and cultural heritage, this dish is ultimately the pinnacle of family style comfort food, and serves as one of the most craved items in the Tet spread, and even the dearly departed cannot miss out.

In advance of the annual celebration, family members flock to the wet markets in search of the finest cuts of pork, not too lean, not too fatty. Once the markets have cleared out and shut down for the festival, this staple dish lasts long throughout the days of closure, and becomes evermore delicious as the nights pass. At first light and delicate, after being heated and reheated repeatedly, the reduced sauce retains an increasingly concentrated depth of flavour in the pot, imbuing the pork and eggs with its salty richness.

NOT-TO-BE-MISSED NUTS & SEEDS

Among the array of snacks offered to guests on the special Tet tray, roasted nuts and seeds are essential components for the new year. Enjoying nuts together represents a family custom that is widely enjoyed, and creates a cheerful and friendly environment of togetherness. Each type of nut and seed holds its own nutritional value, as well as carrying good fortune.

Watermelon seeds, or Hat Dua, are red and black seeds with a deep natural pigment that symbolise luck. After being dried and toasted, these seeds become a worthy snack containing an abundance of healthy vitamins and minerals that are good for the body. Eating these seeds is both a leisurely activity and an arduous task that becomes easier with practice, as the seed coat must be peeled to reveal the inner embryo which is aromatic, crispy and buttery.

Easier to open, pumpkin seeds, or Hat Bi, are among the most favourable nuts seen during Tet, and also hugely benefit the body with their chemical properties. Possessing the power to remedy life-altering conditions like kidney disease, intestinal disease and coronary heart disease, these seeds are ripe with nutritional value and more than just a lucky item on the Tet table.

The favourite of children and youngsters in Vietnam, sunflower seeds, or Hat Huong Duong, are also dried and roasted under heat to produce a popular festive snack. The yellow sunflowers grow small edible seeds found within black shells called ‘husks’, and are also rich in vitamins and minerals, and these lucky seeds are said to slow down the human ageing process.

Finally, cashew nuts, or Hat Dieu, are another lucky favourite laden with vitamins that contribute to a healthy metabolism and the prevention of serious ailments. The addition of salt makes for a moreish snack, with a harmonious blend of crispiness, saltiness and nuttyness. Like all these other nuts and seeds, they are best enjoyed with tea, family and conversation, as a delightful finger food that unites loved ones. epicurevietnam 1 07

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STYLISH

ENTERTAINING These new appliances are what you need in your modern kitchen – perfect for your year-end home entertaining

BY ERIS CHOO

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logging over the stove is no fun, especially during the festive season, when there are guests that need entertaining. The right kitchen appliance can make a world of difference, saving you from lengthy hours of preparation and giving you more time to mingle. Here are some of the latest must-have kitchen gadgets that make cooking and entertaining a breeze.

SMEG’S GALILEO

Heritage meets innovation as SMEG rolls out Galileo, a new generation of made-in-Italy ovens that aims to revolutionise the cooking experience for the modern home. A redesigned heating system allows for maximum efficiency, while three different cooking modes – traditional, steam, and microwave cooking – lets you put together entire feasts, from appetisers to mains and desserts.

Spearheading the Galileo line is the Omnichef range, an all-in-one oven which highlights the brand’s multi-cooking technology. Enjoy full control over recipes, as different cooking

methods can be programmed to operate one after another or simultaneously, without needing to reset temperature and duration parameters.

Wow guests with healthy and flavourful dishes made with the steam range, which combines traditional cooking and variable dispensing steam. The Steam100PRO offers steam injections between 20 percent to 100 percent yielding fat-free results that keep moisture sealed in and flavours intact. Other special functions include sous vide cooking, barbecue, stone cooking, and air frying. There is also a multi-point probe that can identify internal temperatures from up to three zones within an ingredient, ensuring meat and fish are always cooked to perfection.

The Speedwave XL range is ideal for those in a time crunch.

This energy-saving microwave oven comes equipped with inverter and stirrer technologies for uniform cooking and accurate temperature control, eliminating the need for a rotating plate. It also has five cooking levels that reduce prep time by up to 40 percent. epicurevietnam 109

V-ZUG

Impress guests with a chef-level gourmet spread courtesy of V-ZUG, Switzerland’s leading household appliances brand.

Unveiled at Milan Design Week back in April, their flagship steamer, the Excellence Line CombiSteamer V6000 Grand, combines the advantages of steam with perfectly distributed hot air and a full-surface grill. The oven’s large capacity lets you whip up large portions or multiple dishes at once, while the double-sided heat distribution ensures consistent cooking results throughout. You can also keep track of your cooking progress with the CircleSlider, which is engraved into the oven’s glass exterior.

For an elevated wine experience, store your drinks in V-ZUG’s Wine Cooler V4000, which features a sleek and striking design, with angled beech wood shelves and elegant lighting for display. The device comes with advanced wine cooling functions, including an adjustable optimum temperature zone for both red and white wines.

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CORAVIN VINITAS™

Gift your guests with their own sampler wine kits using the Coravin Vinitas™, a new device that fractionises standard-sized wine bottles into single serves for sampling. Primarily designed for wineries, distributors, retailers, and wine schools, the tabletop-sized device comes with four individual bays that can fractionalise up to 90 samples per hour from any type of source container, including large formats such as kegs, tanks, and barrels. Its proprietary technology uses pure argon or nitrogen gas to extract wine or spirits from a source bottle and dispense them into sample bottles. Lowpermeability tubing creates an oxygen-free environment, ensuring each sample bottle is perfectly preserved for up to 12 months, retaining flavours and aromas as if they were newly opened; while an automated smart system features a precise filling function to ensure zero waste when transferring from source bottles.

The Coravin Vinitas™ is available for lease on a month-to-month duration – ideal for entertaining guests if you’re hosting multiple gatherings over the holiday season.

SAMSUNG’S BESPOKE INFINITE

Keep the drinks and conversation flowing with Samsung’s Bespoke Infinite Wine Cellar. As Samsung’s first full-height wine storage appliance, the Wine Cellar makes a luxury statement and adds a touch of refinement to any space, with its smooth metallic finish complemented by an elegant gold copper-edged frame.

A suite of innovative features ensures ideal conditions for your wine collection – including a Triple-Glazed Door that blocks UV rays from chemically altering the taste of wines, humidity control to prevent oxidation, as well as a TripleTemperature Zone that allows storage of different types of wine. A dedicated presentation zone lets wine enthusiasts show off their prized collection to guests.

Complementing the cellar are the 1-Door Fridge and 1-Door Freezer, designed to blend harmoniously with the cellar as a modular configuration. The fridge comes with a built-in infuser to create delicious fruit and herb-flavoured beverages, while the freezer’s Dual Auto Ice Maker automatically dispenses Whisky Ball or cubed ice.

Elevate your experience with SmartThings integration and let the SmartThings Smart Wine Storage feature act as a personal sommelier.

Simply scan the labels of each wine bottle and key in the required information to manage your wine inventory efficiently via an app. epicurevietnam 111

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ENTER THE WORLD OF BAKING WONDERS AT

SUPER CAKE

Discover the delectable world of Super Cake, where 24 skilled bakers compete in an enthralling reality TV series, showcasing their artistry across 8 qualifying rounds. From intricate designs to tantalizing flavors, delve into the extraordinary confections that define this baking adventure."

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uper Cake, a thrilling reality TV series tailored for cake enthusiasts and adept bakers, is a collaborative venture

by Ho Chi Minh City Television Station and TVHub Joint Stock Company, generously supported by Main Sponsor Andros Professional. The journey unfolds across 8 riveting qualifying rounds, unearthing the top 8 out of 24 immensely talented contestants. Let’s immerse ourselves in the captivating world of super cakes crafted by these talented bakers in this inaugural showdown!

At Super Cake, bakers engage in a knockout round, navigating challenges that spotlight their innovative, resourceful, and meticulous baking prowess. To secure victory and progress to subsequent stages, contestants must astound the judges by exhibiting delectable taste, stunning presentation, adherence to tasks, and a diligent approach to food safety.

The 8 qualifying episodes offer equitable opportunities to an array of bakers, ensuring equally challenging topics. Each theme showcases a specific essential skill required of a proficient baker.

Beyond the mere baking showmanship, Super Cake serves as a space that unites kindred spirits—a platform for sharing life stories and career experiences among baking enthusiasts.

Notable among the exceptional super cakes showcased in the qualifying episodes is baker Phuong Nguyen's triumph. The proud recipient of the show's inaugural Super Cake trophy, Phuong Nguyen's cake, intricately depicting "The Nightmare Before Christmas," clinched her victory in the Super Cake Revealed challenge.

Phuong Nguyen resonated deeply with the character of Pumpkin King Jack Skellington from the movie. Baking transformed her life from an office job to pursuing her passion wholeheartedly. Sharing insights into her cake-making process, the talented baker revealed using a personalized dough recipe and carefully selected 55% chocolate for a balanced cream texture that adorned the cake. epicurevietnam 113

In the second episode, contestants faced a surprising challenge that left them in awe. Despite the pressure, baker Da Nguyet emerged victorious with a captivating miniature cake that perfectly met the judges' size and decoration criteria.

Judge Kieu Oanh's "Apple" theme inspired the bakers to craft cakes embodying love through five distinct flavors. With the aid of Andros Professional's specialized baking products, the bakers concocted extraordinary super cakes, infusing well-known Vietnamese ingredients like pepper, chili, and ginger to create a tantalizing blend.

Baker Hoang Duy’s cake symbolized a girl—strong on the outside with a variety of flavors representing her ever-changing personality, embodying a delicate yet powerful love.

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In another episode, baker Mai Linh astounded with his exceptional talent, crafting a cake shaped like a lucky cat and a breathtaking scene of the sea and islands in his hometown.

