Epicure Vietnam Issue 13

ISSUE 13 SUMMER 2024 epicurevietnam.com

ON FOOT WITH WALK JAPAN

For a taste of what Japan has to offer beyond the usual tourist destinations

MODERN ASIAN RECIPES WITH A SINGAPORE FLAIR

Justin Quek, chef-owner of Chinoiserie, shows us his flair for reinterpreting several Asian classics

CHINESE CULINARY TREASURES

An increasing array of Chinese restaurants in Ho Chi Minh City promise diverse dining experiences

PUBLISHER 'S NOTE

Exploring Asia's

Culinary Diversity I

n today's culinary world, the fusion of flavors, ingredients, and traditions has sparked a wave of innovation across the globe. From Singapore's bustling streets to the tranquil shores of Peru, each destination offers a unique culinary journey that excites the senses and tantalizes taste buds.

In this edition, we embark on a gastronomic odyssey, delving into the diverse and captivating culinary experiences showcased in Epicure Vietnam's latest issue.

Our journey begins in Southeast Asia's culinary capital, Singapore, where traditional flavors meet modern innovation. From iconic hawker stalls to Michelin-starred restaurants, Singapore's culinary scene caters to every palate, offering a melting pot of flavors and cuisines.

Next, we journey to Vietnam, where a culinary renaissance is in full swing. Chefs and restaurateurs are embracing innovation while honoring the country's rich culinary heritage. From classic pho to contemporary Vietnamese cuisine, diners are treated to bold flavors and vibrant presentations.

Continuing our exploration, we arrive in Malaysia, renowned for its diverse culinary landscape influenced by Malay, Chinese, Indian, and indigenous cultures. From fragrant Nasi Lemak to savory Char Kway Teow, Malaysian cuisine showcases a tapestry of bold flavors and eclectic combinations.

No culinary journey is complete without the perfect wine pairing. From crisp Chardonnays to robust Cabernet Sauvignons, the art of pairing wine enhances the dining experience, creating harmonious combinations that linger on the palate.

As we conclude our odyssey, we are reminded of the beauty and diversity of Asia's culinary landscape. Each destination offers a unique experience, celebrating the rich tapestry of flavors, ingredients, and traditions that define its culinary identity. Whether indulging in fine dining or savoring street food, one thing remains clear – the world of gastronomy is an endless adventure, waiting to be savored one bite at a time.

Bon Appétit!

Jade Huynh Publisher

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NOW AVAILABLE IN VIETNAM AT:

AND IN OUR CUSTOMERS’ OUTLETS AND RESTAURANTS

VOLUME 13 | AUTHORS

SUMMER 2024

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, Mário Braz De Matos, Alfonso Pereira, Nida Seah Grace Ma, Karen Tee, Marc S. Almagro, Anton D. Javier, Amy Van 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, Vo Thi Sau Ward, District 3, Ho Chi Minh City Distributed by Phuong Nam Bookstores 940 Ba Thang Hai Street, Ward 15, District 11, HCMC | Saigon Center, 65 Le Loi Street, Ben Nghe, District 1, HCMC Our media channels

epicurevietnam epicureasia

Concept Adeline Wong Art direction and styling Alicia Chow Kirwan Photo Ching Recipe Justin Quek of Chinoiserie and JustIN Flavours of Asia Shot at Chinoiserie

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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. 328-2024/CXBIPH/21-10/TN. Publishing Decision: 106/QĐ-TN Date of License Issued: April 10th, 2024. ISBN Code: 978-604-41-1616-7 Size 230 x 280mm. Publishing Quantity: 25,000 copies. Registered in April 2024

SAVE A LIFE. DON’T DRINK AND DRIVE.

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CONTE NTS

COVER STORY 22

Modern Asian Recipes With a Singapore Flair

EPICURE NEWS 34 Captivating Innovations In Vietnamese Dining Showcasing The Tastes Of Malaysia 35

Fine Wines Meet Gourmet Bites The Sizzling Flavours Of Mala

36 Italian Fare With Ultra-Hipster Vibes Exploring The Diversity Of Unagi 37

A Seaside Peruvian Japanese Amalgamation Oceanside Dining At Its Finest

38 Savour The Vibrance Of Vietnam Trendsetter Of Relaxed Upscale Dining 39

In Pursuit Of Boundless Beauty Reflecting The Art Of Yakiniku Cuisine

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CONTE NTS

GLOBETROTTING EPICURE 40 Vegetable Forward

GOURMET INSIDER 44 Chinese Culinary Treasures From Dim Sum To Fine Dining 48 5 Jaw-Dropping Omakases To Add To Your Bucket List 50 Esta Asian “Fine Casual” Fusion 52

Gaggan At Louis Vuitton The Hottest Culinary Collaboration

53

The Cave Where Gastronomy Meets Nature's Splendor C

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CY

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K

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EPICUREAN LIFESTYLE

54 Nourishing Your Soul A Journey To Inner Harmony 56 Eat Well, Feel Well 58 Business With Pleasure

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62 66 70 72

Private Paradise Set Sail The Power of Grape Therapy Unveiling Asia's Premier Golf Destinations

EVERY BIT WORLD CLASS

Kingston Heath Golf Club, The Melbourne Sandbelt Kingston Heath Golf Club, The Melbourne Sandbelt

In Melbourne, you won’t just find some of the best golf courses in Australia.

You’ll find some of won’t the best thesome world.ofWith a richgolf veincourses of sandinthat runs In Melbourne, you justinfind the best Australia. throughout the renowned Sandbelt region, many of these world-class You’ll find some of the best in the world. With a rich vein of sand that runs courses are the justrenowned minutes from each other. with city, wineries and throughout Sandbelt region,And many ofthe these world-class beachesare justjust a short drivefrom awayeach too,other. the world-class experiences don’t courses minutes And with the city, wineries and have to end the golf course. beaches juston a short drive away too, the world-class experiences don’t have to end on the golf course.

VISITMELBOURNE.COM/GOLF VISITMELBOURNE.COM/GOLF

CONTE NTS

GOURMET KNOWLEDGE 76 80 82 86 88 92 94

A Fusion Of Tradition And Innovation Belgium, The Pork Specialist In Europe Transporting Your Palate To Spain What’s Next For Plant-Based Protein?

Unearthing Vietnam's Craft Coffee Treasures Deciphering the Ultimate Symphony of Flavors A Space For All

CHEF MASTERCLASS 96 Perfect Pairings

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EPICUREAN PROFILE

100 On Foot With Walk Japan 104 A Personal Touch 108 With The Mostest 112 Caryn Tang Opens Up On Being A Water Sommelier

Venice, Italy - Photo by Steve McCurry

OVER 900 DESTINATIONS TO EXPLORE. Visit silversea.com/curious

TO THE CURIOUS

CONTE NTS

WINE KNOWLEDGE 114 China's Rise As A Wine Powerhouse 116 Spotlight On Germany's Winery Regions 120 Blending Technology with Tradition The Future Of Winemaking At Penfoldsolds 124 Viva La Rossa 128 Elevate Your Wine Game With The Perfect Decanter

VINE EXPECTATIONS 132 Green Bubbles

CELLAR CHOICE

136 Champagnes Sent Down From Heaven 137 Rosé All Day

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CONTE NTS

BAR AT HOME 138 Corrupted Cobbler

RAISING THE BARS 140 A View From Above Fortunes Of Flavour And Frivolity 141 Moira Than Meets The Eye Into The Night We Glow 142 Take Me To Your Secret Hideaway In The Mood For Cocktails & Chill 143 A Highland Retreat With Vietnamese-Forward Flavours Meet Me In The Afterglow 144 Best Bars To Savour Creative Cocktails In Tokyo

EVENTS 148 A Culinary Journey Through Asia’s Best Restaurants 150 Exploring Global Flavors “Pause + Savour” Chef's Table Series 152 Green Globe Path To A Greener Future 154 The New Must-Visit Destination In Central Vietnam 156 Where To Find 160 Epicure Loves

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THE EUROPEAN UNION SUPPORTS CAMPAIGNS THAT PROMOTE HIGH QUALITY AGRICULTURAL PRODUCTS

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Concept Adeline Wong Art direction and styling Alicia Chow Kirwan Photos Ching Video Tu Jie Rui Text Victoria Lim Recipes Justin Quek of Chinoiserie and JustIN Flavours of Asia Shot at Chinoiserie

Gold cutlery 3littlepicks Oval Coupe Plate Rustic Collection, Luzerne

22 epicurevietnam

COV E R S TO RY

MODERN ASIAN RECIPES WITH A

SINGAPORE FLAIR Justin Quek, chef-owner of Chinoiserie, shows us his flair for reinterpreting several Asian classics. Get ready for a kitchen adventure.

Nordic King Crab Leg, Kampot White Peppers, Microgreens The classic white pepper crab gets elevated with Nordic King crab and microgreens.

Serves 4

• 100g butter

» Add crushed kampot white and black

Prep time 15 minutes

• 30g *JQ’s Kampot white pepper, crushed

peppers, then add in the king crab legs

Cook time 10 minutes

• 10g *JQ’s Kampot black pepper, crushed

and stir fry for a few minutes.

• 100ml superior stock

» Add superior stock, and let it simmer for a

• 300g King crab legs

• 30ml rice wine

few minutes or until the stock is almost dry.

• 1 tsp salt

» Deglaze with rice wine, and season with

» Cut into small pieces then blanch the crab

• 1 tsp sugar

salt and sugar, then finally thicken with

legs in hot oil for 30 seconds. Set aside.

• 1 tsp cornstarch

cornstarch.

white pepper sauce

» Fry ginger and garlic with butter until

garnish with microgreens.

• 15g ginger, chopped

fragrant.

» Plate the dish according to picture and

• 15g garlic, chopped

* Available at JustIN Flavours of Asia

epicurevietnam 23

MAINE LOBSTER HOKKIEN NOODLE

BINCHOTAN GRILLED HOKKAIDO SNOW A5 WAGYU BEEF, GINGER AND SPRING ONIONS

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STEAMED MEDITERRANEAN SEA BASS, PU LING FERMENTED BEANS

WOK-FRIED SPRING VEGETABLES, PINE NUTS AND PARMESAN

Woman’s watch Divas’ Dream watch in green dial, rose gold and diamonds case set, with green alligator bracelet, Bulgari Man’s watch Octo watch in black with an anthracite dial and steel-gold case set, Bulgari Woman’s ring Divas’ Dream Pink Gold ring with MOP & pave, Bulgari Gold cutlery 3littlepicks Salt & Pepper Shaker and Holder: Rustic Collection, Luzerne

epicurevietnam 25

Binchotan Grilled Hokkaido Snow A5 Wagyu Steamed Mediterranean Beef, Ginger and Sea Bass, Pu Ling Fermented Spring Onion Beans A well-loved Cantonese dish, this nutritious fish is chock-full of umami (from the fermented beans) and is perfect as a rainy weather meal.

Another tze char staple, stir-fried beef with ginger dish gets an upgrade with a binchotan grilled Hokkaido Snow A5 Wagyu beef.

Serves 6

Serves 2

• 15g spring onions, white part

Prep time 30 minutes

Prep time 20 minutes + 1 hour marination

• 1 tbsp rice wine

Cook time 15 minutes

Cook time 15 minutes

• 30ml chicken stock • 1⁄2 tsp cornstarch

• 800g Mediterranean sea bass

Wagyu

• a dash of dark soya sauce

• 60g Pu Ling fermented beans

• 120g Wagyu shoulder tender

• 20g spring onions, green part

• 40ml chicken stock

• 15ml cooking oil

• a drop of sesame oil

• 2g chillies, chopped

• salt, to season

• 10g ginger, chopped

• *JQ’s Kampot white pepper, to season

• 10g garlic, chopped

» Heat up the charcoal grill in advance, then

place the marinated Wagyu shoulder tender

• 3 cherry tomatoes

» Marinade the Wagyu shoulder tender

on the grill. Grill each side for 1 minute.

• 10ml Thai fish sauce

in cooking oil, salt and pepper for an hour.

Using a wok, add oil and ginger. Stir-fry the ginger until fragrant.

• 1⁄2 tsp sugar • 3⁄4 tsp chicken powder

base sauce

» Lower the flame to a small fire and add in

• 1⁄2 tsp potato starch

• 1⁄2 tsp oyster sauce

garlic and white part of spring onions. Stir-

• 1 tsp light soya sauce

fry the garlic, spring onions and ginger until

» Fillet the sea bass from the belly up

• 3⁄4 tsp Maggie seasoning

fragrant.

without cutting through the top. Then

• 1⁄4 tsp sugar

» Turn the flame to a high fire and deglaze

debone the fish. Set aside.

• 30ml chicken stock

with rice wine.

» In a bowl, mix the remaining ingredients

• salt and pepper to taste

» In the same wok, add the base sauce

together and steam for 3 minutes. Remove the Pu Ling mixture and set aside.

and chicken stock, and then thicken it with » Mix all ingredients and set aside.

» Steam the sea bass for 10 minutes, then

cornstarch. » Add dark soya sauce, green part of spring

pour out the excess water before ladling the

assembly

onions and sesame oil. Give the sauce a

Pu Ling mixture over the steamed sea bass.

• 5ml cooking oil

quick fry and then drizzle the sauce over the

» Garnish the dish with micro coriander,

• 15g ginger, julienned

grilled Wagyu shoulder tender.

shredded chillies and spring onions.

• 10g garlic, chopped

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* Available at JustIN Flavours of Asia

Wok--Fried Spring Vegetables, Pine Nuts and Parmesan Bursting with colours, this vegetable dish will attract even salad haters.

Maine Lobster Hokkien Noodle The best way to eat this national dish: pork lard with every spoonful.

Serves 3

Serves 2

• fish sauce, to taste

Prep time 25 minutes

Prep time 2 hours

• *JQ’s Kampot white pepper, to taste

Cook time 10 minutes

Cook time 15 minutes

• 100g squid rings • 100g cooked pork belly strips

• 3 green zucchini balls

lobster stock

• 3 yellow zucchini balls

• 4 lobster heads

• 40g Chinese chives, chopped

• 3 carrot balls

• 500g pork bones

» Cut, deshell and clean the lobsters. Keep

• 15g fennel

• 3 litres water

the tip of the head for garnish.

• 3 pearl onions

• 50g rock sugar

» In a heated wok, add pork lard and stir-fry

• 15g celery, diamond-shaped

• 50g ginger, crushed

the yellow noodles and thin rice vermicelli

• 15g red capsicums

• 100g pork belly

until you get the wok hei. Remove and set

• 15g broccoli florets

• 1 tsp salt

aside. » In the same wok, add chopped garlic and

• 15g Shimeiji mushrooms • 15g garlic

» In a pot, bring lobster heads, pork bones,

fry until golden brown. Crack in the eggs and

• 5g pine nuts

water, rock sugar and ginger to a boil. Then

stir-fry until cooked. Add bean sprouts, and

• 5g wolfberries

add in the pork belly and leave it to simmer

noodles and fry until aromatic.

until tender or for 1.5 hours.

» Add in the lobster stock and braise the

» Blanch all the vegetables (green zucchini

» Cut the cooked pork belly into strips.

noodles over low heat, for about 2 minutes

balls, yellow zucchini balls, carrot balls,

» Strain the lobster stock, then set aside.

or until the lobster stock is dry (absorbed by

fennel, pearl onions, celery, red capsicums,

the noodles).

broccoli florets and Shimeji mushrooms) with

lobster stock

» Adjust the flavours according to your

hot oil for a few seconds. Then set aside.

• 2 whole Maine lobsters

preference with fish sauce and Kampot white

» Stir-fry garlic with some oil in low fire, add

• 50g pork lard

pepper.

in all the vegetables, fry over high fire and

• 320g yellow noodles

» Add the lobster meat, squid rings and

add in pine nuts and wolfberries.

• 60g thin rice vermicelli

pork belly strips, and let it simmer for two

» Plate and garnish with microgreens.

• 30g garlic, chopped

minutes.

• 2 eggs

» Garnish with Chinese chives and serve with

• 120g bean sprouts

sambal and calamansi on the side.

• 600ml lobster stock

epicurevietnam 27

Hokkiado Scallop, Ginger Flower Dressing Perfumed with ginger flower and flecked with colourful microgreens, what’s not to love about this starter?

Serves 4

assembly

» Slice scallops into thin slivers.

Prep time 15 minutes

• 2 scallops, sashimi grade

» Season sliced scallops with salt.

Cook time 10 minutes

• salt to taste

» Plate the sliced scallops on a scallop shell.

• 1 tsp shallots, chopped

Sprinkle with shallots, ginger flower and

plum dressing

• 1 tsp ginger flower, chopped

chives. Drizzle with with plum dressing.

• 50g plum sauce

• 1 tsp chives, chopped

» Serve chilled.

• 10g lime juice

• 3 tsp plum dressing

• 5g sugar • 10g fish sauce • 50g olive oil » Mix everything together

and set aside.

Stone Plate Stylist’s own

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John Dory Fritter, Singapore Chilli Crab Dip Another alternative to the highly addictive pillowy mantous, the golden brown John Dory Fritters pair well with the scrumptious chilli crab dip.

Serves 4

» Marinade the John Dory fillets with salt

Prep time 30 minutes

and pepper.

Cook time 10 minutes

» Mix egg white and cornstarch to the

marinated John Dory fillets. Set aside in the • 60g John Dory fillets

fridge for half an hour.

• a pinch of salt

» Dust the John Dory fillets with flour and

• a pinch of pepper

coat with the tempura batter.

• 1⁄2 tsp cornstarch

» Deep-fry the coated John Dory fillets in

• 10g egg white

180°C oil until golden brown.

• 250g flour

» Serve with Chilli Crab dip.

• 200g tempura flour

Gold cutlery 3littlepicks Oval Coupe Plate Rustic Collection, Luzerne

epicurevietnam 29

Floral arrangement Stylist’s arrangement Green Bowl Oyster Collection, Luzerne

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Soy and Ginger Marinated Salmon Tartare Fresh ginger gives this classic salmon tartare a refreshing zing.

For an added Asian touch, serve the tartare on sago crackers instead of biscuits.

Serves 4

salmon tartare

» In a bowl, mix diced salmon, ginger,

Prep time 15 minutes + overnight

• 80g fresh salmon fillet, diced

shallots and roasted sesame seeds.

dehydration

• 5g ginger, chopped

» Season the salmon mixture with rice

Cook time 10 minutes

• 2g shallots, chopped

vinegar, soy sauce and olive oil. Mix well and

• 1 tsp roasted sesame seeds

add salt if needed.

sago crackers

• 1 tsp rice vinegar

» Serve the salmon tartare on a piece of

• 30g sago

• 15ml soy sauce

deep-fried sago crackers and garnish it with

• 1 sheet of rice paper

• 20g olive oil

roasted garlic.

• 1 egg white

• 3g roasted garlic, chopped • sea salt, to taste

» In a pot, boil sago until transparent. » Brush the rice paper sheet with egg white. » Spread the boiled sago evenly on the

rice paper and than dehydrate at 45°C overnight. » Deep-fry the dehydrated rice paper for 10

seconds. Set aside.

epicurevietnam 31

Ondeh-Ondeh Cake Each morsel comes punctuated with coconut frosting and intense sweetness from the pandan sponge.

At the centre, coconut mousse mimics the oozing effect when biting into an ondeh-ondeh.

Serves 8 people

» In a pot, bring all the ingredients to a boil.

• 150g glucose

Once boiled, sieve and set aside the liquid.

• 90ml condensed milk • 150g white chocolate

coconut filling • 300g fresh coconut • 150ml fresh coconut milk

» Soak gelatin sheets in ice water until soft.

• 300ml caramel coconut syrup

» In a pot, bring water and sugar to a boil.

Prep time 1 hour Cook time 10 minutes

• 15g pandan extract

Then add in glucose and condensed milk. » Mix all ingredients together until well

» Sieve the condensed milk mixture and set

combined.

aside the liquid. Add the softened gelatin sheets to the liquid.

pandan joconde sponge • 37g almond flour

coconut mousse

» In a bowl, add in the liquid, white chocolate

• 23g flour

• 300ml coconut cream

and pandan extract. Mix well. Set aside until

• 84g egg white

• 2 pieces of gelatin sheets

assembly.

• 63g sugar

• 250ml whipped cream

• 63g yolk • 3g pandan extract

assembly » In a pot, warm the coconut cream then

» Lay the pandan joconde sponge on the

add in the gelatin sheets and mix. Set aside

base of a baking tray.

» Sift the almond flour and flour together.

to cool.

» Place a layer of caramel coconut frosting

» In a bowl, whisk the egg white while slowly

» Once cooled, fold in whipped cream.

on the pandan joconde sponge and spread

adding in the sugar. Continue to whisk

» Place the coconut mousse into fridge

evenly.

the egg white mixture until a firm peak is

until chilled.

» Place another piece of pandan joconde

achieved.

sponge on top of the caramel coconut

» Add the egg yolk in the mixer, followed by

caramel coconut frosting

frosting.

the pandan extract.

• 750g butter

» Place a layer of coconut mousse on the

» In the same bowl, fold in the flour mixture.

• 300ml coconut sugar syrup

pandan joconde sponge and spread evenly.

air you built up in your batter resulting in a

» In a bowl, whisk the butter until soft

on top of the coconut mousse.

very flat cake.

and fluffy.

» Repeat the above four steps until the last

» Bake the cake at 220ºC for five minutes.

» In the same bowl, add coconut sugar syrup

layer of caramel coconut frosting is left.

into the whisked butter and mix it.

» Leave the cake in freezer until the cake

» Place a piece of pandan joconde sponge

Do not over mix it as it will break down the

is set.

coconut sugar syrup • 1kg coconut sugar

pandan glaze

» Once the cake is ready, warm the pandan

• 200ml water

• 10g gelatin sheets

glaze and pour it on top of the cake.

• 10 pandan leaves

• 75ml water

» Pop the cake into the fridge to set the

• 150g sugar

glaze.

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Plates Rustic Collection, Luzerne Watch Lvcea Skeleton watch with rose gold case set, Bulgari Ring Fiorever ring in pink gold with diamonds, Bulgari

epicurevietnam 33

EPICURE NEWS

CAPTIVATING INNOVATIONS IN VIETNAMESE DINING Em Cuisine epitomises the zenith of fine dining with its innovative fusion of traditional Vietnamese flavours and cutting-edge molecular gastronomy techniques which play a pivotal role in its avant-garde presentation. The restaurant's menu dazzles, presenting dishes that are as much a feast for the eyes as they are for the palate, with highlights including the exquisite A5 Wagyu Phở Consommé and Imperial Caviar with Phan Thiết Blue Swimmer Crab terrine, each a masterpiece of culinary artistry. The dessert, Rose Sorbet, is presented in a breathtaking display as a dark chocolate tree adorned with cotton candy, resting on a chocolate mousse landscape with a canal of roseflavoured sorbet to cut through the sweetness. The restaurant’s lavish décor was designed by the owner's sister, and utterly visualises the essence of polished luxury dining 75 Xuan Thuy Street, Thao Dien Ward, District 2, Ho Chi Minh City, Vietnam. Tel: +84 77 997 9333

SHOWCASING THE TASTES OF MALAYSIA

Lesung, brainchild of celebrated chefs Eden Daus and Tommy Trần, provides the authentic flavours of Malaysia from its cosy eatery in District 3. Formerly of S79 Skyline Dining fame, the dynamic duo crafted their restaurant to reflect the warm embrace of home with its relaxed dining vibe and exceptional food. Must-tries include Rendang Short Rib, fall off the bone tender, and enveloped in a sumptuous coconut based gravy.

Crab Meat Lemak Nenas, a classic Peranakan dish, featuring succulent local mud crab and juicy pineapple bathed in a vibrant curry, and served with unlimited helpings of rice. Sago Gula Melaka, marries sago pearls with the creamy sweetness of coconut and palm sugar for a delectable end to the meal.

Lesung beautifully exhibits Malaysia's rich culinary heritage, while delivering an exquisite dining experience to the city 72/1 Tran Quoc Toan Street, Ward 8, District 3, Ho Chi Minh City, Vietnam. Tel: +84 973 097 757

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FINE WINES MEET GOURMET BITES Set within the bustling neighbourhood of Thao Dien, Little Bear is a charming culinary haven for those seeking a fusion of delicious food, fine wines and soothing tunes. Their cuisine is a celebration of contemporary flavours, crafted with a keen focus on local ingredients. The ambiance inside is cosy, enhanced by atmospheric lighting and complemented by a quaint patio for Alfresco dining.