The bakers showcased an impressive array of super cakes that helped them conquer the Super Cake hat throughout 8 qualifying rounds. As they entered the quarter-finals, they were challenged to create more advanced and complex cake concepts while incorporating meaningful stories of life, friendship, and the pursuit of passion.

In the first episode of the quarter-finals, themed "Christmas Eve Dream," Super Cake will welcome an adorable little guest who will share a touching story about overcoming circumstances and pursuing dreams. Mr. Valentin Tran, CEO of Andros Asia, will return as a guest judge, and actor Ho Bich Tram will also be present. Who will successfully defend their ownership of the hat, and who will have to say goodbye? Don't miss episode 9, airing at 8:20 p.m. on December 20, 2023, on HTV7 channel.

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CHEF MASTERCLASS

VIETNAM RADIATES WITH FRENCH

CULINARY EXCELLENCE Cambodian-French Executive Chef Sakal Phoeung, with over a quarter-century in luxury hospitality, has become a culinary star in Ho Chi Minh City. His journey includes leading roles at Sofitel Phnom Penh Phokeethra and Sofitel Saigon Plaza. Now at Le Corto & P’ti Saigon, he blends traditional French cuisine with innovative approaches, and as President of les Disciples d’Escoffier Vietnam, Sakal fosters community and culinary excellence. We had the opportunity to chat with Chef Sakal about his illustrious career in Gastronomy.

What brought you to the culinary industry?

What does cuisine mean to you?

I was drawn to the culinary world by my deeprooted passion for crafting dishes. To me, cuisine is more than a profession; it's a way of life, an art form that enables me to express my creativity and passion. Through the joy of food, I find a unique way to connect with people, sharing experiences and emotions with every dish I make.

How do you maintain your passion for the kitchen?

I maintain it by constantly seeking inspiration from a variety of cuisines and exploring new ingredients.

As President of Escoffier Vietnam, I take great joy in sharing my knowledge of gastronomy with the new generation of Vietnamese chefs, fostering their growth, and helping to ignite their culinary passions.

Can you briefly describe your daily work schedule?

My daily schedule is quite intense. It starts with a visit to the morning market to check on seasonal products. Then, I discuss the daily menu with my team, overseeing kitchen operations and conducting briefings. Ensuring the quality of every dish is paramount to me, and I personally make sure everything runs smoothly throughout the day.

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Is there anyone you idolise in the culinary industry?

I hold immense respect for Auguste Escoffier, Alain Passard, and Didier Corlou, particularly for Corlou's pioneering approach in Vietnam. He was the first chef to masterfully combine Vietnamese cuisine with French culinary techniques, an inspiration that deeply influences my food.

Could you please describe your role and duties at the President of Vietnam Escoffier Association?

As President of Escoffier Vietnam, my role is the promotion of culinary education, the preservation of French culinary heritage, and the fostering of aspiring chefs. My duties extend beyond the kitchen; they involve shaping the culinary landscape in Vietnam and beyond, ensuring that the rich traditions of French cuisine continue to inspire and influence the next generation of chefs.

What was your defining objective when developing Le Corto and P’ti Saigon?

Eight years ago, in 2018, I fulfilled my dream of creating my own restaurant with the opening of Le Corto. As a chef, my ambition was to bring fine modern French cuisine and gastronomy to life in Saigon. Four years later, I opened P’Ti Saigon in Thao Dien. I fell in love with this villa and the idea of bringing nature into my culinary creations. This is embodied in our “P’ti Jardin,” where we hand-pick herbs, blending the essence of nature with our dishes.

A highlight of your career must have been serving the French President, Francois Hollande. What did you create for him?

When serving French President Francois Hollande, I had the honour of presenting a meticulously crafted menu, approved

by Chef Guillaume Gomez of the Élysée Palace. This experience allowed me to showcase the finest elements of French gastronomy, an opportunity that underscored the depth and elegance of its culinary heritage. epicurevietnam 117

CHEF MASTERCLASS

DIARY OF AN ITALIAN

EXECUTIVE CHEF

Ivan Barone, the culinary maestro behind the epicurean delights at MGallery’s Hôtel des Arts Saigon, is no stranger to luxury dining. Take a peek inside the mind of an Executive Chef living his dreams.

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Tell us about your culinary journey, how many countries have you worked in as a chef?

My culinary journey began in 1996; I lived and worked in Italy until 2014, before I left my country to come to Vietnam. I have mainly worked for luxury hotels and fine dining restaurants, starting a new chapter in Vietnam as Chef de Cuisine for Park Hyatt Saigon. I have also worked in Thailand for a group of restaurants.

Vietnam and Italy have many commonalities, in the way we care for our families, the sharing of food on the dinner table, the use of fish, seafood and vegetables within our cuisines, so I love to integrate local ingredients into my culinary offerings. Like Vietnam, Italy also has many regions, each with their own local food specialties, dialects and accents. I find these similarities amazing.

What is your favourite dish to prepare?

What drew you towards working for Hôtel des Arts Saigon - MGallery?

I don’t have a specific favourite dish to prepare, as it would limit my creativity, but I can tell you that one of my favourite Vietnamese dishes is Bun Bo.

The luxury and prestige, the freedom to express myself through the cuisine that I present to my guests. I love the working environment as well; I am surrounded and supported by a great team of colleagues.

Hôtel des Arts Saigon won the World Culinary Award for Asia’s Best Brunch Venue in 2023. What did this mean to you and your team?

As an Italian Chef in Vietnam, what part of your experience comes with the most pressure and difficulty?

At the beginning, there were challenges finding good quality ingredients, but now that has changed, and almost anything can be sourced. In addition to adapting to the ingredients I had, I also had to adapt to the weather, as the climate in Vietnam is so different to Italy, and it affected my recipes. I also felt pressure to integrate myself into the local community and culture, and today I am proud to say I have.

Is there a secret to creating authentic Italian flavours?

I don’t have any specific secret, except for the true love and passion for what I do, that is what makes me successful in every position as a Chef. Certainly, knowledge of ingredients is vital as a Chef, in order to bring the best out of them. When people ask me what ingredients I use, I always reply that the best ingredient is love.

You once shared that Italian cuisine is your career soul, and Vietnamese cuisine is an inspiration to create new delicacies. How does Vietnamese cuisine inspire you?

This award really meant the world to myself and the team. We work so hard every Sunday to create a unique epicurean experience for our guests, every time they walk through our doors.

How would you describe your cooking style in three words?

Fresh, modern and tasty!

How would you approach the task of creating a lowercalorie menu?

It depends on what the guest wants to achieve, but legumes and vegetables are a good start, but I would play to my strengths, and draw from my knowledge of Mediterranean cuisine.

Are there any new culinary trends you want to implement in your dishes?

I am already working on some new trends but I have not fully applied them yet; I follow some great Chefs on social media.

However, I am focussed on developing my own style, which is based in simplicity and drawing the most from my ingredients to allow them to shine. When you have good ingredients and a good knowledge of those ingredients, you’ve already done fifty percent of the job. epicurevietnam 119

EPICUREAN PROFILE

LEADING WITH LOVE IN PURSUIT OF

PURE LUXURY Arief Gunwan is a man with impressive credentials. Accumulating over 30 years of experience as a leading business development strategist and luxury hospitality specialist, he is the powerhouse behind the success of Ho Chi Minh City’s luxury riverside city resort, Villa Song, and believes that love should come first in our endeavours to succeed in any industry.

As someone who has worked in the luxury, travel & hospitality sector, what is your personal idea of pure luxury?

According to me, pure luxury is like unconditional love, as we cannot serve others without love. Love is without limitation or the expectation of repayment. In this ethos of love, luxury is a state of mind. We perpetuate love and luxury by renewing the minds of others towards love, and by providing the comfort needed to feel peace in your heart and soul.

As Chairman of International Luxury Travel & Hospitality Alliance, what difficulties and limitations do you see in the Vietnamese market compared to other countries?

As of today, the Vietnamese market for boutique and luxury hotels still lacks standardisation and classification in the system for awarding International Hotel Star Ratings. As such, we, the International Travel & Hospitality Alliance have had to base our success on rate classifications. This said, our alliance generally boasts high ratings, representative of the high standard for the quality of our products and services.

What factors are lacking in the Vietnamese hospitality market today?

In Vietnam, there are several misconceptions of the definition of hospitality. Hospitality is not a hotel or a restaurant, nor is it a commodity or property. Hospitality is a lifestyle, and when we look at it as a lifestyle then our eyes are opened to the fact that the modern world is lacking in love, and this doesn’t just apply to Vietnam. Therefore, we must love one another or be hospitable to one another, that is our value. We strongly believe that love is the foundation of hospitality which can be applied to any job in any sector of any industry.

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What were the most important elements you wanted to manifest when curating Villa Song and your other projects in Vietnam?

How do you perceive the sustainable development trend in the hotel industry in Vietnam? Do you intend to develop Villa Song in this direction?

The most important element still comes back to love. We aim to continue to transform our valued employees, guests, and neighbours into believers of unconditional love under the care of our city resort and other upcoming projects in Vietnam.

We totally support this direction, Villa Song is already developing and practising a sustainable hotel lifestyle and green bestpractices in our maintenance, services, logistics, products and supplies.

Villa Song is a stunning boutique hotel by the river, how special is the culinary experience there?

We are the best listeners when it comes to catering to our beloved guests’ needs. We continue to strive to make Villa Song a spectacular culinary destination by the Saigon River.

It is known that Villa Song is often the venue for advanced courses for the tourism and hospitality industry, along with luxurious culinary experiences, marketing events, press conferences, sales programs and other brand building activities. What does this mean to you and the boutique hotel?

Upscale and luxury properties are rising up everywhere in Vietnam, but there is still a huge need for specific education to respond to the growing sector’s demand. So, we have answered by developing the Kingdom Hospitality Masterclass, so we can produce Master Butlers, Master Concierges, and Master Hoteliers.

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

UNVEILING THE MOST EXPENSIVE

WINE COLLECTIONS EVER AUCTIONED

Wine enthusiasts, known as oenophiles, meticulously curate their collections, often showcasing exquisite burgundies, whites, and rosés. Within these collections, certain bottles have garnered significant attention for the staggering prices they fetched at auctions. Building such a remarkable assemblage demands unwavering dedication and a profound passion for wine, as these exceptional collections hold a captivating legacy that transcends their monetary value, reaching millions of dollars.

I

n September 2023, Taiwanese billionaire Pierre Chen announced an upcoming auction of his rare wine collection, creating waves in the industry. Chen, ranked 10th wealthiest in Taiwan with a net worth of approximately USD 5.5 billion, had spent four decades amassing an invaluable assortment of wines. Known as "The Epicurean's Atlas," the auction will take place at Sotheby's and span five separate sales worldwide. With 25,000 prized wine bottles up for bidding, the journey begins in Hong Kong on 24 and 25 November 2023 and concludes in 2024. Chen's collection includes coveted red burgundies from La Tâche vineyard in France, including two

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remarkable 6-liter methuselahs from 1985 valued between USD 120,000 and USD 190,000. Other notable wines include an extraordinary methuselah from 1999 anticipated to fetch USD 100,000 to USD 130,000. The series of auctions is projected to generate USD 50 million in sales, featuring wines from prestigious wineries like Domaine de la Romanée-Conti and Château Pétrus. Wine enthusiasts flock to these auctions with the hopes of acquiring splendid bottles for their own cellars, making wine auctions increasingly prominent and exciting.

Let's now delve into some of the world's opulent and valuable wine collections.

SAVE A LIFE. DON’T DRINK AND DRIVE.

ALEX FERGUSON'S IMPRESSIVE WINE COLLECTION SELLS FOR USD 5 MILLION Alex Ferguson, the legendary former manager of Manchester United, was renowned not only for his remarkable achievements in football but also for his extensive and valuable wine collection. Assembled over the course of his career, Ferguson's wine list boasted prestigious DRC Burgundies and esteemed first-growth Bordeaux spanning vintages from 1986 to 2011. In 2014, Christie's auctioned off 5,000 bottles from Ferguson's cellar in a series of three sales. The first event took place in Hong Kong on May 24th and generated over USD 3.7 million in sales. According to USA Today, the highest-priced bottle was a DRC Romanée-Conti, which commanded an impressive sum of USD 158,000. The second auction occurred in London on June 5th, resulting in sales of approximately USD 1.3 million. The remaining bottles were sold in an online-only auction held between June 9th and June 23rd. The auctions provided wine enthusiasts with an opportunity to acquire some of the finest wines from Ferguson's esteemed collection. The impressive sales figures reflect both the quality of the wines and the allure of owning a piece of sporting and oenological history.

JOSEPH LAU'S EXTRAORDINARY WINE COLLECTION COMMANDS USD 6.8 MILLION Joseph Lau, a prominent billionaire based in Hong Kong, stands among the elite echelons of the world's most esteemed wine collectors.

His cellar, brimming with exceptional wines, has garnered rare and coveted "white glove" sales at Sotheby's, signifying a perfect 100 percent sell-through rate. In 2021, a highly anticipated lot from Lau's collection went under the hammer, resulting in an extraordinary outcome. Sotheby's three-day sales series of wines and spirits culminated in a resounding success, with the sale of Lau's collection, aptly named "Wines From The Cellar of Joseph Lau Part II," amassing an impressive USD 6.8 million. Comprised of 148 lots, the auction showcased the finest wines. Among the standout sales were nine bottles from the esteemed 1990 vintage, commanding a staggering USD 450,590. This triumphant auction in 2021 followed the remarkable success of the first auction in 2020, which also achieved a "white glove" sale, with an astounding total exceeding USD 3.3 million. epicurevietnam 123

ANDREW LLOYD WEBBER'S DAZZLING WINE COLLECTION ACHIEVES USD 6.9 MILLION Renowned composer and musical genius Andrew Lloyd Webber possesses an illustrious wine collection. In 1997, Sotheby's auctioned off 18,000 of his exceptional bottles for GBP 5 million (USD 6.9 million), surpassing the initial estimate of USD 3.2 million. Highlights included coveted Chateau d'Yquem 1900 and Chateau Cheval Blanc 1947. In 2011, another Sotheby's auction in Hong Kong generated GBP 3.5 million (USD 5.6 million) from Webber's collection of 746 lots. The crown jewel, a Chateau Petrus 1982 represented by 12 bottles, fetched an astonishing USD 77,564 per bottle. Andrew Lloyd Webber's collection is a testament to his refined taste and appreciation for the finer things in life.

ROBERT DROUHIN'S WINE COLLECTION FETCHES USD 7.3 MILLION IN AUCTION Robert Drouhin's remarkable wine collection caused a stir in the wine world. Sotheby's auctioned two prized 1945 vintage bottles from Drouhin's collection in New York in 2018, attracting widespread attention. These bottles, originating from the renowned Maison Joseph Drouhin in Burgundy, are highly sought-after by wine enthusiasts. The first bottle sold for an impressive 558,000, while the second fetched 496,000, totaling a staggering $1.05 million for the pair. This emphasizes the immense value assigned to Domaine de la Romanée-Conti (DRC) bottles, particularly those from the esteemed 1945 vintage. The auction, featuring a curated selection of 100 lots from renowned wine regions and vineyards like Petrus, Chateau Latour, and Chateau Lafite, generated a remarkable $7.3 million in sales. Notably, nine lots exceeded six-figure sums, as reported by Quartz.

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HENRI JAYER'S LEGENDARY WINE COLLECTION FETCHES APPROXIMATELY USD 34.5 MILLION AT AUCTION

WILLIAM KOCH'S REMARKABLE WINE COLLECTION SELLS FOR APPROXIMATELY USD 22 MILLION Renowned American billionaire businessman and influential political activist, William Koch, has long been recognized as one of the world's most esteemed wine collectors. Recently, portions of his esteemed wine cellar were put up for auction

by Sotheby's, showcasing an extraordinary selection of some of the finest vintages ever produced. The auction's offerings boasted an impressive lineup of wines, with several reaching seven-figure valuations. Comprising a staggering 2,700 lots and an astounding 20,000 bottles, the auction was anticipated to generate around USD 15 million in sales, as reported by CNBC. Notable highlights included a single Jeroboam (a 3-liter bottle) of 1959 Domaine de la Romanée-Conti (DRC), estimated to be worth between USD 30,000 and USD 42,000, as well as a Methuselah of 1989 DRC Romanée-Conti, with an approximate value of USD 70,000 to USD 100,000. Surpassing initial expectations, the auction proved to be a resounding success, achieving a staggering total of USD 21.9 million.

In June 2018, Baghera Wines hosted a momentous auction in Geneva, featuring the remarkable collection of renowned winemaker Henri Jayer. This extraordinary event captivated wine enthusiasts worldwide, as Jayer's vintage bottles took center stage and achieved an astonishing total of over USD 34.5 million.

The auction's most coveted lots were dominated by Burgundy treasures from Vosne-Romanée, particularly the renowned Cros Parantoux vineyard. Notably, Lot 88, a magnum of the legendary 1978 Cros Parantoux vintage, sold for an impressive USD 144,893—more than three times its high estimate of USD 40,248—as reported by the publication. The event served as a testament to the timeless allure and enduring value of Henri Jayer's exceptional creations, securing their place in the annals of wine history.

ANONYMOUS WINE COLLECTOR'S EXTRAORDINARY COLLECTION OF 17,000 BOTTLES SELLS FOR APPROXIMATELY USD 22 MILLION In March 2019, Sotheby's achieved yet another historic milestone with the highly anticipated Tran-scend-ent Wines auction in Hong Kong. This event featured the sale of an astonishing collection of 16,889 exquisite wines, belonging to an anonymous private wine enthusiast. The collection encompassed an impressive array of fine wines, including prestigious Grand Cru Burgundies and coveted first-growth Bordeaux. Spanning three days, the auction showcased 275 lots of Domaine de la Romanee-Conti wines, covering a span of over 50 years. Notable highlights included rare Bordeaux wines such as La Mission Haut-Brion 1945 and Chateau Lafite Rothschild 1961. The South China Morning Post reported that the most coveted lot consisted of 12 bottles of Domaine de la Romanee-Conti 1990, which fetched an impressive sum of USD 348,000. The sale's resounding success surpassed all expectations and set a new record, surpassing the previous benchmark set by William Koch's collection by nearly USD 8 million. While the identity of the anonymous collector remains undisclosed, their remarkable collection and the remarkable prices attained at the auction speak volumes about their discerning taste and dedication to acquiring some of the most extraordinary wines in existence. epicurevietnam 125

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

WEATHERING THE

TEST OF TIME

The renowned Cabernet Sauvignons of Margaret River have weathered challenges and emerged with renewed vigour, carving a distinctive identity in the world of fine wines.

M

argaret River, nestled in Australia, stands tall as a premier destination for fine wine enthusiasts.

Recognised globally as one of the 34 biodiversity hotspots, this region, commanding a mere two percent of grape production, yields around 20 percent of Australia's premium wine. The modern wine journey of Margaret River owes its beginnings to Dr John Gladstone's pioneering paper in Agricultural Science during the 1960s, drawing parallels between its soil and that of Bordeaux.

Dr Gladstone's work spurred cardiologist Tom Cullity to establish Vasse Felix in 1967, paving the way for subsequent ventures like Moss Wood, Cape Mentelle, Cullen, Sandalford, and Leeuwin Estate by 1972. These trailblazers continue to create some of the most lauded wines available, inspiring over 200 other local producers over the past five decades.