The culinary team presents a diverse menu, including a five-course set, à la carte options, and daily specials, all paired with an excellent curation of wines. Noteworthy dishes include the Cuttlefish with Stracciatella, served with lemon basil sorbet and drizzled with honey, and the Grilled Whole Fish accompanied by canh chua lentil, kombu rice, and canh chua condiments. The meal reaches its apex with the Guava Tatin, served with cassava, coconut caramel, and a dollop of Chantilly crème 36 Nguyen Ba Huan Street, Thao Dien Ward, District 2, Ho Chi Minh City, Vietnam. Tel: +84 862 512 086

THE SIZZLING FLAVOURS OF MALA Sorimmara Vietnam is regionally franchised from the trendy Korean restaurant chain, which has swiftly become a global sensation with new branches sprouting up seemingly daily across the USA, Canada, Taiwan, Vietnam, and of course Korea. Offering a casual dining experience, Sorimmara Vietnam specialises in dishes celebrating Mala, a fiery blend of Sichuan peppercorns and chilli. Patrons are invited to craft their bowls from a wide range of offered ingredients, and after the weigh in, guests select their desired spice level, ranging from 'No Spicy' to melt your face off ‘Hot Spicy'. What culminates is a Malatang, a Korean hot pot which is as mouth-numbingly zesty as it is delicious. Don't miss their hallmark dishes including the Cream Shrimp Guobaorou, Rosé Malaxianguo, a lusciously creamy take on their iconic Malatang, and a side of Fried Rice to offset the heat 22 Street 10, Thao Dien Ward, District 2, Ho Chi Minh City, Vietnam. Tel: +84 903 422 245

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ITALIAN FARE WITH ULTRA-HIPSTER VIBES Nestled within Ho Chi Minh City’s District 1, Bambino has swiftly ascended to the zenith of Saigon's A-list trendsetting elite. Exuding the cosmopolitan chic of a trendy New York City Soho eatery, and with a DJ on hand, spinning the latest tracks, patrons not only flock to Bambino to see and be seen, but to savour the restaurant’s truly outstanding food. Menu highlights include the house-baked Semolina Focaccia, served with Extra Virgin Olive Oil and creamy Whipped Ricotta, and the luscious whole Burrata, delicately perched atop Cherry Tomato Agrodolce. The perfectly al dente homemade Mafaldine Pasta alla Bolognese is an optimal precursor to the succulent Short Rib, accompanied by a velvety smooth Kohlrabi Puree. And for dessert, the light as air Tiramisu infused with Amaro and Cocoa in an indulgence which can not to be missed 31 Ton That Thiep Street, District 1, Ho Chi Minh City. Tel: +84 90 149 97 59

EXPLORING THE DIVERSITY OF UNAGI

Unatoto Vietnam boasts a significant regional presence with four venues across Ho Chi Minh City, and an additional locale in Hanoi. Showcasing the singular flavours of Japan, this esteemed restaurant chain is renowned for their mastery in crafting dishes centred around charcoal-grilled eel, a beloved Japanese delicacy with a distinctive flavour rich in nutritional value. Lauded for its abundant vitamins including A, B1, B2, B12, D, and E, Unagi holds a place of honour in Japanese dining, and at Unatoto Vietnam, this prized ingredient is simply presented atop fluffy rice as Unagi Donburi, allowing diners to truly appreciate its fatty melt-in-your-mouth texture. For those seeking diversity in their dining experience, Unatoto also offers a splendid array of Chirashi and Beef Bowls, Sushi Rolls, and an extensive selection of Sake, ensuring a culinary journey for all palates and preferences 56 Truong Dinh Street, Ben Thanh Ward, District 1, Ho Chi Minh City, Vietnam. Tel: +84 28 3620 6840

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OCEANSIDE DINING AT ITS FINEST Marina Seafood Restaurant, previously Lan Rung Seafood Restaurant, stands as a delightful seaside eatery in Vung Tau, offering the finest locally sourced seafood to both tourists and local patrons. Its broad menu celebrates the quintessence of Vietnamese seafood preparation, enhanced by lavish ingredients and sophisticated culinary artistry. Patrons are invited to indulge in a whole steamed Alaskan King Crab, delicately paired with a garlic butter lemon sauce, or savour freshly caught Sauteed Blue Crab, enveloped in a luscious Coconut Curry. Additionally, the restaurant boasts fourteen varieties of Hot Pot, each rich in flavour and designed to satisfy every taste preference. With its stunning oceanfront views, casual yet chic dining atmosphere, and impeccable service, Marina Seafood Restaurant exemplifies coastal dining at its best, marrying traditional tastes with innovative twists for a truly memorable gastronomic experience Ha Long Street, Ward 2, Vung Tau City, Ba Ria–Vung Tau Province, Vietnam. Tel: +84 938 901 107

A SEASIDE PERUVIAN JAPANESE AMALGAMATION Nestled in District 1 of Ho Chi Minh City, Yunka offers a creative culinary mashup of Peruvian and Japanese cuisine, thoughtfully curated by their celebrated Chef Pier López. The inventive menu highlights Nikkei cuisine, originated by the arrival of Japanese immigrants to Peru in the late 19th and early 20th centuries, and delivers citrusy and spicy ceviches and tiraditos to Nikkei nigiri and premiere Wagyu steak. The restaurant's chic decor is a vibrant mix of motifs and textures, featuring tropical plants and animal-inspired fabrics, invoking an environment which mirrors the lushness of its name, the Quechua word for jungle. With a live DJ on the decks, setting the vibes, signature fusion cocktails like the Shiso Mojito and Yunka Pisco Sour are crafted to beautifully harmonise with the restaurant’s delicious dishes 80 Dong Khoi Street, Ben Nghe Ward, Ho Chi Minh City, Vietnam. Tel: +84 34 580 1010

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SAVOUR THE VIBRANCE OF VIETNAM Within Danang Marriott Resort & Spa lies Madame Son, a culinary gem radiating the enchantment of Vietnam through its delicious food and vibrant décor adorned by a rainbow of colourful Hoi An paper lanterns. This elegant eatery offers a gastronomic journey into the flavours of Vietnamese and fusion cuisine, encapsulating the country's vibrant spirit with every dish. Begin your dining experience with the Chef's Signature Selection of Spring Rolls or Calamari and Onion Cake, elevated by a tangy spicy ginger sauce. As a main, the succulent Roasted Duck with Red Tofu and Mashed Taro, or Shellfish in Claypot with Garlic Butter and Chive are sure to delight.

Culminate your meal with the Dong Thap Sweet Lotus with Salted Cream, a testament to Vietnam's sophisticated flavour profiles, which will perfectly end a satisfying meal 7 Truong Sa Street, Ngu Hanh Son, Danang, Vietnam. Tel: +84 236 3968 888

TRENDSETTER OF RELAXED UPSCALE DINING

Since its inception in 2010 as one of Hanoi's pioneering casual fine dining establishments, Momento has consistently been at the forefront of Vietnam's boutique dining scene. The venue’s ambiance, defined by a palette of steel blue and warm greys, is further enhanced by dark brown dining furniture and ambient lighting, projecting an air of chic sophistication. This elegance is complemented by breathtaking views across Hoan Kiem Lake, offering a mesmerising backdrop, day or night.

Their menu is a testament to culinary diversity, blending Vietnamese, Asian, and Western flavours. Signature dishes include the innovative Pho Roll, the Chef's Special Salad, the locally inspired Hanoi Style Grilled Catfish with Vermicelli, and the exquisitely prepared Grilled Sea Bass in Banana Leaf, each dish a reflection of the restaurant's commitment to gastronomic excellence 12 Floor, 32 Lo Su Street, Hoan Kiem District, Hanoi, Vietnam. Tel: +84 703 066 789

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IN PURSUIT OF BOUNDLESS BEAUTY La Table Hanoia transcends the traditional boundaries of fine dining, anchoring its essence in the pursuit of inspiration and beauty. It not only encompasses the discovery of aesthetic pleasure, but delves into the intricate processes that bring such beauty to life. The restaurant excels in curating a symphony of tastes and sights, from their exquisite gourmet offerings to the sophisticated elegance of their setting. With impeccable service and an ambiance of understated elegance, their establishment ensures a dining experience that is as effortlessly graceful as it is memorable. The menus, available as both Set and A-La-Carte, feature imaginative offerings like Light Smoked Pigeon Lasagna, Roasted Monkfish Tail, and Flambé Wagyu Beef Striploin. Each dish is a testament to the creativity and passion that define La Table Hanoia. making it a beacon of culinary excellence, celebrated with award-winning mixology 12 Ly Dao Thanh Street, Trang Tien Ward, Hoan Kiem District, Hanoi, Vietnam. Tel: +84 904 067 686

REFLECTING THE ART OF YAKINIKU CUISINE In the vibrant heart of Hanoi, Ushino Kura stands as a supreme Yakiniku destination, renowned for its premiere offerings of A5 Wagyu beef. Sourcing products from ten prestigious Japanese farms, each cut is a masterpiece imbued with a subtle essence achieved by smoked cherry wood, adding a layer of aromatic sophistication. The restaurant’s interior pays tribute to Japanese minimalism, blending modern, grey-black aesthetics with elegant furnishings. Central to its charm is the communal banquet table, encouraging a collective epicurean experience. The open kitchen transforms cooking into performance art, showcasing specialties like the delicate Sous-Vide Beef Tongue served sashimi style, the exclusive Miracle Chateaubriand Satsumagyu, and the flavorful Nangoku Sweet Pork Belly. Ending the feast with a refreshing bowl of Yuzu or Mango Sorbet will prove the perfect finale to a phenomenal meal 44/4 Van Bao Street, Ngoc Khanh Ward, Ba Dinh District, Ha Noi, Vietnam. Tel: +84 878 599 989

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GLOBETROTTING EPICURE

VEGETABLE FORWARD Celebrated restaurants in Singapore prove that there is more to fine dining beyond luxurious ingredients like wagyu beef, caviar, and seafood.

BY ANTON D. JAVIER

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RESTAURANT JAG

Restaurant JAG has long held the distinction of being the authority on vegetable-forward gastronomy in Singapore.

In the beginning, JAG celebrated the world of herbs and their unique flavor profiles. Today, the Michelin starred restaurant is synonymous with vegetable alchemy, where the season’s best produce takes on the multi-course meal’s starring role.

In the tail end of 2023, JAG embarked on a journey by uprooting itself from its Duxton Road home and starting anew at STPI Robertson Quay. Today, the restaurant comfortably seats 40 guests – twice as much as before – in an idyllic space surrounded by trees, overlooking the water, and bathed in natural light during the day. The space is also accompanied by a new menu, Ode to Autumn, where earthy, full-bodied root vegetables are in abundance – think Jerusalem artichoke, kohlrabi, celeriac, rutabaga, parsnip, and more.

A visit to JAG today allows you to experience the Shallot/ Banana Shallot course, where the allium is used in its full glory – pickled, pureed, grilled, and transformed into jelly form, which is then drizzled with a grilled shallot stock and sariette oil. The Jerusalem artichoke is also presented in various iterations, where the tuber is served sliced, pickled with pine vinegar and oil, as a smooth puree with butter, and braised and glazed with sapin and muscovado. For those who prefer it, the Jerusalem artichoke dish will be paired with blue lobster and finished with

drops of sapin and a sprinkling of Jerusalem artichoke powder.

The meal ends on a literal bright note, where the Citrus dessert is comprised of cheery yellow and orange shades thanks to a mixture of citrus fruits – lemon ice cream, kumquat jam, ‘orange paper’ made from clementine juice, and finished with a yoghurt snow #02-02, 41 Robertson Quay, Tel: 3138 8477 epicurevietnam 41

SAINT PIERRE

To cater to diners with diverse dietary preferences, Saint Pierre added the Elegance menu – a seven-course vegetarian degustation experience, which can also be adapted to suit vegans upon request – to its repertoire. Speaking about the menu, ChefOwner Emmanuel Stroobant shares, “My goal is twofold: To show that vegetables can take center stage at any fine dining table and to ensure that plant-forward foodies do not miss out on the same gastronomic experience as other non-vegetarian diners.”

True to its name, the Elegance menu is sophisticated in both execution and presentation, where seasonal vegetables are handled with finesse and expertise, beautifully drawing out delicate flavors and textures.

The meal begins with a trio of snacks that play on contrasts.

These include barbecued Hokkaido white corn atop tomato jelly, a sphere of white asparagus vichyssoise on a Jerusalem artichoke and black truffle tartelette, and wild mushroom braised in miso and soy in a dill tartelette. The Brittany Purple Artichoke officially starts the experience, where Jerusalem artichoke and coconut tartare is topped with black Périgord winter truffle and Brittany purple artichoke with truffle ginger dressing. Meanwhile, the Shizuoka Amela tomato stuns with its inherent sweetness and

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is rounded out by an accompanying miso emulsion and galangal consommé. The Hokkaido Kabocha makes for a filling main, generously stuffed with shallot compote and sesame seeds, and accompanied by the flakiest brown butter puff pastry filled with pumpkin mousse and brunoise of braised butternut pumpkin 1 Fullerton Road, #02-02B One Fullerton, Tel: 6438 0887

ARAYA

Araya, helmed by Chefs Francisco Araya and Fernanda Guerrero, adds a new dimension to Singapore’s fine dining scene – one that celebrates techniques and flavors of Chilean South Pacific origins. For the tasting menu at the intimate restaurant hidden within Mondrian Singapore Duxton, expect to feast on dishes that use humble South American ingredients like corn, Andean potatoes, and Chilean cherries – but taken up a notch.

Chef Araya shares, “These humble ingredients are the heart and soul of Chilean South Pacific cuisine. We will elevate and celebrate them with fine culinary techniques and the addition of beautiful proteins from Japan and beyond.” This meeting of ingredients and cultures are immediately apparent in standout dishes like their take on the Brazilian fish stew, Moqueca, which uses Japanese kinki cooked to tender perfection and ceviche with shio koji-cured scallops with a spicy and tangy tiger’s milk sorbet.

Chef Araya also recently introduced an 8-course Vegetarian Menu, which transcends the ordinary with dishes like Mashua (an Andean tuber) Potage with Andean Quinoa, Beetroot Sorbet with Compressed Beetroot, and Roasted Cauliflower on an Aged Equatorial Cacao Sauce – a complex concoction made with Equatorial cacao, almonds, purple corn, raisins, cinnamon, and chilies Mondrian Singapore Duxton, #01-08, Tel: 8870 0871 epicurevietnam 43

GOURMET INSIDER

CHINESE CULINARY TREASURES

FROM DIM SUM TO FINE DINING

Uncover the vibrant culinary scene of Ho Chi Minh City, where an increasing array of Chinese restaurants promise diverse dining experiences. From leisurely dim sum lunches to the irresistible crunch of Peking duck, this bustling metropolis stands as a treasure trove of gastronomic delights.

BLACK VINEGAR The almost palpable sophistication and elegance of Black Vinegar mean it is fittingly located in the equally lavish New World Saigon Hotel.

With private dining rooms, an exclusive Crudo bar, an intimate drinks bar and the chic dining hall mean Black Vinegar is the perfect venue for your every occasion. Boasting thoughtfully reimagined Chinese culinary classics, Black Vinegar’s menu breathes new life into Chinese cuisine. Featuring delicate dim sum of either the steamed or fried variety, the exceptional chefs have coined beautiful flavor combinations such as pan-fried pork with chive and beef tripe with chu hou sauce. The presentation of each and every dish – from the dim sum options to the “Hong Kong Style” steamed garoupa – is immaculate and each plate boasts culinary genius and artistic flair. The assortments of handpicked wines from around the world, local and Chinese beers, curated cocktails, sake and Chinese spirits only add to Black Vinegar’s magnetic charm. This Cantonese restaurant delivers in all areas and the sociable ambience, mouthwatering food and tempting drinks menu make Black Vinegar an unmissable option 76 Le Lai Street, District 1, Ho Chi Minh City, Vietnam. Tel: +84 91 439 11 71

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THE ROYAL PAVILION Looking out from the 4th floor of the Times Square Building on to Nguyen Hue Boulevard and a row of age-old shop houses, the main dining room presents a refined dining experience with bold expressions of jade, vermilion and gold. Also known for its divine dim sum, including melt-in-the-mouth baked barbecued pork puff buns, steamed red rice roll wrapped with crispy bean curd & shrimp, and mango pudding with sago and pomelo. Signature à la carte dishes offer a lavish culinary journey through China’s most popular cuisines, with delicacies that include braised imperial bird’s nest soup, honey-glazed barbecued pork, and the restaurant’s signature crispy tower of deep-fried shredded taro & peanuts. For seafood aficionados, the menu features more than two-dozen selections, including king prawns barbequed Vietnamese-style and Hong Kong-style garoupa. Vegetarians are also catered for with extensive options from braised ‘8 Treasure’ vegetables to a signature steamed whole tomato stuffed with assort fungi Level 4, 22-36 Nguyen Hue Boulevard & 57-69F Dong Khoi Street, District 1, Ho Chi Minh City, Vietnam. Tel: +84 28 3823 6688

DIM TU TAC Established in early 2015, Dim Tu Tac has swiftly gained popularity as a restaurant brand beloved by Vietnamese food enthusiasts for its innovative take on traditional dishes. Under the philosophy of "Good Cantonese Food," Dim Tu Tac is dedicated to offering customers not only delicious and wholesome dishes but also enriching service experiences as it evolves. Since its inception, Dim Tu Tac has prioritized enhancing customer satisfaction by focusing on food and service quality rather than promotions or discounts. The restaurant endeavors to establish an emotional connection with diners and elevate their dining experience through remarkable flavors. Must-try dishes at Dim Tu Tac include Shrimp dumplings, Peking roast duck, Kung Fu Dim Tu Tac Soup, Hong Kong Style Steamed Fish and Stewed Australian abalone 55 Dong Du Street, District 1, Ho Chi Minh City, Vietnam.

Tel: +84 28 3826 6668

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YU CHU Yu Chu (meaning “Imperial Kitchen” in Chinese) at InterContinental Saigon is regarded as one of the best Chinese restaurants in town, recently had the pleasure to welcome a new Chinese Head Chef, Chef Ooi Kar Kim, and along with him inspiring anticipation for its culinary scene. Chef Kim and his team have come around to update many well-established recipes on the menu and more importantly, bring in new tastes. Officially available starting April 14th, the new à-la-carte menu overhauled many well-established recipes and added in over 90 new dishes. The new menu reflects the insights of Chef Kim, most noticeable in the presentation of the foods, and the utilisation of eclectic ingredients. Among the dishes, you can find some of the Chinese most famous names like Laziji (Chongqing spicy chicken) or the "Wall-vaulting Buddha", famed for its superior combination of seafood and the tale of its name. Some of Yu Chu's most recognisable dishes are still around for long-time fans to enjoy, including the Duck meat, foie gras and truffle dumpling, or the artistic "Black Swan" fried taro with barbecued pork 1st Floor, InterContinental Saigon Hotel, Corner Hai Ba Trung Street & Le Duan Boulevard, District 1, Ho Chi Minh City, Vietnam. Tel: +84 28 3520 9999

NGAN DINH Situated at the intersection of Dong Khoi and Mac Thi Buoi Streets, the restaurant showcases a new array of Cantonese dishes crafted by renowned chef Chung Man Poi. Featured specialties include delectable barbecued pork, crispy Peking duck, baked abalone puffs with diced chicken, flavorful seafood stir-fry, wild mushroom medley, Yang Chow fried rice, and delightful coconut marshmallow rabbits for dessert. For lunch, an extensive dim sum menu is available, presenting traditional favorites like shrimp dumplings, steamed pork buns, and wontons with spicy oil sauce. The restaurant's Hong Kong-style ambiance boasts intricate tropical-inspired decor, including hand-painted wall coverings and elegant mosaics. Upon arrival, guests are greeted by a stunning aquarium brimming with fresh seafood. The space features a majestic staircase leading to spacious dining halls and ten private VIP rooms, accommodating up to 380 guests for a memorable family-style dining experience 52-54-56 Dong Khoi Street, District 1, Ho Chi Minh City, Vietnam. Tel: +84 28 3982 6688

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CRYSTAL JADE KITCHEN VIETNAM Crystal Jade stands out as a prestigious global brand with a rich history of 30 years, operating 120 restaurants spread across 25 cities in 11 countries. Renowned among food enthusiasts for its unwavering dedication to service excellence and strict quality standards, the name Crystal Jade is a familiar one. As a proud member of the Crystal Jade culinary group, Crystal Jade Kitchen continues the tradition and exclusive recipes of this Michelincertified brand. With a menu featuring over 100 authentic Hong Kong dishes, dining at Crystal Jade Kitchen offers a delightful experience in a modern ambiance that blends international culinary influences. Guests can immerse themselves in the delights of Dimsum, featuring 19 unique dishes like fragrant shrimp dumplings, crispy fried wontons, succulent ribs, and rich steamed chicken feet. Moreover, patrons can enjoy a selection of 7 special side dishes including Yangzhou fried rice, wonton noodles, cordyceps flower chicken soup, meticulously prepared with secret recipes that preserve their original flavors 65 Le Loi Street, District 1, Ho Chi Minh City, Vietnam. Tel: +84 28 7300 2135

SHANG PALACE Renowned as one of the city's finest Chinese restaurants, Shang Palace offers authentic Cantonese and Hong Kong cuisine in a luxurious space. Ideal for intimate dinners, parties, family gatherings, and business events, the restaurant features nine private VIP rooms for meetings. With warm receptions and elegant decorations, the dining experience starts on a high note. The talented chefs use the freshest local and international ingredients to prepare a variety of premium dishes, from Roasted Peking Duck to Deep-fried Mantis Prawn. The extensive menu includes over fifty types of Dim Sum and live seafood dishes.

Complement your meal with a selection from the wine cellar.

Indulge in tempting desserts like Chilled Cream of Sago with Mango and Vanilla Ice-cream. Shang Palace offers monthly specials in addition to its regular menu. With a multilingual staffs and a cozy atmosphere, it's a favorite spot for enthusiasts of Hong Kong and Cantonese cuisine 17–19–21 Ly Tu Trong Street, District 1, Ho Chi Minh City, Vietnam. Tel: +84 28 3823 2221

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GOURMET INSIDER

5 JAW-DROPPING OMAKASES TO ADD TO YOUR BUCKET LIST

Sushi lovers are die-hard addicts with a refined palate, and the most discerning of diners will know that the best of the best when it comes to sushi is an omakase experience. Ho Chi Minh City is brimming with sushi options, but here is the shortlist for the crème de la crème.

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makase is the Japanese culinary tradition where the chef takes you on a journey of their own devising, as each masterfully crafted mouthful is chosen by the chef. Not just sushi, the meal is a carefully thought out flight of appetisers, sashimi, grilled fish, miso soup and more.

Directly translated as “I leave it up to you”, omakase may seem intimidating for picky eaters, but rest assured it is an unforgettable dance of seasonal ingredients, artistic flair, and impressive skill. For those who choose to serve omakase, one must be able to source the finest of ingredients, usually directly from Japan, and truly master the art of sushi and Japanese food.

MAGURO Renowned for their in-house butchered fresh cuts of tuna, this restaurant is a tuna lover’s paradise.

Intimate and cosy, this basement level venue is sleek and well-lit for an evening of unwinding. Showcasing decadent flavours of truffle, chutoro and other seasonal fish from Japan, every bite is simply divine.

Firm favourites in the omakase were the tuna with pickle sushi, and the truffle-topped otoro sushi.

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ROKA FELLA Revered by some as the best omakase in Ho Chi Minh City, Rocka Fella is a seductively lit venue with a premium omakase that is gastronomic. Flying their ingredients from Japan to the heart of the city weekly, their ingredients are top notch. Displaying modern twists on Japanese tradition, you will see flavours of truffle and caviar sumptuously adorned on your mouth-watering pieces of sushi, in a dazzling demonstration.

SUSHI REI Not just an architectural wonder, Sushi Rei is a work of art from every angle and in every mouthful. Serving a premium omakase with exclusively Japanese ingredients, Chef Tomo is a friendly host to a masterclass of sushi before your very eyes. Boasting the finest of ingredients, rare and well-loved, your tastebuds will journey to Japan in a show stopping display.

KIYOTA SUSHI SAKE The most affordable choice of the bunch is Kiyota Sushi Sake, a cosy restaurant serving you guessed it, omakase. The freshest fish of all colours and textures are served one at a time, in a slow dance of the senses, high after high. Savour the tastes of Japan, expertly prepared to your satisfaction. This is truly a hidden gem worth visiting, but make sure you book early.

KASEN Inheriting the cooking techniques of top sushi master Murata Shinji, Kasen combines tradition and innovation to serve you a seasonal omakase that is out of this world. From the exquisite sashimi at the beginning, to the deliciously rich and crisp handrolls at the end, this is a thoroughly enjoyable experience from start to finish.

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GOURMET INSIDER

ESTA

Asian “Fine Casual” Fusion Since its inception in 2019, Esta swiftly rose to prominence in Vietnam's vibrant gastronomic landscape, captivating diners with its innovative approach to cuisine, and earning a coveted place within Michelin’s 2023 Guide. Situated in the heart of District 1 in Ho Chi Minh City, this celebrated culinary gem epitomises the pinnacle of Asian fusion cuisine.

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sta’s superior execution of the art of fire-cooking captivates their diners by intensifying the natural flavours of ingredients, transforming each plate into an elevated sensory experience. Reflecting Vietnam’s lush terroir, Esta’s current seasonal menu is deeply rooted in nature, a concept which is beautifully reflected in their recent theme update, "Dining in the Woods.” This vision offers guests a gastronomic journey which mirrors the boundless freedom of the forest, enriching a perceptual odyssey that is both natural and liberated from traditional culinary constraints. Offerings at Esta are a showcase of global and local ingredients, elegantly presented, with profound respect for their origins.

To harmonise with the food, their beverage program is a thoughtful extension of their culinary philosophy.

Prioritising high-quality ingredients, expert mixologists and sommeliers collaborate to craft a diverse selection of libations for the perfect cuisine pairing.

With sustainability at the heart of their culinary ethos, their steadfast commitment to eco-friendly practices to significantly minimise any potential food waste is particularly worthy of note. They harness every possible element of their ingredients to craft the homemade dishes and sauces which populate the vibrant menu. Vegetables like celery, carrots, and fennel are fully utilised, their excess skins transformed into rich broths. For their meat preparations, unused cuts are ingeniously fermented into Garum, a method that not only enhances flavour but also aligns with green initiatives.

Their spring menu is a vivid showcase of culinary innovation, featuring dishes like Hiramasa Kingfish paired with hay-smoked strawberries, sweet and briny Canadian Blue Lobster, served with tender white asparagus and a touch of smoked almonds, and Hoà Lộc Mango from the Mekong Delta, exquisitely paired with a moist baba au rhum and a refreshing dollop of yoghurt.

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Esta’s atmosphere, described as "fine casual," melds the sophistication of haute cuisine with the comfort of a relaxed setting, making it an ideal spot for those seeking a superior culinary adventure without the pretension of traditional fine dining. This unique blend of luxury and ease attracts diners eager to experience a world-class meal infused with Asian influences, set within a welcoming environment.

And at the helm of Esta’s kitchen is Chef Cuong, whose passion for combining traditional and modern cooking techniques is unwavering. His expertise in balancing quintessential Asian flavours results in harmoniously crafted dishes elegantly presented on handmade ceramic dishes, which adds an additional layer of authenticity. For Chef Cuong, his kitchen is a continuously evolving cultural and artistic centre of activity, requiring relentless innovation and a sincere engagement with both ingredients and dining guests; this philosophy cements Esta’s reputation as a cornerstone of culinary excellence in Saigon.

“I’ve always embraced my culinary craft with humility.

There’s immense joy for me in selecting fresh ingredients that are locally sourced, which also supports farmers and artisans in Vietnam. Creativity in recycling ingredients is another aspect I cherish. For me, the essence of culinary arts lies in the sharing and continuous pursuit of excellence.” - Head Chef Long Cuong

27 Tran Quy Khoach, Tan Dinh Ward, District 1, Ho Chi Minh City E: hello@estasaigon.com | W: estasaigon.com

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GOURMET INSIDER

GAGGAN AT LOUIS VUITTON The Hottest Culinary Collaboration

The Maison’s first restaurant in South Asia, features a seasonal menu infusing Thai cuisine with Louis Vuitton’s signature style codes.

Crafted by celebrated Indian chef Gaggan Anand, the sophisticated fare offers a memorable food journey for both lunch and dinner.

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estled within the vibrant Gaysorn Amarin in Bangkok, Gaggan at Louis Vuitton stands as a beacon of innovative gastronomy, blending Thai flavors with the luxury brand's iconic style codes. Led by the renowned chef Gaggan Anand, this culinary gem offers a captivating dining experience for lunch and dinner, showcasing a seasonal menu that tantalizes the taste buds of the city's affluent elite.

Part of the larger LV The Place Bangkok concept, Gaggan at Louis Vuitton isn't just a restaurant; it's a destination in itself. The two-story establishment beckons guests with a chic patisserie, Le Cafe Louis Vuitton, where Instagrammable cakes, refreshing iced beverages, and artisanal ice cream await eager patrons.

At the heart of this gastronomic experience are the meticulously crafted dishes that reflect Chef Gaggan Anand's creative genius. From the monogram cake with pistachio cream and yuzu to the Flower Blossom Cake enveloping a rich chocolate core, each creation is a symphony of flavors and textures.

The real star, however, lies in the 30-seat Gaggan at Louis Vuitton dining room, where guests embark on a sensory journey through multi-course lunches and dinners. Here, diners are 52 epicurevietnam

encouraged to experience the touch of their food, a playful nod to Chef Anand's Indian roots and his passion for immersive dining experiences.

The collaboration between Gaggan Anand and Louis Vuitton is a testament to culinary innovation and artistic expression.

Guests are treated to a spectacle of cross-cultural flavors, drawing inspiration from the chef's travels across India, Thailand, and Japan. Each dish tells a story, blending tradition with modern flair in a celebration of creativity and craftsmanship.

As patrons indulge in the exquisite fare at Gaggan at Louis Vuitton, they bear witness to a harmonious marriage of culinary excellence and high fashion, a delightful fusion that transcends mere dining to become an unforgettable experience. Head to Gaggan at Louis Vuitton and uncover a world where gastronomy meets luxury in a symphony of flavors and style.

LV The Place Bangkok, 496 Gaysorn Amarin, Unit 2F-S01-B, Second Floor, 502 Phloen Chit Rd, Lumphini, Pathum Wan, Bangkok 10330, Thailand Tel: +66 61 413 6295

GOURMET INSIDER

THE CAVE

Where Gastronomy Meets Nature's Splendor Renowned for its unique subterranean dining experience, The cave by Chef Ryan Clift at The edge Bali ups the ante with a new menu embracing the blossom of spring season. Adventurous diners are invited to embark on a cavernous culinary voyage to taste the new seven-course menu by the esteemed chef Ryan Clift and team, beginning in April 2024.

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estled six and a half metres underground within the Uluwatu clifftop resort, the restaurant has always been known and coveted by diners for its wondrous setting and exquisite fares by chef Clift. Dining in The cave means savouring full-bodied meals with a modern twist amidst the natural splendour: stalactites, stalagmites, and the captivating beauty of this clandestine space.

This time, diners have the opportunity to try the new gastronomic offerings just in time for the spring season, featuring fresh and classic favourites with chef Clift’s innovative approach. The chef-owner of the award-winning Tippling Club in Singapore boasts his prowess in crafting harmonious and balanced cuisine with a progressive and inventive approach.

From appetisers to desserts, prepare to be delighted by the new menu that is curated to leave a lasting impression.

Highlights from the newly launched seven-course menu start with Spring Pea and Mint Soup, a classic that presents a comforting flavour of fresh peas, mint, squid, soft-boiled quail egg, and a smoky herb rouille, beckoning the arrival of spring.

Next is a testament to chef Clift’s creativity, the Italian classic Foie Gras Miele Feuille, where foie gras is paired with kumquat, black pepper, star anise, and blood orange cream.

Delve into a savoury Italian antipasto, Vitello Tonnato, with a succulent pan-roasted veal tenderloin as the centrepiece, perfectly complemented by a tangy cured tuna tonnato sauce.

A vibrant radicchio salad adds a touch of spice and earthiness, while a balanced dill and preserved lemon jus ties all the flavours together.

As the journey draws to a close, the restaurant dishes out Manjari Chocolate dessert. Find layer upon layer of decadent chocolate, perfected with fresh strawberries. Brimming with creativity, the dessert reflects a refreshing chapter of the new season as it concludes the seven-course meal. Tasting the new menu at The cave by Chef Ryan Clift within The edge Bali is even better with wine and cocktail pairings add-ons, expertly selected to enhance the flavours of each course.

Jalan Pura Goa Lempeh, Banjar Dinas Kangin, Pecatu, Kec. Kuta Sel., Kabupaten Badung, Bali 80361, Indonesia Tel: +62 361 8470700

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EPICUREAN LIFESTYLE

Nourishing Your Soul

A JOURNEY TO INNER HARMONY

In the pursuit of holistic well-being, Ana Mandara Cam Ranh beckons as more than just a destination—it's a sanctuary for the soul, where guests embark on a transformative journey towards inner harmony within our verdant oasis to relaxation and profound self-discovery.

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tep onto the sands of our pristine beach, where the rhythmic lull of the waves serves as a gentle reminder to be present in the moment. Here, guests are encouraged to embrace mindfulness amid the swaying coconut trees and azure skies. This practice cultivates awareness and acceptance of the present moment, free from judgment or expectation.

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In our world, nutritional mindfulness is cultivated with every bite of the kitchen of Ana Sand House. Our culinary offerings celebrate nature's bounty with whole foods and plant-based delicacies that energize and heal from within. But our cooking classes offer more than just recipes; they're a journey of connection, tracing the food's path from the earth to the plate, fostering a deeper appreciation for the sustenance that nourishes us.

Wellness at Ana Mandara Cam Ranh is not just about what you eat—it's about how you nourish your soul. Visualize a retreat at Ana Mandara Spa, where sound healing sessions with Tibetan singing bowls align your body and mind. Energy therapy—Reiki—releases tension and energy blockages, returning you to a spiritual state of health and happiness. Experience the profound relaxation of Indian head treatment, known as "Champissage," as it enhances blood flow, nourishes the scalp, and soothes the senses.

Our wellness programs are designed to harmonize with nature, offering activities like yoga under the canopy of coconut trees and meditation sessions to welcome the dawn. Surrender yourself to the gentle caress of the ocean breeze, savor the fragrant perfume of the garden's blossoms, and bask in the aweinspiring vistas of the ocean. Ana Mandara Cam Ranh is more than just a getaway—it's a deep dive into a holistic lifestyle, a unique odyssey towards a rejuvenated self.

As you immerse yourself in the serenity of your surroundings, know that every moment presents an opportunity for inner reflection and communion with nature. Long after your departure, the tranquility and renewal you experience at Ana Mandara Cam Ranh will linger—a testament to the transformative power of nourishing the soul.

Ana Mandara Cam Ranh: Where wellness meets nature, every moment is an invitation to cultivate inner peace and renewal.

ANA MANDARA CAM RANH Slot D6A - Zone 2, Cam Ranh Peninsula, Cam Lam, Vietnam +84 258 3522 222 | reservations@anamandaracamranh.com

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EPICUREAN LIFESTYLE

Eat Well

FEEL WELL

Milaidhoo Island Maldives’s wellness programmes pair food with spa sessions and meditation to help energise your mind and tackle anxiety.

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ilaidhoo Island Maldives is a private oasis set over 13 acres (5.2 hectares) atop the Baa Atoll’s beautiful UNESCO Biosphere Reserve. While it’s already an incredible location to fully switch off from the outside world, the resort wants to further boost your experience with its new and improved wellness programmes that pair food with spa sessions and meditation.

Called “Mood Dining”, the series of dining and wellness packages is based on the theory that certain foods can affect body chemistry and in turn alter a person’s mood. Together with thoughtfully curated food and drink menus paired with wellness activities, the aim is to help you feel energised, increase concentration, and tackle “brain fog” and anxiety post-Covid.

Guests can also choose from a variety of meal settings, with options of dining on deserted sandbanks in the middle of the ocean, on a beach or in the privacy of their own villa.

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The various Moods include: “Rise and Shine”, “Get into the Milaidhoo Mood”, “Deep Sleep” and brand new “Revitalise and Reset”. “Get into the Milaidhoo Mood”, for example, is perfect for those looking to overcome jet lag and ease into the holiday mindset. It begins with a TheraNaka African Awakening Massage followed by a Breathwork Session with Milaidhoo’s resident yogi. In the evening, a sushi-focussed dinner – aimed to ease digestion with dishes rich in vitamins, omega 3 and nutrients – can be enjoyed on guests’ private villa deck.

“Revitalise and Reset” Mood can be spread across two to four days, allowing guests to create their own schedule of treatments to fit their needs. Brain fog and feelings of anxiety are targeted during a 30-minute breathing workshop at sunrise led by Milaidhoo’s resident yogi. A private sunrise yoga session and meditation on the secluded sandbank can be arranged followed by a healthy breakfast. Daily detox juices or teas are also offered throughout the programme to cleanse the body.

Guests can ease themselves into a comforting bath featuring soothing Elemis spa products, and then rehydrate on fresh fruit juice and roasted coconut slices grown on the island. A 30-minute gentle dry-skin brushing treatment is also included which increases lymphatic circulation and prepares the skin for a 90-minute, full-body intuitive massage. epicurevietnam 57

EPICUREAN LIFESTYLE

Business with

PLEASURE Tokyo’s new Hotel Toranomon Hills, The Unbound Collection by Hyatt gives plenty of reasons to linger after official work is over.

BY GRACE MA

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onnectivity and convenience – typically the top factors for business travelers when it comes to picking a hotel base in a city. But now, executives want more. According to an April 2023 poll of 500 travel decision makers by credit card company Mastercard, the “bleisure” trend is here to stay and companies are allowing remote work and business trips that segue into personal vacations. Well-appointed hotels catering to corporate travellers and are at proximity to hyperlocal cultural and dining experiences will be ideal bases.

Ticking all these boxes is Tokyo’s new Hotel Toranomon Hills, The Unbound Collection by Hyatt, which opened last December in the emerging Toranomon-Azabudai business district. As I sat in the 11th floor lounge contemplating a stunning sunset through the six-meter-high floor-to-ceiling windows, I could not imagine a more relaxing place to work, rest, and recharge. The guest-exclusive space had comfortable sofas and well-equipped worktables, complimentary refreshments and even cozy sleeping pods and spacious shower rooms.

Panoramic views in all the 205 rooms and suites are a given here. The top-end Panorama Corner Suite King and duplex Toranomon Suite (which have dining and living areas on the lower floor) offer the most expansive jaw-droppers with the iconic Tokyo Tower in the soaring window frames. Even my Deluxe King room proffered unique perspectives, including an outdoor art installation at a neighboring building that twinkled in the night like hundreds of fireflies in a field. epicurevietnam 59

The room had all the amenities an efficient corporate traveler required, including a compact ironing board and iron, as well as a built-in water filtration tap, which is increasingly becoming a fixture at properties trumpeting sustainability credentials.

Danish studio Space Copenhagen has imbued a soft warmth in the interiors of its first project in Japan, where serenity is embraced amid Tokyo’s chaotic energy. The corridors of the guest floors have a matte texture referencing red Japanese lacquer and are lit up by pearly shell-shaped wall lamps. Walking through them is like a journey into a peaceful retreat decorated with curved furnishings and minimalist Japanese-Scandinavian aesthetics.

The hotel’s trump card though is its restaurants, overseen by Sergio Herman, a Dutch chef-restaurateur with Michelin-starred establishments in Netherlands and Belgium. This is his first foray into Asia and his team is hitting it out of the park. Casual finedining restaurant Le Pristine Tokyo is a foliage-filled space with fun “melted” disco balls on the walls. Ingredients from Zeeland and seasonal Japanese produce headline the contemporary European dishes, each meticulously prepared with flavors and textures that waltz harmoniously together. The signature Orecchiette Zeelandaise was a treasure trove of shellfish and crustacean delights mixed with orecchiette pasta and ‘nduja from Hokkaido. Savory, sweet, and tart notes came beautifully together

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in the pine robata-smoked venison, served with foie gras, mizkan-marinated quince, and a side salad of Japanese nashi pear and roasted buckwheat. The surprising addition of a Japanese sansho pepper and tonka bean oil turned what would have been an ordinary strawberry dessert into a taste marvel. After dinner, order an espresso martini at the lobby bar – the version here is laced with vanilla syrup, which elevates the usual recipe.

Hotel breakfasts will also no longer be the same after eating the ones at Le Pristine Café. It is mind boggling how a simple egg white omelet with spinach and sesame seeds and the Tamago Kake Gohan “Le Pristine” rice bowl of poached egg, pecorino, speck, and gremolata can be so tantalizing. Even the Stir-Fried Breakfast Noodles had the distinct Asian aroma of sesame oil and soy sauce down pat.

Outside the hotel, the neighborhood brims with fascinating finds. The hotel is housed within the 49-story Toranomon Hills Station Tower, where you can catch art exhibitions at Tokyo Node and shop and eat at over 70 retail stores and restaurants, including the hip T-Market Food Hall that has a microbrewery and a whisky bar. At the basement is the Toranomon Hills subway station, where the Hibiya Line takes you swiftly around the city, including Ginza or Roppongi within 10 minutes.

The building is linked by an outdoor bridge studded with quirky art installations to the Toranomon Hills Business Tower where there are more restaurants, shops, and a minimart. On the third floor is Toranomon Yokocho, a lively alleyway filled with izakayas and even a distillery making craft gin. It is the place to go for a taste of weekend Japanese revelry. In a fit of “yolo” impetuosity buoyed by the boisterous atmosphere, I took a counter seat at an Okinawan-Chinese izakaya and ordered an omakase set. Out came braised pork belly, tofu, sea grapes, and pig’s ears. Not the usual dinner, but delicious all the same, especially washed down with a lemon-infused awamori and soda.

Just 10 minutes away on foot from the hotel is the Kikuchi Kanjitsu Memorial Tomo Museum, which holds regular exhibitions on inspiring ceramic pieces by local artisans. Nearby on a hill is the Atago Shrine, which gets especially crowded in the first few weeks of January with devotees queuing to seek blessings for the year. An old-school Coffee Embassy Kamiyacho café called out to me to have a leisurely coffee and cinnamon toast with clotted cream among leather seats, dark wood interiors, and jazz playing in the background. If Hotel Toranomon Hills is gently prodding its guests to bask in Tokyo’s charming rhythms, it has certainly succeeded. epicurevietnam 61

EPICUREAN LIFESTYLE

Private

PARADISE

Located along the serene coast of southern Sri Lanka, ANI Sri Lanka is an exclusive private resort that offers the most intimate of glimpses into this tropical island.

BY KAREN TEE

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s the sun's last golden rays kiss the tranquil waters of the Indian Ocean, turning the sky a spectacular shade of golden orange, a group of us have dressed up in our tropical resort best.

Martinis in hand and with a gentle sea breeze keeping the humidity at bay, we gathered at the art gallery of ANI Sri Lanka to witness a private portrait drawing session. With finely eked, confident charcoal strokes, three artists sketch out an uncanny likeness of the live model from three angles in about 30 minutes.

We are undoubtedly impressed by their show of talent – and even more so because they are all still students of the nearby ANI Art Academy, just about 15 minutes by tuk tuk from this private resort.

Who knew there were such talented artists-in-training in this idyllic southern coastal town of Dickwella, located about an hour’s drive from Sri Lanka’s World Heritage Site, Galle Fort? But that is exactly the point of ANI Private Resorts, which was founded to support the operation of the non-profit ANI Art Academies. The Academy provides intensive multi-year art skills scholarship education to aspiring artists in some of the most far-flung – and breathtaking – corners of the globe, like Sri Lanka.

Established in 2010 by philanthropist and arts patron Tim Reynolds, the goal is to uplift the local community by providing students with the skills to become working artists when they graduate. There are currently six art academies worldwide, including outposts in Thailand, Sri Lanka, Anguilla, and the Dominican Republic. Each of these four academies are closely paired to a nearby private resort, where proceeds are channelled towards the running of the schools. epicurevietnam 63

What is unique is that ANI is an all-inclusive resort designed specifically for single groups of about 20 to 30 guests at any one time – making this ideal for multi-generational family vacations, special occasions like weddings, or even a getaway for groups of affluent friends seeking to escape the madding crowd.

At ANI Sri Lanka, which covers a sweeping two hectares of beachfront, there are 15 tropical modernism-inspired suites, many of which have their own private plunge pools and outdoor patios.

The suites are strategically positioned around two doublestorey Living Salas, which overlook large infinity pools and house various social spaces including an air-conditioned dining area, interactive show kitchen, lounge, terrace, and library to foster convivial quality time. There are also facilities galore from a glass fronted gym, tennis court, shuffleboard court, and yoga and meditation pavilion to keep guests entertained from sunrise to sundown.

But what really forms the heart and soul of the resort are the close-knit team of some 30 staff to not only keep the estate running like clockwork, but to ensure that every minute of one’s stay is carefully customised to delight, surprise, and cater to each guest’s personal preferences, whether they are seeking tennis coaching, a movie screening under the moonlight, or even a personal escort on a shopping trip to town.

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Yeshi Phuntsho, CEO of ANI Private Resorts says, “As we focus exclusively for one group at a time, the level of service and personalization is focused to every guest’s needs. We are constantly learning and adapting according to the guest requests, ensuring that we are always one-step ahead.”

Mealtimes are always an anticipated event, thanks to the team’s creativity in transforming various spaces in the resort into stunning tablescapes. For instance, after the art demonstration, we are ushered to the ankle-deep wading section of the infinity pool for an atmospheric “floating dinner” under the stars.

Chef Cyril Human’s culinary versatility is given free reign too – he is equally adept at whipping up multi-course French and Italian meals as he is with Japansese-inspired and Asian fare.

Still, it is his love for Sri Lankan cuisine that truly sparkles. One morning, we take tuk tuks with him to the market to pick out fresh vegetables and spices for a Sri Lankan cooking class. As we weave through the sprawling market, stopping every few steps to gawk at the fresh produce, my mouth starts watering at the thought of the varied curries and other Sri Lankan dishes we will be feasting on.

On another afternoon, we are brought to a 200-year-old colonial house. Once an ayurvedic clinic, the doctor’s descendants still live here even though they no longer practise ayurveda. But in honor of this traditional medicinal practice, the ANI team has prepared a lunch inspired by ayurvedic principles and ingredients.

With medicinal yet flavorful dishes like bitter gourd sambal said to detox the body and a baby jackfruit curry, which has antibacterial properties, we feel sated and cleansed all at once.

Back in the resort, Manjulah Wijekoon, the resort’s head of wellness, is a trained ayurvedic practitioner and incorporates various ayurvedic spa treatments into the resort’s treatment menu. During my shirodhara treatment, where a stream of warm, medicinal oil is poured onto the forehead for a soothing effect, I am lulled into a blissful state of relaxation.

For those whose interests might lean towards more esoteric practices, the team can also engage a palm reader to offer readings on the resort premises. While most of us make a mental note to take the readings with a pinch of salt, the consensus after our sessions is that the reader was for the most part, uncannily accurate. We end up spending hours chatting and mulling over the pearls of wisdom that were aimed at nudging each of us towards taking proactive steps in various aspects of our personal and professional lives.

As it turns out, this sense of close-knit bonding we experience is by design. “Togetherness is a core theme for us,” says Phuntsho. “When guests spend a week together peppered with so many moments that naturally bring them together, they realize that they feel more connected by the end of the trip. ÀNI is the perfect container for this as there are no other groups or distractions, meaning all they need to focus on is doing things that bring them together.”

Indeed, for our last dinner at the resort – a dreamy, fairy light-lit barbecue featuring fresh local catch – we cannot help but get caught up in the idyllic beauty of the moment. With a two-piece band gently crooning popular tunes and the sound of the Indian Ocean waves lapping at the shore, I cannot help but slip off my sandals for a spontaneous barefoot dance on the emerald green lawn. epicurevietnam 65

EPICUREAN LIFESTYLE

SET SAIL

Slow travel – the travel trend on everybody’s lips. And what better way to take your time and soak in the sights than by joining a cruise? Mark your calendars and consider these upcoming luxury cruises that will leisurely take you from one destination to the next.

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AROUND THE WORLD IN 180 DAYS ON OCEANIA CRUISES’ VISTA

Oceania Cruises, the world’s leading culinary- and destinationfocused cruise line, welcomes guests on board the Vista, its newest ship that will take you on a grand 180-day 2026 Around the World voyage. On this epic journey, the Vista will be visiting 101 ports across 43 countries, all while boasting unparalleled comfort and convenience for its passengers.

The 2026 Around the World journey, which sets sail from Miami on 6 January, will start its six-month sojourn with an immersive six-week exploration of South America, charting the continent’s western coast before continuing to Mexico and California, followed by visits to the South Pacific and call on unique Australian ports, such as the Whitsunday Islands. The trip continues towards Southeast Asia and across India, and will then culminate into coastal villages and cities throughout the Mediterranean, British Isles, and the Nordic region before crossing back to the United States.

While on board, guests can look forward to 11 culinary venues spread across the Vista, which include new additions like Aquamar Kitchen, which offers a wellness-inspired spread, The Bakery at Baristas, which serves freshly baked pastries, and the new signature restaurant, Ember.

Starting at US$59,699 per person for the French Veranda Stateroom category, the 180-day world cruise also boasts an array of amenities with the Exclusive Prestige Package, such as free laundry services, free Internet access, free pre-paid gratuities, a free $1,000 Shipboard Credit per stateroom, as well as inclusive simply MORETM amenities including a generous shore excursion credit of US$8,800 per stateroom and a comprehensive beverage package for both lunch and dinner.

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AN ASIAN CULINARY JOURNEY WITH SILVERSEA

Silversea, the leading ultra-luxury and expedition travel brand, introduces its immersive S.A.L.T. (Sea and Land Taste) culinary program to Asia aboard a series of voyages on the Silver Moon, Silver Dawn, and Silver Nova from 2024 to 2026. On this epicurean adventure, Silversea has beautifully woven a tapestry that showcases the essence of Asian cuisine through an array of custom-designed experiences that aim to delight and educate guests, as well as connect them with local culinary cultures.

On board, the S.A.L.T. Kitchen restaurant aims to offer a dynamic menu that changes daily, adapting to each new port of call. This unique feature ensures guests are treated to a wide selection of dishes, each reflecting local flavors and ingredients found in the port visited on the day. Meanwhile, S.A.L.T. Bar continues the regional focus with a menu of cocktails inspired by local customs and ingredients, in addition to local wines, spirits, and beers. Finally, S.A.L.T. Lab is designed as an immersive culinary workshop where guests can engage with local produce, offering a hands-on experience designed to deepen one’s understanding of Asia’s diverse food culture through cooking classes.

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The flavor journey continues ashore with a range of curated feasting excursions. In Southeast Asia, look forward to immersing yourself in the Peranakan culture at Singapore’s Intan Home Museum or diving into Malaysia’s unique food scene with Sabera Shaik in Kuala Lumpur. What’s more, guests also get a chance to experience authentic Malay cuisine in Langkawi, as well as visit an organic farm in Phuket. Equally exciting activities await those who opt for either the South Asia or East Asia journeys.

UNIWORLD’S NEW SUPER SHIP TO LAUNCH IN 2026

The S.S. Emilie, Uniworld Boutique River Cruises’ brand new Super Ship, is set to debut in Europe in 2026. The ship will be a new build that’s inspired by renowned Austrian painter Gustav Klimt and named after his life partner and muse, Emilie Flöge.

“We’re thrilled to introduce a brand-new ship to our fleet in 2026, just in time to celebrate Uniworld’s 50th anniversary,” shares Ellen Bettridge, President and CEO of Uniworld Boutique River Cruises. She adds, “Our commitment to excellence is unwavering, and this outstanding new vessel reaffirms our dedication to providing the best and most luxurious ships on the rivers. We believe in delivering the highest level of quality to our guests, and our portfolio truly embodies the best of the best in the market.”

The S.S. Emilie joins other new Super Ships, including the S.S. Victoria, debuting on the Rhine and Moselle rivers in 2024, and the S.S. Elisabeth, debuting on the Rhine in 2025. What’s more, Uniworld has added five other Super Ships to its fleet since

2020, including the Mekong Jewel on the Mekong in Vietnam and Cambodia; Aria Amazon on the Maranon and Ucayali rivers in Peru; S.S. São Gabriel on the Douro in Portugal; S.S. La Venezia on the Venetian Lagoon; and S.S. Sphinx on the Nile in Egypt.

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EPICUREAN LIFESTYLE

The Power of

GRAPE THERAPY

Discover the magic of wine beyond the glass! Wine therapy transcends mere tasting or pairing with meals; it's a revolutionary concept in beauty and well-being that harnesses the remarkable properties of grapes for luxurious treatments like massages, body wraps, baths, and scrubs. The active elements in grapes are truly remarkable: resveratrol from vines boosts collagen production, viniferine from the sap fades brown spots and imparts a radiant glow, and grape water mimics the benefits of spa water for the skin.

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riginating in Bordeaux, France, at Sources de Caudalie in 1999, wine therapy has gained a devoted following among wellness enthusiasts. Dedicated wine therapy centers are springing up annually, offering indulgent experiences that highlight the nourishing benefits of grapes. Here are five exceptional destinations in France where you can immerse yourself in the wonders of wine therapy.

LES SOURCES DE CAUDALIE, BORDEAUX-MARTILLAC Nestled within the picturesque vineyards of Château Smith Haut Laffite, Les Sources de Caudalie in Bordeaux-Martillac stands as the pioneering wine therapy center in Bordeaux and all of France. The luxurious establishment offers a serene and sophisticated environment where guests can indulge in baths infused with grape, red vine, and essential oil extracts to enhance circulation, alongside grape seed oil massages that deeply moisturize and calm the skin. Beyond the rejuvenating treatments, Les Sources de Caudalie combines well-being with culinary delights, boasting a five-star hotel and two exceptional restaurants. Notably, the Michelin-starred La Grand’Vigne is helmed by the talented chef Nicolas Masse, ensuring a culinary experience that harmonizes with the holistic approach to pampering and relaxation.