While Leeuwin Estate put Margaret River Chardonnay on the map, earning the 'best Chardonnay in the world' accolade from Decanter magazine in 1982, the region's repertoire extends beyond, encompassing exquisite Sauvignon Blanc, Semillon blends, and notably, Cabernet Sauvignon. Recent assessments at the IWSC judging panel underscored the outstanding quality of the latter.

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SAVE A LIFE. DON’T DRINK AND DRIVE.

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THE PERFECT STORM

Cullen's longstanding presence of over 50 years in the region has given rise to the esteemed Cabernet Sauvignon/Merlot blend, Diana Madeline. Despite being considered newcomers in the world of wines, many Margaret River producers planted their roots over four decades ago, qualifying as 'old vines' by UK standards. Notably, IWSC judges found a consistent thread among the sampled Cabernet Sauvignons - a supple, succulent acidity alongside remarkable fruit concentration and purity, enduring even after decades of ageing.

However, what stood out were the stylistic refinements over the past decade, particularly the pivotal shift prompted by the 2017 vintage. This year posed a challenge that reshaped the trajectory of Margaret River's Cabernet Sauvignons.

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Contrary to the usual warm and sunny climate, 2017 brought dramatic cold and wet weather to the area. Unaccustomed to such extremes, growers and winemakers faced arduous tasks in managing vines and ripening grapes. While Chardonnay remained relatively unaffected, it proved a nerve-wracking vintage for Cabernet Sauvignon, as noted by Colin Bell, Viticulturist for UMAMU. This adversity led to the adoption of new techniques and technologies, culminating in a realisation among many that 'Cabernet Sauvignons need not be robust, masculine wines.

There's a true beauty, a vulnerability,' remarked Vanessa Carson of Lenton Brae. A more ethereal style gained acceptance, focusing on picking when the perfume was at its peak, resulting in a typicity and lightness without compromise, as stated by Matthew Byrne of Evans & Tate.

If 2017 tested the mettle of producers, 2018 was the reward.

Widely hailed as a 'perfect' vintage across Australia, it granted winemakers the canvas to create their finest wines yet, armed with insights garnered from the previous challenging year.

Byrne expressed, 'If your wines weren't thriving in 2018, a year of unparalleled opportunity, then changes were warranted.'

This phase instilled a newfound confidence and ease among winemakers, having weathered the storm and emerged stronger.

TORPEDO ROCKS, CAPE NATURALISTE VINEYARD, TORPEDO ROCKS RESERVE CABERNET SAUVIGNON 2018 Aromatic notes of violets and summer fruits with hints of sage and savoury eucalyptus on the nose. A succulent palate of poised cassis and red berries, complemented by supple tannins and a refined star anise spiced long finish.

ROBERT OATLEY, FINISTERRE CABERNET SAUVIGNON 2018 Delicate elegance with blueberries and perfumed lavender on the nose, transitioning to a palate of graphite and primary black fruits, creamy sophisticated tannins, and a fresh salinity, culminating in a long, rich, and delicious finish.

VOYAGER ESTATE, MJW CABERNET SAUVIGNON 2020

The wines crafted were not mere replicas of European counterparts, despite Gladstone's Bordeaux comparison; they were evolving into something uniquely Australian, echoing Margaret River's distinctive terroir and seasonal nuances. The southwest of Australia boasts six seasons, and growers revisited these Aboriginal roots, attuning themselves to the vineyard's subtleties rather than rigid adherence to specific dates. In essence, they placed faith in the vineyards instead of imposing upon them. As Glenn Goodall of Xanadu aptly put it, 'Wines don't need to be made; they need to be grown.'

The outcome? Wines exuding strength and structure, yet graced with a refined softness, offering red and blue-fruited succulence. Fragrance and vibrancy abound, with juicy acidity attributed to the Houghton Clone, compelling another sip. While 2018 claimed its spot as a remarkable vintage, the finesse and tautness of the 2019s was equally impressive, the cooler years yielding elegantly poised Cabernet Sauvignons with promising endurance.

Margaret River witnesses a burgeoning interest in various varietals, from Chenin Blanc to Italian varietals like Vermentino and Nebbiolo. Goodall champions diversity as the linchpin securing Margaret River's future.

However, it's the classic foundations of Chardonnay and Cabernet Sauvignon that presently elevate the region to its zenith. With investments in technology ensuring gentler processes and techniques such as hand harvesting, Margaret River strides confidently towards the future of its Cabernet Sauvignon.

Sometimes, a challenging vintage paves the way for true flourishing.

Elegant nose exhibiting blueberries and perfumed lavender, complemented by a palate of graphite and primary black fruits, sophisticated tannins, and a fresh salinity, leading to a rich, long-lasting finish.

FERMOY, WILYABRUP RESERVE CABERNET SAUVIGNON 2018 Inviting aromas of cassis and eucalyptus, underpinned by green peppercorn and tomato stalk notes, offering an opulent mouthfeel of forest floor berries, clove spice, and black fruit, leading to a seductively fragrant finish.

CAPE MENTELLE, CABERNET SAUVIGNON 2020 Charming aromas of ripe dark fruits, dark chocolate, and sweet oak, accentuated by a savoury salinity on the palate, touches of graphite and restrained peppery spice, fine, savoury tannins, and a well-rounded, elegant finish.

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

UNDER THE

RADAR

Discovering lesser-known fine Hungarian reds that are versatile and approachable.

BY ARISTA KWEK

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SAVE A LIFE. DON’T DRINK AND DRIVE.

I

n 2004, James Suckling was invited to a blind tasting wine dinner with 10 bottles to sample. The evening turned out to contain many surprises — one of which was how a 1989 Pétrus, a 100-point wine, appeared to be the unanimously voted worst wine.

The other? A 2000 Gere Attila Kopar Cuvée, a Bordeaux blend from Hungary, emerged as a crowd favourite. “Balanced, silky, and fruity… but I had never heard of it, much less tasted it,” Suckling described. As the American wine critic’s famous line goes: “When a Hungarian red beats Pétrus in a blind tasting, you know the world of wine is a gunslinger’s paradise.”

A STORIED HISTORY

Despite being an Old World wine region with a heritage dating back to Roman times, Hungarian wines haven’t quite had their moment the way French or Italian wines have.

There are good reasons for that. For one, the country has had a turbulent history: The Ottoman-Hungarian wars, a massive bout of phylloxera in the 19th century, and the economic instability of World War I contributed to a declining wine industry. And when Hungary fell into the communist regime in 1945, quality was abandoned for quantity for all production matters, even its wines.

And then there’s the Hungarian language. “There’s really nothing quite like Hungarian,” quips Jasper Foo, co-founder of The Wine Key, Singapore’s only dedicated Hungarian red wine importer. The Wine Key was set up by Foo and his partner, Jody

Ong, in 2021. The pair first encountered the highly underrated world of Hungarian reds some 10 years ago on a trip to Hungary tasting a wine made from 100 percent Kékfrankos grapes. “We had never tried something that paired so well with steak,” Foo shares.

Following that trip, the duo scoured Singapore and Asia looking for Hungarian reds. While they found mostly sweet and dry white wines from Tokaj, exports Hungary is most famous for, there was close to nothing for reds. epicurevietnam 131

A WORLD UNDISCOVERED

Since starting The Wine Key, Foo notes that consumers are constantly surprised by the drinkability and likeability of Hungarian reds. Sipping any Hungarian red, you’ll find that they sit in the sweet spot between bold and elegant. The building blocks of each bottle are often a mix of foreign grape varieties — notably, traditional Bordeaux grapes like Cabernet Franc, Cabernet Sauvignon, and Merlot — and indigenous ones.

Kékfrankos and Kardaka are arguably the two most important Hungarian indigenous grape varietals. Kékfrankos, Hungary’s most planted grape, accounts for around 40 percent of Hungary’s grapes. Its berry-like and delicate spice notes lend wines a full-bodied yet fresh character. Kardaka, on the other hand, sports vibrant, crunchy red fruit profiles with smooth tannins and a lively acidity. These grapes are sometimes bottled up into single varietal wines, but more often than not, they’re blended with Bordeaux grapes.

The most famous of these blends is the Bikavér — or Bull’s Blood. A Kékfrankos-based blend, Bikavér is produced in the Eger and Szekszárd regions. These cool-climate wines, produced on mostly volcanic soil, boast a powerful fruitiness balanced with a vibrant acidity and mineral finish.

As for Bordeaux grapes, you’ll find them in Hungarian Bordeaux blends (like the one Suckling had), or even as a single varietal wine like the Villányi Franc, a classic Hungarian wine made from Cabernet Franc grapes.

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Terry Lim, deputy head sommelier of Park90 Singapore at Conrad Singapore Orchard (which also carries Hungarian wines), notes that Hungary’s terroir lends its wines a special character. “Hungary’s volcanic soil is what makes its wines special — while most volcanic soils are found on islands, the fact that Hungary has them lends its wines an additional savoury, mineral character,” Lim adds.

An insistence on traditional winemaking practices, too, makes Hungarian wines unique. “Because the Hungarians’ winemaking history was so disrupted, they never had the chance to develop new techniques,” Ong says.

Today, Hungarian winemakers still adhere to a strong sense of respect for the terroir. Local yeast strains are used, and oak barrels for vinification strictly utilise oak from each vineyard’s vicinity. “It’s a huge source of pride, using oak from their district,” Foo notes. “As compared to American oak, Hungarian oak is denser as it’s grown in very cold climates. This results in elegant tannins, and less of the in-your-face oakiness that you usually get with American oaks,” Foo adds.

“Hungarian winemaking has always been, and continues to be largely anchored by low-intervention methods,” Ong says.

“They just haven’t gotten around to marketing it the way trendy natural wines do,” she adds.