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LA COUR DU BAILLI, BERGHEIM

CHÂTEAU HÔTEL SPA GRAND BARRAIL, SAINT-ÉMILION Located in the Bordeaux region, Spa de l’Hôtel Grand Barrail in Saint-Émilion provides a luxurious retreat for wine therapy enthusiasts seeking relaxation and the benefits of grapeinfused treatments. Situated amidst three hectares of lush grounds, this spa oasis offers a range of well-being and beauty treatments, complete with massage rooms, a jacuzzi, sauna, Scottish bath, and hammam. Visitors can also take advantage of the Pass’Escapades Bien-être, available for purchase at the Saint-Émilion tourist office. This pass offers great value, granting access to a tour of Saint-Émilion and its esteemed wine estates, along with a rejuvenating session at the esteemed Grand Barrail spa center.

Nestled in the picturesque Alsace wine region, La Cour du Bailli is a charmingly renovated wine estate housing a health spa dedicated to wine therapy. The VitisSpa Alsace boasts three serene treatment rooms with soothing chromotherapy lighting, a tranquil pool illuminated from below, a sauna, jacuzzi, and an extensive menu of treatments and massages (reservation in advance recommended).

Unwind with a luxurious grape seed oil body wrap or an invigorating leg and foot massage, before settling in at the inviting Vitisbar to savor delectable food and indulge in a wine tasting experience.

SPA BOURGOGNE VIGNES & BIEN ÊTRE Introducing Spa Bourgogne Vignes & Bien être, the fifth wine therapy center on our list and one of the most prestigious in France, renowned for its authentic and traditional grape-based treatments. Situated just a short distance from the renowned Hospices de Beaune, the spa's treatment spaces are beautifully arranged around a magnificent garden. Indulge in the luxury of a traditional "ballonge" experience, which involves immersing oneself in a large wooden harvesting tub filled with invigorating grape water and grapes, or opt for an organic grape seed oil massage. The soft lighting and delightful aromas captivate the senses, contributing to a truly unforgettable and deeply relaxing atmosphere.

CHÂTEAU DE PIZAY, MORGON Escape to Beaujolais and savor a tranquil retreat at Château de Pizay. Enveloped by 75 hectares of sprawling vineyards, this spa sanctuary offers an array of indulgent treatments using natural body care products crafted from Chardonnay extract and rose essential oil by the esteemed local brand, Rose & Pepper.

Recognized for its exceptional design, the center clinched the top spot in the design category of the Trophées Spa awards in 2010. With treatments starting from 49 euros for a luxurious body scrub or wrap, pamper yourself or a loved one with delightful gift packs tailored for the holiday season.

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EPICUREAN LIFESTYLE

Unveiling Asia's Premier

GOLF DESTINATIONS

The passion for Golf in Asia is still going strong, with the latest golf clubs serving as a clear status symbol. The great news for golf enthusiasts is that the top courses in the region are not just reserved for professional players there are numerous picturesque greens where you can practice your putt in luxurious resort settings where even royalty would feel at home. Check out our list of the most captivating golf courses in Asia.

HIRONO - Miki-Chi, Japan Japanese golfers had never seen the kind of deep, strategically placed bunkers that architect C.H. Alison introduced to Hirono in the early 1930s — so much so that this style of bunkers became known as “Alisons.” Originally, the course bore a sandy, scrubby appearance akin to Pine Valley (where Alison consulted), but tree planting changed Hirono’s character over the decades. Thankfully, Martin Ebert’s 2019 restoration effort reestablished sand as a dominant theme. No one seems to agree on which is its best par-3, as they are all outstanding.

Certainly, the Fjord 5th across a lake and the Devil’s Divot 7th played across a gulley with a series of menacing bunkers cut into the far face are as good a pair of one-shotters as you’ll find on any outward nine. Another standout hole is the par-5 15th, where a central-hazard tree followed by a ravine put great pressure on the player’s second shot. From inception, Hirono set the standard for design excellence and all other Japanese courses have been measured against it since.

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SAVE A LIFE. DON’T DRINK AND DRIVE.

KAWANA (FUJI) - Ito, Japan There are no guarantees a great course will emerge from a great site. Routing a course — making all 18 holes connect while simultaneously complementing one another — requires vision and talent. It is a true gift and the primary differentiator between being a good architect and an elite one. In the case of the Kawana Resort, its owner, Baron Okura, did not think that the original routing took full advantage of the site’s wonders, which range from views of snowcapped Mt. Fuji to cliff-top panoramas of the Pacific Ocean. Therefore, he organized for C.H. Alison to scout the property while he was working at Tokyo GC. Alison developed a different routing and several years later the course was built under the expert guidance of Koymo Ohtani and Kinya Fujita. The result is what some people consider to be their favorite course along the Pacific Ocean — including California and Oregon! There isn’t a single weak hole, and the golfer eventually runs out of superlatives when describing how well this undulating land was utilized. Recent tree clearing along the perimeter has enhanced the site’s phenomenal coastal setting. Just look at this view of the 7th hole; a decade ago, trees behind the green blocked off this water view.

ONO

Ono City, Hyogo, Japan Ono GC was established after the war as a sister club of Hirono by Toyohiko Inui, the founder and developer of Hirono GC. Inui chose Osamu Ueda, who had restored Hirono, to design the course. The front nine is on relatively gentle terrain facing the huge Oike Pond, which is strategically incorporated into holes 7, 8, and 9. The back nine is laid out on slightly hilly terrain with the 10th being especially handsome thanks to its well-placed bunkers. The next hole features a pine tree as a central hazard, a favorite design ploy of Ueda’s (he did the same at holes 4 and 7). At the 11th, the pine stands at the dogleg point and helps to make the hole a gentle double dogleg. Holes 14 and 15 flow uphill, and 16 is a gorgeous downhill heroic par-5. Many overseas visitors note how the par-3s (5, 8, 12 and 17) are all memorable and their individuality accentuates one’s impression of the course overall. Ono deserves its praise as a true hidden gem among classically designed Japanese courses. — Masa Nishijima, GOLF panelist

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SOUTH CAPE OWNERS CLUB

Namhae-gun, South Korea

American designer Kyle Phillips’ work has dazzled at such diverse geographic locations as the California Golf Club of San Francisco, Kingsbarns in Scotland and Yaz Links in Abu Dhabi. Add in this South Korean course and you start to gain a sense of Phillips’ global footprint. Working for business magnate Jae Bong Chung, Phillips was given a sprawling coastal site complete with cliffs on an island just off the South Korean peninsula. You might assume the highlights are the par-5 6th, which twists uphill past rocks and large sandscapes, and the 220-yard 7th, which plays out over the sea. But then you arrive at the stretch from 13 to 16. The 16th is Asia’s equivalent of 16 at Cypress Point, and there is a legitimate debate as to which is finer. No surprise given its owner, but the clean lines and décor of the clubhouse and lodging show immaculate taste, and the music library is a can’t miss.

SHANQIN BAY - Hainan, China A tropical island in the south China sea may be an unlikely location for world-class golf but Hainan Island features a plethora of dramatic landforms: steep stretches of rolling farmland, a broad canyon, majestic sand dunes and dense vegetation. Shanqin Bay’s routing, bordered by the sea on three sides, embraces all of these geomorphic features creating a thrilling 18-hole ride. The tumultuous journey takes golfers high on a cliffside and hill where stunning ocean views prevail and dips and turns into valleys and ravines bordered by unyielding native vines and grasses. There’s a pleasant mix of long and short holes that hug the land and are simultaneously natural and strategic. Fairway bunkering is relatively sparse as befits the terrain. Greens are strewn over both high and low land, creating a wonderful, motley array of approach shots. The interior holes may lack the visual drama of those on cliff and beach but do not cede any shot value or playing interest. At Shanqin Bay, Coore and Crenshaw turned hostile geography into an exalted playground for golf. — Joe Andriole, GOLF panelist

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HIMALAYAN - Pokhara, Nepal In a country known for trekking, golf architect one-hit-wonder Major Ram Gurung delivers a stunning walk across unirrigated ground in the sub-tropical region of Pokhara, Nepal. Holes run back and forth across the Bijaypur River, which flows downhill from the Annapurna mountain peak more than 26,000 above sea level. The ledge-top descent into the canyon at the 3rd amounts to the start of an escape from civilization for the next couple of hours. Strategic options abound at a hole like the 6th, a long par-5 with decisions about where to place your tee ball alongside whitewater rapids, followed by a choice to go for the green on your second shot. Heroics and skill are required to play the angles properly and to keep your ball dry if you want an eagle putt. If the 6th hole delivers foolish temptation, then the uphill, 150-yard 7th is about caution. The green is partially hidden on a plateau with wild vegetation growing out of the rocky precipice. Survive by playing your tee shot to the center of green. Did you make the carry from up there? Walk across the river and climb the ledge to find out. The flow and rhythm of the holes and how they relate to one another are excellent throughout. The ascent back to civilization — on the 16th-hole tee shot across a chasm — requires a moment of pause. You can’t find this brand of excitement anywhere else. — Tom Brown, GOLF panelist.

BALLYSHEAR

Tambon Bang Bo, Thailand Do you celebrate blind shots? How are you in the face of an unexpected bounce, or having to endure the rub of the green? At Ban Rakat Club — affectionately named Ballyshear — architect Gil Hanse created a welcome break from the norm course (especially for Asia) that poses such unconventional questions, with inspiration drawn from C.B. Macdonald’s historic-but-nolonger existing Lido course. Shapers transformed a flat site by moving sandy soil to create elevation changes. The par-5 6th hole with its alternate fairway is a triumph in design as it is so rare to find an alternate fairway that actually works — but if you accept the risk of finding the narrower right fairway, you are rewarded with a shorter shot to the green. The course features several C.B. Macdonald-style template holes, and they thrive because of the bouncy conditions. Recent advances with zoysia grasses have transformed what is possible in Thailand’s climate; the firmness is produced by the low level of moisture percentage in the fairways, less than what is found at most professional tournament sites around the world. — Tom Brown, GOLF panelist

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A FUSION OF

TRADITION AND INNOVATION Bread (or “banh mi”) holds a significant place in Vietnamese cuisine, with a rich history dating back to the French colonial period.

The introduction of baguettes to Vietnam during this time laid the foundation for what would eventually become a beloved culinary tradition in the country. Over the years, breadmaking in Vietnam has evolved into an art form, merging traditional techniques with modern flair to create a diverse range of bread couture offerings that captivate the senses and celebrate the fusion of cultures.

HISTORY OF BREAD IN VIETNAM

Banh mi holds a special place in Vietnamese culinary history, with a heritage that dates back to the late 19th century during the French colonial period. The introduction of baguettes by the French colonizers left a lasting impact on Vietnamese cuisine, shaping the way bread is consumed and prepared in the country.

French baguettes, characterized by their thin, crispy crust and soft interior, quickly gained popularity among the Vietnamese people. The affordable and versatile nature of baguettes made them a staple food item that was easily incorporated into the daily diet of many Vietnamese households. The lightweight and convenient baguette became an essential part of the Vietnamese culinary landscape, paving the way for the creation of the iconic banh mi sandwich.

The banh mi is a prime example of the fusion of French and Vietnamese culinary traditions. It typically consists of a crusty baguette filled with a variety of ingredients such as pate, grilled meats (such as pork, chicken, or beef), pickled vegetables (carrots, daikon radish), fresh herbs (cilantro, mint), jalapenos, and sauces like mayonnaise and soy sauce. This blend of flavors and textures creates a harmonious balance that has captured the hearts and palates of both locals and visitors alike.

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As the banh mi gained popularity, it evolved to reflect the diverse influences of Vietnamese cuisine. Different regions in Vietnam began to put their own spin on the classic sandwich, adding regional specialties and unique ingredients to create distinctive variations. For example, in Saigon (Ho Chi Minh City), banh mi often features a richer filling with a wider choice of meats, while in Hanoi, the sandwich may be more minimalist with a focus on simplicity and fresh ingredients.

Beyond the banh mi, Vietnamese bakers have also developed a wide range of bread varieties and pastries that cater to different tastes and preferences. Traditional village-style loaves, soft buns, sweet pastries, and savory snacks have all become integral parts of the Vietnamese bread culture, reflecting the creativity and innovation of local bakers.

In modern times, the history of bread in Vietnam continues to be celebrated and preserved through traditional baking techniques passed down through generations. Artisanal bakeries and pastry shops pay homage to the country's culinary heritage by using high-quality, locally sourced ingredients to create bread products that are both delicious and culturally significant.

Each region has its own unique twist on this beloved street food, reflecting the local culinary influences and preferences.

Let's explore the diverse flavors of banh mi in various regions of Vietnam: 78 epicurevietnam

Northern Vietnam (Hanoi)

In Hanoi, banh mi is known for its simplicity and fresh ingredients.

The Hanoi-style banh mi typically features a crispy baguette filled with grilled pork, pate, sliced cucumber, pickled carrots and daikon radish, fresh herbs like cilantro and green onions, and a dash of soy sauce or chili sauce. The emphasis is on the balance of flavors and textures, with a light and refreshing taste.

Central Vietnam (Hue)

In the central region of Hue, banh mi tends to be more elaborate and flavorful. Hue-style banh mi often includes a variety of fillings such as thinly sliced pork belly, Vietnamese sausage (gio lua), grilled lemongrass beef, pickled green papaya, herbs like mint and basil, and special sauces like fermented shrimp paste (mam tom) or chili paste. The result is a complex and spicy flavor profile that reflects the region's royal culinary heritage.

Central Vietnam (Hoi An and Da Nang)

In the coastal cities of Hoi An and Da Nang, banh mi takes on a seafood-centric twist. Seafood banh mi in this region may feature ingredients like grilled fish or shrimp, fish sauce-marinated grilled pork, fresh seafood salad, pickled vegetables, and a zesty fish sauce dressing. The combination of fresh seafood flavors and tangy pickles creates a unique and delightful banh mi experience.

Southern Vietnam (Saigon/Ho Chi Minh City)

Southern-style banh mi from Saigon is arguably the most popular and diverse version of the sandwich. Banh mi in this region can be filled with a wide assortment of ingredients, including grilled pork chops, Vietnamese cold cuts (cha lua), fried eggs, sardines, tofu, or even mixed cold cuts (thit nguoi). Accompaniments like cucumber, pickled carrots, cilantro, jalapenos, and a medley of sauces like mayonnaise, soy sauce, and Maggi seasoning are also common. The Saigon version is known for its rich and meaty flavors, with a wide array of choices to suit various tastes.

Southwestern Vietnam (Mekong Delta)

In the Mekong Delta region, banh mi can feature unique ingredients that are abundant in the area's fertile land, such as coconut milk-infused grilled pork, river fish, lotus stems, banana flower, and herbs native to the delta. The use of coconut-based sauces and fresh river produce adds a distinct sweetness and freshness to the banh mi, creating a delightful fusion of flavors.

In addition to the traditional banh mi sandwich, breadmaking in Vietnam has expanded to include a wide range of artisanal and innovative creations. From crunchy baguettes to soft buns and sweet pastries, Vietnamese bakers have embraced creativity and experimentation to offer a diverse array of bread couture options to cater to different tastes and preferences.

BREAD CULTURE IN VIETNAM TODAY

In recent years, bread culture in Vietnam has undergone a renaissance, with a new generation of bakers and pastry chefs pushing the boundaries of innovation and creativity. These artisans combine traditional baking techniques with modern trends to create visually stunning and delicious bread creations that are redefining the culinary scene in Vietnam.

One of the key trends in bread couture in Vietnam today is the incorporation of local flavors and ingredients into breadmaking.

Bakers draw inspiration from Vietnam's rich culinary heritage, using ingredients such as coconut milk, pandan leaf, durian, and matcha to create unique and exciting flavor combinations that reflect the country's diverse food culture.

Another aspect of bread culture in Vietnam today is the emphasis on aesthetics and presentation. Bakers not only focus on creating delicious bread but also pay attention to the visual appeal of their products. Elaborate scoring techniques, decorative toppings, and elegant packaging are used to elevate bread from a simple food item to a work of art that delights both the eyes and the palate.

The rise of social media has also played a significant role in promoting bread couture in Vietnam. Local bakeries and pastry shops use platforms such as Instagram and Facebook to showcase their latest creations, engage with customers, and attract a wider audience. Food bloggers and influencers often feature these establishments on their channels, helping to spread the word and generate interest in Vietnamese bread couture on a global scale.

Furthermore, the increasing popularity of bread culture in Vietnam has led to a growing demand for unique and highquality bread products. Artisanal bakeries and pastry shops have emerged across the country, offering a wide range of innovative and delicious bread creations that cater to the discerning tastes of locals and tourists alike. epicurevietnam 79

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BELGIUM, THE PORK SPECIALIST IN EUROPE Experts who know their customers and provide customised services.

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Belgians love to eat and drink and are known for their Burgundian

BELGIAN LANDRACE Exceptional Quality and High Yield In Belgium, the Landrace breed

lifestyle. Good food begins with a good product, which has been well understood by the Belgian pork suppliers Let’s start our story at the very basis, namely the pillars of the Belgian meat production

of pigs holds a special place in the pork sector. Renowned for its exceptional quality and distinct

SPECIALISATION

CUSTOMISE SERVICE

FEED AND FOOD SAFETY

characteristics, Belgium Landrace stands out among pork enthusiasts and professionals alike.

QUALITY, TRADITION AND CLASSIFICATION

Belgium not only serves 60

the profession. From breeder, butcher to exporter - all of them are

countries with pork supplies, but also commands a strong reputation for the services offered throughout the world and for being an ideal location in the heart of Europe— key to its success.

A robust network of small- and medium-sized enterprises, often genuine family businesses, have specialisation in the production of pork over generations. From breeder, butcher to exporter, all of them are regarded as true specialists, worldwide. They are experts who know their customers and offer customised services.

Belgian meat suppliers are considered specialists in the export of pork, offering highest quality product and tailormade solutions for flexibility and efficiency of food players.

Belgian meat owes its unique position to the people who make up regarded worldwide as true specialists.

They are experts who know their customers and who offer customised services. Even though these custom­ers live thousands of kilometres away in all corners of the world.

Belgian pork is more than just meat. It is the result of a long tradition of excellence, craftsmanship and innovation. Belgian pork producers are committed to delivering high-quality products that meet the highest standards of traceability, food safety and service levels. They are proud to share their passion and expertise with the world, and to showcase their products at the Food & Hotel Asia (FHA) exhibition in Singapore in April 2024.

DISCOVER THE ART OF EUROPEAN PORK AT FHA 2024 Visiting FHA between 23 and 26 April 2024? Get inspired by the craftsmanship of the Belgian meat suppliers!

If you are a professional in the food and hospitality industry, don't miss this opportunity to discover the art of pork from Belgium. Visit the Belgian meat suppliers at FHA 2024. You will be amazed by the variety, quality and versatility of Belgian pork products, and by the passion and professionalism of the people behind them.

Through specialisation, customised services and pioneering work in feed and food safety, Belgian meat

Booth 7H3 - 04 – Hall 07

suppliers have gained a stable position in the trade market.

To learn more about The Art of European Pork campaign, please visit their website at www.europeanpork.eu

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 81 Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them.

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TRANSPORTING

YOUR PALATE TO SPAIN

Few culinary experiences can rival the indulgent delight found in Jamón Ibérico de Bellota. This esteemed cured ham, hailing from Spain, boasts a flavor and texture that effortlessly melts in your mouth, tantalizing your taste buds with each exquisite bite. This article delves into the origins, meticulous production process, and remarkable characteristics that make this gem of Spanish cuisine truly unparalleled. Prepare to embark on a journey through the realm of this exceptional delicacy.

T

he southwestern regions of Spain, namely Extremadura and Andalusia, are the birthplace of Jamón Ibérico de Bellota. The secret behind its exceptional flavor lies in the unique breed of Iberian pigs that are carefully raised in these areas. These pigs are truly a sight to behold, with their black hooves and distinguished appearance. They are given the freedom to roam and graze in oak forests, where they indulge in a diet of nutrient-rich acorns, aromatic herbs, and lush grass. It is this harmonious blend of their free-range lifestyle and natural diet that infuses the meat with a distinctive taste and unrivaled tenderness. These conditions ensure that every slice of Jamón Ibérico de Bellota embodies the essence of the Spanish countryside, making it a true gastronomic treasure.

The acorn-fed diet that Jamón Ibérico de Bellota pigs enjoy during their final stage of life is a key aspect that sets this delicacy apart. This special dietary influence plays a significant role in enhancing the marbling and intensifying the flavor of the meat. The incorporation of acorns in their diet not only adds a delightful sweetness but also imparts a distinct nutty essence to the ham. This harmonious interplay between sumptuous fat and tender meat creates a symphony of flavors that is truly incomparable. With each bite, one embarks on an extraordinary taste journey that captures the essence of this exceptional Spanish culinary delight.

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The production process behind this exquisite ham is a meticulous and time-honored art that demands both labor and patience. First, only the finest Iberian pigs are chosen, granting them the privilege to roam freely in dehesas, luscious oak forests, for several months each year. Here, they indulge in a bountiful feast of acorns, gradually gaining weight and allowing the marbling in the meat to develop to perfection. The pigs' natural exercise and exceptional diet play a pivotal role in ensuring the ham's unparalleled quality.

Once the fattening period comes to an end, the pigs are reverently sacrificed, marking the beginning of an intricate curing process that spans a painstaking 24 to 48 months. The hams are expertly salted with precision and then delicately hung in purpose-built curing rooms. These chambers are meticulously regulated to maintain precise conditions of temperature and humidity, facilitating the gradual and natural development of flavors.

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During this time, the hams undergo a metamorphosis as the flavors mature and intensify. Each passing day unveils a transformation, as the salt gradually works its magic, and the incomparable taste profile begins to emerge. The unhurried and meticulous curing process is essential in allowing the flavors to evolve harmoniously, ultimately resulting in the creation of a true gastronomic masterpiece.

Indeed, this production process embodies the dedication, craftsmanship, and respect for tradition necessary to bring forth the extraordinary flavors and textures that define a true Jamón Ibérico de Bellota.

The distinctive qualities of Jamón Ibérico de Bellota set it apart from other cured hams in multiple ways. Firstly, its exceptional diet of acorns and pasture contributes to its unparalleled texture, melting in the mouth with each bite. The marbling of fat throughout the meat adds a luxurious and velvety touch, elevating the overall flavor experience. When thinly sliced, the ham exhibits a deep, rich red color, a visual testament to its remarkable quality and lengthy curing process.

Additionally, the ham boasts a complex aroma that captivates the senses. The enticing fragrance of cured meat intertwines

with delicate notes of nuts and the essence of oak, creating an olfactory journey that is both inviting and indulgent. Each slice of Jamón Ibérico de Bellota tantalizes the taste buds, delivering a harmonious medley of savory, salty, and subtly sweet flavors that delightfully linger on the palate. To fully appreciate the flavors of Jamón Ibérico de Bellota, it is recommended to savor it at room temperature, allowing the ham to breathe and its aromas to unfold. The thin slices should be served on a warm plate to accentuate the meat's tenderness.

Pairing this exceptional ham with complementary flavors enhances the overall experience. Traditional accompaniments include crusty bread, extra-virgin olive oil, and ripe tomatoes. The ham's rich flavors also pair well with cheeses, such as Manchego or Mahón, as well as marinated olives and pickled vegetables.

For food enthusiasts and connoisseurs alike, Jamón Ibérico de Bellota is an experience to be savored and celebrated. Its presence at any gathering or culinary experience elevates it to another level, providing a gastronomic journey that delights the senses and leaves an unforgettable impression. So, the next time you have the chance, indulge in this sumptuous delicacy and let the taste of Spain transport you to a world of unparalleled flavor. epicurevietnam 85

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WHAT’S NEXT FOR

PLANT-BASED PROTEIN? When plant-based protein first arrived on the scene, it sparked considerable curiosity among consumers. With animal rearing recognized as a significant climate change contributor, the stage was set for plant-based protein brands to make a grand entrance.

BY MÁRIO BRAZ DE MATOS CO-FOUNDER AND MANAGING PARTNER AT FLYING FISH LAB

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ollowing a successful market entry, key players like Beyond Meat and Impossible Burger, supported by phenomenal media coverage, experienced explosive growth. Revenue soared as consumers flocked to meet the new kid on the block while investors bought into the hype.

By July 2019, Beyond Meat’s share price reached a peak of USD $234.90, catapulting its valuation to over 13 billion USD.

ALL SIZZLE, NO SAUSAGE?

The initial euphoria of the sector proved to be short-lived.

Having posted sales drops of 30 percent just in the second quarter of 2023, Beyond Meat’s shares dipped to just over USD $10 by December. This downturn signalled more than just a rough patch for a single company; it’s an industry-wide issue.

The global plant-based protein market has grown to an estimated USD 13.3 billion in 2022 and is projected to grow at a CAGR of 7.7% and reach a value of USD 19.2 billion by 2028.

While these figures are impressive, they fall short of the lofty expectations set during the industry's initial surge.

This leads us to ponder: Is this scenario merely a case of ‘all sizzle, no sausage’ or does the plant-based protein movement have a more substantial foundation? The current struggles of the industry stand in contrast to the still-present consumer interest in plant-based options, suggesting an underlying potential yet to be fully realized.

A FRESH PERSPECTIVE

It’s time to bring in some old news: Plantbased protein is not a novel concept. This food offering has been around for quite some time.

Plant-based protein started gaining mainstream appeal in the ‘80s, together with other niche segments such as “Organic” and “Bio” foods. Some of the early players in this segment, brands like ‘Nutrition & Santé’ in France, were inspired by Asian culinary and cultural influences, particularly from vegetarianmajority countries like India.

Over the decades, plant-based protein evolved from “something for the niche” into “something for everyone”, appealing to a broader audience beyond those dedicated to vegetarian lifestyles. The industry initially capitalised on the global warming discourse and leveraged a robust promotional strategy to tap into underlying consumer sentiment. This approach drove the initial momentum, but has proved inadequate to sustain long-term growth.

REFRAMING THE ISSUE: DESTINATION OR SUBSTITUTE?

Consumers have shown a clear interest for plant-based protein, drawn not only to its accessibility, but also to the moral aspect it brings in the context of global warming concerns. Coupled with big promotional campaigns, these factors have positioned plant-based proteins favorably in the market. Yet, the industry is still struggling so we must understand the reasons behind this slowdown.

Each market category follows a set of explicit or implicit norms, rules, and conventions. We should question the rationale behind plant-based protein comparing itself to real meat.

Drawing a product parallel with an existing one provides a familiar reference point for consumers, so this makes a lot of sense at an initial stage when you’re trying to attract consumers into the category. The long-term implications of such comparisons however, needs to be reflected upon.

Defining a product's purpose as an attempt to mimic what nature has meticulously crafted presents inherent challenges.

The novelty of experiencing a new product that replicates meat, complete with 'fake blood' – a feat achieved through in-depth

research – is intriguing. But, if the quintessential experience of meat is what consumers seek, then plant-based alternatives are destined to fail.

When a plant-based protein brand claims to 'taste like the real thing', they inherently cap their potential at merely matching the taste of meat. This self-imposed ceiling of parity limits their ability to play a relevant and distinct role for consumers, diluting the strength of its proposition.

TIME TO LEAN INTO YOUR WEAKNESS?

The Achilles' heel of the plant-based protein offering lies in its attempt to mirror the attributes and flaws of traditional meat products. The waning consumer response to the current approach suggests it might be time for this sector to pivot from trying to be a substitute to embracing its unique identity.

Food categories are not defined by any of these dimensions that matter in the “war on animal meats”. For instance, ice cream has raised eyebrows over its carbon footprint and nutritional profile. Yet, its popularity remains unshaken because this frozen dairy offers more than just taste: Color, fun, and variety.

Rather than conforming to the rules of the meat category, plant-based proteins could benefit from finding its niche to deliver great culinary experiences for consumers. Plant-based proteins have the potential to play a significant role not as a mere meat substitute, but as its own category.

THE ROAD AHEAD

Recalling Bob Marley’s lyrics, 'You can fool some people sometimes, but you can’t fool all the people all the time,’ it’s clear that authenticity is key. Brands that insist on being a 'meattoo' are likely to find their appeal waning, as they are unable to avoid the shadow of the “authentic” product.

Having worked for Unilever in the margarine sector, I can attest to how being unable to see beyond just ‘replacing butter’ led to its downfall. Unilever sold the margarine portfolio to Upfield who, unburdened by preconceived notions, took over and grew the category based on a plant-based spread proposition. Beauty really is in the eye of the beholder, it seems.

Similarly, plant-based protein must find its pivot point.

Going beyond a second best compared to meat, it needs to leverage consumers’ endless need for culinary variety as a base to reinvent itself into a plant-based culinary adventure and become a destination in itself.

While the category has fallen short of the expectations created, it still holds untapped potential, awaiting visionary players who can create an entirely new value proposition. epicurevietnam 87

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UNEARTHING VIETNAM'S

CRAFT COFFEE TREASURES

Craft coffee, a term that emerged in the coffee industry, represents a commitment to creating exceptional cups of coffee while turning coffee appreciation into a refined profession. It combines technical, artistic, and academic aspects, much like craft beer or wine. The concept of craft coffee, as depicted by Jessica Easto in her book "Craft Coffee," offers a distinct perspective on the evolving coffee scene by simplifying the trend and making it more approachable.

C

rafting a delicious cup of coffee requires a series of skills and expertise across various stages of the coffee production process. From the farmer's cultivation techniques, the processor's precision, the roaster's artistry, to the barista's brewing mastery, every step contributes to the craft of coffee making. It is not merely preparing a beverage but an intricate craft, akin to a profession. As Easto aptly puts it, "coffee is a craft, and coffee enthusiasts are craftsmen."

Furthermore, craft coffee inherits the core principles of the third wave coffee movement, emphasizing sustainable relationships throughout the supply chain. Transparency, fairness, and ethical practices in interactions between coffee farmers, importers, roasters, baristas, cooperatives, and consumers are central to the ethos of craft coffee. These values, inherent in the second and third waves, are integrated into the craft coffee definition, fostering a culture of conscious consumption and support for ethical practices in the coffee industry.

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Artisanal coffee establishments, such as Stumptown Coffee Roasters in Portland, Oregon, champion the craft coffee movement by offering consumers more than just a cup of coffee. Each batch of coffee roasted by Stumptown comes with a narrative, sharing the origins of the coffee beans, the partnership between Stumptown and the coffee growers, and the journey of the beans from farm to cup. This storytelling adds depth to the coffee-drinking experience, enabling consumers to appreciate not only the flavors in their cups but also the stories behind them.

Craft coffee culture in Vietnam has been flourishing in recent years, adding a new dimension to the country's rich coffee heritage. Traditionally known for its strong and robust traditional coffee styles like cà phê sữa đá (Vietnamese iced coffee with condensed milk) and cà phê trứng (egg coffee), Vietnam has embraced the craft coffee movement, blending modern techniques with traditional flavors to create a unique coffee experience.

Craft coffee in Vietnam is characterized by a dedication to quality, craftsmanship, and innovation. Local coffee enthusiasts and entrepreneurs have been exploring new brewing methods, experimenting with different roasting profiles, and sourcing high-quality beans to elevate the coffee scene in the country.

This dedication to craft has led to the emergence of specialty coffee shops and roasteries across Vietnam, each offering a distinctive take on Vietnamese coffee culture.

One of the key aspects of craft coffee in Vietnam is the focus on single-origin beans and direct trade relationships with coffee farmers. By establishing transparent and fair partnerships with local growers, craft coffee establishments in Vietnam ensure that the coffee beans are sourced ethically and sustainably. This not only benefits the farmers but also highlights the unique flavors and characteristics of Vietnamese coffee terroir.

In addition to sourcing premium beans, Vietnamese craft coffee enthusiasts pay particular attention to the roasting process.

Roasters carefully roast the beans to bring out the best flavors and aromas, ensuring that each cup of coffee is a true sensory delight.

Some craft coffee shops in Vietnam even offer on-site roasting, allowing customers to witness the roasting process firsthand and choose from a selection of freshly roasted beans.

When it comes to brewing methods, Vietnamese craft coffee aficionados are not afraid to experiment and innovate. While traditional Vietnamese coffee brewing techniques like phin filter

and French press remain popular, craft coffee shops in Vietnam also embrace alternative brewing methods such as pour-over, AeroPress, and siphon. This diversity in brewing techniques allows customers to explore a wide range of flavor profiles and discover new coffee experiences.

Moreover, craft coffee in Vietnam is not just about the coffee itself but also about the overall coffee culture and experience.

Many craft coffee shops in Vietnam pay attention to the aesthetics of their spaces, creating cozy and inviting environments where customers can relax, socialize, and appreciate a good cup of coffee. Some establishments also organize coffee workshops, cupping sessions, and educational events to engage with coffee enthusiasts and promote coffee appreciation.

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UCC COFFEE ROASTERY

UCC Coffee Roastery has made a significant impact on the craft coffee scene in Vietnam with its commitment to quality and innovation.

By focusing on direct relationships with coffee farmers and sourcing premium beans from specific regions, UCC Coffee Roastery ensures that each cup of coffee tells a story of origin and excellence. Their meticulous approach to roasting brings out the unique flavors and aromas of the beans, elevating the coffee-drinking experience for customers. With an emphasis on sustainability and transparency in their practices, UCC Coffee Roastery sets a high standard for ethical coffee production in Vietnam. The chic and inviting ambiance of their coffee shops provides a delightful setting for customers to savor their expertly crafted brews, making UCC Coffee Roastery a standout player in the Vietnamese craft coffee scene 17, D2 Street, Saigon Pearl, 92 Nguyen Huu Canh Street, Ward 22, Binh Thanh District, Ho Chi Minh City. +84 28 2253 4350

SAIGON COFFEE ROASTERY

Saigon Coffee Roastery, founded by renowned barista Phap Vo, is a popular destination offering quality yet affordable coffee experiences for the younger generation. Nestled in a serene garden setting along Vo Thi Sau street, the cafe exudes a spacious and tranquil vibe with lush greenery in the front yard. The interior boasts a minimalist design with a predominant white color scheme, focusing on simplicity and customer comfort. Prioritizing privacy, patrons can enjoy their coffee alone or with friends. The menu goes beyond coffee, offering a selection of teas, juices, cakes, and satisfying dishes. Using premium beans sourced from Da Lat and global coffee hotspots like Kenya and Ethiopia, signature drinks like Chemex + Panama Natural and Cold Brew Coffee are must-tries for a delightful and flavorful experience at Saigon Coffee Roastery 232/13 Vo Thi Sau Street, District 3, Ho Chi Minh City. +84 93 880 83 85

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WHEEL COFFEE

Wheel Coffee boasts an exquisite selection of rare, high-quality coffee beans sourced from worldwide locations alongside Vietnam, promising a decadent coffee journey for its patrons. Each bean undergoes meticulous testing in various roasting techniques to discover the ideal flavor profile, followed by a resting period to enhance brewing results. The diverse menu features bottled coffee blends, espresso, chocolate variations, hand-brewed delicacies, traditional brews, teas, and fruit juices. Noteworthy recommendations include the precisely brewed Pour Coffee, the flavorful Salty Brown US Route 50 with whipped cream, and the sweet Wandering Bac Siu concocted from honey-processed Robusta seeds 6B Cua Dong, Hanoi. +84 97 182 28 32

ATELIER COFFEE ROASTER

Atelier Coffee Roaster stands out for handpicking and roasting premium Vietnamese coffee beans on-site, showcasing a dedication to craft and quality. Renowned for its utilization of the micro roasting method in Vietnam, Atelier epitomizes artisanal coffee culture. A must-try specialty is 'Cloudy,' a luscious blend of milk, heavy cream, and doppio espresso, offering a delightful sensory experience. For those craving a velvety indulgence, the 'Black Sugar Latte' beckons with its impeccably smooth texture and tantalizingly sweet flavor profile, promising an unforgettable sip. Delight in these unique creations at Atelier Coffee Roaster for a truly decadent coffee escapade 65A Ton That hiep Street, Ba Dinh District, Hanoi epicurevietnam 91

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DECIPHERING THE

ULTIMATE SYMPHONY of FLAVORS When it comes to the delicate dance of cheese and wine pairing, even seasoned connoisseurs may find themselves at a loss amidst the vast array of options. From the robust notes of hard cheeses to the creamy indulgence of blues, each cheese style beckons for its perfect vinous counterpart. To demystify this intricate art, we sat down with the esteemed Gerard Basset MW MS OBE, a titan in the world of wine, to unravel the secrets behind achieving cheese and wine harmony every time.

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SAVE A LIFE. DON’T DRINK AND DRIVE.

Yet, the question remains: How does one navigate the labyrinth of cheese and wine matches with finesse? Basset's wisdom offers a guiding light. Whether the wine or the cheese takes the lead role, he advises a simple rule: balance. Opt for wines with less character to complement assertive cheeses, or vice versa, to allow the wine to shine.

A GASTRONOMIC JOURNEY: PAIRING RECOMMENDATIONS

From the crumbly allure of hard cheeses to the pungent depths of washed-rinds, Basset's recommendations unveil a world of possibilities: Hard Cheeses: Rich, dry whites or medium-bodied reds offer a harmonious match, enhancing the structure of aged Cheddars or Parmigiano-Reggianos.

Soft Cheeses: Wines with bright acidity cut through the lush creaminess of Brie or Camembert, creating a delightful contrast.

Blue Cheeses: Indulge in the classic pairing of sweet wines with creamy blues like Stilton, where the salty-sweet interplay reaches sublime heights.

W

hen it comes to the delicate dance of cheese and wine pairing, even seasoned connoisseurs may find themselves at a loss amidst the vast array of options. From the robust notes of hard cheeses to the creamy indulgence of blues, each cheese style beckons for its perfect vinous counterpart. To demystify this intricate art, we sat down with the esteemed Gerard Basset MW MS OBE, a titan in the world of wine, to unravel the secrets behind achieving cheese and wine harmony every time.

UNLOCKING THE PAIRING PALETTE: EXPERT INSIGHTS

Basset, with his illustrious titles of Best Sommelier in the World 2010 and an OBE for his contributions to the wine industry, brings a wealth of knowledge to the table. His 'desert-island cheeseboard' trio—a 12-month-old Comté, a ripe Stilton, and a creamy St-Marcellin—sets the stage for a symphony of flavors awaiting the perfect wine accompaniment.

Goat and Sheep Cheeses: Embrace the lively acidity of Sancerre or Dry Riesling to elevate the freshness of goat cheeses or the complexity of sheep's milk varieties.

Washed-Rind Cheeses: Exuberant wines like Gewurztraminer stand tall against the bold flavors of Epoisses or Munster, creating an unforgettable union of tastes.

A CULINARY ODYSSEY: TO CONCLUDE

As the debate between serving cheese and wine before or after dessert rages on, Basset offers a reconciling perspective.

Whether following the French tradition of post-dessert cheese indulgence or the English practice of enjoying cheese both before and after pudding, the ultimate goal remains: pleasure.

Armed with Basset's expert guidance, embark on your cheese and wine pairing adventure with confidence. Let your palate be your guide as you explore the symphony of flavors waiting to be discovered. In the realm of cheese and wine, every pairing is an invitation to savor the beauty of gastronomic harmony. epicurevietnam 93

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

A

SPACE T FOR ALL

Cesar understands that a kitchen is more than just a space for cooking – it is a place for endless possibilities.

BY ALFONSO PEREIRA

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he Cesar brand’s rationale is simple – to make kitchens for people’s comfort. The kitchen is a place akin to a research laboratory, and at the same time, is a place for the soul – where both reason and emotion call home.

At the center of this microcosm are people and their daily needs, while their well-being is Cesar’s top priority.

Setting the brand apart is its “Made in Italy” distinction, which is synonymous to quality and style, and is also an internationally recognized barometer for excellence. Each Cesar piece produced at the production plant in Pramaggiore, near Venice, is infused with craftsmanship, skill, experience, and care – right down to the smallest detail.

MAXIMA 2.2: MADE TO ADAPT

The Maxima 2.2 system, designed by R&D Cesar, takes on a more diplomatic approach to outfitting kitchens and spaces, guided by key words like boundless, classical, harmonious, and configured.

It is truly a creatively designed system that cements Cesar’s expertise in uniqueness and cross-functionality.

Maxima 2.2 boasts over 100 finishes, ensuring that there is something for everyone. With its various opening methods, the system is a worthwhile addition to the modern home, which meets modularity, technological details, and flexibility requirements without compromising on the attention to materials in all layouts.

Because of its endless customization options, expect a wealth of materials, colors, finishes, and surface treatments. With a design system comprised of separate units, the Maxima 2.2 can also be combined with other collections without compromising on style consistency. Finally, with its wide variety of solutions, homeowners are guaranteed the perfect fitting for every budget.

From something affordable to the most exclusive, everyone is guaranteed design excellence that only Cesar can provide.

THE 50’S: FOR KITCHENS AND BEYOND

Another Cesar system worth shining the spotlight on is The 50’s, a modern interpretation of bookshelves and storage systems from the namesake decade. Designed by García Cumini, the system can integrate and link different environments in the home – it can be outfitted for the kitchen or living room, or even combine the different functions.

The wall system is versatile and elegant, offering real design freedom. It features vertical struts that are affixed from floor to wall or from floor to ceiling and are made to measure. It also has an integrated lighting system inside the aluminum struts, allowing it to stand out. Lighting can be adjusted to reveal an interplay of light and shadows. What’s more, The 50’s permits small appliance, oven, and wine cellar installations, as well as compartments for kitchen components like open and closed storage areas. epicurevietnam 95

CHEF MASTERCLASS

PERFECT

PAIRINGS

What’s it like to work in the restaurant business as a couple?

Two Singaporean husband-and-wife teams share how they keep the flame alive in and out of the kitchen.

BY NIDA SEAH

CHI PIN HAN & JANICE CHI

Ishinomaki Grill & Sake, Table 33 and Ki Teppan & Rogama

It all began in 2013 in Ishinomaki, Miyagi, when Chi Pin Han and Janice Chi witnessed the lasting damage the tsunami had on the Japanese city. The survivors’ remarkable resilience and a love for the region gave the couple the courage to set up their own business. At age 50, Chi left his group general manager position at a multi-brand food company and started Ishinomaki Grill & Sake a year later, offering authentic robatayaki and izakaya dishes. Fast forward to today, and the business has expanded to include sake bar Table 33; and their latest “baby” Ki Teppan & Rogama serving teppanyaki and rogama cuisine. Chi heads the kitchen and sources for the most unique ingredients each season, particularly from suppliers in Japan. Janice herself is a certified sake sommelier and oversees the sake programme and training at Ishinomaki Grill & Sake. Married for nearly 28 years, they share what it is like when their working and personal lives are so deeply intertwined, and how it affects their business.

What were your professions before setting up your own business?

Chi: I’ve been at the helm of the restaurant business for over two decades, and my connection to the F&B sector and Japanese cuisine goes back even further, to my early years of training as a head chef in various Japanese restaurants such as Meguro Gajoen Tokyo, Pan Pacific Singapore’s Keyaki Restaurant and InterContinental Singapore.

Janice: I was a homemaker before joining on board with Chi to set up our first restaurant, Ishinomaki Grill & Sake.

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What are your roles at the restaurants?

Chi: I am the chef-owner. I oversee the operation of both restaurants, with a focus on the management of the kitchen team. I also do the sourcing and ordering of new seasonal items for all the outlets. I work closely with my culinary team to develop menus for all pairing events.

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

What are your working styles like?

Janice: We are two polar opposites! I was always the sociable one who does most of the talking with our customers. I do not like to micromanage my team.

Chi: I am meticulous and less extroverted. We are both passionately hands-on and always strive to do our very best in our area of responsibility.

What inspired you to expand your business with Ki Teppan & Rogama?

Chi: Frankly speaking, there was not any real inspiration. We were honoured to have served a full house every day during the Covid lockdown phase, to which our landlord suggested the possibility of an expansion. This got me thinking about bringing something new to our valued customers, making their dining experience a holistic one. The concept of teppanyaki came to mind. It is what I felt was lacking in our current Japanese cuisine scene.

What are some of the challenges you've faced while working with your husband/wife? How do you resolve them?

Chi: The journey is definitely not smooth sailing; we are bound to face challenges, especially from a business and husband’s point of view. I always let the wife win!

Janice: We’ve had a number of disagreements in our years of running the business together, and from having two very different roles. It takes open and honest communication and a lot of patience for each other to sustain the business partnership without putting a strain on our marriage.

What are some of the most fun or memorable times you’ve shared working together?

Janice: We have lots, but I think they are moments when we’ve had particularly wonderful meals and conversations with our customers. There’s this tremendous feeling of bonding with people that I enjoy very much. After all these years, that’s still what I get the biggest buzz from.

Chi: The best memorable moments can also happen outside of Singapore, for example, when we spend time together in Japan visiting new sake breweries and sampling local delicacies.

Is it difficult to balance your work and personal lives together?

Chi: It is not difficult. We live and breathe our business. We go through our usual morning routine together before work: feeding and walking our dogs, exercising and sometimes getting groceries at the market.

What’s your advice to other couples thinking about working together?

Chi: Work together with an open heart, and always try to understand the other person’s perspective.

Janice: The stakes are high. You would know whether you are able to work together and maintain a healthy working relationship with your other half. epicurevietnam 97

YEO KAI SIANG & ANG ZI YI

Chez Kai

Yeo Kai Siang describes himself as systematic, detail-oriented and strict, while his wife Ang Zi Yi is said to be the more passionate, thoughtful one who connects well with people. Despite the different working styles and personalities, the young couple has forged a good personal and professional relationship, navigating through the difficult Covid period to turn Chez Kai, their private dining outfit Chez Kai into a degustation-only restaurant. Its new home in a Geylang heritage shophouse is a labour of love – they did many things from scratch, even to the detail of painting the walls and creating the artworks for the restaurant themselves.

Kai has an impressive resume, having trained in Le Cordon Bleu Paris before working in Michelin-starred establishments such as Les Climats in France and L’Enclume in the United Kingdom, as well as Chinese ethnic restaurants in Paris. While he is busy serving Franco-Chinese cuisine, Zi Yi takes on the front-ofhouse and management of the restaurant. They reveal why working together has been both challenging and rewarding, and how it has made their relationship even stronger.

How did both of you meet?

Kai: We met at a Chinese New Year gathering as our fathers knew each other and introduced us.

What made you decide to open your own restaurant space?

Zi Yi: When Covid hit, I left my job, and Kai could no longer do home dining due to the restrictions. We decided to start selling bread and cheesecake as a side hustle, and it gained popularity.

When things started opening up, I decided to invest my time with Kai to build Chez Kai up together.

How is your menu created?

Zi Yi: Kai will come up with the menu ideas, and I will contribute to the brainstorming process and try out the new menu together.

What are some of the challenges you've faced while working with your husband/wife? How do you resolve them?

Kai: Some challenges are interpersonal issues such as communication breakdown. Others are external stressors such as family, finances and difficult customers.

Zi Yi: We resolve them by talking it out, understanding that work is work and not to bring it home. Sometimes when things get too heated, we will walk away to cool off and deal with them only after working hours when we are more level-headed. This gives us the opportunity to be able to have a more logical discussion.

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What are some of the most fun or memorable times you’ve shared working together?

What are your favourite ways to spend time together outside of work?

Zi Yi: It’s the simple things that make our days, such as friendly guests, regulars that stay back and have a drink with us. We also treasure the time we spend with our colleagues drinking, sharing laughter and stories. We also enjoy getting to Mythic on Mobile Legends together (top rank in the online mobile game).

Zi Yi: We would go grocery shopping to cook dinner together, have some wine and cheese pairing while bingeing our favourite shows.

Is it difficult to balance your work and personal lives together?

Kai: It was very challenging at first – juggling the restaurant, our wedding, moving houses and the many changes in a short span of two months. However, thanks to our amazing staff at Chez Kai, we managed to pull through. Our relationship at home is great, we barely argue and still have a lot of things in common to talk about. We have better communication now as we have overcome many adversities and challenges together.

What’s the biggest lesson you’ve learned from working together? Any advice to other couples thinking about doing the same?

Kai: The biggest lesson we have learnt is that the most challenging times are the best opportunities to grow. Take it easy, remember to have a few laughs along the way. It may be a bad time but it’s not a bad life.

Zi Yi: It can be fun and rewarding to watch your business and relationship grow. Problems that arise from work might cause tension but fight the issue, not each other. Don’t bring work home and always remember to be grateful for each other.

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EPICUREAN PROFILE

ON FOOT WITH

WALK JAPAN

For a taste of what Japan has to offer beyond the usual tourist destinations, consider a trip with Walk Japan, which boasts unique walking itineraries that will take you to the heart of the country. Paul Christie, CEO of Walk Japan, explains why discovering Japan on foot is worth experiencing.

Now that people are traveling to Japan with a vengeance, would you say people are seeking out more unique experiences? Is there a considerable increase in queries and bookings with Walk Japan?

Most of our customers have a sense of adventure and enjoy unique experiences that allow them to feel close to and engaged with the Japanese at large, something not easily found at popular sightseeing destinations or in guidebooks.

At Walk Japan, we have a great sense that the pandemic has fuelled this desire further for a wider population of travellers, which in turn is boosting the growth of queries and bookings with us. Since the reopening of Japan’s borders, queries and bookings for our tours in 2023 have already surpassed pre-pandemic levels.

We have added many more tours for this year and now have 200 scheduled tour dates for 2024, with many hundreds more to be added over the coming months.

For those looking to embark on their first journey with Walk Japan, but have no idea how to get started, what are your top recommended tours?

Our five-day, four-night Nakasendo Way: The Kiso Road, is centered on one of the best sections of our classic 11-day Nakasendo Way tour, which also happens to be very popular for first-timers with more time on hand. Both focus on the pivotal and captivating Edo Period (1603-1868) when the Nakasendo Way became a crucial artery of the Tokugawa shogunate, an administration recognized as the most accomplished in Japanese history. Either tour is a great way to appreciate Japan’s history, geography, culture, and modern way of life. It takes us through the beautiful countryside providing us with intimate connections with the locals and their lives.

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Our five-day, four-night Onsen Gastronomy series of tours are popular with Singaporeans. The Onsen Gastronomy: Oita & Kumamoto tour, journeys through the scenic island of Kyushu, meandering through serene valleys, tranquil rivers, and through charming villages, with overnight stays in authentic Japanese inns that each feature their own unique onsen hot spring baths. These tours offer exquisite cuisine composed of seasonal and locallysourced ingredients, sakes sourced from boutique breweries, hands-on experiences together with gentle strolls through bucolic countryside.

The seven-day, six-night Izu Geo Trail explores the Izu Peninsula, one of the most unique geological areas on Earth.

Although only 150km (94 miles) from Tokyo, Izu – with its distinctly different landscape and climate akin to a sub-tropical island – is a world away from the capital. A little more stamina is needed for this tour, but provides lovely rewards that include spectacular views over the Pacific Ocean to Mt. Fuji, excellent fish-centric gourmet meals, and onsen hot spring baths.

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Since the pandemic and the reopening of Japan’s borders, what new tours and programs has Walk Japan introduced?

What are their USPs and what kind of traveler are you hoping to attract?

In January 2021, we launched the Michinoku Coastal Trail, which explores a new long distance footpath following the Sanriku Coast in Japan’s northern Tohoku region. This beautiful, but remote region’s economy has for centuries been largely dependent on the fishing grounds off its coast. Tour participants journey over grassy promenades, isolated beaches and coves, through small quiet fishing and farming villages, and onto larger port towns like Miyako, Ofunato, and Kesennuma.

Also In 2021, we introduced the third in this series: The Onsen Gastronomy: Snowy Aizu tour. This includes gentle snowshoeing over Aizu’s winter wonderland countryside in addition, of course, to plentiful onsen hot springs, delectable Japanese gastronomy, and delightful ryokan inns.

In 2022, we celebrated our 30th anniversary with the purchase of a dilapidated 21,500 sq. meter cedar plantation to rejuvenate over the coming years as an ecologically diverse woodland. It is the latest expansion of our ongoing Community Project, which is an initiative we established in 2007 to help reinvigorate Kyushu’s beautiful Kunisaki Peninsula where our in-country operations are headquartered.

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As someone who has a deep understanding of Japan’s culture and landscape, can you paint us a picture of Paul Christie’s Japan?

Japan has been in my dream since I first ventured here as a student of the language back in 1987. I only intended to stay one year, but have spent most of the years since enjoyably immersed in Japan and its society. The country and its people have only ever shown me generosity and friendship, and the whole experience has been nothing short of incredible. I feel completely at ease here and doubt I will ever return to my home country to live there again.