Vincent Tan, wine director at three-Michelin-starred restaurant, Odette, also believes that the use of native varietals, while sometimes challenging, help Hungarian wines maintain a strong sense of identity. “Additionally, Hungarian wines harmonise exceptionally well with food, showcasing vibrant acidity in styles like Bikavér, [something that’s] not commonly associated with full-bodied red wines,” he opines.

PAINT THE TOWN RED

So what’s a person who wants to start their Hungarian wine education to do? “Hungarian wines are in a strange place because they’re new [to the world]… and yet very old. The only way to know if something is good is to taste them,” says Foo. Even wine tourism is difficult. Mason Ng, wine director at Park90, who has visited Hungary to learn more about its wines notes that “Hungary isn’t like Australia where cellar door tours are readily available; language barriers also pose an issue,” Ng points out.

GERE ATTILA “KOPAR” 2018 The wine that surprised James Suckling. This Hungarian Bordeaux blend offers ripe tannins and pleasant acids. Notes of black and red berries, spices, smokiness, and a lingering mineral finish make this a natural match for Chinese dishes like stir-fried black pepper beef.

“I’d recommend going to restaurants in Budapest and asking for Hungarian wine recommendations. Take photos of the bottles and remember what you liked; even if you don’t speak or read Hungarian, eventually you’ll find ways to relate to the wines,” he says.

For Foo and Ong, who don’t speak Hungarian either, their yearly trips to source for new and undiscovered wines are as difficult as you would imagine.

“The lack of a proper classification system for Hungarian wines, unlike your DOCs, makes it difficult to know whether a region’s wines will be of a certain quality,” says Foo. “It’s a lot of trial and error; we just drive around and knock on vineyards’ doors, try their wines, and decide if it’s something our customers would like,” Ong admits.

The groundwork for discovering the world of Hungarian wines is doubtless still being laid, and for those determined to venture into this world, you’ve been warned that it won’t be easy.

But as they say, oftentimes, the journey is the reward.

2017 GERE ATTILA “CABERNET SAUVIGNON BARRIQUE” An easy-to-love, approachable and versatile wine with light tannins and a burst of fresh red and black fruits on the palate. Its warm, fullbodied notes match well with tomato-based pastas, or even clam pasta.

ST. ANDREA “AGAPE” 2017 Fondly nicknamed “a prayer turned into wine”, this wine is made from grapes grown in harsh conditions atop Nagy-Egedhegy, Hungary’s highest grape producing hill. These sturdy grapes have yielded a highly complex and well-structured wine with intense notes of dark fruits accompanied by light herbal undertones. It pairs perfectly with lightly spiced foods like kebabs or herbed, Greek-style grilled meats.

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

RAISE A GLASS TO

SUSTAINABLE WINERIES If you’re enthusiastic about wine and protecting the planet, these sustainable wineries are the environmentally friendly choice to ease your concerns about the world as you sip away the evening.

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he wine industry has long been at the forefront of sustainable farming. Responding to decades of depletion and contamination from pesticides, sustainable wineries have arisen with their carbon accounting and climate-neutral viticulture, and are an increasingly popular choice for those who are conscientious about environmental conservation.

At its core, a sustainable winery can be defined as a winery that diligently considers and acts on the economic, social and environmental effects their product has on the world. This means they’re not just helping the planet, but the people in it producing the wines as well.

Wines can have all kinds of certifications that contribute to their sustainability, such as being organic, minimising the use of chemicals and additives at every stage, protecting natural resources and promoting biodiversity.

Biodynamics is the next step beyond organics, which views the entire estate as a living organism. Naturally occurring cycles like moon phases direct when to harvest, and there’s even a calendar for optimal wine-tasting days. Intricate concoctions of herbs, minerals and manure may also be planted in the soil to aid fertilisation. It’s one of the few certifications recognized globally, and just a handful have earned Demeter’s “Certified Biodynamic” seal.

In California, they truly take pride in their sustainable winemaking, and have their very own Certified California Sustainable Winegrowing (CCSW) “Certified Sustainable” seal.

The seal honours the diligence of sustainable wineries and covers multiple aspects of a winery’s operations, from using Integrated Pest Management (IPM), to greenhouse gas emissions, to providing employee educational benefits.

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Wineries in the Pacific Northwest of America often choose to become LIVE Certified, which takes into account unique attributes of the region. For example, chemicals that cause ecological issues in warmer regions are permitted with no issues. “Our approach is to work with nature, instead of fighting it,” says Melissa Burr, Vice President of winemaking for the Stoller Family Estate, a LIVE-certified winery. “By fostering a habitat that supports pests’ natural predators, we encourage the ecosystem that keeps them in check.”

Although not required for the certification, many LIVE Certified wineries dry farm grapes without irrigation, using gravity flow systems to clarify their wines. These wineries rely on energy harnessed from the sun and biodiesel to power their operations. LIVE Certified wineries are also required to provide healthcare, safe and healthy working conditions, and fair wages for their employees in the field, making them an ideal conscientious choice.

In other regions, wineries work hard to earn the right to call their wines “Salmon Safe”, as they protect water quality so that aquatic ecosystems can thrive.

Conventional viticulture using pesticides leads to higher yields because the pests and diseases are killed off. But, these neurotoxin-infused substances find their way into the grapes, the wine and our bodies. Winegrowers who work hard to farm without these substances, work in harmony with nature to produce wines

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that are both safe for the environment, and for us.

Modern technology has changed the way farmers grow their crops over the years, but climate change has ushered in a time where we are urged to look towards our ancestors and try old methods once more, such as dry farming. The result is higher quality wines that also have a reduced carbon footprint.

The quality of the wine is inextricably linked to the chemical composition of the soil, its terroir, influencing its basic structure, aromas and flavours. Growers have evidence to support the degradation of soil through conventional techniques. Year after year, the soil becomes less fertile and more susceptible to erosion, and ultimately more harmful to human health.

Vintage after vintage, wineries all over the world are making the change to be sustainable, responsibly sourcing their materials and even using more environmentally friendly packaging. It is the ultimate goal for any winery to create healthy, self-sustaining ecosystems, capable of maintaining control over all aspects of grape cultivation and wine production, and doing so with minimal damage to the environment.

Now, interest in organic and sustainable wine has soared, with the organic wine market expected to expand at a compound annual growth rate of 10.2% from 2022 to 2030. You should expect to see more of these environmentally friendly wines filling up your glasses, and it’s all for the good of the planet.

7 SUSTAINABLE WINERIES TO EXPLORE Flowers Vineyard & Winery - Healdsburg, California Sonoma winemaker Chantal Forthun passionately crafts her Pinot Noir from high-elevation vineyards using old vines, and prunes in such a way that she’s not pushing the plants to have too much yield. Forthun uses biodynamic practices, like silica sprays made from quartz, to help manage the vineyards. The bottle to try here is the 2020 Sonoma Coast Pinot Noir.

Ellsworth Wines - Nevada County, California Using dry farming techniques, duo winemakers Bryn Molloy and Jeffrey Sherwood focus on seeing the vineyard as a complete ecosystem. Their approach allows the clay soils to retain rainwater for the vines to access all year round. The goal, to leave the vineyard better than they found it, rehabilitating the land through thoughtful farming. Don’t leave without savouring the 2020 Zinfandel/Petite Sirah.

Matthiasson - Napa Valley, California As part of their environmental pursuits, Matthiasson plants native California grasses, limits water use and promotes healthy soil when making their wine. Additionally, Matthiasson also prioritises the wellness of their employees, hiring workers all year round and providing health insurance, as well as educational opportunities. Try the 2021 Rosé.

Macari Vineyards - Mattituck, New York In its 27 years of producing wine, Macari Vineyards has never used chemical herbicides. The company enriches the soil using their own compost of locally grown kelp, and saves water by not irrigating its vines. Try their Life Force Sauvignon Blanc, and taste the difference in sustainable wine.

Bloomer Creek Vineyard - Hector, New York Kim Engle, wine maestro at Bloomer Creek, makes wine the oldfashioned way. In the spirit of sustainability, she forgoes herbicides and insecticides, and uses seaweed and fish for compost, and buckwheat, rye and clover for cover crops. Consider the Tanzen Dame Riesling, for a wine that is timelessly sweet.

Yalumba - Barossa, Australia The first winery to be certified carbon-neutral in Australia, Yalumba is one of the country’s oldest family-owned wineries.

Their vineyards are intelligently managed with a focus on biodiversity and soil health, and the winery also incorporates the use of renewable energy sources, such as using solar panels, harvesting rainwater, and benefiting from natural irrigation.

Take a sip of their Yalumba Y Series Shiraz-Viognier, a proud South Australia wine.

Ramón Bilbao – La Rioja, Spain At the forefront of environmental sustainability and innovation, this Spanish producer combats climate change with its increased water management, use of renewable energy, and reduced waste output. They host an ecological vineyard that uses organic fertilisers and precision viticulture technologies, including smart irrigation, weather stations and drones. Unwind with a glass of their Ramon Bilbao Crianza 2019. epicurevietnam 137

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

CELEBRATING 280 YEARS OF

BUBBLY FESTIVITIES

Since its inception in 1743, Moët & Chandon has carried forward unparalleled winemaking expertise, embodying an unwavering spirit of innovation across generations. Transforming from a familial enterprise to a globally acclaimed champagne icon, its effervescent legacy resonates with every pop.

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aving been established in 1743, Moët & Chandon has upheld exceptional winemaking expertise through generations, embodying an innovative, pioneering spirit. This has propelled the brand to international acclaim, transforming a family enterprise into a global emblem of success.

It's often said that every six seconds, someone across the world pops open a bottle of Moët & Chandon. Undeniably, inseparable from celebratory moments, the champagne from this French producer holds a particularly esteemed position.

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Moët & Chandon has been lauded for its expertise in innovating new ways to celebrate success with champagne.