In particular, I owe a great deal to my homestay family, who welcomed me with unconditional openness and warmth, and gave me my first deep insights into the true spirit of the Japanese people. Since then, I have been fortunate enough to come to know many Japanese from all walks of life – farmers, laborers, academics, government employees, businessmen and women, leading figures in society, even descendants of the greatest shogun, Tokugawa Ieyasu. They’ve allowed me to understand and appreciate just how vibrant and rich the culture truly is. I am grateful to have been privy to intimate portraits of their ways of life and to enjoy their company along the way. In so many ways,

the real Japan starts first and foremost with these wonderful people. Over the years I have travelled the length and breadth of Japan; from its bustling cities to its remote quiet countryside and even further-flung islands. Wherever I go, Japan still intrigues and inspires me and I am grateful to call it my home.

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EPICUREAN PROFILE

A PERSONAL

TOUCH It’s all about human connections for Candice D’Cruz, Vice President of Luxury Brands for Asia Pacific, Hilton, when it comes to putting together unforgettable experiences for hotel guests or creating a supportive workplace for employees.

I

n her twenty-odd years in the global hospitality industry, Vice President of Luxury Brands for Asia Pacific, Hilton, Candice D’Cruz’s job has taken her all over the globe, to oversee branding and marketing efforts for some of the world’s most renowned luxury hotels — from their expansion into new territories to inauguration. It’s an illustrious career marked by grand hotel openings, travels to unexplored lands, and experiences with new cultures and traditions.

But much like how expectations of luxury travel have evolved past the ostentatious to focus on intimate, personalized gestures that leave an indelible memory, D’Cruz, in her new role leading Hilton’s award-winning luxury brands, Waldorf Astoria Hotels & Resorts, LXR Hotels & Resorts, and Conrad Hotels & Resorts across Asia Pacific, draws inspiration not only from her past work experiences, but also those nearest and dearest to her — her family and their treasured holiday memories together.

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She explains: “Children possess a remarkable ability to be genuine and inclusive, treating others with equality, kindness, and warmth. I’m continually inspired by these beautiful traits, particularly when I witness how they adapt to various nationalities and cultures during our travels together.”

In particular, she says, they have an “incredible ability to remember every detail” and propensity to give ‘candid feedback’, recounting a time where her daughter “provided honest feedback to a general manager about the quality of macarons at a hotel’s coffee shop”.

“This highlighted the importance of [hotels] maintaining standards,” she adds. Likewise, she believes hotels should also not overlook engaging children, whether it’s through the arrival experience, in-room amenities or in-room dining setups.

“Luxury travellers, including children, have specific expectations, and even the smallest details can greatly impact their experience. Personalization is key.”

“Though many guests may not cross paths with every staff member, their behind-the-scenes dedication is the bedrock of seamless service delivery. From orchestrating post-event breakfast setups to restoring poolside cabanas after a rainstorm, every aspect hinges on our collective effort. It’s the genuine connections forged with guests that transform ordinary moments into something extraordinary.”

“Captivated” by this experience, she decided to make her switch to hospitality, joining St. Regis to launch the brand’s inaugural Middle East establishment, The St. Regis Saadiyat Island Resort, Abu Dhabi. Since then, she says, she has “never looked back”.

“Being able to create unforgettable moments for guests

CREATING UNFORGETTABLE MEMORIES

POISED FOR MORE

An eye for detail and fervour for constantly finding new ways to elevate the guest experience are important traits for any hospitality professional. For D’Cruz, they were also what inspired her to join the industry.

In one of her first jobs working for real estate developer Emaar Properties, she led marketing and communications for the Burj Khalifa and had the opportunity to be a part of the launch of the world’s inaugural Armani Hotel and Armani Residences housed within the tower. At the hotel, she says, was where she experienced “the team’s meticulous attention to detail and unwavering commitment to enhancing every aspect of the guest experience, [which] left a profound impression on [her]”.

In the last five years alone, D’Cruz has orchestrated pre-opening and launch strategies for over 40 luxury properties of various brands – including franchise growth initiatives for select brands – across Europe, Middle East, and Africa. It is, if anything, a reflection of the strong rebound in the luxury travel market – a sentiment echoed by Forbes in an article on global trends in luxury travel and hospitality in 2024.

According to the report, the global luxury travel market, currently worth an estimated $1.5 trillion, “continues to accelerate as well as diversify after an initial post-pandemic lift”. Travel demand and spending, fuelled by a demand for novel experiences, is also expected to increase this year.

and ensuring that every aspect of their stay contributes to their satisfaction solidified my passion for the industry and my determination to pursue a career where I can continue to make a meaningful impact through exceptional hospitality.”

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“Guests now crave deeper engagement during their stays, actively participating in crafting their own unique experiences that they wouldn’t have access to at home; experiences that enable them to immerse in the local culture in a tasteful, unique way.

The emphasis is on a transformative impact, where guests aim to depart with a sense of personal improvement,” adds D’Cruz.

Hilton is set to capitalize on these trends, with luxury expansion plans in the Asia-Pacific region that will see Waldorf Astoria expand from six to 19 hotels over the next five years in key cities like Kuala Lumpur, Sydney, and Tokyo. Likewise, the Conrad brand has a series of openings in Malaysia, China, and Japan lined up.

This is coupled with a greater focus on the unique experiences that luxury travellers are hankering after.

At Conrad Bali, for example, guests can take part in full moon ceremonies that incorporate traditional Balinese rituals and meditations alongside an authentic tasting experience. Guests at ROKU KYOTO can learn how to make traditional artisan crafts, guided by Japanese masters, while those staying at Umana Bali can go stargazing with a resident astronomer, kite-making with a master kite builder, and attend cooking classes within a home kitchen.

Waldorf Astoria Maldives Ithaafushi

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Umana Bali

Conrad Shenzhen

D’Cruz says these plans will put squarely in the position as “the fastest-growing hospitality company in the region”, signalling the importance of APAC for Hilton in luxury travel.

“Currently, 40% of our luxury portfolio resides in this region, and we are committed to doubling our luxury brand presence in APAC in the coming years.”

LEADING WITH KINDNESS While unique experiences may be what would draw guests to hotels, hospitality teams capable of seamlessly delivering on these experiences are what would keep them coming back for more. Empowering them with the right training and tools, and “to be themselves” will be critical, D’Cruz, as are other tangible benefits like the flexibility of work-life integration that respects employees’ need to balance personal and professional commitments.

“Hospitality isn’t just about service; it’s about fostering humility, tolerance, and kindness. At the core of my leadership philosophy is a commitment to prioritizing people,” she says.

In particular, she is passionate about fostering female leadership across the different facets of the hospitality industry, such as engineering, culinary arts, and F&B operations. Besides actively mentoring aspiring female leaders and providing them with networking opportunities and access to resources that can help further their careers, she also kickstarted the ‘Women in Luxury Leadership’ initiative in 2018 — a platform for open dialogue that allows C-Suite women in the luxury sector to share insights on how they navigate their roles.

“I aspire to establish a more inclusive and equitable hospitality industry, where women are not only represented, but celebrated for their contributions and achievements,” she explains.

Ultimately, she believes that the secret to creating a workplace where employees can thrive lies in “accepting people’s strengths rather than attempting to change them”.

“Meeting individuals where they are and guiding them on the journey fosters the strongest teams. Instead of striving to mould them into something they’re not, allowing their true selves to shine brings out the best in them.”

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EPICUREAN PROFILE

WITH THE

MOSTEST

With her highly imaginative tablescapes, inventive menus with secret references, and an eclectic guest list, Wendy Long has demonstrated her home entertaining prowess, but with her newfound passion for opening up her home to charity mixers is proof that she is the hostess with the mostest.

BY MARC S. ALMAGRO PHOTOGRAPHY BY ZULFADLI RAHMAN

O

n some given nights a caravan of cars deposits passengers in front of a handsome pre-war townhouse in a very good neighbourhood just off Orchard Road.

There they enjoy the relaxed yet warm hospitality that has become the trademark of their hosts Wendy Long and her husband Martin Siah.

Of late, such gatherings have taken on an added layer of intentionality. Rather than being another excuse to make merry, they are transforming into platforms for doing good. Long’s friends, many of whom sit on the fundraising committees of various charities, have approached her to host fundraisers. She has obliged, of course, and, to date, co-hosted some intimate gatherings, from high teas to trunk shows, that benefitted charitable causes.

“These initiatives pique my interest in fundraising and my love for entertaining—something which I have been doing for years at my homes,” Long says. “They allow me to pursue my passion with a meaningful angle – doing good while having fun – the best of both worlds!”

THE WAYS TO ENTERTAIN

Long’s current home, The Olive House, is one in a row of that would have appeared identical to its neighbours had she not insisted on some vital yet subtle changes. At night, especially, her home is bright and welcoming, an olive tree under a dedicated lamppost, which gave it its name, its distinct landmark.

In the front courtyard, under a constellation of Michael Anastassiades lights, is a group of designer furniture – “I’m not one for wicker chairs,” Long intimated to me once. By the gate is a metal sculpture by the Dutch artist Helen Vergouwen, and nearby is a very old stone bench that is original to the house. epicurevietnam 109

Working with her friend, the designer Terence Chan, with whom she completed the outfitting of her London townhouse, as well as the interior design of her former apartment somewhere in Marina Bay, Wendy has created a home that is perfect for entertaining.

Most of her parties begin at the loft with cocktails around the bespoke bar and a black billiards table. Dinner is served at the piece de resistance of a dining table for 16, marble-topped and surrounded by chairs from Christian Liaigre, Cassina, and Poltrona Frau. Guests can regroup for postprandial drinks in the mood-lit front living room or the aforementioned courtyard for fresh air.

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CONNECTING FOR CAUSES

“I like the idea of connecting people, so an intimate dinner party at my place with guests from various backgrounds and interests, along with representatives of a charity organisation, is a party that I like to host.” Arts-related gatherings, either for the performing or visual arts, appeal to her. She also hopes to organise a health-, wellness-, beauty-related event with a panel of nutritionists, aesthetic doctors, and anti-ageing experts for an exchange of knowledge. And her home will be a perfect venue for them. “I will not limit the type of events, but rather challenge myself to think out of the box in merging party-planning, home-entertaining, and raising awareness on behalf of meaningful causes.”

PERSONAL INVOLVEMENT

Long prefers supporting charities that “fly under the radar and will benefit most from extra funds and deeper awareness”. “I believe that we should extend our help to support their causes and works. For instance, she raises funds for Babes, a non-profit that journeys with pregnant teenagers with emotional support and resources to help them make responsible decisions during their pregnancy.

Together with her husband, she recently set up the Martin and Wendy Siah Bursary for the students of Downing College at the University of Cambridge, Siah’s alma mater, to provide financial assistance to students for their schooling and living needs.

Siah, who attended Downing on a scholarship, believes in doing his part to help students who are in the same situation that he was. “We deeply believe in meritocracy,” Long says, “and that if anyone has what it takes to succeed, they should not be denied an equal chance because of where they came from. We hope that our contribution can help level the playing field.”

FROM THE HEART

Long pays close attention to details, from taking note of dietary restrictions to remembering what repeat guests like and changing the menu every so often to ensure it feels fresh. “It’s not about serving the most expensive wine and food, but the generosity and sincerity – making the effort and showing appreciation for your guests’ time.” She carefully curates the menu, playlist, floral design, and table setting, poring over tiny details where she can inject nuances and clever references. For a dinner she hosted for the architect Ernesto Bedmar, who designed the main structure of the house for its previous owner, Long served Argentinian beef with an Asian inspired sauce – a nod to the architect’s Argentinian roots. For her New Year’s Eve party, to which most of the guests were regular Gunthers and Les Amis patrons, she put Gunther’s baguette and an assortment of her favorite bread and butter on the menu as an homage to their favourite restaurants.

“Ultimately, the art of hosting is about genuinely wanting your guests to have a great time,” Long explains, “and when you do it from your heart, your guests will feel your sincerity.”

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EPICUREAN PROFILE

CARYN TANG OPENS UP ON BEING A

WATER SOMMELIER Caryn Tang is a wine and water sommelier.

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“I

completed the Water Sommelier course at the renowned Doemens Academy in Munich two years ago.

The intensive two-week program covered a wide range of topics, including water tasting, water harvesting methods, legal regulations surrounding water, packaging, label interpretation, health benefits, the role of water in gastronomy, glassware, and water pairing with various foods and wines. One of the most fascinating aspects of the course was the field trips to water bottling plants, which allowed us to witness the entire water production process from its source.

Upon learning about my profession, some people initially express surprise that a water sommelier exists. However, they quickly grasped the depth of knowledge and expertise involved in this field, particularly in light of ongoing water security concerns which are frequently covered in the media especially here in Singapore.

My primary objective is to raise awareness about the importance of water through my four-hour course, “The Essence of Water”, which I’ll be conducting in collaboration with SHATEC. This course will commence on 11 November and 9 December, aiming to educate and inspire individuals about the world of water.

As a wine educator, my expertise in water has significantly enriched the educational experience in my classes. I’ve had the

privilege of altering people’s perceptions about water, encouraging them to incorporate natural mineral water into their daily beverage choices. One notable instance was during a Pu’er tea tasting session where enthusiasts unanimously favoured a particular water, leading to bulk purchases by the carton and pallet the following day. This experience has reinforced my understanding of the health benefits associated with natural mineral waters and their healing properties based on mineral content.

Despite my initial attempts to introduce the concept of a water menu to some restaurants and even an airline, these proposals were not adopted. While it was disappointing, I recognised that pioneering this field comes with its challenges.

Through my upcoming course and my Instagram profile, @ sgwatersommelier, I aim to educate Singaporeans about the significance of water in maintaining a healthy lifestyle. I intend to establish partnerships within the wellness and F&B sectors to develop distinctive water-related experiences.

Today, globally, the younger generation is transitioning away from alcoholic beverages. Water appreciation offers a healthier alternative, devoid of the sugar found in soft drinks. Additionally, it has the potential to elevate the dining experience for teetotallers, a demographic often overlooked due to the limited availability of engaging non-alcoholic beverage options.”

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CHINA'S RISE AS A

WINE POWERHOUSE

Fine Indian varieties, innovative offshore floating wine production, and bees trained to detect flawed corks are just a few of the exciting predictions shaping the future of wine-making amidst the changing landscape of climate change. As we look ahead, the wine industry is set to undergo a significant transformation with new players emerging and traditional wine-growing regions adapting to meet evolving demands.

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limate change is expected to have a profound impact on wine production. Analysts predict that Australia, facing extreme droughts, may struggle to maintain its status as a high-volume wine producer. In contrast, China is poised to become a major player in the global wine market, with the potential to rival some of the world's largest producers. Countries like Russia, Croatia, Poland, Ukraine, and Slovenia are also anticipated to step onto the international stage, while regions like southern Canada, Mexico, and Brazil are expected to follow the successful leads of Chile and Argentina.

In a comprehensive report titled "The Future of Wine," compiled by renowned wine merchants Berry Brothers and Rudd, bold speculations are made about the industry's landscape in the next 50 years. The report underlines the importance of English sparkling wines and emphasizes the need for local support from British consumers to sustain the growth of vineyards in the region.

One of the most intriguing forecasts from the report involves the cultivation of genetically modified, disease-resistant grapes in hydroponic systems within floating offshore vineyards. Jasper Morris, the Burgundy-buying director at Berry Bros, envisions a future where large-scale wine production focuses on efficiency and space utilization, even suggesting the idea of tethering vines to wind turbines for optimal conditions.

The rise of China as a wine powerhouse is highlighted in the report, with projections indicating exponential growth in the country's wineries and production capabilities. Despite lacking technical expertise, China's combination of fertile soil, costeffective labor, and a burgeoning domestic market positions it as a force to be reckoned with in both affordable and fine wine sectors. The report suggests that China could eventually produce wines that rival those of renowned regions like Bordeaux.

India, with its unique geographic position, is expected to make strides in wine production, potentially challenging traditional wine-growing nations as its population embraces fine wine as a symbol of social status. Similarly, as Australia's climate shifts, niche wine production in regions like Tasmania is likely to thrive, while eastern Europe emerges as a prominent player due to its climatic similarities to renowned wineproducing areas in France.

The report also speculates on new methods of wine transportation, proposing the use of specialized "wine tankers" to ferry wines globally before packaging them in eco-friendly containers. Additionally, in a nod to innovation, the concept of using honey bees as sophisticated "wine sniffers" to safeguard against faulty wine is introduced. This unconventional approach, already utilized in various industries, hints at a future where highly trained bees play a role in ensuring only the finest quality wines reach consumers.

As the wine industry prepares for a dynamic future shaped by environmental changes and evolving consumer preferences, these forecasts offer a glimpse into the exciting possibilities that lie ahead. Embracing innovation and adaptation will be key to navigating the shifting tides of the wine world in the coming decades. epicurevietnam 115

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SPOTLIGHT ON

GERMANY'S WINERY REGIONS

Germany, often renowned for its precision engineering and love for beer, might not be the first country that comes to mind when thinking about wine. However, this beautiful country boasts a rich winemaking tradition dating back over a thousand years. With its diverse terroir, Germany is home to 13 distinctive wine regions, each with its own unique character and history.

G

ermany stands out as a complex wine-producing nation due to its intricate classification system and unique grape synonyms. Despite its small vineyard acreage of over 254,000 acres compared to France, Germany has a significant influence in global Riesling production, accounting for 40% of the total output. Its northern location and cold climate are mitigated by the Gulf Stream, facilitating grape ripening and wine production, further aided by rising temperatures due to climate change. The German wine laws add to the complexity, with PDO classifications like Qualitätswein and Prädikatswein, and top wines like Grosses Gewächs from renowned Gosses Lage producers within the VDP system. The Prädikatswein category evaluates grape ripeness, ranging from Kabinett (dry) to Trockenbeerenauslese (very sweet), encapsulating the diversity of German wines. With only 13 wine regions and limited subregions, Germany focuses on 11 6 epicurevietnam

around 30 grape varieties, simplifying the wine landscape for enthusiasts. Explore the charm and diversity of these 13 German wine regions, each embodying a harmonious blend of tradition, innovation, geography, and winemaking techniques.

RHEINHESSEN

Rheinhessen, Germany's largest wine region, spans 67,000 acres of the country's total vineyard area of 254,000 acres. Situated in a valley with rolling hills, the region's prime vineyard locations are found along the riverbanks. Renowned for its production of Riesling, accounting for 20% of Germany's output, Rheinhessen also leads in cultivating the ancient Silvaner grape. Alongside Müller-Thurgau, international varieties like Chardonnay and Pinot Noir, known locally as Spätburgunder, thrive in this region. Rheinhessen offers a diverse range of wines, from easy-drinking to sophisticated and elegant options, making it a must-visit for wine enthusiasts.

SAVE A LIFE. DON’T DRINK AND DRIVE.

BADEN

Baden, spanning over 38,000 acres to the Swiss border, enjoys a sunny and warm climate due to its southern location.

Unlike other regions, Riesling isn't the primary grape here.

Spätburgunder represents a significant portion of the region's wine production, followed by Müller-Thurgau and Grauburgunder. Despite this, white grapes still contribute to about 60% of the wine produced in Baden.

PFALZ

RHEINGAU

Following Mosel, Rheingau is widely recognized as one of the most prominent wine regions. It also has a strong presence in the international export market. Despite its northern latitude at 50 degrees, which is typically challenging for grape ripening, the Taunus Hills and the Rhine River provide protection and warmth. The region benefits from slate, chalk, gravel, and quartzite soils that aid in heat retention. Riesling dominates the vineyards in Rheingau, comprising around 80% of the grapes grown, with the remaining portion dedicated to other white grape varieties alongside Spätburgunder.

Germany's second-largest wine region, covers over 58,000 acres. Nestled between the forested Haard Mountains and the Rhine Plain, stretching south to the French border, Pfalz enjoys approximately 1,800 hours of sunlight annually and an average temperature of 11°C (51°F). While Riesling reigns supreme in most German wine regions, Pfalz is no different. This region also cultivates white grape varieties like Grauburgunder (Pinot Gris), Müller-Thurgau, Chardonnay, Kerner, and Pinot Blanc (Weissburgunder). Red grape varieties, contributing to about 40% of the region's production, include Spätburgunder and Dornfelder.

MOSEL

Covering over 38,000 acres and extending south to the Swiss border, Baden boasts one of the sunniest and warmest climates in Germany due to its southern location. Unlike other regions, Riesling does not take the lead here. Spätburgunder accounts for approximately one-third of the region's wine production, with Müller-Thurgau and Grauburgunder also prominent.

Nevertheless, white grapes still dominate in Baden, constituting about 60% of the wine produced in the area. epicurevietnam 117

NAHE

The Nahe wine region encompasses the scenic Nahe River and its tributaries, with vineyards situated along or close to their banks. This proximity helps create a mild climate with minimal frost occurrences. The region's soils range from volcanic and sandstone to clay, limestone, and slate.

Covering approximately 10,000 acres, the Nahe region cultivates Germany's traditional grape varieties including Riesling, Müller-Thurgau, Grauburgunder, Weissburgunder, Spätburgunder, and Dornfelder.

SACHSEN

Sachsen, another small region in Northern Germany, neighbors Ahr and Saale-Unstrut along the 51st parallel, covering approximately 1,200 acres near Dresden. Despite its chilly climate, the region benefits from ample rainfall, 1,600 hours of annual sunshine, and a continental climate that supports grape cultivation. Sachsen specializes in cold-hardy grape varieties such as Riesling, Müller-Thurgau, Weissburgunder, Spätburgunder, and Grauburgunder. Regrettably, most wines from Sachsen are primarily sold locally, limiting their availability to a wider audience.

AHR

Ahr is one of Germany's smallest wine regions, covering around 1,400 acres along the Ahr River in Northern Germany.

Despite its northerly location, the vines thrive in heated rocks and volcanic soils, fostering favorable growing conditions.

Known for its emphasis on red grape varieties, particularly Spätburgunder, Ahr boasts one of the highest red grape plantings in Germany. The region primarily cultivates Spätburgunder, followed by Frühburgunder - a Pinot Noir mutation. Additionally, Ahr's vineyards also grow Riesling, Müller-Thurgau, and Portugeiser grape varieties.

FRANKEN

Located just east of Frankfurt, the Franken region features vineyards predominantly situated on south-facing slopes along the Main River and its tributaries. With a dry continental climate characterized by warm summers and cold winters, Franken benefits from geological features like primitive rock, shell limestone, colored sandstone, and heavy gypsum, aiding in heat retention from sunlight.

Approximately a quarter of the grapevines in Franken are Müller-Thurgau, another quarter is planted with Silvaner, while the remaining half consists of Riesling, Bacchus, and Kerner varieties. Due to limited exports, obtaining wines from Franken abroad could prove challenging.

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WÜRTTEMBERG

Situated east of Baden and inland from the Rhine River, Württemberg spans 28,000 acres and enjoys a moderate climate protected by the hills of the Black Forest and Swabian Jura. The region's diverse soils comprise clay, shelllimestone, marl, loess, and keuper. Württemberg is renowned as Germany's top red wine region, with over two-thirds of its vineyards dedicated to red grape varieties like Trollinger, Blaufränkisch (Lemberger), Pinot Meunier (Schwarzriesling), and Spätburgunder, alongside white grape varieties such as Riesling, Müller-Thurgau, and Kerner, albeit in lesser proportion. Despite Riesling being the predominant grape by production, Württemberg shines as a hub for red wines.

SAALE-UNSTRUT

Nestled between the Saale and Unstrut rivers, SaaleUnstrut is a unique wine region in Europe, situated at the 51st parallel. With vineyards planted on shell-limestone and colored sandstone soils, which retain and release heat during cold nights, this small region spans around 2,000 acres and features a dry continental climate.

Saale-Unstrut mainly cultivates indigenous white grape varieties like Müller-Thurgau, Weissburgunder, Bacchus, and Silvaner, while approximately 25% of its vineyards are dedicated to red grapes, primarily showcasing Dornfelder.

Despite its northern location, Saale-Unstrut's terroir and climate create an ideal environment for grape cultivation, contributing to the region's distinctive wines.

HESSISCHE BERGSTRASSE

Hessische Bergstrasse, the tiniest German wine region, nestled between the Rhine River and the Oden Forest, enjoys abundant sunshine and rainfall for grape ripening. Varieties such as Riesling, Silvaner, Weissburgunder, Spätburgunder, and Grauburgunder thrive in this area. Despite its small size, wine production is limited, with most of the wines enjoyed exclusively by locals..

MITTELRHEIN

Even though Mittelrhein is relatively small at around 1,100 acres, it is renowned as one of the most picturesque regions in Germany. The southern part, the Upper Middle Rhine Valley, was designated as a UNESCO Heritage Site in 2002. The steep hillsides and the Rhine River provide a warm microclimate for the vines and shield them from chilly winds. Predominantly planted with Riesling, Müller-Thurgau, and Spätburgunder, Mittelrhein, like Sachsen and other small German wine regions, sees its wines enjoyed mainly by locals and tourists. epicurevietnam 119

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BLENDING TECHNOLOGY WITH TRADITION The Future of Winemaking at Penfolds

Discover how Penfolds is revolutionizing winemaking by harmonizing traditional craftsmanship with advanced technology. This exploration delves into the role of automation, AI, and sustainable practices in enhancing the art of winemaking, ensuring that Penfolds stays at the forefront of quality and innovation while nurturing the next generation of winemakers.

BY AMY VAN

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echnology has dramatically reshaped the art of winemaking, a change heralded by Ray Beckwith, a trailblazing oenologist at Penfolds. Beckwith, who played a pivotal role during the development of the early vintages of Grange, famously noted that their scientific breakthroughs were designed so that future generations could concentrate more on the creative aspects of winemaking.

This legacy of scientific innovation has not only endured but has expanded, growing more sophisticated and essential in enhancing the processes involved in winemaking.

Over recent years, the implementation of technology in wineries has seen significant advancements. The use of mechanization and robotics, for instance, has decreased the manual labor required without compromising—and often improving—the style and quality of the wine produced. Our winery has reaped benefits from technological enhancements, including a robotic barrel line engineered by our team, and the introduction of nine robotic forklifts in the barrel cellar. These technologies streamline workflows, freeing up winemakers to focus more on critical aspects such as wine tasting and quality control.

Furthermore, technological innovations have transformed vineyard operations. Tools like satellite imaging, moisture mapping, and drones have not only enhanced operational efficiency but have also improved environmental sustainability.

These tools are supplemented by autonomous vehicles that handle a variety of tasks throughout the vineyard, showcasing how modern technology can align with eco-friendly practices.

Although technology supports many facets of winemaking, the potential role of artificial intelligence (AI) is still being explored. Currently, AI is primarily utilized as a logistical and

planning tool rather than replacing the nuanced decisions made by experienced winemakers. Despite AI's capabilities, the human palate remains unmatched in its sensitivity and is essential in the intricate decision-making process of crafting fine wines.

The importance of human craftsmanship is particularly pronounced in the fine wine industry, where elements such as craftsmanship, collectability, and the narrative behind each bottle are immensely valued. The lengthy apprenticeships and the passing down of knowledge from one generation to the next are critical practices that add to the allure and value perceived by collectors and connoisseurs. Peter Gago, our chief winemaker, is a prime example of someone who embodies this deep-seated knowledge and passion, continuing to inspire and educate the next wave of winemakers. epicurevietnam 121

Addressing the issue of climate change is another area where the wine industry must be proactive. Ignoring the effects of climate variability is not an option, and at Penfolds, we have embraced multi-regional sourcing as a strategy to manage these risks effectively. This approach allows us to adapt to different regional climate conditions, ensuring the consistency and excellence of our wines across vintages.

In line with our commitment to environmental stewardship, Penfolds has launched the Evermore program, an initiative aimed at promoting sustainable practices within the communities where we operate. This comprehensive strategy involves significant investment in sustainable practices, affirming our dedication not just to crafting exceptional wines but also to contributing positively to environmental and societal well-being.

While the roles of technology and AI are increasingly prominent in contemporary winemaking, the indispensable human element, particularly in sensory analysis and the crafting of compelling stories, remains central. Our unwavering commitment to sustainability and adaptability ensures that

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Penfolds remains at the forefront of both innovation and tradition in the global winemaking industry. Through initiatives like Evermore and our adaptive sourcing strategies, we continue to set standards that not only preserve the quality of our wines but also enhance the health of our planet and communities.

HOW HAS TECHNOLOGY IMPACTED WINEMAKING?

Steph Dutton appreciates the blend of science and art in winemaking, a balance pioneered by her predecessors at Penfolds. "We’re grateful for the scientific foundations laid down which allow us to focus on the art," she explains. The introduction of mechanization and robotics in their processes enhances efficiency without compromising quality. Innovations such as robotic barrel lines and autonomous vehicles in vineyards exemplify how technology is integrated to ease production while also being environmentally conscious.

THE ROLE OF AI IN WINEMAKING

While artificial intelligence (AI) is being explored within the winemaking process, Dutton believes the human palate remains superior. "AI could assist in logistical aspects of barrel management but isn't ready to replace human sensory evaluations," she states.

AI is seen as a potential tool for enhancing planning rather than replacing the nuanced decisions made by winemakers.

IMPORTANCE OF HUMAN CRAFTSMANSHIP

In the luxury wine market, craftsmanship and the human touch are highly valued. Penfolds emphasizes the importance of this tradition through extensive apprenticeships and knowledge

transfer. "Ensuring our craft's narrative is part of what collectors value," Dutton notes, highlighting the ongoing commitment to mentoring the next generation of winemakers.

ADDRESSING CLIMATE CHANGE

Dutton acknowledges the critical impact of climate change on winemaking, emphasizing the necessity of adaptive strategies to mitigate extreme weather conditions. Penfolds has adopted a multi-regional sourcing strategy to maintain consistency and quality, even in challenging vintages. This approach not only navigates climatic variability but also underscores the company's commitment to sustainability.

FUTURE-PROOFING THROUGH SUSTAINABILITY INITIATIVES

Under the newly launched Penfolds Evermore program, the company commits to sustainable practices with a focus on future-proofing winemaking and supporting the communities in which it operates. The initiative includes granting AU$1 million over four years to promote sustainable viticulture across their global operations. "This holistic approach to sustainability is crucial for the industry’s relevance and longevity," Dutton concludes, underlining Penfolds' dedication to environmental and community-focused improvements. epicurevietnam 123

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VIVA LA

ROSSA

From a narrow strip just 12km long and 1k wide comes some of Australia’s — and the world’s — best red wines. Here’s why Coonawarra’s juicy exports are perfect for leisurely sipping.

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ou may be forgiven for associating Cabernet Sauvignon with standout regions like Napa Valley and Bordeaux, but if you’ve been overlooking South Australia’s Coonawarra region for this popular grape variety, it’s time to take notice. Earlier this year, the 2021 The Pastorialist Cabernet Sauvignon from Riddoch Coonawarra was named the best in the world at the International Wine Challenge, beating out 6,000 entries from 52 wine-producing countries. The judges characterized the vintage as having a “classic” profile, featuring notes of blackcurrant, mint, and herbal cassis, while also noting its enduring fruitiness and crisp, refreshing finish.

A lot of a wine’s character comes from its terroir, and much of the Coonawarra region is blessed with “terra rossa” soil, or “red earth” in Italian, a clay-rich soil that is predominantly found in Mediterranean climates. With good draining and a fertile chemical composition, the reddish soil was found to be ideal for agriculture and viticulture, which is what prompted landowner and politician John Riddoch to plant the region’s first vines in the late 1800s.

Coonawarra also enjoys a much more moderate climate than many South Australian wine regions. “The cooler nights and warm days of Coonawarra provide wine that still has intensity of flavors while exhibiting amazing spice and mint notes,” shares Anthony McConnel, co-founder of Indigo Wine Co, a specialist Australian and New Zealand wine merchant in Singapore.

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While terra rossa is the region’s signature soil, black and brown rendzina clays and sandy loams can also be found there.

“Black soils hold more moisture, so the vines grow differently,” explains Sue Hodder, Senior Winemaker at Wynns Coonawarra.

“But terra rossa soil gives us medium-bodied wines with red fruit flavours and a fresher style.”

Hodder was recently in Singapore to promote Wynns’ latest Wynnsday Collection for 2023, comprising five red wines from the 2021 vintage: The Black Label Cabernet Sauvignon 2021, the Black Label “Old Vines” Shiraz 2021, Glengyle Single Vineyard Cabernet Sauvignon 2021, V&A Lane Shiraz 2021, and Wynns V&A Lane Cabernet Shiraz 2021. “It was a year where everything was so even,” says Hodder of the vintage. “We had a warm and dry spring followed by a wet summer, and a ripening period that wasn’t too hot.” They’re ready to drink now if you favor dominant fruit flavors, but Hodder suggests cellaring extra bottles for eight to 12 years to see if other flavors develop.

Coonawarra and Bordeaux may share similar climates and a penchant for Cabernet Sauvignon, but the difference in soil is what sets their wines apart. “I love drinking Bordeaux, but our wines have this fresh, cherry character to them that we generally don’t see in Bordeaux as much,” continues Hodder. “The hallmarks of a good Coonawarra wine are its clearly defined fruit flavors, a bit of meat, and a lot of freshness.”

McConnel agrees: “Coonawarra wines have a greater depth of color, cassis-sweet aromas and fruit flavors, and an overall generosity and weight on the palate that comes from New World wines.” Even the French have become enamored with the region’s vino. In 2020, Wynn’s top wine, the John Riddoch Cabernet, became one of the first Australian wines to be selected for distribution in the legendary Bordeaux network La Place (the other being The Armagh Shiraz from the Barossa Valley’s Jim Barry winery).

Even with its growing prestige and recognition, the Coonawarra community remains tight knit. “We can be competitive at times since we’re such a small region, but probably not as much as it can get between other regions and styles,” Hodder muses. “There are only about 58 people in my town, and because we all have to live together, we’re all friends.

Sometimes we say we’re living in one another’s pockets!”

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ELEVATE YOUR WINE GAME WITH THE

PERFECT DECANTER In the world of wine appreciation, the use of a decanter is often underestimated.

Many wine enthusiasts overlook the benefits that decanting can bring to their drinking experience. In this article, we delve into the reasons why and how to use a wine decanter, exploring its role in enhancing the aromas, flavours, and overall enjoyment of your favourite wines.

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Improved Wine Experience

Decanting wine can transform a good bottle of wine into an exceptional one. By allowing the wine to breathe and fully express its character, a decanter can enhance the nuances and subtleties of the wine, making your drinking experience more immersive and enjoyable. The enhanced aromas and flavours that result from decanting can provide a richer and more satisfying sensory experience, turning a simple sip of wine into a memorable moment.

Time Efficiency

ENHANCING WINE PRESENTATION WITH DECANTERS

Decanting wine ahead of time can also save you time during meal service or social gatherings. By decanting the wine before your guests arrive or during the preparation of a meal, you can ensure that the wine is ready to be enjoyed as soon as it is time to serve. This allows you to focus on enjoying the company of your guests without the need to rush the decanting process at the last minute.

In the world of wine connoisseurship, the humble wine decanter plays a crucial role in enhancing the drinking experience. Here's why you should consider incorporating a decanter into your wine routine:

Aeration of Wine

Decanting wine allows it to breathe, a process that can significantly improve the overall taste and aroma of the wine. When wine is poured into a decanter, it is exposed to oxygen, which helps to soften harsh tannins and mellow out any aggressive flavours. This aeration process can unlock hidden complexities within the wine, making it more enjoyable on the palate.

Separation of Sediment

As wines age, especially red wines, they tend to develop sediment at the bottom of the bottle. Decanting wine carefully separates the liquid from this sediment, ensuring that you are left with a clear, smooth pour. This not only enhances the visual appeal of the wine but also prevents any undesirable gritty textures in your glass, allowing you to fully appreciate the wine's intended flavours and aromas.

Presentation and Elegance

Using a wine decanter adds an element of sophistication and elegance to the wine-drinking experience. Pouring wine from a beautifully designed decanter not only showcases the wine in a new light but also enhances the overall presentation at your dining table. It is a subtle yet impactful way to elevate the aesthetic appeal of your wine service and impress your guests. epicurevietnam 129

EXPLORING DIVERSE DECANTER OPTIONS

There is a diverse range of wine decanters crafted specifically to elevate the flavors and scents of various types of wines. For instance, the traditional decanter boasts a classic design with a broad base and extended neck to facilitate aeration and separate sediment in aged wines. Another option is the u-shaped decanter, resembling the letter "U," which offers ample surface area for aeration, particularly beneficial for younger, robust red wines. Additionally, the swan decanter, inspired by the graceful form of a swan, encourages gentle aeration and adds visual appeal, suitable for both red and white wines. Similarly, the duck decanter, shaped like a duck with a broad base and elongated neck, maximizes aeration to enhance the flavors of red wines.

The horn decanter, drawing inspiration from the shape of a horn, is a fitting choice for young red wines, combining a distinctive design element with aeration advantages. Lastly, the aerating wine decanter features an integrated aerating system that expedites the aeration process, making it ideal for promptly oxygenating your wine before serving. Each decanter possesses a unique design and functionality tailored to cater to diverse preferences and wine characteristics.

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THE ART OF USING WINE DECANTER

Before opening the wine bottle, ensure that it stands upright for a minimum of 24 hours or more. Allowing the bottle to rest in this position helps the sediment settle at the bottom, making it easier to separate when decanting.

When it comes to decanting wine, there are two primary methods to choose from based on the type of wine being decanted: regular decanting and shock decanting. Regular decanting involves the gradual pouring of wine into a decanter.

This can be done by placing the decanter on a stable surface and pouring the wine slowly or by holding the decanter in one hand while pouring with the other. The slow pour helps older wines preserve their structure and color.

During regular decanting, the pourer can also identify any sediment present in the wine. One method to detect sediment is by holding a match or a lit lighter under the neck of the bottle while pouring the wine slowly. If the wine appears dusty or cloudy in the light, it indicates the presence of sediment which can be seen during the decanting process.

Shock decanting, also known as quick splash decanting, involves tilting the wine bottle vertically and allowing the wine to flow into a vertical decanter through gravity. While shock decanting does not aid in separating sediment, it vigorously exposes the wine to oxygen, accelerating the aeration process. This method is particularly suitable for young, tannic red wines that have not undergone extensive aging, typically less than two years old.

HOW TO CHOOSE THE BEST DECANTER?

When selecting the perfect wine decanter, it is essential to consider a few key factors to ensure a delightful wine-drinking experience.

Different aspects such as the type of wine being served, the decanter's design, and personal preferences all come into play.

Firstly, tailor your selection to the type of wine you plan to serve. Different wines require varying levels of aeration. For instance, young red wines rich in tannins benefit from extended aeration, while delicate white wines need less exposure. Opt for a decanter shape that complements the wine's characteristics.

Moreover, take the age of the wine into account. Young wines might necessitate wider decanters for increased air contact, whereas older wines might benefit from a gentler pour. Consider the decanter's shape carefully. Wide-bottomed decanters with ample surface area are ideal for red wines, allowing optimal air exposure. On the other hand, tall and slim decanters are preferred for white wines and champagne.

Next, choose between glass and crystal materials. While glass decanters are economical and durable, crystal decanters are revered for their aesthetic appeal and light-refracting qualities.

Opt for high-quality materials such as lead-free crystal or premium glass for both durability and visual brilliance.

Emphasize the decanter's design, as it contributes to the overall elegance. Select a design that aligns with your style and complements your dining space ambiance. Ensure the decanter features a well-designed neck for easy pouring and minimal drips. Additionally, consider the ease of cleaning, as intricate designs may pose maintenance challenges. Select a decanter size that comfortably accommodates a standard wine bottle while allowing room for aeration. Larger capacities are suitable for gatherings, while smaller ones are perfect for intimate settings.

Lastly, let your personal preferences guide your decision.

Choose a decanter that resonates with you and enhances your enjoyment of the wine-drinking experience. epicurevietnam 131

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GREEN BUBBLES Find out how these top champagne houses are championing sustainability.

BY AMY VAN

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oday’s champagne houses are moving away from traditional methods of grape cultivation and even discontinuing elaborate packaging and gift boxes that used to flood the market. These three maisons are at the forefront of sustainable practices – from increasing biodiversity to eliminating packaging, and reducing bottle weight, they are finding ways to reduce carbon footprint in their own ways.

MINIMALISM OVER EXTRAVAGANCE

Telmont located in Damery, about 10 minutes by car from Epernay, has been steadily and actively working on their sustainable initiatives. After launching their “In the Name of Mother Nature” project, the company embarked on a complete overhaul of their packaging to get rid of everything that was unnecessary.

Ludovic du Plessis, president of Maison Telmont, believes that the CIVC (Interprofessional Committee for Champagne Wine) is doing a great job in pushing the sustainability efforts of the Champagne region. “They are doing a lot to promote biodiversity. But at Telmont, we go one step further,” he says.

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own estate’s vineyards and those of their winegrowing partners.

This means no longer using herbicides, pesticides, fungicides or chemical fertilisers. It’s an ambitious plan. And they are now almost 50 percent certified or in the process of conversion.

Beyond that, Telmont is trying to decrease carbon footprint as much as they can. “Our objective is to reduce it by 90 percent.

How are we going to do that? By making a bold, but common sense decision. For example, we have stopped using gift boxes. The best packaging is no packaging. Just by doing that, we reduced the carbon footprint of each bottle produced by 8 percent – and this is big!,” says Ludovic.

Bottle-wise, Telmont made three big commitments. “First, we decided to stop the use of the transparent bottle because it’s made from zero percent recycled glass,” shares Ludovic.

Instead, they use green champagne bottles which is made from 87 percent recycled glass. He continues, “We are going to stop using bespoke bottles as well, because each bottle weights 900g.

We prefer the classic standard bottle, which is 835g. But now, we push the limits because we’ve just come up with a 800g bottle. It is a revolution, and the results are positive. So we are moving to the production of the bottle at 800g.”

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LUDOVIC DU PLESSIS

TELMONT IS SWITCHING TO ONLY GREEN BOTTLES AND NO LONGER USING GIFT BOXES.

Ludovic wishes that all the champagne houses will embrace these efforts – essentially to reduce the weight of the bottle, to stop using gift boxes, and also to move to organic agriculture. “So far, only 4 percent of the Champagne region is certified organic.

It’s not enough,” says Ludovic, adding that he hopes Telmont can inspire everyone in the region to do so as it’s a collective effort.

A self-confessed climate optimist, Ludovic strongly believes that if his maison makes the right decision today, they will be able to help in their own ways to contain climate change [in line with COP21 (the Paris Climate Conference)] to keep global warming at 1.5°C to 2°C. Another radical choice that Telmont made in 2021 was a complete halt to air freight, even when delivering to farflung locations around the globe. From 2025, the Neoline cargo sail ship (wind-powered maritime transport) will transport the champagne bottles across the Atlantic to the US. Additionally, Telmont buys green energy from renewable sources. “All our vehicles are electric vehicles. And biofuel is used for the tractors,” says Ludovic who lives in Paris. He usually rides his bicycle to the train station in Paris and catches a train to Champagne. He then cycles for about 30 minutes to the vineyards in Epernay. “We do that three times a week. If it’s raining, we’ll still do it,” says Ludovic.

PREPPING FOR THE NEXT GEN

Founded in 1808, boutique champagne producer Champagne Drappier has taken every effort to reduce their carbon footprint. In fact, in 2016, it became the first carbon neutral estate in the region.

Michel Drappier, president of Champagne Drappier says, “Champagne Drappier decided to be more sustainable since 1989 when my daughter Charline was born.”

TELMONT AIMS TO CONVERT ALL THEIR VINEYARDS TO 100 PERCENT ORGANIC FARMING.

He shares, “In 2009, we invested in our first solar roof to produce sustainable electricity. The [move] was successful, as our goal [then] was to be, one day, carbon neutral. Using the Comité Champagne software dedicated to Bilan Carbone [which quantifies greenhouse gas emissions], we have worked on reducing our emissions. After investing in a more powerful and precise software, we have worked on further reducing all our emissions while producing renewable electricity and capturing carbon.” In was in January 2016 that Drappier’s efforts were rewarded with a Neutral Carbon Footprint certification by Ecoact.

He adds, “We use the tools and material we have in our hands to make and promote Vin de Champagne from our terroir. My children Charline, Hugo and Antoine are going much further than I did. We will have 100 percent self-sustaining electrical power generating capabilities in 2025. We are already at 75 percent.”

Michel shares how this is being achieved by his champagne house: “With the exception of our historical house and buildings (roof), which are covered with traditional tiles, all facilities (roofing) at Drappier are now covered with solar panels. In 2025, a new cellar will be equipped with a 400 KWc solar roof. All this equipment will be more than enough to satisfy our needs for electricity.” epicurevietnam 133

To deal with climate change concerns, Drappier has taken further steps with their varietals cultivation too. “We grow the eight varieties officially allowed [to produce champagne] – to see which of them will adapt better to the changing climate,” says Michel.

He explains, “Pinot Noir is the oldest and most traditional variety introduced in Champagne in 1115 by Bernard de Clairvaux. A fine variety for temperate climate. Chardonnay is a relatively recent son of Pinot Noir, also for temperate climates but more adaptable. Meunier is a mutation of the Pinot Noir – fruity but fragile. Blanc Vrai (Pinot Blanc), another mutation of the Pinot Noir, is showing good potential in a warmer and dryer climate. Petit Meslier is a late ripening variety, which could bring freshness to the blends. Arbanne is another late ripening variety, whose quality and harvested quantity is increasing with global warming. Fromenteau (Pinot Gris) is already very matured in our current climate – and it could be an addition to a balanced blend.

Finally, Voltis is a new variety authorised only for a 10-year trial period. It is resistant to most diseases found in Champagne. We will tell you more about it in 2033.”

Drappier is also currently investing more in oak vats and sustainable cellars. Michel shares, “A new sustainable cellar will be dug in our limestone and clay at a depth suitable for a natural temperature. There will be no AC in this cellar.” Drappier will use the most sustainable recycled concrete for the foundations and, where possible, natural soil. “We will also use underground water to keep the cellar humid and cool,” he adds.

MICHEL DRAPPIER AND HIS CHILDREN (PHOTO BY: PHILIPPE MARTINEAU)

Being carbon neutral means that, after 15 years of carbon reductions in the house, the remaining carbon emissions of Drappier is balanced by carbon capture and renewable energy from wind turbines. Michel elaborates, “We invested in Maharashtra wind turbines [in India] eight years ago.

More recently we financed reforestation in Amazonia, and in 2022 bought a forest in Champagne with a programme of long-term plantations.”

“We want to make and share champagne that’s close to nature, which is the expression of our village...and we want it to be totally environmentally friendly, ” Michel sums up. He believes that as Champagne is a UNESCO World Heritage site (Cultural Landscapes category), it is a duty for the Drappier family to help safeguard the region.

IN 2016, DRAPPIER BECAME THE FIRST CARBON NEUTRAL ESTATE IN THE CHAMPAGNE REGION. 134 epicurevietnam

RESPECTING THE LAND

Champagne Billecart-Salmon is another maison that chooses cultivation methods that aim to protect the environment and promote biodiversity. The renowned 200-year-old champagne house was certified High Environmental Value and Sustainable Viticulture Champagne in 2017.

Champagne Billecart Salmon’s CEO Mathieu RolandBillecart says, “There are plenty of initiatives around [to achieve net zero carbon emissions or focus on chemical-free farming]…. but one needs to be careful of falling into the trap of one-off marketing announcements or responding to short term trends to ‘sound good’.”

He adds, “At Billecart-Salmon, we believe in taking a holistic and long term view on farming and winemaking and make sure it is grounded in solutions that are truly sustainable for the long term. Some of our initiatives the last few years include banning the use of chemical weed killers and converting 100Ha of our vineyard to organic (in 2021). That is just part of a long journey, instead of an end in itself.

To fight certain vine diseases, Billecart-Salmon uses natural remedies and products from plants or micro-organisms. To promote biodiversity, they installed beehives (blossom honey produced by the house comes from the Clos Saint-Hilaire apiary). To reduce its carbon footprint, electric straddlers and cars are used to limit fuel consumption. And for their sustainable water management, the team collects rainwater and uses steam to clean the tanks and casks.

CHAMPAGNE BILLECART SALMON’S CEO MATHIEU ROLAND-BILLECART (PHOTO CREDIT: LEIF CARLSSON)

As for global warming issues, the optimistic CEO notes that if you take a long term view and consider the history, the warming up of the weather has been a rather positive element for Champagne so far as it has helped grapes to mature faster. He believes, however, that there are other pressing issues further ahead. “So far, we have adapted our culture of the vines mainly, and we are also harvesting a lot sooner than we used to. This has also impacted some of our blends and the dosage of our cuvées.” He adds that the biggest changes ahead is to rethink some of the root stock for the long run, and potentially the grape varietals they use.

Mathieu adds, “Plenty of challenges ahead but making great wines has always been a story of mankind adapting to nature.

That’s what we have done every year as vine growers and winemakers for the last 200 years so we are confident we can continue to adapt.”

CHAMPAGNE BILLECART-SALMON’S PHILOSOPHY IS TO RESPECT THE TERROIR IN ORDER TO PRODUCE GREAT WINES. epicurevietnam 135

CELLAR CHOICE

IN CHAMPAGNE, A NATURAL CONNECTION WAS FORMED For Garance Vallée, “Man is in nature, and nature is in Man” – a notion that echoes the relationship of symbiosis with nature cultivated by Maison Perrier-Jouët since 1811.

Garance Vallée’s creations for the House are a reinterpretation of the ecosystem of the Champagne vineyard. Represented by organic forms that create a universal language tending towards abstraction, plant, animal and mineral life forms become one – a single nature in which they are united in symbiosis, with no hierarchy.

Garance Vallée’s discovery of the richness of the House vineyard provided the inspiration for this limited edition of the Perrier-Jouët Blanc de Blancs cuvée. A reflection of the artist’s vision of nature, this composition of organic forms demonstrates the continuity of life forms which constitute a single whole, arranged in a gradation from the earth to the sky. All entities – mineral, plant and animal – coexist in harmony, in identical proportions, highlighting the equal role each plays in the balance of the ecosystem of the Champagne region.

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SAVE A LIFE. DON’T DRINK AND DRIVE.

ROSÉ ALL DAY

Rosé wine, a versatile and approachable wine style, is enjoyed worldwide for its charming pink hue and refreshing character.

Ruinart Brut Rosé

Ernesto Catena Alma Negra Brut Nature Rosé

The flagship offering from the brand, Ruinart’s salmon-hued rose is a delightfully expressive bubbly with wild strawberry and citrus notes, threads of pearly bubbles and a zesty fresh structure. It comes in their cool second skin packaging–an entirely recyclable, 100% paper case that reduces the bottle’s packaging carbon footprint by 60%.

A complex wine, made from a blend of Malbec & Pinot Noir, it is a juicy sparkler with ripe yet zingy flavours of lime and rhubarb. There's plenty of orange blossom and spice aromas, the palate is medium-bodied, and it's impeccably balanced, well made and thoroughly enjoyable.

Champagne Palmer Rosé Solera This outstanding blend is enriched by a solera of red wines vinified in oak barrels, a very special vinification process that gives birth to a pink Champagne with exceptional fruitiness. Aromas and flavours of wild strawberries come out with hints of red and black currants, vanilla, and spice.

On the palate, the wine is fresh, fullbodied, lucious round and persistent, with fine and delicatly tannic bubbles reflecting the same fruity elegance.

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B A R AT H O M E

Corrupted Cobbler A cocktail offering a nuanced fusion of rustic warmth and refreshing zest, finished with a delightful sprinkling of anise.

Prep time 5 minutes + 12 hour dehydration time

SERVES 1

ABSINTHE DUST 230g

powdered sugar

50g

angostura bitters

10g

absinthe

Combine all ingredients in a mixing bowl. Whisk until the mixture thickens and is smooth.

Pour mixture into a dehydrator and set it on high for 12 hours.

Once the mixture is completely dry, remove from the dehydrator and pulverise with a mortar and pestle until it becomes dust.

ASSEMBLING THE COCKTAIL 60ml

Amontillado Sherry

15ml

Don Amado Rustico Mezcal

30ml

pineapple juice

15ml

fresh lemon juice

15ml

St. George Spiced Pear Liqueur

crushed ice

GARNISH fresh fruits and herbs such as pineapple, grapefruit and mint absinthe dust

TO ASSEMBLE Build all liquids into the presentation vessel.

Top with crushed ice, then swizzle or stir the drink to mix.

Garnish with fresh fruits and herbs such as pineapple, grapefruit and mint.

Lightly sprinkle the absinthe dust over the surface of the drink and serve.