The Maison birthed the first symbolic gestures linked to this effervescent beverage, such as christening a new ship by breaking a bottle. From champagne cascades marking victories on motor racing circuits to impressive pyramids of flutes seen globally, these iconic symbols trace back to Moët & Chandon. Presently, the Moët & Chandon mini-flute and bottles embellished with Swarovski crystals have become indispensable at festive gatherings.

SAVE A LIFE. DON’T DRINK AND DRIVE.

A HERITAGE-RICH HOUSE

Claude Moët, the founder in 1743, was the first to epitomise this spirit, elevating a prestigious regional wine into a soughtafter, cherished drink. His grandson, Jean-Rémy Moët, who assumed control of the business in 1792, spearheaded the brand's expansion beyond Europe, swiftly establishing Moët & Chandon as a worldwide symbol of celebration.

The vineyard sprawls across an impressive 1,190 hectares of fertile limestone soil, with 50% classified as Grand Cru and 25% as Premier Cru, marking it as the largest vineyard in the Champagne region. Underground, Moët & Chandon's cellars stand as the region's largest, stretching over 28 kilometres, forming a labyrinthine network where the wine matures and evolves under optimal conditions of temperature and humidity.

Did you know that Moët Imperial, the House’s iconic champagne, owes its name to Emperor Napoleon Bonaparte? Napoleon frequently visited the Moët & Chandon estates in Épernay, bestowing Jean-Rémy Moët with France’s highest honour, the Légion d’Honneur. Legend has it that Napoleon and his troops initiated the tradition of sabering Moët champagne bottles to celebrate victories.

“Champagne! In victory one deserves it; in defeat one needs it,” declared Napoleon. Épernay’s strategic location on the eastern route linking Paris to major German, Austro-Hungarian, and Russian cities undoubtedly played a pivotal role in the company’s commercial triumph. However, Jean-Rémy Moët's exceptional strategic insight and commercial acumen were equally significant.

Historical records unveil Napoleon Bonaparte's initial order on 27 Thermidor An 9 (August 15, 1801), followed by a second order in 1803. Upon Napoleon's ascent to Emperor in 1804, the records note "9 shipments to the Emperor and his family". Thus, Napoleon remained a faithful and regular Moët customer, even beyond his exile.

The connection between France's grand history and champagne's humble origins once led Talleyrand to remark, "My dear Monsieur Jean-Rémy Moët, you are destined for the future. I declare that, thanks to this glass and its contents, your name will froth longer and better than ours."

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MOËT & CHANDON GRAND DAY AND EFFERVESCENCE EVENINGS

To celebrate champagne, conviviality, and the joy of life, Moët & Chandon organises annual events, bringing together a multitude of celebrities. These include the "Grand Day" and "Effervescence" evenings, held during the festive season across approximately twenty cities worldwide, including London, Paris, Mexico City, Johannesburg, Moscow, Hong Kong, Stockholm, Antwerp, Amsterdam, and Singapore. These global celebrations invite friends of the Champagne House to relive Moët's "savoir-fête".

During Grand Day 2019, Moët & Chandon invited friends and guests to raise their glasses in a global toast commemorating the 150th anniversary of Moët Impérial, a global icon of celebration since 1869. This annual tradition, initiated in 2016, continues to honour this legacy with a festive program comprising a series of events dedicated to celebrating Moët Impérial.

The Brut Impérial cuvée comprises a blend aged for over 22 months, granting it a creamier texture and warmer aromas, notably of pear and candied yellow fruit, compared to previous iterations. A hint of bitterness at the finish pleasantly titillates the palate, maintaining the equilibrium that characterises this champagne, less conventional than in the past. Achieving this for the world’s most widely produced and marketed cuvée is indeed remarkable.

The "Effervescence" evenings feature a golden ambiance and a range of festive events, including retail experiences in the host cities. Moreover, these celebrations promote raising a glass for a charitable cause through their "Toast For A Cause" programme, where all proceeds are donated to charity. In 2022, Moët continued its collaboration with The Sapphire Project for the second consecutive year.

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More recently, towards the end of 2022, on the occasion of Moët & Chandon’s 280th anniversary, the "Effervescence" evening took place at the Palais Brongniart in Paris. The guest list included celebrities such as Jessica Chastain, Emily Ratajkowski, Sienna Miller, and Michaela Coel. True to its festive spirit, the Maison also welcomed Belgian singer Angèle, disco icon Gloria Gaynor, and DJ Kungs. Celebrities including Roger Federer, Natalie Portman, Vincent Cassel, and Naomi Harris also accepted the invitation to savour Chef Yannick Alleno’s culinary creations, paired with Moët & Chandon Grand Vintage 2004.

"The festive season is a significant and meaningful time for our House – a period for celebration, sharing with loved ones, and generosity. We are privileged to bring the values of the world’s most loved champagne to iconic cities," remarked Berta de Pablos-Barbier, President & CEO of Moët & Chandon.

MOËT & CHANDON X DANIEL ARSHAM

To mark its 280th anniversary, Moët & Chandon introduced a brand-new cuvée and collaborated with contemporary artist Daniel Arsham to create an artwork and a collection of bottles inspired by the champagne house’s heritage.

Titled “Collection Impériale Création No. 1”, Moët & Chandon’s new creation encapsulates the House’s concept of “haute œnologie”. Complexity, elegance, and preciousness define this champagne, based on a blend of three grape varieties from seven different vintages. Each grape is meticulously selected and matured in specific environments to accentuate its unique qualities.

Renowned for his sculptures blending urban art and antique style, Daniel Arsham drew inspiration from Moët & Chandon’s heritage for this collaboration. He chose to celebrate the stained-glass windows crafted by glass painter Félix Gaudin, which have adorned the Maison’s cellar in Épernay since the late 1890s. His three-metre-long sculptural work will be permanently displayed in Moët & Chandon’s Galerie Impériale, adjacent to the original stained-glass window.

Simultaneously, the artist has designed 85 limited-edition bottles. These bottles, crafted in 3D and entirely enveloped in white, elegantly evoke the design of stained glass windows while subtly integrating references to Château de Saran, owned

by Moët & Chandon since 1801.

"We created the Collection Impériale Création No. 1, launched for our 280th anniversary, by envisioning a champagne designed for eternity: it's our special relationship with time to grow, select, and age champagne that makes Daniel Arsham’s choice so relevant. Daniel’s unique approach to Moët & Chandon’s heritage beautifully captures the essence of our history and our craft," expressed Benoît Gouez, the house’s cellar master in a press release.

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CELLAR CHOICE

CHAMPAGNES SENT DOWN FROM HEAVEN

Pop open any one of these bottles of champagne and you will certainly have something to toast to. Drink like royalty and celebrate the good times ahead with these bubbly champagnes.

Krug Grande Cuvée Brut Krug’s reputation precedes itself, as it can be described in no uncertain terms as the pinnacle of Champagne. The famous house dates back to 1843, and each year, this prized bottle is formulated from 250 different vineyard plots and as many as 150 reserve wines from 12 different vintages.

The Grande Cuvée captures the essence of great Champagne, it is bright, crisp and rich with flavours of baking spices, apple pastry, and pear tart. Each sip is an indulgence worthy of a celebration.

Laurent-Perrier Harmony Demi-Sec For a sweet sensation, this champagne brings you a delightful experience as if a lemon meringue pie, strawberry tart, and chocolate mousse came together in a glass in champagne form. Aged for a minimum of three years before it hits your lips, one sip at a time, you’ll enjoy a richly textured, full and creamy taste with tastes of candied apricots, apple pie spices, toasted almonds, roasted hazelnuts and honeycomb. The sweetness of Demi-Sec pairs perfectly with a hearty dessert in the ultimate treat.

Dom Pérignon Vintage Totally living up to the hype, iconic Champagne brand Dom Pérignon, the prestige cuvée from Moët & Chandon, exclusively produces vintage-dated bottles, all of which are aged up to seven years prior to being opened. This complex champagne offers both warmth and freshness, tingling the tongue with notes of white flowers, citrus and stone fruit, further enhanced by the developing aromas of aniseed, crushed mint and wood. The 2008 bottling marks one of the best years in champagne-making history, with strong vines and riper grapes than usual.

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IRRESISTIBLE ROSÉS TO SIP IN STYLE

A good rosé is timeless. Any time of year, there are few better ways to end the night than with a glass of rosé. Savour delicate notes of flowers and berries until your cheeks turn rosy pink.

Stolpman Vineyards ‘Love You Bunches’ Rosé 2022

Domaine de la Mordorée ‘La Reine des Bois’ Tavel Rosé 2022

Located in the Ballard Canyon AVA of the larger Santa Barbara County wine region, Stolpman Vineyards lovingly produces complex yet approachable wines. This appealing rosé is made with 80 percent Grenache, 10 percent Mourvèdre, and 10 percent Syrah.

Allow flavours of watermelon candies, mixed berry yoghurt and juicy raspberries unfold on your tongue as the bright pink rosé washes away your worries. While the name “Love You Bunches” refers to the careful handling of each grape in production, the bottle makes a fun way to say “I love you” as a simple romantic gesture.

Hailing from France’s Southern Rhône, this special rosé demonstrates the care for the land it was produced from, with complex notes of white flowers, herbs and red berries. A powerful core of black cherry and plum flavours reverberates throughout this profoundly ripe, regal wine, with a strong minerality and freshness.

‘La Reine des Bois’ Tavel Rosé has a remarkable purity and elegance as it straddles the borders of red and white wine-making, and holds up to the robust flavours of meat dish pairings.

Côtes de Provence Rosé Miraval On top of their acting accolades, Brad Pitt and Angelina Jolie can add award-winning vintners to their list of achievements, with their 17th century estate’s edition of the fabulous Côtes de Provence Rosé Miraval. An attractive and bright translucent colour, the nose reveals the elegance of this bottle with its exquisite aromatic bouquet delicately combining fresh fruit, freshly cut currents and roses, and a final touch of lemon zest. The refined taste unravels on the palate with a rich and gourmet texture, perfectly balanced by natural acidity and minerality.

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RAISING THE BARS

A VIEW FROM ABOVE Glowing with gold accents, Whisper Bar and Lounge is the crown jewel of New World Hotel. Decorated with a contemporary aesthetic that is soothing and inviting, the bar boasts a wide selection of wines and spirits and stunning views of Ho Chi Minh City. Relax and unwind with delectable wines from around the world, and nibble on luxurious canapes masterfully made by the chefs. Celebrate special occasions with sumptuous pastries and cakes and stay for the creative cocktails, artisan teas, and extensive gin and whiskey library.

Enjoy leisure in style with one of their Afternoon teas, where you can enjoy tea, coffees and pastries to your heart’s content, and stay for another drink to watch the sunset paint the town red 76 Le Lai Street, District 1, Ho Chi Minh City. Tel: +84 914 391 171

FORTUNES OF FLAVOUR AND FRIVOLITY Enter the den of creatures of the night at Symposium Bar, where you are invited to sip, relax and repeat with a cocktail in hand. One drink at a time, the bartenders cast a spell with their magic mixology, each cocktail a potion for good conversation and quality time. A symphony of sound reverberates through the space, from the liveliness of ongoing banter, and the melodies of live music scoring the soundtrack to your night.

Come for Tarot Night every Tuesday, and unlock your fortune as the cards reveal your fate. Refresh your palate with the ‘Berrylicious Sunrise’, made with vodka, orgeat syrup, orange and smashed golden berry, fruity and refreshing. You can also immerse yourself in an array of local spirits, such as Song Cai gin. Time stands still in this nighttime escape, where your worries fade to black

85/5A Pham Viet Chanh Street, Ward 19,

Binh Thanh District, Ho Chi Minh City. Tel: +84 784 567 779

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SAVE A LIFE. DON’T DRINK AND DRIVE.

MOIRA THAN MEETS THE EYE Nestled in Thao Dien’s residential area, Moira Bar & Eatery is a stunning rooftop venue with views of the neighbourhood and beyond. Glimmering with fairy lights and candles and the lights in the distance, this place glows with a warm ambiance. Indulge in one of their signature cocktails, such as the ‘Mon Coeur’, vodka infused with cherry juice, bubble gum, cream, lychee and Bardinet.

Or, stick to what you know, and treat yourself to a classic cocktail of your choosing, whether that be a refreshing Mojito or a fruity Pina Colada. Of course, you can always go non-alcoholic and try one of their mocktails, such as the Peikos, pandan, salted lemon, lime, lychee and ginger ale. They also boast a selection of whiskeys, gins, vodkas and cognacs. If you’re feeling peckish, why not slurp down a zingy fresh oyster with wasabi granita, cucumber compress, elderflower and lemon oil, in one luxurious mouthful, or try one of their mouth-watering Duck Confit Korroke 204B/14 Nguyen Van Huong Street, Thao Dien Ward, District 2, Ho Chi Minh City. Tel: +84 359 249 727

INTO THE NIGHT WE GLOW Underneath the warm glow of chandeliers, an intimate space awaits you. Serving coffee by day and cocktails by night, Refined is a night owl’s nook where you can wind down after a long day and drown out the noise of the city with the murmurs of vibrant conversation.

A classy venue, the decor has the feel of a micro underground speakeasy, seductively lit to set the tone for romance and relaxation.

Behind the bar, creative concoctions are expertly mixed by mixologists, crafting classics as well as bespoke beverages as unique as the individuals they were made for. Supplement your cocktail with bites of pleasure from their food pairings, such as Mustard Crab Meat Burnt Rice and Salted Chicken Wings. As the night goes on, the DJ comes to play, mixing old-school and modern tunes to bop along to 14 Ton That Dam Street, Nguyen Thai Binh Ward, District 1, Ho Chi Minh City. Tel: +84 77 888 9972.

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TAKE ME TO YOUR SECRET HIDEAWAY Imagine a venue where a cavern of mixology awaits, in a dimly-lit grotto for alcohol enthusiasts. Allow us to set the stage for an evening of relaxation, where the lights glow warm against exposed brick walls, and leather sofas envelop you as you sit and chat with a cocktail.

This soothing venue has the ambiance of an old wine cellar, lit by lanterns hanging above you. The modish backdrop goes perfectly with a glass of red wine, or whiskey on the rocks. Otherwise, the friendly bartenders are at your disposal to fix you the perfect drink to wash away your worries, and forget about tomorrow’s problems. Honestly, one could even read a book in this relaxed atmosphere. Whether you’re dressed casually or up to the nines, you will feel right at home in this luxurious night-time venue 47/15 alley 167, Tay Son Street, Quang Trung Ward, Dong Da District, Hanoi. Tel: +84 369 191 966.

IN THE MOOD FOR COCKTAILS & CHILL Bạn Bè Bar is an eclectic hangout in the heart of Hanoi, centred around the community spirit of the North as a place to gather and chill. True to Hanoi’s artsy vibe, the atmosphere is intimate, poetic and beckons the memory of Wong Kar Wai’s ‘In The Mood For Love.’ Upon your arrival, Vietnameseforward ingredients are crafted into stunning seasonal cocktails to sip away as the night goes on. Their location inside an old apartment building gives this bar a classic urban Vietnamese vibe, with the friendly and approachable service you would expect to find at a bar named after friends.

Get hooked on their Spicy Tamarind cocktail, as delicious as it is unconventional. Sit outside underneath the shadows of the trees, and find serenity away from the hustle and bustle of the city 1A Le Phung Hieu Street, Trang Tien Ward, Hoan Kiem District, Hanoi. Tel: +84 366 213 612

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A HIGHLAND RETREAT WITH VIETNAMESE-FORWARD FLAVOURS Gemination is the ultimate pit-stop in Dalat. Nestled in the highland city, the bar and eatery still feels far removed from the hustle and bustle of urban life. In this cosy atmospheric venue, life slows down to a quiet pace, and the mind can return to a state of rest. The dark wooden walls that line the dark cave-like interior have the appearance and scent of the forest, reminding you that you are close to nature. From the food to the cocktails, fresh Dalat ingredients shine brightly, with refined Vietnamese flavours. Try the Atiso Sour, gin infused pandan, artichoke puree, rhubarb syrup, saffron tincture, rhubarb bitters, yoghurt, yellow mustard, egg white, dill and lemon juice. Also interesting, the Bell Pepper, made with Aperol, Tequila Blanco, bell pepper syrup, clarified passion fruit and plum bitters. Complement your cocktails with tasty nibbles such as Crispy Rice with Crab Meat, Grilled Seafood Rice Cracker, and Truffle Fries 24 Truong Cong Dinh Street, Ward 1, Dalat. Tel: +84 868 879 499

MEET ME IN THE AFTERGLOW For those who find themselves in the beachy reaches of Da Nang, Kết Bar is an uber cool drinking den where you can mix with locals and enjoy the atmospheric lights of neon signs with a cocktail in hand. Pick your poison from the colourfully aglow wall of spirits, ranging from Western classics, local varieties, to Japanese imports. Every Thursday, you can try your own hand at mixology, when the bartenders guide you towards cocktail mastery as you invent your own unique flavour combinations to add to your repertoire. As if their bounty of rum, vodka and liqueur based cocktails weren’t enough to draw you in, allow the bartenders to entice you with a custom cocktail crafted just for you. Come during the Christmas period, when the Christmas tree makes its return, ever-glowing in the warm and cosy ambiance 4 Phan Ke Binh Street, Thuan Phuoc Ward, Hai Chau District, Da Nang.

Tel: +84 896 789 768.

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RAISING THE BARS

SHAKING THINGS UP Singapore’s Top Mixologists Predict Drink Trends in our Cocktail Scene

We reached out to bartenders in Singapore’s hottest bars on what’s trending in our vibrant cocktail scene and what we’ll be drinking in 2024. They also share what customers want these days in terms of flavour profiles and under-theradar spirits sourced from Asia and South America.

BY AMY VAN

Prediction of Asia’s cocktail trends for 2024 Rather than focusing on technological advancements, I believe more attention will be given to environmentally sustainable aspects, not just in Asia but worldwide. As a broader movement, I think cocktails and bars that incorporate local cultural backgrounds as their concept will attract more interest.

Asia’s standing in the world of mixology

MIXOLOGY SALON, INTERCONTINENTAL ROBERTSON QUAY Shuzo Nagumo, founder and master mixologist Mixology Salon from Tokyo opened an outpost in Singapore this year. The bar is known for its signature ‘tea tails’, a distinctive concept that fuses modern mixology techniques and high quality Japanese green tea leaves such as gyokuro, oolong, and hojicha in expertly crafted cocktails. Mixology Salon’s goal for 2024 is to establish a presence in other parts of Asia.

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I see it as progressive. Asia, even more so than Europe, is a melting pot of various cultures. The fusion of distinct cultures and mixology is an ongoing process, leading to the birth of new cocktails and bars. I anticipate particular attention to countries like Indonesia, Vietnam, Thailand, India, and South Korea.

What’s new for 2024 Our starting point is to introduce the unique features and allure of Japanese tea. Tea is enjoyed all around the world and has been cherished across various cultures. Tea cocktails have the potential to be further created with each country's culture as a backdrop. At Mixology Salon Singapore, we plan to craft tea cocktails that blend Japanese tea with Singaporean culture for the upcoming year.

SAVE A LIFE. DON’T DRINK AND DRIVE.