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SAVE A LIFE. DON’T DRINK AND DRIVE.

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

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

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

BEST BARS TO SAVOUR CREATIVE COCKTAILS IN TOKYO

Visit these 4 top bars in Tokyo to savour creative cocktails and Japanese-style bar bites. Most offer innovative drinks using Japanese ingredients along with fine whisky, sake and champagne.

GOLD BAR, THE TOKYO EDITON, TORANOMON Located on the ground floor of the stylish Tokyo EDITION, Toranomon, the Gold Bar is a sophisticated haven for hotel guests and visitors to swing by. Thanks to its highly innovative cocktail menu, Gold Bar was placed top 3 in the Siete Misterios Best Cocktail Menu Award for The World’s 50 Best Bars 2023.

Director of bars Hideyuki Saito and his team of bartenders created the ‘Two Faces’ themed menu featuring a variety of innovative cocktails. You’d need to experience the menu personally to understand how it works. But in a nutshell, the ‘Two Faces’ themes include ‘beauty and ugliness’, ‘light and shadow’, and ‘strength and weakness’ etc. – uniquely depicted in beautifully edgy illustrations by local female tattoo artist Haruka Sasaki. The second theme on each page is revealed when you shine a blacklight over the graphic work. The concept of the Two Faces menu represents the things in life which can only be understood

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by looking at both sides – and this is imaginatively brought to life via the cocktails. For instance, ‘Two Faces of Emotion’ is inspired

by Picasso’s work. When Picasso was experiencing difficulties in his life as an artist, absinthe served to a certain extent as his inspiration. Gold Bar’s team created a martini-style ‘Psychedelic’ cocktail that combines Picasso’s favourite absinthe with peach and aloe. When the menu is illuminated with the blacklight, you will get the ‘Revolutionist’ cocktail, a combination of rum, calvados, Vermouth with citrus and beets, served with a Cubist inspired garnish (this is inspired by the period Picasso revolutionised the art world with the unveiling of cubism – his imaginative approach to representing reality).

Fascinating drinks menu aside, the bar offers a menu of small plates (think: wagyu katsu sandwich, salmon marinated in miso, and spaghetti with karasumi (bottarga)) and a vast selection of whiskies and local gins 4 Chome-1-1 Toranomon, Minato City

SAVE A LIFE. DON’T DRINK AND DRIVE.

MANDARIN BAR, MANDARIN ORIENTAL, TOKYO Mandarin Bar is a modern Japanese style bar at Mandarin Oriental, Tokyo, which affords stunning views of the city and a glamorous vibe. It’s a top spot for executives to come by after work or travellers to unwind over a cocktail and bar bites. Head bartender Kengo Oda crafts signature cocktails woven with expressions of Nihonbashi, the ancient starting point of five routes where the hotel is located.

Kick off your evening with the signature martini concocted with the original Mandarin Oriental, Tokyo blend tea with Belvedere vodka, lillet blanc and grape vinegar. Or the Nihonbashi G&T made with Gyokuru green tea, Botanist gin and tonic.

Some of the inventive drinks include the Hakone Warbling – a fizzy herbaceous cocktail, inspired by the ‘white eye’ bird family living in the forest of Mt. Hakone. Beautifully presented in a glass vessel surrounded by “foliage”, the green-hued drink is made with Roku gin, house-made matcha liqueur, palo santo, elderflower, osmanthus, hinoki, mint, lime and soda. Or order the Muromachi, a long cocktail made of Dassai shochu, inspired by the kimono town of Muromachi. The refreshing floral drink is a mix of jasmine tea, Japanese pear, rose, elderflower, lemon, sandalwood, pearl powder and soda. Beyond cocktails, the menu offers an impressive selection of seasonal sakes, whisky and mocktails.

While sipping your drinks, munch on deep-fried shrimp yuba roll with salmon roe and sudachi or onigiri rice balls. Or tuck into something more substantial like oyako don with grilled chicken or beef steak don with New Zealand grass fed ribeye and grilled vegetables. The extensive food menu are features pastas like spaghetti carbonara with guanciale and seafood risotto 2 Chome-1-1 Nihonbashimuromachi, Chuo City

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FOLKLORE, SHIMBASHI, TOKYO Tucked away in Hibiya Okuroji, at the Shimbashi area, is Folklore – a concept dedicated to traditional Japanese alcoholic beverages called ‘kokushu’: sake, shochu and awamori. There’s also domestic whisky and gin to be had. This hidden gem was launched in 2022

by Tokyo’s acclaimed Mixology group by CEO Shuzo Nagumo.

Reminiscent of a quaint, zen-inspired house, there are only half a dozen bar seats in this minimalist space. Fumihiko Sano Studio was tasked to create a bar that “embodies Japanese climate, history and culture”. Architect and designer Fumihiko Sano used timber he had collected over time (some from ancient trees dating to 300 to 400 years), as well as materials from different parts of Japan – each with a different story to tell. o concoct their drinks, the bartenders use different types of sake and shochu combined with liquors, liqueurs and local flavours. Try the ‘Origin’, a combination of unrefined doburoku sake with pear vodka, chamomile vodka and honey. You can do a tasting flight of the more unusual sake and shochu varieties.

Folklore makes a quiet place to unwind after a day out in the bustling capital. The watering hole is particularly ideal for solo or female travellers as it opens its door at 4pm 1-7-1 Uchisaiwaicho Hibiya Okuroji G27, Koto-ku

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TOKYO CONFIDENTIAL, AZABUJUBAN, TOKYO Tokyo Confidential is one of the latest bars to open in the city.

Located in the Azabujuban neighbourhood, the cosy yet modern walk-in only bar has stunning views of Tokyo Tower from the balcony and rooftop space – this area is great for an alfresco drinking experience. At the heart of the venue is a pine bar top carved from 300-year-old reclaimed shrine wood.

The range of signature cocktails to low- and no-ABV drinks by British-born founder Holly Graham and Japanese head bartender Wakana Murata (formerly of Gold Bar) offers something for everyone.The drinks showcase Japanese ingredients in creative ways, such as the spirit-forward Destroy All Monsters with miso brown butter-washed gin, manzanilla sherry, bianco vermouth and ponzu, or the effervescent Go Lightly with Doburoku, awamori, elderflower, tomato, verjus and sparkling wine. The cocktail menu is complemented by an extensive selection of agave and Champagne, with rare and exclusive pours by the glass.

Tokyo Confidential also features a collection of lockers above the bar which offers guests the opportunity to rent a locker and “Lock Up” a bottle from a curated list of premium spirits.

Bar bites are not your run-of-the-mill stuff. The items are created by two-Michelin-starred SÉZANNE’s Chef Daniel Calvert.

They include the Everything Bagel with cream cheese and 30g of Kristal caviar, chocolate madeleines with rum cream and Coronation chicken monaka 9F, The V City Place, 1 Chome 6-1 Azabujuban, Minato-ku

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EVENTS

A CULINARY JOURNEY THROUGH

ASIA’S BEST RESTAURANTS

Sézanne in Tokyo was named The Best Restaurant in Asia, sponsored by S.Pellegrino & Acqua Panna, at the live awards ceremony for Asia’s 50 Best Restaurants 2024. The prestigious ceremony was held in collaboration with host destination partners Ministry of Agriculture, Food and Rural Affairs (MAFRA) and the Seoul Metropolitan Government.

H

elmed by chef Daniel Calvert, Sézanne offers neoFrench cuisine that showcases modern classics with expert precision, incorporating high-quality Japanese ingredients. Situated on the seventh floor of Four Seasons Hotel Tokyo at Marunouchi, the restaurant draws inspiration from the eponymous town in France's Champagne region. The dining experience includes an extensiveselection of rare champagne bottlings, artisanal sparkling wines and vintage cuvées.

Singapore boasts nine establishments on the list, led by Odette at No.10. Combining top-notch hospitality with timeless French fine dining, chef Julien Royer’s Odette has consistently ranked in the top 10 since 2017. Dave Pynt's modern barbeque restaurant, Burnt Ends, ascends nine spots to No.15, while chef Jason Tan's Euphoria, which offers ‘gastro botanica’ cuisine, lands

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at No.20. Born, with its innovative contemporary French-Chinese cuisine, climbs five spots to No.25. Seroja, a new entry at No.31, also receives this year’s Highest New Entry Award, sponsored by Nongshim. Port Klang-born chef Kevin Wong pays homage to the cuisine of the Malay Archipelago at Seroja through multi-course tasting menus. Meta secures the No.28 spot, followed by Labyrinth at No.30 and Les Amis at No.38. Concluding Singapore’s presence on the list is newcomer Lolla at No.43, led by former Asia’s Best Female Chef awardee Johanne Siy. Bangkok is represented by a total of eight restaurants on the list, among which Gaggan Anand’s eponymously named 14-seater chef's table experience leads the showing at No.3. Nusara by chef Ton places at No.6, and is also this year’s Gin Mare Art of Hospitality Award recipient. They are closely followed by Sühring (No.7), which has climbed an impressive 15 spots. Sorn is at No.11

followed by former No.1 in Asia’s 50 Best Restaurants 2023, Le Du, at No.12. Potong climbs up eighteen spots to No.17, with chefowner Pichaya ‘Pam’ Soontornyanakij claiming the title of Asia’s Best Female Chef 2024. Thai omakase-style restaurant Samrub Samrub Thai re-enters the rankings at No.29, and Baan Tepa, the experiential restaurant set in chef-owner Chudaree ‘Tam’ Debhakam’s family home, is placed at No.42.

Hong Kong boasts six spots on the list, with The Chairman (No.4) maintaining its leading position in the city. Chef and owner Danny Yip has been honoured with the Icon Award for his dedication to championing Cantonese cuisine on the global stage. Following closely is Wing (No.5), where Vicky Cheng's Chinese restaurant secures the Highest Climber Award 2024, sponsored by Korean Air, for its impressive ascent of 32 places.

The remaining Hong Kong entries also see significant movements, with Neighborhood (No.16) rising 13 places, Mono (No.27) advancing 14 spots, and Caprice (No.32) climbing by 17.

Rounding off the city's representation is the newcomer, Ando — debuting at No.37— where Argentinian-born chef Agustin Balbi presents a menu blending Japanese and Spanish influences.

Aside from Sézanne (No.1), crowned The Best Restaurant in Asia, Tokyo boasts four additional restaurants on the list. This includes Florilège at No.2, where chef extraordinaire Hiroyasu Kawate showcases his French-Japanese cuisine. Returning favourites Den holds the No.8 spot, Narisawa sits at No.14, and Sazenka completes Tokyo's representation at No.39.

The host city Seoul secures four spots on the list, led by the seasonality driven Korean restaurant Mingles at No.13. Reentering the rankings at No.18 is 7th Door, followed by Onjium at No.21. Mosu wraps up Seoul's representation at No.41, while chef-owner Sung Anh receives the peervoted Inedit Damm Chefs’ Choice Award. Shanghai also enjoys a representation of four places, with Fu He Hui at No.19 joined by three new entries.

These include the newly opened Ling Long (No.36), chef Jason Liu’s Shanghai outpost of the famed fine Chinese restaurant, 102 House (No.40) serving Cantonese banquet cuisine, and Meet The Bund at No.50, offering Southern Fujianese cuisine within Shanghai’s bustling Bund Finance Center.

From Taipei, Logy re-enters the rankings at No.22 and Kevin Lu wins Beronia Asia's Best Sommelier Award, for his impressively curated wine programme; while Mume climbs 11 spots to No.34.

Meanwhile, JL Studio from Taichung re-enters the list at No.33.

Four Japanese cities boast a restaurant each on the list: La Cime from Osaka ranks No.9, followed by Villa Aida from Wakayama at No.35. Fukuoka introduces a new entrant, Goh, at No.45, and Cenci from Kyoto is at No.47.

Mumbai, Delhi, and Chennai each have one restaurant represented on the list: Masque at No.23, Indian Accent at No.26 and Avartana from Chennai at No.44. Jakarta’s August has broken into the top 50 rankings at No.46 after winning last year's One To Watch Award. Anan Saigon (No.48) represents Ho Chi Minh City on the list, while Manila’s Toyo Eatery climbs 18 spots to No.24.

Macau’s snags one spot on the list with newcomer Chef Tam's Seasons at No.49.

A list of special award winners were also announced at the live awards ceremony. Haoma from Bangkok is the recipient of the Sustainable Restaurant Award and also is a new entry on the extended 51-100 list at No.90. Led by Deepanker Khosla, one of the first winners of the Champions of Change awards as part of The World’s 50 Best Restaurants 2021, the restaurant is a strong advocate for farm-to-table and zero-waste cooking, producing its own ingredients usinghydroponics and sourcing locally from organic farms. The coveted title of Asia’s Best Pastry Chef, sponsored by Valrhona, is awarded to Mineko Kato from Tokyo’s Faro. The Italian-trained chef believes in creating a harmonious co-existence between humanity and nature through food. William Drew, Director of Content at Asia’s 50 Best Restaurants, says: “It is truly uplifting to witness such a rich array of exceptional dining establishments spanning 19 cities in Asia, including eightexciting newcomers. We extend our sincere congratulations to the esteemed restaurants featured on this year’s ranking — a true example of the vibrancy and diversity of Asia's culinary landscape. Special acknowledgement is in order for the entire Sézanne team: its impeccable cuisine, hospitality and innovative approach has resulted in the restaurant becoming a must-visit destination.”

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EVENTS

EXPLORING GLOBAL FLAVORS “Pause + Savour” Chef’s Table Series

Le Méridien Saigon introduces "Pause + Savour", a new series of Chef's Table events showcasing a rich tapestry of international cuisines, starting with a vibrant celebration of Asian culinary traditions.

“P

ause + Savour” marks a new culinary initiative by Le Méridien Saigon, aimed at celebrating the rich diversity of international cuisines. This series, spearheaded by the hotel’s renowned Executive Chef Nguyen Phi Cong and featuring collaborations with various distinguished chefs, intends to leave a lasting impression on diners by emphasizing four core values: celebrating ingredients, maintaining simplicity in allure, honoring culinary talents, and delighting every palate.

Scheduled to commence in 2024, the “Pause + Savour” events will initially focus on iconic Asian cuisines from Korea, Hong Kong, Taiwan, and Japan. These events will feature partnerships with culinary experts from renowned Marriott hotel brands across the globe, enhancing the series’ international flair.

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SEOUL INSPIRATION: THE KICKOFF EVENT The inaugural event, titled "Seoul Inspiration," will occur during the Korean Week at Le Méridien Saigon, from April 22 to April 28, 2024.

This episode will celebrate the culinary collaboration between Le Méridien hotels in Seoul, Korea, and Ho Chi Minh City, Vietnam.

The chefs involved have carefully selected every ingredient to ensure an authentic and memorable dining experience.

The opening chapter will be led by Executive Chef Theo Park from Le Méridien Seoul Myeongdong, who brings over two decades of experience across prestigious hotel brands. Chef Park’s deeprooted expertise in Seoul’s culinary scene will guide his creation of unique and unforgettable dining experiences. Alongside Chef Phi Cong, they will highlight the best of Korean and Vietnamese cuisines at the hotel’s dining venues, BARSON and Latest Recipe Saigon, promising an unmatched gastronomic journey.

A WEEK OF KOREAN DELIGHTS The 2024 Korean Week at Le Méridien Saigon, in collaboration with Shinhan Bank Vietnam, Sulwhasoo Vietnam, and WineCellar Vietnam, promises a comprehensive celebration of Korean culture and cuisine. The hotel’s various outlets, including BARSON, Latest Recipe, Boujee Lounge, and La Victoire, will host a series of culinary and entertainment events.

SPECIAL HIGHLIGHTS INCLUDE Chefs' Table Tasting Dinner: Available for three nights (April 2527, 2024) at BARSON, featuring a specially crafted tasting menu by the executive chefs of Le Méridien Saigon and Le Méridien Seoul Myeongdong, paired with fine wines selected by Head Sommelier Ms. Huyen Ha.

Korean Buffet Dinner: At Latest Recipe, where Chef Theo Park will serve a Seafood Buffet Dinner showcasing the authentic flavors and vibrant colors of Korean cuisine. +82 TAKEOVER event at Boujee Lounge: Enjoy a dynamic night with DJ Hanna from Korea on April 26, bringing the best of Korean music and entertainment to Saigon.

Exclusive Membership Party at La Victoire E-gaming: Scheduled for the night of April 28, this invite-only event will offer an exclusive entertainment experience. (*Note: Open only to foreign passport holders over 18 years old.)

Through "Pause + Savour", Le Méridien Saigon not only aims to offer culinary excellence but also to create lasting memories and foster cultural appreciation among its guests.

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EVENTS

GREEN GLOBE Path to a Greener Future

G

Sheraton Saigon Grand Opera Hotel is honored to achieve its Green Globe certification, embodying the hotel’s commitment to sustainability and its related social impact.

reen Globe, a global leader in sustainable tourism certification recognizes organizations that demonstrate unwavering dedication to environmental stewardship, social responsibility and sustainable operational practices. Obtaining this certification and prestigious recognition, Sheraton Saigon Grand Opera Hotel has become one of the pioneers of sustainability, being the first Marriott Vietnam property in Vietnam and only the third hotel in Vietnam to receive this distinguished certification.

Since 2023 and encompassed by Marriott’s Serve 360 strategy for environmental responsibility, Sheraton Saigon Grand Opera Hotel has taken significant steps towards a comprehensive approach to sustainability, including Sustainability Certification, Energy Use Assessment, Energy Reduction, Responsible Sourcing, Waste Reduction and Water Use. Obtaining an impressive compliance score of 80%, Sheraton Saigon Grand

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Opera Hotel becomes Green Globe’s certified member, excelling in the evaluation of its sustainability performance across four major pillars supported by over 365 indicators. The stringent audit covering our key sustainability pillars: Environmental, Socio-cultural, Quality, Health and Safety.

Led by Stephen Wright, Executive Assistant Manager, a Sustainability Action Committee was established in 2023 with the committed participation from all key departments. He adds, “To achieve this accolade, we have driven responsible practices towards sustainability through various initiatives including energy-efficient measures, such as utilizing and harnessing solar driven clean energy and implementing energy-saving practices through energy-efficient lighting, efficient water management system and creating awareness among guests and associates, waste reduction management by implementing recycling programs and minimizing single-use plastics throughout the hotel

and committed to integrating practices into our supply chain and partnering with like-minded suppliers. Throughout the process, we foster engagement within our and empower our guests to make environmentally responsible choices during their stay.”

Spearheaded by Chief Engineer, Tan Ling, the engineer team completed the setting up of a total of 120 solar panels in the Main Tower building rooftop and 56 solar panels in the Grand Tower building rooftop that will help to reduce carbon footprint. A heat pump system is being installed to generate hot water, significantly reduce fossil fuel energy usage and reuse cold air emitting from the heat pump system to circulate certain part of the hotel premise. With the descaling project, the cooling tower water consumption is further reduced by 10%, through lowering chemical use and total water consumption.

Recycled condensate water from FCU/ AHU for cooling tower cuts 5% of the total water consumption.

At all restaurants and bars, the hotel switched all plastic straws to sustainable alternatives and advocated with a ‘Go Local’ mantra that focuses on using as much of locally sourced products as possible such as ‘cage free egg’ buying from sustainable practices egg farms, Responsible Seafood Sourcing by not using any protected or over fished species, Food waste tracking as well as recycling leftover food from buffets to be used as animal feeds

or as fertilizer, etc. All wet bathroom amenities are changed from single-use bath amenities to branded residential pump bottles secured by the side of the shower cubicles. All dry bathroom amenities including comb, toothbrush, etc.. together with wrappings have been replaced with sustainable, biodegradable and non-plastic items. All meeting spaces and Sheraton Club Lounge are being supplied and replaced with water dispensers, detox water jugs instead of single use plastic bottles.

To a new height, the hotel is committed to creating positive and sustainable impact with the removal of in-room single use plastic water bottles and replace them with a proven and scientifically tested reverse osmosis filtered water dispenser system for your water consumption. This project can prevent 350,000 non-degradable single use plastic water bottles from going to the landfills and therefore harming the environment each year. Sheraton Saigon Grand Opera Hotel is a dynamic company in community engagement. This includes the strategic partnership with Operation Smile and local charities where the property provides financial and in-kind support.

As the sustainable hotel operator, Sheraton Saigon Grand Opera Hotel goes above and beyond its commitment to sustainability by inviting guests to join them on a journey towards responsible travel, contributing to a more sustainable planet.

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EVENTS

THE NEW MUST-VISIT DESTINATION IN CENTRAL VIETNAM New lifestyle concept opens its doors with an electrifying evening, allowing guests to experience its six innovative restaurants and bars, unparalleled entertainment, tropical ambience and more, all nestled in 5,000sqm of prime beachfront land just 15 minutes from Hoi An and 45 minutes from Danang.

N

OX Beach Club, Southeast Asia’s most spectacular multi-experiential gastronomy and entertainment destination, has illuminated Vietnam’s central coast for the first time with a dazzling launch party that will kickstart a vibrant new era of stylish, sophisticated and social hospitality. Nestled amid prime beachfront land at Hoiana Resort & Golf, overlooking the ocean, NOX Beach Club is an upscale oasis where a community of like-minded beach lovers, fun seekers and foodies come together and unwind. Inspired by Hoi An, the exquisite UNESCO World Heritage town just 15 minutes’ drive away, this immersive destination features a large freeform swimming pool, six innovative epicurean venues, cosy cabanas, sun loungers, a retail space and more, creating a haven for daytime escapes, uplifting entertainment and after-dark events.

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A NEW ICON IS BORN: CELEBRITIES GATHER FOR A SPARKLING LAUNCH PARTY As the sun set on Friday 15 March, more than 500 guests flocked to NOX Beach Club for its glittering launch party – an unforgettable evening of electrifying entertainment, authentic cuisine and inspiring live acts. Amid the idyllic tropical landscape, surrounded by lush lawns, palm groves and the golden beach, revellers were able to experience this dynamic venue for the first time – including its enticing bars and restaurants. Celebrity guests were wowed by rapper Suboi, Vietnam’s queen of hip hop who performed her new hit “Dau Thien Ha,” plus top DJs, dance acts and a thrilling fire show. Partygoers were also treated to signature dishes and drinks, and the evening was brought to a crescendo with a dramatic fireworks display.

INNOVATIVE GASTRONOMY & MIXOLOGY: SIX RESTAURANTS & BARS A curated collection of six restaurants and bars at NOX Beach Club will cater for every culinary occasion. Seafood Shack infuses the “catch of the day” with South American and Asian flavours, including an original Crudo Bar, while Osteria showcases a taste of Italy with authentic dishes that transport diners’ taste buds to the shores of the Mediterranean. Banh Mi & Noodles presents the local flavours and fragrances of Hoi An with reimagined street food classics like bánh mi and phở, infused with a lively beachside vibe, and Grill is a sophisticated setting for premium steaks, fresh seafood and signature platters, masterfully cooked over a charcoal fire and paired with fine wines.

The Courtyard Bar is a must-visit spot for intimate and upscale relaxation, where guests can chill out and savour classic and signature cocktails, and the Beach Club Bar is a chic place to recharge on sunny days, sip refreshing drinks and grab tasty bites, amid the lagoon pool’s rippling reflections.

SIGNATURE EXPERIENCES TO IGNITE EVERY DAY OR NIGHT NOX Beach Club will set the scene for exhilarating events, sparkling parties and serene relaxation, by day or night. A series of Day Escapes will let couples, friends and families dive into an ambience of pure poolside and beachfront bliss. Then, as the sun sets and the stars shine, NOX Beach Club’s Night Affairs will create a splash with Saturday Pool Parties, Ladies’ Nights, and Daily Happy Hours, all enlivened with live DJs. A glamorous Girls’ Night Out will be staged every Wednesday and the sparkling White Pool Party will infuse Saturday evenings with a touch of elegance. A live acoustic band will provide the soundtrack to Tuesday evenings, Latino Vibes will shake up Thursday nights, and revellers will be wowed by live fire shows from Thursday to Sunday.

And of course, NOX Beach Club can host highly exclusive private gatherings, from social parties to corporate events, all elevated with bespoke activities to make a lasting impression.

Jimmy Lopez, General Manager, New World Hoiana Hotel and New World Hoiana Beach Resort, commented: “We are delighted to welcome the world to NOX Beach Club, the largest and most innovative beach club in Central Vietnam and a groundbreaking new venue that will attract discerning local residents and experience-seeking international visitors. This is more than just a beach retreat – it’s a lifestyle. With this successful launch party, NOX Beach Club has already become a must-visit upscale destination. We look forward to shaking up the social scene in Southeast Asia and introducing the NOX spirit to even more destinations in future.”

Giacomo Maroccia, Director of Food & Beverage, NOX Beach Club, added: “Our launch party was an amazing occasion that gave our clientele a tantalising glimpse of the glamorous ambience, gourmet food and great entertainment that awaits at NOX Beach Club. This landmark occasion was a huge success and my team and I have already revealed an exciting programme of events and experiences that will strengthen the positioning of NOX as the hottest beachside destination in the region.”

NOX Beach Club is now open! Guests who book in advance from 15 March 2024 until 15 April 2024 will be able to enjoy an opening discount of 30%. Click here to book! For more information about NOX Beach Club, please visit noxhoian.com.

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WHERE TO FIND

Ana Mandara Cam Ranh

• 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

Esta

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E P I C U R E L OV E S

DOLCE&GABBANA

MOKA ORO

I

n a fusion of heritage and style, Dolce&Gabbana and Bialetti present the Moka Oro, a stunning reinterpretation of the classic Moka Express. This special partnership elevates the iconic coffee maker into a true masterpiece, celebrating the fusion of fashion and design in a limited-edition, sought-after creation. The Moka Oro shines with 24-carat gold plating, exuding opulence and luxury.

Reflecting Dolce&Gabbana's distinctive style, featuring the embossed DG logo, glossy black handle, and knob, it showcases exquisite artisanship. Enclosed in a bespoke glossy black case with a golden interior, the Moka Oro isn't just a coffee maker but a symbol of Italian artistry and tradition. The packaging honors Bialetti's iconic "Little Man with a Moustache" motif, underscoring the collector's appeal of this exclusive piece. Available solely at Dolce&Gabbana Casa stores, this collaboration offers enthusiasts and collectors a chance to own a piece where Italian heritage, fashion, and design unite in a gilded celebration of elegance.

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Urban Luxury Resort | Championship Golf | Lifestyle Destination