JUNGLE BALLROOM, MONDRIAN SINGAPORE DUXTON Adrian Besa, head bartender What distinguishes Mondrian Singapore’s Jungle Ballroom from other bars in Singapore would be having one of the most extensive selections of Southeast Asian spirits. The team selected these during their “Jungle Journey”, which was when they travelled around Asia as a form of cultural exchange while collecting spirits and ingredients in preparation for their menus.

Cocktail trends for 2024 I think cocktails will be more innovative and theatrical in terms of presentation and garnishes. Or we’ll see the discovery of different flavour combinations. Besides the drinks, I foresee community bars continuously being a hit, with the rise of more dynamic bars.

Asia’s standing in the world of mixology The upcoming year will be incredibly exciting, especially with new bar openings and the amount of exposure that bars will receive during this year's World 50 Best Bars [which will be] hosted in Singapore [in October]. Asia is set to be a mecca for bartending, with the rise of a new generation of world-class talents and innovative bar concepts.

Current flavour trends Savoury and spicy drinks will continue to rise with more exploration surrounding flavour combinations in fermentation, and the usage of modern equipment and traditional techniques.

Low and non-alcoholic beverages will also continue to gain popularity as we’ve seen a shift in focus towards health and the inclusion of non-drinkers.

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CATBITE CLUB, 75 DUXTON ROAD Jesse Vida, operating partner Cat Bite Club showcases elegantly structured cocktails that utilise agave and rice spirits procured from some of the world’s best and even under-the-radar producers. The new bar’s extensive spirits list includes 100 different agave spirits. And the cocktail menu tells the story of each ingredient’s origin and showcases the unique character of the base spirit.

Singapore’s standing in the world of mixology I don't know any other city in the world that has so many great cocktail bars that are so different from each other. The guests are really engaged with what you have to offer here. I see that people are drinking all the drinks off the menu too. Singapore has that kind of cool advantage because the drinking culture is very young here, so people are experimental [with their drinks] and engage a lot with what you have to offer. Singapore has a constant influx of bar people from around the world coming here to do events and guest shifts. What happens is that they advance the local scene because people learn techniques and get introduced to new things. So I would say that it very rapidly advances here. Since I've been here…I've noticed more independently owned venues [opening up]. But there’s still room for new bars in Singapore.

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Current flavour trends Something that is quite specific and obvious to me is that tomatoes in cocktails is getting really big. We have a drink on our menu actually called ‘Tomato Is A Fruit’. It’s a refreshing kind of swizzle style cocktail, which uses tomato-infused mezcal [with chartreuse, sherry and citrus]. It has become a surprise top selling drink. We also see more bars using vegetables and herbs in cocktails too. Our Cat Bite Margarita is our signature and highest selling drink. It’s a modernise classic Margarita. A couple of things are different…we incorporate both tequila and mezcal as well as Cointreau and agave nectar. It’s like the two schools of classic margaritas.

WHITE SHADES, 25 BOON TAT STREET Jiawei Bai, founder and brand spokesperson White Shades is a new innovative dining concept that offers four distinct spaces: a dessert parlour, cocktail bar, versatile event space and laid-back rooftop bar. It is founded by Jiawei Bai of Stay Gold Flamingo (no. 32 on Asia’s 50 Best Bars 2023).

Prediction of Asia’s cocktail trends for 2024 I believe that the trends are shifting to be more than just about the quality of the food and beverages. I feel strongly F&B experiences will be viewed more and more as an overall lifestyle. Both owners and guests will be paying more attention to every single detail - from the design, lighting, and music – each of which will be taken into consideration when considering the experience of an evening out.

Singapore’s standing in the world of mixology Singapore is standing strong in the world of cocktails. For example, Tales of the Cocktail Foundation, World’s and Asia’s 50 Best Bars all have Singaporean bars cinching well-deserved positions. The scene is getting more progressive, and at the same time more competitive. My hope for the Singapore bar community is that it will continue to stay strong, united, and supportive of one another. Additionally, I am eager to see more assistance from our government in our small cocktail industry; we have proudly achieved so much and Singapore’s cocktail scene is now being recognised in the world.

Trending drinks We have noticed a much wider selection of spirits being made accessible to us now, and I love that Singapore has a cocktail scene strong enough to be a part of it. White Shades’ core identity is a progressive cocktail playground, where we don’t limit ourselves to a specific type and style. This allows us to be creative at any point, and we can do anything and everything in any form of concept. Currently, we have cocktails in these forms: bespoke cocktails, desserts, low-ABV teas, and draft cocktails.

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FURA, 74 AMOY STREET Christina Rasmussen and Sasha Wijidessa, co-founders Fura aims to make sustainable and conscious dining more approachable. Their ethos and vision is expressed in the Journal of Future Foods menu, which revolves around using ingredients that make sense for the planet’s present and future climate.

Think: insect proteins (crickets, locusts and ants), cell-cultured milk and coffee made from burdock root and hemp seeds. And familiar ingredients such as jellyfish, corn and banana, which are either invasive species or available in abundance. Fura also has an Ugly Delicious menu - a ferment menu in collaboration with local vendor Fresh Veggies - to use ‘ugly’ vegetables that might be otherwise be discarded.

Sasha was the head bartender at Operation Dagger in Singapore before moving to Copenhagen in 2019 to work in R&D at Danish distillery, Empirical. Christina, who is of Danish, Swedish, Norwegian and American heritage, was a chef and forager at Copenhagen’s top restaurant Noma. Before opening Fura, the dynamic duo helmed Mallow, a pop-up bar at Robertson Quay serving conscious cocktails and plant-based bites.

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Singapore’s standing in the world of mixology Sasha: I've been to so many countries, yet I think Singapore’s bar scene is very special. You can get a real sense of community here, and that's just something very important to me. And it’s rare in this industry. When opening Fura, the amount of help we got every single day from the whole industry is insane. We were just in New Orleans for Tales of the Cocktails [world’s leading cocktail conference], and I needed to distill some stuff to bring with me, and Native helped us to distil [the ingredients] – no questions asked. When we needed help with licensing or with lawyers, another restaurant helped us out. The owner of Fico (Mirko Febbrile) even came over and put together our shelves.

I think it’s really almost like a representation of a country rather than an individual. So for us, if the bar scene in Singapore is successful, then we all succeed from that – rather than as an individual.

I also think we're on top of our game because of consumer demand. I don't think that there’s another city where you have a more demanding customer base. Not in a bad way, but I would say that they are educated and very open minded.

Christina: For food, we have 13 a la carte share-plate style dishes. We want to have options for people who are a bit more adventurous and for those who aren’t.

I think for the food, it's more about textures. For example, the dried locusts I use will be crushed instead of whole.

However I really want to do justice [to the ingredient ]… and part of understanding how to use the ingredient is [asking questions like] “why does it taste like that? And where does it come from?”. That has been very interesting for me because I'm vegan, so I am used to not cooking with a lot of animal-based protein or whey. Using the insects and understanding how to manipulate that to recreate a brown butter or those types of flavours is really interesting. And also learning how to create that Maillard reaction – which is the browning of proteins – I think is really important.

The problem with a lot of plant-based proteins is the texture.

I think people have this connection with texture. That’s our goal – to create textures that are approachable. For example, the dukkha I serve is crunchy and kind of salty, smoky and savoury – so I just add that to the salad (using greens from a local hydroponic farm)

What the future of food looks like Sasha: Ultimately, we want Fura to be hospitality first and to offer something for everybody. The way we've done our a la carte menu is that it’s quite friendly. And the insects and bugs are always an option to add on if you are keen. The drinks in our Journal of Future Food menu are definitely more funky. But we have another menu called “Fura, Who?” with classics that give you that sense of comfort.

My drinks are very ingredient focused over anything else. If I have a jellyfish martini, it’s because jellyfish is in abundance and is invasive. And the ingredients going into that drink is more to support the jellyfish.

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B A R AT H O M E

Cranberry Gin Fizz This festive favourite is certainly on the nice list. Crisp, refreshing and not too sweet.

INGREDIENTS

SERVES

caster sugar 8 fresh or frozen cranberries 200-400ml gin of your choice (depending on single or double measure) 1.5L soda water 1 orange, cut into slices 1 bag of ice cubes 150g 300g

METHOD Pour the sugar and 150ml of water into a saucepan and set over a low heat until the sugar has dissolved.Turn up to medium-low and add the cranberries. Stir occasionally for 15 minutes. Leave to cool, then blend into a smooth purée. Keep in the fridge for up to a week.

To serve, spoon 1 tbsp of the cranberry purée into each glass, stir in a single or double measure of the gin and top up with soda water. Garnish each glass with an orange slice and add ice cubes. Or, mix everything in a jug and serve.

“This cocktail is bubbling with fruity festive flavours, and balances sweetness, citrus and fizz to produce a stunning holiday drink, perfectly chilled by the ice cubes.”

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SAVE A LIFE. DON’T DRINK AND DRIVE.

Homemade Eggnog Nothing will get you in the festive spirit quite like a creamy eggnog and warm spices.

INGREDIENTS 6 eggs (separated) 150g caster sugar 500ml whole milk 400ml double cream 1 tsp cinnamon A pinch freshly grated nutmeg

SERVES 8

METHOD Whisk egg yolks and 100g of sugar together in a large bowl until pale and fluffy Add the whole milk, double cream and stir together.

In a separate bowl, whisk the egg whites until foamy, then add the remaining 50g of sugar and keep whisking until soft peaks form.

Fold the egg whites into the mixture in the large bowl, until well combined.

Ladle the eggnog into glasses, and sprinkle a pinch of cinnamon and freshly grated nutmeg on top.

“This old-timey Christmas staple tastes just like melted ice cream, but festive. The cinnamon and nutmeg lift up the drink along with your spirits.” epicurevietnam 155

WHERE TO FIND

Novotel Saigon Centre

• 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

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E P I C U R E L OV E S

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